I know what you're thinking...this isn't a very exciting way to kick off 2012. A mash-up of cauliflower, tomatoes + chickpeas served over rice...what's the big deal? The deal is, I have consumed this dish forty-two times in the last week, or close to it, and am still not tired of it. This mildly spicy recipe is fast, healthy, cheap, and makes a TON of leftovers. I've wanted to share it with you for, oh, nearly 3 years now, but have never been able to get a decent photograph to share. Finally, I've accomplished a task that has been on my list for far to long. And THAT, my friends, is an excellent way to kick off the new year.

Curried Cauliflower + Chickpea Stew

from Bon Appetit May 2009

serves 4-6

Ingredients

• 2 tbsp vegetable oil
• 2-½ cups chopped onions
• 5 tsp curry powder
• 6 cups small cauliflower florets (from 1 medium head)
• (2) 14-oz cans garbanzo beans (chickpeas), drained
• (2) 14-oz cans diced tomatoes with green chiles
• (1) 14-oz can unsweetened, light coconut milk
• ½ cup chopped fresh cilantro (I rarely have this and so usually leave it out)

Method

1. Heat oil in a large (really, large!) skillet over medium-high heat.  Add the onions and sauté until golden brown, about 8 minutes.  
2. Add curry powder and stir for 20 seconds.  
3. Add cauliflower and garbanzo beans and stir for 1 minute.
4. Add diced tomatoes, then the coconut milk, and bring the entire mixture to a boil.
5. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
6. Season to taste with salt and pepper.  Stir in cilantro and serve.

Happy Thanksgiving, friends! I hope you are all enjoying a leisurely morning of coffee and cooking with loved ones.  We are about to embark on our meal prep, after a bit of time invested last night. Oh, and the Wizarding World of Harry Potter is magical...in case you were wondering. :)

I have a day-after recipe for you this morning; a hearty, veggie-filled soup that uses your leftover turkey meat as well as the carcass. We're all about using the whole animal around here, and fresh stock is truly the best base for any soup you can make. So chop some extra onions, celery, and carrots today and stow them away in a ziplock bag in your refrigerator. You can even make the stock tonight to keep things really simple tomorrow. Because tomorrow is all about relaxation and dirtying as few dishes as possible, right?  :)

Again, Happy Thanksgiving! I am thankful for so many things this year, including each one of you for continuing to read and share your comments here at Bella Eats. Have a wonderful holiday, all!!!

Leftover Bird + Orzo Soup

for the stock:

• 3 tbsp vegetable oil
• 2 medium onions, diced (about 2 cups)
• 3 large carrots, chopped (about 1 cup)
• 3 ribs of celery, chopped (about 1 cup)
• water
• 1 turkey or chicken carcass

for the soup:

• 3 tbsp vegetable oil
• 2 medium onions, diced (about 2 cups)
• 3 large carrots, chopped (about 1 cup)
• 3 ribs of celery, chopped (about 1 cup)
• 2 garlic cloves, minced
• 10 cups of stock (if you have less than that, add water. more, simmer it until it reduces)
• 2 bay leaves
• 3 large sprigs of thyme
• (1) 15-oz can of diced tomatoes, drained
• 2 cups leftover chicken or turkey, chopped or torn into bite-size pieces
• 1 cup dried orzo
• 3 large handfuls of swiss chard leaves, stems removed, torn into bite-size pieces
• salt + pepper

method:

1. First, make the stock.  Heat the oil in a large pot over medium-high heat.  Add the onions, carrots, and celery and sauté until soft and translucent, about 8 minutes.  Add the bird carcass and enough water to mostly cover, about 16 cups.  Bring everything to a boil and then drop the heat to medium-low, letting the stock simmer for 2-3 hours until full of flavor and reduced to 8-10 cups.  Strain the stock through a fine sieve, and discard the bird carcass and all vegetables.  Let the stock cool completely before refrigerating if you're not going to use it the same day.
2. Clean the pot, and start again with heating the oil and sautéing the second batch of onions, carrots, celery, and garlic.  After 3 minutes, add the stock, herbs, tomatoes, and leftover meat.  Bring to a boil and drop to medium-low, letting the soup simmer until the vegetables are tender, about 20 minutes.  Add the orzo and continue to simmer until tender, another 10 minutes.  Add the swiss chard and cook until wilted, about 3 minutes.  Season with salt + pepper and serve, being careful to remove the thyme sprigs and bay leaves.

I have been a little obsessed with ricotta cheesecake lately.  I've made it several times, trying out a few different recipes, tweaking as I go.  I've landed on one that I love but cannot seem to get a decent picture of it to save my life. And, quite frankly, I can't continue to eat ricotta cheesecake every other week. That doesn't work with the ol' 'stay in my jeans' plan. While browsing the produce section last week I came upon these lovely red pears and knew that a Thanksgiving dessert recipe must be developed to showcase their beauty. And then I thought, why not combine that idea with what I've learned about the perfect ricotta cheesecake? Voila, a new dessert star is born.

This recipe combines three of my favorite things: seasonal fruit, tender crust, and ricotta cheesecake. Shared with loved ones it makes the perfect end to an Autumn meal. Enjoy, my friends!

Pear, Ricotta + Honey Tart

serves 8

for the crust

• 1-¼ cup all-purpose flour
• 1 tbsp sugar
• 1 stick (½ cup) unsalted butter, cold, cut into ½-inch cubes
• 4-5 tbsp water

for the tart

• 16 oz whole milk ricotta
• 6 oz cream cheese
• 4 tbsp honey, divided
• 1 egg
• 1 tsp vanilla extract
• 3 pears, sliced and pressed between paper towels to remove some moisture

method

1. First, make the tart dough.  Blend the flour and sugar in a food processor.  Add the butter and pulse until the mixture resembles small peas, about 10 times.  Add 4 tbsp of the water and process until the dough comes together, adding the last tbsp of water if needed.  Gently gather the dough into a ball and press to a disk.  Wrap with plastic wrap and refrigerate for at least 1 hour, up to 2 days.
2. Preheat the oven to 350°F.
3. After the dough has been refrigerated, remove it from the plastic and roll flat to a circle approximately 12-inches in diameter.  Lay the dough across a 9-inch tart pan and press the dough to the bottom and sides of the pan.  Roll a rolling pin over the top of the pan to cut the excess dough.  Prick the bottom of the dough with a fork in several places.  Bake the tart crust for 10 minutes and remove from oven.
4. Blend together the ricotta, cream cheese, 3 tbsp of the honey, the egg, and the vanilla extract until well combined. Pour the mixture into the tart pan and smooth the top.  Lay the pear slices across the top of the ricotta mixture, and drizzle with the final tbsp of honey.
5. Bake for 45-60 minutes, until the tart only jiggles slightly and is starting to brown at the edges.
6. Let sit for 1 hour before slicing and serving.