Weeknight Pasta Perfection

For a fantastic and quick weeknight supper, this is the perfect recipe! This Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce couldn't be any easier, but it tastes impressive enough to serve to guests any night of the week.


Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce (Cooking Light, September 2008)

We made a double batch of this, and I'm really glad I did. (The recipe only serves two.) Otherwise, Adam and I would have been fighting over the remains of the pasta for that last bite.

4 oz. uncooked ziti
1/2 tsp. extravirgin olive oil
1 cup cherry tomatoes, halved
1/4 tsp. salt
1/8 tsp. crushed red pepper
1 garlic clove, minced
6 Tbs. half-and-half
3 Tbs. Gorgonzola cheese, crumbled
1 cup fresh spinach

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat oil in a large nonstick skillet over medium heat. Add tomatoes and next 3 ingredients to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Walnut Harvest Season

Last year's Cooking Light pegged September as California's walnut harvest. Wanting any reason to have a celebration, even if it is only between me and Adam, I decided to make a recipe including walnuts. My eyes immediately fixed on the recipe for Mushroom Walnut Turnovers. To make the turnovers into a complete meal, we added a Caprese salad to the dinner menu. Alternating slices of tomato and fresh mozzarella, topped with fresh basil leave, salt, pepper, and drizzles of balsamic vinegar and olive oil made a perfect complement to the savory pastries.


Mushroom Walnut Turnovers (Cooking Light, September 2008)

Don't let this recipe scare you; it's quite easy and quite delicious!

Filling
Cooking spray
2 Tbs. finely chopped shallots
8 oz. mixed wild mushrooms, chopped
1/3 cup dry white wine
1 Tbs. fat-free cream cheese
2 tsp. chopped fresh thyme
1/2 tsp. salt

Pastry
3 Tbs. chopped walnuts, toasted
1 1/4 cups all-purpose flour (about 5.25 oz.)
1/2 tsp. salt
1 1/2 Tbs. chilled butter, cut into small pieces
1/4 cup ice water
2 large egg whites, lightly beaten and divided
1 Tbs. fat-free milk

1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; saute 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 tsp. salt. Cool to room temperature.
2. Preheat oven to 350.
3. To prepare pastry, place walnuts in food processor; process until smooth, scraping sides of bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 tsp. salt, and butter to food processor; pulse to combine. Place flour mixture in a medium bowl. Add ice water and 1 egg white to bowl; stir until moist. Turn dough out onto a lightly floured surface. Divide dough into 18 equal portions; roll each portion into a ball. Roll 1 ball into a -inch circle (cover remaining dough to prevent drying). Spoon about 2 tsp. mushroom mixture in center of circle. Fold dough over filling; crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough balls and filling, placing turnovers about 1 inch apart on baking sheet. Combine remaining egg white and milk in a bowl. Lightly brush turnovers with milk mixture.
4. Bake at 350 for 16 minutes. Cool on a wire rack.

Totally Homemade

Because we had Labor Day off, we decided to go all out on Tuesday when our old neighbors came over for our weekly dinner. With our extra time off, we made a homemade vegetable stock for our homemade Fava Minestrone. We also made oatmeal cookie bowls and vanilla ice cream for the perfect ending to the meal. The oatmeal cookie recipe is just the one on the top of the Quaker Oats box. We put the batter into muffin tins and pressed down in the middle. When they were still fresh out the oven, we pressed down in the middle again to increase the bowl-iness. With a scoop of homemade ice cream in the center, what could be better?

In addition to our Fava Minestrone, we served Pappardelle with Asparagus and Herbed Cream, and a salad of lettuce and Coriander-Honey Dressing. The entire menu was taken from Vegetarian Planet's "Spring Celebration" menu.


Lima Minestrone (Vegetarian Planet, Didi Emmons)

The menu in the back of the cookbook suggested to use fava beans instead of limas for this minestrone. I don't think I'd ever had fava beans before, but I was definitely pleasantly surprised.

2 Tbs. extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 cup white wine
6 cups Roasted Vegetable Stock [recipe to follow]
2 cups water
2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary
1 1/2 cups fresh or frozen lima beans [or fava]
1 red bell pepper, seeded and cut into 1-inch julienne strips
2 cups corn kernels
1 tsp. salt
1 squeeze lemon juice
1 or 2 dashes balsamic vinegar
fresh-ground black pepper, and more salt, to taste
1/2 cup grated Parmesan cheese, for garnish

1. In a stockpot or large saucepan, heat the olive oil over medium-high heat. Add the onions, and let them cook for 10 minutes, stirring occasionally, or until they begin to brown at the edges. Add the garlic, and cook 1 minute more. Stir in the wine, stock, water, and rosemary. Bring the mixture to a simmer, and cook, covered for 10 minutes.
2. Add the lima beans, red pepper, corn, and salt. Let the soup simmer another 5 minutes. Then squeeze a bit of lemon into the soup, add a dash or two of balsamci vinegar, and stir in the salt and pepper to taste. Serve the soup topped with Parmesan cheese.


Roasted Vegetable Stock

For some reason, I didn't make the same quantity of stock that the recipe said I would make. The recipe states that it will make approximately 4 quarts of stock. I made the 6 cups that was necessary for the soup, but that was it. I used all of the vegetables recommended, but I guess I didn't use enough water since my pot wouldn't hold any more. I have to say though, the flavors were absolutely wonderful.

5 carrots, cut into 1-inch lengths
3 medium onions, quartered
10 garlic cloves, peeled
1/2 butternut squash, peeled and cut into chunks
1 turnip or 1/2 rutabaga, peeled and cut into chunks (optional)
2 red bell peppers, seeded and quartered
3 tomatoes, quartered
2 Tbs. olive oil
1 Tbs. fresh thyme or 1 tsp. dried thyme, or 1 tsp. fennel seeds or any favorite herb
4 1/2 quarts water
1 cup sundried or other dried tomatoes

1. Preheat the oven to 400. Put all the fresh vegetables (including the garlic) into a large roasting pan or two smaller roasting pans, and toss them with the olive oil and thyme or other herb. Roast the vegetables for 1 hour.
2. Transfer the hot vegetables to a large stockpot, and add the water and the dried tomatoes. Simmer gently for 1 hour.
3. Strain the stock. When it has cooled, cover it, and refrigerate it for up to 1 week. The stock freezes well, but be sure to allow room in the container for expansion.
Note: For a quick but tasty soup, puree the strained vegetables in a food processor, and sieve them. Then add 4 to 5 cups of the stock, some light cream, and salt and pepper to taste. Serve it up.


Pappardelle with Asparagus and Herbed Cream (Vegetarian Planet, Didi Emmons)

To stick with our homemade theme, we made the pasta too. Don't be afraid--making pasta is easier than it seems. And boy, was this pasta delicious.

Pasta
1 lbs. fresh pasta sheets, cut into 1 1/2-inch-wide strips, or the following 3 ingredients:
2 cups unbleached white flour
2 fresh eggs, beaten
about 3 Tbs. water

1/2 lbs. asparagus
3 Tbs. butter
2 cups sliced onions
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups whole milk or low-fat milk
1 Tbs. fresh thyme leaves, or 1 tsp. dried thyme
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste
1 squeeze lemon
1 1/2 cups (1 15-oz. can) cooked and rinsed cannellini beans
2 Tbs. chopped dill
1 cup grated Parmesan cheese
Shaved Parmesan cheese (optional)

1. If you are making your own pasta: Put the flour into a large bowl, and make a well in the center. Add the beaten eggs, and, stirring with a sturdy wooden spoon, gradually blend the surrounding flour into the eggs. Stirring continuously, add enough water to form a dough that is stiff, not sticky, but not too hard, either. Put the dough onto a floured work surface, and knead the dough for at least 5 minutes. Transfer it to a plate, and refrigerate the dough for at least 30 minutes. [Or, you can use a food processor by placing the flour and eggs in the food processor and slowly add the water while running the processor until a ball forms.]
2. Roll the pasta very thin, by hand or by machine. Cut the pasta into long strips about 1 1/2 inches wide.
3. Break the tough ends off the asparagus, and cut the spears diagonally into 1 1/2-inch lengths.
4. Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Add the pasta to the pot, and cook it about 1 1/2 minutes, until it is tender. Lift the pasta from the water with a sieve, and put the hot pasta into the bowl of cold water. Keep the water in the pot boiling. Blanch the asparagus for 1 minute, then drain it and rinse it with cold water.
5. Make the cream sauce: Heat the butter in a heavy saucepan. Add the onions, and saute them, stirring occasionally, until they have softened, about 5 minutes. Add the garlic, and saute, stirring often, for 5 minutes more. Add the flour, and cook, stirring often, for 1 minute. Whisking constantly to avoid lumps, slowly add the milk, 1/2 cup at a time. Add the thyme, and simmer the sauce for 10 minutes, stirring every now and then. Add the salt and pepper and a squeeze of lemon. Take the pan off the heat. (At this point you can transfer the sauce to an airtight container and refrigerate it for up to 2 days.)
6. Just before serving, reheat the sauce gently in a large pot, and add the pasta, the asparagus, and the cannellini beans. Heat the contents thoroughly, tossing them once or twice, then add the dill and the grated Parmesan cheese. Taste, and add more salt and pepper, if you wish. Garnish with shaved Parmesan cheese, if you like, and serve.


Coriander-Honey Dressing (Vegetarian Planet, Didi Emmons)

We dressed just simple Romaine lettuce hearts with this sweet and tangy dressing. Even the pickiest of eaters with eat their salad when this dressing is served.

1 1/2 tsp. coriander seeds
1 1/2 tsp. Dijon mustard
1 Tbs. honey
1 small garlic clove, minced
3 Tbs. lemon juice (from about 1 small lemon)
3/4 cup canola or mild olive oil
salt and fresh-grond black pepper to taste

1. In a small, dry skillet over medium heat, toast the coriander seeds until they are fragrant, shaking the pan constantly. This should take 2 to 3 mintues.
2. Grind the coriander in a spince mill. Then put the coriander into a medium bowl, and add the mustard, honey, garlic, and lemon juice. Place a damp, folded kitchen towel under the bowl to secure it in place. Begin whisking the mixture while slowly pouring in the olive oil, in a stream the width of a pencil. Season with salt and pepper. Store the dressing in a covered container in the refrigerator. It will keep for up to 1 week.

Labor Day Dinner

I know, I know. Once again I'm behind. Although, I guess nothing else should be expected now. I always catch up eventually though.

I don't know what the weather is like in other parts of the country, but it is absolutely gorgeous here in California. I keep wanting to make hearty squash dishes, but, frankly, it's too hot! Not that I'm complaining. It was this way on Labor Day too, so we decided to make a fresh Corn and Tomato Chowder, a Bistro Avocado Salad, and a loaf of focaccia to celebrate a beautiful day off.

Corn and Tomato Chowder (Vegetarian Planet, Didi Emmons)

The fresh flavors of the corn and tomato really shine through, making it light and refreshing; perfect for a summer's night.

2 Tbs. olive oil
2 cups chopped onions
2 tsp. finely minced garlic
4 ears corn
3 1/2 cups whole milk [we used skim]
2 Tbs. tequila
3 Tbs. chopped cilantro
1/2 jalapeno pepper or 1 or 2 Thai chile peppers, minced
2 ripe tomatoes, cut into 1/2-inch pieces
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and the garlic, and cook them, stirring frequently, for 5 minutes or until the onions have softened.
2. While the onions and garlic are cooking, shuck the corn, and cut the kernels off the cob. Then hold the cobs vertically, one by one, and scrape down the sides, collecting the milky solids that are still on the cob. Add these and the kernels to the saucepan with the onions and garlic.
3. Add the milk, bring the mixture to a simmer, and let it simmer lightly (do not boil) for 10 minutes. Add the tequila, cilantro, and chile peppers, and continue to simmer for 5 minutes more. Take the soup off the heat. Add the tomatoes, salt, and pepper. Ladle the soup hot into bowls. If you want to reheat it, do so gently, or it may break down and separate.


Bistro Avocado Salad (Vegetarian Planet, Didi Emmons)

I'm not sure this is my favorite salad I've ever made, and I can't pin-point why, but it certainly went really well with the soup and bread. Definitely worth a try.

1 ripe Haas avocado (the dark, bumpy kind), but into 1/4-inch cubes
2 Tbs. lime juice (from about 1 lime)
1 yellow or red medium tomato, cut into 1/4-inch cubes
1/2 cup minced red onion
1 red bell pepper, seeded and cut into 1/4-inch squares
1 tsp. brown mustard seeds
1/2 tsp. ground coriander seeds
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
fresh-ground black pepper to taste
1 small bibb or Boston lettuce head, broken apart

1. Put the avocado into a medium bowl and stir int he lime juice. Add the tomato, red onion, red pepper, mustard seeds, coriander, and olive oil. Add the salt and pepper, and toss well. If you like, you can refrigerate the mixture for a few hours.
2. Create a bed of lettuce leaves on each of four small plates. Spoon the salad onto the beds of lettuce, and serve.

Weekend (or Labor Day) Lunch

To make up for my weeks of not cooking, today is going to be a cook-fest. We started the cooking day off with a wonderful lunch: Havana Sandwiches and a cabbage slaw. The Havana sandwich is a panini-like sandwich with charred onions and peppers with a tangy mayo spread. The cabbage slaw used the same ingredients for the dressing as in the spread. Super simple and perfectly delicious.


Havana Sandwiches (Vegetarian Planet, Didi Emmons)

1 very fresh baguette (the soft French or Italian bread sold in supermarkets is fine)
1 1/3 Tbs. olive oil
2 cups sliced onions
1 green bell pepper, seeded and cut into thin julienne strips
1 small garlic clove, minced
1 or 2 chipotle peppers, dried and soaked in hot water 30 minutes, or canned in adobo sauce, chopped
1/4 cup mayonnaise
1 large ripe tomato, sliced thin
salt and fresh-ground black pepper to taste

1. Cut the bread crosswise into two pieces, each one about 7 inches long (use the leftover bread for another use). Split each piece horizontally, then press the pieces with a large stockpot or cast-iron skillet weighted with heavy cans or books. Press with your own weight on the skillet or pot for a few seconds, so that the bread flattens to a 1-inch thickness. Leave the weights in place.
2. Place a large skillet over medium-high heat, and coat it with 1 tsp. olive oil. Saute the onions and pepper, shaking the pan every 2 to 3 minutes, until they become somewhat blackened, about 20 minutes. Remove the pan from the heat.
3. While the vegetables are cooking, combine the garlic, chopped chipotles, and mayonnaise in a small bowl. Stir well.
4. Remove the weights from the bread. Spread the mayonnaise on all four halves. Lay the onions and peppers, topped by the tomato slices, over two halves. Top the tomatoes with salt and pepper to taste. Place the other two bread halves over these to form two sandwiches.
5. Heat the 1 Tbs. olive oil in a large skillet or on a griddle over medium heat. Place the sandwiches in the skillet or griddle, then place a skillet on top of them to weight them down. Let them cook for 4 minutes, checking once or twice to make sure they aren't burning on the bottom. Turn the sandwiches over, and cook them 4 minutes more, checking the undersides frequently. Serve the sandwiches right away.

Oompah!

I was trying to find a recipe that included things we had in the fridge already and needed only minimal ingredients from the grocery store. Once again, Vegetarian Planet came to the rescue! The Spinach Pie caught my eye immediately, and it worked even better that I only had to buy the spinach. It turns out that our friends joined us for an impromptu dinner party, so to fill out the meal we added an all-star appetizer of baba ganoush and pita and a salad of chopped tomatoes and cucumber topped with hummus.


Baba Ganoush (I don't know where Adam found this, sorry)

This baba ganoush was absolutely the best part of the meal. I was really sad to find out the next day that we had eaten it all.

1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 Tbs. sesame seeds
2 cloves garlic, minced
salt and pepper, to taste
1 1/2 Tbs. olive oil

1. Roast the whole eggplant at 350 for 30-40 minutes. Poke the skin with a fork before putting the eggplant in the oven.
2. Place the roasted eggplant in a bowl of cold water and remove the skin.
3. Mix all ingredients in a blender or food processor except for the olive oil. Once the eggplant mixture is at the desired consistancy, transfer the mixture to a bowl. Slowly mix in the olive oil while stirring constantly. Serve with sliced pita wedges.


Spinach Pie (Vegetarian Planet, Didi Emmons)

We all agreed that the pie was delicious but that it was lacking in the spice area. I think next time we make it we are going to add an Indian twist to it with cardamom, turmeric, and cayenne for a little kick.

1 medium russet or boiling potato (about 1/2 lbs.), peeled and cut into 1/2-inch cubes
1 large carrot, peeled and cut into 1/2-inch cubes
1 Tbs. olive oil
2 cups chopped onions
1 large garlic clove, minced
10 oz. fresh spinach (large stems removed)
1 cup low-fat or nonfat cottage cheese
2 or 3 pinches freshly grated nutmeg
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste
4 phyllo sheets (available frozen in supermarkets)
3 Tbs. unsalted butter, melted

1. In a small pot of salted boiling water, cook the potato and carrot cubes until they are tender, about 10 minutes. Drain them, and run cold water over them for a few seconds.
2. In a heavy skillet, heat the olive oil over medium heat. Add the onions, and cook them, stirring frequently, for 5 minutes or until they have softened. Add the garlic, and saute them for 1 minute. Add the spinach in two or three batches, letting each batch wilt before you add more.
3. Take the spinach mixture off the heat, and spoon it into a food processor. Add the cottage cheese, the numeg, the 1/2 tsp. salt, and pepper, and adjust the seasonings, if you like. Puree the mixture well. (If you don't have a food processor, chop the spinach mixture by hand. Stir it together with the cottage cheese, nutmeg, salt, and pepper.)
4. Preheat the oven to 400. Lay a sheet of phyllo on your work surface, and brush it lightly with melted butter. Place another sheet of phyllo on top, and butter it. Do the same with the third and fourth sheets. Cut the layered phyllo in half crosswise, so that the pieces are 8 1/2 by 11 inches.
5. Spoon the spinach filling into a shallow casserole approximately 8 by 10 inches in size. Add the the potatoes and carrots, and stir them in. Place the phyllo layers over the filling. Turn under the edges as necessary to fit the pan. Bake the pie for 20 minutes or until the phyllo is golden brown. Cut the pie into portions, and serve.

Pea Burgers

We had some cabbage that we needed to use up, although cabbage lasts a surprisingly long time, so I thought we would have some sort of slaw. And what goes better with slaw than a burger? Flipping through my cookbooks with burgers in mind, I fell upon a Yellow Split-Pea Burger recipe that sounded perfect. We ended up completing our meal with a curried slaw of cabbage, mayo, raisins, curry powder, and salt and pepper along with sweet potato fries. The sweet potato fries were completely unnecessary as the burgers are quite filling, but who can resist a sweet potato fry?


Yellow Split-Pea Burgers (Vegetarian Planet, Didi Emmons)

2 Tbs. canola or corn oil
2 cups chopped onions
1 1/2 Tbs. minced fresh ginger
2 large garlic cloves, minced
1 1/2 tsp. ground cumin seeds
1 cup uncooked dried yellow split peas
3 1/2 cups water
2/3 cup uncooked white or brown rice
1 tsp. salt
fresh-ground black pepper to taste
1/2 medium eggplant (about 1/2 lbs.), peeled and cut into 1-inch cubes
4 slices stale or toasted sandwich bread
1 red or green bell pepper, seeded and coarsely chopped

1. Heat 1 Tbs. of the oil in a large saucepan over medium heat. Add the onions, and saute them for 5 minutes or until they soften, stirring often. Add the ginger, garlic, and cumin, and saute 2 minutes more. Add the split peas and 1 1/2 cups water. Bring the water to a boil, cover the saucepan, and lower the heat. Simmer the split peas for 30 minutes if you will be using white rice, and 10 minutes if you will be using brown rice. Stir the peas once or twice and adding a bit of water if they become dry.
2. Add the rice, the remaining 2 cups water, and 1/2 tsp. salt to the split peas. Bring the mixture to a boil, then cover the pan, and turn the heat to low. Simmer until the rice is tender, about 25 minutes for white rice, 45 for brown. Take the pan off the heat, remove the lid, and let the mixture cool for 5 minutes.
3. While the rice cooks, preheat the oven to 400. But the eggplant cubes on a baking sheet, and bake them for 15 to 20 minutes or until the cubes are soft to the touch.
4. Break the bread into pieces, and grind them to crumbs in a food processor. Transfer the crumbs to a large bowl. Put the eggplant and bell pepper into the empty food processor, and run the machine in short spurts until the pepper is chopped fine. Transfer the mixture to the bowl of crumbs. Add to the bowl the split pea-mixture, 1/2 tsp. salt, and some black pepper, and mix well with a sturdy spoon or your hands.
5. Form the mixture into six burgers. Heat the remaining 1 Tbs. oil in a large skillet over medium heat. Pan-fry the burgers until the undersides are a deep golden brown, about 4 minutes, checking frequently so the burgers do not burn. Flip the burgers and cook them about 4 minutes more, checking frequently for burning. (If you cook the burgers in batches, keep the cooked ones in a warm oven, and add a bit more oil to the pan before cooking the second batch.) Serve the burgers hot.

Sister Love, Mexican Style

We've just moved into our very own, brand-new condo and the kitchen is absolutely perfect, especially when I can share it with my sister, which I've already had the opportunity to do! And did we make quite a meal! We had intended to go out for a fantastic Mexican dinner the night before my sister and her fiance left, but we had gotten tired of eating out and decided to make our own Mexican fiesta. We started off with a Smoky Black-Bean Dip and queso (recipe on previous blog entry "Let's Go, Raiders!" August 2008), then continued on to a Chilled Avocado and Green Chile Soup and a Real Tamale Pie. We couldn't have eaten a better Mexican meal.


Smoky Black-Bean Dip (Vegetarian Planet, Didi Emmons)

Super fast and super delicious, this is a definite must to make.

1 15-oz. can black beans
3 Tbs. chopped fresh cilantro
1/2 cup chopped onion
2 large garlic cloves
1 Tbs. chopped chipotles in adobo sauce, 1 dried chipotle pepper soad in hot water 30 minutes and chopped, or 1/2 tsp. liquid smoke
1 pinch cayenne
2 Tbs. lime juice (from about 1 lime)
salt and pepper to taste
1/4 cup unsalted hulled pumpkin seeds, toasted (available in Mexican markets; optional)

1. Pour the black beans into a large strainer, and run cool water over them for a few seconds.
2. In a food processor, combine the cilantro with the onion, garlic, and chipotles, and run the machine in short spurts to mince the vegetables. Add the black beans, cayenne, lime juice, and salt and pepper, and run the machine for 5 seconds or so, until most of the beans are pureed.
3. Transfer the mixture to an attractive dipping bowl, sprinkle with toasted pumpkin seeds, if you like, and serve.


Chilled Avocado and Green Chile Soup (Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe, Katharine Kagel)

This soup was incredibly thick and creamy. It's wonderful with the red onion and some spiced sunflower seeds on top. It also works as a guacamole to top the tamale pie or tortillas.

About 3/4 lbs. fresh green New Mexico chiles, roasted, peeled, seeded, and coarsely chopped to measure 1 cup
6 ripe avocados, peeled, pitted, and coarsely cut
1/2 tsp. curry powder
1/4 to 1/2 tsp. cayenne pepper
2 to 4 cups milk
salt
2 Tbs. finely minced red onion for garnish

1. Combine the chiles, avocados, curry powder, cayenne pepper, and 2 cups of the milk in a blender. Whirl at high speed until all the ingredients are well incorporated and smooth. Add additional milk, if desired, for flavor and smoothness. Adjust to taste with salt. Cover and refrigerate to chill thoroughly before serving, at least 4 hours.
2. Ladle chilled soup into individual bowls. Garnish each serving with the onion.


Real Tamale Pie (Vegetarian Planet, Didi Emmons)

Much easier than making true tamales, this would make a perfect dinner any night of the week.

4 cups sliced onions
2 large green bell peppers
2 cups masa harina
1/4 lbs. butter (1 stick), softened
1 tsp. salt
3/4 cup water
1 1/2 cups (1 15-oz. can) cooked and drained pinto beans or black beans
4 oz. soft, mild chevre (goat cheese)
1 Tbs. chili powder
1 tsp. cumin seeds
3 1/2 cups (1 28-oz. can) crushed plum tomatoes
2 garlic cloves, minced
1 ancho pepper, soaked in hot water (optional)
1 pinch cayenne
1 pinch sugar
salt and fresh-ground black pepper to taste
1/2 cup chopped scallions

1. Roast the onions and peppers: Preheat the oven to 450. Spread the sliced onions on one ungreased baking sheet, and place the peppers on another. Put both baking sheets into the hot oven. Roast the onions, sitrring once or twice for 25 to 30 minutes, until they are browning and soft. Take out the peppers after 20 to 25 minutes, when the skin is blistering and swelling. Let the vegetables cool. Lower the oven temperature to 375.
2. Make the masa dough: In a large bowl, combine the masa harina, butter, and 1 tsp. salt. With your hand, incorporate the butter by squeezing the dough through your fingers. Add the water slowly, stirring and squeezing with your hand. Mix until the ingredients are blended.
3. Assemble the pie: Remove the skin from the peppers, split them open, and discard the seeds. Cut them into strips, if you like, or leave them in one piece. Mash the beans with a potato masher, or blend them through a food processor, leaving a bit of texture. Press the dough into a 9-by-9-inch baking pan. Spread the beans evenly over the dough. Lay the peppers on the beans. Dot with goat cheese, then cover the cheese with the onions. Cover the pan with foil. Bake the tamale pie for 40 minutes.
4. While the pie is baking, make the sauce: In a dry saucepan, heat the chili powder and cumin seeds over medium heat, shaking the pan constantly. After about 1 minute, when the seeds have begun to release their aroma, add the tomatoes and the garlic. If you are using the ancho chile, remove it from the water, chop it fine, and add it to the tomato sauce. Simmer the tomato sauce for 25 minutes, stirring once or twice. Toward the end of the simmering, add the cayenne, sugar, and salt and pepper to taste.
5. When the pie has finished baking, cut it into 4 pieces. Spoon a little of the tomato sauce on each of 4 plates, and place each piece on the sauce. Garnish with scallions, and serve.