Pre-Fall Kick-off

It's not quite the Fall equinox yet, but its been a cloudy, balmy 85 degrees here....and in the Ol' Pueblo that's downright Fall temperatures.  Fall may mean the end of Summer and back to school, but it also means football's back, hunting season is here, and the kitchen is full of Summer produce waiting to be gobbled up.  I recently acquired a Kabocha squash, the lesser known Japanese cousin to the acorn squash.  Don't ask how I ended up with a Winter squash in the middle of the desert Summer...that is a mystery I can't yet explain.  This Kabocha was big (about the size of my head) so I figured the easiest, most versatile way to prepare it was simply to cut it in half, roast it, and puree it down for later use.  The first bit of puree turned into a rustic, cheesy sauce for pasta and turkey sausage.  That was a perfect Summer-time recipe, but I was still wishing for something a little more earthy, more Autumnal.  Thus came this recipe--I simply took a pumpkin bread recipe, replaced the pumpkin with its Asian counterpart, and voila...delicious, wholesome Kabocha bread to enjoy over a cup of coffee and a 10 AM kick off time.  This really is my favorite season of all.
 

Kabocha Bread
1 cup Kabocha (or acorn or butternut or pumpkin) puree
2 eggs
1/4 cup coconut oil
1/4 cup water
1 cup white sugar
1 3/4 cups whole wheat flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 cup pecan pieces (optional)

Grease a 8x4x3 inch loaf pan.  In a bowl mix together Kabocha puree, eggs, oil, water and sugar.  In another bowl, mix together flour, baking soda, cinnamon, nutmeg, and allspice.  Add 1/2 cup at a time of dry ingredients to wet ingredients and stir until just combined.  Repeat until all dry ingredients are combined with wet ingredients.  Lastly stir in pecan pieces.  Pour mixture into loaf pan.  Bake at 350 degrees Fahrenheit for 50-55 minutes.  To ensure the bread is cooked through, stab a wooden skewer through the middle of the loaf--if the skewer comes out clean, the bread is done.

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Chocolate Chip Cherry Cookies

It's Wednesday, and to be honest I don't have much to share.  Work is work, the dogs are silly, and it's darn hot out here in the desert.  Summers in California were hot, but not as hot as here.  In fact, I remember some California Summer days, where the sea breeze would reach us all the way in the valley and the mornings would be downright cold.  It was on those Summer days, as teenagers, that my sister and I, still in pajamas, neglecting Mom's chore list, would decide to heat up the kitchen and bake some chocolate chip cookies.  She measured and mixed, while I talked and washed the dishes (I wasn't such a good cook in those days).  And by lunchtime we would have eaten a few too many cookies and done a few too few chores.  Those days were the best!

Last Saturday morning I paid homage to that memory, by baking some cookies (and neglecting some chores).  These are a little different from the standard Nestle Tollhouse ones my sis and I would make, but they were almost as tasty, especially with the surprise burst of flavor from the dried cherries.  Since I'm the sole cookie consumer in the house, I mixed up a full batch of this recipe, but then stored half of the raw dough in the freezer for another Saturday morning.

Chocolate Chip Cherry Cookies
2/3 cup bleached flour
1 1/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, melted
2/3 cup brown sugar
1/3 cup sugar
1 egg
1 tablespoon plain yogurt
2 teaspoons vanilla
1 scant cup semi-sweet (or white chocolate) chips
1 scant cup dried tart cherries

Set oven to 325 degrees Fahrenheit.  Sift together flour, whole wheat flour, salt and baking soda.  In another bowl, mix together butter, brown sugar and sugar until well blended.  Then stir in egg, yogurt, and vanilla.  Combine dry ingredients, one cup at a time, into the wet mixture.  Repeat until all dry ingredients have been combined.  Then, using a fork, gently mix in the chocolate chips and cherries.  Using a tablespoon, scoop dough onto a cookie sheet.  Bake for 10-12 minutes, until edges are slightly golden. Pin It

The Adventures of Georgia Dog

A few weeks ago, my hunnie and I finally made it out for a real weekend getaway to Durango ,Colorado.  We met up with friends from New Mexico, Colorado, and Northern Arizona.

Georgia came along. 

 

Holmes was there too. 

One morning, we packed up our lunches and off we went (dogs in tow) for a hike along the creek.

 

Long story short, don't let your hound dog off his leash, because he almost certainly will bolt, off into the wild, following his nose the whole way.  Another long story short, scared-y dogs like Georgia will almost certainly hide if they're being chased.  Give them an inch, they'll take a mile.  

 

After two days, I was starting to think I'd never see Georgia, my princess-dog, ever again.  But in the end, Georgia is a smart dog, and she really does love us.  I know this because she sniffed her way back to camp, at night, in the rain, and willingly approached our friends who'd offered to stay an extra night at the campsite.  Oh thank you, Universe (and Bethany and Andrew)!

It took a week, 900 miles, and the help of so many great friends, but Georgia made it back to the ol' Pueblo.  And when she got home, all she wanted to do was take a nap and dream about her adventures in Durango.

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South x Southwest Tomato Pie

Unlike my own tomato plants, which have plenty of buds and no fruit, I was welcomed at last weekend's Market on the Move by many delicious tomatoes.  Big ones, small ones, organic ones.  Now, even in this desert town one can get tired of making homemade salsa (and tomato sauce) every week, so as I walked through the MoM line selecting all those little bright red gems, my brain was spinning trying to figure out how I was going to use them all.  I turned to one of my favorite food bloggers, a Southern gal embracing Texas-style comfort food.  It's been over a year since I first read Homesick Texan's recipe for tomato pie ...and last weekend I finally had the opportunity and ingredients to try it for myself.

The recipe I came up with is more South-by-Southwest, thanks largely to the incorporation of Hatch green chilies.  It goes great alongside BBQ chicken or even on its own with a salad.  Best part is, it's probably the most delicious way to use up all those tomatoes you've worked so hard to grow (or buy from the Farmer's market).  I have to admit that my photo does NOT do the South x Southwest tomato pie justice...it really will become one of your go-to Summer recipes.  

South x Southwest Tomato Pie
8-10 Roma Tomatoes
10-12 Cherry Tomatoes
1/3 Yellow Onion, diced
1/2 cup roasted green chilies, diced (or 1/2 can diced green chilies)
4 slices bacon
1 teaspoon kosher salt
1 refrigerated pie crust
2 cups shredded cheese (I used a mix of jack & cheddar cheese)

Slice Roma tomatoes and halve cherry tomatoes. Place in colander and toss with kosher salt.  Let  tomatoes sit for approximately 30 minutes to drain/evaporate some of the moisture.  Meanwhile, cook bacon, let drain on a paper towel, and chop into bacon bits.  Saute diced onion (and don't be ashamed if you used a drop or two of the bacon grease for sauteing).  Lightly coat pie pan with cooking spray.  Roll out pie crust and place in pie pan.  Sprinkle a handful of cheese on the bottom of the pie crust.  Then layer the tomatoes, chilies, onion and bacon in the pan.  Repeat until pan is full.  Sprinkle remaining cheese over the top of the pie.  Place pie pan on a cookie sheet and bake at 350 degrees Fahrenheit approximately 35 minutes (or until pie crust is golden). 

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Friday, Friday

Not to worry, I haven't been recruited to do the next spacewalk on the ISS.  Just busy with life.  But hey, it's Friday!  One of my favorite things about Friday...no work Saturday.  One of my other favorite things about Friday is Friday night...because I get to spend it with this guy...

And these guys...



But mostly I'm excited to hang with this guy...my fiancé.

Hope ya'll are enjoying your Summer!  Happy Friday!

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My Favorite Day

Today is my favorite day of the year.  That's right....it's not Christmas, it's not my birthday.  It's the 4th of July.  A day not only to celebrate America's independence, but to celebrate everything that this country stands for and everything that being an American means.  While times have been tough for awhile now, I still believe this country to be the greatest land of opportunity.  With motivation, hard work, and a strong moral compass, I believe that every American can succeed and find happiness. 

I love this country for so many reasons.  My dad and his family emigrated from Fiji in the 70's, and instead of getting turned away at the gates in San Francisco for being different, they were welcomed.  Diversity is the single most significant reason that America has been a success, and why it has remained strong for over two hundred years.  Diversity in land, diversity in people, and diversity in thought.  

This country was not built on the back of one man.  Rather, the foundation was laid by all men and women, from those who were willing to fight, to those who were willing to take a risk, and those who were willing to take a stand.  America gives us the freedom of speech, freedom to learn, and freedom to love who we want to love.  We must never forget that freedom is not free.  It is our duty as Americans to not only remember those who have dedicated and sacrificed their lives for our freedoms, but also to dedicate our own lives to continuing that fight for future generations. 

When you see the flag flying today, and you hear the national anthem, please take a moment to reflect on what being an American means to you.  It's okay if your beliefs are different than mine, that's what America is all about.  Happy 4th of July!

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Here Comes The Heat

It's June, which in the eyes of every kid (including myself), means it's Summer!  As a woman in the sciences, I realize that Summer doesn't officially start until the solstice, when the Earth's tilt puts the Northern Hemisphere closest to the sun (hence June 21st being the longest day of the year for us Americans).  But seriously, we just hit 100 degrees here in the desert, so kiddies go ahead and continue cheering "Yay, Summer!"...I won't argue. 

Anyways....yesterday, in usual Saturday fashion, I was up early and at the Market on the Move here in town.  I came home with many goodies, including watermelon, cantaloupe, squash and a bunch of green chilies.  Since my hunnie and I were attending a BBQ at the air base in the evening, I decided I'd whip together a real treat to welcome the new squad chief.  (Admittedly I wanted to make sure my hunnie would get noticed by the chief, not only for his accomplishments at work, but also for the truly Southwestern fare his *lovely, charming, smart* girlfriend brought.  Hey, No Judging!) 

Now this recipe, it's not for the faint of heart.  Not only does it bring the heat to your taste buds, but these darn things took forever to assemble, even using canned chunk chicken!  (Again, No Judging) In the end, the amount of time to assemble was well worth it.  They were a true hit...and gobbled up within minutes of coming off the grill.  The new chief even came over to my hunnie to tell him he's invited to every Hi-and-Bye-BQ for the foreseeable future...as long as he brings me (and my food) of course!    

Cheesy Stuffed Green Chilies
12-14 green chilies
3-4 tomatos, diced
4 green onions, chopped
12 oz can chopped chicken, drained
10 oz queso fresca, chopped into small cubes
10 oz cream cheese, softened
1 cup shredded cheese

Bring a large pot of water to boil and add the chilies.  Let boil for 4 minutes, then remove them from the pot and let them drain & cool on a cookie sheet.  (This step is not required, but boiling the peppers will make them easier to work with when deseeding and stuffing).  While chilies are cooling, mix together tomatoes, green onions, chicken, queso fresca, cream cheese, and shredded cheese. 

Once chilies are cooled,  carefully make a slit from the bottom of the pepper to the top and deseed.  (I used a paring knife to cut seeds and membranes out, and then used water to wash away remaining seeds).  Use a small spoon to stuff each chili with the chicken/cheese mixture.  Grill, cheese side up (or bake at 375 degrees Fahrenheit) until chilies are roasted and cheese is simmering.

If your fingers are burning after deseeding the chilies, the remedy I suggest is a 5 minute soak in milk.

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