gotham kitchen

carrots

smashed chipotle chickpea tacos with carrot slaw and avocado crema

chickpea tacos with carrot slaw and avocado cremaIf you’ve been following my blog, you’ve probably noticed that I make a lot of vegetarian recipes. I’ve recently decided to cut back significantly on meat for various reasons: it’s expensive, it’s not great for the environment, and it just doesn’t make you feel that great. We’re trying to limit our meat intake to 1-2 times per week which has been much easier than I thought.

When the sacred Taco Tuesday rolls around, I typically sub lentils for meat. But wow! Last week, I used chickpeas and they were BY FAR the best tacos I’ve had in my life, meat or vegetarian. They’re so flavorful and the texture is PERFECT. Plus topped with a fresh, crunchy slaw and a creamy avocado yogurt sauce. Just. Wow.

These #vegetarian chipotle chickpea tacos are topped with a crunchy carrot slaw and a dollop of avocado crema

smashed chipotle chickpea tacos with carrot slaw and avocado crema
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
Chickpeas
  • 2 cans chickpeas, rinsed and drained
  • 1 small onion, minced
  • 1-2 chipotle pepper in adobo sauce, minced (use 2 if you want it spicy)
  • ½ cup cherry tomatoes, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder or 1 clove
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • Taco shells of your choice
Carrot Slaw
  • 2 cups matchstick carrots
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 clove garlic
  • ¼ cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
Avocado Crema
  • 2 ripe avocados
  • ¼ cup Greek yogurt
  • 2 cloves garlic
  • ½ tablespoon lime juice
  • ¼ cup chopped cilantro
  • 1 tablespoon water
  • Salt and pepper to taste
Instructions
  1. In a medium pan, heat 1 tablespoon of oil over medium heat. Add onion and cook until softened, about 2-3 minutes. Add cumin, chili powder, garlic powder, and minced pepper. Stir and cook for about 1 minute. Add chickpeas and tomatoes and stir until well combined with spices. After about 5-10 minutes, chickpeas will become soft. Using a fork, smush about 75% of chickpeas. If your chickpeas are dry, add 1 tablespoon of water to the mixture.
  2. In a small bowl, combine honey, vinegar, chili powder, garlic, cilantro and stir until combined. Season with salt and pepper to taste. Add olive oil and whisk together. Pour over carrots and toss to coat evenly. Set aside.
  3. In a medium blender or food processor (I used my Ninja), combine all ingredients for avocado crema and blend until smooth. Taste and season appropriately.
  4. Top tortillas with chickpea mixture, carrot slaw and a dollop of the avocado cream.

 

20-minute italian wedding soup

I absolutely love soup. I love everything about it. The the perfectly cooked vegetables, the tender meat, the blend of spices, and most of all, the perfectly salty broth that absorbs all the flavors. It’s just SO GOOD. My husband, however, hates it. He doesn’t think soup should be allowed to be considered a meal or main course (eye roll). I went against his wishes the other night and made this Italian Wedding Soup which just blew my mind. It was so flavorful yet simple and tasted even better the next day in my lunch. Plus, it’s SO fast and easy. Everything is cooked in the broth in one pot for easy cleanup. I also used pre-seasoned ground turkey to save extra time and add extra flavor. I highly recommend serving with a good portion of mozzarella cheese on top and a side of crusty toasted bread.

15 minute italian wedding soup

20-minute italian wedding soup
 
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This soup is a one-pot wonder, loaded with fresh veggies, parmesan and Italian-seasoned turkey meatballs, all cooked right in the broth in 20 minutes.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
Meatballs:
  • 1 small onion, grated with a cheese grater
  • ⅓ cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ cup breadcrumbs
  • ½ cup grated Parmesan
  • 1 lbs Italian seasoned ground turkey
  • Ground black pepper
Soup:
  • 10 cups chicken broth (you can use bouillon cubes too)
  • 2 large carrots, diced (optional)
  • 3 cups fresh spinach, coarsely chopped
  • 1 large egg
  • 2 tablespoon freshly grated Parmesan
  • Salt and freshly ground black pepper
Instructions
  1. Combine turkey, parmesan, bread, egg, onion, parsley, garlic, salt and pepper in a medium-sized bowl and mix with your hands until fully combined. Using a 1" scoop (or your hands), shape the meat mixture into 1-inch-diameter meatballs. Set aside on a plate or cutting board.
  2. Bring the broth to a boil in a large pot over medium-high heat. Once simmering, add the meatballs and carrots and simmer until meat is cooked through and the carrots are tender, about 6-8 minutes. Add spinach and stir until wilted and fully incorporated into soup.
  3. In a small bowl, whisk the egg and parmesan until combined. Use a fork or whisk to move the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  4. Top with freshly grated mozzarella or parmesan cheese. Serve immediately.

 

caramelized carrot risotto

caramelized carrot risotto

Risotto can sound intimidating but it really is very easy once you get the hang of it. And once you have the basics down, you can get really creative and add a variety of different toppings and flavors. Butternut squash risotto is a staple in our house during the fall and winter and my husband LOVES it. This version is very similar but swaps the squash with caramelized carrots and velvety marscapone cheese.

fresh spring carrots - caramelized carrot risotto

caramelized carrot risotto
 
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A rich, velvety risotto with marscapone cheese and caramelized carrots
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons salted butter
  • 8 medium carrots
  • 1 T sugar
  • 1⁄2 teaspoon salt
  • 5 cups chicken broth
  • 1 medium onion, minced
  • 1 1⁄2 cups arborio rice
  • 1⁄2 cup dry white wine (sauvignon blanc or pinot grigiot)
  • 1⁄4 cup marscapone cheese
  • 1⁄4 cup finely shredded parmesan cheese
  • 1 teaspoon roughly chopped fresh thyme (optional)
  • 1⁄8 teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees. Slice carrots in half lengthwise and toss with 1 tablespoon oil. Lay carrots flat on baking sheet and lightly sprinkle with sugar. Roast in oven 20 minutes or until fork slides through easily. Set aside 4 carrot halves and place the rest in a food processor. Blend until smooth (you may have to have to add a tablespoon of water for a smoother consistency).
  2. Heat remaining oil and butter over medium heat in a medium cast iron pot; add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and stir until blended.
  3. Add ½ cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding ½ cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
  4. Fold in mascarpone, ¼ cup parmesan and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and pepper to taste.
  5. Sprinkle each bowl of risotto with parmesan and reserved carrots. Serve immediately.