new year's resolution chocolate chip cookies

when food network picked chocolate chip cookies for this week's comfort food feast i had a moment of panic.  you see, my january "goal" is to eat only whole foods...nothing processed.  nothing white (flour, sugar, rice, etc). no dairy.  lots of greens.  you get the idea.  i am doing everything possible to avoid this horrible flu without getting a flu shot (personal choice).  so...regular chocolate chip cookies are out. delicious,healthy, comfort food chocolate chip cookies that meet my goal?  yes, yes, yes!

there are a million recipes for "regular" chocolate chip cookies and i know food network and my fellow food bloggers will provide a number of delicious choices.  i decided to do some experimenting to create another option...a good-for-you option.  now these are not diet or low cal cookies. the calorie content is probably about the same as the traditional kind. but mine contain whole grain flours, less sugar than most recipes...and i used a blend of coconut sugar and organic sugar... a mix of bittersweet and unsweetened chocolate and toasted pine nuts for sweetness and crunch.  (i am a taos girl right now after all!).  a really important part for me is that, wherever possible, i used whole, unprocessed organic ingredients.  i think they taste better, are better for you and reassure me that my food is good for me...and for the planet.  so, if you can, try using organic or sustainably grown items in this recipe.  so worth it...and even better at making the cookies "guilt free".

did you know brown sugar is just processed white sugar with a bit of molasses added?  the molasses adds that caramel taste to traditional chocolate chip cookies.  since there is no brown sugar in this recipe i added 2 tablespoons of organic unsulfured molasses to achieve the taste.  i also used vanilla paste to amp up the vanilla flavor, but you can substitute the liquid version if desired.  i had a number of people "taste test" this recipe without telling them about the ingredients switches.  everyone loved them and no one believed they were the healthy version.  i call that a massive success....  enjoy!

new year's resolution chocolate chip cookies
(makes 40 cookies)
1 cup (2 sticks) butter (or vegan substitute.  i like earth balance brand)
3/4 cup coconut sugar
3/4 cup organic sugar
2 eggs
1 tbsp vanilla paste (you can substitute liquid vanilla if desired)
2 tbsp molasses
1 1/2 cups white whole wheat flour*
1 1/4 cup spelt flour
1 tsp baking soda
1  tsp salt
1 cup bittersweet chocolate chips
2 oz unsweetened chocolate chunks, chopped
1/3 cups pine nuts, toasted

using a mixer fitted with a paddle attachment, cream the butter until light and fluffy (about 4 minutes).  add sugars and continue beating until well mixed and fluffy (about 3 minutes).  add eggs one at a time.  add vanilla and molasses and mix for 30 seconds. add flours, baking soda and salt.  mix until just combined (10 seconds).  stir in chocolate chips, chopped chocolate and pine nuts.  press plastic wrap over top of dough and refrigerate (in the mixing bowl) for 2-24 hours. (the longer the better).

after chilling, preheat oven to 350 degrees.  line 2 baking sheets with parchment paper or silpat.  scoop 1 1/2 tablespoons of dough onto baking sheet.  (i use an ice cream scoop for perfect sized balls of dough)  if not using ice cream scoop, use 2 spoons to mound into ball shapes.  repeat keeping 2 inches of space between each scoop of dough.  you will have leftover dough after filling the 2 sheets.  bake for 12-15 minutes, or until you see just the edges of each cookie start to turn brown.  mine took exactly 14 minutes.  remove from oven.  allow to cool for 5 minutes on pan, then remove to a wire rack to finish cooling.  repeat with remaining dough after baking sheets are completely cool.  (notes:  cookies will firm up after cooling.  note #2  adjust your baking times appropriately if making bigger or smaller cookies)

* i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand*

do you have a favorite chocolate chip cookie recipe?  please share or link in the comments section of this post.

it is chocolate chip cookie week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
Big Girls, Small Kitchen: Oatmeal-Chocolate Chip Cookie Breakfast Bars
Jeanette's Healthy Living: Gluten-Free Chocolate Cranberry Walnut Cookies
What's Gaby Cooking: Salted Brown Butter Chocolate Chip Cookies
The Lemon Bowl: Gluten-Free Chocolate Chip Cookies
From My Corner of Saratoga: Chocolate Chip Cookies
Napa Farmhouse 1885: New Year's Resolution Chocolate Chip Cookies
Red or Green?: Tao's Double-Chocolate Chip Cookies
Made By Michelle: The Best Blondies, Ever
Cooking With Elise: Chocolate Chip Cookies
Sweet Life Bike: Dulce de Leche Chocolate Chip Cookies
Virtually Homemade: Salted Caramel Chocolate Chip Cookies
The Cultural Dish: Chocolate Chip Cookie Goodness
Thursday Night Dinner: Chocolate Chip Coffee Cake
Dishin & Dishes: Chocolaty Chocolate Chip Cookies
Daily*Dishin: Chocolate Chip and Candied Bacon Cookies With Pecans
Devour:5 Takes on Classic Chocolate Chip Cookies
FN Dish: The Perfect Chocolate Chip Cookie

do you have a favorite comfort food recipe you would like featured? feel free to post in the comments section of this post.

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us 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.

healthy warm potato salad with onion & vinegar

when food network announced it was potato week at comfort food feast i knew there would be a plethora of mashed, fried and creamed potatoes...it is comfort food after all, right?  i decided to take a bit of a different approach and try to keep the calories low while keeping the deliciousness quotient high.  my solution?  a healthy, warm potato salad full of steamed red potatoes, caramelized red onions, vegetarian "bacon" and herbs tossed in a vinaigrette of seasoned rice vinegar, mustard, olive oil and seasonings.  sound good?

i used my favorite fake "bacon" so both vegetarians and non can enjoy...plus it keeps the fat and calories low.  if you want to amp up the "comfort" side and use real bacon...go right ahead, no judging here.  just fry up the bacon first, drain the fat and then add once the onions have caramelized.

served with roasted chicken and a large salad full of greens, this salad makes a wonderful winter meal.  

healthy warm potato salad with onion & vinegar vinaigrette
(serves 6)
2 lbs small red potatoes, unpeeled halved or quartered
1 red onion, cut in half then in sliced
4 slices vegetarian "bacon"  (or real bacon for a bit less healthy version), chopped into bite sized pieces
3 tbsp extra virgin olive oil
1 tsp low sodium organic soy sauce
1 tbsp dijon mustard
1 tsp honey
1/2 cup organic seasoned rice vinegar
3 green onions chopped (white & green parts)
1/2 cup minced fresh parsley
sea salt
freshly ground black pepper

place 3-4 inches water in a large pot fitted with a steamer basket.  bring to a bowl and add 2 tbsp salt.  add potatoes, cover and steam until tender but still firm when pierced with a sharp knife-25-30 minutes. (hint, i always taste to ensure they are perfectly cooked).

meanwhile heat large skillet over medium high flame.  add onion and vegetarian bacon (note, if using real bacon omit olive oil).  cook, stirring frequently, until bacon is crisp and onion is soft and beginning to caramelize.   add soy sauce, mustard, honey and vinegar. cook 5 minutes over medium low heat.  add cooked potatoes, green onions and a large pinch each salt and pepper.  cook an additional 2-3 minutes, stirring frequently to allow liquid to soak into potatoes.  turn off heat, add parsley and stir to combine.  taste and add additional salt and pepper if desired.  pour into large bowl and allow salad to cool to warm.  stir again and serve.

it is potato week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I'll Be With My Potato Soup
Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides

do you have a favorite comfort food recipe you would like featured? feel free to post in the comments section of this post.

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us 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.

roasted root vegetable pot pie with extra virgin olive oil biscuits

happy new year everyone! i am excited to tell you about a new weekly "fest" from food network. longtime readers know we do a summer and fall series each year focusing on different fresh, in-season fruit and vegetables each week. for the first time ever we are going to continue the event during winter. the difference is "winterfest" will emphasize comfort foods. the schedule for "comfort food feast" is as follows:

January:
2- Pot Pie
9 – Potatoes (mashed potatoes, French fries, etc.)
16 – Chocolate Chip Cookies
23 – Pizza
30 – Chili of any kind (for Super Bowl)

February:

6 – Chicken (fried chicken, chicken and dumplings, etc.)
13 –Stew (of any kind)
20 - Meatloaf
27 – Biscuits

March:

6 – Grilled Cheese
13 – Comforting Pasta (Mac and Cheese, Carbonara, Baked Spaghetti, etc.)

this is going to be fun! my two new year's goals (i like that word better than resolutions) are to #1. continue experimenting with recipes that taste delicious and use clean, healthy, good-for-you ingredients and #2. cook like a locavore. the second goal has never been more challenging for me. using local, in-season food in the middle of winter in california is one thing....in a small, mountain/desert town like taos it is completely different. we get snow here! :)

we start comfort food feast with pot pies.  if you have been following me for a while you know i like to make dishes that are extremely versatile...that can be made often but, by changing the ingredients, taste new.  a perfect example is biscuit topped pot pies.  i made this bean & green chile pot pie with cornmeal biscuits last week for my blog red or green? and loved it so much i tweaked it to create today's version...roasted root vegetable pot pie with extra virgin olive oil biscuits. root vegetables, onions, garlic, red bell peppers, kale tied together with a healthy white sauce spiked with a bit of bourbon and topped with crunchy olive oil biscuits.  delicious! you know what?  no one asked why we were having pot pie days apart....they never noticed the similarities.   both recipes were voted the highest compliment you can give in my house.  "this is so good it is bloggable!"  :)   give it a try and please let me know what you think.

here is a tip for the biscuits used in a pot pie. bake them first and then use to top your filling ingredients. most recipes call for the raw dough to be baked along with the rest of the pot pie. i find the biscuits are never crisp and crunchy on the bottom when using that method. i am not a fan of mushy dough.

my favorite thing about this recipe...other than the taste...it that it is really healthy and good for you.  it is chock-full of vegetables, the "white sauce" is made with extra virgin olive oil, white whole wheat flour* and unsweetened coconut milk. your friends and family will swear it is the more traditional white flour, butter and whole milk version...yeah! (and the bit of bourbon makes it over the top good) the biscuits are a riff from one of the most popular recipes ever on this blog...made with olive oil instead of butter and whole wheat or spelt flour.  they are drop biscuits so no chilling, rolling or cutting out.   this dish is easy, delicious, good-for-you and...if you shop carefully, can be made with mostly local ingredients...even for a california girl currently living in taos, new mexico. 

roasted root vegetable pot pie with extra virgin olive oil biscuits
(serves 6 as a main course)

1 kohlrabi, scrubbed and chopped into bite sized pieces
1 rutabaga, scrubbed and chopped into bite sized pieces
2 large carrots, scrubbed and chopped into bite sized pieces
1 large sweet potato, scrubbed and chopped into bite sized pieces
extra virgin olive oil
sea salt
freshly ground black pepper
1 white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 red bell pepper, chopped
1 tsp dried thyme
1 tsp dried sage
1 tsp lemon pepper
1 tsp cayenne pepper
1 cup chopped kale,  cut chiffonade
white sauce (recipe follows)
extra virgin olive oil  biscuits (recipe follows)

preheat oven to 400 degrees.  place kohlrabi, rutabagas, carrots and sweet potato on 2 parchment paper lined rimmed baking sheets.  drizzle with 2 tbsp olive oil per pan.  using your hands, roll vegetables in oil until all sides are coated.  sprinkle with salt and pepper and roast in oven for 40-60 minutes, or until vegetables are golden brown and caramelized. 

meanwhile, heat a large skillet over medium heat and add 1 tbsp olive oil.  add onion, garlic and bell pepper.  saute until vegetables are softened and the onion is translucent.  add seasonings and 1 pinch each salt and pepper.  add roasted root vegetables, white sauce and kale.  cook for 5 minutes.

preheat oven to 375 degrees. butter or oil a 9 inch deep dish pie dish. add vegetable mixture to dish, top with baked biscuits and heat in preheated oven until piping hot ( 15-20 minutes). i pair with a large salad for a delicious, healthy, vegetarian dinner.  you could serve as a side dish with roast chicken, pork or a steak.

white sauce
1/4 cup extra virgin olive oil
4 tbsp white whole wheat flour* or spelt flour
pinch salt
2 cups unsweetened coconut milk (the kind in cartons, not cans)
1 tbsp bourbon (optional, but really makes the dish)

heat a small sauce pan.  add the olive oil and whisk in the flour one tablespoon at a time eliminating all lumps.  cook over medium low heat for 3 minutes whisking constantly.  add in coconut milk and cook, stirring often for 15-20 minutes or until mixture thickens.  sauce should be the consistency of thick cream.  stir in bourbon and set aside.  (keep warm over very low heat)

extra virgin olive oil drop biscuits

3  cups white whole wheat flour* or spelt flour
1/2 tsp salt
2 tsp alum free baking powder
2 tsp raw honey
1/2 cup extra virgin olive oil
3/4 cup unsweetened coconut milk (plus 2 tbsp) (the kind in cartons, not cans)

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form. gradually add 3/4 cup milk a little bit at a time until all the dry ingredients are incorporated into the dough. the dough will be crumbly but should hold together when squeezed with your hand. if too dry add 1-2 tbsp additional milk.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 40 minutes or until biscuits are golden brown. i use approximately 1/4 cup of dough for each biscuit...but you can make yours as small or large as you like. baking times will vary depending on size.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white.  contains all the fiber and nutrients of regular whole wheat but lighter in color and taste.  note...this is not white flour...the color is light brown when baked.  i like the king arthur brand**
 

it is pot pie week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
Made by Michelle: Chicken and Biscuits in a Pot
The Lemon Bowl: Chicken Pot Pie With Phyllo (Dairy-Free)
Napa Farmhouse 1885: Roasted Root Vegetable Pot Pie With Extra-Virgin Olive Oil Biscuits
Red or Green?: Bean and Green Chile Pot Pie With Cornmeal Biscuits
FN Dish: Post-Holiday Pot Pies

do you have a favorite comfort food recipe you would like featured? feel free to post in the comments section of this post.

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us 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.

happy new year

saw this on facebook today (thanks gigi) and thought it accurately summed up my goals for 2013.  wishing each of you a very happy, healthy and inspirational new year.  thank you so much for supporting napa farmhouse 1885 during the past 4 plus years.  we will be celebrating our 5th anniversary in february.  i so appreciate your comments, emails, facebook posts, tweets and support!

my best,
diane
napa farmhouse 1885
red or green

please follow us 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.

brussels sprouts with vinegar & cranberries

sadly, it is food network's last food fest of the year.  we started early in july with summerfest...focusing each week on fresh in-season fruit and vegetables (featuring a different item each week) and moved into fall fest late september.  i will miss the weekly recap of recipes from my favorite food network chefs and food bloggers.

we end the year with brussels sprouts...one of my favorite winter vegetables.  this recipe requires searing the sprouts in a hot cast iron pan which caramelizes, sweetens and eliminates any bitterness.  paired with onions, pecans, cranberries and topped with seasoned rice vinegar, this is a perfect side dish for your holiday table.  give it a try...i predict even brussels sprouts haters will eat every bite.

thanks food network...it has been a terrific year.  see you next summer!

brussels sprouts with vinegar & cranberries
1 lb brussels sprouts, halved with stems cut off 
1/4 cup plus 2 tbsp extra virgin olive oil
1/4 cup white onion, coarsely chopped
1/4 cup pecans, coarsely chopped
1/4 cup dried cranberries
3 tbsp seasoned rice vinegar
sea salt
freshly ground black pepper

heat a cast skillet over med-high heat. (cast iron is preferred for this recipe)  when hot add 2 tbsp olive oil and the brussels sprouts, cut side down.  cook without stirring for 5 minutes. the sprouts should be deep brown and caramelized.  season with a pinch each salt and pepper.  add onions and stir.  cook for another 2-3 minutes or until onions begin to soften.  add remaining olive oil, pecans and cranberries and cook for another 2-3 minutes.  add vinegar.  taste and adjust seasonings if needed.  cook an additional minute.  serve.

it is brussels sprouts week at food network's fall fest. check out all the delicious sounding recipes from my blogger friends:
Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette
Cooking With Elise: Perfectly Roasted Brussels Sprouts
Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries
Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes
And Love It Too: Lemon-Infused Brussels
Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan
Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs
Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays
HGTV Gardens: Garden-to-Table: Brussels Sprouts
FN Dish: Simple Brussels Sprouts Recipes

best,
diane

please follow us 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.

pasta with fresh broccoli & spicy cashew pesto

 

aahh pesto!  i am such a fan.  of course i love the basil, pine nut, extra virgin olive oil and parmigiano reggiano cheese version, but almost any herb and nut combination works.  this means you can make pesto year round using local, in season ingredients.... try my spinach and peanut butter recipe from earlier this year for an idea.

i even love nut based pestos...recipes using just the nut butter as the sauce and flavored with spices and vegetables.  a perfect example is this pasta dish with fresh broccoli and spicy cashew butter.  fast, easy and so good for you....full of fiber from the vegetables and whole wheat pasta;  healthy fats from extra virgin olive oil & cashews and vitamins from the broccoli, cilantro, scallion and red pepper.  best of all...this dish is delicious!

it is broccoli week at food network's fall fest, so you are getting a 2 for 1 recipe from me this week.  many of you know that i recently launched a new blog red or green?  emphasizing hot & spicy food from all over the world.  the broccoli for today's recipe is listed on the new blog....a spicy garlic and red chile flakes take on a popular puglian dish.  the finished dish is then tossed into hot pasta and  mixed with prepared cashew butter which, when combined with a bit of the pasta water, melts into a creamy, delicious sauce.  you gotta give this one a try!

pasta with broccoli & spicy cashew pesto
1 batch broccoli with garlic & chile, puglian style
1 lb whole wheat pasta, penne or fusilli
1/4 cup extra virgin olive oil
1 green onion, chopped (white and green parts)
6 oz prepared cashew butter
1/2 teaspoon lemon zest, finely minced
sea salt
freshly ground black pepper
1/2 cup chopped cilantro
red pepper flakes (optional)
freshly shredded parmigiano reggiano cheese (optional)

prepare broccoli per the recipe posted on the red or green? website.  bring large pot of water to a boil, add 2 handfuls of salt and the pasta. cook according to package directions. drain, reserving the pasta water.

meanwhile, heat oil in large skillet.  add green onion and saute for 1 minute.  add cashew butter, lemon zest and 1 ladle full of pasta water, stir until creamy. (add additional pasta water if needed) add prepared broccoli, pinch each sea salt and black pepper and stir to combine.  taste and adjust seasonings if necessary.  cook an additional minute.  serve garnished with cilantro and additional red pepper flakes and parmigiano cheese if desired.

additional broccoli recipes you may enjoy:
broccoli salad
roasted broccoli and garlic

it is winter squash week at food network's fall fest. check out all the delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Easy Stir-Fry Broccoli and Red Bell Peppers
Napa Farmhouse 1885: Pasta With Fresh Broccoli and Spicy Cashew Pesto
Red or Green?: Broccoli With Garlic and Chile, Puglian-Style
HGTV Gardens: Garden-to-Table: Broccoli
Virtually Homemade: Broccolini With Walnuts and Sweet Soy Sauce
Thursday Night Dinner: Soy, Sesame and Ginger Broccoli
FN Dish: Six Broccoli Mains

best,
diane

please follow us 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.

roasted winter squash muffins with honey and molasses

i made a big pot of beans and these muffins for dinner yesterday.  the beans bubbled all day while cooking on the stove, the scent of the roasting winter squash and then baking muffins filled the air.  what a welcoming, homey way to celebrate a late fall sunday.

roasting the winter squash tenderizes the vegetable and brings out the sweetness.  the resulting puree delivers incredibly moist muffins.  i used spelt flour for fiber, taste and because it is tolerable for many people with gluten sensitivities (although it is NOT gluten free so unsuitable for those with celiac disease).  you could use whole wheat flour or unbleached white flour if your prefer. in comparison to most muffins, these are very low in oil and sweeteners...a guilt free treat perhaps?

roasted winter squash muffins with honey & molasses

1 winter squash, halved and seeded (i usually use acorn, kobacha or sweet dumpling)

extra virgin olive oil

1 tbsp honey

2 organic eggs, lightly beaten

1/2 cup unsweetened coconut milk (from the dairy section, not canned)

extra virgin olive oil

1/4 cup honey

1/4 cup unsulfured molasses

1 3/4 cup spelt flour

2 tsp baking powder

1 tsp chinese 5 spice powder

1/2 tsp cinnamon

1/2 tsp freshly ground black pepper

large pinch sea salt


preheat oven to 400 degrees F.  line a 12 cup muffin pan with parchment muffin liners. spray with non aerosol organic olive oil spray.

line a rimmed baking sheet with parchment paper.  place squash halves cut side up on pan.  drizzle 1 tbsp olive oil and 1/2 tbsp honey over each squash half and sprinkle with a small pinch of salt.  roast in oven until squash flesh is easily pierced with a sharp knife (45 minutes to 1 hour).  remove from oven and allow to cool enough to handle.

when squash is cool enough to touch, use a sharp knife and cut 4-5 lines lengthwise into squash pulp being careful not to cut into the skin.  repeat for each half.  then, using the same technique, cut 4-5 lines width wise.  you will be left with small cubes.  use a spoon to scoop out the squares.  they should be very soft. add to a small bowl and mash with a potato masher or puree in blender or food processor.  measure out 1 cup of squash.
 
meanwhile, in a large mixing bowl, add eggs , coconut milk and 3 tbsp olive oil.  whisk until eggs are frothy.  add the honey, molasses, 1 cup pureed squash and whisk until blended.  add spelt flour, baking powder and spices.  using a wooden spoon, stir until just mixed. (do not overmix).

add batter equally to each cup.  (i use an ice cream scoop).  Bake in preheated oven for 25 minutes or until muffins are golden brown and a tester inserted in the middle comes out clean.  serve warm.

some additional winter squash recipes you might enjoy:
fusilli with roasted delicata squash & fresh sage brown butter
roasted red kuri squash
stuffed acorn squash with wild rice, pecans and cranberries

it is winter squash week at food network's fall fest.  check out all the delicious sounding recipes from my blogger friends:

Feed Me Phoebe: African Peanut Stew With Shrimp and Butternut Squash
Jeanette's Healthy Living: Spicy Thai Coconut Winter Squash Noodle Soup
The Heritage Cook: Spaghetti Squash Two Ways
Napa Farmhouse 1885: Roasted Winter Squash Muffins With Honey and Molasses
Virtually Homemade: Butternut Squash Mac and Cheese With Sage and Bacon Breadcrumbs
Red or Green?: Spicy Twice-Baked Stuffer Winter Squash
Devour: Rachael Ray's Easy Pumpkin and Winter Squash Lasagna
Thursday Night Dinner: Butternut Squash Mac and Cheese
FN Dish: 5 Light Squash Recipes

best,
diane

please follow us 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.

Roasted Cauliflower Soup With Chile & Garlic

This soup is perfect for cold winter nights.  Roasting the cauliflower and garlic sweetens the vegetables. You get a bit of heat from new Mexican red chile powder and spices.  Creamy coconut milk balances everything out.  Be sure to serve with delicious bread or rolls to dip in the bowls of soup.

Roasted Cauliflower Soup With Chile & Garlic
1 large head cauliflower
extra virgin olive oil
6 cloves garlic, peeled
1 white onion, peeled and diced
1 jalapeno, seeded and minced
2 tbsp New Mexican red chile powder
1/4 tsp cayenne pepper
1 baking potato, unpeeled and diced
1 qt plus 4 oz vegetable stock
3/4 cup coconut milk, unsweetened**
sea salt
freshly ground black pepper

Preheat oven to 425 degrees.  Prepare cauliflower by first washing and removing leaves. (chop leaves and save for later in the recipe). Cut off the stem and then cut cauliflower in half lengthwise and then again into quarters. Place one of the cut sides down on cutting board and...with the knife at an angle...cut off the stem. Repeat with remaining three pieces. Break cauliflower into bite sized florets. Chop half of the florets into small pieces.

Place prepared cauliflower florets (not chopped ones) on a rimmed parchment lined baking sheet. Run four passes of olive oil bottle over the pan and, using your hands, roll cauliflower in oil ensuring evenly covered. Place in preheated oven for 20 minutes. Remove from oven and add garlic and another two passes of e.v.o.o. Stir and sprinkle large pinch each salt and peppers over vegetables. Return to pan and roast for another 10 minutes. Keep roasting until the cauliflower is beginning to brown and caramelize.  Remove from oven.

Add 2 tbsp olive oil to large pot and gently heat.  Add onion, jalapeno, and reserved cauliflower greens and cook over medium heat until vegetables are soft. ( about 6 minutes).  Add chile powder and cayenne pepper, stir and cook for an additional minute.  Add potato, chopped cauliflower and quart of vegetable stock.  Increase heat to high, bring to a boil, reduce heat back to medium and simmer for 25 minutes. (vegetables should be very soft.  If not, continue simmering for an additional 5-10 minutes.).  Add the roasted cauliflower, stir and heat for an additional minute.

Using a stick blender***, puree the soup until well mixed and fairly smooth.  (note, this soup has texture from the potato peel and greens which I like.  If you want a very smooth soup, pass through a strainer or food mill).  Add the coconut milk, small pinch of salt and one of pepper and cook over low heat for 5 minutes.  Add additional vegetable broth if too thick.  Taste and adjust seasonings if needed.  Serve in large bowls, each drizzled with a bit of olive oil, a pinch more of the red chile powder and a sprinkling of cilantro. 

** Use the coconut milk in cartons in the dairy section...not the canned version
*** If you don't have a stick blender you can use a regular blender.  Do this in two batches and be very careful...soup is HOT.  See Amazon ad below for an example of an immersion stick blender.

Click Here for Printer Friendly Recipe

It is cauliflower week at food networks' fall fest. Check out the delicious sounding recipes from the all of the other participating bloggers:
Red or Green?: Spicy Roasted Cauliflower and Garlic
Devour: 6 New Ways to Use Cauliflower
Thursday Night Dinner: Quick Cauliflower Curry
Feed Me Phoebe: Roasted Cauliflower and Fennel Salad With Endive and Radicchio
FN Dish: 10 Standout Cauliflower Recipes
HGTV Gardens: Garden-to-Table: Cauliflower

best,
diane

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I have started sharing my Taos experiences at california girl in taos. please visit and tell me what you think!

spicy twiced baked sweet potatoes for thanksgiving

we are celebrating thanksgiving in taos this year...my first ever away from california. i decided to tweak the menu a bit...combining some of our traditional dishes with new ones designed to take advantage of local ingredients.  so, my smashed potatoes will make an appearance...but they will sit next to the spicy, chorizo/tortilla/cornbread dressing i told you about last week.  we have to have the roasted brussels sprouts ....and turkey of course (i found a beautiful organic one from embudo valley organics.  their motto: humanely raised, free range, field grazed on the banks of the northern rio grande. love discovering the organic local food producers in the area)...but i am adding spicy twice baked sweet potatoes instead of the more typical sweet & spiced casserole. 

i love sweet potatoes, but am not of fan of the versions which call for added sugars albeit maple syrup, brown sugar or honey.  and marshmallows?  ick!  i usually roast them until they are beginning to caramelize with just sea salt, pepper, extra virgin olive oil and sometimes cayenne pepper.   this twice baked version uses the same seasonings with a bit of balsamic vinegar and smoked paprika to add just a hint of smokiness.  delicious.  and perfect for thanksgiving in taos.

spicy twice baked sweet potatoes
(serves 6)
6 medium sweet potatoes, washed and scrubbed
extra virgin olive oil
coarse grey salt
4 green onions, chopped (white and green parts)
4 tbsp mayonnaise (or vegenaise)*
2 tbsp balsamic vinegar
2 tsp cayenne pepper
2 tsp smoked paprika
sea salt
pepper

preheat oven to 425 degrees.  prick potatoes numerous times with a small sharp knife to create small slits (this allows steam to escape resulting in baked potatoes not steamed).  place on parchment lined rimmed baking sheet and drizzle with olive oil.  using your hands, rub oil all over potatoes ensuring they are coated.  sprinkle grey salt over top of potatoes. place on center rack in preheated oven and bake for 1 hour.  test to see if potatoes are cooked by piercing one with a sharp knife.  knife should slide in easily without any resistance.  if not, continue cooking, checking every 10 minutes, until done.  remove from oven and allow to cool enough to handle.  keep the baking sheet handy as you will reuse later.

reduce heat to 375 degrees.  cut off the top 8th of each potato. (these tops are the cooks treat!).  carefully scoop out the flesh from each potato ensuring you do not cut into the skin.  (i score the edges with a dinner knife and then use a spoon to scoop)  add the flesh to a large bowl.  mash with a potato masher or 2 forks.  add the onions, mayo, vinegar, 3 tbsp olive oil, cayenne pepper, paprika and a pinch each salt and pepper.  stir.  taste and adjust seasonings if desired.  i usually add a bit more salt and cayenne pepper, but do this to your taste.  the potatoes should be creamy so add a bit more olive oil if needed.

mound the potatoes back into the skins and place on the reserved baking sheet.  drizzle tops with additional olive oil and a sprinkle of paprika.  add back to oven and bake until hot with tops lightly browned (20-30 minutes)
* i use vegenaise to keep it vegan.  i think it is delicious but mayonnaise is just as good.

visit my other food blog red or green chile? to see my bolitas bean salad recipe.

now check out the delicious sounding thanksgiving sides recipes from the all of the other participating bloggers:

Feed Me Phoebe: Five Spice Winter Squash Soup
Chez Us: Roasted Brussels Sprouts
Virtually Homemade: Brussels Sprouts Salad With Avocado and a Tangerine Vinaigrette
Napa Farmhouse 1885: Spicy Twice-Baked Sweet Potatoes
Red or Green?: Bolitas Bean Salad
And Love It, Too: Potatoes Au Gratin (Gluten and Dairy-Free)
Devour: Thanksgiving Yam and Sweet Potato Sides That Are Almost Desserts
The Heritage Cook: Gluten-Free Thanksgiving Cornbread Stuffing or Dressing
Cooking With Books: Rosemary and Pear Potato Salad
FN Dish: Old School Sweet Potato Soufflé

happy thanksgiving everyone!
diane

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i have stated sharing my taos experiences at california girl in taos.  please visit and tell me what you think!

roasted carrots with chile & agave

i love roasted carrots and frequently experiment by trying different seasonings.  there were beautiful baby carrots at the farmers' market on saturday...the last market of the year. i bought bunches (literally) and tried a number of flavor combinations.  my favorite, hands down, was a mixture of new mexican red chile powder and organic, raw agave syrup.   delicious!

this is one of those recipes that is so easy you can make it often.  using the baby carrots means it will take only 30 minutes to roast....maybe this can even be a weeknight option? note....you can use carrots of any size you like...larger ones will just take longer to roast.  check them frequently to ensure you do not overcook.

one note about baby carrots.  i do NOT mean the packaged ones in the grocery store.  these are actually regular sized carrots cut down to size...what a waste!  true baby carrots are picked when they are still small...very sweet and tender.  i roast them with part of the stem attached because i think it makes a pretty presentation.

enjoy the carrots!

roasted carrots with chile & agave
small bunch baby carrots, unpeeled and washed with most of the green tops cut off...leave about 2 inches
extra virgin olive oil
2 tbsp organic, raw agave syrup
1 tsp new mexican red chile powder
1 tsp chopped jalapeno pepper
sea salt
black pepper

preheat oven to 375 degrees (use roast setting if you have the option).  line a small rimmed baking sheet with parchment paper.  drizzle 2 tbsp olive oil on sheet.  add the prepared carrots to the sheet and, using your hands, roll them in the oil until coated.  roast in oven for 10 minutes.  remove from oven and pour agave over carrots.  sprinkle chile powder, jalapenos, pinch each salt & pepper over agave.  add back to oven and roast an additional 20 minutes or until tender.  serve immediately.

now check out the delicious sounding carrots recipes from the all of the other participating bloggers. fall fest begins at noon on wednesdays:

Feed Me Phoebe: Root Vegetable and Black Bean Chili
Napa Farmhouse 1885: Roasted Carrots With Chile and Agave
Haute Apple Pie: Healthy Carrot Cake Muffins
And Love It Too: Vegan Carrot Cake Coconut Macaroons
Virtually Homemade: The Silver Palate's Carrot Orange Soup
From My Corner of Saratoga: Copper Pennies aka Glazed Carrots
The Heritage Cook: Maple Roasted Carrots, Apples and Onions
Made By Michelle: Carrots and Caramelized Onions
Thursday Night Dinner: Braised Carrots
HGTV Gardens: Garden-to-Table: Carrots
FN Dish: Best Carrot Sides for Thanksgiving

have a good week!
diane

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chorizo, cornbread & tortilla dressing

traditions are important, but sometimes mixing it up a bit can keep life interesting.  we are spending thanksgiving this year at our home in taos so i have decided to add a few new southwestern inspired dishes to my regular menu.  my favorite?  a cornbread dressing infused with chorizo, new mexican red chile powder and corn tortilla chips?  really different...amazingly good.

i made a 1/2 batch for this story which is why it is baked in a pie dish...you will use a 9 x 13 inch baking dish for the recipe.

i make this as a dressing which means it is baked in a casserole, not stuffed in the turkey.  i do this for two reasons: 1.  i can keep it vegetarian this way so all of my guests can partake (i use soyrizo instead of chorizo) and 2.  baking the dressing crisps up the cornbread and tortilla chips resulting in a wonderful crunch.  i made a "test" batch this weekend so i could photograph for this story.  served with baked chicken, roasted sweet potatoes and sautéed broccolini and garlic, it was a perfect fall dinner.  now i cannot wait for thanksgiving to make it again. (and eat it) want something different for your t-day table this year?  give this dressing a try.

i am so happy to announce that, for the second year in a row in honor of thanksgiving, food network is getting the entire food community together to celebrate a virtual thanksgiving, called the communal table (hashtag #pullupachair) on wednesday, november 14th at noon EST. they have invited me to participate...how cool is that?

here's how it works....bloggers from all over the country, as well as the food network gang, will each  create a post/article on their respective sites sharing one of their favorite thanksgiving recipes. each blog will also contain links to all the other blogs so readers can see what everyone is “bringing to the table.” just think...a one stop place to view loads of delicious sounding recipes and plan your thanksgiving menu.  with two weeks before the big day, we will all have plenty of time to finalize our menus.  happy planning everyone!

chorizo, cornbread and tortilla dressing
1 yellow onion, diced
extra virgin oil oil
1/2 cup chopped green onions (white and green parts)
1 cup chopped celery
1/2 cup diced carrots
1 cup chopped green bell peppers
1 jalapeño, seeded, deveined, minced
1 tbsp chopped fresh sage (or 2 tsp dried)
1/2 cup chopped fresh cilantro
1 tbsp new mexican red chile powder
sea salt
freshly ground black pepper
chorizo broth (recipe below)
6 cups cornbread, crumbled (either homemade or store bought)
1/2 lb corn tortilla chips (either homemade or store bought)

in a large skillet, preferably cast iron, heat 2 tbsp olive oil to shimmering.  add the diced yellow onion and cook over medium heat until translucent.  add the green onion, celery, carrots, green pepper, and jalapeño and cook, stirring frequently,  until vegetables are softened (about 5 minutes).  add the sage, cilantro, chile powder, a pinch of salt and one of pepper and cook for an additional minute. 

add the cornbread and tortilla chips to a large bowl.  pour the vegetable mixture over the cornbread/chips and stir to combine.  pour the chorizo broth over the cornbread and gently stir to combine.  allow to sit for 15 minutes.  stir again and pour into an oiled 9 x 13 inch baking dish.  cover with foil and bake at a preheated 375 degree oven for 30 minutes, or until hot.  remove foil, drizzle top with 3 passes of the olive oil bottle and continue baking for an additional 20 minutes, or until the top is crispy and brown.  serve immediately.

chorizo broth
2 tbsp extra virgin olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 12 oz package soyrizo, crumbled (or regular mexican chorizo)*
6 cups vegetable broth
12 oz crushed corn tortilla chips
sea salt
black pepper

in a large saucepan, sauté the onion  in the olive oil over medium heat until softened.  add the garlic and soyrizo and cook until soyrizo is crispy on the edges (about 7 minutes).  add the vegetable broth and tortilla chips and bring to a boil.  reduce heat to med-low and simmer for 20 minutes.  season to taste with salt and pepper.

* feel free to use regular chorizo if you wish...just switch the recipe a bit to ensure you thoroughly cook the chorizo first and then drain before you sauté the onions and garlic.

now check out the delicious recipes from my fellow bloggers:

Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread

Main:
FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides: Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette's Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What's Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash

Desserts:
I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls

have a good week!
diane

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