Orzo with Ancient Sweet Peppers and Chayote

This recipe was a total win!  I had two chayote squashes in the crisper and not much else and I needed something for dinner last Friday night.  So I stopped at Treasure Island on the way home from work to see what I could find there.

What they had were the same beautiful ancient sweet peppers I first discovered last year and first used in this stir fry.  I thought they would pair well with the chayote and would add some color to whatever dish I decided to make.  My thoughts next turned to protein, and as soon as I thought of pancetta I knew I would be making some kind of pasta dish.

After a quick look in my pantry when I got home, I decided to use whole wheat orzo.  I got to work and in about half an hour I had a surprisingly satisfactory dinner.  Add a fresh green salad and a crusty slab of garlic bread and you have dinner fit for company.

Home Cookin Chapter: My Recipes

ORZO WITH ANCIENT SWEET PEPPERS AND CHAYOTE

4 servings

1 cup wholoe wheat orzo, cooked a minute less than package directions
1 scant Tbsp olive oil
1/4 lb pancetta, diced
4 large or 6 small cloves garlic, minced
2 shallots, halved and thinly sliced
2 ancient sweet peppers, cored and seeded, cut in half lengthwise and thinly sliced
2 chayote squash, seeded, quartered and thinly sliced
salt and freshly ground black pepper to taste
1/4 cup sauvignon blanc, or white wine of choice (or white wine vinegar)
3/4 cup tomato puree
1/4 cup water
1/2 cup chopped parsley, plus extra for garnish
grated parmigiana reggiano cheese for garnish

Put the olive oil and pancetta in a large skillet over medium high heat.  When the pancetta is just done add the shallots and garlic and cook, stirring frequently, until the shallots are translucent, about 5 minutes.

Add the sweet peppers an cook for 2 minutes, then add the chayote squash.  Season to taste with salt and pepper.  Cook, stirring often, for a few minutes.  Add the wine and cook for a minute or two, then add the tomatoes and the water.  Bring the skillet to a boil, then lower the heat and cook until the vegetables are just tender, about 15 minutes.

Add the orzo and bring it back up to heat.  Cook for another minute, until the orze is done.  Remove from the heat and add the parsley.

Serve immediately, garnished with the cheese and more parsley.

3/1/2013

Exported from Home Cookin 7.47 (www.mountain-software.com)

Simple and Satisfying: Baked Chicken with Vegetables

Chicken Baked with Vegetables is the perfect example of how to use what you have to make something delicious, and also illustrates that you do not need a recipe to come up with a quick, delicious dinner.

My project to cook more vegetables fell by the wayside a little just before the holidays, and I was having some trouble getting back into the habit of having them on a regular basis.  I decided it was time to get back on track with that, so last week I made a point of buying a broad range of produce so I would have no excuse to get cooking.

I bought:

a fennel bulb
zucchini
organic yellow pepper (on sale)
organic orange pepper (on sale)
chayote (reduced for quick sale)

I already had onion and garlic on hand.  I had a vague idea of roasting the vegetables but was having some trouble coming up with a method.  Saturday morning I finally had the brainstorm to cook the vegetables with chicken, so I went down to the Apple Market and bought four leg quarters.  Once I had the chicken, everything fell into place.

I will post a recipe for this, but it should be looked at as more of a template than an item-by-item list of ingredients.  I used the crushed tomatoes because I had some leftover from a previous dish.  If I did not have them, I would not have used them and might have added some broth or a little more olive oil.  If I did not have the fresh dill I would have added dried basil or marjoram to the thyme.  If I did not have the fennel and the peppers I would have used potatoes and carrots. If I didn't have the chicken I would have cooked the vegetables alone and served them alongside whatever meat I was using, and if I didn't have any meat I would add some legumes and serve it with brown rice or pasta to make a complete protein.

I purposely used a large amount of vegetables in comparison to the chicken.  That satisfies my goal of eating more vegetables and keeps this dish relatively low in calories and high in fiber.  It  couldn't be any easier and the possibilities are endless.  Give it a try and you'll see what I mean.

Home Cookin Chapter: My Recipes

BAKED CHICKEN WITH VEGETABLES

Makes 4 servings

4 chicken leg quarters
1 head of garlic's worth of cloves, peeled
1 large onion, cut into 8 pieces
1 fennel bulb, cut into large pieces
2 chayote squash, cut in half lengthwise, seeded, and sliced 3/4-inch thick
1 yellow pepper, seeded and cut into 2-inch pieces
1 orange pepepr, seeded and cut into 2-inch pieces
1/4 cup olive oil
2 tsp dried thyme
1/4 cup fresh chopped dill
kosher salt and freshly grated black pepper
1-1/2 cups crushed tomatoes

Preheat the oven to 350 deg. F.

Arrange the vegetables in a 13" by 9" baking dish.  Season to taste with the salt and pepper, then crumble the dried thyme on top.  Sprinkle the olive oil over the vegetables.

Lay the chicken quarters over the vegetables, then season with the salt and pepper.  Pour the crushed tomatoes over the chicken, then sprinkle the chopped dill over the tomatoes.

Cover loosely with foil and bake for 30 minutes.  Remove the foil and cook another 40 to 45 minutes uncovered, until the skin is crispy and the juices from the chicken run clear.

2/23/2013

Exported from Home Cookin 7.47 (www.mountain-software.com)

Chickpea Soup with Tahini

A few months ago I came across a recipe in an Italian cooking magazine for Chickpea Soup with rosemary.  I decided to make it and, while it was good, it was not great.  I have this recipe for Chickpeas Simmered with Tomatoes and Rosemary that I like much more than I liked the soup, so I could see no need to ever make it again.

However, I did really like the texture of the soup.  A lot.  So much so, in fact, that I started to think about other flavor profiles that might complement the nuttiness of the chickpeas.  And it was hardly a stretch at all to come up with the idea of using tahini and lemon juice and making hummus soup.

When I first started to make hummus, I experimented with different seasonings - cumin, turmeric, even ginger.  But the recipe I found that worked the best works along the same principles as my preferred way of making guacamole:  keep it simple and let the flavor of the main ingredient shine.  The hummus recipe I finally settled on has chickpeas, garlic, lemon juice and tahini.  Salt and pepper to taste and a finish of extra virgin olive oil.  I decided to follow the same theme of simplicity for the soup, with a few exceptions.  I knew the soup would need a garnish that would provide some color, extra flavor and texture.  Gremolata, while not middle eastern, has the same flavor profile as tabbouli minus the bulgur and tomatoes so I was confident that it would complement the chickpeas.  Toasted sesame seeds would add a little texture and nuttiness.

It worked out quite well.  I found that an extra teaspoon of lemon juice and just a dollop of cream (really, a teaspoon is enough) stirred in just before I add the garnishes adds an extra bit of brightness.

This would make a great first course for a middle-eastern themed dinner, served with toasted pita points.  It also makes for a nice lunch. 

Home Cookin Chapter: My Recipes

CHICKPEA SOUP WITH TAHINI

Makes 4 servings

3 cups cooked chickpeas, with 1 cup of the cooking liquid*
2 Tbsp tahini
juice of 1 lemon
kosher salt and freshly ground black pepper to taste
gremolata, cream and toasted sesame seeds for garnish

*use organic chickpeas so you can use the cooking liquid

Heat the chickpeas with enough of the cooking liquid to cover over medium heat in a 3-quart saucepan.  Remove from the heat and puree, using either an immersion blender or a counter-top blender.   Return to the pan and return the pan to the heat.  Add the rest of the cooking liquid and cook over medium-low heat until the soup is heated through.  If the soup is too thick, add hot water as needed.

When the soup is hot, add the tahini and the lemon juice and season to taste with the salt and pepper.  Serve warm, garnished with a teaspoon of cream, about a tablespoon of gremolata, and a sprinkling of toasted sesame seeds.

2/9/2013

Exported from Home Cookin 7.47 (www.mountain-software.com)

Baking Class: Brown Sugar Chocolate Chunk Supreme Cookies

I have not been baking much these days.  I am consciously avoiding sugar so I am not too eager to have a lot of sweets hanging around the house.  Many of my co-workers are also avoiding sweets, so I don't want to sabotage them by bringing what I don't want to eat to work with me.

But I am still interested in baking and do not plan to give it up entirely!  I made an exception over the holidays and made a few batches of cookies.  But since I am baking so seldom now, I decided not to make all of my usual holiday treats.  I did prepare a batch of my Mexican Wine Cookies, as the holidays would simply not be the holidays for me without them.

But for the rest, I wanted to try some new recipes that I had been looking at for a while.  One of them was these wonderful Molasses Spice Cookies that have come closest to the Archway Cookie I have been trying to replicate for the past few years.  To say that I was pleased with how those came out would be quite the understatement.  They were soft and moist and full of that rich molasses flavor that makes them so distinctive.

The other cookies I decided to try were these Brown Sugar Chocolate Chunk Supreme Cookies.  One of the main reasons I chose this recipe is because I have quite a few packages of dark, semi-sweet and white chocolate that I bought not long before I decided not to eat sugar and they have been sitting on my pantry shelf growing dust for the past year.  This recipe calls for both dark and white chocolate chips and that seemed to me to be a great way to put them to use.

This recipe is similar to the chocolate chip cookies which most of us grew up eating, with a few key differences.  The main difference is that there is no granulated sugar in this recipe.  Instead, it uses both light and dark brown sugar.  There is a higher butter to flour ratio as well, and it uses both baking powder and baking soda.

The end result is delicious.  The cookies are light and crumbly.  They do not have that chewy consistency that is so characteristic of chocolate chip cookies, which might be a deal breaker for traditionalists, but what is lacking in texture is more than made up in flavor to me.  They make for a lovely treat and a nice departure from the usual when you are looking for something special.

Home Cookin Chapter: Cookies

BROWN SUGAR-CHOCOLATE CHUNK SUPREME COOKIES

Makes 35 to 40 3-inch cookies

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp taking soda
1/4 tsp salt
1-1/4 cups unsalted butter, slightly softened
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 large egg
1-1/2 tsps vanilla extract
5 ozs imported bittersweet or dark chocolate, chopped moderately fine
3 ozs imported white chocolate, chopped moderately fine

Preheat the oven to 375 deg. F.  Line several baking sheets with parchment paper and set aside.

Thoroughly stir together flour, bakig powder, baking soda, and salt and set aside.  Place butter in the bowl of an electric mixer and beat until lightened.  Add the light and dark brown sugars, and beat until fluffy and smooth.  Beat in the egg and vanilla.  Beat in the dry ingredients.  Add bittersweet chocolate and white chocolate and stir until distributed throughout.

Drop dough onto baking sweets by heaping teaspoonfuls about 2-1/2 inches apart.  Place in center of the oven and bake for 9 to 11 minutes, or until edges are lightly browned.  Reverse baking sheets from front to back about halfway through baking to ensure even browning.  Be very careful not to overbake.  Remove from oven and let stand for 2 or 3 minutes.  Using a spatula, tranfer cookies to wire racks to cool.

Store in an airtight container for up to 3 or 4 days.  Freeze for longer storage.

from The International Cookie Cookbook, by Nancy Baggett (Stewart, Tabori & Chang, 1988)

Exported from Home Cookin 6.46 (www.mountain-software.com)

White Beans with Lamb (Etli Kuru Fasulye)

This dish does not look like much, but let me tell you it is quite delicious. I have a tendency to fall into a groove with seasonings for certain kinds of dishes, so I was intrigued when I found this recipe in Saveur Magazine. The lamb and seasonings were different enough from the white bean dishes I usually make that I was eager to try it.

The only reason I hesitated to try it is because I love broiled lamb chops so much that I wasn't sure I wanted to waste one by putting it into a stew. I'd glad I finally decided to try it. That tiny little chop packed a powerhouse of flavor, and the meat was tender and delicious.

Etli Kuru Fasulye is a Turkish dish and translates to White Beans with Meat. In most of the recipes I saw, one is instructed to soak the beans overnight. Ever since I discovered the no-soak method of cooking beans I do not bother with that. And I have recently discovered that this method works just as well on the stove top as it does in the oven. Once the beans are boiling, just lower the heat as low as it will go and simmer until the beans are tender. So now you no longer have any excuse not to cook beans from dried. It is so much less expensive to do it that way, and you know exactly what is going into them and you don't have to worry about the BPA in the cans

Given my tendency to try to healthy up my meals by adding vegetables whenever I can, I am thinking that adding a bunch of greens would greatly add to the flavor of this dish. But it is awfully delicious as is. Maybe I'll just serve the greens on the side.

Home Cookin Chapter: Beef and Lamb

STEWED WHITE BEANS (Etli Kuru Fasulye)

Makes 6-8 servings

2 cups dried white beans
2-3 dried chilis de arbol
2 medium yellow onions, 1 halved, 1 finely chopped
1/4 cup extra-virgin olive oil
1 6-oz lamb blade chop
3 cloves garlic, finely chopped
1 large banana pepper or Italian frying pepper, stemmed, seeded, and chopped
1-1/2 cups tomato sauce
1 tsp dried ground aleppo pepper or paprika
1/2 tsp dried oregano
1 cup crushed tomatoes
1-3/4 cups chicken broth
kosher salt, to taste
2 tablespoons fresh lemon juice

Sort through and rinse the beans. Place them in a large saucepan and cover to about 2-1/2 inches with cold water. Add the chilis, halved onion, and 1 teaspoon of salt. Bring to a rapid boil, then cover and lower the heat to a simmer. Cook until the beans are just tender, anywhere from 45 minutes to one-and-a-half hours, checking at ten minute intervals after the first 30 minutes. When they are tender, drain and set aside.

Heat the oil in a large dutch oven or soup pot. Add the lamb and cook, until browned on both sides, about 8 minutes. Add the remaining chopped onions, garlic and banana pepper and cook, stirring occasionally, until the onions are translucent. Add the tomato sauce, Aleppo pepper, oregano and tomatoes and cook until the mixture is thick, about 10 minutes, stirring occasionally.

Add the broth and the beans and bring to a boil, then lower the heat to a simmer and cook, stirring occasionally, until the beans are reheated and the flavors have blended. Take the lamb chop out of the pot. Remove the meat from the bone and cut it into bite-size pieces, then return it to the pot. Season to taste with salt. Remove from the heat and add the lemon juice.

adapted from Saveur Magazine, Number 120.

Exported from Home Cookin 6.46 (www.mountain-software.com)

Simple and Satisfying: Sweet Potato and Kale Hash

Here's a lovely weekend breakfast that is delicious, hearty, and easy to make. It was born of my need to use up a bunch of red kale that was about to outlast its welcome in my crisper. There was a sweet potato that was reaching that point as well, so I decided to put them together on Sunday morning for breakfast.

A breakfast hash seemed the perfect way to use them both. I decided to cook them up with some onion and white wine. I started to think about other things that I could add, but I liked the idea of keeping it simple and easy, especially for a Sunday morning meal.

That turned out to be a wise decision. The Sauvignon Blanc I had on hand was the perfect complement to the sweet potato and kale, and it was perfect with just those few ingredients.

I used red onion because I had some leftover from a previous dish that also needed to be used, but any old onion will do. Shallots would be good. The first morning I topped it with a soft-boiled egg and ate it with my last piece of focaccia, which I toasted. That made for a satisfying breakfast, indeed. That evening I made some brown rice to accompany another dish that I then decided did not need it, so I thought it might work with the sweet potato and kale hash, a la Tacu Tacu, so I used that the next morning and topped it with a fried egg. It worked beyond my wildest expectations.

This is quick and easy enough to make for any breakfast, but it is delicious and fancy enough that it can be used for special occasions as well. And it has the added bonus of being a healthy dish as well.

A note about the kale if you are not familiar with it. Although the leaves will wilt after five minutes, it will still be quite chewy. That is something I like about kale. If you like your greens soft, I would recommend that you go with Swiss chard or spinach. Either would work just as well and the greens will be more tender.

Home Cookin Chapter: My Recipes

SWEET POTATO AND KALE HASH

Makes 4 servings

3 Tbsp olive oil
1/2 medium red onion, chopped
1 large sweet potato, peeled and cubed
1 bunch of kale, swiss chard, or other greens, leaves and stems separated and chopped
1/4 cup white wine
1/4 cup water
salt and freshly ground black pepper to taste

Heat oil in large skillet over medium high heat. Add the onions and the kale stems and 1/2 teaspoon of salt and 1/4 teaspoon of pepper and cook until the onions are translucent, about 5 minutes. Add the sweet potatoes and cook for another 10 minutes, stirring often.

Add the wine and the water. If the liquid cools down the skillet, let it come back to a boil. Reduce to a simmer, cover, and cook for 10 minutes, until the sweet potato is tender. Remove the lid and add the kale greens. Cook, stirring frequently, until the greens have completely wilted and whatever liquid remains has evaporated, about 5 more minutes.

Adjust for seasonings and serve immediately over rice with a fried egg on top.

1/20/2013

Exported from Home Cookin 6.46 (www.mountain-software.com)

Chana Dal with Yoghurt

Chana dal is a small dried chickpea that has been peeled and split in two.  It is similar in size and appearance to green and yellow split peas, but unlike the green pea it does not turn into mush when cooked, and it has a nuttier taste than the yellow split peas.  It cooks faster than the larger European chickpeas and makes a lovely dal, which is how I used it here.

 If you want to start using more legumes in your diet but find yourself tired of your usual methods of preparing them, dals are a great way to expand your repertoire.  If you do not have all of the spices that are required for a recipe, you can easily just use commercially prepared sweet curry powder that is available at the grocery store.  That's how I started, then as I started buying more of the individual spices that make up curry powder I started using those in addition to, and then instead of, the store-bought version.

If you are going to substitute curry powder, I would suggest that you total the amount of all of the spices, and then round down for the amount of curry powder to use.  The amount of spice in a dish is determined so much by personal taste anyway that you should quickly get a feel for how much to use based on how spicy/hot you like your food.  The main thing to remember is that in most cases it should be added to the oil and aromatics and cooked for about a minute to get rid of the raw flavor, and to release the oils in the spices.

But I still have the store-bought curry powder in my pantry, because sometimes I am in a hurry and have neither the time nor the inclination to use the individual spices.  But do take the time to seek out a curry powder that you like.  There are many different blends out there, and their freshness depends on how frequently they turn over at the store.  I buy my sweet curry powder at The Spice House, where you can find this helpful information about the different kinds and decide which one you want to use.

I was also gifted with a container of Madras Tamarind Hot Curry from New World Spices, and it has become one of my favorite blends.  I like it especially with the Spiced Tomato and Red Lentil Soup recipe that I posted about here.

Like most dals, this one is pairs well with homemade chapati.  But if I am not in the mood to make chapatis, it is equally delicious with plain or dill brown rice.

Home Cookin Chapter: My Recipes
CHANA DAL WITH YOGHURT Makes 4 servings

1 cup chana dal
3 cups vegetable broth
1 cup water
3 Tbsp grapeseed oil
1 tsp nigella seeds
1/2 tsp cumin seeds
1 tsp black mustard seeds
1 medium red onion, quartered and sliced
4 to 5 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 large or 2 small serrano peppers, minced
1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp paprika
kosher salt and freshly ground black pepper, to taste
1/4 cup tomato paste
1/4 cup plain yogurt
1/4 cup chopped cilantro
yogurt and cilantro for garnish

Sort through and rinse the chana dal, then soak in 3 cups of water for 2 hours. Drain the soaked beans.

Bring the 3 cups of broth plus the cup of water to a boil. Add the chana dal and lower the heat to a simmer. Cook for 30 to 40 minutes, until tender. Add more water if needed.

Combine the oil and nigella seeds in a large skillet and turn the heat on to medium high. Once the seeds are sizzling, add the cumin and mustard seeds and let them sit for about 30 seconds, until the mustard seeds start to pop. Add the onions and cook for a few minutes until they are translucent, then add the garlic, ginger and serrano. Cook for another 6 to 8 minutes, until the onions are well softened.

Add the tomato paste and cook, stirring frequently, for about 3 minutes, until the tomato paste has started to darken. Add the cumin, turmeric, coriander and paprika and cook for another minute to release the oils and fragrances from the spices. Add the cooked chana dal with any remaining liquid and combine. Mix well. Season to taste with salt and pepper. If it is too thick, add water.

Cook for another minute or two to let the flavors blend. Add the yoghurt and cilantro, stir, and remove from the heat. Serve immediately, garnished with a dollop of yogurt and cilantro leaves.

6/24/2012

Exported from Home Cookin 6.46 (www.mountain-software.com)

Napa Cabbage Salad with Snow Peas and Toasted Almonds

Here's a lovely salad that you can whip up quickly while you are preparing the rest of your meal. It is light and crisp and goes well with chicken or fish.  I came up with the idea when I was looking for a way to use the rest of a batch of balsamic vinaigrette I had whipped up for a salad.  I had half of a Napa cabbage in the crisper and that inspired me to create something with Asian flavors.  From there it was a simple step to add the snow peas and cucumber to the mix.  Celery would also make an excellent addition.  The toasted almonds provide a visual and textural contrast that makes the salad both appealing and delicious.

Home Cookin Chapter: My Recipes

NAPA CABBAGE SALAD WITH SNOW PEAS
AND TOASTED ALMONDS

Makes 2 large or 4 small servings

1 shallot, cut in half and thinly sliced
rice wine vinegar
1 small or 1/2 large head of Napa cabbage, roughly chopped
1 cucumber, peeled, halved, seeded and sliced
1/4 lb snow peas, pods trimmed and cut into thirds
1 tsp grated ginger
1/4 cup balsamic vinaigrette
1 Tbsp soy sauce
1 tsp toasted sesame oil
1/4 cup toasted sliced almonds or 1 tsp toasted sesame seeds

Place the sliced shallot in a small bowl and cover with the rice wine vinegar.  Set it aside and let the shallots soak in the vinegar while you prepare the rest of the ingredients.

Combine the cabbage, cucumber and snow peas in a large bowl.  Drain the shallots and add them to the bowl, along with the ginger.

Combine the vinaigrette and the soy sauce and pour it over the salad.  Sprinkle the toasted sesame oil over the top and toss to mix well.

Serve garnished with the toasted almonds or sesame seeds.

12/10/2012

Exported from Home Cookin 6.46 (www.mountain-software.com)

Fennel and Potato Frittata

As the summer produce has waned I have not been making many frittatas, but I wanted to share this one as it was a particularly good frittata, with just a few simple ingredients:  eggs, potato, onions, garlic, fennel and cheese.  The secret? Adding a scant half teaspoon of fennel seeds to the oil just before adding the potatoes.  The more I use those little devils the more I like them, and they seem especially appropriate to use with fennel; although they do not taste the same, they have the same hint of anise and complement each other beautifully.

Fennel seeds are also good with braised meats and vegetables.  I will often throw them into the hot oil just before adding the aromatics or searing the meat.  Their distinct flavor is not something I want all of the time, though, so I only use them when I am looking for that slightly nutty, licorice undertone to a dish.

Everything else about this frittata is the same as the many others that I have made.  After adding the seeds to the oil and letting them simmer for a minute or so I add the sliced potato and let them have a chance to brown for a few minutes before adding the onion, garlic, and sliced fennel.   When the vegetables are cooked through I add the egg mixture and let it set, sprinkle about a fourth of a cup of grated parmesan over the top, and put it in the broiler for a couple of minutes for the top to set and the cheese to brown.

Pure deliciousness.  For the recipe, go here.  For the basic technique, go here.  For a lotta frittata, go here.