pizza with kale-walnut pesto, sundried tomatoes & pickled garlic

food network is transitioning from winter comfort foods to spring produce in our new weekly series "sensational sides mixed with spring produce".  we are keeping the produce we use very flexible to account for the differences in growing seasons.  over at my sister blog " red or green?", i talk about the challenges in buying local spring produce this early in the year here in taos, new mexico.  happily there is a group of farmers who have invested in heated greenhouses!  fresh, local greens in winter?  this makes me very happy.

i bought a bunch of kale last week and had a huge craving for pizza.  only solution was pizza with kale & walnut pesto.  this is "things found in the pantry week" so i raided mine for the toppings.  the beauty of pizza is that it is so flexible....feel free to substitute any toppings you think sound good for my suggestions.  happy spring everyone!

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 white spelt flour (or unbleached white flour if you want it less "healthy" :) )
1 1/2 cups white whole wheat flour
kale walnut pesto (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 free form 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 pesto 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" sprinkle pine nuts, pickled garlic, sun dried tomatoes and cheese over pesto. 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.   remove from oven and sprinkle cilantro over top. slice and serve immediately

kale & walnut pesto
1 bunch organic kale, stems removed and leaves torn in small pieces

1 garlic clove

1/2 c. extra virgin olive oil

1/2 cup walnuts, toasted in dry skillet

grey salt

freshly cracked black pepper

1/4 tsp dried red pepper flakes

place the kale and walnuts in the bowl of  food processor fitted with the steel blade. pulse until finely chopped. with the machine running, slowly pour in the olive oil. stop machine, scrape down sides and then continue pulsing until pesto is smooth but with a bit of texture. season to taste with grey salt, pepper and red pepper flakes. pulse briefly to combine. set aside.

toppings

toasted pine nuts

pickled garlic

sun dried tomatoes

1/2 cup shredded parmigiano reggiano cheese

chili infused olive oil

chopped cilantro

it is "things found in the pantry" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:

Feed Me Phoebe: Tropical Trail Mix With Ginger and Coconut The Cultural Dish: Green Bean Salad
Jeanette's Healthy Living: Easy Roasted Tomatoes and Spring Asparagus
Napa Farmhouse 1885: Pizza With Kale-Walnut Pesto, Sun-Dried Tomatoes and Pickled Garlic
Red or Green?: Spring Greens With Homemade Vinaigrette
The Sensitive Epicure: Pasta alla Ghetto Fabuloso (Gluten-Free and Milk-Free)
Dishin & Dishes: Scalloped Sweet Potatoes
Haute Apple Pie: Broccoli Cheesy Rice
Made By Michelle: Broccoli Quiche With Homemade Bisquick
FN Dish: Pantry-Friendly, Budget-Friendly Side Dish Recipes

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

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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 apple-sage sausage, white beans & greens

i love slow cooked white beans simmered with sage & garlic, then drizzled with extra virgin olive oil.  i found some apple-sage sausages at the market the other day and imagined a pasta dish combining white beans with the sausage and fresh greens.  stop imagining! this is really, really good.

it is "comfort pasta" week at food network's comfort food feast.  our last one of the season.  this warm, filling, delicious pasta is quick and easy.  i used organic canned beans because that is what i had on hand.  cooked dried beans would be amazing if you have the time.  flavored sausages like the apple-sage can be found at gourmet or organic markets like whole foods.  if you can't find them, use a mild italian sausage. the roasted garlic adds a wonderful flavor.  click here for the recipe.  i roast some every week and keep in the fridge (i love garlic!)  if you are pressed for time and don't have roasted garlic on hand use 2 cloves of fresh garlic and add during the last 2 minutes when sautéing the sausage and onions.

pasta with apple-sage sausage, white beans & greens
8 oz dried pasta shells
4 tbsp good extra virgin olive oil, divided
1 lb apple sage sausage or mild italian sausage
1 onion, diced
1 tbsp roasted garlic
1 15 oz can cannellini beans, drained
3 cups organic vegetable broth
1 bay leaf
sea salt
freshly ground black pepper
pinch dried red pepper flakes
1 bunch coarsely chopped kale or chard, center ribs removed. (or equivalent amount spinach)
1 tbsp good balsamic vinegar
1/4 cup parmigiano reggiano cheese, shredded, plus more for serving.

cook pasta according to package directions.  stop cooking 2 minutes earlier than directed so pasta is very al dente'. (it will finish cooking later) drain and set aside.

cut sausage into 1 inch pieces and remove casing.  sauté in large skillet for 5 minutes. drain. add onion and saute an additional 5 minutes. pour off any drippings but do not scrape pan. add 2 tbsp olive oil and cook uncovered for approximately ten minutes until sausage is cooked through. stir frequently. remove sausage and onion and place on plate.  set aside.

in same skillet, add roasted garlic, cannellini beans, broth and bay leaf.  bring to a boil, reduce heat to medium and cook for 10 minutes stirring occasionally.  season with salt, pepper and red pepper flakes.  add cooked pasta and continue cooking for an additional 2-3 minutes of until pasta is just al dente'.  do not overcook.  add sausage, greens and remaining 2 tbsp olive oil.  cook until greens are slightly wilted.  add balsamic vinegar and 1/4 cup cheese. cook until cheese melts.  taste and adjust seasonings.  serve immediately with additional shredded cheese for passing and with plenty of crusty french or sourdough bread for soaking up the delicious broth.

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

The Cultural Dish: Pasta Carbonara
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Feed Me Phoebe: Green Eggs and Ham: Pasta Carbonara With Zucchini and Crispy Prosciutto
Red or Green?: Spicy Italian Sausage and Peppers Pasta
Napa Farmhouse 1885: Pasta With Apple-Sage Sausage, White Beans and Greens
Jeanette's Healthy Living: A Healthier Crock-Pot Meat Lovers Pasta Sauce
Dishin & Dishes: Skillet Gnocchi
The Heritage Cook: Macaroni and Cheese for Everyone
Devour: Low-Key Lasagna
Virtually Homemade: Gluten-Free Macaroni and Cheese With Crispy Bacon
Cooking With Elise: Scallops and Linguini
Big Girls, Small Kitchen: Swiss Chard Lasagna
And Love It Too: Baked Spaghetti With Zucchini Noodles
FN Dish: The Most Satisfying Pasta Dishes

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

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i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

grilled ham and cheese sandwiches

i have two food blogs  (this one and red or green?) and contribute a story from both each week for food network's comfort food feast.  usually i try to create recipes that are very different from each other so the blogs aren't too similar...and so my family gets some variety during "blog writing" days.  this week was a bit of a challenge as it is grilled cheese week at food network's comfort food feast.  in red or green? i posted a recipe using  green chile cheddar and a chipotle mayonnaise spread.  we had some for lunch yesterday and they were delicious.  ooey, gooey oozing with melted cheese and a bit of a spicy kick from the chiles.  today when i told my husband we were having grilled cheese again for the napa farmhouse 1885 post he said..."i just can't eat them two days in a row...unless maybe you add some meat to cut the richness of the cheese?"   sold!

i had some ham in the refrigerator and thought..."if a ham & cheese sandwich is good a grilled ham and cheese is even better, right?"  

grilled cheese sandwiches are more of a technique than a recipe. you should customize them to your liking. use as much or as little cheese as you like. whatever bread you want. ham, bacon, heirloom tomatoes in season, greens, grilled onions, marinated eggplant? grilled or panini style?    i am sharing the way i make mine....share your favorites on facebook or in the comments section of this post.

grilled ham & cheese sandwiches
for each sandwich:
1 tbsp mayonnaise
1 tsp dijon mustard
softened butter
2 slices sourdough bread
1/2 cup coarsely grated cheddar cheese
1-2 ham slices, thinly sliced

heat skillet or grill pan(my preference) over medium high heat. in a small bowl, combine mayo and mustard. set aside. spread 1 side of both slices of bread with butter. spread the mayo mixture on the other side of each slice. place 1 slice of bread ,butter side down, in the skillet. mound the cheese on top of the mayo side.   top the cheese with the ham slices. top with the second slice mayo side down. grill for 3- 4 minutes, or until bread is nicely toasted with deep grill marks (if using grill pan) and cheese is melted. flip sandwich and grill second side until golden brown. remove from heat, slice and serve immediately.

for a different twist, try my recipe for apple, fennel & cheddar cheese panini. pure yum!

it is grilled cheese sandwich week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
Jeanette's Healthy Living: Grilled Cheese With Kale Artichoke Pumpkin Seed Pesto
Cooking With Elise: Inside-Out Grilled Cheese With Bacon
Red or Green?: Grilled Cheese Sandwiches Red or Green-Style Napa Farmhouse 1885: Grilled Ham and Cheese Sandwiches Weelicious: Kentucky Hot Brown Panini
Virtually Homemade: Grilled Cheddar, Apple and Arugula Sandwich
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free) Devour: Caramelized Onion Grilled Cheese
Thursday Night Dinner: Grilled Cheese and Tomato Soup
The Heritage Cook: Open Faced Grilled Halloumi Sandwiches
Big Girls, Small Kitchen: Muhammara Grilled Cheese
Daily*Dishin: Grilled Jarlsberg and Black Forest Ham With a Surprise
FN Dish: Grilled Cheese Goes Beyond Cheese
Feed Me Phoebe: Mexi Grilled Cheese With Avocado, Pepper Jack and Refried Black Beans

 

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.

extra virgin olive oil drop biscuits with cheddar & garlic

it is biscuit week at food network's comfort food feast and i can't wait to share my favorite quick and easy recipe. i have a number of options for traditional biscuits that call for butter...they are delicious; light, flaky, buttery...and certain dishes just seem to require this version. but a few years ago,  i developed a recipe for biscuits using extra virgin olive oil instead of  the butter. they are drop biscuits eliminating the need to roll out and cut the dough. this recipe is perfect for last minute requests...lazy sunday mornings....and weeknight dinners. they are now the number one request from my family and friends.

 

the basic version is perfect as is...both for savory dishes and as the base for berry shortcakes.  today, i decided to amp up the flavor a bit and added cheddar cheese and roasted garlic.  the perfect touch to be served alongside chili, stew or soup. (try serving with hot pepper jam...delicious!) add a salad and dinner is served.  enjoy!

extra virgin olive oil drop biscuits with cheddar & garlic

1 1/2 cups organic unbleached flour

1 1/2 cups white, whole wheat flour
1/2 tsp salt

2 tsp alum free baking powder

2 tsp organic or local honey (optional)

1/2 cup extra virgin olive oil

3/4 cup milk...any kind...i use 2%

1 tbsp smashed roasted garlic

1/2 cup shredded sharp cheddar cheese

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 and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...note you may not need all the milk. stir in the garlic and cheese.  do not over mix.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp).  you can make yours as small or large as you like. baking times will vary depending on size. serve immediately

 

unbaked biscuits

** 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 biscuit recipe you would like featured? feel free to post or link in the comments section of this post.  and check out my green chile biscuit version over at my sister blog  red or green?

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

What's Gaby Cooking: Cheddar-Bacon Buttermilk Biscuits
Jeanette's Healthy Living: My Mom's Beijing Biscuits "Shao Bing"
The Cultural Dish: Pineapple Biscuits
And Love It Too: Coconut Flour Country Biscuits
Red or Green?: Green Chile and Olive Oil Biscuits
Napa Farmhouse 1885: Extra-Virgin Olive Oil Drop Biscuits With Cheddar and Garlic
Made By Michelle: Swiss Chard and Feta Fritters
Devour: The Best Mix-Ins for Your Biscuits
Virtually Homemade: Strawberry-Tangerine Shortcakes With Bisquick Drop Biscuits
Daily*Dishin: Quick Cream Biscuits and Slow Bacon Jam
The Heritage Cook: Gluten-Free Buttermilk Biscuits
Thursday Night Dinner: Winter Shortcake Stuffed With Jam and Whipped Cream
FN Dish: 15 Takes on Biscuits

 

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.

my mom's meatloaf (connie's)

what a month it has been!  first, my computer's hard drive crashed 4 weeks ago and i went for a week without being on line.  then i got really sick...it turned into pneumonia and i have been bed ridden for three weeks.  today is the first day that i feel a bit better...and the first day i feel like cooking.  happily, it is meatloaf week at food network.  what a perfect dish for getting back into the kitchen.

i was talking to my mom a few weeks ago about her meatloaf recipe.  she has made it my entire life and it is the family favorite.  i have not made it in years and promised her that on my next visit we would make it together.  i made today's version from memory....happily, it looks, smells and tastes like hers.

this recipe makes a huge meatloaf...enough for a big family dinner and lots of sandwiches for the next few days. i still get pretty tired each day, so a dish with leftovers works really well this week.  served with garlic smashed potatoes, crisp green beans and a large green salad, this is a perfect comfort food feast dinner.

my mom's meatloaf  (connie's)
1/4 cup extra virgin olive oil, plus additional for greasing pan
1 medium white onion, chopped
4 cloves garlic, minced
1/4 cup italian parsley, minced 8 oz tomato sauce, divided
2 eggs, beaten
1 1/2 cups dried whole wheat bread crumbs (homemade or store bought)
sea salt
freshly ground black pepper
2 lbs ground beef
1 1/2 lbs ground pork

preheat oven to 375 degrees. using olive oil, grease a baking dish or rimmed baking sheet. set aside. in a medium saute pan, heat the 1/4 cup olive oil until it just begins to shimmer. add onion, garlic and large pinch each salt and pepper. saute for 4 minutes. set aside and allow to cool.

in a large mixing bowl add the parsley, 4 oz tomato sauce, eggs, bread crumbs and large pinch each salt and pepper. add cooled onion mixture and combine. add ground beef and pork. gently, using your hands, mix meat into other ingredients until just combined. do not overmix. form into a loaf shape and add to prepared baking dish. spread remaining 4 oz. tomato sauce over meatloaf.

bake in preheated oven for 1 1/2 hours. the interior temperature should be at 165 degrees so check with an oven thermometer. continue cooking if necessary until meatloaf reaches proper temperature.

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

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

Jeanette's Healthy Living: Balsamic-Glazed Roasted Vegetable Meatloaf
The Cultural Dish: Classic Meatloaf
Red or Green?: Meatloaf With Green Chile
Napa Farmhouse 1885: My Mom's Meatloaf (Connie's)
And Love It Too: Not Your Momma's Meatloaf
Made By Michelle: Turkey Meatloaf
The Heritage Cook: Succulent Gluten-Free Meatloaf, The Ultimate Comfort Food
Feed Me Phoebe: Smoky Meatloaf With Three Paprikas
Virtually Homemade: Bacon Wrapped Meatloaf With a Spicy Sweet Ketchup Glaze (Gluten-Free)
Devour: Pick Your Meat (Loaf): Beef, Pork or Turkey
Dishin & Dishes: The Ultimate Southwest Meatloaf
FN Dish: For the Love of Meatloaf

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.

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

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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.