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.

We all have our own favorite carrot cake recipe, but now you’ll have a new one:)  I made this for a crowd at the St. Helena Farmers’ market and it was a huge hit.  Super moist and rich, yet light.  The recipe comes from Fran Costigan’s “More Great Good Dairy Free Desserts, Naturally“ which has an abundance of healthful sweets that are not only delicious, but also vegan.

Carrots are in season year-round and a staple at farmers’ markets.  They are quite versatile in everything from soups and salads, to stir-fries and curries.  And of course one of their most popular uses is in the form of juice which packs a nutritional punch right to the bloodstream.

In addition to the obvious vitamin A/vision benefits, carrots offer a range of other health properties. They are said to cleanse the intestines and to be diuretic, while remineralizing as an overall tonic. Carrots are rich in alkaline elements which purify and revitalize the blood. They nourish the entire system and help in the maintenance of acid-alkaline balance in the body. Raw grated carrot can be applied as a compress to burns for a soothing effect. Its highly energizing juice has a particularly beneficial effect on the liver which is why is is often used as a cleansing food. Carrots also help regulate blood pressure and reduce cholesterol through its high fiber content.

So many easy ways to incorporate carrots into the diet mean more bennies for the body.  And what better way to ‘treat’ ourselves to health than through dessert.  That’s my justification, anyway:)

“24 Karat” Cake – Makes one 9×13 sheet or two 8″ rounds/8-10 servings

Fran’s recipe makes the 2 rounds but I like to have more cake than frosting.  I used my own favorite cashew cream frosting, but she has other frosting recipes in her book, plus cookies and pies and… just see for yourselves!

½ cup organic raisins
1/3 cup fresh orange juice
2 cups whole wheat or your favorite gluten-free flour blend
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ tsp. nutmeg
½ tsp. ground cloves
¼ cup grapeseed oil
¾ cup maple syrup
½ cup almond or rice milk
2 tsp. apple cider vinegar
1 tsp. vanilla
½ tsp. orange extract
2 cups shredded carrots or carrot pulp from juice extractor, firmly packed (see other uses for carrot pulp)

Cashew Frosting
2 cups raw cashews
4-5 TB maple syrup
2 tsp. vanilla
Pinch of salt

Directions:
Cake
Preheat oven to 350 and oil a 9×13 baking dish.
Soak raisins in orange juice for 10 minutes, or until plump.  Drain, reserve juice.
Mix dry ingredients in medium bowl.
In another bowl, whisk oil, syrup, milk, vinegar, extracts and 2 TB of orange juice until well blended.
Pour wet into dry mixture and stir until batter is smooth.   Add carrots and raisins with rubber spatula.
Spread batter into prepared dish and bake for 30 minutes.  Check with toothpick to make sure it comes out clean.
Cool on wire rack for 10 minutes.  Take butter knife around edges to loosen cake and invert onto rack for further cooling.  Make sure it is completely cool before frosting.

Frosting
Cover cashews in medium bowl with 4 cups water.  Soak for at least 20 minutes.  Drain and put cashews into high-speed blender.  Add syrup, vanilla and salt and blend until creamy (at least 2 minutes.)  You might need to add about ¼-1/2 cup water to get the right consistency (it will thicken in fridge.)

I hope I don’t get in trouble for saying this, but we are having an incredible summer.  Unlike 90% of our country, California weather has been mild and mellow.  And while the wine grapes are a few weeks behind with harvest, melons are at their sweet peak right now.

It may shock you to learn that watermelon is loaded with water LOL.  But that’s a good thing, as many of us could use more hydration in our bodies, beyond wine:).  In addition to high water content, watermelons are an excellent source of several vitamins.  Vitamin A, which helps maintain eye health and is an antioxidant; vitamin C, which helps strengthen immunity, heal wounds, promote healthy teeth and gums; and vitamin B6, which aids brain function and helps convert protein to energy.  And did ya know?  Watermelon is a great source for lycopene – even more than tomatoes -  a powerful antioxidant that helps fight heart disease and several types of cancer, prostate cancer in particular.

So, as is often the case here…even those foods that are delicious are also good for you.

Watermelon Salad – Serves 6-10

This is a great party dish. I love the sweet and savory combination.  And you may recall, I am also a fan of Smoked Olive Oil which gives it a grilled nuance without being overpowering.  The cayenne pepper offers an extra kick.

1/3 cup smoked olive oil – any flavor (if you use the Santa Fe, you might back off on the cayenne)
3 T fresh lemon or lime juice
Salt and pepper, to taste
1 8-lb seedless watermelon cut into 1 1/2-inch chunks
1 cup crumbled feta (I prefer goat)
2 TB chopped green onion
1 cup coarsely chopped basil leaves
1/2 tsp. cayenne pepper (optional)

In a large bowl, whisk the olive oil, lemon juice, salt and pepper. Add the watermelon, feta and onion and toss gently. Garnish with the basil and cayenne and serve pronto.

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.

It’s still very much soup season…of course, depending on what’s in it, I guess you could say that all year long.  Onions have made it into just about every dish here lately, with the exception of muffins;-)  I bought a few pounds of yellow onions at the farmers’ market and thought I’d create a pot of soup with other warming spices. Curry powder is comprised of many aromatic seasonings, such as cumin, cardamom, turmeric and coriander.  All of them enhance digestion and reduce inflammation.  Recently I picked up a book on Ayurvedic cooking which uses many of these spices.  Ayurveda is India’s traditional, natural system of medicine that has been practiced for more than 5,000 years.  Ayurveda is a Sanskrit word that literally translated means “science of life” or “practices of longevity.”

Another ingredient which is commonly used in Indian cuisine is ghee, clarified butter that has the milk solids removed. Long a favorite of yoga practitioners, ghee lubricates the connective tissues and promotes flexibility. Traditionally, the preparation has been used to promote memory, intelligence, and also to enhance digestion. Ghee also contains antioxidants which bolster the immune system and has been used to reduce inflammation, especially on the skin (burns and wounds.)

My favorite brand is made by a local company which uses the finest organic cow’s milk to produce ghee – Ancient Organics. You will find great detail on their website about its many uses and therapies, as well as preparation. Ghee has a higher smoke point than many oils and is therefore most desirable for sauteing and cooking at hot temperatures.

Curried Onion Bisque
Serves 4

1 tablespoon ghee, or butter
1 tablespoon chopped fresh thyme, or 1 tsp. dried
2 teaspoons curry powder
2 large onions, chopped
1/2 cup dry white wine
5 cups vegetable stock
1 cup coconut milk
Salt and freshly ground black pepper

1. Melt butter in large saucepan. Stir in thyme and curry powder. Cook for 2¬3 minutes to release flavors.
2. Add onions and stir. Cover and cook over low heat for 30 minutes.
3. Add wine and stock; bring to boil. Lower heat, cover and simmer 30 minutes.
4. Purée mixture in blender. Whisk in milk and serve hot.

]]> http://www.cook4seasons.com/archives/curried-onion-bisque-with-ghee/feed/ 5 http://www.cook4seasons.com/archives/lemon-curd/ http://www.cook4seasons.com/archives/lemon-curd/#comments Wed, 02 Mar 2011 22:42:29 +0000 Karen http://www.cook4seasons.com/?p=2617

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!

As most of you know I tend to be a ‘theme’ cook, meaning I like to center a meal around a series of spices or international flavors. And during the holidays, you can throw in color…especially red and green.  This seasonal green bean recipe comes from a favorite restaurant in Sonoma County called Rosso Pizzeria which features an ingredient that is an exciting discovery: smoked olive oil.

When I first encountered smoked olive oil at the farmers’ market, the purist in me kept me walking.  I couldn’t quite wrap my head around olive oil and barbecue.  But then curiosity took hold and persuaded me to at least try the product to make an educated assessment first hand.  I am now a complete convert and find that I’m using a variety of flavors year round and not just for grilling.

Two years ago Al Hartman and Brenda Chatelain created The Smoked Olive Company, producer of a unique blend of olive oils with a range of smoky flavors.  Al has food in his veins.  As the grandson of two chefs, he spent the last 40-plus years around butcher shops and smoked meats.  Al’s natural curiously about food inspired him to pursue a career in oils, searching for the ultimate smoke flavor.  

Al and Brenda don’t use just any ingredients for their product line.  They start with premium local extra virgin olive oil and cold smoke it with different types of wood.  They smoke the oil absent of heat, air and light which can destroy flavor and quality. There are no preservatives or chemicals used in the process and their proprietary blend has a patent pending.  They currently have three flavors which can be purchased online or in many gourmet food and kitchen stores.  Trust me…they make great stocking stuffers, too – or so says Santa:)

Roasted Green Beans with Smoked Olive Oil – Serves 6
You can use any flavor of the smoked olive oils…the Sonoma is my favorite and the Santa Fe gives it a little kick. It’s seasonal and colorful and the perfect side dish for Christmas.

1-1/2 pounds Romano or green beans, trimmed and lightly steamed
4 pounds heirloom tomatoes, cut & cored – or 1 can Muir Glen organic roasted diced tomatoes, drained
1 T chopped garlic
1/4 cup red wine vinegar
2 T agave syrup
1/2 tsp chopped rosemary
4 tsp sea salt
2 tsp grated lemon zest
4 tsp Sonoma Smoked Olive Oil
6 T extra virgin olive oil

For the vinaigrette – roast tomatoes & garlic over medium heat until reduced by 3/4; or use canned and saute with garlic for about 5 minutes.  Add agave, rosemary and sea salt.  Whisk in vinegar, lemon zest and both oils.

Roast the Romano beans over medium-high heat with sea salt until toasty and tender.  Garnish with the tomato vinaigrette and finish with a generous drizzle of Sonoma Smoked Olive Oil.

Summer is finally arriving here on the west coast (apologies to Easterners!) and the tomatoes are now showing color.  I’ve been busy with cooking demos at farmers’ markets and one of my most popular dishes is tabbouleh made with quinoa.  It’s a crowd pleaser and great to make in advance for backyard parties…

Quinoa (pronounced keen-wa) is an ancient gluten-free grain which originated in South America.  The Aztecs and Incas used to call it a sacred food, often referring to it as the ‘mother seed.’ Quinoa is super high in protein and iron, and has more calcium than milk!  (Pitchford,  2002.)  It is light, fluffy and super easy to cook.  It’s widely available (even Trader Joe’s carries it) and is an excellent substitute for rice in half the time. Before quinoa is cooked, it must be rinsed to remove the resin that coats the seed and imparts a bitter taste.  And to maximize digestive and nutritional benefits, its a good idea to pre-soak it a few hours before preparation.

Quinoa Tabbouleh – Serves 4-6

Tabbouleh is a Middle Eastern salad usually made with bulgur (cracked wheat.)  The quinoa makes it a little lighter with the same exotic flavors.

2 cups water
1 cup quinoa, rinsed
1 pinch sea salt
¼ cup olive oil
½ tsp sea salt
¼ cup lemon juice
3 tomatoes, diced (or, as in picture, use small cherry toms)
1 cucumber, diced
½ bunch green onions, diced
2 carrots, grated
½ cup fresh parsley, chopped
½ cup fresh mint, chopped, plus 2 sprigs for garnish
½ cup feta, crumbled
Fresh salad greens

INSTRUCTIONS
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, parsley, mint and feta. Stir in cooled quinoa. Serve on a bed of fresh greens.  Garnish with mint.

Photos featured by Napa Valley photographer Carol Troy. For more information, you can find Carol on Facebook.

On the heels of my last post, I wanted to share a lovely recipe that uses another part of the zucchini plant – its blossom.  I’ve had so much fun (with food again;-) working the flower into a number of dishes, from soup to quesadillas, and while many know preparations as deep fried, this one is gently sauteed…

Fresh from the farmers’ market, squash blossoms should look firm and should be just slightly open. Hopefully you plan to use them right away, as they’re quite perishable. When you get them home put them in the crisper section of the refrigerator until it comes time to cook them. Then wash them gently, pat them dry, and remove the pistils.
The trick to working with these flowers is their delicate nature.  One small tug and the flower is torn.  So be careful when ‘stuffing’ the inside and give it a little Zen treatment.  It’s beauty and flavor will pay you in kind.

Sauteed Squash Blossoms – Serves 4

These are pretty messy but very light.  If you want more structure, you could opt for this battered version.

6-8 squash blossoms (I used zucchini)
6-8 TB fresh goat or ricotta cheese, room temperature
Olive oil
Sliced almonds, toasted
Mint leaves or basil, chopped
Salt and pepper

Gently open the flower and insert a generous tablespoon of soft cheese.  Try to twist the top of the flower shut.  (Did I mention gently?)
Heat olive oil and place blossoms in saute pan.  Cook for about 3 minutes, the cheese will start to ooze outside.  With a wide spatula, turn them over and finish sauteing for another 2-3 minutes.
Garnish with chopped almonds and herb of your choice.  Season with salt and pepper and serve immediately.

I have fun with food.  Love bringing home fresh veggies from the farmers’ market and whipping up new dishes based on what’s in season.  I love gadgets, too – not the fancy ones, but those that make our lives easier in the kitchen.  Of course, there’s the food processor, and the blender, the Microplane, and the mandoline.  Now if you haven’t played with one yet…making noodles is a great way to start…

There are many different styles (and prices) for mandolines.  Mine is in the middle and works great.  The key is to buy one with a few attachments so you can slice food into different shapes. And how fun is it to make your own ‘spaghetti’ using a vegetable?  F-U-N.

Zucchini is going gangbusters in gardens and farmers’ markets. It’s quite a versatile veggie that has many applications.  I’ve made everything from zucchini ‘carpaccio’ to zucchini bread these past few weeks.  But still my favorite standby for an easy, fresh dish is shredding zucchini in the form of noodles.

Zucchini “Pasta” with Pesto (one zucchini will yield about 2 servings)

Any type of sauce works here.  I have used a marinara with mushrooms, and lemon/olive oil with Sweet 100 tomatoes and toasted pine nuts.  The kids love it, too!

1-2 long summer squash, ends trimmed
One clove garlic, minced
1 TB olive oil
Your favorite pesto
2-4 oz. feta cheese

Using ‘toothy’ blade, grate squash lengthwise on mandoline to create spaghetti-type noodles.

In wide skillet, saute garlic in olive oil for just a minute until fragrant.  Add ‘noodles’ and saute for about 5 minutes, until slightly soft.
Stir in pesto to taste.  Add feta and top with chopped nuts, if desire.  Serve immediately.

This post is part of Pennywise Platter.