Friday, September 27, 2013

Pizza with Red Chile Pumpkin Sauce, Black Beans & Fresh Corn

I love everything about the Southwest...the architecture, people, weather, art...but most especially the food. I am always inspired by the use of corn, beans, squash and chile in their cooking. I decided the combination would work really well on a pizza. And, since it is pumpkin week at Food Network's Fall Fest, pumpkin is the squash of choice.

This red chile pumpkin sauce contains fresh pumpkin puree (although you can use canned in a pinch), onions, green pepper, garlic, New Mexican red chile powder, cilantro and a bit of milk to smooth everything out. It is cooked down, mixed in a food processor and then spread on top of my favorite homemade extra virgin olive oil pizza dough. The sauce is also really good thinned down with additional milk and tossed with hot pasta and topped with cheese and pepitas. Speaking of pepitas (pumpkin seeds), you can buy them, but it is very easy to make yourself. Use the seeds from your sugar pumpkins or from that Halloween jack-o lantern. Try this recipe from Martha Stewart Living. You can use these spicy pepitas or just plain roasted and salted ones on your pasta or pizza.

The pizza crust is easy, fast and bakes up light and crunchy. It contains extra virgin olive oil and a touch of honey. I make this recipe all the time. It can be topped with whatever you like...but today, I encourage you to try the pumpkin recipe. Adjust the topping ingredient quantities to suit your taste and, please, let me know what you think.

Happy pumpkin week everyone!

Pizza with Red Chile Pumpkin Sauce, Black Beans & Fresh Corn
(serves 6)

Ingredients:

Extra Virgin Olive Oil Pizza Crust
1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1/2 cup unbleached white flour
2 cups white whole wheat flour
red chile pumpkin sauce (see below)
toppings(see below)

Spicy Pumpkin Sauce
3 tbsp extra virgin olive oil
1 red onion, 1/2 chopped, 1/2 sliced
1/2 bell pepper, chopped
2 cloves garlic, minced
2 tbsp New Mexican red chile powder (see Resources)2 cups fresh pumpkin puree (or plain canned pumpkin...not pumpkin pie mix)
2 tbsp fresh cilantro, chopped
1 tsp fresh thyme
1/2 cup milk (I use unsweetened almond milk)
sea salt
black pepper

Warm olive oil in medium sized saucepan. Add the chopped onion, bell pepper, garlic, red chile powder and a pinch of sea salt. Sauté until vegetables are tender, approx 10 minutes. Add pumpkin puree, cilantro and thyme. cook over medium heat for 10 minutes. Place mixture in food processor and process until smooth. Add back to pot, add milk and stir well. Add another pinch of sea salt and one of black pepper. Taste and adjust seasonings. Cook for 5 minutes.  Remove from heat and set aside

Toppings
1 cup fresh corn, from 1 ear (or organic frozen corn, thawed)
1 cup black beans
the sliced red onions from pumpkin sauce recipe
1/2 cup shredded parmigiano-reggiano cheese
handful toasted pepitas
small handful fresh cilantro, chopped
red chili infused extra virgin olive oil (or extra virgin olive oil and a pinch of red pepper flakes)
coarse grey sea salt

Directions:
Add water to bowl of upright mixer and sprinkle yeast over top. Using the paddle attachment, mix until yeast has dissolved. Add salt, olive oil and honey and mix to combine. Add white flour and process just until incorporated. Add the whole wheat flour and process until incorporated. Process an additional minute until the dough has formed into a ball. Do not over mix. Remove dough from bowl, form into a smooth ball and place in an oiled bowl. Turn dough a few times to ensure it is totally covered in oil, cover bowl with saran wrap and place in a warm area. Allow to rise until doubled in size, about 40 minutes.

Remove from bowl and place on a lightly floured counter. Use a rolling pin to roll out dough in a circle. The dough should be about 1/2 inch thick. Place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (The cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.) 

Preheat oven to 500 degrees. Ladle 1 cup of red chile pumpkin sauce over top of prepared pizza dough. Spread over pizza leaving 1 inch of space around edge of dough. Add additional sauce if you like it a bit more "saucy". I use almost 2 cups on my pizza. Sprinkle corn, black beans, the sliced red onions and cheese over sauce. Top with cilantro and pepitas. Drizzle chili infused oil over pizza, including the "naked" crust edges. Use a pastry brush to cover the naked crust with oil. Sprinkle a pinch or two of coarse grey salt over pizza and place in preheated oven. Bake for 10-12 minutes or until crust is golden brown and cheese is bubbling. Slice and serve immediately.





It is "pumpkin" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite pumpkin recipe? Share in the comments section and/or link to your blog if you have one. 
Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck's Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing: Pumpkin Browns/ Pumpkin Hash Browns
In Jennie's Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch

My best,
Diane
california girl in taos
Follow Me on Pinterest
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Wednesday, September 25, 2013

Apple & Green Chile Crustless Pie

OK, I am now a true New Mexican in that I have a freezer full of roasted green chile!  It is chile season and, all over New Mexico and Southern Colorado, chiles are being roasted in huge barrels everywhere you look. I cannot describe the scent; I can only say roasting chiles smell amazing.  We bought a bushel full last weekend and I am now on a mission to find as many recipes as possible to use up the bounty.  One idea...apple & green chile pie.

I know you may be thinking...EEK!, but I did not make this up.  I have been reading recipes for this pie for years.  I couldn't decide if I loved or hated the idea.  So, when I heard it was apple week for the first week of Food Network's Fall Fest, I decided to experiment.  I settled on the just the pie filling topped with toasted nuts and served with ice cream.  Guess what?  Delicious.

The green chile adds a wonderful savory note to the typical apple pie taste and the hint of heat with the sweetness of coconut sugar & agave nectar is a wonderful complement.  The spices and vanilla ice cream pull everything together. What an unexpected treat.  Next time I will add this to a pie crust.  My new fall dessert.  Can't wait to make this for my California friends and family.


Apple & Green Chile Crustless Pie
(adapted from the New York Times Apple-Green Chili Pie recipe 11/16.2010)
4 large granny smith apples, cored and cut into 1 inch wedges
4 roasted green New Mexican chiles, peeled, seeded and chopped (about 1/2 cup)
juice from 1/2 lemon
2 tbsp agave nectar
1/3 cup coconut sugar
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
pinch sea salt
1/4 tsp freshly ground black pepper
1/2 cup walnuts, coarsely chopped
2 tbsp extra virgin olive oil, plus more for pie pan
ice cream for serving

Preheat oven to 400 degrees. Grease a 9 or 10 inch pie plate with olive oil and set aside.

Add apples, green chiles, lemon juice and agave to large bowl and stir together.  Sprinkle coconut sugar, cinnamon, cloves, nutmeg, salt & pepper over apples and stir to mix.  Pour into prepared pie pan.  Sprinkle nuts over apple mixture. Drizzle olive oil over nuts.

Place in preheated oven and bake for 40-60 minutes until apples are soft when pierced with a sharp knife.  If nuts begin to brown too much cover with foil.  Remove from oven and allow to cool to warm.  Serve topped with vanilla or caramel ice cream.  I like to drizzle some of the apple pan juices over the ice cream.  Enjoy!




It is "apples" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite apple recipe? Share in the comments section and/or link to your blog if you have one. 
The Lemon Bowl: Whole Grain Pancakes with Warm Apple Topping
In Jennie's Kitchen: Homemade Apple Breakfast Bars
Jeanette's Healthy Living: Almost Crusted Cinnamon Apple Grilled Cheese
Dishing With Divya: Fresh Apple Salsa
Virtually Homemade: Potato Apple Gratin
Weelicious: Apple Almond Cake
Dishin & Dishes: Kale Waldorf Salad (A Healthy Recipe Redo)
Domesticate Me: Apple Cinnamon Baked Doughnut Holes
Napa Farmhouse 1885: Applesauce with Maple and Cinnamon
Red or Green: Apple and Green Chile Crustless Pie
The Sensitive Epicure: Toaster Oven Cinnamon Apple and Walnut Muffins with Almond Flour and Maple Syrup 
And Love It Too: Apple Pie Cookies
Taste With The Eyes: The Culinary Legend of Apple Tarte Tatin
The Heritage Cook: Gluten-Free Apple Crisp
FN Dish: Early Morning Apple Recipes


My best,
Diane
california girl in taos
Follow Me on Pinterest
I have started sharing my taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, September 17, 2013

Roasted Sweet Potato Fries

OK, so french fries are not a regular part of my diet. Deep fried potatoes are so high in fat and low in nutrients that I reserve this treat for special occasions.  My solution?  Oven roasted sweet potatoes.  

Sweet potatoes are loaded with beta-carotene, antioxidants, fiber and vitamin C.  White potatoes have taken a bad rap but recent studies show sweet potatoes may actually help lower blood sugar levels.  According to whfoods.com:
"Many people think about starchy root vegetables as a food group that could not possibly be helpful for controlling their blood sugar. That's because many people realize that food starches can be converted by our digestive tract into simple sugars. If foods are especially concentrated in starch, there can often be a risk of too much simple sugar release in our digestive tract and too much pressure upon our bloodstream to uptake more sugar. (The result in this situation would be an overly quick elevation of our blood sugar level.) What's fascinating about sweet potatoes is their ability to actually improve blood sugar regulation—even in persons with type 2 diabetes. While sweet potatoes do contain a valuable amount of dietary fiber (just over 3 grams per medium sweet potato) they can carry a very reasonable glycemic index (GI) rating of approximately 50.  Recent research has shown that extracts from sweet potatoes can significantly increase blood levels of adiponectin in persons with type 2 diabetes. Adiponectin is a protein hormone produced by our fat cells, and it serves as an important modifier of insulin metabolism. Persons with poorly-regulated insulin metabolism and insulin insensitivity tend to have lower levels of adiponectin, and persons with healthier insulin metabolism tend to have higher levels. While more research on much larger groups of individuals to further evaluate and confirm these blood sugar regulating benefits, this area of health research is an especially exciting one for anyone who loves sweet potatoes."

So let's hope the research proves to be true. These sweet potato fries are drizzled with olive oil (studies also show that a small amount of healthy fat cooked with sweet potatoes help with the absorption of beta-carotene), and then roasted at high heat to deliver a crunchy outside and a creamy interior. A bit of red pepper flakes add a bit of heat and keep this recipe "red or green?" approved.  Delicious, nutritious and, possibly, guilt free?  What could be better than that?

Roasted Sweet Potato Fries
4 large organic sweet potatoes, scrubbed and unpeeled
extra virgin olive oil
2 garlic cloves minced
1/2 tsp dried red pepper flakes
1 tsp fresh Italian parsley chopped
coarse grey salt
freshly ground black pepper

Preheat oven to 400 degrees. Cut sweet potatoes into french fry shapes..as thick or thin as you like. Spread onto a rimmed baking sheet ensuring they are in a single layer. Use two sheets if necessary. Drizzle the olive oil over the potatoes, 4-5 passes of the bottle. Using your hands, turn the fries in the oil ensuring all sides are coated. Sprinkle a large pinch each salt and pepper over the top of the fries. Roast for 30 minutes, remove from oven and sprinkle garlic and red pepper flakes over fries.  Return to oven and continue roasting for another 30 minutes or until fries are golden brown and a bit crunchy. (Thicker cut fries may need a bit longer, check every 15 minutes after the first hour). Sprinkle with the Italian parsley and serve immediately.





It is "potato" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite potato recipe? Share in the comments section and/or link to your blog if you have one.
Blue Apron Blog: Red, Orange, Purple and White: Your Guide to the Potato Rainbow
The Heritage Cook: Fully Loaded Green Chile Potato Skins
Devour: 5 Ways to Prepare Sweet Potatoes
Feed Me Phoebe: Basque Tuna Stew with Peppers and Potatoes
Weelicious: Broccoli Cheese Patties
Domesticate Me: Potato Rosti with Pancetta and Mozzarella
The Sensitive Epicure: Salt Encrusted New Potatoes with Mustard-Mayo Dip
Napa Farmhouse 1885: Sweet Potato and Russet Pancakes with Chipotle Mayo
Red or Green: Roasted Sweet Potato Fries
And Love It Too: Sweet Potato Souffle
Taste With The Eyes: Ensalada de Papas a la Huancaina (Peruvian-Style Salad with Potato Cake, Egg and Yellow Chile)
FN Dish: Ease Out of Summer with Potatoes
What's Gaby Cooking: Parmesan Roasted Potatoes
Dishin & Dishes: Southern Green Beans and New Potatoes

My best,
Diane
california girl in taos
Follow Me on Pinterest
I have started sharing my taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, September 10, 2013

Grape & Tomato Salsa

OK, I admit it.  I am a salsa addict.  Give me a bowl of salsa and some hot, freshly made tortilla chips and I am a happy girl.  So this week, when Food Network picked grapes as the featured ingredient for Summerfest, I immediately thought "salsa"!  Weird I know, but this is the Red or Green? blog after all. I added super sweet heirloom tomatoes because they are at their peak of season right now and traditional salsa ingredients jalapeno, onion, lime juice and cilantro.  This unusual recipe is a delicious blend of sweet & spicy.

We have been meeting so many new friends here in Taos.  Weekends frequently go something like this:
"Hi Diane.  It was so nice meeting you at fill in the blank.  We are having a (dinner, barbecue, cocktail party, luncheon, brunch...whatever) and would love to have you guys come.  I can't wait for you to meet a bunch of our friends."

We attend, meet a group of incredibly nice people, and voilà...a new circle of friends.  There is something so interesting about meeting people in Taos.  Most of the time we meet people who have moved here from somewhere else.  There is always an interesting story. Peter describes it as "as close to being part of an expat community while still living in the USA as possible"  You kinda have to be here to understand what that means.

In any case, we went to a wine & appetizer party last week. ( Thank you Carol and Ron!)  Everyone was asked to bring an appetizer as our hosts have an incredible wine collection.  I brought this salsa...it was a hit. Enjoy!

Grape & Tomato Salsa
(makes 4 cups)

1 large heirloom tomato
2 cups seedless red grapes, cut in half
2 cups seedless green grapes. cut in half
1/2 cup diced red onion
2 green onions, white & green parts, chopped
1 large jalapeno, seeded and minced
3/4 cup cilantro, chopped
juice of 1 lime
sea salt
freshly ground black pepper

Dice tomato and place in a colander.  Place in sink or over bowl and allow to drain for 30 minutes. Reserve tomato juice for another use.

Add grapes, onion (red & green), jalapeno, cilantro and lime juice to medium bowl.  Stir and season to taste with salt and pepper.  Add drained tomatoes and gently stir.  Place in refrigerator for a minimum of 1 hour to allow flavors to meld. (Can be made up to 6 hours ahead)  Just before serving, stir again.  Taste and adjust seasonings if necessary. Serve with warm tortilla chips.  Also delicious on chicken tacos, alongside grilled lime chicken/fish or part of a grilled cheese sandwich.




It is "grapes" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite grape recipe? Share in the comments section and/or link to your blog if you have one.

Jeanette's Healthy Living: Kale, Grape and Ginger Lemon Juice
The Heritage Cook: Chicken Breasts with Fresh Grape-Wine Reduction Sauce
Napa Farmhouse 1885: Roasted Grapes with Balsamic Drizzle
Red or Green: Grape and Tomato Salsa
Virtually Homemade: Grape Sorbet
Weelicious: Frozen Grapes
The Sensitive Epicure: Green grapes, Drunken Goat Cheese and Jalapenos on a Toothpick
Domesticate Me: Gingered Grape Cocktail Granitas
Made by Michelle: Quinoa with Grapes, Figs and Caramelized Onions
Taste With The Eyes: Chevre Chaud with Grape Arugula Salad, Limoncello Dressing
Devour: Grape-Filled Desserts
FN Dish: 10 Grape-Forward Recipes

My best,
Diane
california girl in taos
Follow Me on Pinterest
i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Tuesday, September 3, 2013

Sweet & Spicy Roasted Beet and Bacon Salad (with warm bacon vinaigrette)

today's bunch of beets included different sizes from HUGE to tiny!
Roasted Beets.  Bacon.  Need I say more?  I made a salad last week with roasted beets, figs and oranges. It was delicious but I found I kept craving beets. They are so beautiful and plentiful at the farmers' markets right now.  I keep buying bunches each week and then roast, grate raw, blend into soup...you name it, I have tried it.

Today I decided to make another salad.  This time a main dish version with roasted beets topping arugula and then tossed with a warm bacon vinaigrette.  I added both honey and red pepper flakes to the mix giving this dressing an unusual combination of sweet and hot.  An instant hit in my house.  Enjoy!


Sweet & Spicy Roasted Beet and Bacon Salad 
(with warm bacon vinaigrette)

(4 servings)
4-6 medium beets 
4 handfuls baby arugula, washed and dried
1 tbsp fresh italian parsley, chopped

Warm Bacon Vinaigrette
3 slices of bacon
2 tbsp red onion, sliced
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tbsp honey mustard

1 tsp honey
pinch dried red pepper flakes

sea salt
freshly ground black pepper 

Roast beets according to the directions in the post 
Roasted Fig, Beet & Orange Salad with Maple Syrup and Jalapeno Vinaigrette.  When cooked and cooled, peel and cut into bit sized pieces.  Place in serving bowl and toss with parsley, a pinch of sea salt and a pinch of pepper.

Make vinaigrette: 

Fry bacon in skillet until very crisp.  Remove from pan, reserving drippings. Crumble bacon and set aside.  Add onion to pan and sauté until translucent. Reduce heat to simmer. Whisk in oil, vinegar and mustard.  Add small pinch each of red pepper flakes and black pepper and whisk again.  

Top beets with 2 tbsp vinaigrette and the crumbled bacon. Toss.  Taste and adjust seasonings if needed. Place one handful arugula on 4 salad plates.  Mound beets on top of greens.  Drizzle additional vinaigrette over salad if desired.  Serve 






It is "beets" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite beet recipe? Share in the comments section and/or link to your blog if you have one.
Jeanette's Healthy Living: Star Anise Ginger Pickled Beets
The Heritage Cook: Rosemary Roasted Beets, Potatoes and Peppers
Dishing: Beetroot Brownies / Beet Brownies
Devour: 4 Beet Salad Best Bets
Napa Farmhouse 1885: Beet Greens with Balsamic Glazed Beets
Red or Green: Sweet and Spicy Roasted Beet and Bacon Salad
Virtually Homemade: Beet Risotto with Goat Cheese
Domesticate Me: Ginger-Soy Glazed Salmon with Asian Beet Slaw
Dishin & Dishes: Roasted Beet Salad with Garlic Vinaigrette
Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad
Weelicious: Red Beet and White Bean Hummus
FN Dish: 5 Ways to Brighten Beets

My best,
Diane
california girl in taos
Follow Me on Pinterest
i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.