Big Food from a Small Kitchen

Veggie Chili, perfected

2010-02-07T20:23:00.000-08:00

It's been time to step up my commitment to this blog for a while, but I have been waiting for the recipe that compelled me to do it. Tonight, I made a veggie chili I had to share.

The chili started with a recipe from Madhur Jaffrey's World Vegetarian (who, unfortunately, called it "Tex-Mex" chili and so I almost passed it up) and was enhanced with advice from Ed Brown's Tassajara Cookbook (a must-have for any touchy-feely and adventurous home-chef). But I took it from there for two reasons: 1) otherwise, writing the recipe on my blog would be copyright infringement and 2) because both of these recipes require that you start with dried beans. Just because I don't want to pop my pre-made chili out of a ConAgra can doesn't mean that I have days to spend in the kitchen, so the below recipe is amended for those nights where we feel like we can only dedicate an hour to the meal.

And it's good. You won't miss the meat, trust me. The flavor is rich and dynamic, the texture exciting, and you can easily adjust the heat to meet your tastebud's needs. We had it with this buttermilk cornbread (I always use plain yogurt instead of buttermilk because we always have it, and it works well) and a bottle of cab so good we couldn't tell it was cab. As written below, the chili to hits my spiciness-limit. Hamed, however, insisted that there was no heat. Where I've added an asterisk, feel free to increase or decrease throughout the cooking process to adjust the heat to your liking.

Oh, and if you recently received a Le Creuset dutch oven for Christmas, this is the perfect recipe for your new tool. If not, I'm sure any medium pot with a lid will be fine.

Heat 2-3 tbs canola oil in the bottom of your pan. Add:

1 yellow onion (diced)

3-4 cloves garlic (minced)

Sautee at medium-high heat for 3-4 minutes, and then add the following:

2 tsp ground cumin

2-3 tsp paprika*

1/2 tsp dried thyme

1/2 tsp dried dried crumbled sage

2 tsp dried oregano

1/2 tsp cayenne*

A few drops of your favorite hot sauce*

1/2 - 1 tsp kosher salt

Sautee at medium-low heat for 3-5 minutes, until onions begin to brown.

Add 1 each of the following (substitute any beans for those specified here, if you like):

16 oz can black beans (rinsed and drained)

16 oz can pinto beans (rinsed and drained)

28 oz can plum tomatoes (with the juice, yum)

Bring to a boil and taste. Here is where you can adjust the spice, salt, and add some pepper. Then reduce the heat as low as it goes and cover. Cook for at least 40 minutes and add:

1-2 Tbs. cornmeal mixed with a few Tbs. water.

Cover and cook for another 5-10 minutes. Before serving, finish off with a teaspoon or so of balsamic vinegar. This is a trick that works to brighten the flavor of pretty much any soup or sauce.

Serve and enjoy!

Roasted sweet potato wedges with chili lime pesto

2009-10-20T10:45:00.000-07:00

Okay, I don't like sweet potatoes. I don't care how Super of a food they are (http://americanfood.about.com/od/keytipstechniques/a/5superfoods.htm), anything that sweet just grosses me out at dinner time. But quite recently I made a significant discovery: sweet potatoes need not be flavored with maple syrup, brown sugar, marshmallows, or any other saccharin-y substance. When you avoid adding these super-sweets, the super-food becomes super-tasty. I think that sweet potatoes carry about the same level of sweetness as a butternut squash (another vegetable that often suffers from sugar abuse) and, like a butternut squash, taste much more interesting when you play that sweetness off of hotter flavors. Hence this super easy, super interesting recipe.

For the sweet potato wedges:

Pre-heat oven to 425

Cut 3 or 4 large-ish sweet potatoes in half horizontally, then cut into 1-inch wedges. Toss with olive oil, dried Italian herbs (whatever you have onhand), red chile flakes, kosher salt, and course-ground pepper. Put onto a baking sheet (or if you're lucky, onto your sili-pat and then on a baking sheet). You should let them cook for about 20 minutes, turn them over, and then let them cook for another 20, or until brown and crispy.

While the sweet potato wedges are baking, put the following into a food processor:

3 Tbs olive oil

Juice of 2 limes

1/2-3/4 cup cut cilantro, incl. stems

1/2-1 minced jalepeno

1-2 cloves coursely-cut garlic

salt, pepper to taste

Blend into a pesto-like substance (though it will be more liquidy). Taste for seasoning and put into a bowl.

Serve the wedges and chili lime pesto together, we enjoyed dipping, but mixing, pouring, and other forms would be tasty too. Enjoy!

Pound cake: it doesn't have to taste like lemons

2009-09-09T21:16:00.000-07:00

I usually shy away from pound cake; the typically dry, greasy, and, most offensive, lemon-cough-drop flavored dessert never quite does it for me. But when I found a recipe for poppy seed vanilla bean coffee cake in this month's Gourmet, I left my prejudice at the door and picked up the ingredients.

Oh. My. No human being should ever eat as much pound cake as I have this week. I realize that you might not have poppy seeds or vanilla beans in your cupboard right now, but if you get yourself to a store that sells spices in bulk, it won't be difficult (or expensive) to change that. This cake can be your breakfast, afternoon snack, and dessert (though in my experience this is unwise). Do yourselves a favor: make this, take it to a dinner party, express humble gratitude for the praise you will receive, and then leave the cake behind when you go home. You'll thank me later.

Gourmet makes this with a plum pluot compote; I think the cake's flavor and texture can stand alone. You will need:

2 cups cake flour

1/4 cup poppy seeds

3/4 tsp baking powder

1/2 tsp salt

1/2 vanilla bean

1 3/4 sticks softened unsalted butter

1 1/2 cups sugar

3 large eggs, room temperature

1/2 cup half and half, at room temperature

Preheat your oven to 350 and butter a 9x5 loaf pan.

Mix the first 4 dry ingredients, set aside.

Cut your vanilla bean in half horizontally. Set one half aside for future use (if you're me, that means your next vanilla pound cake...), and cut the other down the middle lengthwise with a sharp paring knife. Now you can scrape the strange looking tiny seeds into an empty bowl. The more seeds you get into the bowl, the more tasty your cake will be....

Using a mixer, beat the vanilla seeds, butter, and sugar until pale and fluffy.

Add the 3 eggs, one at a time.

Add your dry ingredient mixture to the bowl in three batches, mixing at lowest speed and alternating with the half-and-half.

Spoon batter into the loaf pan and put into the oven, on the middle rack. Set your timer for 45 minutes - it may take over an hour, but the cake is likely to get dry quickly if you overbake it. I have found that taking out the cake just before the middle is completely done helps keep the cake moist. After the cake cools in the pan for 30 minutes, it should come out with just a bit of careful maneuvering.

Eat the cake when it reaches room temperature, but beware that it will get tastier over the next few days.

My Grandma's Summer Squash

2009-09-08T21:24:00.001-07:00

This is a recipe that my grandmother makes whenever her summer squash plant in the garden has a big harvest. In July and August, that means almost nightly. The recipe is simple enough, but first timers are consistently wow-ed. It is best to choose yellow summer squash as fresh as possible - out of the garden is best, but we have been known to pick up a few from uhm, Trader Joe's, and the results have still been tasty. You shouldn't need to peel the squash, as yellow summer squash have a delicate and unobtrusive skin, but some varieties have a knobby, warty skin - these you can peel for your own peace of mind, but if you don't no one will notice.

Measurements are irritatingly vague, I'm sorry.

1 lb (or more, or less - a good rule of thumb is two medium-sized squash per person) yellow squash

3-4 cloves garlic, chopped coarse

Generous dash of salt (I like to use kosher)

Butter to taste

Halve your squash lengthwise, remove ends, and remove seeds with a spoon (try using a grapefruit spoon). It's okay to leave some of the seeds, just make sure you are rid of the stringy part. Dice squash into bite-sized pieces.

Place squash and garlic in a saucepan and add water to the pan until it is at 2/3 the level of your squash. Bring to boil and then adjust heat to bring the squash to a low simmer. Add salt and cook until the squash is almost falling apart (about twenty minutes).

Drain any excess water, add a dab of butter, and return to heat until butter melts. I typically add no more than 1 tablespoon of butter, but my grandma uses about 4 tablespoons. Taste for salt and serve immediately.

Finals Soup

2008-12-15T19:59:00.000-08:00

This is the best soup we've ever made (probably) and we have been able to reheat it for four consecutive meals. And still love it.

Chop fine:
3 cloves garlic
2 carrots
2 celery stalks
one red onion

Saute in olive oil in large soup pot. Add
1tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp dried parsley
2 bay leaves

Saute until fragrant.
Add 1 cup barley, stir around to coat it with the oil.
After about a minute, add:
1 cup water
1 24-oz can crushed fire roasted tomatoes
1 24-oz can diced tomatoes
salt (liberally)

Bring to a boil and add:
1 15-oz can canellini or great northern beans

Reduce heat to low, cover and cook for 1-2 hrs. Just before serving, add freshly chopped basil and parsley (about 2Tbs each).

Enjoy! This makes eight large bowls of soup. Water may need to be added at each reheating.

Autumn Roasted Vegetables

2008-11-24T08:34:00.000-08:00

This is a terrific dish to bring to a dinner party or just to add some color and vitamins to your Thanksgiving meal. The size of the dish can vary, and seasoning should be done to taste. This is for about 10 servings.

Cut into equal larger-bite-sized pieces:
4 carrots
3 parsnips
3 turnips
3 celery stalks
12 smallish purple or yukon gold creamer potatoes
1 red onion
1 yellow onion

Mince:
6 cloves garlic

Put all of the veggies and garlic into the bowl and add enough olive oil to coat. Douse with a hearty shake of kosher or sea salt and freshly ground black pepper.

Using kitchen shears, cut into small pieces one bunch of basil and add to veggies.

Remove stems from 8 rosemary sprigs and add to veggies.

Spread your vegetables onto two cookie sheets and bake at 400F, checking at forty minutes fore done-ness. It could take up to an hour. Serve hot and enjoy!

Date Bars

2008-11-24T08:25:00.001-08:00

This recipe is adapted from Martha Stewart's Cookie Book. They are more labor intensive than your average cookie, but it pays off - these date bars are delicious!

To make the filling, bring to a boil in a saucepan over medium - high heat:
2.25 cups pitted Medjool dates
3/4 cup apple cider

Reduce heat to medium, simmer for about 10 minutes until liquid reduced. Let cool completely puree until smooth in a food processor (we had to use a blender, it worked, but we had to use additional cider).

To make the dough, whisk together:
1 1/4 cups whole wheat flour
1 cup all-purpose flour
1/4 cup oat or wheat bran
1/4 tsp salt
1/4 tsp soda

In a separate bowl, mix on medium speed 30 seconds:
2/3 cup packed dark brown sugar
1 tsp finely grated lemon zest

Add 10 Tbs unsalted butter, mix until combined.

Add 1 large egg, mix until fluffy.

Add flour mixture in three batches, alternating with batches of applesauce (use 1/4 cup applesauce TOTAL). Divide dough in half and wrap in plastic; refrigerate for two hours.

Preheat oven to 375. Roll out one half of the dough to 1/2 inch thickness, roughly rectangular in shape. Cut the dough vertically down the center, so that you have two strips. Add one half of date mixture to one of the strips, making sure you have enough room to fold half of the strip over and pinch (making a long strip with date puree in the middle). After spreading out the date mixture, use your fingers to pinch and seal the edges. Repeat with other strip. Repeat entire process with other half of dough. Refrigerate again until firm.

Bake on a cookie sheet (they won't really spread out, so they should all fit onto one) for 20 minutes, until golden brown. let cool on sheets and cut into smaller bars after five minutes. Transfer bars to wire rack and let cool. Enjoy!

Good things to come

2008-11-13T23:08:00.001-08:00

Just a little preview...

Bulgur, Celery and Cucumber Salad with Apple and Almonds

2008-11-11T22:54:00.000-08:00

This crunchy salad is both colorful and tasty. Its crisp flavors and textures might be better suited for warmer weather, but we still thought it was delicious (and, as always, we look forward to eating the leftovers for lunch).

Place 2/3 cup bulgur in a medium bowl and add boiling water to just below the surface of the grain. Let it sit for 10-15 minutes, until the bulgur is just tender. Add more water as needed, or drain in a colander if the bulgur is cooked but not all the water has been absorbed.
Then add:
1 1/4 cups chopped celery (about 3 stalks)
1 crisp apple, chopped
1 persian cucumber, chopped
2 tsp fresh basil, thinly sliced
1/4 cup sliced almonds, toasted
Mix ingredients until well combined. Drizzle and mix in
1 Tbs extra virgin olive oil
juice from 1/2 medium lemon
kosher salt to taste

Variations:
- In these proportions, the blugur will be lightly disbursed throughout the chopped ingredients, which make up the bulk of the salad. Feel free to double the amount of bulgur that you use if you're looking for a larger dish with more grain. This may require extra of the final 3 ingredients.
- Substitute 1/3-1/2 cup plain nonfat yogurt for the extra virgin olive oil at the end.

Chickpea, Spinach and Bulgur Soup

2008-11-11T08:42:00.000-08:00

Not to toot our own horns, but we're pretty impressed by this savory stew we whipped up. Given that we really just tossed in what we had on hand and what sounded good, this recipe can easily be amended to suit your taste/pantry. Be brave!

In a large pot, boil 1 cup water and then, over medium heat, stir in:
10 oz fresh, washed, baby spinach
until it begins to wilt (about 2 minutes). Then remove from heat and drain, pressing excess water out and coarsely chop. Set aside for now.
With the flat side of a knife, mash:
2 large cloves garlic
1/2 tsp salt
until it forms a paste. Add it to a small bowl to combine with:
1/2 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp ground coriander
Pinch of freshly ground pepper
1/4 cup chickpea liquid
In the same large pot used before (which can be wiped out, if necessary) add:
2 Tbs extra virgin olive oil
and heat until it begins to thinly coat the pot. Then add:
1 medium white onion, chopped
3/4 cup celery, chopped (about 2 stalks)
4 medium tomatoes, coarsely chopped
and cook over moderately high heat until tomatoes are softened, about 3 minutes. Add the garlic and spices mixture and cook for another minute. Then add and bring to a boil:
16 oz chickpeas, with their remaining liquid
1 tsp kosher salt
Add
1 cup dry bulgur
and the boiled spinach and simmer over moderate heat for 10 minutes.
Pour into 3-4 deep bowls and enjoy!

Who knew that baking powder+vinegar+water = Eggless But Delicious Oatmeal Raisin Cookies

2008-11-06T20:24:00.001-08:00

What these guys lack in egg they make up for in chewy centers and slightly crispy exteriors - no joke! When you taste the dough (why pretend we don't?) it may taste a bit like the vinegar - but fear not, this is simply a doughy defense mechanism to ensure safe arrival into the oven.

Preheat the oven to 350 degrees F. Combine:
2 sticks of butter, softened
1 cup white sugar
2 cups brown sugar, packed lightly
Then add and mix in well:
1 tsp vanilla
1 Tbs water
2 Tbs apple cider vinegar
In a separate, large mixing bowl, combine:
2 1/2 cups unbleached flour
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Slowly add the mixed dry ingredients into the wet mixture. Then add and mix together well:
1 cup raisins, rolled in flour
2 cups quick oats
Roll dough into approx 1 inch balls and place on an ungreased cookie sheet. Bake for 10-12 minutes. Cookies may not appear finished, but will cookie more out of the oven and become crispy on the outside but remain chewy inside. Look for slight browning at the edges. Place on cooling rack after 5 minutes.

Tomato Soup with Bulgur

2008-11-06T17:31:00.000-08:00

Less filling than a stew but more hearty than a boring tomato soup, this scrumptious concoction promises warmth and comfort as a light dinner or substantial side dish on a chilly winter night. Requiring very few fresh ingredients, this is a great dish for those sad days when your pantry is a bit barren. But don't be fooled! This soup still boasts powerful aromas and satisfying flavors that will leave you full and happy.

In a large pot, combine:
1 cup vegetable stock
2 cups water
1 cup finely chopped white onion
1 cup diced carrot
3/4 cup diced celery
2 large garlic cloves, minced
1 tsp salt
1 tsp dried dill
Bring to a boil, then reduce heat, cover, and simmer gently for 5 minutes. Stir in:
16-28 ounces undrained canned chopped plum tomatoes (depending on your preference)
1/4 cup bulgur
and mix well. Return to boil and then simmer, covered, for 15 minutes or until the bulgur is tender. Add pepper to taste.

Serves 4-6.

Not Your Grandma's Butternut Squash Soup

2008-11-05T17:53:00.001-08:00

This is a terrific way to use butternut squash. The cinnamon and nutmeg give the soup an inviting aroma and wonderful taste without making it too sweet. The recipe is quite thick - we dislike those pureed watery soups - so it makes for a hearty meal. We just used half of a butternut squash we had left over, and it made enough for 4 good sized bowls. You can play around with the measurements depending on how thick you like your soup.

Halve one butternut squash and place both halves side by side on a baking sheet. Give each half a hearty dusting of cinnamon and nutmeg. Bake in a 400 degree oven until tender, about one hour.

When your squash has cooled, cut it into cubes and place in a blender, along with a cup or two of veggie broth. Blend until smooth.

Meanwhile, saute in soup pan:
2 Tbs olive oil
2 Tbs ginger
2 celery stalks or carrots or both, cut very small
1 shallot, minced
Dashes of cinnamon, nutmeg, ginger, salt, and pepper

After shallot becomes transparent, add your blended squash along with another cup or two of veggie broth. The thickness here is all up to you - add more or less broth according to preference. Cook over medium heat for about 15 minutes, and then season to taste with more cinnamon, nutmeg, salt, pepper, and a pinch of cloves. Enjoy!

Simple Sauteed Brussel Sprouts

2008-11-02T20:56:00.000-08:00

Though the fear of over-cooked, boiled brussel sprouts seems quite pervasive, we think these tasty little guys deserve another chance. As long as you don't overcook them, they are delicious and easy - and have the added benefit of making you feel like a jolly vegetarian giant. If you can find them, try to purchase them still on the stalk - then they're fresh, and you'll look super cool carrying them out of the market.

Remove sprouts from stalk, remove dried or discolored leaves and cut off stems.
Chop approximately:
2 pounds fresh brussel sprouts
Heat in a large skillet over medium-high heat:
2 tsp olive oil
Add:
1/2 large red onion, chopped 3 sprigs fresh marjoram, stem removed 1 large garlic clove, minced 1 Tbs kosher salt
Saute 2 minutes. Add chopped brussel sprouts, mixing with sauteed ingredients. Add:
2 tsp salt
Continue to stir while cooking, approximately 10 minutes or until brussel sprouts appear brighter in color, cooked through and somewhat browned. Season with:
1 sprig fresh marjoram, stem removed
Salt

This recipe can be adjusted to taste with pepper, more garlic, rosemary in place of marjoram, or lemon juice seasoning at the end.

Red Lentil Brown Rice Cakes

2008-11-02T20:31:00.000-08:00

You will prefer these wonderful little cakes over a veggie burger any day. They are tasty on their own, but next time we plan to try them with a sweet mango salsa, or a tangy yogurt sauce, to add some moisture. We paired them with sauteed brussel sprouts and a baked butternut squash - it made for a great meal!

To prepare the cakes, bring to a boil in a medium saucepan:
4 cups water and
1 cup dried small red lentils
Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water, and drain them. Place lentils in a large bowl.
In a pan, combine and bring to a boil:
1 cup water
1/2 cup uncooked basmati rice
Cover, reduce heat and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes, then add rice to the lentils.
Then, in a large nonstick skillet over medium-high heat, warm:
1 tsp olive oil
and add:
1/2 cup finely chopped red bell pepper 1/2 cup finely chopped red onion 2 garlic cloves, minced
Saute 2 minutes or until tender.
Cool 10 minutes. Add to rice mixture. Then add:
3/4 cup (3 oz) finely shredded swiss cheese 1/4 cup dry breadcrumbs 1 Tbs chopped fresh basil 1 tsp salt 1/4 tsp freshly ground black pepper 2 large egg whites, lightly beaten Stir until well combined. Let stand for 10 minutes.
Wipe skillet clean, and then heat in skillet over medium heat:
2 tsp olive oil
Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 3-inch circles.
Cook 5 minutes or until lightly browned. Carefully turn cakes over and cook 5 minutes on other side. Remove cakes from pan, repeat with more olive oil and remaining rice mixture.
Yield: 12 cakes
Serve and Savor!

Chickpea and Spinach Stew

2008-11-02T16:59:00.000-08:00

This hearty stew is super easy to make, and its ingredients are probably already in your kitchen.
To cook the spinach, bring water to a boil and add:
10 oz spinach leaves
Drain and coarsely chop the spinach. Set aside.
In a small bowl, mix:
2 garlic cloves crushed to a paste
2 tsp paprika
1/4 tsp ground cumin
pinch of cloves
pinch of black pepper

1/4 cup of chickpea liquid from can of chickpeas

Heat in a large soup pot for 3 minutes:
2 Tbs olive oil
1 finely chopped onion
1 chopped tomato
Add spiced garlic mixture and heat for 1 minute. Add and simmer for 10 minutes:
2 15-0z cans chickpeas with liquid
1/4 cup raisins (optional)
spinach cooked earlier

We served this over Israeli couscous, but it would also be delicious on its own.

Coconut Red Lentil Soup

2008-11-02T16:43:00.000-08:00

This delicious and protein-rich soup has several layers of warm flavors. The coconut milk adds a fantastic touch. You can puree the soup before adding the last ingredients if chunkiness bothers you, but we just left it as is.

Heat:
2 Tbs olive oil in a large soup pot.
Add and cook until golden, about 10 minutes:
2 cups chopped onion
Stir in and cook one minute:
1 Tbs peeled and minced fresh ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp ground cinnamon
5 garlic cloves
dash of salt
Add and bring to a boil:
3 cups veggie broth
1/2 cup water
Cover and simmer for 25 minutes. Add:
1 cup coconut milk
3 Tbs fresh basil
Juice from one lime
salt
Cook at medium heat for 2 minutes and serve. Enjoy!

We begin at the beginning

2008-11-01T13:16:00.000-07:00

Documenting the expansion of our culinary horizons.