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Principal. Chili de Calabaza

Principal. Chili de Calabaza
This recipe happened because my favorite cooking reference, Google, totally failed me. It was Halloween and I was inspired. Pumpkin chili was on the menu. But I'm sort of a chicken, so I called my friend Gabrielle, an actual chef with lots of experience in vegetarian kitchens, to ask if my idea was gross. Over the years, I've kept track of what went into the pot. Our meat-eating friends never notice the lack of animal protein in my pumpkin chili. Pumpkin Chili Serves 8 to 10 Peel the pumpkin or squash and cut into 1-inch pieces. Peel the turnips and cut into 1-inch pieces. In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. Add the broth, diced tomatoes, beans, and corn. Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Recipe Notes Vegan & gluten-free pumpkin chili: Substitute olive oil for the butter and offer dairy-free toppings to make the chili vegan. (Images: Faith Durand) Related:  S.PrincipalesStews

Principal. Tikka Masala Although chicken tikka masala is more British than Indian, you'd be hard-pressed to find an Indian restaurant that doesn't have this creamy, bright-orange dish featured prominently on its menu. But if you do, you're welcome to come to my house, where chicken tikka masala is on our regular monthly meal rotation. It's surprisingly easy to pull together, and I promise it's just as good as anything ordered off the take-out menu. There are probably as many recipes and versions of chicken tikka masala as there are cooks who make it. Even the Wikipedia page on the dish notes that in a survey of 48 recipes, the only common ingredient was chicken. Because the chicken gets double-cooked, once under the broiler and again in the simmer sauce, I like to use chicken thighs instead of chicken breasts. You may have zeroed in on my mention of using the broiler. The perfection of the tikka masala sauce comes from its combination of Indian spices, diced tomatoes, and cream. Serves 4 to 6 Recipe Note

Ribollita recipe on Author Notes: According to Lidia Bastianich, the queen of Italian cuisine, cavolo nero is the traditional green used in Tuscan Ribollita, a hearty vegetable soup thickened with day old bread. Ribollita is Italian for “reboiled.” Ribollita was originally peasant food, invented to stretch leftover minestrone. The soup was so delicious and satisfying, Ribollita eventually morphed into a dish in its own right. Ribollita is a true pantry supper. It begins with soffrito, the Italian base of sautéed onions, celery, carrot, and garlic. Serves 6 Popular on Food52 and Provisions Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Principal. Pastas (Credit: Hirscheimer & Hamilton) Fall produce lends itself well to pasta: creamy butternut squash, earthy mushrooms, sweet beets. It also makes for some fine-lookin’ meals. Take a gander at some of the prettiest (not to mention the most delicious) below. Fricassee of Chanterelles Pasta with Pistachio Pesto (Credit: Zach DeSart) Squash and Broccoli Rabe Lasagna (Credit: Ditte Isager) Spaghetti and Meatballs All’Amatriciana (Credit: Craig Cutler) Penne and Cauliflower with Mustard Breadcrumbs (Credit: José Picayo) Butternut Squash Gnocchi with Sage Brown Butter (Credit: Marcus Nilsson)

Mediterranean Vegetable Stew with Olives recipe on Author Notes: Although it's vegetarian, this robust stew will appeal to meat lovers because it's chock full of protein-rich beans and filling vegetables like eggplant and fennel. It's also fast and easy enough to make for a mid-week meal and makes great leftovers for lunch the next day. For a variation, substitute chickpeas, feta cheese, and fresh oregano for the cannellini beans, Parmesan, and fresh rosemary. Green Cerignola olives, which are meaty and not too salty, are available at most markets that sell fresh olives; they're also found at Italian specialty markets. Another Greek or Italian green olive can be substituted. (less)Author Notes: Although it's vegetarian, this robust stew will appeal to meat lovers because it's chock full of protein-rich beans and filling vegetables like eggplan (…more) - Food Blogga Serves 6 This recipe is a Community Pick! Popular on Food52 and Provisions Tags: mediterranean, travels well, Vegetarian

Principal. PASTA I suppose now is as a good a time as any to let you know I am working on a second cookbook (!!!!). A number of the details are still to be worked out as far as official dates, tentative title, how it will all be laid out, etc. but it's in motion. I am excited to be working with Ten Speed Press again as well as Hugh, my trusted, however easy to argue with, photographer. This recipe is from UK based chef Hugh Fearnley. So, a book! PASTA WITH FENNEL, ARUGULA + LEMON // Serves 2 Adapted from River Cottage VEG It's simple and lovely as written, I only changed a couple things as mine was looking a tad dry (likely because of my uber sturdy noodles). Bring a large pot of liberally salted water to a boil. Cut the fennel in half lengthwise. To the fennel, add the creme fraiche, lemon zest and stir to coat. Drain the pasta, reserving 1/4-1/2 cup of the pasta water. Serve each portion with a generous grate of the parmesan and a few fennel fronds.

Meatless Mondays with Martha Stewart – Rhubarb-Lentil-Sweet Potato Stew I love that with each new season comes fresh and exciting produce to play with. You’d think that I would have run out of fruits and veggies to try by now, but this is not the case! A trip to the market always reveals something that has not graced my plate and serves as inspiration to use an old favorite in a totally new way. This spring, I took it upon myself to become better friends with rhubarb. After trolling through my cookbooks looking for some off-the-wall rhubarb inspiration, I found just what I was looking for in Mark Bittman’s How to Cook Everything Vegetarian. Being a huge fan of lentils and daals, I set out to make my own rhubarb lentil stew, with a few tweaks here and there. I hope this recipe inspires you to break out of the strawberry-rhubarb rut and try this seasonal vegetable (yes, it’s a vegetable) in a totally new way. While the stew was simmering on the stove, I whipped up Cilantro Oil to give the tangy-spiciness of the lentils a bright flavor. Directions:1. 2.

Hamburguesa. Champi Caroline, I remember when I first got your email. It was the week after some negative comments had gotten the best of me, I mentioned it here and you'd written just to say hi. "I found your blog a year or two ago, and bookmarked it just for salad inspiration. That's a lot to soak up in 3 months, lady. My aunt who continues to fight cancer for the fourth time, sick and discouraged. Friends with babies in their bellies and friends who desperately want babies in their bellies. Health. I've re-read your email a dozen times now, Caroline. I hope more better than worse for you, lovely. Best, me.

Green Curry Porridge Recipe I thought I'd share another QUITOKEETO lunch with you today. This one in particular was a stand-out. It went something like this: a boisterous green curry porridge made with pan-toasted brown rice, spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm, and full, and happy - inside-out. 1. There's also this playlist. You can use sorrel here when you come across it in place of the spinach/lime juice. To a large pot over medium heat, add the olive oil, lemongrass, garlic, coriander, and rice. In the meantime, combine the coconut milk, ginger, serrano chile, cilantro, green onion tops, sorrel, and remaining 2 teaspoons of salt in a blender. To serve, ladle the porridge into bowls and top each with chopped green onion, a small heap of chopped cilantro, a drizzle of olive oil, and a wedge of lime. Serves 4-6. Prep time: 10 min - Cook time: 55 min Print Recipe

Principal. Lasagna When one has fresh tomato sauce, homemade ricotta, and a huge haul of vegetables in one's fridge, a hearty lasagna is really the only possible course of action. If it doesn't yet feel quite autumnal enough to justify a plate of cheesy lasagna, that's fine — sneak a slice now and freeze the rest for meals to come. If your memories of lasagna are of rubbery edges and soggy layers of cheese, I think you'll like this recipe. It's one of my favorites: cheesy and chock full of tender veggies. Also, don't bother boiling the noodles ahead of time: the steam from the crushed tomatoes and veggies will cook the noodles just enough so that they're soft but not over-cooked. I make this lasagna entirely with vegetables — a mix of late-summer vegetables along with some mushrooms for their texture and earthy flavors — but you could certainly add some cooked sausage or other meat for an even heartier dish. Tester's Notes: Go ahead and substitute whatever vegetables look good when you're at the store.

Stewy Greek Garbanzos recipe on Author Notes: No Greek kitchen is without two ingredients: Lemons and Olives. While I'm not of Greek descent, my husband is and I am fully aware of the benefits of the Mediterranean diet. Few foods add such flavor magic as lemons. While one might create lemonade when given lemons, I chose to create a healthy comfort food. You can easily play with the recipe by incorporating different beans and adding more veggies. The Mediterranean just entered my bowl! Serves 2-4 (depends on if serving over a grain or not) 1 tablespoon Extra Virgin Olive Oil 3 Garlic Cloves, Crushed, Minced 1/2 Yellow Onion, Chopped 15 ounces Can, Garbanzo Beans 1/2 15-oz Can, Navy Beans 2 cups Low-Sodium, Chicken Broth (or Vegetable Broth) 1-6oz Can, Tomato Paste 2 Lemons, fresh squeezed juice 1 teaspoon Dried Oregano or 1 T fresh, chopped 1/4 cup Kalamata Olives, quartered Feta Cheese, crumbled (optional garnish) 1-2 handful Spinach, washed Pre-Prep: Chop onions, garlic, cilantro and olives.

Principal. Cazuela King Ranch With the hustle and bustle that fall seems to bring, I can't think of anything better than stocking the freezer full of a couple of homemade casseroles: there is something about these piping hot, one-dish meals that can satisfy the weariest of souls. This from-scratch version of King Ranch Casserole gets rid of the cans and is destined to become a modern day classic. King Ranch Casserole is just like any other good Southern casserole (you know — a creamy, dreamy, oh-so-delicious hot mess), but with its own unique Texas flair. I'd say it could be likened to a Tex Mex lasagna: layers of toasted flour tortillas are smothered in a cumin- and chili powder-spiked cream sauce along with heaps of grated cheese. What is there not to like? The King Ranch Casserole is definitely a staple at Texas potlucks, picnics, birthdays, and funerals. Y'all probably know by now that I have a certain fondness for making casseroles from scratch. King Ranch Casserole Serves 6 to 8 Preheat the oven to 425°F.

Warm & Cozy Cauliflower, Potato & Chickpea Stew recipe on Author Notes: This autumnal recipe satisfies my desire to eat something comfy while snuggling under a soft quilt. Smoked paprika lends just the right amount of warmth and spice. Chickpeas and potatoes give it substance. I like to add garbanzo bean flour (secret ingredient) to most of my veggie and vegan stews. (less)Author Notes: This autumnal recipe satisfies my desire to eat something comfy while snuggling under a soft quilt. Makes an entire large pot 2 medium to large onions, chopped 1 head of cauliflower, chopped 2 bell peppers, your choice of color.  Share this Recipe  Tweet this Recipe Popular on Food52 and Provisions