Rigatoni with Roasted Squash, Bacon, & Pecans

This is a great fall dish.  Guaranteed to warm the insides (especially with all the garlic!).

1 acorn or butternut squash, halved, seeded, peeled, and chopped into 1" cubes
3-4 slices thick bacon or pancetta, chopped
1-2 ounces pecans or walnuts
1 medium onion, diced
4-6 cloves of garlic, minced
8 ounces dried rigatoni or your favorite pasta
olive oil
2 tbs butter (optional but . . .)
about 1/8 tsp red pepper flakes
dried or fresh sage leaves
salt 'n pepper
freshly grated parmesan or romano cheese

Cut the squash in half and spoon out the seeds.  Peel and chop into about 1" cubes.  Put the squash in a bowl, drizzle with olive oil, and add salt and pepper.  Spoon onto a baking sheet and roast for about 25 minutes, stirring once (use a metal spatula).

Chop the nuts in 1/2 and toast in a hot pan for about 1-2 minutes, stirring constantly.

Cook the pasta according to package directions, drain, and mix in a little olive oil.

Saute the bacon in a large skillet over medium low heat until fully cooked.  Remove the bacon to a small bowl, and spoon out most of the bacon fat.  Add a little olive oil to the skillet, and saute the pepper flakes and onions for about 5 minutes.  Add the garlic and the butter and cook another 2 minutes or so.  Add the squash, bacon, nuts, and sage and stir thoroughly.  Add the cooked and drained pasta, toss, and serve with the cheese.

Southwestern Beef Empanadas

Yesterday's spinach, veggie, and potato empanadas were so yummy we decided to make more!  This time, the filling is a southwestern meat chili colorado.  Did I spend the weekend cooking, taking pictures, and eating?  You bet.  So here's the filling recipe:

1 onion, peeled and quartered
1 red bell pepper, cored and quartered
1 bulb garlic, trimmed to expose the cloves
4 tomatoes, halved
Olive oil
8 ounces tomato paste
1 -2 large ancho chilies
1 chipolte chili
1 tbs each cumin, coriander, and mustard seeds
About 1 tbs salt and freshly ground pepper
2 tbs red chili powder
1 cup beef broth
2 lbs beef brisket or flank steak (I used leftover smoked brisket)

Preheat the oven to 500 degrees.  Put the onions, bell peppers, garlic bulb, and tomatoes in a large roasting pan and drizzle well with olive oil.  Roast the veggies in the oven until browned a bit, about 15 minutes.  Remove pan from oven and let cool.  Squeeze the garlic cloves out of the bulb.

Put the ancho chili in the hot oven for maybe a minute.  It will swell up like a blimp.  Remove from the oven, core and remove seeds, and put it, and the chipolte, in a bowl of hot water to soak.

Toast the cumin, coriander, and mustard seeds in a hot pan for about 1-2 minutes.  Grind to a powder (I used a small coffee grinder-or use a mortar and pestle).

Put all the vegetables, garlic, chilies (drained), ground spices, chili powder, and about 2 tbs olive oil in a food processor and puree.  Add the salt and pepper, beef broth, and tomato paste, and puree some more.

Put the puree in a large saucepan.  Finely dice the brisket or flank steak, and add to the puree.  Bring to a low simmer, partially cover, and simmer for an hour or so.  Remove from heat and let cool.

Make the empanada dough, and the empanadas, per yesterday's post.  Serve with refried or seasoned black beans, and rice.  Enjoy!!

Variations--make burritos or soft tacos with the filling, and fill or top with chopped lettuce, cotija, jack, and/or cheddar cheese, chopped tomato, sour cream, and avocado.  Or leave the meat out of the filling, and spoon warm over roasted chicken, pork, or ? as you might use a mole sauce.  Heck, I'd spoon it over scrambled eggs for breakfast.  Can you say heuvos rancheros???

Pumpkin Pancakes & Waffles

Hi there, Marci here. Stuart has graciously allowed me to invade his blog and do a guest post. This summer Stephanie and I had the pleasure of staying at The Mission House Bed & Breakfast in Iowa City, Iowa. Owners Shirley and Ray Hendrickson made us feel right at home, and Shirley prepared the best pancakes we have ever eaten, so we just have to share them with you. Let's get started:

Ingredients
1 cup pancake/waffle mix
1 tsp. pumpkin pie spice (or 1/2 tsp. each ground ginger, cinnamon, nutmeg)
2 tbsp. sugar

2 eggs
1/4 cup oil
3/4 cup milk (we use soy, but regular is fine)
1/2 cup canned pumpkin (NOT pumpkin pie mix, just pumpkin)

Beat the eggs for a minute or two, then add the pumpkin, oil, and milk. Mix the dry ingredients together, then add them into the pumpkin-egg mixture just until smooth.

You can make the batter the night before and refrigerate it. For pancakes, you may need to thin it a little bit - just play around and see what you like best. These are really good on a crisp fall morning, with some bacon (mmm, bacon......), maple syrup, and fresh fruit on the side. And if you ever find yourself in Iowa City, stay at The Mission House - you won't regret it! http://missionhousebedandbreakfast.com/

Spinach, Veggie, & Potato Empanadas

These are great fun to make and eat! You can fill them with anything you want, from savory to sweet. I made up this filling today, but I use Tyler Florence's recipe for the dough from the Food Network site.

Filling Ingredients
1 onion, finely chopped
1 red or orange bell pepper, finely chopped
4 cloves garlic, finely minced

3 tbs oil

2 medium potatoes, peeled, par boiled, and finely diced

1 large bag spinach

1/4 cup or so of chicken or veggie broth, or water

Spices

1 tsp salt

Ground pepper

1 tbs garam masala

1 tbs coriander powder

1 tsp turmeric

1 tsp cumin powder

1 tsp red chili powder

1/2 tsp cayenne pepper

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

Cooking the Filling

Saute the onions in oil until soft. Add bell pepper and garlic and saute about 3-5 minutes more. Add all the spices and saute until fragrant, about 3 minutes. Add the broth or water to keep from sticking. Add the potatoes and stir thoroughly. Add the spinach and saute until wilted. Remove from heat and let cool.

The Dough

1 1/2 cups all purpose flour

1 cup masa harina corn flour

1 tsp baking powder

1 tsp salt

1 stick butter, melted and cooled

1/2 to 3/4 cup water

1 large egg beaten with 1 tbs water (for egg wash)

Mix or sift the flour, masa, baking powder and salt in a large bowl. Stir in melted butter. Gradually add water while working the dough with your hands. The dough should be easy to handle and not sticky. Roll into a ball, wrap with plastic wrap and chill for 30 minutes.

Assembly

Lightly flour a rolling pin and the counter. Divide the dough into 1/2. Roll out to 1/8 inch thickness. Using a 4 inch or so cookie cutter (or a large can?), cut out as many circles as you can. Re-roll the trimmings and cut more circle(s). Repeat with the other 1/2. Then re-roll each circle, if you want, to get a nice even thickness (and so you can stuff more filling in them!).

Preheat oven to 375 degrees. Spoon about 2 tbs filling into the center of each dough round, leaving about a 1/2 inch border. Brush the edges with egg wash, and fold dough over in 1/2 to enclose the filling. Tightly seal the edges by crimping with the tines of a fork.

Place the empanadas on a greased baking sheet and brush the top with egg wash. Using a fork, prick a few holes in the top of each to release steam (they will blow up!). Bake 30 minutes or until golden brown.

We served them with rice and beans. Enjoy!!

Yummy Lasagne!

This is a nice recipe for lasagne, and because Steph has a casein intolerance, this is cow milk free. The cool thing is that the buffalo mozzeralla, mixed with an egg, has the flavor of cheese and the consistency of ricotta. If cow is no problem, use grated mozzarella and parmesan.

Lasagne noodles, 8 sheets (I use fresh sheets from Pasta & Company)

Base sauce (see my earlier recipe), or your tomtaoe sauce recipe

1 large container,buffalo mozzarella, mixed with one egg

1 tube, Isernio's chicken italian sausage

1 large sweet onion, chopped

4 cloves garlic, minced

1 lb mushrooms, sliced

1 can jumbo black olives, sliced

Saute the onions and garlic in olive oil and butter. Add 1/2 cup of white wine, boil until reduced, then add the ground sausage. Cook, stirring frequently, until the sausage is lightly browned. Add the tomatoe sauce, and if not already spiced, add 1 Tbs each of thyme, basil, oregano, salt, and sugar. Ground black pepper to taste. Spoon into a bowl to rest (ahh?) and cool down.

Saute the mushrooms over medium high heat in olive oil until the liquid reduces. Transfer to a bowl to cool.

Use a 9X14 or bigger baking dish. Layer the lasagne noodles, spoon and evenly spread the cheese, then add mushrooms, and olives, then add a layer of sauce. Repeat 4 times, or more.

If you want to use parmesan, sprinkle at each layer and on top.

Bake, 350, covered with foil, for about 30 minutes. Then bake uncovered until the pie is boiling hot. Remove from oven, let rest for 10 minutes or so, then serve.

My Favorite Chili

This is a well balanced chili with hints of smoked peppers and cinnamon. It is mild to medium hot, but you can make it as hot as you want. Ingredients:

1 large onion, chopped

4 cloves garlic, chopped

1 (or more!) chipotle peppers (smoked jalapenos)

1 cinnamon stick

2 pounds ground beef (or a top round roast, diced)

1 small can tomato paste

2 cups beef broth

3-4 pounds tomatoes, chopped (or 2 28 oz cans roma tomatoes, chopped, with liquid)

1 cup small red beans, soaked overnight (or 2 14 oz cans red beans)

2 tbs each chili powder, cumin, oregano

1 tbs each salt and sugar

freshly ground black pepper

Saute the onions, garlic, and chipotle in olive oil in a large dutch oven. Turn up the heat to medium high and add the beef. Brown well. Stir in the tomato paste. Add the beef broth, tomatoes, beans, and cinnamon stick. Reduce heat to low and simmer, partially covered, stirring occasionally for 1 1/2 to 2 hours. After 1 hour, add all the spices. When done, adjust spices as necessary (I usually end up adding more chili powder and salt). Serve with sour cream and warm cornbread. Enjoy!

Chili Verde

This is a wonderful mexican stew, and no two recipes are the same. My mom taught me hers 25 years ago, and after all the years mine bears no resemblance.

Prep time: 1 hour
Cooking time: 2 to 2 1/2 hours

2 pounds pork loin or chops, cut into 1/2 inch chunks

1 large sweet onion, chopped

4 cloves garlic, chopped

1 chipotle pepper (dried jalapeno), finely chopped

2-3 dried ancho chilies

6-8 fire roasted sweet anaheim chilies, or some combination of anaheims and poblanos, peeled, seeded, and diced

6 quarts good quality chicken broth

2 pounds tomatillos, husked, cored, and quartered

2 Tbs each ground cumin and oregano

Salt and ground pepper

Fire up the charcoal barbeque (or broiler) and roast the anaheim peppers over high heat until charred. Remove from heat and put in a brown paper bag to steam for about 20 minutes. Remove and peel skins. Remove stem and seeds (do not rinse the peppers in water). Chop.

Chop the onions, garlic, and pork. Chop the chipotle, and cut a slit in each of the anchos. Remove the husk from the tomatillos, rinse, remove the core, and quarter.

Saute the onions and chipotle in 2 Tbs olive oil. Add the garlic, ancho chilies and cook for two minutes. Add the pork, turn the heat up to medium high, and brown. Add the stock, roasted chilies, and tomatillos. Bring to a boil and reduce heat to medium low. Simmer, uncovered, about an hour. Add the spices, and continue to simmer another hour or so. The chili is done when the tomatillos have completely disintegrated and the sauce has reduced and begins to thicken a bit.

Serve in a bowl with a side of warm corn or flour tortillas, sour cream, hot sauce, and cheddar or spanish manchego cheese. You can get more mileage out of the batch by serving it over some steamed jasmine rice. Other options include a chili verde burrito with black beans, rice, avocado, lettuce, and tomato, or a chili verde omelette (great midnight snack).