Black Beans with Yams

serving black beans and yamsSlow cooked black beans brightened by chunks of yams in a rich, slightly chocolaty sauce will warm your winter chill. Thanks to CHEFS student Maria for inspiring this recipe from her vegetarian chili.

Ingredients:

1 Tb olive oil

1 onion, roughly chopped

1 green bell pepper, roughly chopped, seeds and ribs discarded

4 cloves garlic, thinly sliced

1 pound (2 cups) dried black beans

8 cups cold water

1 Tb cumin

1/4 tsp ancho chili powder. Add more if you like spicy beans.

1 tsp cocoa powder

1 tsp oregano

3 large Diane yams, peeled, thickly sliced and roughly chopped into bite sized pieces

about 1 Tb salt. Add a bit at a time until it’s to taste

Instructions:

Fry onions and bell pepper in olive oil until the skin begins to char. Add garlic and fry for a minute more. Remove from heat.

Rinse beans and discard imperfect ones. Add to cold water in a large pot. Stir in seasonings and bring to a boil and let boil for 5 minutes. Add fried vegetables and chopped yams to water and bring to boil again. Pour contents of pot into a slow cooker. Add more water if needed to cover the beans. Set cooker on low and cook all day or all night, depending on whether you start in the morning or evening. It could take at least 8 hours until the beans are soft. Salt to taste, stirring in salt a bit at a time. Freezes well.

 

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Quinoa Tabouli

quinoa tabouliA dressed up tabouli made with protein rich quinoa instead of the traditional Bulgar wheat makes a delicious low-carb summer meal. I based my recipe on Mollie Katzen’s Bulgar wheat one in the classic moosewood cookbook  and added lots of extras like artichoke hearts, pine nuts and feta cheese.

Make the quinoa ahead of time and stir in the olive oil and lemon. Then refrigerate until cold. I used a food processor to mince the green onions, mint, parsley and artichoke hearts.  I learned the hard way not to use it for the cucumbers or red peppers (it got mushy) Just take out the sharp knife and chop chop!

Makes 10 cups

Ingredients

Tabouli ingredients

1 cup dry quinoa. You can use white or red

2 cups water

1 tsp salt

1/4 cup fresh lemon juice (from 1 large or 2 medium lemons)

3 Tb high quality extra virgin olive oil

1 Tb garlic infused olive oil

 

1 bunch parsley -approximately 4 cups leaves makes 1 cup minced leaves

4 scallions, both white and green parts

3 sprigs fresh mint leaves (about 15 leaves)

3 medium tomatoes. I used dry-farmed tomatoes for outstanding flavor

1 red bell pepper

3 pickling cucumbers, peeled and seeds removed

1 avocado

14 ounce can artichoke hearts in water, drained and rinsed

15 ounce can garbanzo beans (chick peas), drained and rinsed

1/3 cup pine nuts

1/3 cup crumbled feta cheese

Rinse quinoa well under cold water, rubbing the seeds between your hands. Drain quinoa for a few minutes, then add water and bring to a boil in a medium saucepan. Reduce heat, cover and cook for about 25 minutes. It will make 3 cups cooked quinoa. You can also make it in a rice cooker using the white rice setting.

Transfer quinoa to a large bowl. Whisk together lemon juice, salt, and olive oils in a small bowl, then stir into the quinoa. Let it cool and refrigerate until cold.

Using the blade in the food processor, mince green onions, mint, parsley and artichoke hearts until feathery. Stir into cooled quinoa.

Dice red bell pepper, cucumbers, tomatoes and avocado and stir into quinoa along with garbanzo beans.

Serve cold, sprinkled with feta cheese and pine nuts.

tabouli with quinoa

 

 

 

 

 

Kabocha Squash Coconut Soup

kabocha squash coconut soup with pepitasThis smooth rich soup is made with nutty kabocha squash, leeks and carrots and seasoned with a hint of ginger. It is rich and creamy from coconut milk. Brandy Giggey, my student in the Episcopal Community Services CHEFS program, http://www.ecs-sf.org/programs/chefs.html, helped me develop this recipe, and critiqued each batch. After a particularly gingery batch, she suggested that I saute the ginger to mellow out the flavor.

I’ve tried this recipe with both regular and light coconut milk. The regular milk gives a more pronounced coconut flavor, but the light is lower in calories. I’ll let you choose what’s right for you.

You can roast the squash and vegetables and/or make the vegetable broth ahead of time. You can cook the vegetables in the broth ahead of time, and then blend and heat before serving.

makes 3 1/2 quarts (15 cups)

IMG_3902

Ingredients

6 cups vegetable broth (recipe below) or chicken broth

1 small kabocha squash

14 oz can coconut milk

2 cups 1% milk (To make this vegan, use milk substitute)

3 large carrots, peeled

3 large leeks, split lengthwise and rinsed well.

1 tsp minced ginger

1/2 tsp coconut oil

1 Tb olive oil

1 tsp sea salt (to taste)

a few grinds pepper

¼ cup pepitas

Preheat oven to 350◦ Stab whole kabocha several times and roast for 30 minutes. Toss white part of  leeks and peeled carrots with olive oil on a foil-lined heavy pan. Leave squash in the oven and roast all the vegetables for another 30 minutes.???????????????????????????????While vegetables are roasting and cooling, prepare vegetable broth: Heat about 5 cups of water to boiling. Soak green parts of leeks in salad spinner and rinse at least 3 times, making sure to remove all the dirt. Roughly chop them and 4 celery sticks, and put in boiling water. Season with 1 tsp celery seeds, 1 tsp dried thyme, 2 bay leaves and 1 tsp salt, simmering 1 hour. Pull out green leeks and celery with a slotted spoon and discard. Strain broth into a large bowl, then pour back into pot to boil. (If you prefer, you can use chicken broth instead of vegetable broth.)

Cut top off roasted squash then let cool. Scoop out and discard stringy seed pod. Cut flesh from peel and into 1 inch chunks and slice carrots.  Saute the minced ginger in coconut oil for a few minutes, but don’t let it brown.

Heat broth and coconut milk and then add roasted squash, carrots, white part of leeks, and ginger. Simmer vegetables for about 30 minutes, and then  cool enough to blend.

Pour soup and milk into a large bowl. Fill blender half-way with liquid and then add vegetables. Liquefy and return to the pot. It took me about 3 batches to blend.  If you have an immersion blender, use that instead.

Add a few grinds of pepper, Stir in about 1 tsp sea salt, to taste, then simmer for another 15 minutes and serve.

Toast pepitas (green shelled pumpkin seeds) on a comal or heavy skillet at medium heat and toss on top of soup to garnish

Kale Kalamata Salad

curly kale

Curly kale fresh from the farmer’s market pairs wonderfully with Kalamata olives. Massage the raw kale with vinaigrette to break down the cell walls and toss in some carrots and Parmesan for sweetness. Sprinkle with pine nuts and cherry tomatoes and you have a pretty, Mediterranean-themed salad. (Vegans can omit the Parmesan and still enjoy!)

kale salad

1 head of curly kale

Dressing: 2 Tb olive oil
1 ½ tsp balsamic vinegar
1 Tb brine from olives
¼ tsp dried oregano
a few grinds black pepper

10 pitted Kalamata olives
2 Tb freshly grated Parmesan cheese
1 large carrot, peeled and shredded
4 tsp pine nuts
12 cherry tomatoes, halved

Tear kale off of stems and into bite size pieces. Rinse several times, and spin dry in salad spinner. Whisk dressing together and massage kale with dressing and olives until it turns dark and is roughly 1/3 the original size. Add Parmesan and massage into kale. You can let it sit a few hours to let the flavor develop.
Just before serving, mix in grated carrot. Place on plates. Sprinkle with pine nuts and cherry tomatoes halves.

Roasted fingerling potatoes with garlic and thyme

roasted fingerling potatoes

Springtime brings new potatoes, and they are addictive when roasted in a bit of olive oil with fresh thyme and garlic and sprinkled with salt. I like to roast these miniature potatoes which are called fingerlings, ’cause, well, they look like fingers! The yellow ones are Russian fingerlings and the red ones are French fingerlings. These French ones here are freshly dug new potatoes that I got at the farmer’s market and their skin is very thin.

garlic and thyme in pot

I adapted this recipe from Alice Water’s wonderful cookbook “Chez Pannisse Vegetables”.

Preheat oven to 400

Soak potatoes in salt water for about 10 minutes or so, then scrub the skins. Dry with paper towels.

garlic thyme in olive oil

Select a shallow baking dish that the potatoes can fit  snugly in one layer, Cover bottom of the baking dish with 2 Tb olive oil. Sprinkle about 8 small sprigs of fresh thyme leaves. Halve a bulb of garlic crosswise and separate the cloves, (you don’t need to peel them), and place them in the dish.

fingerling potatoes before roasting

Toss the potatoes in the oil then sprinkle with sea salt and pepper.  Arrange the potatoes so they fit snugly in the dish in one layer, and the garlic and thyme are evenly disbursed. Add 1/4 cup of water for a 8″ square baking dish, less for a smaller one. Tightly cover with a lid or foil.

Bake at 400 for 40 minutes. Uncover dish and bake for another 5 minutes or so until potatoes are dry and a fork easily pierces them. Sprinkle with more salt and serve hot.

Marinated Eggplant

marinated eggplant dishThis delicious Italian-style eggplant is marinated in olive oil, Meyer lemon and a touch of balsamic, with garlic and oregano. It makes an excellent side-dish for Italian food.

Make the dish a day before serving and marinate overnight in the fridge. Serve at room temperature.

eggplants3 medium or 4 small globe eggplants

1/4 cup kosher salt

1 leek

1/4 cup plus 2 Tb garlic infused olive oil

1/2 cup extra virgin olive oil

12-oz jar Italian-style roasted red bell peppers

1 cloves garlic, minced fine

1 Tb balsamic vinegar

several grinds black pepper

1/2 tsp sea salt

2 tsp dried oregano

2 slices Meyer lemon (from blossom end)

Finely grated peel of Meyer lemon

Juice of Meyer lemon

chopped eggplant with leeksCut the eggplants at different angles into 2 inches pieces. Each piece should have skin on it. Put them on a rack above a rimmed baking pan, such as a jelly-roll pan. Sprinkle the salt evenly over the eggplant. Let it sit for 30 minutes. You will see it sweat. This improves the texture of the eggplant and is supposed to make it less bitter.

While eggplant is sweating, heat the oven to 350º F. Cut the white part of the leek length-wise and then into 1 ” pieces. Soak in a salad-spinner, then rise thoroughly. Spin until dry. Grease a roasting pan with 2 TB garlic infused olive oil and add leeks.

After eggplant sweats for 30 minutes, briefly rinse the pieces in the basket of the salad spinner, then spin, and pat dry with a paper towel. Add to the leeks in the roasting pan. Pour in the rest of the garlic oil and toss so that all the eggplant is coated with oil. Bake for 25 minutes at 350º F. Turn off the oven and let the baking dish sit in the oven until it is cool, about an hour. The eggplant and leeks should be very tender. Transfer to a deep casserole dish. Add olive oil, balsamic vinegar, garlic, salt, pepper and oregano. Cut two thin slices of lemon from the blossom end (opposite the stem end), then cut each in half and set aside. Finely grate the peel of the rest of the lemon, then juice it. Add peel and juice to the eggplant.

Pour the jar of roasted peppers into the eggplant, then fish out the peppers and slice them in half cross-wise, then into strips length-wise and stir into eggplant. Place the lemon slices on top.

Let the eggplant sit at room temperature. Adjust seasonings. Refrigerate for about 24 hours, then let sit at room temperature for a few hours before serving.

Drunken Pecan Sweet Potato Pie

pieA pecan walks into a bar, orders a shot of Jim Beam and jumps into the glass. The bartender looks at it, shakes his head and says “You’re nuts.”

This has got to be the best sweet potato pie I have ever tasted. It combines a pecan pie topping made from bourbon soaked pecans atop a creamy, spicy, sweet potato filling. I infuse the cooked yams with cinnamon sticks just after baking to give it an earthy cinnamon flavor. It’s lower in fat than most sweet potato pies and not overly sweet.

This recipe works best when the cook is singing along with Ray Charles and James Taylor’s  “Sweet Potato Pie” https://www.youtube.com/watch?v=PzZle2RDzTc

Ingredients:

drunken-pecans

FILLING

3 medium orange-fleshed sweet potatoes, such as Garnet (also called yams)
6 thin cinnamon sticks
3 large eggs
1/3 cup dark brown sugar
2 Tablespoons pure maple syrup
3 Tablespoons heavy whipping cream
3 Tablespoons melted unsalted butter
2 ½ teaspoons pure vanilla extract
1 ½ teaspoons cinnamon
¼ teaspoon salt
¼ teaspoon ground allspice
½ teaspoon nutmeg
1/8 tsp cayenne

PECAN SOAK
3/4 cup raw pecans halves
3 Tb Jim Beam bourbon

PECAN TOPPING
2 Tablespoons pure maple syrup
1 Tablespoon melted unsalted butter
1 teaspoon pure vanilla extract
¼ teaspoon salt (if using salted butter, put in just a pinch)
¼ teaspoon cinnamon                                                                                                                                      1 Tb heavy cream

Pour bourbon over pecans and let soak for 3 hours.

Make a single pie crust in a standard 9-inch pie pan or a tart pan and freeze it. Blind bake it just before filling.

Roast pierced sweet potatoes on a  foil-lined cookie sheet at 375° for about 1 ½ hours until very tender when pierced. Half-way through cooking time (45 minutes), turn the yams over.

cinnamon stick in yamI

Immediately after you pull them from the oven, pierce each end of the potatoes and insert a cinnamon stick lengthwise all the way through each end. Cover yams with foil and let cool. You can do this part a day before. Peel potatoes and remove cinnamon sticks. Purée the flesh in a food processor until smooth. Measure 2 cups.

Set oven to 350°. Beat eggs in a mixer until frothy. Pour pecan-infused bourbon from pecan soak into the eggs. Beat in remaining filling ingredients until well blended. The filling will be thick. Pour into a hot pre-baked 9″ pie crust and spread level. Use a pie crust protector or wrap pie rim with 4 strips of foil  to prevent it from burning, and bake pie for 30 minutes.
caramelized-topping

Meanwhile, melt butter in a small saucepan. Stir in maple syrup, vanilla, cinnamon and salt and heat to boiling. Let boil for just a minute, then turn off heat. Add cream and stir until smooth. Stir in pecans, coating them well with the caramel syrup..

pecans-coated-with-toppingStir in pecans,
Take the pie out of the oven and remove foil from pie crust. Make 2 concentric circles of pecans around the pie. Spoon extra caramel topping over the pecans.

ready for the oven

Continue to bake until center jiggles only slightly when shaken gently, 15 to 20 minutes. Let cool on a rack at least 2 hours.
Enjoy topped with maple-syrup sweetened whipped cream.