red or green?: September 2014

Tuesday, September 30, 2014

Cauliflower & Peppers Pasta with Pesto

So it is harvest and our local farmers' market is jam packed with delicious end of summer/early fall produce. Last Saturday I bought bushels of cauliflower, bell peppers, cilantro, tomatoes and a large bag of garlic perfect for storing in the pantry this winter. The weather people warned of chilly 34-degree nights this week so I harvested the remaining basil from my garden. What to make? Pasta with loads of vegetables and pesto of course.

Happily, this is cauliflower week at Food Network's Fall Fest so the timing for this recipe could not be better. The vegetables are pan-charred for taste and texture and the spicy pesto is made with basil, (I used green and purple varieties today) cilantro, red pepper flakes, cheese and walnuts. Oh...and extra virgin olive oil. Use a big, bold, spicy oil for this dish. You will have leftover pesto which I think is a huge benefit. Cover the remaining pesto with olive oil and Saran wrap and keep in your fridge for a few days. Perfect as a spread on sandwiches, as a dip for fresh vegetables, dolloped on soup or just eat with crackers, cheese and bread for a wonderful lunch or appetizer plate. So very good!

Cauliflower & Peppers Pasta with Spicy Pesto
serves 8

Pesto
(you will have leftover pesto...score!)

2 cups fresh basil leaves
1/2 cup cilantro leaves
2 cloves garlic
3/4 cup walnuts
1/4 cup grated Parmigiano-Reggiano cheese
3/4 cup extra virgin olive oil (use a bold, spicy one for this), plus more for covering
sea salt
black pepper
1/2-1 Tsp crushed red pepper flakes

Add first 5 ingredients to the bowl of a food processor. Pulse until pureed. Add olive oil, a pinch each salt and pepper and 1/2 Tsp red pepper flakes to puree. Pulse until well mixed and very smooth. Taste and adjust seasonings if desired. Add remaining red pepper flakes if you want it a bit spicier. Scrape into small bowl and cover with a thin coating of olive oil. Set aside.

Pasta

(serves 8)

1 Tbsp extra virgin olive oil, plus more for drizzling
1 head cauliflower, cut into florets
2 yellow bell peppers, cored, seeded and cut into 2 inch pieces
1/2 white or yellow onion, chopped
sea salt
black pepper
1 lb whole wheat pasta (any tubular shape you like...mostaccioli, penne, ziti...whatever you like)
1 large tomato, cut into 1 inch pieces
Parmigiano-Reggiano, shredded, for serving

Heat a large skillet until hot. Add the olive oil and the cauliflower and bell peppers. Allow to cook, without stirring, for 5-7 minutes or until charred in spots and heated through. Using tongs, turn vegetables and cook on the other side an additional 5 minutes until charred. (You want very deep brown color but do not let burn). Stir in onions and 1/2 Tsp each salt and pepper. Cook an additional 2 minutes. Turn off heat and set aside.

Cook pasta according to package directions ensuring water is well salted. Drain, reserving 1/2 cup pasta water. Add pasta to skillet with cauliflower over medium heat. Stir in 1/2 cup pesto and 1/4 cup pasta water. Taste and adjust seasonings if desired. Add additional pesto and pasta water if pasta is too dry. Stir in tomato and serve with additional olive oil and cheese drizzled over top. Enjoy!

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

The Lemon Bowl: Slow Cooker Indian Butter Chicken with Cauliflower
Feed Me Phoebe: Vegan Cauliflower Soup with Red Curry
Jeanette's Healthy Living: Hash Brown Cauliflower and Potatoes
The Cultural Dish: Cauliflower and Leek Soup
Dishing with Divya: Gobi Manchurian
Napa Farmhouse 1885: Smokey Cauliflower Soup with Parmigiano-Reggiano
Red or Green: Cauliflower and Peppers Pasta with Spicy Pesto
Swing Eats: Cauliflower T-Bone Steaks with Olive, Lemon and Parsley
Dishin & Dishes: Curried Cauliflower Chowder
Domesticate Me: Three Cheese Cauliflower Gratin
Weelicious: Vegetarian Tagine
Devour: 5 Reasons to Make Cauliflower Immediately
Elephants and the Coconut Trees: Cauliflower Breadsticks
Taste With The Eyes: Spiced Roasted Cauliflower with Walnut, Cilantro, Mint
FN Dish: Reasons to Reconsider Cauliflower (recipes)

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my "California Girl in Taos blog" Please visit and let me know what you think.

Wednesday, September 24, 2014

Spiced Applesauce

I first posted an applesauce recipe over on my Napa Farmhouse 1885 blog and it quickly has become one of the most popular and frequently requested items. There is just something so comforting about homemade apple sauce...the scent alone while bubbling away on the stove is intoxicating. And, since apples are the first item on Food Network's Fall Fest list, I decided to share the recipe with you but with some added spice to make it Red or Green? appropriate.

This easy recipe pairs apples with cinnamon, nutmeg, ginger and a touch of maple syrup. Not too sweet; perfect for savory dishes as well as breakfast or dessert. Tip, make a huge batch and freeze what you can not use in a week. Perfect way to have homemade applesauce whenever you wish! Enjoy.

The full schedule for Fall Fest is as follows:

SEPTEMBER
25: Apples

OCTOBER
2: Cauliflower
9: Pumpkin
16: Roasted Garlic
23: Slow-Cooker-themed
30: Halloween-themed

NOVEMBER
6: Brussels sprouts
13: Carrots
20: Favorite Thanksgiving side

DECEMBER
4: Holiday cookies
11: Holiday-themed beverage
18: Holiday side dish

Spiced Applesauce
(makes 6 cups)

6 large Granny Smith apples, cored and can notto 1 inch wedges
1/4 cup water
1 small cinnamon stick
1 Tsp nutmeg
1 Tsp gingersmall pinch sea salt
2 Tbsp freshly squeezed lemon juice
2-3 Tbsp maple syrup

Add apples, water, cinnamon stick, spices and salt to medium saucepan. Bring to a boil, cover, reduce heat to medium low and cook for 25 minutes. Add apples to bowl of food processor fitted with the metal blade. Pulse until applesauce is as smooth as you like. I like mine a bit chunky. Stir in lemon juice and 2 Tbsp maple syrup. Taste and add additional tbsp maple syrup if desired.

Serve as is, over ice cream, with pancakes or french toast, as a side dish with pork....lots of options. How will you use?

It is "Apple" 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? Please share in the comments section and/or link to your blog if you have one.

The Lemon Bowl: Rainbow Chopped Salad with Apples and Avocados
Weelicious: Apple Butter Turnovers
The Cultural Dish: Apple Crostata
Napa Farmhouse 1885: Apple and Chocolate Cake
Red or Green: Spiced Applesauce
Virtually Homemade: Apple Almond Salad with Honey Mustard Dressing
Elephants and the Coconut Trees: Caramel Apple Cake
Devour: A Week of Apple Recipes
Taste With The Eyes: Bleu Waldorf Petrale Sole
FN Dish: Celebrate Apples with Crisps, Crumbles and Cobblers

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my "California Girl in Taos blog" Please visit and let me know what you think.

Tuesday, September 16, 2014

Roasted Peppers, Chiles & Eggplant Dip

I love having simple, easy and delicious appetizer recipes on hand. The secret is to use local, organic/sustainably grown ingredients whenever possible, keep a well-stocked pantry of essential items like oils, vinegars, condiments & spices and plan your menu based on whatever produce is in season.

Happily, this all comes together beautifully with Roasted Chiles, Peppers & Eggplant Dip. The recipe calls for bell peppers, chiles, eggplant and tomatoes...all in abundant quantities right now at my local farmer's market or growing in my garden (You should see my eggplant and chile plants just loaded with vegetables!). I always have excellent quality extra virgin olive oil, capers, vinegar and spices in the pantry so this dish is perfect for last minute pool party invites, or lunches, or cocktail parties. You know those days when friends call and say "Hey, what are you guys doing? Maybe we will stop by after work. We have wine." Have this dip, some grilled bread drizzled with extra virgin olive oil, crackers, cheese and some cutup vegetables ready when they arrive. Easy and delicious so you can enjoy your impromptu party! (Remember, they said they would bring the wine.)

Roasted Peppers, Chiles & Eggplant Dip

1 large red bell pepper
1 large yellow bell pepper

3 fresh jalapenos

2 fresh New Mexican or Anaheim green chiles

4 tablespoons extra virgin olive oil

1 eggplant (about 7 oz), cut into 1 inch cubes

1 cup chopped red onion

1 clove garlic, minced

2 medium tomatoes, seeded and chopped

1 Tsp fresh cilantro, chopped

1 tablespoon jarred capers, drained and rinsed

1 tablespoon red wine vinegar

pinch red pepper flakes

sea salt

black pepper

Preheat oven to 400 degrees.
Roast bell peppers, jalapenos and green chiles over a gas flame or under a broiler until blackened and charred on all sides. Add to a large glass bowl, cover with plastic wrap and allow to sit until cool. Set aside.

Spread the eggplant on a baking sheet and drizzle with 4 tablespoons olive oil. Sprinkle a large pinch of salt and pepper each over the top. Roast for 30 minutes. Remove from oven, stir and add back to oven. Roast another 15-20 minutes or until vegetables are soft and caramelized.

Peel and seed pepper and chiles. Chop and return to bowl, including any accumulated juice. Scrape cooked eggplant into bowl, including olive oil and eggplant juices. Add onion, garlic, tomatoes, cilantro, capers, vinegar, red pepper flakes and a pinch each salt and pepper to bowl. Stir to combine. Taste and add additional salt, pepper and/or vinegar if desired. Place 1/2 of the mixture in a food processor and pulse until pureed. Stir the puree back into the bowl with the unprocessed mixture. Stir to combine.

Serve with chips, crackers and/or vegetables. Try stirred into pasta, topping pizza or as part of a sandwich on crunchy French or sourdough rolls.

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

Jeanette's Healthy Living: Cincinnati Chili Refried Bean Cheese Dip
The Lemon Bowl: Lebanese Garlic Sauce
Weelicious: Romesco
Napa Farmhouse 1885: Triple Onion Dip with Caramelized Walla Wallas
Red or Green: Roasted Peppers, Chiles and Eggplant Dip
Taste With The Eyes: Cocktail Nibbles Inspired by James Beard
Virtually Homemade: Double-Chocolate Yogurt Dip
Elephants and the Coconut Trees: 5 Favorite Dips
Domesticate Me: Chipotle Hummus with Chili-Lime Pita Chips
Devour: 6 Dips to Make in a Dash
FN Dish: Towering Layer Dips

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my "California Girl in Please visit and let me know what you think.

Tuesday, September 9, 2014

Spicy Avocado Spread Sandwich

I am a huge avocado fan. I swear I could eat guacamole every day. I have been adding avocado to smoothies for a protein punch and experimenting using in chocolate baked goods like cakes, cookies and brownies (delicious). The buttery richness of the wonderful fruit (yes avocados are fruit) adds taste, texture and healthy fat to many dishes.

Of course, avocados are a natural complement to salads, fish, Mexican food, dips and used as a sandwich topping. But one of my favorite (and easiest) preparations is spreading perfectly ripe avocado on toasted bread and topping with red onion and chili peppers. I add plenty of salt and a bit of lime juice. Amazingly delicious, fast and healthy...how good does that sound?

Spicy Avocado Spread Sandwich
(makes 1)

1 ripe avocado
1 Tsp fresh lime juice
1 Tsp sea salt
1 Tsp freshly cracked black pepper
1/2 Tsp dried red pepper flakes
1 Tbsp red onion, chopped
1/2-1 Tsp diced hot chile pepper (jalapeno or other)
1/4 cup diced heirloom tomato (for garnish)
handful baby arugula (for garnish)
extra virgin olive oil
sea salt
freshly cracked black pepper
whole wheat bun, sliced and toasted

Cut avocado in half, lengthwise. Remove seed and discard. Spoon out flesh and add to small bowl. (If you have never prepared an avocado, check out my technique here.) Add lime juice, salt, pepper and red pepper flakes to bowl and mash to combine. Spread mixture evenly between both halves of bun. Top with onion and chile. Serve with arugula and tomato alongside sandwich. Drizzle olive oil over plate and top with a bit more salt and pepper to taste.

Other avocado recipes you may enjoy: