Endearing Fajitas

The story of the fajita is deeply intertwined with Texas and its beef culture. 

In the early 1900’s, the lowly skirt steak was a favored commodity in the Rio Grande Valley for vaqueros during cattle roundups. The fajita, with grilled beef, vegetables, tortillas and condiments continued on as a traditional dish in homes and local restaurants.  

No surprise that its popularity would surface in other areas of Texas. In the early 80’s the sizzling fajita became a real happening at the Austin Hyatt Regency — and still retains a legendary presence. Fajita offerings soon appeared everywhere in Austin. Restaurants and fast food sites featured diverse adaptations with chicken, shrimp, and vegetables that ultimately elevated it to national status.  

It’s fajita adaptations that keep it a beloved staple in my kitchen. The whole point is to keep these stovetop creations quick.  Since I love a good side of black beans with fajitas, during a recent session I simply added them to the skillet instead. 

Chicken-Bean Fajita

Turns out, a casual cupful of black beans dotted amongst the onion, red and green peppers, provides depth, boosts overall flavor, and extends the chicken without notice. A nice touch — and something I should have thought of sooner!    

Chicken-Bean Fajitas

Adapted from Fajitas, Counter Cuisine Cookbook

Ingredients
¾ lb chicken, boneless, skinless breast or thigh, cut bite-size
Fajita Dressing
½ tsp each salt, cumin and dried oregano
1 tsp chile powder
1 clove garlic, mince
2 Tbsp lime juice
3 Tbsp olive oil

1 Tbsp vegetable oil, divided
½ large red onion, strips
1 clove garlic, slivers
1 each red and pasilla peppers, seed, in strips
1 cup black beans, rinse and drain
salt and pepper

Instructions

Make dressing:  In small container combine salt thru olive oil and set aside.

Marinate the chicken. Drizzle with approx. 1 Tbsp dressing to coat; set aside up to 1 hour.

Cook vegetables. Over medium high coat a wide skillet with 2 tsp oil, cook onion and garlic 1-2 minutes to soften. Add the peppers, dust lightly with sat and pepper and continue for 2-3 minutes to soften.  Remove to a holding plate.

To finish.  Drizzle oil to coat pan, add the drained chicken slices and sauté until firm and taking on color. Toss in the drained beans; add the vegetables, drizzle all with remaining dressing and heat well.   

To serve, place portions on warmed tortillas. Top with cheese, cilantro, lime juice, salsa or guacamole. Serves 8-12

To Wok, or not

It’s post-Easter, and once again I’ve got more eggs than space. Here’s a tasty way to convert 2-3 eggs into a satisfying meal along with any lingering vegetables from the fridge.  

Granted, fried rice can be a bit of a yawn, but this one will catch your attention. Bill from Woks of Rice adds a clever seasoning sauce to his rice either ahead or during the stir fry process.  More than the usual few shakes of soy sauce, his blend includes a dash of turmeric which adds color, smooths the edges, and fills in some the missing blanks.  

I have taken liberties with Bill’s recipe and streamlined it further for my own convenience and entertainment.  I’ve discovered that the Instant Pot works nicely as a makeshift wok!  By using the Sauté More setting, it rises to the occasion and supplies plenty of heat for the stir fry task. 

Fried Rice

So, grab your wok, a pan, or pot of choice. It’s critical that all prep work is done ahead since the stir fry goes very fast. The ingredient list may look long due to the many vegetable inclusions, but pick and choose as you wish. Here are 3 salient points:

  1. Attend to all advance work and gather all tools. When ready, there are few cooking steps. 
  2. Read though the recipe a couple of times so that the cooking process flows smoothly.
  3. Directions are provided for either a wok (or wide skillet) or Instant Pot.  When it’s time to remove the ‘pan from the heat’ simply grab a glove or mitt and lift pan or pot liner onto a hot plate or board standing by. If necessary, carefully wipe it out before proceeding.

Although this is a vegetable-based dish, it’s delicious with ham, shrimp or other protein added at the vegetable stage.   

Fried Rice, Wok or not 

Inspired by Vegetable Fried Rice, Woks of Life   

Ingredients
1 cup raw rice (3 cups approx., cooked white rice)
Rice Seasoning Sauce:
½ tsp sesame oil
2 tsp dark soy sauce
2 tsp light soy sauce
½ tsp salt
½ tsp turmeric
Vegetables:
¼ cup carrots, dice
½ onion, dice
¼ cup shiitake or other fresh mushrooms, dice
¼ cup green pepper (your choice) dice
¾ cup snow peas, remove strings and halve
1 green onion, chop
2 cups mung bean sprouts
2 Tbsp vegetable oil, divided, more if needed2 cup mung beans sprouts
1 clove garlic, mince
⅛ tsp white pepper
1 Tbsp white wine or water
2 eggs
¼ tsp salt
⅛ tsp white pepper
1 Tbsp white wine or water

Instructions

  1. In Advance 
    • Prepare Rice  Prepare the rice according to package directions. In Instant Pot, place 1 cup basmati rice, 1½ cups water, and ½ tsp salt in pot. Seal, bring to Pressure, cook 5-6 minutes; allow 10 minutes cool down time before releasing pressure. Cool to room temperature and break up any clumps.
    •  Seasoning Sauce and Vegetables  In a small bowl, combine sauce ingredients and set aside. Trim vegetables, cut into similar size; set aside in neat piles.
    • Eggs  Combine the eggs with salt, white pepper and water. 
  2. Heat wok to high (IP Sauté Normal) coat with 1 Tbsp oil. Pour in the eggs; scramble with spatula and when half cooked remove pan (IP liner) from heat. Use spatula to break eggs into smaller pieces and finish cooking with residual pan heat. Turn out onto holding plate.
  3. Set wok heat to medium (IP to Sauté Normal).  Add 1 Tbsp oil, onion, garlic, and carrot, stir fry for 1 minute with spatula.  Add mushrooms and pepper, stir fry 30-60 seconds. 
  4. Increase heat to high (IP to Sauté More).  Add rice and stir fry, firmly scraping bottom to prevent sticking.  After 1 minute pour the reserved seasoning sauce over the rice and stir to coat rice evenly.  Season with more white pepper and cook 2 minutes until steam rises from rice. Adjust seasoning.
  5. Add the snow peas, stir 15-30 seconds.  Return eggs to pan and mix to incorporate.  Add water or wine around perimeter of pan and stir it in.  Add the beans sprouts and scallions, cooking until sprouts begin to wilt.  Serves 4.

Alt-Chili

Tired of the typical Bowl of Red adrift in a sea of chili powder?

Feeling adventurous?  This tasty option will tickle your jaded palate in under an hour. We get a quick start with ground pork and build up layers of flavor and nutrition with multiple peppers—including smoky dried chipotle pepper in tangy adobo sauce.

Building chili flavors

For a satisfying twist we fill in with non-traditional pumpkin puree. The Italians have taught us that pumpkin is not just for pies, it’s a known team player with pork and in pasta dishes, too. If it was a lovely fall day we might consider making our own puree, but today we are on a roll and happy with a plain can of pumpkin pulp.

Our bean of choice is not a red or even a black bean. Instead, we are going for the durable all-American great Northern, which suits our needs nicely. This mild, digestible  white bean holds its shape well and won’t soon turn to mush.

Three-Pepper Pumpkin Chili

In 45 minutes the chili is ready to eat, but a longer simmer will develop more flavor. Made it ahead, it’s even better the next day!

 Three-Pepper Pumpkin Chili

Ingredients
1-2 tsp vegetable oil
¾ lb ground pork or turkey
1 onion, chop
2 cloves garlic, mince
1 tsp ground cumin
1 tsp dried oregano
1 poblano or pasilla pepper, seed, chop
1 jalapeno, seed, chop
1 smoked pepper in adobo plus 1 Tbsp or more adobo sauce
1 cup canned pumpkin pulp
1½ cups liquid: thin as needed with any combination chicken stock, water, coffee
½ tsp salt, ¼ tsp pepper, to taste
15 oz can Great Northern beans, rinse and drain

Avocado, grated cheddar or jack cheese, cilantro, corn chips or corn tortillas; salsa or hot sauce.

Instructions
1. In a large pot over medium high, heat oil and brown the pork; drain off any excess liquid.
2. Lower heat to medium, add onion and garlic; cook to soften 2-3 minutes. Add cumin and dried oregano; cook briefly to absorb flavors.
3. Add the fresh peppers, the smoked pepper and adobo sauce; cook to soften, 5-10 minutes.
4. Add the pumpkin puree, thinning as needed with liquid; season with salt and pepper and simmer on low for 10 minutes.
5. Add the white beans, simmer 15 minutes or longer; adjust seasoning.
6. Serve in bowls with chips or warmed tortillas. Top with avocado, grated cheese and cilantro. Pass favorite salsa or hot sauce. Serves 3 or more

Broccoli Bonanza

Broccoli is the soldier of vegetable world.  We can rely on it to perform equally well whether raw or cooked, hot or cold, or mixed with protein for a one-pot meal.

Here’s a broccoli dish that works in several of those categories. It is good as a room temperature or cold salad, or as a hot or cold side.

Broccoli Salad

In any case I prefer it barely cooked, let’s say al dente. For contrast include the tenderest stalks, sliced and steamed along with florets in the microwave, 3 minutes at most.  Use hot or if rinsed in cool water the broccoli will hold its color and not turn mushy if refrigerated.

The dressing can be whipped up while the broccoli is cooking.  Combine a small amount of Dijon with the olive oil and whisk in either unsweetened rice or white wine vinegar until thick.

Coat the broccoli lightly with the dressing and add roasted red pepper for flavor and color. If you are an anchovy fan a few chopped filets complement this combination  beautifully.

Five-Minute Broccoli Salad

Ingredients
1 lb broccoli, rinse, trim, cut into florets, ¼” thick stems
Dressing
1 clove garlic, mashed
pinch salt and pepper
½ tsp Dijon mustard
3 Tbsp olive oil
2 Tbsp rice or white wine vinegar
2 Tbsp roasted red peppers strips
6 anchovy fillets, chop (optional)

Instructions
1. To make the dressing, combine garlic, salt and pepper and mustard in a bowl, whisk in the olive oil. Beat  in the vinegar to emulsify; it should be thick.
2. Cut the red pepper into strips; drizzle a spoonful of vinaigrette over the pepper and set aside.
3. Rinse the broccoli. Cut into florets and residual stems into ¼” thick slices.
4. Place in microwaveable bowl, cover and steam 3 minutes in microwave, until broccoli is barely cooked.
5. Enjoy hot or rinse in cool water; drain and light pat dry to remove excess water.
6. Toss broccoli with the red peppers and dressing. Serve at room temperature or chill until needed. Serve with topped with chopped anchovy if desired. Serves 4.

In Defense of Halloumi

Halloumi has been on my radar for a while now. In truth, it’s not a cheese I was real familiar with because its biggest sales pitch is that it doesn’t melt much. That seemed an oxymoron. Why bother? I’m usually looking for those that are either very hard, fresh, or get all gooey.

But from a cheesemaking point of view, it becomes far more interesting. Halloumi is a fairly basic cheese to make:  set the curds, form into a manageable flat shape, and briefly press to tighten the structure. Then, it goes through a heat process that raises the melting point. It’s salted and often held in a brine solution.

Fresh Halloumi

You are rewarded with a chewy cheese with a fresh mild flavor, a charming squeakiness, and a salty component. Now that is quite a package and enough to challenge feta! Halloumi retains its best qualities when eaten hot or warm. With a little imagination it can easily become the major protein point in a meal.

More good news. Halloumi heats fast while turning golden brown in short order. My latest experiment included cubes as part of a skewered mixture of fast cooking vegetables.

Halloumi Skewers

For even cooking it’s best to select smaller sized mushrooms and cherry tomatoes, and cut sweet onion, pepper, and summer squash into shapes similar in size to the halloumi.  Marinate all in an herbal vinaigrette for 20-30 minutes.

Once skewered and set in a lightly oiled skillet over medium heat  watch carefully and turn, as they brown in 2-3 minutes per side.  I served mine on a bed of warm ley puy lentils along with a few greens, olives, etc.—with warm naan bread and more olive oil for drizzling. Splendid.

Halloumi and Lentils

More info on le puy lentils and a light vinaigrette can be found at Soup and Salad. For those interested, my simplified Halloumi recipe follows, inspired by Gavin Webber’s helpful Halloumi video on YouTube. 

Halloumi

Resized and inspired by Gavin Webber video

Ingredients
10 cups whole milk, homogenized, not ultra-pasteurized
¼ tsp liquid rennet, dilute in ¼ cup water
¼ cup coarse sea salt, approx.

Directions

  1. Heat milk to 86-90° F. Add rennet, stir gently up and down for 1 minute. Cover and rest 30-45 mins to set. Check for a clean break.
  2. To cut curds, cut into ½” cubes with long knife. Rest 5-10 mins to heal the curds.
  3. Slowly heat whey to 104°F, allow about 30 mins. Gently stir curds to keep from matting. Maintain heat for 20 mins; stir occasionally as curds will shrink. Remove pot from heat, cover and rest 10 mins to allow curds to sink.
  4. Drain whey into cheesecloth lined colander, with pot or bowl under to save whey. Wrap with cheesecloth and shape into a ball. Squeeze liquid from curd; turn out with cloth onto large board.
  5. To shape, press and weight, flatten the curd into approx. 1” thick oval, wrap with cloth to firmly hold shape and cover with 2nd board. Weight on top with filled 1 gallon jug for 10 minutes. Turn the flatten curd over, cover with board and press for 20 mins more.
  6. Meanwhile, prepare a draining rack and drainable mat as a holding area.
  7. Cut flattened curd mass into 4 or more wedges.
  8. Heat whey in pot to 180-200° F, skim any detritus (save 2-4 cups for brine). Remove from heat, place curd wedges in near boiling whey and cover until they begin to float, 20-45 mins. If some do not float reheat the whey. Place the cooked wedges on mat to drain a few minutes.
  9. Sprinkle each halloumi wedge all over with ½ tsp fine sea salt. Place on mat to drain 2-4 hours.
  10. For brine, dissolve 2 Tbsp coarse sea salt in 4 cups whey (can be cut with half distilled water).
  11. Store halloumi in closed container, zip lock bag, or covered in brine for up to 60 days. Flavors improve with age.
  12. To fry halloumi, heat skillet over medium heat with a light layer of olive oil. Cook halloumi pieces until golden brown, 2-3 minutes per side.

No Sweat Dinner = Sheet Pan + Pasta

There are times when we just want a nice hot dinner—but don’t want to be bothered with a lot of hands on busyness. That’s when a sheet pan, pasta, and a little advance planning can make it all happen.

Got a pound or so of boneless-skinless chicken thighs?  Spoil yourself with juicy slices of herb roasted chicken showcased in an enticing spread of roasted aromatic vegetables and penne pasta finished in a light herbal sauce.

Sheet pan magic

A few things to do a day or more ahead:  Mix up a thick herbal marinade, combine it with chicken thighs and chill at least 2 hours. Set aside approximately 3 cups of aromatic vegetables—ones not extremely dense for a faster bake—like fennel, scallions, and red peppers.  Up to 2 days in advance cook up a small batch of a resilient pasta such as penne, which can hold up to advance cooking.  Drain, rinse, and drizzle with olive oil to keep from sticking; cool and store airtight in fridge.

When you’ve got dinner on your  mind—about an hour before eating—bring out the chicken, vegetables, and pasta to approach room temperature.  Preheat the oven to 375°F and line a baking pan with foil or a bit of olive oil.

Distribute the thighs on the pan, arrange prepped vegetables among them; drizzle lightly with olive oil and season with salt, pepper and paprika.

Sheet Pan Roast

Pop the pan into the oven and step away for 35-40 minutes until done.  If you think about it, give the chicken thighs a turn and flip the vegetables to cook evenly. Remove pan and cover to keep warm.

To bring it all together, begin with a simple garlic-herb oil in a wide pan or skillet.  To that, heat a handful of cherry tomatoes and the roasted vegetables. Fold in the pre-cooked pasta, and for additional moisture include any sheet pan liquid or a bit of hot water plus a generous drizzle of olive oil.  Toss lightly until pasta is coated, shiny, and hot. Dust with Parmesan.

Rather than lose the chicken in an indistinguishable mass of pasta and vegetables, retain their identity and flavor.  Slice the warm chicken and feature pieces tucked into the pasta mélange. Sprinkle with fresh herbs and serve.  Pass more cheese if desired.

Roast Chicken Thighs with Vegetables & Penne

Ingredients
1½ lb chicken thighs, boneless, skinless (about 6), wash, pat dry
Herb Marinade
2 tsp mixed dried herbs such as thyme, oregano, marjoram
½ tsp salt and ¼ tsp red pepper flakes
1 Tbsp white wine vinegar or lemon juice
⅓ cup olive oil
2 Tbsp parsley, chop
2 Tbsp fresh fennel fronds, chop

1 small bulb fennel, trim, slice into ½ inch thick wedges
1 red pepper, seed, cut in ½ inch thick wedges
6-8 green onions, trim, cut in 3” lengths
salt, pepper, 1 tsp paprika
3 Tbsp olive oil, divided

8 oz penne, cooked al dente
3 cloves garlic, smash and cut into slivers
½ tsp each dried rosemary and sage
1 cup cherry tomatoes, cut in half if large
¼ cup Parmesan or Asiago, grated
2 Tbsp fresh herbs: thyme, marjoram, parsley, etc.

Directions

  1. Combine the marinade. Place thighs in zip lock bag, pour the marinade over, massage into the thighs and let marinade at least 2 hours or overnight.
  2. Preheat oven to 375°, place room temp thighs on lined baking pan. Distribute the vegetables among them and drizzle lightly with 1 Tbsp of the olive oil. Sprinkle lightly with salt and pepper and dust all with paprika.
  3. Roast for 35-40 minutes turning once or twice, until thighs and vegetables evenly color, and meat is firm when pressed, @ 165°F. Cover lightly with foil.
  4. If not prepped ahead, cook the penne in salted water until al dente @ 10 minutes. Drain, save 1 cup water.
  5. In skillet or wide pot over medium low, heat 1 Tbsp oil, add the garlic cook 1-2 minute until aromatic, add the dried herbs and continue to cook 2 minutes longer to richly season the oil, but not brown the garlic.
  6. Increase heat to medium, add tomatoes and the roasted vegetables, cook to incorporate and heat all, 1-2 minutes. Add the penne plus a bit of the pasta water to moisten pasta and keep it from sticking to pot; cook 1-2 minutes.
  7. Drizzle with 1 Tbsp olive oil, adjust seasoning, and sprinkle with cheese. Serve with slices of warm thighs tucked into the pasta. Sprinkle with fresh herbs. Serves 4. Pass more cheese if desired.

Ode to the Onion

The onion, ready for action

In these early days of 2021 I’m taking a little time to pause and appreciate some of nature’s more mundane gifts. It’s easy to overlook the importance of  unassuming everyday staples.  Consider the ordinary onion: it is always available waiting for its moment to shine, summer or winter. This year the onion is looking even more marvelous in my eyes, thanks to Pablo Neruda’s poetic praise.

Ode to the Onion

by Pablo Neruda

Onion,
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as the planet
and destined
to shine,
constant constellation,
round rose of water
upon
the table
of the poor.

You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone

and the fragrance of the earth lives
in your crystalline nature.

Roasted onion, simple pleasures

How to Roast an Onion

1 medium sweet onion, unpeeled
1 tsp olive oil

Rub the unpeeled skin with olive oil. Bake for 30-40 minutes in hot coals or in 375°F oven, until soft when pressed. The longer it cooks, the softer and sweeter it becomes. Serve hot, cut into smaller wedges. Peel skin ahead or while eating; drizzle with more olive oil,  balsamic vinegar, and salt and pepper.  Enjoy as a side with grilled or roasted entrees.  Serve 1-2.
Use in lieu of caramelized onion in soup, omelets, on pizza or burgers.

Behold, leftovers!

This year, Christmas dinner had its challenges.  With lockdown in place for many of us, we faced a different holiday meal, one without the shared comfort and joy of extended family and friends.

Not terribly hungry, I ended up roasting a supply of vegetables: brussels sprouts, carrots and potatoes. When ready I topped it with sliced ham, a mustard glaze and baked until bubbly. It got the job done—without much flash or flare.  My heart really wasn’t in it.

Pending leftovers

Holidays meals often translate to future soups, stews and snacks.  The uninspired leftovers lingered in the fridge for a couple of days before I considered what to do with them.  I mulled over the possibilities: soup and such just didn’t seem to fit here. Then I recalled a delicious dish that would create a cohesive meal out of all this with little effort on my part.

In a 2014 blog I described the Chicken Puff Pie as a throwback to the “pot pie—without the pie crust”.  At the time I was deeply into crepes, clafoutis, and custard-based dishes and this evolved from that process. The surprising dish yielded a nutritious, creamy, and satisfying meal without all the work.

I’ve since learned that just about any leftover vegetables and complementary protein will work. Refresh them in a quick sauté with onion and herbs. A thin crepe-like batter is poured overall,  suspending the collection into something similar to a savory clafoutis.

Puff Pie glimpse

Bake the dish for 30 minutes in a hot oven until light and puffed.  Cool briefly and slice into neat wedges.

True comfort food that does not taste like leftovers and reheats beautifully…

Vegetables and Ham Puff Pie  

Most complementary precooked vegetables and protein can be substituted here. 

Ingredients
1 Tbsp butter, plus butter for baking dish
½ medium onion, peeled, small chop
1 clove garlic, divided, crushed
1 jalapeno pepper, seeded, diced
1 tsp dried herbs:  thyme, rosemary, sage
½ tsp salt
¼ tsp pepper
1 cup precooked brussels sprouts, cut in half
1 cup precooked carrots, small chunks
1 cup precooked potatoes, small chunks
1 cup or more ham cut into small chunks
Batter
½ cup all purpose flour
¼ tsp salt
3 large eggs, beaten
⅔ cup warm milk
1 clove garlic, crushed
few grinds fresh pepper
2 Tbsp Parmesan cheese, grated
For top:  2 Tbsp Gruyere cheese, grated

Directions

  1. Preheat oven to 400°F. Butter a quiche dish, pie plate or similar baking dish.
  2. In large sauté pan over medium heat, melt the butter. Add the onion, cook to soften. Add the garlic, jalapeno if desired, herbs, salt and pepper, cook 3-4 minutes.
  3. Stir in precooked vegetables. Add the ham and cook 3-4 minutes to heat and blend flavors.
  4. Make the batter: In a medium bowl combine the flour and salt and make a well in the center.  Add the beaten eggs and begin incorporate the flour; whisk in the milk, the garlic, and a few grinds of pepper. Add the Parmesan cheese to form a thin, nearly smooth batter.
  5. Spread enough batter into the baking dish to coat the bottom, about ½ cup. Place in the hot oven and bake until the bottom is set, 4 minutes.
  6. Evenly distribute the ham and vegetables mixture over the layer of batter in the baking dish. Stir down the remaining batter and pour it evenly over the filling. Sprinkle Gruyere cheese over the top and return the dish to oven.
  7. Reduce the heat to 375°F and bake 35 to 40 minutes longer. It is done when puffed and browned around edges and the center is firm when pressed.  Yield:  4 or more servings

Holiday Hash

Not too long ago while skittering through Trader Joe’s a container of diced mixed vegetables caught my eye.  I paused just long enough to appreciate what looked to be a colorful collection of perhaps diced sweet potatoes or squash, red onion, maybe herbs…

My glasses were steaming up from my mask, but I think it read “Hash.” I quickly moved on, but this blurry visual stayed with me and continued to stimulate my imagination.

I planned to cook Cornish game hens for Thanksgiving.  I could picture the hen nestled in a bed of hash-like vegetables—further eliminating any trace of traditional stuffing. Since I had white sweet potato on hand I’d make it much like an ordinary stuffing and replace the bread with partially cooked sweet potato.

Hen and Hash

I’d start with a shallot or sweet onion, celery, and a jalapeno pepper for a little bite, plus good quality herbs such as sage, rosemary and thyme.  I’d briefly steam the diced sweet potato and toss it in the pan for a quick brown.  Thus, the Holiday Hash was born.

Sweet Potato Hash

The white sweet potato gives much more flavor, food value, and fiber than the usual gooey stuffing—and its slight touch of sweetness goes beautifully with poultry.

Hash and Egg

And yes, this hash is outstanding the next day with eggs.

Sweet Potato Hash

Inspired by Trader Joe’s prepped hash

Ingredients
1 large white sweet potato, peel and cut into ½” dice
⅓ cup water, approx.
2-3 Tbsp butter, divided
1 large shallot or sweet onion, dice
¾ tsp each dried sage and rosemary
½ tsp dried thyme
¼ tsp crushed red pepper flakes
2 stalks celery plus leaves, dice
1 large jalapeno, seed and dice
½ tsp each salt and fresh ground black pepper
¾ tsp paprika

Instructions

  1. Place diced sweet potato in ovenproof bowl, add water to cover bottom of bowl; cover and bake in microwave 2½ – 3 minutes, until the sweet potato begins to soften. Drain well.
  2. In a medium skillet over medium heat melt 1 Tbsp butter, add the shallot or onion and the dried herbs; cook to soften, 3-4 minutes.
  3. Add the remaining vegetables, a bit more butter if necessary, and season with salt and pepper. Continue to cook until vegetables begin to soften, 2-3 minutes.
  4. Increase heat slightly, add a bit more butter and the steamed sweet potato. Season with paprika, a bit more salt and pepper. Cook, loosen and turn with a spatula until the potato begins to take on color and brown on edges, 4-5 minutes. Serve or set aside for later use reheated. Serves 3-4

To Your Health

Delicious delicata squash is available in markets right now, and if you haven’t given it a try, you are in for a delightful discovery.

Delicatas are one of Squash World’s most misunderstood varieties. Their unique shoulder season adds to the confusion, since they grow during the summer and are harvested in the fall. Thus, they are actually more related to zucchini and other summer squash.

You’ve probably seen these elongated, pale-yellow, green-ridged beauties mixed in with the winter squash.  Just eying them in a display next to thick-shelled squash, it’s easy to assume that they, too, have a hard exterior. Not so, their skin cuts easily and is quite edible.

Delicata specimen

Although the squash is a bit smaller than many of its shelf mates, when sliced open you’ll find a firm golden interior with a string of large seeds (also edible). One look inside tells you this variety is richly loaded with minerals and fiber.

This makes the delicata an ideal candidate for a fast oven roast.  In about 30 minutes the half-moons soften and caramelize beautifully, and the tender ribbons of skin help retain their charming shape.  While at it, you could include other mildly dense vegetables such as onions or sliced peppers.

Delicata roasted half-moons

For a seasonal pasta combination, I went with ruffled farfalle and lightly coated everything with a full flavored near-raw Kale Pesto, a hearty fall pesto variation loaded with nutrients and possibilities.

Delicata, kale pesto, pasta

If you are up for other pasta options, try an interesting substitute such as kelp or soba noodles.

Delicata Squash, Kale Pesto & Pasta

Ingredients
1 small Delicata squash, wash, halve lengthwise and seed; cut into ¼” – ½” slices
1-2 Tbsp olive oil
salt and pepper
1 sliced onion and/or 1 cup sliced multicolored peppers (optional)
Kale Pesto
1 small bunch cleaned & stemmed lacinato kale leaves, 3 cups packed pieces
3 cloves garlic
¼ tsp red pepper flakes
½ tsp salt
¼ cup pine nuts, toast
¼ cup grated parmesan cheese (more for topping)
1 Tbsp lemon
½ cup extra virgin olive oil, approx..
12 oz. pasta
Finish: grated parmesan cheese

Instructions

  1. To roast the delicata squash, on a baking sheet drizzle the squash and any additional vegetables with olive oil, salt and pepper. Roast @ 425°F for 20-30 minutes, until squash softens and begins to caramelize and brown. Remove and cool. Can be done ahead.
  2. For pesto, to blanch kale in microwave place 3 cups rinsed, chopped kale in microwaveable container. Cover and cook 1-2 minutes until wilted, still dark green, and reduced to 1 cup or less.
    Place the cooled leaves and cooking liquid in a blender with garlic, red pepper flakes, salt and lemon juice. Whirl briefly. Add pine nuts, grated cheese; slowly drizzle in olive oil pulsing to form a thick, textured paste; adjust seasoning. Can be made ahead. This will likely make more than needed.
  3. To assemble, cook the pasta in salted boiling water until al dente and drain; save 1 cup of water.
    Place pasta In large bowl, toss with 1 to 2 tablespoons of pesto,  a little pasta water, if dry. Add the vegetables to the pasta and toss with more pesto to lightly coat. Serve with grated cheese. Serves 3-4