Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Prep Time:    15 min
Cook Time:    28 min
Serves:    4 servings

Ingredients

    1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
    Good olive oil
    1 tablespoon pure maple syrup
    Kosher salt and freshly ground black pepper
    3 tablespoons dried cranberries or dried cherries
    3/4 cup apple cider or apple juice
    2 tablespoons cider vinegar
    2 tablespoons minced shallots
    2 teaspoons Dijon mustard
    4 ounces baby arugula, washed and spun dry
    1/2 cup walnuts halves, toasted
    3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Root Vegetable Tarte Tatin

Vegetable Tarte Tatin
Recipe courtesy Food Network Magazine
Prep Time:40 min
Cook Time:1 hr 10 min
Serves: 8 servings

Ingredients

·    2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
·    2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
·    1 small onion, cut into 1/2-inch-thick rounds
·    4 cloves garlic, halved
·    3 tablespoons extra-virgin olive oil
·    Kosher salt and freshly ground pepper
·    3/4 cup sugar
·    1 tablespoon white wine vinegar
·    1 tablespoon small fresh sage leaves
·    1 tablespoon fresh oregano leaves
·    6 ounces mozzarella, grated (about 1 cup)
·    1 8.5-ounce sheet frozen puff pastry, thawed
·    All-purpose flour, for dusting

Directions
Preheat the oven to 400 degrees F.

Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.

Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.

Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.

Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.

Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.

Cape Cod Chopped Salad

A few weeks ago, I got together with several friends to review the book "The China Study".  The book is about an observed correlation between diet and heart disease as well as host of other illnesses.  This isn't exactly new information but the author presents it in a way to suggest that a lot of information is being "withheld" from the public.  It was an interesting discussion with a retired scientist pointing out that content in the book does not follow scientific study protocol so she dismissed the book after the first 50 pages.

Our hostess made a smoky butternut squash soup and a Cape Cod chopped salad.  Both were a big hit with the group and we all wanted the recipes. We remarked how refreshing and delicious the dressing on the salad was, so I'm adding the recipe.

8 ounces of baby arugula or mixed green
1 large granny smith,  peeled and diced
1/2 toasted walnuts, coarsely chopped
1/2 cup dried cranberries
6 ounces of blue cheese, crumbled

Optional: 8 ounces of thick bacon

 Dressing:

3 Tbsp apple cider vinegar
1 tsp grated orange zest
2 Tbsp. freshly squeezed orange juice
2 1/2 tsp. Dijon  mustard
2 Tbps. maple syrup or Agave
sea salt
1/2 tsp. fresh ground black pepper
1/2 cup olive oil

Serves 4

Directions

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue chesse.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately. from The Barefoot Contessa

Gold Beets

I work from home some of the time and when I do, I head to the kitchen when it's time for lunch.  Wondering what would be good for lunch today, I took a look in the frig to see what my options were.  I had some gold beets that I had oven roasted a couple of days previously, some fennel, carrots and left over steamed broccoli. (It's time to go shopping...) I opted for the beets.  Here's what I did with them.

2 medium-sized roast gold beets
1 TBSP of well-aged balsamic vinegar
1 TBSP toasted hazelnuts, chopped

Peel and slice the beets, arrange on a plate; add salt and pepper.  Drizzle with balsamic vinegar and add toasted hazelnuts.  Serves 1-2, depending on whether it's a side dish or lunch.

Sweet Potato Vichyssoise

I was talking with Susanne before spin class this evening about a recipe from Sprouted Kitchen and she told me about this soup from My New Roots - another great resource for wholesome foods. This soup with the fancy name looks delicious and appears to be fairly simple to make.  I'm ready to give it a try and am adding the ingredients to my shopping list.  The recipe comes from Design Love Fest.

This soup gets its velvety texture from beans instead of dairy. This is a great technique when making blended soups because beans add so much creaminess without the high fat content, plus you get an extra hit of filling fiber.

Topped off with crispy, roasted, Ginger-Kissed Pumpkin Seeds, this Sweet Potato Vichyssoise is the updated autumn classic that will warm your belly and your heart. Here’s the recipe, we hope you enjoy it!

Sweet Potato Vichyssoise
Serves 4-6
• 3 leeks
• 5 cloves garlic
• 4 medium sweet potatoes
• 6 cups vegetable broth
• 1 cup cooked white beans (cannellini, navy, butter…)
• knob of coconut oil, ghee (clarified butter), or butter
• 1 Tbsp olive oil
• juice of 1 lemon
• 1 tsp. sea salt
• 2 tsp. turmeric (optional)
• cayenne to taste

Photo from Design Love Fest

what to do:

• Prepare leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any dirt (due to how they grow, leeks can have a little grit between their layers).

• In a large stock pot, heat a knob of coconut oil or butter, add turmeric, cayenne and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for five minutes or so, until leeks have softened. Mince garlic and add to the pot.

• Scrub the sweet potatoes, and chop them into rough cubes (leave the skin on!). Add them to the pot, stir and cook for a few minutes. Add broth and beans. Bring a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.

• Using a regular blender or stick blender puree the soup until totally creamy. Add olive oil and lemon juice, plus salt to taste if necessary, blend once more and serve with Ginger-Kissed Pumpkin Seeds.
Ginger-Kissed Pumpkin Seeds
Makes ½ cup
• ½ cup pumpkin seeds (pepitas)
• ½ Tbsp. olive oil
• ½ Tbsp. maple syrup
• 1 Tbsp. ginger powder
• pinch sea salt
what to do:
• Preheat oven to 300°F / 150°C.
• Toss pumpkin seeds with other ingredients. Place on a baking sheet and roast in the oven for 10-15 minutes until toasty and fragrant. Remove and let cool. Store leftovers in an airtight container.

A SIMPLE TOMATO + BURRATA SALAD

It's mid-November and I still have quite a few heirloom tomatoes that continue to ripen in the basement.  While wondering about some new salads to make with heirlooms, I came across this one from the Sprouted Kitchen.  I did not use the bread or the cheese as neither were in the house when I wanted to make the salad so I did the improvise thing..  I also sauteed the shallots in a little sake I had in the frig and  sprinkled a very small amount of gorgonzola cheese on the salad.

Give it a try with your own twist or make it verbatim--either way, I think you will enjoy it.

A SIMPLE TOMATO + BURRATA SALAD // Serves 4-6
Inspired by Big Sur Bakery Cookbook
Take note of the size of your burrata balls, you may need two. I assume about 4 oz. per person. This salad is very free form, don't pay too close attention to measurements. It's a summertime salad, it's meant to be easy going.

1 cup torn bread (preferably from a baguette or fresh loaf)
2 tsp. extra virgin olive oil
1/2 sea salt
fresh ground pepper

1 1/2 lbs/ 4-ish heirloom tomatoes
sea salt + fresh ground pepper
2 cups soft lettuce of choice (arugula, spring greens, butter lettuce)
1/2 cup fresh basil leaves
1 shallot, finely chopped
8 oz. burrata cheese, room temperature
good quality extra virgin olive oil
balsamic vinegar

Photos are from Sprouted Kitchen

Preheat the oven (ideally toaster oven) to 400'. Spread the torn bread on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 10 minutes or until the edges are crisp and brown. Set aside.
Slice the tomatoes into 1/4'' slices and arrange them on your serving tray in concentric circles. Sprinkle liberally with sea salt and fresh ground pepper and the chopped shallots. Chop the soft greens and basil together, toss them gently with 1 tsp. each olive oil and balsamic vinegar and then mound it in the center of the tomatoes. Distribute the croutons on top and then place the burrata in the center of the lettuce pile, breaking open the creamy center if you'd like.
Drizzle the burrata with extra virgin olive oil and balsamic vinegar to taste and finish with a sprinkle of salt and fresh ground pepper.

Apple Tart

From Food & Wine - serves 10

2 1/2 cups all-purpose flour (I prefer whole wheat pastry flour 

1/2 cup plus 1 teaspoon sugar salt

1 1/2 sticks unsalted butter, cut into 1/2-inch cubes and chilled
About 1/2 cup ice water 1 teaspoon finely grated

lemon zest plus 1 teaspoon juice
4 Granny Smith apples—peeled, cored and thinly sliced
1 large egg white, beaten
2 tablespoons turbinado sugar

1. In the bowl of a standing mixer fitted with the paddle, combine the flour with 1 teaspoon of the sugar and 1/2 teaspoon of salt. Add the butter and mix at low speed until it is the size of small peas, 30 seconds. With the machine on, gradually add 1/4 cup of the ice water. Add as much of the remaining ice water as needed, 1 tablespoon at a time, until the dough is just evenly moistened (it shouldn't mass on the paddle). Turn the dough out onto a work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk, wrap in plastic and chill for 1 hour or overnight.
2. Preheat the oven to 400° and line a large cookie sheet with parchment paper. On a lightly floured work surface, roll out the dough to a 17-inch round, then trim it to a neat 16-inch round. Transfer the dough to the cookie sheet.
3. In a medium bowl, combine the remaining 1/2 cup of sugar with the lemon zest and a pinch of salt. Add the apples and lemon juice and toss well. Arrange the apples on the dough in 2 concentric circles, leaving a 3-inch border all around. Fold the edge of the dough up and over the apples, overlapping the dough on itself as needed. Brush the rim with the egg white and sprinkle with the turbinado sugar.
   
   
4. Bake the pie in the center of the oven until the crust is golden and firm and the apples are tender, about 55 minutes.* Transfer the cookie sheet to a rack to cool. Slide the pie onto a plate, cut into wedges and serve.
   
   * My tart was done after 43 minutes--you may need to adjust your cooking time.

Make Ahead The dough can be frozen for up to 1 month. The tart can be baked earlier in the day and rewarmed before serving.

October in Colorado Wine Country

The first weekend in October, Alex and I took a three-day road trip to Colorado Wine Country. The trip was initiated as a result of reading an article several years earlier in the New York Times about Cycling in Colorado Wine Country . I thought it would be a fun thing to do sometime since it's not too far to drive for an extended weekend. We visited Palisade and Paonia, did some bicycling in both places and enjoyed some beautiful fall weather.

We cycled around Palisade for about an hour and our first stop was Canyon Wind Winery. We liked the Rose best and decided to have a glass and sit outside in the shaded courtyard.

The east mesa is where most of the wineries are located and it's best to drive to the top, park and bike from there. We really enjoyed going to High Country Orchards, meeting Theresa High and her husband, tasting their three wines and learning about their fabulous peaches that Michelle Obama and her daughters came to pick.  They gave us the story of how they ended up in Palisade, why they named their winery Colterris and how they named the vineyards after each of their adult children. We ran out of time to visit other wineries that afternoon but concluded it's worth a return trip to check them out.

View from Stone Cottage Winery in Paonia.

Stone Cottage wine cellar - Paonia.













Pinot grapes we helped pick in Paonia.

View from the art gallery tasting room at Azure winery in Paonia.

















Beautiful day and nice way to spend the morning.  After a few hours, we went to the property owner's house where his wife served us a lunch of venison chili and zucchini soup, accompanied with freshly made corn bread and Pinot Noir from last year's harvest.

Some of the art in the gallery at Azure.

The patio at Azure with my daughter.

Another view from the patio.

Wines we brought home.

French Onion Soup

Simmering French onion soup

Get together with friends this evening to plan for a trip next summer to hike around Mont Blanc. Since the hike involves going through France and Switzerland, we're having French onion soup and Swiss fondue.  I'm using Julia Child's recipe for French onion soup.  Delicious!

-6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1 cup wine (dry red or white)
1 bay leaf
1/2 teaspoon ground sage
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
1/2 raw yellow onion
2 -3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil, for drizzling

Directions:

Place heavy bottom stock pot or dutch over over medium-low heat.
Add 1 Tbs cooking oil, 2Tbs butter to pot.
Add sliced onions and stir until they are evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent.
To brown or caramelize the onions turn heat under pot to medium or medium high heat.
Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the rest of the stock, wine, sage, and bay leaf to the soup.
 Simmer for 30 minutes.
To make the "croutes" (toasted bread), heat oven to 325 degrees F.
Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
Cook the croutes for 15 minutes in oven on each side (30 minutes total).
Check the soup for seasoning and add salt and pepper if needed.
Remove the bay leaf (if you can find it).
Transfer to a casserole dish.
At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
 Add a few ounces of the swiss cheese directly into the soup and stir.
Place the toasted bread in a single layer on top of the soup.
Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
Drizzle with a little oil or melted butter.
Place in a 350 degree oven for about 30 minutes.
Turn on broiler and brown cheese well.
Let cool for a few minutes.
Bon Apetit!

Chocolate Sorbet

I discovered this recipe from David Lebovitz's web site when I was looking for his recipe for a pear tart.  I was unable to find it but David was kind enough to send it to me and I will share that with you later.  So David Lebovitz has lived in Paris now since 2004.  He was THE pastry chef in the Bay Area and was with Chez Panisse in Berkeley for thirteen years.  This guy knows chocolate--big time--and now he has had several published books on the subject, gives small group tours to special places in France and surrounding areas (I would SO love to go...) Just looking at the deserts on his web site adds inches to my figure.

Despite having no dairy or eggs, this sorbet is deliciously creamy.  It also is perfectly scoopable without going hard or icy in the slightest, even after several days in the freezer.  Lebovitz credits this remarkable consistency to the high proportion of bittersweet chocolate.

Makes about 1 quart.

2 1/4 cups water
1 cup sugar
3/4 cup of unsweetened Dutch-process cocoa powder (Make sure you use Dutch Cocoa - I found it at Harmon's in Salt Lake City.)
pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped (I used chocolate chips)
1/2 teaspoon vanilla extract

1. In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder and salt.  Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.

2. Remove from the heat and stir in the chocolate until it is melted, then stir in the vanilla extract and the remaining 3/4 cup of water.  Transfer the mixture to a blender and blend for 15 seconds.  Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.  If the mixture has become too thick to pour into your machine, whisk it vigorously to thin in out.

Pear Season

I seem to have a lot of pears this season and yes, I do need to prune the tree.  In the meantime, I'll be sharing them with my neighbors and making things to eat with pears.  This evening I am having an arugula salad with thinly sliced pears, avocado slices, walnuts with olive oil and basalmic vinegar.  I found a nice sauvignon blanc wine -- Avalon from California. Time to eat!

Summertime!

Summer has been such a great season this year.  For me it started coming together in late spring when I decided to make raised garden beds. After seeing step-by-step instructions in Sunset Magazine on line, I decided to give it a go.  It was easier than I thought.  I bought the lumber at Home Depot and had them cut it into the lengths that I needed.  Next, I laid it all out in the garage on a rainy weekend and stained the lumber the same color as my fence.  I measured and marked with string the location of the two beds.  My father came over one weekend and helped me to screw it all together. This was the most difficult part of the project, so make sure you have a helper and drill bits that are long enough.

I added a paver walk way to keep the area tidy--lot's of digging, leveling and measuring (and a sore back) and it turned out just how I wanted it.  Then I replanted lavender shrubs in front for the bees,

Once the beds were in place, I needed to augment the soil.  Several bags later with tossing and turning it all in, I was ready to plant starts.  Tomatoes--three types, beets, peppers, cucumbers, Swiss chard and basil are now flourishing and the garden is producing delicious fresh vegetables.  I do need to learn how to grow lettuce as the last two seasons' efforts have not been as good as I had hoped.











What I learned this summer:

1. How to prune basil to make it more productive. 
2. Before the first frost, uproot the entire tomato plant, turn upside down and hang in root cellar or garage and tomatoes will continue to ripen.  
3. Contain your tomatoes in cages or they will get out-of-control.
4. If you want to start from seeds, start them indoors in March.
5. How to convert pop-up sprinkler heads to drip.
6. How to make a nice walkway in front of the beds.
   
   

Swiss Chard

If the thought of Swiss chard leaves you uninspired, get some from a farmer's market or your garden that has been freshly picked. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don't even compare.

Swiss Chard Recipe

Ingredients

1 large bunch of fresh Swiss chard

1 small clove garlic, sliced

2 Tbsp olive oil

2 Tbsp water

Pinch of dried crushed red pepper

Salt

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe or to make stock. Roughly chop the leaves into inch-wide strips.

Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste. Remove the swiss chard to a serving dish. From Simply Recipes

Spiced Sweet Roasted Red Pepper Hummus

A snap to make--just roast the red peppers and put everything in the food processor--voila!

Ingredients
1 (15 ounce) can garbanzo beans, drained
3-4 red peppers, roasted, peeled, seeded
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

Artichoke & Olive Pizza

This delicious pizza is a great one--and there's no cheese in the ingredients!

Sauce Ingredients:

• 1 garlic clove, peeled and chopped
• 1/2 cup pitted green olives
• 8 ounces jarred or frozen artichokes, drained and quartered
• 1/2 tablespoon lemon juice
• 3 tablespoons extra virgin olive oil
• 1/8 teaspoon sea salt

Toppings:

• Feel free to increase or decrease the amount of toppings.
• 1/4 cup roasted red peppers
• 1 tablespoon chopped green olives
• 1/4 cup fresh spinach
• 1/4 cup chopped artichokes

Plus one pizza crust

Directions:

1. You can use frozen artichokes for this recipe, or canned or jarred artichokes. If you are using frozen artichokes, boil them for 3-4 minutes and then drain the water before using.
2. Preheat your oven to 400 degrees Fahrenheit and make the sauce by taking all of your ingredients and combining them in a food processor.
3. Spread the sauce on your pizza crust and brush the edges with extra virgin olive oil. 
4. Add the toppings and bake the pizza for 10-15 minutes, until the edges begin to brown. 
5. Remove from the oven and serve warm.

Porcini-and-Pecan Pâté

I just made this and it is BIG winner; knock your-socks-off good! I did not have the sun dried tomatoes or miso but clearly that didn't deter the taste for me.  I used fresh rosemary and will serve with thin crisp rosemary Wasa crackers.


    Ingredients
        1 cup pecans
        1/2 cup dried porcini mushrooms
        1 cup boiling water
        1/2 pound portobello mushrooms, stemmed
        2 tablespoons tamari
        2 tablespoons extra-virgin olive oil
        1/2 tablespoon nutritional yeast (see Note)
        1/2 tablespoon fresh lemon juice
        1 teaspoon chopped rosemary
        1 teaspoon light miso
        2 dry-packed sun-dried tomato halves
        Salt
        Toasted baguette slices, for serving

Directions

   1. Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.
    2. Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.
   3. Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces.
    4.  In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.
     5. In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
    6.  Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.

    7. Transfer the pâté to a crock and serve with toasted baguette rounds.


Make Ahead
The pâté can be refrigerated for up to 2 days. Serve lightly chilled or at room temperature.
From Food & Wine

Baked Spring Rolls

Easy Baked Spring Rolls

Sambal Oelek is a very hot paste made from chile peppers, vinegar, and salt. Reduce it or eliminate it if you don't like spicy foods, or replace it with any chili sauce or red pepper flakes.

1/2 head Napa Cabbage (about 8 ounces cored and shredded) 1 carrot 1/2 tablespoon sambal oelek (or other chili paste, to taste) 6 ounces extra-firm tofu 1 teaspoon soy sauce or tamari 2 teaspoons water 1 teaspoon seasoned rice vinegar 1/4 teaspoon sesame oil 24 spring roll wrappers (I used 4x4-inch wrappers)

Cut the cabbage in quarters lengthwise and cut out and discard the hard core. Slice two of the quarters thinly, and reserve the other two for another use. Cut the carrot into thin matchsticks about 1-inch long. Mix the cabbage with the carrot in a large bowl and stir in the sabal oelek (chili paste). Cut the tofu into 1/4-inch thick slices. Lay them out on a double-layer of paper towels. Top with another double layer of towels and gently press down on each slice with your hands to remove as much moisture as possible. Remove from paper towels and cut into tiny, 1/4-inch cubes. Place into a medium-sized bowl. In another bowl, combine the soy sauce, water, rice vinegar, and sesame oil. Pour over the tofu, stirring gently (I used my hands) to distribute the sauce without breaking up the tofu. Preheat oven to 375 F. Place one spring roll wrapper on your work surface with a corner toward you. (Keep the remaining wrappers covered to prevent them from drying out.) Place a heaping tablespoon of the cabbage mixture in the center and top it with a line of tofu cubes. Bring the bottom corner over the filling and the two sides in, forming an envelope-like packet. Moisten the top corner with a little water and roll up from the bottom, pressing the edge to seal. Place seam-side down on a baking sheet lined with a silicone mat or parchment paper. Repeat with remaining ingredients. Bake for 6-9 minutes. Turn over and bake for another 6-10 minutes or until golden brown. Serve with a sweet and sour dipping sauce such as Apricot Duck Sauce.

Servings: 6 Yield: 24

Nutrition Facts Nutrition (per 4 spring rolls): 97 calories, 15 calories from fat, 1.7g total fat, 0mg cholesterol, 154.8mg sodium, 62.9mg potassium, 18.9g carbohydrates, less than 1g fiber, less than 1g sugar, 3.2g protein, 1.9 points.  From non-fat vegan

Burritos with Spanish Rice and Black Beans

Spanish Rice with Black Beans

This is a mildly seasoned dish, so you fire and spice lovers will probably want to increase the amounts of jalapeno peppers and chipotle powder.

Ingredients

• 1 medium onion, chopped
• 1 green or yellow pepper, stemmed, seeded and chopped
• 1/2 – 1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
• 2 cloves garlic, minced
• 4 cups cooked brown rice
• 1 1/2 cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
• 1 1/2 cup black beans (or 1 15-ounce can), rinsed well
• 1 teaspoon ground cumin
• 1 teaspoon ancho chili powder (or other pure, mild chili powder)
• 1/2 teaspoon chipotle chili powder (or more, to taste)
• 1/2 teaspoon smoked paprika
• salt and freshly ground black pepper to taste

Instructions

1. Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown. Add the pepper, jalapeno, and garlic, and cook for another 2 minutes, taking care not to burn the garlic. Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice. Check the flavor, and add salt and additional seasonings to taste.

Preparation time: 5 minute(s) | Cooking time: 25 minute(s)

Number of servings (yield): 8

Nutrition (per serving): 172 calories, 11 calories from fat, 1.3g total fat, 0mg cholesterol, 89.9mg sodium, 324.8mg potassium, 34.7g carbohydrates, 5.9g fiber, 2.6g sugar, 6.2g protein, 4.9 points. 
From fat-free vegan kitchen

Red Lentils

Serves 4

Ingredients:

    ½ cup red lentils
    2 cups vegetable broth
    1 tsp turmeric
    1 tsp cumin
    1 whole tomato, chopped (with juices)
    3 ounces tomato paste
    2 whole garlic cloves, minced
    1 small onion, diced
    1 tsp paprika
    1 tbsp ground ginger
    a dash of cayenne pepper
    1 tbsp coriander
    2 tsp garam masala

Instructions:

In a medium pot, saute onions and garlic in 1/4 cup water until translucent.

Add spices, except garam masala and coriander, and cook for 2 minutes, adding more water if necessary to prevent sticking, burning or drying out.

Add lentils, broth, tomato paste, tomatoes and coriander. Cover and turn heat to high.

Once boiling, reduce to low and simmer for 15 minutes, or until lentils are cooked (they will expand and turn orange).

Add garam masala and stir to combine. Cover and set aside for 3-5 minutes. Add salt and pepper to taste and serve.  From Happy Herbivore

Basalmic Beets & Strawberries on Spinach

You can eat this as an entre, place it on top of salad or use it as a side dish.


4 beets - red or gold
10 strawberries, rinsed and quartered
¼ cup balsamic vinegar

Place beets in boiling water with the skins on and cook for about 45-60 minutes, until you can pierce a knife through the beets. Place beets in a colander and rinse with cool water. Remove the skins. Slice beets and set aside. Quarter the strawberries and place in a non-stick pan with the beets, strawberries and basalmic vinegar over low heat, stirring frequently. Continue cooking until the balsamic vinegar is reduced and has a thick syrup coat over the beets and strawberries. You may enjoy this hot, or refrigerate until needed.

My version:
I put the beets on top on spinach, sprinkled toasted sunflower seeds and fresh mint that grows in my windowsill.

Curried Carrot and Sweet Potato Soup

This aromatic, creamy soup with a Thai twist is made with carrots and sweet potatoes, which are rich in alpha and beta carotene, antioxidants that turn into vitamin A in the body. Carrots and sweet potatoes are also good sources of vitamin C, dietary fiber, and other heart-healthy nutrients. Studies have shown that diets high in carotenoids are associated with a reduced risk of heart disease. Some laboratory studies have found that vitamin A may enhance the immune system, slow tumor growth, shrink tumors and make some cancer treatments work better.

 
 Servings: 6
       
Ingredients

    1 tablespoon olive oil
    1 medium onion, chopped
    1 tablespoon ginger, minced
    1 1/2 pounds carrots, peeled and shredded
    1 pound sweet potatoes, peeled and shredded
    2 teaspoons curry powder
    4 kaffir lime leaves
    1 stalk lemongrass, tender parts only, cut into 2" pieces
    6 cups vegetable stock, unsalted
    1 1/2 teaspoons salt (if using salted stock, reduce added salt)
    1/4 cup light coconut milk

Directions

    Heat oil in a large soup pot over medium heat.

    Add onions and ginger, and cook until softened, about 3-4 minutes.

    Add carrots and sweet potatoes.

    Cook until they begin to soften, about 3-4 minutes. Add curry powder, mix well, and cook 1 minute to develop flavor.

    Add kaffir lime leaves, lemongrass, vegetable stock and salt.

    Bring to a boil, reduce heat to low, and cook, covered, for 20-25 minutes, until vegetables are soft.

    Stir in coconut milk and cook 2 more minutes. Remove kaffir lime leaves.

    Puree soup in batches in a blender (I fill the container just below the halfway mark), being careful to remove the stopper in the cover to prevent hot soup from splashing.

    You can also puree the soup in a food processor. Serve immediately or refrigerate until ready to serve. This soup will keep for several days in the refrigerator.

Spicy Peanut Butter Noodles

A delicious Asian inspired noodle salad which incorporates our beloved Plain Jane Peanut Butter. A great balance of protein, fresh veggies, and carbs.
Bon Appétit
Ingredients:
serves 4, active time 15 minutes, total time 15 minutes

• 8 ounces fresh Chinese noodles (substitute 1/4 lb of your favorite noodle or pasta)

For the Dressing:

• 1/2 cup peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons fresh ground chili sauce (we like Sriracha), more or less to taste
• 2 tablespoons juice from 2 limes (rice wine vinegar works too)
• 1 tablespoon toasted sesame seed oil
• 1 clove garlic, grated
• 1 tablespoon brown sugar or Agave
• 3 tablespoons warm water

To Assemble:

• 2 large red, orange, or yellow bell peppers, sliced into thin strips
• 1 large cucumber, seeded and sliced fine
• 1 cup bean sprouts
• 1 cup loosely packed fresh basil (substitute with mint or cilantro leaves)
• 8 scallions, sliced in long thin strips
• 2 jalapeño peppers diced (remove seeds to lessen heat)
• 1 to 2 red chilies minced
• 1/2 cup crushed peanuts

Preparation:

1. Prepare noodles according to package.
2. Drain and transfer to a large bowl of ice water.
3. Let noodles sit until thoroughly chilled. Set aside.
4. In a separate bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, brown sugar (or Agave), and water.
5. Whisk until blended. Add drained noodles to bowl.
6. Add bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and chilies (if using).
7. Lightly toss to combine.
8. Serve immediately, topped with crushed peanuts and Salt and Pepper to taste.

Mom's Chicken Soup

No cooking for awhile due to a broken wrist and elbow but thought I should share my mom's delicious chicken soup recipe.  Mom will be 89 in June and still makes this soup.

Chicken Vegetable Soup

3 boneless, skinless chicken breasts
1 medium onion, diced
4 cloves garlic, diced
1 TBSP. olive oil
½ head of cabbage, chopped
3 large stalks of celery, chopped
2 large heads of broccoli, chopped
15 baby carrots, chopped
1 bunch of spinach, chopped (2-4 cups)
½ cup chopped red pepper
1 15 oz. can chopped tomatoes
2 8-oz. cans tomato sauce
6 cups chicken broth
¾ cup white wine
1 tsp. salt
½ tsp. black pepper

Boil chicken in water until done, approx. 20 minutes.  Drain, cool, then shred chicken. Set aside.  

Put olive oil in a large pot, over medium heat.  Add garlic and simmer until golden; add onion, sauté until transparent.  Add all vegetables, salt and pepper to pot, stir, cover and simmer over low heat for 6-8 minutes.  Add tomatoes, tomato sauce, chicken broth, wine, chicken and simmer uncovered for 30 minutes.  

Genisis of Goodideas

Instigator & accomplice

Free thinker

Cocktails parties can be a good environment for free association thinking and when great minds gather at such events, like they did on Dec. 8 at Lindsey's holiday cocktail party, a lot of good ideas were generated.  "Instead of a book group, let's have a recipe group..." and here we are.

We had some great cocktails prepared by two charming bartenders.  Food was delicious and here are a few of the recipes.  Suzy made her own ricotta and then added some herbs and had crostini to spread it on.  I made blini with creme fraiche and caviar.