Food Revival

Last week, I discovered a few new food websites and I'm so glad I did! Let's be honest, my Barefoot Contessa obsession along with the pounds of butter per recipe made me feel like I needed to lighten up a tad. But don't you worry, Barefoot. I'll be back very soon.

The first website I'm featuring is Fresh 365 created by Erin (in Boston) that celebrates vegetarian dishes.  The photography is great and after making the Vegetable Paella last night I can say that the food is good too. Lately, I've been cutting down my meat consumption in a major way. I tend to stick with the sustainably-raised meat from my friends at Sequatchie Cove Farm when I do partake, but all in all I'm including more vegetarian dishes each week. 

Back to the vegetable paella. So this recipe is simple as can be, totally filling, and has a little bit of a kick. Here's the recipe:

Vegetable Paella
adapted from Fresh 365 who adapted it from Bon Appétit . serves 4-6

2 T olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 t paprika
2 c water
2 t salt
15-oz can chickpeas, drained and rinsed
3 large plum tomatoes, seeded and coarsely chopped (I used canned)
2 roasted red or yellow peppers, coarsely chopped
1/2 c chopped peeled carrots
6 canned artichoke hearts, quartered
1 c frozen peas
large handful fresh cilantro, chopped
1/4 t crushed saffron threads
1/4 t cayenne pepper
2 c cooked grains (I used whole wheat rice pilaf)

In a large pot, heat olive oil, over medium-high heat. Add onion and garlic, and sauté, 5-7 minutes, until onions begin to brown. (I added the carrots too just to get them softer). Stir in paprika. Add water, salt, chickpeas, tomatoes (I used fire-roasted canned whole tomatoes), peppers (I roasted the red bell peppers before chopping them), artichoke and peas. Bring to a boil and reduce heat to medium-low. Cook 8-10 minutes, until a bit of liquid evaporates (you want some juices, but not like soup). Stir in cilantro, saffron (this is beyond expensive, but worth it. Just buy it and use in as many dishes you can find. You won't be sorry) and cayenne, and cook 2 minutes. Season to taste with salt and pepper. Serve over cooked grains (I used whole grain rice medley).

Next up? The chickpea noodle soup featured on Fresh 365's  homepage. 

Enjoy!