Cooking in a slow cooker (or crockpot, as we used to say in the “old days”) is not only easy and convenient, but it’s wonderfully spectacular to come home with your dinner cooked and ready to eat. And no one got your kitchen all messy. I like to “forget” that it was I who placed all the ingredients in the pot that morning. Instead, I imagine that I have deep pockets and can afford to throw money at a personal chef who prepares healthy, organic meals for us when we’re tired.

Reality check.

Personal chef-prepared or not, your family will enjoy this hearty and delicious, yet light, vegetable chili. I’d call it Vegetarian Chili but we also did a batch with lean ground turkey, which made a tasty version as well. Add fresh chopped parsley or basil on top for a burst of freshness.

Click here for the recipe:

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Categories:	Canned Goods • Cooking tips • Seasoning & Spices • Veggies	Leave a Comment
Tags:	beans • chili • kidney beans • onion • tomatoes • vegetable chili • vegetables • Vegetarian • vegetarian chili • zucchini

(Another fabulous post from contributor Betsy Dorfman!)

“Eat colors!” is just plain good advice. Most meats, starches and carbs are not colorful; chances are if your plate holds an array of bright colors you are eating vegetables and fruits, always a good thing. We’re talking natural colors here, not jello or frankenfoods. This mélange of vegetables was the preamble to a vegetarian meal served over rice. Our mix included Bermuda onion, green pepper, eggplant, and both orange and yellow carrots, the latter courtesy of Trader Joe’s. I like to julienne the carrots and leave the onion and green pepper strips rather long as they make a nice presentation draped over the rice, and they stay crisper than if chopped fine. The dish would have been more colorful but I held the eggplant too long in the crisper (which we call the rotter) and the purple skin became mottled brown and so was pared away. The eggplant was first precooked in the microwave and was added, as was a can of black beans and two chopped Roma tomatoes, at a later stage.

A recipe for the finished dish follows. The amounts of vegetables are arbitrary, depending upon how many mouths you have to feed. Any other vegetable can be added, to your liking. The quantities below fed three adults with lunch portions left over for the next day.

Eat Colors mélange:

INGREDIENTS
2-3 carrots, peeled and julienned
2 green peppers, pared, seeded, and cut into thin strips
1 large bermuda or other sweet onion (2 if small), peeled and sliced
1 eggplant, cubed and peeled if the skin is tough or bruised
3 garlic cloves, peeled and minced or put through a grater
1  12 oz can of black beans, unsalted if possible, drained with liquid preserved
2  roma tomatoes, pared and rough chopped. Peel if skins are thick and/or waxed
1/2 half cup of cashew nuts, chopped fine for topping
2 TB olive oil
Salt and pepper to taste
2 tsps Ras-al-hanout seasoning, or to your taste. Tandoori seasoning is also a fine option.
plain nonfat yogurt for topping
3-4 cups cooked white or brown rice

TECHNIQUE
Place the cubed eggplant in a microwave safe dish, mix with the minced garlic cloves, cover tightly and microwave on high until softened but not fully cooked, approximately 5-7 minutes.

Sauté carrots, peppers, and onion in 2 TB olive oil over medium heat until onion is becoming translucent and the carrots are softening but still al dente. The vegetables should not brown.

Add the eggplant and garlic, together with any cooking liquid left in the microwave pan. Add the drained black beans and the chopped tomato and stir to distribute.

Stir the ras-al-hanout into 1/2 of the reserved black bean liquid. When blended, add to pan. Cook 3-6 minutes until heated through. If too thick add remaining bean liquid or other liquid. Taste and add salt and pepper, adjust seasoning as needed.

Serve over or aside rice with a dollop of yogurt and chopped cashew nuts as topping. Also good served with chutney.

Healthy, delicious, and satisfies all the senses!

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Categories:	Veggies	Leave a Comment
Tags:	bermuda onion • carrots • eggplant • green pepper • onion • peppers • stir fry • vegetables • Veggies

Photo: shelley_ginger

Halloween – the costumes, trick-or-treats, and the fact that my parents got married  on Halloween 39 years ago – is my favorite holiday. Humor and a deep friendship has been key to their marriage. Somehow, passing out candy on their special day has always made sense.

Whether your plan is to carve your pumpkins, bake the seeds, or eating the flesh – you must make a velvety squash soup this season. Below is a simple recipe I have enjoyed in the past that makes a great starter course or winter dinner. If you have other pumpkin or squash soup recipes, please share!

Pumpkin Soup

Ingredients

Butter: unsalted (approximately 4 tablespoons)

Onions: 1 medium onion (finely dice)

Tomato: 1 medium tomato (remove seeds/pulp and finely dice)

Garlic: 3 cloves (finely minced)

Chilis: I like a little zing – so I would start with 2 jalapenos (seeds removed). I don’t recommend adding more than this, even if you do like it hot. It tends to overwhelm.

Pumpkin: I use approximately 1 1/2 pounds, pealed and cut into small cubes. Most winter squashes will do.

Chicken Stock: approximately 3 cups or enough to cover your vegetables over by 1/2 inch

Salt/Pepper: to taste

Milk: I would use whole milk in this recipe, approximately 2 cups. If you want a lighter version, use skim and add a little yogurt at the end to add a little velvetyness (and a very pleasing tang).

Cheese: I think any creamy white cheese that melts well is a good choice. I like sharp cheddars, though you may also consider a mixture of Manchego and Swiss. I wouldn’t add too much, maybe a 1/2 cup – but, this ingredient is really one that you should experiment with – make it your own.

Technique

o Saute onion in a large stock pot until soft.

o Add garlic, jalapeno, and tomato and sauté for another 5 minutes. (The key here is to soften, not brown, so don’t use a heat that is too high.)

o Add pumpkin and stock (to cover by ½ to 1 inch). Simmer, covered, until pumpkin is so soft it falls apart and the soup is starting to thicken.

o Puree with an immersion blender and return to pot. I suggest cleaning your pot after this step to avoid adding any random bits to your velvety goodness.

o Over a low heat, add the milk and finely grated cheese (and/or a blob of yogurt).

o Salt and pepper to taste.

This soup may be prepared in advance if you are serving it to guests and want to avoid a last minute rush. Prepare the soup as above, but wait to add your dairy products at the end.

Vegetarians may substitute vegetable stock. Water could also be used, though I find that this makes the soup a bit bland. I rarely cook vegan meals, so I am not sure what to suggest as a substitute for the dairy – if you know, please give us a good tip.

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Categories:	Cheese • Entertaining • Holiday • Soup • Uncategorized • Veggies	3 Comments
Tags:	fall • halloween • onion • pumpkin • Soup • squash

Photo: jspatchwork

Pasta with a simple tomato sauce is one of my favorite comfort foods, filling the kitchen with sweet, rich smells. My sister Jody, an excellent cook, taught me this recipe after learning from an italian friend’s mother – so you know you can’t go wrong. This recipe allows for much variation, use it in its most simple form or as a foundation.

Simple Tomato Sauce

Ingredients:

Canned Tomatoes – I exclusively use whole canned tomatoes from San Marzano. If you are lucky enough to find these in your grocery store, feel lucky. Many will have to search. They are a little more expensive than the ordinary canned tomatoes – maybe $1 to $2 more per can – but they are truly worth every cent.

Yellow Onion – I like the flavor that these onions bring to the sauce, but sweeter varieties are also a nice addition.

Olive Oil – I prefer extra virgin for this recipe, though because it will cook for a long time an expensive one is not necessary.

Sugar – Most of the time I use a little sugar, maybe 1/2 a teaspoon, to the sauce to balance out the acidic quality that can arise. When using sweeter onions taste before you add this ingredient.

Salt – I add salt at the end, to taste. I have also made this recipe without salt when my guests are avoiding salt in their diets and have not found it too bland.

Pepper – Fresh ground, of course, to taste.

Optional Ingredients:

Red Pepper Flakes – I love to add red pepper flakes for a little kick.

Anchovy Paste – I sometimes add this in place of salt, but be careful not to use too much. A little can go a long way in this sauce.

Italian Sausage – I would betray my family’s south side of Chicago roots if I didn’t put a plug in for a good saaausage (pronounced with a long a if you’re from the neighborhood). I prefer hot italian sausage, but any good italian will be nice.

Basil – I tend to use a little dried, added while the sauce is cooking. Fresh basil is also nice, though when I use fresh I tend to sprinkle a little chiffonade at the end.

Parmigiano-Reggiano - I save the rinds in my refridgerator and add one to the sauce as it’s cooking. It adds a richness I am confident you will enjoy. Remove before serving and beware – it will burn and stick to the bottom of the pot if you cook your sauce on a heat that is too high. Nibbling off the soft gooey cheese is a nice treat for the chef.

Garlic – No, this recipe does not include garlic. I will share other tomato sauces soon that include garlic, but I like the absence of garlic in this recipe. That said, use garlic if you feel so inclined, though be careful not to brown it or it can become bitter.

Technique:

• Slice onion (one large) along the grain. I prefer to slice with the grain to keep the slices neat and intact. I slice mine to make long, thin slices, which makes a nice contrast to the little rounds of italian sausage that I often add to this sauce.
• Saute onion in a non-reactive pot, I love my le crueset for this sauce, in olive oil until lightly golden. Add red pepper flakes if so desired and anchovy paste at this stage, though be careful not to scorch the anchovy paste because it can make your sauce a little bitter.
• Add canned tomatoes. I prefer to crush them in my hands before I add them to the pot, though beware – they will squirt. A good masher can also do the trick. This is a rustic sauce, though you may also puree these tomatoes prior to adding to the sauce for a smoother texture.
• Add the cheese rind if you so choose and roughly 1-2 teaspoons of dried basil at this stage.
• Simmer on low for at least 1 hour. I have been known to simmer this for several hours.
• Taste – add a little sugar when you are mid-way through your cooking process. Add in small amounts, maybe 1/4-1/2 teaspoon at a time. You can always add more.
• If adding italian sausage, I prefer to brown mind in a pan first. Once nicely browned, but not necessarily cooked through, I like to wipe out the grease that has emerged from the sausage, deglaze the pan, slice the sausage into bite-sized rounds, and add to my sauce at least 1/2 hour before serving so that the flavors can meld.
• I like to add salt and pepper at the end, to taste.

To serve, add a generous sprinkle of cheese on top of your sauce and pasta. I also like to add chopped green onions and parsley. I sometimes add fresh basil. If my husband is eating this, he adds more red pepper flakes. Experiment. You can’t go wrong.

Buon Appetito.

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Categories:	Canned Goods • Cheese • Herbs • Italian • Pasta & Grains • Sauces • Uncategorized	3 Comments
Tags:	anchovy paste • basil • italian sausage • olive oil • onion • red pepper flakes • tomato • tomato sauce

Nothing screams summer barbecue like a good old fashioned cheese burger. But since the price of beef has increased it’s nice to have another tasty and satisfying alternative. Many people wrinkle their noses at the thought of a turkey burger, as they are usually dry, boring and uninspiring. I’m hoping to change that perception – at least in my circle of friends!

Asia met Washington State the other night when I created these delicious and juicy burgers. What ground turkey needs – especially turkey breast- is an ingredient that will not only add, but lock in, moisture in the meat. I’ve done this before with onion, but this time I went for the Triple Crown: red onion, green apple and fresh ginger. All ingredients providing moisture, flavor and texture.

Apple Ginger Turkey Burgers

1 – 1.5 lb ground turkey breast
1 Granny Smith apple, grated with peel on
2″ piece of fresh ginger, peeled (about 1/2 – 3/4 tablespoon)
1 small red onion, diced
1/2 tablespoon soy sauce
Kosher salt and fresh ground black pepper

Place the ground turkey in a large bowl. Crush the peeled ginger through a garlic press, and add the grated apple and diced onion. Add the soy sauce and a couple pinches of salt and a few good cranks of fresh ground pepper. Mix well with your hands, then form into patties (about 4-5).

Grill a few minutes on each side or until juices no longer run red. Patties should feel slightly firm, but not hard.

Great topped with Brie (shown) or sharp white cheddar.

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Categories:	Cooking tips • Fruit • Meat & Poultry • Veggies	11 Comments
Tags:	apple • apples • burgers • Food • foodista • Fruit • ginger • granny smith • grilling • onion • recipe • Turkey • turkey burger