When the Groundhog Sees His Shadow

Sausage and lentil stew, teriyaki tofu and eggplant, Moroccan spiced chicken

There was one day this week that hinted at spring with bright sunshine, blue skies, and a touch of warmth to the air. It didn’t last long— it’s snowing even today— but it was enough to remind me that light is around the corner. I needed that. It’s been a dark few weeks in our country. Let’s find— and better yet, make— light where we can.

Sausage and lentil soup with bread and cheese.

I’m making my Super Bowl shopping list today. We’re not a football family, but it’s an excuse to cook some food we don’t usually make... and to watch something other than Wild Kratts and Pokemon. There will be chicken wings and dips for fruits and veggies. Chex Mix and Shirley Temples.

This week I got the kids to try some new foods. A teriyaki tofu and eggplant dish (my big kid ate big servings of tofu, the little I think just ate some rice), a slow cooker Moroccan spiced chicken (the little kid ate this one)(it was a little under spiced; next time I’ll add more seasoning), and an Italian sausage and lentil stew that is feeding us through this snowy week (I followed the recipe below, but threw in the last half a can of tomato sauce I had in the fridge).

Teriyaki tofu and eggplant, served with rice, scallions, and roasted cashews.

What’s been cooking in your kitchen? How are you making it through these days? Drop a note and let me know. I’d love to hear from you.

Teriyaki Tofu and Eggplant

Gluten free, Dairy free

• 1 large eggplant, cubed

• 1 block extra firm tofu, drained, pressed, and cubed

• 4 Tablespoons gluten free soy sauce (tamari)

• 1/2 cup olive oil

• 1/3 cup potato starch (or cornstarch)

• salt and pepper

• Teriyaki sauce (Kikkoman makes a gluten free one)

• chopped scallions

• roasted cashews

Preheat the oven to 425 degrees. Arrange one rack in the upper slot and one in the middle slot. Line two baking sheets with parchment paper.

In a large bowl, mix the soy sauce, olive oil, and potato starch. Add the cubed tofu and mix gently to coat. With a slotted spoon, remove tofu pieces to one of the baking sheets. To the remaining sauce add the eggplant and toss gently. Remove with a slotted spoon and place eggplant pieces on the remaining baking sheet.

Place the baking sheet with the tofu on the top rack and the one with eggplant on the lower rack. Bake for 15-20 minutes, until the tofu looks crispy. Remove the tofu from the oven and scoop it into a serving bowl. Move the sheet with the eggplant to the upper rack and bake for a further 10-15 minutes, or until the eggplant looks roasted and golden. Remove the eggplant from the oven and scoop it into a serving bowl. Drizzle each bowl (tofu and eggplant) with teriyaki sauce to taste. Sprinkle scallions and roasted cashews on top, if desired. Serve with rice.

Adapted from The Weekday Vegetarians.

Slow Cooker Moroccan Spiced Chicken

Gluten free, Dairy free

• 3 pounds skinless chicken thighs

• 1 onion, cut into 1/2-inch wedges

• 1 teaspoon ground cumin

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground coriander

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon cayenne pepper

• Kosher salt and freshly ground black pepper

• 1 bay leaf

• 1/3 cup low-sodium chicken broth

• One 15-ounce can chickpeas, drained

• 1/2 cup green olives

• 1/2 cup dried Turkish apricots

• 1/3 cup sliced almonds

In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.

Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden. Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.

From Food and Wine.

Sausage and Lentil Stew

Gluten free, Dairy free

• 2 tablespoons olive oil

• 1 lb Italian sausage

• 1 large onion chopped

• 2 stalks celery chopped

• 3-4 carrots peeled and chopped

• 3 cloves garlic minced

• 1 tablespoon tomato paste

• 1 1/2 tablespoons Italian seasoning

• 1/2 teaspoon red pepper flakes

• 1 teaspoon salt

• 29 oz canned diced tomatoes

• 1 box chicken stock

• 1 pound dry lentils rinsed and picked over

• As much fresh spinach as you’d like (or none)

In a large skillet over medium heat, add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink. Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt. Transfer the sausage/vegetable mixture to the slow-cooker. Add the diced tomatoes, 6 cups of chicken stock, and lentils. Stir to combine. Cook on low for 6 hours. Stir in the chopped kale. Serve topped with parmesan cheese (or non dairy cheese) if desired.

Adapted from Meaningful Eats.