Cherry Tomatoes and Green Beans

Picking up my CSA loot this week was quite exciting. I really missed it. I was thrilled to see a beautiful pint of cherry tomatoes. I was less excited about the green beans. I like green beans, but they don't excite me with possibilities. I was flipping through Farm to Fork looking for something that featured green beans and found a great recipe for a salad with beans and tomatoes. I didn't have the majority of the ingredients, so this is what I did instead:

Green Beans, trimmed (I think I had somewhere between 1/2 and 1 lb)
1 pint cherry tomatoes, halved
Salt
Pepper
1 clove garlic, minced
1/6 c olive oil
1/6 c white wine vinegar
1 t sugar
Thai basil leaves, torn

Bring a pot of water to a boil, salt water and blanch green beans for 3 to 4 minutes. Immediately drain and put in an ice bath (no ice so I just ran cold water over the beans until they were cool. Put beans in a large bowl with tomatoes.

Mix dressing ingredients: oil, vinegar, sugar, basil, garlic and season with salt and pepper. Toss vinaigrette with beans and tomatoes and add more salt if desired. Divide among 4 bowls and serve with crusty bread and goat cheese. We ate the beans with our fingers, tomatoes with a fork, and soaked up the dressing with the bread spread with goat cheese. Really good. Really filling. Really simple. Really.

Emeril's Braised Kohlrabi with Fennel and Leeks

*I didn't have leeks so I just used a yellow onion. I also don't buy alcohol so I used water instead of white wine.

2 T olive oil
1 T butter
3 large heads kohlrabi, cut into 1/2-inch-thick-wedges
1 yellow onion, halved and thinly sliced
1 large bulb fennel, cored and thinly sliced
1/4 c water
3 c chicken stock
4 sprigs fresh thyme
3 sprigs fresh fennel fronds
1 t salt
1/2 t black pepper

Combine olive oil and butter in a large deep saute pan. Once butter has melted and foam has subsided add kohlrabi, onion and fennel and cook for 4 to 5 minutes, browning kohlrabi on each side (mine did not brown). Add water and cook until it has reduced by half. Add stock, thyme, and fennel fronds and season with salt and pepper. Cook partially covered for 20 minutes or until vegetables are tender crisp. Remove thyme sprigs and fennel fronds before serving.

I spooned the polenta into a bowl and then topped it with the braised veggies, including the braising liquid. Connor drank the liquid after eating his food. It was that good.

Pizza on the grill.

We waited to purchase a grill until we could buy a Traeger because once I tasted the deliciousness made by its wood-pellet burning self I couldn't settle for anything less. Completely worth the wait. (Costco has a Traeger special twice a year by the way.)

A few weeks ago I taught 14 12 and 13 year olds how to make homemade pizza and sauce. I tried out some new recipes and combined a few to come up with what is now my favorite of favorites. Absolutely delicious. We just made them with mozzarella on top but you can do anything you want.

I didn't plan anything for dessert and we had some dough left over so we rolled it out, grilled it, and then topped it with melted butter, cinnamon, sugar, and sweetened whipped cream. It was also amazing.

When I grill pizza I first grill my crust lightly on both sides, then remove and add toppings and return to the grill until it is done. I grill them at 450 degrees. I roll my crust very thin and use semolina to dust my rolling surface. I know the pre-grilling is done when my dough starts to puff up. Here's the recipe:

Pizza Dough

Combine the following in a bowl and stir until dissolved;

¼ c chicken stock (this doesn't taste odd in the dessert version by the way)

¾ c warm water

1 pkg dry yeast

1 T honey

1 T olive oil

Add and mix with a wooden spoon;

1 c flour

Add 2 more cups of flour and stir for 2 to 3 minutes.

Turn dough out on a floured surface and knead for 6 to 8 minutes until dough is smooth and firm. Grease a bowl with 1 T olive oil and then place dough in bowl, turning to coat with oil, cover with a towel and let rise for 1 hour or until doubled in size.

Pizza Sauce

28 oz can whole peeled tomatoes (drain but reserve ¼ c liquid)

2 cloves garlic, minced

2 T olive oil

¼ to ½ t salt

1/8 to ¼ t freshly ground black pepper

1 t brown sugar

3 T tomato paste

2 t dried oregano

1 t dried thyme (ground if you are bothered by texture)

¼ to ½ t fennel seed, ground

Heat olive oil in a NON REACTIVE pot just over medium heat. Add the garlic and stir until fragrant. Add all other dry ingredients and stir until fragrant. Add tomatoes and stir to coat with oil mixture and let cook for 5 minutes. Add tomato paste and ¼ c reserved tomato liquid. Reduce heat and simmer for 20 to 30 minutes, smashing tomatoes and stirring occasionally. This recipe is easily doubled and is even better the next day.

If you cannot grill your pizzas, try this trick;

Heat a griddle or skillet over medium high heat and precook your rolled out dough on each side until golden brown spots appear. Let cool and then top with sauce and toppings and bake in 500 degree oven until done.

Carrot Gnocchi and Bread

I have had one life changing gnocchi experience, one really good gnocchi experience, and many terrible gnocchi experiences. The life changing one occurred at a completely legit Italian restaurant in San Francisco where their Italian accents were still so pronounced that I could barely understand their English when they spoke to us. The really good gnocchi was at Pizzeria 712 in Orem, UT and it was a ricotta gnocchi with a creamy goat cheese sauce.

Tonight I made this gnocchi. Here are my tips:
*It says it serves 4 but I doubled the recipe and it just fed the three in our household who have advanced past baby food.
*I didn't have any Parmesan cheese so I didn't use it. I also didn't have fresh sage.
*WHEN I make this again I will make the dough in the morning instead of doing it all at once.
*I don't know why it says to boil them for 6 to 7 seconds, mine took much longer.

I made a coconut sauce to accompany them and I just made a roux with some butter, flour and Better than Bullion chicken stock mix (about 1 tsp) and once that was combined and cooked I added about 1/2 a can of light coconut milk. Once it had thickened I added just a bit of cinnamon and ginger.

I also made this bread which can be made in less than 2 hours. I made one loaf instead of three.

We rounded out our meal with some of the wilted maple spinach. Great dinner. My kitchen is now a mess.

Mind-blowingly good spinach. Who knew?

I did not realize that spinach could be amazing. But it can. And it is easy. I put this on top of cottage cheese on top of a baked potato for a quick meal.

Heat some olive oil (just a bit) in a large skillet over medium-ish heat. Add fresh spinach, 1 clove minced garlic, some salt and pepper, and REAL maple syrup. Perhaps a tablespoon or two. Stir until evenly wilted, remove from heat and add just a bit of cream.

That's it. It is very, very good.

What we've been eating.

I have a friend who is gluten/dairy/egg/sugar/nut intolerant, and this friend has some serious chocolate cravings. So I came up with this recipe and it is my new favorite quick chocolate fix. These cookies remind me of the chocolate macaroons at the Boise Co-op, minus the guilt.

No Bake Cookies
1 c old fashioned rolled oats (do not just quick cooking!!!)
1/2 c unsweetened coconut (I suppose this is optional, but if you don't like coconut you need to try harder.)
1 T coconut oil
1/3 c unsweetened cocoa powder
1/3 c light agave syrup
1/4 tsp pure vanilla extract

Combine oats and coconut. Set aside. In a small saucepan whisk the coconut oil, cocoa powder, and agave over medium heat until thick and smooth. When hot to the touch remove from heat and add vanilla. Add oats and coconut and stir until evenly mixed. Drop by tablespoonful onto parchment/silpat lined baking sheet and cool in the refrigerator for 20 minutes or until firm. This only makes 12 or so (perfect for the binge eater that I am) so feel free to try doubling or tripling. You may need to play around with the amount of coconut oil if you double the recipe because I'm not sure if that will have to be doubled. These are quite divine.

My new favorite sandwich requires a grill of some sort. I just use my grill pan and it works perfectly. For each sandwich you will need:

1 demi baguette, sliced and brushed lightly with olive oil
1 slice of young eggplant, peeled, brushed lightly with olive oil and seasoned with salt, pepper, garlic powder, and basil
a bit of butter
4 to 6 mushrooms, sliced
handful of fresh spinach, torn
1 oz pepper jack cheese (or any cheese of your choice)

Heat grill pan and grill eggplant on both sides until juicy and no longer tough. Grill baguette halves and set on plate. In a small fry pan heat a bit of butter and add mushrooms and cook until tender. Add spinach just to wilt. To assemble place grilled eggplant on bread, top with slices of cheese, top with mushroom/spinach mixture, and finish with other baguette. Even my carnivorous husband is in love with this sandwich.

Another great vegetarian dish is yam and bean burritos. You can use canned beans, but try to cook your own dried beans. I soaked a cup of pinto beans overnight and then covered them with water and boiled for 10 minutes, added a chopped onion, reduced the heat to a simmer and simmered for a bout 20 minutes until tender. Then I drained them and seasoned them with salt and garlic powder. To serve 4 to 6 you will need:

Tortillas (might I recommend the Garden of Eatin organic whole wheat tortillas - very good)
2 medium yams
Tomato Salsa (I used medium hot)
1 to 2 T olive oil or canola oil
Chili Powder (only use if you use a mild salsa, start out with 1 tsp and add more until you get the heat you like)
1 tsp cumin powder
1/2 onion, thinly sliced (I've used red, white, and yellow onions)
2 to 3 cloves of garlic, minced
Cooked beans (black beans would also work, I just used the pinto beans for kicks)
Avocado or cheese
Lettuce

Wash and prick yams with a fork and microwave until tender, about 5 to 8 minutes. They will soften as they sit so don't over cook because you don't want them to be mushy! In a large fry pan heat the oil over medium heat. Add the onion and cook until tender, add the garlic for 1 minute, add the cumin, yams, beans, and salsa (I used about 1/3 c because it was very hot) and cook until fragrant and warmed through. Fill tortilla with mixture, top with avocado, cheese, or lettuce (or all three!) and prepare to fall in love with a burrito.

Two fun cookbooks to look for at your library are The Gluten Free Vegan (obviously I got this one to try to find some recipes to cook for my friend with all of the food allergies, but I've loved it and if you aren't gluten sensitive you can easily use wheat produces instead, but it has good recipe ideas) and V Cuisine, The Art of New Vegan Cooking. Again, I use dairy instead of soy and add meat to some of the recipes instead of meat substitutes, but really good recipes.

Pasta e Faggioli

Dinner number two from Tastespotting this week: Pasta e Faggioli. Boise is currently seeing more of winter weather than spring, so soup season is still in full force. This soup is divine, hearty, and comforting. The only changes I made include omitting the rosemary (didn't have any on hand), using fresh thyme rather than dried, and I used De Cecco stellette pasta because who doesn't want darling little pasta stars floating in their soup?

If you are considering, even for a moment, using canned beans just forget about it. Dried beans are a must. Put them out to soak today and make this tomorrow. It takes a good 2 hours to simmer (I added more stock during the simmering because my beans soaked up a lot of liquid) and is the perfect soup to have cooking when you are getting other things done at home. \

Pasta e Faggioli (adapted from the link above)

Ingredients
1/2 tsp dried thyme or 3 sprigs fresh thyme (remove when soup has finished cooking if using fresh)
3 bay leaves
1 tablespoon olive oil
1 tablespoon butter
1 large chopped onion
3 celery stalks chopped
4 cloves smashed garlic
1 28 oz can whole tomatoes
1 cup white cannellini beans dried
2 - 3 cups chicken stock
8 oz Ditalini or Stellette pasta
Salt
Freshly ground black pepper
parmigiano reggiano rind

Directions:
Soak beans overnight in 3 cups of water.Heat 1 tablespoon olive oil and butter in a heavy large soup pot over medium heat. Add the onion, celery, and garlic and saute until the onion is tender. Open pealed tomatoes and smash or cut or chop tomatoes. Add the broth, tomatoes, cheese rind, beans (drained), and herbs. Salt to taste and pepper to taste. I like to use quite a bit of pepper! Cover and bring to a boil over high heat, then decrease the heat to low simmer until the beans are soft (about 2 hours). Stir occasionally.
Add 8 ounces of pasta, stir in pasta so it does not stick to saucepan. Cover and simmer for about 8 minutes until pasta is al dente. Remove bay leaves and cheese rind.

Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving if desired. Serve with good bread.

Brilliant.

Lately I've been out of my menu-planning groove and our lives have been so hectic that I've felt completely incapable of making a simple grocery shopping list. The other night I got on to Tastespotting and found the inspiration I needed. The first recipe I decided to try was a butternut squash fondue and this dish is pure brilliance. One small squash will give 2 people a very filling meal and you get the best of both words - cheesey delicious fondue, roasted butternut squash, no fondue pot required. The original recipe is in metric so I just estimated the proportions.

1 butternut squash, halved

*I used a large serrated knife and it worked beautifully. After you halve the squash scoop out the seeds and strings and score the squash with x's. Place in an ovensafe dish or pan.

1 clove garlic, finely minced

1-2 Tbs butter or olive oil

2-3 Tbs creme fraiche (this is similar to sour cream, but oh so much better)

2-4 oz grated cheese (I used Emmenthaler)

1/2 tsp cornstarch

1 Tbs chicken stock

pinch of freshly grated nutmeg

salt and pepper to taste

*The original recipe also calls for fresh thyme, which I bought but completely forgot to use.

Rub the hollow of each squash halve with minced garlic and place in pan. Whisk together cornstarch and chicken stock and then add creme fraiche and grated cheese and season to taste with nutmeg, salt and pepper. Stir until combined and spoon into squash hollows. Brush melted butter over scored squash and season (if desired) with salt, pepper, and fresh thyme. Bake at 375 degrees for 35 to 60 minutes (depends on the size of your squash) until squash is tender. When almost cooked toast slices of bread and cube for dipping in the fondue. Serve immediately.

3 lbs down, 7 more to go

After Connor was born I gained 5 lbs simply due to lack of exercise. It was really hard to go anywhere in January with a tiny new baby. And then we travelled a lot, and then we moved, and then the holidays came and not only did I not ever lose that initial 5 lbs but I gained an additional 5, seemingly overnight. Growing up weight gain was something I constantly worried about, but in a different way because I was always trying to weigh more. My heart problem made it very difficult for me to gain any weight. I can vividly remember the day I reached the 100 lbs mark which was a day of celebration. Hooray for hearts that work! It has been hard to change that 'must gain weight' mentality as I've been in my twentites and to realize that I need to exercise. So my goal is to lose the weight by Valentine's Day, which means I have to be a lot more conscious about what I eat. The funny thing is I don't eat a lot, but I haven't been moving a lot either, so what I do it sticks. My two biggest downfalls have been lack of exercise and lack of planning because when I don't plan I don't eat well. My exercise plan is off to a good start (down 3 lbs already) and I am getting back into the swing of things with meal planning. I have a major sweet tooth so yesterday I made almond biscotti, another fabulous recipe from the mayo clinic, with a few changes. I left out the dried apricot, used 1 tsp of vanilla instead of the almond extract, and added 1/2 a vanilla bean. They are delicious and mildly sweet and fulfill my craving for something sweet and crunchy. Last night was more fun with Martha and vegetables as I tried out this new quinoa recipe I cut out of the January issue. It is delicious and combines many of my food loves. I love quinoa because it is the only non-animal complete protein. I love swiss chard for its color and flavor and versatility, and I love mushrooms. This is quick to prepare (although I would recommend first cooking the chard stems until almost tender and then adding the leaves) and delicious.

I do not believe in dieting, just in healthy eating. I love butter and chocolate and sugar and fat and have no intention of cutting them out of my diet, but I also understand the effects of creeping obesity and don't want to gain 10 lbs a year for the next 5 years so I figure I had better get this under control now while my life is relatively simple and I only have one child.

I love evaporated milk.

Evaporated milk is a staple in our house. I use it in almost all of our soups, and this week I also found a way to make a fantastic Alfredo sauce minus the cream and the cheese. Here are some ideas:

Butternut Squash Soup

1 butternut squash, halved lengthwise and seeded
1 large apple, quartered and cored
1 small onion, quartered
1 head of garlic
1 can evaporated milk
chicken stock
Cayenne pepper
curry powder
thyme
salt and pepper

Preheat oven to 350 degrees. Line a pan with aluminum foil and drizzle with olive oil. Place squash, apples, onion, and garlic on pan and smear with oil. Roast until tender. Scoop the squash into a blender and puree with apple and onion. Add roasted garlic to taste. Thin with 1 can evaporated milk and chicken stock. Season with Cayenne pepper, curry powder, thyme, and salt and pepper to taste.

Corn Chowder

2 Tbs olive oil
1 small yellow onion, chopped
1/4 c diced celery
1 clove garlic, minced
1/2 tsp salt
2 Yukon gold potatoes, peeled and cut into 1 1/2 inch chunks
15 oz frozen sweet corn kernels
2 c vegetable or chicken stock
1 can evaporated milk

Heat olive oil in a large pot and saute onion and celery until tender. Add potato, garlic, and salt and saute 1 to 2 minutes more. Add corn and chicken stock and bring to a boil. Simmer until potatoes are just tender. Add evaporated milk and season with salt and pepper to taste.

Fake Alfredo Sauce
This isn't a real recipe, I don't have actual measurements. It makes quite a lot!

2 to 3 Tbs butter
1/3 c flour
1 can evaporated milk
chicken or vegetable stock
salt and pepper
garlic (fresh or powder)
fresh nutmeg

Melt butter in saucepan. Add flour and stir until combined and mixture smells nutty. Slowly add chicken stock, whisking constantly. Add evaporated milk, alternating with chicken stock as needed to reach the desired consistency. Season with garlic, salt and pepper, and freshly grated nutmeg. You must use the nutmeg!!!

I used this sauce two ways. The first night I served it over sweet potato gnocchi and tonight I cooked some pasta which I tossed with the sauce and then grilled a chicken breast (seasoned with salt and pepper and with fresh lemon juice while cooking) which I served on top of the pasta. Kind of like a Chicken Alfredo, but much better.

Veggie Recipes for Melissa

Melissa - let me know if you have any specific requests. I think the quickest way to add veggies to a meal is to make a pasta dish. Here are a few of our favorites:

Linguine and Cherry Tomatoes
2 c cherry tomatoes, washed and halved
2 to 4 Tbs good Olive Oil
Salt and Pepper to taste
2 to 4 oz cheese (Parmesan, asiago, any hard cheese will do)
6 oz linguine

Bring a pot of salted water to a boil and cook linguine according to directions (about 10 minutes). In the meantime halve the cherry tomatoes and combine in a large bowl with the olive oil, grated cheese, salt and pepper. When pasta is cooked drain and add to the tomato mixture, tossing to combine. This is great served with a lettuce salad and garlic bread.

Penne with Matchstick Zucchini and Mozzarella Cubes
4 oz dried penne pasta
1 large red bell pepper, thinly sliced
1 medium zucchini, cut into matchsticks
1/2 tsp dried oregano
2 medium garlic cloves, minced
1/2 tsp dried basil
1/4 tsp salt
4 oz part-skim mozzarella cheese, cut into 1/4 to 1/2 inch cubes

Cook the pasta according to package directions, drain well reserving 1/2 c pasta water.

Meanwhile heat a large skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray. Add bell pepper, zucchini, oregano, garlic, and basil and cook for 5 minutes or until bell pepper is tender crisp and zucchini is starting to lightly brown. Gently stir in the pasta, reserved pasta water, salt and mozzarella. Serve immediately.

Pasta Primavera with Breadcrumb Topping
8 oz fusilli or rotini
3 Tbs olive oil
1/2 lb green beans, trimmed
small yellow onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper (you can omit if you don't like heat)
3 medium zucchini (about 1/2 lb) julienned
2 large red bell peppers, julienned
1/4 c finely chopped basil (or use 1 tsp dried)
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 c plain dry breadcrumbs
Freshly grated Parmesan cheese
Olive Oil

Cook pasta according to package directions.

Bring a large pot of salted water to a boil. Add green beans for 3 minutes. Transfer beans to a colander and rinse under cold water to stop cooking.

Heat 2 Tbs oil in a large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper and cook, covered, for 3 minutes. Add Zucchini, peppers, basil, and oregano and cook, uncovered for 5 minutes or until vegetables are just al dente. DO NOT OVERCOOK! Season with salt to taste.

Warm remaining 1 Tbs oil in a second skillet over medium heat. Add breadcrumbs and saute until golden, about 5 minutes. Add drained pasta to vegetables and toss to blend. Sprinkle with breadcrumbs, cheese, a drizzle of olive oil, and serve.

Let me know if you want any of the following recipes - Roasted Corn and Black Bean Quesadillas, Zucchini and Corn Quesadillas, Stuffed Red Peppers, Roasted Vegetable Enchiladas with Tomatillo Sauce, Portabello Mushrooms stuffed with Wild Rice and Goat Cheese, or Grits Souffle with Tomato Coulis (a cheesy souffle with asparagus and a spicy tomato sauce).

Cavatappi and Chard

This has been a pasta week. We started it off with pumpkin ravioli in a caramelized shallot and butter sauce, followed by this fabulous dish, and ended with the eggplant pasta mentioned earlier. All three dishes were so completely different that the repetition of pasta was inconsequential. Swiss Chard is in season and I love it in this dish. I am including a link to the original recipe but this is how I make this dish. Don't be put off by the raisins - they make this dish. A few words of advice: I use about half stems and half leaves. I'll post another recipe that will use up the remaining leaves. Six cups of stems is just way too much, and I like the color contrast that the leaves provide. You can use any kind of Swiss Chard - rainbow, green, or red, but do realize that if you use the rainbow or red you will end up with a pink sauce. Not necessarily a bad thing, but I've found that the green chard just looks better. The recipe calls for golden raisins, but they are not naturally golden. Use what you feel comfortable with, but I did find a golden raisin called Himalayan Monukka raisins which are delicious but contain seeds. I ended up halving and seeding all of the raisins. This dish tastes fantastic.


1/4 c pine nuts (I don't toast pine nuts, you can, I just don't want to go to the effort for this dish)
2 Tbs olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
2 Tbs apple cider vinegar
1 tsp ground cumin
6 c swiss chard stems and leaves cut into 1/2 inch pieces
1 can evaporated milk, not reduced fat
1/2 c golden raisins
16 oz cavatappi pasta (or any pasta with ridges that will hold the sauce)
***the last time I made this dish I was out of broth and hard cheese, so I omitted both and simply increased the evaporated milk. You can use cream as well, but I always have evaporated milk on hand.


Heat oil in a large skilled over medium heat. Add shallots and cook until golden brown, about 5minutes. Add garlic and cook 1 minute more. Remove from heat and add the vinegar and cumin. Let vinegar evaporate 20 seconds, then return skillet to heat. Add 1/3 c water and bring to a simmer. Stir in chard stems and reduce heat to medium low. Simmer for 12 minutes or until tender. Stir in chard leaves, milk, and raisins and simmer 10 more minutes. Cook pasta according to directions, drain, and add to chard mixture. Transfer to a serving bowl and top with pine nuts. Enjoy!

Wow.

You must make this pasta dish because it will blow your mind. It is an excellent introduction to eggplant. My only changes include using crushed tomatoes (28 oz can) and peeling the eggplant. Make sure you use only fresh eggplant - one that is firm, heavy for its size, shiny, and wrinkle free. Trust me, make this dish. You will be amazed.

Crazy Good Salad

Jonathan - you will hate this salad but Amy will love it, so make it for her lunch sometime. This is a another recipe from Vegetarian Times that I've adapted to suit my tastes. It sounds crazy, but it works. Bryant described it as a summer picnic salad made with things you'd only find in the winter. I like it on its own, but it would also be great served over arugula. Bryant surmises it is too many veggies to eat without meat and thinks it would be great with a pulled-pork sandwich. Be daring, you won't be disappointed.

1 lb sweet potato/yams (the ones with dark orange flesh!)
2 crisp apples (such as Pink Ladies)
1 Avocado, diced
1 c frozen corn
1/3 c sliced green onions
1/4 c pepitas (pumpkin seeds), roasted and salted
Juice of 1 lime
2 TBS olive oil
Feta Cheese (optional)
Salt and Pepper to Taste

Peel and chop sweet potatoes into 1/2 inch cubes. Cover with water in a saucepan and bring to a boil. Cook for 3 minutes, add frozen corn, and cook 1 more minute or until tender. Drain and run under cold water until cooled.

Place lime juice in a large bowl. Add diced apple and toss. Add green onions, sweet potatoes, corn, and olive oil. Toss to combine. Add feta, avocado, pepitas, and salt and pepper to taste.

Parsnip, Yam, and Watercress Chowder

Why on earth don't we eat parsnips on a regular basis? They are delicious simply braised and served with butter, but I absolutely love them in this soup.

2 Tbs butter
4 c 1/2 inch cubes peeled parsnips (about 4 large)
1 1/2 c chopped onion (about 1 large)
3 c low-sodium chicken broth1 c chopped and peeled Granny Smith apple (about 1 medium)
1 1/2 c peeled yam (red skin, orange flesh) cut into 1/2 inch cubes
1/8 tsp freshly ground nutmeg
1/8 c whipping cream
1 bunch watercress sprigs (tops of bunch of watercress)

Melt butter in a large pot over medium heat. Add parsnips and onion. Saute until onion softens, about 5 minutes. Add 3 c broth and apple. Cover and simmer until parsnips are tender, about 12 minutes. Puree 2 c parsnip mixture in a blender until very smooth. Return puree to pot. Add yam cubes and nutmeg. Cover and simmer until tender, about 12 minutes. Mix in cream and then watercress. Stir until watercress wilts, about 2 minutes. Thin chowder with more broth if desired. Season to taste with salt and pepper.

Pasta and Two Ravioli Fillings

I really want to be Italian. My desires to be Italian seem rather nonsensical since I love French and almost all things French, but I love Italian food. I love the way Italians prepare food, eat food, and talk about food. I have wanted to go on an eating vacation of Italy for quite some time, and Bryant surprised me this Christmas with 3 Italian vacation brochures in my Christmas stocking so that we could plan a trip to Italy in 2009. Neither of us knew that my desires to go to Italy would be so drastically reduced by making ravioli. It is not because I love Italy any less, but rather because making my own ravioli let me be, in a ridiculously small and pitiful way, Italian. I know it sounds strange, but after reading The Lost Ravioli Recipes of Hoboken and dreaming of tender pockets of pasta stuffed with delectable fillings, so much of my ideas of Italy became intertwined with pasta. Bryant feels like he can never win, but I remind him that is a woman's prerogative to change her mind. I'm not saying I don't want to go to Italy (because I still do) but I don't need to anymore, and that is a good feeling.

Pasta Dough
makes 1 lb pasta
1 c 00 flour (even I could find this in Boise, but if you can't you can use all-purpose)
1 c all-purpose flour
1 c semolina or all-purpose flour for dusting
1/2 tsp sea salt
1 tsp olive oil
2 eggs
tepid water, beginning with 4 to 6 tablespoons, adding a little more at a time (I sometimes need up to 1/4 c depending on the amount of moisture in the air.)

You can do this in a food processor or by hand. I could write out the directions but take it from me, it is so much easier to watch someone else do it because certain motions are hard to describe verbally. Go to http://www.lauraschenone.com/ and watch her demonstration on rolling pasta by hand. It is on YouTube and I think you can just do a search for THE LOST RAVIOLI RECIPES OF HOBOKEN.

Spread the filling mixture onto the pasta about an 1/8 of an inch thick leaving a 1/2 inch empty boarder. Remember, only spread the filling on half of the dough. Fold the other half of the dough on top of the filling and imprint a grid of squares. I do not have any fancy tools, so I use the wooden handle of my spatula to press a grid pattern into my ravioli (I prefer this method) and then after I have pressed very hard I cut out the individual squares with a sharp knife.

Let the ravioli dry at least a half hour before cooking. (You can freeze them at this point in a singly layer and then once frozen store in ziploc bags.) Bring a large pot of water to a boil. Add salt and stir. Add ravioli and cook until floating, about 3 minutes. Serve immediately!

Ricotta Cheese Filling
1 1/2 c whole milk ricotta cheese
1/4 c plus 2 Tbs Parmigiano-Reggiano
salt and pepper to taste
a sprinkle of freshly grated nutmeg
1 egg, lightly scrambled.

Combine first 5 ingredients and taste for seasoning. Add egg and stir to combine. You can also add 1 c loosely packed fresh spinach, washed, stems removed, and minced very fine. Serve the ravioli with a marinara sauce.

Butternut Squash Filling
I have had far to many bad butternut squash ravioli. I think these are the best, and amazingly this is a recipe I created! I am more of a copycat cook than an original cook so this is quite the accomplishment for me.
1 can butternut squash puree (I buy the Farmer's Market organic brand that you can easily find on amazon.com or in Whole Foods) you can also make fresh butternut squash puree by roasting cubes of butternut squash until tender and pureeing them in a blender until smooth.
1 Tbs fresh sage, minced
1 clove garlic, minced
1/4 c diced shallot or onion
1/8 lb imported proscuitto
1 Tbs olive oil
salt and pepper to taste
1/2 c freshly grated Parmigiano-Reggiano

Heat olive oil in a large skillet until hot, add onion and saute until tender. Add garlic, sage, and prosciutto and saute for 1 minute. Add butternut squash puree, stir to combine and heat through. Remove from heat and add grated Parmigiano-Reggiano and season to taste. Cool completely before using. ***My favorite way to serve this ravioli is with a reduction of homemade chicken stock and a sprinkle of Parmigiano-Reggiano. To reduce chicken stock simply bring it to a boil in a small saucepan and let it reduce down to half of its original volume. Spoon over ravioli and top with Parmigiano-Reggiano. You can also serve this with a small bit of butter and the Parmigiano-Reggiano.

Fall Feast

The Sioux Falls public library has a surprisingly large selection of magazines. Like my mother, I am a magazine addict, and it is at this library that I first came across Vegetarian Times. I am not a vegetarian, but I love vegetables. For the past 3 years my parents have given me a subscription to Vegetarian Times for my birthday, and it has proved to be the gift that keeps on giving. Two weeks ago I pulled out my October issue in search of inspiration. They had a Halloween dinner which included an intriguing soup baked in a pumpkin and a salad with roasted grapes. I also searched through my file of 'recipes I'm going to make someday' and found a recipe from their April 2008 issue for a caramelized onion, fig, and goat cheese spread that looked divine. Armed with these recipes I began to cook. The result was a pretty amazing meal. Bryant announced that it was the best meal I had ever prepared, and I don't think it hurt that it ended with his all time favorite dessert - apple pie.


Spicy Fall Stew Baked in a Pumpkin

2 Tbs olive oil, divided
1 medium onion, diced
1 red bell pepper, cut into 1-inch dice
2 cloves garlic, minced
1 tsp chili powder, preferably New Mexican
1 tsp ground cumin
/2 tsp dried oregano
1/2 lb tomatillos, husked and quartered
1 14 oz. can hominy, rinsed and drained
1/4 tsp salt
1 3 to 4 lb pumpkin (NOT a jack-o-lantern! Look for Sugar Pie or Cheese, or any pumpkin that can be used for a pie)
2 oz grated sharp cheddar cheese

Preheat the oven to 350 degrees. Heat 1 Tbs olive oil in pot over medium heat. Add onion, bell pepper, and garlic. Saute 7 minutes, or until softened. Stir in chili powder, cumin, and oregano and cook 3 minutes, or until spices darken.

Add tomatillos, hominy, 1/2 c water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered 10 to 12 minutes, or until tomatillos are soft. Uncover and cook an additional 5 minutes to thicken, if necessary.

Cut top off pumpkin (note: this was ridiculously difficult, no wonder we don't carve eating pumpkins! It required a hammer, a screwdriver, and a husband) to make a lid. Scoop out the seeds and strings. Rub inside of pumpkin with remaining oil and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.

Fill pumpkin with stew. Replace the 'lid' and place on parchment-covered baking sheet. Bake 1 1/2 to 2 hours, or until pumpkin flesh in tender. Remove from oven and let stand 5 minutes. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano Cucumber Salsa.

Poblano-Cucumber Salsa

1 poblano chile
1/2 cucumber, peeled, seeded, and diced
1/4 c chopped cilantro
2 Tbs lime juice
1 clove garlic, minced
1 jalapeno chile, stemmed, seeded, and minced
1/2 tsp salt
1 avocado, diced

Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until east to handle. Remove skin, seeds, and stem and dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeno, and salt in a small bowl. Fold in avocado and season with salt and pepper.

Arugula Salad with Roast Grapes

2 c seedless red grapes
6 medium shallots, unpealed
6 Tbs olive oil
2 Tbs red wine vinegar
1 tsp Dijon mustard
1 tsp fresh thyme
3 bunches arugula, heavy stems removed
2 oz percorino cheese, thinly sliced (optional)

Preheat oven to 375 and line baking sheet with parchment pepper. Place grapes on one half and shallots on the other. Roast for 20 minutes, or until grapes are shriveled, turning grapes every 10 minutes. Transfer grapes to a bowl and roast shallots for an additional 20 minutes or until tender. Transfer shallots to a bowl to cool for 10 minutes.

Cut off root end of each shallot and squeeze pulp into a blender or food processor. Add oil, vinegar, and mustard and season with salt and pepper. Blend until smooth. Transfer to a bowl and sir in thyme.

Toss arugula with enough dressing to coat. Divide among 6 plates and top with roasted grapes and cheese. Roasting grapes may sound odd, and odd it is, but the result is delicious.

Caramelized Onion, Fig, and Goat Cheese Swirl
We love everything about this spread. Serve with slices of crusty bread.

1 Tbs olive oil
1 large onion, thinly sliced
14 figs (either black mission or brown turkish) hard tips removed
4 oz goat cheese, softened and crumbled.

Heat oil in skillet over medium-low heat. Add onion and pinch of salt and cook 40 minutes, stirring occasionally, until onion is tender, lightly browned, and reduced to 1 cup.

Meanwhile, place figs in a bowl and cover with boiling water. Soak 5 minutes, or until tender. Drain and reserve 1/4 c of liquid.

Puree figs and onion until smooth, adding reserved liquid if necessary. Season with salt and pepper. Transfer to bowl and fold in goat cheese, being careful to leave white streaks in the mix.

It comes in a can?

My childhood memories are void of canned vegetables. An excellent case in point is Thanksgiving of 2003. Bryant and I were dating and he was unable to go home because he had been scheduled to work Thanksgiving Day. In good girlfriend fashion I decided to prepare our own Thanksgiving dinner due to the fact that he wouldn’t get off work until 7:30 or so in the evening. When I inquired about his favorite Thanksgiving foods he listed apple pie and creamed corn. I made an excellent apple pie, but had never heard of creamed corn. After mounting a massive recipe search I came across what appeared to be a tasty recipe for this elusive vegetable dish. Thanksgiving dinner was a success and Bryant raved about the creamed corn, asking me what brand I had used. Brand? I didn’t know what he was talking about. I’d made it from scratch. It then dawned on me that creamed corn came in a can. He hasn’t eaten creamed corn from a can since.

But this is about a good vegetable in a can, by far the best canned tomatoes I’ve ever eaten. I recommend buying crushed tomatoes as they texture is more interesting than that of a puree but does not contain definable chunks of tomatoes. The brand I recommend is Bionaturae Organic Crushed Tomatoes, and through your purchase you too can rediscover the Precious Tuscan Tomato.

This lasagna can be made with or without meat. It is adapted from a recipe found in the August 2008 issue of Cooking Light. I’ve made it both ways and will include the variations.

1 large eggplant, peeled and cut crosswise into ¼-inch-thick slices
A note on eggplant: do not buy eggplant at the grocery store. Do yourself a favor and go get it at the farmer’s market. The flavor is without comparison. Buy a couple extra to make a roasted eggplant puree to go with your flatbread.
¾ tsp salt, divided
2 tsp olive oil
¾ c chopped onion
OPTIONAL: ¾ ground beef (grass fed, not from a feed lot! I lived in Nebraska, I know of what I write.)
¾ tsp freshly ground black pepper, divided
½ tsp chopped fresh oregano (buy it fresh, it matters for this recipe!)
3 garlic cloves, chopped
1/8 tsp crushed red pepper flakes
1 28-ounce can crushed tomatoes
1 c fresh basil leaves, chopped
1 c part-skim ricotta cheese
Cooking Spray
1 8-ounce package lasagna noodles, cooked according to directions
2 medium zucchini, or combination zucchini and crook-neck squash, cut into ¼-inch slices
2 ½ c shredded mozzarella cheese (I recommend whole milk, more fat, more flavor)

Preheat oven to 350ºF. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with ½ tsp salt; let stand 15 minutes.

Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan, sauté 2 minutes, stirring frequently. OPTIONAL: add ground beef and stir until cooked through. Add remaining ¼ tsp salt, ¼ tsp black pepper, oregano, crushed red pepper, and tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

Combine basil, ricotta, and remaining ½ tsp black pepper in a small bowl. Spread ½ c tomato mixture onto the bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3-4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 3-4 noodles. Spread 1 c tomato mixture over noodles and layer with remaining eggplant and zucchini slices. Arrange remaining 3-4 noodles over vegetables, spread remaining tomato mixture over noodles, and top with shredded mozzarella. Cover with foil coated with cooking spray. Bake for 35 minutes. Uncover and bake an additional 25 minutes, or until browned. Cool for 5 minutes.

You will have enough ingredients leftover to make this another night, especially if you buy the average 16 ounce package of lasagna noodles and 16 ounce container of ricotta cheese, just be sure to pick up an extra can of tomatoes. Simply buy more vegetables and meat the next week and use up the fresh oregano and basil.

I love zucchini

My brother insists that no one really likes zucchini, but I must admit that it is one of my favorite vegetables because of its versatility. Zucchini proved its usefulness again this past week in a quick frittata recipe that makes an excellent weeknight meal. All of the ingredients I use in cooking are organic, and most are local, which vastly improves the quality of flavor, especially with produce. At the Farmer’s Market last Saturday I picked up about 5 variegated green zucchini and 4 yellow crookneck squash from my favorite produce stand. The combination of the sweetness of the zucchini and carrot mixed with the saltiness of the Parmesan-Reggiano cheese is quite lovely.

Frittata for Two

1 TBS olive oil
½ yellow onion, thinly sliced
1 zucchini, grated and set aside to drain
2 carrots, peeled and grated
3 eggs, beaten
1 ounce Parmesan-Reggiano cheese
Salt and pepper to taste

Preheat the broiler. Sprinkle the onion with salt and sauté in olive oil over medium heat in a skillet for 3 minutes. Add grated zucchini and carrot and sauté until tender, about 2 to 3 minutes. (Be sure to drain off as much of the moisture as possible from the zucchini before adding it to the onion!) Add the beaten eggs and stir to combine. Reduce the heat to medium low and let cook until top is almost set. Grate the Parmesan-Reggianno cheese over the top of the frittata and place the skillet under the broiler for 2 to 3 minutes, or until top is set and slightly golden. Remove from oven and let cool 3 to 5 minutes. Loosen the edges with a spatula and cut into quarters to serve.

I served the frittata with this simple salad.

1 ear fresh corn
2 c arugula
2 small tomatoes or 1 c grape/cherry tomatoes
½ c balsamic vinegar

Pour the vinegar in a small saucepan and bring to a boil. Reduce heat and simmer until reduced and the consistency of syrup. Remove from heat. Cut the kernels off of 1 ear of sweet corn (please buy organic, non GMO corn!) and toss with arugula and chopped tomatoes. Drizzle with a balsamic reduction and serve immediately.

Sushi for Two

I love sushi but do not feel qualified to handle raw fish at home. Thankfully I found a fantastic vegetarian sushi recipe in the May 2008 issue of Vegetarian Times that I was able to tweak to fit my preferences by replacing the green beans with shelled edamame. The squeak of the green beans while biting into the sushi is not ideal and the edamame adds protein. I may be able to someday survive a pregnancy-induced hiatus from ‘real’ sushi after all.

Maki Garden Rolls

Sushi Rice
1 ½ c sushi rice, uncooked
2 to 3 TBS rice vinegar
1 TBS Mirin
1 to 2 TBS sugar
1 TBS salt

Filling
2/3 c vegetable or chicken broth
3 TBS low-sodium soy sauce
1 TBS mirin
½ c shelled edamame
1 carrot, peeled and cut into matchsticks
10 shitake mushroom caps cut into thin slices
3 sheets nori seaweed
3 tsp toasted sesame seeds

To make the sushi rice: rinse rice under cold water until water runs clear. Bring rice and 1 2/3 c water to boil in a saucepan. Reduce heat to low, cover, and simmer 10 minutes. Remove from heat and let rest an additional 10 minutes, covered. Whisk together vinegar, mirin, sugar and salt in a small bowl. Transfer rice to large bowl and drizzle half of vinegar mixture over the rice, incorporating it with a wooden spoon. Continue adding until all vinegar is absorbed. Cover with a damp cloth and cool.

To make the filling: Bring broth, soy sauce and mirin to a boil in a skillet. Add carrot and simmer 2 minutes, then add the mushrooms and edamame and simmer until tender, about 4 minutes. Remove from broth and let cool.

I usually double this recipe to make sure there is enough to satisfy our intense sushi cravings. I prefer to make inside-out rolls, but this obviously works traditional style as well. After rolling I top with the toasted sesame seeds and serve with the usual soy sauce wasabi combo. Mirin is my new favorite stir fry ingredient thanks to this recipe!