She's Cookin' | from the heart » Meatless

SOL’s Sweet Potato and Black Bean Taco

Priscilla — Thu, 17 May 2012 20:44:05 +0000

In February, I attended a party at SOL COCINA to celebrate Chef Deborah Schneider and her Baja-style tacos being featured in Oprah’s O Magazine! (February issue).

Writer Julie Powell declares a Taco Fiesta: the Easiest Dinner Party You’ll Ever Throw; there’s no argument from me that a taco bar with an array of fillings and toppings is a quick, easy, and fun way to entertain, and an excellent way to satisfy the dietary needs of your friends and family, whether it be vegan, vegetarian, gluten free, dairy free, etc.

Now, the vegetarian taco, one of Chef Deb’s featured recipes from Oprah’s O Magazine, and a big hit at the recent Share Our Selves 19th Annual Wild & Crazy Taco Night, has been added to SOL’s seasonal menu, along with tacones, shrimp salad ‘esquites‘, and an ultimate burrito ‘Mar y Tierra‘. The mouthwatering taco is a delicious tangle of caramelized onion, roasted poblano chile, roasted sweet potato and black beans served on a corn tortilla with melted Oaxacan cheese, a drizzle of spicy chipotle salsa and pico de gallo. The Sweet Potato and Black Bean taco is Vegetarian and Wheat-Free and can be made Vegan without cheese and chipotle salsa. Shown as made by Chef Deborah (above) and my homemade version (below).

I like to call SOL my office – it’s quintessentially Newport Beach and there’s no better place to discuss a little business while sipping SOL’s refreshing Skinny Margarita But, in case you’re not in the OC, you’ve lucked out today because I’m sharing the recipe right here on She’s Cookin’!

As a lover of the nutritious, sweet orange flesh of the sweet potato and the mild smokiness of poblano chiles (also called Pasilla) , this just may be my new favorite veggie taco – until now, it was grilled portabello with peppers and onions, but that’s what’s so great about tacos – they’re versatile. You can pack about anything between a tortilla, and it’s delicious! Of course, you can save time by serving your favorite prepared salsas. Same with the chipotle sauce, but you can make your own by blending one chipotle pepper (found in the Latin aisle at the store) with about a 1/2 cup of sour cream until smooth.

This taco is prepared dorado-style where the cheese-topped tortillas are grilled in a skillet (cast iron if you have one) before serving. You can try it with any kind of filling - so, let’s get this party started!

Roasted Sweet Potato and Black Bean Tacos

Recipe created by Deborah Schneider

Serves 6 (Makes 12 tacos)

Ingredients

Sweet potatoes:

1½ Tbsp. vegetable oil, divided
1 white onion, diced
1 large poblano chili or green bell pepper, seeded and diced
2 cloves garlic, minced
1½ tsp. kosher salt, divided
1 medium orange sweet potato, cut into ½-inch dice
1 cup black beans, drained and rinsed
¼ tsp. ground black pepper

To serve:

12 (6-inch) corn tortillas
Vegetable oil
2 cups (6 ounces) shredded Oaxaca or Monterey Jack cheese
Chipotle sauce
Pico de gallo (optional, recipe below)

Directions

Active time: 30 minutes
Total time: 45 minutes

Preheat oven to 400°. Heat a heavy ovenproof skillet (cast iron is ideal) over medium-high heat. Add 1 Tbsp. oil to pan, then onion and poblano chili or green pepper. Cook, stirring occasionally, until lightly caramelized. Stir in garlic and 1 tsp. salt.In a medium bowl, toss sweet potato with remaining ½ Tbsp. oil and ½ tsp. salt. Add to skillet and cook, stirring, 1 minute, then place pan in oven and roast 15 minutes.Meanwhile, prepare tortillas dorado: Heat a frying pan over medium-high heat. Brush 1 side of a tortilla lightly with oil and place oil side down in pan. Scatter a generous spoonful of cheese over center of tortilla and cook until cheese is melted and tortilla is lightly golden on the underside but still flexible. Place on a cookie sheet and repeat with remaining tortillas and cheese. When finished, lightly oil a piece of foil and use it to cover tortillas.Remove skillet from oven and stir in black beans and black pepper (beans will warm through from the heat of the pan). Top each tortilla with sweet potato mixture, a drizzle of chipotle sauce, and a spoonful of pico de gallo (if using).

Pico de Gallo

Ingredients

4 seeded and diced Roma tomatoes
½ cup diced red onion
1 tsp. kosher salt
1 jalapeño, seeded and minced (leave in some seeds if you like it spicier)
¼ cup chopped cilantro
1 Tbsp. lime juice

Directions

In a bowl, combine the Roma tomatoes, diced red onion, kosher salt, jalapeño, chopped cilantro, and lime juice.

From the February 2012 issue of O, The Oprah Magazine

Make it yourself, or let Chef Deborah prepare it for you Either way, Enjoy!

SOL Cocina

251 E. Pacific Coast Highway

Newport Beach, CA

(949) 675-9800

Two photos from the SOL celebration courtesy of Albert Evangelista Photography

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“Some Like it Hot” Grilled Cheese

Priscilla — Wed, 11 Apr 2012 13:08:06 +0000

Did you know April is National Grilled Cheese Month? Indeed it is, and when I was approached by Tillamook to be a partner in their Grilled Cheese Recipepalooza, a month-long event dedicated to sharing Grilled Cheese recipes using Tillamook’s all-natural cheese, of course my reply was… “Maybe”. Well, only for a minute, as I eyed the calendar knowing that I would have only three days after returning from a trip to Hong Kong to conjure an awesome grilled cheese. Following that moment of hesitation came a resounding “Yes”!

As the reigning Orange County champ for Most Creative grilled cheese entry last year and a long-time fan of Tillamook’s award winning cheeses, I hope my “Some Like It Hot” Grilled Cheese is up to snuff! In case you’ve never tried their cheese or don’t know what’s so great about Tillamook – they are the kind of company that I wish the U.S. had more of: founded nearly a century ago in Oregon, they have maintained their “grass roots” core values and distinguished themselves as staunch supporters of local and state dairy associations, stewards of the environment, and are nationally recognized for their firm commitment to quality. Tillamook cheese is made with milk from cows not treated with artificial growth hormones – all their suppliers, whether farmer-owners or contract milk suppliers are in compliance certifying that the milk they supply is from cows not supplemented with rBST.

Being able to experiment with a mad variety of grilled cheese sandwiches and then eat the results of my labor definitely felt like an indulgent splurge – there hasn’t been another grilled cheese since our favorite summer savory treat of grilled cheese with homegrown tomatoes! Visions of ooey, gooey cheese concoctions swirled in my mind until at last I settled on a Southwest meets tropical, yin and yang of smoky chipotle and creamy Pepper Jack heat balanced with sunny, bright, sweetness of pineapple, mango, and crunchy red bell pepper.

A grilled cheese is only as good as it’s foundation: the bread. This mouthwatering grilled cheese is proudly sandwiched between tender slices of OC Baking Company’s Potato Sandwich Loaf whose crust, after grilling, added a delightfully crisp edge. OC Baking Company’s award-winning executive artisan baker Dean Kim has been baking handcrafted breads for many of Southern California’s leading hotels and restaurants for nearly 18 years. His breads are the ultimate in artisan bread baking and a staggering array of loaves, buns, rolls, ciabattas and baguettes, makes decisions on which to buy very difficult. And, if you come home with three half loaves (split with friends) of rye, whole grain, and potato, as well as 2 baguettes, as I did, the aroma wafting from the kitchen is as if you baked them yourself that morning!

Let’s get to the sandwich… one more note about the ingredients, fresh pineapple and mango are readily available in southern California and I use them often, but readers have commented that, especially fresh mango, is expensive or unavailable where they live. You can still transport yourself to the islands with tropical flavors of canned pineapple (packed in pineapple juice, not sweetened syrup) and dried mango, as used here Enjoy!

“Some Like it Hot” Grilled Cheese Sandwich

A grilled cheese with attitude: a hint of heat from creamy pepper jack cheese and a touch of smoky chipotle mayo + cool, sweet tropical flavors of pineapple and mango = love at first bite.

by Priscilla Willis ~ 4.10.12 Prep time: 20 minutes Total time: 30 minutes

1- 7 ounce can Chipotle peppers*
2 tablespoons mayonnaise
1 tablespoon olive oil
1/2 cup pineapple*, diced
3 strips dried mango, diced
1/4 red bell pepper, diced
2 slices Tillamook medium cheddar*
2 slices Tillamook pepper jack
4 slices potato or whole grain bread
olive oil for grilling

*Note: canned Chipotle peppers (packed in adobo sauce) can be found in most supermarkets. Fresh pineapple is my preference, but canned will do. Tillamook’s award-winning medium cheddar chimes in here to temper the heat for those with tender taste buds – otherwise go all out with the pepper jack.

Instructions:

1. Measure one tablespoon of chipotle peppers (refrigerate the remainder of for future use). Place in a mini food processor or blender and process until smooth. Add the mayonnaise and olive oil and process until blended.

2. In a small bowl, mix together the diced pineapple, mango, and red pepper. If using canned pineapple make sure to drain well. Makes about 1 cup of fruit salsa.

3. Heat a cast iron or other heavy skillet or grill over medium-low heat. Using a pastry or grill brush, brush one side of each slice of bread lightly with olive oil. Place bread, oiled side down, on a cutting board. Spread each slice with chipotle mayonnaise. Place one slice of cheese on each slice of bread. Add a tablespoon of the fruit salsa to one side of each sandwich, spread to cover bread. Place partner slice of bread with cheese on top and transfer to heated skillet.

4. Cook for about 3 minutes per until golden brown then, using a spatula, carefully turn over to brown the other side, about 2-3 more minutes . Watch carefully. Optional: cover with a pot lid to trap the heat to make sure the cheese melts – must have melted cheese!

Yield: 2 sandwiches

Now go eat some grilled cheese!

Disclaimer: I received no compensation, except in the form of cheese, all opinions are my own.

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Quinoa Tabbouleh with Endive

Priscilla — Tue, 20 Mar 2012 13:00:40 +0000

About a month ago, I received a box of California endive from the wonderful people at Discover Endive! Inside the box was a bouquet of red and white endive as well as two packages of endive to play with in the kitchen. I had never seen endive still attached to the root ball and it made for a striking surprise bouquet right before Valentine’s Day (wow, has it really been over a month!). I know my friend Liren of Kitchen Confidante posted a lovely photograph of her endive bouquet and, if you travel the food blog circuit, you may have seen others, unfortunately, the bouquet I received must have traveled on the pony express because it took a beating

There are so many ways you can use endive and in February the web was ablaze with endive recipes from a talented group of food bloggers called the OnDivas who used their mega watts of creativity to shine a light on under-appreciated endive. One easy way to appreciate the crunchy, slightly bitter leaves of endive is as a “scooper” for tuna, egg salad, and dips – it’s great as a quick lunch or snack and adds a delightful, satisfying crispness that I always enjoy, plus, its lower in calories, carbs, and fats than chips or crackers.

What is endive? As indicated by Discover Endive!, “endive is a member of the chicory family, which includes radicchio, escarole and curly endive. It is often called the queen of vegetables and is prized the world over. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness — great served raw or cooked.”

Health benefits:

a good source of beta-carotene, which the body coverts into vitamin A
a good source of heart-healthy potassium — one head of endive delivers over 50% of the potassium found in a banana
high in complex fiber

Today’s recipe is for a Quinoa Tabbouleh that substitutes vibrant red quinoa for the bulghur wheat traditionally used in tabbouleh. Not only is tabbouleh naturally gluten free, but it’s also heart healthy, vegan, dairy-free and makes a perfect light, nutritious snack or appetizer. White quinoa is more commonly found in markets and works just as well, if red quinoa is not available. If you haven’t tried quinoa, you absolutely must – it cooks quickly and is easily incorporated into veggie burgers, salads, and even breakfast dishes. It goes over well with kids and the uninitiated because of its mild, nutty flavor. Middle Eastern and Moroccan flavors satisfy me when I’m craving exotic edibles, so a bit of my go-to Moroccan spice, Ras el Hanout, adds a subtle flavor and depth to the tabbouleh, just as it does in the 5-Minute Spicy Hummus I make.

Red Quinoa Tabbouleh

•   1/2 cup quinoa (red or white), rinsed
•   1/2 cup freshly squeezed lemon juice
•   1/4 cup extra-virgin olive oil
•   Kosher salt and freshly ground pepper
• 1/2 teaspoon Ras el Hanout*
•    1 bunch of parsley, finely chopped (about 2 cups)
•   1/2 cup finely chopped fresh mint leaves
• 4 ounces of grape or cherry tomatoes, quartered (about 1 cup)
•    1/2 English cucumber, diced
•    1 red pepper, roasted and chopped

Yield: 4-6 servings

1. Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Slowly add the quinoa into the boiling water, taking care that the pot doesn’t boil over. Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes – red quinoa may take about 5 minutes longer. Remove it from the heat and allow to cool. Alternatively, you can use quinoa cooked according to package directions or use leftover quinoa.

2. Whisk together the lemon juice, olive oil, Ras el Hanout (*other Moroccan spice mixture or fresh ground nutmeg) and salt and pepper to taste.

3. Combine the parsley, mint, cherry tomatoes, cucumber, red pepper, and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!)

Serve the tabbouleh in the center of a platter encircled with endive. Romaine leaves for tabbouleh lettuce wraps are also good.

*Ras el Hanout is a traditional Moroccan blend of herbs and spices, popular across the Middle East and North Africa. The name means “head of the shop” in Arabic and represents the very pinnacle of spice blends. Ingredients include saffron, paprika, cumin, ginger, coriander, tumeric, fennel seed, and allspice to name a few. You may substitute cumin, but I highly recommend adding this Ras el Hanout to your array of spices.

In case you’re not familiar with quinoa (or tabbouleh), but want to work more whole grains into your diet, here’s some information from The Food Lover’s Companion.

What is quinoa?
Pronunciation: [KEEN-wah]

Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice — as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.

What is tabbouleh?
Pronunciation: [tuh-BOO-luh]
A Middle Eastern dish of bulghur wheat mixed with chopped tomatoes, onions, parsley, mint, olive oil and lemon juice. It’s served cold, often with a crisp bread such as lavosh.

Enjoy

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Super Food: Kale with Caramelized Squash and Onions

Priscilla — Fri, 17 Feb 2012 19:23:21 +0000

Depending on what Super Food list you’re reading , kale may or may not be on it. Regardless, kale is enjoying the limelight these days because “healthy” kale chips have found their way into markets such as Whole Foods and Trader Joes and publicity surrounding a Vermont T-shirt maker face-off with a certain fast food chain that begins with Chik over trademark infringement which prompted Vermont’s governor to publicly state “don’t mess with kale” in his defense.

All good publicity for a food that Tamara Duker Freuman, a dietician and nutritionist with an informative blog called What I’m Eating Now, says kale scores a perfect 1,000 on the Aggregate Nutrient Density Index, a food-rating system that measures nutrients per calorie. “While I view the term ‘superfood’ with more than a healthy dose of skepticism (it’s more of a marketing term than a nutrition term), I would be hard-pressed to come up with a food more deserving of the title,” Duker Freuman says of kale in this NPR article.

Personally, kale is on my super food list – I’ve just never posted a kale recipe, probably because I couldn’t get a good photo… or didn’t bother to try (I’ve grown weary of scrambling around to get a money shot of dinner when the sun has already set)! Kale is a fall/winter veggie with loads of Vitamins K, A and C, and calcium and iron going for it. Although, the dark leafy green powerhouse has been a salad staple at “health” food restaurants such as Veggie Grill and on the salad bar at Whole Foods, as its status and popularity increases its also creeping onto some unlikely restaurant menus – such as an Olive Garden soup.

At home, it lends a sweet and earthy flavor when stirred into minestrone, Italian Wedding, and other warming winter soups. You can even grill kale like I did last summer – I topped it with toasted hazelnuts and yogurt dressing (a là Travis Lett of Gjelina) and was featured in the LA Times – sweet!

I’ve served poached eggs on a bed of crispy kale with Hoppin’ John for New Year’s good luck:

In the fall, it was kale salad with persimmons – persimmon season is very short, so now I’m substituting blood oranges:

Are you convinced of kale’s versatility yet? Good! Here, the super green food receives somewhat of a wilted salad treatment when topped with caramelized onion and butternut squash. You’ll feel more virile and energized with every mouthful This satisfying, super nutritious dish is vegetarian (easily made vegan), gluten free, dairy free, heart healthy, and delicious. We enjoyed it as a light, i.e., meatless dinner, and with Super Bowl and Valentine’s Day behind us, I finally feel like I’m getting on track with the intentions I’ve set for 2012. How are you progressing with your health-related goals?

Kale with Caramelized Squash and Onion Salad

Here, the super green food receives somewhat of a wilted salad treatment when topped with caramelized onion and butternut squash. You’ll feel more virile and energized with every mouthful

Active time: 30 minutes Yield: 4 servings as a side, 2 servings as a main

1 bunch organic lacinto kale
1/2 roasted red bell pepper
4 cups steamed butternut squash, bite-size cubes*
1 small sweet onion, sliced

2 cloves garlic, crushed or minced*

1 tablespoon olive oil
1 teaspoon chili oil, or pinch of red pepper flakes
1 tablespoon butter*
2 tablespoons toasted pepitas

Dressing:
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey, maple or brown rice syrup

*Notes: I bought a section of butternut squash, peeled it, put in my Tupperware steamer and microwaved it for 3 minutes. After it has cooled, cut into bite size cubes. The squash should be undercooked because you will be caramelizing it with the onions. I’ve learned that the benefits of garlic are fully realized when crushed and the garlic sits for a bit before being cooked. Eliminate the butter and double the olive oil for Vegan preparation.

1. Roast the red pepper under the broiler or in your toaster oven set on Broil until skin is charred. Wrap in tin foil or put in a bag to steam. Removing skin after it has cooled.

2. Heat the olive oil and butter in a skillet over medium heat. Add onions and cook, stirring occasionally, until golden brown. Add the garlic, stir and cook for a minute. Add the squash and cook for a few minutes, stirring occasionally, to meld the flavors and brown the squash.

3. Meanwhile, wash the kale, cut out the thicker stems, and cut crosswise into thin 1/2 inch wide strips. Put in a serving bowl.

4. Whisk together dressing ingredients. Add salt and pepper to taste. Add to kale and toss to coat. Add strips of red pepper, top with squash and caramelized onion mixture, and top with pepitas.

Serve immediately and Enjoy

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Hoppin’ John and Football

Priscilla — Thu, 05 Jan 2012 17:43:29 +0000

Eating Hoppin’ John with blackeyed peas is a Southern New Year’s tradition to bring good luck and, with the addition of greens, which represent money, prosperity in the new year. Some suggest that the origin of this “good luck” tradition dates back to the Civil War, when Union troops, especially in areas targeted by General Sherman, typically stripped the countryside of all stored food, crops, and livestock, and destroyed whatever they couldn’t carry away. At that time, Northerners considered “field peas” and field corn suitable only for animal fodder, and didn’t steal or destroy these humble foods.

I enjoy changing it up, but every new year is ushered in with a slightly different version of Hoppin’ John. This year it was a perfectly soft poached egg on a bed of crispy kale and Hoppin’ John popping with vibrant red pepper, sweet corn, and a dash of heat. Posting a Hoppin’ John recipe as my first recipe of 2012 seemed like an excellent idea; not only are blackeyed peas inexpensive, fitting right in with a recession budget and inflated credit card bills from holiday shopping, but they also fit right in with any good intentions you may have to eat healthier in 2012. Did you know that black eyed peas are really beans not peas and beans, whether dried or canned, are packed full of protein, fiber, vitamins, minerals and other nutrients. (If you’d like more specific information on the health benefits of beans and legumes visit the American Journal of Clinical Nutrition.)

Plus, January is an exciting month for NFL football fans, especially if the team you rally behind has made it to the playoffs. We happen to have an avid New England Patriot‘s fan living in our midst and the past few years have seen me skillfully substituting lower fat, more nutritious fare masquerading as the best football food you’ve ever had. Hoppin’ John Nachos have become a signature crowd-pleaser during weekend marathons; universally appealing to pizza-loving sports fans and the more health and body conscious. The Bowl games may be over, but there’s plenty of football to come. If you’d like to slip a bit of good stuff in with the standard football fare without raising any eyebrows, bookmark or print this easy recipe. Munch away with a clear conscious during the NFL playoffs or Super Bowl which, FYI, is on Sunday, February 5th this year.

Hoppin’ John

1 cup Melissa’s Ready-to-Eat Blackeyed Peas

1 cup frozen corn

1 roasted red pepper, chopped

1 fresh jalapeno pepper*, seeded and diced

4 green onions, chopped

1 T. chopped fresh cilantro

1 T. olive oil

1 t. chili or cajun spice

Juice from 1 fresh lime

salt & pepper to taste

1. Slice red pepper in half, remove core and seeds. Roast in oven or toaster oven at 450 degrees until skin is charred. Remove from oven and place in a paper bag. When cool enough to handle, remove the charred skin and chop the pepper.

2. Seed and dice the jalapeno. Mix all the ingredients in a bowl. Allow flavors to meld for at least an hour.

*use jalapenos if you like it spicy, green chiles for mild

Shown served on a bed of crispy kale (kale flash fried in a tablespoon of olive oil) and topped with a soft poached egg.

Variations: serve as a salsa with tortilla chips, in place of refried or black beans in nachos or, sprinkled on a fresh green salad for a burst of flavor, color, and texture.

Enjoy

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Mushroom, Apple and Sage Stuffed Red Onions

Priscilla — Tue, 13 Dec 2011 14:00:00 +0000

While everyone’s been baking their little hearts out; tempting readers with homey gingerbread cakes, elegant pavlovas, and every deletable cookie imaginable, I’ve been busy experimenting with low-sodium, heart healthy, savory side dishes that will flatter the main attraction at your holiday table.

Always mindful of making meals that delight your taste buds while nurturing your body, this is the first time I’ve had to prepare a holiday dinner that doesn’t include sausage, bacon, pancetta, or cheese. I know we’re not alone in our gustatory passion for cured pork delicacies, unfortunately, these foods have no place in a low-sodium diet! And cheese - it’s practically a food group in itself! Rarely have we met a cheese we didn’t like - whether goat, sheep, or cow’s milk, fresh, aged, brined, herbed, rolled in nuts, or sprinkled with berries - and all have been sorely missed as I master the art of flavorful, low-sodium cooking to keep my man ticking.

Baking is a real challenge as baking soda (sodium bicarbonate) and baking powder (calcium phosphate and sodium bicarbonate) are essential. But, together, we’ve found a number of low-sodium products at Trader Joes (including no salt added chips that aren’t half bad) and online, including baking powder and baking soda that contain no sodium, but rather potassium as the active ingredient, and many other products that I’ll talk about in future posts.

Bread has a surprising amount of sodium, anywhere from 160 mg in a slice of whole wheat to 320 mg or more in a piece of cornbread, focaccia, pretzel bread, etc. Naturally, so do bread crumbs, even if homemade. Fortunately, I’ve always preferred Japanese-style panko for a crisp coating on my coconut shrimp or baked chicken and I was thrilled that the sodium content of Kikkoman’s Panko bread crumbs is only 40 mg per 1/2 cup serving. Other brand name bread crumbs had to be tossed, but the panko is here to stay

Which brings us to this earthy mushroom, tart green apple “stuffing” made with panko bread crumbs that I’ve served up several ways. Brimming with seasonal flavors, it takes succulent baked stuffed pork chops to another level and has garnered rave reviews when presented as vegetarian stuffed mushroom appetizers, redolent with umami, it was easy to forget the sausage Here, I stole the idea of stuffing red onions, instead of mushrooms, that I spied in November’s Martha Stewarts Living.

Mushroom, Apple and Sage Stuffed Red Onions

Yield: 8 servings

8 small-to-medium red onions
1 tablespoon unsalted butter
1 tablespoon olive oil
1 clove garlic, crushed
1 portobello mushroom, chopped
1 red cherry chile pepper, minced
1/2 cup Kikkoman panko bread crumbs
1/2 cup Granny Smith apple, chopped
1/4 teaspoon fennel seeds
1 tablespoon fresh finely chopped sage
1 tablespoon finely chopped flat leaf parsley
3/4 cup grated Gruyere cheese

Preheat oven to 400 degrees.

1. Slice off tops and bottoms of onions, leave peel on. Using a melon baller or a spoon, scoop out the center of each onion about 2/3 way down. Sprinkle with salt if desired (I use no additional salt). Transfer onions to a prepared baking dish and cover with parchment, then foil. Bake until just starting to soften, about 40 minutes.

2. Meanwhile, add butter and olive oil to a large skillet over medium heat. Add mushrooms, apple and fennel seeds and cook for 2-3 minutes until apples are softened. Add garlic and red cherry chile, cook for one minute. Remove from heat, stir in panko bread crumbs, sage, parsley and 1/4 cup of Gruyere. Let cool.

3. Using the melon baller or a tablespoon measure, fill onions with stuffing and sprinkle with remaining 1/2 cup of Gruyere. Bake until tops are crisp and browned, about 20 minutes more.

Whether your traditions are centered on brisket and latkes, ham, prime rib, pork roast, seafood, or turkey – the sweetness of roasted stuffed onions in their garnet coats will make a delightful addition to your celebratory dinner.

Enjoy

Ours is an intimate Christmas dinner - just the three of us this year, no travel to visit relatives in blustery environs with hopes for a White Christmas or escape-the-madness golf weekend in sunny Palm Springs… and I’m not disappointed in the least. It’s been a virtually stress-free holiday season for me and I’m ecstatic!

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Jeweled Forbidden Rice and a Star Giveaway

Priscilla — Tue, 29 Nov 2011 19:44:59 +0000

Today’s recipe has absolutely nothing to do with cookies or holiday baking, but everything to do with eating foods that are delicious, good for your body, and produced with the highest of standards. Don’t worry, you’ll find no preachy posts here, just a simple, heart healthy, gluten free, dairy free recipe that could grace your holiday table or provide a quick and easy weeknight dinner for you and your family any time of year – AND, it ends with a #Giveaway of Star Fine Foods, maker of the Extra Virgin California Olive Oil featured here, and an assortment of their other fine products.

Way back in September (Wow, is it really December!) I attended an Olive Oil Tasting hosted by Star Fine Foods and Diane Cu and Todd Porter of White on Rice Couple. Much like wine tasting, but instead we were taken on a tour of the world’s richest olive oil regions including Spain, the Mediterranean, and the Holy Lands and, while we were there, the first to taste STAR® California Extra Virgin Olive Oil (EVOO), one of the first olive oils made exclusively from olives grown in California.

Since then, their EVOO California Olive Oil has honestly become my go-to olive oil – it’s light with fruity notes and a bold peppery finish (doesn’t that sound like wine) which makes it an ideal choice for dipping sauces, dressings, and cooking vegetables and proteins when you don’t desire a bold olive oil taste. Here I’ve combined it with the warm flavors of apple cider vinegar and curry to lightly coat exotic ebony grains of organic Forbidden Rice from Lotus Foods dotted with the vibrant jewel tones of dried apricots and cranberry, crunchy pistachios and the pleasurable pop of fresh pomegranate seeds.

Jeweled Forbidden Rice

1 cup Lotus Foods Forbidden Rice*

1/3 cup coarsely chopped pistachios
1/3 cup chopped dried apricots
1/3 cup fresh pomegranate seeds
1/3 cup dried cranberries
1/4 cup Star California Extra Virgin Olive Oil
3 tablespoons apple cider vinegar
1 tablespoon honey or agave
1 teaspoon curry powder
1 tablespoon minced shallots
salt and pepper to taste

1. Prepare rice according to package directions. Transfer rice to a glass mixing bowl and allow to cool.

2. While rice is cooking, chop the apricots and pistachios. I poured a half cup of hot water over the cranberries to moisten and plump them up a bit.

3. Whisk together the apple cider vinegar, honey, curry, and shallots.

4. Toss pistachios, apricots, cranberries, and pomegranate seeds with rice. Pour dressing over, and mix to blend. Serve warm or at room temperature.

Serves 4

*A new study shows that a spoonful of black rice bran or 10 spoonfuls of cooked black rice contains the same amount of antioxidants as a spoonful of fresh blueberries. Click here for more information.

NOW for the GIVEAWAY!

One lucky reader will have the opportunity to experience Star’s EV California Olive Oil as well as an assortment of other Star Fine Foods products.

Included in the basket are four bottles of Family Reserve Olive Oils: one each of Fresh Basil, Fresh Rosemary, Lemon Peel, and Roasted Garlic; Star Balsamic Vinegar,, Star Red Wine Vinegar, Star Cannonballs Stuffed Spanish Queen Olives, Star Spanish Salad Olives, Cara Mia Marinated Artichoke Hearts and Cara Mia Marinated Mushrooms.

How to Win?

1. MAIN ENTRY(required): Like the new She’s Cookin’s page on Facebook and leave a comment below letting me know that you have and please tell us about your favorite use of olive oil, too!

2. BONUS ENTRY: Follow @shescookin and @Star_Fine_Foods on Twitter and tweet the #Giveaway, then come back and tell us you tweeted. To make it easy, copy and paste this: I just entered to win a basket of Olive Oil, Olives and more from @shescookin & @Star_Fine_Foods. Enter here http://ht.ly/7IW27 #Giveaway

Important Details:

•   This giveaway is open to USA residents, age 18 and above only, and will run until Wednesday, December 7, 2011 at 10:00 pm PST.
•   Winner will be chosen by random.org and notified via the email provided on the comment form information.
•   Winner has until midnight, December 8, 2011 to claim the Star Fine Foods gift basket or we will choose another winner.
•   Winner will receive one gift basket of Star Fine Foods products (retail value of $65). Product will be shipped directly to the winner by Star Fine Foods.

Good Luck

Disclosure: I have not been compensated to write this post and all opinions are mine. This is a way for me to give back to readers and followers of She’s Cookin’. Heck I’d like to be winning this wonderful basket of goodies!

Comments are Closed.

And, after qualifying the entries, the Winner is…. Courtney! Congratulations Courtney

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Spaghetti Squash with Moroccan Tomato Jam

Priscilla — Tue, 22 Nov 2011 18:37:15 +0000

By this point you should have your Thanksgiving menu decided upon and your grocery list done. HA! I have fragments of ideas ricocheting around in my brain and past issues of favorite Bon Appétit Thanksgiving issues opened to appetizing sides, and still confuse myself by gazing at delicious creations in the blogosphere.

Two things have been decided upon: for the first time I didn’t order an organic turkey, but rather a diminutive boned turkey breast and, with most of October spent traveling and College Girl only having four days off, we are looking forward to a quiet Thanksgiving at home and not being among the thousands of travelers flying the unfriendly skies!

So today’s post is a quickie because I’ve got work to do – and so do you I’m not going to tempt you with yet another idea for a Thanksgiving side, but rather a rustic, flavorful vegetarian dish that’s sure to please any non-carnivores or gluten intolerant guests at your feast as well as fulfill everyone’s craving for lighter fare after days of indulging in turkey and all the rich fixins. My Moroccan obsession, first realized in June with Moroccan Chicken and Green Beans, was reignited after reading Food Wandering’s review of Paula Wolfert’s The Food of Morocco cookbook. I guess I didn’t win that giveaway, darn!

Silken strands of Spaghetti squash became the vehicle for my rendition of Moroccan tomato jam flavored with aromatic Ras el Hanout*, cinnamon, and saffron water. When Shulie said that nearly all the recipes in the cookbook that include saffron, add it in the form of saffron water—crumbled, dried, and crushed saffron threads soaked in warm water – and, besides being more economical, it brings out more of the spice’s aroma and flavor; I was excited to try it.

Spaghetti Squash with Moroccan Tomato Jam

1 spaghetti squash
1 28 oz. No-salt added plum tomatoes
3 tablespoons extra virgin olive oil, divided use
2 cloves garlic, crushed
1 teaspoon Ras el Hanout
2 tablespoons saffron water
1 tablespoon honey*
1/2 teaspoon cinnamon
8 oz. package spinach
Garnish: Sesame seeds

Yield: 3-4 servings

1. Rinse whole squash. Using a meat fork, poke 6 holes in the skin. Microwave for 12 minutes. Allow to cool. Cut in half, scoop out seeds and discard. Using the meat fork, scrape the squash pulp out of the shell and transfer to a glass bowl. Set aside. I used only one of the halves for this recipe and saved the other for another use.

Meanwhile, prepare the saffron water. Crush 1/2 teaspoon of saffron threads, add to a heated pan, stir for a minute to release the flavors. Remove and crush again. Pour 1 cup hot water over. Reserve 2 tablespoons and refrigerate the remainder in a glass container for up to 3 weeks.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat, add crushed garlic, cook for 1 minute. Add the Ras el Hanout and cook for another minute to release the flavors.

3. Add the tomatoes, using a large spoon to break into chunks. Add the saffron water. Cook until all liquid is evaporated and you ‘re left with a thick jam, stirring to prevent the mixture from sticking and browning. About 15 minutes. Remove from heat, stir in cinnamon and honey.

4. In a medium-sized skillet, saute the spinach in a tablespoon of olive oil and a sprinkle of red pepper flakes over medium heat until softened. Mix in spaghetti squash. Top with tomato jam and sprinkle with toasted sesame seeds.

*Note: Vegans can substitute raw sugar, agave, brown rice syrup or other preferred sweetener for the honey.

Enjoy

Happy Thanksgiving to you and your family!

*Ras el Hanout can contain more than 30 ingredients and is a traditional Moroccan blend of herbs and spices, popular across the Middle East and North Africa. The name means “head of the shop” in Arabic and represents the very pinnacle of spice blends – for Moroccan souks (spice merchants) it’s a point of honor to have the most sought after version of this blend. Ingredients include saffron, paprika, cumin, ginger, coriander, tumeric, fennel seed, and allspice to name a few. I’ve been in love with a quality aromatic blend of Ras el Hanout from Awaken Savor Spices since “discovering” them at the Taste of Huntington Beach two years ago and use the spice to flavor stews, soups, eggs, and as a dry rub or mixed with olive oil to brush on meats, poultry, or fish.

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Recipe for Carrot Pumpkin; Sauce or Soup

Priscilla — Mon, 31 Oct 2011 15:50:38 +0000

Happy Halloween !!!

From ghoulies and ghosties and long leggety beasties and things that go bump in the night, Good Lord deliver us! … Scottish saying

Whatever you feel about the “holiday” – love it or hate it, costume or not, lights on or lights off – it’s an opportunity to revel in the pumpkin. Autumn is most definitely my favorite season: all apples, cinnamon and pumpkins, brisk mornings, cozy fires, and Halloween excitement. Last night I returned from a trip to Paris with pit stops in Pittsburgh and Boston. I was thrilled to witness the hills dotted with hints of the brilliant colors to come – that is, before the unexpected October nor’easter that blew in on Saturday with it’s heavy shroud of white.

With the first signs of fall comes a bounty of delectable pumpkin baked goodies to tempt us – I indulge vicariously and struggle to stick to my healthy regimen. So here is the recipe I promised earlier this month for a delicious, but also healthy and nutritious pumpkin recipe that’s a perfect buffer for all the chocolate, candy, and baked treats! I’ve added it to the parade of pumpkin recipes that Lora at Cake Duchess has in celebration of All Hallow’s Eve.

Carrot Pumpkin Dipping Sauce

Pure essence of carrot and pumpkin with luscious coconut and bright notes of citrus and ginger creates a deliciously light, nutritious dipping sauce for crudites, bread sticks, or pita chips. Add more coconut milk for a creamy, silken soup with a tropical flair.

2 tablespoons grapeseed or coconut oil

1/3 cup chopped shallots

3 cloves garlic, minced

1 red cherry pepper*

1 teaspoon grated ginger

1 teaspoon Meyer lemon zest

1 cup organic pumpkin

3 large carrots, small chop

2 stalks chopped celery

1/2 teaspoon pepper

1 cup dry white wine

1 -2 cups coconut milk*

Salt and pepper to taste

Method:

In a large pot, heat oil over medium heat. Sauté carrots for 5 minutes. Add shallots and celery, cook for 5 more minutes. Add garlic, red cherry pepper, ginger and lemon zest. Cook another minute or so to meld the flavors. Add the wine, stir to blend and simmer until liquid is reduced in half – about 10 minutes.

Remove from heat. Allow to cool. Using an immersion blender, puree the mixture. Or puree the vegetable mixture in a regular blender or food processor. Add more wine (I added about 1/4 cup) to get the consistency you desire.

Return mixture to pot and add the pumpkin. Bring to a simmer and cover, stirring occasionally for about 15 minutes. Stir in coconut milk and heat sauce through. Adjust seasonings as needed.

*For soup, increase the amount of coconut milk to 2 cups.

Vegetarian, gluten free, dairy-free, heart-healthy, low sodium.

“Eye of newt, and toe of frog, Wool of bat, and tongue of dog, Adder’s fork, and blind-worm’s sting, Lizard’s leg, and owlet’s wing, For a charm of powerful trouble, Like a hell-broth boil and bubble.” William Shakespeare

Better than eye of newt and toe of frog

Bring forth the raisins and the nuts- Tonight All-Hallows’ Specter struts Along the moonlit
way.
- – -John Kendrick Bangs

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Tomato Mango Ketchup

Priscilla — Tue, 13 Sep 2011 13:49:32 +0000

Since I started writing about food and cooking almost two years ago, I’ve only used what’s referred to as a P&S (point and shoot) camera – a Canon PowerShot SX200IS to be specific – and was damn proud of the photos I produced with my cute blue camera. I’ve always been a tiny bit envious of the sharp macro images and dreamy depth of field of images on other blogs, but was happy being the rebel

Well no more! For my birthday, the Don gifted me with the Canon Rebel T2i with a Tamron macro lens. I’m excited, but apprehensive about the learning curve. I’m trying not to wimp out and resort to Old Faithful, but it is a little exasperating, here you are witness to my first attempts. *sigh* Please, if you have any helpful tips, leave me a comment, I would really appreciate it!

Let’s get to the recipe for today: homemade ketchup. It may not sound very exciting, but making your own special recipe ketchup is all the rage now. Ketchup is the quintessential American condiment and, while there are some foods that my family must eat with ketchup – like the typical burger, hot dog or fries; we’re certainly not one of those people who like ketchup slathered on everything. Two things inspired me – actually three – to concoct a gourmet ketchup. (1) an abundance of tomatoes* – of the three varieties we have, I thought the yellow Tangerine tomatoes would be perfect because of their natural sweetness and low acidity, (2) Don loves ketchup and even the organic brand I was buying had more sodium than he wanted, and (3) an LA Times Food feature with a recipe for homemade peach ketchup from Sang Yoon of Father’s Office – notorious for not serving ketchup with their famous burgers.

I decided to impart a tropical twist by adding roasted mango, some heat with the red peppers we have growing, and a touch of the exotic with crushed cardamom seed. And, as the mixture was cooking down I decided that a sauce might be more versatile – that’s how I roll, subject to change at any moment The ketchup turned Tomato Mango Sauce has proven to be very versatile – terrific as a marinade for pork tenderloin and chicken, drizzled on salads, and as a dipping sauce – and, most importantly, Don loves it and is asking for more!

Tomato Mango Sauce/Ketchup

8 medium sized yellow tomatoes
1 mango
6 clove garlic
½ cup light brown sugar
½ cup cider vinegar
1 tablespoon grated ginger
1 teaspoon ground cardamom seed
1 red hot cherry pepper, minced
salt to taste

1. Heat the oven to 350 degrees. Cut the tomatoes and mango in half, leaving the skin on.

2. Place tomatoes and mango cut side down on a rimmed cookie sheet lined with parchment. Wrap the garlic cloves in aluminum foil. Roast in the oven for 30 minutes, or until the skin is crinkly.

3. Set aside to cool, then peel the tomatoes and, using a spoon, scrape the mango flesh from the peel and the seed, discard the seed. Remove the garlic cloves from their skins. Pour the pan juices into a blender or food processor, add the peeled tomatoes, mango, and garlic. Puree until smooth.

4. In a large sauce pan, combine the sugar and vinegar. Whisk the mixture over low heat until the sugar is dissolved. Add the cardamom, ginger, and minced pepper, whisk to combine. Stir in the tomato mango puree, stir to blend. Cook, uncovered, over low heat for about 30 minutes to thicken, stirring occasionally. For ketchup, cook for another hour or so until desired consistency is achieved.

Enjoy

* Ketchup does not have to be tomato based, actually ketchup (or catsup) was brought to Britain in the 1600s by traders from China and Malaysia where the brine from pickled fish was used as a dipping sauce. Affluent Brits were served dishes with the rich brines from pickled walnut and mushrooms. Eventually, they began bottling these condiments, calling them catsup. Catsup came with British settlers to Colonial America and it wasn’t until the mid-nineteenth century that entrepreneurs began tinkering with the recipe to suit the American taste for sweet foods and sold catsup made with tomatoes, vinegar, sugar, cinnamon, cayenne, and salt. Its popularity took off when Heinz company added tomato catsup to their condiment line in the 1870s – so there you have your history of ketchup.

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