Learn a Little More About Yumm Bowls

A few days ago, I shared a version of homemade Yumm sauce. I don't feel I did an adequate describing how to put together a Yumm bowl. Here is Hannah Hart from My Drunk Kitchen explaining the fine art of Yumm bowl creation. Enjoy!

Mexican Casserole

What to do with all those leftover corn tortillas?

This was a serious topic of conversation between Z. and I recently. Our corn tortillas come in a package of 72 because it's the best deal. We used to divide the package and individually freeze portions of six tortillas. Once they are reheated for fajitas, they are rather dry and fall apart easily. We are no longer inclined to freezing our tortillas; we need a new solution where semi-stale tortillas no longer matter (I knew I had you at "semi-stale").

I certainly enjoy my Tortilla Strips (which I enjoy the most on their own as a warm, salt snack) but I am looking for something that we could have for dinner. My version of Mexican Casserole is my first attempt at getting creative with corn tortillas. Z. and I love this meal! I already have one variation under my belt and have more planned as more spring produce comes into season.

This meal was great! Z. and I each had a huge dinner and leftovers for lunch the next day. With this first attempt, I wanted to see how innovative I could be with some Cheap not Frugal Eats staples. Enjoy!

Mexican Casserole

by Ace Nation

Keywords: entree vegetarian tortilla vegetables Mexican

6045331

Ingredients (serves 2-3)

• Non-stick cooking spray
• 2 tablespoons canola oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, seeds removed and minced finely
• 1 can corn, drained and rinsed (or 2 cups frozen corn, thawed)
• 1 can beans (red, black, pinto, or a combination), drained and rinsed (or 1 1/2 cups precooked dried beans)
• 1 15 ounce can diced tomatoes
• 2 teaspoons cumin seeds or ground cumin
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 tomato-chicken bouillon cube, if desired
• 6-8 corn tortillas
• 1/4-1/2 cup shredded cheese

Instructions

For the filling

Preheat oven to 350 degrees Fahrenheit.

Cut tortillas in half. Place in a single layer on a baking sheet and spray each side with non-stick cooking spray. Toast until lightly toasted, about 5 minutes. Remove from oven and set aside.

Meanwhile, in a large high-sided skillet, heat canola oil over medium heat.

Add onion, cook, stirring occasionally, until onion begins to develop some color, 8-10 minutes.

Add garlic and cumin to the pan, cook, stirring occasionally, until garlic is cooked through, about 5 minutes.

Add cumin, chili powder, and smoked paprika to the pan. Toast about 1 minute.

Add corn, beans, diced tomatoes, and bouillon cube to the pan. Cook, stirring occasionally, until all ingredients are heated through, 5-8 minutes.

To assemble and complete

Spray a baking dish with non-stick cooking spray. I used my 6-cup glass Pyrex dish.

Spoon about 1/2 cup of the vegetable and tomato mixture into the bottom of the dish and spread evenly.

Layer tortillas over the mixture. You can have a single layer of tortillas and there might be filling exposed or you can overlap tortillas to create a more dense dish.

Spoon another layer of vegetables over the tortillas, enough so that the tortillas are covered by a thin layer, and spread evenly.

Continue the tortilla and vegetable mixture layers until the vegetables are gone.

Spread the cheese evenly over the top layer. Bake 10-15 minutes, until the whole dish is heated through.

Enjoy!

Powered by Recipage

Recent Meals and Experiments

My work schedule has changed in the last few months. I am working later into the evening or have a short break between jobs then go back to work. Z. and I mix up having dinner together when I finally get home or I cook a quick meal for myself before leaving. Fajitas are a staple. I use whatever vegetables are in my fridge. The picture above shows an experiment: onion, corn, black beans, corn, acorn squash, cauliflower, thinly sliced brussel sprouts, radish, and fresh green beans.

Then, the leftover corn and black beans become a marinated salad for my lunch the next day. Imagine my Marinated Chickpea Salad with corn and black beans. I love Trader Joe's white balsamic vinegar with corn and black beans. It's bright, light, and makes a great vinaigrette.

 

Z. suggested I try adding edamame. I really enjoyed this variation: onion, corn, black beans, bell peppers - red and green, and edamame. What other fajita variations do you enjoy? 

I love how my soba noodle salad looks but I haven't quite gotten the dressing right. I tried an orange-miso vinaigrette. I enjoyed the orange with the noodles and the vegetables but I think it was too much for the miso. Soba noodles are one those pantry essentials that make for quick meals for Z. and myself.

Even though I didn't make this last meal I want to share, I had to brag.  Z. was the chef and I had the privilege of cutting the carrots and asparagus for his Asparagus Risotto. Z. makes amazing risotto. There's no cream and no butter but the risotto is still rich and creamy. Maybe someday he will let me share his secrets.

Eggs, Part 3: Scramble Variations

I have tried many variations of scrambles, using what is fresh in my refrigerator. Some versions have been more successful than others. For instance, turnip is delicious in stir-fry but not so great in a scramble. Butternut squash is another veggie I wouldn't suggest.

In Eggs, Part 2: Scramble, I promised that I would reveal my favorite scramble ingredient. Fresh green beans have become one of my favorite scramble ingredients. There is just something between the fresh, crispness of the green bean that goes really well with the flavor of eggs.

Here are a few variations I have made:

A take on my standard with the addition of kale.

Green scramble: onion, green beans, and spinach

Truly using what is in the refrigerator: onion, peppers, green beans, acorn squash, radish

Onion, green bean, and broccoli

What are your favorite variations of the scramble or omelet?

Eggs, Part 2: Scramble

Scramble or omelet. Call it what you may. When I'm being dainty, I have the correct vegetable to egg ratio to keep the eggs together. The rest of the time, I have too much stuff in the pan and I end up with a scramble.

There is still a possibility of an omelet!

The omelet holds a dear place in my heart. It was the first dish I ever learned how to cook and my daddy taught it to me. My favorite version (and the recipe I have included) is still pretty similar to those first omelets I learned how to make.

I hate slimy eggs so I cook both sides. Guess I will just enjoy a scramble.

Scrambles have become a favorite dinner. Z. and I are the masters of meals that take an hour so to cook, so I appreciate this meal for its quick cooking time. What takes the most time is cutting vegetables and cooking the onions. Chopping vegetables is meditation for me, so I don't mind that part. Onions take awhile to cook, about 10 minutes just to get translucent onions on medium-low to medium heat. If you want a really quick meal, don't add onions. In this one instance, my feelings won't be hurt.

I have so many different variations of the scramble to share with you that I am going to give the scramble variations their very own post. Check back to see what my favorite ingredient is in a scramble. You just might be surprised!

Ace's Favorite Scramble

by Ace Nation

6044669

Ingredients (serves 1)

• 1-2 teaspoons canola oil
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup crimini mushrooms, stems included, diced
• 1/4 cup summer squash (yellow squash or zucchini), chopped
• 1/2 cup peppers, such as bell pepper or Italian sweet peppers, seeds removed and diced
• 3 large eggs
• 1-2 teaspoons milk or 1/2 & 1/2
• 3-4 fresh basil leaves, if available, torn into pieces
• Salt and pepper, to taste

Instructions

In a bowl, beat the eggs and milk or 1/2 & 1/2. Season with salt, pepper, and basil if using. Set aside.

In a non-stick skillet, heat oil over medium heat.

Add onion and garlic, stirring occasionally, cook until onion becomes translucent, 5-7 minutes.

Add remaining vegetables, stirring occasionally, cook until peppers are tender, about 5 minutes.

Add egg mixture to pan. Very gently, stir when the eggs have begun to set up. Cook until eggs are desired consistency. Serve immediately.

Enjoy!

Powered by Recipage

Eggs, Part 1: Provencal-Inspired Veggie and Egg Gratin

 

Eggs require little introduction. Eggs are an essential in the cheap household's refrigerator. They taste great, are versatile, and reasonably cheap (when on sale). I eat eggs probably twice a week, if not more. Fried eggs make a quick breakfast, scrambles or omelets are a favorite dinner, and a baked egg dish, like the following provides a nice variation.

My version is adapted from a recipe I found in Martha Rose Shulman's Mediterranean Harvest. I'm going to invent a word: cheapskating. Omitting the cheese is my first step in cheapskating a recipe.It means doing something that takes away pleasure from your life in order to save some money. I also changed the recipe by including some of my favorite vegetables like kale, Italian sweet peppers, and summer squash. Don't forget the bread crumbs! I've heard buttery bread crumbs referred to as the poor (wo)man's Parmesan. I would have to agree. Enjoy!

Provencale-Inspired Veggie and Egg Gratin

by Ace Nation

Keywords: entree vegetarian eggs vegetables

6044662

Ingredients (serves 2-4)

• Non-stick cooking spray
• 2 tablespoons olive oil, divided
• 1/2 onion, finely diced
• 2 cloves garlic, minced finely
• 2 cups kale, chopped
• 2 Italian sweet peppers, seeds removed, chopped or 1/2 cup red, orange, or yellow bell pepper, chopped
• 1/2 cup summer squash, such as zucchini or yellow squash, diced
• 3 large eggs
• 1/2 cup milk
• 1/2 cup cooked white rice
• 1/4 chopped parsley
• 2-3 tablespoons bread crumbs
• Freshly ground black pepper
• Kosher salt

Instructions

Preheat the oven to 375 degrees Fahrenheit.

Spray a baking dish with non-stick cooking spray. Set aside. I use a 6 cup Pyrex baking dish.

Heat 1 tablespoon olive oil and butter, if desired, in a large skillet over medium heat.

Add onion and garlic to the pan, stirring occasionally, cook until onion begins to soften, about 5-7 minutes.

Add kale, peppers, and summer squash. Stirring occasionally, cook until kale is wilted, about 5-7 minutes. Remove from heat and allow to cool slightly.

In a mixing bowl, beat eggs. Season with black pepper and kosher salt. Add cooled vegetables, rice, and milk. Mix until combined.

Pour into prepared baking dish.

To make the bread crumbs, heat 1 tablespoon olive oil in a small skillet over medium heat. When warm, add the breadcrumbs, season with salt and pepper, and toast until lightly golden, about 2 minutes.

Evenly spread the bread crumbs over the top of the egg and vegetable mixture.

Bake gratin between 30-45 minutes. To make sure the gratin is completely cooked, a knife inserted into the middle should come out clean but the center should still be rather soft. Let cool about 5 minutes before serving.

Enjoy!

Powered by Recipage

I'm Seasonally Confused

I have had so many great recipes to share lately that I never got around to sharing my adventures with persimmons. Well, it is now March, the time of asparagus, citrus, and green beans. The brief life of persimmons has long been over. These persimmon recipes are a nostalgic look back at the past winter and fall.

I had a bag of Fuyu persimmons, which you can read about here. My first adventure with persimmons was a crisp. I followed Dinners and Dreams Persimmon and Crisp recipe, only omitting the dried cranberries (not because I didn't think it would be delicious, just didn't have any). This was a simple, homey desert that allowed the exotic (to me) fruit shine.

Here are the ingredients for the fruit portion of the crisp. I love honey!

Ingredients for the crisp topping.

This just makes me smile. It's a sunset in a pan.

Yum! Simple, homey, and let's the fruit shine.

My Persimmon and Parsnip Stir-Fry is one of the best meals I have made this winter/fall, alongside my Peanut and Yam Curry and Pappa al Pomodoro. This stir-fry had two keys to its success: multiple textures and the balance of flavors. I use a variety of textures like soft persimmon, crispy parsnip, crunchy broccoli and included more toothsome chicken. The balance and layers of flavors was created by using spicy, citrusy red chile pepper, sharp ginger, earthy parsnip, and sweet persimmon. Onion and garlic round out all my stir-fries. The element that ties everything together is the miso.

My first time cooking with chicken at home in years. I was home alone and feeling sorry for myself so I splurged. This one chicken breast became 2 meals and would have become a third. Look for my Kitchen Misadventures to find out what happened to the third portion.

 There was a time when I was afraid of miso. It's alive, after all. Before experimenting with miso at home, my one experience with miso was a bowl of miso broth at a sushi restaurant. I thought it was...interesting. I kept coming across recipes that use miso and finally decided to give the stuff a try. My first miso adventure was with chickpea miso. The co-op in Corvallis has a huge variety of misos in bulk, including chickpea miso, which is great if you just want to commit to a little bit. No more chickpea miso for me. Eating my chickpea miso broth was like slurping bean cooking liquid with some extra earthiness.

I tried again with some Westbrae Organic Mellow Red Miso. I have fallen in love and going we are still going strong, three tubs later. If you are unfamiliar with miso, the only adjectives I have are earthy and funky.

 

This was one good looking meal.

Turns out, that earthy funk goes great with persimmons. To create the rest of the sauce, I just used my standard stir-fry trifecta: soy sauce, rice vinegar, and Sriracha sauce. Enjoy!

P.S. I can't wait to try Dinners and Dreams version of cobbler with quinoa topping.

**As you can see in the photo, some of my persimmons still had a green tinge and most were very firm. I stored my persimmons in a paper bag until they were softer.

Persimmon and Parsnip Stir-Fry

by Ace Nation

Keywords: stir-fry chicken miso

6044523

Ingredients (serves 2 hungry adults)

For the Sauce

• 2 teaspoons miso
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• Sriracha, to taste

For the Stir-Fry

• 1 tablespoon canola oil
• 1/3 pound chicken breast, diced into bite-sized pieces
• 1/2 onion, diced
• 3 cloves garlic
• 2-3 teaspoons freshly grated ginger
• 1 fresh red chile, such as Fresno or red jalapeno, seeds removed, and minced finely
• 2 parsnips, peeled and sliced into half-moons
• 1 cup broccoli, including the stem, cut into small pieces
• 3 Fuyu persimmons, peeled and cut into similar-sized pieces as the rest of the vegetables

Instructions

For the Sauce

Mix the ingredients in a small bowl or cup until combined. Set aside.

For the Stir-Fry

Heat oil in a wok or high-sided skillet over medium heat.

Cook chicken, stirring occasionally, until cooked through, 4-5 minutes. Remove from pan and set aside.

Add onions to the pan. Cook, stirring occasionally, adding garlic after about 5 minutes. Cook until onion is translucent and beginning to brown.

Add chile pepper and parsnip to the pan. Cook, stirring occasionally, about 4 minutes.

Add ginger and broccoli to the pan. Cook, stirring occasionally, until broccoli is just beginning to become tender, about 4 minutes.

Return chicken to the pan and add persimmons. Very gently stirring, cook until chicken and persimmon is just heated through.

Add enough stir-fry sauce to coat all ingredients. Serve immediately over rice.

Enjoy!

Powered by Recipage

Recipe Review: Tuna Cakes

Recipe Review: Tuna Cakes

Source: Simply Recipes 

I know that anything that has the word cake in its name and doesn’t have sugar in it, will probably be rather ugly looking, most likely a washed out shade of brown. It’s the ugly sister with lots of personality and a bad tan. This has been the case with my Quinoa Cakes and now my Tuna Cakes. Unlike my Quinoa Cakes, since discovering them, I make my Tuna Cakes on a regular basis. I’m sure anyone who is also cheap or enjoys a quick meal, will agree that canned tuna is a staple in their pantry. 

At any given time, I probably have at least 30 cans of tuna in my pantry. I buy ridiculous amounts of the stuff when I find it at the price I’m willing to pay ($0.30 or so for most brands, up to $0.50 per can for my preferred brand). I eat so much tuna that when my father and sister found a case of 48 cans of my favorite tuna on sale, they bought it, and mailed the case to me. I love and appreciate them so much that I have never had the heart to ask why they just didn’t send me the money and have me purchase the tuna at the same chain grocery store in my neighborhood. I think they were just trying to take care of me in my time of college poverty.

I only have one tuna recipe up my sleeve that does not involve making a sandwich. My one tuna recipe is my popular Stovetop Tuna Noodle Casserole. Not feeling in the mood for something creamy, salmon cakes popped into my mind as inspiration. Why not substitute tuna for the salmon? I found a tuna cakes recipe on Simply Recipes (a blog that I already read regularly) and gave it a try.

Tuna cakes was a winner and has since become a regular in my repertoire. Since most of the ingredients are from the pantry or refrigerator basics, I create variations according to what is fresh my fridge. I would say, start with Elise’s original recipe which is fresh and bright with lemon juice, lemon zest, fresh herbs, and green onions. I would not eat a tuna salad sandwich without mustard and hot sauce (Melinda’s XXX hot for me) but would never have thought of adding them to my tuna cakes. Thanks, Elise! 

Just a few quick points I have learned: 

• I have made tuna cakes with different types of bread and have never noticed any differences. The original recipe calls for white bread, something I don’t have in my home unless the word white is switched with words such as French, Italian, or sourdough. When I buy bread, I get whichever of my preferred brands is on sale. It varies from plain whole-wheat to multi-grain bread with a variety of nuts and seeds. Of course I had to write a paragraph to tell you what you should have already figured out. My point: use what’s on hand and it will be just fine.
• Two cans of tuna will leave you with 4 patties, so if you do the math one can of tuna will provide two tuna patties. I find that two patties make a great dinner for me. I have taken to halving the recipe and using just one can of tuna (Z. doesn’t eat tuna so there is no one to share with). The tuna cakes make decent leftovers but are best fresh. My point: Even though I’m using one can of tuna, I use a whole egg and the patties come out just fine. Unless you’re using eggs that come out of a carton, I’m not sure how to use half of a whole egg. And if I did, I would probably forget about it and waste half an egg.
• When I haven’t had fresh parsley, I have used a few shakes from my jar of trusted Italian seasoning. I actually really liked the flavor of the Italian seasoning with the tuna but was missing the fresh element. I had recently enjoyed my Root Vegetable Soup with Cilantro Pistou and had cilantro on the brain. I didn’t think adding chopped cilantro would be extraordinary but I thought of a sauce I could make and use for other meals. Check back soon to see what I made with cilantro that has become one of my favorite additions to Tuna Cakes. Enjoy!

Dinner for One: Acorn Squash with Chickpeas and Adobo

I inherited an acorn squash and wanted to try something interesting with it. Acorn Squash with Chickpeas and Adobo was created. When researching adobo I kept reading about using adobo as a marinade. I knew the squash wouldn't absorb the flavor of the adobo; I thought a nice crust might form when I sauteed the squash. While the squash didn't develop a crust (maybe I should try grilling or baking), the flavor was tasty.

Turns out, not only did I create a delicious meal (with leftovers) but it was also an educational experience that I thought I would share with you. Every other time I have used an acorn squash, I would just chop it in half, remove the seeds, and roast the squash. The squash was tasty but only worked when I was going to puree the squash. I never had squash I could use in a recipe like this. Instead of roasting, I took the time to break the squash into smaller pieces that I was able to peel (hack is a more apt description). I then chopped those pieces of squash into the amount of bite-sized pieces I required for this recipe. The rest of the peeled squash went into a storage container for later meals, using just as much as I wanted. This turned out to be well worth the time. I used squash in more recipes than I otherwise would have.

Don’t get me wrong, this took a long time, at least 40 minutes just to peel the squash, plus the amount of time I needed to dice the squash for this meal. I have to give my warning to those who are impatient or not comfortable with a knife, this project is not for you.

If you don’t have acorn squash, it’s out of season or you just can't handle the time commitment involved with a squash, yam would make a great substitute. Enjoy!

*** I enjoyed my acorn squash over a bed of millet (it's not just bird food, I promise!). If you can see any little red flecks that is raw chopped radish mixed into the millet.

Acorn Squash with Chickpeas and Adobo

by Ace Nation

Keywords: entree vegan adobo sauce winter squash

Ingredients (serves 3-4)

• 2 tablespoons canola oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeds removed and minced
• 1 potato, peeled and diced
• 2 cups acorn squash, chopped into bite-sized pieces
• 1/2 15 ounce can of chickpeas (about 3/4 cup of beans)
• 1 14 ounce can of diced tomatoes
• 1/2 teaspoon turmeric
• 1 teaspoon Italian seasoning or Mexican oregano
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 2 tablespoons adobo (more less depending on your taste)
• Kosher salt, to taste

Instructions

In a mixing bowl, coat acorn squash with adobo sauce. Set aside.

Heat canola oil in a large high-sided skillet over medium heat.

Add onion. Cook, stirring occasionally, until onion begins to brown, about 5 minutes.

Add garlic, jalapeno, potato, and acorn squash. Cook, stirring occasionally, about 8-10 minutes.

Add turmeric, Italian seasoning (or oregano), cumin, and smoked paprika. Toast about 1 minute.

Add can of diced tomatoes, chickpeas, and combine. Cook, stirring occasionally, until all vegetables are tender, and sauce has thickened slightly, about 10 minutes if potatoes and squash have been cut into bite-size pieces. Cook for about 15 minutes if vegetables are larger.

Season to taste with kosher salt.

Serve with rice or any other whole grain like millet or quinoa.

Enjoy!

Powered by Recipage

Peanut and Yam Curry

Occasionally, trying out other cooks' recipes will inspire me further. Such was the case with Autumn Sweet Potato Soup from The Shiksa in the Kitchen. I thought the soup was great but couldn't get the idea of turning it into, what I would call, a curry. I took my favorite flavors from the soup and added what is my standard spice quintet: turmeric, smoked paprika, garam masala, cumin, and coriander.

The spices and veggies in this recipe are standard for me. I have created many delicious and varied meals from these ingredients. But this particular combination, with the addition of the peanut butter and ginger created something truly special. I have to say, this is one of the best recipes I have made.

I ate my curry with millet but rice or another grain would work well. I have an idea for a fancy millet that might go great with this. But I should try it first before I share it.

MAKE THIS and enjoy!

Yam and Peanut Curry

by Ace Nation

Keywords: vegan peanut butter vegetables

Ingredients (serves 3-4)

• 1-2 tablespoons canola oil
• 1 small onion, diced
• 1 shallot, minced
• 2 red chili peppers, such as Italian frying pepper
• 2 small or 1 large yam, peeled and diced
• 2-3 cups kale, chopped
• 1 14 ounce can diced tomatoes
• 1/2 15 ounce can red beans (about 3/4 cup)
• 1/2 cup creamy peanut butter
• 1/2 cup water
• 1/2 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground ginger
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Kosher salt, to taste
• Cayenne pepper, to taste

Instructions

In a large high-sided skillet, heat oil over medium heat.

Add onion. Cook, stirring occasionally, until soft, about 8 minutes.

Add shallot chili peppers. Cook, stirring occasionally, until onions begin to brown, about 3-4 minutes.

Add yam and kale to the pan. Cook, stirring occasionally, about 5 minutes.

Add turmeric, smoked paprika, ground ginger, garam masala, cumin, and coriander. Toast about 30 seconds, no longer than 1 minute.

Add tomatoes, red beans, peanut butter, and water. Combine ingredients and bring to a boil, turn down the heat, and allow to simmer gently until beans are warmed through and the sauce has thickened.

Season to taste with kosher salt and cayenne pepper.

Serve with rice, millet, or couscous.

Enjoy!

Powered by Recipage

Pumpkin Detour: Zucchini "Chili"

I have lots of new recipes to share! This little gem is something I made a couple of months ago when you could most clearly see the transition in the seasons at the farmer's market. The last berries of the year were sitting next to basketfuls of delicata squash and dark greens, while mounds of zucchini and chili peppers were  fighting to grab your attention away from heirloom peaches and apples. You can see this in the star ingredients:

• summer squash
• fresh chili peppers
• kale
• delicata squash

Delicata squash may not be available everywhere or for an exorbitant price. If you would like to make a substitute, I suggest butternut squash or yams. Both have a stronger flavor than delicata but it's similar to the delicata.

Creating a yummy meal around my last summer squash that used some of the other veggies in my pantry was my inspiration. I had a huge round zucchini that only cost $0.33 because it was the end of the summer season! By this time, I was pretty tired of all my tried and true zucchini recipes so I did a little searching.

I found Rachael Ray's recipe here. I started with Rachael's recipe and adapted it to what I had on hand. This is a keeper! The spices and chile peppers were a nice combination but didn't overpower the vegetables. I only used 3 chilies but feel free to add more. I was surprised at home much I liked the zucchini in big chunks. The larger pieces of zucchini kept some crispness and made the meal feel more hearty.

I did one step differently. I roasted my two squashes and the peppers. The zucchini I kept an eye on and removed from the oven right when it was just becoming tender. I just heated these vegetables through at the end in the pot. While this step isn't necessary, the roasted flavor really made the meal better. I don't think any of the red pepper made it into the pot because it was so good on its on. Enjoy!

Zucchini "Chili"

by Ace Nation

Keywords: vegan beans/lentils vegetables

Ingredients (serves 2)

• 1-2 tablespoons olive oil
• 1 small onion, diced
• 6 cloves garlic, minced
• 2 cups zucchini, chopped into large pieces
• 1/2 delicata squash, chopped into bite-size pieces
• 1 pablano chili
• 1 Anaheim chili
• 1 red chili
• 2-3 cups kale, chopped
• 1 14 ounce can black beans, rinsed and drained
• 1 1/2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon Italian seasoning
• 1/2 teaspoon coriander
• 1 teaspoon smoked paprika
• 2 cups vegetable stock
• Kosher salt, to taste
• Garnish: Lime wedges or cilantro

Instructions

Note: Roasting the squash and the peppers is not required but does taste delicious. If you decide not to roast the vegetables, add the squash and peppers while the onions cook, and cook until tender.

To roast the squash and peppers: Preheat the oven to 400 degrees Fahrenheit. Coat the squash and peppers with olive oil. Season with salt and pepper. Roast until tender, about 15 minutes. Stir the vegetables about halfway through.

In a large high-sided skillet, heat olive oil over medium-low to medium heat. Add onion, stirring occasionally, cook until soft, a little color is nice, 8-10 minutes.

Add garlic and kale, stirring occasionally, cook until tender, 5-7 minutes.

Add tomato paste and cumin. Cook about 1 minute.

Add vegetable stock, Italian seasoning, coriander, smoked paprika, roasted vegetables, and black beans.

Bring to a boil, lower the heat, and simmer 10-15 minutes, until the squash is heated through and the sauce has reduced and thickened slightly. Season to taste with kosher salt.

Serve over rice with lime wedges and/or fresh cilantro.

Enjoy!

Powered by Recipage

Pumpkin Ravioli

I am very proud of this meal! I had several firsts making this dinner. It was my first time:

• making ravioli
• trying winter squash ravioli
• and eating ravioli that did not come from a can or a freezer-bag.

What can I say? I've led a very sheltered life.

As far as non-desert pumpkin recipes, ravioli seems to be rather popular so I decided I should give it a try. I wanted to keep my version on the cheap side so there were a few alterations I needed to make. The first challenge I had to figure out was what to do about the pasta. I haven't seen fresh pasta sheets in the local markets so that wasn't a possibility. I love making meals from scratch but I'm not ready to tackle homemade pasta. I settled on wonton wrappers because:

• they're cheap, just $1.89 for a package
• and I can use them in other recipes.

The ravioli are very delicate and can easily go from ravioli to pumpkin puree with noodle sheets. Trust me. I learned a few things cooking two batches of ravioli that just might help you:

• Don't overcrowd the pot because they will stick together.
• When you place the ravioli in the pot, swirl the water a few moments. This will help the ravioli from sticking to each other...and the bottom of the pot. 
• Be very gentle when taking the ravioli from the cooking water. I used a large slotted spin to remove the ravioli one by one from the pot.
• Drizzle the ravioli with a little olive oil after cooking so they don't stick together.

Well, if you would like pumpkin-flavored cream cheese soup, try adding cream cheese. Don't fret my friends! I found another use for that pumpkin-cream cheese concoction (you'll have to check back soon to find out)! So, when the cream cheese did not work, I decided the easiest route was to abandon cheese all together because the pumpkin becomes very creamy, anyway, when slow roasted. I just seasoned the pumpkin puree with salt and red pepper flakes. This was simply perfect!

The last challenge was to take care of the sauce. Sage and butter is a traditional topping for winter squash ravioli but I wanted something more substantial. I was already planning on using shallot (totally worth the extra cost in this case) and garlic. I figured out that if I used them in the sauce, I would have less work to do with the filling. I knew the earthy bitterness of the kale would compliment the sweet and creamy pumpkin.

I have to say, this is the best kale I have ever made! Normally, I just use a little olive oil and go from there. This time, I added some butter to the olive oil. Hello! I love my kale but this particular meal had extremely tender and flavorful kale. I am making this kale again. Enjoy!

Winter Squash Ravioli with Kale

by Ace Nation

Keywords: vegetarian winter squash wonton wrapper

Ingredients

For the Ravioli

• Wonton wrappers
• About 1 cup roasted pumpkin puree
• Kosher salt
• Red pepper flakes or ground black pepper, to taste

For the Kale

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 large shallot, cut into half-moon slices
• 4 cloves garlic, minced
• 2 cups kale (per person), chopped
• 1/4 cup walnuts (per person), toasted and chopped

Instructions

For the Ravioli

Season the pumpkin puree with kosher salt and red pepper flakes (or black pepper) to taste.

Place about 1 1/2 teaspoons of seasoned puree in middle of a wonton wrapper.

Dip a finger in water and run around the edges of one half.

Fold one corner over so that it lines up with the opposite corner.

Press the edges together firmly with your fingers to seal. Set aside finished ravioli and continue the process until you have the desired amount of ravioli.

To cook Ravioli

Bring a pot of water to a gentle boil. Place ravioli in water being careful not to overcrowd the pan. Cook about 3 minutes (time may change depending on the brand of wrappers). Very carefully remove from water using a large slotted spoon. Drizzle with olive oil to prevent the ravioli from sticking to each other.

For the Kale

Heat olive oil and butter in a large high-sided skillet over medium-low to medium heat.

Add the shallot to the pan. Cook, stirring occasionally, until tender, about 5 minutes.

Add garlic, stirring occasionally, cook until tender, about 3 minutes.

Add kale to the pan and season with kosher salt. Place lid on pan and let cook until kale is tender, stirring every few minutes, about 8-10 minutes.

To serve

Place desired amount of ravioli on a plate (about 6-8 per person), top with sauteed kale, and garnish with toasted walnuts.

Enjoy!

Powered by Recipage