SWEET HEAT

SWEET HEAT

This is one heckuva spicy salsa!  I love small-batch, extra-potent salsas...you can easily reduce the amount of jalapeno, or increase the amount of other ingredients, to stretch it further or to reduce the incendiariness (yep, just made that up!).

Ingredients:

1/2 (length-wise) jalapeno, cut in a few chunks
Good size chunk (maybe 1/6-1/4) white onion, cut in chunks
1 clove garlic
Handful (maybe 1/8 cup) canned corn kernels, drained
Juice of 1/4 lime
Sprinkle of dried thyme, crumbled by hand
Splash of orange juice
Sprinkle of salt
Sprinkle of black pepper
Handful cilantro leaves, torn by hand

Directions:

1.  Place all ingredients in a small food processor (I like the kind that attaches to a hand blender).
2.  Blend for a while.  Stop and scoop all ingredients from the sides of the container back into the blade so consistency is uniform.  Continue blending a while longer (total of maybe 1 minute).

Notes:

*The corn gives a nice, smooth consistency and adds to the sweetness a bit.

*Definitely go easy on the OJ - too much will overwhelm the other flavors.

SQUASH & KALE BONANZA

SQUASH & KALE BONANZA

If you're like me, you always feel a wee bit guilty when squash season hits your local store.  You eye them as you walk by, thinking to yourself, "One of these fine autumn days I'm going buy one of those bad boys and cook a healthy, hearty meal for my family."  Well, thanks to this recipe, that no longer need be a mere dream - pick up that acorn squash and get cookin'!

Ingredients:
(4-6 servings)

2+ 3 Tbsp. olive oil
2 Tbsp. light butter (anything that melts well)
4 smallish yellow potatoes + 2 smallish red and/or purple potatoes
1 acorn squash
1 red bell pepper, diced
1 leek, thinly sliced
1 cup chopped kale
1/2 pound, or 1 container, crimini or other brown mushrooms, diced
2/3 can garbanzo beans, rinsed and drained
Garlic powder, to taste
Salt, to taste
Pepper, to taste
1/4 + 1/4 tsp. ground sage

Directions:

1.  Slice squash in half lengthwise, scoop out seeds and stringy parts, and place cut side down in covered microwave safe dish with a half-inch of water.  Nuke for 8-9 minutes or until soft.  Once a bit cooled, carefully remove skin and dice cooked squash.

2.  While squash is cooking, place 2 Tbsp. olive oil in a large skillet over medium heat.  Once hot, add garbanzo beans.  Cook for several minutes, stirring frequently, until a bit soft and browned.

3.  Poke potatoes with a fork on each side, and nuke for 3 minutes per side.  Once a bit cooled, dice.

4.  Place additional oil and butter in the skillet until butter is melted.  Mix in squash, potatoes, mushrooms, bell pepper, and leek.  Season with garlic powder, salt and pepper.  Cook approximately 25 minutes, stirring occasionally, until well-mixed and just starting to brown.

5.  Mix kale and additional sage into the skillet.  Continue cooking 5 minutes or until kale is wilted. 

6.  Serve over Trader Joe's Harvest Grain Blend, brown rice or cous cous, with crusty bread.

Notes:

*It may sound a bit plain, but the mixture of the butter with the creaminess of the potatoes and the earthiness of the sage and the nuttiness of the squash is superb!

*My kiddos said their favorite part were the"squishy bits" (the squash and potato), and they both even ate at least two bites of kale, which I deem a success...but then, I have low standards.  :)

BAKED EGGPLANT

BAKED EGGPLANT

The ingredients in this can obviously be varied to suit your tastes (and, more likely, whatever you might happen to have on hand so you don't have to lug two cranky kids to the store at the last minute...), but this is how I made it and it was yummy!

Ingredients:
(Makes 4-6 servings)

1 eggplant, sliced in 1/2" rounds
1 zucchini, thickly sliced
1 yellow squash, thickly sliced
Salt
2 eggs
1 Tbsp. minced garlic
Dried basil, oregano and thyme
1 tsp. Meyer lemon juice
1 leek, thinly sliced
6 small-ish tomatoes, thinly sliced
1 cup bread crumbs
Spray olive oil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup crumbled herb-flavored feta cheese

Directions:

1.  Cover eggplant slices with salt and place in a colander in the sink for 15 minutes (or until the natives start grumbling for dinner).  Rinse eggplant slices and pat dry.

2.  Preheat oven to 375 degrees.  Coat a 13 x 9 baking dish with olive oil spray.

3.  Lightly beat eggs with minced garlic in a flat-bottomed bowl or small rimmed plate.  In a second bowl or plate, mix bread crumbs with herbs to taste and a tablespoon or so of the Parmesan.  Arrange the bowls/plates right next to the stove.

4.  Heat a (preferably non-stick) pan over medium heat.  Take each eggplant slice, coat thoroughly in egg mixture, coat thoroughly in breadcrumb mixture, then spray each side with olive oil before placing gently in pan.  Flip when first side is browned and press down on second side with spatula to aid cooking.  Remove when both sides are well-browned or starting to burn.

5.  Place one layer of eggplant slices in the baking dish.  Add half of the tomatoes, zucchini, and yellow squash.  Sprinkle with half of the leeks.  Sprinkled with half of the mozzarella and half of the Parmesan.

6.  Repeat with a second layer of all.  Sprinkle feta, lemon juice and more herbs to taste over the top.

7.  Bake uncovered for approximately 30 minutes, or until cheese is bubbly and starting to brown.

8.  Slice and serve over cous cous.

Notes:

*Really good drizzled with chile pepper olive oil.

*Tastes even better the next day.

*Believe it or not, children will actually eat this because of all the cheesy goodness (or maybe it was the bribe of sherbert for dessert...?).

*Not sure if it mattered, but I put the tomato slices directly on top of the eggplant slices (thought the moisture might help with cooking) and the zucchini and squash slices kind of around the sides and in between (to keep the cheese from falling through and possibly burning).

RESISTANCE-IS-FUTILE SALSA

RESISTANCE-IS-FUTILE SALSA
(A modified version of my Caliente Salsa proportioned for use with a hand blender.)

Just got my first immersion (hand) blender at Costco and already I love it!  Whipped up this salsa in less than 5 minutes and couldn't stop eating it until the bowl was empty.

Ingredients:

4 medium tomatoes, chopped
1 jalapeno, chopped
1/6 large red onion, diced
1 baby carrots, sliced
1 radish, diced
1 Tbsp. minced or crushed garlic
1 Tbsp. canola oil
1 dash salt
1 dash black pepper
Small pinch dried thyme

Directions:

1.  Add all ingredients to small mixing bowl (preferably one made for your hand blender).

2.  Mix on high speed until desired consistency (15-30 seconds).  Try not to eat it out of the mixing bowl with your fingers.

Notes:

*Adding a bit of chopped cilantro leaves would make it even more irresistable...I just didn't have any on hand because, despite my best efforts, my attempts to grow cilantro have heretofore been unsuccessful...

TOUCH OF CLASS DEVILED EGGS

TOUCH OF CLASS DEVILED EGGS

My first attempt at deviled eggs...came out surprisingly well.  Just in time for all those leftover hard-boiled eggs!  :)

Ingredients:
(Makes 16 appetizers)

8 hard-boiled eggs

1 tsp. sweet relish
Splash of Tabasco
2 shakes herbes de Provence
2 shakes black pepper
1 heaping Tbsp. mayonnaise
1 Tbsp. spicy brown mustard
1 shake worcestershire sauce
Paprika

Directions:

1.  Peel and halve the eggs.  Gently shake yolks out of eggs into big bowl and set whites aside on a pretty serving plate.

2.  Add all other ingredients except paprika to the yolks mash well with a fork, mixing completely and getting rid of any lumps.

3.  Spoon the mixture into the corner of a sandwich bag.  Snip off a bottom corner, twist the top around, and use as a pastry bag to fill each egg white with yolk mixture.

4.  Sprinkle each egg with paprika.

Notes:

*Try serving with a bottle of Tapatio on the side for the more adventurous eaters to shake on their eggs.  YUM!

*Consider mixing in 1/2 of a jalapeno very finely diced, and topping each finished egg with a small jalapeno slice.
*Other mix-ins to consider:  1 tsp. onion or garlic powder, 1/2 avocado.

*Use vegetarian worcestershire sauce (which doesn't contain anchovies) if making for a mixed veg/carni crowd.

QUINOA-STUFFED BAKED SQUASH

QUINOA-STUFFED BAKED SQUASH

"Yes, I slaved away for hours over a hot stove to make this special dinner for you [not!]...you can kiss my feet later."  :)

Ingredients:
(Makes 4 servings)

2 acorn squash
1/2 bag Trader Joe's fresh broccoli/cauliflower mix
1/4 package Trader Joe's organic quinoa (approx. 1/2 cup dry)
1/2 can Trader Joe's white chicken in broth
Few tablespoons extra virgin olive oil
Splash whole milk
Handful Trader Joe's Shredded Mexican Cheese (or other finely shredded cheese)
1/4 cup + 4 Tbsp. grated parmesan cheese
Black pepper
Ground thyme
Garlic powder
Dried basil
Dried oregano
Cinnamon powder

Directions:

1.  Preheat a toaster oven (if possible, to save energy) to 350 degrees (approx. 10 minutes).

2.  Slice each squash in half width-wise.  Carefully slice off the end (tip) of each squash (so it can easily stand up on either side).  Clean and rinse the inside of the squash (I like to use a grapefruit spoon), being careful not to scrape out the flesh of the squash.

3.  Fill toaster oven tray (or other rimmed baking dish) with approximately an inch of water and place each piece of squash cut-side down in the tray.  Bake for 30 minutes.

4.  Meanwhile, cook quinoa according to package directions (usually, bring 1 part quinoa and 1 part water to a boil in a pot, turn down heat and cover, simmer until water is absorbed, approximately 12 minutes).

5.  Snip one corner of the broccoli/cauliflower bag and microwave on high for 3 minutes (should be very soft when done).

6.  When squash is done (can be easily pierced with a fork), carefully remove from oven, drain water from tray, and turn over each piece of squash.  Being careful not to break or tear the skin of the squash (leave a fair amount of the flesh intact), scrape out most of the flesh of the squash into a large bowl.

7.  With the squash in the bowl, mix in:  chicken, milk, dash of each herb (easy on the cinnamon), 1/4 cup of parmesan, shredded cheese, broccoli/cauliflower, cooked quinoa, and olive oil.  Mix very well, breaking up pieces of squash or broccoli/cauliflower with a spoon.  Final consistency should be fairly mushy, sticky and consistent (no large chunks).

8.  Scoop mixture into each squash shell until flat across the top.  Bake for 20 more minutes.

9. Carefully remove the tray and sprinkle each squash with a tablespoon of parmesan cheese.  Bake for 10 more minutes or until cheese barely starts to bubble or brown. 

10.  Remove and serve immediately with garlic bread.  Voila!  Await oohs, aahs, and accolades in various forms.

Notes:

*Can easily be made vegetarian by leaving out the chicken.  Make it vegan by leaving out the milk and using soy cheese (although be careful to look at the soy cheese for casein which is a product derived from whey).

*Encourage your diners to scoop and scrape the squash shell to get extra flavor and nutrition with each bite.

*Makes a lovely presentation (albeit for people who are easily impressed) for holiday or other special dinners, especially if teamed with a salad and adorned with a sprig of the herb du jour (sage, I think it is now, no?).

*The lack of visible chunks of anything remotely recognizable as a vegetable, grain or meat (plus the fun packaging and coating of cheese) will encourage even the pickiest of children (mine) to give it a whirl.