9.30.13 Baked pasta with broccoli rabe and chicken of the woods

That's right.  Chicken of the woods.  If you don't know what it is (we didn't) google it.  Bake the goodness at 350 for approx 30 minutes.  Also - make your own bruschetta.
Am feeling like this will be the week, Thomas'.  Cant wait to meet this new baby!

http://smittenkitchen.com/blog/2013/09/baked-pasta-with-broccoli-rabe-and-sausage/#more-10779

09.29.13 Mac 'n' Cheese & Steamed Broccoli

This week's dinner - Jessica Seinfeld's macaroni & cheese. It's got hidden butternut squash inside. Tasty, tasty. But, you might want to add a little cayenne, or salt, or some kind of zip.

Also, steamed broccoli, because Q has recently decided he likes it.

9.24.13 - Miso Sesame Winter Squash

Miso Sesame Winter Squash 
heidi swanson/101cookbooks

Heat. Garnish with arugula/basil mix and squeezes of lemon. Enjoy.

As I mention up above, I used unpeeled, seeded delicata squash here, but you can use other winter squash. Peel it first though. Bryant uses 2 1/2 lbs. peeled sweet potatoes / no tofu.

2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces
2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water
8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges

Preheat the oven to 425F / 220C, with a rack in the middle.
In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
When the squash is deeply golden on both sides, remove from the oven.
Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).
Serves 4-6.
Adapted from the Molasses, Miso, and Maple Candied Sweet Potatoe recipe in Bryant Terry's The Inspired Vegan.

Prep time: 10 min - Cook time: 70 min

9.19.13 ~ Late Summer Veggies

Squash, Tomatoes and Corn with Jack Cheese
gourmet cookbook (yellow), p.593
Version of a New Mexican dish called calabcitas con queso, a thick, juicy concoction of veggies with melty cheese.

Black Beans with Garlic, Cumin and Cilantro (on the side for some)
gourmet today (green), p. 281

¡Buen provecho! 

9.13.13 ~ Hot Enough to be Cool

On very hot days in New York (think yesterday hot but with 80% humidity) my Grandma Virginia would always tell us that tennis players in France would drink hot tea between sets, and that made them feel cooler, refreshed, ready to compete. Maybe tonight's soup will do the same. Or perhaps you will serve it cold. Or maybe my Grandma meant London not France. Either way, enjoy. 


CARROT SOUP WITH TAHINI AND CRISPED CHICKPEAS
smitten kitchen



Serves 4, generously or 6, petitely

Soup
2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups (945 ml) vegetable broth

Crisped chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
1 generous tablespoon (15 ml or so) olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin

Lemon-tahini dollop
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water

Pita wedges, garnish
A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 tablespoons flat-leaf parsley, coarsely chopped

• Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
• Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.
• Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
• Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.
• Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.
• Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges. Forget January, you’d eat this anytime. Right?

9.5.13 ~ Back to School Black Bean Burgers

Veggie Burgers -- reheat, top with cheese, tomato, condiments of your choosing and enjoy. Winston thought the kids would like the little cibatta buns (this is what happens when you give your 4 year old his "very own shopping list" at Trader Joe's).

Peach & Sweet Potato Salad -- mix and dress