Moroccan-style Lentil Chickpea Stew

This dish is traditionally made with ground or minced lamb and is a favorite in Moroccan cuisine and in our house too. But, if I’m honest, I prefer my version substituting lentils for the lamb. The onions, lime and all the spices make this a bright and deliciously warming stew to serve over rice or couscous.

This week my Sunday Supper family is sharing veggie main dishes, making vegetables the star attraction of our supper table. This is the perfect time to share my adaption of a favorite recipe, this lentil and chickpea stew. Just take a look at that list of ingredients! There's so much flavor that you will not miss the meat, I can assure you. Do give it a try! If you are looking to add more veggie-centric meals to your family menu, make sure to scroll down to the check out the link list of our 30 delicious dishes.

This is adapted from a recipe on My Recipes.

Ingredients
1 cup or 210g green (preferably French Puy) lentils
2 teaspoons extra-virgin olive oil, plus extra drizzle for serving
2 large onions, peeled (13 3/4 oz or 390g)
1 large carrot, peeled (5 oz or 140g by weight)
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon cayenne or to taste (I added a whole teaspoon.)
2 cups vegetable stock from cubes or homemade if you are so inclined
3 tablespoons tomato paste
1 1/2 tablespoons lime zest
1/4 teaspoon salt or to taste (This is going to depend on the saltiness of your stock.)
1 (15 1/2-ounce can) chickpeas
Small bunch cilantro plus extra for garnish, if desired
1 tablespoon fresh lime juice

Note: I’ve given the weights of my onions and carrot to give you an idea of size. Don’t get too hung up on this. A little more carrot or a little less onion and it’s all going to be just fine.

Method
Cook 1 cup or 210g green lentils in a small pot with ample water to cover, until tender. This only takes about 20 minutes so keep an eye on the pot and add more water if necessary. Drain and set aside.

Make up vegetable broth, set aside. Drain and rinse the can of chickpeas. Zest your lime and then juice it.

Cut your carrot up on the diagonal and slice your onions vertically into strips rather than rings. Measure out all your spices. Chop the cilantro.

Heat a large nonstick skillet over medium-high heat then add the olive oil to the pan. Add onion and carrot to pan; sauté for a few minutes.

Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly.

Add cooked lentils, tomato paste, grated lemon rind, 1/4 teaspoon salt and chickpeas, then pour in the vegetable stock.

Bring to a boil. Reduce heat, and simmer for about 10-15 minutes or until mixture thickens.

Remove from heat and give the pan a little drizzle of olive oil, then stir in cilantro and lime juice.

(If you aren’t serving right away, wait to reheat then add the cilantro and lime juice just before serving.)

Sprinkle on a little extra cilantro for color, if desired.

This dish is perfect served with couscous or rice.

Enjoy!

Many thanks to our Sunday Supper hosts this week, D.B. from Crazy Foodie Stunts. I know this meant he had to work through the holiday weekend so let me just say, you rock, D.B.! Hope your Thanksgiving was fabulous!

Veggie Mains

• Baked Eggplant Parmesan by The Crumby Cupcake
• Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
• Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
• Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
• Easy Veggie Bake by Confessions of a Cooking Diva
• Eggplant Rollatini by A Day in the Life on the Farm
• Eggplant Rollatini by That Skinny Chick Can Bake
• Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
• Greek Stuffed Baked Zucchini by The Weekend Gourmet
• Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
• Moroccan-style Lentil Chickpea Stew by Food Lust People Love
• Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
• Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
• Portobello Stack by The Freshman Cook
• Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
• Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
• Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
• Stuffed Butternut Squash by Life Tastes Good
• Vegan Sandwich with Fresh Veggies by Healing Tomato
• Vegetable Pizza by Feeding Big and more
• Vegetable Strudel by Palatable Pastime
• Vegetarian Chili by Wholistic Woman

Veggie Snacks and Sweets

• Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
• Pumpkin Cake Cheesecake by gotta get baked

.

Chickpea Moroccan Bread #BreadBakers

Cumin, kalongi and chickpeas add a lovely spicy heartiness to these tender, fluffy flatbreads. They are fabulous on their own or will happily accompany most any savory meal.

I am sure it happens in every family. A new favorite recipe is somehow discovered and is made again and again. Then, over time, it is forgotten until a conversation sparks a memory and you think, “Hey, remember that baked Camembert dish we used to make?”  We loved that dish! And you need to make it again. This month’s Bread Bakers theme, yeasty flatbreads, had that effect on me. I scoured the internet for inspiration and even found several recipes I would have loved to adapt and share, then I suddenly remember this one and had to make it again.

It’s been more than 15 years since Jamie Oliver’s second book, The Naked Chef Takes Off* was published but I still refer to it very occasionally for a couple of recipes, including the one he calls Chickpea Moroccan Flatbread. I have no idea whether actual Moroccans would recognize the recipe or make anything similar but I can tell you that it’s delicious. Over the years I’ve adapted it slightly, sometimes also adding fresh chopped chilies along with the chickpeas, varying the spices or brushing the finished flatbreads with melted butter. I can highly recommend those modifications. This bread is quick to make, needing only one rise, and adapts beautifully to whatever you want to throw in it.

Ingredients
4 cups or 500g strong bread flour plus extra for dusting
1 1/4- 1 1/2 cups or 300-360ml tepid water
1 (1/4 oz or 7g) sachet dried yeast
1 tablespoon sugar
1 cup or 130g cooked chickpeas (I use drained and rinsed canned ones most often but you can cook your own.)
2 teaspoons fine sea salt
1 1/2 teaspoons whole cumin
1 1/2 teaspoons kalongi (also know as nigella seeds) Jamie’s version calls for coriander.
1 teaspoon canola or other light oil
1/4 cup or 60g butter, melted and cooled

Method
Combine your yeast and sugar and add in about half a cup or 120ml of the tepid water. Leave to prove while you get on with the recipe. You are looking for the mixture to bubble up and become foamy. If it does not, your yeast is dead. Buy some new yeast and start over.

Mash your chickpeas roughly with a fork. No need to remove the skins.

Add your flour and salt to a large mixing bowl and make a well in the middle.

Pour the yeast mixture into the well. Sprinkle on your cumin and nigella seeds then add in the mashed chickpeas.

Start mixing the flour and chickpeas into the yeasty water in the middle, a little at a time, until you have a sticky dough. Add the rest of the water a little at a time, mixing more flour in as you go, until you have a homogenous dough.

Knead the dough on a lightly floured surface until it is stretchy and springy, dusting with a little more flour as necessary. Form the dough into a smooth ball.

Oil the inside of a large bowl with the canola oil and put the dough ball inside. Slash the top with a lame or sharp knife to allow the dough to rise with ease.

Cover it with some cling film or a towel and put it in a warm, draft free place for at least half an hour.

When you are ready to griddle your chickpea flatbreads, punch the risen dough down and cut it into seven or eight pieces.

Start heating your iron griddle or heavy duty skillet and, on a lightly floured surface, roll the first ball out thinly with a rolling pin.

When the griddle is hot, lay the rolled dough on it, being careful not to touch the griddle and burn yourself. Cook on one side until little brown spots and bubbles appear and the dough releases itself from the griddle.

Turn and griddle on the other side until done.

This takes just a couple of minutes on each side.

Meanwhile, roll out the next dough ball into a circle in readiness.

Remove the cooked flatbread to a plate and brush both sides with the melted butter. Keep warm while you cook the rest.

Add the next flatbread to the hot griddle and repeat process until all the flatbreads are cooked and brushed with butter.

Enjoy!

Many thanks to our Bread Bakers host this month, Mireille of The Schizo Chef. I am delighted to be making one of my old favorite recipes to share for this fun yeasty flatbread event! Have a look at all the other wonderful flatbreads we’ve got for you today!

• Chickpea Moroccan Bread by Food Lust People Love
• Emirati Khameer by The Schizo Chef
• Focaccia by Simply Veggies
• Garlic Naan by Seduce Your Tastebuds
• Grilled Bacon Onion Cheese Flatbread (Flammkuchen) by Magnolia Days
• Grilled Naan by A Day in the Life on the Farm
• Homemade Naan by Hezzi-D's Books and Cooks
• Hönökaka - Swedish Flatbread by Passion Kneaded
• Kesra - Moroccan Flatbread by Karen's Kitchen Stories
• Man'oushe - Lebanese Flatbread by A Shaggy Dough Story
• Margherita-Style Grilled Flatbread by Cali's Cuisine
• Orange Herb Pitas by Cindy's Recipes and Writings
• Paneer Kulcha by I Camp in my Kitchen
• Roghni Roti by Sneha's Recipe
• Sausage Gravy Pizza with Peppers and Onions by Pastry Chef Online
• Simple Pita Bread by A Baker's House
• Spelt Biskers by What Smells So Good?
• Tigelle - Italian Flat Bread by Cooking Club
• Whole Wheat Pita Bread by G'Gina's Kitchenette
• Za'atar & Cheese Manakish - Levantine Flatbread by Ruchik Randhap
• Za'atar Spiced Khobez by Cook's Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here.

Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com



* Affiliate link

Carrot-Cumin Soup #EatRightforYourSight

This thick aromatic carrot soup, finished with creamy yogurt, will not only satisfy your hunger, but will also provide a substantial dose of vitamin A, minerals and antioxidants, all essential for healthy eyes.

When I was asked if I’d like to a receive and review a copy of Eat Right for Your Sight*, I jumped at the chance. Not just because it is a cookbook with tasty recipes from the likes of Jacques Pépin, Lidia Matticchio Bastianich, Ina Garten and Alice Waters, but because it would give me the chance to raise awareness about macular degeneration and to reminisce about my grandfather, a member of the Great Generation, a self-made man who worked hard, relaxed by gardening – which looked like a whole different kind of hard work to me – and who suffered from the disease the recipes in this book aim to prevent. He loved to grow and pick fresh vegetables as much as he loved to eat them so I am pretty sure Paw would have been a fan of this book. And if, by writing this, I can make even one person follow a link and learn something about preventing macular degeneration, or how to live well even following that diagnosis, then I will sleep well tonight.

My grandfather grew up on a farm, out “in the country” as we called it, in southern Louisiana. One day, many years ago, I was chatting with him on the phone and he began to speak about his first job, working for a furrier, after he left school. It was Paw’s responsibility to collect pelts from hunters and trappers that the furrier would use to make coats and hats. If I remember correctly, he earned $1 for every pelt, which was a substantial (if sporadic) payment in a time when a chuck roast could be bought for 15 cents a pound and the big can of Heinz beans was only 13 cents. He went on to discuss how he and my grandmother had started their major appliance business and how he built their shop himself, welding together large steel beams that would become the framework for the building. And how he had learned to weld when workers were needed to build supply ships at a new shipyard in New Orleans during World War II. He was rightfully proud of his contribution to the war effort and he gained a skill in the process. Everyone thought he was crazy since steel was an expensive building material but it meant that he could do most of the work himself, saving on labor costs and a steel frame building would last forever. This was key to my grandfather’s philosophy that a person should choose carefully when he or she buys something, making sure that it is worth the expense, and then should care for that something so that it might never have to be replaced. As owner-operator of the first Maytag appliance center in their town, he would have preferred to repair a customer’s old machine and keep it working rather than sell them a new one. Perhaps it was not the most lucrative business model but he lived a life of integrity and his customers appreciated that, always returning to buy the next appliance out of loyalty, knowing they’d be treated fairly. My grandfather’s handshake was better than a written contract and if he told you he’d do something, you could damn well bet he would.

I realized part way into the conversation that if I didn’t write all this down, I would never remember it so I began to take notes, as fast as I could. Later I transcribed the notes and saved them to my computer. Unfortunately, that computer became obsolete and I didn’t remember to print or save the file to the new one. So we are back to my faulty memory again, trying to recall what my grandfather shared with impressive accuracy, despite the half century between the living and the telling.

His memory for details was phenomenal and he was an avid reader, reading anything and everything to educate himself, making up for his early departure from formal education. The ever-growing stack of reading material next to his chair was a testament to all he'd like to accomplish, given the time. My whole childhood I remember both he and my grandmother reading two newspapers a day, cover to cover, The Times Picayune, published in New Orleans and The Daily Iberian, an afternoon paper from their hometown. As they both aged, he became a regular subscriber to Prevention magazine and each issue was covered in his scrawling almost illegible handwriting, with passages of particular interest underlined, as he tried to figure out how to live the healthiest life. My grandfather’s mailbox was regularly filled with packages of vitamins that he ordered in bulk from catalogs and swallowed faithfully, especially once he had been diagnosed with macular degeneration, that eye disease that steals one’s sight, from a central point of the retina, leaving only peripheral vision near the end.

For a man who loved to read, who was used to being independent and doing for himself, the diagnosis was nothing sort of devastating. A broken magnet on the old brown double-wide refrigerator held a grid that he was supposed to check to gauge the progression of the disease. (Check your own eyes on the grid here.) To prolong the inevitable, my mom bought him two large lighted magnifying lenses that could be c-clamped to both his kitchen table and his comfy chair, allowing him to continue reading, until he just couldn’t really much anymore. And the loss of his driver's license was a huge blow.

My grandfather with his passel of great grandchildren, on the occasion of his 91st birthday.

While there still isn’t a cure for macular degeneration, we know much more about its risk factors which include exposure to UV rays from the sun and welder’s flash(!), so the proper protective lenses are key. And smoking is a big no-no. We also know much more about how to prevent it through diet and supplementary vitamins. The eventual goal of the American Macular Degeneration Foundation is, of course, finding a cure. But meanwhile, get your eyes checked regularly and let's eat right for our sight as well.

Carrot-Cumin Soup - from Eat Right For Your Sight: Simple Tasty Recipes That Help Reduce the Risk of Vision Loss from Macular Degeneration*,  © American Macular Degeneration Foundation, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. *Amazon affiliate link

Ingredients for four 1 cup or 240ml servings
2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 pound or 450g carrots
2 1/2 cups or 590ml vegetable broth
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1/2 cup or 125g plain Greek yogurt
1/2 teaspoon sea salt or as needed

For garnish:
2 tablespoons toasted cumin seeds (I used way less.)
I also added a little more yogurt and some green onions.

Method
Peel your onion, garlic and carrots. Chop the onions, mince the garlic and, after cutting the ends off of the carrots, cut them into 1 inch or 2 cm pieces.

In a heavy pot, heat the olive oil over medium-high heat and sauté the chopped onion for two minutes, then add the garlic and sauté an additional minute.

Add the carrots, broth, cumin, coriander and a few good grinds of black pepper. (The recipe says to add the salt here as well but I suggest you wait till the end of cooking to see how much salt is needed after the soup cooks down. Vegetable broths come in varying degrees of saltiness.)

Bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender, about 15 minutes.

Purée the soup with an immersion blender or, working in batches, purée in a blender or food processor until smooth.

Return the soup to the pot, if necessary, and stir in the yogurt and lemon juice. Add salt and and more black pepper to taste.

Ladle into bowls and sprinkle with the toasted cumin seeds. (And a small dollop of yogurt and a few chopped green onions, if desired.)

Enjoy! If you’d like to learn more about how to prevent macular degeneration, please visit the American Macular Degeneration Foundation website.  If you'd like to buy the cookbook or read further reviews, check out Amazon.com or any of the major booksellers.

And since it was provided in the book, as it is for all of the recipes, I'll share the nutritional information for the soup:
Nutritional Profile for Carrot-Cumin Soup.
Serving size: 1 cup
Calories: 178
Protein: 4 g
Fiber: 4 g
Fat: 11 g
Saturated fat: 3 g
Sodium: 1,031 mg
Vitamin A: 19,312 IU
Vitamin C: 10 mg
Vitamin E: 3 IU
Beta-carotene: 9,420 μg
Lutein and zeaxanthin: 307 μg
Lycopene: 1 μg

I received a copy of Eat Right for Your Sight free of charge from the non-profit American Macular Degeneration Foundation. It seems ridiculous to have to say it, here goes: As with every post I write, all opinions contained herein are my own alone.

Seared Spice-encrusted Tuna Steaks

There’s just something about Sunday Brunch that’s special.  The dressing up, the champagne, the extravagant variety of choices, and most especially, the occasion.   Because if you are going to Sunday Brunch, there is probably a reason.  Even if it is just to celebrate summer!  When we were living in Kuala Lumpur, one of our favorite brunches was at the Westin hotel.  Along with the generous buffet where we could help ourselves, the wait staff also delivered delicious morsels to our table, all afternoon.  Plus Champagne.

One such morsel was tuna, coated in spices and seared till it was golden on the outside but still vibrantly pink on the inside.  The last time we were there, I examined it closely, tasting bite after bite, purely for research, you understand. And this is my best approximation of that lovely dish.  You can serve it alone, tapas style, in which case, drizzle it with some good olive oil in the serving dish, or on a bed of greens and rice salad on a small plate for a starter, or in a larger bowl for a complete meal. 

Ingredients
2 tuna steaks – about 9 oz or 255g each

For the spice mix
1 teaspoon cumin
1 teaspoon brown mustard seeds
1 teaspoon fennel
1 teaspoon coriander
1 teaspoon sea salt
1/2 teaspoon mixed peppercorns
1/2 teaspoon crushed red pepper

For the wet coating
2 tablespoons whole grain mustard
2 tablespoons olive oil – plus more for the frying pan

Method
Lay your tuna steaks out between paper towels to dry.

Use a mortar and pestle to grind the spices finely.

The pink is Himalayan sea salt.  Use any sea salt you have. 

Mix the whole grain mustard thoroughly with the olive oil.

Spread half of the mustard mixture on one side of the tuna steaks and then sprinkle with half of the spice mix.

Put the tuna on a piece of cling film, which will make it easier for you to flip it over into the frying pan.  Repeat the seasoning on the other side, first mustard, then spices.

Heat a non-stick frying pan until it is very hot and then drizzle in a little olive oil.  Cook one side of the tuna for just a couple of minutes before turning it to the other side.

Watch the side of the tuna and you can see the cooked part coming up.  You want to leave a good amount of pink still in the middle.

Sear the other side for just a minute or two and then remove from the pan and allow to rest for a few minutes.

Slice into thin pieces with a serrated knife, using a sawing motion so you don't mash the tuna.

Enjoy!

Tarka Dal or Curry Lentils

This tarka dal (or curry lentils) is a warm bowl of spicy comfort that is cheap but satisfyingly delicious.

Today Sunday Supper’s theme is budget dishes. In other words, delicious recipes that won’t break the bank. I considered giving you a recipe for my old college standby of tuna casserole with cream cheese (which sometimes didn’t even have tuna if the month was longer than my money) but I settled on something really tasty that we love to eat, even when money isn’t an issue. And that is when you know it’s good!

When we lived in Malaysia, we picked up the habit of eating dal and roti canai for breakfast since the school canteen served a tasty bowl and the little shop not far from our house was great on weekends. But there were many times when I would make my own dal long before that. From the time I got my first Madhur Jaffery cookbook and spice box, in fact, circa 1996-97, this recipe for spicy yellow lentils, cooked down until they become a sauce, has been a favorite. You can thin them with more water and call them soup. Or you can leave them thick and scoop them up with flatbread or serve over rice.

The original recipe doesn’t include potatoes or carrots or green beans, but coffee shops in Malaysia often add them so I do too. The vegetables make this spicy dish even more of a meal. And, best of all, dal is a great, cheap source of easily digestible protein and nutrients. Perfect for this week’s Sunday Supper! You can even make your own naan to go with. It’s easy!

Oh, and a quick word on the title: Dal means split so any split pea or bean is dal but it is also the name of the cooked dish. Tarka refers to the spices that are fried in a little oil and added at the end to season the dish. For more information on lentil varieties, have a look here. And for lentil nutrition, this is a good link.

Ingredients
1 cup or 225g moong dal or split mung beans
1/2 teaspoon ground turmeric
2 tablespoons olive oil
1 medium potato
1 medium carrot
Good handful green beans
1/3 teaspoon asafoetida (optional but good – I couldn’t find any!)
1 teaspoon whole cumin
1/2 teaspoon brown mustard seeds
2 small red chilies plus more for garnish, if desired
Good handful curry leaves (optional but good)
1 small onion
1 clove garlic
Salt to taste

Method
Wash the lentils well in a big bowl of water, making sure that there aren’t any stones or hard bits of mud, and then drain and tip into a large pan. 

Pour in 26 oz or 750ml water. Bring to the boil, and use a slotted spoon to remove the grey-white scum that rises to the surface. As you can see, I missed this step so I skimmed after adding the turmeric. It's all good in the end.

Stir in the turmeric, and turn the stove to simmer. 

 

Skim scum now if you forgot to. 

Put on the lid, but leave it partially ajar, to prevent the pot from boiling over. Check it every once in a while and give it a stir. Add a little more water if necessary. My simmer is hotter than it should be so I did add some water part the way through to make sure the lentils didn’t go dry.

Meanwhile, cut the ends off of your green beans and then cut them into smaller lengths. Peel and chop your carrot and potato.

After about 20 minutes of lentil cooking time, add in the vegetables. Keep simmering for about another 20 minutes, as which point your lentils and vegetables will both be cooked.

If you want to use a couple of red chilies for garnish, slice them finely holding the stem end with a sharp knife and pop them in a glass of ice water. Ideally, they should curl, if you have cut the strands thin enough. Set aside till needed. 

Now on to the tarka for seasoning.

Slice your onion and your garlic very finely. 

 

Heat the oil and add the asafetida (if using), cumin, mustard seeds, whole chilies and curry leaves. And stir! 

When the mustard seeds start popping, which happens quite quickly, add the sliced onion and cook until golden.

Add in the garlic and stir quickly. You don’t want the garlic to burn because it turns bitter. 

Pour the mixture into the dal and give the whole thing a good stir. Add salt to taste and pop the lid on. 

 

Enjoy! As mentioned above, you can serve this over rice or with a flatbread. It is delicious, comforting and affordable!

Adapted from Tarka Dal from Madhur Jaffery

Have a look at all the wonderful budget dishes the #SundaySupper group have for you this week! We are going to eat well and cheaply for the next few weeks on these recipes! Our hosts this week are Lane from Supper for a Steal and Pam from Blueberries and Blessings. Thanks for hosting, ladies!

Starters, Soups, and Salads

• Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
• Gado-gado from The Urban Mrs.
• Ramping Up Instant Ramen from girlichef

Main

• Salmon Lasagna from Blueberries and Blessings
• Kadun Pika from The Foodie Army Wife
• Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
• Pasta Carbonara from The Girl in the Little Red Kitchen
• San Francisco Special Breakfast Burritos from Gourmet Drizzles
• Chicken Divan from Simply Gourmet
• Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
• The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
• From the Pantry Peanut Noodles from Supper for a Steal
• Pasta Puttanesca from Juanita’s Cocina
• Hawaiian Grilled Cheese from Home Cooking Memories
• Slow Cooker Pork Carnitas from I Run For Wine
• Browned Butter Pasta with Collards from Momma’s Meals
• Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
• Golden State Gourmet from Crazy Foodie Stunts
• Buffalo Chicken Dip Quesadillas from Chocolate Moosey
• Tonkatsu {Pork Cutlet} from Damn Delicious
• Kung Pao Tofu from Ninja Baking
• Roasted Honey Mustard Chicken from Mama’s Blissful Bites
• Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
• Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
• Salvage-Your-Vegetables Frittata from Daddy Knows Less

Sides

• English Baked Beans from Small Wallet, Big Appetite
• Southern-style Black-eyed Peas from Magnolia Days
• Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
• Baked Beans from What Smells So Good?
• Hearts of Palm Mix Rice from Basic N Delicious

Drinks and Desserts

• Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
• Portuguese Rice Pudding {Arroz Doce} from Family Foodie