Sunday, November 24, 2013

Smashed Potato Tacos with Guacamole & Pico di Gallo

Southern California is flooded with "hole in the wall" Mexican restaurants called Taquerias. Almost all have amazing, delicious, fresh food which is made to order for either eat in or take-away. Whenever I visit my family in So Cal I always need a "Mexican food fix".  One of my favorite dishes to order is potato tacos. (Tacos de Papa). 

Seasoned potatoes stuffed in a fried corn tortilla with your favorite toppings, this simple and easy dish is surprisingly delicious.  You can make them using freshly prepared mashed potatoes or simply reheat leftovers. Some people fry the potato-filled tortillas to create what I am used to calling a taquito or flauta. My favorite restaurant fries the tortillas first and then fills with the mashed potato mixture. That is how I am preparing them today.

What a perfect way to use up leftover smashed or mashed potatoes from your Thanksgiving dinner. As a bonus, I have included recipes for smashed potatoes and for roasted garlic paste...just in case you are still planning your T-day menu.

A couple of tacos make a wonderful lunch. I serve with beans and posole for a hearty dinner.  Make extra salsa & guacamole...have plenty of corn tortilla chips, make a pitcher of margaritas and you have a party! Maybe a new tradition for the day after Thanksgiving? 



Smashed Potato Tacos with Guacamole & Pico di Gallo
(serves 4)
1 1/2 pounds yukon gold potatoes ( cut in quarters) do not peel
1/2 cup milk (warmed either in pan on stovetop or in microwave)
4 tbsp extra virgin olive oil
2 tbsp roasted garlic paste (see below)
grey salt and freshly ground pepper to taste

*8 organic taco shells, follow directions on package
guacamole recipe
pico di gallo recipe
shredded lettuce
diced white onions
shredded sharp cheddar cheese


Add potatoes to a large pot of salted water. (salt the water like you would for pasta). Bring to a boil and cook until fork tender (about 15-20 minutes). Drain the potatoes and add back to the now empty pot. Cook over medium heat for 1-2 minutes until potatoes and pot are dry (stir continuously to prevent potatoes from sticking). Turn heat to low and add warm milk and olive oil to potatoes and mash using a potato masher. The potatoes will be lumpy due to the skins, so check to ensure milk and olive oil are thoroughly incorporated into potatoes. Add garlic paste and salt/pepper to taste... additional milk may be added if potatoes are too dry. Serve immediately.

Roasted Garlic Paste
You can make this with as many heads of garlic as you wish...this no-recipe recipe is as follows:

With a sharp knife, cut off the very top of each head of garlic...you should just see the very tip of the garlic cloves after cutting. Remove the first layer or two of papery garlic skin from the garlic head...not too much, you want the garlic cloves to remain attached. Place the garlic root side down in a small ovenproof pan or baking dish, you want the garlic to fit tightly in the pan, the pan size will depend on the number of garlic heads you are roasting. Make more than you need. This paste will last a few days and you will use it in everything! Drizzle cut side of garlic with extra virgin olive oil. Sprinkle with sea salt (I like grey salt) and freshly ground pepper. Cover pan tightly with foil and roast in a 375 degree oven for 20-30 minutes. Garlic should be very tender. Remove foil, drizzle with additional olive oil and continue roasting for 10 minutes more.

At this point you can squeeze the garlic from the cloves directly onto toasted french or sourdough bread which is lovely...or you can squeeze all the garlic into a small bowl, mash with a wooden spoon and drizzle with additional extra virgin olive oil to create a smooth paste. Taste and add additional salt/pepper if desired. Garlic paste can be stirred into your smashed potatoes, added to toasted bread, added to roasted or steamed vegetables, stirred into sauces...etc. Once you taste it you will be inspired to add it to almost everything!

*Freshly fried corn tortillas are wonderful, but to make this dish even easier, I often use organic packaged taco shells.  My favorite brand is  organic Bearitos and/or organic Whole Foods

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

Jeanette's Healthy Living: Layered Thanksgiving Leftovers Casserole {30+ Healthy Leftover Turkey Recipes}
Napa Farmhouse 1885: Smashed Potato Tacos with Guacamole & Pico di Gallo
Red or Green: Spiced Winter Squash Muffins 
Virtually Homemade: Mashed Potato Pancakes with Homemade Applesauce
Feed Me Phoebe: Turkey Noodle Soup with Ginger and Cilantro
Weelicious: Turkey Shepherd's Pot Pie
Elephants and the Coconut Trees: Cabbage Roll Stuffed Cabbage with Turkey
Domesticate Me: Mashed Potato Pancakes with Goat Cheese and Chives
The Sensitive Epicure: Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup (Gluten-Free)
Dishin & Dishes: Turkey Quesadillas with Spicy Cranberry Cream 
FN Dish: 10 Ways to Reinvent Thanksgiving Leftovers

This is my last post before Thanksgiving.  I want to take a minute to thank all of you for reading and supporting this blog.  What a terrific group. I am very grateful for all of you!
best,
diane
napa farmhouse 1885

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, November 20, 2013

Easy Mushroom-Chile Risotto

Can you believe Thanksgiving is next week?  It honestly feels like it is still late September.  So this is the perfect time for Food Network's Favorite Thanksgiving Side roundup. I am looking forward to trying all the recipes from my fellow bloggers and the FN chefs.  This is my sixth year of blogging so six different times I have shared my favorite Thanksgiving recipes.  In 2008 I asked friends and family to contribute posts with their favorite meals, family dishes and traditions and we had almost a post a day.  In 2009 it was roasted brussels sprouts. Thanksgiving 2010 looked like this:

our 2010 thanksgiving menu
*roast turkey with herb rub and shiitake mushroom gravy
*cornbread stuffing with andouille, fennel & bell peppers
(bon appetit, nov 2010 page 113)
*smashed potatoes with roasted garlic
*roasted sweet potato fries 
*
roasted brussels sprouts with garlic & balsamic
*harvest chutney
*pumpkin pie with brown sugar-walnut topping 


Thanksgiving 2011 focused on desserts and I made a caramel apple pie that received rave reviews. It now has a permanent home on our T-day menu. Last year I introduced chorizo, cornbread & tortilla dressing and spicy twice baked sweet potatoes to amp up the flavor.  Honestly. it is now hard to pare down the choices.  I happen to love all these dishes but. c'mon, you can go overboard!

This year I decided to offer something completely different...and a perfect choice for vegetarians used to just eating the side dishes. This Mushroom-Chile Risotto is chock full of portobello, shiitake and crimini mushrooms made spicy with New Mexican red chile powder and, because I like the taste and health benefits, I used sprouted brown rice.  You can use whatever type of rice you like, just adjust the cooking time accordingly following the directions on the packet.

I call this "Easy" risotto because, unlike a traditional risotto where the stock is slowly stirred into the rice, this version cooks the rice in stock and then adds a sauteed mushroom/wine mixture at the end.  Just the technique needed at Thanksgiving where uncomplicated is the word of the day in my home.  Happy Thanksgiving everyone!



Easy Mushroom-Chile Risotto 

5 tbsp extra virgin olive oil, divided
1 medium leek, cleaned and diced
1 clove garlic, peeled & minced
2 cups sprouted brown rice
1 tbsp New Mexican red chile powder
4 cups organic vegetable stock, divided
1/2 cup red bell pepper, diced
4 crimini mushrooms, cleaned and sliced
1 large portobello mushroom, cleaned and chopped
4 large shiitake mushrooms, cleaned and sliced
3 tbsp white wine
1/4 shredded parmigiano-reggiano
sea salt
freshly ground black pepper
1 tbsp fresh Italian parsley, chopped

Heat 2 tbsp olive oil in large saucepan over medium heat. Add leeks and a pinch of salt and saute for 3 minutes or until soft. Add garlic and saute an additional minute.  Add rice and red chile powder and stir to coat with oil. Add 3 cups stock and bring to boil, reduce heat to medium and cook for 5 minutes.  Reduce heat to simmer and cook 40-45 minutes or until rice is tender and liquid has evaporated.


Heat a large skillet over medium-high heat. Add remaining 3 tbsp olive oil and bell pepper and saute for 3 minutes. Add mushrooms, 1 tsp each salt and pepper and saute for 5 minutes, stirring frequently. Add remaining stock and white wine and cook an additional 5 minutes until liquid has reduced a bit.


Pour the mushroom mixture over the rice and stir to combine. Stir in the parmigiano-reggiano and parsley. Taste and adjust seasonings if necessary. Serve immediately.

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

Feed Me Phoebe: Swiss Chard Gratin
The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts
Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes
Big Girls, Small Kitchen: Nancy's Vodka Cranberries
Weelicious: Maple Roast Vegetables
Napa Farmhouse 1885: Easy Mushroom-Chile Risotto
Red or Green: Schezwan Green Beans
Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage
Virtually Homemade: Sweet Potato Casserole with Walnuts
Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette
The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary
The Heritage Cook: Maple-Roasted Root Vegetables
Food For My Family: Honey-Roasted Cauliflower with Pine
Dishin & Dishes: Twice baked Sweet Potatoes
Devour: Top In Season Thanksgiving Sides
FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

best,
diane
napa farmhouse 1885



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, November 12, 2013

Roasted Brussels Sprouts Salad with Tahini Vinaigrette

It is brussels sprouts week at Food Network.  Brussels Sprouts are one of those vegetables that people either love or hate. (I fall in the love category)  Years ago I was hosting one of those "everyone without family nearby come for dinner" Thanksgivings. I planned my traditional menu but friends kept asking for their family favorites to be added. Creamed onions? Pecan pie? and brussels sprouts...steamed brussels sprouts. You may have noticed this particular group did not offer to bring these dishes...I was asked to make them! :)  I love cooking and I love Thanksgiving so this was a labor of love.  I decided creamed onions did not need to be made every year...and I am just OK with pecan pie...but the brussels sprouts? Delicious... I really enjoyed this dish.

I started experimenting with different ways to prepare this brassica...part of the cabbage family. Hands down, my favorite technique is roasting which brings out the natural sweetness and tones down the bitterness some people experience.  I decided to make a salad of the roasted sprouts and added onions, dried cranberries and toasted walnuts.  Tossed with an Asian Tahini Vinaigrette, this is a perfect fall or winter salad.  Might just be added to the Thanksgiving day menu.  Thoughts?

Roasted Brussels Sprouts Salad with Tahini Vinaigrette
(serves 4)
Ingredients
2 lbs small  brussels sprouts, cut in half or quartered depending on size 
1/4 cup plus 2 tbsp extra virgin olive oil
1/2 cup walnut pieces
sea salt
freshly ground black pepper
1 cup white onions, sliced
1/2 cup dried cranberries
1 tbsp fresh Italian parsley, chopped
1/4 cup tahini
1 tbsp sesame oil
2 tbsp water
2 tbsp soy sauce
1 tbsp seasoned rice vinegar
1 tbsp fresh ginger, minced
1/2 tsp dried red pepper flakes

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Add brussels sprouts. Drizzle 2 tbsp olive oil over sprouts and sprinkle with a large pinch each salt and pepper. Roast in oven for 15-20 minutes or until they are fork tender and caramelized. Remove from oven and set aside allowing to cool to room temperature.

While sprouts are roasting, add walnuts to small dry skillet.  Toast over medium heat until just beginning to brown, stirring frequently.  Do not allow to burn. Set aside.

Add sliced onions to small bowl.  Cover with cold water and allow to soak to 15 minutes.  Drain and set aside.  

Make vinaigrette:
Add 1/4 cup olive oil, tahini, sesame oil, water, soy sauce, vinegar ginger and dried red pepper flakes to small bowl.  Whisk until well mixed.

Add brussels sprouts to medium bowl.  Add onions,cranberries and parsley. Stir to combine.  Drizzle 3 tbsp tahini vinaigrette over salad and toss.  Add walnuts and toss again.  Taste and add additional vinaigrette if salad is too dry.  Serve passing additional vinaigrette at the table.

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

Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts
Jeanette's Healthy Living: Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs 
Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green: Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Devour: Chefs' Best Brussels Sprouts
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish: Thanksgiving's Finest Brussels Sprouts Sides
Dishin & Dishes: Brussels Sprouts Gratin

best,
diane
napa farmhouse 1885


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, November 6, 2013

Roasted Cauliflower and Broccoli with Cranberries & Garlic Bread Crumbs


I fell in love with roasted cauliflower years ago and it has become a go to dish.  Most often I use this  roasted cauliflower & garlic recipe and roast until the cauliflower is deeply caramelized. Truth be told, sometimes this version never makes it to a serving platter.  My husband I eat the entire batch straight from the roasting pan...it is just that good!  Today I thought I would mix it up a bit...sweetening with dried cranberries, adding some tang with balsamic vinegar and finishing it off with toasted garlic breadcrumbs sauteed in extra virgin olive oil until golden brown and crunchy.  Oh my...what a treat. Delicious.  You gotta try this...soon.


Roasted Cauliflower and Broccoli with Cranberries & Garlic Bread Crumbs
(6 servings)
Ingredients
1 small head cauliflower, stem chopped and florets separated
1 small head broccoli, stem chopped and florets separated
1/2 leek, diced
5 1/2 tbsp extra virgin olive oil, divided
2 tbsp balsamic vinegar
sea salt
freshly cracked black pepper
1/4 cup dried cranberries
3 slices day old whole wheat bread
1 clove garlic, peeled

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set aside.

Add the cauliflower, broccoli, leeks, 3 tbsp extra virgin olive oil, balsamic vinegar and 1 tsp each salt and pepper to a large bowl.  Using your hands, mix all ingredients together until oil and vinegar coat vegetables. Pour onto prepared baking sheet and spread evenly over pan.  Roast in preheated oven for 45-60 minutes or until vegetables are very tender and edges are browned and caramelized. Remove from oven and set aside.

Add cranberries, 1/2 tsp olive oil and 1/2 tsp water to small skillet.  Saute over medium heat until cranberries are plump. Sprinkle over roasted cauliflower mixture.

Place cauliflower mixture onto large serving platter.  Sprinkle with bread crumbs (recipe follows). Serve hot or warm.

Prepare breadcrumbs
Place bread slices, 1/4 tsp salt and garlic clove in bowl of food processor fitted with steel blade. Pulse until small crumbs have formed. Place in medium sized skillet.  Drizzle with 2 tbsp olive oil and saute over medium high heat for 6-10 minutes, stirring frequently, until crumbs are toasted and golden brown.

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Other cauliflower recipes you may enjoy:



 
It is "cauliflower" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite cauliflower recipe of your own? Please share in the comments section of this post.  
Big Girls, Small Kitchen: Roasted Cauliflower and Bulgur Salad
Jeanette's Healthy Living: Roasted Garlic Cauliflower and Potatoes
Feed Me Phoebe: Pan-Roasted Cauliflower
Devour: Cauliflower and Broccoli Mac and Cheese for Thanksgiving
Blue Apron Blog: Cauliflower "Mac 'n Cheese"
Napa Farmhouse 1885: Roasted Cauliflower and Broccoli with Cranberries and Garlic Breadcrumbs 
Red or Green: Cauliflower, Leek and Pepper Frittata
Virtually Homemade: Roasted Cauliflower with Bacon and Parmesan Cheese
Taste With The Eyes: Saffron Cauliflower à la Ottolenghi
Domesticate Me: Cauliflower Crust Pizza with Roasted Vegetables and Goat Cheese
The Sensitive Epicure: Cauliflower Flat Bread (Gluten-Free)
Weelicious: Cheddar Cauliflower
Cooking With Elise: Roasted Cauliflower with Cheese Fondue
FN Dish: Comforting Cauliflower Recipes

best,
diane
napa farmhouse 1885


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