Chickpea and Roasted Yam Wrap with Tahini Sauce

From Cafe Flora

A definite keeper. Roasted the yams, cooked the chickpeas, made the Tahini Sauce and the Sweet Chili Sauce days ahead of time. I put the chickpea-yam mixture on all the tortillas but then had all the veggies and cheese set out on the table so people could put what they wanted on it. Made the final preparation pretty quick.

1 teaspoon fenugreek seeds (which I couldn't find)

1 teaspoon cumin seeds

1 cup dried chickpeas (cooked in the usual dried-bean fashion), or 1 (15 oz) can chickpeas

2 bay leaves

1 large (12- to 14-oz) yam, peeled and cut into 1/2-inch dice

1 Tblsp olive oil

1 tsp chili powder

1/8 tsp cayenne pepper

salt

1 Tbsp tamari

1 Tbsp mirin (couldn't find this either)

4 (12-inch or wrapsize) spinach or sun-dried tomato flour tortillas

1/2 cup Tahini Sauce (recipe follows)

2 cups mixed salad greens, or chopped romaine lettuce

Additional chopped raw vegetables (cucumbers, tomatoes, olives, green bell peppers)

feta cheese (optional but I'd recommend it)

Sweet Chili Dipping Sauce (recipe follows)

GET READY. Preheat the oven to 400 degrees. Toast the fenugreek and cumin seeds together in a hot skillet until fragrant, stirring a few times.

COOK THE CHICKPEAS. If you're using dried chickpeas, drain them, and put them in a pot along with the bay leaves, cumin seed, and fenugreek. Cover with cold water. Bring to a boil, lower the heat, cover the pot, and simmer until the chickpeas are very tender, about 1 hour.

If you're using canned chickpeas, rinse them under cold water, and drain well. Add the toasted cumin, fenugreek seeds, bay leaves, and two cups of water. Simmer for 20 minutes to infuse the canned chickpeas with flavor.

PREPARE THE YAM. Spread the yam pieces on a rimmed baking sheet large enough to accommodate them in a single layer without crowding. (If you crowd the pieces, you will steam rather than roast them.) Roast until the yam is very tender but not mushy, about 30 minutes. Set aside.

DRAIN THE CHICKPEAS. Discard the bay leaves (if you're using them). Drain the chickpeas in a mesh strainer (keeping the cumin and fenugreek seed with the chickpeas), reserving about 1/2 cup of the cooking liquid.

MASH THE CHICKPEAS. Put the cooked chickpeas, tamari, mirin, and 2 Tbsp of cooking liquid in a food processor. Pulse several times until the chickpeas are coarsely broken, and the mixture holds together slightly in a crumbly mash. If the mixture doesn't hold together, add 1 Tbsp of cooking liquid or water at a time until it does.

ADD THE YAM TO THE CHICKPEAS. Gently fold the roasted yam into the chickpeas; you don't want to turn the yam to mush. Add salt to taste.

WARM A TORTILLA in a large skillet over medium-high heat for 10 to 15 seconds. Flip it over, and warm the other side for 5 to 10 seconds. Repeat for the remaining tortillas as you build the wraps.

BUILD THE WRAP. Lay the tortilla flat on a work surface, and spread with 2 Tbsp of Tahini Sauce, leaving a 2-inch border all around.

Put 2/3 cup of the chickpea-yammixture in the center of the wrap, and spread it over the sauce. (If you're planning to add a lot of chopped vegetables, cut this mixture back so you can still roll the wrap.)

Top this with 1/2 cup salad greens, spreading them to cover the chickpea-yam mixture. (If you're adding veggie chunks, this would be the time to do it).

ROLL THE WRAP. Fold the sides of the wrap in towards the filling. Roll the tortilla starting with the end closest to you, keeping the sides folded in. Build the 3 remaining tortillas, and roll them as described here.

SERVE THE WRAPS. Using a very sharp knife, cut each wrap in half at an angle. Serve the Sweet Chili Dipping Sauce in 4 small bowls for dipping.

TAHINI SAUCE

You can make this up to several days ahead of time.

1/2 cup tahini

1 tsp tamari

1/2 tsp sesame oil

1/4 cup freshly squeezed lemon juice

2 tsp minced garlic

1 tsp rice vinegar

1/2 cup water

Combine all the ingredients in a blender, and blend until smooth. If it's too thick, just dribble in more water until you get the consistency you want.

SWEET CHILI DIPPING SAUCE

Scott and the missionaries loved this. Keeps in the refrigerator for up to two weeks.

1 1/2 tsp red pepper flakes

1/2 cup sugar

1/2 cup rice vinegar

2 cups water

Combine all the ingredients in a small pan. Bring to a boil, lower the heat, and simmer for 10 minutes. Remove from the heat, and cool completely.

Eating at the Neuners

A friend asked me for a sample weekly menu and I had been meaning to put some up here so I thought I'd hit two birds with one stone. These are all wintery dishes but they're all tried and true. I made some Amish baked oatmeal bars this week for the first time but feel I need to tweak the recipe a bit more before "publishing." I'm also making Yam and Chickpea Wraps (Cafe Flora) for the missionaries on Monday; they won't know what hit them. If it's good I'll put it up too.

And I don't want anyone to think that I make Pumpkin Enchiladas every week. We mix up fancy pants dinners with things like omelets, quesadillas with black bean stew and guacamole, cheese toast and smoothie, and the always popular ... German Pancakes.

Happy eating!

Spaghetti with Broccoli

Silver Spoon

One of my favorite quick recipes.

1 lb 2 oz frozen broccoli

3 Tbsp olive oil

2 Tbsp butter

1 onion, chopped

4 Tbsp heavy cream

12 oz spaghetti

1/3 cup Parmesan cheese, freshly grated

salt and pepper

Parboil the broccoli in salted water for 10 minutes. Heat the oil and butter in a skillet, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Drain the broccoli, add to the skillet and mix well. Stir in the cream and simmer gently for 10 minutes. Transfer the mixture to a food processor and process to a puree. Season with salt and pepper to taste. Meanwhile, cook the spaghetti in a large pan of salted, boiling water until al dente, then drain, toss with the broccoli and cream mixture, sprinkle with the Parmesan and serve.

Yam and Cheese Sandwich with Pumpkin Seed Pesto

Cafe Flora

A favorite. Making me hungry just thinking about these sandwiches.

You can make the Pumpkin Seed Pesto as much as several days ahead, and roast the yams the day before.

1 large yam (about 1 lb), peeled and sliced in rounds, about 1/8 inch thick

2 Tbsp olive oil

1 tsp pimenton (Spanish smoked paprika)

salt and freshly ground pepper

1 medium onion, sliced in rounds about 1/4 inch thick

4 sticcola rolls, or other chewy rolls or buns with a tender crust

Pumpkin Seed Pesto (recipe follows)

4 slices fontina or provolone cheese

sweet hot mustard, Dijon, or your favorite mustard

A couple handfuls spinach leaves

GET READY. Preheat the oven to 400 degrees. Toss the yam in a bowl with 1 Tbsp of the olive oil and pimenton. Sprinkle with salt and pepper, and toss again.

ROAST THE YAM. Spread the yam slices on a rimmed baking sheet large enough to accommodate them in a single layer without crowding. (If you crowd the yams, you will steam rather than roast them.) Roast until tender, but not mushy, so that a sharp knife easily pierces the yam slices, about 15 minutes. Remove from the oven, and set aside. Lower the oven temperature to 350 degrees.

BROWN TEH ONION. Heat the remaining 1 Tbsp olive oil in a wide, heavy-bottomed skillet over medium-high heat. When the skillet is hot, add the onion in a single layer, trying to keep the slices intact. Cook undisturbed until on side is browned, about 5 minutes.

Flip the onion rounds over - it's OK if they falls apart at this point - and continue to cook. Flip the onion occasionally until it's tender and browned evenly all over, about 5 minutes more.

TOAST THE BREAD. Slice the rolls in half, and lay them, cut sides up, on a baking sheet. Bake until lightly toasted, 2 or 3 minutes.

MAKE THE SANDWICHES. Spread each of the 8 halves right to the edges with 1 or 2 Tblsp of Pumpkin Seed Pesto. Layer 4 halves (the bottom halves) with 5 or 6 slices of roasted yam, one-fourth of the onion, and finish with a slice of cheese.

BAKE THE SANDWICH HALVES. Put all 8 sandwich halves on a lightly oiled baking sheet (or on a sheet of parchment paper), and bake until the cheese melts, about 5 minutes.

SERVE THE SANDWICHES. Remove the sandwich halves from the oven. Spread the top halves with sweet hot mustard. Top the bottom halves with spinach leaves, put the sandwich together, and eat!

PUMPKIN SEED PESTO

1/2 cup raw green pumpkin seeds, hulled

salt

6 to 8 large fresh sage leaves, roughly chopped (about 3 Tbsp)

1/2 cup fresh parsley sprigs, roughly chopped

1 tsp chopped garlic

1/4 cup olive oil

freshly ground pepper

TOAST THE PUMPKIN SEEDS by tossing them in a dry saute pan over high heat until they start to pop. Add salt to taste, and set aside to cool.

MIX ALL THE INGREDIENTS. Put the pumpkin seeds, sage, parsley, and garlic in a food processor. Pulse several times until the mixture resembles coarse meal. With the machine running, add the olive oil through the feed tube, processing until the mixture is chunky (like chunky peanut butter). Season with salt and pepper to taste.

Note: If you can find toasted pumpkin seeds (or pepitas), use those and skip the roasting instructions.

Pumpkin Enchiladas with Roasted Tomatillo Sauce

Cafe Flora

I've never made the roasted tomatillo sauce but boughten salsa verde tasted just fine on it. Maybe if I make the Tomatillo sauce myself I'll put the recipe up. The enchilada directions are a lot to type up as it is.

2 Tbsp vegetable oil, plus oil for the pan and cooking the tortillas

4 lb pumpkin, kabocha, or red kuri squash, unpeeled

1/2 lb button mushrooms

2 Tbsp tamari

1 medium yellow onion, coarsely chopped

1 medium zucchini, cut in 1/2-inch dice

5 cloves garlic, minced

1 tsp cumin seeds, tasted and ground

1/2 tsp ground cinnamon

1/2 tsp chili powder

1 tsp pimenton (smoked Spanish paprika; which I've never been able to find so I just use regular paprika)

1 tsp salt

12 thin corn tortillas

Roasted tomatilla Sauce (recipe follows

2 cups grated cheese (8 oz)

GET READY. Thoroughly oil a 13 x 9-inch baking dish with some oil or cooking spray. Preheat the oven to 350 degrees.

ROAST THE SQUASH. Split the pumpkin or squash in half, and scrape out the seeds and fiber. Put the cut sides down on a lightly greased baking sheet, and roast until tender and you can pierce the squash easily with a fork, 45 minutes to 1 hour. Remove from the oven and cool.

ROAST THE MUSHROOMS. Ross the mushrooms in a medium bowl with the tamari and 1 Tbsp of the oil, and spread on a lightly greased baking sheet. You can put the mushroom in the oven with the squash; just leave some space between the racks. Roast for 30 minutes

SAUTE THE ONION AND ZUCCHINI. While the squash and mushrooms are in the oven, heat 1 Tbsp vegetable oil in a large skillet over medium heat. Add the onion and saute until the onion is soft and translucent, about 10 minutes.

Add the zucchini and garlic, and saute for 5 more minutes. Add the spices and salt, and saute for 1 minute more. Set aside to cool.

MIX ALL THE VEGETABLES. When the pumpkin is cool enough to handle, scoop out the flesh. When the mushrooms are cool, quarter or slice them thickly. Combine the squash, mushrooms, and onion-zucchini mixture in a large bowl, and mix thoroughly.

OIL THE TORTILLAS. Heat 1/4 inch oil in a skillet over medium heat. When the oil is hot, put a tortilla in the hot oil and fry until it is soft, 8 to 10 seconds, flip and repeat with the other side. Do not let the tortilla get crisp by letting the oil bubble up around its edges; reduce the heat to medium-low or low if this occurs. (It's important for the tortillas to be oily so they get crisp when roasted in the oven.)

KEEP THE TORTILLAS WARM. Put the tortilla on a plate and cover with foil to keep warm. Continue to heat the tortillas, piling them on on top of the other under the foil cover. (Keep the tortillas warm so they're pliable enough to stuff and roll without breaking.)

ASSEMBLE THE ENCHILADA. Divide the squash filling equally among the 12 tortillas. Roll them up like tacos, and place them seam side down in the prepared baking dish.

ASSEMBLE AND BAKE THE ENCHILADA. Bake until the edges of the tortillas have begun to crisp, about 20 minutes. Remove the pan from the oven, and just cover each enchilada with the tomatillo sauce. (This shouldn't be a bath of sauce.) Sprinkle with the cheese, and bake for 10 minutes more, or until the cheese is melted.

Enchiladas

The famous enchiladas from Claire's Corner Copia.

4 Tbsp butter, cut into 4 pieces

1 small onion, chopped

2 cloves garlic, minced

1 pound mushrooms, sliced into 1/4o-inch slices

corn kernels cut from 3 ears, or one 10-oz box frozen kernels

two 10-oz bags fresh spinach, washed and chopped

1 tsp chili powder

12 oz grated Monterey Jack cheese

2 cups low-fat sour cream

black pepper to taste

twelve 6-inch corn tortillas

vegetable oil for brushing the tortillas

2 cups salsa

Preheat oven to 400 degrees. Melt the butter in a large skillet over medium-low heat. Add the onion, garlic, mushrooms, and corn. Cook about 15 minutes, stirring occasionally, until the onions are softened. Add the spinach and chili powder. Cover and cook for 20 minutes, stirring occasionally, until the spinach is wilted. Stir in 1/2 the cheese. Mix well until melted. Add the sour cream and pepper and mix well. Remove from the heat and cool slightly.

Brush both sides of each tortilla with a little oil. Spoon just less than 1/3 cup of the filling into the center of each tortilla. Roll one side of the tortilla over the filling, then roll the other side over. Place the filled tortilla, seam side down, in a rectangular glass baking dish. Repeat with the remaining tortillas, placing them in the baking dish in a single layer. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Bake for 15 minutes, or until the salsa is hot and bubbly and the cheese is melted.

Acorn Squash Pasta

From Claire's Corner Copia

A bit heavy for my taste but great if you have an excess of acorn squash. You know who you are.

We added feta cheese on top of ours and it lightened it up nicely. Feta cheese is always a good idea in my book.

4 large acorn squash, cut in half and seeded

1/2 cup olive oil

6 large garlic cloves, chopped

1 bunch flat-leaf parsley, chopped

1/4 cup chopped fresh basil leaves

salt and pepper to taste

1 pound linguine

Preheat the oven to 425 degrees. Arrange the acorn squash, cut side down, in a single layer in a baking pan. Using a fork, pierce each shell in 4 places. Pour water into the pan to 1/2 inch. Cover the pan with foil. Bake about 1 hour, or until the squash is very soft when pierced with a fork. When the squash is cool enough to handle, use a spoon to scoop the pulp into a bowl. Set aside.

Heat the oil in a large skillet over medium-low heat. Add the garlic, parsley, and basil. Cook, stirring frequently, for 10 minutes, until the garlic is softened and golden, but not dark brown. Add the squash, salt, and pepper and cook for 25 to 30 minutes, stirring frequently, until heated through and well mixed. Taste for seasoning. Cook the pasta, drain and toss with sauce.

Lemon Tuna Pasta

This is a variation on the one in the Lochhead Ladies cookbook. A regular for us.

1 pound green beans

1/4 cup olive oil

2 tsp finely chopped shallots

salt and pepper

zest and juice from 1 lemon

1 to 1 1/2 cups grated Parmesan (thanks Cindy!)

1 Tbsp capers, rinsed

2 cans tuna, packed in oil (thank you Trader Joe's)

1 lb pasta

Toss green beans in the oil, shallots and some salt and pepper. Roast at 375 for 45 minutes or until they just barely start to brown.

Toss everything together. You can substitute fresh arugula for the green beans. If you do, just remember to add the hot pasta right on top of the arugula so that it cooks it a bit.

Butternut Squash, Chickpea and Spinach Curry

I don't love curry but Scott does and I liked this one because it had butternut squash instead of potatoes. Not a regular for us but nice to toss in every once and a while.

1 butternut squash (6-8 inches), peeled and diced

200 g spinach, chopped

1 tin chickpeas

1 tin tomatoes

1 tin coconut milk

2 cloves garlic, finely chopped

1 onion, finely chopped

1 green chili, finely chopped

thumb size amount of ginger, peeled and finely chopped

handful of chopped fresh coriander

half a lemon

1 Tbsp cumin seed

1 Tbsp coriander seed

1/2 Tbsp turmeric

8 black peppercorns

Grind the spices in a pestel & mortar.

Fry the onion until translucent over medium heat in some oil. Add the garlic, ginger and chili for a minute or so. Add the spices for a minute or so, you'll start to smell them as they temper. Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.

Drain the chickpeas and add to the sauce. Also add the spinach. When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go. Salt to taste and serve with rice and/or flatbreads.