Halloween Chili

As I'm sitting at my desk writing this post, it's Halloween evening and I'm getting lots of adorable trick-or-treaters at my door. The best so far was the family of three boys all dressed as Star Wars characters (Yoda ears sticking out of a stroller = the cutest ever). And how appropriate that this recipe is just perfect for Halloween. This is the kind of meal that would be great to make before going out knocking on doors for candy -- it's warm and filling but also has the whole black and orange Halloween theme going on. Of course, it's good the other 364 days of the year, too.

On a semi-related note, this is my 100th post. Happy Halloween indeed!

Halloween (Black Bean & Pumpkin) Chili

From One Dish Vegetarian Meals

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 jalapeno, minced
• 2 pounds pumpkin or butternut squash, peeled, seeded, cut into 1/2-inch chunks
• One 28-oz can or two 14-oz cans diced tomatoes
• 1 cup water
• 1 cup apple juice
• 4 tablespoons chili powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 cups cooked or canned black beans, rinsed and drained if canned

Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the pumpkin/squash, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and cayenne, and stir well. Bring to a boil, lower the heat, cover, and simmer until the pumpkin is tender, about 30 minutes.

Add the beans, and more water if the chili is too thick for your taste. Cover and continue to simmer for about 10-15 minutes to blend flavors.

Spanish Tomato Soup with Roasted Chickpeas

Between the roasted red pepper, smoked paprika, almonds, and parsley, this recipe puts a major Spanish spin on classic tomato soup. After eating it I basically felt like taking a quick spin around the Prado and then catching a bullfight (and you probably know how I feel about bullfights). And this soup is not only very Spanish but also gooood. Like, lick-your-bowl-clean good. And so pretty (see below)! If I don't make this regularly throughout the upcoming cold weather months, I will be surprised.

Spanish Tomato Soup with Roasted Chickpeas
Adapted from Cooking Light

• Red bell pepper, halved lengthwise
• 2 tablespoons olive oil, divided
• 8 garlic cloves, roughly chopped, divided
• 1/4 cup heavy whipping cream
• 28-oz can no-salt-added whole peeled tomatoes
• 1/2 teaspoon smoked paprika (more to taste)
• Salt and pepper
• 15-oz can chickpeas, rinsed and drained
• 1/4 teaspoon ground cumin
• 1/4 cup fresh flat-leaf parsley
• 2 tablespoons sliced almonds, toasted

Preheat broiler. Discard seeds and membranes from bell pepper; place, skin sides up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal in a bag and let stand 10 minutes. Peel. Reduce oven to 450 F.

Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 garlic cloves; cook 1 minute. Add canned tomatoes (crush them with your hands before adding) and cream; bring to a simmer. Add paprika, a big pinch of salt, and a few grinds of the peppermill. Simmer 20 minutes, stirring occasionally. Blend with an immersion blender, or blend in batches in a regular blender. (If using a regular blender, it's safer to let the soup cool for 5-10 minutes first.)

Meanwhile, while soup is simmering, combine 5 garlic cloves and chickpeas in a roasting pan. Drizzle with remaining tablespoon oil, cumin, and a pinch of salt. Toss to combine. Roast at 450 F for 12 minutes, stirring once. Ladle soup into bowls and top evenly with chickpea mixture, parsley, and almonds.

Triple Green Curry

This southeast Asian curry has got a triple dose of green. First, you start with a blended green curry paste made with shallots, spices, and chilies. Second, you cook some nutritious green veggies (broccoli and bok choy) in a delicious coconut broth spiked with the curry paste. Third, you sprinkle fresh green herbs (basil and mint) over the whole thing at the end.

Triple Green Curry
From Cooking Light

• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped peeled fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 8 garlic cloves, peeled
• 1-3 small serrano chiles, seeded (depending on how heat-tolerant you are)
• 2 large shallots, coarsely chopped
• 4 cups coarsely chopped broccoli florets (about 1 head)
• 2 cups sliced baby bok choy
• 2 teaspoons dark sesame oil
• 4 teaspoons sugar
• 1 tablespoon soy sauce
• 3/4 teaspoon kosher salt
• 14-oz can light coconut milk
• 14-oz package water-packed organic firm tofu, drained and cut into 3/4-inch cubes
• 1/4 cup fresh lime juice
• 2 cups hot cooked long-grain white rice
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh mint

Combine first 7 ingredients (through shallots) in a food processor and process until smooth. Set aside.

Cook broccoli florets in boiling water in a large Dutch oven 3 minutes or until crisp-tender. Remove broccoli from water with a slotted spoon; drain and rinse with cold water. Drain and set aside. Return water to a boil. Add baby bok choy to pan; cook 1 minute. Drain and rinse with cold water. Drain and set aside.

Heat Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add cilantro mixture to pan; saute 1 minute, stirring constantly. Add sugar and next 4 ingredients (through coconut milk) to pan. Bring to a boil. Add tofu; cover, reduce heat, and simmer 6 minutes or until slightly thick. Add broccoli, bok choy, and juice. Cook 1 minute or until heated, tossing to combine.

Place 1/2 cup rice in each of 4 bowls. Spoon 1 1/2 cups tofu mixture over each serving. Sprinkle basil and herbs over each serving.

Rocket Pizza with Poached Eggs

I loved this pizza for two reasons. One: it was super fast to throw together (like, 20 minutes) and was so delicious. Two: it made me feel really French. The first time I ever saw an egg on a pizza was at this super touristy restaurant called Pizza Pino on the Champs Elysees. I must have been, like, 13 and I had never seen such a bizarre sight in my life as an egg on a pizza. I'm glad I learned to accept it, though, because it is so good. A poached egg definitely turns a pizza into a knife-and-fork meal, but it's worth it due to all of that runny-yolk goodness.

P.S. What's with the "rocket"? Yes, I know it's just a fancy word for arugula. Deal with it, it makes me feel European. (As if the poached egg pizza wasn't enough...)

Rocket Pizza with Poached Eggs

From Cooking Light

• 1 package refrigerated pizza crust dough (I used focaccia flatbread dough from Trader Joe's)
• Cooking spray
• 1/2 cup part-skim ricotta cheese
• 1/2 cup (2 oz.) shaved fresh parmesan or romano cheese, divided
• 1 tablespoon white vinegar
• 4 large eggs
• 5-oz. package baby arugula
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon grated fresh lemon rind
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper

Preheat oven to 450 F. Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.

Combine the ricotta and 1/4 cup parmesan/romano. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven and bake for 5 minutes.

While pizza bakes, add water to a large skillet, filling two-thirds full. Bring to a boil. Reduce heat; simmer. Add vinegar. One by one, break each egg into a small bowl and pour gently into the pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.

Combine arugula, remaining 1/4 cup parmesan/romano cheese, and the remaining ingredients in a large bowl. Toss well. Top pizza with arugula mixture and eggs; sprinkle with extra pepper if desired. Cut into 4 pieces.

Vegetable Enchiladas

Wow, it's been a busy week! In case you missed it, I was quoted in the Washington Post yesterday, so basically I'm famous now. Just something to keep in mind.

Anyway, despite my newfound international superstardom, I managed to find time to make these delicious enchiladas on Wednesday night. I've made these a few times now -- they hold a beloved place in my Mexican food repertoire along with these vegan roasted tomato enchiladas.

One of the best things about this recipe is that Martha (yes, Martha Stewart and I are on a first-name basis now) provides tips on how to make it in advance and freeze it. That way, you can prep this on a weekend when you have some time, and then you just pop it from the freezer into the oven for a super delicious weeknight dinner.

Vegetable Enchiladas
From Everyday Food

• 2 tablespoons olive oil, plus more for baking dishes
• 2 teaspoons ground cumin, divided
• 1/4 cup all-purpose flour
• 1/4 cup tomato paste
• 1 can (14 oz.) reduced-sodium vegetable broth
• Coarse salt and ground pepper
• 3 cups grated pepper Jack cheese, divided
• 1 can (15 oz.) black beans, rinsed and drained
• 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 boz (10 oz.) frozen corn kernels, thawed
• 6 scallions, thinly sliced, white and green parts separated
• 16 corn tortillas or 8 flour tortillas (I used flour)

Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin. Season with salt and pepper.

Preheat oven to 400 F. Lightly oil two 8-inch square baking dishes (if using corn tortillas) or one 8x13-inch baking dish (if using flour tortillas). Stack tortillas and wrap in damp paper towls; microwave on high for 1 minute. Divide filling evenly among tortillas; roll tortillas up tightly, and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkly enchiladas with remaining 1 cup cheese and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes. Serve garnished with scallion greens.

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 F. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.