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.

Rachael Ray Show - Food - Bolognese With Pappardelle

Pappardelle Bolognese Recipe

And my recipe below is another variation. Is mainly based on the recipe that appears in Molto Italiano, but I changed some things. Some call for white wine, some red. Use a little meat, veal others. Some have milk, others do not. The variations are endless. We agreed it was perfect - especially meat, tomatoes and perfect just enough with a little grated Parmigiano-Reggiano on top.
This makes a lot of good size - which froze some for future use. Or make for a crowd - this would serve 6 to 8 people with a salad and bread. We like pappardelle, but any pasta will work. If it had been a little more adventurous, I have done at home. My version calls for red wine. I used a Zenato Valpolicella and then we had the same wine with the meal. Matched beautifully.
Pappardelle Bolognese Tyler. Ok, I realize that this is the second time I have made bolognese within a month.

Pappardelle's Pasta - The Fine Art of Pasta

Pappardelle since 1984 has been providing the best restaurants, hotels and resorts with pasta this nation's finest craftsmanship. We offer over 100 flavors of dried pasta and fresh frozen ravioli, sauces and pesto, each one by hand in small batches using all facets of traditional Italian pasta techniques. We are available directly to consumers in very limited, such as farmers markets, select 'all over the country and a gourmet retail specialty stores.talian few restaurants. Includes profile, menus, schedules and contact information.
Pappardelle Find key information, including tips on storage and preparation, and browse the archive of BBC pappardelle recipes. Strips of dough are usually available either fresh or dried. Using pasta sauces new tape for light, delicate and dry for the wealthy, heavier.
Homemade Pappardelle with Bolognese sauce Bon Appétit, March 2010. part of menu ... Pumpkin and radicchio Pappardelle Gourmet.A summary of my Sunday, including some pictures I shot, and a high level pasta with spicy butter and asparagus inspired
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