I’m sure this time of year you have an abundance of pumpkin on hand, and whether its fresh or from a can, this recipe is a crowd pleaser.  It is what I call a ‘one-dish wonder’ and can be made in advance, or right alongside the other dishes you’re cooking up this week.

Pumpkin is super high in vitamin A as beta carotene – good for the eyes and preventing free radicals from invading our system. Pumpkins also contain iron, zinc, and fiber. Iron, of course, is needed by red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine, especially important as we get older.

Pumpkin Chili – Serves 6

I adapted this recipe from Whole Foods Market and it has become my absolute favorite chili.  Canned pumpkin is a shortcut but do take the time to cook dried beans, like these from Rancho Gordo. You can add tempeh in place of the ground turkey, or omit altogether for a vegetarian dish.  I served it with a green salad and home baked gluten free cornbread.

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced roasted tomatoes, with their liquid (I use Muir Glen)
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
2 cups cooked Cranberry beans (kidney beans work, too)
1 cup organic corn
Sour cream
Cilantro

Heat oil in a large pot over medium high heat. Add onion, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans and corn. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve. Top with a dollop of sour cream and chopped cilantro if desired.

*To make fresh pumpkin puree, cut a sugar pumpkin in half and scoop out seeds (save  for later.)  Lightly brush inside with butter or olive oil and place face down on baking sheet lined with parchment paper.  Roast for 45 minutes until flesh is soft.  Most pumpkins yield at least 2 cups, but you can freeze whatever you don’t use.

My latest fave-est are these sweet potato tacos.  I first made them for a class I did for Share Our Strength called “Cooking Matters,” a program for low-income folks who just want to learn how to cook and eat healthy on a budget (which applies to anyone, really.)  The whole class got so excited about this recipe, and since I always have sweet potatoes on hand, it has become a regular entree in our home, too.

Sweet Potato Tacos (vegetarian and gluten free) - Makes 4

These will satisfy even the meat-lovers in your family.  They’re packed with protein from the beans and provide hearty sustenance from the potatoes and greens. Make sure to cut the sweet potatoes in a small dice to ensure they are tender when cooked.

1/2 medium-sized onion, chopped
3 cloves garlic, minced
olive oil
1 large sweet potato, diced
1 can of organic black beans, rinsed and drained (organic beans are naturally lower in sodium)
1/2 t. red pepper flakes
1 t. cumin
1/2 cup organic cheddar or feta cheese
lime, cut into wedges
cilantro, roughly chopped
avocado, diced and drenched in lime juice
4 corn tortillas
Salsa (optional)

In a large sauce pan, saute the onion and garlic in olive oil for about 5 minutes over medium heat. Add the sweet potato and saute for 5 minutes more.

Warm tortillas in dry skillet.

Add the black beans, red pepper flakes and cumin (and maybe a 1/4 cup of water to help the mixture keep moist) and continue to cook on medium heat for about 5-7 minutes or until the mixture is nice and hot.

Grab your tortilla, add a heaping spoonful of the potato/bean mixture, sprinkle on some cheese, a squeeze of lime, a few cubes of avocado and a toss of cilantro.  You can also add salsa, or any other condiments you like.

One of the many advantages to living in Northern California, is having access to a wide variety of produce based on the seasons. I mean, that’s what we’re here for, right?  Farm fresh, flavorful, colorful, and uber nutritious. This past week at the farmers’ market I was hard pressed not to buy everything in sight but I settled on fennel and leeks which made for a lovely risotto.

The great thing about risottos is their versatility.  You can use almost any vegetable in combination with others, as well as herbs.  I have tried asparagus with thyme; baby artichoke with oregano; and now leek and fennel with parsley.  And because our lemons are still ripening (!), I always make sure to add a little zest to make the flavors really pop.

My preferred grain to pair with most veggies is farro, an ancient form of wheat.  It’s nutty and chewy and offers a multitude of nutrients beyond the traditional white arborio. In this case, however, the farro would be a bit overpowering for the more delicate nature of it’s accompaniments.  I’d love to hear what your favorite risotto ingredients are, too.

Leek and Fennel Risotto – Serves 4

Fennel is high in vitamin C, potassium and fiber.  It is great for digestion and soothing the stomach.  Leeks help lower cholesterol and parsley is packed with chlorophyll and calcium.

3 cups chicken broth (or vegetable stock)
1 large fennel bulb. sliced about 1/4″ thick and coarsely chopped
1 large leek, cleaned and chopped
4 tablespoons unsalted butter or ghee, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
1 tablespoon grated lemon zest
1/4 cup grated Parmesan (or goat cheese for creamy texture)
2 tablespoons chopped Italian parsley
Pepper to taste

1. Bring  broth to a simmer in a medium saucepan. Keep warm, covered.
2. Cook fennel and leek in 2 tablespoons butter with 1/4 teaspoon salt in a Dutch-oven or4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
3. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
4. Stir in 1/2 cup broth mixture and simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender, about 18 minutes.
5. Stir in leek and fennel, zest, remaining 2 tablespoons butter, parmesan, and pepper to taste.  Garnish with chopped parsley.

I just harvested the last of my radishes to make room for my next crop of beets.  This winter proved pretty challenging for growing baby vegetables, but remember, I’m a newbie gardener so that could be said for just about anything;-)  Since there are just two humans who reside here there are only so many salads with radishes one can – or is willing to – consume (and the dogs know when I sneak them into their food.) In keeping with my theme of  ‘use it up,’ I decided to make a simple dish integrating both the radish bulbs with their lovely greens.

Radishes are in their prime right now, even though they’re available all year.  Nutritionally, they are cooling in nature and about 90% water.  They are a digestive aid and help detoxify our bodies which is great for anyone starting a spring cleanse now. Radish greens also offer health bennies.  They are super high in vitamin C and also contain calcium and potassium.

Sauteed Radishes and Greens

1 TB olive oil
1-2 bunches radishes, cleaned and sliced about 1/2 inch; greens set aside
1/2 tsp. sea salt
Radish greens, cleaned, dried and coarsely chopped
1 TB fresh chopped parsley
1 TB fresh chopped chives

In skillet, warm olive oil briefly and add radishes. Sprinkle with salt and saute for about 3-4 minutes. Add 1/4 cup water and continue cooking approximately 5 minutes more until you notice a nice sheen. Add greens and herbs and cook for one minute more. Serve with fish or chicken.

Today the color green reaches beyond the hills into our clothes and onto our plates.  I thought I’d dig into the archives to support the celebration whether on St. Patrick’s Day or into spring which is just around the corner…

If you’re making Corned Beef tonite, try this mustard sauce on top.

Amy offers a great recipe for Irish soda bread, no yeast required.

Get in the spirit with these easy sauteed greens and orange-ginger sauce.

Have greens leftover?  Cook them up with eggs in the morning.

Or send them to your blender for a kick-start to your smoothie.

Do you have a favorite green recipe of your own?  Please share…and enjoy the celebration!

I hit the trifecta this week!  Two friends indulged me with fresh eggs from their chickens; my shipment of ghee arrived; and I received a large shopping bag full of Meyer lemons.  The citrus crops seem to be a bit late in ripening this year (from the cool growing season)…but after hanging on the tree for an extended period of time, these lemons were screaming to perform in a homemade batch of lemon curd…

Lemons are loaded with vitamin C (to fight colds and flu)…but did you know they also help aid digestion?  Even though they are ‘acidic’ in taste, they have an alkalizing affect on our system and help our bones metabolize calcium absorption.  I begin each morning with a cup of warm water and juice from 1/2 lemon.  You can add honey if necessary.

I’ve tried many variations of lemon curd but Alton Brown’s recipe is my favorite base, once I reduced the sugar.  It’s the perfect balance of sweet and tart with a creamy texture.  Just after it had cooled a bit, I decided to further enhance it’s versatility by putting the curd into a pie crust, layering it with freshly whipped coconut milk and topping it with a drizzle of melted chocolate.  H.E.A.V.E.N.

Click here for more uses of  lemon curd

Photo credit

Lemon Curd (adapted) – Makes 2 cups

6 egg yolks (save whites for meringue or souffle)
1/2 cup raw agave syrup
4-5 lemons, zested and juiced
8 TB ghee, or 1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan* to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and agave in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/2 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in ghee or butter, one  piece at a time, allowing each addition to melt before adding the next. Remove to a clean container (I use Mason jars) and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

*Or use double boiler

>>Next post – the marvels of ghee!

Don’t touch that dial!  Those colors are for real – no enhancement necessary.  Not only is the dish gorgeous (in a child-like finger painting way), I do believe it has overtaken my beloved beet risotto as numero uno. Shepherd’s pie made with sweet potatoes will be a new staple in this house.

My inspiration for this recipe came from the Gluten Free Goddess, who not only creates the most delectable sweet and savory dishes, but who is also a very entertaining writer (and brilliant photographer.)  Karina shares personal stories about her own challenges with food allergies while providing healthful and satiating solutions.

You already know the numerous benefits of sweet potatoes; added with carrots and greens…and you can retire your reading glasses.  Pair the ‘pie’ with a salad of baby greens and you’ve reached new heights of your vegetable quota and beyond.  Perfect hearty food for this time of year.

Shepherd’s Sweet Potato Pie – Serves 6-8

The original recipe suggests using chicken instead of beef which would be equally as good.  Or omit altogether for a vegetarian option.

Preheat the oven to 350 degrees F. Grease one 8×11 casserole dish and set aside.

First, make the potatoes.

You’ll need:

3-4 cups peeled, diced sweet potatoes (about 3 large)
Sea salt
Milk, as needed (I used coconut)

Boil or steam the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of milk and season with sea salt, to taste. Stir till smooth and creamy, adding a little more milk until the potatoes are fluffy and smooth. Set aside.

For the filling:

1 tablespoon olive oil
1-2 cloves of garlic, chopped
1 cup sliced carrots
1 cup zucchini, sliced into half-moons
2 14-oz cans artichoke hearts, drained, quartered
1 cup chopped greens – kale, chard, or spinach
1 lb. cooked grass-fed ground beef (I used Long Meadow Ranch)
2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage
1 teaspoon rosemary, minced
Sea salt and ground pepper, to taste
Cheddar cheese, optional

Heat the olive oil in a large skillet over medium heat and stir in the garlic. Add the carrots, zucchini and greens. Stir and cook lightly until fork tender, roughly ten minutes. If you prefer your veggies crisper, cook only until tender-crisp.

Add in the artichoke hearts, beef and herbs, season with sea salt and ground pepper; set aside.

Spoon the filling into prepared dish. Spread with mashed sweet potatoes.

Sprinkle with shredded cheese, if you like.

Bake in the center of a hot oven for 30 to 35 minutes. I tented the dish with foil for the first half of baking time to keep the potatoes moist. Then I removed the foil and let the the topping brown a bit.

I’m on a quinoa kick right now, which means I also have leftovers.  Quinoa is such a fabulous grain to work with – so versatile, nutritious and easy to cook.  I usually make extra to toss in a salad or cook up as porridge, but this time it went into my new favorite recipe for pancakes!

Quinoa originates from the Andes and has been called ‘the mother grain’ due to its energizing properties and high protein content. It cooks up as fast as couscous and is a staple among vegetarians.  I enjoy both the golden and red varieties for additional sources of iron and calcium alike. Quinoa also helps regulate blood sugar and aids digestion…a great way to start the day!

Quinoa Pancakes – Makes 6-8 medium

This is super simple and I found that with the extra bit of protein I was satiated for hours.

1 1/2 cups whole wheat OR oat flour (gluten free)
2 tsp. baking powder
1/2 tsp. sea salt
1 cup cooked quinoa
1 cup organic milk (I used almond)
1 pastured egg
1 TB agave nectar
2 TB sesame oil, untoasted
Butter or oil for griddle

In medium bowl, whisk together flour, baking powder and salt. In separate bowl, mix quinoa, milk, egg, agave and oil.  Stir wet ingredients into dry and whisk until just combined.

Heat butter onto skillet over medium heat.  Pour about 1/2 cup batter for each pancake and cook
until bubbles form on edges.  Flip and cook about 30 seconds more.

Serve with pure maple syrup and fresh berries or banana.

For those who can consume wheat products and other forms of gluten, don’t be scared of this post.  For those who can’t, rejoice!  Either way – you all have come upon a recipe for one hearty and easy-to-make fresh baked bread…

As you know, I am sensitive to gluten (not intolerant) as many people are (most unknowingly.)  And with so many of my readers looking for alternatives to wheat that actually taste good, I am dedicated to testing new creations that offer similar flavors without compromising taste.

Homemade bread would be at the top of my list.  I am by no means a talented bread baker (could be I lack the patience it requires…) so I am always looking for recipes that are simple and basically free of kneading.  After fussing with several blends of flours and starches, I share with you my most successful mix which has now become a staple in this house.

Brown Rice and Buckwheat Bread – Makes one loaf

This makes a great sandwich bread but there may be some ingredients here that you are unfamiliar with.  Teff is super high in protein and calcium; and xanthan gum acts as a binder.  If you don’t have arrowroot, you can also use corn starch.  For extra crunch (and protein), sometimes I add walnuts or sunflower seeds. All are available at health food stores and Whole Foods Markets.

1 Tbs yeast
1 Tbs honey
1 ½ cups warm water
1 cup brown rice flour
1 cup arrowroot or tapioca starch
½ cup buckwheat flour
½ cup teff flour
2 tsp xanthan gum
1 tsp sea salt
2 pastured eggs
1 ½ tbs plain sesame or olive oil
1 tsp apple cider vinegar

Mix together the yeast, sugar and warm water in a measuring cup or small bowl, let sit for at least 15 minutes while you are mixing the following:

Sift the brown rice flour, teff, buckwheat flour, arrowroot, xanthan gum and salt together in a large mixing bowl.

In a separate bowl, whisk the eggs, oil and vinegar until the eggs are well beaten.

Combine all liquid ingredients and stir into flour mixture until you have well mixed dough.   Spoon into greased 9″ X 5″ bread pan. Bake in a 350 degree oven for 60 minutes or until done.  Cool on rack outside of baking pan.

There are times when you just NAIL it in the kitchen.  This is one of those times!  I dare say this dessert is by far one of my favorites to date, and if you like egg nog, you will LOVE this creamy creation.  Plus, it’s super simple to make!  So be sure to plan just one more trip to the market and get the goods for Egg Nog Panna Cotta.

One of the additional benefits of this dessert is that it contains plain yogurt, which is loaded with probiotics…or good bacteria.  Excellent this time of year as a preventative measure against any of those viruses floating around.  The yogurt also adds a slight tang which I enjoy, since we know that our beloved egg nog can be a tad rich.  And I told you about the benefits of nutmeg – lowers blood sugar and enhances the sex life – woo hoo!  Let’s get cooking…

Egg Nog Panna Cotta – Serves 6

1 1/4 tsp. unflavored gelatin
2 TB water
1 1/4 cups organic egg nog
1 cup plain organic yogurt
1 tsp. pure vanilla extract
Small pinch of sea salt or kosher salt
3 TB raw agave nectar
2 tsp. nutmeg

2 TB pomegranate seeds

1. To make the panna cotta, sprinkle the gelatin evenly over the water in a small bowl without stirring. Let stand until softened, about 10 minutes.

2. Whisk together 1/2 cup of the egg nog, the yogurt, the vanilla, and the salt in a bowl, preferably with a pour spout. Gently heat the remaining 3/4 cup egg nog with the agave in a small saucepan over medium-low heat, stirring until well blended and bubbles begin to form along the edge of the pan. It should be very warm but not so hot you can’t touch it.

3. Remove from the heat and, using a silicone spatula, scrape in the softened gelatin, then whisk for a full minute to dissolve the gelatin completely. (Don’t rush this step; it is important.) Stir the cream-gelatin mixture into the yogurt mixture and add the nutmeg.

4. Pour the mixture into four 6-ounce ramekins or custard cups, dividing it evenly. Refrigerate until set (they should be slightly jiggly but each will move as a whole), about 4 hours or up to 3 days. (I prefer it the next day to let the nutmeg sink in.) To avoid condensation, cover tightly with plastic film only after completely cold.

5. To serve, take a bread knife around edge of each custard and with a dessert plate on top, turn ramekin over and shake it slightly to release.  Sprinkle with pomegranate seeds, or cranberry compote.

This is part of Nourishing Gourmet’s Pennywise Platter