Pumpkin Pesto

Sometimes I am reminded, in a slap in the face type of way, that I've gotten too comfortable with something. It's usually not parenting, but last weekend as I was shrugging off my 1-year-old's fall, and helping her back up as I do so often - she's still working on stability, my mother in law noticed that her eye was bleeding. My sweet baby had slit her eyelid open and bashed up her eye, on my watch, while I was casually and nonchalantly responding to her cries. She's normally such a tough little girl. We've had tumbles down stairs, a fall on a bike, and countless other stumbles, all of which produced only a few tears. So I tend not to fret over her bumps and bruises these days. But seeing her eye in such bad shape made me re-think my easy-going attitude. She's totally fine, by the way. I think it's me that's scarred.

I thought it would be fun to make a pumpkin pesto, not a just pumpkin seed pesto - there's a million of those recipes out there, but a pesto sauce made from actual pumpkin with a pumpkin taste. Maybe I was a little too confident. My initial attempts weren't that great. It either didn't have enough pumpkin flavor, or the spices weren't right. But actually, it was a good thing, because I really had to think and just experiment, and that's something I haven't done in a long time. So, this is me, reminding myself not to get so comfortable!

For the pesto:

2 cloves garlic
3/4 teaspoon pumpkin pie spice
2 tablespoons grated/crumbled Parmesan cheese
4 tablespoons canned pumpkin (plain, no spices)
3/4 cup pepitas
3 tablespoons olive oil, divided
1/3 fresh sage leaves
1/2 teaspoon sugar
salt and pepper to taste

In a food processor add all ingredients minus 2 tablespoons of the olive oil.  Blend until smooth, slowly adding in the reserved oil.  Season to taste with salt and pepper.  Excellent with squash filled raviolis or crackers with goat's cheese!   

Kale Chips

The kale chips aren't all that pretty, hence the pic of the raw kale!

We are making progress on our front yard.  I am embarrassed to tell you, however, that we started this project when it was still 2010.  The neighbors must roll their eyes at us.  We work in fits and spurts, with long breaks in between.  I guess they should be happy we've done anything at all.  The yard was, BAD when we moved in, and it stayed that way for three years.  So, removing the juniper bushes, painted green cracked cement walkway, and the AstroTurf covered porch was a huge improvement, even if we were left with a large mud pit.  We replaced the crumbling retaining walls and the walkway is now a nice cobblestone path.  But we still have big areas of what could only be referred to as "weeds".  Between the kids, full-time jobs, and life, it is tough to get anything done.  That's why I love simple, easy, delicious recipes like this one.  We got to use some of our homegrown kale, which was great, and made us feel like we had actually accomplished something.  You can add any seasonings you like, but garlic and paprika are particularly good.  We tried making some with salt and vinegar and it came out pretty well - although we preferred the garlic and paprika. 

Recipe - word of mouth, although there are loads of recipes online

1 bunch of kale, rinsed and chopped
olive oil to lightly coat kale
sea salt, to taste
fresh ground pepper, to taste
1-2 cloves garlic, minced (or use garlic powder to taste)
light dusting of paprika, to taste

Preheat oven to 400 degrees.  Spread chopped kale in a single layer on a large cookie sheet.  Drizzle with olive oil and toss until well coated.  Dust with the sea salt, pepper, garlic, and paprika and toss again.  Bake in the preheated oven for 10 minutes.  Stir and return to the oven for another 10 minutes or until crispy.  Enjoy!

Red Chard Gallette

December is typically a busy time of year.  But here in Santa Barbara we are on a mad dash to finish all of our house projects before the family arrives for Christmas.  Evenings and weekends have been devoted to our front yard, outdoor lighting, and our dining room.  Projects in our house tend to drag on and on, but having family arriving next week has motivated us to get in gear.  It makes me wonder if we need planned visitors every time we start a project!  Needless to say, these projects have left me with little time for cooking, so I've been cycling through some quick and easy dinners.  I will try to post some of them soon.  For now, here's one of my favorite (quick and easy) appetizers.  Greens are always delicious, but in this gallette, they really shine.  This is also a great crowd pleaser for all those holiday parties! 
1 red onion, sliced
1 bunch red chard, stems removed, and chopped
2 Tablespoons olive oil
1 Tablespoon butter
pinch of sugar
2 Tablespoons parmesan cheese
2 Tablespoons pine nuts
salt and pepper to taste

Caramelize the onions by frying in the olive oil and butter.  Add a pinch of sugar as the onions start to cook.  The onions should get good and brown.  This will take about 15 minutes.  Remove onions from pan and set aside.  Add the red chard and pine nuts and cook until red chard is wilted and pine nuts are toasted, about 5-7 minutes.  Remove from heat and stir onions in.  Add parmesan cheese and salt and pepper to taste. 

Roll out prepared pie crust on a greased cookie sheet.  Place filling in the center leaving about an inch and a half or two around the edges.  Fold the edges up.  Place in preheated 400 degree oven for 30-40 minutes or until golden brown.  Let sit for 10 minutes before cutting and serving. 
 

Quick and Easy Frittata

We are in a little bit of a lull right now with the garden.  We have a lot growing but not too much ready for picking, with the exception of lemons, which seems to always be in season.  We've had so many lemons on this little tree of ours that we ended up calling the Food Bank to donate the fruit.  They came and picked our tree of every single ripe lemon just a couple of weeks ago, and today I could have filled another few bags with even more.  We are hoping the peach tree looks up to the lemon tree as an extraordinary role model.  Last year it failed to notice the exemplary behavior, and we ended up with just one so-so peach.  But this year, we think it may have taken notice.  There are a lot of budding peaches!  And, there are a lot of budding apricots, and orange and grapefruit blossoms, and blueberries, and strawberries.  If I wasn't so worried about jinxing it all I might mention something about jam and pie recipes being in my future.  (Shh!  Pretend I never said that.)  Said what?  Right, you get the picture.  Don't count your chickens before they hatch.  One thing we are counting however, is peas.  There are a lot of those.  And, we get a few sprigs of asparagus here and there and an occasional onion.  It's not a lot to make a meal of, but thrown into various dishes they add a great burst of fresh vegetable flavor. Hence, the frittata.  When you have some odds and ends, a frittata is a perfect solution.  And the beauty is, you could add just about anything.  I've listed a recipe and instructions below, but it's meant to be a guideline more than a recipe.  You can have fun and clean out the fridge at the same time!  


Serves 4


6 eggs, beaten and thinned with some milk
Seasoning salt
Seasoning pepper (or just use some regular salt and pepper and any favorite seasonings)
1 1/2 Cups of cooked filling (vegetables, meat, cheese, any combo that sounds good to you.  I like caramelized onions, mushrooms, and spinach the best, but this time used peas, asparagus, broccoli, bacon, and parmesan cheese)


Beat eggs, thin down with a little milk, and season well.  Set aside.  Assemble fillings and place in a heated 10" non-stick skillet.  Pour eggs evenly over filling.  Cook uncovered over medium-low heat ~15 minutes or until nearly cooked through.  Pre-heat broiler.  Finish frittata in broiler.  Let cook in pan or slide onto a plate.  Serve warm or cold. 


          

Spicy Chicken Lime Soup

Often my vision does not match the reality of my creation.  Over the years, this has been especially true with art projects, Halloween costumes, sewing projects, flower arranging, and home decor...just to name a few.  But, more recently, this has applied to gardening.  Andrew and I had visions of pickling peperoncinis, roasting chilies for salsas and sauces, and the beauty of chili pepper plants growing in pots on the patio.  Instead, we have one inch high seedlings that have decided that they are done growing, thank you very much.  Apparently, they are satisfied with their dwarfed little height and being totally devoid of fruit, and no amount of TLC will convince them otherwise.  Well, I, for one, have had enough of waiting.  As sad as I was to have to buy all of these ingredients from the grocery store, I was delighted by how the soup turned out.  I can admit it, it may have been better with home grown chilies...maybe.  (But it was really delicious with canned chilies, and I am going to go out on a limb here and say it was much easier too.)  The recipe is from Daisy Martinez, published in Rachel Ray Magazine, September 2009.  My only addition was some roasted corn. 

Serves 6

2 Tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
5 skinless, boneless chicken thighs, cut into 1/2 inch pieces
2 canned chipotle chili peppers in adobo sauce, finely chopped
2 Tablespoons adobo sauce
6 Cups chicken broth
1/2 Cup fresh cilantro, chopped
Juice of 2 limes
1/2 Cup roasted corn kernels
Salt and pepper
1 haas avocado, thinly sliced lengthwise
Crushed tortilla chips

In a large sauce pan, heat the olive oil over medium-high heat.  Stir in the onions and garlic, lower the heat to medium, and cook until the onions begin to brown, about 7 minutes.  Increase the heat to high, push the garlic and onions to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes.  Stir in the chipotles and adobo sauce, then stir in the chicken broth.  Lower the heat and simmer for 15 minutes, skimming off any foam.  Stir in the cilantro, corn, and lime juice and season with salt and pepper if necessary.  Place avocado slices in each bowl and pour in the soup.  Top with the tortilla chips. 

Veggie and Caramelized Onion Galette

As a little kid I was horrified by anything with onions in it, or near it, or ever remotely close to it.  I could spot an onion from a mile away, and smell it from double that distance.  The taste was so bad to me that I couldn't even eat a dish that my Mom picked all the onions out of.  The flavor was still there.  I remember my frustrated parents telling me that they knew I'd grow to like them eventually.  NEVER!  I'd say.  But, here I am, thirty-some years later, posting a recipe full of onions on my cooking blog.  I hate to admit it Mom and Dad, but you were...dare I say it...right.  And, dear me, it's not the first time.  I like tuna now, and olives, and I drink coffee, daily.  

It's still a little hard, even for a convert like me, to admit that the onions really make the recipe.  But, this one is a case in point.  The beauty of this recipe is that you could make it with anything.  I used zucchini, summer squash, mushrooms, and spinach, but any combo of vegetables, with the onions, would probably be terrific too.  I cheated a little, since it was a week night, and used store bought frozen pie crust for the pastry.  It was great, but I'm sure homemade would be even better.  So, if you're feeling ambitious, knock yourself out, and let me know how it is.  Also, I didn't really measure as I went along, so this is my best guess of the amounts.  But feel free to add more onions! 

Serves 2-4

2 small zucchinis, diced

1 small summer squash, diced

1/2 an onion, thinly sliced

1/4 Cup frozen spinach, thawed and drained

5 or 6 crimini mushrooms, sliced

1/2 teaspoon salt

Pinch of sugar

1 Tablespoon of butter

1 Tablespoon olive oil

1 clove garlic, crushed or finely chopped
1/8 Cup feta cheese, crumbled

1 12-inch frozen pie crust, the flat rolled kind that comes in a box

Preheat the oven to 400 degrees. 

Caramelize the onions by cooking in a heavy skillet over medium heat with 1 tablespoon of butter, a little salt, and a pinch of sugar.  Stir occasionally until soft and lightly browned, about 15-20 minutes.                

In a separate skillet, heat the olive oil and a little butter.  Saute zucchini, summer squash, mushrooms, garlic, and salt over medium heat until softened, about 10-15 minutes.  Add spinach in the last few minutes.  

Combine onions, vegetables, and feta cheese in a bowl and set aside.  Taste, and add salt if necessary.  Roll out the frozen pie crust on a floured work surface and transfer to an ungreased baking tray.  Spread filling evenly, leaving about an inch and a half around the edges.  Fold up the edges, pleating as you go to make it fit.  The center will be open.   

Bake until golden brown, about 30-40 minutes.  Let sit for five minutes after removing it from the oven.  Then, slide onto a serving plate and cut into wedges.  Serve hot, warm, or at room temperature. 

Zucchini Cakes with Spicy Apricot Dipping Sauce

When Andrew and I first moved in together, we cooked all the time. I used to tease him that everything he made started with the same three ingredients: onions, garlic, and olive oil, and finished with a circus of odd condiments. He put chillies into EVERYTHING, which often added a little something to the dish, but sometimes, well...who really wants chili pepper in their pancakes? He was also a big fan of trying out those random ingredients you normally only buy when a recipe calls for it. You know, things like walnut oil, coconut milk, sardines, pickled gherkins, to name a few. He'd come home from the grocery store with a couple vegetables, a few chicken breasts, and a bag of condiments. I would think to myself, "when are we ever going to use horseradish mustard and Thai fish sauce"? But to his credit, he would try and eat everything he bought, and we had some of the most interesting food I've ever tasted. Luckily, it was about a 2:1 ratio. For every peanut butter and tomato sandwich he made, there were two really tasty marinades or main dishes. He taught me a lot about cooking without realizing it. He was (and still is) creative, fun, and approaches cooking with reckless abandonment. I love it! So now, whenever I decide to add an unusual spice, or trust my gut that an additional ingredient will really make the dish, I get a little nostalgic for those 'everything in the cupboard quesadillas'!

The zucchini cakes are a longtime favorite of mine that I had forgotten about until a friend suggested it after I mentioned pulling five zucchinis out of the garden. But the sauce, now that is a tribute to Andrew... and his love of condiments. Enjoy!

Serves 4 (as an appetizer)

For the Zucchini Cakes:

4 Cups shredded zucchini

1 teaspoon salt, divided

2 large eggs lightly beaten

1/3 Cup whole wheat flour

1/2 teaspoon baking powder

2 cloves of garlic, minced

2 Tablespoons crumbled feta cheese
1/2 teaspoon paprika

2 Tablespoons extra virgin olive oil

For the dipping sauce:

1/2 Cup apricot jam

2 Tablespoons water

1/2 Tablespoon English mustard

1 teaspoon of Dijon mustard

1 teaspoon chili paste

pinch or two of salt to taste

Put zucchini in a colander with 1/2 teaspoon of salt. Drain for 10 minutes. Meanwhile, whisk together ingredients for dipping sauce and set aside. After 10 minutes, press out the water from zucchini with a paper towel. Whisk eggs and remaining salt. Add flour, baking powder, garlic, feta, paprika, and zucchini. Mix well. Spread olive oil in a frying pan and pour batter in to make 2 inch round cakes. Flip when bottom gets nicely browned and cakes have become slightly firm. Serve immediately with dipping sauce.