Pan-fried Garbanzos with Peppers and Greens

By all rights, this should have been a disaster. Bok choy and garbanzo beans clearly don't mix, and I honestly don't understand my fascination with saffron or my inability to keep from throwing it into dishes in which it obviously does not belong. And yet instead of being disastrous, this dish turned out surprisingly well, and even bordered on addictive. Which actually probably explains my obsession with saffron...I tend to throw it in when it a dish is already moving in bizarre directions, and then when it turns out, I associate the resulting deliciousness with the pinch of fiery red strands I couldn't help but toss into the pan.

Serve this over black Forbidden rice or brown jasmine rice.

Ingredients
Olive oil
1 can garbanzo beans, drained and rinsed
A couple generous sprinklings of black mustard seeds
A pinch of saffron, crumbled
1-2 bell peppers (white, red, purple, green, whatever), halved and sliced
1 jalapeno, thinly sliced
1 large clove garlic, pressed
2-4 heads of bok choy, sliced crosswise into one-inch pieces
1/4-1/2 cup veggie broth
Salt & freshly ground black pepper

Heat a generous glug of olive oil in a large, wide pan over high heat. When hot, add the garbanzos and shake the pan to coat them with olive oil. Let sit for a minute, then shake again. Wait until a few start to pop, shake to stir, and wait again, adding a little more olive oil if necessary to keep the bottom of the pan coated. After several minutes, they should start to turn a little golden brown.

Next, add the mustard seeds and saffron, stir a few times, then add the peppers and cook, stirring, for a minute or two. Turn the heat down and add the garlic, wait a few seconds, then stir to combine. Add the bok choy, a pinch of salt, and 1/4 cup of broth, cover the pan, and let the greens steam for a minute or two until you can get a spatula under them to mix them in with the garbanzos. If the pan is dry, add a little more broth, stir, and cover to steam again for another minute or until greens have started to wilt. Uncover, stir-fry for another minute or so, sprinkle with salt and pepper, and serve.

Serves 2-3.

Roasted Kale

Speaking of kale, and of roasting, and of quick and easy ways to put plants on your table: Roasted kale may be both the easiest and the most delicious kale recipe we've tried yet. Wash and dry leaves, cut crosswise 3 or 4 times into wide strips, and toss with olive oil and a generous pinch of salt. Spread out on a cookie sheet or baking pan (it should be a couple layers deep), and roast at 375 degrees for 10 minutes. Toss or turn kale with tongs, and roast for another 6-8 minutes or until most of the pieces are a little crispy. Serve hot.

Easy Roasted Veggies

Swimming in a sea of swiftly approaching deadlines? Toss your plants in the oven while you type madly on your computer. I can't think of a vegetable that wouldn't be good roasted, although surely there must be something. Lettuce, I suppose. Please do not roast your salad. But yes on root vegetables, or cauliflower, or practically anything else. Cut them into chunks, toss with olive oil, a pinch of salt, and some freshly ground black pepper, and roast in the oven at 400-425 degrees for 30-45 minutes or until nicely browned and tender, stirring every 10-15 minutes or so.

Play around with spreading them out in a wider pan versus clumping them together several layers deep -- layering keeps them moist, but if they stay too wet, they won't brown as nicely. (My turnips tonight ended up getting wetter than I expected, so halfway through, I spread them out more sparsely in the pan, and they soon turned golden (and purple, due to the purple carrots, which ended up looking kind of neat).

Side note: I notice, upon rereading the preceding paragraph, a distinct lack of grammatical correctness, or at the very least a glaring absence of a second closing parenthesis. This is because my brainpower has been usurped by the aforementioned deadlines. I take no responsibility. None.

Onward, then: Turnips are particularly good with a little pressed garlic thrown in, and I always love huge pans full of roasted root veggies this time of year (turnips, parsnips, carrots, yams, potatoes, fennel bulb, you name it -- mix with olive oil and garlic, then add a bit of chopped parsley just before you serve). Roast cauliflower until tender and sprinkle with a tiny bit of ground cumin and some ñora pepper. Eat. Enjoy. Thumb your nose at the evil deadlines.


P.S. Found it:    )

Cucumber Salad with Pan-Seared Kale

I can't help but feel that kale and I have some unfinished business. After my summertime kale saga and subsequent declaration of victory, I pretty much checked kale off a mental list of untried vegetables and have been blithely ignoring it for the most part since. But kale, I suspect, has unplumbed depths. It is more than a risotto ingredient or toast topper. I have not, in short, given kale its due.

Case in point: It can apparently be pan-seared with black sesame seeds and tossed with cucumbers and rice vinegar for a delicious and vaguely Japanese-ish accompaniment to take-out sushi.

Ingredients
2 small or one large cucumber, diced
Seasoned rice vinegar
Olive oil
Black sesame seeds
7-10 leaves dino kale, rinsed, dried, and sliced crosswise into ribbons

Sprinkle the cucumber with rice vinegar, stir, and set in the fridge to chill and crisp for at least 5 minutes.

Meanwhile, heat a little olive oil in a pan over medium-high heat. Add a liberal sprinkling of sesame seeds and stir for 10 seconds or so, then add the kale. Toss with the sesame seeds (I found tongs to be the most useful here) and cook, turning occasionally but not too often, until wilted and just slightly browned or seared. Set aside (or in the fridge) to let it cool to room temperature.

Mix the kale and cucumber together, and serve.

Fall Apples with Limoncello

We arrived home from our annual autumn pilgrimage to Apple Hill in Placerville a couple weeks ago loaded down with local mutsu, granny smith, wine sap, golden delicious, and rome apples (not to mention pears, honeycomb, and a bottle of wine from Wofford Acres). We've quickly devoured most of them, but had a few left to dress up a bit for dessert a few nights ago.




You'll want crisp apples for this, and slightly sour works well to balance the sweetness of the limoncello.
 
Ingredients
3 apples, chilled
A shot of limoncello

Slice apples and cut into bite-sized pieces. Toss with limoncello, and serve. (Guard carefully against errant forks from greedy dinnertime companions.)

Spaghetti Squash with Tomatoes and Basil

I never realized spaghetti squash was actually like spaghetti until we cooked one last night. I still don't quite understand how the noodly goodness that emerged could have possibly come from a squash, and I'm pretty sure we need to make this at least five or ten more times before I'm convinced that the transformation has nothing to do with oven leprechauns switching the squash innards out for noodles when I'm not looking.

Ingredients
1 spaghetti squash
Olive oil
1/2 onion, chopped
1-2 garlic cloves, pressed
A basket of grape tomatoes, halved
1 regular tomato, diced
A big handful of basil leaves, chiffonade
A small handful of flat-leaf parsley, chopped
Salt & freshly ground black pepper
A handful of savoyed green mustard (or substitute regular mustard greens or arugula), chopped
Grated Parmesan cheese

Preheat oven to 350 degrees. Halve the spaghetti squash and gently remove the seeds (if they're hard to get, you can also wait until after it's cooked, which can make it a bit easier). Brush cut surface with olive oil and place face down on a baking sheet. Bake for 30-45 minutes, depending on size, until a fork inserts with little resistance (you want it to be tender but not mushy, or the noodles won't retain their shape). Let cool for a few minutes.


Meanwhile, saute the onion in some olive oil over medium heat. When soft, add the garlic, cook for another minute or so, then add the tomatoes, herbs, a pinch of salt, and a liberal dousing of pepper. After about a minute, add the greens and saute till just wilted.

Gently scoop the squash out of its rind with a large spoon, and toss with the tomato mixture (either in the pan or in a bowl if the pan's not big enough), gently pulling apart the strands of spaghetti squash. Grate some parmesan over the top, toss once or twice, and serve.

Baby Chard with Shallot and Tomato

I usually cook chard with some garlic and olive oil, but somehow we ran out of garlic a few nights ago and didn't notice until after we'd already been to the store. In my apprehensive fridge-raiding to find complementary ingredients that would be flavorful but not too sweet, I threw an assortment of random things into a pan, which somehow became what may actually be my favorite chard recipe yet. (If you don't have access to baby chard, just slice regular chard into ribbons and cook it a few minutes longer.)

Ingredients
Olive oil
1 medium shallot, sliced
1 mild or medium chili pepper, minced
1/2 carton cherry or grape tomatoes, halved
A big, two-handed pile of baby chard
Salt and freshly ground black pepper
Sherry vinegar

Saute the shallot and chili in olive oil over medium heat for a few minutes until soft. Add the tomatoes and saute, stirring, for another minute or two, then add the chard and a pinch of salt. Saute for 1-2 minutes until the chard is just wilted, then turn off the heat and add pepper and a spoonful of sherry vinegar or a little more to taste. Toss to coat evenly, and serve.

Chayote (or Zucchini) Stuffed Squash

Just when we thought the produce in our produce box couldn't get any more exotic, these appeared.

It seems to me that even the most stalwart of vegetable adventurers might be forgiven for taking one look at these and stashing them in the depths of the vegetable drawer for a couple of weeks.

Fortunately, they keep well. When a second round appeared in our box again last Friday, I resigned myself to having to actually figure out what on earth to do with them.

Step 1: Consult handy weekly insert that explains what on earth is in the box. Insert calls them "chayote." Hello, chayote. You look weird. Not that weird is necessarily a bad thing.

Step 2: Consult the Google. A Wikipedia entry helpfully notes that these are also called choko and pear squash and a handful of other names, and says they are native to Mesoamerica. Also they are edible. Good to know. There are a handful of online recipes, many of which pair it with cilantro, which would require a trip to the store, and some of which suggest peeling it. This is comforting: One is not required to eat the spiny outcroppings. I peel one. It looks light green and shiny and, compared to its pre-peeled state, reassuringly domesticated.

Step 3: Gaze half-heartedly into the depths of the fridge for inspiration. Notice the Thema Sanders Sweet Potato Squash (also from the CSA box, shaped like an acorn squash but colored like a butternut) languishing on the top shelf. (No, I do not know why we put it in the fridge. It's been that sort of month.) Precipitously decide to try something random and hope for the best.

Ingredients
1 acorn or sweet potato squash, halved, with the seeds scooped out
Olive oil
1/3 cup chopped onion
1 rounded tbsp pine nuts
1 chayote, peeled, grated, and squeezed gently to drain excess liquid
   (or substitute a zucchini)
A small tomato, diced
1 tbsp chopped flat leaf parsley
Salt and pepper
A pat or two of pastured butter

Preheat oven to 375. Brush the cut surface of the squash with olive oil and set face down on a foil-lined baking sheet. Bake for 20-30 minutes until it starts to get tender (when you poke the outside of the squash, it should give a little).

Meanwhile, heat a pan over medium-high heat. Add the pine nuts and toast until they start to turn golden, then add the olive oil and the onion and cook, stirring, until the onion starts to caramelize. Turn the heat down to medium, then add the chayote and saute for about 2 minutes. Stir in the tomatoes, a pinch or two of salt, and a liberal dousing of freshly ground pepper, and cook for another minute or two. Last, add the parsley and butter, stir until melted, and turn off the heat.

Turn the squash cut side up. Fill each half with the chayote mixture, then return to the oven and bake for another 10 minutes or until the squash is very soft. Let cool for a few minutes, and serve.

Serves 2, and makes for a good dinner party side dish (relatively simple for something that ended up looking so fancy, and got high marks taste-wise from our house guests this weekend).

Lemon Pappardelle with Tomatoes, Basil, and Smoked Bacon

This represents the official and arbitrarily timed announcement of new and improved features! Sign up for an email subscription on the right (this sends you an email if and when there's a new recipe posted), and/or click "Follow" just to show your support or to follow on your Google homepage. (Knowing that other people actually read this is a large part of what keeps me doing it, so thank you, very much, to everyone who's been reading and commenting.) Also there are new(ish) tabs at the top of the page, if you're interested.

This post, though, is about pasta. Trader Joe's has this lemon pepper pappardelle that has relatively few ingredients (all recognizable), despite being processed enough that it can't really count as a whole food. But it's really, really good. And not every night can be a cook-everything-from-scratch night.

Serve this recipe with something green on the side. It's fairly easy, and (did I mention?) really, really good.

Ingredients
Lemon pepper pappardelle (or you could probably use egg pappardelle, and add a little lemon zest or lemon basil to the sauce)
Olive oil
1/2 large yellow onion, chopped
1 large clove garlic, pressed
1 1/2 slices Niman Ranch Applewood Smoked Bacon (or other good-quality, pastured bacon or pancetta)
A bunch of fragrant tomatoes, cut into chunks
A big handful of fresh basil, chopped
Salt and freshly ground black pepper 
Splash white wine
A little Parmesan

Cook the pappardelle according to package directions, then drain.

Meanwhile, saute the onion in some olive oil over medium heat till soft, then remove and set aside. Add the bacon to the pan and cook for a few minutes until it starts to brown a little, then add the onion back in and also the garlic. Cook for a minute more, then stir in the tomatoes, half the basil, a pinch of salt, and some pepper. After a minute or two, add a small splash of wine, cook for another minute, and then turn off the heat.

Add the rest of the basil and the cooked pasta to the pan, toss, and serve with a little parmesan grated over the top.

Serves 2.

Eggplant with Curry and Cilantro

I tend to be ambivalent about big purple eggplants -- on the one hand, they're so delightfully purple, and can sometimes taste wonderful grilled. On the other hand, I find it suspicious and worrying when vegetables bite back. Japanese eggplants and other smaller varieties lack the bitterness and tough skins of their fat purple cousins, and often seem more buttery and flavorful, and are especially addictive in curries or (in this case) recipes vaguely inspired by the notion of a curry.

Ingredients
Eggplant (We used three smallish purple-and-white ones, which may have been an Italian variety called Listada de Gandia, but Japanese eggplant would certainly work here and a regular eggplant might too)
Olive oil
A little chopped yellow onion
A scattering of black mustard seeds
Small spoonful of good-quality curry powder
A few thin slices of fresh ginger, julienned
Small handful of cilantro, chopped
Splash of cream (optional)

Cut the eggplants into pieces (if you're using a smaller variety, try cutting them in half lengthwise and then (still lengthwise) into half again or wedges, then turn 180 degrees and slice into one-inch pieces).

Heat the olive oil in a pot over medium heat, add the mustard seeds and then the onion, and saute until soft. Push to the side of the pan, add a little olive oil to the opposite side, and turn up the heat a bit. Add the curry powder to the olive oil and stir a few times to toast, then combine with the onion. Add the ginger and a pinch of salt, stir once or twice, then add the eggplant and a little more olive oil if the pot has gotten dry. Stir and saute for a minute or two, then add a little water (a quarter cup or less), stir, cover, and turn the heat down to medium or medium-low. Simmer for 3-8 minutes, stirring from time to time and adding a little more water if needed, until the eggplant is soft but not mushy. Add the cilantro when it's almost cooked through.

Turn off the heat, add just a small splash of cream if desired, and serve hot.

Serves 2.