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!

Balsamic, Orange, and Rosemary Chicken

There is a new friend at our house, but we are hoping he doesn't stay long.  He is not the best house guest.  Our dog seems to like him fine, but we aren't big fans of the trenches he is digging, or the holes he is creating in the yard. We have tried to reason with him, tempt him elsewhere, catch him in a humane trap with a promise of being set free in an open field, but he just won't leave. We attempted the vibrating stakes in the ground.  The website for these promised to drive him away without harm.  We were a little skeptical, but many of the reviews were positive, that is, of course, all except one reviewer who wrote: "Don't waste your money.  The only way these get rid of gophers is if you accidentally stab one in the heart while pounding them into the ground."  We had a good laugh about that.  But so far, he seems to be right.  I'm not sure the vibrating stakes have even deterred the gopher from the immediate surrounding area.   If anything, it seems we are now providing him free massage.  No wonder he isn't too anxious to leave.  Ugh, what to do?  Any suggestions are welcome.  We are running out of humane options. 

As for the recipe, my very thoughtful and kind husband made this for me awhile back.  Wasn't that nice of him?  I hope you will remember his kindness if my fear becomes reality, and we have to resort to a rather unfortunate method of getting rid of the gopher...

Ingredients:   
4 boneless skinless chicken breasts
2 tbsp olive oil
3 tbsp balsamic vinegar
150ml fresh orange juice
150ml pint chicken stock
2 tsp chopped fresh rosemary leaves
1 tsp light brown sugar
1 tablespoon butter
orange segments and fresh rosemary sprigs to garnish

1. Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a meat tenderizer. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then brown the chicken for 5 minutes, turning halfway through.

2. Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5-8 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.

3. Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.

4. Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Apple Pistachio Salad

I walked into the local coffee house last week and they had a red wreath on the door and Christmas music playing.  I'm all for enjoying the season, but can we at least get through Thanksgiving first?  In high school I worked at a Hallmark store and we put the Christmas ornaments out in July.  Yep, July!  I remember wondering who on earth would be out shopping for Christmas ornaments in July, but believe it or not, there were some folks.  "Folks," that's a good word for them.  My fellow colleague at the store, of similar age, used to call them the crazy crafty ladies.  I found myself admiring a few of the ornaments, and wondering (worrying) that maybe I'd turn into a crazy crafty lady myself in a few years.  Thankfully, my eclectic collection ended up being recipes, phew!  I am beginning to get into the holiday spirit with my cooking.  I ran across this recipe the other day and thought it was a nice, healthy alternative to all the high calorie food that gets served this time of year.  Of course I didn't have all the ingredients it called for, so I made some substitution.  I've included my version and the original.  I've made it both ways and found it delightful with either ingredient list.  Enjoy and happy holidays!

Adapted from the recipes at Tassajara Zen Mountain Center

Salad:
2 1/2 Cups fresh apples, chopped 1/4-1/2" chunks
1 1/2 Cup celery, diced (or use cucumber)
1/3 Cup dried currants (or use tart dried cherries)
1 Tablespoon fresh mint, chopped
2/3 Cup shelled pistachio nuts

Dressing:
2 Tablespoons lemon juice
1 Tablespoon apple cider vinegar
1-1 1/2 Tablespoons honey, slightly warmed if solid
pinch salt

Soak chopped apples in lemon water for a few minutes to prevent browning, then strain.  Combine apples, celery (or cucumber), currents (or tart dried cherries), and nuts.

Make dressing by whisking together lemon juice, vinegar, honey, and salt.

Toss salad with dressing and mint.  Serve immediately. 

Note: If you plan to let the salad set for a while before serving, wait to add pistachios to prevent them from softening. 

Celery Root and Apple Soup

I must admit, the thought of celery root soup made me go, bleh!  I pretty much see celery as a utensil for peanut butter and ranch dressing.  And I struggle to think of anything that improves with the addition of it.  But, I received my weekly shipment of organic vegetables and inside was a celery root.  What was I supposed to do with it?  It didn't look very appetizing and it smelled pretty strongly like celery.  This recipe was included with the vegetables, and I figured I could either try it, or let the celery root rot in the bottom of the fridge. The fact that I actually spent time debating these two options tells you how little I care for celery.  So, imagine my delight when this soup turned out so good.  I didn't even have the pancetta that the recipe called for (which I assumed was to mask the celery taste), and still I loved it.  I will definitely be making this again.  The granny smith apples gave it a little bit of tang and a subtle bit of sweetness, and the celery flavor lingered just slightly in the background.  Topped off with some chives, and it all came together beautifully; no peanut butter or ranch dressing needed!          

From Bon Appetit
yield: Makes 6 servings


(NOTE: I skipped the pancetta, and rather than making the chive oil, I just topped the soup with chopped chives.  It was wonderful, and cutting those steps made this super quick and easy.)

Ingredients:
1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored apples (Granny Smith work best) (from about 2-3 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Preparation
Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

Puree chives, grapeseed oil, and pinch of salt in blender until smooth.

Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

Beets, Beet Greens, and Orange Butter Chicken

Waste not, want not, right?  I certainly learned this lesson growing up!  If there were a few mere tablespoons of a dish left at the end of dinner, my Dad would insist we wrap it up and put it in the fridge.  Once a week we'd have leftovers and I'd have to fight my brother for the couple of spoonfuls of our favorite dishes.  Don't get me wrong, it's a happy memory.  I did rather enjoy the rock, paper, scissors games to determine who got to eat the last of the tuna casserole.  So, I guess that's why I was drawn to this recipe, a recipe where you use every part of the beet.  After working hard to grow these gorgeous vegetables, it did seem a shame to throw the luscious leafy bits into the composter.  And what a shame it would have been.  The beet greens were the highlight.  (In the spirit of full disclosure, I'll let you in on a little secret: I didn't even know you could eat beet greens before seeing this recipe...)  Shh!  Don't tell anyone!  I promise.  I will never waste them again!   


Slightly adapted from Bon Appetit, November 2009
Serves 2

1 1/2 Tablespoons butter, room temperature, divided
1/2 teaspoon finely grated orange peel, divided
1 Tablespoon fresh orange juice
1 Tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 Tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
3 teaspoons Sherry wine vinegar, divided (or use balsamic vinegar)
1/3 Cup water


Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl.  Season to taste with salt and freshly ground black pepper.


Heat 1/2 tablespoon oil, 1/4 teaspoon orange peel, and the orange juice in medium skillet over medium-high heat.  Sprinkle chicken breasts with salt and pepper.  Add to skillet and saute until cooked through and golden brown, 4 to 5 minutes each side.  Place one chicken breast in center of each plate; tent with foil to keep warm.


Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat.  Add shallots; stir until tender and beginning to brown, about 1 minute.  Add beet greens; toss until leaves are tender but still bright green, about 2 minutes.  Add 2 teaspoons Sherry wine vinegar; stir 30 seconds.  Season to taste with salt and freshly ground pepper.  Spoon greens alongside chicken; cover to keep warm. 


Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally.  Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute.  Add remaining 2 teaspoons vinegar; stir 30 seconds.  Season to taste with salt and pepper. 


Spoon beets onto plates.  Spoon orange butter atop chicken and serve.


Note: Be sure to season your chicken breast well.  Also, I added some orange zest while cooking which gave it a nice flavor. 

Zucchini Carpaccio Salad

The things I love most about growing our own vegetables are the little "surprises" we get.  Maybe it's because we are amateurs, or maybe it's like this for all vegetable gardeners.  I'm not sure.  But we always think we know what we are planting, eagerly await the crop, and then somehow get a lot of some things and none of others.  Sadly, our vision of the crop, and the reality, do not always match.  We've had lots of luck with peas, squash, eggplant, onions, lettuce, and tomatoes, sporadic luck with beets, zucchini, herbs, and cucumbers, and absolutely no luck with peppers, broccoli, or brussel sprouts.  This year the zucchinis decided they wanted in on the 'no grow' list.  A few of them rotted and the only other one stayed little but developed an unappealing hard skin.  We did get a couple tiny ones that we ate, but nothing to brag about.  So, imagine my surprise when I looked under the enormous leaves and saw 2 medium, beautifully formed zucchinis!   I was so excited and I couldn't wait to search out a recipe.  This was a great and healthy way to enjoy the fresh zucchini and makes an excellent side dish or light dinner.  
  
Adapted slightly from Gourmet, July 2006


1 pound zucchini (about 2 large)



1 teaspoons salt


1/3 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (4 cups)


1 ounce Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/3 - 1/2 cup, or use pre-grated)


2 tablespoons extra-virgin olive oil


Juice of one lemon


1/4 teaspoon black pepper


handful of walnuts (optional)


Special equipment: an adjustable-blade slicer (I didn't have one.  So, I just sliced my zucchinis very thin with a sharp knife.)


Cut zucchini crosswise into paper-thin slices with slicer. Toss zucchini slices with one teaspoon salt in a large colander set over a bowl and let drain 20 minutes.


Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.


Put arugula greens in a large bowl. Sprinkle with half the Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss. Arrange zucchini slices over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining Parmigiano-Reggiano, walnuts, and pepper.

Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

I'm not one for technology.  Something has to pretty much become standard before I incorporate it into my life.  Had remote controls and power windows not become universal, I'm pretty sure I'd still be cranking my car windows down and getting up to turn the dial on my t.v.  That's why it shocked my husband when I said I was going to buy an Ipod Touch.  I'm not much for choosing the music we listen to.  I've never ever downloaded a song.  I'm sure he must have wondered what on earth I was going to do with an Ipod Touch.  He probably figured it was one more piece of technology he would end up having to be the tech support for.  Oh, but this is different.  I have finally found a piece of technology I LOVE.  Hand held access to the world, amazing!  All the apps that are available, incredible!  And my favorite so far (or at least a tie with Words with Friends, hee hee) is the epicurious app.  Any recipe, any time, shopping lists, sensible ways to search, reviews.  It's pretty darn amazing.  Thank you Apple, thank you epicurious, and thank you science.  I am in love, with technology...  

Now here's a tasty recipe I found using the epicurious app.:

From Bon Appetit, February 2010

Serves 2, but easily doubled

2 9-ounce bags spinach leaves
2 Tablespoons olive oil, divided
2 5-ounce salmon fillets with skin
1/3 Cup chopped shallots (I used green onions)
1/3 Cup halved pitted Kalamata olives
1/3 Cup golden raisins (I used regular raisins)
3 Tablespoons balsamic vinegar
1 Tablespoon honey

Pour a few tablespoons water into a heavy large nonstick skillet.  Place over medium-high heat.  Add 1 bag spinach (skillet will be full).  Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes.  Add remaining spinach leaves in 2 batches.  Turn and toss spinach until just wilted but still bright green,  Transfer cooked spinach to strainer set over bowl. 

Wipe skillet dry if necessary.  Add 1 tablespoon oil and heat over medium-high heat.  Sprinkle salmon with salt and pepper.  Place in skillet skin side up.  Sear until brown, about 3 minutes; turn fish.  Cook until just opaque in center, 3 to 4 minutes.  Transfer to plate; wipe skillet clean.

Add 1 tablespoon olive oil to same skillet.  Add chopped shallot, halved olives, and raisins.  Stir 1 minute.  Add spinach; toss until heated through, about 1 minute.  Season to taste with salt and pepper.  Mound spinach mixture on plates.  Top with salmon. 

Add balsamic vinegar and honey to skillet.  Boil until reduced to glaze, about 30 seconds.  Spoon glaze over salmon and spinach and serve. 

 

Shakshuka (Eggs Poached in Spicy Tomato Sauce)

What?  What on earth is shakshuka??  I had no idea before about a week ago, but, since I have fallen off the blogging wagon recently, I figured I had to fix something with a catchy name!  I know, I know, where have I been?  I really thought it had only been a few weeks since my last post, but it has been a whole month, sorry.  There hasn't been a lot of cooking going on recently.  I am due to have a baby in a few weeks and have been super busy with finishing up work projects and home projects.  Anyway, we have not starved for an entire month.  I do have a recipe or two to share.  This one was a huge success, and so easy.  It also got us through the dry spell of no ready-to-pick vegetables from the garden. 


Fun tip:  I recommend calling up a friend and casually saying, "hey, want to come over for some shakshuka?"   


Adapted from Saveur and http://www.smittenkitchen.com/
Serves 4 to 6


1/4 Cup olive oil
5 Anaheim chilies or 3 jalapenos, stemmed seeded, and finely chopped (I used canned jalapenos and it was decently spicy without burning your taste buds!)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 Tablespoon paprika
1 28-oz. can whole peeled tomatoes, undrained (I used a chopped tomatoes)
kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 Tablespoon chopped flat leaf parsley
Warm pitas for serving (optional)


Heat oil in a 12-inch skillet over medium-high heat.  Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.  Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.


Put tomatoes and their liquid into a medium bowl and crush with your hands (or just use a can of chopped; I never really understood why you use whole tomatoes just to break them up!).  Add crushed tomatoes and their liquid to skillet along with 1/2 Cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes.  Season sauce with salt.  (I found it salty enough without adding any additional, so taste before you add).


Crack eggs over sauce so that eggs are evenly distributed across sauce's surface.  Cover skillet and cook until yolks are just set, about 5 minutes.  Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.  Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.  Or, you could serve this for breakfast with some toast!

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. 


          

Roasted Acorn Squash Stuffed with Quinoa and Spinach

Sometimes you just can't go wrong with a vegetarian meal.  It can be hard to make something filling enough for people who are used to having meat with their dinner.  But, I think this recipe does the trick.  It is packed with high protein quinoa and the squash is equally satisfying.  It is also really easy to make and makes a nice quick dinner for two. 

Adapted from "Squash Boats with Quinoa" recipe on www.sproutedkitchen.com

Serves 2

1 acorn squash

1 1/2 Tablespoons Agave nectar (or honey)

1 Tablespoon olive oil

Pinch of salt and pepper

3/4 Cup Quinoa

1 teaspoon ground cardamom

1 Shallot, minced

2-3 Tablespoons lemon juice

1 Tablespoon olive oil

1 Tablespoon Agave Nectar (or honey)

1/4 Cup chopped walnuts (or pine nuts)

1 1/2 to 2 Cups fresh spinach

Salt and ground pepper to taste

Preheat oven to 425 degrees.  Cut squash in half  and scoop out seeds.  Mix the olive oil and agave nectar and rub generously onto the flesh of the squash.  Roast cut side down for 20 minutes.  Then turn the squash cut side up and roast another 15-20 minutes or until soft. 

While squash is cooking, prepare quinoa.  Bring 1 1/2 cups water to a boil and add the quinoa.  Cover and simmer 10-12 minutes, or until water is absorbed.  Meanwhile, saute minced shallot in 1 Tablespoon olive oil until soft.  Add spinach and heat through just until it begins to wilt.  Set aside.  Once quinoa is done, transfer to a mixing bowl and let cool for five minutes or so.  Add the lemon juice, cardamom, a glug of olive oil, agave nectar, nuts, and a little salt to taste.  Stir well.  Then add the sauted shallot and spinach and stir.  

Remove the squash pieces from the oven and let them sit about 5 minutes to cool down.  Fill each cavern with desired amount of quinoa mix.  Sprinkle the top with salt and fresh ground pepper and serve.   

Roasted Beet Risotto

We planted six beets this year and the birds ate all but one of the plants.  So, having hoped to get half a dozen beets, we ended up with one.  We looked at it a few times and debated if it was ready to pull out of the ground.  We certainly didn't want to pull it out too soon, especially if it was our only chance at a fresh beet.  Today, it looked just right.  About half of it was poking up from the top of the soil and the leafy bit was fairly big.  It turned out to be perfect timing.  Now...what to do with this beet, hmm.  We knew we couldn't go wrong with roasting it and putting it over some greens.  But, I wanted to do something a little more interesting.  I had bookmarked this recipe awhile back and thought it looked interesting.  Having never made it before though, I hoped we wouldn't waste our only beet if it didn't turn out so great.  And, I have to say, I am not generally a huge fan of risotto.  It always seems like a lot of effort for a lackluster meal.  Andrew feels the same way, so this really was a leap of faith.  Well, I am now converted.  This risotto was so good.  The contrast of the tangy onions and the sweet beets all topped off with a little sour cream and dill.  What could be better?  It's comfort food at its ultimate best.   

Adapted slightly from www.bbcgoodfood.com, called Creamy Beetroot Risotto.  See the web site if you want the British measurements!
Serves 2 (easily doubled)

1 medium fresh beetroot
1 Tbsp olive oil
1 Tbsp of butter
1/2 an onion , finely chopped
1 garlic clove , finely chopped
250g risotto rice
1/4 Cup of white wine
2 Cups hot vegetable stock
handful grated parmesan
4 Tbsp sour cream
handful chopped fresh dill


1.Heat oven to 400 degrees. Peel and trim the beets and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 45 minutes - 1 hr until the beets are soft.



2.Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.


3.Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beets from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beet purée and chopped beet through the risotto, then serve with some sour cream dolloped over and the dill and extra Parmesan scattered on top.

Mandarin Orange Chicken Stir Fry

I was given a wok as a college graduation gift.  I wrote my thank you note, swearing to use it often and promising creative stir fries if said person ever came to visit.  Three years later, that wok sat collecting dust in my cupboard until finally, I sold it at a garage sale before packing up my life and moving to Ireland.  I felt bad getting rid of such a nice gift, but I wasn't going to move it half way around the world or pay for a storage unit to store it.  I made a mental note that once I returned home I'd buy another wok and promised myself I'd use it. Well, before getting around to buying one, another wok made its way into my life one Christmas.  I sometimes wonder what vibes I give off to elicit such gifts.  Either that or kitchen essentials are just obvious gifts for those who have recently moved into a new apartment.  Regardless, a wok was clearly supposed to be a part of my life and I decided that I better start using it. This is a stir fry that I tried to re-create based on something my Mom used to make when we were kids. She used some type of bottled stir fry sauce, but I think this home made version is a lot better (no offense Mom!).  Best of all, like any good stir fry, it is so easy to make and makes a quick, healthy, tasty weeknight meal.  Oh, and if you don't have a wok, you can use a frying pan.  It works just as well...          

Serves 2-3
For the sauce:
1/3 Cup soy sauce (use La Choy if you need gluten free)
1/3 Cup juice from canned mandarin oranges
1 teaspoon pureed ginger
1 teaspoon pureed garlic
1 heaping Tablespoon honey


For the stir fry:
2 chicken breasts, sliced
1/2 an onion, sliced
1 Tablespoon sesame oil
1 1/2 Cups sugar snap peas
1 can mandarin oranges, drained (reserve juice for sauce)
1/4 Cup chopped almonds or halved cashews


Heat sesame oil in a large frying pan, add onions and chicken and saute until chicken is cooked through.  Meanwhile, combine ingredients for the sauce and heat in a small sauce pan just until it boils.  When chicken is cooked through, add snap peas and saute another 3-5 minutes.  Add mandarin oranges, nuts and sauce and stir until coated.  Serve immediately over white or brown rice. 

Dijon Chicken and Vegetables

England gets a bad rap when it comes to cooking.  Ask anyone who has traveled there about the cuisine and you'll hear words like bland, greasy, and boring.  Mayonnaise comes on everything whether you request it or not.  There is one type of bottled salad dressing and it is simply titled, "salad cream".  And, one does have to wonder, why no one was creative enough to name their favorite condiment anything other than, "brown sauce"?  Interestingly enough, when we make our yearly trip to the U.K., I find myself looking forward to the food.  Spend a little more time there and I think you'll agree that they actually have great food.  I love going to the grocery store there because everything is so fresh.  The dairy products and the breads are a hundred times better than what we have here.  They've got excellent prepared grab and go sandwiches and salads.  Add in some fish and chips, pub food, and Indian cuisine, and you could spend a whole month eating your way through the country.  So, when I think English food, I think, yes please!

This recipe comes from a very famous English chef, Nigel Slater.  We have at least four of his cookbooks in storage in England, which doesn't help us much, except that he tends to create very simple but delicious meals, so they aren't too difficult to remember.  Andrew and I have been making this recipe since we met and I'm sure it will forever be a favorite of ours.  We haven't seen the recipe in ages, so we have to make it up every time and guess the proportions.  I could swear you add parsley, but Andrew insists there is no such green herb in this recipe.  I usually add it for a little more visual interest.  You wouldn't want anyone calling it boring!

Serves 2

2 boneless skinless chicken breasts
2 Tablespoon Dijon mustard
1/4 Cup Red wine vinegar
1/4 Cup Olive oil
1 teaspoon dried parsley
pinch of salt (I usually skip it.)

Heat the oven to 400 degrees.  Place chicken in an oven proof dish.  Mix the mustard, vinegar, olive oil, and parsley with a wire whisk.  Pour over the chicken.  Put in the oven and bake until cooked through 15-20 minutes.  Turn the broiler on and brown the chicken under it (2-5 minutes, depending on how hot your broiler gets).  Serve with baby potatoes and your favorite vegetable.  Pour remaining sauce over potatoes and vegetables.

Split Pea Soup

A friend asked me the other day how I suddenly got into cooking.  I thought to myself, suddenly?  I've always loved to cook.  I guess if you didn't know me as a kid, it would seem sudden.  I have sort of been on sabbatical from cooking for about 15 years now.  I loved to bake as a kid and was famous at home for my chocolate chip cookies.  I had my parents and my brother convinced for years that I had a secret ingredient that made the cookies so good, when really, I was just following the recipe on the Nestle Tollhouse bag.  My brother asked if he could watch the next time I made them and I told him he could, as long as he left the room while I added the 'secret' ingredient.  He left the room and, just to trick him, I sprinkled a couple of oats on the batter.  When he came back in, his eyes lit up, and he started shouting, "It's oats, her secret ingredient is oats!"  My parents ran into the kitchen to see what all the commotion was about, and they too thought they had discovered my secret.  While they all danced around laughing and celebrating, I smiled slyly and rolling my eyes thought, gullible, so gullible.  I don't know if I ever admitted to my little fib, but if you guys are reading this now, well, I guess the jig is up.  I had NO secret ingredient.  The only thing I did differently from the directions was that I mixed all the ingredients in one bowl instead of separating out the wet and dry and mixing them slowly, but you already knew that didn't you?  How this makes a difference, I will never know.   What does this have to do with split pea soup?  Nothing, except that as I was disregarding some of the steps in the recipe, it made me think back to the chocolate chip cookies and the 'secret' to their success. 

The soup is very hearty and delicious.  I like that you don't puree the whole soup.  It gives it all a nice texture and variety.  I used fresh thyme and parsley from our herb garden, but dried would be just as good in a soup I'm sure.  I also forgot to put them in until pretty late in the cooking process and it still turned out great.  So, feel free to mess with the direction if you see fit.  It just may be the 'secret' to your success. 

Recipe from Williams-Sonoma Soup, 2001

Serves 4

1 Tablespoon olive oil

1 yellow onion, finely chopped

1 celery stalk, thinly sliced (I left this out.)

2 small carrots, peeled and thinly sliced

1 Cup dried green or yellow split peas, rinsed and drained

4 Cups chicken or vegetable broth

6 slices bacon

2 Tablespoons fresh chopped parsley

1/2 teaspoon finely chopped fresh marjoram

1/2 teaspoon finely chopped fresh thyme

salt and freshly ground pepper

In a large saucepan over medium heat, warm the oil.  Add the onion and saute until softened, 3-5 minutes.  Add the celery and carrots and saute until just slightly softened, 3 minutes. 

Add the split peas, stock, 2 slices of bacon, parsley, marjoram, and thyme.  Reduce heat to medium-low and simmer partially covered until peas are tender, 50-60 minutes.  Discard the bacon.

Meanwhile, in a frying pan over medium heat, cook the remaining 4 slices of bacon until crisp.  Set aside to cool.  Crumble when cooled and set aside.

Coarsely puree 2 cups of the soup in a food processor or blender and return pureed soup to pot.  Season with salt and pepper.  Return soup to medium heat and simmer 5 minutes longer.  Taste and adjust the seasonings.  Ladle the soup into warmed bowls and garnish with crumbled bacon.  Serve immediately. 

Veggie Tofu Tacos

I know what you are thinking...tofu tacos?   No thanks.  I'll just find a blog with a good recipe instead.  It's okay.  I take no offense.  I was once a member of the just say no to tofu club too.  In all fairness, I had never had it, but I had already put it on my no-try list, along with other bland, slimy, meat substitutes.  I obviously did try it, eventually, and was sad to have missed out for so long.  I mentioned this to a friend once and he replied, "Really?  I thought tofu was one of those things like cottage cheese.  No one actually likes it." 

I got home tonight and had limited time to throw dinner together.  I started making this with no intention of posting the recipe.  It was the first time I had tried making tofu tacos, and, honestly, I wasn't expecting much, and certainly didn't expect it to be blog worthy.  But, after Andrew scarfed down his tacos and I had just one left, we looked at each other and said, "This was really good.  Better get a picture."  So, for the skeptics out there, just give it a try.  After all, my meat loving husband loved it.  If I really haven't persuaded you, the good news is that it's just as good with chicken.  Vegetarians - you can pretend I didn't say that.        

Serves 2 (but easily doubled)

1/2 block of tofu, cut into 1/2 inch cubes
1/2 Cup carrots, sliced
1/2 Cup broccoli, chopped
1/2 Cup zucchini, sliced
1 medium tomato, diced
lettuce
6 corn tortillas
butter
seasoned pepper
cumin
cayenne pepper
garlic powder
sea salt
1 Tablespoon juice from a jar of pickled peperoncinis
1/2 Cup cheddar cheese, grated
taco sauce, salsa, diced onion, sour cream (optional)

Heat 1 tablespoon of butter in a frying pan over medium-high heat until it starts to brown.  Add the tofu and saute until browned.  While it is cooking, sprinkle it with seasoned pepper, ground sea salt, a dusting of cayenne pepper and garlic powder, to taste.  Add a tablespoon of juice from a jar of peperoncinis.  Let the juice evaporate as you continue to brown the tofu.  When tofu is browned (about 10 minutes), remove and set aside.  Put vegetables in the pan with a little more butter and saute 5-10 minutes or until they reach desired softness.  Sprinkle with a little seasoned pepper and 1/2 tablespoon peperoncini juice while they cook.  Once vegetables are cooked, return tofu to the pan and saute 1-2 more minutes.  Meanwhile, heat up the tortillas on the stove or in the microwave.  Place two tortillas on a plate, add some filling, a little letuce, some cheese, and some chopped tomatoes.  Serve with taco sauce or salsa, onions, and sour cream, if desired.     

Brown Rice Pudding

This is my grandmother's recipe.  I never got to meet her, but I've been eating her food all my life.  Apparently, she was an excellent cook, and the few recipes we still have around are testament to that.  So good, in fact, that my Dad and my Uncle have had my Mom and my Aunt in the kitchen perfecting these recipes for years.  Grandma wasn't the type to stick to the instructions.  She'd have a basic framework and just add and add until she thought it was right.  My parents spent years figuring out her rice dressing recipe.  And only after showing the basic ingredients to another relative did they learn of all the additional ingredients she used to add.  And, despite my Dad and Uncle conceding that it was finally right, there are still annual Thanksgiving arguments about how much nutmeg or if we got the salt right. 

Making this dessert tonight got me thinking about all of my grandparents.  I was only lucky enough to meet two of them, and one of those, I only got to know for a short time as a young child.  My daughter, on the other hand, has all four of her grandparents.  I get teary sometimes when all four of them are together with her.  It is such a special thing to know all of your grandparents and to get to have them all involved in your life.    

I hope you enjoy this pudding as much as we do.  Like any good Grandma Ruth recipe, we all disagree about how much rice and how many raisins should be put in.  If you like the custard part better than the rice part, add less rice, or vice versa.  Not a huge fan of raisins?  Add fewer, skip 'em, or add some chopped nuts instead.  I used brown rice this time, but usually I would use white rice.  Which is better?  You decide.  I wrote the recipe as I have it listed, but feel free to use your own judgment.  After all, that's how we do it in our family!

Serves 4

2 Cups milk

1 Cup cooked rice, cold

1 Tablespoon butter

1/3 Cup sugar

1/4 teaspoon salt

1/3 Cup raisins
2 eggs, beaten
Cinnamon

Preheat oven to 350 degrees.  Heat milk, add rice and butter.  In a separate bowl, add sugar, salt, and raisins to beaten eggs, then slowly stir them into the hot milk mixture.  Pour into a greased baking dish and set in a pan of hot water.  Shake a little cinnamon on the top.  Put the whole thing in the oven (pan of hot water with baking dish of pudding in it), and bake at 350 degrees for 1 hour or until set.  Serve warm or cold. 

Vegetarian Lebanese-Style Stuffed Eggplant

I had a friend E-mail me today asking if, when riding an escalator, English people stand to the right or to the left.  He was also curious if, upon coming face to face with someone in England, and needing to move out of the way, you'd step to your left or to your right, as we do in the States.  It made me recall the many dances I've had with strangers over my various trips to the U.K.  I never seemed to be walking or standing in the correct place, not to mention looking the appropriate way when crossing the street.  That sense of being out of your element is exactly how I felt when we first started gardening.  I had never grown anything before, nor did I know what we were going to make with it all (assuming things would grow, of course).   I loved to cook, but I hadn't done much real cooking in years.  I was too busy dealing with a new baby, a full-time job, and our fixer-upper house.   It has taken us some time to get everything right.  Did we plant these far enough apart?  Oops, it says to plant this in summer, it's January...How much water should we be giving this or that?  How partial is partial sun?  Why are all of our flower beds filled with vegetables and not flowers? (My question, not Andrew's...)  What will we do with all this produce? (Another one of mine.)  But, just as quickly as I learned to step to my left in the U.K., I started to love this new adventure.  It was fun to plant seeds, to watch them take off, and to eat the fruits of our labor.

With growing eggplant though, we have a new mantra, "two plants, not six, two plants, not six, two..."  Let's just say, we have A LOT of eggplant.  I hesitated to post another eggplant recipe so soon after my first one, and so soon after lots of other food bloggers have posted this recipe.  But, it was soooo good.  I made a few changes to substitute a few ingredients I was missing, but it came out delicious.  And now you've got two options, the vegetarian way I made it or the meat-eater way the original recipe was written (see parentheses below).  You won't regret this one!           

Adapted slightly from Gourmet Cooking...

6 Japanese eggplants (6-7 inches long)

1/2 Cup brown rice (or long-grain Jasmine rice)

1/4 Cup olive oil

3 Tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 Cups chicken stock
1 (14.5 oz) can diced tomatoes in juice
1/2 Cup firm tofu crumbled (or ground lamb or beef chuck)
1/2 teaspoon pumpkin pie spice (or allspice)
1/2 of a lemon
3 Tablespoons chopped fresh parsley

Hollow out each eggplant using a melon-ball cutter or by digging in with a sharp ended potato peeler.  Leave about 1/3 inch eggplant flesh along interior walls.  Rinse rice in a sieve under cold water until water runs clear.  Drain well.

Heat oil in a 12-inch or larger heavy skillet over medium-high heat until it shimmers.  Fry pine nuts, stirring frequently, until golden brown, about 3 minutes, then transfer with a slotted spoon to a bowl.  Saute onion and garlic, stirring occasionally, until golden brown, 6-8 minutes.  Transfer 1/2 cup onion mixture to bowl with pine nuts.  Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.

Add rice, tofu, pumpkin pie spice, a pinch of salt and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands. 

Stuff eggplant with tofu mixture, being careful not to pack tightly (rice will expand during cooking).  Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes-1 hour (cut one in half to test). 

If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary.  Return stuffed eggplant to sauce.  Squeeze lemon over dish and sprinkle with parsley before serving.

Arugula Salad with Grilled Chicken, Green Beans, Tomatoes, and Lemon-Basil Dressing

Even after five years of Andrew living in the U.S., there are still a few misunder-standings of language between us every now and again.  We talked about growing peas this year, but ended up with lima beans and green beans.  Apparently they sell pea seeds in the UK but here they are called shelling peas.  So, when Andrew first went to buy pea seeds, he couldn't find any.  From looking at the pictures on the seed packages, he came home with the afore mentioned beans.  He showed them to me, and clueless of his strife, I responded, "why didn't you get peas?"  If looks could kill, I wouldn't be writing this blog!  We did end up finding and growing peas, which were wonderful, by the way.  So good, in fact, that I have no recipes to share as we never once saved any to cook.  Our two-year old loved opening the pods and eating the raw peas.  Green beans on the other hand weren't quite as attractive.  And, I have to admit, I struggled to get very excited about them at first either.  But alas, we were eating from the garden, so I set out to find a use.  I was so pleasantly surprised.  The green beans were wonderful any way we fixed them.  Now, the vines are finally on their last legs and just about ready to be pulled out.  I figured I could get one more meal out of them, combined with the ends of our cherry tomatoes and the start of our arugula.  This salad was so delicious I would make it every week if I had the ingredients.  I hope you like it too! 

Serves two

1 Chicken breast

10-15 cherry tomatoes, halved

1 handful of green beans, trimmed

3 oz. fresh mozzarella cheese, diced

2 Cups of arugula (or mix of salad greens and arugula)

little bit of lemon juice

olive oil

sea salt

fresh ground pepper

Dressing: (Adapted from Fine Cooking Magazine)

1/2 Cup loosely packed basil leaves

1/2 teaspoon of lemon zest

juice of half a small lemon

1-1 1/2 Tablespoons olive oil

Turn on the barbecue or grill to medium.  Season the chicken breast, green beans, and cherry tomatoes with a little olive oil, lemon juice, sea salt, and fresh ground pepper.  Cook chicken until golden brown and no longer pink inside, set aside to let cool.  Spread green beans and tomatoes on a barbecue vegetable tray and roast over medium-high heat.  The beans and tomatoes cook fast so watch them carefully, remove and set aside to cool.  

To make the dressing, place basil leaves in a colander and dip into boiling water for 10 seconds.  Place into a small food processer or blender.  Add lemon zest, lemon juice, and salt, and pulse a couple of times.  Add olive oil and blend until smooth.  

In a large serving bowl, combine arugula, tomatoes, green beans, and mozzarella.  Top with sliced chicken and drizzle dressing over the top.  Add additional salt and pepper if desired. 

       

Carrot, Summer Squash, and Apple Soup

Andrew and I met in Ireland and spent a little more than a year living there together while I was in graduate school. Having grown up in southern California, the Irish weather was a bit of an adjustment. Don't get me wrong, I knew it rained a lot there. But my perception of a lot of rain, and the amount of rain there actually was that year, were vastly different. I mean, it rained every single day of February, March, and April for goodness sake and probably every other day for the rest of the months! The Irish have a saying that if you can see the hillsides, it's about to rain, and if you can't see them, it is already raining!

It probably goes without saying that the Irish make incredible soups. I know I feel like doing nothing more than spending the day cooking up a soup when it rains. But. while I have a mere few days a year to perfect my soups, the Irish have 300+. I've never had a bad soup in Ireland. In fact it was always my favorite lunch there. Any pub or restaurant would have a soup of the day and brown bread any day of the week. And it was ALWAYS delicious.

It wasn't raining today, but it felt like fall. The sun had shifted just so in the sky and the air was a little cooler and crisper. It was time to finish harvesting our last crop of summer squash and carrots. Looking at these vegetables I was inspired to attempt a soup reminiscent of something I would have had in Ireland. I think I did pretty well!

Serves 4

1 1/2 Tbsp. olive oil

1/2 an onion diced

3 medium carrots, peeled and sliced

2 medium fugi apples, peeled and sliced

1 large yellow summer squash (or 2 smaller ones), sliced and seeds removed

small handful of fresh thyme

2 Cups of vegetable or chicken stock

1/3 Cup Half and Half

Fresh ground pepper

Saute diced onion in olive oil 2 minutes. Then add carrots, apple, and thyme and continue to cook for another 5 minutes. Then add the squash and cook until carrots are tender, about 12-14 minutes. Add stock and simmer on low another 10 minutes or until vegetables are soft. Put in a blender or food processor and blend until smooth. Return to pot, add half and half and fresh ground pepper to taste. Garnish with thyme leaves.