Category Archives: recipes

Award Winning Chili – Sweet Potato Chili with Peanuts

It’s been too long since I posted a recipe. So here it is, a recipe.  An Award Winning recipe, I might add.  Last Saturday, this chili won the Hill Street Hoedown Chili Cookoff People’s Choice award.  And I didn’t even have to do all of the campaigning myself.  It actually stood on its own, and then I persuaded other people to try it.

I know, I know, arguably, this is not a chili in the true sense of the word.  No meat, no beans, but boy did it have a good chili flavor.  The original recipe was pretty weak sauce on the spicing, so I amped it up a bit with chipotles and cocoa powder.  Feel free to adjust the seasoning to your taste in chili.

Also, you should probably note that if you are taking this to a cookoff, you should give some sort of warning that there are peanuts in it.  Not something that allergic people are likely to suspect in a delicious chili.

Enjoy!

Sweet Potato Chili with Peanuts
Adapted from AICR

2 Tbsp. canola oil
1 medium onion, chopped
3 medium carrots, peeled and thinly sliced
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
2 to 6 garlic cloves, minced, to taste
1 1/2 to 2 pounds orange-flesh sweet potatoes, peeled and cut into bite-sized chunks (about 4 cups)
1 1/2 cups unsalted roasted peanuts
1 can (28 ounces) crushed tomatoes in juice
1 can (6 ounces) tomato paste
2 cans (4 ounces each) diced mild green chili peppers with liquid
2 chipotles in adobo, chopped
4 to 6 Tbsp. of chili powder, or to taste
2 Tbsp. cocoa powder
1 Tbsp. ground cumin, or to taste 
1 Tbsp. sugar 
Salt and freshly ground black pepper, to taste

In a large, heavy pot, heat the canola oil over medium heat. Add the onion, carrots and bell peppers, and sauté, stirring occasionally, for about 8 minutes, until onions are golden. Add the garlic and sauté, stirring constantly, for 30 seconds. Stir in the sweet potatoes, peanuts, canned tomatoes, tomato paste, canned chili peppers, chipotles, chili powder, cocoa powder, cumin and sugar.

Bring the mixture to a boil, then reduce the heat to low and simmer gently, stirring occasionally, for 15 to 25 minutes, until the sweet potatoes are just tender. Halfway through the cooking process, adjust the seasonings, adding more chili powder and cumin if you want. Season with salt and pepper.

Makes 10 servings.

Lemon Lime Surprise

So, I’ve been remiss in writing lately. For some reason, I can’t put pen to paper. Or fingers to keyboard. I don’t get it, but there it is. I also haven’t posted a recipe for a while either. This is one that I made up today, and I really liked it. I was riffing off of a marinade recipe that I saw somewhere. I turned it into a glaze that really has potential on a number of things. I used it on pulled chicken and tomato wedges, served over couscous, but I can see its potential on many things

Lemon Lime Surprise (The surprise is how good this tastes!)

Juice and zest of one lemon
Juice and zest of one lime
1 Tablespoon (or so) honey
1-2 teaspoons crushed red pepper
2 teaspoons (or so) minced garlic

The measurements are really guidelines. I wasn’t planning for posterity when I was cooking, so I was really loosy goosey.

Mix all together in a small saucepan over medium heat. Allow to simmer, stirring occasionally, until the liquid reduces to glaze-like consistency. (Taste at some point before it reduces all the way, to make sure the honey and the citrus are balanced. I needed to add a touch more honey.) Add whatever you are glazing towards the end.

This made enough for me to glaze 2 servings of pulled chicken with some tomato wedges. It seems that it should be scalable to whatever size you need.

Boy was this tasty!

Top 5 Recipes of 2008

As well established readers of this blog will know, I enjoy cooking. So what retrospective of 2008 would be complete without a list of recipes that have influenced me this year. I’ve tried out a lot of new recipes this year, and these are the ones that I loved the most and wanted to share with you all.

5- Zucchini “Crab” Cakes

Amy made this recipe for one of our regular get-togethers to play Settlers. I loved the recipe so much that I tried and failed to replicate it by myself, and eventually just broke down and asked Amy for it. With my CSA this summer I had no dearth of zucchini and summer squash, and this became an easy dinner recipe that I relied on time and time again. This recipe is very easy to both scale and tweak. Add extra little bits of whatever you’ve got (ham, cheese, other veggies, whatever) or vary the spices and you’ve got a completely new experience.

Zucchini “Crab” Cakes

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

4- Amy’s Chocolate Chip Cookies

I blogged about Amy blogging about these cookies. I’ll refer you to her recipe for the details, but these are far and away the best cookies you could ever make. Ok, maybe I’m gushing, but this recipe sings. And instead of hoarding the recipe to herself, she shared it! And now you can try them too. I’ve made them several times and they’re great.

3- Cranberry Relish

I’m a cranberry geek. I love cranberry sauce, but its very rare for me to get well prepared sauce not from a can. (Has anyone ever gotten good stuff from a can? I don’t know!) For Thanksgiving this year, I decided that if I wanted good sauce, I would have to make it myself. So I did. And it was good. I trialed the recipe twice, and got slightly different results, but the outcome was great both times.
Cranberry sauce

Here goes:

Cranberry Sauce
1 C Water
1 C Sugar
1 Bag Cranberries (12 oz)
zest of 1 orange
juice of 1/2 orange
Apple Pie Spice (cinnamon, nutmeg, allspice)

Bring water and sugar to a boil, dissolving sugar. Add orange juice and cranberries. Return to boil (It’s hard to tell, because there are now more cranberries than anything else in the pan, and not terribly important, just get the temp back up). Lower heat to a gentle simmer. Cranberries will start to pop. Cook for about 10 minutes, until the cranberries have softened and the liquid starts to gel. Add zest and spice to taste. (I just dumped it in, I didn’t measure… probably 1-2 teaspoons.) Mix on the heat for another minute or so. Remove from heat, pour into serving dish. The gel will harden as it cools. When it has come to room temp, put in the fridge until showtime.

My first go with the recipe, I simmered for less than 10 minutes, and the berries were more whole and the gel less firm. The second round, which I brought for dinner, I simmered a little longer (I wasn’t paying attention), and it worked out fine, and set up a lot harder.

2- Spring Rolls

When I went out to Salt Lake this spring, I surprised my MBA friends. They’re always inviting me over to dinner, but rarely give me enough advance notice to get out there. This time I told them I’d go (which was the part that surprised them!). Jodie was hosting the dinner, and since I was staying at her place, I weaseled my way into helping make it. Or mostly watching Jodie make it. The appetizer course was Spring Rolls, which are fancy and very simple to make.

Spring rolls

I later hosted people for a roll your own dinner, and also forced them upon my family over the 4th of July. I think I ended up taking them to a mingle as well, except I called them Summer rolls.

This is another recipe that is very customizable to whatever you have available.

Here’s a basic recipe:

Spring Rolls

1/4 pound vermicelli rice noodles, soaked in boiling water to barely tender (2 to 5 minutes), drained, rinsed, and drained again
1/2 pound Asian barbequed pork, lean beef or chicken, thinly sliced, or thinly-sliced tofu, or any fairly dry cooked vegetable or meat
1/2 pound cooked shrimp, halved lengthwise (optional)
12 lettuce leaves, washed, dried and thinly sliced
1 to 2 cups shredded carrots, or other vegetables shredded on a cheese grater
1 bunch spearmint, washed and dried
1 bunch coriander or basil, washed and dried
20 rice paper rounds (6 to 7-inch diameter)

1. Moisten rice paper by rubbing with water, or dipping in hot water for a few seconds. Let stand a few moments until softened.

2. On the bottom third of the rice paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.

3. Roll up the rice paper over the filling, taking it halfway up the uncovered portion of rice paper. Now fold in the side flaps and continue rolling until you have a tight cylinder. Put on a plate and keep covered with a damp cloth.

You should serve these with dipping sauces. One easy dipping sauce is Sweet Chili sauce, which you can find in most Asian sections at the grocery store. Another easy sauce is Peanut Sauce. In a small sauce pan, add 2 parts peanut butter (natural and chunky is the way I like it!) to 1 part hoisin sauce (another Asian section staple). Heat it up a bit while stirring. When it seems well mixed, add some coconut milk or water (or both) to thin it down. Whisk vigorously and serve.

It’s that easy! (Special thanks to Jodie for helping me refresh my memory of how to make these, especially the peanut sauce. She is absolutely awesome!)

1- Indian tomato sauce

I love this next recipe. I’ve blogged it before, but I’m going to go ahead and put it here again. Because I love it that much. And because you probably won’t click the link. I discovered this in my How to Cook Everything Vegetarian cookbook (by Mark Bittman), when Melanie, Leilani, and I were having one of our Vegetarian cooking nights. We did Baked Garbanzos with Fresh Cheese and Spinach (basically a fancied up saag paneer). But this sauce was the star of the show. I’d make this for dinner every day if my stomach wasn’t so sensitive to tomatoes.

Here’s the recipe:

Spicy Indian Tomato Sauce

Makes 2 cups.

4 T butter or 1/4 c neutral oil, like grapeseed or corn
1 medium onion, chopped
2 cloves garlic, minced
one 1-inch piece ginger, peeled and minced
1 T minced fresh chile or hot red pepper flakes or cayenne to taste
2 T garam masala or curry powder
1/2 t chili powder
large pinch sugar
2 c chopped ripe tomato (about 1 lb. whole), preferably peeled and seeded, or drained canned tomatoes
1/2 cream or coconut milk
1/2 c chopped fresh cilantro leaves
1 t cumin seeds
1 t mustard seeds

1. Put 3 T of the butter or oil in a deep skillet over medium0-high heat. When the butter is melted or oil is hot, add onion, garlic, ginger and chile. Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garam masala, chili powder and sugar and sprinkle with salt and pepper; cook and stir until spices become fragrant, a minute or two more.

2. Add tomato and cook, stirring frequently, until it starts to release its liquid, about 3 minutes. Add the cream and cilantro and keep cooking and stirring until the mixture comes to a boil.

3. Turn heat down so the sauce bubbles gently and cook, stirring occasionally, until the tomato breaks up and the mixture comes together and thickens, about 30 minutes. Taste and adjust seasoning. (The sauce may be made ahead to this point, cooled, covered and refrigerated for up to 3 days. Reheat gently before proceeding.)

4. Put remaining butter or oil in a small pan over medium-high heat. When the butter is melted or the oil is hot, add cumin and mustard seeds and toast them until they begin to pop. Spoon over the sauce just before serving.

And now two bonuses:
Bonus #1: My favorite new spice: Garam Masala. Technically, a mixture of spices, garam masala is an Indian spice, which packs such an incredible punch of flavor. I had been using my own mixture until I realized there is an Indian grocery just down the road a bit. I found it, and I’ve been finding ways to use it ever since. So far, I have seasoned my Thanksgiving backup ham with it and a lentil soup. I’m looking forward to the other ways that I can use it!

Bonus #2: A Christmas cookie recipe: Rolo Cookies.
I got a great response to these on my cookie trays, and thought I’d share the joy. Clicky the linky above. Mmm!

So there you go. My favorite recipes of 2008. What are yours?

“It’s not a casserole, it’s an oven omelet”

I’m about to share another recipe, though I promise that this blog is not a food blog. I promise! I took an oven omelet (definitely not a casserole, Jessica ) over to Adam’s Alliterative Birthday Breakfast Bash this morning, and someone asked for the recipe. It really wasn’t that difficult to make, and it makes a great take a dish to share kind of recipe because it can be served at most any temperature.

I’ve put the full recipe that I was riffing on in the first comment, so as not to take over the screen space. The basics of the recipe is that you take a vegetable saute and cover it with an egg, milk, and cheese custard, and bake it in the oven at 350 degrees for 45 minutes, the first 30 covered with foil.

For my saute, I used three peppers (1 red bell pepper, 1 orange banana pepper, and a bit of jalepeno pepper), onions, yellow zucchini, garlic, and 1 fresh tomato. I seasoned with salt, pepper, and Mrs. Dash. I used 6 eggs instead of 5 like the recipe called for, but like I said, I was riffing off of the recipe instead of following it. It seemed right at the time. Many of the ingredients came from my CSA, which made them even more delicious!

Check the full recipe in the comments. And remember, it’s not a casserole. It’s an oven omelet.

Mingle Dish – Baked Garbanzos with beans

I got a lot of compliments on the mingle dish tonight and wanted to share the recipe. Really, the secret is the tomato sauce. You could probably get away with doing anything with this sauce and it would be great. By the way, this was the solution to my tomato problem of a few weeks ago. 😉 Clever, huh? So it’s another food / recipe post on my blog. You can just skip it if you want (but you’d be missing out on some tasty food!)

This is all from Mark Bittman’s book: How to Make Everything Vegetarian, which has become my favorite cookbook of all times.

The base of the recipe:

4 cups Garbanzo Beans
1 recipe Spicy Indian Tomato Sauce (warmed)
1 1/2 cups cheese (The recipe recommended fresh cheese, I used mozzarella)
3 Tablespoons butter
1/2 cup cilantro (which I forgot to put on)
Salt and pepper to taste

Grease the pan you are cooking in with a little of the butter. Layer on the sauce, then the beans. Insert chunks of cheese into the layers, and lightly salt and pepper. Pour the remaining (melted) butter over the top. Bake at 400 degrees for about 30 minutes, until the beans and the cheese are a little browned. Garnish with a little more pepper and the cilantro.

Here’s the good recipe: And seriously, you could use this to fill donuts and it would be good. 😉 Ok, maybe not donuts… But this sauce is Amazing!

See my notes afterwards. I’ll explain some how I did it, because I didn’t quite do it the same way. It’s not a difficult recipe, but it does require some chopping and paying attention to it on the stove.

Spicy Indian Tomato Sauce

Makes 2 cups.

4 T butter or 1/4 c neutral oil, like grapeseed or corn
1 medium onion, chopped
2 cloves garlic, minced
one 1-inch piece ginger, peeled and minced
1 T minced fresh chile or hot red pepper flakes or cayenne to taste
2 T garam masala or curry powder
1/2 t chili powder
large pinch sugar
2 c chopped ripe tomato (about 1 lb. whole), preferably peeled and seeded, or drained canned tomatoes
1/2 cream or coconut milk
1/2 c chopped fresh cilantro leaves
1 t cumin seeds
1 t mustard seeds

1. Put 3 T of the butter or oil in a deep skillet over medium0-high heat. When the butter is melted or oil is hot, add onion, garlic, ginger and chile. Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garam masala, chili powder and sugar and sprinkle with salt and pepper; cook and stir until spices become fragrant, a minute or two more.

2. Add tomato and cook, stirring frequently, until it starts to release its liquid, about 3 minutes. Add the cream and cilantro and keep cooking and stirring until the mixture comes to a boil.

3. Turn heat down so the sauce bubbles gently and cook, stirring occasionally, until the tomato breaks up and the mixture comes together and thickens, about 30 minutes. Taste and adjust seasoning. (The sauce may be made ahead to this point, cooled, covered and refrigerated for up to 3 days. Reheat gently before proceeding.)

4. Put remaining butter or oil in a small pan over medium-high heat. When the butter is melted or the oil is hot, add cumin and mustard seeds and toast them until they begin to pop. Spoon over the sauce just before serving.

My notes:
– I didn’t do the toasting of cumin and mustard seeds this time, but it’s a nice addition.

– Garam Masala is an Indian Spice which I still haven’t really found in the stores I frequent. Fortunately my recipe book (see above) has a recipe, which shows its about equal parts cumin and cinnamon, plus some other exotic spices. I just threw in equal parts cumin and cinnamon, and to be on the safe side, some curry powder I had laying around. It tasted just fine.

– The fresh ginger is great! The first time I tried it, I left the pieces a little bigger, which added special pockets of flavor. This time I minced rather finely. (I didn’t ever get a ginger chunk, as I didn’t get very much to taste.)

– I didn’t have any cream or coconut milk, so I used some of the plain yogurt I had laying around. It added a touch of tanginess.

– Through the full cooking time I thought that the sauce was too liquidy, but it came together right at the end after I turned the heat off and was the right consistency, something like a very chunky spaghetti sauce.

– I went a little overboard on the jalepenos, in my opinion, but you can vary according to your taste. Many of the people at the mingle liked the heat where it was.

Picture from CSA!


My camera came back from the warranty place today, and with it the cord I accidentally sent in. So here is my picture of food posing with some of my cookbooks. And now I have my camera back!

In other news, last night I made a tasty sliced food meal. I sliced a snow apple, a pattypan squash, and a potato and fried them in butter, sauteed with onion, green peppers, and banana peppers, and garnished with a few quartered cherry tomatoes. It was quite tasty!

Chocolate Chip Cookies

I’m totally cross posting here: Amy makes the best cookies and she shares her secrets!

Update: I made my first attempt on the recipe. And it turned out deliciously! I added some fresh cherries and a little bit of cinnamon. My first sheet came out completely underbaked, I had to increase the time a minute or two for other two sheets. I think my oven wasn’t quite hot enough. But still! Delicious!