Butternut Squash Stew with Pepitas and Quinoa

Butternut Squash Stew with Pepitas and Quinoa 
adapted from This Site


1 medium butternut squash, cut into 1-in pieces
1 yellow onion, diced
1/2 anaheim chile, diced
3 cloves garlic, minced
3 cups chicken broth
2 Tbsp balsamic vinegar
3/4 lb diced tomatoes
2 Tbsp ground, unsweetened chocolate
1/2 tsp cinnamon
1/2 tsp chipotle powder
1/4 tsp cayenne pepper
1/2 cup toasted pumpkin seeds cilantro, chopped, for garnish olive oil for cooking
salt + pepper to taste

2 cups cooked quinoa (brown rice and many other grains would also work)

Warm a large, heavy bottomed pot over a medium flame. When hot, add the oil and allow it to heat. Add about half of the butternut squash – enough to fill but not crowd the bottom of the pan. Quickly toss them in the oil and then let them sit and develop a brown crust, about 5-7 minutes per side. When nicely browned, flip the squash and repeat. When the squash are ready, remove from heat and reserve. Repeat with the remaining squash.

Add the onion and garlic to the pan, adding a little oil if necessary, and cook until soft, about 5 minutes. Stir frequently to prevent garlic from burning.

Add about one cup of the broth and use this to deglaze the pot, scraping anything stuck to the bottom with a wooden spoon. Add the tomatoes with their juices, along with the unsweetened chocolate, cinnamon and chipotle, and stir. Let this simmer for a few minutes, stirring occasionally.

 Finally, return the squash to the pot, along with the remaining vegetable or chicken stock and balsamic vinegar, and simmer over a low heat for 15-20 minutes. Add salt and pepper to your liking. Spoon quinoa into bowls and top with the squash stew. Garnish with pumpkin seeds and cilantro. (Derek also drizzled with some good EVOO).

Vegan Thai Coconut Carrot Pizza

This is a pizza that, when I first had it, completely blew my mind. Derek and I were in Paso Robles for the weekend to celebrate my birthday. In the midst of wine-tasting, we stopped by Thomas Hill Organics (a restaurant) for a quite bite and that's where we stumbled upon this intriguing pizza combination. There was a sweetness of the coconut paired with the spice of the chile and freshness from the cilantro that harmonized in my mouth with every bite. Since then, we have been recreating it at home. Though the crust is never quite the same, the flavors are there - and never cease to impress me. Plus it is vegan - bringing the joy of pizza to those who have given up all things dairy. And you really don't miss the cheese - I promise! This is a must try.

Crust
6 ounces of dough (we used a pre-made dough from Whole Foods)

Sauce
1 lb of carrots
1/2-inch length fresh ginger, sliced
4 cloves of garlic, sliced
1/8 teaspoon allspice
salt (to taste)
pepper (to taste)

Peel and slice carrots into 1-in pieces. Please in large saucepan along with ginger, garlic and allspice. Add just enough water to cover the carrots. Simmer until carrots are soft and water has been (mostly) absorbed. Drain carrots and reserve liquid. Blend to a thickened puree (about the same consistency as a pizza sauce) adding reserved liquid as needed.

Topping
1/2 Anaheim chile, thinly sliced
Handful of cilantro, chopped
4 tablespoons toasted coconut
1 tablespoon sesame seeds
1/4 cup coconut cream
1/4 cup cashew pieces, toasted

 Preheat oven to 500 degrees and heat a baking stone (about 30-45 minutes prior to cooking). Spread carrot sauce on a prepared pizza crust and top with pepper slices. Place on baking stone in oven and cook until crust is lightly browned. Remove from oven and drizzle with coconut cream and top with cilantro, coconut, sesame seeds and cashews. Enjoy!

Pasta with Creamy Delicata Squash Sauce and Toasted Hazelnuts

• One small-medium delicata squash, peeled and cut into 1 in pieces (or other variety - pumpkin, butternut, etc.)
• 8-10 oz. fresh whole wheat fettuccine
• 1 tablespoons butter
• 1/2 medium onion red onion, finely diced
• 1 garlic clove, minced
• 1.5 teaspoons minced fresh sage
• Kosher salt and freshly ground pepper
• 1/4 cup mascarpone cheese
• 2 Tbsp.freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/4 cup hazelnuts, toasted and roughly chopped
• 2 Tbsp. snipped chives
• freshly grated nutmeg (optional)
• (optional: sauteed beet greens or other leafy green)

Preheat the oven to 425°. Toss squash with a little salt, pepper and EVOO, and spread out on a baking tray. Roast for about 30 minutes, or until tender. Let cool.

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.

Meanwhile, in a medium saucepan, melt the butter. Add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes.

In a food processor, puree the squash - adding a little water as needed - to form a consistent puree. Add the onion mixture and process until smooth. Season with salt and pepper.

Wipe out the pasta pot. Scrape the squash puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone and the grated cheese. Add the pasta (and leafy greens, if using) and the reserved cooking water and toss to coat thoroughly and heat through. Season with salt and pepper. Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top and grate with a little nutmeg and serve right away, passing additional Parmigiano at the table.

Aloo Gobi Chana

Ingredients

• 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
• 1 tablespoon ground coriander
• 1/4 teaspoon turmeric
• 1 cup water, divided
• 2 tablespoons peanut oil
• 1 large serrano pepper, split down the middle leaving halves attached
• 1 teaspoon cumin seeds
• 1/2 small head cauliflower, cut into small florets
• 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
• 1 cup garbanzo beans
• Kosher salt
• 2 tablespoons freshly minced cilantro leaves, to garnish
• 
  
• greek yogurt, cilantro, lime (to accompany)

Directions

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

Ginger-Garlic Paste:

• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Sicilian Cauliflower

This was a dish that my parents would make from time to time when I was growing up. At that time, it was not on my list of favorite dishes. I, for some reason, hated capers, and therefore did not like this dish. As my tastebuds have matured, I realized, what was I thinking! Then I found myself calling my parents at 10 PM (their time) to ask if they could send me the recipe for that cauliflower dish that I had never previously requested. My mom, being the wonderful person that she is, stopped reading her book, got up out of bed and scanned and set this recipe, just so I could make it that night.

Mom and Dad, I think I did you proud - it came out just like I remember - but this time...I liked it.

Sicilian Cauliflower

1 small cauliflower, cut into bite sized florets
1/3 cup chicken broth
2 Tbsp. EVOO
1/4 cup golden raisins
1 large garlic clove, peeled and sliced
2 Tbsp. capers with a little juice (1 tsp.)
1 oz. pine nuts, toasted
1/3 cup chopped parsley
1/2 lemon
salt
pepper

Heat oven to 400 F degrees. Place cauliflower in a small roasting pan and cover with chicken broth and 1 tablespoon of olive oil. Cover and roast for 35-40 minutes, removing the foil after 20 minutes.

Meanwhile, soak the raisins in boiling water for 5 minutes, until soft. Set aside.

Warm remaining (1 tablespoon) olive oil in a small pan. Add the garlic slices. Remove from heat and set aside for 5 minutes. Discard garlic once the flavor has been infused into the oil. Stir in capers, pine nuts, raisins and parsley.

Remove cauliflower from oven. With a slotted spoon, transfer florets to a serving dish. Drizzle dressing over, season, and squeeze lemon over top. Serve.

Chicken Chile Verde

I told Derek that I was just going to make my poached eggs/english muffin standard dinner and that he should figure out something simple to make or purchase for himself that night. Then I came home to this:

How could I resist. It smelled amazing - cinnamon...cilantro...yes please. So I forfeited my dinner for this fantastic surprise which ended up being a truly winning recipe.

The chicken portion was cooked in a good amount of liquid which resulted in an almost soupy consistency. For the tacos, Derek simply strained the chicken and placed it on top of a homemade tortilla with some salsa fresca. I, on the other hand, saw the soup consistency and immediately wanted it in that original form. How could I strain that delicious liquid. So for me, this was soup...or a chili really - for Derek it was a taco. How perfect.

Chicken Chile Verde

1 pound skinless boneless chicken thighs, cut into 1/2-inch pieces
2 tablespoons all purpose flour
2 tablespoons olive oil

1 cup chopped onions
1 tablespoon chopped garlic
3 fresh Anaheim chilies, seeds removed, minced
1 green bell pepper, cut lengthwise into 1/4-inch-thick strips
1.5 cups frozen corn kernels, thawed

2 cups canned low-salt chicken broth
4 tomatillos,** husked, coarsely chopped
2 teaspoons chopped fresh oregano or 1 tablespoon dried
1.5 teaspoons chili powder
1/2 teaspoon ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1 cinnamon stick

1/3 cup chopped fresh cilantro

Preparation

Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.

Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)

Mix cilantro into chili.

Heirloom tomato salsa fresca:

3/4 of cup of chopped assorted heirloom tomatoes
1/4 of cup of red onion diced finely
1/2 serrano pepper (seeded; seeds for more heat)
few stalks of cilantro (stems and leaves) chopped
season with salt and pepper
1 teaspoon (or more) of lime juice (about 1/3 of a lime)

Sit at room temperature to meld flavors for about 30 minutes.


Homemade corn tortillas:

1 cup of masa harina
3/4 cup (up to 1 cup if needed) of hot water
1/2 teaspoon of salt (mixed with masa flour first)

Mix ingredients, pouring water slowly. Batter should have a bounce feel to it (not too sticky, not too dry). Cover and sit out for an hour. Make 1/2 inch in diameter balls. Form tortillas. Heat for 1-2 minutes (should start to dry a bit around edges) on cast iron skillet with very small amount of oil. Flip and cook for a minute.

Scallop Ceviche with Melon, Chili, and Mint

Ingredients

3/4 pound fresh bay scallops
Sea salt and freshly ground black pepper
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1 teaspoon orange zest, finely grated
1 teaspoon lemon zest, finely grated
1 teaspoon lime zest, finely grated
1/2 teaspoon sugar
1.5 Tbsp. extra-virgin olive oil
1/2 small ripe cantaloupe (or other melon), halved, seeded, peeled, and cut into small cubes
1/4 bunch fresh mint, hand-torn, plus more for garnish
Kosher salt and freshly ground black pepper
1 fresh red chili, cut in paper-thin circles

Directions

Clean scallops by gently rinsing them and removing the muscle. Dry completely. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.

Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.

In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.

To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.

I served this alongside boiled sweet potato slices topped with a cilantro pesto and fresh corn on the cob with a lime butter.

Southwestern Stuffed Poblano Peppers

1 large ear of corn
1/2 large red pepper
1/2 red onion
1 jalapeno
1 zucchini
10-15 cherry tomatoes
2/3 cup black beans cooked in garlic and cumin infused water
1/2 cup dried quinoa
1 cup chicken broth
3 poblano peppers
2 ounces fresh cow's cheese or Monterey Jack (we used Nicasio Valley's Loma Alta : Aged 3-6 weeks in 8-inch rounds. Buttery, yet firm, with nutty undertones.)
salt
pepper
lime