Three Sisters' Stew

From the kitchen of One Perfect Bite...In American Indian tradition, corn, beans and squash are considered to be the Three Sisters. Tribal elders knew these crops flourished when they were planted together and they viewed that harmony as an extension of a belief that all things are intertwined and depend on each other to grow and thrive. The flavors of these vegetables blend well together, so it is no wonder that the combination came to be used in soups and stews that were also called the Three Sisters. There are many versions of this stew and the one I'm featuring is especially easy to make. My interpretation of this dish is actually more like a soup than a stew, so I serve it over a scoop of brown rice to give it more substance. This is a very straightforward recipe and you can't go wrong with it as long as you follow the times suggested in the recipe's directions. You want the vegetables to be a bit past crisp tender, but under no circumstances should they be overcooked. This is a remarkably flavorful stew and I know that those of you who try it will be happy with the results. The vegetables used to make it are now plentiful in local farmers' markets, so if you are a locovore, the stew will have a special appeal to you. Here is how it is made.

Three Sisters' Stew...from the kitchen of One Perfect Bite inspired by Heather and Martha Zschock

Ingredients:
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon dried thyme leaves
2 (14.5-oz.) chicken or vegetable broth
1/2 cup dry white wine or vermouth
1-1/2 cups edamame or lima beans
1-1/2 cups peeled and cubed butternut squash
1-1/2 cups summer squash, halved vertically and sliced
1-1/2 cups zucchini,halved vertically and sliced
1-1/2 cups fresh or thawed frozen corn
1/4 cup chopped parsley
Salt and pepper to taste
2 cups hot cooked brown rice

Directions:
1) Heat olive oil in a large pan set over medium heat until it shimmers. Add onions, garlic and thyme and saute until onions are translucent. Add stock, wine and edamame. Bring to a boil and cook for 5 minutes.
2) Add all remaining ingredients, return contents to a boil, then reduce heat and simmer, covered, over low heat for 15 minutes or until vegetables are tender. Adjust salt and pepper to taste. Fill each of 4 bowls with 1/2 cup brown rice. Ladle an equal portion of stew into each bowl. Serve immediately. Yield 4 large servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Chicken Breast with Garlic Wine

Two Years Ago Today: Baja Summer Slaw

Three Years Ago Today: Beginner's Whole Wheat Batter Bread

Four Years Ago Today: Apple and Onion Bread with Cheddar Cheese

Crema de Zapallo - Peruvian Squash or Pumpkin Soup

From the kitchen of One Perfect Bite...This is another of my "-ish" dishes. Crema de Zapallo is a soup that is served throughout Peru, and while it is called a pumpkin soup, it is actually made from a large squash that bears no resemblance to its American cousins. Its flesh is creamy when cooked and wonderfully mild. Therein lies the problem. I had this soup many times when we were in Peru, but because it is so mild, each cook seasoned it differently and none of the versions I had were alike. I encountered the same problem when I searched for recipes once I was home. There appears to be no standard way to make this soup, so I decided to make a version of my own. Zapallo are not sold in this area, so I chose to use butternut squash in its stead. It is easier to work with than some of the other hard shelled varieties and the fact that I could buy it already cubed spoke volumes to me. While most versions of the soup are made with condensed milk, I wanted the special richness that cream can provide to simple soups like this, so cream made it to the final cut. The use of red onion, by the way, is not an oversight on my part. Peruvian cooks prefer their mildness and do not use white or yellow onions in their cooking. I deliberately kept spicing to a minimum because I wanted the flavor of butternut squash to dominate the soup. If you are looking for a mildly flavored creamed soup to serve as a first course for a special meal, I think you will find this recipe helpful. The soup is easy to make and comes together quickly. You'll want to adjust salt to your personal taste and if the soup becomes too thick don't hesitate to add more stock. Here's my version of Crema de Zapallo.

Crema de Zapallo - Peruvian Squash Soup...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons butter
1 large red onion, finely chopped
2 cloves garlic, minced
1 teaspoons aji chile powder or Hungarian sweet paprika
1/2 teaspoon dried ground ginger
1/4 teaspoon nutmeg
4 cups chicken broth
1 teaspoon salt + salt to taste
1/2 teaspoon ground black pepper
2 pounds cubed butternut or acorn squash
1 cup heavy cream (light cream or whole milk can be substituted)
Optional garnish:
Sour cream or chives or bacon or croutons

Directions:
1) Melt butter in large saucepan on medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened but not yet browned. Add garlic and cook until fragrant, about 30 seconds. Stir in chile powder, ginger, nutmeg, salt and pepper and cook for 1 minute longer. Add squash and chicken broth. Bring to a boil, reduce heat and simmer covered, for 25 minutes or until squash is tender.
2) Puree mixture using an immersion blender, or, working in batches, puree mixture in jar of an electric blender until smooth. Return mixture to pan if necessary.
3) Stir cream into pureed mixture and bring to a simmer. Cook until heated through. Adjust salt and pepper to taste. Ladle into bowls and garnish with a dollop of sour cream if desired. Yield: 6 servings.

One Year Ago Today: Enchiladas con Huevos

Two Years Ago Today: Southwestern Skillet Chicken with Black Beans and Rice

Three Years Ago Today: Old-World Rye Bread

Savory Corn Crumble with Butternut Squash, Spinach and Feta

From the kitchen of One Perfect Bite...The stars must have been aligned. The butternut squash I'd purchased for the holiday was never used and still sitting in the vegetable bin of my refrigerator. Rather than repeat the same ol' same ol', I went searching for something new and found Ivy Liacopoulou's recipe, Savory Corn Crumble with Butternut Squash, Spinach and Feta, on her blog Kopiaste...to Greek Hospitality. Those of you who enjoy the food of Greece and Cyprus should visit her blogs and browse through her cookbooks. I have good reason to suspect you won't be disappointed. I never have been. This recipe combines savory fall ingredients and tops them with a crumble that you will love. The dish is gluten free and it makes a vegetarian meal that's perfect for Meatless Monday or toting to holiday gatherings. If you like the gutsy flavors of the Mediterranean I think you will really enjoy this casserole. Here's how Ivy makes this savory meal.

This sponsorship is brought to you by GLAM Media who we have partnered with for this promotion.

Savory Corn Crumble with Butternut Squash, Spinach and Feta, recipe by Ivy Liacopoulou of Kopiaste…to Greek Hospitality

Preparation time: 30 minutes
Baking time: 1 hour
Serves: 1 baking dish (about 12 pieces)
Ingredients:
Filling:

• 2 lbs butternut Squash, grated
• 1 lbs spinach, squeezed
• ½ cup olive oil
• 2 eggs
• 1 lbs feta, crumbled
• ½ cup parsley, finely chopped
• ½ cup fennel fronds, finely chopped
• Salt (with caution) and freshly grated black pepper
• A pinch of cumin

Crumble:

• 1.5 lbs corn meal
• 1 cup extra virgin olive oil
• 200 ml Greek yogurt 2%
• 4 eggs
• 1 tbsp salt

Additional ingredients:

• 3 tbsp margarine divided (to grease the baking tin and to add on top)

Directions:

1. Grate the pumpkin and mix all the filling ingredients.
2. In a large bowl add the crumble ingredients and mix using your hand until the ingredients are well blended to form the crumble. If you still see corn meal, add more olive oil, if necessary.
3. Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
4. Add the filling on top and sprinkle the remaining crumble on top of the filling.
5. Add the remaining margarine in small pieces scattered all over the baking tin.
6. Preheat oven to 180o C / 350o F and bake for about 1 hour or until the crumble is golden on top.

Serve as a main dish, a side dish or a snack.

Vegetable Strata

From the kitchen of One Perfect Bite...This strata is a wonderful way to use the produce that floods green markets at this time of year. Better still, the dish is relatively easy to make. While there is some chopping involved, the strata comes together quickly and the finished dish makes a wonderful entree for a brunch or light supper. The recipe, which comes from Fine Cooking, is straight forward and easy to follow, and you'll have no problem with this dish, if you follow the recipe instructions. If you want to extract the most flavor from the vegetables, make sure they are browned before they are layered into the casserole. The browning is simple to accomplish if you do not crowd the pan and let the vegetables sit undisturbed for a couple of minutes before you flip them over. Unlike most strata, this one can be baked as soon as it is assembled, and that makes it a great candidate for a weeknight meatless meal. This is a nice recipe, and, if you are partial to egg dishes, I really think you'll like this one. Here's how it is made.

Vegetable Strata...from the kitchen of One Perfect Bite courtesy of Fine Cooking Magazine

Ingredients:
About a dozen 1/2-inch-thick slices French or Italian bread (enough to cover the bottom of your pan), day-old or lightly toasted
1 clove garlic, lightly crushed
Kosher salt and freshly ground black pepper
2 cups milk or a mixture of milk and cream
5 large eggs
1/2 cup freshly grated Parmigiano-Reggiano, divided
Pinch dried red pepper flakes
1 loosely packed cup basil leaves, chopped
2 tablespoons olive oil
1 small onion, finely chopped
2 medium summer squash or zucchini, or 1 of each
2 ripe tomatoes

Directions:
1) Heat oven to 350 degrees F. Lightly butter an 8x8-inch baking dish. Rub top of each slice of bread with garlic clove. Lay slices in dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.
2) Measure milk in a 1-quart measure, preferably one with a spout. (Or measure it and transfer it to a bowl.) Add eggs, half of the cheese, red pepper flakes, and a generous amount of salt and pepper. Whisk vigorously to beat eggs and to combine. Add basil and stir gently. Set aside.
3) In a large sauté pan, heat oil over medium high heat. Add onion; cook, stirring occasionally, until it softens and colors lightly, about 5 minutes. Meanwhile, trim the squash, cut them lengthwise into quarters and, holding quarters together, slice them into pieces about 1/3 inch thick. Stir squash into onions, spread in a single layer, and let sit undisturbed for 1 to 2 minutes to encourage browning; check color before you turn them.
4) Meanwhile, halve and seed tomatoes. Coarsely chop them. When squash is lightly browned on both sides and crisp-tender, add tomatoes, stir to toss, and take vegetables off the heat.
5) With a slotted spoon, transfer vegetables to baking dish, spreading them evenly over bread. Give milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until milk and egg mixture sets, about 40 to 45 minutes. Let cool at least 5 minutes, slice into squares with the edge of a spatula, and use the spatula to lift out the pieces. Yield: 4 to 6 servings.

One Year Ago Today: Banana Muffins

Two Years Ago Today: Sweet Pickles

Three Years Ago Today: Salmon Chowder

Cappadocian Cave Houses - Turkish Chickpea Stew with Squash, Potatoes and Baharat

From the kitchen of One Perfect Bite...My father's prediction haunts me, and, despite his admonishments, I must admit I've become a troglodyte. As a young man, the Silver Fox was a spelunker and had heated discussions with my father regarding his predilection for sometimes daring adventures. My daddy was a practical man and couldn't understand why anyone would venture into a cave that it had taken his ancestors millions of years to escape. They never resolved the issue, but had my father been with us in Cappadocia I think he might have cut Bob some slack. Volcanic eruptions here have created an almost lunar landscape that is stark, spare and stunning. The area is also a study in the adaptability of man and his ability to harness the environment that surrounds him. In Cappadocia, the lack of standard building materials caused inhabitants to dig and tunnel into the soft rock and make their homes in the caverns they hollowed out. The homes and underground cities they built still stand and welcome visitors to the area. Most of these homes have been turned into hotels and residents also serve set meals to adventurous tourists who find there way here. We had a lovely meal in one of the caves. Our hosts were a Muslim family and they prepared a typical vegetarian meal for us.

I wanted to share a recipe for a stew that's similar to the one they made for us. It uses an intensely flavored spice mix, called baharat. The mixture is used with regional variations throughout the Middle-East. The Turkish version is unique because it includes dried mint in the spice mixture. It can be found or ordered from any spice emporium, but I included a recipe for those of you who prefer to make your own. The stew itself is an eye-opener and is definitely not for those who prefer more mildly seasoned food. It is easy and inexpensive to make and not much can go wrong with it. You will, however, want to make sure the vegetables are cooked to your liking before serving the dish. View the cook time in the recipe as a suggestion rather than fiat. I like to serve the stew over rice with a cooling dish of raita on the side. Here's the recipe.

Turkish Baharat - A Spice Mix

Ingredients:
1 tablespoon fresh ground black pepper
1 tablespoon ground cumin
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground mint
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon

Directions:
Combine all ingredients and mix well. Store in an air-tight container for up to 6 months.


Turkish Chickpea Stew with Squash, Potatoes and Baharat...from the kitchen of One Perfect Bite inspired by Michael Natkin at Herbivoracious

Ingredients:
2 tablespoons olive oil
3/4 cup chopped onion
2 garlic cloves, thinly sliced
1 tablespoon tomato paste
2 tablespoons Turkish baharat
Optional: 1/2 teaspoon cayenne pepper
1 (15-oz.) can crushed tomatoes
3/4 pound Yukon gold potatoes, cut into bite-sized chunks
3/4 pound winter squash or pumpkin, cut into bite-sized chunks
1 teaspoon Kosher salt + salt to taste, divided use
1 cup water or vegetable stock
2 (15-oz.) cans chickpeas drained and rinsed
Minced fresh mint or cilantro for garnish

Directions:
1) Heat oil in a large pot or Dutch oven. Add onion, sliced garlic and a pinch of salt. Saute over medium-high heat until they begin to soften, about 1 minute. Stir in tomato paste and cook for 2 minutes more.
2) Add Turkish baharat and, if using, cayenne pepper. Cook, stirring, for about 1 minute, or until spice mixture is fragrant. Add crushed tomatoes, potatoes, squash and 1 teaspoon of salt. Add water or stock and stir to mix in. Cover pot and bring mixture to a simmer. Reduce heat and cook until potatoes and squash are nearly tender, about 10 to 15 minutes.
3) Mix in chickpeas and simmer until vegetables are fork tender but still retain their shape, about 10 minutes longer. Taste and adjust seasonings. Garnish with fresh mint or cilantro and serve hot over rice. Yield: 5 servings.








One Year Ago Today: Blue Cheese Dip













Two Years Ago Today: Crock-Pot Yellow Pea Soup

Courgette and Noodle Salad with Poppy Seed Dressing

From the kitchen of One Perfect Bite...Extremely hot or cold weather is very unusual in the area where Bob and I live. Folks to the north and south of us seem to bear the brunt of seasonally bad weather, but every so often, usually after we've been smug about how pleasant it is here, Mother Nature and the prevailing winds choose to assert their authority and we either freeze or sizzle. We are sizzling now, and, if the long term forecast is to be believed, we'll be well-done or over-cooked before the weather breaks and we're comfortable again. I made a quick run to the market before dinner to pick up some rotisserie chickens, only to find there were none left. The gal at the counter apologetically chalked it up to the heat. Laziness, rather than the heat had led me to the deli counter, so I had to smile. I don't mind cooking in this weather, but I have found the heat affects my appetite. I need less and lighter food when the temperature climbs. I had fashioned a new, light salad that turned out well, so I was looking for a protein extender to keep my favorite carnivore happy and at the table. Fortunately, there were shrimp aplenty at the fish market and the dinner menu was set. I'm really excited about the salad. I hope you will try it and enjoy it as much as we did. I'd really like some feed back should you decide to make it. Be sure to follow the instructions that come with your rice or bean thread noodles. They can turn to mush if you let them soak to long. The rest of the recipe is a cakewalk, especially if you have a julienne peeler like the one that can be seen here. The salad is very easy to do, though I would suggest you make it several hours before you plan to serve it. My inspiration was the summer squash that is beginning to appear in markets throughout our area. This really warm weather assures that there will be plenty of it for the remainder of the summer. This recipe guarantees we'll eat our share of it and the squash won't go to waste. If you, too, share your table with a confirmed carnivore, shrimp or chicken would be a wonderful extender or accompaniment. Here's the recipe.

Courgette and Noodle Salad with Poppy Seed Dressing ...from the kitchen of One Perfect Bite

Ingredients:
2 (8-oz. each) zucchini, julienned
2 (8-oz. each) yellow crookneck squash, julienned
2 ounces fine rice or bean thread noodles (i.e. saifun), soaked, drained and rinsed
Dressing
2 tablespoons sugar
1/2 teaspoon kosher salt
2 tablespoons lime juice
1/2 teaspoon dry mustard
2 tablespoons shredded onion and juice
1/2 cup canola oil
1 tablespoon poppy seeds, divided use

Directions:
1) Place squash and noodles in a large bowl. Toss well to combine. Set aside.
2) Combine sugar, salt, lime juice, mustard, onion and juice, oil and 2 teaspoons poppy seeds in a small bowl. Whisk to dissolve sugar and combine all ingredients.
3) Pour half of poppy seed dressing into another large bowl. Add squash mixture and toss to coat with dressing. Add remainder of dressing as required to coat, but not drown, mixture. Add salt and pepper to taste. Chill for at least 3 hours, tossing occasionally. To serve, drain and transfer to a serving bowl. Sprinkle with reserved teaspoon of poppy seeds. Yield: 6 - 8 servings.

You might also enjoy these recipes:
Cucumber and Tomato Salad - One Perfect Bite
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Bulgur Salad with Pomegranate Dressings - One Perfect Bite
Roasted Radish and Greens Salad - White on Rice Couple
Sesame and Ginger Coleslaw - Closet Cooking
Summer Tortellini Salad - The Sisters Cafe

Creamy Winter Squash Soup

From the kitchen of One Perfect Bite...Butternut squash and pumpkin have started to appear in our farmer's markets. I'm delighted. I've been waiting for their arrival so that I could try a recipe I found earlier this summer. I'd been looking for a soup to replace the corn chowder I normally serve with our Thanksgiving meal and I had the good fortune to stumble on this recipe develop by Ed Chamberlain. The use of cardamom and allspice leads me to believe the soup has Scandinavian origins. It's delicious, simple to make and freezes well. The next time I make it I plan to use acorn squash. The butternut squash is delicious but I want more depth of color than it provides. You'll need about 3 pounds of squash to make this soup. I simmer it in stock, but it could also be baked and pureed before adding it to the soup pot. While I used fresh pumpkin, it was overkill and unnecessary work. Canned pumpkin can be substituted. As a matter of fact, frozen squash could also be used. I finished the soup with heavy cream but whole milk or light cream would also work for those who prefer their soup on the lighter side. There is, however, no substitute for the cardamom.

Creamy Winter Squash Soup...from the kitchen of One Perfect Bite

Ingredients:
2 medium (1-1/2 pounds each) butternut squash
4 cups low-sodium chicken broth
2 cups canned or fresh pumpkin puree
1/2 cup honey
1 tablespoon chopped fresh ginger
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
Salt and pepper to taste
2 cups heavy cream, light cream or whole milk
Optional Garnish:
Croutons
Creme fraiche

Directions:
1) Peel the squash; cut into chunks. Place in a soup pot. Add chicken broth and bring to a boil over high heat. Reduce heat to low and simmer until tender, about 30 minutes. Transfer squash and some chicken broth to bowl of a food processor; puree until smooth.
2) Return squash puree to soup pot. Add pumpkin puree, honey, ginger, cardamom, allspice, salt and pepper. Heat, stirring until smooth and heated through. Add heavy cream and stir until blended. If desired, garnish soup with creme fraiche and croutons. Yield: 8 servings.

This post is being liked to Mellow Yellow Monday.

Stuffed Delicata Squash

Delicata is a thin-skinned winter squash with a nutty taste and fine grained texture. It's unusual within the squash family because its skin can be eaten. It's perfect for holiday meals and its small size make it a natural for stuffing. This rich version can be prepared early in the day and reheated just before serving. The nut stuffing sets it apart from ordinary fare and puts it in the category of harvest treat - perfect for Thanksgiving.

Stuffed Delicata Squash

Ingredients:
3 small Delicata squash
1-1/2 teaspoons salt, divided use
1 teaspoon freshly ground pepper, divided use
2 teaspoons olive oil + additional oil for drizzling
1/2 cup finely minced onion
1 cup finely diced celery
1 tablespoon freshly chopped garlic
1/2 cup dry sherry
3 stale, dry English muffins, cut in 1/4-inch dice
1 cup finely chopped toasted hazelnuts
1/2 cup finely chopped toasted pecans
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 to 1/2 cup stock (vegetable or chicken)
2 large pasteurized eggs, lightly beaten

Directions:
1) Cut squash in half crosswise. Scoop out centers. Place in a large microwavable container. Drizzle with olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place 2 teaspoons water in bottom of container; cover with a lid or parchment paper. Microwave on HIGH power for 5 to 7 minutes, or until squash is tender. Remove and let sit for 10 minutes.
2) Heat 2 tablespoons olive oil in a large saute pan until hot. Add onions and celery and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add sherry and cook until reduced by half. Set aside to cool. Add diced muffins, hazelnuts, pecans, thyme, sage, reserved 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to combine. Stir in eggs and enough stock to bind mixture. Mix well. Spoon into squash cavities. Carefully transfer to an oven-to-table pan. Refrigerate until ready to proceed.
3) Preheat oven to 350 degrees F. If squash has been refrigerated, bring to room temperature. Bake for 30 minutes, or until stuffing is heated through. If you prefer the squash can also be finished in a microwave (5 minutes on HIGH). Yield: 6 servings.