Winter Casserole: Sweet potatoes, Black Beans, Greens, and Brown Rice

• • 2 large sweet potatoes, peeled and dice
  •  A few cups of cooked brown rice
  • 1 can of black beans, rinsed and drained
  • 1 can of diced tomatoes
  • 1 medium onion, diced
  • 1 bag of fresh spinach or other greens
  • 1/2 cup of chicken or vegie broth
  • 1 tbsp ground coriander (plus more to tastes)
  • 1 tbsp ground cumin (plus more to tastes)
  • 3/4 cup asst shredded  cheese (I used cheddar and parmesan)
  • salt, pepper and olive oil

1. peel and dice the sweet potatoes and parboil in a saucepan until nearly done
2. In a big pot, saute the onion for about 5 minutes in 1T olive oil
3. Add the fresh spinach/greens and
   broth , turn heat to low and cover the pan, allow to cook for about 5 minutes, or until the spinach wilts and cooks down
4. add the steamed (and drained) sweet potatoes, black beans, tomatoes, cumin, coriander, salt and pepper to the pan, mix all together and turn off heat
5. in a large baking dish, layer the rice and then a sprinkling of the shredded cheese, then the sweet potato mixture, a bit more shredded cheese, and finish with brown rice with some shredded cheese.
6. Cook uncovered at  375 degrees for 25-40 minutes

Gondi - Persian matzoh ball soup with chickpeas and chicken
(modified from Epicurious)

Gondi is a bawdy Persian expression for a certain part of the male anatomy
and a favorite food in many Iranian Jewish homes.

Prep time: 15 min for balls, 30 min for everything else
Cook time: 60 min
Yield: 8 servings (50 balls)

Ingredients:
Balls
  2 yellow onions
  1 egg
  3 cloves garlic, minced
  2 t ground cardamom
  1 t ground turmeric
  2 T grapeseed oil
  2 C chickpea flour
  1 lb ground chicken or turkey
  12 C chicken or vegetable stock
Broth
  8 C chicken or vegetable stock (Note: this can be reduced by using broth
      that the balls are cooked in, which will yield about 1/3 its original
      volume.)
  1 large carrot, thinly sliced
  2 C cooked chickpeas (one 15-ounce can, drained and rinsed)
  4 dried limes, soaked in hot water & covered for 15 minutes
  2 C loosely packed coarsely chopped fresh dill, flat-leaf parsley, or
      cilantro
  1/4 C freshly squeezed lemon juice

Directions:
Puree the onions in a food processor, then transfer to a large bowl
Whisk in egg, garlic, cardamom, turmeric, oil, 2 t salt, & several grinds
  pepper
Now use a fork to mix in the meat and chickpea flour to form a thick paste
Cover & store in fridge for at least 4 hours (up to 24 hours) to firm up
Use 2 spoons or wet hands with cold water and break off walnut-size pieces
  of the dough & roll them into smooth balls (gondi)

In large stockpot, bring 12 C stock and 2 t salt to a rapid boil
Carefully drop in gondi
Turn heat to low, cover, and simmer for 50 minutes without opening the pot
When ready, the gondi will be firm in the center
Remove with a slotted spoon
Cooking stock can be strained and used for the soup broth

In another stockpot, pour 4 to 8 C stock (4 if gondi broth will eventually
  be used & 8 if not)
Add carrot and chickpeas and bring to a boil
Pierce limes several times with a fork and add them to the stock along with
  their soaking water
Simmer covered for 15 minutes
Add herbs and season to taste with salt and pepper
Stir in the lemon juice just before serving
Divide the gondi among soup bowls, ladle the broth over the top, and serve.

Hot Fudge Soufflé

This is the first soufflé I ever made, and I made it for New Year’s Eve 2013 for a special dinner with Tova and Carlos.

Before dinner I prepared the baking dish, mixed together the dry ingredients in a saucepan, and beat the egg yolks with the vanilla.  Near the end of dinner I prepared the rest of the soufflé and put it in the oven.

This recipe creates a light soufflé with a “hot fudge sauce” a little bit like our family favorite pudding cake.

Vegetable oil spray

2 teaspoons granulated sugar, plus 1/3 cup, plus 1/3 cup

1/3 cup unsweetened Dutch process cocoa

1 tablespoon all-purpose flour

¾ teaspoon ground cinnamon

 Pinch of salt

1 cup cold skim milk

3 egg yolks

1 teaspoon vanilla

5 egg whites

½  teaspoon cream of tartar

1 tablespoon powdered sugar 

1.      Preheat the oven to 425 degrees. 

2.      Coat a 9 inch casserole dish (or deep pie plate) with vegetable oil spray. Dust with 2 teaspoons sugar. Set aside. 

3.      In a medium saucepan, whisk together 1/3 cup sugar, the cocoa, flour, cinnamon, and salt. Slowly whisk in the milk until smooth. Cook, whisking constantly over medium heat, until the mixture thickens and comes to a boil, 3 to 5 minutes. Remove from the heat. 

4.      In a medium bowl, whisk together the egg yolks and vanilla. Whisk the hot chocolate mixture into the yolks until smooth. Set aside. 

5.       Beat the egg whites until frothy (I did this in my Cuisinart, or you can use a hand-mixer).  Add the cream of tartar, and beat until soft peaks form, 3 to 5 minutes. Beat in the rest of the sugar, 1 tablespoon at a time, until firm (but not dry) peaks form, 3 to 5 minutes. 

6.       Stir about one fourth of the beaten whites into the chocolate mixture to lighten it. Then use a large spatula to fold the chocolate mixture into the whites until just incorporated.   My chocolate/egg mixture was marbled, which was fine.

7.      Spoon the soufflé into the prepared dish and bake 15 minutes or until the soufflé is almost doubled in height and feels firm around the edges but still somewhat jiggly in the center. 

8.       Dust the top of the soufflé with powdered sugar and serve immediately by spooning onto dessert plates or into small bowls.

 REALLY don’t worry if the inside seems jiggly!  This is the magic of the hot fudge inside the soufflé!  This recipe served 4 generous portions.  

Based on a recipe from the American Medical Association Family Cookbook (Barnard & Dojny).  SO sorry I didn't take a photo of this beautiful dessert :(

Pumpkin Cranberry Tea Cake

Thank you Oprah!

This cake is plenty sweet enough, but using agave syrup, which is milder than sugar, allows the creamy pumpkin flavor and the tart berries to meld smoothly.  I was really happy to find a cranberry coffee cake recipe that doesn't have any butter or margarine.

 Makes 2 loaves

Ingredients

·   2 1/2 cups unbleached, all-purpose flour 

      NOTE:  I use some whole-wheat flour in the mix

·   1 tsp. baking soda

·   1/2 tsp. baking powder

·   1/2 tsp. salt

·   1/2 tsp. ground cinnamon

·   1/2 tsp. ground ginger

·   1/4 tsp. ground allspice

·   1/4 tsp. ground nutmeg

·   3 eggs

·   1 1/4 cups pumpkin puree

·   1/2 cup canola or other neutral-flavored vegetable oil

·   1 cup agave syrup, preferably light

·   1 1/2 cup fresh or frozen cranberries (if frozen, don't defrost first) -- set aside about 1/2 cup

        NOTE:  I chopped the cranberries first

·   1 1/2 cup walnuts, chopped -- set aside about 1/2 cup

Directions

Oil and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans or spray with nonstick cooking spray.  NOTE:  I "flour" the pans with spice or vanilla cake mix

I know this isn't the proper way to make a cake, but it works for me:

In the Cuisinart whip together the oil, eggs, pumpkin, agave syrup, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg

Quickly add the nuts and cranberries (be sure to set aside 1/2 cup of each for toppings).

Pour this batter into a mixing bowl and add the flour and mix thoroughly (but don't over-mix).

Divide the batter evenly between the prepared pans. 
 
Scatter the remaining 1/2 cup each of cranberries and nuts evenly over the tops, pushing them gently into the batter to help them adhere and prevent burning.

Bake until the tops of the cakes spring back when pressed lightly in the center with a fingertip, 45 to 50 minutes. Let cool in the pans on wire racks for about 20 minutes. Run a knife around the inside edge of each pan to loosen the cake sides, then unmold the cakes onto the racks. Let cool completely before serving.

Tomato Scallion Shortcakes with Whipped Goat Cheese

These are a perfect summer dinner. We used tomatoes from the Farmer's Market (mix of large and small). So good! The recipe has three separate components but it's a pretty easy recipe. Adapted from...surprise, surprise, Smitten Kitchen.

Yield: 6-8 shortcakes

Ingredients:

SCALLION BISCUITS
2 cups plus 2 tablespoons all-purpose flour
2 tablespoons baking powder
3/4 teaspoon table salt
5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
1 scallion, thinly sliced
1 cup milk

TOMATO SALAD
1 tablespoon olive oil
1 1/2 tablespoons red wine vinegar
1/8 teaspoon salt
pinch of sugar
freshly ground black pepper
1/2 pound cherry or grape tomatoes (mixed colors, if you can find them)

TOPPINGS
3 tablespoons plain greek yogurt or cream cheese
4 ounces goat cheese, softened
greens from 2 scallions, thinly sliced

Directions:

1. Preheat oven to 425. Line a baking sheet with parchment paper or a silpat. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Stir in the scallion. Add the milk and stir until evenly moistened.

2. Drop dough into rounds on the baking sheet. Pat out dough to 3/4- to 1-inch thickness. Arrange the biscuits on the parchment-lined baking sheet, spacing 2 inches apart. Bake until they are golden brown on top, for about 15 minutes.

3. Whisk together the olive oil, red wine vinegar, salt, sugar, and pepper in the bottom of a bowl. Quarter the tomatoes lengthwise and add them to the bowl with the dressing, tossing them together gently.

4. In a separate bowl use an electric mixer to whip together the yogurt/cream cheese and goat cheese. Beat until light and fluffy.

5. To assemble the shortcakes, split each warm biscuit in half (I used a bread knife to cut them). Generously spoon each half with the tomato salad and its dressing. Dollop with whipped goat cheese and sprinkle with scallion-green slivers. Eat at once.

Pickled Peaches 

Ingredients

• 6 peaches
• 2-3 cups of water
• 1 cup red wine vinegar
• 1/2 cup red wine
• 1/4 cup honey
• 1 teaspoon peppercorns
• 8 cloves
• 1 stick cinnamon
• 2 bay leaves

Directions

1. To peel the peaches, make an "X" slit on the bottom of the peach, and then lower them a few at a time into boiling water for a minute or so, and immediately refresh them in a bath of ice water. When cool, use a paring knife to remove the skins, which should come off easily.
2. Cut the peaches in half and remove the pits. If you have cling peaches (rather than free-stone), the flesh won't slip away from the pit to make nice halves, so you'll need to cut the fruit off the pit.  I prefer my pickled peaches in slices rather than halves.
3. To make the pickling solution, combine the water, vinegar, wine, honey, peppercorns, cloves, , cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce the heat and simmer for 5 minutes.
4. Add the peach segments and cook just until tender, 3 to 5 minutes.  (Make sure the peaches are cooked through or they will turn brown.) 
5. Gently drain the peaches in a colander, reserving the pickling liquid.  
6. Carefully pick out cloves, bay leaves, cinnamon, etc.
7. Let the pickling mixture cool slightly and then pour it over the peaches. 
8. Cover and refrigerate overnight or for up to a week.

adapted from a recipe by Chef Alice Waters