I adapted this recipe from Fitness Food, omitting the ham and white wine (didn’t have any on hand — added more shrimp and broth), and replacing the peas with chopped green beans (ditto — use what you got, folks!). I guess you can’t really call this a true paella as it uses long-grain basmati rice instead of bomba or calasparra, but the method is pretty similar, and hey — you cook it in a paella pan.

Let’s eat!

Lisa says:

…wait, this is just four servings?

Chris says:

Sho’nuff… Fitness Food and Great Bowls of Fire seem to have quite a few of the generous-portion dishes.

Lisa says:

Wow, that’s awesome. It’s really delicious in my mouth.

Chris says:

Well, good, because that’s where it’s supposed to be.

Lisa says:

I heart anything with mushrooms.

Chris says:

Totally! Also, I’ve noticed we’ve been making pretty colorful dishes lately.

Lisa says:

You know what else I like?

Chris says:

What’s that? The saffron?

Lisa says:

Knowing that I’m going to enjoy tomorrow night’s dinner — these leftovers!

Paella-Style Rice with Shrimp and Veggies
2 tsp olive oil
4 cloves garlic, chopped
1 serrano pepper, seeded and chopped
2 tsp grated fresh ginger
1 red onion, chopped
1 small red bell pepper, chopped
2 cups basmati rice
1 tsp paprika
pinch saffron threads
1 zucchini, diced
4 oz cremini mushrooms, thinly sliced
2 tomatoes, grated (skins discarded)
5 1/2 cups hot vegetable stock
1/2 lb raw shrimp, peeled and deveined, tails on
3/4 cup green beans, chopped
1 handful flat-leaf parsley, chopped, to garnish

Heat the oil in a deep paella pan at least 12-inches across the bottom and 2 1/2 inches deep. Add the garlic, serrano pepper, and ginger and cook for 1 minute, or until fragrant. Add the onion and red bell pepper and cook, stirring, for 2-3 minutes, or until softened.
Stir in the rice, paprika, saffron, and 1/2 cup of the broth. Cook, stirring, until the broth is absorbed. Add the zucchini, mushrooms, and tomatoes. Add the remaining stock (or as much as will fit in the pan) and bring to a boil, stirring continuously. Lower the heat and simmer, uncovered, for 15 minutes. Taste and adjust the seasoning.
Arrange the shrimp over the rice, pressing them in a bit. Cover tightly with foil and simmer for 10 minutes, or until the shrimp and rice are fully cooked. Stir in the green beans and top with the parsley.

4 generous servings

This recipe was recently featured on Serious Eats; it comes from a cookbook titled Almost Meatless: Recipes That Are Better for Your Health and the Planet. I’m all for the occasional veggie burger, but make no mistake: these plump, juicy orbs of joy are NOT vegetarian. Rather, ground lamb is supplemented with steel-cut oatmeal to add bulk — the aim of Almost Meatless is not to eliminate meat all together, but to just use less of it. I haven’t yet tried any of the other recipes from this book, but unless this a one-off standout, I certainly look forward to it!

What the — how are these “almost meatless”? Aren’t they made with lamb?

Chris says:

Yeah, but only 1/2 a pound in the entire recipe… certainly not “mostly meat”.

Lisa says:

Ah, okay. I get it.

Chris says:

These are so juicy! I would not have realized that they were made with oatmeal…

Lisa says:

Me neither — maybe rice or something, but definitely not oatmeal.

Chris says:

These would be awesome for a tapas party; just stick some toothpicks in them and you’re done.

Lisa says:

Ooooh, I think we should have one soon!

“Almost Meatless” Albondigas
1/2 cup steel-cut oatmeal
1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish
4 cloves garlic, minced
1 chipotle in adobo sauce, finely chopped
4 teaspoons ground cumin
2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1/2 lb ground lamb
2 tsp olive oil
1 small onion, cut into 1/4-inch dice (about 1 cup)
1 28-oz can crushed tomatoes
1 cup water
Juice from 1 lime

Mix together the oatmeal, cilantro, half the garlic, the chipotle, 2 teaspoons of the cumin, 1 teaspoon of the coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Use your hands to incorporate the lamb into the mixture, distributing it evenly. Form balls out of tablespoon-size scoops of the mixture and set aside.
Heat the oil in a Dutch oven over medium-high heat. Add the onion and saute for 5 minutes. Stir in the remaining garlic, cumin, and coriander, cooking for an additional 30 seconds. Add the canned crushed tomatoes and water and stir to combine.
Bring the sauce to a simmer and add the meatballs. Simmer partially covered for 45 minutes.
Season the sauce with salt and pepper to taste, squeeze the lime juice over top, and serve with extra chopped cilantro.

4 Servings

As we neared the end of our week, we still had a few different vegetables left over from ye olde CSA box to use up, and these two recipes allowed us to do that without having to go grocery shopping: we pretty much had the rest of the ingredients on hand. The stuffed vegetables were adapted from a recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals; the original uses medium-sized zucchini — we only had a few small ones, but we also had a bell pepper that seemed like it would work well to receive the leftover filling. The cauliflower recipe comes from Fresh Spanish: Over 80 Healthy Spanish Recipes, and has a nice bite to it from the vinegar, garlic, and paprika. Leftovers were easily reheated and tasted great the next day.

I like these tag-team nights.

Chris says:

You mean where we’re both cooking?

Lisa says:

Yep!

Chris says:

Same here. Although I could do without having to do half the dishes… ha!

Lisa says:

Hey! Comes with the territory…

Chris says:

Anway, good job on the zucchini boats. They’re really good.

Lisa says:

I know, I like them! That filling is so delicious with those mushrooms… good idea on using the red pepper to use up the rest of the stuffing.

Chris says:

Even if we hadn’t had that pepper, the stuffing wouldn’t have gone to waste; I’m sure we just would have had it on its own.

Lisa says:

That’s true… this cauliflower rules by the way.

Chris says:

Yeah I love the garlic… we should try this same recipe with broccoli and see how that works.

Lisa says:

Yum… I’m sure it would be just as delicious.

Chris says:

Guess we’ll see what the CSA fairy brings next time…

Mushroom-and-Spinach Stuffed Vegetables
5 small zucchini
1 medium red bell pepper
1/2 large onion, minced
3 garlic cloves minced
1/2 tsp salt
1 tsp extra-virgin olive oil
3 cups chopped portabella mushrooms
1 tsp dried dill
1 tbsp dry sherry
2 tsp soy sauce
5 oz Spinach
1 cup cooked brown rice
Salt and ground black pepper
3/4 cup tomato juice
1/2 cup grated fontina cheese

Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides leave a canoe-shaped shell. Slice the red bell pepper in half lengthwise and remove the inner membranes and seeds. Set aside.
In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove from heat and set aside.
Preheat the oven to 350 F. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste.
Pour the tomato juice evenly around the bottom of an 9×12 inch glass baking dish. Distribute the filling between the zucchini boats and red bell pepper. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
Uncover and bake for another 5 to 10 minutes, until the tops are browned.

3-4 Servings

Garlicky Cauliflower
1 head of cauliflower, cut into bite-sized florets
4 tbsp olive oil
4 garlic cloves, finely chopped
1 tbsp mild paprika
2 tbsp white wine vinegar
salt and freshly ground pepper
flat leaf parsley, finely chopped

Bring a large pot of salted water to a boil. Add the cauliflower and cook for 6-8 minutes. Drain and set aside.
Heat the oil in a large, nonstick skillet. Add the garlic and cook over a medium heat, stirring for 2 minutes. Add the cauliflower, paprika, and vinegar. Season to taste with salt and pepper. Cook over very high heat, stirring, for 3-4 minutes, then remove to a serving platter. Garnish with parsley and serve immediately.

3-4 Servings

In tonight’s dish, adapted from Fresh Spanish, chicken sausage is cooked with garlic, onions, and tomatoes, and mixed with a short pasta for a hearty main course. Use fideo if you can find it, but if not, vermicelli or thin spaghetti broken into short lengths will work.

Chris says:

Well I’m going to complain about this one, but I know how I’d change it.

Lisa says:

What are you complaining about? I really like the taste.

Chris says:

Oh I really like the taste, too. I just think the pasta is way overcooked, so it’s a little mushy.

Lisa says:

Hmmmm, well, I still like it. So why do you think it came out this way?

Chris says:

Two reasons: we didn’t have vermicelli, so I used cappellini, which is even thinner, and there was a bit too much liquid. Also, I’ve seen in other recipes that the pasta is often toasted/sauteed before adding the broth.

Lisa says:

So you’re saying we’ll have this again, but better?

Chris says:

Indeed! And I’m listing the recipe with the changes I’d make. The Change We Need.

Lisa says:

Wait — what does Obama have to do with this recipe?

Chris says:

Not a damn thing. But HOLY CRAP, we just witnessed history.

Lisa says:

Wahoo!

Fideos a la Catalana
2 tbsp olive oil
1 1/4 lb large fresh chicken sausages
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 cups chopped fresh tomatoes
1 tsp mild paprika
8 oz vermicelli, cut into short lengths
3-4 cups chicken broth
salt and freshly ground pepper
chopped parsley, to garnish

Heat half the oil in a 12-inch shallow casserole or skillet with a lid. Add the sausages and cook over a medium-high heat, turning frequently, for 3-4 minutes or until lightly browned on all sides. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 10 minutes until soft. Add the pasta and cook for 5 minutes over medium heat until very lightly toasted. Add the tomatoes and paprika, stirring, for 3-4 minutes further. Return the sausages to the pan, add 3 cups of the chicken broth. Season to taste, stir to mix, and bring to a boil. Continue to cook until the pasta is cooked and the water absorbed, adding broth if necessary. Stir and sprinkle with the chopped parsley.

4 Servings

Here’s another really easy weeknight dish; we based the recipe on one found in Fresh Spanish. Traditionally, this stew is made with tuna, but any firm-fleshed fish will work. We used mahi-mahi and were very pleased with the results.

Lisa says:

Yay soup! 

Chris says:

This cold weather certainly gets me in the mood for it… 

Lisa says:

What fish is this? 

Chris says:

Mahi-mahi, but the original recipe used tuna… 

Lisa says:

Mmmm, it’s good. 

Chris says:

Capers rule. They’re like little bursts of salt. 

Lisa says:

So’s the salt. 

Chris says:

Okay, tonight you earn the sigh…

Fish and Potato Stew
12 oz mahi-mahi (or any firm-fleshed fish), cut into large bite-sized pieces
1 1/2 tbsp olive oil
red onion, halved and thinly sliced
4 cloves garlic, thinly sliced
3 small roma tomatoes, skinned, seeded, and chopped
1 bay leaf
1/2 red bell pepper, cored, seeded, and diced
1/2 tbsp mild paprika
3/4 lb potatoes, peeled and cut into large bite-sized pieces
salt and fresh ground black pepper
parsley, chopped
capers

Arrange the fish in a shallow bowl and salt and pepper to taste. Cover and set aside.
Heat the oil in a medium-sized saucepan, add the onion and garlic, and cook over medium heat until softened. Add the tomatoes, bay leaf, bell pepper, paprika, and potatoes, and stir to mix well. Add just enough water to cover and bring to a boil. Reduce the heat and simmer for 25 minutes until the potatoes are tender. Add in the fish, return to a boil, and cook for an additional 4 minutes. Serve ladled into bowls and garnish with parsley and capers.

2 Servings

A couple days ago, a recipe for Heirloom Tomato Gazpacho ended up in my email, and that same afternoon I came home to discover that our local supermarket had sent out a coupon for a free pound of heirloom tomatoes!  Synchronicity!  We hadn’t made gazpacho since last summer, and we’ve been meaning to try out a blended version to see how it compares to the chunky-style we’ve made in the past.  The recipe here is adapted from Latin Evolution, set to release in a few weeks.

Lisa says:

Are you making snacks and trying to pass them off as dinner again?

Chris says:

Hey, what’s wrong with wanting to eat light?

Lisa says:

Nothing, but come on… I literally ran out of the house to get food to go with this soup.

Chris says:

Okay, okay… but the question is, how do you like it?

Lisa says:

I like it … it might be just a touch too vinegary, though.

Chris says:

I agree — I updated the recipe note that you should taste it as you go before adding it all in.

Lisa says:

Good idea. So, this is really smooth…

Chris says:

…like yacht-rock!

Lisa says:

…sure… I think I like the chunky version a little better though.

Chris says:

I’m undecided. I think with a little tweaking this one could be the winner for me — I actually prefer the pureed consistency. The chunkier version was almost like just eating a bowl of salsa.

Lisa says:

What’s wrong with that?

Chris says:

Nothing, if I just wanted a snack…

Lisa says:

Why does that sound so familiar?

Heirloom Tomato Gazpacho
4 large red heirloom tomatoes
2/3 English cucumber, seeded and diced
4 cloves garlic
1/4-1/3 cup sherry vinegar
3 tbsp diced day-old baguette, crust removed
1/3 cup extra-virgin olive oil
2 tbsp granulated sugar
1 tsp kosher salt
1/2 tsp black pepper
1/3 English cucumber, seeded and diced
yellow bell pepper, seeded and diced
red onion, diced

Core and peel the tomatoes, then cut into chunks. In a blender, combine the tomatoes, cucumber, garlic, most of the vinegar, and bread. Taste, and if needed, add the rest of the vinegar. Puree until smooth. While pureeing, slowly add olive oil until emulsified. Season with sugar, salt, and pepper. Refrigerate until cold. Serve in a bowl with a drizzle of olive oil and garnish with cilantro, accompanied by the diced cucumber, bell pepper, and red onion.

Makes 4-6 cups, depending on the size of the tomatoes

Hmm, a tapas-style treat of quickly pan-fried peppers, with the odds that 1 in 10 will be incredibly spicy? Sounds like a slam-dunk to me! I saw these guys on YumBlog a few months ago, and thanks to a tip on ChowHound discovered that the Spanish Table sometimes carries Pimientos de Padrón in the summer. A quick walk down there this week confirmed their availability, so I picked some up for a quick Friday-afternoon snack.

Lisa says:

Are these spicy?

Chris says:

According to the write-up/legend/whatever, I’ve read that anywhere from 1 in 10 to 1 in 30 is hot.

Lisa says:

With my luck, I’ll get the hot ones.

Chris says:

With my luck, I won’t!

Lisa says:

Oooh, these are good!

Chris says:

I knew you’d like them… simplicity itself! Peppers, olive oil, salt!

Lisa says:

I heart sal… whoa! Can I get some water?

Chris says:

Did you get a hot one?? Lucky!!

Lisa says:

Actually it was really hot to start, but now it’s not that bad.

Chris says:

Well, hopefully that wasn’t the only one in th… Yikes! I just got one too — that IS hot! I really want more of these. I hear that they actually grow pretty well here; I sense some seeds in our future…

Pimientos de Padrón
Pimientos de Padrón
olive oil
coarse sea salt

Take a pan and pour just enough olive oil to cover the bottom of the pan. Turn the heat up to high. When the olive oil starts to sizzle toss the peppers in whole. Lower the heat to medium-high, and shake the pan occasionally so the peppers cook evenly. When the peppers start blistering and browning, they are ready. Remove to a plate lined with paper towels to soak up some of the extra oil, then transfer to a bowl and sprinkle with coarse sea salt. Eat ‘em whole and wait for a spicy one!