Totes Tomatoes

Well, this summer has provided a BUMPER crop of tomatoes, thanks to my housemate's dad roto-tilling the beds before we planted. We feasted all summer on cherry tomatoes, grape tomatoes, Roma tomatoes, fat and sassy Heirloom tomatoes and last but not least, some Gilberti tomatoes (which look very much like big ol' chili peppers on the outside, but are meaty and tasty tomatoes on the inside).

From Caprese salad to omelettes to pizza to tacos to a quick thrown together rice-and-vegetables something-or-other, these little red balloons of deliciousness have delivered every time.

I am sad to see them go, so I wanted to go out with a bang. My latest issue of Vegetarian Times gave me just the recipe to do so. This recipe, even for a half batch, required a whole mixing bowl of the season's end of tomatoes. It was crazy to cut up so many and see them get pulverized into a glistening and mouth-watering sauce.

If you want a flavorful dish with lots of color and texture, this does the trick. Enjoy! (And farewell, sweet tomato friends... see you next summer.)

Tomato Curry with Tofu and Vegetables
serves 6 (remember, I made a half-batch)

Curry Sauce
1 Tbs. vegetable oil
4 cloves garlic, minced (4 tsp.)
1 tsp. minced fresh ginger
1 medium white onion, diced
5 large tomatoes, chopped (6 cups)
⅓ cup plain yogurt
¼ cup raw cashews
½ tsp. ground turmeric
¼ tsp. garam masala, optional

Tofu and Vegetables
2 Tbs. vegetable oil, divided
1 16-oz. pkg. firm tofu, drained, pressed, and cut into ½-inch cubes
8 oz. white button mushrooms, quartered (3 cups)
½ cup frozen peas, thawed

1. To make Curry Sauce: Heat oil in large saucepan over medium heat. Add garlic and ginger, and sauté 30 seconds. Add onion, and sauté 5 minutes more. Add tomatoes, and cook, stirring frequently, 10 minutes. Transfer to blender (I used my immersion blender directly into my soup pot), add yogurt and cashews, and purée until smooth. Return sauce to saucepan, and heat over medium-low heat. Add turmeric and garam masala (if using), and bring to a simmer. Reduce heat to low, and cook 20 to 30 minutes, or until thickened. (I made this sauce in the afternoon, then threw everything else together that night before din din.)

2. Meanwhile, to make Tofu and Vegetables: Heat 1 Tbs. oil in large skillet over medium-high heat. Add tofu, and sauté 8 to 10 minutes, or until golden-brown. Transfer to plate, and set aside. Heat remaining 1 Tbs. oil in same skillet, add mushrooms, and sauté 5 to 7 minutes.

3. Stir tofu, mushrooms, and peas into Curry Sauce; season with salt, if desired. Cook over low heat 5 minutes, or until heated through.


September 2014, Vegetarian Times p.10

Funky and Fabulous Fritters

Thumbing through my latest issue of Vegetarian Times, I came upon a recipe for which I had a few, but not all ingredients. I felt brave enough to do some substitutions because of what I had on hand, and the results were quite tasty. The original recipe is not online yet, but here's what I did.

Zucchini and Sweet Potato Fritters
serves 2

1/4 lb. zucchini, shredded (substitute for okra from the original recipe)
1/2 sweet potato, shredded (about 1/2 c total)
1/4 sweet onion, diced (substitute for shallot)
2 tsp agave (substitute for honey)
2 tsp tamari
1/4 c egg white (you can use a whole egg if you want)
1/4 c masa flour (substitute for yellow cornmeal)
1/4 c toasted walnuts, minced
2 tb coconut oil, divided

Directions:

1. Combine zucchini, sweet potato, onion, agave, tamari, egg, walnuts and masa flour in large bowl. Refrigerate for 15-30 mins.
2. Heat 1 tb oil in pan over medium-high heat.
3. Scoop mixture into large golf-ball size spheres and flatten slightly in pan. Cook for 8 minutes, flipping once.
4. Repeat with remaining oil and fritters. 
5. Serve with a bit of tamari sauce, if desired.

I ate this with some scrambled eggs for additional protein. It would be a nice side dish too. Yum it up!

What To Do With Hot Temps & Winter Vegetables?

I haven't posted a recipe in a long while, not for lack of cooking. I have enjoyed many of my favorites lately, but was ready to try something new tonight. I ate it as I caught up on the latest episode of Downton Abbey... while I'm still not sure whether I like where this season is going (can we please remove the black cloud from Bates and Anna and get on with it!??), I am sure I will make this recipe again.

Winter Vegetable Medley
I followed most of this recipe, but had to substitute for orzo, since I'm gluten-free. It was still wonderfully full of flavor, and I'm confident it will taste even better tomorrow as all the seasonings deepen. A true keeper.

Serves 4
30 minutes or fewer

Good-quality saffron is the key to this dish. Shop at a reliable source such as a gourmet store or online spice purveyor, and choose brands that indicate where the saffron was harvested. Kashmiri, Persian, and Spanish saffrons are some of the best.

Ingredients
2 ¾ cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
½ tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta (I used 1/2c arborio rice and 1/2c buckwheat groats)
¼ cup frozen peas (I used snap peas)
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets (I used brussels sprouts)

Directions
1. Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot. (This was my favorite part in cooking this dish... the broth was really fragrant.)

2. Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.

3. Sprinkle orzo (grains) into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender. (This took slightly longer because I used the arborio and buckwheat... it was worth the wait!)

I toasted some walnuts and chopped them up coarsely, sprinkling them on top as the final touch. Quite good.

November 2013 p.30, Vegetarian Times

Other favorites I've made lately
Butternut Squash Risotto
Polenta Pizza
Almost Alfredo
Broccoli Pesto
Thai Peanut Sauce over Noodles

Though hot temperatures in January have me confused, the drought has me worried and Downton is more of a downer than I would prefer, at least I'm eating well! Onward and upward. Happy 2014!

The "A" List of 2013 - Food Faves According to this Blog

Yep, despite my best writing efforts about thoughtful topics, by far the most visits here are generated by my recipes. Unlike the Tom Cruise character in A Few Good Men, I can handle the truth!

So here are the top winners... with one DEFINITELY leading the pack.

APPLE FRITTER RINGS - TRIPLE WOW. This one boggles me. YES, they are amazingly good. But oh my, there is a lot of good food out there. Nevertheless, this recipe has been pinned on some Pinterest pages, and that's all she wrote. I've had visitors from all over the world with that recipe -- I'm talking thousands. Go figure. So here it is again. They are little hand-held apple pies of goodness. If you haven't tried them yet... you crazy.

ALMOST ALFREDO. Yet again, so painfully simple yet so incredibly delish. I probably have this once a week. When you come home and you're baffled as to what to make for dinner, this is the go-to.

ARROZ NEGRITO (just like Gallo Pinto or Black Beans 'n Rice, y'all). This is my most requested "um, could you bring that to dinner?" whenever we have a picnic or potluck. The best thing about it is that you can make it in a rice cooker ahead of time, then bring it in the same pot. I have some friends who make a community meal each week for their neighborhood, and this is apparently the most popular and certainly easiest to make for a large group. It stays warm, and it also multi-tasks -- it pairs well with someone else's main dish, or it serves as a hearty appetizer with warm tortilla chips or tortillas.

I'm getting hungry. Off I go to make somethin'....

Tagine (Huh??)

I started this blog about four years ago, and had all the great aspirations one has (if they are willing to admit it) about doing so: writing insightful posts that generate loads of comments, building readership, creating buzz. I really can't believe I thought any of that could happen.

However, I am really grateful for those who check in now and then and read my meanderings, but it certainly hasn't generated anything other than an occasional comment... and here's the funny part: I write about youth ministry, theology, social commentary, spiritual disciplines, and once in awhile an update on what I'm doing professionally. Yet hands down, I get the most comments (and traffic) by far about my recipes!

In fact, lately my "readership" has really jumped, but only because a few months ago someone "pinned" one of my recipes on her Pinterest page, and that has gone viral (at least by my limited standards). Hilarious.

That being said, here is my latest recipe. I made it last night and practically ate the bowl, it was so good. I got it from a fantastic cookbook called Simply in Season. I have mentioned here before that I try to eat seasonally, but even though this recipe is titled "Autumn Tagine," I had all the components sitting in my crisper from local produce. One caveat however: I opted to use butternut squash instead of sweet potato, because that's what I had. Perfecto.

AUTUMN TAGINE
Tagine (tah-ZHEEN) is a Moroccan stew named after the traditional heavy clay pot in which it is cooked. This colorful vegetarian version made one tester’s 11-year-old exclaim, "We should have this every night!" Adjust the amount of crushed hot chilies to suit your family’s tastes. Serves 6-8.

2 cups / 500 ml onion (diced) - OK, another substitution = I used leeks

In large soup pot sauté in 1-2 tablespoons oil until soft, 4-5 minutes.

6 cloves garlic (minced)
1 teaspoon ginger root (peeled and minced)
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2-1 teaspoon pepper
1/4-1 teaspoon crushed hot chilies (optional)

Add and stir for 1 minute.

3 cups / 750 ml sweet potatoes (peeled and cut into 1-inch / 2.5-cm cubes) - like I said, I substituted with butternut squash
2 cups / 500 ml cooked chickpeas
11/2 cups / 350 ml vegetable broth
Add and bring to a boil. Cover; reduce heat. Simmer 5 minutes.
1/2 medium head cauliflower (cut into 1-inch / 2.5-cm florets)
2 cups / 500 ml peas

Stir in cauliflower, cover, and simmer until vegetables are nearly tender, about 12 minutes. Add peas, cover, and simmer until hot, 2 minutes. Serve over steamed couscous or rice, garnished with chopped fresh cilantro (optional). I also find that Tagine is Tasty when Topped with some Toasted nuts. I should make a T-shirt that says that!  :)

Fall Updates 2012: Day Four

Despite my schedule getting that much busier as I juggle a class at APU and teaching at Westmont, I still get to cook nearly every night of the week -- and never you fear, my Big Three are still front & center: gluten-free, organic and seasonal.

Before I continue though, I must share this: on Twitter yesterday I saw this tweet and it made me laugh out loud. It came from someone running a fake Chris Rock account, but nevertheless:

Most people don't realize this, but you can eat organic, all natural, gluten-free food without telling everyone around you.

Fantastic! Mr. Fake Chris Rock, rest assured that I do realize this, and yes, I see that I am being made fun of. Totally fine.

As I was saying, I'm still cooking up a storm... Summer was fantastic, full of berries, chard, endless zucchini, all sorts of tomatoes, red peppers, eggplant, cauliflower... the list goes on and on. As fall vegetables take hold, I shed a tear at the loss of my beloved red peppers and raspberries, knowing I must wait many months for their return. Sigh.

Meanwhile, I will simply stuff my face with other lovely delectables! Tonight I made a favorite of mine from last year, Moroccan-Style Stuffed Acorn Squash. Uh-mazing still. But I've added a few more to the recipe box, and rather than stretch them out, I will list them all here... I have found them through various sources, and will only share the links here, for you to explore yourself. Trust me, they are a wonderland of yummy-ness.

Brown Rice Mushroom Pilaf - I don't know which part of this I like most, but toasted walnuts have become my new last-minute flair for several meals.

Farmer's Market Chowder - I'm a little late to the party on this one... you may have to use canned corn at this point, but it's still definitely worth it.

Risotto-Stuffed Mushrooms - Oh my heart this is fantastic! But I tweaked just a tad and it worked perfectly... rather than make this as an appetizer I stuffed the risotto into meal-sized portobellos. Trust me. Perfection.

Butternut Squash Risotto - Last but not least, my first butternut squash of the season awaits on my kitchen counter. Oh the joys!

A New Salad for September

What a GREAT day... slept in, slow morning, nice bike ride over to my church softball tournament, great barbecue and conversation, more bike riding, a couple of fun house projects, and then of course, some cooking.

I'm not ready to say goodbye to zucchini, summer tomatoes, red bell peppers and delicious berries... but I'm happily welcoming cauliflower and brussels sprouts as fall vegetables slowly make their appearance.

I perused my latest issue of Vegetarian Times and promptly adapted one of the recipes from it tonight. I have no ability to photograph my food, so I'm posting a photo on the left that includes several of tonight's ingredients, hopefully to get your taste buds going.

I practically licked the bowl -- this was very, very good. And rather simple to throw together.



Warm Salad of Buckwheat and Roasted Brussels Sprouts with Cranberries and Walnuts
Serves 2

Use an earthy, nutty grain for this one: I chose to try out buckwheat in my never-ending search for new gluten-free options. I have to say I was totally satisfied and made a new friend in those little buckwheat groats. Other possibilities (not all GF) include couscous, quinoa, brown rice or millet.

Ingredients
1 lb Brussels sprouts, trimmed and quartered lengthwise
4 tb olive oil
2/3 c buckwheat groats
1/3 c toasted chopped walnuts
1/2 c dried cranberries
1 tb dried parsley
1 tb balsamic vinegar
2 tsp pure maple syrup
1 tsp lemon juice

Directions
Preheat oven to 475 F. Toss Brussels sprouts with 1 1/2 tb oil in large bowl, seasoning with salt if desire. Arrange sprouts in single layer on 13x9 inch baking dish. Roast 20 to 24 minutes or til brown and tender, stirring once. Set aside.

Meanwhile, spread out the walnuts on a tray and toast them in the toaster oven. Chop them up.

At same time, heat large saucepan over medium heat. Add buckwheat groats (or other grain) and roast 6-8 minutes. Add 1 3/4 c water and bring to a boil. Reduce heat to medium-low, cover and simmer 20 minutes or til liquid is absorbed. Transfer to large bowl, cool for 5 minutes, then fold in Brussels sprouts, walnuts, cranberries, and parsley into buckwheat.

Whisk together remaining olive oil, vinegar, syrup, and lemon juice in a bowl. Stir into buckwheat mixture and season with more salt if desired.

What's Cookin'? (Arroz Negrito Otra Vez)

I posted this recipe last year around this time, but made it again tonight, with two unique changes.

I got the idea for the changes from the Here & Now podcast on NPR. The cook they interviewed talked about (I kid you not) milking the corn when you cut off the kernels. After I got over how crazy it sounded, I realized I had to try it.

Additionally, I took her advice and chopped the leftover cob into 4 big chunks and threw them into the mix as it cooked to suck every tasty flavor out of it before I threw it out.

I'm happy to say a hearty yesssssss! to these changes. The sweetness of the "corn milk" was apparent, yet the kernels still popped with good summer flavor.

Arroz Negrito makes me happy in so many ways... it reminds of my beloved trips to Guatemala with students, it tastes FANTASTIC on homemade corn tortillas, and it leaves you with leftovers that might just taste even better than the first round.


ARROZ NEGRITO / GALLO PINTO / FAT TUMMY
Serves 4

1 cup of white or brown rice
1 tbsp of oil
1 onion, chopped
minced garlic - the more the merrier
1 can black beans - drain the liquid into a measuring cup
1 small can diced green chiles - drain off fluid and add to black bean liquid
1 chopped green pepper (leave in chunky pieces)
1 chopped zucchini
1 tsp of chicken or vegetable bouillon
1 tbsp diced cilantro
1 tsp dried oregano
1 corn on the cob (follow the instructions for "milking the corn" from the link above - it's easy)
1 tsp ground cumin
Salt to taste

Instructions:

Sauté the garlic and onion directly in the rice cooker by turning it to "cook." Continue till onion is slightly translucent.

Add rice, the bouillon, spices, and the rest of vegetables.

Mix together until it all starts to clump together. At this point add the beans. Stir together.

Add enough water into measuring cup of bean, tomato & chile water until it makes 2 cups of water. Put this water into rice cooker. Stir well.

Cover and cook!

Serve warm and garnish with pico de gallo, salsa, sour cream, sliced avocado... use either as a filling for burritos or soft tacos, or just piping hot in a bowl! And here's the recipe for my homemade corn tortillas.

Other possible vegetables to include:

1 can of diced tomatoes - use fluid from that to add to black bean water (I did that tonight - ¡perfecto!)

diced cabbage
mushrooms
chard

New Spin on Veggie Lasagna (What's Cookin' - Part Five)

Here is the finished product from tonight's dinner. I got the recipe from Vegetarian Times and it's mighty tasty.

Full disclosure: I'm not sold on calling this lasagna. Nevertheless, it's a great layered dish FULL of flavor, texture, nutrition and color. Best of all, it's fantastically filling and still low in calories. And I am already counting the minutes till Lunch Leftovers tomorrow.

And if you want more of the pasta flavor that lasagna noodles gives, I would just try decreasing the amount of zucchini and add the noodles.

ZUCCHINI QUINOA LASAGNA
Serves 6


The winner for me in this dish was using high-protein quinoa instead of a meat filling. It gave it good density and just absorbed all the flavors of the sauce and vegetables.

Ingredients
2 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
1 tsp. salt
2 cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
½ cup tomato sauce
¼ cup finely chopped onion
1 tsp. dried oregano
¼ cup fresh basil leaves, chopped
¼ cup fresh parsley leaves, chopped
2 Tbs. cream cheese (non-dairy options such as Tofutti Better Than Cream Cheese works, apparently)
1 25-oz. jar marinara sauce* (see my notes below in Directions)
½ cup shredded mozzarella cheese (can use non-dairy options here too, such as Daiya Mozzarella)

Directions
I made my dish tonight with the roasted tomato sauce that I used this weekend. I used 7 Roma tomatoes, added a can of tomato paste and a cup of water to make it thinner. I think it made the dish even better -- perhaps that was due to the 5 cloves of garlic I roasted with the tomatoes?!

1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.

2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.

3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.

Too Many Tomatoes? (What's Cookin', Part Four)

I first got turned on to cooking seasonally after reading Barbara Kingsolver's Animal, Vegetable, Miracle. One of my favorite sections describes what happens to her family as they "drown in tomatoes" during peak tomato season in late summer.

With only two tomato plants in the little condo garden next to my home (planted by my great housemate), I can't say I'm drowning, exactly... but earlier this week I picked a half pound of tomatoes for my dinner (used in the recipe below) and then two days later was able to pick another two pounds to bring with me for a weekend trip with friends to Lake Arrowhead, where I contributed homemade pizza sauce for dinner on Saturday night. That's a lotta tomatoes in my world.

But if I can keep making meals like this newest recipe, I will welcome the bounty. Homegrown tomatoes taste nothing like store-bought ones -- so sweet and flavorful. What I liked best about this recipe was discovering the wonder of making roasted tomatoes. I threw in a couple of my own twists to this recipe from Martha Stewart -- try your own additions. Go crazy!

PASTA WITH ROASTED TOMATOES, GARLIC, CAPERS and CREAM CHEESE
(adapted from Martha Stewart)



Ingredients

1 1/2 pounds cherry tomatoes (I used a combo of Romas and cherry tomatoes)

3 tablespoons capers, drained and rinsed

1 tablespoon fresh oregano leaves, plus more for serving, or 1 teaspoon dried oregano

3 tablespoons extra-virgin olive oil

3/4 pound short pasta, such as orecchiette (I used Trader Joe's brown rice fusilli - you want something with a lot of shape so that the sauce can grip on to it)

Salt

My additions: 3 whole garlic cloves (peeled); 1 tablespoon cream cheese

Directions

Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, garlic cloves and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. Stir in cream cheese until sauce becomes a light red, almost pinkish color. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano.

What's Cookin'? Part Three

As I said in my first "What's Cookin'?" post, the vegetables are just TOO GOOD right now, so I'm having fun every night making dinner.

Tonight I combined a couple of past recipes (Oven Fried Chicken and the pesto from my Polenta Pizza) and came up with something new.

OVEN FRIED EGGPLANT with Pesto Pasta
Serves 2


INGREDIENTS

1 large eggplant

1 large egg
1/4 c non-fat or almond milk
1/3 c finely chopped pecans
1/4 c cornmeal (I used polenta)
1/4 c whole wheat, oat or gluten-free flour
1 tsp salt
1 tsp onion or garlic powder... or both
1/4 tsp cayenne pepper
1/4 tsp fresh ground pepper
1 tb butter, slivered into thin slices
Favorite pasta
(see ingredients and directions below for pesto)

DIRECTIONS
Pre-heat oven to 425 with the rack in the center. Spray a 9 x 13 inch deep baking dish with Pam cooking spray.

Start the water boiling for the pasta.

Slice the eggplant into half-inch thick slices.

In a wide bowl whisk the eggs and milk. In another shallow bowl or pie tin, stir together the pecans, cornmeal, flour, and spices.

Dip the eggplant slices one at a time into the egg wash, then dredge each one in the pecan mixture.

Place the coated eggplant slices in the baking dish. Dot each coated piece with a little butter. Bake until golden brown -- approximately 20-25 minutes. Cook the pasta according to directions.

FRESH PESTO ~ a winner!

2 cups basil packed (can use 1 cup arugula or chard instead -- take some risks. Trust me it tastes great)
1/2 cup olive oil
3 tb walnuts or pine nuts
1/4 c grated parmesan
3 cloves minced garlic

Put ingredients in a small food processor, 1/3 of ingredients at a time. Pulse until smooth, add more ingredients.

Pull the eggplant slices out of the oven when done, drain the pasta, stir in some pesto, and put it on your plate for a very satisfying meal.

What's Cookin'? Part Two

Oh MAN, I am barely able to type this up because I am still semi food-comatose. This meal is a delight, and ridiculously easy. It takes advantage of seasonal vegetables, and has some really unique, tangy flavor.

I followed the recipe, which is from Vegetarian Times, so yes, this is a vegetarian meal. STOP! If you don't roll with that, no worries. I think this chimichurri sauce would taste deliciosa with chicken or ground turkey meat.

And honestly, I can't wait to use the leftover chimichurri sauce on scrambled eggs tomorrow. It is GOOD. This is going to become a staple for me.

L.A. Style CHIMICHURRI TACOS

Ingredients

Tomato Rice

2 tablespoons olive oil
½ onion, finely chopped
½ tsp sea salt
1 tomato, seeded and diced
½ cup brown or white rice
1 cup vegetable broth

Chimichurri Sauce

1 cup fresh cilantro
½ cup fresh Italian parsley
½ cup olive oil
¼ cup lime juice
4 cloves garlic
2 tablespoons agave
½ tsp ground cumin
¾ tsp sea salt
½ tsp freshly ground black pepper

Taco Filling
2 tablespoons olive oil
8 oz crimini mushrooms, trimmed and sliced
1 (15 oz) can of black beans, rinsed and drained

I pkg 8” tortillas (or make your own corn tortillas, like I did!)

optional toppings: chopped tomatoes, sliced onion, diced avocado, lettuce

Directions

Rice: In a medium saucepan, heat oil over medium-high heat and add onions and salt. Sauté onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until all broth is absorbed and rice is cooked. Turn off heat and let sit, covered, 15 minutes.

Chimichurri sauce: Blend ingredients in a food processor until combined, and herbs are finely chopped.

Filling: In a large skillet, heat oil over medium-high heat and sauté mushrooms until they have released their juices. Add black beans and half of the chimichurri sauce and cook until heated through. Reserve the remaining half of the chimichurri sauce to spoon over the tacos.

GF = Good Food

Hang on. Don't skip this post if you're not a gluten-free eater. This is just plain ol' good food. With all the amazing vegetables in season right now, I'm living large, and not feeling like I'm sacrificing anything by needing to eat gluten free. This month marks 3 years of eating this way. I'll spare the details as to why I needed to take this route, but let's just say, my digestion is SO much better now.

Regardless of whether you eat gluten-free or not, try these recipes because they do not use sub-par substitution ingredients. They are tasty, and best of all, they come together easily when it's 5pm and you don't know what to make for dinner. Plus, the leftovers taste even better the next day!

I brought this first one to Bible study tonight because I was pressed for time, and a friend wandered close and asked for a bite as I was eating it because it smelled so good!

Crustless Leek, Greens, and Herb Quiche
serves 4

30 minutes or fewer

(Thank you Vegetarian Times... though I have to admit, this would be even better with bacon - go for it!)

Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day. P.S. I added mushrooms to tonight's quiche, and plan on using zucchini next time. This would work great with onions, cabbage, brussels sprouts, asparagus, broccoli, spinach... 

INGREDIENTS
2 Tbs. fine dry breadcrumbs (yes, I used gluten-free breadcrumbs)
2 small leeks, white and light green parts halved and sliced ½-inch thick
2 cups chopped Swiss chard, kale, collard greens, or mustard greens
4 egg whites
3 whole eggs, beaten
¼ cup low-fat milk
⅛ tsp. nutmeg
1 Tbs. chopped fresh tarragon
1 tsp. chopped fresh basil
2 oz. soft goat cheese (or feta)


DIRECTIONS
1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.

2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.

3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.

4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.


These other recipes are back in heavy rotation right now:


Thai Curried Noodles

Broccoli Pesto

Arroz Negrito (Gallo Pinto)

Almost Alfredo

To paraphrase The Most Interesting Man in the World, "Stay hungry, my friends."

Choppin' Broccoli

(If the title of this post doesn't make sense to you, watch this clip from YouTube...)


I am so happy that local broccoli is out in the stores, so I bought a big bunch, ready to celebrate the advent of spring!

Then the rains came down... and kept coming. And I started getting a case of cabin fever. I needed to shake myself out of my wish-it-was-spring funk, and as often happens, a good round of cooking cheered me right up.

I had heard of broccoli pesto before, so I thought I'd give it a try with the vegetables I had on hand. This recipe is basically a patchwork of several that I saw online, so if you don't trust it, google "broccoli pesto" and you'll have plenty of options to go out on your own. Go crazy. You won't be disappointed. I found this much lighter and distinct as a pesto. Some recipes also noted that it serves well as a dip or spread.

BROCCOLI PESTO
serves 4(?)


Ingredients
1 stalk of broccoli
1/4 c olive oil
2 cloves garlic, diced
2-3 large leaves of swiss chard (I had some in my garden)
A handful of chopped cabbage (remember, I just used whatever I had on hand)
1/3 c walnuts (you can also use pine nuts, but I find them a bit rich)
1 tb capers (I know, right? They brought a nice salty taste)
1-2 tb grated parmesan
1 tsp salt
1 tb lemon juice, plus zest if you have it
Whatever pasta strikes your fancy... use something with twists and ridges so the pesto has something to grab onto

Directions
1. Start steaming the broccoli. Once the water reaches a boil, steam it only for 3 minutes. I tossed in the chard and cabbage too.

2. In another saucepan, bring water to a boil, then cook your pasta.

3. Toss the walnuts in a skillet and briefly roast them.

4. While the pasta is cooking, put the broccoli, other vegetables, olive oil, salt, capers and lemon juice in a food processor (one recipe said to not use a blender because it will pulverize the steamed broccoli).  Pulse a few times. Now that there is a little more room in your food processor, put in the walnuts, the parmesan, and a dash more of lemon juice or olive oil if it's not smooth enough for you.

Don't forget, this pesto is a bit "fluffier" than a basil-based pesto. But Oh So Good.

Recipe Trifecta!

There is just too much good cookin' going on at my house these days... rather than share them in separate posts, I'm going to list 3 new ones that I tried out last week. All gluten-free, all seasonal, all healthy, all sooper-dooper tastalicious, if I do say so myself. Which I do.

Spaghetti Squash with Turkey Meatballs
(thank you Martha)


I bought a lovely golden spaghetti squash last week at San Marcos Farms and wondered if there was a new way to use it. I googled spaghetti squash, and lo and behold, Martha Stewart came through with several options. This one seemed the most interesting and it was fantastic.

Rather than spell it all out here, here's the link to the recipe. And if you're curious, hit the "back to Spag Squash recipes" link at the top, and see what other delights await you.... as for the breadcrumbs, I have a bag of gluten-free bread slices in the freezer for this very cause. I pull out a slice and grate it on my cheese grater and voila! These meatballs were really good. And the spaghetti squash tasted better than if the meatballs and sauce had been served on pasta noodles.

Hearty Oatmeal Pancakes
This gem comes from a terrific birthday present I received -- a very cool cookbook called Simply in Season. This is an entire cookbook based on seasonal, sustainable recipes. You just feel good about yourself when you use it :)

I used some gluten-free flour and gluten-free oats in this recipe. Do not be daunted by the requirement to soak the oats in buttermilk or non-fat yogurt the night before. Worked like a charm for me, and took very little time.

I found the recipe link online here... but I highly recommend getting the cookbook. It is inspiring me to be even more adventurous in the kitchen. C'mon... is that possible?!

Simply in Season - go here to check it out...




Last but not least... Velvety Vegetable Soup
Once again, from Simply in Season. I made this last night as I prepared to watch the Grammys. It was cold outside, revving up to rain, and I saw a bunch of vegetables in my crisper. This worked perfectly, made the house smell wonderful, and warmed my belly quite nicely. Though I kept it vegetarian, it would taste really good with some diced chicken or even some crumbled bacon or sausage. And I topped off my bowl with a nice slice of cheddar that made this an even richer comfort food experience. No holdin' back!

I found this recipe online as well. Interestingly enough, both of these last two links rave about this cookbook too. Appears I am late to the party. Happy cooking.

Cold Comfort

A friend and I agreed today that while it is definitely cold these days in Santa Barbara (lows in the 30's at night, mornings very crisp and chilly), this is about as cold as it gets, so we can't really complain...

Nevertheless, I am definitely enjoying the opportunity to cook lots of comfort food. Staying cozy in a warm home at night that smells of good food is an amazing gift, and I do not take it for granted for a moment.

I have posted these recipes before, but I am taking a victory lap once again with 8 winners that others have confirmed are quite tasty. Fire up the oven or pull out the pots and pans. Eat hearty.

• Moroccan-Style Stuffed Acorn Squash (Just had it again tonight. Simply glorious)
• Butternut Squash Risotto (Oh my heart, this competes with homemade Mac 'n Cheese for primo comfort food)
• Arroz Negrito (Black Beans & Rice - similar to Gallo Pinto) (Eat with corn tortillas, stuff this in a burrito, fry up with some eggs at breakfast... It's almost better as leftovers.)
• Butternut Squash, Coconut & Lentil Stew (Yes, you are sensing a theme... squash is a favorite. This one is a little different with the coconut curveball thrown in. Mmmmm tasty.)
• Polenta Pizza (Sounds crazy, but totally works. The polenta makes for a crust with great texture and flavor).
• Vegetable Moo Shu (Perfect way to use up whatever vegetables are in your crisper)
• Easy Minestrone Soup (An oldie but a goodie. This is a faithful standby that works when it's 5pm and you haven't figured out what to make for dinner.)
• Thai Peanut Sauce on Rice Noodles (YES, PLEASE! This one has sweet 'n savory written all over it. Deeeeeeelicious.)

Apple Fritter Rings - Triple Wow

I'm not sure where these little gems have been all my life, but thank goodness they found me. My housemate made them tonight for dessert (she only made a 1/4 batch). They are, flat out, ridiculously good!

APPLE FRITTER RINGS

INGREDIENTS

1/2 c plus 2 tb sugar

3/4 tsp ground cinnamon

2 c buttermilk or milk

4 tsp veg oil, plus 2 c for frying

2 lg eggs, lightly beaten

2 c all-purpose flour (gluten-free flour worked perfectly)

2 tsp baking powder

1/2 tsp fine salt

4 med tart apples (such as Granny Smith), cored, peeled, cut into 1/2 inch-thick rings

DIRECTIONS

1. In a medium bowl, combine 1/2 c sugar and cinnamon. In another bowl, whisk milk, 4 tsp oil and eggs. Stir in flour, 2 tb sugar, baking powder, and salt.

2. In a large, heavy, high-sided skillet, heat 2 c oil until it registers 375 with a candy thermometer (or if water spatters when you flick drops of it in). In batches, coat apples in batter and fry until golden brown, about 4 minutes per batch, flipping halfway through.

3. Transfer to a paper-towel-lined baking sheet to drain. Toss apples in cinnamon-sugar and serve immediately. MAKES ABOUT 20.

My List of Leftover Likes

I have a relatively new relationship with cooking, having only discovered that I really love it when I went on sabbatical for 3 months in November 2008. Finally, after going on a break from a then 27-year career in youth ministry, I found out that life could be more than microwave meals, breakfast-for-dinner and leftover pizza from the youth event the night before.

However, I am not an aspiring chef, nor do I fan through my cookbooks daydreaming of what to make next. Perhaps there is not a fine, haute cuisine name for what I do, but my goal is simply to make it work with whatever is in season. After a visit to local food stands, I surf Mr. Internet for interesting recipes, or even improvise once in awhile. Successful recipes have been posted here previously. It has actually become a form of spiritual discipline... rather than eat whatever sounds good at the moment, I want to enjoy God's provision and eat according to his timing, not mine.

So I see a fridge full of Thanksgiving leftovers as the seasonal manna from heaven that has been provided for this week (or more!). Each meal is a new challenge and experiment. Here is what I have tried so far. I entertain hopes of a dialogue here -- pass on the leftovers recipes that you are using as well:

• Lunch yesterday: Turkey salad (diced turkey mixed with 2 tsp of mayo and garlic salt) on toast, topped with just a bit of cranberry spread.
• Dinner last night: Turkey & Mashed Potato Pot Pie. To. Die. For.
• Breakfast this morning: diced ham (we had both ham and turkey on Thanksgiving) scrambled with eggs.
• Anytime: leftover pecan pie (thank you housemate for making it with a gluten-free crust!)

What's ahead? I plan on making a big pot of turkey & rice soup tonight after cooking the carcass for a few hours and getting some broth... Turkey tetrazzini later in the week...

Talk to me - what are you cooking?

Rainy Day Cooking

I am not tired of cooking with the squash of the fall, so today, as my way of unwinding from the week, I returned to my big-bottomed friend, the butternut squash, for another recipe. Oh me oh my. This recipe really worked. It was very easy, very tasty, very filling. It sort of had that same effect that really good homemade mac 'n cheese has. I wonder if the color orange has some sort of narcotic effect....

The house was filled with warm and yummy smells and all felt right with the world.

BUTTERNUT SQUASH RISOTTO

Serves 4

Ingredients

2 cups roasted butternut squash, mashed (usually 1/2 a roasted squash; save the other half and make a soup or another batch of this recipe!)

2 tablespoons butter

1 tsp minced garlic

1/2 onion, minced

1 cup Arborio rice

1/3 cup dry white wine

3 cups hot chicken stock

1 tsp rubbed sage

1/4 cup grated Parmesan cheese

2 heaping tablespoons cream cheese, if you've got it (Greek yogurt works too)

salt and ground black pepper to taste (up to 1/2 tsp each)

Diced tomatoes for garnish

Additional vegetables work great: I've added mushrooms, zucchini, arugula or bell peppers to this recipe as well. Carrots would work too, though I hate them and would not add them myself.

Directions

Preheat oven to 350 degrees. Cut butternut squash in half and lay face-down on a cookie sheet that has been coated with a thin film of olive oil or sprayed with Pam cooking spray. Roast squash for one hour. (Can be done ahead of time).

Melt butter in a saucepan over medium-high heat. Add onion and garlic; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. (Add additional vegetables at this point if you want; saute until translucent)

Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Add rubbed sage and salt. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese and cream cheese (or Greek yogurt), and season to taste with salt and pepper. Top with some diced tomatoes.

October Comfort Food, Part 2

Tis the Season o' Squash, so at the local organic stand this week I bought yet another butternut squash and then also an acorn squash... honestly not knowing what I would do with it. But I am committed to eating whatever is in season ~ I see this as part of thankfully receiving God's provision (in other words, I don't want to be like the ungrateful Israelites on the exodus, when God provided manna and they whined about it...)

I had only eaten acorn squash as a nice little side dish during the holidays. And it was pretty darn good. But I knew this little squash had more in her than that. And one little surfing jaunt on the internet proved me correct. The texture, taste, aroma and yes, I'll say it again, the lovely combination of savory and sweet, of this dish had me at hello. Enjoy!

MOROCCAN-STYLE STUFFED ACORN SQUASH

Serves 4

Ingredients

2 tablespoons brown sugar

1 tablespoon butter, melted

2 large acorn squash, halved and seeded

2 tablespoons olive oil

2 cloves garlic, chopped

2 stalks celery, chopped

2 carrots, chopped

1 cup garbanzo beans, drained

1/2 cup raisins

1 1/2 tablespoons ground cumin

salt and pepper to taste

1 (14 ounce) can chicken broth

1 cup uncooked couscous (my gluten-free needs prompted me to use quinoa)

Crumbled feta for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).

Arrange squash halves cut side down on a baking sheet. Bake 40 minutes, or until tender.

Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve. Top with crumbled feta. Chew slowly and savor (instead of inhaling it, as I did...)