Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Wednesday, October 30, 2013

Silky Pumpkin Hummus

My friend Shera gave me a huge bag of dried organic chickpeas (aka garbanzo beans) a few weeks ago. She laughingly told me that "I can't resist the food co-op. And I forget 4 of my children are grown ups and no longer live with me. I always buy way too much...please take some off my hands!" Well...OK, sure. I mean..score! Who doesn't love free food? And something as delicious as chickpeas makes the gift even better.

So I have been cooking lots and lots of chickpeas. I add them to chili, salad, casseroles and pasta. I mash them and shape into patties and fry for delicious vegetarian burgers. And I make hummus...massive quantities of hummus. The new "thing" seems to be pumpkin hummus as I have seen recipes for this interesting sounding dish popping up all over the place. When Food Network asked for recipes featuring a Halloween-themed post (produce related) for this week's Fall Fest I knew I had the perfect treat....no tricks here.

I simply added some pumpkin puree to my favorite hummus recipe. The pumpkin adds a subtle sweetness to traditional hummus. You don't really taste it...but there is a hint of something different. The jalapeno gives this a bit of a kick so add as much or as little hot pepper as you like. I always forget how easy it is to make hummus....whenever I buy some at the market (and pay exorbitant prices) I want to kick myself! Once you soak and cook the chickpeas, the recipe takes 5 minutes. Pressed for time? Use organic canned beans and warm them in the microwave prior to the food processor. Give this recipe a try...you will be glad you did. Happy Halloween!

Silky Pumpkin Hummus
(makes 4 cups)
1 1/2 cups dried chickpeas (garbanzo beans, same thing)
juice from 1/2 lemon
1/2 cup tahini
1 clove garlic
1/2 fresh jalapeno or cayenne pepper, seeded with ribs removed
1 tsp salt
1/2 cup extra virgin olive oil, plus more for drizzling
1/2 cup pumpkin puree either fresh or canned (plain, not pumpkin pie puree)

Place dried chickpeas in large stockpot and cover with water by about 4 inches. Cover and allow to soak 12 hours. (I do this the night before I plan to make the hummus).

After soaking add enough water to again cover chickpeas by 4 inches. Bring to a boil, reduce heat and simmer, covered, for 1 hour. Check beans every half hour for water level. Add additional water if needed to keep beans covered. After 1 hour, check chickpeas by tasting one. They should be very tender without any "tooth" when you bite. If not tender enough, cook an additional 15-30 minutes. (note, the older the peas are the longer they will take to cook. If you are making chickpeas for a salad they should be a bit firmer than for hummus. Experiment until you find the texture you like.)

Drain chickpeas reserving 1 cup cooking liquid. Measure 3 cups warm chickpeas and place in bowl of food processor. Reserve the rest for another use. Add 1/2 cup cooking liquid and the remaining ingredients to bowl. Process until very smooth. Add additional cooking liquid if needed, hummus should be very soft and smooth. Refrigerate for 2 hours. Bring to room temperature. Taste and adjust seasonings if desired. Place in serving bowl and drizzle 1-2 tbsp extra virgin olive oil over top. Serve with pita chips, olives, crudite platter, crackers or tortilla chips.

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It is "Halloween-themed post (produce related)" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends. Have a favorite holiday recipe of your own? Please share in the comments section of this post.

Feed Me Phoebe: Leftover Jack-o-Lantern Salad i.e. Pumpkin & Arugula Salad with Miso-Lemon Dressing
The Heritage Cook: Jack-o'-Lantern Black & Orange Soups
The Lemon Bowl: Roasted Butternut Squash and Apple Soup
Virtually Homemade: Apple Caramel Cake Pops
Weelicious: Roasted Pumpkin and Toasted Pumpkin Seeds
Jeanette's Healthy Living: Ghoulish "Bloody Brains" Roasted Cauliflower and Beet Hummus
Devour: Caramel Apples for Halloween
Taste With The Eyes: Braised Oxtail for Halloween?
Made By Michelle: Clementine Pumpkins
Napa Farmhouse 1885: Silky Pumpkin Hummus
Red or Green: Spooky Black Bean Dip & Chile Roasted Sweet Potato Appetizers
Dishing: Spinach Stuffed Mushrooms
Domesticate Me: Spiced Pumpkin Punch
Cooking With Elise: Wicked Good Halloween Recipes
The Sensitive Epicure: Trick or Treat, Spaghetti or Squash? Both
FN Dish: Have a Homemade Halloween

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

I have started sharing my Taos experiences on my newest blog"California Girl in Taos". Please visit and let me know what you think.

Wednesday, October 23, 2013

Spinach with Sausage, Peppers & Tomatoes

I love hot food served with cool greens. Like salad over slices of pizza, or tostadas, or pasta over raw kale. So it was natural for me to forgo the more obvious pasta for fresh spinach with this sausage and peppers dish. This lightens up an otherwise heavy meal making it suitable year round, whatever the weather.

The classic flavor combination of Italian sausage with onions & peppers is amped up with tomatoes, pesto and dried red pepper flakes. The sausage mixture tops fresh, lightly dressed raw spinach which slightly wilts, softens and becomes sweeter when hot. Paired with garlic bread and a medium bodied Italian wine like Sangiovese, Chianti Classico or Montepulciano, this is perfect for lunch or dinner. If you use the Field Roast brand of sausages and a cheeseless pesto the dish is vegan....perfect for everyone! Enjoy.

Spinach with Sausage, Peppers & Tomatoes
( 4 servings)
1 lb hot or mild Italian sausages, casing removed and cut into slices 1 inch thick ( option, can use vegan or vegetarian sausage, I like the Field Roast brand)
extra virgin olive oil
1 white onion, sliced
2 cloves garlic, minced
1 yellow bell pepper, seeded, cored, cut in half and sliced in 1/2 inch pieces
3 red or yellow heirloom tomatoes, chopped
1/4 cup spinach pesto (or purchased basil pesto)
1/2 tsp dried red pepper flakes
sea salt
freshly cracked black pepper
4 cups (packed) baby spinach leaves
4 tsp balsamic vinegar
Italian parsley leaves for garnish

Heat large skillet over medium high heat. Add 1 tbsp olive oil and Italian sausage. Saute until golden brown on both sides. (If using vegan sausage, follow package directions). Remove sausages from pan and set aside. Remove all but 1 tbsp fat. Add 1 tbsp olive oil and the onion. Saute until soft. Add garlic, bell pepper, tomatoes, 1/2 tsp each salt & pepper and sausage to pan. Saute for 5 minutes over medium heat. Stir in pesto and red pepper flakes. Taste and adjust seasonings if necessary. Cook another minute and remove from heat.

Mound 1 cup spinach each on 4 dinner plates. Drizzle 1 tbsp olive oil and 1 tsp vinegar over each portion. Equally divide the hot sausage mixture over the spinach. Garnish with parsley and serve hot or warm letting spinach slightly wilt before serving.

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Other spinach recipes you may enjoy:

It is "spinach" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends. Have a favorite spinach recipe of your own? Please share in the comments section of this post.
Feed Me Phoebe: Healthy Creamed Spinach
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za'atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserole
Haute Apple Pie: Parmesan Spinach, Broccoli and Chicken Bake
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie's Kitchen: Crispy Spinach Latkes
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

I have started sharing my Taos experiences on my newest blog"California Girl in Taos". Please visit and let me know what you think.

Tuesday, October 15, 2013

Fresh Carrot, Banana & Peach Smoothie

This post is short and sweet....Make this smoothie! It is delicious.

I woke up yesterday morning feeling like a cold was coming my way. I am determined to stay healthy this year...last February's pneumonia was enough to last a lifetime. So I decided to make a smoothie that would blast away any potential bugs. I had carrots, bananas and peaches on hand. I had no idea the combination would taste so good. Amazing! Give it a try...you don't need to wait for the onslaught of a cold!

Fresh Carrot, Banana & Peach Smoothie
(makes 2 smoothies, 8 oz each)

Ingredients
8 oz carrot juice (freshly juiced or purchased organic juice)
1 banana (sliced and frozen)
1 fresh peach, pitted and sliced
1 cup water
1 tsp honey
1 tbsp ground chia seed)

Freeze carrot juice in ice cube tray. When frozen add carrot juice ice cubes to blender. Add remaining ingredients. Pulse until well mixed and frosty. Serve immediately.

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It is "carrots" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends. Have a favorite carrot recipe of your own? Please share in the comments section of this post.

Feed Me Phoebe: Carrot Cake Pancakes
Napa Farmhouse 1885: Fresh Carrot, Banana and Peach Smoothie
Red or Green: Honey Glazed Roasted Carrots with Cayenne Pepper
And Love It Too: Carrot Cake Blondies with Cinnamon Coconut Butter
Virtually Homemade: Easy Carrot Torte
Made By Michelle: Carrot Apple Bread
In Jennie's Kitchen: Carrot Persimmon Cake
Devour: Roasted Carrots with Cumin and Coriander
The Sensitive Epicure: Chimichurri Carrots
Domesticate Me: Carrot Cake Whoopie Pies with Maple Cream Cheese Frosting
The Heritage Cook: Roasted Maple Dilled Carrots and Shallots
FN Dish: 10 New Ways to Devour Carrots

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

I have started sharing my Taos experiences on my newest blog"California Girl in Taos". Please visit and let me know what you think.

Wednesday, October 9, 2013

Easy Roasted Root Vegetables

I spent the past few weeks in Southern California staying with my parents. I always cook a double batch of whatever I am making when I visit so they have dinners for the following couple of weeks. I love to give my mom a break from meal prep. One night I made a huge batch of roasted root vegetables. Easy to prepare, and very versatile, we ate them for a few days..as a side dish, piled on top of greens as a hearty salad, pan fried and topped with poached eggs...we even stirred them into hot pasta topped with parmigiano-reggiano for an easy pasta.

This dish can be made with whatever root vegetables you like or are in season. Add carrots, beets, yams, potatoes, onion...whatever you want. I am back home now and having a dinner party this weekend. The menu? Roasted pork tenderloin with balsamic glaze, roasted root vegetables, sauteed broccolini with garlic & chiles, salad and dessert. Oh, and wine, lots of wine...Wanna come?

Easy Roasted Root Vegetables
2 turnips, unpeeled and cut into 1 inch dice
2 rutabagas, unpeeled and cut into 1 inch dice
1 large sweet potato, unpeeled and cut into 1 inch dice
1 fennel bulb (and stalk if included) bulb thinly sliced, stalk and fronds chopped
1/4 cup extra virgin olive oil (divided)
1 tsp coarse sea salt
1 tsp freshly ground black pepper
1 tbsp chopped fresh garlic
2 tsp fresh thyme leaves, chopped

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Add root vegetables, including turnips to pan. Drizzle 2 tbsp olive oil over and, using your hands, ensure vegetables are thoroughly coated. Sprinkle salt and pepper over mixture and roast in preheated oven for 20 minutes.

Remove from oven, sprinkle garlic, thyme and remaining olive oil over vegetables and stir to combine. Return to oven and roast another 15-20 minutes or until beginning to caramelize with golden brown spots on sides. Vegetables should be very soft. Taste and adjust seasonings if necessary. Serve hot, warm or at room temperature.

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Additional turnip recipes you may enjoy: