Chickpea Curry with spinach

Chickpea Curry with spinach


Print Recipe
Chickpea Curry with spinach
A visit to NYC means over eating. I fully indulged: Ham, egg & cheese on a roll, linguine in white clam sauce, veal parmigiana and several bagels and lox with a schmear to name a few. In an effort to get back on a sensible diet i made a faux Indian meatless dish. The fresh grated ginger makes this dish a keeper, chickpea curry with spinach on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the turmeric , paprika, and cumin and cook until fragrant, about 1 minute.
  2. Add the chickpeas, tomatoes with their juices, and coconut milk and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 30 minutes. Season with salt and black pepper.
  3. Add spinach and stir to combine, and simmer until the spinach will combined, about 5 minutes. Taste and season with additional salt if needed. Serve.

Roasted Yukon potatoes

Processed with VSCO with av4 preset


Print Recipe
Roasted Yukon potatoes
First steamed then roasted this technique works well with Yukon potatoes. It’s important they are all similar in size to ensure even cooking. This results in a nicely browned, crispy and creamy finish. The parsley, garlic and clarified butter makes this special dinner worthy. Roasted Yukon potatoes on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Instructions
  1. Place oven rack in lowest position and preheat to 425F. Cut potatoes in half.
  2. Arrange potatoes, cut side down, on a baking sheet, spcaed out. Pour in 1½–2 cups water (a thin layer).
  3. Cover baking sheet with a foil, crimping sides very tightly to seal well. We need to trap the steam.
  4. Bake potatoes until a fork or knife slides easily through potatoes about 25–30 minutes. Test directly thru foil.
  5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° Use tongs to lift up foil at a corner, peeling it back to open pour off water.
  6. Remove foil and drizzle oil over potatoes; season generously with salt and pepper. Let potatoes cool and toss well. Arrange cut side down again.
  7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, about 20–25 minutes.
  8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet. Optional: Place potatoes in a large bowl, add minced garlic and parsley. Add clarified butter and toss well.
  9. Serve.

Pasta & Peas

Print Recipe
Pasta & Peas
Ed Marinaro’s Mom often made this dish for him as a child. Ed’s son often asks his Dad to make this dish as well. It’s quick and simple and satisfies the soul. Thank you Ed for sharing this family treasure.
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Instructions
  1. Heat a large sauté pan over medium heat.
  2. Add olive oil, onion and prosciutto and sauté for 5-8 minutes.
  3. Add garlic, red pepper cook for 2-3 minutes.
  4. Add chicken broth, bring to a boil. Add Ditalini and canned peas.
  5. Bring back to a boil and cook until pasta is done, about 8 minutes.
  6. Serves with grated Parmesan cheese.

Mushroom and goat cheese galette


https://www.wtsp.com/mobile/article/entertainment/television/programs/great-day-tb/fall-cooking-with-the-kids/67-600112980

Print Recipe
Mushroom and goat cheese galette
Great Day Tampa, galette video below.
Prep Time 30 Minutes
Cook Time 1 1/2 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 1/2 Hours
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 400F degrees.
  2. Heat large skillet over high heat. Add butter, followed by mushrooms. Sauté–the mushrooms until they begin to release their moisture–keep cooking until most of the liquid has evaporated.
  3. Add the sliced onion and garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan.
  4. Remove the pan from heat and deglaze with the brandy(liquid). Place back on the heat, add the rosemary, and continue to cook over medium high heat until all of the liquid has evaporated. Season with salt and pepper to taste.
  5. Remove and spread out on a baking sheet or cutting board and allow to cool to room temperature.
  6. Remove dough from the fridge. Place on parchment paper lined baking sheet.
  7. Cut the goat cheese into cubes or slices add to bowl, with cooled mushroom mixture, and stir gently.
  8. Spread the mixture into the center of the dough–leaving a 2-inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center open.
  9. Brush folder pleats with heavy cream or egg wash for a richer colored crush, totally optional.
  10. Bake for 40-45 minutes, until holder brown. Remove from oven, allow to rest for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.

Grilled Striped Bass

Print Recipe
Grilled Striped Bass
Nothing says summer like striped bass on the grill and corn salad. Eastern Long Island offers great fishing and some of the best tomatoes and corn available. Unfortunately not all striped bass is created equal, make certain you source wild striped bass and not an impostor.
Prep Time 10 Minutes
Cook Time 10-14 Minutes
Passive Time 1-3 Hours marinate
Servings
People
Ingredients
Corn salad
Prep Time 10 Minutes
Cook Time 10-14 Minutes
Passive Time 1-3 Hours marinate
Servings
People
Ingredients
Corn salad
Instructions
Striped Bass
  1. Add all ingredients expect fish to a large sealable bag. Shake well.
  2. Add fish to marinate, place sealed bag in a large bow and put in fridge for at least an hour.
  3. Turn gas grill high(or hardwood charcoal grill). With cover on gas grill, let it heat up for 20 minutes. Using scraper, clean grill well.
  4. Remove fish from marinate, place skin side down on hot clean grill. Turn heat down to medium-high and cover with lid. After 10-12 minutes check fish. It should flake fairly easy.
  5. Using a large metal spatula, remove fish from grill. Leave skin on grill, it will charred and not very tasty.
  6. Serve.
Corn salad
  1. Grill corn on grill over med-high heat for 12-15 minutes. Turning once.
  2. Cut corn off cob once cool enough to handle. Place cut kernels in a large bowl
  3. Add red onion, cilantro, apple cider vinegar, lime juice, olive oil, cumin and salt and pepper. Mix well and serve.
  4. Can be made ahead and refrigerated, bring to room temperature prior to serving. Taste to check seasonings may need more salt or pepper.
  5. Add halved cherry tomatoes, serve.

Smoked Chicken Wings

Print Recipe
Smoked Chicken Wings
There are a handful of things I make that people love. These crispy, smokey a little spicy wings fall into that category.
Prep Time 10 Minutes
Cook Time 1.25 Hours
Passive Time 8-24 Hours
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 1.25 Hours
Passive Time 8-24 Hours
Servings
People
Ingredients
Instructions
  1. Add hot sauce, lemon juice, oil, garlic, Worcestershire, salt and pepper into a sealable bag.
  2. Mix well, add wings and marinate 8 hours or overnight.
  3. When ready to cook. Remove wings from fridge and bring to room temp. Preheat smoker or oven to 300F. Add a few chunks of apple wood, if possible.
  4. Place on a rack(over a large pan if using oven) and smoke for 1 hour at 300F.
  5. The skin will be a little soggy in places. We want the wings crisp on the outside. Heat your gas grill to high. Add wings and cook 2-3 minutes per side or until crisp.
  6. Remove and serve.

Marinated Roasted Peppers

Print Recipe
Roasted Peppers
Roasted bell peppers are delicious. Paired with a grilled chicken sandwich, fresh mozzarella, salad or a pasta dish roasted peppers add a smokey element. This process is simply and the end product is superior to jarred peppers.
Prep Time 5 Minutes
Cook Time 12-15 Minutes
Servings
People
Prep Time 5 Minutes
Cook Time 12-15 Minutes
Servings
People
Instructions
  1. Wash and dry your peppers.
  2. Turn gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame using tongs. Once it starts to blister, turn over(about 4-5 minutes)making certain all side are exposed to flame. Will take 20-25 minutes. The pepper will feel soft when handling with tongs.
  3. Remove from stovetop grate and place in a plastic bowl, cover with plastic wrap. After 30 minutes the skin will peel of easily. Cut in half, removed stems and seeds.
  4. Do not rinse peppers under water.
  5. Combine with marinade and toss. Allow to sit for a few hours for the flavors to marry.
  6. Serve a room temperature. Can be stored in the fridge for a week.
Processed with VSCO with av4 preset

Sautéed Calamari

Print Recipe
Sautéed Calamari
Fried calamari is good, grilled calamari is better. Sautéed calamari is the next level. The first time I had sautéed calamari, I ordered two more servings. This is based on Blue Ribbons sautéed calamari.
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Instructions
  1. Wash squid with cold water and dry with paper towels.
  2. Place cast iron or carbon steel pan over high heat.
  3. Add oil to pan.
  4. Once oil smokes, carefully add squid in a single layer. Add butter pieces, parsley, garlic, salt and pepper.
  5. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook).
  6. Add more salt and pepper if needed. Serve with lemon wedges.

Rice Salad

dijon vinaigrette

Print Recipe
Rice Salad
The bright flavors of rice dish make it a great summer dish. Easily paired with grilled fish, chicken or beef.
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Instructions
  1. In a large bowl, toss in everything except vinaigrette. Mix well add dressing cover and chill for at least 4-6 hours or overnight.
  2. Bring to room temperature prior to serving.
Recipe Notes

Similar to a paella, whatever’s available will work in this dish. Roasted red or yellow peppers, roasted broccoli or artichoke hearts to name a few.