A New Kind of Fajita

You know you've found a good recipe when you make the same exact thing for dinner two nights in a row. This is totally different from leftovers... I literally went back to the store and bought more of the ingredients to make the same exact dish again a day after trying it the first time. I can say this happened for a few reasons. First, it was stinking good! This taco filling was a twist on typical fajitas, with red onions, baby bella mushrooms, and poblano peppers. The flavors blended but still held their own, and the cumin sprinkled over top tied it all together. Adding slices of avocado and fresh pico de gallo put it over the top. I have to admit the other reason I made this was because the ingredient list is short and simple, and I was just not inspired to create anything that involved actual thinking. This recipe will be showing up in my kitchen again, I promise. Black beans on the side add protein and make it a well rounded meal, and I also think cut up grilled chicken would be amazing.

I saw this recipe in Bon Appetit when it first came out, but I have to give props to my friend The Kitchen Witch for inspiring me to actually try it. I owe you girl, because these were awesome!

Here's the full recipe, and if you're like me you can just make the filling and put it into plain soft tacos, or even make bigger burritos. Do follow the Kitchen Witch's advice to add avocado, and other yummy taco toppings you have around. Sky's the limit here! Also, I discovered that the leftovers are quite tasty over some brown rice, topped with cheese of course :)


Poblano and Mushroom Tacos
Makes 4
from Bon Appetit Magazine

2 tablespoons vegetable oil, divided
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini(baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
1 teaspoon ground cumin
4 corn tortillas
4 thin slices Monterrey Jack cheese
chopped fresh cilantro
crumbled feta or Cojita cheese
Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion and mushrooms; saute mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.

Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in a single layer, draping up the sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterrey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cojita cheese, and toppings.

A Revolution Worth Joining!

After drooling over the new Jamie Oliver cookbook, Jamie's Food Revolution, for about a week, I broke down and bought a copy of my own. I really like Jamie's overall approach to food... for one thing, he's all about seasonal, local, and natural food and cooking. His recipes aren't overly fussy, and he really seems to practice what he preaches. This cookbook is a bit different from his others, though, because it's got a huge (maybe revolutionary?) message behind it. If you read much in the online food world, maybe you've already heard about it. Jamie's twittered about his project, and I've read about it on Tasting Table last week. His goal: by having people "pass on" recipes and cooking advice to friends, family, coworks, or other people they know, maybe we can get huge portions of our population into their kitchens to start cooking for themselves and their families.


The recipes in this book are based around the idea that everybody can cook. They're simple, with tons of beautiful photographs, but Jamie has mastered the idea of keeping flavor and some sophistication even in simple recipes. I strongly agree with Jamie's point of view, and I love the idea of sharing recipes and inspiring other people to cook. Both of my part time foodie jobs are related to this mentality-- assisting with classes at The Chopping Block and working as a chef instructor for Common Threads. Jamie is actually a member of the Chef Advisory Board for Common Threads! So, overall, I love this book not only for the yummy recipes and adorable Britishness, but I also really support the message Jamie is trying to spread. He's actually taping a TV show about the Food Revolution in America right now, which will be airing on ABC in early 2010. If you want to know more, you can check out this New York Times article.


Also, if you are my friends and family that have been inspired by my blog, know how much it means to me! Every time one of you mentions trying a recipe I posted, I get so excited. I guess I see this blog as my version of the food revolution :) If you ever want any more recipes, or if you want to come over to my house and cook together some time, just let me know! Ask my friend Christie... we made homemade pasta a couple weeks ago, and it was so fun!


And now, how about a recipe? This is the first recipe I have made from Jamie's Food Revolution, and it was awesome! Joe and I were blown away by this version of meatloaf. Take everything you've ever thought about meatloaf and throw it out the window, because this one is totally different and a fantastic departure. The original recipe was for ground beef, but as you know by now I don't eat beef, and the ground turkey in our fridge made a great substitution. The tomato-chickpea sauce is what really made this dish, and Joe and I talked about potentially just making the sauce and spooning it over rice sometime. We did skip the bacon, to be slightly healthier, but obviously it would be delicious with some pieces of bacon to top it off!

There was enough sauce to drown our meatloaf, so we cooked some of it in a separate container.

Pot-Roast Meatloaf
by Jamie Oliver, in Jamie's Food Revolution

2 medium onions
olive oil
sea salt and freshly ground black pepper
1 tsp ground cumin
1 heaped tsp ground coriander
12 plain crackers, such as saltines
2 tsp dried oragano
2 heaped tsp dijon mustard
1 lb good quality ground beef or turkey
1 large egg
2 cloves of garlic
1/2 to 1 fresh red chili, to taste
1 tsp smoked paprika
2 Tbsp Worcestershire sauce
1 15 oz can garbanzo beans
2 14 oz cans of diced tomatoes
2 Tbsp balsamic vinegar
2 sprigs fresh rosemary
12 slices of smoked bacon (I omitted)

Preheat oven to 475. Peel and finely chop on of the onions. Place in a large frying pan on medium high heat with 2 lugs of olive oil and a pinch of salt and pepper. Add the ground cumin and coriander, and fry, stirring every 30 seconds for around 7 minutes. When the onions are softened and lightly golden, put them into a large bowl to cool. Put the crackers into a plastic baggie or kitchen towel and smash until fine. Add the crackers to the bowl of onions with the oregano, mustard, and ground meat. Crack in the egg and add another good pinch of pepper and salt.

With clean hands, scrunch and mix the meat up well. Shape into an oval shape, rub with a little oil, and place the meatloaf into a dutch oven or baking dish. Put into the preheated oven and turn the temperature down immediately to 400 degrees. Bake for 30 minutes.

To make the sauce, first peel the other onion and chop into 1/4 inch pieces. Peel and slice the garlic, and finely dice the red chili. Place these three ingredients into a large pan on medium high heat with 2 lugs of olive oil, the paprika, and a pinch of salt and pepper. Cook for around 7 minutes, stirring often, until softened and lightly golden. Add the Worcestershire sauce, garbanzo beans, tomatoes, and balsamic vinegar. Bring to a boil, then turn the heat down and slowly simmer for 10 minutes. Taste the sauce, and season with salt and pepper as needed.

Pick the rosemary leaves off the stalks and put them into a little bowl (next time I'll mince them first). Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary leaves and mix well (not much fat from Turkey, so I mixed the rosemary with olive oil). Spoon your sauce around the meatloaf, and lay the bacon over the top of the meatloaf and sauce. Scatter the rosemary leaves over the top. Put the meatloaf back into the oven for 10 to 15 minutes, until the bacon turns golden and the sauce is bubbling and delicious.


This was great served with Liz's Twice Baked Broccoli Stuffed Potatoes, which you can read about here. They were really good, especially if you add some cheese like she recommends!

Butternut Squash Baked Pasta

I have been dying to tell you all about this dish for at least a week and a half, but school was more busy than usual and kept me away from blogging more. But this baked pasta is so good I considered blowing off my homework to tell you about it... or maybe blowing off my homework in order to go make more! I was able to talk myself out of it, but I hope you now understand how good this pasta is! It is creamy and silky, almost reminiscent of mac and cheese, but other than the carb overload it's pretty darn healthy. If you like pasta and butternut squash, you will love this.

I added a couple things in order to make this a complete meal. First, I crumbled up tempeh, and added it in as I was finishing up the onions. It added protein, and also a nice nutty flavor. If I haven't' convinced you yet, maybe this will be the dish that inspires you to try tempeh. I also added some spinach, for extra nutrients. It had good flavor, and I wished I had added even more spinach (I happened to have some in my fridge, so it initially went in as part of a fridge cleaning). Also, I didn't feel like going to the grocery store just for three slices of crusty baguette, so I just sliced up some regular wheat sandwich bread. Just as good, and maybe even healthier! This is a satisfying dinner and perfect cold weather comfort food.


Baked Shells with Winter Squash
From Everyday Food by Martha Stewart Living
Serves 4

Butter, for baking dish
4 tablespoons olive oil
2 large onions, halved and thinly sliced
Coarse salt and ground pepper
1 8 oz package of tempeh, crumbled
2 teaspoons chopped fresh rosemary leaves
1 pound small pasta shells
1 package (12 ounces) frozen winter squash puree, thawed**
4 cups of baby spinach leaves
1 cup grated Parmesan cheese
3 slices crusty baguette, cut into 1/4-inch cubes (1 1/2 cups)

Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Add the crumbled tempeh with about 10 minutes of cooking time left for the onions. Stir in 1 teaspoon rosemary.

Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.

Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture, the spinach, and 1/2 cup Parmesan with pasta. Transfer to prepared dish.

Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

** Want to make your own squash puree? Take a whole butternut squash, cut it in half, scoop out the seeds, and roast in the oven. I sprinkled a little salt and pepper on top, and roasted for about 45 minutes in a 400 degree oven. When the squash is very soft, remove from the oven and let cool. Scoop out the squash, and puree in a food processor or blender. It's easy, but make sure you plan the extra time for it to roast!

Weekend Breakfast Treat!

I mastered the art of pumpkin pancakes a few weeks ago, and have been dying to tell you about the recipe I officially adore. But I wanted to be strategic, and hopefully inspire you a little! That's why I couldn't do this post any old day... if you heard about pumpkin pancakes on Tuesday, you might forget all about them by the time the weekend rolled around. And this is a recipe you don't want to forget. You want to grab a post it, jot down ingredients you might need, and head to the store on your way home tonight. If your weekend is going to be as rainy and mellow as mine, then it is perfect timing to cook some of these babies for breakfast.


While you're at it, check out the awesome blog I got the recipe from. It's Pinch My Salt, and I don't know how I hadn't run across it before. It's great! I am kind of in awe of Nicole's pictures... maybe some day I'll try to learn more about taking great pictures and editing them to look like hers. For now, I'll just admire other people's pictures and work on my cooking skills. One thing at a time, right? My friend Katie gave me the excellent suggestion to try this recipe when I had leftover pumpkin, and now in the last month I've made pumpkin pancakes on multiple occasions.


Before I share the recipe, let me give you a pancake tip if you're like me and only cooking for one or two people. Pancake batter can make a lot, right? And while you could scale down the recipe, that is a lot of dishes and effort for only 4 or 5 pancakes. I like to put in the effort once, and eat the results on multiple occasions! But pancakes are only good in the fridge for a couple more days before you have to throw them out. So... why not freeze them? The trick is to freeze them in a single layer on a cookie sheet, then put them into a ziplock freezer bag once they're already frozen. They go from frozen to delish about about 45 seconds in the microwave, and can be a great way to get yourself moving on a weekday morning that's really dragging. And while I'm on the subject of freezing stuff, it turns out canned pumpkin also freezes well. Put 1 cup portions into baggies to freeze, then grab a bag and thaw in the sink when you're craving these pancakes!

And in case you guys think my fridge is out of control, here's proof that I'm not crazy :

See, look at all that space! I have some frozen meat, ice cream, pasta sauce... all normal stuff, and not too much of it! And Matt, I'm glad to hear you're freezing bananas at your house, too :)

Whole Wheat Pumpkin Pancakes
From Pinch My Salt

1 C. whole wheat flour

1/2 C. cake flour

1 t. baking soda

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/2 t. ground nutmeg

1 C. buttermilk

1 C. canned pumpkin puree

2 eggs

2 T. oil

1 t. vanilla

2 T. dark brown sugar

1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

If you really want to enjoy these pancakes, splurge on real maple syrup. It is so worth it on these pancakes!

The best quiche I've ever made...

Working at the Chopping Block, I see a lot of great recipes that I'd like to try at home. But there are not enough meals in the day, especially when I'm only cooking dinner a couple nights a week lately! So I try to be really selective about which recipes I see in class and want to make at home. This quiche recipe jumped out to me as soon as I saw it. I didn't even get to taste it, because the people in the class took their leftovers home, but I knew I needed a copy of the recipe. I made it within a day or two, which is a quick turn around for me. Boy was I glad I did make it quickly, because it was amazing!! The flavors blended together perfectly, and I felt like it was a great balance of protein, dairy, and veggies. Ever since we started consciously trying to eat less meat, quiche has been one of my favorite things to cook. It's not the healthiest option out there, with a buttery crust and cheese on top, but I do think quiche is a great way to get a well balanced meal out of one dish. Add a salad on the side, and this makes the perfect lunch. I also loved a little slice for breakfast, with yogurt or fruit on the side.


Sun Dried Tomato, Spinach, and Goat Cheese Quiche
from "The Breakfast Club" class at The Chopping Block

2 tbsp butter
2 shallots, sliced thin
4 cups baby spinach
1 cup sun dried tomatoes
2 Tbsp parsley, rough chopped
4 eggs
2/3 cups half and half
1/3 cup whole milk
1/4 tsp freshly grated nutmeg
salt and pepper to taste
blind baked tart/pie crust (see note below)
3/4 cup goat cheese, crumbled

Preheat oven to 325 degrees.

Heat a large saute pan over medium heat and add the butter. Gently saute the shallots until lightly caramelized, about 3-4 minutes. Add the spinach and cook until just wilted. Fold in the oven dried tomatoes, parsley, salt and pepper.

Whisk together the eggs, half and half, milk, nutmeg, and salt and pepper. Stir the spinach mixture into the eggs and pour into the blind baked crust. Dot the top of the quiche with th egoat cheese and bake until puffed and golden brown, about 45 minutes. Cool for about 15 minutes and then cut into wedges.

** My Note: With my busy schedule I've been looking for shortcuts to help me maximize the time that I'm in the kitchen. One shortcut I've been loving is buying pre-made pie crusts. I've made a couple quiche recipes using these crusts, and I think they are worth the time I save! The pre-made crusts that come in their own pan are smaller than a regular pie dish, though, so you'll need to scale back your liquids accordingly. I did about 2/3 cup total of heavy cream and skim milk (the dairy I had on hand already- worked perfectly), and I used only 3 eggs. I kept the spinach the same, and did about 3/4 cup of tomatoes. I also did a little less cheese on top, to keep it from being too rich. Don't be afraid to experiment!

Masa Bread is the new Cornbread!

Quick, when I say "chili", what is the first accompaniment that comes to mind? It's cornbread, right? That's been my answer every since I started making chili a few years ago. I love inventing new types of chili based on my mood, but the side dish never varies. And even though I usually like trying new things, this corn bread requirement never really bothered me.


Last week I planned to make a big pot of chili, and for whatever reason I stopped myself before I gathered the ingredients for cornbread. I had finally reached my limit, and determined that I needed something else to fill the "yummy carb" food category of this meal. That lead me to pull out a few cookbooks, and when I stumbled across a bread recipe from my mom I knew I had found my answer. Masa bread is something she used to make all the time when I was younger, and I loved it. I can't tell you what it is about this bread, but it's amazing! Maybe it's the texture... it's pretty dense but not tough or doughy. Maybe it's the flavor... it tastes like corn, but only subtly. Whatever it is, this bread is a wonderful alternative to cornbread, especially with chili or any type of mexican stew (like my Mexican Chili or Chile Verde).

Masa Bread
from Breads of the Southwest, by Beth Hensperger

-3 3/4 to 4 1/4 cups all purpose flour
-1 1/4 cups masa harina para tortillas (the masa I found said "instant for tamales" and it worked great!)
-1 Tbsp/package active dry yeast
-3 Tbsp packed brown sugar
-2 tsp salt
-2 cups warm water (about 115 degrees)
- cornmeal, for sprinkling
- 2 Tbsp corn oil, for brushing

In a mixer with a paddle, mix 1 cup all purpose flour with the masa, yeast, sugar, and salt. Add hot water and beat until smooth- about 1 minute. Add remaining flour, 1/2 cup at a time, and mix on low until dough just clears the sides of the bowl.

Switch to a dough hook, and knead until soft and springy- about 1-2 minutes for the machine. Dust with flour 1 Tbsp at a time to prevent sticking. The dough should be smooth and springy, not dry. Put the kneaded dough into a greased bowl, and turn to coat. Cover with plastic wrap and let rise until doubled, about 1-1/12 hours at room temperature.

Turn the dough out onto the counter to deflate, and form into two loaves. Place the loaves onto a baking sheet sprinkled with cornmeal, at least four inches apart. Brush the loaves with corn oil, cover with plastic wrap, and let rise until double, about 45 minutes.

About 20 minutes before baking, preheat the over to 375 degrees.

Brush the tops of the loaves again with corn oil. Bake on the center oven rack for 30 to 35 minutes, or until golden brown and hallow sounding. Place the loaves onto a cooking rack immediately. Bread is best warm or at room temperature on the day its baked.

My Notes-- since it makes two loaves, I slice one and put it in the freezer. Then I can easily grab a slice or two without defrosting the whole loaf. This bread is fantastic for breakfast, toasted with butter and honey on top.

Julia's Ratatouille

If you're like me, you probably had not idea what exactly ratatouille was when that cute animated film by the same name came out a couple years back. I saw the movie, actually, I insisted on purchasing the movie, yet I still had no clue what the actual French dish was. I'd heard reference to it being some kind of vegetable casserole, but couldn't have picked it out if someone set a dish right in front of me.

Thankfully, that all changed when Julie and Julia came out this summer, and recipes from Mastering the Art of French Cooking started popping up all over the place! I found the recipe for Julia Child's Ratatouille in Bon Appetit, and knew I had to try it. Basically, I would describe it as a mix of stewed vegetables, including peppers, eggplant, and tomatoes. While the ingredients are mostly summer vegetables, the method of cooking makes it so that you could use sub-par out of season veggies and still pull off a good dish. I think it would be great this time of year, when you still have some veggies around, but also want a warm and satisfying dish. You'll be amazed at the great flavor you get from such simple ingredients!


Ratatouille
by Julia Child, reprinted in Bon Appetit

1/2 pound eggplant
1/2 pound zucchini, trimmed
1 tsp salt
7 Tbsp olive oil, divided
1 8-oz onion, thinly sliced
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 1/4 inch thick strips
3 Tbsp minced fresh parsley

Peel eggplant; cut lengthwise into 1/4 inch thick slices, then cut into 3-inch-long, 1-inch-side strips. Cut zucchini into same size strips. Place vegetables in large bowl, sprinkle with 1 tsp salt. Let stand 30 minutes. Drain; dry with paper towels.

Heat 4 Tbsp oil in large skilled over medium-high heat. Working in batches, add eggplant and zucchini to skillet; saute until light golden, about 1 minute per side. Transfer to plate; reserve. Add 3 Tbsp oil to skillet; heat over medium heat. Add onion and peppers; saute until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.

Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.

Transfew 1/3 of onion-pepper-tomato mixture to 2 1/2 quart pot; sprinkle with 1 tbsp parsley. Top with half of eggplant and half of zucchini, then remaining onion mixture; sprinkle with 1 Tbsp parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 Tbsp juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes loger. Season with salt and pepper, and serve warm or at room temperature.

I served the Ratatouille with chicken flavored by a simple
lemon and herb marinade and oven roasted potatoes.