Soft Tacos with Sautéed Winter Squash and Chipotles

With such bold, intense flavors, it’s hard to believe that this Soft Tacos with Sautéed Winter Squash and Chipotles recipe only contains five ingredients.  On top of that, the dish only takes about 15 minutes to prepare, making it the perfect contender for a quick, on-the-go fiery dinner. I put it to the test in a rush last week: with 25 minutes between getting home from work and my yoga class, could I prep and eat in time?? Done and done, with five minutes to spare! (Which ended up being allocated to running around the apartment, grabbing random props to hold up my tacos in proper shape for the picture. I promise, these taste better than they look in my photographs. Check out the original recipe for a far superior photo.)

Chipotles are a wonderful, piquant pepper to cook with. Gringo alert: if you’re not one to stomach spicy, this recipe is probably not for you! Their powerful, smoky essence eliminates the need for any additional spices in the dish. In fact, the accompanying ingredients in this dish serve to neutralize the intensity of its flavors: a mild, caramelized winter squash and plain yogurt help cull down the spice a bit. Warm corn tortillas add extra Mexican flare to complement the chipotle peppers.

As this recipe hails from the New York Time’s “Recipes for Health” section, these tacos are stuffed with nutritious abundance: Significant sources of vitamin A, vitamin C, potassium, manganese and folate can be found in every bite. And let’s not forget the shell! Corn tortillas are actually 100% whole-grain, with significant sources of fiber and vitamin B3. They only contain about 45 calories each, so don’t feel guilty to reach for that extra taco. Try to find authentic corn tortillas that don’t add any fat or oil to them, which compromises their health value.

I added onions along with the squash (fine, that makes an ingredient count of 6) because I just love caramelized onions in tandem with butternut squash. I recommend using Greek yogurt for its rich, thick consistency. I didn’t add any other toppings to the tacos, but thought lime wedges and cilantro as a garnish could be nice for next time.

Soft Tacos with Sautéed Winter Squash and Chipotles (from NYT)

Yield: 8 tacos, serving 4

Ingredients:

3 tablespoons extra virgin olive oil

2 pounds winter squash, such as butternut or banana squash, peeled and cut into ½ inch dice

1 medium Vidalia onion, diced*

Salt to taste

2 to 4 chipotle chiles in adobo (to taste), removed from the adobo and minced

½ cup plain low-fat yogurt

¼ cup Mexican queso ranchero or feta

8 corn tortillas

Optional garnishes: lime wedges, cilantro

*If using onions, add and cook along with the squash, but stir more frequently in the skillet to prevent onions from browning to quickly.

Directions:

1. Cook the squash. Heat half of the olive oil in a large, heavy cast iron or nonstick skillet over medium-high heat. Add half the squash and onions, if desired in a single layer. Turn the heat down to medium. Cook five minutes or until the squash is nicely browned on one side; shake the pan to turn the squash or use tongs. Cook for another five to 10 minutes, shaking the pan often or stirring with a wooden spoon, until the squash is nicely browned and tender when pierced by a knife or skewer. Season to taste with salt, and transfer to a bowl. Repeat with the remaining olive oil, onion and squash.

2. When the second batch of squash is tender, return the first batch of squash to the pan and stir everything together. Add the chipotles, and toss in the pan for one more minute. Remove from the heat, stir for a minute and then stir in the yogurt. Keep warm while you heat the tortillas, but don’t allow the yogurt to boil or it will curdle.

3. Heat the tortillas. Fill the bottom of a steamer with 1/2 inch of water, and bring to a boil. Meanwhile, wrap the tortillas in a heavy kitchen towel, and place in the steamer basket above the boiling water. Cover tightly and steam one minute, then turn off the heat but do not uncover. Let stand for 15 minutes. You can also heat the tortillas in the microwave to save time. Wrap each tortilla in a damp paper towel, and microwave for 15 seconds.

4. Pass the hot tortillas, and top with the squash. Sprinkle on the queso fresco and cilantro (optional), and serve with lime wedges if desired. Fold the tortillas over and enjoy.

Italian Wedding Soup with Turkey Meatballs

I recently joined Food52, a seriously neat community of people who love to talk about cooking and meticulously dig through recipes as much as me. Their manifesto concludes with the following:

"We think cooking is really important — especially now. Over the past decade, many studies and books have shown that children from families who eat together do better in school, that eating "whole" foods is healthier, that eating sustainably will save the environment. But no one has pointed out that the only way to achieve all this in a comprehensive, lasting way is for people to cook."

Pretty cool, right? Anyway, while I was filling out my new profile, I was asked "what do you cook when home alone?" Well, I usually cook everything while home alone, but I answered with my honest favorite: hearty, chock-full veggie "Stone Soup" style soups.

Case in point, I present to you this Italian Wedding Soup with Turkey Meatballs recipe. The term "wedding soup" is actually a mistranslation of the Italian phrase "minestra mariata", which refers to the adage that dark green vegetables and meats cook well together. To keep this soup healthy, I used lean, all white-meat ground turkey instead of the typical beef/veal/pork meatball combination. I loved the effect the turkey had in this soup: the mild meatballs fared perfectly in the hearty, leafy soup.

Ground turkey meat is usually dark, and while it is definitely leaner than beef, white meat is the healthiest of them all. The light pink meat produces an almost whitish color upon cooking, like chicken, which may aesthetically throw you off. Therefore, using the white meat as meatballs in a soup, where the color doesn't stand out so much, is optimal. I used fresh meat from DiPaola Turkey Farm, which raises free-range, antibiotic-free turkeys fed a mixture of corn and soy.

The magic of this recipe lies in its simplicity. In a showcase of fresh flavors, the ingredients speak for themselves: garlic, onion, celery, carrots and kale/escarole simmer in a lush broth, accompanied by the hearty meatballs, tinged with parsley and oregano. Ample salt & pepper and a light sprinkling of shaved Parmesan top it all off. There are tons of other things you could add— thyme, diced tomatoes, cannelloni beans, mushrooms— but here, the "less is more" phenomenon triumphs.

Italian Wedding Soup with Turkey Meatballs (adapted from Serious Eats)
Yield: 4-6 servings

Ingredients

• 12 ounces ground turkey meat (preferably white meat)
• 1/3 cup whole-wheat bread crumbs
• 2 egg whites
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 1 3/4 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper, plus a few grinds
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 stalks celery, sliced lengthwise and cut thinly crosswise
• 2 carrots, peeled and chopped
• 8 cups chicken stock (low-sodium, if possible)
• 3 cups kale, stems removed and leaves sliced thin
• 2 cups escarole, core removed and leaves sliced thin (if you can't find escarole, just substitute with more kale)
•  Parmesan cheese for serving

Directions

1. In a mixing bowl, combine ground turkey meat, bread crumbs, egg whites, 1 clove garlic, oregano, parsley, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Form into 1-inch meatballs, place on a baking sheet, and refrigerate.
2. Preheat oven to 375 degrees F.
3. In a Dutch oven, heat oil over medium-high heat. Add onions and garlic, saute for 5 minutes. Add celery and carrot and saute 5 more minutes. Add stock and 1 teaspoon salt. Turn heat to high. Once boiling, add kale and escarole. Turn heat back down to medium-low, cover Dutch oven, and simmer 15 minutes.
4. In the meantime, place meatballs in oven and bake 12 minutes. When finished, add meatballs to soup and cook an additional 5 minutes. Salt and pepper to taste. Serve with Parmesan sprinkled on top.

Caramelized Onion, Goat Cheese & Butternut Squash Pizza

Armed with a complete set of gourmet pizza-making tools—a baking stone, pizza paddle, and rolling pizza cutter —my friend Ali and I set out to find the perfect recipe for our new gadgets last Friday. In the mood for something slightly gourmet that would pair well with a full-bodied red wine, we compiled our favorite toppings and stumbled across this delightful Caramelized Onion, Goat Cheese & Butternut Squash Pizza from Natural Noshing.

Homemade pizza-making is a great opportunity to get creative with toppings! I encourage you to leave the mozzarella & tomato sauce pies to the experts (if you're in New York at least) and use this an excuse to think outside the box, at least a little bit.

Most people don't picture pizza as the dish to feature autumn produce, but its actually quite an ideal medium—squash and root vegetables achieve their maximum flavor when roasted in a light coating of olive oil, salt & pepper; and balance perfectly alongside the rich, creamy chevre and peppery arugula. Caramelized onions add a sweet balsamic essence that acts like a dressing to the "salad" of squash.  The key to this recipe though is the sage, which brings out the autumn flavors of the respective toppings, tying everything together. 

Waiting for everything to cook is the hardest part!
Luckily we had a gorgeous spread of Anthropologie
Home kitchenware to admire in the meantime...

We made our pizza on fresh whole-wheat dough, which upon baking emitted a nutty, fragrant aroma. The flavorful toppings rest delicately atop the thin, doughy crust. Made this way—whole grain thin crust, minimal cheese, and veggies in abundance—this pizza is refreshingly light. Plus, it won't leave you with that carb-baby feeling we all dread after eating one too many slices. The finished product is a mosaic of rich colors with the deep purple onions and auburn squash. For a second, it is too pretty to eat.

Caramelized Onion, Goat Cheese & Butternut Squash Pizza (from Natural Noshing. Nora includes a homemade grain-free crust recipe as well which I've substituted for fresh store-bought pizza dough.)

Yield: 1 large pizza pie

Ingredients

1 16 ounce bag whole wheat pizza dough (available at Whole Foods and Trader Joe's)
2 1/2 cups peeled butternut squash, cut into 1/2 cubes
3 Tbsp olive oil, divided
1 red onion, halved and thinly sliced
1 Tbsp balsamic vinegar
sea salt and black pepper
2 1/2 to 3 cups arugula, roughly chopped
5 – 6 ounces crumbled goat cheese (if you don’t like goat cheese, feta or your favorite cheese could be used)
1 Tbsp fresh sage, roughly chopped

Directions

1. Preheat oven to 400F. In a large baking pan, toss the squash with 1 Tbsp of the olive oil and season with black pepper and sea salt. Bake the squash until slightly browned and tender, about 30 minutes, tossing once halfway through to ensure even cooking. Remove from oven and set aside.
2. While the squash is baking, in a large skillet, add sliced onions and 1 tbsp of olive oil over a medium heat. Saute until onions begin to color, stirring frequently.  Add the balsamic vinegar and a dash of salt and stir or toss to combine.  Cover, reduce the heat to low-medium, and let cook for about 25 minutes, or until the onions have cooked down and caramelized. Set aside.
3. While vegetables are cooking, roll out pizza dough on a floured surface, and knead according to package directions on pizza stone or lightly oiled baking pan. Once all of your toppings are ready, brush remaining olive oil over the crust and top with cooked squash, onion, chopped arugula, crumbled goat cheese and sage.
4. Bake until the crust is crispy, lightly browned and toppings are heated through and cheese starts to brown slightly on top, about 15-18 minutes.

Spaghetti Squash with Ricotta, Hazelnuts & Parsley

The weekend Greenmarkets are teaming with different varieties of winter squash. Yellow, orange and green hues paint a hodgepodge of shapes and sizes, from little and squat to big and round. Displayed like this, the squash can seem almost daunting: what epicurean means are hiding inside this rotund, seemingly impermeable vegetable?

For spaghetti squash, the result is surprising — but delightfully so. The oblong, heavy object purchased at the market (I bought mine at Stannard Farms at Tompkins Square on Sunday) transforms itself delicate, tender ribbons of flesh in the kitchen, replicating the exact width and consistency of spaghetti.

But don’t think the veggie-for-grain swap out is an even substitution in terms of health.  Spaghetti squash might mimic spaghetti pasta in texture, but its wealth of nutrition’s makes the substitute’s value so much more.  An excellent source of dietary fiber and vitamin C, spaghetti squash also contains vitamin B6, potassium, and magnesium. Plus, it’s low-cal: one cup of spaghetti squash averages 42 calories, while one cup of spaghetti is about 220.

Upon roasting, spaghetti squash emits a lovely, flowery flavor; subtle but earthy. Because it is not as sweet as other winter squash varieties, sprinkling a generous spoonful of brown sugar atop the yellow strands is the best way to eat it “plain”. To retain the modest flavors, prepare with a light garnish, such as a mild cheese seasoned with herbs and nuts. This Spaghetti Squash with Ricotta, Hazelnuts & Parsley recipe uses hazelnuts and breadcrumbs to offer a crunchy contrast to the silky spaghetti ribbons.

Spaghetti Squash with Ricotta, Hazelnuts & Parsley (inspired from Whole Living)

Yield: Serves 4

Ingredients:

1 spaghetti squash, halved lengthwise, seeds removed

½ tablespoon plus 1 tablespoon extra-virgin olive oil, divided

1 teaspoon nutmeg

1 tablespoon packed brown sugar

2 tablespoons whole-wheat breadcrumbs, toasted*

salt & pepper

½ cup low-fat ricotta cheese

½ cup fresh flat-leaf parsley, chopped

¼ cup toasted hazelnuts, chopped

*Breadcrumbs can be toasted in a lightly oil pan over medium heat, for about 2 minutes, or in the oven along with the squash for 2 minutes.

Directions

1. Preheat oven to 400 degrees. Brush cut sides of squash with ½ tablespoon oil (or spritz with an olive oil mister), salt & and pepper. Place squash, cut sides down, on a rimmed baking sheet lined with foil. Roast until tender, about 45 minutes. Let cool for 5-10 minutes.

2. With a fork, scrape the flesh of the squash to extract its long strands. Transfer to a large bowl. Add tablespoon of olive oil, ricotta, nutmeg, brown sugar, parsley, breadcrumbs, and hazelnuts, plus additional salt and pepper to taste. Toss all ingredients together and serve immediately, while squash is still warm.

Sources:

"Squash, Winter, Spaghetti, Cooked, Boiled, Drained, or Baked, without Salt Read More Http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2655/2#ixzz29lqicn8w." SELF Nutrition Data. SELF Magazine, n.d. Web. <http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2655/2>.

Vynckt, Virginia V. "Spaghetti Squash Nutrition Value." LiveStrong.com. N.p., 8 May 2011. Web. <http://www.livestrong.com/article/86012-spaghetti-squash-nutrition-value/>.

Shakshouka (Spicy Tomato Sauce Poached Eggs)

Brunch being a frequent occurrence on my Sunday afternoons, I’ve indulged at many spots all over NYC, only recently to discover that I consistently seek out one dish in particular: Shakshouka (Spicy Tomato Sauce Poached Eggs). There’s something about the soft yolk of the poached egg folding into the simmering, hearty tomato sauce- the leftovers sopped up with toasted slices of warm pita- that I just can’t get enough of. So as you can imagine, I was over-the-top thrilled to learn that these amazing eggs are super easy to make at home, while preserving every bit of deliciousness found in their restaurant-made counterpart.

Shakshouka is a traditional Mediterranean dish of eggs poached in a spicy tomato sauce with chili peppers, onion, and cumin. It is also known as Tunisian Eggs, after the country it is believed to have originated from.

I know tomato sauce doesn’t usually join us for breakfast, but the combination of eggs and sauce is truly magical here. I almost don’t know how I can return to the standard eggs with ketchup! The onions, peppers, tomato, cumin, paprika and cayenne add serious heat and flavor plus a hearty serving of veggies. Eggy brunch is usually a cholesterol nightmare, but Shakshouka is actually totally healthy: No butter to be seen with the olive-oil tomato base, vegetables are in abundance, and whole-wheat pita contributes a nutrient-filled grain. You can easily substitute egg whites for your poached egg to totally eliminate bad fats here, but I recommend keeping at least one- mixing it into the savory sauce is not something to be missed!

Shakshouka (Spicy Tomato Sauce Poached Eggs)

Yield: 2 Servings

Ingredients
4 large eggs
1 cup favorite tomato sauce (I used Cucina Antica's spicy arriabbata sauce, try to find one that's low in sodium, added sugar, and uses only natural ingredients- no preservatives)
1 medium vidalia or yellow onion, diced
1 bell pepper (green or orange), diced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/8 cup - 1/4 cup water, as needed
1/2 cup chopped parsley, tightly packed, for garnish
salt & pepper to taste
1 tbsp olive oil

Directions
1. Heat olive oil in a large skillet over medium heat. Add onion, and saute for 2 minutes. Add bell pepper and cook for 5 more minutes, until vegetables are softened. Add cumin paprika, and cayenne; cook for 2 more minutes.
2. Turn heat to low, and add tomato sauce. Slowly pour in water until the sauce consistency resembles a thick sauce, juicy but semi-solid.
3. With a spoon, gently push aside the tomato sauce in 4 places, making a pocket for the eggs. Pour each egg over a pocket and cook with the cover on, for about 10 minutes, until egg is cooked to your liking. (For a runny egg, cook for about 5 minutes, or poach egg separately and add at the end.)
4. Remove each egg from the skillet (serve 2 eggs per person) with a generous amount of sauce. Sprinkle with parsley, salt, & pepper (add hot red pepper flakes too if you like heat.) Serve with toasted pita wedges to scoop up excess sauce.

Whole Wheat Pasta with Pumpkin-Seed and Spinach Pesto

This recipe features a part of the Cucurbita family (think pumpkin/squash) often forgotten: the seeds! Pumpkin-seeds, called pepitas in Spanish (derived from pepita de calabaza, meaning "little seed of squash") are as fun to cook with as the name sounds.  Commonly used in Mexican cooking or roasted, salted and eaten plain; pepitas are nutty, crunchy and sweet, and bring a whole new dimension to this Whole Wheat Pasta with Pumpkin-Seed and Spinach Pesto dish.

You can roast your own pumpkin seeds straight from the source, or purchase pepitas (pumpkin-seeds post shelling, roasting & salting) from the store. Pepitas are actually extremely nutritious: they contain heart-healthy monounsaturated oil and omega-3 fats, plus significant amounts of carotenoids, zinc, iron, magnesium, potassium, and protein. These nutrients contribute to pepitas' anti-inflammatory, liver-protecting and cholesterol-reducing properties. A few suggestions to add the nutrient-packed seed to your daily diet: toss into a salad, sprinkle in cereal, granola or trail mix, or grind a handful into veggie or meat burgers. Keep in mind though that similarly to nuts, pepitas are high in calories, so stick to a serving or two per use.

The pepitas maintain the function of pine nuts in a traditional pesto, but deliver an authentically diverse flavor that makes this recipe so much more than your average pesto sauce. Even though this recipe is uber-healthy - add spinach to the mix and your dealing with some serious superfood action here - the focus lies in the robust flavors which blend together just right in the pesto. The refreshing crunch of the pepita-parsley-spinach-chive combination, with a twinge of zesty lemon, is finished with a thick dollop of creamy ricotta that mixes oh so well into the thick sauce. 

Don't worry if you're not a big spinach fan, you can omit the fresh leaves and substitute another vegetable. Plus, it can barely be tasted in the pesto mixture; the other flavors overpower. I loved this pesto so much that I made a full batch to use in the future as a topping for chicken or fish too. 
I mostly stuck to the recipe here (make sure to reserve that extra pasta water, otherwise pesto will be too dry) but added in lemon juice for some acidity and used less olive oil to keep the calories down. I also made a batch for 6 servings but found in reality it yielded only 3: my edits are below.

Whole Wheat Pasta with Pumpkin-Seed and Spinach Pesto (from Whole Living)
Yield: 3 Servings

Ingredients

1 pound dried whole-wheat fusilli pasta

1 cup hulled pumpkin seeds or pepitas, toasted*

1/2 cup fresh flat-leaf parsley

1/4 cup coarsely chopped fresh chives

1/8 cup extra-virgin olive oil (can add more to taste)

1 garlic clove

1 3/4 teaspoon coarse salt

1 teaspoon finely grated lemon zest

juice from 1 lemon

2 1/2 ounces baby spinach, packed (2 1/2 cups)

Freshly ground pepper

3/4 cup part-skim ricotta cheese, for serving

extra pumpkin seeds for garnish (optional)

*If already salted, skip adding salt to the pesto and just add salt to taste at the end.

Directions

1. Bring a large pot of water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/2 cup cooking liquid.

2. Meanwhile, combine toasted pumpkin seeds, parsley, chives, oil, garlic, 1 teaspoon salt, the lemon zest, lemon juice, and 1 cup baby spinach in a food processor. Season with pepper, and pulse until well combined.

3. Toss pasta with pesto mixture. Add reserved cooking liquid (a little bit at a time), and mix until pasta is well coated. Fold in remaining 1 1/2 cups baby spinach. Sprinkle with remaining 1/2 teaspoon salt. Divide among bowls. Top each with a dollop of ricotta, and season with pepper and a sprinkling of extra pumpkin seeds, if desired.

Sources:

Minton, Barbara L. "Pepitas Are a Crunchy Munchy Snack Food Full of Nutritional Benefits." 14 Feb. 2009. Web. 1 Oct. 2012 <http://www.naturalnews.com/025621_pepitas_seeds_food.html>.