Superbowl Sunday: Sweet Potato & Black Bean Chili

It is Superbowl Sunday, and the first one in several years that we are not watching the commercials game at my sister’s house. After a weekend packed full of obligations and chores, we needed a few hours at home this evening to get our wits about us before beginning another long week. (Okay, I needed a few hours at home and my husband was kind enough to find contentment in watching the game from our own couch.)

My sister usually makes a chili and a fish stew to serve for her party guests during the Superbowl, followed by fondue or another fun dessert. My husband and I just finished off my second batch of Cioppino, so I opted to make some chili for us to eat tonight. A few weeks ago I found a recipe online for a vegetarian chili that calls for black beans and sweet potatoes – two of my favorite foods (that fortunately pair so well together, like in Sweet Potato & Black Bean Burritos).

I made this yesterday, and completed it today by stirring in the cilantro and garnishing with some cheese, sour cream, and diced avocado. The recipe is quite simple, and you can feel free to adjust the seasonings to your own taste buds (the chipotle powder will make it smoky and spicy!). The recipe states that it serves two, so I doubled it. I wound up with a good amount that will last us into the week. I hope that your Superbowl Sunday was filled with some good eats, regardless of where you happened to be!

Sweet Potato & Black Bean Chili
(From Eating Well)
Serves 2
Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon ground chipotle chile (Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.)
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 (15-ounce) can black beans, drained and rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro

Directions
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

His Birthday: Pollo Parmigiana (Breaded Chicken Breast with Parmesan)

I would like to wish my amazing husband a very happy birthday! We both have long work days ahead of us, and he has class in the evening, but we’re going to steal a quick hour in between for an elegant dinner together.

Chicken Parmesan is one of his favorite foods. He’ll order it out, and I’ll make it occasionally. I’ve tried a few different recipes over the years, and while I don't make Chicken Parmesan frequently, I try to make it each year around his birthday. Last week I tried one from my new Main Street Ventures cookbook. My husband loved it, and it may have been one of his favorites.

I have the recipe listed below as it is in the book, however I’d like to point out that the recipe for the tomato basil sauce makes much more than you need. If you’re not looking for leftover sauce, I’d cut what is listed below into a third. (Or, you can always freeze the remaining sauce in two-cup portions.)

Happy Birthday, Old Man Sweetheart!

Pollo Parmigiana (Breaded Chicken Breast with Parmesan)
(From Mainstreet Ventures Distinctive Recipes)
Ingredients
1 egg
¼ cup milk
¼ cup flour
3 cups Panko bread crumbs
1 Tbs. garlic, minced
½ cup Parmesan cheese, grated
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
¼ cup Italian parsley, chopped
4 (5 oz.) skinless, boneless chicken breast
Coarse salt and ground black pepper

Cooking and assembling the chicken
1/3 cup olive oil
2 cups Tomato Basil Sauce (see recipe below)
½ lb. Spaghetti, cooked al dente
4 slices mozzarella cheese, thinly sliced
2 Tbs. Parmesan cheese, grated
4 fresh basil leaves, as garnish

Directions
Heat oven to 400°F.

In a large mixing bowl combine the bread crumbs, garlic, Parmesan, basil, oregano, and parsley, and mix well. Set aside. In a separate bowl beat the egg with the milk. Set aside. In another bowl add the flour and set aside. Season the chicken breast with salt and pepper. Dust the chicken breast lightly in flour, then dip in egg wash. Coat the chicken breast on both sides with breading and press lightly with hand to adhere. Set aside.

Heat the oil in a large sauté pan over medium-high heat. Add the chicken and sauté on each side for approximately 3 minutes, or until nicely browned. Remove the chicken from the heat and place on a baking sheet. Top with mozzarella slices and sprinkle with Parmesan cheese. Bake in oven for 2 minutes or until cheese melts and chicken is cooked.

In a large sauce pan, heat the Tomato Basil Sauce along with spaghetti. Transfer the spaghetti with tongs to individual plates and top each with a chicken breast.

Sugo di Pomodore (Tomato Basil Sauce)
(Makes 2 Quarts)
Ingredients
3 (24 oz.) cans chopped tomatoes (recipe recommends Hunts)
½ cup extra virgin olive oil
6 medium size garlic cloves
1/3 cup tomato puree
2 cups fresh basil leaves, loosely packed, coarsely chopped
1 ½ Tbs. coarse salt
2 tsp. freshly ground black pepper
1 Tbs. honey or pinch of sugar (optional)

Directions
In a food processor or blender, puree the olive oil and garlic. Pour mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.

San Fran Stew: Cioppino

A couple of years ago my husband and I were watching a Food Network special that spoke about the history of Cioppino (pronounced “chuh-pee-noh”). This fish stew has an interesting origin, as it was developed by Italian fishermen in San Francisco in the late 1800's. The fishermen would all “chip in” their catch of the day to a collective soup pot to create seafood stew, similar to a French bouillabaisse (less the saffron).

My husband orders Cioppino occasionally when we dine at seafood restaurants. Most recently, we shared some with our friend Sarah while dining at Beretta in San Francisco.


I had been intending to make Cioppino at home, but had not taken the time to sort through different recipes. I was delighted to find a Cioppino recipe while I was flipping through my new copy of Ellie Krieger’s So Easy. I flagged the page, bought my seafood (and for such a steal at Trader Joe’s! ), and made this over the weekend to get us through a few dinners this week.

It smelled delicious while it was cooking, it was ridiculously easy to make, and my husband loved it. It wasn’t even mealtime when I finished it (we were somewhere between lunch and dinner), and I had to stop him from eating a whole bowl. He actually said to me, “Kate, I love everything that you cook. But I haven’t been this surprised by something you’ve made since you made Chicken Scallopine with Saffron Cream Sauce for the first time.” (And that was two years ago!) Needless to say, this Cioppino is making it into the regular rotation! I actually can’t wait until we’ve eaten it all up so that I can make it again!

Cioppino
(Adapted from Ellie Krieger’s So Easy)
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
½ teaspoon crushed red pepper flakes
1 (6 oz.) jar tomato paste
1 cup dry white wine
2 (14.5 oz.) cans no-salt-added diced tomatoes
1 cup fish stock or water
1 tablespoon red wine vinegar
¾ teaspoon salt
½ - 1 pound medium shrimp, peeled and deveined (you may want to remove the tails, too)
½ - 1 pound scallops
½ - 1 pound skinless halibut fillet, cut into 1-inch chunks
2 teaspoons fresh Italian parsley, chopped
Fresh bread for serving

Directions
Heat the olive oil over medium-high heat in a large soup pot. Add the onion and celery and cook, stirring, until slightly softened, about 5 minutes. Add the garlic, thyme, bay leaf, and red pepper flakes and cook, stirring, an additional 1 minute. Stir in the tomato paste. Add the wine, bring to a boil, and cook over medium-high heat for 3 minutes.

Add the tomatoes and their juices and the fish stock (or water) and bring to a boil. Reduce the heat and simmer, for 10 minutes. Stir in the vinegar, salt, and pepper. (This base may be made ahead of time and stored in the refrigerator for up to 3 days.)

Heat the soup base to a boil. Add the shrimp, scallops, and halibut. Reduce the heat and simmer, until everything is just cooked, about 5 minutes. Divide among 4 bowls and garnish with the parsley. Serve with bread.

Colors of Christmas: Pesto & Tomato Tarts

We are two-thirds of the way done with our Christmas celebrations. We started with a family dinner on Christmas Eve-Eve, followed by our traditional gathering on Christmas Eve. Now I am prepping to host Christmas dinner at my house. It has been wonderful spending time with family, but as the way things go with winter weather and little ones, you never know what to expect!

I was so excited to receive two presents (one for Christmas; one for my birthday) that will aid me in my kitchen adventures. It took me fewer than twenty-four hours to break out my new Le Creuset 5-Quart Braiser, and I can’t wait to make my next batch of soup to use my new immersion blender.


In keeping with the holiday spirit, I have an hors d'oeuvre that is adorned with bright green and red – perfect for a Christmas gathering!

Pesto & Tomato Tarts
Ingredients
2 (9-inch) refrigerated pie crusts
½ cup pesto (can use store-bought)
4 Roma tomatoes, thinly sliced
2 tablespoons fresh basil, thinly sliced

Directions
Preheat oven to 425°F.

Lay pie crusts on a cutting board. Using a cookie cutter (approximately 1-1 ½ inch in diameter), cut out pieces from pie crusts. Arrange on a large baking sheet and bake for 6 minutes, until lightly golden.

Allow tarts to cool. Spread ½ teaspoon of pesto on each tart, and top with 1 slice of tomato. Garnish each tart with sliced basil and serve immediately.

Brunch for Guests: Poached Eggs in Tomato Sauce

Last fall my cousin came in from out of town, and brought his then-girlfriend and a couple of their friends to stay with us for the weekend. Trying to be the ever-pleasing hostess, I made them a lot of food! We had other activities planned during the day, so I only had two breakfasts with which to woo them. I had been eyeing several recipes of eggs poached in a tomato sauce, and decided to try it out for my guests. They loved it so much that I am still hearing about it over a year later.

My cousin and his girlfriend have since gotten engaged and I will be attending their bridal shower this weekend. A tradition in our family is to have guests bring a recipe to the shower to share with the couple. My cousin and his fiancée actually requested for this recipe to be my contribution to their "recipe book".

Poached Eggs in Tomato Sauce is the ultimate comfort food, as it is warm, filling, and can be eaten for any meal (breakfast, brunch, lunch, dinner, and even a late night snack!). It also comes together quickly and is made mainly with staple pantry items (feel free to omit the fresh herbs if you don't have them on hand). I make this pretty frequently for me and my husband to eat for dinner!

Poached Eggs in Tomato Sauce
Ingredients
1 can (14 ounces) diced tomatoes
1 can (6 oz.) tomato paste (preferably with Italian seasoning)
2 tablespoons olive oil, separated
1 clove garlic, minced
1 clove garlic, whole and sliced in half
Splash of white wine
½ teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
4 large eggs
4 slices country bread, for serving
Freshly grated Parmigiano-Reggiano cheese, for serving
1 tablespoon chopped fresh Italian parsley, for garnish

Directions
Preheat oven to 350ºF.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and crushed red pepper and cook for 1 minute. Stir in tomato paste and cook for 1 to 2 minutes. Deglaze the pan with a splash of white wine. Add canned tomatoes (including the juice) and bring to a boil; season salt and pepper. Reduce heat to a simmer and cook for 5 minutes.

Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.

Meanwhile, use remaining olive oil and brush oil on both sides of bread slices. Lay bread slices on a baking sheet, and bake in oven for approximately 10 minutes (until bread is golden and crusty). Remove bread from oven and rub immediately rub each side of bread with halves of garlic clove.

Transfer each egg to a piece of toasted bread. Spoon over sauce, garnish with cheese and parsley, and season with salt and pepper; serve immediately.

End of the Season: Penne with Triple Tomato Sauce

I went to the farmers’ market last week and while ushering out one season, I welcomed another. It was my last chance to purchase fresh tomatoes for the year (a frost came the next day), and I purchased them in bulk. I grabbed as many tomatoes as I could carry and spent a few days pondering how to best use them. I ended up making one final batch of soup, and some tomato sauce that I’ll freeze and pull out during the winter as a reminder of warmer days.

The tomato sauce I made is a no-cook recipe that is quick and easy. It incorporates three different kinds of tomatoes (fresh tomatoes, tomato paste, and sun-dried tomatoes) to create an intense tomato flavor. Instead of using extra-virgin olive oil, I use the olive oil that the sun-dried tomatoes have been resting in. I also double (at least) the amount of tomato paste. I tossed a little sauce with some cooked penne, and have reserved the majority of it for later uses. You could use this with ravioli, chicken, and I have even poached eggs in it. I garnished the penne with a little Parmigiano-Reggiano.

Penne with Triple Tomato Sauce
(From Food & Wine, August 2007)
Ingredients
* 1 pound penne
* 2 medium tomatoes (5 ounces each), cut into 1-inch dice
* 4 oil-packed sun-dried tomatoes, drained
* 2 tablespoons tomato paste
* 4 large basil leaves
* 1 garlic clove
* 1/3 cup extra-virgin olive oil
* Kosher salt and freshly ground pepper

Directions
1. In a large pot of boiling salted water, cook the penne until al dente.
2. Meanwhile, in a blender, combine the diced tomatoes, sun-dried tomatoes, tomato paste, basil, garlic and olive oil. Puree until smooth. Pour the tomato sauce into a large bowl and season with salt and pepper.
3. Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.

Blackout Dip: Kate’s Layered Taco Dip

I find myself making my layered taco dip frequently for gatherings. It’s a popular dish that everyone seems to enjoy. My husband loves it too. I used to make a batch for the two of us to sit down and eat for dinner. In fact during the first night of the Northeast Blackout in August 2003, we sat on our couch in our Manhattan apartment finishing the layered taco dip we had started the night before (that would have spoiled in the fridge), and drinking the leftover margaritas (that would have melted in the freezer).

This is a flexible dip, as different layers can be added and omitted based on your personal preferences. I think everyone has their own version of Layered Taco Dip. Some include seven layers; some have nine. I have seen some recipes that mix cream cheese with sour cream. When I made this the other day, I actually added Greek yogurt as I was short on sour cream. Whichever way you choose to make yours, I beg you leave out the black olives if you’re serving to a crowd. I find it hard to find someone who is a fan of black olives. If you ever watch people at a party eating layered taco dip, notice how they take their tortilla chips and try to scoop around the olives, leaving a pile of black olives for clean up. You can hold the olives, and instead garnish with chives, green onion, cilantro, and/or chopped jalapeño. This dip doesn't keep well for long, so it's best to make this right before serving.

Kate’s Layered Taco Dip
Ingredients
1 (16 oz.) can refried beans (I use fat free vegetarian beans)
1 (16 oz.) container of light sour cream
1 (1 oz.) package low-sodium taco seasoning
½ recipe Kate’s Chunky Guacamole
2 cups shredded cheese (Mexican or Taco variety – one that includes Monterrey Jack and Cheddar)
3 tomatoes, diced
¼ cup chopped chives or green onion

Directions
Remove beans from can and to remove excess liquid, drain in a colander lined with paper towel. Spread beans on a large platter.

In a small bowl, mix sour cream with taco seasoning. Spread on top of beans, leaving the edge of the beans visible.

Make ½ recipe of Kate’s Chunky Guacamole. Carefully spread on top of sour cream, leaving the edge visible.

Sprinkle cheese on top of guacamole, and top with tomatoes. Garnish with chives or green onion. Serve immediately with tortilla chips.

Road Trip: Kate's Caprese Pasta Salad

One and one half years ago, my husband and I took our first cross-country road trip. We drove 4,400 miles (exactly), and visited 14 cities in 13 days. Our first day consisted of driving as far as we possibly could before stopping at a roadside motel in the middle of nowhere, to then make it to our first destination the next day. In an effort to save time from having to stop for food, and in fear of not knowing what kind of food we’d be able to find, I decided to make our meals for that day so we could eat while on the road. I really wanted to avoid traditional “car food” and come up with something a little more creative than sandwiches. I also needed something that could be served a room temperature (or the temperature of inside our cooler). I decided to turn one of my favorite foods into a pasta dish.


I added all of the elements of a caprese salad and tossed them with Fusilli pasta. (I have since adjusted the recipe to use Farfalle (bow-tie) pasta, which looks nicer, but the Fusilli was really easy to pick up with a plastic fork while driving and attempting to not drop pieces of pasta all over the car.) I added some grilled chicken breast for my meat-eating husband. I also added some lemon juice and zest to bring out the flavors, and some toasted pine nuts for more texture.


Wow! The end product was a success! We loved it so much that this has made it into our regular rotation. I have brought this dish to a number of pot-lucks, and it is a hit. When we set out for another road trip last summer, there was no question of what we’d be eating our first night driving down I-80.

Kate’s Caprese Pasta Salad
Ingredients
1 box of Farfalle (bow-tie) pasta
½ cup extra-virgin olive oil
1-2 cups grape tomatoes, sliced
¼ cup fresh basil, coarsely chopped
2 lemons (zest and juice)
1 container (or 1 large ball – approximately 8 oz.) of fresh mozzarella, cubed
¼ cup pine nuts, toasted
Kosher or Sea Salt, to taste
Freshly ground pepper, to taste
Crushed red pepper, to taste
Cook pasta in large pot of salted boiling water, per instructions on box.

Meanwhile, in large bowl combine olive oil, zest and juice of lemons, a pinch of salt, pepper, and crushed red pepper each. Wisk ingredients together.

Drain pasta, but do not rinse, reserving 1 cup of pasta water. Add pasta to bowl and stir. Allow pasta to cool, and then add remaining ingredients to pasta and stir. Add more seasoning to taste.

Optional: Grill or bake chicken breasts, slice, and serve on top of pasta. Chicken can be seasoned with salt, pepper, and Italian seasoning; or marinated in Italian salad dressing.

More Tomatoes - Kate's Roasted Tomato & Cognac Soup

I mentioned to you yesterday that we ate our delicious Sweet and Spicy Grilled Cheese Sandwiches with a soup that I made over the weekend. I wasn’t going to leave you hanging! Here is a brand new recipe I concocted.

At the farmers’ market last week I purchased bushel of tomatoes, and wanted to make something that would allow us to savor them as long as possible. The beauty of making soups is that they (can) last forever – well, at least six months in your freezer. I love making soups because they make so much food, and can incorporate so many wonderful vegetables. As a working professional, soups are a true blessing in that I can come home after a long day and still eat a homemade meal. I pull a serving out of my freezer, defrost, and serve with a salad or a sandwich.

This recipe was inspired by a tomato and cognac soup I have long been enjoying at Sweet Lorraines’s. (No known relation to the Patty Griffin song, but equally as awesome.) I haven’t had their version for several months, so my recipe is not an exact replica, but the general idea is there by flavoring the caramelized tomatoes with cognac. My batch from the weekend is still in the fridge, and as I’ve been pulling it out each night when I get home, I’m not sure that it will make it to the freezer. This is certainly one we’ll try again.

Kate's Roasted Tomato & Cognac Soup
Ingredients
* 2 ½ lbs fresh tomatoes, halved and cored
* ¼ cup, plus 2 tablespoons Extra Virgin Olive Oil
* 1 onion, chopped
* 3 cloves of garlic, minced
* 2 cups vegetable broth
* 2 - 6 oz. cans tomato paste (preferably with Italian seasoning)
* ½ cup cognac
* 4 sprigs fresh thyme
* 1 cup 2% milk (or ¾ cup heavy cream)
* Salt and fresh freshly ground pepper, to taste
* Crushed red pepper, to taste

Directions
Preheat oven to 450°F.

Spread tomatoes on a baking sheet, drizzle with ¼ cup of olive oil and season with salt and pepper. Roast in oven for approximately 25-30 minutes, until tomatoes are caramelized.

In a large stock pot, heat 2 tablespoons of olive oil over medium heat. Add onions and sauté for 10 minutes, until onions are tender and just beginning to brown. Add garlic and sauté for an additional 2 minutes. Add tomato paste and stir constantly for 2-3 minutes, until paste is incorporated into onion and garlic mixture. Add cognac to deglaze the pan and cook for 3 minutes, until most of the liquid is evaporated. Add roasted tomatoes and all of their juices, along with vegetable stock and fresh thyme sprigs (on stem). Bring to a boil, then reduce heat and simmer for 20 minutes.

Remove from heat and discard of thyme sprigs. Use an immersion blender to puree to your desired consistency (longer for a smooth soup; briefly for a chunky soup). Return to low heat and season with salt, pepper, and crushed red pepper. Stir in milk or heavy cream and cook for 5 minutes. (Note: If your soup is too thick, you can add more vegetable broth or milk/cream.)

Grown-Up Grilled Cheese: Sweet and Spicy Grilled Cheese Sandwiches

I had a different recipe ready to post tonight, but I am so excited about what I made for dinner that it moved up straight to front of the queue! Grilled cheese is such a versatile sandwich, and one that brings me back to my childhood. There are so many variations that you can make with a grilled cheese. My sister adds ham to make herself a "Gooey Ham & Cheese". You can try any variety of cheeses (my standard is made of Parmigiano-Reggiano and Gruyere). A very long time ago, I dined at the Sci-Fi Dine-In Theater when I was visiting Disney World for a high school cheerleading competition. I ordered a grilled cheese and requested a pickle on the side. My sandwich was instead delivered to our table with the pickle in the grilled cheese and it turned out to be an excellent combination!

I recently found a recipe in Ellie Krieger’s The Food You Crave for a different version of the grilled cheese. While I’ve added tomatoes to a grilled cheese before myself, it is her addition of the caramelized onions that makes this sandwich so special, and more of a grown-up version. (Although I think my 2-year-old nephew would love it just as much as we did!)

After a very long day at work today, I arrived home late and was still able to whip this up in no time. I used High Five Fiber bread from Great Harvest Bread Co., fresh tomatoes from the farmers’ market, and used my grill pan with a sandwich press. You could also use a Panini maker if you have one, and I’ll admit that I have been known to make a grilled cheese by assembling the sandwiches and just letting them bake on a sheet pan in the oven (not a preferable method, but a bit more convenient when you don’t have a few minutes to stand in front of the stove flipping sandwiches). I served the sandwiches with the Roasted Tomato and Cognac soup I made over the weekend, and this meal hit the spot!

Sweet and Spicy Grilled Cheese Sandwiches
Ingredients
* 2 teaspoons canola oil
* 1 large red onion, finely diced (or sliced)
* Salt
* Freshly ground black pepper
* 3 ounces sharp Cheddar, thinly sliced, divided
* 8 slices whole-wheat bread
* 3 ounces pepper Jack cheese, thinly sliced, divided
* 1 large or 2 medium beefsteak or hothouse tomatoes, sliced
* Cooking spray

Directions
Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.

Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches.

Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.