A Curry For The Fall

 

Looking for a light, vegetable-based curry, that packs quite the flavor? Nicki Sizemore, who wrote the new cookbook Fresh Flavors for the Slow Cooker came by Tonia's Kitchen to talk about her recipe for this amazing dish, which is based on red curry paste, onion, garlic and ginger. Nicki says she also uses coconut milk and peanut butter to give it a creamier texture. She uses cauliflower, but Nicki says you can use most other vegetables create this curry, which is nutritious and delicious.

Ingredients

Aromatics

• 1 tablespoon virgin coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon minced ginger
• 2 tablespoons red curry paste

Slow cooker

• 2 cups low-sodium vegetable or chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons fish sauce (preferably Red Boat brand)
• 1 tablespoon tamari or soy sauce
• 1 tablespoon packed brown sugar
• 1 large head cauliflower (2 1/2 pounds), cut into 2-inch florets
• 1 pound red potatoes (about 3 medium potatoes), cut into 1-inch pieces
• 1/2 cup canned coconut milk, well stirred
• 1/2 cup creamy peanut butter
• 2 cups frozen cut green beans
• 1/3 cup roasted, unsalted peanuts
• 1 tablespoon sriracha
• Salt and freshly ground black pepper

For serving

• Cooked rice or quinoa
• Coarsely chopped peanuts
• Chopped cilantro
• Sriracha

The Best Baba Ganoush

It's loaded with healthy ingredients AND flavor. If that's not enough, it makes a great party dip! Tara Teaspoon stopped by Tonia's Kitchen with her new cookbook Delicious Gatherings to talk about her recipe for this spread, which she says includes a very unique ingredient, California Pomegranates. She says the pomegranate adds a certain acidity to the dip, which is eggplant based. That eggplant gives the Baba Ganoush, a certain, smokey flavor which is very different, and delicious. The vegetables Tara is using are in season, so this makes for a future fall favorite for your get togethers!

• 2 pounds eggplant (2 small eggplants)
• 2 tablespoons olive oil
• 3 tablespoons pomegranate juice (or lemon juice)
• 2 tablespoons tahini
• 3 tablespoons nonfat plain Greek yogurt
• 1 clove garlic (minced)
• 1 teaspoon kosher salt
• ½ cup fresh pomegranate arils (OPTIONAL)

Zaatar Roasted Veggies

• ½ red onion (cut in wedges)
• 1 medium sweet potato (peeled and diced ½-inch)
• ½ small head cauliflower (cut into florets)
• 1 small zucchini (sliced)
• 1 small yellow summer squash (sliced)
• 4 tablespoons olive oil (DIVIDED)
• 3 teaspoons za'atar seasoning (DIVIDED)
• 1½ teaspoons kosher salt
• ⅓ cup roasted pistachios (coarsely chopped)
• ½ cup fresh pomegranate arils

• Heat broiler to high with rack 6 to 8 inches from heat. Place eggplants on a foil-lined baking sheet and broil, turning every 5 to 10 minutes until charred and soft, 15 to 25 minutes total, depending on your broiler. Let cool. Trim off stem, peel and discard skin. Set aside.
• Heat oven to 400ºF for the veggies.
• Toss the onion, sweet potato and cauliflower together in a large bowl with 3 tablespoons olive oil, 2 teaspoons zaatar and ¾ teaspoon salt. Combine the zucchini and yellow squash in another bowl and toss with 1 tablespoon olive oil, remaining 1 teaspoon of zaatar and ¾ teaspoon salt. Arrange veggies on two separate baking sheets.
• Roast veggies, rotating racks after 15 minutes until caramelized and tender, 25 to 30 minutes for the zucchini and yellow squash, 35 minutes for the sweet potatoes and cauliflower. Remove from oven and set aside.
• Make the Baba Gnoush with a food processor, combine the olive oil, pomegranate juice, tahini, yogurt, garlic, and salt. Process until well combined, about 30 seconds. Add the peeled eggplant and process or pulse until almost smooth, leaving a little texture. Stir in the fresh pomegranate arils IF USING.
• Serve the baba ganoush on a platter or in a large bowl. Top with the roasted veggies, pistachios, extra zaatar, parsley, and ½ cup pomegranate arils

Try...Sheet...Pie

  

Apple Sheet Pie to be specific. Rose Wilde, who wrote the new cookbook Bread and Roses, stopped Tonia's Kitchen with a delicious recipe for Sheet Apple Pie with Khorasan. Rose told Tonia Khorasan is a sandy, buttery grain that leaves the pie with a delicious texture. She adds she uses an all-butter crust and is an excellent value because it really feeds a crowd! In addition, the pie offers an excellent crust to filling ratio. Also, it's really delicious!

Perfect Pumpkin Toffee For Halloween

  

Just in time for the season too! Pumpkin seems to be in everything these days, from your favorite coffee to main courses.  But here's a simple, delicious and easy way to bring out the Pumpkin and enjoy Halloween.  Sally McKenney, who wrote the new cookbook Sally's Candy Addiction stopped by Tonia's Kitchen to talk about her recipe for Pumpkin Spice Toffee.  It can easily be done on a stovetop, and the ingredients are simple. Despite that, it'll make Halloween party guests think you have your own candy making machine! Find out more on Sally's website

Ingredients

1½ cups (149g) raw unsalted pecan halves, coarsely chopped

1 cup (2 sticks; 227g) unsalted butter, cubed, plus more if using for greasing

½ cup (120ml) warm water

1 cup plus 2 tbsp (225g) sugar, divided

1 tsp salt

1 tsp light corn syrup

1 tsp pumpkin pie spice

6oz (170g) white chocolate, broken into small pieces

½ tsp ground cinnamon

Special Equipment

large baking sheet

12 x 17-in (30 x 43cm) jelly roll pan or a similar-sized rimmed baking sheet

silicone baking mat (recommended)

3-qt (2.8L) heavy-duty saucepan

pastry brush

candy thermometer

1 Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper and a 12 x 17-in (30 x 43cm) jelly roll pan with a silicone baking mat or lightly butter or spray with nonstick cooking spray. Spread the chopped pecans onto the baking sheet and toast for 7–8 minutes, or until very lightly browned. Set aside.

2 Melt the cubed butter over medium heat in a 3-qt (2.8L) heavy-duty saucepan, stirring occasionally (about every 2 minutes) with a wooden spoon. Once melted, add the water, 1 cup (200g) of sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.

3 Once the sugar has dissolved, bring the mixture to a boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 235°F (113°C). Stir lightly once every minute until the candy reaches 290°F (143°C; soft crack stage).

4 Remove pan from the heat and stir in the pumpkin pie spice and 1 cup of the toasted pecans. Pour the toffee out onto the prepared jelly roll pan. Smooth into an even layer with a wooden spoon. The toffee should be thick and not spread all the way to the edges of the pan. Allow the toffee to cool for 5 minutes, then sprinkle the top with white chocolate. Allow the white chocolate to soften and melt from the heat of the toffee, then spread the melted white chocolate into an even layer using a rubber spatula or the back of a spoon. Sprinkle the top with remaining toasted pecans.

5 Quickly mix the cinnamon and remaining 2 tablespoons (25g) of sugar together in a small bowl. Sprinkle on top. Refrigerate for 20 minutes, or until white chocolate has set.

6 Once set, remove toffee from the refrigerator. Cut, using a sharp knife, or break into pieces as large or small as you want.

MAKE-AHEAD TIP: Store toffee in an airtight container at room temperature in a cool, dry place for up to 2 weeks. For longer storage, freeze up to 3 months and thaw overnight in the refrigerator before serving.

Sheet...Happens....

 

Try Sheet Pie... Apple Sheet Pie to be specific. Rose Wilde, who wrote the new cookbook Bread and Roses, stopped Tonia's Kitchen with a delicious recipe for Sheet Apple Pie with Khorasan. Rose told Tonia Khorasan is a sandy, buttery grain that leaves the pie with a delicious texture. She adds she uses an all-butter crust and is an excellent value because it really feeds a crowd! In addition, the pie offers an excellent crust to filling ratio. Also, it's really delicious!

Pie Perfection For The Fall

 

And part of the reason it's so perfect, it involves apples. In fact, there's a strong flavor profile of apples in every bite. Colleen Worthington, with Kneaders Bakery and Cafe, came by Tonia's Kitchen to talk about her recipe for Grated Apple Pie. It's just one of many included in the Kneader's 25th Anniversary Cookbook that's out now. Colleen says she uses different kinds of apples in the recipe to make sure there's a different apple flavor each time you take a taste. The key here is to grate the apples together and then bake it all up. Try it, and you'll like it!

1 pie crust

4 cups apples, peeled and grated (about 5 medium apples)

2 teaspoons lemon juice

1 1/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Pinch of salt

1/2 cup salted butter, softened

2 teaspoons vanilla extract

2 large eggs, beaten

Preheat oven to 450 degrees F.

Place the crust into a 9-inch pie dish. Cut off any overhanging crust and crimp the edges.

In a bowl, mix together the sugar, flour, cinnamon, nutmeg, and salt. Sprinkle 3 tablespoons evenly in the bottom of the crust and set the rest aside.

Grate the apples and add the lemon juice and stir.

In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture and beat until incorporated. Add the vanilla and eggs and beat until mixed well and the mixture turns lighter. Stir in the apples.

Pour the apples into the crust and spread out evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust.

Bake at 450 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of cooking time.

A Fall Classic With a Twist

      

And just in time too! The chill is settling in, and with the bitter cold comes a need to keep the comfort food coming. But comfort food need not be the same old, same old. In fact, you can liven things up with a classic Chicken Pot Pie and really make it sing! Lee Clayton Roper, who wrote the cookbook Fresh Tastes, came by Tonia's Kitchen to talk about her modern spin on the Chicken Pot Pie.  She says there's a few key differences, including a cream sauce based on Coconut Milk and Curry Powder. Funny story, Lee told Tonia she was actually reaching for Evaporated Milk in her cabinet, and grabbed the Coconut Milk instead.  So this inspiration almost came by accident! She also says she uses frozen edamame instead of frozen peas. It's a really unique spin on a classic, and the best part, it still keeps you warm on a cold day!

CHICKEN POT PIE

SERVES: 6 to 7 

1 tablespoon butter

6 to 8 ounces chopped fresh mushrooms (any kind)

1/2 large onion, chopped

2 large celery ribs, chopped


2 large carrots, peeled and chopped

3/4 to 1 pound boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces

2 teaspoons curry powder, divided

1 cup chicken broth

1/2 cup light coconut milk, evaporated milk or half and half

1/2 cup dry white wine

3 tablespoons all-purpose flour

2/3 cup frozen shelled edamame or frozen green peas

2 teaspoons chopped fresh rosemary

3/4 teaspoon fresh thyme leaves

3/4 teaspoon chopped fresh oregano

Salt, to taste

Freshly ground black pepper, to taste

Pinch or 2 of sugar (optional)

4 to 5 large, unbaked Nama’s Buttermilk Biscuits (page 223), or prepared biscuits

Preheat oven to 375 degrees. Lightly grease a 9-by-9 inch baking dish or 2-quart oval baking dish.

In a large skillet or sauté pan, melt butter over medium heat. Add the mushrooms, onion, celery and carrots and sauté for 5 minutes. Stir in the chopped chicken and 1 teaspoon curry powder; Cook, stirring frequently, until the chicken is no longer pink.

Slowly stir in the chicken broth, milk and wine. Sift the flour
over the top and whisk to blend. Add remaining 1 teaspoon curry powder, edamame and rosemary, whisking until well blended. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. If using evaporated milk, you may need to add a pinch or two of sugar. Spoon into prepared baking dish.

Roll each biscuit flat to make larger. Place over chicken mixture in one layer (biscuits don’t have to cover mixture completely). Bake about 15 minutes or until biscuits are browned and chicken mixture is bubbling hot.

ALTERNATIVE PRESENTATION Divide filling between 6 large ramekins, increase number of biscuits to 6 and place 1 biscuit on top of each.

MAKE AHEAD Pot pie filling can be prepared, cooled, covered and refrigerated earlier in the day. Bring to room temperature before covering with biscuits and baking.

VEGETARIAN VARIATION In place of the chicken, use 1/2 bunch fresh asparagus, tough ends removed and sliced into 1/2-inch pieces. Follow same directions as above.