We're getting deeper and deeper into October (don't know about you, but did this past week feel like a month or what?), which doesn't just bring us closer to my favorite holiday, Halloween, but all the signs are pointing to another very busy Thanksgiving-to-Christmas season. Meaning, with all of the impending insanity, it's always a good idea to have a few "make-ahead meals" on hand to save time on the off nights. Off nights that are better spent curled up with the BF watching a favorite show like Better Call Saul, or the World Series where his team the San Francisc—oh. Sorry. [Ed. note: Twist the knife, why don't you.]

This Moroccan stew is delicous the night it's made, and reheats well for lunches or make-ahead dinners, without losing any of its vibrant cumin, cinnamon and saffron flavors. Colorful and brothy, light and healthy, it's filling without being heavy. 

It's also vegetarian, but can easily be made vegan by replacing butter with olive oil and skipping the yogurt (see note).

Changes made to the original Smitten Kitchen recipe: substituted yams for the plain potatoes (I recommend the dark red Garnet yam variety), and left out the preserved lemon. 
​
The BF loves it over couscous, but I love it on its own. My dinner guests love all the toppings. A supremely versatile dish you can whip out while you prepare for the costumed kids soon to run amok. Amok! Amok! Amok!

Adapted from: Smitten Kitchen
Number of servings: 6-8

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, small dice
• 4 medium cloves garlic, thinly sliced
• 2 teaspoons ground cumin
• 1 (3-inch) cinnamon stick
• Salt and freshly ground black pepper
• 1 pound butternut squash, peeled, seeded, large dice
• ¾ pound Garnet yam, peeled, large dice
• 2-3 cups low-sodium chicken or vegetable broth (I like it brothy)
• 2 cups cooked chickpeas, rinsed and drained
• 1 (14-ounce) can diced tomatoes with juices
• 2 pinches saffron threads (don't skip this!)
• 1 cup brined pitted green olives (recommend Cerignola)

Optional Sides & Toppings

• Steamed couscous or quinoa, for serving
• Fresh cilantro leaves, roughly chopped, for garnish
• Toasted slivered almonds, for garnish
• Plain yogurt, for garnish
• Hot sauce of your choice, for serving

Directions

1. Heat (medium heat) butter and olive oil in a 3-4 quart Dutch oven or heavy-bottomed saucepan with a tight-fitting lid. When oil shimmers, add onion, garlic, cumin, and cinnamon. Season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
2. Add squash and yams. Season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes.
3. Add broth, chickpeas, tomatoes and their juices, and saffron. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10-15 minutes.
4. Remove from heat and stir in olives. Serve alone or over couscous, quinoa or rice. Garnish with cilantro, almonds, and yogurt if desired.

NOTE: To veganize this, replace the butter with additional olive oil, use vegetable broth and skip the yogurt.

PS: Sweet tooth? Did you miss a year ago when I whipped out the caramel apple cheesecake that destroyed the BF? [Ed. note: And no, she's not kidding.]​ (www.moveablefeast.me/blog/caramel-apple-cheesecake)

PPS:  Amok! Amok! Amok!

Tonight at sundown begins Yom Kippur. For 25 hours we will fast. [Ed. note: A WHOLE DAY AND AN HOUR DEATH WHERE IS THY STING?] This “Day of Atonement” (English translation) isn't Hanukkah, but it's the holiest day of the year, and a day to begin the new year with a fresh start.

When I was young, my mamala used to make her famous roast chicken before the fast and another one to break fast. We lived in a small town about 200 miles (round trip) from the nearest synagogue in Portland, Oregon. By the time services were over, and it was past sundown, we made it home around 8:00pm and started roasting a chicken we didn't actually eat until 10:00pm. It was a long day and we were all pretty hangry [Ed. note: A technical term.] by that point! 

​Although hardly traditional Jewish fare, this Mexican-marinated roast chicken is the perfect way to start the fast and it will be an easy and equally delicious meal to break fast. Best of all, I prepared everything ahead of time, so I didn't have to start the process after work.

A word about the marinade: you're probably thinking mayonnaise is an odd choice, but it's not. It works. The Best of Fine Cooking explains, "Mayonnaise is the perfect base for marinade as it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle and the beer adds depth of flavor."

The spice level is relatively mild, for my taste. If you like a bit more kick, like the BF and I do, add an additional ¼ - ⅓  cup of purée to the mayo.

Serve this chicken with anything! We made burrito bowls, but it's perfect served in a tortilla as a burrito or taco. Our side dishes included saffron rice, black beans, pickled red onions, avocados and a delectable cilantro vinaigrette that was so good, it will have its own blog entry very soon.

To all of my tribe, wishing you a meaningful Yom Kippur and an easy fast.

Adapted from: The Best of Fine Cooking, Mexican, 2018
Number of servings: 4-6

​Ingredients

• One 7-oz. can chipotles in adobo
• ½ medium white onion, coarsely chopped
• ¼ cup dark beer (such as Negra Modelo)
• ¼ cup packed fresh cilantro
• 2 tablespoons fresh lime juice (from 1 medium lime)
• Fine sea salt
• 1 cup mayonnaise; more as needed
• 2 pounds boneless, skinless chicken thighs

Directions

1. In a blender, purée the chipotles with adobo sauce until smooth. Add onion, beer, cilantro, lime juice and large pinch of salt to chipotles. Purée until smooth. 
2. Transfer mixture to a large nonreactive baking dish. Fold in the mayonnaise and ⅓ cup of the chipotle purée. If you like more of a spicy kick, add ¼ - ⅓ cup more purée. 
3. Refrigerate remaining purée for another use. It will keep in an airtight container for at least one month. 
4. Add the chicken to the marinade. Cover dish with plastic wrap and refrigerate for at least 2 and up to 4 hours.
5. Heat a gas grill to high or use a stove-top grill pan (as I did). Remove chicken from marinade and grill unil they have grill marks, about 4-6 minutes on each side. 
6. Let rest for 5 minutes, slice and serve.

NOTE: You can make the marinade ahead of time. Tightly covered, the marinade (with mayo) will keep in the refrigerator for up to two days.