Black Bean Pumpkin Soup

Black Bean Pumpkin Soup
Adapted from SmittenKitchen

Yield: 9 cups

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter (or olive oil)
4 cups beef broth
16-ounce can pumpkin puree (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice (optional)
3 to 4 tablespoons Sherry vinegar

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

Lemon Blueberry Buckle

• 1 tablespoon unsalted butter, at room temperature, for pan
• Crumb Topping
• 1/2 cup (2 1/2 ounces) all-purpose flour
• 1/3 cup (2 1/4 ounces) granulated sugar
• 1/8 teaspoon fine sea salt
• Zest of 1 lemon
• 1/4 cup (2 ounces) unsalted butter, at room temperature, cubed
• Cake
• 1 1/2 cups plus 2 tablespoons (8 1/4 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 6 tablespoons (3 ounces) unsalted butter, at room temperature
• 3/4 cup (5 1/4 ounces) granulated sugar
• Zest of 1 lemon
• 2 eggs
• 1/2 cup buttermilk
• 2 cups (10 ounces) blueberries, fresh or frozen
• Lemon Syrup
• 1/3 cup (2 1/4 ounces) granulated sugar
• Juice of 2 lemons
• 
  

Preheat the oven to 350° F. Butter a 9-inch square baking pan.

To make the crumb topping, mix together the flour, sugar, salt, and lemon zest together in a bowl, then add the butter and use a fork or your fingers to cut the butter until the size of peas. Place the topping in the freezer while you mix the cake batter.

To make the cake, whisk the flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour mixture and the buttermilk in three additions, beginning and and ending with the dry ingredients and scraping down the sides of the bowl occasionally. Gently fold in 1 cup of the blueberries, spread the batter into the prepared pan, and distribute the remaining 1 cup of blueberries over the cake.

Sprinkle the chilled crumb topping over the berries, then bake for 45 to 50 minutes, or until lightly golden and firm on top.

To make the glaze, combine the sugar and lemon juice in a small saucepan and whisk until blended. Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until syrupy. The glaze will bubble while cooking, so you may need to remove it from the heat to check that it is thick enough.

Pour the glaze over the cake as soon as it is removed from the oven. Reheat the syrup briefly if it has become too thick to pour.

Storage: Covered in plastic wrap, the buckle will keep at room temperature for 2 to 3 days.

Shepherd's Pie

From Ellie Krieger

• 1 pound lean ground beef (90 percent lean or higher)
• 2 teaspoons olive oil
• 2 medium onions, chopped (about 3 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 1/2 pound white mushrooms, sliced
• 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
• 2 tablespoons all-purpose flour
• 1 cup low-sodium beef broth
• 1 teaspoon salt
• Freshly ground black pepper
• 1 cup frozen peas
• 1 1/2 pounds Yukon gold or creamery potatoes
• 1 small head cauliflower (about 2 pounds), cut into florets
• 2/3 cup  milk
• 2 tablespoons butter

In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.

Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer, being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).

Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.

Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes

Spinach and Strawberry Salad

From WholeFoods.com

1/2 shallot, finely chopped
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/2 pound baby spinach
1 cup strawberries, thinly sliced
1/3 cup sliced almonds, toasted
2 ounces fresh goat cheese, crumbled (omit to make it dairy-free)

Method

In a large bowl, whisk together shallot and vinegar. While whisking constantly, drizzle in oil to make a vinaigrette. Add spinach, strawberries, almonds and goat cheese and gently toss to combine. Serve immediately.

Onion Soup

From SmittenKitchen.com


1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions
3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter
1 tablespoon (15 ml) olive oil
1 teaspoon (5 grams) table salt, plus additional to taste
1/4 teaspoon (1 gram) granulated sugar (helps the onions to brown)
3 tablespoons (24 grams or 7/8 ounce) all-purpose flour
2 quarts (8 cups or 1.9 liters) beef or other brown stock*
1/2 cup (118 ml) dry white wine or dry white vermouth
Freshly ground black pepper
3 tablespoons (45 ml) cognac or brandy (optional)



To finish [Gratinée] (Optional)
1 tablespoon grated raw onion
1 to 2 cups (to taste) grated Swiss (I often use Gruyere) or a mixture of Swiss and Parmesan cheese
1 tablespoon butter, melted
12 to 16 1-inch thick rounds French bread, toasted until hard




Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes. They don’t need your attention; you can even go check your email.
After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup. Plus, from here on out, it will be a cinch.


After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness and I often accidentally overdo it. Stir in the cognac, if using. I think you should.


Set aside until needed. I find that homemade onion soup is so deeply fragrant and flavor-rich that it can stand alone, but that doesn’t mean we don’t enjoy the graitinéed top once in a while. Here’s how to pull it off:


Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. Mound grated cheese on top of it; how much you use will be up to you. [Julia Child, in another era, felt that 1/2 cup of grated cheese could be divided among 6 bowls. I can assure you that if you'd like your gooey bubbling cheese lid to be anything like what you get at your local French restaurant, you are looking to use more, such as a generous 1/4 cup.]


Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.

Cranberry-Pear Sauce With Vanilla

From WholeFoods.com

1 1/2 pounds Bosc pears, peeled, cored and diced
1 (12-ounce bag) fresh cranberries
1 cup apple cider or water
Juice of 2 lemons
1/2 to 1 cup sugar
1 vanilla bean, split 

Method

Place the pears in a saucepan with the cranberries, apple cider, lemon juice and half the sugar. Scrape the seeds from the vanilla bean into the saucepan and add the vanilla pod as well. Bring to a simmer and cook, stirring occasionally, until the pears are tender and the cranberries have popped, 25 to 30 minutes. Taste and adjust seasoning, adding additional sugar if desired. Remove from the heat and chill before serving.

Chicken "Pot Pie" With Brown Rice Crust

Adapted from WholeFoods.com

1 tablespoon canola oil, plus more for greasing 
1 tablespoon butter 
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 pound sliced button mushrooms 
2 teaspoons chopped thyme, divided 
1 large carrot, chopped 
1 rib celery, thinly sliced 
1 small yellow onion, chopped 
Salt and pepper to taste 
1/4 cup flour 
1 1/2 cups  chicken broth 
1 cup milk 
1 cup cooked brown rice or brown and wild rice blend 
1/4 cup shredded Parmesan cheese 
1/2 teaspoon sweet paprika 
1/2 cup frozen peas

Method

Preheat oven to 400°F. Lightly oil a 9-inch pie dish and set aside. 

Heat oil and butter in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes. Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick, about 10 minutes. Meanwhile, combine rice, cheese, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl. 

Stir peas into chicken mixture then season with salt and pepper and transfer to prepared dish. Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drips. Bake until bubbly and crust is crisp, about 30 minutes. 

Quinoa Loaf

Adapted from WholeFoods.com

1/2 cup quinoa

1 cup water

1/4 teaspoon salt

8 ounces button mushrooms, sliced 

Salt and ground black pepper to taste 

1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained 

3/4 cup rolled oats 

1 cup frozen green peas 

1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme 

10 sundried tomatoes packed in oil, drained and chopped 

1 cup (about 1 onion) chopped red onion

Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Set aside.

Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes. 

Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, cooked quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Pork Stir-Fry

Adapted from WholeFoods.com

1 tablespoon reduced-sodium soy sauce 
1 (12-ounce) pork tenderloin, cut lengthwise in half then thinly sliced 
1 cup low-sodium vegetable broth 
2 tablespoons rice vinegar 
1 tablespoon cornstarch 
2 teaspoons grated fresh ginger 
2 cloves garlic, minced 
1 pound asparagus, trimmed and cut into 1-inch pieces 
1 red bell pepper, thinly sliced 
1 cup 1-inch pieces green onion 
3 cups cooked brown rice, bulgur, or quinoa, warmed

Place soy sauce in a small bowl with pork, toss to coat and set aside. Whisk together broth, vinegar, cornstarch, ginger and garlic in a separate bowl and set aside. 

Heat a large skillet over medium-high heat. Add pork and cook, stirring, until cooked through, 2 to 3 minutes. Remove pork and juices to a bowl, cover and keep warm. 

Add 1/4 cup water to the skillet and bring to a simmer. Stir in asparagus, pepper and green onion. Reduce heat to medium and cover. Cook 5 minutes, uncover and continue to cook until asparagus is fork tender, 2 to 3 minutes. Transfer vegetables to bowl with pork. Whisk broth mixture and add to skillet. Bring to a boil over medium-high heat and boil 1 minute, stirring. Add pork and vegetables back to skillet and stir to coat and heat through. Serve with brown rice. 

Veggie and Goat Cheese Pitas

From WholeFoods.com

Note: The vegetables and the proportions thereof can be adjusted to what you have on hand. You can either grill or roast these.

4 large portobello mushrooms, stems removed and gills scraped out
2 zucchini, sliced lengthwise
1 red onion, cut into 4 even slices
1 red bell pepper, thickly sliced
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 ounces goat cheese
4 whole wheat pitas or thin sandwich buns, halved

Preheat a grill to medium heat, or an oven to 400 degrees. Brush mushrooms, zucchini, onion and bell pepper with vinegar and oil and sprinkle with salt and pepper. Grill vegetables, covered, 8 to 12 minutes or until tender, turning once halfway through cooking (mushrooms and onions will take longest). If roasting, roast about 8 minutes until tender. Set vegetables aside to let cool, then roughly chop. Spread cheese in pitas and stuff with vegetables.

CARAMELIZED BANANAS CRÊPES WITH MEXICAN CHOCOLATE SAUCE

Modified from WholeFoods.com

Crepes

 1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Chocolate Sauce 
3/4 cup heavy cream 
1 tablespoon honey 
1 cinnamon stick 
1 dried red chile pepper 
1/4 teaspoon vanilla extract 
Ground cayenne pepper, to taste 
3 ounces bittersweet chocolate 

Caramelized Bananas 
4 tablespoons unsalted butter 
4 tablespoons light brown sugar 
4 ripe bananas, sliced in 1/2-inch-thick rounds 
4 large (12 inches in diameter) prepared crêpes 
Ground cinnamon, for garnish

Method

Prepare eight crepes. Set aside.

Place heavy cream in a small saucepan and whisk in honey. Add cinnamon stick and chile pepper. Bring cream to a boil and remove from heat. Allow to infuse for an hour. Remove cinnamon stick and chile pepper before adding vanilla extract and cayenne pepper, to taste. 

Melt chocolate in a metal bowl set over a pot of simmering water. Add melted chocolate to infused cream and whisk to combine. Keep sauce warm while you prepare banana filling. 

Melt butter and brown sugar in a large wide skillet over medium heat. Cook, stirring, for 3 minutes. Add sliced bananas and stir to coat with butter-sugar mixture. Immediately remove from heat. 

Distribute banana mixture evenly among crêpes. Fold or roll crêpes around banana filling and drizzle with chocolate sauce. Sprinkle with ground cinnamon if desired and serve immediately.

Lemon Blueberry Buttermilk Pie

From Tarteletteblog.com

For The Pie:

1 prebaked 10-inch piecrust made from All-Butter Pie Dough (1/2 of the recipe below)
1 1/2 cups sugar
1 tablespoon plus 1 1/2 teaspoons cornstarch, sifted
8 tablespoons (1 stick) unsalted butter, melted
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice

For The Blueberry Topping:

1/4 cup apricot preserves
1 tablespoon water
1 1/2 dry pints fresh blueberries, picked through, stems discarded


All Butter Pie Dough:

2 1/4 cups all purpose flour
2 Tb sugar
1/4 tsp baking powder
1/2 tsp kosher salt
1 cup very cold unsalted butter, cut into 1/2-inch pieces
6-8 Tb ice water

In a large bowl, whisk together the flour, sugar baking powder and salt. Add the butter pieces, tossing with your figers to coat them with the flour. Using a pastry blender, cut the butter ito the flour util it is the size of large peas. Sprinkle 6 Tb of the water over the mixture and toss with a fork. The dough whould hold together when you squeeze it in your hand. If it is too dry, add the rest of the water.
Turn the dough onto a lightly floured work surface. Pat it together in one piece. Divide the dough into 2 equal parts, flatten each into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes before rolling. When ready to use, roll it out and fit a pie pan with the dough, prick with a fork. Cover with parchment paper and fill with beans or pastry weights. Bake at 350F for 20 minutes or so.

Position a rack in the center of your oven. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or aluminum foil.
In a large bowl, whisk together the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon juice until smooth. Pour the buttermilk mixture into the prebaked pie shell.
Place the pie plate on the prepared cookie sheet. Bake for 40 minutes, or until the crust is golden brown and the custard is set. Remove to a wire rack to cool to room temperature before topping with the blueberries.

To Make The Blueberry Topping
In a small heavy-bottomed saucepan over medium heat, whisk together the apricot preserves and the water until melted. Strain through a fine-meshed strainer into a medium bowl. Add the blueberries and, using a rubber spatula, stir gently to coat. Pile the blueberries on top of the pie.
Serve the pie chilled or at room temperature. It keeps tightly wrapped in the refrigerator for up to 2 days.