Thursday, September 29, 2011

Week 38

Some super tasty recipes for you all this week! And warmer dishes for the changing of the seasons. The leaves are starting to turn here and it's beautiful. I hope to take a trip to the mountains this weekend to see all the fall colors. Enjoy these tastes of fall for the week :)

Yam and Black Bean Burritos, serves 6 (adapted from Woman's Day Sept 2011)
1 med yam or sweet potato, peeled and cut into 1/2" chunks
1 small red onion, diced
kosher salt and pepper
1 15-oz can black beans, drained and rinsed
1 Tbs chopped chipotles in adobo
1 small bunch spinach, chopped
juice from half a lemon (or one lime)
6 oz pepper jack cheese, shredded
6 whole wheat tortillas

Heat oil in large cast iron skillet. Add yams, onion and salt and pepper. Cook, stirring, until yams are tender, about 10 mins. Add beans and choptles in adobo and cook for another minute. Add spinach and cook, tossing just until spinach is wilted, about a minute. Divide the yam filling mixure evenly between the tortillas and sprinkle cheese on top. Roll into enclosed burritos (so all sides are closed), and place back in skillet, seam side down, and cook until golden, turning to "toast" each side. Serve with a side green salad.

Chicken Not Pie (adapted from Prevention Magazine, an old issue that I don't have the date for since I ripped out the page and it doesn't have it on there.) This has all the flavors of chicken pot pie, but without the pie crust so it's a healthy version. Serves 4.

3 Tbs EVOO
1 small onion, chopped
1 1/2 cups chicken stock
1 cup dry white wine
1 Tbs chopped fresh tarragon (this is my new favorite herb!)
4 boneless, skinless chicken thighs
1 lb yukon gold potatoes, cut into 1" cubes
2 med carrots, sliced
1 1/4 tsp kosher salt
1/2 lb green or wax beans, trimmed and cut into 1" pieces
juice from one lemon
1 cup frozen peas
chopped fresh parsley for topping

Heat EVOO in dutch oven, add onion and cook a few mins, until beginning to soften. Add stock, wine and tarragon. Bring to a boil, add chicken, reduce heat to low, cover and simmer until chicken is cooked (about 10 mins). Remove chicken to cool. Stir in potatoes, carrots salt and pepper to taste. Simmer until potatoes are almost tender, about 20 mins. Add green beans and cook about 10 mins more, or until all veggies are tender. Shred or chop chicken and return to pot (along w/juices). Stir in lemon juice and peas. Taste and adjust seasonings. Warm through and serve topped w/chopped parsley.

Cream of Zucchini Soup (adapted from a recipe from Natural Grocers). This is another good way to use up some zucchini from the garden that seems to just keep on coming! Serves 4.

2 Tbs EVOO
1 Tbs butter
1 med onion, chopped
2 lbs zucchini, roughly chopped
1 tsp dried oregano
salt and pepper to taste
2 1/2 cups vegetable or chicken stock
4 oz crumbled blue cheese
1 cup half and half cream

Heat oil and butter in large saucepan. Add onion and cook over low heat until tender. Add zucchini, oregano, salt and pepper and cook over low heat about 10 mins, stirring. Add broth and bring to boil. Lower heat, tilt lid on pan and simmer gently about 30 mins, stirring occasionally. Stir in blue cheese until melted. Process soup in blender or with immersion blender until smooth. Return to pan and add half and half, stirring, but do not boil. Adjust seasoning to your liking and serve in heated soup bowls. You can swirl in more half and half if desired. Garnish with oregano and extra cheese if desired.

Chili based on Cooking With Michele's recipe

Pizza Night - I've decided (much to the delight of my family) that I want to do a weekly pizza night on Saturdays. I've pretty much figured out which sourdough crust recipe works best for me and then of course the toppings are limitless. The crust recipe is as follows:

1 1/2 cups sourdough starter (at 100% hydration)
1 1/2 cups unbleached bread flour
1 Tbs EVOO
1 tsp kosher salt
1 Tbs or so of water if needed

Mix all ingredients in bowl and knead until soft and very smooth. Cover and let rest about 1/2 hr. You're not really looking for a rise so much as just letting the gluten relax and the sourdough flavor to permeate a bit. Roll out to desired thickness (I prefer a pretty thin crust), top with desired toppings and bake at 450 F for about 15-20 mins. You can also pre-bake the crust first for about 10 mins and then top and bake again later.

No comments:

Post a Comment