Buddha Bowl Bar with Miso Vinaigrette

Buddha Bowls--we have been calling them "Grain Bowls" or "Grain Salads" and I've heard them referred to as "Hippie Bowls"  and "Power Bowls" but whatever you want to call them, they are definitely worth a try. Delicious, healthy, beautiful and easy-- what's not to love here? I set the ingredients out and let guests select their favorites, that way everybody is content. (Salad bars and Potato bars are the direct ancestor of this concept.) The list of ingredients presented happens to be vegan but adding one or two cheeses, bacon crumbles and diced deli turkey is something we do often. We even included mini pepperoni once! The Miso dressing is fab and we use it on most of our green salads. It is a terrific probiotic concoction and coupled with the prebiotic bowl ingredients, you have a top tier gut health combo.

Buddha Bowl Bar (serves 6-8)
2 cups cooked quinoa
2 cups coconut back rice
1 cup chopped parsley
1 cup mukimame (shelled soy beans)
1 cup garbanzo beans
1/2 cup sliced green onions
1/2 cup raw cashews
2 sliced avocados
2 cups chopped Romaine lettuce
2 cups chopped spinach
1 cup sliced cucumber
2 cups mixed roasted veggies (sweet potato, red pepper, cauliflower, parsnip roasted in olive oil)
Heat quinoa, rice and roasted veggies. Place all ingredients in serving dishes and allow diners to assemble their own bowls. Top with Miso Vinaigrette.
Miso Vinaigrette
1/3 cup unfiltered apple cider vinegar
1/3 cup grape seed or walnut oil (or oil of your choice)
2 tablespoons water
2 teaspoons white or red miso paste
1 tablespoon honey
1 teaspoon salt
Whisk all ingredients together until thoroughly combined. Refrigerate any left over vinaigrette.

Hints: Warming the grains allows the vinaigrette to absorb better. It also seems to make the dish more satisfying and filling to have some hot and some cold ingredients. Use whatever veggies, grains, beans, nuts, herbs and greens you have on hand. You can buy a nice vinaigrette if you don't want to make your own (but you should really try this one out someday!) You don't have to use roasted veggies--finely chopped raw ones are also really great and I do that in the summer when I don't want to heat up the oven. Adding a sweeter touch is also nice with diced pear or apple, or sectioned oranges or grapefruit, or red grapes or berries. I try to use what is in season and what is readily available. If you use kale, cut it finely and massage it with some of the vinaigrette or some lemon juice to soften it. Adding cooked crumbled bacon, blue or feta cheese and/or sliced deli meat is also really good.

I have been making variations of this bowl for a couple of years now and it is one of our favorite dinners. I'll defrost some frozen leftover black rice and open a can of hominy for the grains, raid the fridge for veggies and scour the garden for fresh herbs. A healthy and delicious dinner can be ready in 10 minutes. No wonder it has become one of our 1st choices!

Cauliflower and Pumpkin Soup

Seasonal eating. One of my favorite things about winter is soup. Belly warming, aromatic, soul pleasing soup. This one is an interpretation of Indian cuisine I came up with a few weeks ago that uses readily available ingredients and comes together very quickly. I've made it several times already, once served it in bread bowls, which was exceptionally nice.

Cauliflower and Pumpkin Soup
1 tablespoon olive oil or coconut oil
1/2 cup finely diced onion
1 cup chopped cauliflower
1/2 teaspoon salt
1 teaspoon Garam Masala
1 1/2 cup pumpkin puree (I used canned but cooking your own would be awesome)
4 cups hot water
2 cubes vegetable bullion (or 1 tablespoon chicken stock paste)
salt to taste
pomegranate garnish, optional (see Hints for additional serving ideas)
Heat a 2 quart sauce pan over medium high heat. Add oil to pan. Stir in onion and cook for 1 minute. Stir in cauliflower, 1/2 teaspoon salt and Garam Masala. Cook for 5 or 6 minutes, stirring occasionally. When onion begins to brown, add the pumpkin puree and cook for an additional 3 or 4 minutes. Then add the water and bullion. Bring to a simmer and puree with an immersion blender. Check seasonings and add salt if necessary. Serve hot with pomegranate garnish if desired.

Hints: Chop the cauliflower pretty finely. A really nice thing about soup is the flexibility in measurements. The proportions of cauliflower to pumpkin here is about 1 to 1 in weight. I like Target's Archer Farms brand Garam Masala and toasting it with the cauliflower brings out a beautiful flavor. A immersion blender is really useful but you could also blend in a counter top model. I also ate this soup as lunch heated up with a spoonful of white hominy and of red quinoa in the bottom of the bowl--it was fantastic and I highly recommend eating it this way!

This cauliflower pumpkin combo could go another direction with different flavors--maybe Mexican with chili powder and cumin; or Greek with some lemon zest and oregano. Let me know if you come up with a great flavor profile.

Spinach Artichoke Spread, WMC Style

True, it is hard to find a recipe collection on the web that doesn't have a spinach artichoke dip/spread and true, most restaurants offer them as a matter of course at some point. But I'm still going to join the ranks with my favorite version--just how I like it of course--maybe it will become one of your favorite versions as well.

WMC Spinach Artichoke Spread
8 ounces lite cream cheese
1/2 cup Pecorino Romano cheese, freshly grated
1/4 cup light mayo
1/4 cup light sour cream
1 cup lightly packed chopped fresh spinach
1/2 cup roughly chopped artichoke hearts, water packed,  drained well
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 tablespoons pine nuts
Heat oven to 375 degrees. Butter an oven proof serving dish. Mix cream cheese, Romano, mayo and sour cream in a medium size mixing bowl until smooth. Stir in spinach, artichoke, salt and pepper. Top with pine nuts and bake uncovered until hot and gently browned, about 25 to 30 minutes. Serve hot with sourdough bread, tortilla chips or with your favorite cracker.

Hints: Using full fat cream cheese, mayo and/or sour cream will be fine. (I am just trying to decrease the fat content and calories because I always want to eat a lot of this!) Adjust salt and pepper to suit your tastes. I prefer the Romano to traditional use of Parm but you can use either or a combo. Lightly buttering the dish will help with the serving. This mixture would also work as a crostini topper quite well.

I have served this quite a bit and always gotten rave review and requests for the recipe--I really think you will like it, too. It comes together quickly, makes people happy and warms up the party!

Broccoli Peanut Salad

Green is THE color tomorrow. Green pancakes or green mint cookies or green pudding are wonderful, (I know that I will have at least one of those,) but I wanted to offer a healthier way to dive into the colored frenzy of the day. (The one day a year I get to wear my shiny green flash eyelashes!) Use green bell pepper and substitute pistachios for the peanuts for a fully VERDANT dish. If you need additional green food ideas check out Broccoli Salad w/ cheese, Spinach Crepes and Arugula Kiwi Salad.

Broccoli Peanut Salad
2 cups chopped broccoli, tough stems discarded
1 cup diced red bell pepper
1/2 cup roughly chopped roasted, salted peanuts
1/3 cup cooked bacon crumbles, about 3 slices, (optional)
1 medium avocado, diced
Place all ingredients except avocado in a bowl and toss with the peanut dressing. Add the avocados and mix gently. Serve at room temperature or chilled.
Peanut Dressing
3 tablespoons peanutbutter
2 tablespoon rice vinegar
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (optional)
1 teaspoon honey (optional)
Place ingredients in a microwave safe dish and microwave for about 20 seconds. Mix thoroughly with a fork or flat whisk. Pour over salad and toss.

Hints: You can choose not to use the bacon if you want a vegan dish. The best result is, of course, with a perfectly ripe avocado. The dressing options of red pepper flakes and honey will give you a sweeter and hotter result -- which I prefer. This dish can be a light meal on it's own; it is also a great accompanying dish for fish, pork or chicken meals. It holds well and is perhaps even better the next day after chilling overnight. Terrific with a tuna sandwich on rye bread.

The smooth avocado amid the crunchy veggies and peanuts is blissful. The strong broccoli, pepper and bacon flavors require a strongly flavored dressing which is exactly what this peanut butter dressing is. What a great way to get several of your five daily veggie servings!

Broccoli Salad

Winter makes it harder to find great veggies but it is still possible. This salad is wonderful in cold weather-- the bacon, cheese and nuts combined with the cruciferous, arugula and onion makes this crunchy salad rich tasting. Perfect for a winter's evening.

Chopped Broccoli Salad
1 1/2 cups roughly chopped broccoli
1 cup roughly chopped arugula (measure loosely, not packed)
1/2 cup roughly chopped purple cabbage
1/2 cup finely grated Bella Vitano Balsamic Cheese (can use Swiss or even Romano)
1/4 cup pine nuts
4 to 5 slices cooked crisp bacon, cut in pieces
3 tablespoons sliced green onion, green and white parts
1/3 to 1/2 cup of your favorite dressing (see Hints)
Toss all ingredients together and serve.

Hints: This salad can be made ahead and chilled or served at room temperature. I snip the bacon strips into 1/2 inch pieces with kitchen shears over a hot pan and cook until crisp, stirring frequently. That is a trick my old friend Denise taught me years ago and it works beautifully for nearly any recipe calling for "crumbled" bacon. I like to use a slightly sweet dressing which can be as easy as opening a bottle of Ken's Steak House Sweet Vidalia Onion and pouring it on. Or you can use a home made poppy seed, almond or citrus vinaigrette. Or just use ranch if that is what you like.

I buy this cheese at Costco. Great for a lot of dishes or on a cheese platter.

 This salad can be a one dish meal for lunch or a light dinner. It is also great with a chicken dish or roast pork. Leftovers are super the next day, too.

Jicama and Cucumber Salad

Combining cucumbers and fresh sage from my garden with crunchy jicama produced this delightful salad. It really hit the spot--the refreshing spot--we were in need of on the latest 100 plus degree day. Wow! Heat wave summer for sure.

Jicama and Cucumber Salad
3 cups cubed jicama, (1/2 inch)
2 cups cubed, peeled cucumber
1/2 cup sliced red pepper
1 tablespoon minced fresh sage
1 lime, zest and juice
1 teaspoon kosher salt
1/8 to 1/4 teaspoon red pepper flakes
Mix all ingredients in a serving bowl. Serve at room temperature or chill before serving.

Hints: Peel the jicama, slice it 1/2 inch thick then cut the slices up. I like the cucumbers peeled but you could leave the skins on. A zester and a lime squeezer are both real time savers. Use whatever fresh herb you have available, I chose sage but thyme, oregano, rosemary or mint would be good as well. And lemon verses lime is a viable argument.

I labeled this post as Mexican simply because of the jicama. This salad would be great with any type of main dish or even as a main dish. The jicama and cucumber open themselves to lots of flavors, complimenting many different cuisines.

Jicama Salad

Refreshing! That is what this salad is and that is just what we need. Crispy, cool and slightly sweet, jicama is a natural for salads. It plays the starring role here along side juicy pineapple, accented with silky avocado and tangy arugula. The finish is a citrus dressing that packs a bit of bite. The heat is wacky this year and I am spending time outside more than usual. Thus the birth of this salad (with others coming soon).

Jicama Salad
4 to 5 cups jicama, cut into a large julienne
1 cup diced fresh pineapple
1 cup diced avocado
1 cup baby arugula
Dressing:
1 lime, zest and juice
1 clementine, zest and juice
3/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper flakes
1/3 cup canola oil
Peel the jicama and cut into long strips (I used my mandolin but you can do this by hand or with a food processor). Mix the jicama, pineapple, avocado and arugula together in a bowl. Whisk dressing ingredients together and pour over salad. Toss to coat and serve. (If you are not going to serve right away, keep the arugula out and mix it in just before serving.)

Hints: The proportions of the ingredients may be varied if you like. It was my intention that the jicama be the main flavor with the pineapple complimenting. Of course the ideal result is achieved if the pineapple and avocado are perfectly ripe.

I found a beautiful jicama at the grocery store. I had forgotten how good they can be. Tyler was teasing me and telling me that in the area of Mexico where he served a Morman mission, they were called "jimica" pronounced "he-MI-ka". I fell for it for a while. 

Corn and Sweet Pepper Chopped Salad (Salsa, Relish)

What's the difference between a chopped salad, a relish and a salsa? Is it the spiciness? Is it the amount served? Is it the way it is served? I can see using this corn and sweet pepper salad as a main dish or as a side dish or as a chunky sauce with pork, chicken or fish. However you use it, you'll be pleased with the taste.

Corn and Sweet Pepper Salad or Salsa or Relish
1 large yellow bell pepper
1 cup cooked fresh corn kernals
1/2 cup canned white beans
2 tablespoons minced fresh chives
2 teaspoons minced fresh oregano
1/3 cup sour cream
1 1/2 tablespoons rice vinegar (or cider vinegar)
1/2 teaspoon salt
2 teaspoons hot pepper sauce, or to taste
Clean and dice bell pepper. Mix with the corn, beans and herbs in a serving bowl. Stir remaining ingredients in a small bowl until smooth. Pour over veggie mixture and stir to coat. Serve on greens or over fish or with corn chips...salad, relish or salsa!

Hints: Left over corn on the cob, especially if it is roasted is the best to use here. I use small white beans but you can use large ones or even pinto or garbanzo beans. The chives could be replaced with green onion and the oregano with cilantro or thyme.

Salad season is here and that makes me salivate. Amy shared a recipe for a great sounding salad dressing. I'll try to make some soon and get a photo. Sophie told me about a tuna sandwich with roasted red peppers that I want to try soon as well. And Connie sent me a nice photo of her in her contest winning apron along with a scrumptious dessert recipe that I will post soon. Thanks to all of you who share good ideas with me!   

Balsamic Vegetable Phyllo Triangles

A working lunch happens fairly often. Taking a meeting or working on a project while noshing is nothing new. These savory triangles fill the need for fast and convenient yet healthy food. They keep well and are delicious warm or at room temperature. Or try them as an appetizer at your next party!

Balsamic Vegetable Phyllo (Filo) Triangles
1/2 pound of frozen filo sheets
1/3 cup extra virgin olive oil, divided
1 cup sweet potato, 1/4 inch dice
1/2 cup red bell pepper, 1/4 inch dice
1/3 cup thin asparagus, cut into 1/4 inch pieces
2 tablespoons finely diced purple onion
2 tablespoons pine nuts
2 tablespoons chopped fresh rosemary
1 1/2 cups roughly chopped Swiss chard
1 teaspoons kosher salt, plus some for sprinkling
1/8 to 1/4 teaspoon red pepper flakes
1/3 cup balsamic vinegar
Optional: 1/3 cup feta or Balsamic Bellavitano cheese
Thaw filo in the fridge for several hours or overnight. When veggies are diced and ready to go, heat 2 tablespoons of the olive oil over medium high heat. Add sweet potatoes, cook and stir for 3 or 4 minutes or until they begin to caramelize. Stir in red pepper and continue cooking 2 or 3 minutes more. Add asparagus, purple onion, pine nuts and rosemary. Cook and stir for 2 more minutes. Add Swiss chard and continue cooking for 2 more minutes. When chard has wilted, stir in 1 teaspoon salt and red pepper flakes. Pour balsamic vinegar into pan then cook and stir until vinegar has been absorbed in the veggies, about 4 minutes.

 Put the olive oil in a small bowl. Place one sheet of filo onto a work surface, keeping other sheets under plastic wrap. With a pastry brush or your fingers, spread a bit of olive oil over the filo then top with another sheet. Spread oil on 1/2 of this filo sheet, lengthwise. Fold sheets in half lengthwise. Place about 1/4 to 1/3 cup filling on one end in a rough triangle. Top with 1  tablespoon cheese, if using. Fold into triangle shapes, like a flag is folded. Tuck ends in, place on an ungreased baking sheet, brush top with oil then sprinkle with some kosher salt. Repeat until all the sheets of filo are used. Place sheet in a cold oven and turn temperature to 350 degrees. Bake 20 to 25 minutes or until golden brown. Serve warm or at room temperature. If using the cheese, make sure to chill with in one hour. 

 Hints: The filo will dry out but not too quickly as you work with it. Keeping it covered will help with that. Use spinach if you don't have Swiss Chard. Dried rosemary would work but fresh is a bit better. You could substitute another herb such as oregano or thyme if you like. Use as much red pepper flakes as you want or leave them out altogether. The balsamic is lovely in this filling and I love it with the rosemary. These are pretty messy to eat but worth every crumb! This filling would also work in a yeast dough as a calzone or in pie crust dough as a savory hand pie.

I have made these with and without cheese. They are delicious both ways. It just depends on whether you want to up the protein or you want straight vegan fare. Try my recipe for spanakopita if you like these.

Quinoa with Charred Kale and Peppers

Quinoa, kale, red peppers, purple onion, black beans all with a splash of lemon vinaigrette is so tasty that the health aspects are almost beside the point. Great served slightly warm, room temperature or chilled. A colorful, dynamic side for any grilled entree or serve as a main dish for lunch.

Quinoa with Charred Kale and Peppers
6 large kale leaves
1 large red bell pepper
1 tablespoon olive oil
1 1/2 cup cooked quinoa
1/2 cup cooked black beans
1/3 cup diced purple onion
Lemon Mustard Vinaigrette
Turn on grill to medium high. Rinse kale and cut red pepper in half lengthwise, remove seeds and ribs. Rub oil on inside and outside of pepper. Drizzle remaining oil on kale. Place red pepper on grill, cut side up. Shut grill cover and cook for 3 minutes. Open grill and turn peppers over. Add kale leaves to grill. Close grill and cook for about 90 seconds. Turn kale and cook another minute. Remove veggies from grill, allowing them to cool enough to handle. In a serving bowl, mix quinoa, beans and onion. Roughly chop kale and red peppers, discarding large tough stems from kale. Add to bowl. Pour vinaigrette over all, toss and serve.

Hints: I don't peel the charred skin off the peppers, their flesh is still fairly firm but you could cook them longer to soften them up if you prefer that texture, in that case I would remove the charred skin. This would be a great time to use smoked salt instead of regular salt in the vinaigrette.

The charred, smokey taste is really great for a grilling party. My favorite thing about summer is all the great produce available. Enjoy yourselves this summer!

Grilled Curry Cauliflower

The Grill is out! Here we go...I grilled some sausages and cooked the cauliflower at the same time. Add a salad and there's dinner!

Grilled Curry Cauliflower
1 head cauliflower
2 tablespoons olive oil
1 to 1 1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Clean the cauliflower. Slice thru the whole head at 1/4 inch intervals. Break or cut into smaller pieces. Pour half the oil in a 8x12 inch disposable aluminum pan. Add the cauliflower and top with the remaining oil. Sprinkle the curry, salt and pepper on the cauliflower and toss. Place pan on a medium hot grill and close the lid. Cook for 6 or 7 minutes and then toss again. Cook another 5 minutes with the lid down. With tongs, place some of the largest pieces directly on the grill for 1 minute and turn to cook another minute. This will add some char to the dish. Return the charred pieces to the pan and serve hot.

 

Hints: If you have a larger head of cauliflower, use more curry powder (salt and pepper too). If the head is smaller, use less. Char the large pieces, the ones that won't fall thru the grill grate, then add back and mix into the rest of the cauliflower to spread the charred flavor.

Grilling is one of my favorite things associated with Summer. Doing a whole dinner quickly on the grill is a great way to maximize flavor gained and minimize time expended.

Tamale!

Wouch!!! That is "Wow these are great!" combined with "Ouch! I could have been eating these for years!" My first foray into Tamale making, I know--hard to believe for a Mexican food lover like me--turned out better than expected. I will most certainly be making more tamales in the very near future. (Watch for dessert tamales coming to this blog soon!) They are not as time consuming as you may have been lead to believe. Nor are they technically difficult. They are vastly versatile as well. I think you are going to love them!

Tamales split open to reveal fab fillings

You will need some corn husk wrappers, some dough, some fillings and some toppings.
Tamale Dough for 24 tamales (this will need to chill so begin it earlier in the day)
3 cups Masa Harina
2 1/2 cups warm water (about)
1 cup coconut oil
1 teaspoon salt
1 teaspoon baking powder
3/4 to 1 cup cool water
Pour some warm water over masa harina and mix with your hands until it holds together and is about as stiff as play dough, adding water as needed. Allow to rest about 15 minutes. Place coconut oil, salt and baking powder in the bowl of a mixer. With a paddle attachment, beat until fluffy, about 5 minutes. While mixer is running, add a handful (about 1/3 cup) of masa and 1 tablespoon of cool water to the bowl. Once that is incorporated, repeat with another handful of masa and some more water. Continue until you have mixed in all the masa. The dough should be the consistency of a thick brownie batter, but light and fluffy. You can check to see if enough air has been incorporated by dropping a teaspoon full into a cup of cold water--if it floats it is ready, if not, continue beating and check again in a few minutes. Cover dough surface with plastic wrap and chill for 2 hours or more. (Dough can be frozen at this point.)

When ready to assemble tamales, begin by soaking about 1/3 of an 8 ounce package of dried corn husks in hot water. While they are soaking, make Hot Red Chile Sauce and fillings.
Hot Red Chile Sauce (you will need some of this for the veggie filling)
2 1/2 ounces dried New Mexico chile (I have tried other types and they were not nearly as good!)
6 cups hot water for soaking
2 cloves garlic
1/2 teaspoon salt
1 tablespoon Mexican oregano, dried
2 tablespoons olive oil
Soak chilies in hot water for 20 minutes. (You may need to weigh them down so they don't float.) Remove a softened chile from water, pull off stem end, split lengthwise with fingers and wipe off seeds. Discard seeds and stems. Place chile flesh into a blender container. Repeat with remaining chiles. Smash and peel garlic, add to blender. Add salt and oregano. Measure 1 1/4 cups of the soaking water and pour it into the blender. (This makes the sauce hotter; you can use plain water to make it milder.) Place lid on blender and process for 5 minutes or more until a smooth sauce is produced. In a small skillet, begin heating olive oil and add chile sauce. Heat through to use. This sauce can be reheated for serving.

 Sweet Potato and Corn Tamale Filling
1/3 cup fresh or frozen corn kernals
2 teaspoons olive oil
1/2 cup diced sweet potato
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1 tablespoon chopped fresh rosemary (dried is not a good substitute here)
1/4 cup water
1/4 cup Hot Red Chile Sauce
Heat a small skillet over medium high heat. Add corn to hot pan. Cook without stirring for 2 to 3 minutes. Corn will begin to "pop" and brown on the bottom. Stir oil into corn. Add sweet potato, onion and pepper, stirring to coat with oil. Sprinkle salt and herbs on veggies, cook for 2 or 3 more minutes stirring often. When most of the veggies begin to caramelize, deglaze the pan with the water. Stir to bring up the fond (browned bits on the bottom of the skillet). Add the red chile sauce and continue to cook until the water has nearly evaporated. Remove from heat and set aside to cool slightly.

Chicken Tamale Filling
2 cups cooked chicken, diced or shredded
1 (7) ounce can chopped mild green chilies
1/2 teaspoon salt
1/2 teaspoon coriander
 Combine ingredients in a bowl and set aside for assembly.

Assembly and Cooking:
Take about 1/3 cup of the chilled dough and spread it out 1/4 to 1/8 inch thick on the center of a damp corn husk (you can overlap two smaller husks or use one large one), leaving 1/2 inch on the sides and 1 1/2 inches on the bottom. Spread 1 to 2 tablespoons of filling down the middle of the dough. Gently pull the sides together so that the dough encases the filling. Pull back one side of the husk a bit and lap the husk snugly together. Fold the bottom up and flip the tamale over so that the weight holds the bottom flap in place. Repeat until all the filling has been used.
Cook for about 1 hour over boiling water in a steamer pot lined with small or leftover corn husks. The tamales can be stacked on top of one another or you can stand them on end, bottom down, next to each other so that they hold each other up if your steamer is deep enough. They are done when the corn husk can be pulled away cleanly and the dough is cooked through.
Serve with warmed Red Chile Sauce, guacamole and sour cream if desired.

Hints: Traditional ingredient lists for the dough call for lard but I got great results with the coconut oil. Almost any filling can be used. Chilled dough is much easier to work with. I would try Rosemary Chicken Verde, or Beef Chile Rojo, or Pork Chile Verde, or anything you would put in a taco. Rolling them takes just a few minutes once you get the hang of it. With helpers it can go very quickly but it really can be done by one person. The tamales can be refrigerated for a day prior to cooking. They can also be heated up a day after cooking in a microwave. Or frozen. The sauce would work with enchiladas or smothered burritos. The fillings could both be used for tacos or enchiladas. Like I said, super versatile stuff here.

These tamales remind me so of trips to Albuquerque, the tram ride to the peak of the Sandia Mountain to the east, the marvelous Mexican cuisine. The veggie tamale with the rosemary tastes just like New Mexico to me. Let me know what they remind you of...

Cream of Spinach Soup

Springtime is here! It has been a long, hard winter. Spinach is a favorite green that is traditionally harvested in the spring. This soup is simple, quick and it tastes fresh. It is a lovely brunch dish or can be served as a first course for lunch or dinner.

Cream of Spinach Soup
1/4 cup butter
1/4 cup flour
3 to 3 1/2 cups milk (depending on how thick you want the soup)
2 cups finely chopped fresh spinach
1/4 cup finely chopped fresh basil
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
Make a roux by melting the butter in a sauce pan. Add flour and stir for 2 to 3 minutes until the edges are beginning to brown lightly. Whisk in milk slowly to avoid lumps. Cook and stir until thickened. Stir in spinach, basil, nutmeg and salt. Cook for 5 minutes, stirring frequently. Serve warm.

 Hints: Make sure to get the spinach chopped finely otherwise there will be great hunks of it hanging off soup spoons. This recipe can be doubled easily. It holds well for a while on a low simmer. The fresh basil and nutmeg are a wonderful flavor combination with the spinach.

Another favorite Springtime soup is Cream of Asparagus. The days are wonderful and the nights are still a bit shivery. Just right for a cup of soup and a grilled cheese sandwich. Soon there will be ice cream and lemonade weather but for now, a bit of soothing warmth is still nice.

Mushrooms Stuffed with Chickpeas

Chickpeas, garbanzo beans, ceci beans--what ever you call them, they are great. Love them in humus, in chili, in salads, toasted with spices. Here, they star as the main ingredient in a vegan stuffed mushroom. But please don't reserve them for Vegan status only. Everyone will love them! These fabulous little bites are drenched with flavor. Using mostly pantry items, they are easy on the budget as well.

Chickpea Stuffed Mushrooms
18 to 20 mushrooms, about 1 1/2  inches across
3/4 cup cooked chickpeas, divided (about half of a 15 oz. can)
1/4 cup extra virgin olive oil, divided
1 clove garlic
1 cup chopped fresh spinach
1/4 cup cooked brown rice or quinoa
1/2 teaspoon kosher salt
1/2 teaspoon ground sage
1/2 teaspoon coriander
1/8 to 1/4 teaspoon red pepper flakes
Heat oven to 350 degrees. Rinse mushrooms quickly under running water. Break stems out of mushrooms and discard (or save for another use). Place mushroom caps on paper toweling to dry. Measure 1/4 cup chickpeas into a small bowl. Add 1 tablespoon olive oil and mash with the back of a fork until smooth, set aside. Lightly chop the remaining chickpeas and stir them in with the mashed ones. Smash, peel and mince the clove of garlic. Heat a small skillet over medium high heat. Add remaining olive oil. When oil is shimmering, stir in garlic and spinach. Cook and stir for 1 minute. Add rice, salt, sage, coriander and red pepper flakes. Saute for another 4 minutes, stirring often. Stir saute mixture into mashed beans. Fill each mushroom cap with 2 to 3 teaspoons of filling and place into an oiled baking dish. Cook for 20 to 25 minutes. Serve hot or warm. (These can hold prior to baking for an hour or two. Cook an additional 5 minutes or so.)

Hints: I use baby portabello mushrooms. Using a full size portabello would be nice, too. They may need to cook another 10 minutes or so. I like to rinse off the mushrooms quickly, not letting them soak at all. But if you prefer, just wipe them off before using. The spinach should be nice and dry as well. The only liquid you want is from the oil and the mushrooms themselves. Pack the filling in lightly so that the mushroom caps don't break. Add more olive oil to the stuffing mixture if it seems too dry. Use the red pepper flakes according to your desired spiciness. This recipe can easily be doubled, using a larger pan for the saute.

I think mushrooms are delightful! They have more protein than any other veggie, they are beautiful and bring nice texture and a rich, earthy flavor to any dish. Stuffing them with complimentary flavors is a delicious way to enjoy them. This version has lots going for it and should not be reserved for Vegans only. This recipe works fabulously in an appetizer array for a party.