I love Fall. The flavors, the weather, the spices…It’s just such an exciting time when you start to make lots of braises, stews and soups. It’s comfort season. Time to put away the shorts and tanks and to whip out the muumuus and onesies ;) I can’t even write that with a straight face. LOL!

 This is my first official soup of the season. I hope you enjoy. I love this soup because it is spicy, rich, filling and has lots of vegetables…plus, it is so easy to make.

Ingredients:

2 tablespoons extra virgin olive oil

1 large yellow onion, roughly chopped

1 head of fennel, roughly chopped

3 carrots, peeled and roughly chopped

1 tablespoon fresh ginger, finely chopped 

1 cup lentils

1 tsp curry powder

1 tsp ground coriander

1 tsp ground cumin

6 cups low sodium vegetable stock/chicken stock/ or water

1 tablespoons tomato paste

cilantro to garnish

salt and pepper to taste

Directions:

In a large pot heat up the olive oil and saute the onions, fennel, carrots and ginger. Season well with salt and pepper and saute on medium heat for 5 minutes. Add the lentils in with the curry powder, ground coriander, and cumin. Saute for another couple of minutes. It should smell very aromatic and there should be a little color on the vegetables. Pour the stock in with the tomato paste and stir well, check the seasoning. Cover and bring to a boil on high. Once boiling turn down the heat and simmer with the lid on for 35-40 minutes. Don’t forget to stir every 10 minutes. The lentils should be tender and the soup will thicken. Serve hot with fresh cilantro on top.

• Tags
• curried
• lentils
• carrots
• fennel
• cilantro
• curry powder
• grouns coriander
• cumin
• fresh ginger
• fall
• soup

I am obsessed with Moroccan cuisine! I think the idea of slowly braising your meats in earthy, aromatic spices turns me on.;) When I find a chicken dish that inspires me, I get seriously excited! Tried out a new recipe last night. Chicken tagine with preserved lemons and olives.

Preserved lemons are one of my new favorite ingredients to work with. Tart and intensely lemony, they add a nice kick to stews, dips and salads. Preserved lemons are literally whole or sliced lemons covered in salt, sometimes spices, and are allowed to ferment at room temp for weeks or months before it is used. All the flavor is in the peel. I actually give it a little rinse before I use it. This stuff is heavenly! 

1 whole chicken cut up into 6-8 pieces, plus a couple extra drumsticks, keep bone and skin on 

salt and pepper to taste

4 tablespoons extra virgin olive oil

2 large onions, finely chopped

1 large pinch of saffron

4 cloves of garlic, crushed

2 tablespoons freshly grated ginger

1 teaspoon cinnamon

Juice of 1 lemon

1 teaspoon harissa

3 pieces of preserved lemon, chopped

couple handfuls of green olives, pitted

1/2 cup currants

2 cups water

1 handful of freshly chopped parsley

1 handful of freshly chopped cilantro

Directions:

Get a heavy-bottom pot heating (preferably a dutch oven). 

Place in 2 tablespoons of extra virgin olive oil. Season the chicken on all sides with salt and pepper. Sear the chicken to get a golden color. Remove the chicken and set aside. Pour the rest of the olive oil in. Place in the onions, garlic and saffron. Saute until the onions are translucent and have released some of their flavors. Place the chicken back in with the fresh ginger, cinnamon, harissa, juice of 1 lemon, and the 2 cups of water. Mix together and bring to a boil. Turn down the heat to medium and cover. Let the chicken simmer for 12-15 minutes until the chicken breast is done. Remove the chicken breast and continue simmering on low for another 20-25 minutes, until the sauce has thickened and the chicken is tender and falling off the bone. Place back in the chicken breast with the preserved lemons, olives, currants, cilantro and parsley. Simmer on high with lid off. You want the sauce to have thickened and lightly coat the chicken around 5-10 minutes. Serve with couscous and garnish with more freshly chopped parsley. This dish is so simple yet so flavorful and delicious. Perfect meal any night of the week.

• Tags
• chicken tagine
• saffron
• harissa
• olives
• currants
• preserved lemons
• parsley
• cilantro
• Moroccan

Overwhelming amounts of incredible Mexican restaurants in San Francisco…it is almost to hard to choose which one to settle on. In the end my hunger got the best of me and I decided on Taqueria Pancho Villa. This place was so lively, bright and fun. The girls behind the counter were just so beautiful, sweet and efficient…just look at them!

I love eating like this, everything on the menu is authentic, freshly made and super cheap. The chips come out so hot and crunchy.. uh..it’s the little things that count.;0

The fish tacos..oy! A whole Red Snapper fillet seasoned and pan seared beautifully with diced tomatoes, and cilantro in a corn tortilla. I shpritzed on some fresh limejuice, and salsa verde and I was on cloud 9! We also got Carnitas (pulled pork) and Carne Asada (beef steak) tacos. Finish that off with a cheese quesadillas and some guacamole and there you have it my friends..my first Mexican meal in San Francisco. Next time I head in there I think I am going to try out the burritos they looked dynamite! The customers there seem to have a love affair. I think I understand why.

P.s.Don’t forget dessert!! Alfajors and Churros for everyone!

• Tags
• alfajor
• churro
• cilantro
• fish tacos
• carnitas
• carne asada
• guacamole
• quesadillas
• San Francisco
• Mexican restaurant
• Taqueria Pancho Villa