Butternut Squash, Kale, and Crunchy Pepitas Taco

We are trying to eat more dairy-free! This was a qualified success in that 3 of us did enjoy this. The other one immediately asked us to remove the leaves, but after some prodding did eat one full taco (with leaves) before asking for something else. For a picky kid, that's pretty good. 

The porportions of the cashew crema are really off though, I am trying to fix it with this update. 

-------------------

Butternut Squash, Kale, and Crunchy Pepitas Taco 

from epicurious

Ingredients

1. Cashew Crema:
   • 2/3 cup raw cashews
   • 1/2 teaspoon cumin seeds (I just used cumin)
     
   • 3 tablespoons freshly squeezed lime juice
   • 2 tablespoons water
   • 1/2 teaspoon kosher salt
2. Pumpkin Seeds:
   • 2 teaspoons vegetable oil
   • 1/3 cup raw hulled pumpkin seeds
   • 1/4 teaspoon cayenne pepper (I left this out for the kids)
     
   • 1/4 teaspoon kosher salt
3. Filling:
   • 2 tablespoons vegetable oil
   • 3/4 cup finely chopped yellow onion
   • 1 clove garlic, minced
   • 3 cups 1/2-inch-diced butternut squash (1 very small squash)
     
   • 1 teaspoon chile powder (I left this out for the kids)
     
   • 2 teaspoons kosher salt
   • 4 cups finely chopped kale (1 bunch)
     
   • Corn tortillas, warmed, for serving
   • Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)

   Preparation

1. To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
2. In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Taste for seasonings and add more salt if desired. Pour into a serving bowl and set aside.
3. To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne (if using) and salt and set aside.
4. To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder (if using) and salt.
5. Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
6. Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.

CRISPY ORANGE GINGER TOFU WITH BROCCOLI

We are trying to get more Iron into our diets as it seems like someone is always low on iron. This one looks like a good potential, with Iron in the tofu, vitamin C to help it absorb, and no dairy to block absorption. I made it as written, except used cauliflower, red pepper, and carrots instead of the brocolli. It was ok but I think next time needs more salt in the sauce for balance -- at least 2x the soy sauce. Also maybe leave the zest out for the kids?

---------------

CRISPY ORANGE GINGER TOFU WITH BROCCOLI 

From Epicurious

Ingredients

• 1 lb. extra firm tofu
• 1 cup orange juice
• ¼-1/3 cup cornstarch, divided
• ¼ cup brown sugar
• 1 tbsp. soy sauce (NEXT TIME TRY 2)
  
• 1 tbsp. fresh grated ginger
• 2 garlic cloves, minced
• 1 tsp. orange zest (NEXT TIME TRY LEAVING OUT)
  
• vegetable oil
• 2 broccoli crowns, chopped (Instead of this I used 1 head cauliflower, 1/2 red bell pepper and 1/2 carrot)
  
• 2 scallions
• sesame seeds
• red pepper flakes (optional)

Preparation

1. Press tofu for 15-20 minutes (I JUST DRAINED THE TOFU ON A PLATE). Meanwhile, in small bowl or cup, dissolve 1½ tbsp. cornstarch in a few tablespoons of your orange juice. Set aside. Place remaining orange juice in a small saucepan, along with brown sugar, soy sauce, ginger, garlic and orange zest. Bring to a simmer and allow to cook for about 15 minutes. Stir in cornstarch mixture until completely blended. Remove from heat and set aside. Cut tofu into cubes and roll in remaining cornstarch to coat. Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. Add tofu cubes and cook a few minutes on each side, until browned and crispy. Transfer to paper towel to drain. Steam or boil broccoli florets to desired tenderness. Return tofu to skillet, along with broccoli and sauce. Toss everything to coat. Serve over rice, topped with scallions, sesame seeds, and red pepper flakes

Black Forest Cake

 I made Black Forest cake the other day, using this recipe. I have never made a sponge cake like that before but it came out pretty well. Although there are many steps, the toughest is the cake itself. For the rest, I was surprised how simple it was to make, I had thought it would be more complicated. The frosting is basically just whipped cream! 

------

Black Forest Cake Recipe

from Natasha's Kitchen

Prep Time: 1 hour 30 minutes

Cook Time: 22 minutes

Total Time: 1 hour 52 minutes

 

This Black Forest Cake is a German chocolate cake with 4 chocolatey layers, 1 lb of kirsch infused cherries and a light whipped cream. If making for children, omit kirsch and add 1 Tbsp sugar to the cherry syrup.

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost to Make: $18-$20

Keyword: Black Forest Cake

Cuisine: American

Course: Dessert

Servings: 12 -14 slices

Ingredients

Ingredients for Chocolate Cake Layers:

• 9 large eggs room temp
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 4 Tbsp 1/4 cup unsalted butter, melted and cooled to room temp
• 1/2 tsp vanilla extract

What you'll need:

• Two 9" cake pans and flour sifter or fine sieve

Ingredients for Cherry Filling:

• 4 cups 1 lb bing cherries, pitted, plus 12 whole cherries for decor (I used frozen Costco cherries for these, with maraschino cherries for the top)
• 3 Tbsp kirsch a cherry liqueur (I lowered this to 2 T, next time I might add some Maraschino cherry juice for a bit more cherry flavor)
• 1/4 cup cold water

For the Frosting/Topping:

• 3 1/2 cups heavy whipping cream
• 1/3 cup Confectioners powdered sugar
• 1 Tbsp kirsch cherry liqueur
• 3 oz good quality dark chocolate

Instructions

How to Make Cake Layers: Preheat Oven to 350˚F. Line bottoms of cake pans with parchment (don't grease sides).

1. Beat 9 eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy. Tip: the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture
2. Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour; do not over-mix or you will deflate the batter.
3. Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don't have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.
4. Let cool in pans for 10 min then run a thin edged spatula around edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you're ready to assemble, slice cake layers in half with a long serrated knife.

Making the Syrup:

1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.

Making the Cream: For best results freeze bowl and whisk attachment 15 min before using.

1. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl - you can re-whip if it seems slightly loose after refrigeration).

Assembling your Black Forest Cake:

1. Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover top with about 3/4 cup frosting and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don't handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
2. To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet, then refrigerate a few min and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate.
3. Cover sides and top of cake with chocolate shavings leaving a 1" perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving.

Recipe Notes

*Recipe Tips: Measure flour by spooning it into a measuring cup and level off top with back of a knife. You can use thawed frozen cherries or canned cherries. If using canned cherries, select cherries in water or juice, omit the 1/4 cup additional water and use the juice from can instead. Maraschino cherries can be used for the topping/decor.

Creamy Cauliflower soup with Rosemary Oil from New York Times

 We tried this the other day and Mahesh called it "sizzling." I normally would not make a soup that called for 1 cup of oil but I am trying to get the kids to eat more vegetables and I had many ends of bread saved up that I needed to use so I tried this, everyone liked it so this recipe is a winner in my book. The lemon zest is optional but makes the final soup taste fancier which is good for grownups. We didn't try it for the kids. 

Creamy Cauliflower Soup With Rosemary Olive Oil 

 From New York Times

Ingredients

For the Rosemary Oil:

• 1 cup olive oil
• 4 (4-inch) sprigs fresh rosemary

For the Soup:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 garlic cloves, minced (about 1 tablespoon)
• 1 quart low-sodium vegetable stock, plus more as needed for reheating
• 1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• Freshly grated zest of 1 lemon, for serving

For the croutons (optional):

• 3 cups diced rustic country bread (3/4-inch pieces)  - OR the equivalent amount of bread loaf ends works also. 

Preparation

1. Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
2. Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
3. Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
4. Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
5. Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
6. Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

Buttermilk (or yogurt) Blueberry Pancakes

 I've been making pancakes for years, but this is the first recipe my family has raved over. I am a bit surprised because it's not radically different than other pancakes I have made. BUT I will blog it so I don't lose it. We never have buttermilk but we always have yogurt so I always substitute 1/2 yogurt and 1/2 milk for the buttermilk. 

 

Buttermilk (or yogurt) Blueberry Pancakes

 From Fox and Briar

 

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 2 eggs large
• 1 and 1/2 cups buttermilk (I used 3/4 cup plain nonfat yogurt and 3/4 cup milk for this)
  
• 1teaspoon vanilla extract (optional)
• 3 tablespoons melted butter
• 1 cup blueberries fresh or frozen (the frozen tiny wild blueberries from Costco are the best) 

Instructions

• 1. Heat a large frying pan over medium-low to medium heat . Grease the pan with oil or butter. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
  2. whisk together the flour, salt, baking powder, baking soda and sugar, set aside.
  3. Whisk together the eggs, buttermilk and vanilla until light and foamy.  Whisk in the melted butter.
  4. Add the dry ingredients to the wet ingredients, stirring just to combine.  Don't over mix, a few lumps are fine.
  5. Pour the batter in 1/4 cupfuls onto prepared pan. sprinkle 1-2 tablespoons of berries on top. 
  6. Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes.  Flip and cook for another 2 minutes, or until golden brown.
  7. Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with more blueberries, butter, maple syrup, and whip cream, if you have it.
     

  Notes

  Batter will be thick, that's ok!  If it is too thick to pour, thin with 1-2 tablespoons of milk.
   

Shawarma-Spiced Tofu Pita Wraps

These are our take on Al Basha Falafel wraps using shawarma-spiced tofu instead of the falafel. Even though it does seem like a lot of ingredients and stuff to make this is easy and fast and you definitely don't need all of the sauces for a good wrap.

 Shwarma-Spiced Tofu Pita Wraps

 Tofu recipe from Epicurious

• Pickled Turnips Or:  1/2 small red onion, thinly sliced, and 3 Tbsp. seasoned rice vinegar 

For Tofu:

• 2 (14-oz.) blocks medium tofu, drained (this makes enough for 6 hungry people)
  
• 6 Tbsp. extra-virgin olive oil
• 4 tsp. ground coriander
• 2 tsp. smoked Spanish paprika
• 1/2 t. ground cinnamon
• 2 tsp. kosher salt, plus more

For Pitas

• 6 pitas, warmed
• 3 Persian or mini cucumbers, thinly sliced lengthwise
• 1 1/2 tomato, sliced
• sliced lettuce
• sliced red onion
• hummus
• Red Hot sauce if desired
  

Yogurt sauce (optional): (this one is not on the Al Basha rolls but I thought the kids might like it so I am keeping it here to try next time)

• 1/2 cup whole-milk Greek yogurt
• 1 small garlic clove, finely grated
  

For Best Tahini sauce (simplified recipe from cookie and kate):

• 1 clove garlic, pressed or minced
• ¼ cup lemon juice
• ½ cup tahini
• ½ teaspoon fine sea salt
• Pinch of ground cumin
• 6 tablespoons ice water, more as needed

INSTRUCTIONS

1. Preheat oven to 425°F. 

2. If you don't have pickled turnips, Toss onion and vinegar in a small bowl to coat; set aside. 

3.  Squeeze tofu over a medium bowl, gently at first, then more firmly to expel some of the water (like squeezing out a big sponge). Don’t worry if it starts to crack a little but be careful not to crush it into crumbs. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, cinnamon, and salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20–25 minutes (the tofu will get crispier as it cools, so don’t be tempted to take it too far and dry it out in the oven).

4. Make Yogurt sauce, if desired, by stirring yogurt and garlic in a small bowl; season with salt. 

5. Make Tahini sauce:

1. In a medium bowl, combine garlic, lemon juice, tahini, salt and cumin. Whisk until the mixture is thoroughly blended.
2. Add ice water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
3. If desired, thin with additional water for a more drizzly sauce. 

 6. Assemble Pita as follows:

    1. Rip pita bread around the edge into 2 pieces. Place on plate, overlapping any holes. Place ingredients on the half sitting on top.

    2. Spread the top half with hummus. 

    3. Add lettuce, tomato, cucumbers, onion, and pickled turnips. 

    4. Add tofu. 

    5. Drizzle with Tahini sauce, red hot sauce if desired, and yogurt sauce if desired. 

    6. Roll up and enjoy!

 

 

 

Homemade chocolate pudding

I love chocolate pudding but I didn't realize it was so easy to make and made out of stuff I always have. Like homemade brownies, this recipe is dangerous!!

Chocolate Pudding

From Spend with Pennies

Ingredients

• 1 ⅓ cup sugar
• ⅔ cup cocoa
• ⅓ cup cornstarch
• pinch of salt
• 4 ½ cups milk
• 3-4 tablespoons butter
• 1 teaspoon vanilla

Instructions

• In a saucepan, combine sugar, cocoa powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined. 
• Increase heat to medium, stirring constantly until mixture reaches a boil.
• Allow mixture to boil for 1 minute while stirring constantly. Remove from heat and stir in butter and vanilla.
• Allow mixture to cool completely, stirring occasionally to avoid a skin forming on the pudding. 
• Serve chilled or warm.

Notes

Note: Place a plastic wrap directly on the surface of the pudding while it cools to avoid a skin from forming.