Harissa and Veggie Wild Rice Pilaf with Crispy Prosciutto

This recipe was very compelling to me even though it could come off as confusing to some.  I was in search of something indulgant, which for me means cheese, but still somewhat healthy and also weeknight friendly.  I recalled seeing this recipe and it checked all of those boxes for me. Also if you aren't already following the Half Baked Harvest blog then please do, I just love her stuff.

The result of this was very satisfying.  I was really in love with this dish.  The crispy prosciutto on top was so good and it would've never occurred to me to crisp it up like that but it added an extra treat to the dish.  If you are trying to go lighter with it you could always leave it off. I also loved the wild rice and it reminded me of a wild rice "stuffing" my mom always made at Thanksgiving time. Also this dish is very versatile in that you could use whatever veggies and cheese you wanted to the mix and still come up with something great.  This would also make a lovely side dish but I ate it as my main.  I went back for seconds of course because it was just that good.  I ate it all week for dinner and it stands up really well for leftovers.

A really great weeknight meal for the new year - enjoy!

Harissa and Veggie Wild Rice Pilaf with Crispy Prosciutto
slightly adapted from Half Baked Harvest

• 1/4 cup olive oil
• 1/2 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups cooked wild rice
• 1/3 cup store bought (or try homemade) harissa
• 1/2 cup fresh broccoli, cup into small pieces
• 12 oz. fresh spinach
• 1 tsp. dried dill
• 1/4 cup fresh cilantro, chopped. plus more for garnish
• 4 oz. dill cheddar cheese
• 2 oz. gouda cheese
• 5 oz thinly sliced prosciutto
• 2 tblsp. toasted and chopped almonds
• salt and pepper

Grease a 2-3 quart baking dish with butter or olive oil.  Preheat oven to 375 degrees.  Cook wild rice and set aside.  Heat a very large skillet or wok over medium-high heat.  Once hot add 2 tblsp. of olive oil, the chopped onions and minced garlic.   Cook 8-10 minutes or until onion is soft and lightly caramelized. Add the broccoli, spinach, cilantro and dill and cook about 3-5 minutes longer or until spinach is wilted and broccoli is slightly softened. Remove from heat and stir in the cooked wild rice, harissa and remaining 2 tblsp. of olive oil.  Pour mixture into prepared casserole dish and cover with grated cheeses.  Lay out prosciutto evenly over top of cheese.  Bake for about 20-30 minutes until prosciutto is crispy.  Remove and sprinkle with cilantro and almonds.  Serve immediately.

Chinese Style One Pot Beef Stew

Being in the mood for stew a lot recently is sometimes tough.  Tough in that it can often take forever to get that fall apart texture to your meat when it's a week night and you just don't have all day to make it.  I live for that meat texture - it's definitely my favorite when the meat seems to melt away.  This Chinese style one pot meal makes for a good rendition of a week night stew recipe.

It doesn't take too long, the meat texture was good, and there's minimal chopping which seems to get your meat a-stewin' quicker. I also liked doing something a little off the beaten path as far as flavor profile. The shot of greenery in the form bok choi is also a nice touch and I think broccoli would work just as well.  Hope you enjoy!

Chinese Style One Pot Beef Stew
from BBC's goodfood blog

• 3-4 tablespoons olive oil
• 6 cloves garlic, thinly sliced
• 1 bunch green onions
• good thumb size piece of ginger root, peeled and minced
• 1 red chili, seeded and thinly sliced (I used a jalapeno since I couldn't find a red pepper)
• 3 1/5 lbs stew beef, cut into large pieces (I used
• 2 tablespoons all purpose flour
• 1 teaspoon chinese five spice powder
• 2 star anise 
• 2 teaspoons sugar
• 3 tablespoons dry white wine or cooking sherry
• 3 tablespoons soy sauce
• 2 cups beef stock
• 1 bunch bok choi, chopped and steamed

1.  Heat 2 tbsp of oil in large dutch oven or stock pot.  Sautee the garlic, onions, ginger and chili until soft and fragrant, about 3 minutes.  Put onto a large plate.  Toss the beef in the flour and salt and pepper generously.  Add 1 more tbsp of oil to the pot and brown the meat in two batches, adding the last tbsp of oil in between batches.  Put on the plate with the garlic sautee mixture.

2.  Add the five spice and the anise to the pot, fry for 30 seconds, then add the sugar.  Keep the heat high and add the wine or sherry, scraping up any meaty bits.  Put the meat and garlic sautee mixture back in the pot, add the stock and soy sauce (it won't cover the meat completely), and bring to a simmer.  Cook for 1 1/2 hours or until meat is very soft and sinewy bits have melted away.

3.  When the stew is close to finished, steam your bok choi and make some rice to serve stew over.  Add the bok choi to the plate with stew and rice and sprinkle with sesame seeds, if desired.

Beginning of Fall Bounty Salad

This was a huge surprise and revelation to me, though it may seem an obvious sort of dinner to throw together. I am not usually very successful in my thrown together ideas, at least in my mind (my mister always thinks I am nuts).  But this one, cobbled from a recipe I had in the back of my brain and using up things in the fridge turned out great and I can't wait to make it again.

The abundance of ingredients beginning with B was absolutely not planned and I did not even realize it until I was trying to think of what to call this feast while devouring it.  Bacon, Brussels, Butternut, Broccoli, Balsamic... believe me, this is a combination from the heavens, and was a great way to welcome Fall!

Beginning of Fall Bounty Salad
Adapted from here
Serves 4

• 1 shallot, sliced
• 1 lb brussels sprouts, washed and sliced in half (or quartered if they are big ones)
• 1/2 of a medium butternut squash, peeled and cubed into bite-sized cubes
• 1 small head of broccoli, cut into small florets 
• baby spinach
• 4 slices of thick-cut bacon, sliced into ½ inch pieces
• 1 tablespoon olive oil
• salt and pepper
• balsamic vinegar
• lemon (optional)

Preheat oven to 400 degrees.  Toss butternut squash with olive oil, salt and pepper. Roast in preheated oven for 15-20 minutes, until the squash is tender but not too mushy.

While the squash is roasting, heat a Dutch oven over medium heat and cook the chopped up bacon until about halfway cooked.

Add the sliced shallot and let it get a little bit soft.  Add the brussels sprouts, broccoli florets, a bit of salt and pepper, and cook over medium heat for about 15 minutes stirring occasionally until the brussels and broccoli are just tender and the bacon is fully cooked.

When your brussels and broccoli are cooked to perfection, add the roasted squash and toss it all together.  Taste and adjust salt and pepper to taste.

Put a handful of baby spinach into each bowl. Add a scoop of the bacon, brussels, broccoli, butternut, shallot mixture.

Drizzle balsamic over each bowl, and squeeze a bit of lemon on also if you wish.
Serve immediately!

not the most photogenic thing, but so tasty!

Curried Vegetable and Chickpea Stew

When that first fall chill hits the air, out comes my dutch oven for a big pot of stew.  

This was a crockpot recipe, but I wanted to do it on the stove top because I was worried it would turn into a big pile of curry mush. I am glad I did it my way because all the vegetables turned out perfect!  The curry gives it a warm comforting vibe, like a big hug from the inside. 

If you use vegetable broth, this would be vegan!  If you don't like one of these veggies, just leave it out or sub something else that you do like--green beans, mushrooms, zucchini, cabbage, etc.  Add some shrimp or shredded cooked chicken if you have some on hand.  If you like things spicy, add more cayenne or top it with hot sauce when you eat it.  We ate this as a soup but it would also be delicious over rice or cous cous.
Curried Vegetable and Chickpea Stew
Adapted from TheKitchn
Serves 8 - 10

1 teaspoon coconut oil
1 large onion, diced 
2 medium sized red potatoes
1 small sweet potato
1 green bell pepper, diced
1 red bell pepper, diced
1/2 of a medium head of cauliflower, cut into bite-sized florets
1 small head of broccoli, cut into bite-sized florets
10-ounces baby spinach
1 cup frozen peas  1-inch piece ginger, peeled and grated (about 1 tablespoon)
4 garlic cloves, minced 1 (28-ounce) can diced tomatoes with their juices
2 cups chicken stock
2 (16-ounce) cans chickpeas, drained and rinsed
1 tablespoon salt 
2 tablespoon curry powder
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 cup coconut milk 

Heat the oil in a dutch oven over medium heat.  Saute the onion until translucent, about 5 minutes. Add the diced red potatoes and sweet potato and a tablespoon of salt.  Saute until the potatoes are slightly translucent around the edges.  Add the broccoli, cauliflower, red and green bell peppers and saute for another 5 minutes.

Stir in the curry, brown sugar, ginger, garlic, cayenne pepper, and black pepper.  Cook for about 30 seconds until fragrant.

Pour in the stock and the tomatoes with their juices and stir to combine.   Bring to a boil and then reduce to a low simmer.  Let simmer for 45 minutes until the vegetables are just barely soft.  

Add in the chickpeas, spinach, frozen peas, and continue to simmer for another 15 minutes until the potatoes are tender, the spinach is wilted, and the chickpeas and peas are warmed through.   Stir in the coconut milk, taste, and adjust seasonings.  Fall comfort in a bowl!