Cabbage Slaw with Peanut Sauce Vinaigrette

This is one of those recipes that you will make over and over again. Parties, pot lucks, summer barbecues or "it's the middle of winter and nothing is in season" dinners, the Cabbage Slaw with Peanut Vinaigrette Sauce fits the bill perfectly. Crunchy cabbage, fresh...whatever is in season...vegetables and a spicy peanut sauce come together beautifully. Serve as a side dish of course, but also add some grilled chicken or shrimp and you have a main dish. Top fish tacos or pulled pork sandwiches for a different take on classic items.

I have a potluck dinner, a salad luncheon and a Halloween gathering this week. A friend is on vacation and, before she left, she asked me if I wanted to take her weekly farm share from the local CSA (Community Supported Agriculture) so it would not go to waste. I eagerly agreed. In the box were two huge heads of cabbage. YES! The cabbage slaw is being made for all three events.I just don't get tired of this dish. Happy Halloween everyone.

Cabbage Slaw with Peanut Sauce Vinaigrette

(10- 12 servings)

1 medium head cabbage (green or purple) shredded
1 green bell pepper, chopped

2 zucchini, shredded (optional, only in season)
3 green onions, chopped

1/2 red onion, chopped
6  radishes, shredded

Peanut Sauce Vinaigrette (recipe follows)

3 scallions, chopped

1/4 cup sesame seeds

1/4 cup roasted, salted peanuts, coarsely chopped

Combine first 6 ingredients in a large bowl. Pour half of Peanut Sauce over slaw and stir to combine. Add additional sauce to desired consistency. Refrigerate a minimum of 1 hour, or until cold. Serve topped with scallions, sesame seeds and peanuts.

Keeps refrigerated for up to 2 days.

Peanut Sauce Vinaigrette

1/4 cup organic natural peanut butter (with oil on top) Stir in oil before measuring

1/4 cup seasoned rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons coconut sugar

2-3 teaspoons chile-garlic sauce

1 clove garlic

1/2 inch piece fresh ginger, peeled

 Add all ingredients (just 2 teaspoons chile-garlic sauce) to bowl of blender or food processor. Process until smooth. Add 1-2 tablespoons water if sauce seems too thick. Taste and add the additional teaspoon of chile-garlic sauce if you want it a bit spicier. Set aside or refrigerate.

Click Here For Printer Friendly Recipe

It is "Halloween Treats" week at Food Network's Fall Fest roundup. Do you have a favorite Halloween recipe? Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: 7 Frighteningly Healthy Halloween Recipes
Jeanette's Healthy Living: Creamy Red Curry Coconut Butternut Squash Soup
The Heritage Cook: Fried Cheese "Fingers" with Spicy "Bloody" Dipping Sauce (Gluten-Free)
The Lemon Bowl: Lebanese Stuffed Peppers with Cinnamon and Pine Nuts
Weelicious: Cookie Dough Bites
Devour: The Best Halloween Candy and Cocktail Pairings
Elephants and the Coconut Trees: Halloween-Themed Appetizer: Beet and Cucumber Rolls
Taste with the Eyes: Malted and Salted: Milk Chocolate Pots de Creme
Big Girls, Small Kitchen: Olive Oil-Maple Granola Walnuts
Swing Eats: Scary Monster Fingers Cheesy Bread Sticks (gluten-free)
Napa Farmhouse 1885: Cabbage Slaw with Peanut Sauce Vinaigrette
Red or Green: Spicy Chard Chips
Virtually Homemade: Pumpkin Spice White Chocolate Rice Krispie Treat {Gluten Free}
Dishing With Divya: Egg Puffs
FN Dish: Trick or Treat! Your Guide to Being the Most-Popular House on the Block

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

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

Slow-Cooker New Mexican Vegetable Chowder

This is my favorite vegetable soup. Ten minutes of prep in the morning, effortless slow cooking all day in a crockpot, five minutes of finishing and dinner is served. A few cups of the soup are pureed in a blender and then stirred back into the soup resulting in a thick "creamy" chowder without the addition of milk or cream. Best of all, the vegetables I used are just a guideline. Swap out whatever is in season. Just keep the sweet potato for richness.

You may have noticed that I rarely peel vegetables in my recipes. So many nutrients are missed this way, along with the fiber. In all honestly, I like potato skins better than potatoes. So the only vegetable I peel in the chowder is the celery. Even easier when prepping on a busy morning.

This soup is a riff of a recipe from Bon Appetit Magazine that I have been using since 1994! I adjusted to make it work in a crockpot and, of course, added New Mexican green chile because..well..why not? My slow cooker is a million years old, so not very big. This recipe fits perfectly in my machine. If you have a larger version by all means double or triple the recipe. It freezes like a dream. Just don't add the spinach to the batch you want to freeze.  Add it during the last five minutes when reheating. The fresh flavor it adds to the soup is the perfect finishing touch.  Oh...speaking of finishing touches. Use a big, bold, spicy olive oil for finishing as it will really set off the smoothness of the chowder. Happy Fall!

Slow-Cooker New Mexican Vegetable Chowder
(serves 6-8)

2 tablespoons extra virgin olive oil, plus extra for drizzling
1 white onion, chopped
3 celery stalks, chopped
1 clove garlic, minced
1 medium sweet potato, cut into 1 inch pieces
2 carrots cut into 1 inch pieces
1/2 head broccoli, separated into florets (cut larger ones in half)
1 10 oz package, organic frozen corn (or fresh in season)
1 fresh New Mexican chile, chopped
6 cups organic vegetable broth (homemade or boxed) 
1 bay leaf
1 teaspoon cayenne pepper
1 tablespoon dried Italian parsley (or 2 tablespoons fresh, chopped)
4 handfuls baby spinach leaves
sea salt
black pepper

Heat medium sized skillet over high heat. Add olive oil, onion and celery. Saute for 4 minutes or until vegetables are soft. Add then garlic and saute another minute.

Pour onion mixture into the bowl of a crockpot. Add next 5 ingredients and broth. Stir in bay leaf, cayenne pepper, parsley and 1 teaspoon each salt and pepper. 

Cover crockpot and set to High. Cook for 6-8 hours or until vegetables are soft. Remove 3 cups soup and puree in a blender. Add the puree to remaining soup, along with the spinach. Stir and allow to sit for 5 minutes uncovered. (Turn crockpot off).  Adjust seasonings if necessary and serve immediately in large bowls with an excellent extra virgin olive oil drizzled over the top.

Click Here For Printer Friendly Recipe

It is "Slow-Cooker" week at Food Network's Fall Fest roundup. Do you have a favorite slow-cooker recipe? Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Moroccan Lamb Chili with Chickpeas, Sweet Potatoes and Kale
The Lemon Bowl: Slow Cooker Chicken and Vegetables with Cinnamon and Garlic
Jeanette's Healthy Living: Slow Cooker Chicken Vegetable Stew with Rosemary, Thyme and Sage
Big Girls, Small Kitchen: Slow Cooker Cassoulet
Devour: Slow-Cooked Meals from Breakfast through Dessert
Napa Farmhouse 1885: Slow-Cooker New Mexican Vegetable Chowder
Red or Green: Slow Cooker Red Beans, Vegetables & Rice
The Cultural Dish: Slow-Cooker Beef Stew
Domesticate Me: Slow Cooker Apple Pie Oatmeal (Vegan and Gluten-Free)
Taste with the Eyes: Elegant Braised Leeks
FN Dish: 6 Desserts to Cook Low and Slow

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

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

Red Swiss Chard with Roasted Garlic & Balsamic

I have had so much success with growing Swiss chard this season. The leaves are huge...but still sweet...and the stems remain really tender. I have found many ways to prepare this delicious green...stuffed, chopped and added to soups or scrambled eggs, layered into casseroles (try chard lasagna!) and eaten as a salad. But my favorite way is sauteing with onions and garlic.

This is "Roasted Garlic" week at Food Network and I roasted a dozen heads of garlic to use in many different recipes. One of my favorites is also one of the simplest. Sauteed greens with onion, roasted garlic and pine nuts. Healthy drizzles of excellent quality extra virgin olive oil and good aged balsamic vinegar take this to over-the-top deliciousness. Serve as is or do what I do. Pile the prepared greens over grilled sourdough or french bread for a different take on bruschetta. This with a bit of Parmigiano-Reggiano and a glass of wine make a perfect simple supper.

The recipe for roasted garlic is one you will want to keep handy. Roast a number of heads at the same time. You will find many ways to use. See some suggestions as the end of this post. Enjoy!

Red Swiss Chard with Roasted Garlic & Balsamic

(Serves 8)

2 tablespoons extra virgin olive oil, plus more for drizzling

6 lbs red Swiss chard

1/2 small white onion, chopped

1 1/2 teaspoons crushed red pepper flakes

2 tablespoons pine nuts

cloves from 1 small head roasted garlic (recipe follows)

2 tablespoons pure balsamic vinegar

sea salt

black pepper

Prepare chard:  With a sharp knife, cut stems from chard leaves. Fold each leaf in half lengthwise and cut off the center rib.(discard ribs). Chop stems into 1 inch pieces. Roll up each leaf and cut into 1 inch slices. Chop the slices into pieces about 2 inches.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chard stem pieces and onions. Sprinkle with a large pinch salt and pepper. Saute until chard is soft and onion is golden brown and beginning to caramelize. (about 7 minutes) Add additional olive oil if the pan seems dry.  Add the chard leaves, red pepper flakes and pine nuts. Cook for 3-4 minutes or until the chard is soft. Add roasted garlic cloves and saute for an additional minute. Stir in the balsamic vinegar.

Remove from heat. Taste and adjust seasonings if necessary. Serve immediately drizzling additional olive oil over the top if desired..

Roasted Garlic 

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, so the pan size will depend on the number of garlic heads you are roasting (make more than you need...the roasted garlic 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 the 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 and/or paste can be stirred into smashed potatoes, added to toasted/grilled bread, added to roasted or steamed vegetables, stirred into sauces, as a topping for pizza, etc. Once you taste it you will be inspired to add it to almost everything!

Click Here For Printer Friendly Recipe

It is "Roasted Garlic" week at Food Network's Fall Fest roundup. Do you have a favorite roasted garlic recipe? Share in the comments section and/or link to your blog if you have one. 

The Lemon Bowl: Crispy Garlic Baked Chicken Breasts
Jeanette's Healthy Living: Roasted Garlic Tomato Pasta Sauce
Big Girls, Small Kitchen: Baking Sheet Spaghetti with Roasted Garlic, Peppers & Eggplant
Napa Farmhouse 1885: Red Swiss Chard with Roasted Garlic & Balsamic
Red or Green: Pasta Puttanesca with Roasted Garlic
Taste with the Eyes: Crusted Ahi with Roasted Garlic Tahini
Dishing With Divya: Baked Salmon with Garlic and Herbs
Virtually Homemade: Roasted Broccoli and Garlic with Feta Cheese
The Cultural Dish: Roasted Garlic Infused Olive Oil
Domesticate Me: Butternut Squash Soup with Roasted Garlic, Goat Cheese and Pepitas
The Mom 100: Roasted Garlic and Tomato Bread
Devour: Roasted Garlic Recipes Worth Worshipping 
FN Dish: 10 Excuses to Eat Roasted Garlic

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

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

Pumpkin & Chocolate Chip Cake

So it is the first full week of October and there is definitely a chill in the air here in Northern New Mexico. The temperature was 30 degrees when I left for yoga this morning and the leaves are turning beautiful shades of gold, red, maroon and orange. You can smell the pinon wood burning in fireplaces throughout the neighborhood and last Saturday's Farmers' Market had bushels of apples, peppers, winter squash and fall flowers.  And pumpkins...lots of pumpkins.

Happily, this is "Pumpkin Week" at Fall Fest so, while I used canned in this recipe, I was inspired by the beautiful fresh pumpkins displayed at the market. Yes...fall is here.

This cake is easy to make, very moist, last for days and is delicious. While the cake bakes, your home will be filled with the amazing scent of pumpkin, cinnamon, ginger and nutmeg. I adapted the recipe from Gourmet Magazine but "healthified" it by swapping white whole wheat flour for some of the white, eliminated all the white sugar and used coconut sugar and used almond milk for flavor and lightness. Then, to gild the lily, I added dark chocolate chips. I made the glaze from creamed coconut milk, but feel free to use your favorite frosting, glaze or even dust with powdered sugar if you prefer.  Enjoy! You will make this cake all season.

Note, I am in Taos which is at 7000 feet. The recipe posted below is the "regular" recipe and I added the high altitude adjustments at the end.

Pumpkin & Chocolate Chip Cake
adapted from Gourmet Magazine
(12 servings)

1 1/2 sticks unsalted butter (at room temperature)
extra virgin olive oil for cake pan
1 1/4 cup organic white whole wheat flour
1 cup organic unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 teaspoon salt
1 1/4 cups canned solid-pack pure pumpkin (do not use pumpkin pie filling)
3/4 cup almond milk
1 teaspoon vanilla
3 large eggs
1 1/4 cups coconut sugar
1 cup dark chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan with olive oil. Dust with flour and set aside.

Sift flours, baking powder, baking soda, cinnamon, nutmeg, ginger and salt into a  medium-sized bowl. Set aside. Whisk together pumpkin, almond milk, and vanilla in a small bowl. Set aside.

Add the butter to the bowl of mixer and beat until pale and fluffy (about 3 minutes at medium speed.) Add the sugar and beat until well mixed (about 3 minutes more).  Add eggs, one at a time, until incorporated. 

Reduce speed to low and add 1/3 flour mixture. Beat until just incorporated. Add 1/3 pumpkin mixture and beat until just incorporated. Repeat steps until both flour and pumpkin mixtures are incorporated into the batter. Do not overmix. Stir in chocolate chips.

Spoon batter into prepared pan. Bake in preheated oven for 50 minutes or until a skewer inserted into center of the cake comes out clean. Cool on wire rack for 15 minutes. Turn out cake directly onto wire rack and allow to completely cool. Drizzle Coconut Cream Glaze (or topping of your choice) over cake and serve.

Store cake in an airtight container or well wrapped with saran wrap and then foil. Cake can be kept at room temperature 4-5 days.

Coconut Cream Glaze
1 7 oz box organic creamed coconut, unsweetened
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon pure vanilla
sugar, coconut sugar, honey or maple syrup to taste
almond milk to thin

Add creamed coconut, cocoa powder, salt and vanilla to a small bowl. Stir to combine. Add 2 Tablespoons of preferred sweetener. Add additional sweetener to taste. Thin with almond milk if needed to achieve a pourable consistency. Drizzle over cake, cookies or fresh fruit. 

Store in refrigerator. Glaze with thicken as it sits. Thin with additional almond or coconut milk as needed.

Click Here for Printer Friendly Recipe

High Altitude adjustments for cake:
Increase oven temperature to 375 degrees
Decrease sugar by 1 tablespoon
Increase milk by 2 tablespoons

It is "Pumpkin" week at Food Network's Fall Fest roundup. Do you have a favorite pumpkin recipe?  Share in the comments section and/or link to your blog if you have one. 

The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)

Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes

Bacon and Souffle: Easy Pumpkin Bundt Cake

Weelicious: Quick Pumpkin Cinnamon Rolls

Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting

Devour: Eat As Much Pumpkin As Possible 

Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake

Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon 

Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies 

The Cultural Dish: Baked Pumpkin Doughnuts 

The Mom 100: Pumpkin Gingerbread with Crystallized Ginger 

Haute Apple Pie: Pumpkin Bread Truffles 

Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free) 

Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free) 

FN Dish: Pumpkin Spice (and Everything Nice)

I Am Baker: Pumpkin Spice Puppy Chow 

Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

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