Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

From Cookie+Kate.
So Good!

INGREDIENTS

Cauliflower

• 1 large head of cauliflower, sliced into bite-sized florets
• 2 to 3 tablespoons olive oil
• Salt and freshly ground black pepper

Seasoned lentils

• 1 tablespoon olive oil
• 1 cup chopped yellow or white onion
• 2 large garlic cloves, pressed or minced
• 2 tablespoons tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¾ cup brown lentils, picked over for debris and rinsed
• 2 cups vegetable broth or water

Chipotle sauce

• ⅓ cup mayonnaise
• 2 tablespoons lime juice
• 2 to 3 tablespoons adobo sauce (from a can of chipotle peppers) or chipotle hot sauce to taste
• Salt and freshly ground black pepper, to taste

Everything else

• 8 small, round corn tortillas
• ½ cup packed fresh cilantro leaves (cilantro haters, substitute some fresh spring greens instead)

INSTRUCTIONS

1. To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.
2. Warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly. Add the lentils and the vegetable broth or water. Raise heat and bring the mixture to a gentle simmer. Cook, uncovered, for 20 minutes to 45 minutes, until the lentils are tender and cooked through. Reduce heat as necessary to maintain a gentle simmer, and add more broth or water if the liquid evaporates before the lentils are done. Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.
3. To prepare the chipotle sauce, just whisk together the ingredients and set aside (if you have no choice but to use whole chipotle peppers from the can, use a blender to purée it all).
4. Warm tortillas individually in a pan over medium heat. Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately.
5. Once all of your components are ready, you can assemble your tacos! Top each tortilla with the lentil mixture, cauliflower, a drizzle of chipotle sauce and a generous sprinkle of chopped cilantro.

Chocolate Pudding

This is from one of Christina's recipe books. I asked her for the recipe a while back and then had a hard time finding it, so posting it here so I know where to find it next time! It's a keeper!

2 1/2 c. fat free milk, divided
1/3 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 large egg yolks, lightly beaten
2 tsp. butter
1 tsp. vanilla extract
5 ounces semisweet chocolate, chopped

Place 2 cups milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well with a whisk. Combine 1/2 cup milk and egg yolks, stirring well with a whisk. Add egg yolk mixture to sugar mixture, stirring well.

Gradually add half of hot milk to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter, vanilla, and chocolate, stirring until melted.

Spoon pudding into a bowl. Place bowl in a large ice filled bowl 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

Roasted Potato Salad with Dijon Dressing and Bacon

From www.melskitchencafe.com/

Roasted Potato Salad

YIELD: SERVES 4-5

I've made this several times and it is delicious with either apple cider vinegar or balsamic (for a deeper, darker flavor). If you don't like the flavor of goat cheese but still want a touch of creaminess, try subbing feta cheese, farmer's cheese or even Parmesan (of course not all of them will melt to the same degree of creaminess as goat cheese but they'll still add flavor and tastiness).

Also, keep in mind that the dressing makes just a few tablespoons in quantity - the potatoes are very lightly coated. If you prefer more dressing, feel free to double the amounts although the recipe is delicious as written so the dressing doesn't overpower the potatoes.

INGREDIENTS

Roasted Potatoes:
• 2-3 pounds Yukon gold potatoes, unpeeled and cut into wedges (or cubes)
• 2 tablespoons olive oil
• Coarse kosher salt and black pepper
Dressing and Garnishes:
• 2 teaspoons Dijon mustard
• 1 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar (see note)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Pinch of black pepper
• Crumbled goat cheese (optional, see note)
• Finely chopped fresh chives
• Cooked, crumbled bacon

DIRECTIONS

1. Preheat the oven to 400 degrees F. If you want the potatoes crispier on the outsides, pop your large, rimmed baking sheet in the oven as it preheats so it is nice and hot when you add the potatoes.
2. Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of coarse kosher salt and black pepper (about 1/4 teaspoon each).
3. Put the potatoes on the hot baking sheet in a single layer and bake for 20 minutes. Flip the potatoes and bake for 10 minutes, give or take, until the potatoes are golden and tender.
4. While the potatoes are baking, make the dressing by whisking together the Dijon, lemon juice, vinegar, olive oil, salt and pepper together in a small bowl.
5. When the potatoes are finished cooking, scrape them into a shallow bowl or serving platter. If using the goat cheese, sprinkle it immediately over the warm potatoes so it melts slightly. Drizzle the dressing over the potatoes and toss gently to combine.
6. Garnish with bacon crumbles and chives. Serve warm or at room temperature.

Sopas... a lesson from our friend Betsa

Yesterday, my friend Betsa was kind enough to come to my house and give me a lesson on how to make what her family calls "sopas". She's taught me before, but I needed a second lesson with pictures and more notes so I can feel confident making them myself. Today, I am writing it all down with the pictures so I can go back and look once we move to Idaho. I thought this would be a good place to get it all down. (Be warned, I am not a great photo taker, and make no claim that my pictures will be loverly. They are to help me remember.)

1st Step: Boil Chicken

3 chicken breasts

half onion (just cut in two and throw it in pot, either white or yellow is great)

3 cloves garlic

half bunch cilantro (just throw in in pot)

1 tsp salt

bring to a boil, add a little chicken broth, shred when cooked through

2nd Step: Create Chicken and Tomato Mixture

6 tomatoes, sliced lengthwise

1 onion, sliced lengthwise

4 cloves garlic, chopped

soften in oil, when soft add chicken and a small amount of chicken broth (you don't want it juicy)

cook until thickened, add salt at this time if you'd like more

3rd Step: Make Tortillas (These aren't really tortillas, I don't know their name.)

In bowl, mix 1/4 a bag of Masa, 1 cup flour

Add water until reaching workable consistency.

Using dough equal to about the size of a lemon, place between two sheets of plastic and flatten with a plate.

Cook in pan (no oil) until browned on both sides.

Inside paper towell, pinch edges of cooked pastry to form edge, also pinch inside to make small "mountains".

Fry in oil, if desired.

4th Step: Red Salsa 

4 whole tomatoes

2 or more whole peppers

blacken in skillet pan

when blackened, blend with 3 garlic cloves, small slices of onion, 1 tsp salt, small amount of water

or 4th Step: Tomatillo Sauce

5 whole tomatillos

2 whole peppers

boil in skins

when softened, remove skin of tomatillos, blend with 3 garlic cloves, onion, 1 tsp salt

5th Step: Black Beans

A few sliced onions

2-3 cans black beans

brown onions in oil (A really pathetic picture for this step.)

add black beans 

squish them with a cup

boil and cook until thickened

6th Step: Extras

Grate fresh Mexican cheese.

Place sour cream in ziplock and cut tip, allowing you to pipe sour cream onto sopas.

Slice lettuce lengthwise.

And when all that's done you get these scrumptious soaps!!!

Lemon Chicken with Broccoli and Bow Ties from Food Network

This is one of our favorites! From Ina Garten.

Ingredients:

For the chicken:

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 pounds boneless chicken breasts, halved and skin removed


For the salad:

8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
1/4 cup good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese

Directions

For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.

Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

Chocolate Cream Pie

From Once Upon a Chef

Chocolate Cream Pie

By Jennifer Segal, inspired by Gourmet

Servings: 8-10

Ingredients

For the Crust

• 28 Nabisco Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
• 1/3 cup sugar
• 4 tablespoons unsalted butter, softened

For the Filling

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces bittersweet chocolate, best quality such as Ghirardelli
• 2 ounces unsweetened chocolate, best quality such as Ghirardelli
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping

• 3/4 cup chilled heavy whipping cream
• 1 tablespoon sugar
• 1 ounce bittersweet chocolate, grated or shaved

Instructions

1. Preheat the oven to 375 degrees.
2. Make the filling: Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined. In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook, whisking constantly, for one minute more until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to stand attentively at stove and keep scraping the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately whisk in the chopped chocolate, butter and vanilla extract. Transfer the filling to a bowl. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; refrigerate until cool, 1-2 hours.
3. Make the crust: Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread it with your hands first, then use the back of a spoon or bottom of a measuring cup to press and even out). Bake for 10 minutes until crisp. Set on a rack to cool completely.
4. Once the filling and crust are cooled, spoon the filling into the crust and spread evenly. Cover with saran wrap, pressing directly against surface of filling, and chill for at least 6 hours or up to one day.
5. Up to 3 hours before serving, make the topping: Place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.
6. *Nabisco cookies available in the cookie aisle at most major supermarkets. Sometimes they can be hard to spot. At my local Giant, they’re on the top shelf near the Oreos.

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

From once upon a chef

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

By Jennifer Segal, adapted from Savory Sweet Life by Alice Currah

Servings: 4-6

Total Time: 40 Minutes

Ingredients

For the Chicken

• 1/4 cup soy sauce
• 3 tablespoons dark brown sugar, packed
• Zest of one lime
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced

• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2-1/2 - 3 pounds boneless, skinless chicken breasts

For the Coconut-Peanut Sauce

• 1 (13-oz) can coconut milk (do not use low fat)
• 1/4 cup peanut butter
• 1/3 cup dark brown sugar, packed

• 1-1/2 tablespoons soy sauce
• 1 tablespoon red curry paste
• 3 tablespoons fresh lime juice, from 2 limes

For Serving

• 1 lime, cut into wedges (optional)

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2" pieces and set aside.
2. Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
3. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
4. Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.