Vegetarian Chili and Flour(less) Tortillas on a Rainy Autumn Day

For the first time it has really felt like fall. Last week it was chilly and there were a couple pleasant rainstorms here and there. These are the kind of days when it is so nice to cook warming foods like soup, stew and chili- the kinds of foods that celebrate the season's bounty in a comforting, simple way. 

It was actually not until recently that I discovered there is a difference between chili and chile. Growing up in New Mexico, I have become so used to the typical state question "red or green?" It is a known fact that chile is on the menu in pretty much every single eating place around here, from fast food joints to high scale restaurants. So naturally I grew up loving red chile (a sauce made from hot red chile peppers, garlic and occasionally some other spices) and green chile (green chile peppers chopped up, occasionally made into a sauce) slathered on top of everything from enchiladas to pizza.

I did not know of the soupy concoction-"chili"- usually containing meat and sometimes mildly spiced with chipotle, that is so common throughout the rest of the country. And when I found out about it, I was not really interested. You could say in some ways I was a chilE snob :)

But now that I am on a mission to increase my food repertoire, I have forced myself to become less of a chile snob. I thought that I would try making my own variation of chili with vegetables and chickpeas in place of the meat. And I loved it. I loved the tomato-y, slightly smoky chipotle flavor, the butternut squash and the crisp green bell pepper. Sure, its not really spicy, but it is still fantastic.

Besides chile, another staple that I could not live without is the flour tortilla. When I was first diagnosed with celiac disease, I decided to try a store bought variety. They were the texture of stiff paper. Not so appealing. I knew I had to try making them at once!

I was so pleased to come across a fantastic gluten free tortilla recipe by Jane Butel, an internationally renowned leading authority on the cuisine of the southwest. She has her own cooking school in New Mexico, several cookbooks, and numerous other accomplishments in the culinary field.   

Her recipe makes light, fluffy, bendable tortillas. I love making a large batch and freezing them so that I can whip them out at any time. I generally make them large and thin so that I can use them to assemble burritos. The ones that I have pictured in this post are slightly smaller and thicker- perfect beside a bowl of chili or soup.

So here is to more rainy autumn days, bundling up, taking walks under the boughs of brilliantly colored leaves, hot tea, baking, and lots more flavorful warming dishes.

Rainy Day Vegetarian Chili

1 small butternut squash

3 tablespoons olive oil

1 medium onion, chopped

1 shallot, chopped

1 large green bell pepper, 1/2" dice

1 15oz. can chickpeas, drained

1 26oz. can chopped tomatoes (I used Italian Pomi brand)

1 can tomato paste

1- 1 1/2 cups water

1 tablespoon dried oregano

2 chipotle chiles, finely chopped

2 tablespoons chipotle sauce

*note: some would consider this too much spice- start with less and add more if you like

salt and pepper, to taste

Serve With:

plain Greek yogurt

toasted pumpkin seeds

fresh chives

1. Preheat the oven to 400 degrees F. Peel and dice the butternut squash. Spread the pieces out on a baking sheet and toss with 2 tablespoons of the olive oil. Roast until tender and cooked through.

2. In a deep, large saucepan, saute the onion, shallots and green pepper in the remaining 1 tablespoon of olive oil, until they begin to caramelize.

3. Add the squash, chickpeas, chopped tomatoes, tomato paste, 1 cup of water, oregano, chipotle chiles, and chipotle sauce. Season with salt and pepper and simmer chili until cooked through. Add a little more water if it becomes too thick.

4. To serve, spoon chili into a bowl, top with a dollop of Greek yogurt, sprinkle with pumpkin seeds and garnish with chives.

Recipe from the kitchen of Cirque Du Souffle :)

Flour(less) Tortillas (GF)

makes about 6 tortillas 8-inches in diameter

1 cup white rice flour

1/3 cup potato starch

1/3 cup tapioca flour

1/3 cup fava bean flour

2 teaspoons xanthan gum

1 teaspoon baking powder

1/2 teaspoon sugar

2 teaspoons salt

3 tablespoons Earth Balance Vegan Buttery Sticks or other shortening

3/4 - 1 cup warm water

1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives.

2. Add the warm water, starting with 3/4 cup and mix well.

3. Continue to add water until a soft, cohesive dough is formed

4. Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened dish, cupping the outside edges a bit to form a round.

5. Dust a work surface with corn starch and, using a rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.

6. Bake one at a time on the hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks. Bake until the second side has slightly browned

8. Keep tortillas warm by wrapping them in a cloth until ready to serve.

Recipe very slightly adapted from Jane Butel via Heidi of Adventures of a Gluten Free Mom

Golden Aspens and Breakfast at a Rocky Mountain Ranch

Last weekend my family drove up to the Durango, Colorado area to see the incredible golden aspen flecked mountains and visit a very special little ranch. I witnessed some of the most stunning autumn sights.

The family- owned ranch where we stayed- James Ranch- is a beautiful place. It is set on a strip of land nestled in the valley, red rock, pine and aspen looming over the grassy pastures, where the cows graze near several small blue lakes.  

But it really is so much more than just a pretty place. The James' family has worked very hard to create a ranch founded on respect, health and cooperation. They care about their animals, their land, and the food that they produce. And they are dedicated to good quality.

Being a vegetarian, it may seem strange that I praise a place renowned for its grass fed beef. But I believe that as a vegetarian by choice, it is my job to educate myself about more sustainable and humane alternatives in the meat industry and share the alternatives with meat eaters. The members of the James' family have proven to be good stewards of the land, and I believe that the time and energy that they have put into finding healthy ways of running their ranch, should be celebrated.  

But don't just take my word for it. If you visit you will see the happy cows and chickens roaming free in the beautiful pastures. And visit the the charming Jame's Ranch Market to buy colorful squash and tomatoes grown in the rich organic soil, golden yolk eggs, and an assortment of wonderful cheeses. I think I might just build a house there and move in :)

The ranch is surrounded by some incredible aspen and pine mountains. And I feel so lucky that my family visited at the perfect perfect time. Standing in a grove of aspens fully ablaze is indescribable. Even though we were not able to stay long, we fit in two amazing hikes.

The first day we decided to head out to Goulding Creek trail after enjoying a great breakfast while gazing out the expansive cottage windows that framed the red rock, the pastures and the chickens wandering with their guardian donkey amongst the pine trees.

I was in love with the trail at first sight. It wound its way through aspen and oak groves at the base of the mountain and worked its way up, up, up. The lighting was just right so that every leaf on every tree was like a piece of stained glass.

But the best thing was the panoramic view of the painted yellow mountainsides against the distant deep purple mountains and cerulean blue skies. Even though we did not reach the very end of the trail, we were able to walk through the meadows in the canyon after summiting the first peak, said to be a haven for deer and elk.

I thought nothing could top the Goulding Creek hike. But on our second day in Colorado we traveled to a hiking trail much different in nature, but equally stunning and awe inspiring.

Before our second hike at Purgatory trail, we had another great breakfast utilizing lovely James' Ranch apples and farm fresh eggs. I watched magpies perching on the fence and a happy barn cat walk by with her morning's catch. The slow pace was something I really cherished.

Instead of hiking up that day, we began hiking down. The trail took us the opposite direction towards the river valley. On one side in the distance, the bald Engineer's Peak and in front a series of rolling mountains with the tallest aspens reaching out of the shadow of the valley into the light.

Standing in the meadow, approaching the river, surrounded by mountains was spectacular. On one side the white thin trucks of the aspens rose like candlesticks with a single flame still lit atop each. On the other side, the tapers were buried in darkness, as if a breath of air moving through the canyon extinguished all the flames, ready for winter.

The river was flowing with clear water. Fallen leaves skimmed the surface as their shadows danced across the river rocks, like butterflies. Hidden behind white tree trunks, we made out the silhouettes of deer climbing the steep mountainside.

I can't wait to go back. The Durango area is definitely one of my favorite areas. Everything from the vast wilderness to the narrow gauge train sounding it's whistle in the crisp night. It is a great place to be.

Root Vegetable Hash with Farm Fresh Eggs

makes about 4 servings

3 to 4 tablespoons olive oil

1 small onion

5 golden yellow beets

8 rainbow carrots

3 parsnips

4 small potatoes (red or Yukon gold)

salt and pepper

4 fresh eggs

1. Peel and chop all of the root vegetables and onion. Heat a large skillet over medium-high and add the oil. Add all of the root vegetables and onion and toss to coat them in the oil. Cook until they begin to caramelize, stirring occasionally. Season with salt and pepper.

2. Using a large spoon, create 4 "wells" in the root vegetable hash (The bottom of the skillet should show). Crack 1 egg into each well and continue to cook until the egg is set and to your desired doneness.

Recipe from the kitchen of Cirque Du Souffle :)

Triple Apple Pancake (GF)

makes about 4 servings

1/2 stick butter
2 medium sized apples, thinly sliced
3 large eggs
3/4 cup skim milk
1/2 cup gluten free flour blend
1 tablespoon plus 2 teaspoons granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon cinnamon
1 tablespoon plus 2 teaspoons brown sugar

1. Preheat oven to 425 degrees F. Melt butter in a 8 by 8 inch pan. While butter is melting, slice apples. When butter is melted, add apple slices. Return to oven until butter sizzles. Do not let brown.
2. While butter and apples are in the oven, mix eggs, milk, flour, white sugar, vanilla, salt, xanthan gum and cinnamon in a large bowl. It's ok for the flour to be a little lumpy. Pour batter over the apples. Sprinkle with brown sugar. Bake for about 20 minutes.

Serve with apple slices simmered in apple molasses (apple cider boiled down until thick and oh-so- apple-y- more on this in a future post)


Recipe slightly adapted from AMYMLE on Spark Recipes

Bread, Burrata, and Balloons

Today was a relatively lazy, cold, and cloudy Saturday. It was the perfect kind of day to attempt baking gluten free bread. Until now I have tried to stay away from bread for fear that it will come out of the oven hard as a rock, fallen in the middle, or failed in some other way. But today I was very very pleased thanks to a great basic recipe by Karina of gluten- free goddess Recipes. The bread was indistinguishable as gluten free and oh so flavorful.

Because of the clouds, a smaller number of hot air balloons went up this morning. It was one of the last days of the Balloon Fiesta. I have enjoyed watching the whimsical floating shapes rise above the mountain through the kitchen window for the past couple of weeks. I love the way the sunlight and the clouds set them in a ethereal haze.

I love these peppers that I bought a while back at the farmer's market. They are so tiny yet they pack a punch. I decided to pickle them right away to capture all of their freshness, spiciness, and sweetness.

The pickles pair perfectly with burrata cheese. The vinegar and cream are surprisingly harmonious. And the peppers are almost like little bright balloons floating atop a cloud- like dollop of creamy goodness :)

If you are like me, and have a fear of attempting an authentic gluten free bread, then I encourage you to try this olive bread. I really haven't been able to stop raving about it. I'm sure you will understand when you taste it.

Celebrating the small things in life- they are the best.

Olive Bread (GF)

makes one 9-inch round

1 1/2 cups sorghum flour

1 1/2 cups potato starch

1/2 cup almond flour

1/2 cup brown rice flour

2 teaspoons xanthan gum

1 1/2 teaspoons sea salt

1 1/4 cup warm water (115 degrees F)

1 teaspoon granulated sugar

1 packet active dry yeast

2 eggs, beaten

3 tablespoons olive oil

1 teaspoon lemon juice

3/4 cup kalamata olives, drained well and quartered

1. Turn oven on and off to warm it up. Line a 9-inch cake pan with a round of parchment. In the bowl of a stand mixer, combine sorghum flour, potato starch, almond flour, brown rice flour, xanthan gum, and salt.

2. In a large measuring cup, add the sugar to the water and dissolve. Add the yeast, stir, and set aside until the yeast gets foamy and poofy.

3. Add the poofed yeast and liquid to the flour and begin beating to combine. Add the eggs, olive oil, and lemon juice. Beat for a minute or two until the dough is smooth.

4. Toss the olives into the dough and stir to distribute. Scoop the dough into the prepared pan, shape and smooth the top with oiled hands.

5. Set the pan in the warm oven, on the center rack, and allow the dough to rise. I let mine rise for about 40 minutes to create a fuller, taller round. You can reduce the rise time to create a flatter bread or wait until it is doubled in heigth for an even heftier bread.

6. When the dough has risen, keep the bread on the center rack and turn the oven on to 375 degrees F. From the moment you turn on the oven, set a timer for 20 minutes. At 20 minutes, take the bread out of the oven and brush the top with olive oil. Place back in the oven and bake for about 10-20 minutes more.

Recipe adapted from Karina's (of gluten-free goddess Recipes) Gluten- Free Sun-Dried Tomato Bread

Pickled Hot Cherry Peppers

makes 2 quart-size jars and 1 pint-size jar

2 pounds hot cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 teaspoon whole black peppercorns
1 tablespoon crushed red pepper
4 cups white-wine vinegar (at least 5 percent acidity)
1 1/3 cups water
1/4 cup sugar
1 1/2 teaspoons coarse salt

1. Trim cherry pepper stems. Divide peppers, garlic, bay leaves, peppercorns, and crushed red pepper among 2 quart-size and 1 pint-size sterilized glass jars.
2. Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4- inch head-space at tops. Can in water bath for 15 minutes. (Unopened pickled hot cherry peppers can be stored at room temperature for up to 1 year).


Recipe very slightly adapted from Martha Stewart Living March 2010