Sweet Potato and Carrot Soup

I am a bit behind on my posting, but that is for one very exciting reason...I am FINALLY allowed into the building for work! No more are the days of sleeping in, sipping on coffee while doing a crossword, and having "make cookies" as a star item on the to-do list. No, now I am a productive member of society. On second thought, maybe this isn't so exciting?

This soup was my lunch for week #1. It was complex, starting with a layer of cardamom before delving into a sweetness and ending with a hint of heat. Considering how easy it was to make this soup, I can do nothing but sing its praises. And wish that there was still some leftover!

Sweet Potato and Carrot Soup with Cardamom

2 tablespoons olive oil
1 onion, diced
1 teaspoon ground cardamom
1/2 teaspoon ground mustard powder
1 teaspoon ground ginger
1 teaspoon red pepper flakes
1 teaspoon ground cinnamon
1 healthy pinch cayenne pepper
2.5 cups chicken broth
2.5 cups water
3-4 large sweet potatoes, peeled and diced
1 bunch carrots, peeled and chopped
2 cups cooked chickpeas
Salt and pepper to taste

Directions
Heat olive oil in a large dutch oven over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, mustard, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, add chickpeas, and use an immersion blender to puree soup until smooth. Drizzle with hot sauce, and enjoy!

Sweet Potato Hash with Golden Beets

Unlike my dear friends on the east coast enjoying 80 degrees of glory, Seattle still hasn’t quite gotten the memo that springtime is here. There have been hints of sunshine and warmth, but it’s still a daily gamble when it comes to the temperament of our meteorological forces. Ready to look Mother Nature in the eyes and say, “Go ahead, rain on our hike. I dare you.”, we set out to Mount Si today.

Eight cold, rainy (and snowy) miles later, I concede. Mother Nature, you win. Hope you had your laugh. I suppose it is Mother’s Day, after all. Now can it be summer?

After a hot shower and reminding my body what it feels like to actually be dry, it was time to make dinner. On tap: something relatively easy to put together, nutritious, and warm. This is so simple and so delicious. It can easily be made vegetarian by swapping the chicken for tofu or foregoing the protein completely. Any other mild herb like parsley or thyme would also suit this dish well.

Sweet Potato Hash with Golden Beets
3 tablespoons olive oil
2 medium sweet potatoes, cubed
4 golden beets, scrubbed and cubed
3 chicken breasts, cut into 1 inch squares
2 tablespoons canola oil for cooking
1 small onion, chopped
3 garlic cloves, chopped
salt and pepper to taste
3 sprigs fresh rosemary, minced

Directions
Preheat oven to 400°F.
Toss cubed sweet potatoes and beets with olive oil. Spread in a single layer on a baking sheet and roast until tender (about 30 minutes).
Heat the canola oil in large pan over medium heat. Add onions and cook until just starting to soften, about 5 minutes. Add garlic and cook until garlic is fragrant, another 2 minutes. Mix in minced rosemary. If you’re using raw chicken, add to the pan and cook until chicken is white throughout.
Add roasted sweet potatoes and beets, and cook until all ingredients are mixed thoroughly. Season to taste with about ½ teaspoon salt and pepper.

Mexican Birthday

Oh man, I am behind on posting!  A few weekends ago was a friend’s birthday, and it was the perfect opportunity to bring together a fun group of people for an evening of celebration.  Birthday girl’s request was for a Mexican-themed meal, so Mexican-themed meal it was.

My friend, Logan, can cook his butt off.  I mean, this guy produces food that puts several restauranteurs to shame.  His kimchi and roast pork quesadillas were mouthwatering, and his mole with papas fritas brings a tear to the eye.  I kid you not, this man has skill.

He was a tough act to follow, but alas, the show must go on. On tap for a group of 10: tamale pie, cilantro pesto enchiladas, cornbread, and bean salad. I was only going to post one or two recipes, but they were ALL delicious. And like a mother can’t pick a favorite child, how was I supposed to narrow down to just one recipe?!

Tamale Pie
From Moosewood Celebrates
Pie
2 cups onions, chopped
2-3 garlic cloves, minced
1 minced fresh green chili
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 cups water
1 cup stemmed and diced green beans
2 cups cubed potatoes
2 cups cubed sweet potatoes (Moosewood recommends peeling, but I live those babies intact!)
1 tablespoon fresh lime or lemon juice
1 cup grated cheddar cheese

Filling
1 cup cornmeal
2 tablespoons unbleached white flour
½ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
½ cup fresh or frozen corn kernels
½ cup diced red bell peppers
2 tablespoons minced fresh cilantro
2 eggs, beaten
½ cup buttermilk
2 tbsp canola oil

Preheat the oven to 350F. In an ovenproof skillet or soup pot, saute the onions, garlic, salt, and chile in the oil until the onions start to brown, about 10 minutes.  Stir in the cumin. Add the water, green beans, potatoes, and sweet potatoes, and bring to a boil. Reduce the heat and simmer for about 20 more minutes, until the vegetables are tender.  Stir in the lime or lemon juice, transfer to the prepared baking ban, and sprinkle on the cheese.

In a bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, corn, bell peppers, and cilantro. In a separate bowl, combine the eggs, buttermilk, and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread to cover evenly.

Bake for about 30 minutes, until a knife inserted in the topping comes out clean. Serve hot.


Cilantro Pesto Enchiladas
Pesto
1 bunch fresh cilantro, stems removed
4 cloves garlic
½ cup olive oil
¼ cup parmesan cheese
½ cup walnuts
salt to taste

Put all ingredients in food processor and blend until smooth. Feel free to add more garlic/olive oil/parmesan to your liking.

Filling
3 cups cooked chicken, diced or shredded
12 ounces cream cheese
1 (4 ounce) can diced green chilies or 1 fresh serrano, diced
20 corn tortillas

Sauce

1 cup canned chicken broth
1 1/2 cups heavy whipping cream
pesto (see recipe above)

Directions
Heat filling ingredients in a skillet until the cream cheese melts Fill the corn tortillas (you can use flour shells, but they tend to get a bit mushy), roll, and line up in a 9x13 baking pan.

In a separate bowl, mix cilantro pesto with broth and cream. Cover enchiladas with sauce, saving some sauce to be poured after baking. Top with grated parmesan cheese and bake for 30 minute at 350F.

Add additional sauce and serve immediately.


Mexican Corn Bread
From Jane Brody’s “Good Food Book”
1 cup yellow corn meal
¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg white
2 whole eggs
1 (15 ounce) can creamed corn
1 cup buttermilk
2 tablespoons butter, melted and cooled
1 cup grated cheddar cheese
¼ seeded and chopped jalapeno pepper

Directions
Preheat the oven to 400F.

In a large bowl, combine the corn meal, flour, baking powder, baking soda, and salt. Set the bowl aside.

In a medium bowl, lightly beat the egg white and whole eggs, and combine them with the corn, buttermilk, butter, cheese, and peppers. Stir this mixture into the reserved corn meal mixture, until the ingredients are just combined.

Grease a 9-inch square pan or cast-iron skillter, and heat it for several minutes in the preheated oven before pouring batter into it.  Return the pan to the oven, and bake the bread for about 25 minutes or until a tester inserted in the center of the bread comes out clean.


Mexican Bean Salad
From Allrecipes

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Dinner guests

My friends are really fun. And funny. And interesting. So whenever there's an opportunity to bring people together, feed them, and let them entertain me, I am happy to oblige.

This past week, some of my climbing friends and a neighbor of mine came over for dinner. The group was largely vegetarian, but that didn't stop us from a little bit of experimentation. The menu consisted of two kinds of hummus (plain and sweet potato; sweet potato recipe below), barley and butternut squash risotto, salad (with Noa's perfectly made "in the bowl" dressing...this is a true art form), peanut butter-oatmeal-chocolate chip cookie cake, and Erica's homemade coffee ice cream. Drool.

The cookie cake used the 'how to impress my teenage cousin' recipe, but instead of cooking as individual cookies, I just put the dough into my cast iron skillet and baked at 350F for ~25 minutes. Since one of my new year's resolutions was to cook in the cast iron skillet more (I WILL get mine seasoned well!), I get the satisfaction of accomplishing a goal, while really, I get to enjoy an easier and more impressive way of serving cookies!

Barley and Butternut Squash Risotto
Recipe from Gastronomy Blog

Photo from: Ileana's Kitchen

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2 inch cubes (about  3 1/2 cups)
1 tablespoon olive oil
Salt
Pepper
4 cups low-sodium chicken or vegetable broth

4 cups water
1 onion, minced
2 garlic cloves, minced
1 1/2 cups pearled barley
1 cup dry white wine
3/4 cups grated Parmesan
1 teaspoon minced fresh sage
1/8 teaspoon ground nutmeg
For fried sage
10 sage leaves
1 tablespoon butter
Coarse salt


Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Toss the squash with 2 teaspoons of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and spread out over the prepared baking sheet. Roast the squash until tender and golden brown, about 30 minutes; set aside until needed.

Meanwhile, bring the broth and water to a simmer in a medium saucepan. Reduce the heat to the lowest possible setting and cover to keep warm.


Combine the onion and 1 teaspoon of the oil in a large saucepan. Cover and cook over medium heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.


Stir in the barley, increase the heat to medium, and cook, stirring often, until lightly toasted and aromatic, about 4 minutes. Stir in the wine and continue to cook, stirring often, until the wine has been completely absorbed, about 2 minutes.


Stir in 3 cups of the warm broth and half of the roasted squash. Simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 22 to 25 minutes. Stir in 2 more cups of the warm broth and continue to simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 15 to 18 minutes longer.


Continue to cook the risotto, stirring often and adding 1/2 cup of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of barley are cooked through but still somewhat firm in the center, 15 to 20 minutes longer.


Off the heat, stir in the remaining roasted squash, cheese, butter, sage, and nutmeg. Season with salt and pepper to taste.


For the fried sage
While the risotto is cooking, make the fried sage. Gently melt the butter in a frying pan. Once the butter begins to bubble, add the sage leaves. Fry the leaves on both sides until crispy, approximately 5 minutes. Drain the leaves on paper towels, sprinkle lightly with salt, and set aside.

Before serving, garnish the risotto with grated Parmesan and fried sage leaves.

Sweet Potato Hummus
Recipe from http://www.acozykitchen.com/sweet-potato-hummus/

Photo from A Cozy Kitchen

1 sweet potato

1 can of cannellini beans
1 clove of garlic
1 teaspoon of tahini
2 tablespoons of olive oil (might have to play with this amount for your liking)
2 tablespoons of lemon juice (from one 1/2 lemon)
1 teaspoon of salt (or to taste)

Pre-heat oven to 350F.

On a baking sheet, place sweet potato in the oven to roast for 30 minutes, or until tender.  Allow it to come to room temperature and then peel and mash.
In a food processor, add your can of cannellini beans, garlic, tahini, olive oil, lemon juice and salt.  Pulse for 30 seconds or until creamy. You might have to add more olive oil or lemon juice to get it to the consistency of your liking.
Then add the mashed sweet potato and pulse for 15 more seconds until combined.
Serve with pita chips, regular chips, or whatever you like!

Thankful Thanksgiving

Growing up, Thanksgiving has traditionally been marked by a large gathering at my parents’ house in Maryland, with a feast of turkey, stuffing, and desserts galore.  One dessert in particular, Mom’s cranberry-apple crisp, has become my emblem for Thanksgiving.  She bakes it in a white Corningware dish that is approximately the size of Africa, and the moment it pops out of the oven, I go to town.

Knowing that I would be away for the holidays, I decided that if I couldn’t be at the traditional celebration, I would bring a piece of the traditional celebration to me.  I called Mom a few weeks ago to get this heirloom of a family recipe, and imagine my surprise when she tells me, “It’s on page 622 of your Jane Brody cookbook.”  So much for the multi-generational story I had cooked up in my head!  Then again, it doesn’t change how good it tastes!

It has been a wonderful whirlwind of a year, filled with good friends, love, strong family ties, and a whole lot of positive people.  Thank you to all of you who are such wonderful influences on my life--I truly am lucky to be surrounded by you.  Happy Thanksgiving to all of you!

“Mom’s” Cranberry Apple Crisp
Adapted from Jane Brody’s Good Food Book
3 cups cranberries (1 12-ounce package)
2 large apples, unpeeled, cored and sliced thin
½ cup sugar
1 teaspoon cinnamon
¼ cup all purpose flour, divided
¾ cup rolled oats (regular or quick)
½ cup chopped walnuts (optional)
3 tablespoons butter or margarine, melted

1. In a large bowl, combine the cranberries, apples, sugar, cinnamon, and 1 tablespoon of flour. Transfer the mixture into a greased 6 cup shallow baking dish.
2. In the same bowl (no need to wash it), combine the remaining flour, brown sugar, oats, and nuts. Stir in the melted butter or margarine and mix the ingredients well (the mixture should be crumbly). Sprinkle the oat mixture over the fruit mixture.
3. Bake the crisp in a preheated 375 degree oven for 40 minutes or until the crisp is lightly browned. Let the crisp stand for 10 minutes before serving.

No-Knead Sweet Potato Dinner Rolls
Recipe from The Kitchn
Makes 2 dozen rolls
3/4 cup warm water
1 scant tablespoon active-dry yeast
1 cup (9 ounces) mashed sweet potatoes**
1 cup milk - whole or 2% preferably
1/4 cup unsalted butter - melted
2 tablespoons brown sugar
2 teaspoons salt
4 cups unbleached all-purpose flour

1. Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. 2. Add the mashed sweet potatoes, the milk, the melted butter, the brown sugar, and the salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky.
3. Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it’s easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours.
4. When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen.
5. About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit.
6. Remove the cover, brush the top of the rolls with egg yolk, and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.

**To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.

Moroccan Monday

It worked!  Forget men, the way to a TEENAGER’s heart is through food.  My cousin’s visit this past weekend was a blast--we ate, gabbed, danced, wandered, and ate some more.  Here’s a picture of us doing the chocolate tour at Theo Chocolate Factory.  Cute, no?

Needless to say, if life lesson #47 is that food impresses teenagers (especially peanut butter cookies. Take note!), lesson #48 would be that teenagers can sleep. A lot.  Now, I knew this, but somehow had forgotten just what that meant.  So while Dear Cousin snoozed away on Sunday morning, I got a chance to whip up a batch of hearty, root vegetable-filled stew.

Let me say, I changed the recipe a bit from the original (link with the recipe).  This is delicious, could definitely handle even more spicing.  The original recipe called for preserved lemons (of which I had none), so perhaps that played into the flavor difference?  Regardless, the stew still turned out great, and I will be lapping this up for lunch with gusto!

Squash and Chickpea Moroccan Stew (adapted from Smitten Kitchen)

* 2 tablespoons olive oil
* 1 medium yellow onion, small dice
* 4 medium cloves garlic, thinly sliced
* 1.5 tablespoons ground cumin
* 2 teaspoons cinnamon
* Salt and freshly ground black pepper
* 1 butternut squash, large dice
* 1 pound sweet potatoes, large dice
*1 bunch broccoli rabe, chopped
* 2.5 cups low-sodium chicken broth
* 2.5 cups cooked chickpeas, drained
* 1 (28-ounce) can diced tomatoes, with juices
* 2 teaspoons lemon juice
* 3/4 cup brined kalamata olives, chopped
* Handful fresh parlsey leaves, chopped

1. Heat olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

2. Add squash, potatoes, and broccoli rabe, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and parsley, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10-15 minutes.

3. Remove from heat and stir in lemon juice and olives. Smitten Kitchen suggested serving this over couscous, garnished with parsley and toasted almonds, but the stew also works well on its own.