Tortellini with Pumpkin Alfredo Sauce

I love pumpkin. (See links below.) I love that in the fall you can find a pumpkin version of almost everything (especially at Trader Joe's). This Food Network recipe is a fun and easy twist on a classic. It's only subtly pumpkin-y. The original recipe calls for cheese tortellini, but I think a butternut squash or other type would be great as well.

Related recipes:
Milnot Pumpkin Pie
Pumpkin Spice Layer Cake with Caramel Cream Cheese Frosting
Pumpkin Chocolate Chip Cookies
Pumpkin Whoopie Pies with White Chocolate Mascarpone Filling
Molasses Cookie and Pumpkin Ice Cream Sandwiches
(GF) Pumpkin Cheesecake

Tortellini with Pumpkin Alfredo Sauce

~Print Recipe~

•  Kosher salt
• 2 9-oz packages of cheese (or other flavor) tortellini
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 1/2 cup pure pumpkin
• Pinch of freshly grated nutmeg
• 1 1/2 cups heavy cream
• 1/4 cup grated Parmesan cheese, plus more for topping
• Freshly ground pepper
• Chopped fresh parsley, for topping (optional)

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Reserve 1/2 cup cooking water, then drain the pasta.
2. In the meantime, heat the butter in a skillet over medium high heat. Add the shallot and cook, stirring, until slightly soft (about 2 minutes). Add the pumpkin and nutmeg and cook, stirring 1 minute. Stir in the cream and bring to a low boil.
3. Reduce the heat to medium low; simmer, stirring, until slightly thickened (about 5 minutes). Stir in the cheese and cook until thick, about 1 minute more. Season with salt and pepper to taste. (I found myself adding quite a bit.)
4. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and  parsley. 

Serves 4

Slow Cooker Lasagna

Have I mentioned lately how much I love my slow cooker? Especially the one with the timer? Oh how I love it.

I've always come across recipes for lasagne and other casseroles for the slow cooker, and for some reason my brain always translated it into looking something like what you might eat backpacking out of a freeze dried food pouch. Well, I couldn't have been more wrong. I finally took the plunge and made this lasagne, and it is just as good if not better than oven-baked. And so easy to assemble since it is vegetarian!

So, the next time you are wondering what to make for dinner, and you would like to have some (lots) of leftovers with that dinner, make this lasagna!

What's in it
2 15oz containers park skim ricotta cheese (or you can substitute for cottage cheese, an old trick)
1 10oz package frozen chopped spinach, thawed and squeezed dry (or use fresh!)
8 oz (or more) sliced mushrooms (mix it it up with crimini, portabella, etc)
1/4 C (or more) chopped fresh basil (add parsley too if you like!)
salt and pepper to taste
1lb part skim mozzarella, shredded
1/2 C (or more) parmesan cheese, shredded
32 oz jar marinara sauce
12 or so lasagna noodles (not no-boil)

How it's made
Stir ricotta and vegetables including herbs in a large bowl and season with salt and pepper (and some chili flakes if you're feeling adventurous). In a medium bowl combine mozzarella and parmesan.
Spread about 1/2 C marinara sauce on the bottom of your slow cooker (6qt or so). Cover with single layer of noodles, breaking in pieces to fit enough to cover the sauce. Spread half ricotta mixture over noodles. Top with 1/3 remaining sauce and sprinkle with 1/3 remaining mozzarella mixture. Repeat layers of noodle, ricotta, sauce, mozzarella. Top with noodles, then remaining sauce and mozzarella mix.
Cover and cook on low 4 hours. Uncover and let rest 15 minutes to allow liquid to absorb.
Prego!

I have not yet tested with meat, but it seems like italian sausage would be a good addition, as well as extra veggies like shredded carrot.

Kale Pesto

Oh Kale, you eluded me for so long, and I think we have finally come to terms. You are not quite in the 'love' category like your siblings brussels sprouts, broccoli and cabbage, but no longer in the hate category. Now we are going to introduce you to our son, and make him love you from the start.

What's in it
1/2 C kale, rinsed and chopped
1/4 C basil, rinsed
1/2 C walnuts
1 clove garlic
salt
1/2 C grated parmesan cheese
1/2 C olive oil

How it's made
Boil a pot of water, and add kale to cook for 2 minutes. Meanwhile prepare an ice water bath, and submerge cooked kale in water bath to stop the cooking. Drain and squeeze out any excess water.

In a food processor, chop garlic. Then add kale, basil, walnuts and cheese. Pulse until combined and well pureed. Gradually add olive oil while food processor is running. Combine well, and add more olive oil if necessary. Store in airtight container in fridge (add a thin layer of oil to the top to preserve color) or freeze.

Enjoy on pasta, pizza, quinoa burgers, chicken sandwiches...

Quinoa Burger

I LOVE Quinoa!!! I liked it from the first taste a few years ago, but didn't quite know what to do with it. Then I finally figured out you could basically sub it out for lettuce in a salad and toss with French Vinaigrette, and that power salad sustained me through a year of breastfeeding my son. Fast forward a year and I sign up for Pintrest, and the first thing I see is a recipe for Quinoa burgers. Oh yum.

These versatile 'burgers' are so easy to make, and you can sub out ingredients fairly easily, to use whatever you have on hand. They are so flavorful and healthful, and a fun alternative to your run of the mill burger. Even my husband loved them (I assume he wasn't just humoring me).

Try them!

What's in it
1 C uncooked quinoa (I use red), rinsed
2 C chicken or veggie stock, or water
1 C cooked chickpeas (aka garbanzo beans), chopped
1/2 C grated cheese, I recommend smoked Gouda or Parmesan
1/4 C panko bread crumbs
1/2 C (or 1 medium) carrot, grated
2 green onions, thinly sliced
minced garlic
1 egg + 1 egg white, lightly beaten
salt & pepper
slider buns or rolls, or standard hamburger buns
avocado, cheese and other yummy toppings

How it's made
Cook quinoa and stock (bring to boil then simmer for 15 minutes until liquid is absorbed, fluff with fork). Set aside to cool, can be done in advance.

In a large bowl, mix together cooked quinoa, chickpeas, cheese, panko crumbs, carrot, onion and garlic. Mix until well combined. Add salt and pepper to taste, and then mix in egg. Form into patties appropriate to the size of your bun, and be sure to squeeze them into a firm patty.

Heat olive oil on medium high heat in a large nonstick pan or cast iron skillet (or 2 to be twice as fast). Add patties and cook on one side until crispy, then carefully flip. If they come apart when flipped you are not packing them enough! Cook other side until crispy. Repeat for remaining patties.

Enjoy!

Pulled Pork

Pulled Pork is the gift that keeps on giving, especially when it is made in the crock pot and ready to eat when you get home from a long day at work. I love pulled pork. Maybe it's because it is a vehicle for BBQ sauce (Sweet Baby Rays and Everett and Jones, to be exact) or because I'm really not a hamburger lover, and this is such a delicious alternative. Plus, you end up with so many leftovers to freeze or incorporate into other meals. I also love serving it at dinner parties since the prep is so easy but it makes a ton of food.

I've experimented with many recipes, and of course forgot to write them down. I've recently been using Tyler Florence's recipe for inspiration (Food Network). Brining the pork overnight really pays off.

What's in it
1 boneless pork shoulder (I think now it is called a picnic cut?) - be sure to get good quality
4 Tbl salt
1 Tbl fresh ground black pepper
1 1/2 C light brown sugar
1 Tbl paprika
4 sprigs thyme, leaves only
4 cloves garlic
1 Tbl cayenne
1 Tbl chile powder
1/4 C cider vinegar
3 Tbl extra virgin olive oil

How it's made
Place all ingredients except pork and olive oil in a food processor (or magic bullet if you're like me) and pulse until you have a paste, then add olive oil and pulse to combine. Rub paste all over the pork shoulder, marinate in fridge overnight. The next morning put it in a slow cooker on low for 8 hours. In the last hour take two forks and pull the pork apart to shred. You may need to also remove some fat at this point, depending on the cut of meat. Serve on buns with your favorite BBQ sauce and shredded cabbage with pickles. Enjoy for days on end! Or freeze some for later...

Butternut Squash Posole

I love soup! I love posole, I love butternut squash. So obviously I had to give this recipe a whirl from Food Network Magazine. Plus it was super simple, which is key for me right now. You can eat it with quesadillas for a mexican twist on grilled cheese and tomato soup.

Embrace winter, make this soup!

What's in it
1 32oz can tomato puree
1 or 2 32oz cans hominy
1 medium butternut squash, peeled, seeded and cubed in 1/4" pieces
1 poblano chile pepper, seeded and diced
2 garlic cloves, minced
2 Tbl canola oil
2 Tbl chile powder
2 Tbl cumin
1 tsp cinnamon
2 Tbl oregano
water
extra optional garnish: thick flour tortillas, shredded cabbage, lime, hot sauce, avocado

How it's made
In a large dutch oven (or soup pot) heat oil over medium heat. Add all spices (chile powder, cumin, cinnamon, oregano). Add poblano chile and garlic and saute for a couple minutes. Add squash and keep stirring until chile is softened. Add tomato puree and enough water to thin and cover all ingredients by at least 1 inch. Bring to boil then simmer over low heat for about 20 minutes. Then add hominy and simmer until squash is tender but not falling apart. Garnish with lime, hot sauce, avocado, shredded cabbage, and eat with soft flour tortillas.

This recipe seems like it would do well in a slow cooker, but I have not yet tested that. I probably will soon!

Taco Pie

I'm in love with casseroles right now, and all comfort food in general (see my recent Chili Mac post). I clipped this recipe from Bon Appetit, from their weeknight cooking section. My favorite casserole in the world is Hamburger Pie, my Mom has made it for me for as long as I remember, and this Taco Pie recipe is a 'Mexican' nod to Hamburger Pie. The recipe is so flexible, you can substitute ingredients to what you have on hand, or what you feel like eating. Plus it is super easy to make, and so very delicious. I was sad when I ate the last plate of leftovers today. Try it, you'll love it.

What's in it*
3 Tbl vegetable oil
10 corn tortillas, halved
1 small onion, chopped
2 garlic cloves, minced

1 - 2 Tbl taco seasoning, or cayenne and chili powder, etc

3/4 to 1 pound ground turkey or pork

14.5oz can chopped tomatoes

2 4oz cans chopped fire roasted green chile

1 C frozen or canned corn

1 2oz can sliced olives

1 - 2 C grated cheese (mozzarella, jack and cheddar)

How it's made

Preheat oven to 400 degrees. Heat oil in large skillet (preferably cast-iron), and cook tortillas on each side until golden (work in batches).

Meanwhile, in a separate cast iron skillet, heat oil and saute onions until soft, a few minutes. Stir in garlic and spices. Add ground meat and a pinch of salt, and cook until meat is browned, about 5 minutes. Break up meat as you go. Drain off fat. Stir in tomatoes, chile, corn and olives. Bring to a simmer and cook until water is mostly evaporated (it helps to drain the can tomatoes if very watery).

In a casserole or pie dish (I used two dishes since I had so much filling), layer - half of tortillas, meat/veggie filling, cheese - repeat once more. Bake until cheese melts, about 10 minutes.

*feel free to experiment with ingredients and seasoning. Especially if you like spicy, add a few dashes of tapatio, or add chopped bell peppers, black beans.

Slow Cooker Chili Mac

Now that I have a very small human in my life, I am once again re-discovering the joys of the slow cooker. My son is so mellow in the morning, so preparing dinner in the morning is best, so it is ready in the evening, when he may not be as mellow. I have this great book 'Not Your Mother's Slow Cooker Recipes for Two' and it really does have some great ideas in it. Here's a recipe for Chili Mac, which I have never made in my life, nor eaten except freeze dried while backpacking. For some reason it sounded delicious to me, and it was! This is a super simple recipe, and easy ingredients to prepare.

What's in it
1 small onion, chopped
1 lb ground dark turkey
2 cans 14.5oz diced tomatoes, drained (can use fire-roasted)
1 Tbl chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 lb macaroni, parcooked (can use whole grain pasta)
1 can corn, drained
2oz can sliced black olives, drained
2 C grated sharp cheddar cheese

How it's made
In a skillet (cast iron if you have it) saute the onions in olive oil until soft, then add ground turkey, stirring and breaking into pieces, until cooked through. Drain and add to slow cooker. Add tomatoes and spices to slow cooker, and stir to combine. Cook on low for 4 hours.

Meanwhile, cook and drain your pasta.

After 4 hours add remaining ingredients to slow cooker except for cheese, and stir to combine. Cook on low for another hour or so.

Serve in bowls topped with cheese. Enjoy!

Chicken Vindaloo

I don't spend a lot of time planning my last meal, but when I started thinking about how exactly to describe this chicken vindaloo recipe, I started thinking about Ajanta's chicken vindaloo. Ajanta has the best Indian food in the Bay Area. That's my opinion, but not just my opinion. It has been so designated by Zagat and SF Baylist for a few years, though I'm lucky enough to have known about Ajanta for at least a decade.

I once traveled to India mostly to experience a country where I could find this incredible food everywhere. I probably should have known that not every restaurant in India would be Ajanta-calibre. Disappointingly, I found nothing that could compare. So even after five weeks in India, Ajanta has the best Indian food I've ever eaten. 

Next I bought the Ajanta cookbook, hoping to get their vindaloo recipe. No dice.

I may never be able to make vindaloo like the chefs at Ajanta, but if I had to pick a recipe that could approximate the experience, I would feel comfortable leaving it to Cook's Illustrated. I expected that something as complexly flavorful as vindaloo would be really hard to make, but it is surprisingly simple. And, it's a one pot recipe which is always a bonus. (Especially if you are doing the dishes--and I am.)

This particular vindaloo recipe was inspired by Savory, a new spice shop in my neighborhood. They had a great curry selection, including a vindaloo spice blend that made this recipe super simple!

The more I thought about vindaloo, the clearer it became. Since I love food it would definitely be a very tough decision, but if it came down to it, I think my last meal would be chicken vindaloo. It's just that good.

Chicken Vindaloo

~Print Recipe~

• 1 1/2 pounds boneless, skinless chicken breast trimmed and cut into 1 1/2 inch cubes
• 2 tablespoons vegetable oil, separated
• 1/4 teaspoon Kosher salt
• 2 medium onions, coarsely chopped
• 6 garlic cloves, minced or pressed
• 1 1/2 tablespoons flour
• 1/2 tablespoon sweet paprika*
• 1/2 teaspoon ground cumin*
• 1/4 teaspoon ground cardamom*
• 1/4 teaspoon cayenne pepper*
• 1/8 teaspoon ground cloves*
• 1 1/2 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon red wine vinegar
• 1/2 tablespoon mustard seeds
• 1 or 2 bay leaves
•  1/2 teaspoon sugar
• 1/4 cup minced fresh cilantro leaves, divided

1. Adjust oven rack to lower- middle position and heat oven to 300 degrees. Season meat generously with salt and pepper. Heat 1 tablespoon oil in large ovenproof Dutch oven over medium-high until shimmering. Add meat, keeping pieces close together but not touching. Cook, not moving pieces until the side in contact with the pot are well browned, 2 to 3 minutes. Using tongs, turn each piece and continue cooking until most sides are well browned, about 5 minutes longer. Transfer meat to a medium bowl.
2. Reduce heat to medium, add remaining tablespoon oil to empty Dutch oven, and swirl to coat bottom of pan. Add onions and 1/4 teaspoon salt and cook, stirring frequently and vigorously, scraping bottom of pot with wooden spoon to loosen browned bits. After onions have softened, about 5 minutes, stir in garlic and cook until fragrant, about 30 seconds. Add flour and spices or spice blend. Stir until onion are evenly coated and fragrant, 1 to 2 minutes.
3. Gradually add broth, scraping pan bottom and edges with wooden spoon to loosen remaining browned bits and dissolve flour. Add tomatoes, vinegar, mustard seeds, bay leaves, and sugar and bring to a simmer. Add browned chicken and accumulated juices, submerging meat under liquid. Return to simmer, cover and place in oven. Cook for 2 hours.
4. Remove pot from oven. If serving immediately, spoon off any accumulated fat at surface. Remove bay leaves, stir in some cilantro. Adjust seasonings. Serve immediately with a garnish of cilantro leaves.

Mushroom Barley Salad

Dear readers,
     You may have noticed that some time has passed since the last post...and that some time had passed before that one. I can explain. You see, I was a first year teacher and let me tell you, the end of the school year is nuts. I kept thinking that I would get around to making something, maybe alfajores, but no such luck. Since my bff and co-blogger Amber has been busy at work--and away on her honeymoon!--things have been too quiet around here. Sorry for that! I'm planning to get back on track this summer.
      Let the cooking begin!
Love, Alexis

Sorry about photo quality--I had to resort to using my iPhone.

     I started getting The Food Network Magazine a few months ago, because Amber gave me a gift subscription for Christmas. (Thanks!!) The magazine is entertaining to read and always features very approachable recipes. I LOVE Saveur, but I don't usually end up make too many of its recipes. The TNW, on the other hand, has tons of practical weekday meals as well as more ambitious weekend projects. I had yet to make a FNW recipe, which I felt was completely unacceptable.
    When the new issue arrived a couple of days ago I dug around for something simple to ease my way back into the kitchen. I decided on a mushroom barley salad recipe. Mushrooms? Barley? Always a happy couple!
     The original recipe was a side dish, but I tweaked it and re-imagined it as a main. If you are good at planning ahead, soak your barley over night in to shorten the cooking time. Conversely, I cooked my barley earlier in the day, then warmed it up and mixed in the other ingredients at dinnertime. The lemon I used was huge, so the "juice from one lemon" was slightly overpowering. Other than that, this recipe is simple and satisfying. It can be served hot or cold. I considered adding garlic when sauteeing the veggies, but decided to stay closer to the original with this version. If you feel adventurous and want to try the garlic, let me know how it goes.

Mushroom and Barley Salad

~Print Recipe~

• 1 cup barley
• 2 1/2 cups broth
• 2 tablespoons olive oil, separated
• 1 small onion, chopped
• 2 small carrots, sliced
• 2 stalks celery, halved lengthwise and sliced
• 2 cups baby spinach
• 4 ounces mushrooms, thinly sliced
• 20 or so shrimp (we used pre-cooked)
• 1 teaspoon finely grated lemon zest
• Juice from one lemon (small or medium-sized, not too large)
• 2 teaspoons whole-grain or dijon mustard   (or more to taste)
• Salt and pepper to taste

1. Bring broth to a boil in a medium pot. Stir in barley and cook for 15 minutes (for pre-soaked barley) or 35-40 minutes (for unsoaked).
2. Meanwhile, heat a large pan with 1 tablespoon olive oil over medium heat. Add chopped onions, carrots, and celery. Sautee about 5 minutes, then stir in mushrooms. Continue cooking until mushrooms are almost cooked through, about 3 minutes more. Stir in shrimp, cooking for 1-2 minutes. Then add spinach and continue stirring just until spinach starts to wilt, 1-2 minutes.
3. In large bowl, whisk lemon zest, lemon juice, mustard, remaining 1 tablespoon olive oil, salt and pepper. Add the barley mixture and toss. Adjust seasoning as needed. Can be served hot or cold (though be aware of food safety issues if serving cold).

Serves 4

Polenta

     There is a restaurant on NE 28th Ave in Portland called Tabla. I lived here for 5 1/2 years, and walked by the place innumerable times, before stepping in the door. It is a higher-end, small plate place--the sort that is usually out of our price range. You know, the kind of restaurant where the more you are paying, the less food you actually get.

     But, we were celebrating and so we decided to give it a try. It was definitely pricey, but it was also an extraordinary and memorable meal. The food was worth every penny and the service was among the best I've ever had. I don't think we will go back often, but I certainly hope we go back. I especially liked the creamy polenta that was the foundation of my meal. I had another delicious bit of polenta at Tasty and Sons a few months before, so now I was really sold on the idea.

     See, I used to hate polenta. A church in the small town where I grew up used to do these fundraiser dinners where they sold polenta, and I just did not like the stuff-- no matter how much my mom tried to make me eat it. It was just too mushy and bland. THIS stuff, on the other hand was deeply satisfying and savory, and a wonderful base for the rest of the dish.

     I am officially a polenta convert. Since Tabla, I've started making polenta at home. It is sold very inexpensively in many bulk food sections. Polenta is easy to make and goes with all kinds of meat and vegetable dishes. It's nice to have something a little different to swap for the usual rice or potatoes.

Polenta

~ Print Recipe~ 

• 4 cups of chicken or vegetable broth, additional as needed
• Salt to taste
• 1 cup polenta
• 1 to 4 tablespoons butter 
• Freshly grated Parmesan cheese to taste
• Pepper to taste

1. In a medium saucepan, bring broth and a pinch of salt to a boil over high heat. Whisk or stir in polenta, until completely incorporated.
2. Turn down the heat to low. Add the butter and cook the polenta, stirring occasionally, for up to 30 minutes (cooking time will depend on the type of polenta you are using). When it's ready, the polenta will be soft and the broth should be fully absorbed. If you want a thinner consistency, add a little more broth.
3. Add grated Parmesan, adjust salt and add pepper to taste. 
4. Serve immediately.

*Vegan* Cocoa-Coconut Chili

Personally, I am not a fan of chili. At all. It always seems to be over cooked or over stirred or over oily or too beanie or something. But part of what I love about cooking is tackling the obstacles of foods you don't love. This chili recipe has helped me over my anti-chili hurdle in a beautiful way. The mix of ingredients creates a very balanced yet decidedly different chili. The coconut milk and cocoa balances the beans in the recipe, and the hot sauce adds the perfect amount of kick. The icing on the cake was cooking the chili in my slow cooker, and having it come out perfectly. Not over cooked or mushy or anything. I love the fact you can look at your bowl and identify every single ingredient, and relish in its simplicity. Plus, did I mention the cocoa? How can you resist...

*no vegans were harmed in the making of this chili.

What's in it

1 14oz can light coconut milk (unsweetened)

2 tsp hot sauce

1 tsp agave nectar

1 tsp sea salt

fresh ground black pepper to taste

2 Tbl mild chili powder

1/2 tsp cinnamon

1/8 tsp allspice

3 Tbl Dutch process cocoa powder (or regular if that is what you have)

2 28oz cans diced tomatoes

1 14oz can black beans, rinsed

1 14oz can kidney beans, rinsed

1 14oz can pinto beans, rinsed

1 14oz can canellini (white) beans, rinsed

1 14oz can corn, drained

1 or 2 carrots diced (size them the same as your beans)

1 onion diced (size them the same as your beans)

1 1/2 C celery diced (size them the same as your beans)

1/2 C diced bell peppers - optional (size them the same as your beans)

How it's made

Grab your large slow-cooker. Whisk together first 9 ingredients in slow cooker until blended (coconut milk through cocoa powder). Add the rest of the ingredients and stir until combined. Turn your slow-cooker on low for 8 hours. Go away (to work, school...) and come home to delicious chili. If you have time or inclination, buy a box of corn bread mix from TJ's and make it up, or make some honey cornbread from scratch. Enjoy chili for dinner, then lunch the next day, then freeze the rest for another day. Or just invite over all your friends!

Slow Cooker Tortilla Soup

Three years ago Alexis posted a delicious recipe for Tortilla Soup, which I was inspired to make after having made enchiladas resulting in leftover chicken broth. It is hard to believe three years have already flown by. Well, tortilla soup is still very much in our repertoire of go-to comfort food, and the discovery of this slow cooker version has rocked our world. We recently received a brand new fancy slow cooker with a timer from our wedding registry (thanks von!), so I was inspired to find new and simple slow cooker recipes. I highly recommend you try this slow cooker version (with a new kick of enchilada sauce) in that slow cooker you could probably dust off and give another chance. You will not be disappointed in the magic of coming home to a house full of delicious smells, and dinner already made.

What's in it

1 box (or can) chicken broth

2 C water (or more broth)

1 or 2 14oz cans diced tomatoes (I recommend the fire-roasted kind)

1 14oz can red enchilada sauce

2 small cans diced fire-roasted green chiles, drained

1 small onion chopped

1-2 lb chicken breast or tenders (I started with frozen), rinsed

1 package frozen corn (could add a can of hominy or beans as well)

1 tsp each: chile, cumin, salt

1/2 tsp pepper

1 bay leaf

garnish: chopped cilantro, wedge of lime, avocado, shredded cheese, chopped cabbage, tortilla chips (homemade if you like)

How it's made

In a large slow cooker (if using small, reduce ingredient amounts) add all ingredients except for garnish. Cook on low for 8 hours or high for 4 hours. Towards the end of cook time, shred chicken into smaller pieces.

If you would like to make your own chips, spray tortillas with cooking spray and cut into strips. Bake on a sheet in a 450 degree (pre-heated) oven for 10-15 min until crisp. Season as you like.

Serve soup in bowls with all garnish (yes, use lots of the garnish options!). Enjoy!

Enchiladas Suizas

I made these enchiladas to drop off for our friends who just had a baby. Enchiladas are great because they aren't very labor intensive and you can make them ahead of time. (And who doesn't love a gooey cheese-y comfort food dish at this time of year.) Done and done. I went to look up this recipe and realized that there were no photos posted, so I took a couple and added them here. I figured I would re-post this 2009 recipe while I was at it. We'll call it a belated día de los muertos post...
___________________________________________________________________________
Living in Mexico, this was easily one of my top five dishes to order. (Which, if you have ever been to Mexico, you'll know that's really saying something. So much good food!) As far as I'm concerned, enchiladas suizas are without a doubt the best enchilada out there. Creamy, cheesy chicken and green chile sauce? Yes, please. And just so you know, it would be nearly sacrilegious to make enchiladas with flour tortillas. (In fact, corn is always best, in my not-so-humble opinion.)

This recipe is a variation on one I found about five years ago in the San Francisco Chronicle Food Section. The woman who wrote it got the recipe from the family running the bed and breakfast where she stayed. The original version calls for making the salsa verde from scratch, but I didn't want to spend all day on this and just used canned green enchilada sauce. Some brands are better than others, and while I've yet to do a brand by brand taste test, I know that El Pato, Las Palmas and La Victoria are decent.

(If you are wondering, the word suiza, surprisingly enough, means Swiss. Apparently Swiss immigrants in Mexico often ended up making cheeses and other dairy products, like the crema Mexicana in this dish.)

Enchiladas Suizas

~Print Recipe~

The Chicken

• 2 chicken breasts (It called for bone and skin, but we used boneless/skinless.)
• 1/4 of a white onion
• 1 clove garlic
• 1 quart chicken broth

1. Rinse chicken and put in a 4 quart pot with the onion quarter and garlic. Add broth. If the chicken is not completely covered, add water until covered. Bring to a simmer, then reduce heat and simmer for 20 minutes.
2. Remove from heat and let chicken cool in broth for 20 minutes. Remove chicken from broth and when cool, shred it.
   
3. Save the broth for use in any recipe calling for chicken broth. (We used it to make tortilla soup.)

The Enchiladas

• 2 tablespoons + 1 teaspoon canola oil
• 10 large corn tortillas
• 4 cups (or more) green chile enchilada sauce (spicy, if you like!)
• Shredded chicken from above
  
• 1/2 cup chopped white onion (optional)
  
• 3 cups grated manchego or Monterey Jack Cheese (We used cheddar and it was fine.)
• 3/4 cup crema Mexicana (We had to substitute sour cream; it's definitely not as good as the real stuff.)

1. Heat 1/2 tablespoon of the oil in a wide skillet and fry the tortillas (1-2 at a time) to soften them, turning once--about 20 seconds on each side. Stack them as you finish. Add more oil to the pan as needed.
2. Preheat your oven to 375 degrees.
   
3. Use 1 teaspoon oil (I used a spray instead) to coat a 12x9 inch (or so) baking dish. Spread 1 cup of green sauce over the bottom of the dish.
4. Moisten the shredded chicken with 3/4 cup of the green sauce.
5. For each enchilada, spoon some of the chicken, some chopped onions and some shredded cheese down the middle of a tortilla. Roll it up and place seam side down in the dish.
6. When all of the enchiladas are in the dish, spread 1 tablespoon of crema over each one. Pour 2 cups (or more as desired) of the green sauce over the enchiladas, then sprinke more grated cheese all over the top.
   
7. Bake for 12 to 15 minutes, until heated through and bubbly. Pass the remaining salsa verde at the table.

Thai Dumpling Soup

This recipe is from Food Network Magazine, from their quick and easy dinner section. Seeing as the weather has finally started to get very chilly, and I've been itching to cook thai food, it seemed the perfect opportunity to try this recipe. What I found out is that not only is this soup easier and faster to make than Tom Ka Gai, one of the simplest thai soups, but it is even more delicious. I've never made dumpling soup, and what I realized is unlike in a restaurant, I don't have to ration the 2 or 3 dumplings your soup will have, because when you make it yourself, you can have as many dumplings as you'd like! So do yourself a favor and try this one out in the next couple weeks. You will not regret it.

What's in it

2 Tbl oil

3 stalks celery, sliced thin

1/2 onion, sliced in 1/4" wedges

dried (or fresh) shittake mushrooms

1 Tbl curry powder

4 C chicken broth

1 can coconut milk

1 C water

1 Tbl fish sauce

1/4 lb fresh green beans trimmed and cut in half

optional: sliced crimini mushrooms, sliced bell peppers

1 lb frozen thai dumplings (I found delicious frozen chicken cilantro mini dumplings at Trader Joes)

lime and sliced green onions

How it's made

Boil 2 cups water and pour over dried shittake mushrooms in a bowl, if using. Use another bowl or cup to weigh them down under water. Let sit 30 minutes until re-hydrated. Prep other ingredients in the meantime.

In a large dutch oven or pot, heat oil over medium high heat. Add celery, onion, shittake mushrooms and curry powder. Stir until curry powder is toasted and vegetables are softened, about 4 minutes. Add chicken broth, coconut milk, fish sauce and water (use water from re-hydrating mushrooms if you'd like more mushroom flavor, but be sure to strain out bits). Bring to a simmer and add crimini mushrooms if using. Add green beans (and bell pepper if using) and simmer about 3-5 minutes until green beans are crisp tender. Add frozen dumplings and bring back to simmer until dumplings are cooked through. Serve garnished with lime juice and chopped green onions.

I highly encourage you to adapt this recipe to your taste. Clearly I like mushrooms so I load up on them, but maybe you'd like to see tomatoes or galanga and lemongrass for a more authentic flavor, or more green beans. The great thing about soups is they are very flexible to adaptation, so have fun with it!

Pork Loin with Honey Mustard Glaze

The closest we have to a picture of the pork loin! (Thanks for modeling it for us, John.)

We grilled this pork loin last weekend for Alexis' bachelorette party weekend, and it came together beautifully, considering Andy and I didn't have a specific plan for the loin. Luckily Alexis brought a generous jar of her homemade mustard, which reminded me of an article I read a month or so ago in Bon Appetit magazine about homemade mustards, and how they are delicious with pork. Because we assembled everything on the fly, I don't have exact measurements, so use your best judgement.

What's in it

one pork loin (size depends on how many people you are feeding)

equal parts: homemade mustard, honey, olive oil

salt to taste

homemade mustard for serving

How it's made

Whisk together enough glaze (mustard/honey/olive oil/salt) to cover your pork loin, which is probably about 1/4 C per pound. You'll want the glaze to be thick enough to spread over the roast without running off, so please adjust as necessary. Place the loin on a pan or plate, and brush on the glaze, covering the entire surface evenly. Let marinade 30 minutes.

Heat up your grill (BBQ), and clean it as necessary. Using high heat, sear the pork loin on all sides, in order to keep the juices in. Then turn the heat to low/medium low and cook for about 30-60 minutes, depending on size, turning every so often for even cooking. You can use a thermometer to check temperature to decide when it is done cooking, or use the jiggle test if you have experience BBQing. Jiggle test: With your tongs, poke at the loin, and if it gives only slightly, or doesn't jiggle a bunch, it is probably done. If it jiggles quite a bit, then it needs more time. When you poke the loin, it should feel like the part of your palm below the thumb.

When done grilling, remove the loin from heat and let it rest for 10-15 minutes. This will allow the loin to keep cooking a bit, and the juices will have time to reabsorb back into the meat fibers, so they don't run out when you slice it.

Slice the loin in 1/2" slices, and serve with homemade mustard on the side.

Recommended side dishes: Broccoli Salad, Baked Beans, Cornbread

Nachos

Oh tasty nachos, they are based on a type of food formula I love to make and eat: ingredient layering. This same formula can also be found in waffles, ice cream sundaes, hobo pies, lasagna, you get the idea. I usually find myself eating nachos during a pub happy hour, or perhaps when Lauren makes her chili nachos, but I rarely find myself making nachos myself. If I am craving a taco inspired meal, I usually fall back on my favorites: taco salad, stuffed quesadillas, or tortilla soup (a hidden benefit of all these is they are very inexpensive meals).

On a recent ski trip to Mammoth, we made taco salad, and after having it a couple nights, ended up taking all the leftover ingredients and making nachos for the Super Bowl. A couple nights ago we made tortilla soup, and again found we had some leftover ingredients, which were perfect for whipping up a batch of nachos. Moral of the story? Make up a dinner of your favorite mexican theme, and instead of having leftovers of the same dish for a week, save ingredients to make nachos later in the week.

Nachos are an incredibly flexible dish. They can be made with any toppings you choose, or you have on-hand. They can be made single serving or for a crowd. It takes minimal preparation, and is incredibly affordable. Plus, your nachos will taste so much better than the local pub! The recipe below is merely a guideline, feel free to experiment and add different types of fresh ingredients you have on hand. I would recommend keeping it simple though, so you don't end up with soggy nachos.

What's in it

Tortilla chips or totopos (homemade tortilla chips)

cooked chicken (perhaps leftover from enchiladas or tortilla soup)

cooked ground beef

can black, kidney or refried beans

can jalapenos

can chile

chopped fresh vegetables - bell pepper, chile, onion, green onion, tomato, olives

grated cheese (I recommend colby jack)

sour cream or mexican table cream

lime

avocado or guacamole

salsa

chopped cilantro

tapatio or hot sauce

get crazy - pineapple, cooked squash or potato, peaches, grilled shrimp...

How it's made

Preheat your oven to 450 degrees. Line a baking sheet or oven proof plate/platter with foil (for easy clean up). Make totopos (using Alexis' recipe linked above) or use ready made tortilla chips. Layer about a third of your tortilla chips on your pan/plate. sprinkle cheese on top and a few other ingredients like meat and beans. Layer half remaining chips and sprinkle with more cheese and half remaining ingredients (but not salsa, avocado, cream, cilantro, lime). Layer rest of chips, sprinkle cheese, add remaining ingredients (except salsa, avocado...) then top with remaining cheese. Put in oven and bake until cheese is melted and veggies are at least warm, if not broiled a bit. Turn up the heat if need be. It will probably take 7-10 minutes.

Remove from oven and top with remaining fresh ingredients.

Pictured above: (made from leftover tortilla soup) totopos, colby jack, chopped tomato, chopped green onion, shredded cooked chicken, sour cream, avocado.

Pictured below: (made from leftover taco salad) tortilla chips, cheese, olives, salsa, sour cream, avocado, bell pepper, cilantro, green onion, black beans.

Cheesy Broccoli Lasagna

I've been making lasagna for many years now, and I usually make a very traditional style lasagna, and enough to feed an army for a week. This recipe came from Sunset, I think. I've been on the lookout for a good vegetarian lasagna, and this one hit the mark. The broccoli - slightly roasted from the oven- provides a very hearty base for flavor and texture. Then with a few simple tricks with the cheese and sauce, you achieve the perfect balance of creaminess and veggieness. The icing on the cake is this lasagna is a cinch to make, and comes in a much more respectable size than most. I highly recommend it for a weeknight dinner (leftovers for lunch!) paired with a light caesar salad topped with easy homemade croutons.

What's in it

15 oz ricotta cheese

1 lb frozen broccoli florets, thawed, patted dry and chopped (next time I'll try fresh)

9 oz grated mozzarella cheese

1/2 C grated parmesan cheese

spices: salt, pepper, oregano and basil

16 oz marinara sauce

1/2 C heavy cream

8 no-boil lasagna noodles

How it's made

Pre-heat oven to 400 degrees. Reserve 1/4 C mozzarella and 1/4 C parmesan in a small dish. In a large bowl, combine ricotta, broccoli, remaining mozzarella and parmesan, spices. In a small bowl, combine cream and sauce.

In a 9x9 baking dish, spoon a thin layer of the sauce mixture on the bottom. Top with 2 noodles. Cover with 1/4 of remaining sauce, and 1/3 of remaining cheese mixture. Repeat 2 more times. Top with remaining 2 noodles and sauce. Sprinkle reserved mozzarella and parmesan on top. Oil a piece of foil and tightly cover pan. Bake 35-40 min, uncover and bake 10 min more or until golden on top. Let cool before serving.

Easy Croutons

Who knew croutons were so easy to make? Ok, you probably did, and in the back of my mind I acknowledged this fact on some level. It's just so easy to pick up a small bag of over priced and rock hard croutons at the store. Never again. Especially since croutons are fantastic on soups and salads, and a great way to turn that baseball bat of a baguette into something delicious.

What's in it

4-5 C stale or fresh bread of any sorts, cubed (or baguette thinly sliced)

2 T olive oil (high quality, and flavored if you wish)

2 T butter

1 clove garlic, minced

italian spices, or any spices (dill, thyme, curry...)

How it's made

Pre heat oven to 400 degrees.

Put butter, oil, garlic and spices in a microwave proof bowl and microwave 30 seconds to melt butter (or use a stove and pot). Stir to combine. Toss cubed bread in mixture, to coat.

Spread bread onto a baking sheet, and bake for 8-10 minutes, until golden brown.

Enjoy on top of soups or salads!

Perfect Pork Chops

My Grandma makes really yummy pork chops, I remember them from when I was very little. They featured catsup and a slice of lemon on top. This recipe is far from my childhood pork chop dinners. It comes from Alton Brown's recipe, and it features a coffee and molasses marinade (brine). The brining process brings out the flavor, and ensures the chops will not dry out. These pork chops served with the au jus from the marinade, and homemade applesauce, is simply divine. The chops and sauce are amazing on their own, but together they equal more than the sum of their parts. If you're looking for an alternative to a standard chicken dish, this is a simple yet delicious option.

~Print Recipe~

What's in it

2 pork chops (1 inch thick)

1/4 C molasses

1 C strong coffee, cooled (pour through grinds twice)

2 T apple cider vinegar

dash of dijon mustard

dash of freshly ground pepper

1 tsp salt

couple sprigs of fresh thyme, or pinch of dried

2 cloves of garlic, minced

dash of ground ginger

How it's made

Place all ingredients together in a re-sealable bag or ceramic baking dish with lid, and marinade overnight or at least 2 hours. Be sure liquid covers the meat.

After the initial marinade, this dish comes together quickly, so first take time to get the applesauce simmering, and any other side dishes you might want to serve.

When you are ready, about 20-30 minutes before eating time, place the chops on a plate, and pour the liquid into a small stock pot. Simmer the marinade on very low heat, stirring occasionally, until reduced to about 1/4 C liquid. Keep an eye so it doesn't boil over.

After the marinade starts simmering, fire up your cast iron grill (or George Foreman or outdoor grill) and preheat. Be sure to coat with oil. Once the grill is heated, cook the chops for about 5 minutes on each side (don't move them around unless you want fancy marks). Chops are done when internal temperature registers 145 degrees. Finish in the oven for a couple minutes if necessary. Remove from heat and let rest 5 minutes before serving. Take time to strain the marinade reduction, and mash the apples for the sauce.

Serve chops with reduction and applesauce on the side. Enjoy with a glass of Navarro Dry Gewurztraminer. We had Butternut Squash Soup as a first dish, using apples in the soup as well, and it was a delicious prelude to the main dish.