Old-Fashioned Caramel Corn & Peanuts

The caramel coated popcorn and peanuts that we known as Cracker Jacks is a true American relic. The crunchy, addictive snack was introduced by German brothers F.W. and Louis Rueckheim who set up a booth at Chicago’s First World Fair in 1893 and sold “candied popcorn and peanuts” made with popcorn, molasses and peanuts. (Other notable firsts at the Fair include Juicy Fruit gum, Quaker Oats, Cream of Wheat, and Shredded Wheat.) In 1896, the first Cracker Jacks hit the market. Legend has it, the Rueckheim brothers got the name from an animated sampler who remarked, “That’s a Cracker Jack!"

Courtesy of candyfavorites.com

Cracker Jacks were virtually immortalized by the American classic baseball song “Take Me Out to the Ballgame,” which has its roots of fans singing it at baseball games since 1908. Then, more than 15 years after Cracker Jacks were trademarked, the product included a feature that made it an instant indelible part of American culture: the prize in every box! The history of Cracker Jacks prizes warrants an essay in itself—there are books and websites dedicated to the history of the surprise toys, which became a part of childhood for many generations. Prizes ranged from anything from baseball cards, wooden trinkets, tin jumping frogs, and model trains, to name a few. But the question remains, how many kids were truly excited and how many secretly disappointed by the prize they received in their box? Also in the early 20th century, the mascots Sailor Jack and his dog, Bingo, first appeared on the package, inspired by F.W. Rueckheim's grandson.

Whether you are a fan of Cracker Jacks or not, it’s hard to deny their lasting popularity and influence on American pop culture. I came across this TV advertisement on youtube, which I found to be quite amusing. I like to picture my parents (and even grandparents) scrounging up money to by a box from a local corner shop, and then tearing up the box to find the surprise toy. I encourage you to watch the commercial by clicking here.

Personally, I totally get why Americans fell in love with the original Cracker Jacks. I especially love the salty-sweet combination, bite-size crunch, and peanuty taste. I have to admit though, I find Cracker Jacks to be much too sweet for my taste. (I would be curious to know if the recipe has changed overtime to include more sweetener.) The company was sold to Frito-Lay in the 1990's.

I came across several caramel popcorn recipes online and tweaked them to my liking. The recipe for my old-fashioned oven toasted caramel corn is quite good (and not as sweet as other versions!) with the reminiscent childhood taste of Cracker Jacks. I took a bowl to a recent dessert potluck and it was empty in no time. Next time I would like to try other add-ins…almonds and cinnamon would be delicious!

Old-Fashioned Caramel Corn

10 cups fresh popped popcorn (I prefer the stovetop method)
3/4 cup packed light brown sugar
2 tablespoons light corn syrup
2 tablespoons molasses
6 tablespoons unsalted butter, melted
1/2 teaspoon salt
½ teaspoon baking soda
2 teaspoons vanilla extract
1 cup lightly salted peanuts, roughly chopped
Special equipment: candy thermometer (recommended)

1. Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
2. Pour popcorn into a large bowl and pick out any unpopped kernels.
3. In a small saucepan, whisk together sugar, corn syrup, molasses, butter, salt and 2 tablespoons of water. Bring to a simmer over medium heat and whisk for 3-4 minutes (until the mixture reads 250°F on a candy thermometer).
4. Working quickly, remove from heat and whisk in baking soda and vanilla. Pour mixture over popcorn, using a rubber or silicon spatula to gently fold into popcorn. Stir in peanuts and continue stirring until distributed fairy evenly.
5. Transfer to prepared baking sheet, using hands to press down flat. Bake for approximately 1 hour, stirring every 20 minutes. Remove from oven and allow to cool.
6. Gently break up (leaving some larger clumps). Serve or store in an airtight container for up to a week.

Linzer Cookies: A Very Special Treat

Linzer cookies are not just any cookie. Crunchy, rich cookies made with flour, ground nuts and spices are cut into ornate shapes and sandwiched between scarlet-red jam. The buttery and soft spice flavors, paired with the jam's zesty and sweet taste, makes for a truly memorable treat. I had been wanting to make linzer cookies for years after reading about Austria’s famous linzertorte dessert. Valentine’s day offered the perfect opportunity to make some dazzling heart-shaped treats.

Linzertorte is one of Austria’s most prized desserts, originating from Linz in the early 1700s. The torte crust is made up of a rich buttery dough with flour, ground almonds, sugar, spices, and citrus zest. The dough is slathered with currant preserves and then topped with a decorative lattice crust.

Linzer cookies use the same recipe but are presented in a different manner. Two cookies are sandwiched together with a layer of preserves. The top cookie features a small cutout of some sort, exposing the crimson-colored jam underneath, and is often dusted with confectioner's sugar. These special cookies have found their place in American holiday baking and the recipe has remained largely unmodified (because it’s SO good). The only exception is that most American cooks seem to prefer raspberry jam or preserves. (Currant products never really made it big here did they?). Some cooks also experiment with different types of ground nuts in place of the traditional almonds.

Below you will find a heavenly recipe for linzer cookies, adapted from the esteemed baker, Dorie Greenspan. This particular recipe didn't have any lemon zest, but feel free to experiment. I was very pleased with the product and can’t wait to make them again, featuring different cutouts depending on the occasion.

Linzer Heart Cookies

1 1/2 cups finely ground almonds
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves
1/4 teaspoon salt

1 stick (8 tablespoons) unsalted butter, room temperature
1/2 cup sugar

1 large egg

1 teaspoon vanilla

1/2 cup good-quality raspberry jam or preserves (with a smooth texture)

Special equipment: a 2-inch cookie cutter and a 1- to 3/4-inch cookie cutter to make center cutouts*

1. In a medium bowl, whisk together ground nuts, flour, cinnamon, cloves and salt.

2. In a large bowl, beat butter and sugar together until smooth. Beat in egg and vanilla.

3. Add dry ingredients and mix until just combined. Knead slightly to incorporate any dry crumbs that remain at the bottom.

4. Divide dough in half. Put one half between two sheets of wax paper and roll out to 1/8-inch thickness. Repeat with second piece of dough. Place on a flat surface and freeze until very firm, about 45 minutes.

5. Preheat oven to 350°F. Line two baking sheets with parchment paper.

6. Peel off top sheet of wax paper and cut out as many cookies as possible using the larger cookie cutter. With the smaller cutter (or by hand), cut out centers of half of cookies. Gather dough scraps, reroll and chill.

7. Bake cookies until golden, about 11-12 minutes. Cool completely on sheets. Repeat until all dough is used.

8. In a small saucepan heat jam with 1 tablespoon water until boiling. Remove from heat and allow to cool slightly.

9. Spread jam on surface of solid cookies and and top with cutout cookies.

10. Use a sifter to dust with powdered sugar.

*I didn’t have a small cookie cutter on hand, so I attempted to make my own cutouts with a sharp pointy knife. It actually worked quite well.

Hungarian Bean Goulash

Lately, I have been especially inspired by traditional dishes of Eastern Europe. Typical kitchen experiments have involved beets, potatoes, salmon, sauerkraut, dill and caraway seeds—ingredients that I consider to be distinctly Eastern European. I had been craving some good, hearty rye bread and decided to stop in my favorite bread spot, When Pigs Fly and take a look at their creations. My eyes were immediately drawn to a delicious looking loaf labeled “sauerkraut caraway rye”. A sample taste confirmed my first-rate expectations for this bread: hearty, dense, and distinctly rye tasting, with a brilliant touch of Eastern European flair from the heap of sauerkraut that is baked directly on the loaf. Now, what to make for dinner that highlights this remarkable bread…

Ever since I purchased a big tub of Spanish sweet paprika, I have been particularly interested in making Hungarian goulash. After all, the dish is defined by its deep, rich color and flavor owing to the generous addition of sweet paprika.

A little research informed me that the scarlet red spice is made from grinding dried paprika peppers. Paprika from Spain and the US are particularly mild, but Hungarian paprika, on the other hand, is known to be the finest—rich and robust. Paprika is central to Hungarian cooking and there are typically six varieties to choose from, each prized for its distinctive flavor.

Goulash originated as a simple herdsman’s stew—thick and spicy and made from heaps of paprika, onions and beef. Overtime, Hungarians discovered that paprika releases its color and flavor when heated with oil, a technique they employ when making goulash (but if the spice is cooked for too long, the sweet elements will turn bitter). While variations exist today, Hungarians maintain the following beliefs: the stew should be kept simple, the key is slow cooking, and one can never add too much paprika.

Given my affinity towards beans, rather than beef, I thought I would use navy beans, while preserving the traditional slow-cook techniques of the dish. The idea was alluring, as I am always seeking ways to uphold authentic ingredients and preparation methods of traditional foods and adapting them to my liking.

The result is a thick, hearty bean stew, with chunks of root vegetables, all slow-cooked in a rich, blazing red broth. The key is using dried beans since they have the ability to soak up the flavors of the savory broth. A big pot of bubbling, deep red bean goulash is a perfect warming treat to enjoy in the heart of winter. Plus, big-batch cooking such as this one allows you to ration out the leftovers to use later in the week or store in the freezer.

Hungarian Bean Goulash

Although any sweet paprika will do, if you can find imported Hungarian paprika, the flavor will be much more authentic and robust. The stew is heavenly with crusty rye bread and pairs nicely with a simple salad of greens, roasted beets and chopped dill.

2 tablespoons vegetable oil
2 small yellow onions, chopped
2 garlic cloves, minced
¼ cup sweet paprika (Hungarian is best)
2 bay leaves
1 tsp dried marjoram or oregano
1 ½ teaspoons caraway seeds
1 lb dried navy beans (or other small white beans), presoaked*
2 cups chopped root vegetables (carrot, parsnip, rutabaga, turnip)
1 teaspoon salt
1 Russet potato, peeled and cut into 1/2-inch cubes
Freshly ground black pepper

Heat oil in a dutch oven or large heavy-bottomed pot. Add onions and cook, stirring occasionally until golden. Add garlic and stir 1 minute. Stir in paprika, bay leaves, marjoram, and caraway seeds and cook 1 minute. Add beans, root vegetables, and enough water to cover by about 2 inches. Cover tightly and cook until beans are nearly cooked through, about 1 hour. Stir in salt and potato, and cook partially covered 20 minutes longer. Season with salt and pepper to taste and serve with rye bread, if you like.

* The quick-soak method works best: place sorted and rinsed beans in a large pot and cover with water by about three inches. Bring to a boil for a full minute, then tightly cover and turn off the heat. Let stand for one hour and then proceed with the recipe. Make sure the beans are always covered with water—during the soaking process, they can swell up to three times their volume.

Homemade Butternut Squash Ravioli

One of my favorite things about pasta is that it pairs well with virtually any seasonal vegetable—from spring’s tender asparagus and summer's juicy tomatoes, to winter squash and hearty greens during the colder months. Dried pasta made from hard durum wheat is very practical to cook with, but have you ever experienced the silky, blissful texture of fresh pasta? Fresh egg pasta has a completely different quality from dried, and is wonderful for lasagna, ravioli, and noodle dishes with delicate sauces. It is possible to buy commercial fresh pasta at some specialty shops, but making homemade pasta is doable and quite fun.

Making pasta requires practice, but it is easy to get the hang of. All you need is a hand-cranked pasta machine, which will knead the flour for you and is essentially foolproof. Whenever I visit home in Arizona, one of our family dinners always includes fresh homemade pasta, since my parent’s house is where the pasta machine resides. (Someday I’ll get one of my own.)

I have been dying to make one of Deborah Madison’s all-time favorite pasta recipes—butternut squash ravioli with toasted pecans and sage. The recipe calls for 1½ pounds fresh pasta, which is provided in her book, Vegetarian Cooking for Everyone. Recall that you can also purchase fresh pasta sheets. As an alternative, I have found some ravioli recipes that use wonton wrappers for the pasta (like this one).

The process may seem complicated but it’s really not too bad. I provide some pictures of the process for clarification. I assure you, the resulting pasta is heavenly and you will not regret the effort. Besides, how many (non-Italian) people can say that they’ve made their own pasta?

Egg pasta

Makes 1½ pounds

3 cups flour
3 large organic eggs
3 teaspoons olive oil
½ teaspoon salt

In the mixer: Beat eggs and oil together in a cup. Combine flour and salt in the bowl. With the mixer on low, add eggs and mix until flour is absorbed. Form dough into a ball and knead with hands until smooth. Cover and let rest 15 minutes.

By hand: Shape flour into a mound on a clean counter; make a well in the center. Put eggs, oil and salt in the center, and combine with a fork. Gradually begin pulling in the flour; bring in as much as you can to have a smooth dough that isn’t sticky. Knead the dough for a few minutes. Cover and let rest for 15 minutes.

Rolling out the dough

Divide dough into two pieces and flatten to make the width of the machine. Set the machine to the widest setting and feed the dough through. Fold the dough into thirds and run it through again. Repeat several times until dough is smooth.

Go to the next notch on the machine and run the dough through once. Turn to the next notch and pass the dough through again. Continue to run the dough until it is thin, but not so thin that it tears easily (for ravioli). At any point you can cut the dough into smaller lengths to make long pieces of dough easier to handle. Cut the final long strips into smaller lengths (for ravioli). Cover the strips with plastic wrap and work quickly so the dough doesn’t dry out. At this point, you can cut the pasta into noodles, use it to make lasagna, or as I did, use it to make homemade ravioli.

Butternut Squash Ravioli

1 large butternut squash
2 tablespoons butter
Salt and freshly ground pepper
½ cup grated Parmesan
½ cup bread crumbs
1 ½ pounds egg pasta
4 tablespoons butter
1 garlic clove, minced
2 tablespoons chopped fresh sage leaves
2 teaspoons fresh thyme leaves
1/3 cup pecans, toasted and coarsely chopped
Freshly grated Parmesan, for serving

Making the filling

Preheat oven to 375 F. Line a sheet pan with foil. Slice squash in two, remove seeds and bake cut side down until soft, 30-40 minutes. Scoop out 2 cups of the flesh. Combine with butter until smooth. Add cheese and bread crumbs and season with salt and pepper.

Making the filled pasta

Crease a strip of dough crosswise, lay out a double row of filling on one half, then bring the second half over the top. The ravioli should be about 2-inch squares. Dampen the dough before pinching the edges to form a seal. Cut with a sharp knife or a ravioli cutter. Cover with a towel to keep from drying out. Ravioli can be placed on wax paper and refrigerated, uncovered, for a few hours before cooking.

Making the brown butter sauce

In a large skillet, melt butter with garlic, sage and thyme and cook until butter is browned and has a nutty aroma. Keep warm.

Cooking the ravioli

Lower all of the ravioli at once into a pot of gently boiling salted water. Cook for 4 to 5 minutes. Lift them out with a strainer and add to skillet with sauce. Add pecans and cook for 30 seconds. Serve with freshly grated Parmesan.

Good Luck Black-Eyed Peas

New Year’s Day is just around the corner and people across the globe will prepare for the coming year, often with a traditional meal that is thought to bring good luck. In many countries, ham or pork is thought to bring good fortune, a tradition that may have originated because pigs use their snouts to dig in a forward direction, a symbol for “moving forward” in the new year. On the contrary, some cultures believe that eating poultry on New Year’s Day will result in bad luck because the birds scratch backward when they search for food. Many cultures also bake sweets or pastries for good luck. Greeks and Dutch, for example, make a special New Year’s cake with a coin baked inside. The person who gets the piece cake with the coin is considered the luckiest.

In the United States, black-eyed peas are widely eaten as a good-luck food on New Year’s Day. Also known as cowpeas, they were introduced to the New World by African slaves and have become a common food in the South. For maximum good luck in the New Year, a traditional dish known as Hoppin’ John is enjoyed among family and friends. The simple, hearty bean stew is typically simmered with rice, salt pork or bacon, and Creole flavors. It is typically served with Southern greens, which are supposed to bring prosperity since green is the color of money.

There are many theories as to how Hoppin’ John got its name. One story holds that the phrase “hop in, John” was used as a custom of inviting guests to eat. Another theory says that the name stems from the ritual of children hopping around the table on New Year’s Day before sitting down to eat. Whatever the origin, Hoppin’ John is a deep-seated tradition that we can all enjoy on New Year’s Day. Although I am not particularly superstitious, I do love traditions that are built around food, and I say that enjoying this delicious, one-pot meal definitely can’t hurt!

Hoppin’ John

Serves 8 to 10

Ingredients

1 pound dried black-eyed peas, rinsed 

1 medium yellow onion, chopped 

1 garlic clove, minced
1 bay leaf
1 cup uncooked long-grain brown rice 

1 medium red or orange bell pepper, cored, seeded and chopped
2 ribs celery, chopped
1 jalapeño, minced
2 teaspoons Creole seasoning
½ teaspoon dried thyme
Salt and pepper to taste 

Tabasco (optional)

For greens
2 tablespoons vegetable oil
4 garlic cloves, minced
1 pound greens (collards, mustard greens, turnip greens, or kale)
2 cups chicken or vegetable broth
Salt and pepper

Place black-eyed peas in a large heavy-bottomed pot, cover with water and bring to a boil. Cover, turn off heat and set aside for 1 hour. 



Drain black-eyed peas and return to pot. Add enough water to cover beans by an inch. Stir in onions and bay leaf; bring to a boil. Reduce heat and simmer, partially covered until black-eyed peas are tender but still whole, about 45 minutes.

Meanwhile, prepare greens. Heat oil over low heat in a large skillet. Add garlic and sauté 1 minute. Add greens and broth and simmer 15 minutes. Season with salt and pepper. Keep warm.

Stir in remaining ingredients. Cover and simmer until rice is tender, about 15 to 20 minutes. Season with Tabasco, if desired. Ladle into bowls and serve with greens.

A Fantastic Holiday Cookie Platter

Baked sweets have been part of festivities since ancient times, but one of the most beloved traditions that continues today is making Christmas cookies for the holidays. Cookie-making dates back to the Middle Ages—typical ingredients included cinnamon, ginger, black pepper, almonds and dried fruits. For Christmas, Dutch and German bakers used cookie cutters, decorative molds and festive holiday decorations to make holiday cookies.

German lebkuchen, or gingerbread, is thought to be the first cookie traditionally associated with Christmas. By the 1500s, Christmas cookies were popular throughout Europe. Many countries had developed their own version of a ginger Christmas cookie, as well as other sweets like the German spritz cookie, Austrian linzer and springerle cookies, French Buche de Noel, Stollen or fruitcake, and Christmas pudding.

The earliest Christmas cookies as we know them in America came from the Dutch and English settlers in the 1600s. In the early 20^th century, imported kitchenware from Germany introduced cookie cutters of highly stylized images—bells, Christmas trees, camels, and crimped edge shapes.

My favorite thing about Christmas has to do with the special and unique traditions that connect us with our families and make holidays more meaningful. In fact, this has always been the case. I can just see myself as a kid, spirited and strong-willed (to put it nicely). What?! What do you mean we’re not doing ____ for the holidays? IT’S TRADITION.

Although I consider myself more of a cook than a baker, there is something about the cold weather and family gatherings that brings out the baker in me. Spending hours in the kitchen baking holiday sweets (and making a mess) with my mom and sisters is a tradition I cherish. Each year, we bake our usual favorites—holiday biscotti, peppermint brownies, and nutmeg logs—as well as experiment with some new recipes. Our holiday cookie platter was particularly special this year and I feel obliged to share some of my favorites with you.

Nutmeg Log Cookies

These tasty treats are a Sykes-Shipley family tradition. The recipe was passed down to my grandmother who made it a point to make these cookies for every holiday occasion. These cookies are not particularly well known, but a Google search tells me that the all the recipes out there are made in a similar manner and are also known as eggnog log cookies. My family’s nutmeg logs are shortbread-y in texture, sweet, and impart the distinct flavors of eggnog—perfect for Christmas or New Year festivities.

Ingredients
3 cups sifted all-purpose flour
1 teaspoon ground nutmeg, plus more for sprinkling
1 cup butter
2 teaspoons vanilla extract
2 teaspoons rum extract
¾ cup sugar
1 organic egg

For the frosting
3 tablespoons butter
½ teaspoon vanilla
1 teaspoon rum flavoring
2 cups confectioner’s sugar
2-3 tablespoons heavy cream

Preheat oven to 350°F. Combine flour and nutmeg in a large bowl. In a separate bowl, cream butter, vanilla and rum. Gradually add sugar and beat in egg. Combine with dry ingredients. On a lightly floured surface, shape pieces of dough into 3-inch long and ½- inch thick logs. Place on an ungreased cookie sheet at bake 12 to 15 minutes, or until lightly browned.

Meanwhile, cream butter, vanilla and rum extract. Add confectioner’s sugar alternately with cream until mixture is thick and spreadable. Frost cooled cookies, using fork tines to make lines that resemble bark. Sprinkle with nutmeg.

Date-Walnut rolls

This recipe comes from a well-known bakery in the Boston area, Tatte Fine Cookies and Cakes. These delicious rolled cookies are a take on the popular cream cheese based rugelach cookies. Rugelach was introduced to America by Jewish immigrants from Hungry, Poland, and Yugoslavia and means “little twists” in Yiddish. Like rugelach, these cookies can be made with various sweet fillings like fig paste, raisins and nuts, preserves or flavored jams. This recipe was a particular hit with my family and friends for the holidays, but I see myself enjoying these cookies year-round.

Ingredients
8 ounces (1¾ cups) dates, seeds and chopped
4 cups flour
1 cup confectioner’s sugar, plus more for sprinkling
½ tablespoon baking powder
1 cup plus 2 tablespoons unsalted butter, but into thin slices
2/3 cup cold milk
1 cup chopped walnuts

Preheat oven to 325°F. Line a large cookie sheet with parchment paper. In a small bowl, combine dates and 2/3 cup boiling water; let sit for at least 20 minutes. Pulse dates with water in food processor until a thick paste forms. Set aside.

In a food processor, combine flour, sugar, and baking powder. Add butter and pulse until dough resembles coarse crumbs. Add milk and pulse until dough begins to clump together. Place dough in a large bowl and form into a ball. Divide in half.

Sprinkle work surface with flour. Roll out half the dough into a 14x9 inch rectangle. Spread half of date puree over dough, leaving 1-inch borders along longer sides. Sprinkle half the walnuts evenly over puree. Starting from a long end, loosely roll dough into a spiral. Press gently to smooth seam and pinch ends closed. Place roll, seam side down, on baking sheet. Repeat with remaining dough.

Bake 45 minutes, or until golden. When cool, use a serrated knife to cut into 3/4 inch slices. Sprinkle with confectioner’s sugar before serving.

Lebkuchen (German Christmas Gingerbread Cookies)

Lebkuchen is the earliest traditional Christmas cookie, reportedly invented by Medieval monks in Germany in the 13^th century. These spiced ginger cookies can be traced back to the early days of the European spice trade, when spices such as cinnamon, ginger, cloves, cardamom, coriander, and anise reached Nuremberg, Germany via the famous spice routes. In the 1640s, the German city approved the establishment of the Lebkuchen Baker’s Guild with 14 master gingerbread bakers. Since then, traditional lebkuchen recipes have been passed down from generations. These lebkuchen cookies from browneyedbaker.com are one of my absolute favorites, soft and rich with molasses, not too sweet, and deliciously spicy.

Ingredients
3 cups all-purpose flour, plus extra for kneading

1¼ teaspoons ground nutmeg

1¼ teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground allspice

1 organic egg

¾ cup light brown sugar

½ cup honey

½ cup molasses

For the Glaze
1 cup confectioner’s sugar

2 tablespoons water

1 tablespoon lemon juice

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, sift together flour, nutmeg, cinnamon, cloves and allspice. Set aside.
Beat egg and sugar together with an electric beater until light and fluffy, about 2 minutes. Beat in honey and molasses until thoroughly combined. On low speed, stir in flour mixture until just combined. Turn dough onto a well-floured surface. Knead, adding more flour as kneaded, until dough is stiff. Wrap in plastic wrap and chill until firm, about 2 hours.

On a well-floured surface, roll out dough into a 9×12 inch rectangle. Cut into about 18 3×2-inch rectangles. Bake for 10-12 minutes until the edges are browned.

Whisk together confectioner’s sugar, water and lemon juice and spread on cooled cookies. Allow glaze to firm before serving.

Black Bean, Butternut Squash and Kale Stew with Quinoa

I’m sitting in my room this morning, drinking coffee and watching the snow fall outside. Chilly nights call for warming, hearty meals so I thought it’d be appropriate to share one of my favorite simple, winter stews with you. I came up with the recipe one evening when my kitchen was overloaded with butternut squash and kale and I was very pleased with the result. The vegetables are paired with black beans and quinoa, making this a one-pot meal that is tasty, highlights seasonal ingredients, and is very nutritious. You will likely be seeing more winter stews in the near future. After all, I’m going to need a way to keep warm as an Arizona girl in a Boston winter. Cheers!

Black Bean, Butternut Squash and Kale Stew with Quinoa

The ancho chili powder adds a great smokiness to the dish. It really can’t be substituted but I suppose a smaller amount of regular chili powder would work. Note that I ball-parked some of the quantities so feel free to adjust as necessary.

Serves 3-4.

1 tablespoon neutral oil
1 onion, diced
3 garlic cloves, smashed and minced
½ jalapeno, minced
1 teaspoon cumin
2 teaspoons ancho chili powder
1/8 teaspoon cinnamon
2 cups 3/4-inch chunks of butternut squash
1 15-ounce can black beans, drained and rinsed
3 cups vegetable broth (or more as needed)
1/2 14.5-ounce can diced tomatoes, preferably fire-roasted
1 small bunch kale, large stems removed and coarsely chopped
Salt and freshly ground pepper
1 cup quinoa, cooked
¼ cup chopped cilantro (optional)

Heat oil in a large, heavy-bottomed pot over medium-high. Add onions and sauté until golden, about 8 minutes. Add garlic and jalapeno, stir 2 minutes, and sprinkle with spices. Combine with squash, black beans, broth and tomatoes. Simmer 10 minutes. Add kale and cook, partially covered 8-10 minutes more, stirring occasionally. Season to taste with salt and pepper.

Divide quinoa among bowls. Ladle stew over quinoa, sprinkle with cilantro and serve.