Mexican Bean Torta

Mexican Bean Torta
Mexican Bean Torta

I always feel like a season of comfort food comes to a close when the warm winter coat comes off, the leg warmers get folded away and the boots make room for the open-toe pumps.

As the colors at our local farmers’ market shift from earthy to vibrant,  so do the colors on my family’s dinner plates.  Emerald brothy soups replace ochre creamy stews, russet vegetable roasts make way for rainbow salads, and dry spices vacate the stage for green herbs.

Today’s recipe of a warm and filling vegetarian Mexican Bean Torta is Cucee’s comfort food season finale. This wholesome layered tortilla cake, laced with chunky tomato bell pepper sauce and augmented with spiced pumpkins and creamy refried beans is my last cold-weather post.

Mexican Bean Torta with fruit salsa
Mexican Bean Torta with fruit salsa

Mexican Bean Torta

Inspired by Williams-Sonoma Collection: Mexican and Simply Mexican

Ingredients

Chunky Tomato And Bell Pepper Sauce

Torta

Directions

For Sauce

  1. Heat the olive oil in a 3-quart pan over medium heat.
  2. Add the onion and peppers and sauté until soft, about 10 minutes.
  3. Add the remaining sauce ingredients and stir to combine.
  4. Simmer for 30 minutes, until thickened, stirring occasionally.
  5. Removed the bay leaf. (If making ahead cool and refrigerate. Then warm over medium heat until hot.)

For Torta

  1. Preheat the oven to 350F/180C.
  2. Chop the onion, capsicum and the pumpkin to the same size as a kernel of corn.
  3. In a large pan, saute the onion, capsicum, pumpkin and kaffir lime leaves in the chili oil for 5 minutes or until it begins to soften.
  4. Add the ground coriander, cumin, chipotle chili, chili powder, garlic, corn and 1/2 c water and continue to cook a further 5-10 minutes until the onion and pumpkin are almost completely cooked and the water has evaporated. Remove the kaffir lime leaves and set the pumpkin mixture aside.
  5. To assemble the torta, coat the bottom of a cake pan with 1 tablespoon of the sauce.
  6. Pour the remaining sauce onto a large bowl, bigger that the tortillas. Dip the first tortilla into the sauce, flipping to coat both sides. Place in the bottom of the cake pan and spread 1  tablespoon of the refried beans on top. Sprinkle over an even layer of the pumpkin mixture and top with a handful of cheese. Repeat for remaining layers and top with a generous helping of cheese. The number of layers (and number of tortillas used) may need to be adjusted depending on the height of the cake pan. In the middle of the torta, leave one tortilla dry – do not dip in the sauce – to soak up extra juices. Once finished, cover with tin foil before sliding into the hot oven.
  7. Bake for 20 minutes and remove the tin foil, baking for a further 15 until the cheese is melted and golden. If using a springform cake pan, let the torta cool before removing the rim, otherwise the filling will spill from between the layers. If using a normal cake pan, run a knife around the edges and turn upside down onto a platter once cooled (about 1.5 hours).
  8. To finish, cover the top of the cake with sour cream and arrange slices of avocado, chopped tomato and coriander (cilantro). Serve cut into wedges with a section of fresh lime.

A slice of Mexican Bean Torta
A slice of Mexican Bean Torta

Wine pairing

A friend of mine who knows a lot about wine brought a bottle of Freemark Abbey Viognier 2009 and it really worked with the Torta. This medium bodied white wine is aromatic and fruity, making it a perfect pairing with this Mexican comfort food.

Spring Cleaning

Spring Cleaning
Cucee is doing spring cleaning

It’s time for a little spring cleaning and I am starting with CuceeSprouts.com. I have gone through the recipes and neatly organized them all on one page. Now you can browse Cucee creations by courses such as breakfast, appetizers, salad, soups & stews, main entrée, side dish and deserts.

Next on the spring cleaning list: reorganizing my pantry!

Sesame Chicken
Sesame Chicken
Shaved Brussels Sprouts Salad
Shaved Brussels Sprouts Salad
Cheesy Zucchini Polenta Cakes
Cheesy Zucchini Polenta Cakes
Quinoa, Avocado, and Sweet Potato Timbale
Quinoa, Avocado, and Sweet Potato Timbale
Caramelized Roasted Figs with Baby Greens and Honey Vinaigrette
Caramelized Roasted Figs with Baby Greens and Honey Vinaigrette
Chile-Roasted Feta and Watermelon Slab
Chile-Roasted Feta and Watermelon Slab
Vegetarian Chili
Vegetarian Chili

Granola With Almonds and Coconut

Granola With Almonds and Coconut
Granola With Almonds and Coconut

This year, I had my birthday party catered by Insalata’s, a foodie-favored restaurant located north of San Francisco. A friend, who offered to deliver the food to my house on the night of the party, surprised me with a gift of a beautiful Insalata’s cookbook.

By now, I’ve read the cookbook cover to cover. Twice. And bookmarked almost every page of it (pretty much all pork- and shellfish-free dishes.) The first recipe that caught my attention, Granola With Almonds and Coconut, is actually pretty famous – it is the restaurant’s top ordered item on their take-out menu. The rumor has it that many Insalata’s regular customers buy this granola – pounds at a time. Apparently, once you try this delicious breakfast offering, you are hooked for life. Home-made Granola Anonymous, here I come!

All jokes aside though, creating your own granola from scratch is surprisingly easy (and kind of fun!)  In the past few weeks, I’ve made this recipe 4 times, and every time I make it a little different. Mixing granola became a family affair – my kids really enjoy helping me design our own weekly blend and choosing all the ingredients. We’ve already experimented with a variety of grains (such as Oats, Quinoa, Amaranth, and Teff), seeds (such as Sesame, Flax, Sunflower, and Pumpkin), and dry fruit such as (Cranberries, Tart Cherries, and Blueberries). Our pantry is now well stocked with at least 2 different variations of this crunchy deliciousness.

Today, I am posting Insalata’s original, which is still my favorite, but I suggest you play around with the ingredients to find your own perfect blend.

Granola With Almonds and Coconut
Granola With Almonds and Coconut

Granola With Almonds and Coconut

Adapted from Insalata’s Meditaranean table by Heidi Insalata Krahling

Ingredients

Directions

  1. Preheat over to 350 degrees. Line a baking sheet or half-sheet pan with parchment paper; set aside
  2. In a large bowl combine the butter and honey to a boil over medium heat. Pour the honey mixture over the oat mixture; stir well to coat. Spread the granola evenly over the prepared baking sheet.
  3. Bake, stirring frequently, until golden brown, about 30 minutes. Allow to cool to room temperature. Add the raisins; stir and break up any large clumps. Store, in an airtight container, for up to 3 weeks (yeah, right!)
Granola With Almonds and Coconut
Granola With Almonds and Coconut

Drink pairing

My kids always ask for a glass of cold milk to mix into the granola, I layer it with Lifeway Kefir, homemade Farmers Cheese (recipe coming soon) and Berries, while my husbands enjoys it with Plain Greek Yogurt, honey and a cup of espresso

Granola With Almonds and Coconut
Granola With Almonds and Coconut

Quinoa, Avocado, and Sweet Potato Timbale With Roasted Tomatillo Dressing

Quinoa, Avocado, and Sweet Potato Timbale
Quinoa, Avocado, and Sweet Potato Timbale

What can I say, I am married to a rather strange man.  Like some other strange people, my husband eats with his eyes first. Even the most fantastically tasting food is not likely to receive his appreciation if the appearance does not get his attention.  In other words, for him it has to look good to taste good.

Inspiration for making this Quinoa, Avocado, and Sweet Potato Timbale came to me a few weeks ago at Charlie Palmer’s Dry Creek Kitchen. Every plate at this trendy restaurant played on unexpected textures and flavors, and was assembled with fine architectural precision, looking less like food and more like a museum of modern art masterpiece.

My first attempt at creative plating and food styling, Quinoa Timbale definitely passes for something that came out of Dry Creek Kitchen. Very pretty and very edible, this dish impressed the heck out of my dear husband!

Quinoa, Avocado, and Sweet Potato Timbale
Quinoa, Avocado, and Sweet Potato Timbale
Quinoa, Avocado, and Sweet Potato Timbale
Quinoa, Avocado, and Sweet Potato Timbale

Quinoa, Avocado, and Sweet Potato Timbale

Adapted from Tal Ronnen’s new book
The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat

Ingredients

Directions

  1. In a medium bowl place quinoa, jalapeño, 2 tablespoon cilantro, 2 tablespoon extra-virgin olive oil, lime juice, and salt and pepper to taste, and toss to combine.
  2. Preheat the oven to 400 degrees. In a small bowl, toss the sweet potatoes with 2 teaspoons olive oil, and season with salt and pepper to taste. Spread a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned; be careful not to let the sweet potatoes burn.
  3. Lower the oven temperature to 350 degrees. In a small bowl, toss the tomatillos with 2 teaspoon of olive oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add the vinegar, 1/2 cup cilantro, and agave nectar, and pulse to combine. With the motor running, pour in the remaining 3 tablespoons olive oil in a thin stream. Continue blending until emulsified. Season with salt and pepper to taste.
  4. Pour 2 inches of canola oil into a small, heavy pot and heat until the oil shimmers. Add the tortilla strips and fry until crisp and browned, 1 to 2 minutes. Drain on paper towels and sprinkle with Cajun seasoning. If you want to reduce amount of fat, you can bake tortilla strips instead.
  5. Place a 3-inch ring mold in the center of one of 4 salad plates. Fill with 1/4 of the quinoa mixture and press down with a spoon to pack the mold, smoothing the top. Place 1/4 of the sweet potato pieces on top of the quinoa and press down gently. Top with 1/4 of the avocado and press down gently. Carefully remove the mold. Repeat on the remaining salad plates.
  6. Carefully place 2 tortilla strips parallel to each other about 1 inch apart on top of each timbale. Place 2 more tortilla strips perpendicular on top of those. Top the timbales with the microgreens and drizzle the dressing around the timbales

Wine pairing

A fruity Paul Dolan Vineyards Sauvignon Blanc has a strong body, which allows it to work well with this Quinoa Timbale.

Quinoa, Avocado, and Sweet Potato Timbale
Quinoa, Avocado, and Sweet Potato Timbale
Quinoa, Avocado, and Sweet Potato Timbale
Quinoa, Avocado, and Sweet Potato Timbale

Emeril’s Vegetarian Chili

Vegetarian Chili
Vegetarian Chili

When I am stressed, I find  slicing, dicing, and cutting to be quite therapeutic. A few Sundays ago, after a full weekend of children and adult activities, I was ready for a date with my cutting board, chef knife, and soup pot for some immediate stress relief.

I turned on my flat-screened cooking companion and the stove. The sweet aroma of sauteed onions and peppers filled the kitchen as Brad handed out red roses on the prerecorded episode of The Bachelor.  Cooking therapy was exactly what I needed to help me unwind and clear my head.

Chili requires no introduction but it is worth mentioning that this particular vegetarian variation is healthy, hearty, comforting, and warms the soul.  And this soulful combination of spices, protein, and vegetables is enhanced when you let it sit in the pot overnight and soak up its own delicious flavor.  So, I made enough for my family to enjoy the results of my stress-relief-therapy for the next day, the next day, and the day after that.

Vegetarian Chili
Vegetarian Chili

Vegetarian Chili

Adapted from The Food Network

Ingredients

  • 2 tablespoons canola oil
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
  • 1 medium zucchini, stem ends trimmed and cut into small dice
  • 2 cups fresh corn kernels (about 3 ears)
  • 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne
  • 4 large tomatoes, peeled, seeded and chopped (or 1 can fire roasted tomatoes)
  • 3 cups cooked black beans, or canned black beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable stock, or chicken stock
  • 1/4 cup chopped fresh cilantro leaves
  • Cooked brown rice, accompaniment. I’ve also used barley and farro
  • Sour cream or strained plain yogurt, garnish
  • Diced avocado, garnish
  • Essence, recipe follows, garnish
  • Chopped green onions, garnish

Directions

  1. In a large, heavy pot, heat the oil over medium-high heat.
  2. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes.
  3. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes.
  4. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
  5. Add the tomatoes and stir well.
  6. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
  7. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
  8. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
  9. To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.

Emeril’s Essence Creole Seasoning (also referred to as Bayou Blast)

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Vegetarian Chili
Vegetarian Chili

Wine Pairing

We opened a bottle of local Zin and felt  it was a perfect match to the spicy chili. “No Wimpy Wines” is Ravenswood’s motto and Ravenswood Sonoma County Old Vine Zinfandel is definitely not a wimpy wine. It is very well made, bold and complex in flavor, fruity and a little brassy, and just a lot of fun to drink!

Vegetarian Chili
Vegetarian Chili
Vegetarian Chili
Vegetarian Chili
Vegetarian Chili
Vegetarian Chili

Uzbek Lamb Plov with Barberries & Raisins

Uzpek Plov, served with Red Tomato Salad
Uzpek Plov, served with a Red Tomato Salad

“The wisdom of the ancients teaches us that there are appropriate times for both feasting on rich foods and for fasting on the simplest fare.” Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.

I don’t know about you, but I generally crave richer foods on the days following intense workouts and lighter meals on the days of rest. In the winter, I get more of those rich food cravings than in the summer time. And there is no dish more capable to satisfy my latest seasonal craving than Uzbek Plov, a rice pilaf that is served on many occasions in countries of Central Asia. If you have never tried Plov before, I guarantee that you will find this mildly spiced rice, slowly stewed with onions, carrots, dry fruits, and lamb scrumptiously delicious.

Lucky for me, I have a friend who happens to be a true virtuoso of Uzpek Plov.  Here is Isabella, one of the best chefs I know, in her own words, “I was only 12 when I made my first plov. Having grown up in a country that is famous for this legendary culinary invention, I was always fascinated by the simple magic that goes into the making of plov. One day, I asked my grandfather to buy me all the necessary ingredients, locked myself in the kitchen and, 2 hours later, I created my first pot of plov. It turned out so good, that the news of my culinary abilities traveled fast across town and soon I was making plov for family, friends and even strangers.”  Lucky for our readers, Isabella was kind enough to share her recipe on this blog.

Plov
Uzbek Lamb Plov with Barberries and Raisin
Ingredients
Ingredients
Step by step Plov Making: frying the lamb
Step-by-step Plov Making: sautéing the lamb
Step by step Plov Making: Adding spices to lamb and onions
Step-by-step Plov Making: Adding spices to the lamb and the onions
Step by step Plov Making: Adding carrots
Step-by-step Plov Making: Adding carrots
Step by step Plov Making: Adding garlic, beans and water
Step-by-step Plov Making: Adding garlic, beans and water
Step by step Plov Making: Adding dry fruit
Step-by-step Plov Making: Adding dry fruit
Step by step Plov Making: 45 minutes into cooking
Step-by-step Plov Making: 45 minutes into cooking
Step by step Plov Making: Adding rice
Step-by-step Plov Making: Adding rice
Step by step Plov Making: Rice finished steaming
Step-by-step Plov Making: Rice finished steaming
Step by step Plov Making: Carefully stirring everything
Step-by-step Plov Making: Carefully stirring everything

Uzbek Lamb Plov with Barberries and Raisin

Ingredients:

Directions:

  1. Rinse rice a couple of times  in cold water at least 1hr before cooking. Mix with turmeric and let it soak in water until needed
  2. Cut up the lamb into 1-1/2 inch cubes
  3. Slice the onions into ½ inch slices
  4. Julienne the carrots
  5. Heat the oil in Kazan (or a dutch oven) until very hot, add the lamb and saute until brown
  6. Toss in the onion. Cook for 5 – 7 minutes until onions are translucent and slightly golden
  7. Add all salt, cumin and cayenne pepper
  8. Toss in carrots, continue stirring
  9. Add water, garbanzo beans, garlic, raisins and barberries. Bring to boil. Reduce the heat to medium and cook for 45-50 minutes.
  10. Drain rice well and layer it over the meat, onions and carrots, spread it evenly but do not stir
  11. Bring the heat back to high
  12. Cover the pot tightly and let rice steam through for another 45-50 minutes without opening the pot. When done, the top grains should be slightly firm, and the bottom ones – well done, but not mushy. All water should evaporate, but not burn
  13. Remove from heat and stir, bringing the bottom ingredients up to the surface
  14. Cut the top off the garlic head, slightly exposing the garlic cloves
  15. Enjoy plov with a side of tomato/onion salad

Liquer Pairing

Plov is traditionally served with shots of cold vodka. Isabella recommends Belvedere for its superior quality and lower probability for a morning hangover. She also suggests ending the meal with a cup of hot green tea.
Plov
Uzbek Lamb Plov with Barberries and Raisin

Grilled Chicken Salad with Mangoes

Asian Grilled Chicken Salad with Mangoes
Asian Grilled Chicken Salad with Mangoes, Grapes and Curry

I get so excited when people, who try my recipes, tell me how much their families enjoy them.  I get very emotional when I learn that Cucee inspires my readers to cook more and to cook healthy. What a rewarding feeling it is to hear a friend enthusiastically share a story of how she made my Quinoa “Mac and Cheese” and Moroccan Red Lentil-Bean Stew for her neighbor’s housewarming and came home with requests for both recipes. Stories like these inspire me to keep searching for new recipes, photographing the cooking process, and sharing the final result with you.

Today’s recipe has already earned itself a reputation. Everyone who tried it agree that it is the best Cucee recipe so far (an award previously held by the Moroccan Red Lentil-Bean Stew). Layers of complimentary flavors make this salad special and unique. The flavors of sweetness in the grapes, saltiness in the soy sauce, tartness in the lemon juice, and the spiciness in the curry create perfect balance and add complexity to an otherwise simple grilled chicken dish. The rainbow of colors turn this salad into a presentation masterpiece that can dress up any dinner table.Chopping all the fruits and vegetables takes a little bit of time but you can always make most of the salad in advance and toss it with the greens just before serving. However, make sure to use the freshest Curry that will hold up its flavor until the following day.

Asian Grilled Chicken Salad with Mangoes
Asian Grilled Chicken Salad with Mangoes, Grapes and Curry
Asian Grilled Chicken Salad with Mangoes
Asian Grilled Chicken Salad with Mangoes

Asian Grilled Chicken Salad with Mangoes, Grapes and Curry

Adapted from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia

Salad ingredients:

  • 4 large boneless chicken breasts (you can also use boneless thigh meat)
  • Olive Oil for rubbing chicken breasts
  • Good commercial bottle of teriyaki sauce
  • 2 large ripe but firm mangoes, peeled and chopped in bite-size pieces
  • 1 large bunch of arugula, washed, dried, and torn in bite-size pieces (optional)
  • A few large handfuls of spinach, washed, dried, and torn in bite-size pieces
  • 15-20 seedless green grapes, cut in half
  • 1/2 large sweet red pepper, chopped in bite-size pieces
  • 1/4 medium red onion, diced
  • 1/2 cup chopped cilantro
  • 1/2 cup spiced pecans, halved or almonds
  • Sea salt and coarsely ground black pepper to taste
Dressing ingredients:
Dressing directions:
  1. In a small bowl combine all dressing ingredients except oils.
  2. Using a hand blender or whisk, pour the oil in a thin stream beating constantly until an emulsion is formed.
  3. Taste and adjust seasonings. Put aside until needed.

Salad directions:

  1. Marinate chicken breasts in Teriyaki sauce for at least a few hours or over-night.
  2. Grill chicken over a low-medium fire until just barely done, basting with the teriyaki sauce the last 6-10 minutes of grilling. Do not overcook – overcooking means chewy and dry.
  3. Remove chicken from grill – any traces of pink will disappear as the residual heat will continue to cook the chicken as it sits.
  4. When cool enough to handle, cut or shred the chicken into generous size pieces. Set aside.
  5. Add remaining salad items to a large bowl, toss with desired amount of dressing (there will be dressing left over).
  6. Taste for seasoning.
  7. Top with chicken and spiced nuts.
Note
If cutting mangos is not your forte, watch this video tutorial by a well-known chef, Allan Susser, the author of “The Great Mango Book” or invest in a mango splitting tool.
Asian Grilled Chicken Salad with Mangoes
Asian Grilled Chicken Salad with Mangoes, Grapes and Curry

Wine Pairing

Curry needs a wine to complement it, not to compete with it. A fruity and light Parducci Small Lot Blend Chardonnay Mendocino County beautifully balances the presence of bold flavors with lush texture.

Asian Grilled Chicken Salad with Mangoes
Asian Grilled Chicken Salad with Mangoes, Grapes and Curry
Asian Grilled Chicken Salad with Mangoes
Asian Grilled Chicken Salad with Mangoes, Grapes and Curry

Quinoa “Mac and Cheese” with Spinach

Soul Food
Soul Food
Quinoa meets Mac ‘n’ Cheese.It is time for another Cucee confession: I love Mac and Cheese. An image of this warm comfort food on my plate takes me back to my childhood…  I can just see myself on a chilly winter afternoon, coming home from school to a feel-good plate of creamy pasta and a big hug from my mom.

My kids seem to have inherited my affinity for Mac and Cheese. Their favorite recipe is the one I adapted a few years ago, which is a healthier variation of the one I loved as a kid.

Last week, while browsing my recipe collection, I stumbled upon Cheesy Quinoa and Spinach, a simple recipe that I had been considering for a while. As I presented “Quinoa ‘n’ Cheese” to the family, my kids wiggled their little noses (apparently, they did not expect spinach in their Mac and Cheese!)  They changed their minds after the first byte; my daughter even asked for seconds. Twice.  And then, asked for an encore a few days later.

Cheesy Quinoa and Spinach, a quick recipe to throw together on a weeknight, got our unanimous vote for being the best “Mac and Cheese” so far! And even though the original is likely to continue making it’s way onto my kids dinner plates (mainly when they have their friends over) this new healthier variation will definitely become my frequent dinner option.

Quinoa Mac and Cheese with Spinach
Quinoa Mac and Cheese with Spinach
Quinoa Mac and Cheese with Spinach
Quinoa Mac and Cheese with Spinach

Quinoa Mac and Cheese with Spinach

Ingredients

Directions

  1. Bring a pot of lightly salted water to a boil over high heat.
  2. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes.
  3. Drain in a mesh strainer, and rinse until cold; set aside.
  4. Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes.
  5. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes.
  6. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted.
  7. Stir in the lemon juice, and all but a pinch of the cheese.
  8. Stir until the cheese has melted.
  9. Serve right away, sprinkled with the remaining cheese.
Quinoa Mac and Cheese with Spinach
Quinoa Mac and Cheese with Spinach

Wine pairing

Everyday light and airy Parducci Small Lot Blend Chardonnay Mendocino County contrasts nicely against slightly sharp yet creamy and rich Quinoa dish

Quinoa Mac and Cheese with Spinach
Quinoa Mac and Cheese with Spinach
Quinoa Mac and Cheese with Spinach
Quinoa Mac and Cheese with Spinach

A Special Day…

Roses...
Roses...

My morning routine is really quite predictable. When I first wake up, I immediately look at the clock to check the time. Then, half awake, I drag myself into the kitchen to make breakfast, pack lunches and answer a gazillion very important questions, such as, “Mommy, what is 451 minus 387?” I then make myself a double espresso and check email as I watch my husband walk the kids to school.

Yesterday, I opened my eyes and, as usual, leaned towards the clock. Suddenly, my nose hit something very soft. I pulled back, squinted and noticed a white rose, gracefully laying on a night stand. “Happy Birthday, honey” – a note was attached to the stem.

The rest of my morning routine yielded more roses, all tagged with special notes. One was resting in the refrigerator on top of a carton of Organic Fat Free milk, another one stretched over my laptop, and a third one kept itself warm on a cold leather seat of my car… The last rose took me completely by surprise – it was patiently waiting for me in my office at work.

As I embraced the rest of the special surprises that my husband planned for me, I realized again how lucky I was to have him in my life. Thank you, honey, for transforming an uneventful January Wednesday into a very special day.

Roses...
Roses...

Jalapeño-Corn Chowder

Jalapeno-Corn Chowder
Jalapeño-Corn Chowder

I am a girl and I like ruffles, unexpected surprises and charming things.

The things that touch my girly soul are:

  1. Polka dots and hair clips
  2. Sky reflection in the puddle of water on a rainy day
  3. Innocence in my boy’s eyes as he paints the sofa with a permanent marker
  4. Husband’s capacity to embrace the unconventional
  5. Simple beauty of a vegetable soup
Jalapeno-Corn Chowder
Jalapeño-Corn Chowder

Jalapeno-Corn Chowder

Adapted from A Beautiful Bowl of Soup by Paulette Mitchell

 

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup coarsely chopped onion
  • 1 carrot, coarsely shredded
  • ½ red bell pepper, finely chopped
  • 1 celery stalk and leaves, finely chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable stock
  • 2 cups fresh or frozen corn
  • 1 large russet potato (about 12 ounces), peeled and cut into ¾-inch cubes
  • ½ jalapeño pepper, cut in half lengthwise, seeds removed
  • 1 cup milk
  • Salt and freshly ground pepper to taste
  • Dash of hot chili sauce and finely shredded Cheddar cheese for garnish

Directions

  1. Melt the butter in a Dutch oven over medium-low heat. Add the onion, carrot, bell pepper, celery and leaves, and garlic; cook, stirring occasionally, until tender, about 10 minutes.
  2. Stir in the vegetable stock, corn, potato, and jalapeño pepper. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the potato is tender, about 10 minutes.
  3. Remove the jalapeño pepper and discard. Transfer 2 cups of the soup mixture to a blender and purée with the milk. Stir the puréed mixture into the soup. Heat, stirring occasionally, until warmed through. Season to taste.
  4. Garnish each serving with a sprinkling of chili sauce and a small mound of cheese.

Advance preparation

This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or milk to thin as desired.

Jalapeno-Corn Chowder
Jalapeño-Corn Chowder with Cheddar and Cilantro

Wine Pairing

A glass of chilled (around 55F) Parducci Small Lot Blend Chardonnay Mendocino County with a bowl of warm Jalapeño-Corn Chowder will make you giggle all the way to haven