Winter-Time Tamale Pie

One of the best things about living in California is the plentitude of local fruits and vegetables we can get pretty much all year round. In the summer time, the farmers market in my town is THE place to be. The stands are always stocked with tons of zucchinis, peppers, and tomatoes. The winter months are a bit quieter, but offer a whole different array of produce – colorful squashes, tons of leafy greens, and lots of citrus. As much as I enjoy the summer produce, I actually think I enjoy Winter's creations even more. Something about those squashes and greens is so hearty and satisfying, especially when they mingle together in a warm dish.

I usually make this tamale pie with zucchini and peppers, but this time I decided to try a variation: butternut squash and kale; and let me tell you: this is better than the summer version. A key component of the deliciousness of a tamale pie is the cornbread-like topping, but I could seriously eat just the filling and call it dinner, happily.

Butternut Squash and Kale Tamale Pie

Filling
*1 large butternut squash, peeled, and cut into 1 inch cubes
*2 Tb olive oil
*1 large onion, diced
*4 cloves garlic, minced
*1 bunch kale, with large stems stripped and discarded, leaves chopped
*3 cups (or 2 15 oz. cans) cooked beans (pinto, black, kidney, I used pinto)
*1 1/2 cup shredded cheddar cheese
*1 15 oz can diced tomatoes, undrained
*1 tablespoon cumin
*2 teaspoons coriander
*1 teaspoon dried oregano
*salt and pepper to taste


Topping
*1 1/2 cup cornmeal
*2 Tb flour
*1 teaspoon salt
*2 teaspoons baking powder
*1/2 teaspoon baking soda
*2 eggs, beaten
*1 cup buttermilk
*2 tablespoons melted butter

For the Filling:
1. Preheat oven to 350 degrees. Lightly oil a baking pan. Add the squash and toss to coat. Roast the squash 35 minutes.
2. Heat the oil in a skillet over medium heat, add the onions, and cook for about 2 minutes until softened. Add the garlic and cook for about 1 minute.
3. Add the kale and cook for about 2-3 minutes until tender. Add the roasted squash and cook for about 3 minutes. Add beans and diced tomatoes. Stir in cumin, coriander, oregano, salt, and pepper. Heat for about 3 minutes.
4. Spread filling into lightly oiled 9x13 glass dish. Sprinkle cheese on top.

For the Topping:
1. Mix cornmeal, flour, salt, baking powder, and baking soda in a mixing bowl.
2. In a separate bowl, stir together buttermilk, melted butter, and eggs. Gently fold wet ingredients into dry ingredients.
3. Evenly spread the batter over the filling.
4. Bake 20 min or until top is lightly browned.

Banana Crumb Muffins Take Two

I'm the kind of person who needs to have something sweet with every meal I eat. Breakfast is usually cereal, so that doesn't need dessert, but lunch and dinner is always supplemented with at least a piece of chocolate. I can't help it. This is me, and I need sweets. I've tried to change it, but now I just accept it. We are who we are, right? And I'm a dessertaholic. Anyone else in this club? Allowing myself at least a small treat with every meal prevents me from eating a whole pan of brownies in one sitting, something that I used to do often before I started this treat-a-meal approach.

I like to make these muffins when I need a break from some of the richer desserts I make often (cookies, brownies, cakes, etc). These muffins are satisfying in many ways -- they are made with whole wheat pastry flour and studded with walnuts, which makes them filling and they are topped with a sweet and crunchy crumb, which truly makes them dessert and not breakfast. I usually add chocolate chips which definitely satisfies my chocolate cravings, but this time I added white chocolate and dried cranberries. Some people complain about white chocolate not being "real chocolate", and I say "sure" - that just means more for me!

Chocolate Chip Banana Crumb Muffins (adapted from allrecipes)
(Makes 12 muffins)

* 3/4 cups all-purpose flour
* 3/4 cups whole wheat pastry flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/6 cup canola oil
* 1/6 cup applesauce
* 1/2 cup chopped walnuts
* 3/4 cup white chocolate chips
1/2 cup chopped dried cranberries


Crumb Topping

* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* pinch of ginger
* 1 tablespoon cold butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 3/4 cups all purpose flour, whole wheat flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, oil, and applesauce. Stir the banana mixture into the flour mixture just until moistened. Stir in walnuts and chocolate chips. Spoon batter into prepared muffin cups.
3. Crumb Topping: In a small bowl, mix together brown sugar, 2 tablespoons flour, cinnamon, nutmeg, and ginger. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Peanut Butter Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

Wow. So simple yet so utterly delicious. This was one of my favorite Daring Baker's challenges for three important reasons -- 1) I didn't lose sleep over it 2) I didn't almost destroy my kitchen in the process of making it, and 3) it was super delicious.

This month we made Nanaimo Bars, a classic Canadian dessert created in Nanaimo, British Colombia. The bars have 3 layers: a base containing graham crackers, cocoa, coconut and nuts, a middle custard layer, and a topping of chocolate.

We had the option to make gluten-free graham crackers, but I stuck to original (flour) graham crackers (sorry, I forgot to take pictures of them). I wanted to make these desserts for the BF's birthday, and since he is a peanut butter fanatic, I swapped the traditional vanilla flavored custard for a peanut butter layer. I also swapped the almonds in the bottom layer for salted peanuts, and replaced some of the butter with peanut oil.

And OMG. The result was amazing: a bottom chewy yet crunchy layer of chocolatey goodness, a creamy and sweet peanut butter filling, and a hard chocolate shell on top -- AMAZING. Initially, I thought these bars were going to be just like the many American dessert bar recipes that I do love, but have tried several times. But no -- they were really different. The coconut in the bottom layer really added to taste and texture of these bars, making them very different than other bar recipes I've had. The addition of the peanut oil really added a lot of peanut flavor to this recipe, but of course can be replaced with butter.

The original recipe can be found on Lauren's lovely (and gluten-free) blog. Below is my peanut butter version.

Peanut-Butter Nanaimo Bars (loosely adapted from here)

Ingredients
Base

• 1/4 cup (115 g) (4 ounces) unsalted butter
• 2 tablespoons peanut oil
  
• 1/4 cup (50 g) (1.8 ounces) granulated sugar
• 5 tablespoons unsweetened cocoa powder
  
• 1 large egg, beaten
  
• 1 1/4 cups graham cracker crumbs
  
• 1/2 cup roasted peanuts, chopped
• 1 cup (130 g) (4.5 ounces) shredded sweetened coconut
  

Filling

• 1/2 cup peanut butter
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon peanut oil
• 2 teaspoons cornstarch
• 1 teaspoon vanilla
• 2 cups confectioner’s sugar
• 3 tablespoons milk
  

Glaze

• 5 ounces semisweet chocolate chips or finely chopped baking chocolate
• 2 tablespoons unsalted butter
  

Directions:
1. For bottom Layer: Melt unsalted butter, oil, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream together peanut butter, butter, and oil until smooth well. Add the cornstarch and continue creaming. Gradually add half of the sugar, 2 tablespoons at a time until smooth. Add vanilla. Continue adding sugar and milk, alternating 2 tablespoons at a time of each. Spread over bottom layer. Spreading this will be a bit difficult at first, since the mixture is very sticky. I let the mixture sit for a while and used a offset spatula to spread it.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Butternut Squash & Swiss Chard Lasagna

Oh my. Butternut Squash Lasagna. Where have you been my whole life?

Since I am a lover of all things tomato sauce, tomato-based lasagna is one of my favorite foods ever. So, when I heard about this butternut squash lasagna, I was skeptical. But I was wrong. This lasagna was fantastic. The butternut squash adds a sweetness much like tomato sauce does in traditional lasagna. The cheeses add a great savory contrast to the squash, and everything is enlivened with the addition of the herbs. I added some swiss chard to give it some more texture and increase the healthiness factor. I also used sage and a bit of rosemary instead of basil because I think they complement the squash better. I also roasted the squash instead of boiling it as I think that enhances the sweetness more. I added some tofu and cottage cheese to the cheese mixture to give it some extra protein.

This dish is so hearty and flavorful, and it is great with a side of toasted garlic bread which helps to sop up the yummy sauce. This will definitely be a staple winter-time meal at our place.

Butternut Squash & Swiss Chard Lasagna (adapted from Giada De Laurentiis)

• 1 tablespoon olive oil
• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• salt and freshly ground black pepper
• 1/2 cup water
• 2 Tb olive oil
  
• 2 Tb butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk
• Pinch nutmeg (freshly grated)
  
• 3/4 cup (lightly packed) fresh sage leaves
• 2 1/2 Tb fresh rosemary, chopped
• 2 cups shredded mozzarella cheese
• 1/3 cup grated Parmesan
• 1/3 cup grated Pecorino
• 1 cup cottage cheese
• 1/2 cup firm tofu, chopped into small pieces
• 2 cups (lightly packed) chopped swiss chard
  
• 12 lasagna noodles, cooked to al dente
  

1. Lightly oil a baking pan. Add the squash and toss to coat. Roast the squash at 350 degrees for 35-40 min, or until softened. Cool slightly and then transfer the squash, along with 1/4 cup water to a food processor. Puree the squash, and season the puree, to taste, with salt and pepper.

2. Heat the 2 Tb of oil and melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the sage and rosemary and blend until smooth. Return the sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

3. Mix together 2 cups of mozzarella with the Parmesan, Pecorino, cottage cheese, and tofu. Season with salt and pepper, to taste.

3. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Spread a layer of the chard. Sprinkle with 1/2 cup of the cheese mixture. Repeat layering 3 more times.

5. Bake the lasagna for 40 minutes. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

New York Times CCC Again!

Change is a difficult thing. I'm always wanting to try new recipes, new desserts especially, but every time I contemplate which dessert to make next, I find myself craving the ones I'm most familiar with: brownies, chocolate cake, banana muffins, and of course -- chocolate chip cookies. I don't think there is ever a time when I don't want a chocolate chip cookie. Morning? Check. Before lunch? Check. After lunch? Check. Anyway, you get it...always!

If you are a food blogger or if you read food blogs, I am sure you have heard of the famous Chocolate Chip Cookie recipe published by the NY times last summer. I made the cookies shortly after the article was published, and unlike the other 4, 982, 623 food bloggers who have made this recipe, I was underwhelmed. The cookies were just too crispy for my taste, I prefer a soft, chewy cookie. Back then, however, I did not own a stand mixer (something the recipe calls for), and I complained a bit about recipes that required special ($200) appliances. Anyway, after all that complaining, I broke down, and bought myself a Kitchen Aid mixer a few months ago.

I tried these cookies again, this time of course using my KA, wondering if it would make a difference at all. And the verdict? YES this time around, I enjoyed the cookies much more. The texture was what everyone raves about. The cookies were much chewier than the first time, and they had the signature crisp edges that give away to a soft chewy center. BUT...I should point out that this doesn't necessarily mean that a stand mixer is essential for making these cookies properly. There is the hopeful part of me that believes that maybe these cookies were better because, well, maybe, just maybe, over the course of a year, I've gained some useful experience in the kitchen. Let's just say that's true.

So like the 4, 982, 623 others, I agree, this is a fantastic chocolate chip cookie. However, since I am a bigger fan of the chewy-all-over CCC, I personally prefer this cookie.

Here is a link to the recipe.

Vegetarian Gumbo

Gumbo is an extremely satisfying winter time meal. It is a thick stew, originating from louisiana, and often made with sausage, chicken, and seafood. Although I cannot attest for the meat version of this dish, the BF loves it, and I can't get enough of the vegetarian version. Even in the vegetarian version, the flavors are so complex, I often stop and think about all the ingredients while I'm eating it. There is the warmth from the vegetable broth, the kick from the spices, and the subtle sweetness from the Worcestershire sauce. To me, this gumbo is even better than what I've tried in New Orleans.

The BF and I have made this gumbo a few times, and although it is time consuming, much of the time is spent just waiting for it to simmer. There is a bit of work making the roux and cooking the vegetables, but after that it is almost 2 hours of just simmer time. I can be pretty impatient in the kitchen, but I will honestly say that this gumbo is worth every minute of preparation time...it is that good!

The original (meat-friendly) gumbo recipe comes from Paula Deen (but suprisingly doesn't have much butter). Below is my vegetarian version.

Vegetarian Gumbo (adapted from Paula Deen, 10 servings)

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 1 large onion, chopped
• 8 cloves garlic minced
• 2 green bell pepper, seeded and chopped
• 3 stalks celery chopped
• 1/4 cup Worcestershire sauce (vegetarian recipe below)
• 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
• 4 cups hot water
• 4 vegetable bouillon cubes
• 1 (14-ounce can) diced tomatoes with juice
• 2 cups frozen sliced okra
• 1/2 lb tofu, well drained and diced into cubes
  

1. Heat the 2 tablespoons of oil in a heavy bottomed pot over medium-high heat. Sprinkle the flour, add 2 tablespoons of butter, and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

2. Return the pot to low heat and melt the remaining 2 tablespoons butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes.

3. Add the (vegetarian) Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.

4. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the tofu. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

5. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions and remaining chopped parsley.

Vegetarian Worcestershire Sauce (about 1/4 cup)

1 1/2 Tablespoons water
1 Tablespoon soy sauce
1 Tablespoon apple cider vinegar
1 teaspoon blackstrap molasses or tamarind paste
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
a pinch of onion powder
a pinch of powdered cloves or pumpkin pie spice

Stir together all ingredients.

Mexican Wedding Cakes

These cookies are seriously amazing. Six ingredients (one of them is salt), no eggs or leavening, and they taste amazing. They are extremely easy to make and too easy to eat. The BF made these to bring to my family back in NY, and I think we will be making these every year now.

Mexican Wedding Cakes (also called Snowballs or Russian Tea Cakes; adapted from Joy of Cooking) makes 30 cookies
1/2 cup unsalted butter, softened
1/4 cup confectioners' sugar
1/8 teaspoon salt
1 teaspoons vanilla
1/2 cup pecans, lightly toasted, and finely ground
1 cups all purpose flour
1/3 cup confectioners' sugar

1. Preheat oven to 350F. Grease or line 2 cookie sheets.
2. Beat the butter, 1/4 sugar, salt, and vanilla in a large bowl until blended.
3. Stir in the pecans. Stir in the flour until well blended.
4. Shape into 1-inch balls and arrange about 1 1/4 inches apart on the cookie sheets. Bake each sheet at a time, for 12-15 minutes or until the cookies are lightly browned. Let stand for about 2 minutes, then remove to rack to cool.
5. Roll the cooled cookies in 1/3 cup confectioners' sugar.