Author: Claire

Espinacas con Garbanzos por Olla

Bienvenidos, mis amigos! Today I am bringing you a recipe from the archives, but updated with prettier pictures and less “hands-on” time! Espinacas con Garbanzos is one of my favorite and most versatile recipes, inspired by our honeymoon to Seattle and the San Juan Islands. Some of you may remember my first post about this dish, which is similar to a meal I had in Friday Harbor at a wonderful little waterfront restaurant called Cask and Schooner. You all know how much I love my beans and spices, and this is a stew-like recipe that can be served hot or cold. I like it chilled for the summer, with a few hearty crackers and some lettuce cups, and a dollop of greek yogurt on top.

Espinacas con Garbanzos por Olla
Espinacas con Garbanzos por Olla

This time I adapted the recipe a bit to be made in the crock pot (the name for this recipe literally translates to “spinach and chickpeas by the pot”), so that you can let it simmer away all afternoon while you do all of the other important things you have going on in your life. It also makes a lot of leftovers!

I also added a poached egg on top, since I didn’t include any turkey sausage this time and wanted a little more staying power. I love poached eggs on top of salads/stews. Such an easy way for an extra dose of protein!

Espinacas con Garbanzos por Olla
Recipe Type: Stew, Slow-Cooker
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
I love that this vegetarian and protein-packed stew can be served hot or cold. So versatile, and makes lots of leftovers to enjoy all week long!
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 onion, sliced
  • 4 large carrots, sliced
  • 2 tbsp minced garlic (yes I realize this is a LOT of garlic!)
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp whole coriander seed (optional)
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 tsp red pepper flakes
  • 2 cans garbanzo beans, drained and rinsed
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • pinch of salt and pepper
  • 1 package frozen spinach, thawed
  • lemon juice, for serving
  • parmesan cheese and greek yogurt, for serving
Instructions
  1. Heat oil in a skillet on medium-high heat. Add onion, carrots and garlic and cook until onions are tender, 3-4 minutes. Add the spices (cumin through red pepper flakes) and stir continuously for 1 minute. Add a few drizzles of red wine vinegar to deglaze the pan.
  2. Transfer mixture to a crock pot and add garbanzos, tomato sauce, and tomatoes.
  3. Pour in the rest of the red wine vinegar, water, and salt and pepper. Set on low heat for 4-5 hours or until carrots are tender.
  4. About an hour before serving, add spinach.
  5. Serve with a few drops of lemon juice, cheese and a dollop of greek yogurt.
  6. I also like mine with some hearty crispbread crackers and lettuce cups!

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Crispy Chickpeas

Looking for a quick snack? This is an easy way to satisfy your salty craving when 4 o’clock rolls around, and it’s a healthy snack loaded with protein and fiber to tide you through ’till dinner! I also enjoy topping my salads with these! You can experiment with any seasonings you like- I chose a sprinkle of cumin, paprika and red pepper flakes- but you can also make them sweet with a drizzle of maple syrup and some cinnamon! Dry them and then pop ’em in the oven at 400 deg for 40-50 minutes. Allow to cool and enjoy!

CRISPY CHICKPEAS
CRISPY CHICKPEAS
Crispy Chickpeas
Recipe Type: Snack
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Looking for a quick snack? This is an easy way to satisfy your salty craving when 4 o’clock rolls around, and it’s a healthy snack loaded with protein and fiber to tide you through ’till dinner! I also enjoy topping my salads with these! You can experiment with any seasonings you like- I chose a sprinkle of cumin, paprika and red pepper flakes- but you can also make them sweet with a drizzle of maple syrup and some cinnamon! Dry them and then pop ’em in the oven at 400 deg for 40-50 minutes. Allow to cool and enjoy!
Ingredients
  • 2 cans chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • sprinkling of cumin, paprika, and red pepper flakes
Instructions
  1. Preheat oven to 400 deg.
  2. Spread chickpeas on a couple of paper towels and pat dry.
  3. Drizzle with olive oil, and sprinkle spices on top.
  4. Cook for 40-50 minutes until crispy.
  5. Cool and store in an airtight container for up to 2 weeks.

 

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Greek Pasta Salad

GREEK PASTA SALAD
GREEK PASTA SALAD

Spring is finally here, and summer is just around the corner. We finally get rid of the fine dusting of yellow pollen that covers everything in sight, and I can already feel the humidity closing in! Those 90 degree, “I don’t want to even step outside to walk to the mailbox” days are almost here.

But this time of year isn’t all bad. With May comes graduations (yay, Duke DPT Class of 2015!) and getting letters after your name (I just passed my boards exam and am officially “Claire McCormick, PT”!) as well as family vacations, get-togethers with freinds, and COOK-OUTS! Tonight Ben and I are going to our first cookout of the season, hosted by a couple in our small group. When trying to decide what to bring along, I thought it might be a good way to kick off the cook-out season with a summery pasta salad. I used tri-color rotini and a dressing using Greek yogurt in place of mayo, combined with a generous sprinkling of Ranch dressing seasoning mix. Tossed in some chopped red onion, tomatoes, and olives, and served it over spinach greens with some feta cheese on top. Hopefully it will be a hit!

Happy graduation, Dukies, and Happy Mothers’ Day, to all you mothers out there!

Greek Pasta Salad
Recipe Type: Pasta, Salad, Side
Cuisine: Summer, BBQ, Pasta
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
Get ready to kick off the cookout and BBQ season with this easy pasta salad!
Ingredients
  • 1 box (12 oz.) tri-color rotini or bowtie pasta
  • 4 cups spinach, chopped roughly
  • 1/2 red onion, minced,
  • 1/4 cup black olives, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 package ranch dressing seasoning
  • 1 5.3 oz. container plain greek yogurt
  • 1 tbsp Dijon mustard
  • 1/4 cup balsamic salad dressing
  • 1 package feta cheese, crumbled
Instructions
  1. Cook pasta according to package directions, until al dente. Drain and cool.
  2. Toss pasta with chopped veggies in a large bowl.
  3. Whisk together remaining ingredients for the dressing and pour over salad. Toss well until combined.
  4. Top with feta and chill up to a day in advance.

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Spring Veggie and Tofu Skillet

I am LOVING the colors of Spring. Why not eat them, too? I was anxious to use up some leftover tofu and a lentil-barley mixture I had tonight and decided it was a good opportunity to add another one-pot wonder to the rotation: veggie and tofu skillet! For some reason I’ve been really into Asian flavors lately, and I decided to whip up a quick soy-dijon dressing to go with the veggies and tofu. For all of you who are #meatlessmonday followers, or who just love to eat nice big bowls of delicious, colorful roasted veggies, I recommend this easy recipe. You’ll feel good looking at it, and you’ll feel good eating it!

**Disclaimer: Just make sure not to grab the skillet handle at any point with your hand. I made this mistake and ended up with a nice superficial burn on my left thenar! #ptschoolproblems**

Happy Spring!

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Spring Veggie and Tofu Skillet
Spring Veggie and Tofu Skillet
Recipe Type: Salad
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 1
Feel good looking at it, and feel good eating it! Another meatless Monday recipe to add to the mix!
Ingredients
  • 1 tsp olive or peanut oil
  • Variety of spring veggies (green beans, broccoli, brussels sprouts, carrots, onions, peas, sweet potatoes)
  • chopped tofu, marinated however you like
  • sprinkle of sesame seeds
  • sprinkle of whole coriander
  • sprinkle each of cumin, red pepper flakes, and curry powder
  • 1 tbsp whole grain dijon mustard
  • 1 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • spinach and grain of your choice for serving (I used a lentil-barley mix)
  • cottage cheese and hearty crackers, for serving
Instructions
  1. In an oven-proof skillet, heat oil on medium high heat. Add all veggies and cook until brown, about 5 minutes. Stir in sesame seeds and spices. Meanwhile, preheat oven to broil on high.
  2. Broil the veggie mixture for 2-3 minutes or until well-charred. Remove from heat.
  3. In a small bowl, whisk together the mustard, soy sauce, and vinegar. After the skillet comes out of the oven, top with the spinach and drizzle with the dressing until just wilted. Add the grain and more spinach, if you like.
  4. Serve with cheese and crackers.
Spring Veggie and Tofu Skillet
Spring Veggie and Tofu Skillet

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Apricot & Apple Stuffed Pork Tenderloin

Happy Easter! I made this pork tenderloin for a potluck at our house today and didn’t have time to get it up in advance… hopefully you can find a time to make it before next Easter! It would be a great Sunday dinner in general, or a fun way to surprise your man on a special date night. I served it with roasted sweet potatoes, but you could also use other veggies or a simple side salad to round out the meal. I love the combination of apricots, apples, balsamic vinegar, and dijon mustard in the filling- almost reminds me of (dare I say it?) FALL! But really, it’d be good anytime of year.

Enjoy!

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Apricot & Apple Stuffed Pork Tenderloin
Recipe Type: Pork
Cuisine: American, Easter
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
I love the combination of sweetness from the apples and apricots combined with the tang of the balsamic and dijon mustard in this pork recipe. I’ve never made a pork tenderloin before, but I think this was a win for my first time!
Ingredients
  • 2.5 lb pork tenderloin
  • salt and pepper
  • 1 sweet red apple, chopped (I used a Macintosh)
  • 10-15 dried apricots, chopped
  • 1/4 cup unsweetened applesauce
  • 4 sprigs fresh rosemary, minced (about 2 tbsp)
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tbsp minced garlic
  • 2 tbsp whole ground dijon mustard
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil + 1 tbsp olive oil
  • kitchen twine
  • 1/4 cup apricot preserves
Instructions
  1. Preheat oven to 425 deg.
  2. In a small bowl or mason jar, mix together chopped apple, apricots, applesauce, rosemary, lemon juice and zest, garlic, mustard, vinegar, and 1 tbsp olive oil. Set aside.
  3. Butterfly the pork tenderloin by slicing it lengthwise on one side, stopping about 1/2 inch before the other side. Spread it open and use a meat mallet to flatten it a bit, so that each half is about 1/2 to 3/4″ thick. Spread half of the filling generously into the center of the pork, then close. Sprinkle with salt and pepper. Carefully tie up the pork every 2 inches or so with kitchen twine in order to prevent it from falling apart in the oven (tip: count how many pieces of twine you use so you don’t forget about one of them later… they sort of get buried in the meat if you tie them tightly like I did!).
  4. In a large skillet, heat 2 tbsp olive oil or vegetable oil on medium high. Sear each side of the pork for 1-2 minutes until nicely browned.
  5. Slather apricot preserves and remaining filling onto top of seared pork, stirring gently to allow the preserves to melt.
  6. Transfer pork to an oven-safe dish. (I also added some sweet potatoes, red onion, and extra rosemary around the pork for bulk).
  7. Cook at 425 deg for 20-30 minutes, or until a meat thermometer reads 145 deg.
  8. Remove from oven and allow to sit at least 5 minutes before slicing.
Spread the filling onto the pork.
Spread the filling onto the pork.
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Tie ‘er up!
Sear each side 1-2 minutes.
Sear each side 1-2 minutes.
And top with a bit of extra rosemary if you like!
And top with a bit of extra rosemary if you like!
Spread remaining filling and apricot preserves on top, with sweet potatoes on the side if desired.
Spread remaining filling and apricot preserves on top, with sweet potatoes on the side if desired.
Cook until the temperature reaches 145 deg. Allow to sit at least 5 minutes before serving!
Cook until the temperature reaches 145 deg. Allow to sit at least 5 minutes before serving!
Slice and serve.
Slice and serve.

ClaireLeave a comment

Throwback Sunday: Mediterranean Quinoa & Poached Egg

Happy Sunday! Hope ya’ll had a great weekend and are gearing up for another busy week ahead! Ben and I started our weekend at the Carolina Ale House watching Duke smack down Robert Morris (who?), then enjoyed a lazy Saturday parked in front of the TV/laptop watching more of the NCAA tourney. I also got to sing all services this weekend with the Summit All Campus Choir, which was a real treat. I always forget how much I love to worship through song until I’m back up on those risers, my voice melding with the members around me, feeling like I’m right where I’m supposed to be. Have you ever had that experience of just knowing God has you exactly where He wants you? Nothing like it. Oh, and- *Shamelessplugalert* Did I mention that we’re going to be giving an EPIC concert on Maunday Thursday and Good Friday? *Endshamelessplug*

Anyway, tonight I had a craving for something light and springy tonight (and also something that would make a lot of leftovers). Some of you may remember my recipe for my Stuffed Mediterranean Portobellos from last year, and while I didn’t quite have the energy to clean and stuff all of those mushrooms, I was happy to whip up the quick and easy filling! I served it on top of spinach with a drizzling of balsamic vinegar, poached egg, almonds, and avocado. Oh, and a dollop of Greek yogurt for good measure.

Perfect for Meatless Monday tomorrow! Enjoy.

MEDITERRANEAN QUINOA & POACHED EGG
MEDITERRANEAN QUINOA & POACHED EGG

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