Belly of the Beest

Pineapple-Cashew Stir Fry

Of all the recipes we have tried over the last few weeks, this is far and away the best.  It has two of my favorite ingredients: pineapple and cashews, is fast to cook and is the kind of dish where you have to remind yourself to slow down while you eat it.

Lately I’ve been trying to build up a repertoire of fast, nutritious recipes because I’m already starting to think about how I will be able to feed Nick and myself when the baby arrives. We’ve already decided we would spend a good bit of time cooking and freezing meals in August for the first few weeks, but I think we’ll also make a bunch of grains and beans ahead of time too so that we can just thaw them and throw together a meal like this after the initial shock of parenthood has worn off, I think cooking will be rather therapeutic. We’ll see though!

Anyway, this one is good for a quick weeknight meal no matter what you are expecting. The recipe is from the Veganomicon.

Quinoa

1 cup quinoa, well rinsed and drained

1 cup pineapple juice

1 cup cold water

¼ tsp soy sauce

Stir-fry

4 ounces cashews, raw and unsalted

3 tbsp peanut oil – we used sesame oil because of Nick

2 scallions, sliced thinly

2 cloves garlic, minced

1 hot red chile, sliced into very thin rounds

½ inch piece ginger, peeled and minced

1 red bell pepper, seeded and diced

1 cup frozen peas or cooked edamame

½ cup fresh basil leaves, rolled and sliced into thin shreds

2 tbsp finely chopped fresh mint

10 oz fresh pineapple, cut into bite-size chucks—this will be able two cups (we used canned pineapple so we would have the juice too.)

3 tbsp soy sauce

3 tbsp vegetable stock

1 tbsp mirin

lime wedges for garnish

Prepare the quinoa first: Combine the quinoa, juice, water and soy sauce in a medium-size pot. Cover, place over high heat and bring to a boil. Stir a few times, lower the heat to medium-low, cover and cook for 12-14 minutes until all the liquid has been absorbed and the quinoa is plumped and slightly translucent. Uncover, fluff and let cool.

Prepare the stir-fry

Use the largest nonstick skillet you have or a wok. Have all of the ingredients chopped and ready. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4-5minutes.

Remove the cashews from the pan, raise the heat to medium and add the oil, scallions and the garlic. When the garlic starts to sizzle add the sliced chile pepper and ginger. Stir-fry for about 2 minutes then add the bell pepper and peas. Stir-fry for another 3-4 minutes, until the bell pepper is softened and the peas are bright green. Add the basil and mint and stir for another minute before adding the pineapple and quinoa.

In a measuring cup, combine the soy sauce the vegetable stock and the mirin. Pour over the quinoa mixtures. Stir to incorporate completely and coat the quinoa. Continue to stir-fry for 14 minutes, until the quinoa is very hot. Serve with lime wedges and additional soy sauce and season to taste.

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Creamy Polenta with Mushrooms

There was a period of time this year, maybe about a month ago, where I had time to experiment and try some recipes that I’ve had bookmarked for ages, but hadn’t been able to try. This is the first of a series of recipes like that.  I think this was my favorite of the dishes I tried. It is a creamy polenta with roasted mushrooms and kale chips! The BEST part about this dish is how fast it is! If you don’t add the kale chips or already have them made, it is even faster! And this dish also has a fried egg on top, which to me, is equal to heaven.

Here is the original link to the recipe.

It says it serves 3, but we just made two fried eggs and had a little left over polenta.

Parmesan Polenta with Eggs and Roasted Mushrooms
Serves 3 (main course portions)

1 lb mushrooms
1/8 c olive oil
1/4 tsp pepper flakes
1/4 tsp coarse salt
1/2 c polenta
1 c milk
1 c water
pinch salt
1/2 c shredded Parmesan or Romano cheese
3 eggs
chives for garnish

1. Preheat oven to 475.
2. Chop mushrooms into 1/2 inch pieces.
3. Toss mushrooms with oil, pepper flakes, and salt on a baking sheet.
4. Spread in single layer and roast until browned, about 10 minutes.
5. Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered.
6. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
7. While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up.
8. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle – cover so the yolks steam and set to your liking. I like mine somewhat viscous so I wait for the steamed yolks to ‘skin’ over with egg white. This will happen naturally with the method above.
9. Mix Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!

I added the kale chips because we had a big bunch of it and I had been meaning to try making the chips for a long time! It complimented the mushrooms perfectly and I’ve become obsessed with making sure I get veggies, protein and carbs with every meal now because I want our little baby to grow nicely. So far she/he seems to be growing at a good pace and also seems to have gotten enough protein because she thinks she is a boxer. She is frequently kicking and punching me while I’m editing pictures or replying to emails, while I’m driving or while I’m reading. I don’t think she likes to sit still either! Anyway, this dish was a hit with me, with the pozor (that’s what we call the baby) and with Nick. You should make it tonight!

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Quinoa Salad with Black Beans and Mango

When I get invited to a barbecue I immediately start going through my list of recipes: potato salad, macaroni salad, lentil-beet salad, tofu burgers, etc. I love all of these recipes, but they have to make room for one more because this spring I found a perfect picnic salad recipe in the Veganomicon—Quinoa Salad with Black Beans and Mango.

The wonderful thing about this recipe is how flexible and quick it is to make. You can use any left over grains, beans or fruit you have in the house. Lately we’ve been using a lot of quinoa though because I need the extra protein, but imagine Israeli couscous, bulgur or wheatberries would also be nice!

It is perfect for picnics because there is no dairy, it is fast and tastes better at room temperature than it does chilled.

And now the recipe!

1 mango, peeled and cut into small dice

1 red bell pepper, seeded and diced as small as you can get it

1 cup chopped scallions

1 cup chopped fresh cilantro

2 tbsp red wine vinegar

2 tbsp grapeseed oil

¼ tsp salt

2 cups cooked quinoa, cooled*

1 (15oz) can black beans drained and rinsed

Spinach

Combine the mango, bell pepper, scallion and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld.

We also added two handfuls of spinach just because we had it on hand. I think it is best to add the spinach right before you serve it so it doesn’t get too oily or wilted.

*if you don’t already have some cooked quinoa, don’t fret! It is very easy. Just bring 1 cup of dried quinoa and two cups of water to a boil in a small pot. Once it has started to boil, lower the heat so it is simmering and cook for about 15 minutes, until all the water has been absorbed. Then remove from the heat and fluff with a fork. Set it aside and let it cool while you prep the other ingredients for the recipe!

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Apricot Fennel Ricotta Sandwiches

I saw this recipe in the Chicago Tribune food section and despite having just finished breakfast immediately wanted to make and devour these. Then, as usually happens, I made note of the recipe, got distracted with the millions of other things I want to try to make and forgot about it.

When I cleaned out my office the other day I came across it and again was amazed I hadn’t tried it yet. We finally had occasion to make it when our friends Sudha and Evan came over for brunch in late August. These little sandwiches were everything I thought they would be and more. Before I give the recipe though, I have to give Sudha credit for the rich and drool-worthy French cream she made to pour over our fresh fruit. It was like eating melted ice cream. So. Good.

Anyway, here is the recipe for the killer sandwiches. Think Grahamwich (new restaurant opening in Chicago that serves gourmet sandwiches) will have anything better than this? Doubt it. But then, I don’t really like Graham Elliot and his upscale, classist shenanigans.

A few notes before the recipe:

Star anise is my favorite spice to cook with, it is beautiful and fragrant, and who doesn’t love just looking at it? Such an intricately shaped spice…wow.

We used dried apricots because the fresh ones are no longer in season. We used Turkish one so they were darker than the ones found in most supermarkets.

We chopped a lot more pistachios than the recipe calls for because we are fiends for them.

Dried Apricots and Fennel

Apricot and fennel sandwiches with ricotta, pistachios and black pepper

Prep: 25 minutes Cook: 15 minutes Makes: 4 sandwiches (It can make more if you make open faced sandwiches.)

1 cup each: sugar, water

4 star anise

2 sticks cinnamon

¼ tsp black peppercorns, roughly crushed

6 apricots, pitted, quartered Sliced bread

½-1 bulb fennel, sliced crosswise into thin strips

½ pound ricotta cheese

2 tablespoons chopped pistachios ½ tsp sea salt

freshly ground pepper

1.     Combine sugar, water, star anise, cinnamon and crushed pepper in a saucepan; heat to a boil. Reduce the heat; simmer 2 minutes. Add the apricots and fennel. Heat to a simmer; cook until the apricots are soft and the fennel has just a slight crunch, about 10 minutes.

2.     Grill or toast the bread on both sides. Spread the ricotta on each slice; top with the apricot/fennel mixture. Finish with the pistachios; season with salt and pepper to taste.

We had leftover apricot mix and ricotta so the next day Nick and I mixed them together and it was like eating cannoli filling. I love eating ricotta in various forms for dessert and this is my new favorite.

This is another any time of day recipe. I love recipes like this! I find myself making more and more like this. What’s your favorite sandwich combination?

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Green Pasta with Pesto and Zucchini

September came out of nowhere, how did the summer slip away?? Today is warm and a little humid, but Labor Day weekend is approaching and with it weather that gently reminds us that summer is exiting and cooler weather is due  soon. With the changing seasons I thought it was time to catch up on some of the dishes I’ve made over the summer.

This dish is representative of the kind of cooking I have been doing lately. I haven’t really been following recipes this summer, as much as combining the fresh vegetables I have from my garden with the hilariously large store of dried beans and grains we have at home. This dish came together one day in July because my basil was going crazy and the zucchini in the refrigerator longed to be something other than bread.

So this is a really easy dish to make. It is pasta, pesto and zucchini. I placed a steamer in large pot, cut the zucchini into short little sticks and steamed them. Set them aside after about 10 minutes of steaming and then used the water from that process (with a little more added) to boil the pasta. Add the pesto I had made the day before, a little extra garlic, salt and pepper, throw some cheese (feta, Parmesan, goat, whatever) and that’s that!

Nick and I ate this for about a week. It was a large impromptu recipe so the only thing I might do differently is use a small zucchini or cook less pasta, I love left overs, but everyone has their limits. Mine is about a week.

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Warm Balsamic Lima Bean Salad

I love Lima Beans. They are a much-maligned food and I can not for the life of me figure out why! I bought some after eating lima bean paste at a restaurant near our house. I wasn’t sure how to use them, but then I got the infrequent, but always welcome, email for quick weekday dinners from  “The Splendid Table.” This ‘Warm Balsamic Bean Salad’ is  easy, satisfying and simple to modify.

The original recipe calls for it to be served on a bed of greens, which would have been tasty, but I happened to have peas and asparagus on hand because in the spring I want to eat nothing else. So instead of lettuce, I briefly steamed the peas and the asparagus so they were just a little tender and then bought some amazing whole grain bread from Whole Foods. The addition of the bread creates the classic bean-grain duo that makes up a complete protein. Now that it is a little later in the growing season, I would add squash (yellow or zucchini) and peppers, instead of the asparagus and peas.

Warm Balsamic Bean Salad (originally from The Splendid Table)

Servings: 4 servings

Ingredients

Dressing:
1/3 cup good tasting extra-virgin olive oil
1 medium to large onion, thinly sliced
4-inch branch fresh rosemary, or a generous teaspoon dried whole leaf rosemary
Salt and freshly ground black pepper
1/2 cup water
4 large cloves garlic, diced
Pinch hot pepper flakes
1/4 cup wine or cider vinegar
1/4 cup balsamic vinegar
2 14-ounce cans of cannellini, pinto beans, or lima beans, rinsed and drained (If you are using dried beans, this is about 4 cups of cooked beans)

Vegetables:

1-2 bunches of asparagus or two small summer squash

1 cup fresh peas or 1 medium pepper

Preparation

1. Heat oil in a 12-inch skillet over medium heat. Stir in the onion, rosemary, salt and a generous amount of pepper. Saute 2 minutes, or until the onion is soft. Add the water, garlic, and hot pepper. Bring to a very gentle bubble, cover the pan and cook 3 minutes, or until garlic is soft. Don’t let it brown and be careful not to get spattered by the water. Stir in the vinegars and the beans, and set aside.2. Steam the asparagus and peas by starting with the asparagus for three minutes, then add the peas and steam for an additional 2 minutes or just until the asparagus is tender. If you are using summer vegetables, slice the squash into thin slices and cut the pepper into thin stripes and steam together for about 10 minutes, or until the vegetables are tender but not mushy.
2. Combine the beans and the vegetables in a dish and serve with whole grain bread. Enjoy!

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The chocolate Party was wildly successful! I will keep the writing brief and get straight to the photos and the recipes! The next theme is “green” and no food coloring is allowed! Enjoy the chocolate recipes! Oh, and these recipes are written in the voice of those who prepared them, so if you want one of the recipes to be more specific, leave a comment and it will be provided.

Whoopie Pies Gourmet | January 2003 (Beth and Nick made these)

For cakes

2 cups all-purpose flour

½  cup Dutch-process cocoa powder (generous)

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup well-shaken buttermilk

1 1/2 teaspoon vanilla

1 stick (1/2 cup) unsalted butter, softened

1 cup packed brown sugar

1 large egg

For filling 1

1 stick (1/2 cup) unsalted butter, softened

1 1/4 cups confectioners sugar

2 cups marshmallow cream such as Marshmallow Fluff

1 teaspoon vanilla

or

For Filling 2

7 Minute Frosting –Makes about 8 cups

1 ½ cups sugar

2 tablespoons light corn syrup

6 large egg white

1 teaspoon pure vanilla extract

Make cakes:

Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined.

Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and

fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined

well.

Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with

flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets.

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are

puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool

completely.

Make filling:

Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Make Filling 2

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes. Then attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

Then pick two pieces that are about the same size, add a dollop of frosting to one piece and then press the second piece into the frosting. Enjoy!

Basil, Brie and Chocolate Crostini (Beth and Nick)

Ingredients: french bread

about 1/3- 1/2 C semi-sweet chocolate chips

your favorite type of Brie

fresh basil.

When you put it all together it is sort of guess work, but we found that if you make the chocolate layer too thick, you can’t taste the other stuff.

To put them all together: toast the little slices of bread, while warm, coat with a thin layer of the chocolate, followed by a thin-ish slice of brie, finally add a couple small pieces of fresh basil. The end.

FUDGE (made by Sam Hutson)

ingredients:
light cream, 1 + 2/3 cups
butter, 1 stick
Domino sugar, 1 assload
24 oz semisweet chocolate chips
12 oz 1/2 milk chocolate/ 1/2 peanut butter chips
fire

1. combine cream + sugar in heavy saucepan
2. add fire
3. stir constantly until boiling, continue stirring 5 min.
4. remove from heat, add butter + chocolate
5. agitate until fudge present
6. scoop vigorously into fudge receptacle
7. let cool to room temp, refrigerate
8. bring to party and offer to guests
9. take most of fudge home with you
10. enjoy!

Goat Cheese Enchiladas w/ Corn and Red Mole (made by Kathy and Martin)

1/4 cup golden raisins
1/4 cup pine nuts
2 tbsp corn or olive oil
1 white onion, finely diced
1 tsp garlic, minced
1 and 1/2 cups corn kernels
1 and 1/2 cups grated Jack or Muenster
2 cups soft goat cheese (or you can substitute other cheeses for this)
1/3 cup chopped fresh cilantro
salt and white pepper (black will work too)
1 cup vegetable oil for frying
12 corn tortillas
Red Chile Mole (recipe below)
1/2 cup creme fraiche or sour cream, for topping

Cover the raisins w/ warm water and set aside (if you’re using dried peppers in the mole instead of chili powder, then you want to rehydrate those then, too). Brown the pine nuts in a medium dry skillet, then remove. Add the oil to the same skillet and cook the onion w/ the garlic over medium heat to soften, about 3 minutes, then add the corn and cook for 1 minute more. Drain the raisins and put them in a bowl w/ the pine nuts, onion-corn mixture, and 1 cup of the Jack, the goat cheese, and cilantro. Mix everything together well, and season w/ salt and a little white pepper.

Fry the tortillas, then fill them w/ the mixture and roll them up (seams all facing down) to put in the ungreased 9 x 13 pan to bake. Make the mole. WHen ready to bake, preheat the oven to 375 degrees. Sauce the ‘ladas and strew the remaining cheese over the top. Bake until heated through, abotu 20 minutes. Serve w/ the creme fraiche or sour cream over the tops.

Red Chile Mole

1 1/2 tsp coriander seeds
1 1/4 tsp EACH anise seeds, cumin, and dried Mexican oregano
2 1/2 tbsp vegetable oil
1 small onion, finely diced
1 tsp minced garlic
1/3 cup ground mild red chile (we use dried chilies, either pasilla or ancho, enough to equal 1/3 cup–rehydrate when rehydrating the raisins above, but before you do that SEED them by taking out all the seeds)
1 ounce Mexican chocolate, such as Ibarra, coarsely chopped
Salt
1 tsp sherry vinegar

Toast the seeds and oregano in a dry skillet, then remove to a plate as soon as they smell fragrant. Grind in a mortar or spice grinder.

Heat the oil in a 2-quart saucepan and add the onion. Cook, stirring frequently, for about 4 minute, or until it’s brown on the edges, then add the garlic and the ground spices and cook for one minute more. Remove from the heat, let the pan cool for a minute, put it in the blender with the chiles and w/ 1 1/2 cups of water (we use vegetable stock here instead and it makes it more flavorful). Blend it all up. Add the chocolate and blend it in too. Return to the stove and bring to a boil, stirring slowly but constantly so that the chile doesn’t burn. It will thicken as it cooks, so plan to add nother 1/4 cup water (or stock) or more to thin it out a little. Simmer for 10 minutes, then stir in the vinegar to bring all the flavors together. Taste and add salt if needed.

Black-Sugar-Glazed Medjool Dates with Pecorino and Walnuts (from the New York Times, made by Kathy and Martin)

2 tablespoons black sugar (dark muscovado)

1 teaspoon molasses

1/4 teaspoon cocoa powder

1 teaspoon fennel seed, toasted until fragrant and lightly crushed Freshly ground black pepper, to taste

Pinch of sea salt

1 tablespoon plus 1 teaspoon sherry vinegar

For the dates:

6 medjool dates, cut lengthwise in half and pitted

4 ounces aged pecorino, shaved with a vegetable peeler

1/4 cup walnuts, toasted and roughly chopped

Walnut oil, for sprinkling

Lightly cracked black pepper.

1. Arrange an oven rack in the top third of the oven and preheat to 400 degrees. To prepare the glaze, combine 3 tablespoons water, the sugar, molasses, cocoa, fennel seed, two to three grinds of pepper and salt in a small, heavy-bottomed saucepan. Bring to a simmer over low heat, stirring occasionally. Add the vinegar and simmer until just thickened, about 5 minutes. Reserve until ready to use, or refrigerate for up to 2 days. Bring to room temperature before serving.

2. Place the date halves, cut side up, on a small baking sheet or casserole dish. Lay 6 slices of pecorino on top of each. Sprinkle the walnuts, a few drops of walnut oil and a few cracks of pepper over each date. Bake until the cheese has just started to melt, 5 to 7 minutes. Remove from the oven and transfer the dates to a serving platter. Drizzle with the black-sugar glaze and serve immediately. Makes 12 date halves.

recipe for choco banana bread – (as sung by kz) She also wanted to add this: The trick with the choco banana bread is you have to be a little bananas in the brain-as to pull it off right. And it helps if you sing the below song as you mix it all togetha.

Chocolate Banana Bread (made by Chris  and Kristi) for a more precious recipe please click here and add about 1/2 c or more chocolate chips)

First you take the suga and you mix it with the flowa

Then you beat the eggs my frieeeeennnnd.

Then you mix the eggs and bananas and the batta

then you mix the choco chips my frieeennd.

put it all together and put in the oven

take it out and eat my frieeeeennnd.

(serve to friends)

Chilled Chocolate Grasshopper Recipe (Made by Chris and Kristi)

1 ounce peppermint Schnapps

1 pinch chocolate chips
2 tablespoons chocolate syrup
2 drops green food coloring
2 scoops vanilla ice cream

optional milk for desired liquidity

chocolate popcorn (made by Carla)

I used fancy red kernel popcorn from the farmer’s market in Madison, because that’s what we had a lot of, and the red hulls looked nice with the dark colored chocolate, but use what ya got.  These popped up a little small, but that just makes it last longer, or harder to catch.
I didn’t measure… just used enough to cover the bottom of a big ole pasta pot (maybe a cup, cup and a half?), but recipe calls for 12 cups popped.  If you know the popped yield of your particular corn, feel free to measure (or pop small batches until you have enough) but I don’t think it matters too much unless the corn:chocolate ratio is really important to ya.  In which case I say, get a life! I used probably 3-4 oz. of unsalted butter to pop the corn, but feel free to use an air popper, corn oil, or whatever you like.  If you do use butter, be careful with the heat so it doesn’t scorch.  Make sure you add some salt to taste!

Meanwhile, combine in a small saucepan:
1/4 c. butter (4 oz)
1/4 c. corn syrup (I used light, but dark might be yummy too)
3 T. cocoa powder, heaping if you’re feeling flush (dutch process cocoa is nice- gives it a good color contrast between dark chocolate syrup and snowy corn fluff… but use what you’ve got. I used Hershey’s Special Dark cocoa, because that’s all Dominick’s had other than regular ole Hershey’s last time I was baking a cake, not because I particularly care for or endorse their products.  Droste makes a mean cocoa powder…)
3 T. whole milk
generous dash of salt- sea salt, kosher, whatever you like
any add-ins- Nuts, coconut, chile powder (ancho or chipotle would be really good here, but go easy!), cinnamon, etc.- add spices before mixing with the popcorn, or in the case of nuts or coconut, fold in with the corn)

Bring this to a simmer, stirring frequently, and pour it over the popped corn. I transferred the popcorn to a bowl for this, so that I could separate the unpopped kernels at the bottom of the pan from the good ones.  Throw away the old maids, add them to your compost pile or feed them to your chickens if you have any.  They also make good slingshot ammo, especially if you’re getting low on ball bearings. Waste not, want not! Toss to combine, and spread out on cookie sheets to cool.  I left it in the bowl, but it will stick together a bit, so you’ll have to break it up. It’s popcorn, not rocket science, you’ll figure it out.

Store in an airtight container for up to a week, or throw it all at your sister’s face.  Just don’t tell her I told you too.  It’ll be our little secret.

Here’s the throwing of the popcorn

Once again, nice work! Can’t wait until the next one!

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Vegetarian Chili with sweet cornbread

I don’t really know where we got the base recipe for this chili, but over the years (we started making it in college) we have changed it so much that I feel comfortable saying this is our chili recipe. We make it at least twice each winter. Once for Christmas Eve dinner and again during the long Chicago winter. We usually double the batch since it is easy to make, freezes well and reheats perfectly! When you reheat it, just add a little water because it tends to get thick. This chili, as you can see in the photo, is quite substantial. Add more water or beer if you like soupier chili.

Vegetarian Chili— My favorite winter dish!

3 large cloves of garlic, minced

1 large onion, chopped

1 Tbsp of oil

2 14 ½ ounce cans of chili style chunky tomatoes

1 15 ½ ounce can of each: red kidney beans, pinto beans, and white kidney beans (if you are using dried beans use about ½ cup of each of the beans.

1 ½ C of corn

1-1/2 C TVP

1 8oz can of beer (I like PBR)

1 8oz can tomato sauce

1 C water

1 Tbsp chili powder

1 Tbsp dijon mustard

1 Tbsp oregano (crushed)

1 tsp ground cumin

1 tsp black pepper

hot sauce of your choice

Saute the onions for about 4-5 minutes, add the garlic and sauté for another 1-2 minutes. Stir in the un-drained tomatoes, beer, tomato sauce,  water, spices and hot sauce. Let these simmer for a little bit, then add the beans and TVP. Bring to a boil, then reduce the heat and let it simmer for 30-60 minutes.

That’s it! The key to good chili is to make it a day or two ahead of when you want to eat it. We made our chili on the 23^rd for Christmas eve and when you reheat, taste it because the beans and TVP will soak up all the spices and it will likely need more. We made one really mild pot for our parents and we probably tripled the spices above in the pot for us. It can be as spicy or as mild as you like, just adjust the 6 spices to your taste. Enjoy! Oh and if you aren’t a vegan make sure you but some shredded cheese on top! We served the chili with sweet corn bread. I found the recipe online and adjusted the sugar to a reasonable level. The recipe follows, but I didn’t take any pictures of it because we all ate it too fast.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Christmas Eve Spread

This is what we ate before we went to mass. The jellies are half home-made, and the crackers are from a previous post, the cookies on the right are my mother-in-laws. Very tiny and very delicious. I hope everyone had a great New Year’s celebration and I hope that 2010 is great for everyone!

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Sweet Roasted Butternut Squash and Endive over Bowtie Pasta

Christmas with the family usually means copious amounts of ham, turkey and sarma (cabbage rolls stuffed with beef and onion) but there are few vegetarian options. The sides and salads are all there, but there isn’t really a main dish. That’s why I made a butternut squash pasta dish this year. The recipe comes straight out of How to Eat Supper. I picked this recipe for many reasons: I had a butternut squash, the roasted veggies can be made in advance and pasta boils quickly. Throwing this together in the midst of all the other kitchen chaos was easy. So imagine how easy it would be if it were the only thing happening in the kitchen.

I also picked this one because the recipes in this book require few, if any, changes. Next time I might skip the half and half in favor of whatever milk I have or a 1/2 cup of the pasta water, but since it was Christmas I went with the fatty version. It reheats well and keeps nicely! So here’s the recipe and at the end you’ll find links to some foods I’ve featured that are considered lucky if eaten on New Year’s. We’re planning to eat the red lentil soup or perhaps the lentil burgers. And we’ll each have 12 grapes with our champagne this year!

Sweet Roasted Butternut Squash and Endive over Farfalle

The Splendid Table’s How to Eat Supper, by Lynne Rosetto Kasper & Sally Swift

For the vegetables:

1 medium butternut squash, peeled, seeded and cut into bite-sized chunks*

1 medium onion, cut into 1-inch chunks

1 bunch endive, washed, dried and torn into small pieces

1/3 C tightly packed fresh basil leaves, torn

16 large fresh sage leaves, torn

5 large garlic cloves, coarse chopped

1/3 C extra-virgin olive oil

1/4 tsp red pepper flakes

1 packed Tbsp brown sugar

Kosher salt and freshly ground black pepper

For the pasta:
1 lb farfalle (bow-tie pasta)

1- 1 1/2 C shredded Parmesan or Asiago cheese

½ cup half and half

Place a large sheet pan in the oven. Preheat oven to 450 degrees. If you have a gas stove, use the roasting pan from the bottom of your stove.

* The best way to cut the squash is to warm it in the microwave for about 2 minutes. Then split the squash in half length-wise, scoop out the seeds, and place cut side down. Once flipped, cut it crosswise into 1-inch-thick slices. Now it will be easy to remove the peel. Cut the crescents of squash into 1-inch chunks, and you are finished!

In a large bowl, toss together all ingredients for the vegetables, and be generous with the salt and pepper. Carefully turn the squash blend onto the pre-heated pan and spread it out. Roast for 25 minutes, or until squash is tender, turning two or three times during roasting.

During the last 15 minutes or so of roasting time, cook pasta until tender but not soft, reserving about a half a cup of the pasta water.

When the squash is tender, turn on the broiler. It will probably be around 5 minutes under the boiler, but watch them closely!

Scrape vegetables into a serving bowl. Add the cooked pasta, half and half and cheese. Stir to blend, adding more pasta water or salt and pepper as needed.

Lentils:

Rhubarb with lentils , Tofu and Lentils , Armenian Apricot Soup , Lentil Burgers

Other good luck foods: cabbage, soba noodles, and circular cakes.

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Curry Butternut Squash Soup

The squash dinner party was ridiculously delicious and I have posted as many photos as I could! Thanks to Steve and Carla for hosting and providing delicious beer as usual. I missed photographing a couple dishes, but I feel like I got most of them. Everyone really did a fantastic job this time and I can’t wait until the noodle party in January…I think the drink for that one will be hilarious. I’ve posted the recipes I have or provided links as often as I could, but please send me the recipe you used for the dinner and I’ll update the post as I get them!

Happy Thanksgiving and enjoy the photos!

Squash Gnocchi and pomegranate seeds

Acorn Squash Ravioli with Sage Brown Butter Sauce

This was my dish, it came from this site, but I changed a couple things. First, I used Acorn squash instead of butternut because it isn’t as sweet. Then, I only used 1 tbsp molasses instead of  2 tbsp, again, so it isn’t so sweet.

This pie was brought by Chris W. He made it from scratch, for real.

Chris made this amazing pie and it was perfect! Spiced well and made from pumpkins! Not Libby’s pumpkins, but real ones. I was impressed and as you can see in the photo below Sam was too. He ate a whole piece in one bite.

Sam eats a piece of pie in one bite

Nick blows out candles for his 28th birthday

These little cut outs were supposed to be this, but I broke the cake apart when I tried to get it out of the pan. I’ve made cakes like this before with success, but for some reason this one didn’t turn out. But these were super cute anyway and Nick and I got to eat the left overs for a few days after the party.

Squash Gnocchi

Carla made these little  guys and people just started eating them like popcorn. Very tasty and very pretty!

Spaghetti Squash Salad

I think Bill brought this salad. It is a spaghetti squash with loads of cilantro and I’m not sure what else, but it was very refreshing and cold. It was a wonderful counter to all the warm, sage filled dishes. He also brought a Thai inspired butternut squash soup with potato croutons. Also, very tasty.

Squash Pierogi with squash dipping sauce

Chris H and Anna brought these and I hope Anna will send the recipe because they were the best pierogis I’ve had! And here’s the recipe:

DOUGH:

4 ½ cups white whole wheat flour

2 tsp salt

2 tbsp butter, melted

1 cup Greek yogurt thinned with 1 cup milk

2 eggs

1 egg yolk

2 tbsp vegetable oil

In a large bowl, stir together the flour and salt. In a separate bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, yogurt/milk mixture, eggs, egg yolk, and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15-20 minutes.

Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.

To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Then pan fry them.

FILLING: (as told by Chris Hutson)

I took a golden hubbard squash about the size of a toddler’s head but you could use whatever kind of squash, I bet.  and I roasted it real good, I think an hour at 350°f
then I scooped it out of the skin into a big bowl  sometimes the skin came with but that turned out to be OK and I mashed it up with a large blop of yogurt because we didn’t have sour cream and an approximately 1.5″ segment of butter off a stick and i thought it needed more so I poured in a little milk but that made it too wet so i stirred in corn flour til it stiffened back up you could probably omit the last two steps if you’d like
and I also stirred in: salt, pepper, paprika, nutmeg, dry mustard, celery seed, and toasted ground up pumpkin seeds and dried parsley, sage, and tarragon

I made too much so Anna thinned some down with more sage for a sauce.

deep fried butternut squash

Chris W also brought this dish and slaved over a hot cast-iron skillet. It was kind of funny because every time he’d put one down someone would snag it so it looked like he wasn’t actually making anything. With a little salt they were perfect. Other things that were eaten that I didn’t get to photograph were impressive and it is a testament to their tastiness that they were gone before I could photo them.

Woah! Mustache!

I think Kathy and Martin brought this one. Here’s the recipe, but more importantly, Martin has a mustache! These drinks were dangerously good. Once again, nice work on the drinks. Maybe some of these photos will inspire last minute additions or substitutions in your Thanksgiving meals. I hope you all have a wonderful holiday and here’s the final recipe (for now.)

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