spicy twice baked stuffed winter squash

this is the perfect dish for chilly fall nights.  winter squash is first roasted in the oven until very soft and then filled with a slightly spicy mixture of ground meat, vegetables, squash pulp, greens and chile.  topped with panko bread crumbs and parmigiano reggiano cheese for crunch; all you need is a green salad and dinner is served.     spicy twice baked stuffed winter squash 2 winter squash, halved and seeded (i usually use acorn, kobacha or sweet dumpling) extra virgin olive oil 2 tbsp honey 1 lb ground beef, turkey or vegetarian substitute 1 yellow onion, chopped 1 jalapeno, seeded and minced 1 garlic clove, minced 1/4 cup pine nuts 3 oz baby spinach leaves, washed pinch red pepper flakes 1/2 cup orange juice 1/2 cup "italian style" panko bread crumbs 1/2 cup shredded parmigiano reggiano cheese sea salt freshly ground black pepper

	preheat oven to 400 degrees F
	line a rimmed baking sheet with parchment paper.  place squash halves cut side up on pan.  drizzle 1 tbsp olive oil and 1/2 tbsp honey over each squash half and sprinkle with salt and pepper.  roast in oven until squash flesh is easily pierced with a sharp knife (45 minutes to 1 hour).  remove from oven and allow to cool enough to handle.  reduce oven to 375 degrees F.  keep baking sheet nearby.   cook ground meat or turkey in medium sized skillet until done.  drain fat and return to pan. (if using vegetarian substitute, follow package directions.  stir in onion, garlic and jalapeno; cook until vegetables are soft. (about 4 minutes)  add pine nuts, spinach, red pepper flakes and orange juice, cook, stirring occasionally, until spinach wilts (2-3 minutes). when squash is cool enough to touch, use a sharp knife and cut 4-5 lines lengthwise into squash pulp being careful not to cut into the skin.  repeat for each half.  then, using the same technique, cut 4-5 lines width wise.  you will be left with small cubes.  use a spoon to scoop out the squares.  they should be very soft.  add the squash pulp to the meat mixture and 1 tablespoon olive oil and stir until squash is incorporated.  season to taste with salt and pepper. mound stuffing mixture evenly into each squash half and place on reserved baking sheet. sprinkle bread crumbs and parmigiano over each squash half.  drizzle a bit more olive oil over the top. (this will crisp up the bread crumbs and cheese.  bake in preheated oven for 25-30 minutes, or until heated through.  serve immediately. it is winter squash week at food network's fall fest. check out the other delicious sounding recipes from my blogger friends: Feed Me Phoebe: African Peanut Stew With Shrimp and Butternut Squash Jeanette's Healthy Living: Spicy Thai Coconut Winter Squash Noodle Soup The Heritage Cook: Spaghetti Squash Two Ways Napa Farmhouse 1885: Roasted Winter Squash Muffins With Honey and Molasses Virtually Homemade: Butternut Squash Mac and Cheese With Sage and Bacon Breadcrumbs Red or Green?: Spicy Twice-Baked Stuffer Winter Squash Devour: Rachael Ray's Easy Pumpkin and Winter Squash Lasagna Thursday Night Dinner: Butternut Squash Mac and Cheese FN Dish: 5 Light Squash Recipes do you like us...really, really like us? then please like us on facebook and please visit my other blogs: california girl in taos napa farmhouse 1885

spicy roasted cauliflower & garlic

 

it is time to introduce you to the most simple, easy and delicious way to serve cauliflower...slow roasted with tons of garlic and a healthy dose of dried red pepper flakes. the roasting turns the vegetables deep brown, caramelized and incredibly sweet. the pepper flakes add a bit of heat.  the recipe calls for a large pinch...use more or less depending on your heat tolerance.

 

i first made this years ago for friends.  when the pan came out of the oven we descended on the finished dish and ate every bite literally from the pan...did not even wait to serve with dinner.  you may want to consider doubling the recipe...everyone will want seconds.

 

Spicy Roasted Cauliflower & Garlic

Ingredients

• 1 head organic cauliflower
• 1 head organic garlic, cloves separated and peeled
• extra virgin olive oil
• grey salt
• large pinch red pepper flakes

Cooking Directions

1. preheat oven to 425 degrees. prepare cauliflower by first washing and removing leaves. (save for stir frys, soups or stock). cut off stem and then cut cauliflower in half lengthwise and then again into quarters. place one of the cut sides down on cutting board and...with the knife at an angle...cut off stem. repeat with remaining three pieces. break cauliflower into bite sized florets.        
2. place prepared cauliflower on a rimmed baking sheet. run 4 passes of olive oil bottle over pan and, using your hands, roll cauliflower in oil ensuring evenly covered. place in preheated oven for 30 minutes. remove from oven and add garlic and another 2 passes of e.v.o.o. stir and sprinkle salt and red pepper flakes over vegetables. return to pan and roast for another 30 minutes, stirring every 10 minutes or so, adding additional oil only if necessary. keep roasting until the cauliflower is deep brown and caramelized on all sides being careful not to let burn.        
3. remove from oven, taste and adjust salt if needed. place in on a serving platter and pour all e.v.o.o from pan over vegetables. serve immediately.

 

it is cauliflower week at food network's fall fest. check out the other delicious sounding recipes from my blogger friends:
Red or Green?: Spicy Roasted Cauliflower and Garlic

Devour: 6 New Ways to Use Cauliflower
Thursday Night Dinner: Quick Cauliflower Curry
Feed Me Phoebe: Roasted Cauliflower and Fennel Salad With Endive and Radicchio
FN Dish: 10 Standout Cauliflower Recipes
HGTV Gardens: Garden-to-Table: Cauliflower

 

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and please visit my other blogs:
california girl in taos
napa farmhouse 1885

bolitas bean salad

steve sando, of rancho gordo fame, recently sent an email update lamenting the absence of beans on this country's thanksgiving day menu.  his point was that the feast celebrates food from the "new world". so why are beans left off the table?  as steve says:

"I maintain that dried beans (cooked, natch) belong on the table with the turkey, the cranberries, the wild rice, the potatoes and other New World foods."

i couldn't agree more.  i will go a little bit further and add chiles.  don't you think the traditional dishes are sometimes a tiny but bland?  delicious...but bland.   a bit of heat sounds wonderful to me.

so...this year i am adding a spicy bean salad to my holiday table.  served at room temperature, the beans are paired with tomatoes, cucumbers, onion and jalapeno.  the vinegar, extra virgin olive oil, spices and herbs are the perfect complement to turkey...and taste delicious with all the other side dishes.   give it a try and let me know what you think.

bolitas bean salad
(adapted from a rio culebra recipe)

8 oz bolitas beans, rinsed
2  tomatoes
1 red onion, chopped
1 english cucumber, chopped
1 jalapeno, seeded and minced*
2 cloves garlic, minced
1 tbsp freshly squeezed lime juice
2 tbsp organic seasoned rice vinegar
4 tbsp extra virgin olive oil
pinch red pepper flakes
1/2 cup fresh cilantro, chopped
sea salt
pepper

add beans to large stockpot and cover with water by 3-4 inches.  bring to a boil and then reduce heat to high simmer.  cook until beans are tender.  (note, cooking times depend on how fresh your beans are.  fresh dried beans, like the ones sold by rio culebra or rancho gordo take about 2-3 hours to cook.  older beans, like the ones bought at the supermarket, can take considerably longer...4-6 hours.  plan accordingly and begin testing every 30 minutes after 2 hours.  they should be al dente...like pasta...when ready.  drain beans (save that bean juice!)**  and add beans to a large bowl. add tomatoes, onion, cucumber, jalapeno and garlic to bowl. gently toss.  add lime juice, vinegar, olive oil, pepper flakes, large pinch each of salt and pepper.  toss and taste. adjust seasonings if needed.  (i usually need to add more salt because the beans were not salted while cooking).  add cilantro, toss one more time and serve warm or at room temperature.
*for spicier salad add the jalapeno seeds
**bean juice has tons of flavor and nutrients.  i use it in place of stock for soups and stews.  i cook greens in the juice to add flavor and sweetness.

note, i used bolitas beans for this recipe, but pinto, black or anasazi are equally good.  i am a big fan of the beans from rancho gordo but, now that i live in taos, new mexico i am trying to shop locally whenever possible.  i have recently discovered rio culebra, a cooperative of farmers from southern colorado (a short drive from taos).  their beef and lamb are 100% grass fed without the use of any antibiotics or added hormones.  their beans and corn are sustainably grown with no synthetic fertilizers or pesticides.  the crops have been adapted to our 8000 foot elevation and shorter growing season.  i discovered them at the last taos farmers' market of the year.  i look forward to telling you more about this wonderful group of ranchers and farmers in upcoming posts.  for now...check them out...they have an online store. 

it is favorite thanksgiving side week at food network's fall fest.  check out the other delicious sounding recipes from my blogger friends:

Feed Me Phoebe: Five Spice Winter Squash Soup
Chez Us: Roasted Brussels Sprouts
Virtually Homemade: Brussels Sprouts Salad With Avocado and a Tangerine Vinaigrette
Napa Farmhouse 1885: Spicy Twice-Baked Sweet Potatoes
Red or Green?: Bolitas Bean Salad
And Love It, Too: Potatoes Au Gratin (Gluten and Dairy-Free)
Devour: Thanksgiving Yam and Sweet Potato Sides That Are Almost Desserts
The Heritage Cook: Gluten-Free Thanksgiving Cornbread Stuffing or Dressing
Cooking With Books: Rosemary and Pear Potato Salad
FN Dish: Old School Sweet Potato Soufflé

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and please visit my other blogs:
california girl in taos
napa farmhouse 1885

corn, peppers & onion sauté

i am so happy to announce that, for the second year in a row, food network is getting the entire food community together to celebrate a virtual thanksgiving, called the communal table (hashtag #pullupachair) on wednesday, november 7th at noon EST. they have invited me to participate...how cool is that?

here's how it works....bloggers from all over the country, as well as the food network gang, will each  create a post/article on their respective sites sharing one of their favorite thanksgiving recipes. each blog will also contain links to all the other blogs so readers can see what everyone is “bringing to the table.” just think...a one stop place to view loads of delicious sounding recipes and plan your thanksgiving menu.  with two weeks before the big day, we will all have plenty of time to finalize our menus. 

i decided to submit this quick, easy and delicious corn, peppers & onion saute.  perfect for the thanksgiving menu which, i think, screams for a dish with texture, crunch and a bit of heat.  organic frozen corn is used for this time of year, but fresh corn in season is equally wonderful.  add it to the more traditional holiday lineup.  you will be glad you did.  happy thanksgiving-planning everyone!

corn, peppers & onion sauté
3 poblano chilies (about 1 lb)
3 tbsp extra virgin olive oil
2 medium yellow onions, diced
1 cup chopped green onions, white and green parts
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapeños, seeded, deveined and minced
4 garlic cloves, minced
2 tsp dried oregano
1 tsp dried cumin
2 16 oz bags frozen corn (organic if possible), thawed and drained
sea salt
freshly ground black pepper
1/2 cup fresh cilantro, chopped
2 limes, cut into wedges

place peppers on a foil lined, rimmed baking sheet and place under the broiler set to HIGH.  cook until peppers are blackened on all sides (check oven often and, using tongs, turn as each side is finished).  remove from oven and allow to cool (note, some people recommend placing the peppers in a paper bag, closing tightly and allowing to cool.  i never seem to need this step).
when peppers are cool, peel off the skin.  (just use your hands, the peel should come off really easily).  cut the peppers in half, pour off the liquid and remove the seeds.  cut into slices about 1 inch wide and then cut in half. set aside

warm olive oil in a large skillet over medium heat.  add onions (both yellow and green) and sauté until softened. (about 5 minutes)  add the bell peppers, jalapeño and garlic and sauté until softened (about 4 minutes). add oregano and cumin, stir and cook an additional minute.  add the corn and prepared poblanos, stir and sauté until corn is hot (5 minutes).   season to taste with salt and pepper.  pour into serving bowl and sprinkle cilantro over top.  squeeze 2 lime wedges over dish.  serve with remaining lime wedges. 

now check out the delicious sounding recipes from my fellow bloggers:
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread

Main:
FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette's Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What's Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash

Desserts:
I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls

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spicy roasted peppers



all photos courtesy peter padoven

i am joining my sister blog napa farmhouse 1885 and participating in food network's fall fest, a weekly roundup from my favorite food network chefs and bloggers focusing on a particular in-season fruit or vegetable.  this week we are doing peppers.  what a perfect way to launch my newest blog!

i moved to taos, new mexico 2 weeks ago.  we have owned our home here for 13 years but, sadly, only visited a couple of times per year.  the rest of the time it was used as a vacation rental.  each time we left we promised ourselves that we would live here full time "one day".  well "one day" is finally here.  we are going to be here for a few years and then divide our time between taos and california. (at least that is today's plan...who knows what might happen?)  right now i am so in love with new mexico that i may never leave.  can you think of a better place to write a blog emphasizing spicy, hot, delicious food?

anyway...back to peppers week.  i visited the last taos farmers' market of the year saturday.  the market runs from may through the end of october...i got here just in time.  i went a bit crazy buying peppers...they were so beautiful and looked so delicious.  i pickled a bunch and roasted a large batch for the weekend.  i have so many ways to use the roasted peppers that i can never make enough. try them mounded on crostini or bruschetta brushed with extra virgin olive oil...maybe with some parmigiano reggiano?  or stir into hot pasta...use every bit of the delicious olive oil/balsamic vinegar vinaigrette which forms when the peppers marinate.  maybe topping a roasted chicken sandwich?  as a side dish with roasted pork?  as part of a cheese plate? you will find many uses for these delicious peppers.

spicy roasted peppers
2 large red bell peppers
2 large yellow bell peppers
2 large green bell peppers
2 fresh poblano peppers (sometimes called pasillas)
1/2 cup extra virgin olive oil
4 garlic cloves, peeled and sliced
1 tsp dried red chili flakes
1 tsp coconut sugar (or organic sugar)
1/4 cup balsamic vinegar
pinch sea salt
pinch freshly ground black pepper

place peppers on a foil lined rimmed baking sheet and place under the broiler set to HIGH.  cook until peppers are blackened on all sides (check oven often and, using tongs, turn as each side is finished).  remove from oven and allow to cool (note, some people recommend placing the peppers in a paper bag, close tightly and allow to cool.  i never seem to need this step).

when peppers are cool, peel off the skin.  (just use your hands, the peel should come off really easily).  cut the peppers in half, pour off the liquid and remove the seeds.  cut into slices about 1 inch wide and then cut in half.  place in medium bowl.  add the rest of the ingredients and stir gently to blend.  cover bowl with plastic wrap and place in refrigerator a minimum of 8 hours (overnight is best).  remove from refrigerator 2-3 hours before you plan to serve.

now check out the delicious sounding peppers recipes from all of the other participating bloggers.  fall fest begins at noon on wednesdays during fall.  please come back then to see the other recipes.  oh...and feel free to post your favorite way to use peppers in the comments section of this post.  ***note, due to sandy this week's fallfest is being delayed...will keep you updated...

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cucumber & chiles salad

i love this salad...crunchy, spicy, a tiny bit sweet...perfect alongside cold roasted chicken, piled on top of a roast beef sandwich, on fish tacos or as part of an asian food buffet. i also like it with new mexican or mexican food.  try with stacked enchiladas, beans and posole instead or the more typical green salad.

cucumber & chilies salad
(ensure you prepare at least an hour in advance to allow the flavors to meld and then serve it icy cold.)

8 oz. cucumber (i use an english cucumber)

coarse kosher salt

2 fresh jalapeño chilies

1 fresh red chili

3 tbsp champagne or sparkling wine vinegar

1 1/2 tsp coconut sugar

thinly slice cucumber and place in a colander. sprinkle with the kosher salt. let sit for 30 minutes and then rinse thoroughly with cold water. pat dry and arrange 1/2 of cucumber on a platter. seed and remove membranes from jalapeño and red chilies.***   cut peppers in half lengthwise and then very thinly slice. sprinkle 1/2 of sliced chilies on top of platter of cucumbers. cover with the remaining cukes and arrange remaining chilies on top. place vinegar and coconut sugar in small bowl and whisk together until sugar is dissolved. pour dressing over cucumbers, cover platter with plastic wrap and refrigerate for a minimum of 1 hour. serve really cold.

note...to make even spicier...do not remove membranes from the peppers..to make insanely hot..keep some, if not all, of the seeds...

**regarding jalapeños and serranos..if you have never prepared fresh jalapeños/serranos this note is very, very important..and i really, really mean it (have i emphasized this point enough? :)  immediately after you seed and chop the peppers wash your hands really well. if you don't, i promise you will forget, touch your eyes and cause a massive, painful burning. some people recommend wearing rubber gloves when preparing peppers.  i don't, but i always remember the washing hands tip...i learned the hard way.

spicy braised artichokes

i am a huge proponent of stocking the pantry with amazing ingredients...think extra virgin olive oils, lots of different types of vinegars, high quality mustards, seasoning blends, rice, beans, grains/flours, jams, marmalade, chutneys, dried pastas...you name it. then...coupled with a fridge full of fruit and vegetables, organic & free range eggs and a selection of artisan cheeses...wonderful meals are always possible without needing to leave home.

there have been artichokes in my csa box the past few weeks. the cool thing about being this close to the farm is that you can experience the progress of each crop. the first week, the artichokes were tiny..only a couple of inches long. the next week they were a bit bigger..bigger the next week...and today some are almost large. that is the reason the quantities needed in the following recipe are a bit vague...use as much or as little as you like depending on the yield of the prepared artichokes. as long as you keep liquid in the braising step you really can't screw this up! :)so here we go...spicy braised baby (or small, or medium or large) artichokes. i created the recipe when they were baby sized and the name stuck....enjoy!

spicy braised baby artichokes
8-12 artichokes...baby or small or 4-6 medium or large
2 lemons
ice water
1 leek, chopped
1 medium onion, diced
2 cloves garlic, minced
1 carrot, shredded
extra virgin olive oil
splash white wine
1/2 cup water
1-2 tbsp chili paste (1 use a brand called silafunghi...hot chili sauce)
grey salt
freshly cracked black pepper

have ready a medium sized bowl of ice water. cut each lemon in half, squeeze the juice into the water bath and add the used lemon halves...set aside. prepare artichokes by turning each artichoke onto its side and, using a sharp knife, cut off the top 1/3 of the leaves. pull off all the dark green leaves of each artichoke. this step is very important...you need to remove everything until you get to the light green leaves. you will probably feel like you are discarding most of the artichoke...no worries! those dark green leaves will never soften enough to be edible. cut each artichoke in half lengthwise and then in half again into quarters. peel the stem using a paring knife and then scoop out the tough thistley part of the center or heart called the "choke". as soon as you finish preparing each artichoke, place it in the lemon water bowl. this will help prevent browning.

add a tablespoon of the evoo to a large sauté pan and warm. add the leeks and onion and sauté until soft and translucent. add the garlic and carrot and continue cooking until the onions just begin to turn brown and caramelize. add another tablespoon of evoo. drain the artichokes and add to the pan (discard lemon halves). sauté for a couple of minutes and then add a pinch of salt, pepper, the wine, water and 1 tbsp of the chili sauce. stir. cover and simmer for 15-20 minutes or until the artichokes give easily when pierced with the point of a sharp knife. when tender, remove from heat and taste. add additional chili sauce if you want a bit spicier dish. correct seasonings if needed, but do this step last. chili paste/sauce often contains a lot of salt so you may not need to add any more.

serve as is for a side dish...or add to hot, cooked pasta with a bit more olive oil if needed...delicious! (also, terrific on grilled bread as a bruschetta topping.)

**this post was originally published on the napa farmhouse 1885 blog**