Posts Tagged ‘cheese’

Roasted Acorn Squash & Black Bean Tandoori Enchiladas

Roasted Acorn Squash & Black Bean Tandoori Enchiladas / Good Things Grow

This weekend was ordinary and I say that with an excited smile in my voice, because running a graphic design and handmade business with your husband is not exactly high up on the ordinary list. Between packing up your car so full with product you can’t see out the back window, then driving hundreds of miles for craft shows several times a year; to meeting with clients on skype to discuss color and font choices for their logo, I never thought this would be a way of life for me. Don’t get me wrong, I love it. I just mean, I don’t really think many in my generation grew up saying they wanted to be a business owner or freelancer and blogger wasn’t even a term thought of yet.

We were in LA on a very hot July weekend this year and during one of the shows (maybe I was wary from the heat) I had this moment in my mind that drifted to looking at the two of us sitting there from another prospective. I turned to Scott and said “We live such a weird life. It’s kinda like we’re modern day gypsies that have iphone’s, mac computers, and tweet. I wonder what everyone here thinks when they see this (amazing) group of people all spread out selling their products?” It’s not that I really care what other’s think, but I think there are a few who don’t realize this is how we make a living, it’s not just a hobby for us. And it’s really true, we’ve made friends with artists from OR, to CA, to TX and NY doing the same thing. We all travel to these shows and each time we get the same questions, “You actually made this?” Our response, “Yes, we did.” Some people really get it and it’s such an amazing experience to see somthing you’ve made go from your hands into another’s. And then there’s those that don’t. We take it with a grain of salt.

Roasted Acorn Squash & Black Bean Tandoori Enchiladas / Good Things Grow

We’re trying to get into the habit of no work on the weekends, unless we have major deadlines. So, when I woke up on Saturday, to the sound of rain on the roof, I took it in. The house was cold and made me linger under the covers just a little longer. We haven’t needed to turn on our heat yet, we’re trying to see if we can make it to November and I keep counting the days off in my head. Luckily, the temperature hasn’t dropped down below 60 degrees, but still, I’m dressed in layers and keep my hands wrapped around endless mugs of tea.

We spent the day doing odd chores around the house. I pulled up the last of the tomato plants and admired the progress of the brussels sprouts. I made applesauce from a large box my mom dropped off for us the week before. Scott discovered a new treasure buried in our yard. It was an old Ford model T wheel with wooden spokes. I think we may give it to my dad. Sunday, Scott left around 6am to go fly fishing with a friend. I was out of bed not to long after and enjoyed the morning and afternoon reading, sewing, making enchiladas, and filling the silence with a little of this, this, and this.

Roasted Acorn Squash & Black Bean Tandoori Enchiladas / Good Things Grow

A couple weeks ago I made Sarah’s (from My New Roots) Tandoori Cauliflower. It was a pretty fantastic way to serve cauliflower and it left me with a little jar of the tandoori spice mix leftover. Considering I really like my winter squash cooked with lots of spice, rather then the sweet side, I thought it’d make a good fit. Keeping with the warm comfort food theme, I decided to roast some acorn squash, mix it with black beans and the tandoori, wrap it all up in corn tortillas, smother it with fresh tomato (last ones from the garden) enchilada sauce, and top it all off with cheese. It was the perfect ordinary weekend if you ask me.

Roasted Acorn Squash & Black Bean Tandoori Enchiladas / Good Things Grow

Roasted Acorn Squash & Black Bean Tandoori Enchiladas / serves 6
I think any Winter squash would work great in the recipe, besides spaghetti squash. And to make this quicker feel free to use your favorite enchilada sauce from a can, I just couldn’t bare to let my last tomatoes go to waste.

1 acorn squash, sliced in half, seeds removed then sliced into 6 wedges
olive oil for brushing
2 cups (or one 14oz. can drained) black beans
2 heaping teaspoons Sarah’s Tandoori spice mix
1 cup shredded Monterey jack cheese, divided (more or less depending on preference)
about 2 cups enchilada sauce (recipe below) or from your favorite enchilada sauce
10-12 5-inch corn tortillas
cilantro, for garnish (optional)
avocado, for garnish (optional)

Preheat the oven to 400F.

Place the squash on a baking sheet and brush generously with olive oil. Bake for about 30-35 minutes or until tender when pierced with a fork. Turn the oven down to 350F.

While the squash is roasting I like to lightly char my tortillas by heating a cast iron pan over high heat and letting them get all toasty and browned/gently blackened on each side. This is totally optional, but an easy step if you want to add some visual appeal and a little smoky flavor.

Cool the squash enough to handle, then either peel the skin and chop into pieces or scoop it out and combine with the black beans, tandoori, and 3/4 cup of the cheese. Fill the bottom of a baking dish with enough enchilada sauce to coat the bottom. Grab a tortilla and fill it with about 1/3 cup of the black bean mixture, carefully roll in the sides and lay it seem side down in the sauce. Repeat until you’ve used up all the filling. Top with the rest of the enchilada sauce and cheese and bake in the oven for 20-25 minutes or until cheese has melted and the filling is warmed through. Cool slightly and serve with cilantro and avocado.

fresh tomato enchilada sauce
2 1/2 pounds tomatoes
olive oil
1 small onion, roughly chopped
3 garlic cloves, roughly chopped
1 teaspoon chile powder
1 teaspoon ground cumin
1/2 teaspoon salt

Roast the tomatoes at 425F for about 20-25 minutes or until the skins begin to split open.

Meanwhile, heat a sauce pot over medium heat. Add enough olive oil to coat the bottom, then stir in the onion and garlic. Cook until the onion softens and starts to turn golden. Stir in the chile powder and cumin and cook another minute.

Toss in the roasted tomatoes and gently smash with the back of a wooden spoon. Using an immersion blender, puree the mixture until smooth. Stir in salt to taste. Gently simmer uncovered for another 10 minutes. Use immediately or let cool and store covered in the fridge for several days.

Fall, Gluten-Free, Proteins, Vegetables, Winter

Braised White Beans & Leeks

Braised White Beans & Leeks / Good Things Grow

This post is a bit overdue, but I’d like to think of it as a kind (and tasty) reminder to those of you who have yet to purchase The Sprouted Kitchen cookbook. Sara and Hugh, curators of The Sprouted Kitchen blog, are of no doubt familiar to you. I started reading their blog soon after they started and it has since remained a favorite. Sara’s approach to cooking is similar to mine, in that seasonal whole foods are pushed to the forefront and that keeping things simple and beautiful is all it takes to get people in the kitchen cooking and great food on the table.

I have so many recipes marked to try and a handful of ones I’ve already made; and not one has disappointed me yet. I decided to share this recipe from their book, not just because the thought of creamy braised beans and leeks sounded perfect for the gray and rainy weekend we had, and definitely not because I thought it was going to be easy to photograph (beans are tough!), but because of the story that came with the recipe. Sara’s inspiration comes from Italy, where the lady she worked for had a simple recipe for a pot of beans and leeks that everyone asked for. When the lady was asked what was in the famous dish her response was “it’s just leeks and beans!” This last part, that’s what had me hooked. It reminded me so much of my grandma and something I think I inherited as well.

Beans & Leeks / Good Things Grow

Leeks / Good Things Grow

This is what I love so much about this book. It’s not just a cookbook, it’s so much more. Sara has made a point to invite the reader in, much in the style of her blog. She makes you feel welcomed, whether you’re a foodie or just someone who loves to eat. Her recipes are simple enough for everyday, but she manages to keep it all so flavorful that you wouldn’t even think twice to serve it to guests. All of that, accompanied by her incredibly talented husband who photographed the entire book, makes this a must on my kitchen bookshelf and I can see myself reaching for it for many years to come. And has me waiting for another, just sayin’ Sara : )

Braised White Beans & Leeks / Good Things Grow

Braised White Beans & Leeks / serves 6-8
Adapted from The Sprouted Kitchen: A Tastier Take on Whole Foods
I’ve written the recipe as in the book placing the changes I made for what I had on hand in parenthesis. This is just as good heated up and served for several days afterward, which I love.

1 pound dried white runner beans or cannellini beans, rinsed and picked over (I used navy beans)
3 large leeks
1 tablespoon extra-virgin olive oil
2 celery stalks, diced
4 cloves garlic, coarsely chopped
2 tablespoons fresh thyme leaves
2 teaspoons herbs de Provence (made my own mix of about 1/2 teaspoon each rosemary, fennel, savory, marjoram, basil, and thyme)
1/2 to 1 teaspoon red pepper flakes
sea salt and freshly ground black pepper
4 cups low-sodium vegetable broth
1 cup shredded mozzarella (had to exclude this at the last minuted because I thought I had mozzarella but didn’t. I added a bit more Parmesan to make up for it)
1/2 cup freshly grated Parmesan cheese

Soak the beans, uncovered, in a large bowl of cold water for at least 4 hours, or up to overnight. Drain and set aside.

Arrange a rack in the lower third of your oven and preheat to 225F.

Trim the leeks discarding the tough green tops, halve vertically, and rinse in cold water, making sure to clean out any dirt trapped between the layers. Slice into thin half circles. In a Dutch oven or ovenproof casserole over medium heat, warm the olive oil. Add the celery, garlic, and leeks and cook until the vegetables are softened, 3-5 minutes.

Add the beans, thyme, herbs de Provence, red pepper flakes to taste, 3/4 teaspoon salt, and a generous amount of black pepper. Stir in the vegetables broth and 1/2 cup water and bring the mixture back up to a gentle boil. Cover the pot with an ovenproof lid or cover tightly with foil. Place in the oven and cook, checking occasionally to make sure the pot is never dry, until the beans are soft throughout but not falling apart, 3 to 3 1/2 hours. If the pot seems dry, add water in 1/2 cup increments and stir once or twice. Taste and adjust the salt and pepper if necessary.

Remove the pot from the oven and turn the temperature to 500F. Sprinkle the mozzarella and Parmesan on top of the bean mixture and put the pot back in the oven, leaving the lid off. Cook until the cheese is completely melted and brown in spots, 8-10 minutes. Serve hot.

Gluten-Free, Proteins, Sides, Soups + Stews, Vegetables

Broccoli, Mushroom & Mustard Pizza

What is it about pizza that turns any regular ol’ night into a better one? I pondered this while rolling out the dough Friday night. It must be nostalgia for sleep overs and birthday parties, where girls and boys gather around sharing stories and giggling into the night while biting into a hot slice. Or maybe it’s just a basic comfort food that you can feed almost anyone, knowing it will be a hit. Then I thought maybe it’s because everyone has a favorite and these days there seems no wrong way to top a pizza.

I thought about this last one as I started to smear pesto on the first of the four small dough rounds and stopped. I wondered what mustard would be like on pizza? I decided to give it a go thinking it couldn’t be that bad and we would at least have the two with pesto still. I used to do this thing in college where I toasted a bagel, spread on some cream cheese, then a squirt of mustard and topped it all with sprouts. I realized I hadn’t thought of that bagel until that very moment, but the idea of making it into pizza seemed like the perfect thing to do.


I was excited to find out that my homemade mustard worked! I’m sure it will vary slightly depending on the mustard you use, but I encourage you to try this slightly unusual combination, especially those of you who are mustard lovers out there.

This recipe all started from Mark Bittman’s no-work mostly whole wheat pizza dough and it evolved out of what odds and ends I had in the fridge at the moment; broccoli, mushrooms, and red onion. Pizza should always be a comfort food, but every once in awhile it needs to be taken out of its comfort zone and changed up for great results to be found. Enjoy and see what other Food Matters Project members made here and see the full recipe from Salt and Pepper.

Broccoli, Mushroom & Mustard Pizza / makes 4 personal size pizza’s or 2 large
pizza dough adapted from The Food Matters Cookbook

I really wish I had broccolini on hand for this one. Once it arrives at the market, I’m sure Ill be trying it out.

for the dough
1 1/2 cups whole wheat flour
1 cup white whole wheat flour
1/2 cup medium grind cornmeal
1/2 teaspoon instant yeast
1 teaspoon salt

1/3-1/2 cup homemade mustard or your favorite mustard
mozzarella or Parmesan cheese, I used a local variety that’s close to a Parmesan (leave off if you want vegan)
1 head broccoli, cut into bit sized pieces
1 cup sliced mushrooms
1/2 red onion, thinly sliced
2 tablespoons olive oil for drizzling
salt and pepper
lemon for serving

Combine the flours, corn meal, yeast, and salt in a large bowl. Stir in 1 1/2 cups water. The dough should be a bit sticky and wet, if not, add more water or flour, which ever is needed.

Cover the bowl and place in a warm spot to sit for about 6-12 hours. The longer the dough sits, the more complex the flavor will become.

When ready, heat oven to 475F. Dust a clean work surface with a little flour, dived the dough into 2-4 pieces, and roll it out into 8-10-inch rounds. Place it on a cornmeal or lightly floured baking sheet (use a baking stone if you have one). Spread on about 1-2 tablespoons of mustard (double that if making large size) and top with the cheese, onion, mushrooms, and broccoli. Sprinkle with a pinch of salt and pepper and drizzle with olive oil. Bake the pizzas for 12-15 minutes. Squeeze on a bit of lemon just before serving if you’d like.

Bread, Vegan, Vegetables

Home + Fried Egg Sandwiches

I am home. Our vacation that took us over 3500 miles and to five different states ended earlier in the week and I’m just now starting to settle back into daily routine. Our trip was nothing short of amazing. We both have always wanted to visit all the National Parks and I think we are now off to a good start; checking off Crater Lake, Yosemite, Zion, and the Grand Canyon.

We enjoyed long hikes on most days and lots of time away from computers and fast-paced life. It was good just to sit and ponder life’s questions and have nature surround us. The only obstacle we encountered seemed to be the food situation. Early in the trip meals were easy. I had packed homemade granola bars, lots of beans, dried grains, oatmeal, pancake mix, even a fresh batch of graham crackers for late night s’mores with local Theochocolate in vanilla, hazelnut and cocao nib. We ate stew, chili and grilled corn on the cob. It was easy to buy produce and other perishable items along the way. Towards the end is when things became difficult.

It was hot. Too hot to keep ice frozen in our cooler for even a day. Too hot to think about food, except for maybe cold watermelon or smoothies. Even the water we carried was hardly ever cold. I was craving vegetables like mad by the time we got home and the first thing I made was a large raw kale salad with avocado, cherry tomatoes, cabbage and a lemon oil dressing. I ate it all over the coarse of 3 days. But other than vegetables, the other item I seemed to crave was eggs. I remember one morning, towards the end of our trip, saying to Scott, “I could really go for a fried egg sandwich right now. You know, the kind with melted cheese on a toasted English muffin with tomato.” He agreed.

There were very few towns nearby most of the parks for us to go and get a meal. We were lucky if there was even a grocery store or a gas station. Honestly though, I knew that even if we did find a place to eat, there would be a slim chance of anything on the menu that was vegetarian. All that said, we made it out alive and my craving for that exact egg sandwich never went away.

Fried egg sandwiches were one of the first things I learned to make as a kid. Right after pb&j’s and grilled cheese. I remember making them for my sister and I on weekend mornings and we’d sit around the table in our pajamas happily eating. Now I wonder if I was really craving the eggs or if I was craving the comforts of home.

Fried Egg Sandwich / serves 2

This was my first attempt at making English muffins. They turned out better than I had expected. Soft on the inside and a perfect crisp cornmeal outside. Toasted, they are perfect with homemade blackberry jam or warm honey butter. What makes these sandwiches special and gives them a little zing, is the chili oil. Make it a day or two ahead if possible, that way the flavors have time to release.

chili oil, recipe below
2 eggs
cheddar cheese
tomato slices
2 English muffins, recipe below

Heat the chili oil in a skillet over low to medium low heat. Once the oil has warmed but is not smoking add an egg (if your pan as large enough, you can do both eggs at the same time). Keeping the heat at a lower setting helps to heat the egg gently, so it doesn’t become rubbery). When one side of the egg has cooked enough for the whites to be set, flip and gently cook the other side.

While the eggs are cooking toast the English muffins. Slice a few pieces of cheddar cheese and arrange on top of the toasted English muffins, the cheese will start to melt slightly from the warmth of the muffin. Place an egg on top of each, drizzle with more chili oil if desired and top with fresh tomato slices. Serve immediately.

chili oil
1/2 cup extra virgin olive oil
1 1/2 teaspoon crushed red pepper flakes

Heat the oil in a small saucepan until its hot but not smoking. Turn off the heat and stir in the crushed red pepper flakes. Set aside until cool. Place in a sealed jar or container until ready to use.

Whole Wheat English Muffins / makes 18
Adapted from Golden Door

2 1/4 teaspoons active dry yeast or 1 package
1 teaspoon sugar
1/3 cup warm water
1-2/3 cups almond milk (or cows milk), at room temperature
2 tablespoons olive oil
1 tablespoon distilled white vinegar
1 large egg, lightly beaten
1 teaspoon kosher salt
4 cups whole wheat flour
1 cup unbleached all-purpose flour
1 cup cornmeal, or as needed
Olive oil spray

In the bowl of an electric stand mixer fitted with the dough hook attachment, combine the yeast, sugar, and water. Stir to combine and let stand until the yeast has dissolved and is foamy, about 5 minutes.

Add the milk, olive oil, vinegar, and egg to the yeast mixture and mix on low speed until well blended. With the mixer running, add the salt along with 2-1/2 cups of the whole wheat flour. Increase the speed to medium and mix for 4 minutes. Turn the mixer to low and add the remaining 1-1/2 cups whole wheat flour and the all-purpose flour. Increase the speed to medium and mix until well blended, about 2 minutes. The mixture will be sticky. Cover and let stand in a warm area for 1 hour.

Preheat the oven to 350F. Line two baking sheets with parchment paper.

Pour the cornmeal onto a small plate. With a 1/4-cup measuring cup, scoop out 1/4 cup of the dough. This is gonna get messy. Using your hands, form the dough into a ball and flatten it into a 3-inch round. Press each side into the cornmeal and place it on the prepared baking sheet. Repeat with the remaining dough.

Heat a griddle or large cast-iron skillet over medium-low heat for 5 minutes. If needed, spray the pan with olive oil, my cast iron skillet worked great without needing to be sprayed. Place the muffins about 1/2 inch apart on the hot griddle or skillet. Cook until browned on the bottom, about 5 minutes. Turn the muffins over and brown on the other side, about 5 minutes. Repeat with all of the muffins; between batches wipe the griddle with a paper towel and spray again with oil.

Return the muffins to the baking sheets and bake for 15 minutes. Transfer the muffins to a cooling rack to cool completely. To serve, use a fork or knofe to split a muffin in half through the middle to make two rounds, and toast.

Store in a resealable plastic bag at room temperature for 2 to 3 days. For longer storage, freeze for up to 2 months. When ready to use, thaw at room temperature, then split and toast as directed above.

Bread, Breakfast, Proteins