Classic Moroccan Chicken and Vegetable Couscous

Every once in a while I stumble across a dish that delivers restaurant-style presentation with relatively easy prep; robust flavors with healthful ingredients; and a pricey air despite not even coming close  to breaking the bank. This Classic Moroccan Chicken and Vegetable Couscous is totally that kind of recipe. It is—as Jimmy Kimmel so carefully recounts after each Bachelor episode—amamaaazzzzzzzing.

I would also like to take this opportunity to profess my love for Moroccan food. What an understated cuisine! Teaming with lush spices, hearty meats, plentiful vegetables, and generous use of dried fruit; Moroccan food embodies everything I love when it comes to cooking. Although salads, mezze, grills, and bastillas are all commonplace Moroccan dishes, this particular one is modeled after tagine— a signature slow-cooked stew named after the clay pot it is traditionally cooked in. Tagines traditionally simmer for hours, but this one only needs about 30 minutes to boast the same hearty, plentiful flavors.

Hearty stews are particular nice for the long winter months, when sometimes it seems like a warm bowl of broth and anything else is the only thing to help endure one more cold yucky day. I know the ingredient list is long, but I promise its a lot of quick, imprecise chopping and can-dumping. The prep is really super easy!

The wafting smells from the kitchen will draw you in immediately, a serendipitous mix of savory and sweet. The former stems from your root vegetables, fragrant garlic and onion, cumin, cayenne, turmeric, and chicken, while the latter is derived from sweet cinnamon, golden raisins, and dried plums. Even though the taste alone is enough to"wow", just wait for the presentation: ladled gently in a circle around a mound of fresh couscous with a dollop of Harissa—spicy Moroccan red chili pepper paste—as the final touch. Did I really make this? I thought to myself incredulously, staring at my brimming, colorful bowl but waiting to snap out of a dream and find myself actually sitting at Cafe Mogador. But it was me!—a second (or third) helping confirmed—and it tasted even better the next day.


Classic Moroccan Chicken and Vegetable Couscous (adapted from The AMA Family Health Cookbook)
Makes 8 servings

Ingredients:
2 tablespoons extra virgin olive oil
1 3/4 lbs boneless chicken thighs or breasts, cut in rough 2-inch cubes (I used both)
3/4 teaspoon salt, plus additional to taste, plus 1 1/2 teaspoons
1/2 teaspoon cayenne pepper
4 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon curry powder
3/4 teaspoon turmeric
6 cups defatted lower-sodium chicken broth
2 cinnamon sticks, broken in half
1 lb (about 8) slender carrots, peeled and cut in 2-inch lengths
3/4 lb white turnips or parsnips, peeled and cut into 2-inch chunks
1 can (16 oz) chickpeas, rinsed and drained
1 can (15 oz) diced tomatoes
1 slender zucchini, cut into 1-inch slices
1 1/2 cups pitted prunes
3/4 cup golden raisins
3 cups raw whole-wheat couscous
1/3 cup Harissa (I used Mina brand, spicy red, from Whole Foods)

Directions:
1. Heat the oil in a very large nonstick skillet. Season the chicken with 3/4 teaspoon salt and cayenne and cook over medium heat until lightly browned on all sides, about 5 minutes. Remove to a plate, leaving drippings in the pan.
2. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the garlic, cumin, curry powder, and turmeric and cook, stirring for 1 minute. Add broth, cinnamon sticks, carrots and turnips or parsnips. Bring to a boil, reduce heat to low, and cook, covered, for 10 minutes.
3. Add chickpeas, diced tomatoes (drained), zucchini, prunes, and raisins. Return the chicken to the stew and simmer uncovered over medium heat until the vegetables are tender and chicken is no longer pink in center, about 20 minutes. Taste for seasoning; add more salt if necessary.
4. For the couscous, bring 4 1/2 cups of water to a boil in a large saucepan. Add 1 1/2 teaspoons of salt and stir in the uncooked couscous. Remove from the heat, cover, and let stand until the couscous is tender and the liquid is absorbed, 5 to 6 minutes.
5. Mound the cooked couscous in the center of wide, shallow soup bowls. Spoon the chicken and vegetables around the outside of the couscous and ladle the broth over them. Serve with a dollop of Harissa in the center.

Buffalo Wings, 3 Ways

Buffalo Wings, 3 Ways is what happens when an overzealous cook last minute decided to make chicken wings for the Superbowl and in a frantic moment of indecisiveness makes not one, not two, but three kinds. I apologize that this post comes post-game day, but think of it this way: now you have next years recipe(s) 360 days early!

All of these recipes are excellent. Who knew Frank's hot sauce (and a secret ingredient, which I'll get to later) could produce such, well, awesomesauce! These wings are so sticky spicy tangy tasty that I might even start watching more sports just for an excuse to make them! Not really. But I could.

So, what's the difference between the recipes? Well, let me clarify that they are not all technically wings. In descending order of healthy (but the last one is still a much improved version to your regular fried, butter-batter wings), I'll go through each and every bouyant, melt in your mouth buffalo bite.

First up is Buffalo Cauliflower. Hold that skepticsm my friend: believe me, you will not realize these are vegetarian (and vegan and gluten-free, if desired) until you've popped at least 5 in your mouth. This recipe is a wonderful way to include vegetarians on this chicken domineered game food scene. Battered in a countryesque flour/cornmeal mix peppered with zesty spices, this coating gives the bites a substantive crunch—where they are then doused in buffalo sauce to deliver the perfect poppable punch of hot pepper. Because the flavor of hot sauce is so overpowering, the taste is really identical to buffalo wings.

Next up: Buffalo Honey Chicken Skewers. Replacing dark, fatty wing meat with lean white breast meat, these tender, well, tenders are melt in your mouth succulent and juicy; sweetened with ample honey for a twist on the regular. These little guys are super easy and quick to prepare, and while the skewers are optional, they definitely rid the possibility of sticky finger licking.

Last but not least (and most true to this post's name) is your traditional Crispy Baked Buffalo Chicken Wings. For those unwilling to budge on a the beloved classic, these guys are way healthier than the regular preparation: baked instead of fried, and substituting butter with...drumroll for my secret ingredient...almond milk! Yup, a key ingredient to each one of these "wings", almond milk delivers a fabulous healthy substitute for butter: same creamy, milky nuance; sans the bad fats.

Note: Since all these recipes really "healthy-up" the classic buffalo wing, make sure to serve each recipe with ample carrot and celery sticks. On the side, choose a blue cheese dip of your liking.

Buffalo Cauliflower Bites (adapted from Nutriton Stripped)

Serves 6

Ingredients

• 3 cups raw cauliflower, cut into small bite sized pieces

• 1/4 cup unsweetened almond milk + 1 additional tablespoon

• 1/4-1/2 cup water (more to create a thinner coating)

• 1/2 cup red hot sauce, preferably Frank’s

• 1 tablespoon apple cider vinegar

• 1/2 cup whole wheat flour (can be GF)

• 1/2 cup cornmeal 

• 1 tablespoon butter (grass-fed or vegan)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder (optional)

• 1/2 teaspoon cumin powder

• dash of cayenne pepper

• ground black pepper and sea salt

Instructions:

1. Preheat oven to 450 degrees F. Line a baking sheet with foil or parchment paper and coat with olive oil spritzer or 2-3 tbsp olive oil.

1. Assemble buffalo sauce: combine 1 tablespoon almond milk, hot sauce, and apple cider vinegar in a small bowl. Set aside.

1. Assemble batter: mix flour, cornmeal, 1/4 cup almond milk, water, spices, and dash of salt and pepper into a small bowl.

1. Dip each cauliflower floret into the batter, adding more water if you prefer a thinner batter. Lay coated florets on baking sheet in an even layer.

1. Bake for 25 minutes or until golden brown. Then, pour buffalo sauce mixture over the bites, stirring so each cauliflower floret is coated in the sauce.

1. Bake for another 10-15 minutes. Serve with carrot and celery sticks, and blue cheese dip of your liking.

Buffalo Honey Chicken Dippers (adapted from Epicurious)

Serves 6

Ingredients:

12 wooden skewers (optional, can serve as finger food too)

2 tablespoons olive oil or single layer of olive oil mist

1 tablespoon cornstarch

1 tablespoon unsweetened almond milk

1 tablespoon apple cider vinegar

3 tablespoons honey

1/3 cup Frank's hot sauce, divided

1 pound chicken tenders, cut into strips

pinch of cayenne pepper (optional; use to make extra spicy)

Directions:

1. If using skewers, soak skewers in water 15 minutes. Heat broiler; coat a broiler pan (or baking pan with foil) with 2 tablespoons olive oil or olive oil mist. In a bowl, stir cornstarch into 1 tablespoon hot sauce until smooth; stir in remaining hot sauce, almond milk, vinegar, honey, cayenne (optional), and dash of salt and pepper. Add chicken; toss to coat. 

2. Thread chicken lengthwise on skewers; reserve remaining hot sauce mixture.  Place chicken in pan so skewers hang off edge; cover exposed sticks with aluminum foil. (If not using skewers, place directly onto broiler pan or foil.) Broil for 4 minutes. Turn chicken; brush generously with remaining sauce. Broil until chicken is cooked through, 4 to 5 minutes.  Serve  with vegetable sticks and blue cheese dipping sauce.

Crispy Baked Buffalo Chicken Wings (adapted from Epicurious)

Makes about 30 wings

Ingredients:

For buffalo sauce:

2 tablespoons unsweetened almond milk

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/2 cup Frank's hot pepper sauce

1 tablespoon apple cider vinegar

Wings:

3 pounds chicken wings, tips removed, drumettes and flats separated

2 tablespoons olive oil oil

pinch of kosher salt and freshly ground black pepper

Directions:

1. Make buffalo sauce by mixing together all six ingredients in a small bowl, set aside.

2. Preheat oven to 400°F. Line a large rimmed baking sheets with foil. Mix together wings, olive oil, and salt and pepper; spread out in a single layer on baking sheet.

3. Bake wings for 30 minutes.

4. Remove wings, brush each side generously with buffalo sauce (reserve the leftover), and increase temperature to 450°F. Bake for 15 minutes more, until cooked through and skin is crispy. 

5. Toss finished wings in remaining buffalo sauce. Serve immediately. 

Polar Vortex Soup

This Polar Vortex Soup is my response to the infinite stretch of arctic weather we've been having in New York. At first it was kind of fun; an excuse to cozy up with a big glass of wine as the snow fell in the background; an opportunity to spend a guiltless day baking in the kitchen without getting  out of pajamas. But after 3+ weeks of bone-chilling numb, enough is enough. I have a cold, and I am cold. I would like to stop wondering if people can tell that I'm wearing long underwear under my jeans, and if they think I'm a criminal beneath my ominous black neck-warmer.

Last night, when my real-feel Accuweather app told me that while it was really 9 degrees it felt like -1, I stopped at Foragers' Market to pick up dinner. Blowing my nose with my second tissue packet of the day, I asked what kind of soups they had.
"Chicken kale," said the guy behind the counter.
"Chicken or kale?" I asked, mishearing.
"No, just one—chicken kale."
"Whats in it?"
"Chicken and kale."

I got it.  And while I initially thought his curt response was just attitude, he was absolutely right: the soup, aside from some carrots, onions, parsnips, and garlic, was basically just chicken and kale. But it was perfect. Fragrant chicken broth laced with shreds of juicy chicken warmed body heart and soul, while the kale delivered substantive nutrition that made me feel like I was arming my body with the proper vitamins and nutrients it needed to fight my cold. And so was today's recipe, a perfect harmony of chicken noodle soup nostalgia and nutrient-packed winter veggies, born.

This recipe is super malleable; broths, vegetables, proteins, spices, and herbs can all be tweaked or swapped to your liking. I do think though that the key to a real homestyle soup is the chicken; a shredded rotisserie cannot be beat.  I used chicken breast because I had it on hand, but next time will probably go whole-bird.

Fingers crossed, the sub freezing temperatures are supposed to break this weekend. But who knows what next week may bring!

Polar Vortex Soup
Serves 4

Ingredients:
2-3 tablespoons olive oil
3 garlic cloves, minced
1/2 yellow onion, diced
1 leek, white parts only (optional)
Root vegetables galore (carrots, parsnips, turnips; the more the merrier! I used 2 carrots and 2 parsnips)
2 cups cubed squash, butternut or acorn
1 big bunch of dark leafy greens, chopped (kale, collared greens, spinach, swiss chard, bok choy)
1/3 cup whole grain such as brown rice, whole-wheat pasta, barley, or pearl couscous
32 oz low-sodium chicken broth
3-4 large pieces of chicken, shredded and off the bone (breasts, thighs, legs, drumsticks, or a combination)
pinch of thyme and nutmeg (optional; oregano and hot red pepper flakes may also be used)
Parsley for garnish (optional)
juice of 1/2 lemon, or 2 tablespoons red wine vinegar
salt & pepper

Directions:
1. In a large soup pot, heat olive oil over medium heat. Add onion, cook for 2 minutes. Add leek, chopped root vegetables, and garlic; cook for 5 more minutes, stir every few minutes. Sprinkle with pinch of thyme and nutmeg, and ample salt and pepper.
2. Add chicken broth and bring to a boil. Once a boil is reached, add grains. Cook until grains have 10 minutes left until al dente, and then add squash, leafy greens, and chicken. (So rice will cook for about 25 minutes before adding next ingredients, while pasta will just be cooked with rest of ingredients because of shorter cook time.) If not using pre-cooked chicken, cube and let the raw meat cook in the broth (about 5 minutes.)
3. When all ingredients are cooked through, add more salt and pepper; adjust seasonings to taste. Sprinkle pot with parsley and lemon or red wine vinegar, stir.

Serve piping hot—with, in my case, a heaping pile of clean tissues alongside the bowl.

Valencian Seafood Paella

"Wait a second," you're thinking. "Valencia? Didn't you just come back from Argentina? Why are we now in Spain?"
Yes, I most certainly did. During my time in Argentina I ate like a queen, unapologetically consuming copious quantities of steak, Malbec, manchego, gelato, and dulce de leche. But I realized that the uniqueness of these delicacies lies in the superior quality inherent to their home turf, making them quite difficult to recreate in the states. Argentina beef is delicious because it comes from grass-fed, free-grazing cattle in the country's northwest plains and pastures.  Mendoza vineyards create fragrant, local wines. Instead of strong recipes, Argentina boasts strong ingredients, served simply and plainly to best highlight their exquisite quality. And since I was not able to pack that bife de chorizo and sinfully delicious manchego-fontina fondue in my suitcase, I'll have to leave my delightful Porteño culinary experience (but not the 5 pounds that came with it, unfortunately) back in South America.

 

Cuisine-wise  though, I will stay in the Spanish-speaking world.  So across the globe to Spain we go, where this Valencian Seafood Paella gives me an opportunity to gush about my new favorite ingredient: saffron.


Up until now, I've been faking saffron yellow rice with turmeric. Same color, tasty spice, healthy benefits—good enough! But I recently was lucky enough to obtain two packages of the highly urbane (and costly) saffron spice, whose feather-delicate threads belie the flavor-packed punch they deliver. A meer pinch of the fire-colored spice is all you need to transform any dish into a regal, sophisticated masterpiece. Apparently, Ancient Romans used to perfume their baths with saffron, and Europeans who were caught adulterating saffron in the 1400s were burned at the stake. Now, I wouldn't go that far to get the ambrosial, honey-nuanced spice, but you get the gist.

Obviously, paella was the first dish that popped into my head to make with my new ingredient! A recipe search quickly debunked two previously existing myths of mine, and I was excited to learn that first, paella is not complicated to make at all, and second, it can easily be adapted into a light dish. (I often find restaurant versions way to rich for my liking.) Minimize the oil, choose a brown rice, amp up the vegetables, and pick seafood for a protein—and you have yourself a wholesome, healthy meal. Speaking of: check out this recent Chicago Tribune article highlighting the benefits of whole grain rice's phytonutrient oryzanol, boasting cholesterol-lowering, anti-inflammatory, anti-cancer, anti-diabetic and anti-oxidant properties to name a few.

Valencian Seafood Paella
Serves 4

Ingredients:

1 medium yellow onion, finely chopped

3 tablespoons olive oil

3 garlic cloves, minced

1 dried bay leaf

2 tomatoes, peeled and chopped (or 1 15oz can diced tomatoes, drained)

4 canned artichoke hearts, quartered

3 roasted red peppers, cut into thin strips

1 cup frozen peas

1/2 teaspoon sugar

1 tablespoon sweet paprika

dash of cayenne pepper (optional; for heat)

A generous pinch of saffron threads (about 30 threads or a scant ½ tsp)

2 cups whole grain rice (traditionally short-grain rice such as Arborio or Valencia is used, but Basmati, Jasmine, and Brown can be substituted)

3 cups low-sodium chicken broth, plus more if needed

1 cup dry white wine (plus 1/2 cup; see note below)

16 jumbo shrimp in their shells

16 mussels, scrubbed and debearded

Salt and pepper, to taste

Directions:

1. Crush saffron threads and place in a small bowl with ¼ cup hot water. Let sit for 15 minutes.

2. Meanwhile, heat oil in a large, shallow skillet over medium heat. Cook onions until they start to soften, about 5 minutes. Add garlic, cooking for one additional minute, and paprika, bay leaf, and tomatoes; cooking for 2-3 minutes more.

3. Add rice, stirring well until all the grains are coated. Pour in saffron mixture and broth, chicken broth, wine, and a generous sprinkle of salt; bring to a boil. Add artichokes, peas, and peppers.

4. Reduce heat to low and cook the rice, without stirring, for 10 minutes, rotating the pan to ensure that the rice cooks evenly. (If at any point the rice seems too dry or you hear crackly frying noises before it’s done, add more broth.) 

5. After 10 minutes, add the shrimp, and turn when they become pink on the first side. Nestle in mussels hinge-side down*, and cook until mussels have opened and rice has absorbed the liquid (al dente), 5-10 minutes more. Discard any mussels that remain closed.

6. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes until serving.

*Only cook the mussels with the rice if you have ample room for them to open when the lid of the pot is on. Between the cooked rice and shrimp, I didn't have room, so I cooked them separately. To do this, place mussels in a large pot with 1/2 cup wine and salt & pepper. Cover pot and bring to a boil, then reduce heat to maintain a steady bubble (you'll hear it and see some steam escaping.) Cook, undisturbed, for 5 minutes. If most mussels shells are still closed, cover again and cook for a few more minutes. Discard any mussels that remain closed, and add to paella pot when the shrimp is finished.

Nutty Chocolate Bark with Cardamom and Coffee

Woof!

It's the most wonderful time of the year. The time when I don my sole Anthropologie apron and a schmata, roll up my sleeves, and hole myself up in the kitchen for hours in an elated state of chocolate-covered bliss. Literally, when I emerge, I am covered head to toe with chocolate, chocolate, and more chocolate, and could not be more happy about it. It's time for holiday chocolate bark!

Now, although I am fiercely and loyally dedicated to my Chocolate Bark with Pistachios and Dried Cherries, this Nutty Chocolate Bark with Cardamom and Coffee proved irrisistable as it is basically my beloved recipe on steroids. Brought to my attention by Lousia Shafia (my new favorite cookbook author) via Saveur (my trusted ethnic recipe source), this bark had more nuts, more dried fruits, more caffeine (I am a sucker for coffee in any form, especially coffee and chocolate) and finally mulberries, which were totally foreign to me, but upon some research are funny-looking berries resembling tiny pine cones with a name that roles nicely off the tongue and helps stabilize blood sugar levels. (I found them easily at Whole Foods, but you can substitute with more commonplace dried figs if desired.)



Aesthetically, the bark is beautiful. Warm hues of various toasted nuts, jewels of dried cherries, and the ensuing dusted bronzed crumbs make the vivacious bark indisputably attractive. Taste-wise, it was a totally new experience to me. Unfamiliar with both caradamom and mulberries, I set out in eager anticipation.

The cardamom, which Louisa describes as "peppery-sweet", is deliciously exotic; adding a whole new depth of flavor to the festive bark. It's potently aromatic, with flavors akin to cinnamon and ginger, and melds wonderfully with the bitter coffee and chocolate. Louisa explains that adding cardamom to coffee and tea is a commonplace Iranian practice, which helps to explain my final assessment of the nutty chocolate bark: it tastes like a coffee shop. Pointed, distinct flavors—pungent coffee, assorted nuts, tart cherries, rich cocoa, chai-like cardamon—create a remarkable, sophisticated concoction that's as unique as it is exceptional. You want to inhale all the flavors, over and over again, with a heartfelt appreciation for the bark's fancy, delicate bouquet.

As for the mulberries, what a treat! Crunchy and granola-esque, they were fruity and sweet but not cloyingly so. The mulberries acted as a lovely foil to the sharp coffee grounds. I thoroughly enjoyed this bark, and despite the amount of work (all that nut chopping gave me a hand cramp—next time, will use a blender!) the elegant outcome was undoubtedly worth it. I leave you with just one piece of advice: if you are sensitive to caffeine, I wouldn't eat this too close to going to bed: it delivers quite the buzz!

Nutty Chocolate Bark with Cardamom and Coffee (from The New Persian Kitchen)
Makes about 1 1/2 lbs bark

Ingredients:

2 cups semisweet chocolate chips (I use Ghirardelli) 

1 tsp. ground cardamom

¾ cup almonds, lightly toasted and roughly chopped

½ cup pistachios, lightly toasted and roughly chopped

¼ cup dried mulberries, chopped (or finely chopped dried figs)

¼ cup dried tart cherries, chopped

2 tsp. coffee beans, roughly chopped

⅛ tsp. kosher salt

Directions:

1. Place chocolate in a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally, until melted, 8 minutes. (Alternatively, microwave in spurts of 20-30 seconds each, mixing in between, until chocolate is fully melted.)

2. Remove bowl from pan and stir in cardamom and half each the almonds, pistachios, mulberries, and cherries. 

3. Spread mixture onto a parchment paper-lined baking sheet into a 10” x 7” rectangle, about ¼” thick.
4. Sprinkle evenly with remaining almonds, pistachios, mulberries, cherries, the coffee beans, and salt. Gently pat down the toppings into the bark with a spatula.
5. Chill, uncovered, until bark hardens, about 2 hours. Break into pieces to serve.

Adam's Favorite Chili

Chili is one of those dishes that I think everyone associates with fond, cozy memories. For me it's the highlight after a morning of skiing (with a cup of hot cocoa, of course), the food for good company, or a delicious end to a lazy, wintery Sunday. We've shifted types of cold in New York recently—from pleasantly chilly to bone-numbing freezing—and this chili is the type you start on the latter's weekend morning. The kind when its too cold to leave the house, and the chili's slow-cooking aromas waft from the stove, permeating your home and warming you up, body and soul.

Now, the prerequisites for Adam's Favorite Chili were no small order. The chili had to evoke these positive memory associations, boast plenty of heat and spice, and retain my reputation as lead Kveller of the Kitchen. Eek! I set out on the task with the bar set high. There are so many chili recipes out there, which one do I pick? Is chili powder spice ok, or should I grind my own? On to the secret ingredients: Between beer, cocoa, cinnamon, and coffee, which ones really elevate the recipe from good to the best!?

Thank you, Food52, for providing me with the answer. I chose this recipe because it was interesting, unique, and most of the ingredients—even the more obscure ones for a chili—were pantry items. Using three types of tomato (diced, crushed and sauced) evoked a prominent tomatoey base, and two types of heat—from chipotle peppers and cayenne pepper—really pack a fiery punch. 

The standard chili spices are in here too; ample chili power, cumin, a bay leaf. But they are accompanied by newcomers cocoa powder and instant coffee granules, and here's where this chili starts to transform from tasty to wow. The acidity from the tomatoes make the chili almost sweet; but the intense, chocolate notes from the cocoa and bitter undertone from the coffee deliver a rich, full-bodied complexity that picks up the smoky notes from the chipotle, too. Adding the beer thickens the broth from a soup to a hearty stew. So all your expected flavors are there...and then something deeper. Seriously yum.

As is the nature of chili, a taste-as-you-go method is foolproof for this dish as long as you've got the basics: onions, peppers, garlic, a tomato base, ground meat, and beans. This one falls more in the Cincinnati-style category, while my Texan friend makes a slightly sweeter version with tomato paste, allspice, cinnamon and cornmeal: same level of deliciousness; slightly different spin. It's hard to go wrong. However, make sure not to skimp on the toppings: grated cheddar cheese, chopped cilantro, diced red onion, and tomatoes—plus cornbread and/or fresh baguette—are a must to accompany your chili.

Adam's Favorite Chili (adapted from Food52)
Serves 5-6

Ingredients:

1 1/4 pounds ground meat (lean grass-fed beef or turkey) 
1 cup diced yellow onion
1 cup diced yellow bell pepper
1 tablespoon minced garlic
1 1/2 tablespoons diced chipotle peppers in Adobo sauce 
1 29-ounce can tomato sauce
1 29-ounce can crushed tomatoes
1 15-ounce can diced tomatoes
1 15-ounce can kidney beans, drained and rinsed 
5-6 ounces dark beer, such as Guinness (about a half can)
1-2 dried bay leaves
1/2 tablespoon ground cumin
1 tablespoon chili powder
1/2 tablespoon ground cayenne red pepper
salt & pepper to taste
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee grounds
For toppings: Chopped cilantro, red onion, tomato; grated cheddar cheese, sour cream
To serve with: Cornbread, baguette, or rice

Directions:

1. In a large pot over medium high heat, sauté the ground meat in 2-3 tbsp olive oil until cooked. Drain the meat and set aside.
   
2. In the same pot on medium low heat, sauté the onions and peppers until soft, about 10 minutes. Add the garlic and chipotle peppers and cook for another 2 minutes. Add spices, mix in thoroughly, and then all remaining ingredients.
   
3. Loosely cover the pot with a lid and simmer over medium heat, stirring occasionally for 1 hour. Remove the lid and continue to cook for another hour. Season with salt and pepper to taste, and remove bay leaves before serving; serve with toppings of your choice. 

Brazilian Black Bean Soup

I know its time for a post-Thanksgiving-detox, but Turkey Day's hearty fare has won over my heart. Though probably way overdue for a Blueprint cleanse, winter is officially here, and the thought of a green juice right seems somehow sacrilege. In a quest to find a middle ground between pumpkin pies and a cayenne lemon drink, I introduce to you this Brazilian Black Bean Soup. If you've been eating a steady diet of butternut squash, thyme, sage and brussels sprouts comme moi, this soup's spicy, ethnic flare will do you good.

 

Although it utilizes mostly pantry items, you'd never guess how simple this "soup," (its really more of a stew once you add the rice) upon tasting its robust, tangy flavors, is. Peppered generously with spicy cumin and hot sauce, the earthy black beans and tender onion, pepper, and carrot mingle harmoniously amongst a secret ingredient—orange juice—which delivers a subtle sweetness and perfect acidity in every bite. These fiery, citrus undertones elevate what could be a standard black bean soup a mega cut above the rest.

I use orange juice in cooking a lot more often than expected; most often to substitute vinegars in salad dressings. To keep a steady supply on hand, my secret weapon is a can of orange juice concentrate: it lasts months in the freezer, and defrosts in seconds. I highly suggest making the investment!

A cross between a burrito bowl and glorified, brothy rice and beans; this soup embodies comfort without being boring. The original recipe called for overnight cooking dry black beans, but I simplified the version by using canned—and I was more than satisfied with its abundant spice and flavors. Top generously with cilantro and chopped scallion for garnish, and finish with a heaping dollop of sour cream or Greek yogurt—the creamy consistency folds perfectly into the savory rice and beans.

Brazilian Black Bean Soup (from The Moosewood Cookbook)
Serves: 6 to 8

Ingredients:
1 15 oz can black beans (about 2 cups)
1 tbsp olive oil
3 cups chopped onion
8 medium cloves garlic, crushed (adjusted)
2 tsp cumin
2 tsp salt
1 medium carrot, diced
1 medium bell pepper, diced
1/2 cups orange juice (can be from orange juice concentrate)
black pepper, to taste
cayenne pepper, to taste
1 tbsp hot sauce
1 1/2 cups brown rice
Optional toppings: sour cream/plain greek yogurt, cilantro, salsa, or chopped scallions

Directions:
1. Cook rice according to package directions.
2. While rice is cooking, heat olive oil in a medium sized skillet. Add onion, half the garlic, cumin, salt, and carrot. Saute over medium heat until the carrot is just tender. Add remaining garlic and the bell pepper. Saute until everything is very tender (another 10 to 15 minutes). Add beans.
3. Stir in orange juice, black pepper, cayenne, and hot sauce. Puree soup with an immersion blender until a chunky consistency is reached.
4. Serve over rice, with a generous sprinkle of your favorite toppings.