RECIPES

Late Summer Farmers' Market Soup

08 September, 2017 0 comments Leave a comment

This almost-stew soup uses end-of-summer bounty to make a delicious, satisfying dinner with leftovers for lunch. 

1 medium onion, diced
2 tablespoons minced garlic
1 1/2 teaspoons Chipotle Chocolate Rub
1/3 cup rice
1/4 c red beans
2 cups diced or crushed tomatoes
1/2-1 cup diced peppers (I used a mix of chilies; some hot, some not)
2 cups corn
8 ounces bacon
4 cups chicken broth
2 teaspoons lime juice
Sour cream
1 cup spinach (optional)

If you didn't remember to soak the beans the night before (I usually forget), put them into a small pot of boiling water with a 1/2 teaspoon baking soda. After you cook them til they are chewable, but not fully cooked, add the rice to the pot. When the beans are nearly cooked, drain and rinse them and the rice.

Meanwhile, cook the bacon in a large soup pot. Remove to a paper towel to drain when it's crispy. Pour all but a tablespoon of the fat into a bowl for use at another time. Saute the onions in the bacon fat on medium low heat until soft, then add the garlic and cook for another minute. Add the peppers and cook another two minutes.

Add the Chipotle Chocolate Rub and cook, stirring, another 30 seconds. Then add the rest of the ingredients (except the spinach, which should be added towards the end of the cook time and the lime juice, which should be added just before serving) and cook, simmering, until the beans and rice and are tender. Taste and correct the salt. Stir in one teaspoon of lime juice, taste, and add more if desired. Serve with sour cream.

Chocolate Zucchini Bread

05 September, 2017 0 comments Leave a comment

Or, what to do with all of those end-of-summer squashes.

For two loaves
5 grated zukes (4 1/2-5 cups)
3 cups flour
1/2 cup cocoa
2 t baking soda
1/2 teaspoon salt
1 cup sugar 
3 eggs
6 oz butter
1 cup chocolate chips (optional)
Preheat oven to 350 degrees. Mix cocoa, flour, baking soda, and salt in a bowl. Set aside. ​Cream butter and sugar. Add eggs, one at a time, scraping down sides of bowl after each. ​Add zucchini and mix. Add flour mixture and mix til just combined. Stir in chocolate chips. Bake for 50-60 minutes or until a cake tester or sharp knife comes out dry.

Roast Chicken with Chipotle Chocolate Rub

03 September, 2017 0 comments Leave a comment

If you're an adventure cook like my brother, you could make a boiled, peeled pig tongue that you then smoke after sprinkling it with our Chipotle Chocolate Rub, but, well, many of us might not be up to that. Alternatively, here's a recipe for easy roast chicken.

1 whole chicken, backbone removed by a butcher or by you (poultry shears or a sharp knife will do the trick)

2-3 tablespoons of Chipotle Chocolate Rub

Sprinkle the bird, inside and out, with Chipotle Chocolate Rub. If possible, let the bird sit, uncovered, in the fridge for an hour or two. Then, if you have a gas grill, turn it on to its lowest setting. If you're using a charcoal grill, set up the grill for indirect cooking. 

Roast the bird for 25 minutes, exposed side down. Then flip it skin side down and roast until the breast measures 150 degrees F and the thigh measures 175 degrees. (Those are the temps the FDA recommends. Some people find that the bird is a little overcooked this way. You do you.)

Muhamarra (better than the last one I posted)

07 August, 2017 0 comments Leave a comment

Some years ago, I posted a recipe for muhamarra that was, well, fine for what it was, but it was too complicated (three kinds of nuts? really?). This one is easy and tastier.

1/2 cup toasted walnuts
1 large garlic clove
2 tablespoons olive oil
2 teaspoons pomegranate molasses (or sherry vinegar)
1 teaspoon harissa
1 roasted red pepper
1 teaspoon lemon juice
1/4 cup sheet or goat feta (or more)
salt and pepper to taste

In a food processor, pulse the walnuts and garlic until they're coarsely ground. If you like your dips chunkier, pulse til the pieces are the size of small peas. Add the rest of the ingredients and pulse til well combined. Taste and add more harissa, feta, or lemon juice, as desired. 

Serve with sliced vegetables, chewy bread, or grilled meats. 

Lentil Soup with Ginger and Spinach

13 February, 2017 0 comments Leave a comment

ghee or oil, 1 tablespoon 
garlic, 1-2 tablespoons minced 
onion, 1 medium, chopped 
celery, ½ cup diced
carrot, ½ cup diced  
garam masala, 1 teaspoon 
sweet curry, 1 teaspoon 
tikka masala, 1 teaspoon
tamarind paste, ¼ teaspoon, mixed into warm water (opt.)
ginger, 1 ½ inches, grated
coconut milk, 8-12 ounces
red lentils, 2 cups
chicken or vegetable stock, or water, 1 quart
spinach, 10-16 ounces
salt to taste

Heat the oil to a shimmer. Sauté the onion on medium heat for 3 minutes. Lower the heat to medium low, add the garlic, and sauté for another minute, then add the carrot, ginger, and celery and cook 3-5 minutes. Add the spices and stir to mix thoroughly for 30 seconds. Add lentils and broth and simmer 20-25 minutes, until lentils are tender. Add more water or broth as needed. Add spinach and cook until tender. Add the coconut milk and bring the soup back up to a lower simmer. Taste, correct salt, and serve.

Kitchari (khichdi) - Lentil Goodness for the New Year

05 January, 2016 0 comments Leave a comment

Like many of you, I over-indulged over the holidays. Not terribly, just a little more sugar, a little more meat, and several fewer vegetables than I like to. Yesterday, I shopped for the good stuff: spinach, peppers, lettuce, oranges, bananas, grapefruit, cabbage, eggplant, buttermilk, yogurt, and some lean beef so I can make my own ground beef. And all I wanted for dinner was a vegetarian, vegetable laden meal, satisfying, but not heavy. So I put some rice on to cook and made this.

a small thub-sized piece of ginger, minced or grated
4 cloves of garlic, minced
1 small onion, chopped
1 fresh hot chili, minced, or one to two dried hot chilis
1/2 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon cumin
1 cup lentils (I used 1/2 cup red lentils and 1/2 cup split yellow peas)
water (or broth)
1 tablespoon oil
1 tablespoon butter
8 ounces spinach
1 teaspoon salt
1/3 cup dried, unsweetened coconut (optional)

Heat the oil to a shimmer. Add the onion and cook until it softens and turns golden brown. Add the garlic, ginger, and chili. Stir, cooking, 2 minutes. Add the turmeric, coriander, and cumin, mix, and cook another minute. Add the lentils and two cups of water. Stir, bring to a simmer, lower heat, and cover. Check every 15 minutes, stirring and adding water as needed. When the lentils are tender add the spinach and coconut. Cook until the spinach is wilted and tender. Add 1 teaspoon salt, taste, and add more salt as needed. Mix in butter and serve over steamed rice.

Serves 4 as a main course.

Kheer, a creamy coconut rice pudding

31 August, 2015 0 comments Leave a comment

It's fall here in the Pacific Northwest. All of a sudden, after the hottest summer ever recorded here. The grey and the rain are a welcome blessing. And with that weather comes the desire for soups, puddings, and a move away from the cold, crisp foods of summer. Kheer is perfect for this time.

Kheer - serves 4
1/4 cup arborio or jasmine rice, soaked and rinsed
16 ounces of coconut milk
2-4 tablespoons of sugar (I used 2 1/2)
1+ cup water
a pinch salt
3/4 teaspoon cardamom seeds, ground
1/4 teaspoon turmeric (optional)
2 tablespoon roughly chopped almonds or pistachios (I omitted these this time)

Add the rice, coconut milk, water, and salt to a large-ish saucepan. Cook until rice is still chalky in the middle. Add the sugar and spices. Cover and turn down the heat to low. Check every 5-10 minutes, stirring. If it becomes thick enough for you and the rice isn't cooked through, add a half cup more water.

Serve topped with the chopped nuts, if using, and/or chopped peaches or berries.

Lentil soup with Sausage and Spinach

06 March, 2015 0 comments Leave a comment

This soup is far more delicious than it should be, given how quick and easy it is. It takes 30 minutes, start to finish and is filling and nutritious. It's also easy to make vegan, should you wish.

8-12 ounces of sausage, removed from casings and crumbled
medium onion, finely chopped
4 cloves garlic, minced
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon urfa biber or harissa
3/4 teaspoon turmeric

Click title for the rest of the recipe

Sometimes You've Just Gotta Have Chocolate Cake

27 February, 2015 0 comments Leave a comment

Perhaps because I'm not eating anything with added sugar right now, I found myself thinking wistfully about a chocolate cake I made two weeks ago. It was a Valentine's Day cake for my family, and although I'd originally planned to make a heart-shaped one, when the moment came that seemed precious and twee. Instead, I made up a peanut butter ganache, a chocolate frosting, and three layers of moist chocolate cake. The moist (sorry to use that abhorred word twice!) part is worth mentioning because that tends to be the Achilles' heel of gluten free cakes, of which this was one. For the record, I don't believe in sifting. (CLICK THE TITLE FOR THE REST OF THE RECIPE)

Coconut Burfi

14 January, 2015 0 comments Leave a comment

I absolutely love coconut burfi. Sweet, toothy, and easy. The depth of flavor comes from the interplay between the coconut, pistachios and cardamom.

2 cups dessicated coconut
1 1/2 cups whole milk
10 ounces sweetened condensed milk
1 teaspoon cardamom
1/3 cup pistachios, roughly chopped

 Soak the coconut in the milk for 1-12 hours, then add it to a large, heavy-bottomed saucepan and add the condensed milk. Cook for 30 minutes at a low bubble, stirring, then add the cardamom. Cook until the mixture is reduced by about 1/3 and pulling away from the edges of the pan. Stir in the nuts and spread mixture in a buttered pan at least 9 inches across, or on a piece of parchment. Let cool enough to cut, and then cut into diamonds. 

If you don't consume the entirety within two days, please refrigerate.

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