Cool, foggy days in Monterey just call for soup. And this is a great one for using up the extra random leftover ingredients you’ve got lying around. Potatoes from the Costco-sized bag you bought to make scalloped potatoes for Christmas dinner, celery and carrots leftover from making King City Pink Bean soup, arugula from the salads you made for lunch last week. It all goes in, and it’s pretty darn tasty.
3 medium russet potatoes
1 1/2 heads garlic
1 tbsp olive oil
1 celery heart
1/4 cup butter
2 1/2 cups chicken or vegetable stock
1 1/2 cups white wine
3/4 cup heavy cream
1/2 cup freshly grated Parmesan
Preheat oven to 375. Cut the top off the whole head of garlic. Place garlic on a piece of aluminum foil, then drizzle olive oil over the cut portion. Wrap in the foil, place on a baking sheet and bake for 45 minutes. Once the garlic is done, open the foil packet and set aside to cool.
Peel the potatoes, then cut into large chunks. Boil in well-salted water until tender, about 15-20 minutes.
Chop the celery, carrots, onion, and remaining 1/2 head of garlic.
Add butter to a Dutch oven or soup pot; let melt over low heat. Add in the onion, celery, carrot and garlic. Stir several times to coat the vegetables in the butter, then let cook until aromatic (about 5 minutes), stirring occasionally.
Carefully pop the roasted garlic cloves out of the papery shell and set aside.
Add the broth, wine and heavy cream. Bring the soup to a boil, then remove from heat. Add the garlic cloves, potatoes, and cheese; stir to combine. Let cool slightly.
Using an immersion blender (or, after transferring to a blender), purée until mostly smooth. Return to pot and put on low heat.
One handful at a time, stir in the arugula until wilted.
Simmer for 30 minutes, until the bitterness has faded. Serve hot.
Last year’s Christmas ham was delicious, to be sure. (And from local artisanal meat production company California Kurobuta). But for me, the best part of cooking a ham is the ham hock that’s leftover, because it’s time to make some King City Pink Bean Soup.
Slow cooked beans, tasty bits of ham – what more do you need to create a satisfying winter soup?
The quantities below make 2-3 generous servings – just enough to have a friend or two over for dinner. You can easily double or triple the recipe though!
4 celery stalks
4 medium carrots
4 garlic cloves
1/2 large onion
2 1/4 cup dry King City pink beans (can substitute pinto)
2 tbsp olive oil
1 ham hock
8 cups water
Soak beans overnight (or at least 8 hours), then drain and set aside.
Dice onion, garlic, carrots, celery. Add to large soup pot with olive oil; sauté 5-10 min until aromatic.
Add the beans, ham hock, and water.
Bring mixture to a boil, then simmer until the beans are just tender (2-2.5 hours). The total cooking time will depend on how fresh the beans are and how long you soaked them.
Let cool, then scrape the meat from the ham bone and stir to incorporate and serve warm.
It was too good to be true when an enormous quantity of carrots and a substantial butternut squash showed up in my CSA box. The warm September weather has finally begun to transition to cool, misty evenings, and I’ve been craving soup. And what better soup for October than an orange soup?
The original recipe from The Kitchn (one of my favorite sources for culinary inspiration) called for sweet potatoes and sorghum (rather than butternut squash and barley), but the warming spices still do the trick. The next time I give this a whirl, I think I’ll add some smoked paprika to give it a bit of a kick, but the flavors as is are still nicely balanced.
Make a batch of this over the weekend, and enjoy the benefits all week long.
1 cup pearled barley
1 medium butternut squash
2 bunches carrots (about 15 medium)
3 tbsp olive oil
1 1/2 teaspoons fennel seeds
2 teaspoon cumin seeds
6 cups vegetable broth
1 bay leaf
1 tsp ground coriander
Bring 3 cups of water to a boil. Add barley, cover and reduce heat. Simmer 30-40 minutes or until tender. Set aside.
While the barley is cooking, peel and cube the butternut squash. Rinse and chop the carrots. Peel and dice the onion.
Add 2 tbsp olive oil to a Dutch oven or soup pot, heat, then add the onion. Cook on medium heat until the onion is soft and translucent, about 4-5 minutes. Add the fennel and cumin seeds, cook until fragrant (1-2 minutes). Add the squash, carrots and remaining olive oil. Stir until well mixed, then cook for 5 minutes.
Add the broth, bay leaf and coriander; bring to a low boil. Reduce heat to simmer, cover, and cook until vegetables are tender (about 30 minutes).
Purée the soup until mostly smooth, in batches if necessary. Stir in the barley and serve hot!
It may seem silly to crave warm, hearty dishes in the middle of August, but it’s been pretty grey and foggy in Monterey for the last couple weeks, and I’ve been increasingly turning into foods I normally wouldn’t start making until October or November. Last week it was soup; this week it was chili.
And, of course, I had some lovely vaquero beans from Rancho Gordo just begging to be used. Paired with the buttercup squash I got in my CSA box, it was hard to resist making a winter squash-heavy chili.
Note: This recipe produces a reasonably spicy chile. Due to that, and to the fact that I feel all chili is better with a side of cornbread, I made some Jiffy mini-cornbread muffins to nosh on alongside. If it’s still too spicy, you could stir in some sour cream or Greek yogurt.
Whether it’s cool enough where you are to enjoy this now, or you put it in your back pocket for fall, give this a try!
1.25 cups dry Rancho Gordo vaquero beans (you could also use black or pinto beans)
1 tbsp olive oi
1 yellow onion
1/2 head garlic (about 6 cloves)
1 tbsp New Mexican red chile powder
1 tbsp smoked paprika
2 tsp oregano
1 tsp salt
12 oz lager or light IPA
24 oz vegetable stock or water
2 small buttercup squash (or other slightly sweet squash)
Soak beans for 2-4 hours.
Heat olive oil in a Dutch oven or large pot. Dice and add the onion, then cook over medium-high heat until onion is translucent, about 5-7 minutes. Mince the garlic and add with the spices. Cook for 2 -3 minutes, or until the spices are aromatic.
Add the beer and 18 oz of vegetable stock. Cook for 5 minutes until liquid is partially reduced, occasionally scraping the onion/garlic/spices mixture from the bottom of the pot.
Strain the beans, then add with the tomatoes.
Reduce the heat to medium-low and cook until beans are almost tender, checking after 1 hour and then every 30 minutes. Depending on how long you soaked the beans (and how fresh they are), plan on cooking them for 2 – 3 hours.
While the beans are cooking, cut the squash in half, remove seeds, and dice into bite-sized pieces. Buttercup squash has an edible skin; if using a different type of squash, you may need to peel it before dicing.
Once the beans are almost finished cooking, add the squash and remaining vegetable broth and cook for another 30-45 minutes until the beans and squash are both fork tender.
Serve warm (with cornbread!).
When I was growing up, summer always meant a bounty of vegetables from the garden; corn, beans, tomatoes, summer squash . . . the list goes on. And while I’ve been living the apartment life for the last several years, summertime farmer’s markets and CSA boxes can result in a similar produce overload.
Enter the zucchini. Toss it with pasta, make it into succatash, add it to a summer gallete – there are so many ways to turn this tasty, healthy vegetable into a satisfying summer meal. But, I’ve been on a bit of a baking kick recently, so when I started at the last two zucchini in my fridge, I decided to turn to an old classic: zucchini bread.
I knew I didn’t want a dense, autumnal-spiced bread, so I was thrilled when I found this recipe from Lemon Tree Dwelling.
As always, I made a few tweaks. I was going for a not-so-indulgent-you-feel-bad-having-it-for-breakfast feeling, so I skipped the lemon glaze (although I’m sure it would be fabulous)! I also wanted to try a bit of the bread and still have most of it as an intact loaf to serve at a gathering tonight, so I doubled the recipe and put 2/3 of it in an oversized loaf pan and the remaining portion in a much smaller pan. But, you could easily make two equal size loaves, or simply cut the recipe in half. And I reduced the lemon flavor a bit, wanting to highlight the zucchini.
A perfect treat for your next summer potluck, or simply a lovely mid-morning weekend nosh with a cup of tea. Give it a try!
3 cups all-purpose (or white whole wheat) flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups brown sugar
2 medium-large zucchini
1/2 cup sunflower oil (or other neutral cooking oil)
Preheat the oven to 350.
In a medium bowl combine flour, baking soda, baking powder, and salt. Set aside.
Finely grate the zucchini. One handful at a time, squeeze out most of the moisture over the sink or into a bowl. You want to take the zucchini from a very wet consistency (left side of the photo below) to the point where it just sticks together and you can form a pancake with it (right side of the photo below). The zucchini should still be slightly damp. You should have about 2 cups of zucchini (I ended up with 2 1/4 cups).
Add the zucchini to a large bowl with the sugar, sunflower oil, and egg. Zest and juice the lemon, add to the bowl.
Stir until combined, then add the dry mixture. Stir until combined, then set aside.
Butter and flour your loaf pans.
Add the batter, filling each loaf pan about 2/3 of the way full.
Bake for 50-60 minutes, or until a toothpick inserted into the loaf comes out clean.
Let cool on a trivet or wire rack for 10 minutes, then run a knife around the edge of the loaf. Invert the loaf pan, release the loaf, then set right-side-up on a wire rack to cool.
I strongly recommend enjoying a slice fresh out of the oven with a pat of butter!
The normal foggy weather in Monterey has been interrupted by several days of warm, bright sunshine. This time last year I was in full on soup/stew/braise mode, but all these blue skies call for something a little lighter.
So, when two beautiful bunches of organic carrots showed up in my CSA box, I racked my brain for a summer-weather recipe. I decided to tweak a side-dish we served last year at Thanksgiving (the original recipe is from The Almond Eater). I swapped out the farro for whole wheat couscous (I already had some at home, plus it makes the dish feel a little lighter), and used fennel rather than tarragon. Mint would also work well.
Give it a try! A nutritious meal that’s plates well and tastes good – what more can you ask for?
1.5 lbs carrots
1/4 cup nonfat Greek yogurt
2 tbsp fresh fennel fronds
1 can chickpeas
1 tbsp smoked paprika
2 tbsp olive oil
1 tsp each of salt, pepper
Preheat the oven to 325.
Trim the tops off the carrots, scrub, pat dry and set aside.
Drain and rinse the chickpeas. Toss with half of the olive oil and the smoked paprika in a medium bowl, then place in a single layer on an ungreased baking sheet. Place on the lower rack of the oven.
Place the carrots in a single layer on a baking sheet, brush with the remaining olive oil, then sprinkle with salt and pepper.
After the chickpeas have been in for 15 minutes, add the carrots to the upper rack of the oven. Roast for another 35 minutes, or until carrots are tender and chickpeas are crispy.
While the carrots and chickpeas are roasting, cook the couscous according to the package directions, then prepare the yogurt sauce. Mince the fennel. Add to a small bowl with the yogurt. Zest and juice the lemon, then add both to the yogurt mixture. Whisk until smooth and set aside.
Plate carrots on top of a layer of couscous, then top with yogurt sauce and chickpeas. Enjoy!
First off, apologies to our (small but loyal) readership for the lack of new posts over the last few months. What can I say – life got a little busy.
However, what’s the New Year if not an opportunity to make a fresh start? So, back in the saddle we go.
It’s been cold and misty in Monterey for the last several weeks, and I’ve been craving warm, filling meals. During my most recent how-can-I-use-up-the-random-odds-and-ends-in-my-pantry rummage, I was drawn to a small can of chipotle chiles in adobo sauce. When a large bunch of chard showed up in my CSA box this week, I knew it was time to revisit this recipe.
Pulling inspiration from this recipe from The Kitchn, with a few tweaks, produced a week’s worth of brown rice bowls topped with greens and a just-spicy-enough tomato sauce. With the extra body from the chorizo, this concoction will keep you going as you settle back into the post-holiday work routine.
2 cups brown rice
1 tsp salt
1 lb chorizo sausage
1 large onion
1/2 head garlic
1 tbsp olive oil
1 tsp each salt, pepper
1 28 oz can chopped plum tomatoes
3 chipotle chiles in adobo (if you want to crank up the spice, add a few more)
1 tbsp smoked paprika
2 tbsp balsamic vinegar
1/2 cup almonds, peeled*
1/4 cup pine nuts
1 medium bunch parsley (about 2 cups once chopped)
3-inch piece sourdough baguette
1 large bunch chard (about 12 large leaves)
4 handfuls baby spinach (or other greens)
Bring 4.5 cups of water to a boil, then reduce the heat and add the rice and salt. Simmer covered for 45 – 55 minutes, or until rice is tender. Remove from heat, fluff rice with a fork, then let sit covered for 5 minutes.
Crumble chorizo into a large skillet. Stirring frequently, cook over high heat until browned, around 5 minutes. Set aside.
Coarsely chop the onions and garlic, then add to skillet with the olive oil, salt and pepper. Cook over medium-high heat for 3 minutes, stirring occasionally, until the onion begins to soften and turns translucent. Add the tomatoes (including the juices) and the chipotle chiles. Simmer for 5 minutes, then remove from heat.
Add the smoked paprika, balsamic vinegar, almonds, pine nuts and parsley.
Add the sauce to a blender and blend until smooth. Tear the baguette into 1/2 inch pieces and add to the blender; blend again until the sauce is smooth.
Slice the chard into thin ribbons, then add back into the skillet with the spinach, sauce, and chorizo. Stir over medium heat until the chard and spinach have wilted, then remove from heat.
To serve, top the brown rice with the sauce and enjoy!
*Note: if you can’t find (or don’t want to spend more to purchase) peeled almonds, you can use raw almonds instead. Place the almonds in a small bowl and bring 1 cup of water to a boil. Pour the water over the almonds, then let sit 10 minutes, until the skins begin to soften. Rub the almonds between your fingers to remove the skins. Voila!
One of the best things about roasting a whole chicken is the sheer number of meals you get out of it (especially when you’re cooking for one!) My typical go-to meal for using up leftover roasted chicken is tacos, but I was in the mood for something a little more exciting. Plus, I’ve been having a tomatillo craving recently. Enter this creation.
This recipe will keep you in tasty, healthy enchiladas all week long. Or, invite some friends over and share the wealth. Either way, you won’t be disappointed.
If you don’t happen to have half of a leftover roasted chicken, never fear – you can easily cook up a couple chicken breasts and go from there.
3 lbs fresh tomatillos
4 cups shredded cooked chicken
2.5 cups cooked black beans
1/2 head garlic
1 small bunch cilantro
2/3 cup roasted New Mexican green chile, peeled
1/2 cup canola or safflower oil
24 corn tortillas
1.5 cups shredded Mexican cheese blend
Peel off the tomatillo husks, then rinse under warm water. Place stem-side down on a baking sheet. Turn on the broiler, then roast until tomatillos are slightly charred (about 12 minutes), rotating the sheet a few times to ensure all of the tomatillos cook. Some of the tomatillos may burst while cooking. Set aside to cool.
Add the chicken and beans to a medium mixing bowl. Set aside.
Add the tomatillos to a blender. Peel and chop the garlic and cilantro, add to the blender. Dice the green chile, add to the blender. (Note: The large volume of tomatillos relative to the amount of green chile will cut a lot of the spice out from the dish. However, if you’d rather have the flavor with even less spice, remove some of the green chile seeds before dicing.)
Blend for approximately 30 seconds; just enough to combine the ingredients. Set aside.
Heat half of the oil in a large pan over medium heat. Once oil is hot, add sauce and stir frequently. Once sauce starts to bubble, reduce the heat to low and continue stirring until sauce has thickened. Turn off the heat and let sit.
Preheat oven to 350.
Add the remaining oil to a heavy skillet and heat on medium-high. Prepare a plate with a paper towel, leave near the skillet. Leave another plate near the pan with the sauce.
Working in batches of 6, briefly pass each tortilla through the hot oil, then lightly pat with the paper towel to remove excess oil. Place on the other plate.
Once a stack of lightly fried tortillas has accumulated, pass each one through the pan of sauce, then add a large spoonful of the chicken and bean filling to the center.
Roll the tortilla around the filling, then place seam-side down into a 9 by 13 pan. Repeat until the pan is full; you should have used about 12 tortillas.
Take just under half of the remaining sauce and pour over the rolled tortillas, covering them with a thin layer. Sprinkle half of the cheese over the top.
Assemble the remaining 12 enchiladas and add to the baking dish. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
Place in the oven and bake for 10-15 minutes, until cheese is melted. Serve warm. While best fresh from the oven, enchiladas will also keep well in the fridge for several days.