Friday, October 30, 2009

Fallin' for You

Butternut Squash and Black Bean Enchilada Casserole

The seasons are changing! There is a constant wet drizzle and grey clouds above (at least here in the Pacific Northwest). The chill in the air means it's time to take advantage of great fall ingredients and some savory dishes to warm you from the inside out. Even though I live in the Northwest now, I'll always be a California girl at heart. I think everyone from California grows up developing a taste for great Mexican food- spicy peppers, tender-crisp tortillas, slow-cooked meats in savory sauces . . . what's not to like? The enchilada in its classic form is a corn tortilla filled with various meats or vegetables and covered in a chili pepper sauce. I developed this recipe as a vegetarian (and wheat-free) fall-themed twist on one of my favorites and layered it in casserole form. It's savory and rich without being too heavy. I hope you enjoy it!

Ingredients:
- 12 corn tortillas
- 1 14 oz. can red enchilada sauce
- 1 15 oz. can black beans, drained and rinsed
- 3 poblano chili peppers
- 1 medium butternut squash, peeled, seeded, and cut into 1" cubes
- 1 c. crème fraîche
- 3 c. grated Manchego cheese
- 1 Tbsp. olive oil
- vegetable oil for frying
- 1 tsp. chipotle chili powder
- 2 tsp. cumin
- 1 tsp. cardamom
- salt and pepper

Preheat the broiler. Line a baking sheet with foil and arrange poblano chilies on baking sheet. Broil chilies (about 4 minutes per side) until skin begins to bubble. Remove peppers from oven an place in a resealable plastic bag or container. Let cool. After the peppers have cooled, the skins should peel off easily. Remove skins and seeds from peppers, dice, and place in a medium bowl.

Meanwhile, toss cubed squash with 1 Tbsp. olive oil, and a sprinkling of salt and pepper. Arrange squash cubes on foil-lined baking sheet. When peppers are roasted and out of oven, change temperature to 400˚ F. Roast squash in oven until softened (about 20 minutes). While squash roasts in oven heat 2 tsp. vegetable oil in a small non-stick pan over medium-high heat. One at a time, fry tortillas in 2 tsp. of oil until softened (about 30 seconds per side). Drain on paper towels.

When squash is roasted, remove from oven and reduce oven heat to 350˚. Place squash in a medium bowl with roasted peppers and toss with drained beans, cumin, chili powder, cardamom, and season with salt and pepper. Mix together, mashing beans and squash slightly with side of spoon.

Arrange four tortillas in the bottom of a 9 x 9 glass baking pan. Spread half of the squash mixture over beans. Dollop half of the créme fraîche over mixture, pour 1/3 of the can of enchilada sauce over créme fraîche, sprinkle 1 c. of cheese on top. Cover with four tortillas then repeat layers of squash mixture, créme fraîche, enchilada sauce, and cheese. Cover layer with last four tortillas, pour remaining enchilada sauce over tortillas, and sprinkle with remaining cheese. Bake casserole in oven for 25 minutes, until cheese begins to brown and bubble.

It's yummy!




Thursday, October 15, 2009

Home Cookin'

Roast Chicken with Potatoes and Creamy Kale

Few things are more comforting that the smell of a chicken roasting in the oven. This is definitely not a meal I make on one of my commuting days- but it is cheap, easy, and a great way to plan ahead for other meals. The leftovers are perfect for enchiladas, chicken salads, pizzas, and anything else your imagination can concoct. The dinner itself provides a juicy and flavorful chicken with two fantastic and tasty sides. So great!

Ingredients

- 1 whole chicken (5-6 lbs.), rinsed, butterflied, and seasoned with salt and pepper
- 2 crushed garlic cloves
- 1/2 tsp. salt
- 2 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
- 2 Tbsp. lemon juice
- 1/4 c. plus 3 Tbsp. olive oil, divided
- 1 1/2 tsp. dried herbs (oregano, thyme, rosemary, whatever you like!)
- 1 lb. of mixed small potatoes (red, purple, Yukon Gold, whatever you like!)
- 1 small bag of baby carrots
- 2 bunches of fresh kale, stems removed and torn into small pieces
- 1 large shallot, minced
- a handful of Italian parsley, chopped
- 2 Tbsp. butter
- 3 Tbsp. dry vermouth
- 2 Tbsp. heavy cream
- salt and pepper to taste

Preheat oven to 350˚ F. Cut whole chicken down the back bone, clean out innards, rinse, and spread out flat in a large roasting pan. Sprinkle with salt and pepper.

In a small bowl, whisk together garlic, mustard, soy sauce, lemon juice, olive oil, 1/2 tsp. salt, dried herbs, and 1/4 c. olive oil. Brush chicken inside and out with half the sauce. Arrange potatoes and carrots around the chicken in roasting pan. Sprinkle vegetables with salt and pepper and drizzle with 3 Tbsp. olive oil. Roast chicken in oven for 1 hour and 20 minutes. About half way through cooking, remove chicken with oven, brush with remaining sauce, and stir potatoes and carrots. Return to oven. When chicken is cooked through, remove from oven and cover with foil to rest for about 10 minutes before carving.

While chicken is resting, heat butter in large skillet over medium heat. Add shallots and cook until softened, about 2 minutes. Add vermouth, parsley, and kale. Cover and cook until kale begins to soften, about 3-4 minutes, stirring occasionally. Uncover and add cream. Cook for 1-2 minutes until cream is heated through and reduced slightly. Season with salt and pepper.

Carve chicken and serve with veggies. You'll love it! So good!

Wednesday, October 14, 2009

Thai Me Up!

Avocado Curry Noodles

In the most blessed kingdom of cheap/fast/one-dish meals- few things can beat an old fashioned stir fry. Packed with crisp, colorful veggies and a generous helping of lean protein over your starch of choice- these meals are healthy, filling, and delicious. This recipe was devised based on an unusual dish I found at one of my favorite Thai restaurants. When I first saw Avocado Curry Noodles on the menu, I thought, "Really? Avocado curry? Weird." But being the intrepid foodie that I am, I had to try it- and I'm glad I did. This dish has all the elements of a great stir fry- but with the surprising creamy twist of the avocado. Seriously good. I hope you like it!

Ingredients
- 1 lb. boneless chicken breast, sliced thin diagonally across the grain and sprinkled with salt
- 1 red bell pepper, seeded and sliced into strips
- 1 onion, peeled, halved, and sliced thin
- 1 bunch of broccoli, trimmed and separated into florets
- 2 medium avocados, peeled, pitted, and sliced
- 1 14 oz. can unsweetened coconut milk
- 1 tsp. cardamom
- 3 Tbsp. green curry paste
- 2 Tbsp. fish sauce
- 1-2 tsp. red pepper flakes
- 4 Tbsp. vegetable oil
- salt
- 8 oz. rice noodles

In a medium heavy-bottomed sauce pan, bring 4 quarts of water to a rolling boil. Add rice noodles and cook 3-4 minutes until noodles are tender. Drain noodles and rinse with cold water. Set aside.

Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add 1 Tbsp. curry paste, cardamom, and chicken. Stir fry over medium heat until chicken is cooked through, about 5 minutes. Transfer chicken to a large bowl. Add remaining oil to pan, heat, and add onion and bell pepper. Stir fry 3-4 minutes over medium-high heat until vegetables begin to soften. Sprinkle with salt and transfer to bowl with chicken. Return pan to heat and add broccoli and 2 Tbsp. water. Cover pan and let broccoli steam 2-3 minutes so that broccoli is tender-crisp. Transfer to bowl. Add coconut milk, pepper flakes, fish sauce, and remaining curry paste to same skillet. Bring to a boil, reduce heat, and cook on stove top about 3 minutes for sauce to thicken. Return chicken and vegetables to skillet and stir to combine. Add rice noodles to mixture and toss until sauce and ingredients are well combined. Remove pan from heat, top with avocado slices, and toss gently to distribute. Eat up! I know you're hungry.

Thursday, October 8, 2009

Chili October Nights

Kick-Ass Chili for Carnivores

Chili . . . a staple of tailgate parties, potlucks, game day gatherings around the t.v., and community cook-offs. This is a perfect one-pot meal. It's filling, easy, fast, and cheap- full of fiber, protein, and plenty of spice. I threw together this recipe for all the meat lovers out there! It's pretty spicy, so if you prefer things a bit milder back off on the red pepper flakes and cayenne pepper.

Ingredients
- 1 lb. ground beef
- 4 slices thick cut bacon, diced
- 1 large yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1 Tbsp. ground cumin
- 1 Tbsp. chipotle chili powder
- 2 tsp. cayenne pepper
- 2 tsp. ground cardamom
- 1/2 tsp. red pepper flakes
- salt and pepper
- 1 14.5 oz can fire roasted tomatoes with green chilies
- 1 15 oz. can pinto beans
- 1 15 oz. can black beans
- 1 15 oz. can kidney beans
- grated pepper jack cheese
- 1 small bag of thick cut corn chips such as Fritos

Place chopped bacon in a large sauce pot or Dutch oven and heat over medium. Cook bacon until it just begins to brown- don't let it get crisp. Using a slotted spoon, remove bacon from pot and drain on paper towels. Set aside. Put chopped onion into pot with bacon fat and cook over medium heat until onion begins to turn translucent, about 4-5 minutes. Add ground beef and garlic. Cook over medium heat until meat begins to brown, about 3 minutes, breaking meat apart with wooden spoon. Season with salt and pepper. Add cumin, chili powder, cayenne pepper, cardamom, and pepper flakes. Stir to combine and cook for about 1 minute. Add beans with the liquid and tomatoes. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer chili for 20 minutes to thicken. Add bacon to chili and stir to incorporate all ingredients. Remove from heat. Season to taste with extra salt and pepper. Sprinkle a few chips into each bowl for serving then spoon chili over the chips. Sprinkle with pepper jack cheese and serve.

Wednesday, October 7, 2009

Curry in a Hurry

Thai Style Red Coconut Curry and Beef

We all have those days . . . yes, even me- the Dinner Diva. My day started at 5 a.m., I commuted an hour and twenty minutes (nearly 80 miles) to get to work, spent a day on my feet teaching and maintaining a level of frantic energy for my students, ran work-related errands, and after all that . . . had a two hour rehearsal! I was ready for dinner on the table and in my face immediately after rehearsal . . . but, unfortunately, had another 80 mile commute to get back home. I spent much of the drive thinking to myself, "I don't want to cook tonight- I'm friggin' tired! Perhaps . . . take-out?" But then about three miles from good old Exit 283, I remembered several things. First of all, most of my days are like this- busy and crazed! Second, I have everything sitting there in my kitchen waiting for me to make my own delicious take-out Thai food in less time than it would take me to get home to let the dog out, get to the restaurant, order the food, wait for the food . . . you get the idea! Third, the process of cooking dinner is a relaxing experience. Sautéing vegetables and sipping a glass of wine can actually be a great way to unwind at the end of the day. And my reward for sticking to my planned menu and not taking the road to Take-Out Town? A delicious and inexpensive meal in about twenty minutes after I walked in the door.

I love Thai food! So spicy! So colorful! So yummy! Unfortunately the town where I currently reside is devoid of anything even resembling Thai food. I devised this recipe as a quick and inexpensive way to enjoy the take-out experience at home on a weeknight. The recipe can easily feed four (maybe more) for about ten bucks. Really.

Ingredients

- 1 lb. stir-fry beef (skirt steak or some cheap cut of beef, sliced into strips), seasoned with salt
- 1 red bell pepper, seeded and sliced into strips
- 1 carrot, peeled and sliced into thin rounds
- 1 onion, peeled, halved, and sliced thin
- 1 Japanese eggplant, sliced into disks
- 1/2 c. frozen peas
- 1 14 oz. can unsweetened coconut milk
- 2 Tbsp. red curry paste
- 2 Tbsp. fish sauce
- 1-2 tsp. red pepper flakes
- 3 Tbsp. vegetable oil
- salt
- 8 oz. rice noodles

In a medium heavy-bottomed sauce pan, bring 4 quarts of water to a rolling boil. Add rice noodles and cook 3-4 minutes until noodles are tender. Drain noodles and rinse with cold water. Set aside.

Meanwhile, heat 1 Tbsp. oil in a large skillet over medium. Add 1 Tbsp. curry paste and beef. Stir fry over medium heat for about 4 minutes until beef is browned on the outside with a little pink in the middle. Using a slotted spoon, remove beef from skillet and put into a large bowl. Add remaining oil to pan and add eggplant. Stir fry 1-2 minutes over medium heat then add carrot, onion, and bell pepper. Stir fry 3-4 minutes over medium-high heat until vegetables begin to soften. Season with about 1 tsp. salt and stir to combine. Add vegetables to bowl with beef. Add coconut milk, pepper flakes, fish sauce, and remaining curry paste to same skillet. Bring to a boil, reduce heat, and cook on stove top about 3 minutes for sauce to thicken. Add peas to skillet and cook over heat for about 2 minutes. Return beef and vegetables to skillet and stir to combine. Add rice noodles to mixture and toss until sauce and ingredients are well combined. Remove from heat. Serve. Put in your face!

As a note . . . don't bother with light coconut milk. The slight calorie difference is not worth the loss of creaminess you get from using regular coconut milk. Really.

Monday, October 5, 2009

Comfort Food: Italian Style

Quick Bolognese Sauce and Whole Wheat Spaghetti

Long day? Ready for something hearty and delicious on a cold, dreary evening? Traditional Bolognese can be quite a lengthy affair requiring hours of stove top cook time. It
yields a rich, flavorful sauce . . . but there is a time and a place for everything! This recipe delivers on the flavor in less than a hour and is perfect for weeknight dinners with a nice glass of red wine . . . the bottle is already open anyway!

I like things pretty spicy and use hot Italian sausage and very generous amounts of pepper flakes in the dish! If you prefer a milder taste, ease off on the pepper flakes and substitute the spicy sausage for a sweet variety.

Ingredients
- 2 Tbsp. olive oil
- large yellow onion, peeled and finely diced
- 2 carrots, peeled and diced
- 1 lb. hot Italian pork sausage removed from casings
- 4 cloves garlic, peeled and minced
- 1-2 tsp, crushed red pepper flakes
- sea salt and fresh ground pepper
- 2 Tbsp. tomato paste
- 1/2 c. dry red wine
- 1 28 oz. can diced tomatoes w/ juices
- 1/3 c. heavy cream, room temperature
- a generous handful of chopped Italian parsley
- 8 oz. whole wheat spaghetti
- 1/2 c. freshly grated Parmesan cheese

Heat oil in a large pot or dutch oven over medium heat. Add onion and sauté 3-4 minutes. Add carrot and cook until it begins to soften, about 2 minutes. Add sausage, garlic, and pepper flakes to pot, cook and stir 3-4 minutes breaking up sausage as it cooks with a wooden spoon. Cook until meat is light brown, but not yet cooked completely through. Add tomato paste and wine and stir into mixture. Simmer about 2 minutes to reduce liquid. Add tomatoes. Reduce heat to low and simmer, partially covered, for about 30 minutes for sauce to thicken. Remove from heat and add cream and parsley, stir to combine. Season with salt and pepper to taste. While sauce simmers, boil pasta according to package directions. Drain pasta, reserving some cooking liquid. Add pasta to sauce and toss to combine. Add some of the pasta cooking water if the sauce is too thick. Divide pasta among plates and top with Parmesan cheese. Serve and enjoy the tastiness!

Serves 4

Thursday, October 1, 2009

Variations on a Theme

Rustic Penne Pasta with Vodka Sauce

Vodka. It's not just for dirty martinis. This yummy variation on my Simple and Delicious Basic Marinara Sauce recipe never fails to impress company. The saltiness of the prosciutto coupled with the slight sweetness of the sauce is a sophisticated flavor combination that makes guests believe you were slaving over the hot stove all day 1950s housewife-style, when really it can be on the table in 30 minutes flat. Really. The creamy, tangy sauce (sans chicken and prosciutto) is also great for vegetarians
.

Ingredients

- 16 oz. penne pasta
- 3 c. Simple and Delicious Basic Marinara Sauce (see Feelin' Saucy: 9/27/09)
- 1 lb. boneless, skinless chicken breast, sliced diagonally across the grain to 1/4" thick
- 5-6 oz. sliced prosciutto, cut into 1/2" strips
- 1/2 c. heavy cream, room temperature
- 1 c. descent quality vodka (just don't use bottom-shelf gut-rot crap)
- 1 c. grated Parmesan cheese, plus extra for topping
- 2 Tbsp. olive oil
- salt and pepper to taste

Bring basic marinara sauce and vodka to a boil over high heat in a large sauce pot or Dutch oven. Reduce heat to low and simmer sauce, stirring occasionally, for 20 minutes to thicken.

Meanwhile, bring a large pot of water to a boil and cook penne to al dente (about 9 minutes, but follow package instructions). Drain pasta and set aside.

While pasta and sauce are working, heat olive oil over medium-high in a large non-stick pan and add sliced chicken. Allow chicken to work until cooked through and no longer pink. Season with salt and pepper and remove from heat.

When sauce is ready, remove from heat and stir in grated Parmesan cheese until well-combined. Slowly add heavy cream (make sure the the cream is room temperature- cold cream will curdle in the hot sauce) and stir to combine. Add cooked pasta, chicken, and prosciutto to sauce, and toss until well combined. Divide among plates and sprinkle additional grated Parmesan over pasta if desired.

Serves 4-6.

It's really, really good.