What do you eat on a rainy evening after having worked in the yard all day? Add to that Mike and I are both struggling with sinus infections and you now have a super need for a super nutritious and warming dinner. So, with some acorn squash sitting on the counter I figured a nice curry filling would give the warmth we both needed. This makes enough curry stuffing for 4, but I only did 2 (1 acorn squash) and am saving the rest for a later meal - maybe by itself for lunch.
1 acorn squash, split in half and cleaned of seeds (save the seeds for toasting later)
olive oil
salt & pepper
Preheat oven to 350, drizzle the squash all over with oil and season the cavities with salt and pepper. Place squash halves open side down in a roasting pan (or 13x9 dish) and place in oven. Roast about 40 minutes until fork goes smoothly through the flesh.
Meanwhile,
1 T butter
2 T olive oil
1/2 C sliced almonds (or a combo of almonds and pumpkin seeds)
3 t curry powder
1 t tumeric
cayenne pepper to taste (I use a pinch)
1 T ground ginger
1 t salt
2 cloves garlic
1/2 small white onion, chopped
2 carrots, chopped
1 bell pepper, chopped
1 head cauliflower, cut into small florets
1/2 C raisins
1 C grain (I used quinoa)
2 - 2 1/2 C vegetable broth
1 T butter, melted
1/4 C almonds, run through food processor to make a crumble
In dutch oven over medium heat, heat butter and olive oil until foaming. Add almonds and cook until golden and lightly toasted. Add curry, tumeric, ginger, and cayenne and stir for about 30 seconds until fragrant. Add garlic, onions, and peppers, stirring frequently about 2 minutes, add carrots and stir 2 more minutes. Add cauliflower and stir (add a bit more oil if it is starting to dry out) about 5 minutes until the cauliflower starts getting toasted edges. Add raisins, grain, and broth, stirring to mix well. Return to boil, reduce heat to medium low and cover until grains are cooked adding more liquid if needed(follow package directions for whatever grain you use). Once grains are cooked, remove from heat and adjust seasoning as desired, leave lid on and allow to sit 15 minutes so all the liquid is absorbed and the starches have thickened the mixture.
When the acorn squash are done, immediately after removing from the oven, turn the squash over so the cavity is up. Allow to cool a few minutes (it makes it easier to stuff them if you can stand to touch them). Using a large spoon, stuff the cavities of the squash with the curry mixture, loosely packed. Drizzle the melted butter over the top of the squash and top with the almond crumble. Place in oven under high broiler for a few minutes until the top is a deep, toasted brown.
There are a lot of ingredients and a lot of steps, but the warm comfort of the curry makes you feel good. The combination of grains and nuts means you are getting the necessary complete proteins. On top of that, you are getting a healthy dose of anti-inflamatories with the garlic, ginger, and tumeric. The cayenne will help open you sinuses and all the great veggies and spices are a great immunity booster. Definitely a feel good food. Wash it down with some green tea and you've just done something really good for your health. Enjoy! :)
Saturday, November 28, 2009
Sunday, November 1, 2009
The flavors of fall
Today was a good day, okay it started out rough but ended well. This morning one of the heads on the garden's irrigation system popped off, so when the irrigation ran the garden got incredibly flooded. Mike and I used shovels and buckets to bail water out for over 1/2 hour this morning until there was no standing water left, but it was still pretty wet, I just hope we got enough out that nothing drowns. Since we had worked hard so early in the morning, I decided a nice, big breakfast was in order. I have been getting tons of sweet potatoes from the farm and found some some white onions from a pesticide-free farm just across the border in Nevada, so I decided to try a sweet potato hash.
Sweet Potato Hash
3 or 4 small to medium sweet potatoes, cut into 1/4 inch cubes
2 slices applewood smoked bacon (preferably nitrate free)
1 small white onion, chopped
2 cloves garlic, minced
1 T fresh sage, chopped
1 t fresh thyme
salt and pepper to taste
Steam sweet potatoes in a little water in the microwave for 3 minutes. Strain and set aside. Cut bacon in to small pieces. In large skillet over medium high heat cook bacon until just crispy. Remove bacon from skillet to a plate lined with paper towels, leaving a bit of bacon fat in the skillet. Off heat, add the onions and garlic to the skillet and return to the heat. Add the sweet potatoes, salt, and pepper, stir to mix. Cook covered about 10 minutes. Remove cover, add herbs and bacon, mix well and press down slightly. Continue to cook for 6 - 10 minutes stirring occasionally until the pototoes are starting to get crispy brown edges. If desired, add a bit of paprika or cayenne pepper before serving.
I made shirred eggs to serve on top, but it would pretty much go with any sort of eggs.
Sweet Potato Hash
3 or 4 small to medium sweet potatoes, cut into 1/4 inch cubes
2 slices applewood smoked bacon (preferably nitrate free)
1 small white onion, chopped
2 cloves garlic, minced
1 T fresh sage, chopped
1 t fresh thyme
salt and pepper to taste
Steam sweet potatoes in a little water in the microwave for 3 minutes. Strain and set aside. Cut bacon in to small pieces. In large skillet over medium high heat cook bacon until just crispy. Remove bacon from skillet to a plate lined with paper towels, leaving a bit of bacon fat in the skillet. Off heat, add the onions and garlic to the skillet and return to the heat. Add the sweet potatoes, salt, and pepper, stir to mix. Cook covered about 10 minutes. Remove cover, add herbs and bacon, mix well and press down slightly. Continue to cook for 6 - 10 minutes stirring occasionally until the pototoes are starting to get crispy brown edges. If desired, add a bit of paprika or cayenne pepper before serving.
I made shirred eggs to serve on top, but it would pretty much go with any sort of eggs.
Saturday, October 10, 2009
fall is in the air . . . time for some chili
The CSA has started again for the fall and my school schedule is lightening up, so I'm back to recipe creation. I've started an inside herb garden so I can keep my fresh herbs going year round, I'm really excited about capitalizing on the great flavors of fresh herbs. I got this recipe by adapting one from Natural Health magazine, adjusted for local ingredients (and capitalizing on all the tomatoes I froze in the spring because my fall crop isn't ready yet).
White bean chicken chili
1 3/4 C white tepary beans, soaked overnight and cooked until al dente (or one 15 oz. can of navy beans)
1T canola oil
1 lb. chicken, cut into 1 inch cubes (I used some organic breasts that were on sale this week, but thighs would work great too)
2 anaheim chilis, chopped
1 white onion, chopped
2 cloves garlic, minced
1 bottle lager style beer
2 C diced tomatoes or 1 can no salt added diced tomatoes
1 T tomato paste
2 t chopped fresh oregano (or 1/2 t dried)
1 t chili powder
1 or 2 (to taste) serrano chilis, finely chopped
1/2 C water
salt and pepper to taste
plain greek yogurt for garnish
In dutch oven, heat oil over medium high heat until warm but not smoking. Add about 1/2 the chicken sprinkled with a bit of salt and cook until starting to brown on the outside, using spatula or slotted spoon, remove from pan and place in seperate bowl. Repeat with the rest of the chicken. Add the onion, anaheim chilis, and garlic to the pan, saute until tender and browning (2 or 3 minutes). Add about 1/2 C of the beer and loosen any brown bits from the bottom of the pan, let cook about 1 minute until most of the beer is gone. Add the chicken, the rest of the beer, the beans and the remaining ingredients (except the yogurt). Return to a boil, reduce heat to medium low and simmer 3o minutes, taste and add salt or additional serrano chilis to taste. Serve in bowls with a dollop of yogurt on top.
Pairs great with a nice fresh salad with ranch dressing (the ranch helps cool any residual pepper burn). Serve it with an IPA or a South African chardonnay. :)
White bean chicken chili
1 3/4 C white tepary beans, soaked overnight and cooked until al dente (or one 15 oz. can of navy beans)
1T canola oil
1 lb. chicken, cut into 1 inch cubes (I used some organic breasts that were on sale this week, but thighs would work great too)
2 anaheim chilis, chopped
1 white onion, chopped
2 cloves garlic, minced
1 bottle lager style beer
2 C diced tomatoes or 1 can no salt added diced tomatoes
1 T tomato paste
2 t chopped fresh oregano (or 1/2 t dried)
1 t chili powder
1 or 2 (to taste) serrano chilis, finely chopped
1/2 C water
salt and pepper to taste
plain greek yogurt for garnish
In dutch oven, heat oil over medium high heat until warm but not smoking. Add about 1/2 the chicken sprinkled with a bit of salt and cook until starting to brown on the outside, using spatula or slotted spoon, remove from pan and place in seperate bowl. Repeat with the rest of the chicken. Add the onion, anaheim chilis, and garlic to the pan, saute until tender and browning (2 or 3 minutes). Add about 1/2 C of the beer and loosen any brown bits from the bottom of the pan, let cook about 1 minute until most of the beer is gone. Add the chicken, the rest of the beer, the beans and the remaining ingredients (except the yogurt). Return to a boil, reduce heat to medium low and simmer 3o minutes, taste and add salt or additional serrano chilis to taste. Serve in bowls with a dollop of yogurt on top.
Pairs great with a nice fresh salad with ranch dressing (the ranch helps cool any residual pepper burn). Serve it with an IPA or a South African chardonnay. :)
Sunday, July 26, 2009
Summer Marinara
When the Roma tomatoes are in their prime, there is nothing like some fresh, homemade marinara to show off their great flavors.
1 - 2 lb. roma tomotoes, quartered lenghtwise
3 cloves garlic, chopped
3 - 4 anchovies (optional but it adds great depth to the flavor)
2 T olive oil
3 - 4 T fresh basil (or about 1/2 of that dried)
If you have some oregano or thyme, include 1 T or so of them too
salt to taste
In a dutch oven or soup pot, heat the olive oil and garlic over medium heat. When the garlic starts to get fragrant, add the anchovies and stir until the anchovies start to disolve. Add the tomatoes and let them sizzle for 2 or 3 minutes until they start to render their juices. If using dried herbs add them now. Cover pan and reduce heat to low. Let simmer for 30 - 45 minutes. Remove from heat and using immersion blender (or in small portions in a stand blender) pulse until the sauce is the consistency you like - I prefer to leave some chunks. Add any fresh herbs. Either use immediately or cool and store in fridge for later use.
1 - 2 lb. roma tomotoes, quartered lenghtwise
3 cloves garlic, chopped
3 - 4 anchovies (optional but it adds great depth to the flavor)
2 T olive oil
3 - 4 T fresh basil (or about 1/2 of that dried)
If you have some oregano or thyme, include 1 T or so of them too
salt to taste
In a dutch oven or soup pot, heat the olive oil and garlic over medium heat. When the garlic starts to get fragrant, add the anchovies and stir until the anchovies start to disolve. Add the tomatoes and let them sizzle for 2 or 3 minutes until they start to render their juices. If using dried herbs add them now. Cover pan and reduce heat to low. Let simmer for 30 - 45 minutes. Remove from heat and using immersion blender (or in small portions in a stand blender) pulse until the sauce is the consistency you like - I prefer to leave some chunks. Add any fresh herbs. Either use immediately or cool and store in fridge for later use.
Cucumber Salad
It seems that now we are in the depth of the desert summer the only plant still booming is the cucumber. I discovered a great little farm near us - Grandma's Farm (19th Ave just north of Dobbins) - and she has had no shortage of Armenian cucumbers. Mike loves my cucumber salad, so I make a batch every weekend.
1 large or 2 medium armenian cucumbers (if you use traditional or english you'll need 3 or 4), thinly sliced
1/2 white onion, thinly sliced
1 C white vinegar
3/4 C raw sugar
3/4 C water
1 T dried basil
Combine the water, vinegar, and sugar in a bowl, stir until sugar disolves. Add the cucumber and onion; crumble the basil over top. Cover and let stand 2 hours at room temp or overnight in the fridge. Serve. This will stay nice all week, so add it to every meal. If your eat all the cucumbers, you can always add more. I just make fresh pickling liquid every weekend.
1 large or 2 medium armenian cucumbers (if you use traditional or english you'll need 3 or 4), thinly sliced
1/2 white onion, thinly sliced
1 C white vinegar
3/4 C raw sugar
3/4 C water
1 T dried basil
Combine the water, vinegar, and sugar in a bowl, stir until sugar disolves. Add the cucumber and onion; crumble the basil over top. Cover and let stand 2 hours at room temp or overnight in the fridge. Serve. This will stay nice all week, so add it to every meal. If your eat all the cucumbers, you can always add more. I just make fresh pickling liquid every weekend.
Tuesday, June 9, 2009
Summer in Phoenix
I know, I know, it has been a long time. Not to make excuses but I'm back in school (I'll finally be a college grad next year - yeah!) and work has been keeping me busy. One of my co-workers inspired me to get back on my blog posting after she was asking me some questions yesterday and I rattled off about 3 recipes in a minute. So, I promise I will try to do better. Just to get up to speed, we are well into summer veggies here in Phoenix and I have tomatoes coming out my ears. I've started getting ulcers in my mouth from eating them 3 meals a day and I can only give away so many because people start to get sick of me showing up with a bag of tomatoes everywhere I go. And 4 of my plants are barely even producing yet. We have 1 beautiful plant that popped up all on its own in our backyard (I must have dropped some seeds when carrying tomatoe waste to the composter last summer) that has been producing enough tomatoes to feed a small country. So, I did some research and have discovered how easy it is to make sun-dried tomatoes. Now I'll have tomatoes later in the year when they are well past in season. Here's how to do it:
* Fashion a rack to hold cheese cloth (I used the lid of a casserole dish that is inset about 1 inch, so the cheese cloth could be well suspended above the surface when attached firmly with packing tape)
* Cut tomatoes into pieces, basically you want each to be about the size of a quarter
* Lay the cut tomatoes on the cheesecloth rack leaving space between them for air to circulate
* Sprinkle with salt and dried oregano
* Cover with another piece of cheesecloth
* Place the rack in a warm sunny place with lots of sun for several days, bringing it inside at night
* Once the tomatoes have no internal moisture, they are done. I put mine in a jar with some olive oil and put them in the fridge.
So easy and a huge pile of tomatoes now fits into a small jar.
* Fashion a rack to hold cheese cloth (I used the lid of a casserole dish that is inset about 1 inch, so the cheese cloth could be well suspended above the surface when attached firmly with packing tape)
* Cut tomatoes into pieces, basically you want each to be about the size of a quarter
* Lay the cut tomatoes on the cheesecloth rack leaving space between them for air to circulate
* Sprinkle with salt and dried oregano
* Cover with another piece of cheesecloth
* Place the rack in a warm sunny place with lots of sun for several days, bringing it inside at night
* Once the tomatoes have no internal moisture, they are done. I put mine in a jar with some olive oil and put them in the fridge.
So easy and a huge pile of tomatoes now fits into a small jar.
Tuesday, March 10, 2009
Spring Herb Souffle
What to do when you have TONS of eggs? Make a souffle, of course! I was always afraid of them until I found an Emeril recipe that is pretty simple. I've had to make a few changes, not sure if it is the low humidity or low altitude here or what, but if I followed the recipe exactly it didn't rise nicely. Here's how I do it, the original recipe called for a little more flour, so just adjust it accordingly to get a nice texture. I make one big souffle, but it can certainly be divided into single souffle dishes.
3/4 C milk
1 1/2 - 2 T flour
1 T butter
3 eggs, seperated and at room temperature
2 baby garlic, sliced
2 - 4 T fresh herbs chopped finely
2 oz. cheese (I prefer Asiago or Parmesan for this but Feta is great too)
A bit more butter and flour for the souffle dish (or dishes)
In a saute pan over medium low heat, cook baby garlic in olive oil until just tender (about 5 minutes). Set aside and let cool slightly.
In a small saucepan heat milk over low heat until just below boiling and hold, keeping warm.
Preheat oven to 375. Butter and flour souffle dish(es).
In another small saucepan, melt butter over medium heat until it bubbles, add the flour and wisk for a minute or so until it becomes fragrant but don't allow to start browning. Wisk in the warm milk and continue wisking for 2 - 3 minutes until milk mixture begins to thicken. Wisk in the egg yolks until well blended. Remove from heat and transfer to mixing bowl. Add the baby garlic, herbs, and cheese.
In a seperate bowl wisk the egg whites until firm peaks form. Fold the egg whites into the yolk mixture in thirds, stirring gently until just mixed.
Transfer mixture to souffle dish(es) and bake until risen and golden on top. For one large souffle it will take about 20 - 25 minutes, for smaller ones it will take 15 - 18 minutes. Don't keep opening the door, keep an eye on it through the window.
This is really yummy with a nice mixed green salad or served over sauteed chard.
3/4 C milk
1 1/2 - 2 T flour
1 T butter
3 eggs, seperated and at room temperature
2 baby garlic, sliced
2 - 4 T fresh herbs chopped finely
2 oz. cheese (I prefer Asiago or Parmesan for this but Feta is great too)
A bit more butter and flour for the souffle dish (or dishes)
In a saute pan over medium low heat, cook baby garlic in olive oil until just tender (about 5 minutes). Set aside and let cool slightly.
In a small saucepan heat milk over low heat until just below boiling and hold, keeping warm.
Preheat oven to 375. Butter and flour souffle dish(es).
In another small saucepan, melt butter over medium heat until it bubbles, add the flour and wisk for a minute or so until it becomes fragrant but don't allow to start browning. Wisk in the warm milk and continue wisking for 2 - 3 minutes until milk mixture begins to thicken. Wisk in the egg yolks until well blended. Remove from heat and transfer to mixing bowl. Add the baby garlic, herbs, and cheese.
In a seperate bowl wisk the egg whites until firm peaks form. Fold the egg whites into the yolk mixture in thirds, stirring gently until just mixed.
Transfer mixture to souffle dish(es) and bake until risen and golden on top. For one large souffle it will take about 20 - 25 minutes, for smaller ones it will take 15 - 18 minutes. Don't keep opening the door, keep an eye on it through the window.
This is really yummy with a nice mixed green salad or served over sauteed chard.
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