Pumpkin Soup with Brown Butter

I feel like I'm constantly on the hunt for Pumpkin soup that is flavorful and not full of cream. This soup was full of flavor, an assortment of vegetables, herbs, and just a dollop of creme fraiche and a swirl of brown butter, which added tremendous flavor. The only problem, once again, was the fact that I don't have my blender or food processor here in Boise, so I had to use canned pumpkin and leave my vegetables finely minced. In the future, I'd love to try it with a fresh baked pumpkin with sage.

I loved how this soup was completely savory, no hint of sweetness or even spices that remind you of sweet pumpkin (cinnamon, ginger) just a hint of fresh nutmeg at the end. I also am so glad that I have gotten over my fear of butter consumption. Funny, it never bothers me when I eat cookies, but excess butter in my food makes me feel like I'm over-indulging. However, I did cut back the amount from the recipe.

Pumpkin Soup with Brown Butter and Creme Fraiche

adapted from Williams-Sonoma

1 28 oz. can pumpkin puree
1 sprig of fresh sage leaves
4 tbsp. butter
1 leek, white and green parts, finely minced
2 carrots, peeled and finely minced
2 shallots, finely minced
1 small yellow onion, finely minced
6 garlic cloves, finely minced
6 c. vegetable stock
1 bouquet garni (4 parsley sprigs, 4 thyme sprigs, 1 bay leaf, tied in cheesecloth)
1/2 c. creme fraiche
Freshly grated nutmeg, for serving
Kosher salt and black pepper

In a Dutch oven over medium heat, melt 2 tbsp. butter.
Add leek, carrots, shallots, onions, season with salt and pepper.
Cook, stirring often, until vegetables are tender, about 10 minutes.
Add garlic, stir and cook for about a minute.
Add the pumpkin puree, stock, bouquet garni, stir and taste, adjust seasonings.
Cover and simmer for 20 minutes, remove the bouquet garni.
Blend soup in batches, if desired.
Heat a small saucepan over medium-low heat, add 2 tbsp. butter, cook and swirl until butter begins to brown and smells nutty, about 3-4 minutes.
Ladle soup into bowls, top with a dollop of creme fraiche, swirl in a bit of the butter, and grate fresh nutmeg on top, serve immediately.

Baked Quinoa with Zucchini, Corn and Basil

As I was perusing Williams-Sonoma's recipes last week for some dinner ideas, I came across this Baked Penne with Corn, Zucchini and Basil. It was the perfect way to marry the fleeting summer produce with a warm, wintery recipe. Because there was no real vegetarian protein, and already starch from corn, I substituted quinoa for the pasta. I also used canned, diced tomatoes rather than fresh, just because I had them on hand.

This is another great casserole meal to keep in mind for freezer stocking, baby/sick meals, or just something warm, hearty and healthy to cook for your own family! Now please excuse me while I go huddle in the corner with my space heater, we had our first frost last night.

Baked Quinoa with Zucchini, Corn and Basil

adapted from Williams Sonoma

1 c. quinoa, rinsed well

3 c. vegetable stock

1 tbsp. olive oil

2 ears of corn, kernels cut off

1 small yellow onion, diced
2 garlic cloves, minced
3 medium zucchini, sliced into half moons
1/4 c. dry white wine
1 15 oz. can diced tomatoes
12 large basil leave, torn
2 tbsp. grated parmesan cheese
1 c. shredded mozzarella cheese

Bring vegetable stock to a boil in a stock pot, add quinoa, turn heat to low and cover, cook for 15 minutes.
While quinoa cooks, heat a large skillet over medium heat, add olive oil and corn kernels, saute for 5 minutes, then add onion, garlic and zucchini.
Season with salt and pepper, and continue to saute for another 10 minutes, until vegetables are softened and beginning to brown a bit.
Add white wine, scrape bits off the bottom of the pan, when wine has evaporated for the most part, add diced tomatoes, and turn heat off.
Preheat oven to 400*
Fluff quinoa with a fork, then add to the skillet with vegetables, gently mix, then add torn basil leaves and gently mix once more.
Transfer to a casserole dish, sprayed with nonstick cooking spray.
Top with parmesan and mozzarella in a layer on top.
Place in the oven, and bake for 15-25 minutes, until cheese are beginning to brown and crisp.
Serve immediately. 

Portabella and Mozzarella Panini

So far, I've been really happy with the restaurants Boise has to offer. But I can't lie, I miss Panera! I didn't go there that often, but there are a few things there I just absolutely love, like this sandwich. I haven't had it in a while, but was craving it this week. I completely got help with this entire sandwich, so it's more of a construction than cooking, but the flavor combination is so delicious! 

Panera presses the sandwich, but I don't have one here, so I just broiled it on each side to toast it and pressed it with my hands. I used a Rosemary Focaccia  from the Whole Foods Bakery, which makes it more authentic, but any bread choice would be find. I also used the grilled portabella caps from the hot bar, which make this sandwich cheaper and less work, since portabellas are about $2.50/each! Finally, fresh mozzarella isn't necessary, but it is so good! We enjoyed this sandwich with French Onion Soup.

Portabell and Mozzarella Panini

copycat Panera Bread recipe

1 loaf of Focaccia bread, preferably with Rosemary

3 portabella caps, grilled or roasted with salt and pepper

1/4 red onion, grilled or roasted with salt and pepper, sliced

4 oz. fresh mozzarella pearls or sliced from a large ball

10 fresh basil leaves, torn

1 tbsp. red wine vinegar

Slice Focaccia loaf in half, place on a baking sheet, broil for 2-4 minutes, until slightly toasted and golden brown.

Toss portabella caps in red wine vinegar, arrange in a layer on focaccia, top with onions and mozzarella.

Place bread with toppings back under broiler, broil for 3-5 minutes, until mozzarella has melted.

Sprinkle torn basil all over the mozzarella, place top of loaf on the sandwich, and broil for another 1-2 minutes, until toasted.

Slice and serve immediately, preferably with your favorite soup. 

Hatch Green Chile Pizza with Soyrizo and Goat Cheese

Over the past few years, I've read countless entries by Bridget and Shawnda about Hatch Green Chiles. Being from the Midwest and South, I didn't realize the seemily cult following they have. When I got to Boise a month ago and went to our amazing Whole Foods, I saw a man in the parking lot turning a giant drum, fresh fire roasting the chiles. I couldn't not buy some! I took home a few pounds, peeled them and then was stumped on what to do with them. 

So I decided to just make my first batch of chiles into an enchilada sauce and use it in a few dishes (another will be posted this week). Sunday has become our new pizza night, since I don't have my kitchen aid, I just buy Whole Foods' amazing prepared dough. I had half a package of soy-chorizo in the freezer, and decided to google pizza with chorizo, and came across this recipe from Rick Bayless. The pizza calls for a salsa verde sauce as the base, but I knew my Hatch Green Chile enchilada sauce would be perfect, and it was! 

As I said, I have no appliances out here, no blender, food processor, magic bullet, kitchen aid, you name it, I don't have it! So I have to utilize my knife skills and box grater as much as possible. To make the sauce, rather than puree most of it and leave some small bits of chile, I finely minced it all and cooked it down for a while to hopefully mash the chiles even more. 

The remainder of the pizza was topped with even more deliciousness: goat cheese, thinly sliced red onion and bell peppers, and soy-chorizo. This pizza was full of flavor and definitely will be a new regular for us. The Hatch Green Chiles definitely were spicy, smokey, and live up to the hype!

Hatch Green Chile Pizza with Soyrizo and Goat Cheese

adapted from Rick Bayless

1 lb. pizza dough, homemade or purchased

1 c. Hatch Green Chile enchilada sauce (recipe follows)

6 oz. crumbled chorizo or soy-chorizo, cooked, crumbled and drained on paper towels

1/4 red onion, sliced thinly

1/2 red bell pepper, sliced thinly

6 oz. goat cheese, crumbled

Hatch Green Chile Enchilada Sauce:

2 tbsp. olive oil

1 large red onion (half minced, half grated directly into pan)

4 garlic cloves, minced

1 tbsp. flour

2 c. vegetable stock

2 c. roasted, peeled and seeded Hatch Green Chiles

2 tbsp. ground cumin

1 tsp. ground coriander

kosher salt and black pepper

To make enchilada sauce:

Heat a large skillet over medium heat, add olive oil, bring to temperature.

Add onions and garlic, season with salt, and saute for 5 minutes, until softened.

Sprinkle flour over onions and garlic, whisk to coat, once flour is absorbed, add stock.

Whisk well, then add chiles, cumin and coriander.

Bring to a simmer, then turn to low, taste and adjust salt and pepper.

Cook for 20-30 minutes, then transfer some or all to a blender and puree, if desired.

Store in an air tight container in the refrigerator for up to 5 days, or in the freezer.

To make pizza:

Preheat oven to 425*

Stretch dough over a pan dusted with cornmeal or semolina flour.

Top with Hatch Green Chile enchilada sauce, goat cheese, crumbled coy-chorizo, sliced onion and peppers.

Bake for 18-24 minutes, until crust is crisp, golden and puffed.

Slice and serve immediately, garnish with fresh chopped cilantro, if desired.

French Onion Soup Risotto

After thoroughly enjoying the Dirty Cauliflower Risotto I made a few weeks ago, I've been dying to make another red wine based risotto. Once again it was a Friday night, the eve of grocery shopping, and I had to scrounge around the fridge and pantry to make dinner. I was in the mood for French Onion Soup, but we had no bread in the house. I contemplated making bread, but it was already seven o'clock and I was hungry! I had pasta, rice and potatoes on hand, and decided risotto would be fantastic.

This risotto was absolutely delicious, very creamy and flavorful. If you're not vegetarian, you could certainly use beef stock as that's a more traditional way to make French Onion Soup, but I love the Rapunzel vegetable stock cubes with herbs. This would be a great side dish for a dinner party, but it's quite substantial on it's own. To make it a complete meal, I'd serve it with a nice salad, some crusty bread and add cannelini beans to the risotto (stir in just before serving). But for a smaller meal, it's perfect as is.

French Onion Soup Risotto

Veggie by Season original

2 tbsp. butter

2 small or 1 large yellow onion, peeled, quartered and sliced

Kosher salt and black pepper

1 c. arborio rice

1 tbsp. cognac

1 c. dry red wine

1 bay leaf

2 fresh sprigs or 1/2 tsp. dried thyme

2-3 c. vegetable stock

1/2 c. shredded Gruyere cheese

Heat a deep skillet over medium-low, melt butter and add onion.

Stir occasionally, and allow onions to caramelize for about 10 minutes.

Add rice, stir and allow rice to toast.

Season with kosher salt and black pepper.

Add cognac and red wine, turn heat to medium-high and allow wine to reduce by half, stirring as it reduces. 

Turn heat back to medium-low, add bay leaf and thyme.

Add ladles full of stock every few minutes as it is absorbed by rice, stirring well after each addition. 

After the rice is plump and isn't absorbing stock, turn heat off, stir in 1/4 c. of the Gruyere.

Dish into individual bowls, sprinkle with remaining cheese and serve.

Roasted Squash and Wild Rice Salad

A few posts back, I admitted that I'm not a huge rice fan and don't make it very often. I usually tend to pass rice recipes by in magazines and cookbooks. However, in my last Vegetarian Times magazine, I saw an ad for Lundberg Family Rice's Roasted Squash and Wild Rice Salad. It looked so good! So I got online and googled the salad, and found not only the Lundberg version, but another recipe on 101 Cookbooks. I decided to kind of combine the two and add a few of own ideas. 

I used a large kabocha squash to make this salad, but any variety will work! I loved the idea from 101 Cookbooks using whole roasted shallots, so I added those as well. For protein, I almost fell back on my old stand-bys, garbanzo or tofu, but I decided to try something different. Since I was making a rice dish, I felt like Black-eyed Peas would be a great pairing. Though all beans taste relatively the same, these were delicious in this dish. Finally, I sprinkled the dish with cranberries and cilantro for some sweetness and a bright punch of flavor. It was a very balanced dish, and I can finally say my rice came out great! 

Roasted Kabocha and Wild Rice Salad with Black-eyed Peas 

inspired by Lundberg Family and 101 Cookbooks

2 c. prepared Wild Rice blend cooked in vegetable stock

*I used 2/3 c. rice and 2 c. stock and it came out perfectly

2 lbs. kabocha, peeled and cubed

10 small shallots, peeled

1 tbsp. EVOO

Kosher salt and pepper

2 c. black eyed peas, cooked, or 1 15 oz. can drained and rinsed

1/4 c. dried cranberries

1/4 c. chopped cilantro

Juice of 1 lemon

1 tbsp. honey

Preheat oven to 400*

Line a baking sheet with foil, add squash and shallots, drizzle with EVOO, sprinkle with salt and pepper, toss well.

Place in the oven and roast for 30 minutes, until tender and caramelized.

While roasting squash, cook rice.

When rice is tender and fluffy, add lemon juice and honey, toss to distribute.

Add black eyed peas, gently fold in to heat through.

Scoop half of the rice into a serving dish, layer with half the kabocha, then the rest of the rice, then the kabocha and shallots.

Sprinkle with cilantro and cranberries, serve warm.

FYI - Look for details coming soon about a blogger bakesale hosted on Veggie by Season. If you would like to bake something for the cause (injured, stray dog I found and will be taking to the vet Saturday), please email me at veggiebyseason@gmail.com

Bitter Greens with Cherries

When I created my new blog name and decided what direction it was going to go, I didn't really take into account Florida's growing seasons and the rest of the country. When I was harvesting pumpkins in July, many of you were shocked! I also noticed that many people who are part of a CSA (community supported agriculture) are getting their boxes now, and have been for several months. Here in Florida, the CSA's run from November thru April. 

So my in-season produce may not exactly be the same as the majority of the readers of this blog. However, many in-season items aren't exactly local, so no matter where you live, cherries are at their peak in the summer. They're generally harvested and shipped from Michigan or the Pacific Northwest. Not exactly the smallest carbon footprint, but because their season is so short, I can't help but buy as much as possible in the small amount of time they're available. 

So back to the CSA boxes. My sister lives in Washington, DC, and uses a CSA delivery service. Last week she received a bunch of swiss chard, and asked me what she should do with it. I think the dark, and sometimes bitter greens, tend to stump many people who get CSA boxes. While you may feel like it's a filler, and not very exciting, I would disagree! Many CSA's aren't certified organic, but use organic practices and don't have the time and money to spend on becoming certified. So your one bunch of organic swiss chard runs for $4 at Whole Foods. 

I looked through several cookbooks to find a swiss chard recipe, and found this one in Mollie Katzen's Vegetable Heaven. Though we're at the very tail end of cherry season, I had to use them one more time, and this recipe was perfect for that. It hits so many flavor notes, the bitter greens are cut with the sweet onion, and the cherries bring a tart, but sweet flavor as well. This dish has few ingredients, is so simple to make, but will leave you hoping to a bunch of swiss chard in your next CSA box! 

VBS Tips and Trades:

-If swiss chard is a little much for you, try substituting baby spinach leaves. Alternately, if you have kale, collared greens, or another hearty dark green, try using that instead.

-If fresh cherries are unavailable, grab a bag of frozen cherries. I love Cascadian Farm's organic frozen sour cherries.

-If you're interested in CSA's, check out this link! And others found on my "Favorite Products" page.  

Bitter Greens with Sweet Onions and Sour Cherries

slightly adapted from Mollie Katzen's Vegetable Heaven

1/4 c. fresh sour cherries, pitted and halved

1 tsp. olive oil

1 c. sliced onion (vidalia, maui)

1 tsp. salt

1 large bunch of fresh greens (4 c.), stemmed and coarsely chopped - I used Rainbow Chard 

Splash of red wine vinegar

Heat the oil in a large, deep skillet.

Add the onions and salt, sauté over high heat for 5 minutes, turn heat to medium, cover and cook until very tender.

Add greens, wilt down, cook for 2-3 minutes.

Stir in the cherries and cook 5 minutes longer.

Add a splash of red wine vinegar, spoon into a dish.

Serve warm.

Vegetables Bourguignon

I've never been a fan of beef dishes, but there are a few I would eat. My mom is a bit strange in her eating habits. She eats no poultry or fish, but loves beef and shellfish. Because of this, there was a lot of ground beef recipes growing up, and occasionally she'd treat us with beef stew, beef bourguignon, or rouladen. I vividly remember picking out the potatoes and other vegetables in those dishes, and leaving the meat behind. So for me, these dishes can still be made often with the meat either left out, or beans used instead.

 A few months ago, I dreamed up cannelini beans bourguignon, which was delicious! This time though, I wanted the dish to really focus on the vegetables, and leave out all meat. I used whole cremini mushrooms to get a meaty quality, and kept the remaining vegetables true to standard recipes. I think the addition of some peas or haricots verts would be wonderful though, and might try it again. Also, I've served this over noodles, mashed potatoes, but polenta would also be a great foundation. Basically, you can't go wrong when concocting a dish with a red-wine based sauce! And the best part - traditional beef bourguignon takes hours to prepare. This dish took me about 30 minutes, start to finish! 

Vegetables Bourguignon

1 tsp. EVOO

1 small yellow onion

3 garlic cloves, minced

1 lb. small cremini mushrooms, cleaned and stemmed

1 lb. carrots, peeled and sliced in 1/4" rounds

2 oz. tomato paste

2 tbsp. Brandy

1 cup dry red wine (I used pinot noir)

1 cup vegetable stock

3-4 thyme sprigs

1 tsp. fresh minced rosemary

Salt and fresh ground black pepper

Parsley, chopped, for garnish

1 cup frozen pearl onions

6 oz. whole wheat pasta, or prepared polenta, mashed potatoes, etc.

Bring a large pot of water to a boil, salt, add pasta, cook to al dente.

Drain, set aside.

Heat a soup pot or dutch oven over medium heat.

Add EVOO, grate in onion, stir to combine.

Add garlic, mushrooms and carrots, continue to stir and cook for 5-10 minutes, until mushrooms have softened and let out most of their water.

Add tomato paste, brandy and wine, stir well.

Bring to a simmer, reduce wine by half, add stock, rosemary and thyme.

Bring to a simmer, season with salt and pepper, cover and cook for 15 minutes, until carrots are tender.

Add frozen onions, heat through.

Taste, adjust seasonings, remove thyme stems, serve over noodles.

Sprinkle with parsley.

*Note: This recipe is vegan, as written, but a sprinkle of parmesan cheese or grated gruyere is a fantastic addition.

Best of Spring Potato Salad

I rarely go to the grocery store and pick up items that aren't designated for a meal. Not only does it keep the budget in check, but it keeps me from buying unnecessary junk. However, when there's a great sale, and I have coupons, I'll buy almost anything. A brand of frozen vegetables were buy-one get-one free last week, and I had coupons for 10 items, so I really stocked the freezer!

Rather than only buy the things I knew I'd use (frozen spinach, peas, green beans), I decided to grab a bag of little onions, an ingredient I haven't had in years. I've only ever seen them paired with peas, so I searched foodtv.com for peas and onions, and found this recipe from Tyler Florence. I loved the idea of paring the dish with potatoes, but I wanted it to be a cold, main dish type salad, not a warm, dinner side dish.

As I was looking for small potatoes, I found the Purple Perivuan variety, which I've been trying to find for years! So I began to construct this salad, and thought it needed another vegetable, and why not incorporate another splash of color, so I threw in a red bell pepper. I also love mint paired with peas, and mint paired with lemon, so I picked from fresh mint from my garden, and I was all set.

I really enjoyed the cold salad I came up with, but I still have 2/3 of a bag of onions to use, and I think I will eventually try out Tyler's dish, as written, for a dinner side one evening.

Best of Spring Potato Salad

1 lb. Purple Peruvian potatoes

1 cup spring peas

1 cup pearl onions

1 red bell pepper, minced

10 fresh mint leaves, minced

1 shallot, minced

1 tsp. raw sugar

1 lemon, zested and juiced

2 tbsp. EVOO

Fresh black pepper and salt

Add potatoes to a small pot, cover with water, bring to a boil, turn to low and simmer for 10 minutes, until fork tender.

Add shallow, sugar, lemon zest and juice, EVOO, salt and pepper to a large bowl, whisk to combine.

Add peas and onions to a colander, rinse with cold water for a minute to partially defrost.

Drain and add to the dressing bowl, add red bell pepper, toss to combine.

Drain potatoes, cool for a few minutes, dice and add to the mixing bowl, toss gently.

Serve or keep chilled in the refrigerator.

Garnish with extra mint and/or lemon wedges, if desired.

French Onion Soup

It seems like it's been so long since I blogged, but I have been cooking, I promise! It seems like between work, my job with Folio Weekly as the Bite Club Host, half marathon training, and the continuous odd jobs of being a new homeowner, I haven't been home to cook, I haven't had the energy, or I just want simple meals. I've been making a few of my favorite dishes, like Fajita Pasta, Tofu Noodle Bowls, and Hawaiian Pizza. I have made, and photographed a few dishes, which I will hopefully get blogged soon! I have so many fun things bookmarked, and on my 'to make' list.

Last Sunday, I was having issues with my car, and I had planned on getting a new one for my birthday in May. I went to test drive some cars, just to see what I liked and what was out there... well, I hate car shopping, it's so stressful and long. I knew I wanted this car, and I didn't want to come back in 2 months and go through it all again, plus I didn't know if my current car was going to make it that long without major repairs, so I did it, I bought my first new car EVER! I am absolutely thrilled with the whole process and I love my Jetta, Frau!

So, after the long day of car shopping, I wanted comfort food. Nothing is more comforting than a big bowl of soup. I went through the pantry to see what I had on hand since I hadn't been to the grocery store, and there wasn't much. I did, however, have a big bag of onions, a little gruyere in the fridge, and a few open bottles of wine from the previous night. So I decided to just go with what I had, and it worked perfectly! I didn't have any french bread, or yeast to make some, so I opted for a quick bread. Though it's not traditional, but in the spirit of March, I made Brown Soda Bread. This soup was fantastic! Tasted just like my Mom used to make! It was the perfect ending to a perfect day!

French Onion Soup with Irish Flair

1 tbsp. EVOO

1 tbsp. butter

3 lbs. yellow onions (not sweet, just plain yellow onions)

1 tsp. fresh ground black pepper

1/4 cup brandy or cognac

2 cups red wine (I used a cabernet sauvignon)

1 cup white wine (I used chardonnay)

4 cups reduced sodium beef stock

2 sprigs fresh thyme or 1/2 tsp. dried

1 bay leaf

1/2 loaf of Brown Soda Bread

1 cup shredded gruyere cheese

Heat a dutch oven over medium-low heat.

Peel onions and divide in half.

Chop half the onions, and slice the other half (the diced thicken the soup more, and the slices give it more texture, but you can cut them however you'd like!).

Add to the pot, stir and cook until caramelized and water is evaporated, about 30 minutes.

Season with pepper, add brandy and wines, cook until reduced by half.

Add stock, thyme and bay leaf.

Turn to low, cover and simmer for an hour to four hours, stirring occasionally.

Taste the soup, add salt and more pepper, if necessary.

Turn broiler on high. Place 4 ramekins on a baking sheet.

Ladle soup into ramekins (about 2 cup capacity), remove thyme stems and bay leaf when you come across them.

Sprinkle with gruyere cheese, top with bread, and sprinkle with more cheese.

Place until the broiler for 2-3 minutes, until cheese is golden brown and melted.

Gorgonzola and Caramelized Onion Cheeseball

On Monday, I hosted my book club. I decided to make a few different things because it's kind of a pot luck event and I didn't know what was coming. I figured I'd do an appetizer (this), a main (quiche) and a dessert (cookies in last post). Most people seem to love a good cheeseball smeared on a cracker, so I decided to make one. I got the main flavor ideas for this from Joelen and her blog, but went a different way with the other ingredients. This cheeseball was great, really creamy and flavorful. The gorgonzola was present, but not overpowering. I think everyone really enjoyed it!

Gorgonzola and Caramelized Onion Cheeseball

1 tbsp. butter/EVOO

2 large yellow onion in a small dice

Salt and pepper

1 tsp. fresh thyme or 1/2 tsp. dried

8 oz. cream cheese, softened

1/2 cup gorgonzola crumbles

1 cup crushed walnuts

Crackers or vegetables, for serving

Heat a skillet over medium-low heat.

Add butter or EVOO and onions.

Season with salt and pepper, saute' for 20 minutes, stirring every few minutes. Add thyme. Cool to room temperature.

Add softened cream cheese and gorgonzola to a bowl.

Top with onions, stir well to combine.

Lay saran wrap on the counter, scoop cheese mixture into a ball, wrap and refrigerate for 4 hours.

Before serving cheese ball, add walnuts to a bowl. Drop cheeseball in and coat with walnuts.

Place on a platter and serve.

Sour Cream and Onion Twice Baked Potatoes

I can still remember the first time I had a twice baked potato... It was creamy and full of cheese. I wondered why anyone would ever eat a plain old baked potato when these existed! Then I realized what a process it can be, and understood why my mom only occasionally made them. It's not a difficult process, but it's long! First baking the potatoes, cooling them, scraping out the potato, mixing the stuffing, restuffing them, and baking once again... and hoping none of the skins break when you scoop out the potato! There are a few shortcuts one can take, like microwaving the potatoes in the beginning and broiling them at the end, but I'm usually not looking for short cuts in the kitchen, I relish my time in there! However, this recipe can be made in stages. You can easily bake your potatoes the night before, or make them entirely and refrigerate them until you're ready to bake them off (I've even frozen them and baked them off!)

I decided to take a different approach with these baked potatoes. I recently was at a party and found myself going back to the sour cream and onion dip over and over. Combining sour cream and potatoes isn't very original, but this mixture I stuffed them with was a creation I just sort of winged, and it was a hit! If you're really pressed for time, you can just make these sour cream and onion mashed potatoes, but I love having a mashed potato like filling and then a crisp shell at the end...or two, because JJ doesn't eat his!

Sour Cream and Onion Twice Baked Potatoes

2 medium-large russet potatoes

1 tbsp. butter

1 cup diced onions

Salt and pepper

1/4 cup sherry

1/4 cup sour cream

1/2 tsp. garlic powder

Chives, parsley, or any other fresh herb

2 tbsp. grated parmesan

Heat oven to 400 degrees.

Scrub potatoes, piece with a fork, wrap in foil.

Place potatoes directly on the oven wrack, bake for an hour.

While potatoes bake, heat a skillet over low.

Add butter, onions, salt and pepper.

Sautee for 15 minutes, or until caramelized, add sherry, reduce and turn heat off.

When potatoes are cooled, about 30 minutes, cut off the top 1/3 and scoop out the flesh, add to a mixing bowl.Add onions, sour cream, garlic powder, herbs and parmesan to mixing bowl.

Mix well, taste and adjust seasonings.

If mixture seems dry, add stock or milk to thin.

Place potato shells on a baking sheet.

Spoon mixture back into skins, place back in the oven and bake for 20-30 minutes, until a golden brown crust forms.

Remove from the oven and plate.

Kicked Up Summer Vegetables

The last Foodbuzz Tastemaker's package I recieved contained 4 Emeril's brand products. As you may remember, I used the Horseradish mustard a few days ago. For dinner tonight, I made Chili Macaroni and Cheese, and thought some sauteed vegetables would pair well. I thought that rather than raid my spice cabinet, I'd try out the Original Essence! Emeril has written on the package that it's a great basic seasoning for meats and vegetables.
It doesn't say exactly what the spice blend is (obviously) but it had some of the Tex-Mex notes I was looking for to pair with the mac and cheese. This spice blend was great, complex but it didn't overshadow the vegetables.

Kicked Up Summer Vegetables

1 tbsp. EVOO

1/2 red onion, sliced

2 small zucchini, sliced

2 small summer squash, sliced

1 green bell pepper, sliced

1 tbsp. Original Essence

Sour cream and cilantro, for garnish

Heat a skillet over medium heat, add EVOO, vegetables and essence. Toss well, cover and cook for 10-15 minutes, stirring occasionally.

Serve with sour cream and cilantro.

Again, Thanks Emeril!

Apple Pecan Wild Rice Pilaf

I've had a package of TJ's Maple Apple Sausage in the freezer for a few months now, and I've been in clean out the fridge/freezer mode, so I had to use it up. I also had some TJ's wild rice blend, and thought an apple pecan wild rice pilaf sounded interesting and would use up both!
This meal was delicious, I think I should have chopped the apples a bit finer and chopped the pecans, and maybe added some dried cranberries for a sweet burst...maybe next time!

Apple Pecan Wild Rice Pilaf

1/2 c. wild rice blend

1 1/4 c. vegetable stock

1 tbsp. EVOO

1 red onion, diced

1 green apple, diced

2 garlic cloves, minced

2 sprigs of thyme leaves, about 1/2 tsp.

salt and pepper

1/4 c. pecans

1 tbsp. butter*

Bring stock to a boil in a small pot, add rice, stir and turn to medium heat.

Cover and cook for 40 minutes, or until rice is cooked.

While rice cooks, heat a pan over medium-low.

Add EVOO, onions, apples and garlic, season with salt and pepper.

Sautee for ten minutes, or until softened, add thyme.

When rice is cooked, add to apple mixture, stir to combine.

Add butter, adjust seasonings and plate.

Serve with asparagus and chicken sausage.

*omit butter for vegan option

Tofu and Vegetable Curry Stewpot

Last Friday, I went out to lunch with the accounting department at work for my birthday. I got to choose where we went, and I picked FARM bloomington, which describes itself as Real Food, uses local ingredients, organic products, and is clean and simple food, but truly delicious. I ordered a Tofu and Vegetable Curry Stewpot, which was outstanding. I've been craving it ever since! I remembered I just got a new bottle of curry, so I decided to make a giant pot of vegetables. The curry powder I used had corriander, turmeric, fenugreek, anise, fennel, and cayenne, but I added a few more spices to get the flavor I wanted. This makes a ton of food, and contains so many veggies that you can definitely delete some from the list and it will still make a delicious curry.
I'm so excited to go there again, this time with JJ. One of my co-workers got the BLT and loved it, and their brunch menu looks delicious as well! www.farmbloomington.com

Tofu and Vegetable Curry Stewpot

Makes 4-6 servings

1 sweet potato, peeled and diced (about 2 c.)

1 russet potato, peeled and diced (about 2 c.)

2 large carrots, peeled and chopped in 1" rounds

1 eggplant, diced

1 zucchini, diced

1 green bell pepper, diced

1 small butternut squash, diced (about 2 c.)

1 yellow onion, diced

2 garlic cloves, minced

1/2 lb. brussels sprouts, trimmed

2 15 oz. cans light coconut milk

salt and pepper

4 tbsp. curry powder, or any combination of corriander, turmeric, fenugreek, anise, fennel, cayenne, cinnamon, cumin and ginger

1 block extra firm tofu, diced

4 c. prepared brown basmati rice

1/2 c. slivered almonds

Heat 2 tbsp. EVOO in a large soup pot over medium heat.

Add sweet potatoes, russet potatoes, carrots, onions and garlic.

Season with salt and pepper, saute' for 10 minutes.

Add remaining ingredients (except tofu, rice and almonds).

Cover and simmer for 30 minutes, vegetables should give off liquid to almost cover.

Taste and season, pierce potato or carrots to see if they're cooked thru.

When vegetables are ready, add tofu, gently mix through.

Plate rice in a shallow bowl, ladle in vegetables, top with almonds.

A Year Ago: Asian Salad with Ginger Carrot Dressing and Chicken Potstickers

Crispy Oven Fried Onion Rings

To go with our Philly Cheesesteak wraps, I wanted a side that wasn't a starch, but still was something bar food-ish. I made these onion rings one time before and my husband loved them as onion rings are one of his favorite foods.

They're super simple, and so much healthier than deep fried onion rings. Last time I used a beer batter, but it was a little overwhelming. This time I went with something more basic, and they were great!

Crispy Oven Fried Onion Rings

1 large vidalia onion, sliced thick

1 c. skim milk

1/4 c. light sour cream

1 tsp. salt

1 tsp. pepper

1/2 tsp. cayenne pepper

1/2 c. AP flour

1 c. panko bread crumbs

Whisk together milk, sour cream, salt, pepper and cayenne pepper.

Slice onion, seperate rings, and drop in milk mixture. Soak for 2 hours.

Place flour and bread crumbs in 2 bowls.

Preheat oven to 400 degrees.

Drop onion rings in flour, then dip back into milk mixture, then dredge in panko. Lay on baking sheet.

Contine with all onion rings. Bake for 45 minutes, flipping halfway thru.

Olive Bar Sub

When our Kroger finally finished it's renovation and expansion, they put in an amazing olive bar with many varities of olives, as well as fresh mozzarella, feta, sun dried tomatoes, artichokes, marinated mushrooms, roasted peppers, hummus', pestos, and cold salads. I had a frozen loaf of bread, and JJ requested subs. I decided to basically just fill a container with the olive bar's contents and throw it all on the sub. I had him run to the deli counter and get some pancetta, and a big bag of spinach, and we were all set.
These subs are so full of veggies, and so delicious!

Olive Bar Subs

1 8” loaf of sub bread, baked, halved and hollowed out

¼ cup pesto or olive tapenade

1/2 c. marinated artichokes

1/4 c. marinated sun dried tomatoes

2 roasted red peppers

1/4 c. chopped assorted olives

2 cups fresh spinach leaves, wilted

1/4 c. crumbled feta cheese

1/2 c. bruschetta mixture (roma tomatoes, basil and red onion)

4 slices pancetta, pan fried to a crisp

Basil Pesto
2 cups basil leaves
1 garlic clove
1/4 cup pine nuts
1/4 cup parmesean cheese
salt and pepper
1/4 cup olive oil

Add first 5 ingredients to a food processor or blender, pulse until chopped small, turn on and stream in olive oil until it reaches desired consistency. I like mine thicker and less oily, sometimes use half chicken stock, half EVOO.

Preheat broiler in oven.

Place bread on a sheet pan. Spread pesto evenly on top and bottom of bread.

Add a layer of spinach, artichoke hearts, sun dried tomatoes, olives, pancetta and cheese on one side, and red peppers and more cheese on the other.

Place sub under the broiler until cheese is melted and slightly golden, about 2 minutes.

Top with the bruschetta mixture and close sub.

Pumpkin Risotto

I'm so happy it's September, fall food is acceptable now!!! I am so happy to break out my pumpkin and squash recipes and ideas, as pumpkin is one of my favorite foods and ingredients. It's so easy to incorporate pumpkin into all kinds of dishes. The health benefits of pumpkin are astounding - 300% of the daily recommended Vitamin A intake and 5 g of fiber per serving!

I decided to have someone very special taste test this risotto before we ate it, and she gave it a wagging tail! She even waited for me to take a picture - I think we've got stay covered!

(Pumpkin Spice being patient...)

(...and finally, digging in!)

Pumpkin Risotto

1 tbsp. butter

1 small yellow onion, minced

salt and ground black pepper

1 c. arborio rice

1/4 c. dry white wine

2 c. warmed chicken stock

3/4 c. canned pumpkin puree

2 tbsp. grated parmesan cheese

2 tbsp. balsamic vinegar reduction

2 links of Maple Apple Chicken Sausage (Trader Joes)

1 lb. roasted asparagus spears

In a large nonstick skillet, melt butter over medium heat. Add onion, season with salt and pepper. Toss to begin cooking. Add rice, toast for 2 minutes. Add white wine and cook until the liquid is evaporated.

Add 1/3 c. chicken stock, stirring in between additions, about every 3 minutes.

After all of the stock is absorbed, add the canned pumpkin. Turn heat to low and let the rice cook and pumpkin absorb into the rice.

Add parmesan cheese, stir, and plate with balsamic reduction.

Six Bean Chili with Corncake Toppers

For dinner tonight I had to put something in the crock pot since JJ and I would be eating dinner seperately. My best tool for that is a big one-pot meal (or crock pot) on the stove. As I was rummaging through the cubbord this weekend, I found a package of mixed dried beans my mom gave me to make a 6 bean soup. Rather than have a soup though, I decided to make it chili. I added some veggies and spices, and served it with the usual chili side - corncakes! This meal is very easy, spicy, and healthy!

Six Bean Chili

2 c. assorted dried beans, soaked overnight

2 slices pancetta, minced (optional)

1 yellow onion, diced

3 cloves of garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

1/2 c. dark beer

1 5 oz. can tomato paste

1 28 oz. can diced tomatoes

2 chipotles in adobo, minced

2 c. chicken stock

1 tsp. chili powder

2 tsp. cumin

1/4 tsp. cayenne

1/2 tsp. paprika

2 tsp. salt

1 tsp. pepper

1/2 tsp. oregano

Sour Cream for Garnish

Corn Cake Toppers:

1/2 cup cornmeal

1/2 cup all-purpose flour

1 tbsp. sugar

1 tsp baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup milk
2 tbsp. minced jalapeno
1/4 cup shredded cheddar

In a large soup pot over medium high, sautee pancetta until fat renders. Drain out most of the fat, add the onions, garlic, and peppers. Season with salt and pepper, cook 3-4 minutes. Add beer to deglaze the pot, turn to medium-low, and add all of the remaining ingredients.

Let the chili simmer on the stove for at least 3 hours, or until the beans reach desired doneness.

Serve with Sour Cream.

For the Corncakes:

Heat a nonstick skillet to medium heat.

Gently mix all ingredients in a bowl, drop heaping tablespoons full into skillet. Cook 3-4 minutes per side.

Very Veggie Pizza

My absolute favorite pizza (besides anywhere in New York...) is Donato's Veggie Lovers. There isn't a Donato's here in Bloomington, so I have to re-create it myself. I love a nice thin crust, and the whole wheat mix makes it healthier. I never used canned mushrooms - except on pizza! The mushrooms stay really moist and it's the way they do it at Donato's!

Very Veggie Pizza

1 recipe standard whole wheat pizza dough, recipe below

1 c. zesty marinara

1 c. part skim mozzarella cheese

1 green bell pepper, sliced

1 c. canned sliced mushrooms

1/2 red onion, sliced

10 green olives, chopped

1 tbsp Penzey's Pizza Seasoning

Dough:

1 c. warm water

1 tsp. sugar

1 packet active dry yeast

1 c. whole wheat flour

1 c. all purpose flour

1/4 tsp. salt

Drizzle of EVOO

In the bowl of a stand mixer, add water, sugar and yeast.

Swirl it around until it's mixed, then set aside for 10 minutes.

Put the dough hook on, and add the flours.

Let dough process for 5 minutes.

Cover with a damp towel, set in a warm place and let it rest for 60 minutes.

Preheat oven to 450.

Form dough into a circle on pizza pan, top with sauce, cheese, and toppings.

Bake for 12 minutes or so.