Rattlesnake Pasta

1 lb. penna pasta
2 boneless skinless chicken breasts, cut into 1″ chunks
3 tablespoons vegetable oil, divided
1 tablespoon chili oil
2 tablespoons flour
1 tablespoon cornstarch

Sauce:
4 tablespoons butter
2 cloves garlic, minced
1/3 cup all-purpose flour
3/4 teaspoon ground white pepper
1 teaspoon salt
1 teaspoon ground mustard
2 cups milk
1/2 cup half-and-half (maybe more, depending on consistency)
8 ounces shredded cheddar cheese
4 oz. jar sliced jalapeno peppers, juice drained and roughly chopped

Preheat oven to 350 degrees.

In a medium bowl, whisk 1 tablespoon of vegetable oil and 1 tablespoon of chili oil together with flour and cornstarch until a thick paste forms. Add chicken and toss with a rubber spatula to thoroughly coat. In a large skillet over medium heat add 2 tablespoons vegetable oil and heat until shimmering. In batches add chicken and fry until golden brown, being careful not to overcrowd. Remove from skillet and set aside.

Bring a pot of water to boil and cook pasta until al dente. Meanwhile, start making a roux: melt 4 tablespoons butter in a large sauce pan. Add garlic and cook for about 30 seconds, being careful not to burn. Stir in flour, mustard, salt and pepper; cook 2 minutes stirring constantly. Slowly add milk and half-and-half, continue to stir until mixture thickens into a smooth and creamy consistency.

Gradually add in cheddar cheese and stir until melted. Add jalapeno peppers and chicken and stir then add cooked pasta and toss to combine. Pour into a baking dish and bake at 350 degrees for 15-20 minutes until bubbly

A dear friend of mine, Debbie, shared this recipe with me years ago.  They are a favorite year ’round, but particularly when the leaves start turning, the weather turns cooler and pumpkin puree goes on sale.  You can add anything that tickles your fancy but my favorites are either chocolate or cinnamon chips.

Pumpkin Muffins

(makes 1 dozen)

1-1/2 cup flour

1 tsp cinnamon

1/2 tsp cloves

1/4 tsp allspice

1/2 tsp salt

1 tsp baking soda

2 eggs, beaten

1 cup sugar

1 cup pumpkin puree

1/2 cup butter, melted

1-1/2 cup chocolate chips

Mix dry ingredients and set aside. In large bowl beat eggs then stir in pumpkin and melted butter. Slowly add dry ingredients to pumpkin mixture.  Gently fold in chocolate chips.  Spoon into muffin pan, lined with muffin papers. Bake at 350 for 20-25 minutes. For mini muffins, use mini chocolate chips and bake 15-18 minutes.

But these cookies are different. And how. Moist, chewy and yes–powerfully chocolatety. If you listen closely, you can hear them calling your name. If they can do this for a self-proclaimed non-chocolate fiend, imagine what it can do for you.

There is not a lot of flour in this recipe at all and if you bake them just right, they even yield that attractive “crackled” top when they spread as they bake. The trick is to not over-bake them. Pull them out before you think they are done (they’ll still look gooey) but let them cool on the cookie sheets for 5 minutes and they will continue to bake just enough to set. These are definitely best the day they are baked, but trust me…we have no trouble eating them the next day around here…if there are any left that is.

Triple Chocolate Cookies

3 oz unsweetened chocolate, chopped
1 1/2 cups bittersweet chocolate chips
8 Tbsp butter
2 tsp instant coffee
2 tsp vanilla
3 large eggs
1 cup sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups semisweet chocolate chips

Melt unsweetened chocolate, bittersweet chips, and butter in double boiler or heatproof bowl set over saucepan of simmering water. Stir frequently until completely melted and smooth. Remove from heat and set aside to cool slightly.

Mix coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl at medium-high speed until thickened and pale in color. Add vanilla-coffee mixture and mix to combine. Slowly add in the chocolate mixture, and mix until thoroughly combined.

Sift flour, baking powder, and salt together in medium bowl then gently mix into batter. With a spatula, scrape sides of bowl and gently fold in semisweet chips into batter.

Cover bowl with plastic wrap and allow to stand at room temperature for 20 to 30 minutes or until batter firms up a bit and resembles brownie batter rather than cookie dough.

Line two large baking sheets with parchment paper or silicone liners. Place a heaping tablespoon of batter 2 inches apart on prepared baking sheets. Bake 11 to 14 minutes or until cookies are shiny and cracked on top but still look moist. Remove from oven and cool on baking sheets to allow cookies to set.

Tortilla Soup
(serves 8)

1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 Tbsp olive oil
1/2 tsp salt
1-2 chile peppers, finely sliced (or to taste)
2 cups chicken broth
1 can (28 oz) crushed tomatoes (fire-roasted preferred)
1 can (14.5 oz) whole kernel corn
1 can (14.5 oz) black beans, rinsed
1 tsp cumin
1 tsp chili powder
1 tsp oregano
2 cups shredded cooked chicken

Garnish:
crushed tortilla chips
avocado, sliced
shredded Cheddar or Monterey Jack cheese
Chopped fresh cilantro
lime, cut into wedges

Heat oil in dutch oven over medium heat. Saute onion with salt until translucent then add garlic and chiles and cook 2 to 3 minutes until fragrant. Stir in broth, tomatoes, corn, beans and spices. Simmer 15 minutes then add chicken and stir.

Serve with garnishes of crushed tortilla chips, avocado, shredded cheese, cilantra and a squeeze of lime.

This bread can be adapted to be 100% whole grain, but I get better results when I finish it off with just a cup or two of all purpose flour during the kneading process. It’s my tried and true recipe for sandwich bread, hamburger/hot dog buns, cinnamon rolls etc.

Honey Wheat Bread
(makes 2 loaves)

Start by grinding 3 cups of hard winter or spring wheat berries. (Freshly ground berries makes all the difference if you have access to a grinder.)

3 cups warm water (about 115 degrees F)
3 cups whole wheat flour
1/3 cup coconut oil or lard
1/3 cup honey
1 1/2 Tbsp yeast

Add all of these ingredients to a stand mixer and with a dough hook, mix until just combined. Place a towel over the bowl and allow to sponge (rest) for 15-30 minutes or until little bubbles have formed and the mixture has risen in the bowl.

Turn mixer on low and slowly add

Remaining whole wheat flour (1-2 cups)
1 1/2 Tbsp salt
all purpose flour (the exact amount depends on the day, the level of humidity, the alignment of the stars, etc.)

Optional ingredients (to boost nutritional quality and improve shelf life):

4 Tbsp golden flax seed, ground
4 Tbsp lecithin powder
2-3 Tbsp vital wheat gluten

Allow the mixer to knead the dough for several minutes until the dough becomes elastic but not sticky. I know these terms are vague and indeed it drove me nuts until I practiced several times and learned what the right texture of dough is supposed to look like. It really does become elastic and develops an almost glossy sheen. One other trick I learned from Alton Brown to determine if enough gluten has developed is to pinch off a small amount of dough and roll it between your floured hands. Stretch the dough gently and as thinly as possible. If it snaps back at you, it needs more kneading. If a fine, thin, transparent “gluten window” is formed as you gently stretch it, you’ve developed enough gluten.

Once the dough is done kneading, scoop it out onto a greased countertop. I like to use a neutral oil like canola but sometimes will sacrifice a bit of my precious coconut oil instead. Divide the dough in half and shape into two smooth loaves and gently place into two greased loaf pans. Allow to rise for 20-30 minutes or until about double in size. Bake in a preheated 350 degree oven for 40 minutes or until golden brown and an internal temperature of 200 F.

Remove from pans and allow to cool completely before slicing. Use within 3-4 days or store in the fridge for up to a week.

Now that’s what I consider high praise.

Coq au Vin

3-4 strips of bacon, diced
1 broiler, cut up (or 2-3lbs bone-in, skin-on chicken thighs, legs, breasts)
1/4 c. flour
salt and pepper to taste
1/2 lb pearl onions (about 20-30), skinned*
1/2 lb mushrooms (I use creminis from Trader Joe’s), cut in half
6 garlic cloves, peeled and left whole or sliced in half
1 1/2 cups red wine (preferably pinot noir or sangiovese…avoid cabernet)
2 cups chicken stock
2 Tbsp butter
2 Tbsp chopped fresh parsley

Mix flour, salt and pepper together and lightly dredge chicken pieces and set aside. Brown bacon over medium heat in a large dutch oven. Remove cooked bacon and set aside leaving grease in pan. Brown chicken pieces, in small batches. Remove browned chicken and set aside.

Add butter to pan then add mushrooms and onions and saute for about 4-5 minutes until lightly golden. Then add garlic and saute for 2-3 minutes more. Remove onion mixture and set aside.

At the bottom of your pan you should now have developed a nice fond (browned bits). Add the wine and with a spoon, loosen up this fond then add the chicken broth. Add the chicken pieces back into the pan, making sure the pieces are mostly submerged in the liquid. Cover and simmer on med-low for 20 minutes or until meat begins to pull away from the bone.

Remove chicken to a warm platter. Add the onions, mushrooms, garlic and bacon pieces back into the pot, increase to medium heat and allow the liquid to reduce just a bit until it thickens to a light sauce. Spoon over chicken. Garnish with parsley and serve over buttered noodles or potatoes

*To peel pearl onions quickly, make an “X” with a paring knife on the root end of the onion. Drop into boiling water for one minute. Allow to cool then pinch the skin off with your fingers.