it is pumpkin week at food network so...pizza with spicy pumpkin sauce, black beans and fresh corn?

it is pumpkin week at fall fest and i decided to NOT do pumpkin pie...or bread, or pancakes, or pudding, or anything sweet with pumpkin pie spice. now don't get me wrong. i love pumpkin pie. plain old pumpkin pie...without any embellishments or "fancy foodie" tweaks. with almost anything else i am game to experiment...but pumpkin pie is perfect as is. and there are plenty of resources out there for the basic pumpkin puree, eggs, evaporated milk, sugar and spices recipe. why post another? but i don't often see recipes for savory dishes using pumpkin...and this is wrong people...wrong!

pumpkin is perfect as a substitute for other winter squashes...it has a hint of natural sweetness that is wonderful with so many dishes. think about curried pumpkin soup...or pumpkin and sage stuffed ravioli in a brown butter sauce. maybe pumpkin chili with pinto beans, tomatoes and green chili peppers. stuffed mini pumpkins with sausage and rice? pumpkin risotto? all really good, but today i am going back to pie...albeit pizza pie. ( i never say pizza pie, but this segue was just too good to resist! ) how does pizza with spicy pumpkin sauce and topped with fresh corn, black beans, onions and cheese sound? trust me, this recipe is delicious.

pumpkins are delicious and healthy. they are low in calories, high in the antioxidant beta-carotene (which is believed to help reduce the risk of developing cancer and heart disease), high in fiber and high in vitamin a. they are really easy to cook and i encourage everyone to buy a fresh pumpkin, roast and use in recipes. canned is fine in a pinch, but nothing beats fresh. just an fyi...the big pumpkins everyone uses for their halloween jack-o lanterns are not suitable for cooking...they become really tough and stringy...so look for sugar pumpkins, or any other kind that are specifically grown for cooking. check out a local farmer's market for interesting and different options.

Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)
Calories 49                      Protein 2 grams
Carbohydrate 12 grams    Dietary Fiber 3 grams
Calcium 37 mg                 Iron 1.4 mg
Magnesium 22 mg            Potassium 564 mg
Zinc 1 mg                        Selenium .50 mg
Vitamin C 12 mg             Niacin 1 mg
Folate 21 mcg                 Vitamin A 2650 IU
Vitamin E 3 mg

so, back to the pizza. i love everything about the southwest...the architecture, the people, the weather, the art...but most especially the food. we visit taos, new mexico often and i am always inspired by the use of corn, beans, squash and chili in their cooking. i decided the combination would work really well on a pizza. the spicy pumpkin sauce contains fresh pumpkin puree (although you can use canned in a pinch), onions green pepper, garlic, red chilies, sage and a bit of milk to smooth everything out. this is cooked down, mixed in a food processor and then spread on top on my favorite homemade extra virgin olive oil pizza dough. this sauce is also really good thinned down with additional milk and tossed with hot pasta and topped with cheese and pepitas. speaking of pepitas (pumpkin seeds). you can buy them, but it is very easy to make them yourself. use the seeds from your sugar pumpkins or from that jack-o lantern. try this recipe from martha stewart living. you can use these spicy pepitas or just plain roasted and salted ones on your pasta or pizza. the pizza crust is easy, fast and bakes up light and crunchy. it contains extra virgin olive oil and a touch of honey. i make this recipe all the time. it can be topped with whatever you like...but today, i encourage you to try the pumpkin recipe. adjust the topping ingredient quantities to suit your taste and, please, let me know what you think.

happy pumpkin week everyone!

pizza with spicy pumpkin sauce, black beans and fresh corn

extra virgin olive oil pizza crust
1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1 cup unbleached white flour
1 1/2 cups white whole wheat flour
spicy pumpkin sauce (see below)
toppings(see below)


add water to bowl of upright mixer and sprinkle yeast over top. using the paddle attachment, mix until yeast has dissolved. add salt, olive oil and honey and mix to combine. add white flour and process just until incorporated. add the whole wheat flour and process until incorporated. process an additional minute until the dough has formed into a ball. do not over mix. remove dough from bowl, form into a smooth ball and place in an oiled bowl. turn dough a few times to ensure it is totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size, about 40 minutes.

remove from bowl and place on a lightly floured counter. use a rolling pin to roll out dough in a circle. the dough should be about 1/2 inch thick. place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.)


preheat oven to 500 degrees. ladle 1 cup of spicy pumpkin sauce over top of prepared pizza dough. spread over pizza leaving 1 inch of space around edge of dough. add additional sauce if you like it a bit more "saucy". i use almost 2 cups on my pizza. sprinkle corn, black beans, the sliced red onions and cheese over sauce. top with the sage leaves and pepitas. drizzle chili infused oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil. sprinkle a pinch or two of coarse grey salt over pizza and place in preheated oven. bake for 10-12 minutes or until crust is golden brown and cheese is bubbling. slice and serve immediately


spicy pumpkin sauce
3 tbsp extra virgin olive oil
1 red onion, 1/2 chopped, 1/2 sliced
1/2 bell pepper, chopped
2 cloves garlic, minced
2 cups fresh pumpkin puree (or canned pumpkin...not pumpkin pie mix)
4-5 leaves fresh sage
1 tsp fresh thyme
2 pinches aglio, olio, peperoncino (or 1-2 pinches red pepper flakes)
1/2 cup milk (i use unsweetened almond milk)
sea salt
black pepper


warm olive oil in medium sized saucepan. add the chopped onion, bell pepper, garlic a pinch of sea salt and sauté until vegetables are tender, approx 10 minutes. add pumpkin puree, sage, thyme and aglio. cook over medium heat for 10 minutes. place mixture in food processor and process until smooth. add back to pot, add milk and stir well. add another pinch of sea salt and one of black pepper. taste and adjust seasonings. set aside

toppings
1 cup fresh corn, from 1 ear (or organic frozen corn, thawed)
1 cup black beans
the sliced red onions from pumpkin sauce recipe
1/2 cup shredded parmigiano-reggiano cheese
handful toasted pepitas
small handful fresh sage leaves
red chili infused extra virgin olive oil (or extra virgin olive oil and a pinch of red pepper flakes
coarse grey sea salt

now it is your turn to participate in fall fest. simply leave your pumpkin tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
What's Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
And Love It Too: Creamy Pumpkin Fruit Dip
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
Haute Apple Pie Girls: Pumpkin Bread Parfait
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
 FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Mooshu Jenne: Pumpkin Nutella Bread
Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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want a recipe for chorizo & potato tacos?

photo courtesy suat eman

it is potato week at fall fest .  how cool is that?  i love potatoes and am always happy to have an opportunity to point out that they are healthier than you think.  i posted this information last year, but i think it bears repeating:  here are some nutrition facts from the washington state potato commission's website:

"THE HEALTHFUL POTATO

Misinformation and misconceptions regarding the nutritional value of the potato abound. In fact, an average (~5.3 oz) potato with the skin contains:
45% of the daily value for vitamin C
620 mg potassium, comparable to bananas, spinach and broccoli trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc all for only 110 calories and no fat. And potatoes with the skin on are an excellent source of fiber. In fact, with 2 grams of fiber per serving, a potato equals or exceeds that of many "whole" grain products-whole grain bread, whole wheat pasta and many cereals .

Despite the popular notion, the majority of nutrients are not found in the skin, but in the potato itself. Nonetheless, leaving the skin on the potatoes retains all the nutrients, the fiber in the skin and makes potatoes easier to prepare."

i have shared many of my favorite potato recipes during the past few years...smashed potatoes with roasted garlic, stuffed baked potatoes, oven "fried" sweet potatoes, napa farmhouse 1885 potato salad to name a few.  (click here to check out the recipes).  but, for today, something a bit different. 

i told you last week that i have been on a mexican food kick...serious daily cravings! last week i posted my recipe for spinach tacos with roasted tomatillo salsa ...this week is the perfect time to tell you about chorizo & potato tacos.  people...these are unbelievably good!!  are you familiar with chorizo?  if not, a brief overview: there are two types...mexican and spanish.   mexican chorizo is seasoned with chili peppers and vinegar and is very soft.  it almost melts when you cook it and is a bit spicy.  spanish chorizo is made with pork, sweet paprika and garlic, and is usually cured  to a hard sausage consistency.  it is served sliced and eaten like other types of hard sausage or salami.  they are not interchangeable in recipes. the tacos contain the mexican type.  actually, i used soyrizo this time.  soyrizo is a vegetarian version that really does tastes like the real thing, is 60 % lower in fat and contains no cholesterol.  i had some friends for dinner and the guest list included vegetarians and meat eaters.  this was the perfect solution.  you can use either regular chorizo or soyrizo in this recipe.

now...a bit about the tacos.  i grew up in southern california and most of the taquerias have a version of spicy potato tacos.  they are delicious, so it is surprising i don't see them very often in other parts of the country.  we grew up eating mexican chorizo...my mom always added it to her taco meat.  it was also a favorite breakfast to scramble eggs with chorizo and serve with bacon and flour tortillas. chorizo and potato tacos are just a natural combination.

most people serve potato tacos with just the potatoes and salsa.  i like a bit of crunch, so i add cabbage slaw. in addition, try topping with your favorite tomato salsa or my roasted tomatillo salsa, chopped onions, avocado, lime and cilantro....that is how i like them...how would you serve your tacos?

chorizo & potato tacos
4 medium red potatoes, unpeeled and scrubbed
12 oz soyrizo or lean mexican chorizo, casing removed
1 bell pepper, seeded and chopped
1 large white onion, chopped and divided 3/4 and 1/4
1 garlic clove, peeled and minced
sea salt
pepper
12 corn tortillas (i love the sprouted corn tortillas from food life found at whole foods)

1 avocado, chopped
1 lime
tomato salsa
roasted tomatillo salsa
cilantro, chopped
red cabbage slaw(recipe follows)

chop potatoes into 1/2 inch dice.  add water  to steamer pot and bring to a boil.  generously salt water, add potatoes and steam until tender. (approx 10 minutes).  remove from heat and drain. 
meanwhile, add 3/4 of the chopped onions, garlic and bell pepper to large skillet over medium heat.  add soyrizo or chorizo.  use a wooden spoon to break up the chorizo into small pieces and cook until sausage is cooked through and vegetables are tender, about 10 minutes.  add potatoes and stir well to combine all ingredients.  sauté until potatoes are hot and just beginning to brown.  add a pinch of salt and pepper.  taste and adjust seasonings as necessary.

assemble tacos:  warm tortillas directly over gas flame or in a pan until pliable.  add 2-3 tbsp potato/chorizo mixture.  top with tomato salsa or roasted tomatillo salsa, diced white onion, avocado, sprinkling of lime and cilantro.  i like to add some of the red cabbage slaw to tacos...or you can serve on the side.

red cabbage slaw
1 small head red cabbage, chopped
1/2 white onion, diced
1 jalapeño, seeded and minced
1/4 c. apple cider vinegar
2 tbsp extra virgin olive oil
sea salt
pepper

combine cabbage, onion and jalapeño in large bowl.  in a small bowl, whisk together vinegar, olive oil, pinch of sea salt, pinch of pepper.  pour 1/2 of dressing over vegetables and stir to combine.  add additional dressing as desired.  taste and adjust seasonings.  chill for a minimum of 1 hour. 

now it is your turn to participate in fall fest. simply leave your potato tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
Taste With The Eyes: Poached Salmon, Lobster Mash, Lentil Gumbo “Gravy”
And Love It Too: Twice Baked Potato - Paleo Style
What's Gaby Cooking: Smashed Potatoes
From My Corner of Saratoga: Potato Canapes
Napa Farmhouse 1885: Chorizo and Potato Tacos
Cooking Channel: Cozy Up With In Season Potatoes
FN Dish: Best Potato Casserole Recipes
Cooking With Elise: The Irish Boxty
CIA Dropout: Potato and Leek Soup
The Sensitive Epicure: Potatoes Anna With Fresh Thyme and Truffle Salt
Glory Foods: Chicken Smashed Potatoes
Daily*Dishin: Creamy Loaded Potato Casserole
Virtually Vegan Mama: Baked Cinnamon Spiced Sweet Potato Fries

best,
diane
diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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spinach pesto tacos with roasted tomatillo salsa?

i love spinach, love mexican food and love interesting taste combinations...so when i saw this week was spinach week at fall fest i immediately thought of the perfect recipe to share. how does this sound...a spicy,smooth, nutty pesto made with spinach added to warm corn tortilla tacos?  topped with onions, lettuce and sharp cheddar cheese...then finished with a couple spoonfuls of delicious roasted tomatillo salsa?  the colors alone are amazing.   best of all, the recipe is easy and healthy....loads of vegetables in this meal.

tomatillo salsa and spinach pesto

spinach is such a versatile green...mild in flavor, full of nutrients and wonderful sautéed.  i add it to everything...pasta sauces, egg dishes, salads, sandwiches, smoothies, dips, soups, lasagna...you name it.  but i really enjoy different and unusual ways to prepare this healthy food. last year for spinach week i shared a recipe for mixed vegetable fritters on spinach with honey mustard vinaigrette ...this year?  mexican food has been my craving.  the spinach pesto is made with spinach, walnuts, garlic, onions and jalapeños and extra virgin olive oil...really good as the main filling for soft tacos...but also nice with pasta or as a topping for bruschetta.

have you cooked with tomatillos before?  if not, go out and buy some immediately.  tomatillos are part of the nightshade family...like tomatoes...and are a key ingredient in mexican food cooking.  they are small and green...they look like small tomatoes except they are covered with a papery husk.  the husk is super simple to remove...and then all that is required is a brief roasting...15-20 minutes and they are ready to use.  i love tomatillo salsa...i make is all the time.  see the end of the recipe for serving suggestions.


are you a spinach fan?  if so, please share your favorite recipes in the comments section of this post...and tell me what you think of this recipe...i would love your thoughts and feedback...

spinach pesto tacos with roasted tomatillo salsa
1 package corn tortillas. (i love the sprouted corn tortillas from food life found at whole foods)
1 recipe spinach pesto
lettuce
chopped onions
shredded sharp cheddar cheese
1 recipe roasted tomatillo salsa
chopped cilantro

assemble tacos:  warm tortillas directly over gas flame or in a pan until pliable.  add approx 2 tablespoons pesto to each tortilla.  top with lettuce, onions, cheese, tomatillo salsa and cilantro.  serve immediately.

i love the shades of green

spinach pesto
3 cups fresh organic spinach, washed
1 cup walnuts, toasted
2 cloves garlic, peeled
1/2 large white onion, peeled and cut in large chunks
1/4 cup fresh cilantro, washed
1 jalapeño pepper, seeded if desired (i like mine spicy so i don't bother)
1/4 cup extra virgin olive oil
juice of 1/2 lime
pinch of sea salt
pinch of freshly ground black pepper
pinch dried red pepper flakes

combine all ingredients in food processor or blender.  process until smooth.  taste and adjust seasonings if desired.

roasted tomatillo salsa
1 pint tomatillos, papery husks removed
1 white onion, chopped
2 jalapeños
4 garlic cloves, peeled
juice of one lime
1/2 cup cilantro, washed and chopped
pinch sea salt
pinch freshly ground black pepper
pinch dried red pepper flakes

preheat oven to 425 degrees.  line a rimmed baking sheet with parchment paper.  add whole tomatillos, 1/2 of the chopped onion and the jalapeños to prepared sheet.  roast in oven 15 minutes.  let cool slightly.  remove stem from jalapeños and add them, along with the rest of the roasted vegetables, to blender.  add remaining ingredients and process until combined but still a bit chunky.  taste and adjust seasonings.  serve with tacos.  also delicious as a dip with corn chips, on burritos and quesadillas, a topping for eggs, cooked with roasted pork....you will find many uses for this salsa...

now it is your turn to participate in fall fest. simply leave your apple tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
What's Gaby Cooking: Spinach-Artichoke Cups
From My Corner of Saratoga: Cannelloni Stuffed With Ricotta Spinach
And Love It Too: Bacon Infused Wilted Spinach
Virtually Homemade: Spinach Pepita (Pumpkin Seed) Pesto
Cooking With Elise: Spinach and Artichoke Fondue
Glory Foods: Creamed Spinach
The Sensitive Epicure: Catalan Spinach With Raisins, Pine Nuts and Bacon
CIA Dropout: Spinach and Cheddar Frittata
FN Dish: Stuffed Spinach Recipes

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "


do you like us? really like us? then please join our facebook fan page

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fall fest week 1? how about roasted apple and caramelized onion soup?

so, it is raining in napa, my family is suffering from bad colds/allergies and today is the deadline for the first fall fest roundup featuring apples....doesn't it sound like the perfect day for roasted apple & caramelized onion soup. 

regular readers are very familiar with summerfest...a season long celebration of perfectly ripe summer fruit and vegetables.  sadly, summer is over but...not to worry...we begin fall fest, a three month celebration of fall and winter produce. the schedule is as follows:
October
5: Apples
12: Spinach
19: Potatoes
26: Pumpkins

November
2: Cauliflower
9: Turnips
16: Carrots
23: Thanksgiving Special
30: Beets

December
7: Winter Squash
14: Broccoli

i am so happy we are starting with apples.  while they are available year round, i think they taste best in fall.  and the image of biting into a  fresh, crunchy apple on a crisp fall day...magical.  apple pie? crisp? caramel apples? how fall can you get?  today, i feel like soup...there is just something about hot soup when i am congested with a cold that makes me feel better.  so imagine roasted apples as the main ingredient in a fall soup?  this recipe is really easy, amazingly delicious and impressive enough for entertaining...but fast enough (under an hr) for a weeknight supper.  trust me, you will make this often.  what are your favorite apples recipes?

the following soup is my vegetarian version of a classic french onion soup. the roasted apples provide a hint of sweetness, the caramelized onions are rich and buttery and..what can you say about the melted cheese/bread topping but delicious? i use a vegetable stock in place of beef stock, but the butter, olive oil, sherry and other ingredients give the soup amazing flavor and keep it vegetarian. this is one of my favorite soups either as a starter or as the main course for dinner.

roasted apple & caramelized onion au gratin soup

2 tbsp unsalted butter
3 tbsp extra virgin olive oil
2 golden delicious apples (peeled, cored and chopped)
1 large yellow onion (peeled, cut in half, and then thinly sliced)
2 cups organic vegetable stock (if homemade is not available, i recommend the imagine brand of organic stocks)
1 1/2 cups water
1/2 cup dry sherry (i use a light manzanilla from spain)
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 sourdough baguette, thickly sliced
extra virgin olive oil (for drizzling)
3/4 cup swiss cheese, shredded


preheat oven to 375 degrees. place 1 tbsp butter in small roasting pan and place in oven until butter melts. add apples and 1 tbsp olive oil and stir to ensure apples are coated in the butter/olive oil mixture. roast in oven until apples are lightly browned and very tender.(15-20 minutes). while apples are roasting, melt remaining tbsp butter in medium stockpot. add 2 tbsp olive oil and onions and stir to ensure onions are thoroughly coated. cook over medium heat, stirring frequently, until onions are browned and caramelized..about 15 minutes. add apples, stock, water, salt and pepper to stockpot and bring to a boil. lower heat and simmer for 20 minutes. add sherry and cook another 10 minutes.

while soup is simmering, toast bread in oven until lightly browned..remove from oven and let cool. set oven to broil

assembly.. fill 4 heat proof/oven proof bowls 3/4 full. place a slice (or slices, depending on how large the pieces are) on top of soup and drizzle with olive oil. sprinkle with cheese to cover soup and place bowls on a cookie sheet. place in oven and broil until cheese is melted and bubbling..and slightly browned. watch carefully and do not let cheese burn. serve immediately.

now it is your turn to participate in fall fest. simply leave your apple tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
CIA Dropout: Apple-Roasted Duck
Cooking Channel: Add Apples to Your Salad
The Cultural Dish: Apple Cider Martini
And Love It Too: Fried Apples (Gluten-Free, Dairy-Free, Soy-Free and Vegan)
From My Corner of Saratoga: Easy Skillet Apple Pie (A Southern Living Recipe Reviewed)
Haute Apple Pie: Baked Apple Pancake
Virtually Vegan Mama: Slow Cooker Apple Date Butter
Big Girls Small Kitchen: Apple Pancakes
What's Gaby Cooking: Apple Cake
FN Dish: Savory Apple Recipes
The Sensitive Epicure: Pan Fried Apple Rings (Gluten-Free)
Glory Foods: Caramel Apple Upside Down Cupcakes
Daily*Dishin: Apple, Bacon, Feta Salad With Maple Vinaigrette
Dishin & Dishes: Old Fashioned Apple Crisp
Cooking With Elise: Wholegrain Apple Oat Pancakes

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page


to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

it is october 1st? seriously?

best,

diane