Slow Cooker Veggie Chili

To follow in the theme of slow cooker recipes, here's another one that is absolutely fantastic. Again, as all slow cooker recipes should be, it was easy. This one though has so much fantastic flavor, with a meld of sweet and warm flavors that you definitely have to try when you are in the mood for a bowl of something cozy.

Chickpea Chili (Cooking Light, March 2011)

1 cup dried chickpeas
2 quarts boiling water
2 Tbs. olive oil, divided
1 1/2 cups chopped onion
5 garlic cloves, minced
1 Tbs. tomato paste
1 1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground red pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground turmeric
2 1/2 cups fat-free, lower-sodium chicken broth [or veggie broth]
1/2 cup water
2/3 cup pimiento-stuffed olives
1/2 cup golden raisins
1 (28-oz.) can whole tomatoes, undrained and crushed
4 cups chopped peeled butternut squash
1 cup frozen green peas, thawed
1/4 cup chopped fresh cilantro
6 cups hot cooked couscous
8 lime wedges

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
2. Heat a large skillet over medium-high heat. Add 1 Tbs. oil to pan; swirl to coat. Add onion; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); saute 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
3. Heat a large skillet over medium-high heat. Add remaining 1 Tbs. oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.

Terrific Turnovers

I feel like all I see in this month's cooking magazines are articles on pears and apples. How can I resist so many fall fruit recipes? I can't! Wanting a healthy and light meal last Sunday, we decided to make Squash-Apple Turnovers with a simple side salad. Yum yum.


Squash-Apple Turnovers (Cooking Light, October 2010)

2 tsp. olive oil
1/2 cup minced onion
2 cups (1/4-inch) diced peeled butternut squash
1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 lbs.)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup (1-oz.) crumbled goat cheese
2 tsp. chopped fresh thyme
1 (11.3-oz.) can refrigerated dinner roll dough
1 Tbs. honey mustard
2 tsp. water
2 Tbs. 1% low-fat milk
cooking spray

1. Preheat oven to 375.
2. Heat olive oil in a large skillet over medium-high heat. Add onion; saute for 3 minutes. Add squash; saute for 5 minutes. Add apple; cook 6 minutes or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
3. Separate dough into 8 pieces. Roll each portion into a 5-inch circle on a lightly floured surface. Combine mustard and 2 tsp. water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 Tbs. squash mixture onto half of each circle, leaving a 1/4-inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 375 for 19 minutes or until golden brown. Serve warm.

Best Barley Risotto Ever

This barley risotto in the current issue of Cooking Light caught my eye immediately. I'm not too familiar with barley, so I was pleasantly surprised at its nutty flavor and tenderness. The barley perfectly complemented the butternut squash and shiitake mushrooms mixed into the risotto. This is one of my favorite all-in-one recipes I have made recently--definitely one to try on a brisk spring evening.

Barley, Butternut Squash, and Shiitake Risotto (Cooking Light, March 2010)

3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 lbs.)
3 Tbs. olive oil, divided
3/4 tsp. kosher salt, divided
2 cups thinly sliced shiitake mushroom caps (about 1/2 lbs.)
1/3 cup finely chopped red onion
1 cup uncooked pearl barley
2 garlic cloves, chopped
2/3 cup white wine
3 1/2 cups organic vegetable broth
1/4 tsp. black pepper
4 oz. Taleggio cheese, diced [I could not find Taleggio, so I used brie as Cooking Light suggested as a substitute.]
2 Tbs. fresh thyme leaves

1. Preheat oven to 450.
2. Combine squash, 1 Tbs. oil, and 1/4 tsp. salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450 for 25 minutes, stirring once.
3. Heat 1 Tbs. oil in a large Dutch oven over medium-high heat. Add mushrooms; saute 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
4. Heat remaining 1 Tbs. oil in pan. Add onion; saute 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 tsp. salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.

Jamaican Rice Mon

This rice is a perfect all in one meal. There are protein sources, carbohydrates, and vegetables of all colors. And, to top it all off, there is a ton of flavor. When you are looking for something different and complete, this Jamaican Rice Mix-Up is the perfect meal.


Jamaican Rice Mix-Up (Vegetarian Planet, Didi Emmons)

1 small sugar pumpkin or pie pumpkin, about 2 lbs., or 1 small butternut squash
2 cups water
1 cup uncooked long-grain rice
1 tsp. salt
2 Tbs. canola or corn oil, plus a little more for pan-frying the plantains
2 medium onions, minced
1 Tbs. minced fresh ginger
2 garlic cloves, minced
1/2 tsp. allspice
1 Tbs. curry powder, store-bought or homemade
1 jalapeno pepper, minced (optional) [we also added another one sliced on top when we served the rice]
2 cups thinly sliced collard greens, beet greens, or mustard greens
1 cup cooked black beans
salt and fresh-ground black pepper to taste
2 ripe plantains or large ripe bananas (optional)
1 tomato, cut into 1/2-inch cubes

1. Preheat the oven to 400. Cut the pumpkin or squash in half. Scoop out the seeds with a metal spoon, and discard them. Place the halves face down on a baking sheet. Bake the pumpkin or squash for 1 hour or until it is easily pierced with a sharp knife. Remove it from the pan and let it cool slightly.
2. While the pumpkin or squash cools, bring the water to a boil in a medium saucepan. Add the rice and salt, and bring the rice to a boil. Cover the pan, and reduce the heat to low. Steam the rice for 20 minutes.
3. While the rice cooks, heat the oil in a large skillet. Add the onions, and cook them, stirring occasionally, for about 10 minutes, until they begin to brown. Add the ginger, the garlic, the allspice, the curry powder, and, if you like, the jalapeno. Cook for 2 to 3 minutes more. Remove the pan from the heat.
4. When the pumpkin has cooled slightly, scoop out the flesh and discard the skin. Chop the flesh into large pieces.
5. When the rice is ready, reheat the onion mixture over medium heat. Add the rice, and cook, stirring occasionally, for 5 minutes. Add the greens, toss well, and continue to cook for 5 minutes more. Add the pumpkin or squash and the black beans, and toss again. Season with salt and pepper.
6. If you'd like to garnish the dish with plantains or bananas, slice them in half lengthwise. Lightly coat a non-stick skillet with canola or corn oil, and set it over medium high heat. Pan-fry the plantains or bananas until they are golden, about 1 to 2 minutes per side, turning them carefully with a spatula. Transfer them to a paper towel.
7. Spoon the rice mixture onto plates. Top it with a little chopped tomato for color, and serve the plantain or banana slices alongside the rice.

Perfect Pot Pies

In spirit of the gloominess in the Bay area and the freezing temperatures every where else, we decided to make some soul-warming pot pies. We combined two recipes from Vegetarian Planet (the All-American Pot Pie and the Dixie Pot Pie) along with our own selection of vegetables to make our own delicious pot pie. Although this was our first homemade pot pie experience, I can tell you it won't be our last. There are endless possibilities of vegetable and protein combinations and crust options. Use your creativity and explore!

Butternut Squash, Kale, and Mushroom Pot Pie (compiled from recipes from Vegetarian Planet by Didi Emmons)

Filling:
1 Tbs. butter
1 small butternut squash, cut into bite-sized cubes
1 bunch kale, taken off the stem and cut into bite-sized pieces
8 oz. mushrooms, quartered
1 large garlic clove, minced
1 15-oz. can garbanzo beans, drained and rinsed
3 Tbs. unbleached white flour
2 cups warmed milk, or a bit more
1 pinch fresh or dried thyme
1 tsp. salt
fresh-ground black pepper to taste

Biscuit Topping:
1 cup unbleached white flour
1/2 tsp. baking powder
1/2 tsp. salt
4 Tbs. cold unsalted butter, cut into 8 pieces
1/4 cup milk, plus a bit more

1. Make the filling: In a 12- or 14-inch, preferably non-stick, skillet, heat the butter over medium heat. Add all of the vegetables, and saute them for 5 minutes, stirring often. Add the garlic, and saute for 5 minutes more, stirring. Add the garbanzo beans. Sprinkle 3 Tbs. flour over the vegetables, and stir the mixture over the heat for 2 minutes. Add the warmed milk slowly, stirring all the while to avoid lumps. Stir in the thyme. Bring the sauce to a simmer, and cook the mixture, stirring, until the sauce thickens. Continue to cook the vegetables until they become tender (especially the butternut squash), adding a bit more milk if the sauce becomes too thick. Add 1/2 tsp. of the salt and plenty of fresh pepper. Transfer the mixture to a 9- or 10- casserole or deep pie dish or individual baking ramekins. (At this point you can cover the dish and chill it for up to 2 days, if you'd like to bake it later,)
2. Preheat the oven to 375. Make the biscuit topping in a food processor or by hand:
To use a food processor, combine in it the flour, baking powder, salt, and butter. Run the machine until the mixture resembles sand. Add the milk, then run the machine in spurts until the dough comes together.
To mix the dough by hand, combine the flour, baking powder, and salt in a bowl. Cut in the butter with a pastry cutter or fork until the pieces are no larger than pea-size. Stir in the milk, and continue to stir until the dough comes together.
Roll out the dough on a floured surface to fit the dish.
3. Cover the vegetables with the biscuit top. (It shouldn't seal the pie, but just sit on top.) Using a pastry brush, brush the top of the pie with a bit of milk. Bake the pie for 15 minutes, until the top is golden. Serve the pie hot.

Wedding Preparations

We have dinner with Scott and Jen just about every week. The week of their wedding, we were hosting them at our house, so it had to be special. We broke out the champagne and had to have a meal that matched the classiness of our drink. Seeing recipe for Cornish game hens, we knew we had to try them for this special occasion. We paired the game hens with butternut squash and potatoes that were roasted in the oven with olive oil and bleu cheese, as well as green beans almandine. The green beans were steamed briefly in the microwave until just tender. Then, they were tossed in a pan with butter and sliced almonds. The meal was perfectly rich, but light enough to make you not feel guilty at all.


Roasted Cornish Hens with Cherry-Port Glaze (Cooking Light, December 2009)

1/2 cup cherry preserves
1/2 cup port
1 Tbs. grated fresh ginger
1 Tbs. balsamic vinegar
2 (1 1/2-lbs.) Cornish hens

1. Preheat oven to 400.
2. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine preserves, port, ginger, vinegar, and 1/4 tsp. salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Set on wire rack on baking sheet. Bake at 400 for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.

Try Again

This Tuesday night meal was not our hugest success, but I believe if we hadn't overcooked the meat and uncooked the veggies, it could have been delicious. I know I'm not giving this menu of polenta, stuffed chicken, and roasted vegetables a good rep, but I would definitely try it out for yourself. Thank goodness the polenta saved the night!


Buttery Polenta (Cooking Light, October 2007)

5 cups water
3/4 tsp. salt
1 cup dry polenta
2 1/2 Tbs. butter
1/4 tsp. freshly ground black pepper

1. Combine 5 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring frequently. Remove from heat. Stir in butter and pepper.


Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese (Cooking Light, October 2007)

To make this veggie-friendly, I stuffed a portabella mushroom with the goat cheese mixture. And, honestly, I think this could have been delicious had it not been a little dry.

1 whole garlic head
1/3 cup (3 oz.) goat cheese with herbs, softened
6 (6-oz.) skinless, boneless chicken breast halves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. olive oil

1. Preheat oven to 350.
2. Remove white papery skin from garlic head (do not peel or separate cloves). [I didn't follow this direction. I find it a lot easier to peel and separate the cloves before roasting, then cover in olive oil and wrap in aluminum foil.] Wrap head in foil. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.
3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 tsp. cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over. Bake at 350 for 20 minutes or until a thermometer registers 165; let stand 5 minutes.


Autumn Vegetable Medley with Rosemary and Nutmeg (Cooking Light, October 2007)

I suggest watching the vegetables closely and allowing them to cook a little longer. They just weren't as soft and roasted as I had hoped they would be.

1 (9-oz.) fennel bulb with stalks
2 cups (1/2-inch) cubed peeled butternut squash
1 1/2 cups (1-inch-thick) slices parsnip
1 1/2 cups (1-inch-thick) slices carrot
1 Tbs. olive oil
1 1/2 tsp. chopped fresh rosemary
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
dash of freshly grated nutmeg
cooking spray
1/3 cup (1 1/2 oz.) freshly grated Parmigiano-Reggiano cheese (optional)

1. Preheat oven to 425.
2. Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel and next 8 ingredients in a large shallow roasting pan coated with cooking spray. Bake at 425 for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired.

Game Night Munchies

We invited two couples from Adam's soccer team over for a competitive game night of Trivial Pursuit and darts. To get the party started and keep it going, we had to make some amazing little munchies. We needed brain power, right?! We started the night off with a butternut squash dip, meatball (and not-so-meatball) dippers, and baked brie. Then, after some amazing game playing, we finished the night off with chocolate pudding. A pretty good game night (especially in the darts division), if I may say so myself!


Butternut Squash Spread with Pepitas (Cooking Light, September 2007)

This spread isn't my favorite in the world, but it definitely grew on me as I kept eating it, and eating it, and eating it....We served the spread with cucumber spears, red pepper slices, and bread.

1 1/2 cups (1/2-inch) cubed peeled butternut squash (about 1 lbs.)
1 tsp. olive oil
cooking spray
1/2 cup diced onion
1 1/2 tsp. chopped fresh sage (we used dried)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 garlic cloves, minced
dash of crushed red pepper
1/4 cup chopped sun-dried tomatoes, packed without oil
2 Tbs. unsalted pumpkinseed kernels, toasted

1. Place squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add sage and next 4 ingredients; saute 2 minutes. Cool.
3. Place squash, onion mixture, and tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.

Mini Meatballs with Creamy Dill Dip (Cooking Light, March 2005)

Adam made this recipe exactly, but we adapted it to me by simply making me the dip and using vegan meatballs from Trader Joes. Adam LOVED his meatballs, and I have to say that mine were not too shabby. Yet another item of the night I couldn't stop eating.

Meatballs
1 cup finely chopped onion
3/4 cup dry breadcrumbs
1/2 tsp. kosher salt
1/2 tsp. dill seeds
1/8 tsp. freshly ground black pepper
1 lbs. ground round
1 large egg white, lightly beaten
cooking spray

Dip
2/3 cup fat-free sour cream
1 Tbs. chopped fresh dill
2 tsp. minced garlic
1/4 tsp. kosher salt

1. To prepare meatballs, combine first 7 ingredients in a bowl; shape mixture into 32 (1-inch) meatballs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of meatballs to pan; cook 8 minutes or until done, browning on all sides. Remove from pan; drain well on paper towels. Repeat procedure with remaining meatballs. Cover and chill.
2. To prepare dip, combine sour cream and remaining 3 ingredients; stir with a whisk. Cover and chill. Serve meatballs with dip.


Baked Brie

This is such an easy and decadent appetizer; it's pretty much our go-to whenever we want something delicious yet simple.

1 sheet puff pastry
1 wheel brie
2-3 Tbs. raspberry jelly or preserves
1 egg, lightly beaten

1. Roll out the puff pastry as much as possible, making sure that it doesn't get too thin. Place the wheel of brie in the middle. Top with the raspberry jelly. Fold the puff pastry over the brie and jelly, making sure that all edges are sealed. Place the puff pastry on a baking sheet, seal side down. Brush the egg on the puff pastry.
2. Bake at 400 for 15-20, or until golden brown.
3. Allow your guests to cut the wheel into wedges. Eat alone or spread on bread.


Bittersweet Chocolate Pudding with Raspberries (Cooking Light, January-February 2006)

This pudding had a slightly odd texture, but that didn't stop me from gobbling it up. Maybe I was really hungry at this party.... Anyway, this pudding is definitely worth trying!

1/2 cup sugar
2 tsp. cornstarch
1 tsp. vanilla extract
dash of salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup 1% low-fat milk
1/2 cup evaporated fat-free milk
2 oz. bittersweet chocolate, chopped
1/2 cup raspberries
4 tsp. shaved white chocolate

1. Combine first 6 ingredients in a medium bowl; stirring well with a whisk.
2. Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan; stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.

A New Look at Comfort Food

If you want to put some effort into a comfort meal, this one is it! Although nothing is too hard in the menu, it does take some time. But these empanadas stuffed with butternut squash are absolutely delectable. We paired it with a simple black bean soup to complete the meal. We made the full batch of empanadas that the recipe suggests and just froze half pre-made, but unbaked, so that we could pop them out of the freezer and into the oven for an inpromptu party. Delicious!

Tiny Curried Empanadas (Vegetarian Planet, Didi Emmons)

1 large potato (about 2/3 lbs.)
1 small butternut squash (about 1 1/2 lbs.)

Dough
1 1/2 sticks cold unsalted butter
2 1/4 cups unbleached white flour
1 tsp. salt
1 egg
5 Tbs. cold water
1 egg yolk mixed with 1 Tbs. water

2 tsp. olive oil
1 cup chopped onion
1 1/2 tsp. minced fresh ginger
2 tsp. curry powder
1 tsp. ground coriander seeds
1/4 cup currants [we couldn't find currants so we used raisins]
2 Tbs. pine nuts
1 tsp. salt
fresh-ground black pepper to taste

Spicy Sour Cream
1 cup sour cream [low or non-fat is fine]
1/2 tsp. cayenne
1 tsp. chili powder
salt and fresh-ground black pepper to taste

1. Preheat the oven to 375. Peel the potato, then cut it in half. Cut the butternut squash in half lengthwise. To do this, cut 1/2 inch off the base of the squash, stand it upright (the base cut should make it stable), then carefully, with a strong chef's knife, cut from the top down. Bake the squash and the split potato for 45 minutes or until both are tender.
2. Make the dough while the vegetables are baking: In a large bowl combine the butter, flour, and salt. With a pastry cutter, cut the butter into fine bits, smaller than peas. Beat the egg with the water, and add this mixture to the butter and flour mixture. Stir with a wooden spoon until the dough comes together, adding a bit more water if the dough looks too dry. Transfer the dough to a floured work surface. Knead the dough for a minute to smooth it. Let the dough sit at room temperature for 15 minutes (unless your kitchen is over 70 degrees, in which case you should refrigerate the dough).
3. In a skillet, heat the olive oil over medium heat. Add the onions, and cook them for 5 minutes, stirring occasionally. Add the ginger, curry powder, and coriander, and cook, stirring often, for another 3 minutes. Take the skillet off the heat.
Spoon our the seeds of the butternut squash, and discard them. Then scoop our the flesh. Add half the flesh to the skillet, and save the other half for another use [I used the rest in the leftovers of the orzo dish.]
Cut the baked potatointo 1/4-inch cubes, and add them to the skillet as well. Stir well with a wooden spoon, mashing the squash so it is fully integrated in the filling. Add the currants, pine nuts, salt, and pepper.
4. Roll the dough quite thin on the floured surface. With a large glass or biscuit cutter (3 to 3 1/2 inches in diameter), cut as many rounds as possible. Spoon about 1 tsp. filling onto the middle of each round. Fold the rounds in half, and press the semicircle closed. Form a loose ball from the scraps of dough, then roll this out thin. Continue making empanadas until all the dough is used.
Place the empanadas on a baking sheet, and brush them with the egg yolk-water mixture (don't let too much of this drip onto the baking sheet, because it will burn). Press with a fork along the sealed edge, making a ridged design and further sealing the empanadas. Bake the empanadas at 375 for 20 to 25 minutes, until they are golden brown at the edges.
5. To make the Spicy Sour Cream, put the sour cream into a bowl, and mix in the cayenne and chili powder. Add salt and pepper to taste. Serve this dip with the hot empandas.


Black Bean Soup (Cooking Light, April 2005)

This soup is actually very easy and made even easier with an immersion blender. Adam likes his soups to have some texture, so an immersion blender works perfectly for us to ensure that we get the desired consistancy.

1 Tbs. olive oil
1/2 cup diced celery
1/2 cup minced onion
1/4 cup diced green bell pepper
3 Tbs. chopped carrot
1 Tbs. minced garlic
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. chili powder
1/4 tsp. fresh ground black pepper
2 cup vegetable broth
1 cup water
3 (15-oz.) cans black beans, rinsed and drained
sliced green onions, optional
sour cream for topping, optional

1. Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and next 4 ingredients, saute 3 minutes. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
2. Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions and sour cream, if desired.

Ragin' Cajun

My dad absolutely loves Cajun cooking. So, when I saw that Vegetarian Times had a "Fat Tuesday Feast" with a whole bunch of vegetarian Cajun recipes, I knew we had to make some of them while my parents were here. And what could be better after a trip to wine country than a hearty meal when you come home?


Smothered Cajun-spiced Squash (Vegetarian Times, February 2009)

This recipe is fantastic! Really flavorful and wonderful over grits. If you love Cajun food, this is definitely a recipe to try.

1/4 cup plus 1 Tbs. olive oil, divided
1 clove garlic, minced (1 tsp.)
2 butternut squash, quartered and seeded, each quarter halved
2 Tbs. plus 8 tsp. Cajun seasoning, or more to taste, divided
4 large onions, halved and sliced (8 cups)
4 medium red or green bell peppers, quartered and sliced (2 cups)
8 large celery ribs, sliced on the bias (2 cups)
5 Tbs. flour
1 1/2 Tbs. cider vinegar

1. Preheat oven to 350. Combine 1 Tbs. oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 tsp. Cajun seasoning, and season with salt and pepper, if desired. Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
2. Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
3. Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups water [we only used 4 cups]. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
4. To serve: Place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.


Deep South Slaw (Vegetarian Times, February 2009)

I have to say that this was not my favorite slaw. But, I decided to give you the recipe anyway to make your own decision.

10 oz. green cabbage, thinly sliced (4 cups)
2 medium carrots, grated
1 medium red bell pepper, thinly sliced (1 cup)
3 Tbs. vegan mayonnaise
2 Tbs. whole-grain mustard
1 Tbs. cider vinegar
1 Tbs. sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup parsley, chopped

1. Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and cayenne pepper in small bowl. Pour mayonnaise mixture over cabbage mixture, and toss to coat. Chill well. Sprinkle with parsley before serving.

Spice and Everything Nice

After our cheese and cookie night, our bodies were craving a healthy, vegetable-heavy meal. After looking through various cookbooks, we decided to make a Vegetarian Pozole from Moosewood Restaurant's cookbook. The pozole is a flavorful, hearty stew with squash, bell peppers, hominy, and a bunch of chipotle peppers. We topped our stew off with chopped avocado, crumbled queso freso, and a sprinkle of cilantro. I am extremely glad that I had lunches of this for the rest of the week.


Vegetarian Pozole (Moosewood Restaurant's New Classics)

We added chopped chard to the pozole as well for some added green and nutrients. Feel free to add extra vegetables if you want more nutrition or just need to get rid of something in the fridge. I don't think you can go wrong with this recipe.

4 Tbs. vegetable oil
2 cups chopped onions
2 garlic cloves, minced or pressed
1/8 plus 1/4 tsp. salt
3 1/2 cups canned tomatoes with juice, chopped (28-oz. can)
3 to 4 cups peeled, seeded, can cubed delicata squash [or butternut]
4 cups coarsely chopped red or green bell pepper
4 cups drained hominy (two 15-oz. cans)
2 tsp. fresh lime juice
2 to 3 Tbs. minced chipotles in adobo sauce
1 Tbs. chopped fresh oregano, sage, or epazote

grated Monterey Jack, avocado cubes, crushed tortilla chips, chopped fresh cilantro, shredded lettuce, fresh lime wedges

1. Warm the oil in a soup pot. Add the onions and saute on medium-high heat for 5 to 7 minutes, until golden. Stir in the garlic and 1/8 tsp. of the salt and saute for 2 minutes more. Add the tomatoes and squash and simmer for about 10 minutes.
2. Add the bell peppers, cover, and cook for 10 to 15 minutes, until the squash is tender. Stir in the hominy, [greens], lime juice, chipotles in adobo sauce, the remaining 1/4 tsp. of salt, and the oregano, sage, or epazote. Simmer for 5 minutes.
3. Serve with your favorite garnishes.

Finally!

I have been planning to make this meal for about a week, and last night we finally made it! And, it totally exceeded my expectations. Start by putting a butternut squash in the oven to roast. Wait. Then, mix it with gnocchi, spinach, and sage, and top with melty Roquefort cheese. You will be in weeknight-meal bliss.


Roasted Butternut Squash Gnocchi with Spinach and Roquefort

1 medium-sized butternut squash, halved lengthwise
olive oil
4 cups fresh spinach
1 pkg. gnocchi
1 Tbs. fresh sage, chopped
2-4 oz. Roquefort, crumbled
salt and pepper, to taste

1. Preheat oven to 400.
2. Place butternut squash halves, flesh-side down, in a baking dish. Roast in oven for approximately 40 minutes, or until completely tender. Allow to cool slightly, then peel off the skin and chop into bite-sized pieces.
3. Prepare gnocchi according to package directions.
4. Heat olive oil in a large skillet over medium heat. Add spinach and allow the leaves to wilt. Then, add the butternut squash, drained gnocchi, and sage; mix together. Plate and then crumble the Roquefort on top. Serve and enjoy!