Cream of the Crop

It isn't very often Adam chooses to have soup, but he did twice in two weeks! I take every advantage of it that I can too. This soup was definitely a winner with an avocado and sweet corn base topped with chicken and/or baked tofu. Before avocado season ends, you must try this recipe as it is a completely healthy and perfectly summery soup.

Avocado-Corn Chowder with Grilled Chicken (Cooking Light, August 2011)

Baked tofu is a great, flavorful, and chewy meat-substitute. I replaced my chicken with savory-flavored tofu, which worked perfectly!

2 ripe avocados, divided

1 1/2 cups water

1/2 cup fresh orange juice

1 tsp. honey

1 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

1/4 tsp. ground red pepper (optional)

12 oz. skinless, boneless chicken breast

1 tsp. olive oil

1 small garlic clove, cut in half

1 1/2 cups fresh corn kernels (about 3 ears)

1 cup chopped red bell pepper

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

4 lime wedges

1. Peel and coarsely chope 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp. salt, 1/4 tsp. black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.

2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.

3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.

Cake for Dinner!

This savory cake is absolutely wonderful. I made it so that Adam and I could have lunches this week, but I could not stop eating it for dinner. I had to put it in the fridge so that I would stop! The array of vegetables mixed with cheddar cheese and the dill-spiced cake make a perfect combination. There is a lot of butter in this recipe, which I don't really like, but I think lessening the butter used to grease the pan and the amount to saute the onions can keep the fat in check without altering the recipe too much. I will look forward to my lunch tomorrow though!


Vegetable Upside-Down Cake (The New Enchanted Broccoli Forest, Mollie Katzen)

Part I: "The Vegetables"

3 Tbs. butter
1 heaping cup chopped onion
2 cups small broccoli florets
1 medium-sized carrot, diced
1 1/2 cups small cauliflower florets
1 cup minced red bell pepper
1 cup corn (fresh or frozen)
5 medium cloves garlic, minced
5 scallions, minced (whites and greens)
salt, pepper, and cayenne to taste
1 packed cup grated sharp cheddar

1. Preheat oven to 350. Grease an 8-inch pan with 2 Tbs. of the butter. Put up a medium-sized saucepan of water to boil. Have ready a strainer and a bowl of ice water.
2. Melt the remaining Tbs. of butter in a small skillet over medium heat. Add the onion, and saute until translucent and soft (8 minutes).
3. Meanwhile, when the water comes to a boil, drop in the broccoli, carrot, and cauliflower, and blanch for just 30 seconds. Drain in the strainer over a sink, then immediately drop into the ice water. After a few minutes, drain again, dry with paper towels, and transfer to a bowl.
4. Add the sauteed onion and the remaining uncooked vegetables. Mix well, and season to taste with salt, pepper, and cayenne. Spread the vegetables into the buttered pan, and sprinkle the cheese over the top. (Wipe out the bowl so you can use it again for Part 2.)

Part II: "The Cake"

1 cup unbleached white flour
1/2 cup whole wheat pastry flour [I didn't have any so I used whole wheat flour.]
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 to 2 Tbs. sugar
1/2 tsp. each: dried oregano and thyme
2 Tbs. minced fresh dill
1 egg
1 cup buttermilk or yogurt
2 Tbs. melted butter

1. Sift together flours, baking powder, soda, and salt into a large bowl. Stir in sugars and herbs. Mix well, and make an indentation in the center.
2. In a separate medium-sized bowl, beat together the eggs, buttermilk or yogurt, and melted butter.
3. Pour the liquid mixture into the well in the center for the dry ingredients. Mix by hand--minimally but thoroughly--until well combined, being sure to scrape the bottom and sides of the bowl.
4. Carefully spread the batter over the vegetables in the pan (PART I). Use a blunt knife and/or rubber spatula to distribute it as evenly as possible.
5. Bake for 40 to 45 minutes--until a toothpick inserted into the center comes out clean. Have ready a clean serving tray slightly larger than the baking pan. Let the cake cool in the pan for about 10 minutes, then invert the cake firmly and carefully onto the tray. Bring the whole thing to the table to delight your dinner guests. Cut into squares; serve hot, warm, or at room temperature.

Spicy Hot Bean Burgers

We made these bean burgers that were full of flavor and easy to make. The chipotle mayonnaise certainly didn't hurt them; Adam couldn't seem to get enough of it. We paired the burgers with a salad of lettuce, red onions, cheddar cheese, salsa, and crumbled tortilla chips. Yum-o!


Southwest Pinto Bean Burgers with Chipotle Mayonnaise (Cooking Light, January-February 2005)

Burgers:
1/2 cup diced onions
1/2 cup dry breadcrumbs
1/4 cup chopped fresh cilantro
2 Tbs. minced seeded jalapeno pepper
2 Tbs. reduced-fat sour cream
1 tsp. hot pepper sauce
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1 large egg, lightly beaten
1 (15-oz.) can pinto beans, rinsed and drained
1 (8 3/4-oz.) can no-salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 tsp. canned minced chipotle chile in adobo sauce

Remaining Ingredients:
1 Tbs. canola oil
4 (1 1/2-oz.) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

1. To prepare burgers, combine first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each into a 3 1/2-inch patty, and refrigerate 10 minutes.
2. To prepare chipotle mayonnaise, combine mayonnaise and chipotle in a small bowl; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 Tbs. mayonnaise, 1 lettuce leaf, and top half of bun.

Deliciously Healthy

Quinoa is one of my favorite new grains. It's packed with protein and adds great texture to any dish. As I was searching 101cookbooks, I found this amazing looking recipe for quinoa mixed with kale, corn, tofu, and then topped with pesto. Coincidentally, I had most of these ingredients. We ended up adding mushrooms and forgetting the tofu, but other than that we kept the recipe pretty much the same. With a meal like this, you know that you truly can get a healthy meal without losing any flavor.

Heather's Quinoa Recipe (Heidi Swanson, www.101cookbooks.com)

a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes (or chopped sun-dried tomatoes) [we used sun-dried tomatoes]

1. In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

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.

Chili Verde

When I came back from vacation, I asked Adam if there was anything specific he wanted me to pick up from the grocery store. The only request he had was for avocados. Guacamole was on the menu, and I had to find something to go with it. I found a delicious chili verde recipe that, although it takes a bit of work, was definitely worth it. Even though this recipe says it serves 4, it makes a ton of chili! I've had it for several meals and I've barely made a dent in it. It may have to go in the freezer soon so I can have some fantastic meals on a quick weeknight.


Chili Verde (Vegetarian Planet, Didi Emmons)

1 lbs. dried navy beans
6 Anaheim peppers
4 poblano peppers
3 to 4 jalapeno peppers
2 Tbs. olive oil
2 medium white onions, chopped fine
4 garlic cloves, minced
1 Tbs. ground cumin seeds
1 Tbs. ground coriander seeds
2 lbs. tomatillos, husked and chopped
kernels from 3 ears corn (about 2 cups)
1 red bell pepper, seeded and chopped fine
1/4 cup hulled, unsalted pumpkin seeds, chopped
2 Tbs. tequila (optional)
juice of 1 lime
1 1/2 tsp. salt
fresh-ground black pepper to taste
1/2 cup chopped cilantro
2 Tbs. sour cream

1. Soak the beans overnight, or use the quick-soak method: Boil the beans in plenty of water for 5 minutes. Remove the pan from the heat, and let the beans soak for 1 hour.
2. Drain the soaked beans, and rinse them well with cold water.
3. Char the chile peppers (all three varieties) over a low flame, using tongs to rotate them so they char evenly. (If you do not have a gas stove, roast the peppers in a 450 oven for 15 mintues or until the skins are blistering.) Let the peppers cool, then remove their skins, and chop the flesh into small pieces. Reserve the seeds from the poblanos and jalapenos if you like a spicy chili.
4. In a large pot, heat the oil over medium heat, and add the onions and garlic. Cook them for 5 minutes, stirring occasionally. Add the cumin and coriander, and cook for 2 minutes more. Add the rinsed beans and 2 quarts water. Bring the chili to a boil, turn down the heat, and simmer the chili for 1 1/2 hours, stirring every now and then and adding a little water periodically to keep the beans covered.
5. When the beans are almost soft, stir in the chopped roasted peppers (including the jalapeno seeds, if you like), the tomatillos, the corn, and the red bell pepper. Simmer for 30 minutes more. Then add the pumpkin seeds, tequila (if you're using it), lime juice, salt, pepper, and cilantro. Serve the chili in bowl, each garnished with a dollop of sour cream.
The leftover chili will keep well for 4 to 5 days in a tightly sealed container in the refrigerator; it also freezes well.

Summer Grillin'

Nothing says summer like burgers, corn, and tomatoes. We found a succulent burger recipe in this month's Food and Wine and decided it was a must-make. This green chile bacon burger with goat cheese was easy to turn vegetarian by simply switching out the beef burger for a pre-made veggie burger. I omitted the bacon all together, but you could certainly use veggie bacon if you wish. The grilled corn with Mango-Habanero butter and simple tomato salad were perfect accomaniments. The tomato salad consisted of sliced tomatoes topped with salt, pepper, and a touch of chili oil. Simply perfect!


Green-Chile Bacon Burgers with Goat Cheese (Food and Wine, July 2009)

8 thick-cut slices of bacon (about 1/2 lbs.)
1/2 cup mango chutney, preferably Major Grey brand
1 poblano chile
vegetable oil, for brushing
4 hamburger buns, split
1 large tomato, cut into 4 thick slices
1 1/2 lbs. ground beef chuck
salt and freshly ground black pepper
3 oz. fresh goat cheese, cut into 4 slices
watercress sprigs or lettuce, for serving

1. Preheat oven to 375. Line a large, rimmed baking sheet with parchment paper. Arrange the bacon slices on the paper and brush both sides liberally with the chutney, leaving any chunks in the jar. Bake the bacon for about 30 minutes, turning once, until caramelized. Transfer the glazed bacon to a rack and let cool.
2. Meanwhile, light a grill or preheat a grill pan. Rub the chile with oil and grill until charred all over, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel the poblano and coarsely chop it.
3. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Brush the tomato slices with oil and grill just until lightly charred, about 1 minute. Place the grilled tomato slices on the bottom half of the buns.
4. Form the beef into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly medium-rare, about 6 minutes. Top with the goat cheese and chopped poblano, close the grill and cook until the cheese is completely melted and the burgers are medium-rare, about 1 minute. Set the burgers on the buns, top with glazed bacon and watercres spigs and serve right away.


Grilled Corn with Mango-Habanero Butter (Food and Wine, July 2009)

1 mango, peeled and coarsely chopped
1/4 cup mango nectar [I just used apple juice]
1 Tbs. honey
1/2 habanero chile, seeded [we decided next time we would use a whole one]
1 1/2 stick unsalted butter, softened
2 Tbs. packed cilantro leaves, chopped
1/2 tsp. kosher salt
8 ears of corn

1. In a small saucepan, combine the chopped mango with the mango nectar, honey, and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
2. Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree utnil smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
3. Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached [or not]. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
4. Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with mango-habanero butter and serve.

Radical Rellenos

As usual, we looked through a variety of cookbooks for this upcoming week's meals. Adam found a fantastic looking recipe for empanadas, so we went in search for a main dish to go with these appetizers. We came upon an awesome chile rellenos recipe that we just had to try. It ended up that we didn't make the empanadas, but look for them next week when we will make them for (hopefully) some sort of gathering. We paired the rellenos with some Mexican brown rice and a fresh salad of greens and tomatoes with a lime vinaigrette. We made the rice by preparing it in a rice cooker with only about 2/3 of the usual water, then adding a can of diced tomatoes with juice, a chopped hot pepper, chili powder, cumin, coriander, and salt. This meal definitely left me satisfied.


Poblanos Rellenos (Vegetarian Planet, Didi Emmons)

I would lean on the side of cooking these peppers for a longer time period. We ate ours after 30 minutes in the oven and they were a bit crunchy. We put the rest back in the oven, and I suspect that the leftovers will have a better texture.

15 sundried or other dried tomato slices
1 1/2 Tbs. canola or corn oil
20 pecans or walnuts, chopped
4 garlic cloves, minced
kernels from 3 ears corn (about 1 2/3 cups)
1/2 tsp. salt
fresh-ground black pepper to taste
6 oz. soft, mild chevre (goat cheese)
1 cup cottage cheese
1/2 cup grated Monterey Jack or cheddar cheese
8 small poblano pepper (or 4 green bell pepper, or 8 Anaheim peppers)

1. Bring 2 cups water to a boil, and pour the water over the dried tomatoes in a small bowl. Let the tomatoes sit in the hot water for 10 minutes. Then drain the tomatoes, and chop them fine.
2. While the dried tomatoes are soaking, heat 1 Tbs. of the oil in a skillet, and add the pecans or walnuts. Cook them over low heat for 3 minutes, shaking the pan from time to time, until the nuts taste toasted; be careful not to burn them. Add the garlic, chopped dried tomatoes, and corn to the mixture. Cook an additional 2 to 3 minutes over medium heat, stirring. Remove the pan from the heat, and add the salt and pepper. Crumble the goat cheese into the mixture, and fold in the cottage cheese and Jack or cheddar cheese.
3. Preheat the oven to 350. Stuff the peppers: Remove the stem, core, and seeds of each pepper without puncturing the sides. Stuff the peppers loosely with the filling, distributing it equally among the peppers.
4. Coat a casserole dish with the remaining 1/2 Tbs. of oil, and lay the stuffed peppers in the dish. Add a scant 1/4 cup water, and cover the dish with a lid or foil. Bake the peppers for 30 to 45 minutes (bell peppers take longer than poblanos), until they are tender. Serve the peppers right away.

A Different Take on Quesadillas

I am dancing a few more nights a week than I previously did, so I'm trying to figure out ways to continue making new, delicious meals that are super quick and easy. Adam and I found this recipe for Goat Cheese and Roasted Corn Quesadillas in this month's Cooking Light. They were a great, different take on quesadillas, my ultimate fast food. I have to say that we didn't use corn. I thought I had some in the freezer, but when I went to prepare the meal, I found that we didn't actually have any. I can only imagine that the quesadillas would be even more fantastic with freshly roasted corn. To round out the meal a bit, we served the quesadillas with some fat-free refried beans.

Goat Cheese and Roasted Corn Quesadillas (Cooking Light, March 2009)

1 cup fresh corn kernels (about 1 large ear)
2/3 cup (5 oz.) goat cheese, softened
8 (6-inch) corn tortillas
1/4 cup chopped green onions (about 1 green onion)
10 Tbs. bottled salsa verde
cooking spray

1. Heat a large nonstick skillet over medium-high heat. Add corn; saute 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 Tbs. green onions. Drizzle each with 1 1/2 tsp. salsa; top with remaining 4 tortillas.
2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cute each quesadilla into 4 wedges. Serve with remaining 8 Tbs. salsa.

Holy Mole!

A few weekends ago, Adam was cruising online looking for a recipe to make with the Cornmeal, Jalapeno, and Fresh Corn Scones we found in Cooking Light and started to salivate for. He ran into this recipe for Pueblo Chicken, which peaked our interest. It contains nuts, dried fruit, a fresh banana, and even chocolate. A seemingly weird combination to put over chicken (or the portabella mushroom and potatoes I had), but it was actually fantastic! The taste is very similar to a mole sauce, and, if thinned out, could definitely be used as such for enchiladas or any other Mexican dish. Even though this recipe may seem a bit too odd, give it a try; you might be pleasantly surprised.

Cornmeal, Jalapeno, and Fresh Corn Scones (Cooking Light, September 2007)

Instead of using a pastry blender, as advised in the recipe, we used a food processor up until adding the corn and jalapeno into the mixture when we transferred the dough into a medium-sized bowl. The food processor makes scone-making a breeze.

1 3/4 cups all-purpose flour (about 7 3/4 oz.)
3/4 cup cornmeal
1 Tbs. baking powder
1 tsp. kosher salt
4 1/2 Tbs. chilled butter, cut into small pieces
1/2 cup fresh corn kernels (about 1 ear)
2 Tbs. finely chopped seeded jalapeno pepper
1 cup nonfat buttermilk
cooking spray

1. Preheat oven to 400.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in corn and pepper. Add buttermilk, stirring just until moist (dough will be slightly sticky).
3. Turn dough out onto a lightly floured surface; knead lightly 2 or 3 times with lightly floured hands. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into, but not through dough. Bake at 400 for 25 minutes or until lightly browned. Cool on a wire rack.


Pueblo Chicken (www.cooks.com)

The recipe measures the ingredients in ounces, so we just estimated the proper amount and made it proportionate. In addition, the recipe calls for stewed chicken, but Adam simply butterflied a whole chicken by taking out its backbone and grilled it for about 40-50 minutes. I steamed some potatoes and grilled a portabella mushroom for the base of my meal.

3/4 lb. chiles (include some hot, med. & mild)
2 oz. pasa (raisins)
2 oz. almonds
3 1/2 oz. other nuts
3 1/2 oz. ciruela pasa (prunes)
3 1/2 oz. peanuts
1/4 slice white bread, broken in pieces
1/2 plantano (banana), cut up
1/4 tsp. each ground cloves, black pepper, cinnamon & anise
2 oz. ajonjoli (sesame seeds)
2 tbsp. lard
1 oz. (1/2 tablet) bitter chocolate
3/4 tbsp. sugar
2 chickens, cut up & stewed

1. Cut chilies in half, remove seeds and veins and fry in a little oil or lard, stirring with wooden spoon. Remove chiles from pan and then add fruits, nuts, bread and spices to the pan and fry them. Remove from pan. Brown the sesame seeds in the pan and set aside.
2. Grind the above ingredients except sesame seeds into a paste. Put the paste in a casserole with the 2 tablespoons lard, heat and stir to combine. Stir in the sesame seeds, chocolate, sugar and enough broth from the cooked chicken to make a sauce. Heat chicken in the sauce.

Chili and Cornbread

Things have been quite busy around here, so sorry for the delay in new recipes and postings. This meal here, though, is a great way to sit back, relax, and enjoy the comfort of food. I've always found chili to be a hearty, homey, soothing meal. And, the best part is that it's super easy. Paired with a side of homemade cornbread, nothing could be better on an autumn night.


Three-Bean Chili

This chili recipe is based off of what I remember my mom and dad making when I grew up. I don't know if it's an exact replica of their recipe, but it's pretty close. Come to think of it, it's not an exact replica of itself any time I make it. Make this recipe your own by adding more or less of the spices or switching up the types of beans and toppings. The whole point of chili is to warm your soul, and who knows how to do that better than you?

1 onion, chopped
2 cloves garlic, minced
1 bell pepper, any color, chopped
1 (15-oz.) can black beans
1 (15-oz.) can pinto beans
1 (15-oz.) can kidney beans
3/4 cup frozen corn kernels
1 (28-oz.) can diced tomatoes
4 dried chiles, chopped
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. salt

scallions
jalapeno, diced
avocado, chopped
cheddar cheese, grated

1. In a dutch oven on medium to medium-high heat, saute the onions in a bit of olive oil until nearly translucent. Add the garlic and bell pepper, continuing to saute until the peppers have softened.
2. Add the beans, corn, tomatoes, chiles, and spices. Bring the chili to a simmer, allowing the flavors to meld. Taste to ensure your liking of the spice mixture.
3. Top with the scallions, diced jalapeno, and cheddar cheese.

My Mama's Cornbread

From the title, I'm sure you gathered that this is my mom's recipe for cornbread. I don't know where she got it from, but she gave it to me a few years ago and I've been making it ever since. With a pad of butter (and a dollop of honey for Adam), a slice of this cornbread brings me right back to my parents' kitchen table.

3/4 cup corn meal
1 cup flour
1/3 cup sugar
3 tsp. baking powder
3/4 tsp. salt
1 cup milk
1 egg, well beaten
2 Tbs. melted butter

1. Sift the dry ingredients (corn meal through salt) together in a large bowl.
2. Mix in wet ingredients.
3. Spoon into a cast iron skillet. Bake for 20 minutes at 425.

Easily Swayed

Adam and I had been planning on eating grilled chicken and tofu with some sort of sweet and spicy rub. But, then we started watching Throwdown with Bobby Flay with Buffalo Wings. As I've said before, I used to absolutely love Buffalo wings, so we were very easily persuaded (by the tv) to make a version of Buffalo Chicken and Buffalo Tofu for dinner. We paired our new creations with Baked Beans and a Corn and Tomato Salad. It was a bit of a saucy meal, as you can see, but everything tasted fantastic.

Buffalo Chicken and Tofu, Adam-and-Kristin Style

chicken breast or tofu patties
flour
1 egg, beaten
Franks Red Hot sauce
oil

1. Heat canola oil in a skillet on medium heat. Beat together the egg, a dash of hot sauce, and some salt and pepper. Dredge the chicken or tofu in the flour and then in the egg mixture. Place carefully in the hot oil.
2. Allow the chicken or tofu to brown on the outside. Flip after approximately 5-7 minutes. Make sure to cook the chicken fully.
3. When brown and crispy, remove the chicken or tofu and slather in hot sauce. Serve with bleu cheese dressing.


Corn and Tomato Salad

2 cups corn kernels, fresh or frozen
3 tomatoes, diced
10 basil leaves, sliced

white wine vinegar
olive oil
honey
salt
pepper

1. Combine the corn, tomatoes, and basil.
2. Mix the vinegar, oil, honey, salt, and pepper to taste. We usually use equal parts of vinegar and oil.
3. Toss the dressing with the salad. Enjoy!


Baked Beans

This is a super easy way to dress up canned baked beans for a quick, weekday meal. Oftentimes, we add diced red pepper into the baked beans as well.

1 (15-oz.) can baked beans
1/4 cup red onions, diced

1. Heat the baked beans in the microwave or over the stove.
2. Saute the red onions in a tiny bit of olive oil.
3. Add onions (and peppers) to baked beans. Top with salt and pepper.

Let's Go, Raiders!

Friday night was the first pre-season football game with the Oakland Raiders playing the San Francisco 49ers. Needless to say, having just moved to Oakland and having a brother-in-law living in San Fran, we had to have some sort of get-together and vie for our teams. In order to get in the spirit, we had to have fantastic food. And that we did! Our food festivities included: Black Bean and Corn Salsa, the Best Queso Ever, and Buffalo Potatoes. By the way, the Raiders crushed the 49ers.

Black Bean and Corn Salsa

1 can black beans, rinsed and drained
1/2 cup corn
1/2 red pepper, diced small
1/4 cup red onion, diced small
1 clove garlic, minced
1 lime, juiced
2 Tbs. cilantro, chopped
habanero pepper, minced and added to taste
salt

1. Mix all ingredients in a bowl. For optimum taste, let the flavors meld for a few hours before serving. If you don't have time to let the flavors meld, simply enjoy with chips immediately.

The Best Queso Ever!

All I am going to say is that I couldn't stop eating this queso. I literally felt sick when I got home because of the incredible amount of the queso that I ate. Truly it is some of the best queso I've ever had, and I've had my fair share of queso. We used a fondue pot to melt the cheese mixture and keep it from becoming cold and stringy. Beware, you won't be able to stop eating it!

1/2 red pepper (use the other half from the salsa)
1 or 2 thick slices of onion
1 anahiem or poblano pepper
2 jalapenos
1 serrano pepper

1/2 bottle of a dark Mexican beer, we used Trader Jose's Mexican Dark
1 bag (12. oz) of Mexican blended cheese (cheddar, monteray jack, asadero, and queso blanco)

1. Grill the peppers and onion until they get nice and blackened. If you don't have a grill, broil the peppers for the same result. Let the veggies cool.
2. Peel the skin off of the red and anahiem peppers. Chop all peppers and onion into fairly small pieces.
3. Melt the cheese with beer. Mix in the peppers and onion. Dip in your chip and enjoy!

Buffalo Potatoes

My favorite food before becoming a vegetarian was buffalo wings. My parents and I came up with this recipe as an easy alternative. Even non-vegetarians love this much healthier version of those spicy wings we all love.

baking potatoes, 1/2 to 1 per person
Franks Red Hot sauce

1. Preheat the oven to 375.
2. Cut the potatoes into wedges, approximately 8 wedges per potato. Lay on the wedges on a baking sheet. Smother the wedges in Franks Red Hot sauce. Place into oven for 15 minutes. Flip the wedges over and cover in sauce once again. Bake until tender, approximately another 15 minutes.
3. Serve with blue cheese dressing, carrots, and celery sticks.