30-minute meals, Grains and pulses, Vegetarian main dishes

White Cheddar Polenta with Sauteed Greens and Garlic-roasted Portobellos

Ever since my first try at making polenta a couple weeks ago, I’ve been craving another taste of it and wondering if it was only beginner’s luck that made it so delicious. How had I cooked on a daily basis for so many years without using this staple ingredient? Since last night was a work night, I certainly didn’t have the time to braise any meat as I did with my first polenta recipe. Instead, I found a dish that looked equally as tasty but could be cooked in half an hour. I also liked that it was vegetarian. Nobody needs to eat meat every day (that means you, Dad!). I served this with just a bottle of Malbec but next time I think a salad would be a nice accompaniment.

white cheddar polenta with roasted portabellos

White Cheddar Polenta with Sauteed Greens and Garlic-roasted Portobellos
adapted from Bon Appétit, January 2001

Serves 4

4 medium portobello mushrooms
8 cherry tomatoes, halved, or 4 plum tomatoes, quartered
5 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper
4 cups (1 liter) water
1 1/2 teaspoons salt
1 cup (225 g) polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons butter
1 cup (packed) grated sharp white cheddar cheese (about 4 oz/110 g)
1 large bunch Swiss chard, ribs cut away, leaves cut into 3 x 1‑inch strips
1 x 7‑oz (200‑g) bag fresh spinach leaves

Preheat the oven to 400°F (200°C). Oil a 13 x 9‑inch baking dish. Remove the stems from the mushrooms and chop the stems finely; place the stems in the prepared baking dish. Using a small spoon, scrape away the dark gills from the underside of the mushrooms and discard. Cut each mushroom cap into 8 wedges; add them to the baking dish with the chopped stems. Sprinkle the tomatoes around the pan and drizzle with about 3 tablespoons of oil. Sprinkle with 2 minced garlic cloves, parsley, salt and pepper on top, and toss to coat. Bake until the mushrooms are tender, 25 minutes.

Meanwhile, combine 4 cups (1 liter) of water and 1 1/2 teaspoons of salt in a large saucepan. Bring to a boil. Gradually whisk in the polenta. Reduce the heat to low. Cook until the polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in the butter, then the cheese. Season to taste with salt and pepper.

While the polenta cooks, heat 2 tablespoons of oil in a large skillet over a medium-high heat. Add 2 minced garlic cloves and saute for 30 seconds. Add the Swiss chard and cook for 2 minutes. Add the spinach and saute until the greens are tender but still bright green, about 4 minutes more. Season with salt and pepper.

Spoon the polenta onto plates. Top with the greens and the portobello mushrooms mixture.

Grains and pulses, Seafood, Vegetarian main dishes

Pumpkin Seed and Panko-crusted Salmon with Quinoa-stuffed Squash

We’re still eating pumpkin seeds from last week’s Halloween pumpkin carvings. They’re a great snack when roasted and salted and also lend a nice nuttiness to savory dishes. As you can tell by the side dish, our quinoa obsession continues. This dish was tasty when paired with the salmon but would also make a lovely vegetarian main course, too. It may be my favorite quinoa dish yet.

Pumpkin Seed and Panko-crusted Salmon

Serves 6

6 x 6‑oz (170‑g) boneless salmon fillets
salt and pepper, to taste
1/2 cup (30 g) roasted and salted pumpkin seeds
1 cup (60 g) panko breadcrumbs
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
2 tablespoons olive oil or melted butter
1 tablespoon mayonnaise

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Lay each piece of salmon, skin side down, on the lined baking sheet and season with salt and pepper, to taste.

Process the pumpkin seeds in a food processor to a fine breadcrumb consistency. Sift the processed seeds through a large mesh strainer to remove any husks that did not process. Blend the processed seeds with the panko, spices and olive oil or butter, mixing to coat the crumbs evenly with the oil or butter.

Brush the top of each fillet with 1/2 teaspoon of mayonnaise. Spoon the pumpkin seed mixture on top of the salmon fillets, patting down to adhere the mixture to the fish. Roast in the preheated oven for about 10 minutes, until the salmon begins to flake. Remove the salmon from the oven and let rest for 5 minutes before serving.

***

Quinoa-stuffed Squash
adapted from Rare Earth Farm newsletter, October 29, 2009

Serves 6 as a side dish, 3 as a main course

3 carnival or acorn squash
3 tablespoons olive oil, divided
salt and freshly ground black pepper, to taste
1 1/2 cups (350 ml) broth
1 cup (170 g) quinoa, rinsed
1/2 cup (60 g) raisins
1/2 cup (50 g) slivered almonds, lightly toasted
1 onion, minced
1/2 teaspoon cinnamon (or 1 cinnamon stick)
1 cup (110 g) shredded Gruyere cheese

Preheat the oven to 375°F (190°C). Cut the squash in half and remove the seeds. (I use a grapefruit spoon to easily remove the seeds and membranes.) Coat the inside of each squash half lightly, using about 2 tablespoons of olive oil. Season the squash with salt and pepper. Put the squash in a roasting pan, cut side down, and fill the pan with 1/4 inch of water. Roast the squash for 25 to 30 minutes, until just tender.

While the squash roasts, heat the broth to a boil, then stir in the quinoa and raisins and cook, covered, until the broth is absorbed. The quinoa will be al dente, not soft. While the quinoa cooks, toast the almonds in a small skillet. Pour the almonds onto a plate to cool. Saute the onion along with the cinnamon in the same skillet for about 10 minutes, until translucent. When the quinoa is done, mix in the almonds and half the cheese, and the onions. The squash should be nearly done at this point — a knife should enter the flesh easily and the water should have evaporated. Remove the roasting pan from the oven and fill each squash half with the quinoa stuffing. Top each half with the remaining cheese. Bake for 5 minutes, until the cheese melts.

Casseroles, Mexican food, Vegetarian main dishes

Layered Tortilla-Tomato Casserole with Greens and Melted Cheese with Black Beans

I’ll admit, I’m a bit of a Rick Bayless groupie. I love that he cooks food that tastes like what I ate while I lived in Oaxaca. I love that he lives in the same neighborhood and attended the same yoga studio that I did while I lived in Chicago. I love that he was one of the chefs who put Chicago on the map as a food destination. And I love that his restaurants Topolobampo and Frontera Grill live up to their hype. There are definitely some things about him that I don’t love, though. His role as a Burger King spokesperson, for example. Or the fact that most of his recipes take well over an hour to prepare and a double column list of ingredients to purchase. And frankly, his daughter’s overacting bothers me so much that I stopped watching his PBS cooking show. But his food always keeps me coming back for more. You may have noticed that Kristin is also a fan. We both pull a lot of recipes from his Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series “Mexico One Plate at a Time”)cookbook. Tonight’s casserole is from his Julia Child Cookbook of the Year award winner, Rick Bayless’s Mexican Kitchen. I’ve made it so often, the book automatically opens to the chipotle and tomato sauce-flecked pages of this recipe.

I always serve this casserole with black beans and plain yogurt to cut the spicy sauce and round out the flavors of the vegetables. Canned black beans are fine in a pinch or, if you have a bit more time, last month’s slow cooker version is even better.

layered tortilla casserole

Layered Tortilla-Tomato Casserole with Greens and Melted Cheese
Adapted from Rick Bayless’s Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Serves 6 as a main dish

for the sauce:
6 garlic cloves
3 lb (1.4 kg) ripe plum tomatoes (about 15)
2 to 4 chipotle chiles en adobo (depending on your spice preference)
2 tablespoons plus 1/2 cup (120 ml) vegetable oil
salt, about 1 1/2 teaspoons

for the casserole:
10 oz (280 g) spinach
2 small or 1 medium zucchini, cut into 1/4‑inch dice
1 ear of corn, husked, kernels cut from the cob (or 1 cup frozen corn kernels, defrosted)
8 oz (225 g) shredded Monterey Jack or Chihuahua cheese
12 corn tortillas
fresh cilantro, for garnish

For the sauce: Roast the unpeeled garlic on a heavy griddle or cast iron skillet, turning occasionally, until soft, about 10 to 15 minutes. They should blacken in spots. Cool and peel. Roast the tomatoes on a baking sheet under a very hot broiler until blacked on one side, about 6 minutes. Turn the tomatoes over and roast the other side. Cool, then peel. In a food processor or blender, process the tomatoes, chiles, and garlic to a medium-fine puree. You may need to do this in two batches depending on the size of your processor.

Heat 2 tablespoons of oil in a medium to large pot (4 quarts) with tall sides. Once the oil is hot, add the tomato puree and cook for 8 to 10 minutes, stirring frequently as it sears and thickens. Taste and season with salt, usually 1 teaspoon.

For the vegetables: In a vegetable steamer, steam the spinach, covered, until tender, about 3 minutes. Immediately spread onto a baking sheet to cool, then chop roughly. Steam the zucchini until just tender, about 4 minutes, then spread out to cool. Sprinkle the vegetables with 1/4 teaspoon salt.

For the tortillas: Pour the remaining 1/2 cup (120 ml) of the oil into a small skillet and set over a medium heat. Cover a paper grocery bag with a few layers of paper towels. Quick-fry the tortillas one at a time for a few seconds per side in the hot oil to soften them. Drain the tortillas on a single layer on the paper towels, blotting off any excess oil. Cut them in half.

To assemble: Preheat the oven to 350°F (180°C). Lightly grease a large casserole dish or 11 x 7‑inch baking dish. Spread a thin layer of sauce over the bottom, then lay out 6 tortilla halves in a single layer, covering as much of the sauce as possible. Spread on the greens, then 1 cup (240 ml) of sauce, then 1/2 cup of the cheese. Top with another 6 tortilla halves. Spread on the corn and the same amount of sauce and cheese. Top with a third layer of 6 tortilla halves, the zucchini and sauce and cheese. Top with the remaining tortilla halves, sauce and cheese.

Cover lightly with foil and bake for 25 minutes.Uncover and bake for an additional 10 to 15 minutes, until bubbly and golden. Let stand for 5 to 10 minutes before cutting. Sprinkle with cilantro and serve hot.

30-minute meals, Asian food, Cookies, Pork

Pork with Sweet and Sour Sauce, Jasmine Rice, and Nieman Marcus Chocolate Chip Cookies

Until this summer, I considered sweet and sour pork to be an almost inedible mess of sickly red syrup, mushy pineapple and fatty pork. This Thai version couldn’t be farther from my Chinese take-out fears. Like all good stir-fry dishes, it’s loaded with crisp vegetables and lean meat, with a light yet savory sauce. Though I was dubious of the cucumber in this dish, it’s really tasty and now I sometimes double the amount called for so I don’t have to fight Sam for it.

This chocolate chip cookie is the stuff of legends, or should I say urban legends. It’s commonly known as “The $250 Cookie Recipe,” since that’s the amount Neiman Marcus supposedly charged the lady that requested and received the recipe from its store while at lunch. According to Snopes.com, this amusing but false tale has been in circulation for over 50 years. Interestingly, the merchant and food item has evolved over time from a $25 fudge cake recipe “sold” by a train company in the 1940s to Waldorf-Astoria’s red velvet cake recipe in the 1960s to Mrs. Fields’ cookie recipe in the 1980s. Wherever this recipe came from, it’s my favorite chocolate chip cookie and I would gladly pay it (but thank goodness for the internet, so I don’t have to!).

Pork with Sweet and Sour Sauce
adapted from The Food of Thailand: A Journey for Food Lovers by Kay Halsey and Lulu Grimes

Serves 4

8 oz (225 g) pineapples slices in light syrup, each slice cut into 4 pieces (reserve the syrup)
1 1/2 tablespoons ketchup
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons vegetable oil
12 oz (340 g) pork, sliced (pork tenderloin recommended)
4 garlic cloves, minced
1 carrot, sliced
1 onion, cut into 8 wedges
1/2 red capsicum (pepper) or serrano pepper, minced
1 bell pepper, cut into 1‑inch pieces
1 small cucumber, unpeeled, halved lengthwise and cut into 1/2‑inch-thick slices
1 tomato, cut into 6 wedges, or 12 baby tomatoes

Mix the pineapple syrup with the ketchup, fish sauce and sugar in small bowl until smooth.

Heat the oil in a wok or deep frying pan over a medium heat and fry the pork until nicely browned and cooked. Remove the pork with a slotted spoon and drain on paper towels.

Add the garlic to the wok and fry over medium heat for 1 minute or until lightly browned. Add the carrot, onion, and peppers and stir-fry for 3 to 4 minutes. Stir in the cucumber, tomato, pineapple and pineapple syrup mixture. Stir-fry for another minute. Taste, then adjust the seasoning, if necessary. Return the pork to the pan and gently stir. Spoon onto a serving plate and garnish with cilantro. Serve with brown or white jasmine rice.

***

NM chocolate chip cookies

Nieman Marcus Chocolate Chip Cookies

Makes about 4 dozen

1 cup (225 g) butter
1 cup (200 g) granulated sugar
1 cup (170 g) brown sugar
2 eggs
1 teaspoon vanilla
2 cups (240 g) flour
2 1/2 cups (200 g) blended oatmeal (measure oatmeal, then blend in blender to a fine powder)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 oz (340 g) chocolate chips
4 oz (110 g) Hershey bar, grated (I used a Lindt dark chocolate bar)
1 1/2 cups (150 g) chopped nuts (your choice)

Preheat the oven to 375°F (190°C) degrees. Cream the butter and both sugars. Add the eggs and vanilla to the butter mixture. In a separate bowl, mix together the flour, oatmeal, salt, baking powder, and soda.  Add the flour mixture to the sugar/egg mixture. Add the chocolate chips, grated chocolate and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 10 minutes at 375°F (190°C).

Pork, Soups and stews

Curried Pork Stew with Potatoes

I felt especially domestic yesterday as I whipped up my butternut squash lasagna and made this curried pork stew at the same time. The stew came together in a flash. There is minimal prep time; the vegetables are roughly cut and you use a curry paste instead of mincing and measuring a long list of the usual curry ingredients. I’ve minced plenty of garlic, seeded countless chiles, and pounded enough lemongrass in my lifetime to really appreciate this shortcut. After letting the cooked stew cool, I refrigerated it in the same pan I cooked it in. Dinner tonight was as easy as reheating the stew and baking some store-bought naan.

We buy our curry paste for about $.89 a can at nearby Asian Mart. As the name suggests, this store supplies Asian and Asian-inspired ingredients and cooking tools. It’s fun to shop there because you never know what you’ll find. I’ve walked out with a wide variety of items you just can’t find anywhere else, like a 20-pound mortar and pestle, an economy pack of chopsticks, long beans, and tamarind paste, to name a few. The owners are delightful and it’s fun to see what chefs from Milwaukee’s ethnic restaurants pick up as they shop alongside you.

Curried Pork Stew with Potatoes 
adapted from Whole Foods Market

Serves 6

1 tablespoon olive oil
12 oz (340 g) boneless pork sirloin chops, cut into 1‑inch cubes
salt and freshly ground black pepper
1 red onion, roughly chopped
1 1/2 cups (360 ml) chicken broth
1 cup (240 ml) coconut milk
3 tablespoons green curry paste, or to taste (3 tablespoons makes a very spicy curry)
1 lb (450 g) red potatoes, cut into 1‑inch chunks
1 lb (450 g) carrots or parsnips, cut into 1‑inch chunks

Heat the oil in a large pot over a medium-high heat. Season the cubed pork with salt and pepper. Cook until deep golden brown. Add the onions and about 2 tablespoons water to loosen the browned bits in the bottom of the pot and cook, scraping the bottom of the pan, until the onions are just softened, about 3 minutes. Add the broth, coconut milk and curry paste and bring to a boil. Cover and simmer for 30 minutes. Add the potatoes and carrots and simmer for 10 minutes, then uncover and simmer until the vegetables are tender and the stew is thickened, about 30 minutes. Season to taste with salt and pepper and serve with naan or rice (or both).

Holidays, Pasta and noodles, Vegetarian main dishes

Butternut Squash Lasagna and Steamed Green Beans

Butternut squash lasagna is my ideal comfort food. Savory, cheesy, noodle‑y, but still delicate and with some veggies to ease the guilt. The first time I made this lasagna I followed the directions exactly. This time, I experimented with some shortcuts (pesto, hand-held blender), lightened the recipe some, and also added turkey sausage for texture and a bit of protein. I like my shortcut version just as much, if not more, than the original version and hope you do, too.  If you don’t have any vegetables to steam, a simple tossed salad would taste good with this entree.

Butternut Squash Lasagna
adapted from Giada De Laurentiis

Serves 8

1 tablespoon olive oil
1 large butternut squash, peeled, seeded, and cut into 1‑inch cubes
salt and freshly ground black pepper
1/2 cup (120 ml) water
1 tablespoon amaretto
1/4 cup (55 g) butter
1/4 cup (30 g) all-purpose flour
3 1/2 cups (820 ml) milk
pinch nutmeg
3 tablespoons pesto (homemade or store bought)
12 to 16 no-boil lasagna noodles
2 1/2 cups (280 g) shredded mozzarella cheese
8 oz (225 g) turkey sausage, browned and crumbled (optional)
1/3 cup (30 g) grated Parmesan

Heat the oil in a heavy, large skillet over a medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over a medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly. Using a hand-held blender, blend until smooth. Stir in the amaretto. Season the squash puree to taste with more salt and pepper.

Melt the butter in a heavy medium-sized saucepan over a medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over a medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg and cool slightly. Stir in the pesto. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375°F (190°C).

Lightly butter a 13 x 9 x 2‑inch glass baking dish. Spread 3/4 cup (180 ml) of the sauce over the prepared baking dish. Arrange 3 to 4 lasagna noodles on the bottom of the pan. Spread one-third of the squash puree over the noodles. Spread one-third of the sausage (if using) over the puree. Sprinkle with 1/2 cup (55 g) of mozzarella cheese. Drizzle 1/2 cup (120 ml) of sauce over the noodles. Repeat layering 3 more times, ending with a layer of noodles covered with sauce.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking, uncovered, until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

One-pot wonders, Potatoes, Poultry

Maple Chicken and Ribs with Bourbon-Mashed Sweet Potatoes and Roasted Parsnips and Carrots

I love Nigella Lawson and have all her cookbooks. When Nigella Express was published two years ago, I even went to the bookstore on the day it was released to get my hands on a copy hot off the presses. The first thing I made was the instant chocolate mousse, which was perfectly fine (though actually a little too sweet for my taste). The second thing I made from the book was lamb shanks and beans. I’m not a big fan of lamb at the best of times, but when I made this I was in my first trimester of pregnancy, with the usual ailments — sensitive to smell and with occasional morning sickness. I could barely stand the smell of the lamb as it was cooking, and after just one bite, I gave one of the shanks to the dog and threw the rest straight into the wheelie bin outside so I wouldn’t be able to smell it anymore. After that, I didn’t really use that cookbook for the next two years.

But seeing as how the whole premise of the Nigella Express cookbook is fast, easy meals, which I’m in need of lately, and because I still love Nigella as much as ever, lamb shanks notwithstanding, I pulled the book back off the shelf again last week to give it another chance. And to think that I had this maple chicken and ribs recipe all that time and never made it! It’s the easiest, tastiest chicken I’ve made in months, and the maple flavor really comes through, unlike in a lot of dishes that use maple syrup. I’ve included a recipe for bourbon-mashed sweet potatoes as part of the dinner, but if you want to keep things as simple as possible, then just use plain mashed sweet potatoes that have been boiled on the stove top.

As always, Nigella says it best when describing this dish: “Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.”

maple chicken

Maple Chicken ‘n’ Ribs
adapted from Nigella Express by Nigella Lawson

Serves 6 to 8

You can easily decrease the quantities here if you don’t want to make 6 to 8 servings, or make this only using ribs or chicken instead of both (I just made chicken).

12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup (240 ml) apple juice, as sharp as possible
4 tablespoons maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise (optional; by all means use them if you have them, but I wouldn’t get them just for this recipe)
1 cinnamon stick, halved
6 cloves garlic, unpeeled

Put the ribs and chicken pieces in a couple of large freezer bags or into a dish. Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish. Leave to marinate in the fridge overnight or up to 2 days.

Preheat the oven to 400°F (200°C).

Pour the contents of the bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about 1 1/4 hours, by which time everything should be sticky and glossed chestnut brown.

***

Bourbon-Mashed Sweet Potatoes
adapted from Emeril Legasse’s recipe in Food Network Favorites

Serves 4 to 6

1 3/4 to 2 lb (800 to 900 g) sweet potatoes
1/2 cup (120 ml) heavy cream
1/4 cup (60 ml) bourbon whiskey
3 tablespoons light brown sugar
2 tablespoons molasses or black treacle
1/8 teaspoon salt

Preheat the oven to 350°F (180°C).

Place the potatoes on a foil-lined baking sheet and prick each potato once or twice with a fork. Bake until they are tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let them sit until they’re cool enough to handle.

Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

***

Roasted Parsnips and Carrots
adapted from Barefoot Contessa Back to Basics by Ina Garten

Serves 4

The original recipe calls for the vegetables to be roasted at 425°F (220°C), but I’ve adapted it here to be 400°F (200°C), which is the temperature that the chicken and ribs are cooked at, meaning you can easily prepare both dishes in the same oven.

2 lb (900 g) parsnips, peeled
1 lb (450 g) carrots, unpeeled
3 tablespoon good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons chopped fresh dill or parsley

Preheat the oven to 400°F (200°C).

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each one diagonally into 1‑inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small. Place the cut vegetables on a baking tray. Add the olive oil, salt and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill or parsley and serve hot.

Grains and pulses, Mexican food, Rice, Salads, Vegetarian main dishes

Pumpkin, Feta and Cilantro Quesadillas and Lentil-Rice Salad with Chorizo

Sitting down to think about what to say about pumpkins, the first thing that popped into my head was the time my dad took me to the record store at the mall for my sixteenth birthday and let me pick out a CD as a present. I chose Siamese Dream by The Smashing Pumpkins, which back then was a cool new album. “Smashing … Pumpkins?” he said slowly. “What the heck kind of a name for a band is that?” No doubt I answered by just rolling my eyes. Fast forward another sixteen years, and instead of buying alternative CDs, I’m buying tickets at my daughter’s school for a pumpkin they’re raffling off as a fundraiser. How times change.

pumpkin quesadillas with lentil-rice salad

Pumpkin, Feta and Cilantro Quesadillas 
adapted from Bon Appétit, October 2009

Serves 6

1 lb (450 g) peeled and deseeded sugar pumpkin or butternut squash, cut into 1 1/2‑inch cubes (about 3 cups)
1 jalapeño, deseeded and finely chopped (about 2 tablespoons)
salt and freshly ground black pepper
12 x 8‑inch-diameter flour tortillas
10 oz (280 g) feta cheese, crumbled
1 1/2 cups (45 g) coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges

Cook the pumpkin or squash in a large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool for 10 minutes. While the pumpkin is still warm, transfer to a food processor or blender and puree until smooth. Stir in the jalapeño and season with salt and pepper.

Divide the pumpkin mixture equally among 6 tortillas (about 1/4 cup (60 ml) per tortilla) and spread it evenly across the tortilla. Sprinkle feta over each tortilla. Top each with 1/4 cup (10 g) cilantro and sprinkle with black pepper. Top with the second tortilla.

Heat a heavy, large griddle or skillet over a medium-high heat. Cook the quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.

***

Lentil-Rice Salad with Chorizo
adapted from Mexican Everyday by Rick Bayless

Serves 4

for the dressing:
2 oz (60 g) chorizo, casing removed
2 cloves garlic, finely chopped
2/3 cup (160 ml) vegetable oil, olive oil or a mixture of the two
1/4 cup (60 ml) apple cider vinegar
1 teaspoon oregano

for the salad:
2/3 cup (200 g) Puy or brown lentils (not red or yellow, as these will fall apart during cooking)
1/2 cup (90 g) rice (long-grain rice makes the fluffiest salad)
1 tablespoon salt
1 small red onion, thinly sliced
4 oz (110 g) chorizo or good-quality ham, cut into 1/4‑inch cubes
1 red bell pepper, roasted, peeled and sliced
4 oz (110 g) baby spinach

First, make the dressing. Place the chorizo in a small skillet and set over a medium heat. Cook, stirring and breaking up clumps, until the sausage is browned and cooked through, 8 to 10 minutes. Add the garlic and stir for 1 minute, then remove from the heat.

Transfer the chorizo and garlic into a screw-top jar. Add the oil, vinegar and oregano, secure the lid and shake until smooth. Taste and season with salt if you think it needs it (Rick Bayless recommends 1/2 teaspoon). Refrigerate until ready to use. Shake well immediately before dressing a salad. If you want to use this as a warm dressing (as is common for spinach salad), microwave uncovered for 15 to 20 seconds, secure the lid and shake again.

To make the salad, pour about 2 quarts (2 liters) of water into a large pot and set over a high heat. Add the salt. When the water boils, add in the lentils and rice. Reduce the heat slightly, but keep the water at a brisk boil and cook until the lentils and rice are tender (no chalkiness inside) but show no signs of falling apart, about 15 minutes. Pour into a strainer set in the sink to drain completely.

Scoop the lentil-rice mixture into a very large bowl, along with the red onion. Pour in about 1/4 cup (60 ml) of the dressing and mix well. Add the chopped chorizo or ham and red pepper to the lentils and toss to combine. Season to taste.

Scoop the spinach into a large bowl. Shake the dressing throughly to blend, then drizzle on about 3 tablespoons and toss to combine. (Save the rest of the dressing for another salad.) Divide the salad among 4 plates, roughly forming it into nests. Scoop a portion of the lentil salad into the center of each and serve.


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