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One Shopping List–Three Meals

, Free Cooking and BBQ Magazine

When the weather turns cold, we find ourselves craving heartier fare—rich and savory stews, tender roasts, and slow-roasted, caramelized root vegetables. But those hearty dishes are often calorie-laden and less than waistline-friendly. However, with a few fresh ingredients paired with pantry staples, you can create delicious, hearty, and healthy dishes to warm you up this winter. Cozy up next to the fire or even a heated outdoor entertaining space and enjoy three delicious meals from one versatile shopping list.

One Shopping List–Three Meals

Proteins
• 4, 6 oz salmon fillets
• 3, 15 oz cans chickpeas

Produce/Fresh Items
• 1, 10 bag fresh spinach
• 1 medium yellow onion
• 1 head fresh garlic
• Fresh rosemary
• 2 medium lemons
• 4-6 oz of your favorite semi-hard cheese, sliced (cheddar, Swiss, Havarti, for example)

Pantry Items
• 2, 15 oz cans chickpeas
• 1, 12 oz jar roasted red peppers
• 1, 14.5 oz can diced tomatoes
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 loaf artisan whole wheat bread from a bakery or grocery store
• 1 quart low sodium broth (chicken, vegetable, or vegan “chik’n” broth)
• Tomato paste (look for user-friendly tubes of tomato paste for easier storage)

, Free Cooking and BBQ Magazine

Rosemary Chickpea Stew with Spinach

Ingredients
2 T extra virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 T tomato paste
2, 15 oz cans chickpeas, drained and rinsed
½ jar of roasted red peppers, diced
1, 14.5 oz can diced tomatoes
1 quart low sodium chicken or vegetable broth
1 T chopped fresh rosemary
4 c lightly packed fresh spinach
¾ tsp kosher salt
¾ tsp freshly ground black pepper
Crusty, whole wheat bread for serving

1. Place a generous ½ cup chickpeas in a microwave safe bowl. Microwave on high for 15 seconds. Mash with a fork.
2. Heat a large pot over medium heat with 2 T olive oil. Sweat onions and garlic with salt black pepper until onions are translucent and garlic is fragrant. Add tomato paste and cook 5 minutes, stirring.
3. Add remaining chickpeas, peppers, tomatoes, broth, and rosemary.
4. Bring to a boil, reduce heat, and simmer for 20 minutes.
5. Turn off heat, add spinach, and stir until leaves are wilted.
6. Prepare the bread: slice and toast the bread, rub each slice with a peeled garlic clove, drizzle with extra virgin olive oil, and sprinkle with kosher salt.

, Free Cooking and BBQ Magazine

Additional Menu Ideas:
Roasted Salmon with Warm Chickpea Salad and Wilted Spinach
Preheat oven to 450°F and place a rimmed baking sheet on bottom rack. Pat salmon dry, rub all over with oil, and season with salt and black pepper. Reduce oven to 325°F, and place salmon on baking sheet. Roast salmon until it reaches an internal temperature of 145°F. An internal temperature of 145°F is the US FDA recommended temperature, but farmed salmon can be eaten at your discretion starting at 125°F (120°F for wild salmon).
Sweat onions and garlic in skillet in oil over medium heat. Drain chickpeas, reserving chickpea liquid. Add drained and rinsed chickpeas, diced tomatoes, roasted peppers, and chopped rosemary. Season with salt and pepper and cook until 10 minutes, adding chickpea liquid 1 T at a time if mixture seems too dry. Add a few handfuls of spinach and allow to wilt. Remove salad from the heat, add a squeeze of fresh lemon juice, taste, and season. Serve the salad topped with the roasted salmon and lemon wedges.

, Free Cooking and BBQ Magazine

Mediterranean-inspired Chickpea Salad Melts
Place drained, rinsed chickpeas in a large microwave safe bowl. Reserve 2-4 T chickpea liquid. Microwave chickpeas for 15-30 seconds until warmed through. Mash the chickpeas until about 70-80% mashed (you want a mixture of smashed and half-smashed). Add 1 clove of minced or grated garlic, finely diced onion, diced tomatoes, diced peppers, and 1-2 tsp minced rosemary. Mix in 2 T chickpea liquid, 1-2 T olive oil, and a squeeze of fresh lemon juice. Season with salt and pepper. Add more chickpea liquid if mixture seems too dry. Brush slices of the whole wheat bread with oil and rub each slice with a peeled garlic clove. Broil bread until lightly golden. Top slices with spinach, spread the chickpea mixture over the spinach, and top with slices of cheese. Broil until cheese is melted and bubbly.

By: VendiRei Jones

 

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