Grilled Asparagus with Chipotle Butter

Not that fresh grilled asparagus really needs any embellishment, but this is delicious. Chipotle peppers and asparagus make an excellent, if perhaps unexpected, pairing. (If you like this, you should also try my Chipotle Roasted Asparagus and Chipotle Asparagus Scramble.)  Conveniently, it takes just about exactly as long to grill asparagus (unless you have very skinny spears) as it does to grill a good steak to medium rare. Also conveniently, this chipotle butter is great on steak, too.

1 chipotle pepper in adobo sauce, seeded and very finely minced
1/4 cup butter, melted
1/2 lb asparagus spears, tough ends snapped off
Canola oil
Salt and pepper

To make the chipotle butter, combine the minced chipotle with the melted butter and mix well. Set aside. You may need to remelt it just before serving, or slather it on the asparagus in a semi-soft state.

Prepare the asparagus for grilled by brushing or spraying it lightly all over with canola oil, then sprinkling with salt and pepper. Grill over medium-high heat for about 6-10 minutes (depending on how fat the spears are and exactly how hot your fire is), turning once or twice.  You want them a bit charred but not blackened.

Serve the asparagus drizzled with chipotle butter, or pass the butter at the table. Chipotles do pack some considerable heat, so start with a little and taste it before adding more.

Serves 3-4, unless you're feeding serious asparagus lovers.

Chipotle Turkey Chili

We had a big bird this year, and after finally stripping all the meat off the bones, I've got several meals worth of diced and shredded turkey meat in the freezer - perfect for soup, chili, casseroles, or pizza. Tonight we had this chili, where turkey plays a starring role but in a totally different context than the typical Thanksgiving fare.

Olive oil
5-6 cloves garlic, minced
1 large onion, finely chopped
3 cups chopped tomatoes (canned or frozen is fine)
3-4 cups diced or shredded cooked turkey
2 tsp ground cumin
1/2 -1 tsp chili powder
3 bell peppers, diced (any color(s))
1-2 cups cooked black beans
1-2 cups cooked kidney beans
Salt and pepper to taste
1 or more chipotle peppers in adobo sauce, seeded and minced
Shredded cheddar or jack cheese for topping (optional)

Heat a little olive oil in a soup pot or Dutch oven. Add the garlic and onion and saute for 2-3 minutes. Add the tomatoes and turkey, then stir in the cumin, chili powder, peppers, and beans. Simmer until the vegetables are tender, or longer if desired. Stir in minced chipotle to taste, plus salt and pepper.

Serve hot. Top with cheese at the table if desired.

Serves about 6.

Chipotle Roasted Asparagus

Spicy, smoky, sweet, and asparagus-y.  Easy and really good!  This is not super spicy - you can crank up the heat some more if you like by adding another chipotle or two.

This would also work on the grill.

1 chipotle pepper in adobo sauce, finely minced (seeded if desired)
1 Tbsp brown sugar
3 Tbsp olive oil
1/2 lb asparagus, tough ends snapped off
Salt to taste

Preheat the oven to 425 degrees.

Combine the minced chipotle, brown sugar, and olive oil in a small bowl or jar and mix well.  Place the asparagus in a bowl and pour the chipotle mixture over it, then toss until thoroughly coated.

Place the asparagus in a roasting pan in a single layer.  Roast for 12-15 minutes, until tender.

Serves 4 (less if you really love asparagus).

Eggplant Chicken Chili

Yes indeed, more eggplant.  Not your standard chili vegetable perhaps, but its texture works well and it soaks up the flavors quite nicely.  If you like, substitute some minced chipotles in adobo sauce in place of the fresh hot peppers for a delicious shot of smoky heat.  Skip the chicken for a vegetarian version.

Olive oil
6-8 cloves garlic, minced
2 medium onions, chopped
2 large eggplants, peeled and diced
2 red bell peppers, diced
2 hot peppers (e.g. jalapenos), seeded and minced (or to taste)
4-6 medium tomatoes, peeled, seeded, and chopped
3 cups cooked kidney beans
1 Tbsp ground cumin
Salt and pepper to taste
2 cups shredded cooked chicken
Sour cream and or shredded cheddar for topping (optional)

Heat the oil in a soup pot.  Add the garlic and onions and saute over medium-high heat for 2-3 minutes.  Add the eggplant, peppers, hot peppers, and tomatoes.  You may want to add a little additional oil as well, as the eggplant will tend to soak it up.  Cook, stirring often, until the vegetables are somewhat softened.  Add the beans, cumin, salt and pepper, and chicken.  Cover, reduce heat, and simmer until the veggies are soft.

Serves 4-6.

Chipotle Chard Polenta

I bought a big batch of Swiss chard at the farmers market last weekend, can you tell?

3 cups water
1 cup polenta cornmeal
1 tsp salt
Olive oil
1/2 cup garlic scapes
1/2 - 1 cups chopped spring onions
4 cups chopped Swiss chard
1 large chipotle pepper in adobe sauce, seeds removed (or more to taste)
Salt and pepper to taste
1/2 - 3/4 cup tomato sauce
3-4 oz. shredded sharp cheddar

Preheat the oven to 375 degrees.

In a large saucepan, bring the water to a boil. Add the salt, and whisk in the polenta meal. Lower the heat to a simmer and continue to stir with a spoon. Be careful, as the cooking polenta is viscous and can bubble up and burn you. Cooking time will vary with the type of polenta you are using. The kind I get at Green Fields Market, in the bulk section, thickens up very quickly. You want it to be pretty stiff for this application. When the polenta is cooked, remove from heat, cover, and set aside for now.

Heat the olive oil in a large skillet.  Ad the scapes and onions and saute until tender, 3-5 minutes.  Add the chard and chipotle and saute until the chard is nicely wilted.  Add salt and pepper to taste.

Oil a 10-inch oven-proof skillet or a 7x11-inch baking dish. Spread the cooked polenta in the bottom. Spread the tomato sauce over the polenta, then add the chard mixture.  Top with cheddar.

Bake the polenta for about 15 minutes, until the cheese begins to brown. Serve hot.

Serves about 4.

Chipotle-Garlic Braised Pork Chops

These are easily in the running for the best pork chops I've ever made. I've been playing with the idea of braising them for a while now, something I've not tried before, because when pan frying or grilling I often have trouble hitting the right level of doneness; so often they seem to go from not quite done to dry. Braising solves that problem by finishing the cooking process in a flavorful sauce so the chops stay moist.

This is best made in a braising pan, but a large skillet will do the job as well. Just make sure to use a nice heavy pan for good heat distribution.

Try serving these with Sorrel Mashed Potatoes, Roasted Garlic Mashed Potatoes, or Goat Cheese Polenta.


3 good sized pork chops
1 1/2 tsp salt
1 tsp chili powder (not cayenne, something milder)
Freshly ground black pepper to taste
Olive oil
6 cloves garlic, minced
1 small onion, finely chopped
1 chipotle pepper in adobo sauce, seeded and minced
2 cups chicken broth, warm

Get out the chops an hour or so before you plan to start cooking them, if you can manage it. Combine the salt, chili powder, and black pepper and mix well. Sprinkle this all over the chops and let sit for a while.

Preheat your braising pan over medium heat for a few minutes to get it nice and evenly hot. Add just a little olive oil and turn to the heat to medium-high. Place the chops in the pan, close together but not overlapping. Cook without touching for 2 minutes, until nicely browned on one side. Turn over and cook on the other side for another two minutes. Remove the chops to a place.

Add a little more olive oil to the pan, then add the garlic and onion and saute for 2-3 minutes. Add the chipotle and the chicken broth. Deglaze the pan, scraping up all the browned bits stuck to the bottom, which will be full of flavor. Simmer the sauce over medium heat until reduced somewhat, then add the chops back in. They should be no more than about halfway covered with liquid. Turn to the heat to low and simmer for 10-12 minutes, turning the chops once halfway through. Remove from liquid and let rest for a few minutes, then serve.

The braising liquid is delicious, if slightly spicy. Spoon a little over each chop when serving, and if desired, also over mashed potatoes, polenta, or whatever other accompaniment you have.

Serves 3.

Smoky Turkey and Lentil Chili

Turkey goes really well with smoky, spicy flavors, making it a natural for chili. I tossed in lentils instead of the usual beans for a change of pace, and it worked well. This makes a nice big batch to feed a crowd, but feel free to halve it.

Olive oil
8-10 cloves garlic, minced
2 medium onions, diced
2 Tbsp ground cumin
2 tsp chili powder
4-6 cups chopped tomatoes (canned or frozen - thawed first)
1 1/2 cups lentils
About 3 cups water
4 cups shredded cooked turkey
3 bell peppers, diced (red or green)
2-3 chipotle peppers in adobo sauce, minced (or to taste)
Salt and pepper to taste
Sour cream and/or shredded cheddar for topping (optional)

Heat the olive oil in a large pot. Add the garlic and onion and saute over medium-high heat for 2-3 minutes. Add the cumin and chili powder and saute for another minute or so to toast the spices. Add the tomatoes and their liquid, then the lentils and enough water to comfortably cover them. Bring to a boil, then reduce heat and simmer until lentils are nearly tender, 20-25 minutes.

When the lentils are nearly tender, add the peppers and minced chipotles. Simmer until the peppers are tender, then add salt and pepper to taste.

Serve hot, topped with cheese or sour cream if desired. Serves 6-8.

Slow Cooker Chipotle Lentil and Squash Soup

The flavors of fall, with a smoky, spicy kick. I made this in my slow cooker, as described below, but you could also do it on the stovetop; in that case saute the onions and garlic first. Also note that you can either puree this or leave it chunky - if you choose to leave it chunky, be sure to minced the chipotle(s) well instead of leaving them whole. One chipotle will result in mild spiciness. Two will make it pleasantly hot. Three would probably be too much for my taste.

2 lbs butternut squash, peeled and cubed
1 cup brown lentils
2 medium onions, chopped
6-8 cloves garlic, minced
1 or more chipotle peppers in adobo
Chicken or vegetable stock
2-3 Tbsp cider vinegar
Salt and pepper to taste
Sour cream or plain yogurt for topping

Place the squash, lentils, onions, garlic, and chipotle(s) in the slow cooker. Add enough stock to comfortably cover. Cook on High for 8-10 hours. When lentils and veggies are tender, add cider vinegar and salt and pepper to taste. Puree using an immersion blender or in batches in a blender or food processor.

Serve topped with a dollop of sour cream or plain yogurt (which helps cut the heat of the chipotles).

Serves 4-6.

Chipotle Eggplant Chili

We came back from a week in Nova Scotia (where I ate my fill of local seafood!) to find that our eggplants had had a growth spurt in our absence. The result of the heatwave two weeks ago, I guess. Not only had a friend harvested several while we were gone, but there were (and still are) many more hanging on the plants.

Chipotle and eggplant work remarkably well together, and the spicy peppers give this a good kick.

olive oil
2-3 medium onions, chopped
2-3 medium eggplants, peeled and cubed
2 red bell peppers, diced
3 cups chopped paste tomatoes (fresh, frozen, or canned)
1-3 chipotle peppers in adobo sauce, minced (per your taste for heat)
2-3 cups cooked black or pinto beans (optional)
2-3 tsp ground cumin
Salt and pepper to taste
1 lb ground beef

Heat some olive oil in a Dutch oven or soup pot. Add the onions and saute for 2-3 minutes. Add the eggplant, stir well, and reduce heat to medium. Cook, stirring frequently, until tender. Add the peppers, tomatoes, chipotles, and beans (if using), then stir in cumin, salt and pepper. Simmer until all vegetables are tender.

While the veggies simmer, cook the beef in a skillet until well browned. Drain off the fat and add the beef to the chili. Taste and adjust seasonings.

Serves 4-6.

Chipotle Salsa for Canning

Another day, another mountain of slicers on the counter. This recipe makes a smaller batch than the last one, but the proportions are similar.

If you don't want to bother with proper canning, you can "refrigerator can" this stuff: ladle it into sterilized jars and top with sterilized lids and rings, then refrigerate. The jars will seal as the salsa chills, and the result will keep for a couple months in the fridge.

6-7 cups chopped tomato solids (see instructions below)
2 medium onions
1-2 sweet peppers
Chipotle peppers in adobo sauce, to taste (I used 3)
1/2 - 3/4 cup cider vinegar
Salt to taste

Core and seed tomatoes, and peel if it's easy to do so with a knife. Chop in a food processor until well chopped but not pureed. Pour into a colander or sieve and shake/toss until much of the liquid has drained out and a more or less solid mass remains. Remove to a bowl (or one of my favorite kitchen items, an 8-cup measuring bowl/cup with a pouring spout). Repeat until you have 6-7 cups. Drain again, then put in a large saucepan.

Chop the onions, peppers, and chipotles in the food processor until well chopped but not pureed (pulsing works well for this). Add to the tomatoes in the saucepan.

Bring the vegetable mixture to a boil. Add the vinegar (1/2 cup is enough, but add more if your taste buds think it needs it) and salt, then simmer for a few minutes.

The salsa is now ready to eat or can.

To can the salsa, ladle it into sterilized pint jars and top with sterilized lids and rings taken directly from hot water. Boil in a hot water bath for 15 minutes, then remove and cool on a rack. (Or use 1/2 pint jars and boil for 10 minutes.) You should hear the ping of each lid as it seals down. If any jar fails to seal, refrigerate and eat in the next week or two.

Yields about 4 pints.

Chipotle Black Bean and Sweet Potato Stew

This packs a bit of a punch, as most things with chipotle do. On the other hand, my two-year-old ate a surprising amount of it - he made a face with the first few bites, but kept spooning up more. If you open a can of chipotles in adobo sauce to make this, the remainder will keep in a sealed container in the fridge for months.

olive oil
1 large onion, chopped
4-6 cloves garlic, minced
3-4 cups cooked black beans (if seasoned, so much the better)
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
1 chipotle pepper in adobo sauce, seeded and minced
1 Tbsp ground cumin
Salt and pepper to taste
Optional toppings: cheddar, goat cheese, sour cream, or creme fraiche

Heat a little olive oil in a soup pot or Dutch oven. Add the onion and garlic and saute about 5 minutes, until soft. Add the black beans, sweet potatoes, chipotle, cumin, and salt and pepper. Add a little water if the mixture seems dry; remember that the sweet potatoes will give off some liquid as they cook. Cover and cook over medium heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Taste and adjust seasonings.

Serve hot, adding any of the optional toppings at the table.

Serves about 4.

Blueberry-Chipotle Chutney

After seeing Tinky Weisblat's recent post on chipotle cranberry sauce, I was inspired to try a chipotle-fruit chutney. After the happy results I had with blueberry salsa, some of my frozen blueberries seemed like a good base. The resulting chutney is sweet and hot and savory all at once--delicious. Try it with chicken or pork, or perhaps with soft cheese and crackers or bread.

I canned some of this, but you could also freeze it. Or just refrigerate--it should keep for a few weeks.

5 cups frozen blueberries
2 medium apples, cored, peeled, and finely chopped
1 medium red onion, finely chopped
1 chipotle pepper in adobo sauce (2 if you really like heat), finely minced
1/4 cup apple cider vinegar
1/3 - 1/2 cup sugar
Salt to taste

Combine blueberries, apples, onion, chipotle, and cider vinegar in a Dutch oven. Bring to a boil, then lower the heat to a simmer. Simmer until the fruit is well cooked, then add 1/3 cup sugar. Taste and add more if desired. Continue simmering over low heat until the chutney thickens to desired consistency (it should be jammy). Add salt to taste.

Makes about 4 cups.

Sweet Potato Leek Soup

This is a sweet and creamy variation on the more traditional potato leek soup, inspired by the sweet potatoes and leeks in our CSA share. Whole wheat popovers made a nice accompaniment.

1 Tbsp butter
3 fat leeks, sliced
2 lbs sweet potatoes, peeled and cubed
3 medium potatoes (about 1 lb), peeled and cubed (smaller than sweet potatoes)
Water or chicken/vegetable stock
2 tsp cider vinegar
1 cup milk (optional)
1/2 - 1 tsp paprika
Salt and pepper to taste

Melt the butter in a large pot, then add the leeks and saute for 3-4 minutes. Add the sweet potatoes and potatoes and enough water and/or stock to just cover them. Bring to a boil and cook until tender, about 15 minutes.

When the sweet potatoes and potatoes are tender, puree the soup using an immersion blender (or do it in batches in a blender or food processor). Stir in the cider vinegar, milk if using, paprika, and salt and pepper. Taste and adjust seasonings.

Serve hot. Serves 4-6.

Variations:
1. Omit the paprika and season to taste with sage or rosemary.
2. Add one or more minced chipotle peppers in adobo sauce.
3. Add 1/2 lb cooked crumbled Italian sausage (sweet or hot)
4. Add silken tofu before blending, for some additional protein

Asparagus Chipotle Scramble

Local asparagus plus local eggs, yum! Add a little smoky, spicy chipotle and you've got something really special. Serves for breakfast, brunch, or a quick and easy dinner. At this time of year, feel free to substitute ramps or spring onions for the onion in the recipe. If you happen to find some early cilantro, add 2 or 3 tablespoons of it at the end.

2-3 Tbsp olive oil
1 medium onion, in long thin slices
2 small potatoes, in rounds (1 ½ - 2 cups) (optional)
4-6 garlic cloves, minced
1 ½ cups chopped asparagus
2 canned chipotle peppers in adobo sauce, minced (and seeded if desired)
1 tsp salt
Freshly ground black pepper to taste
½ - ¾ cup shredded cheddar cheese
4 large eggs, beaten

Heat the olive oil in a large skillet. Add the onion and sauté for about 1 minute. Add the potatoes (if using) and stir until they are well coated with oil. Cover and continue to cook over medium heat until they are tender, about 10 minutes. Stir often to prevent sticking. If not using potatoes, skip to next step.

Add the garlic, asparagus, and chipotles to the skillet and sauté over medium heat until the asparagus is tender but still slightly crisp, about 3-4 minutes.

Add the salt, pepper, cheddar, and eggs to the skillet. Cook, scrambling, until the eggs are cooked through, about 5 minutes.

Serve hot.

Serves 2-3.

Chipotle Spinach Pizza

The chipotle peppers lend a smoky, spicy twist to what is otherwise a spinach and onion pizza. You can use more or less of the chipotles depending on your taste. The amount listed below makes for a mild kick. This recipe makes two pizzas (we'll be eating the second one tonight since I won't have time to cook); cut it in half if you only want one.

2 medium onions, sliced lengthwise
1/2 lb spinach, washed and stemmed
1 1/2 - 2 chipotle peppers in adobo sauce, seeded and minced
Salt and pepper to taste
2 14-inch pizza crusts (note the permanent quick reference link on the left)
Olive oil
2/3 - 1 cup salsa, ideally something fire roasted
6-8 oz. shredded mozzarella

Preheat the oven to 450 degrees.

Heat a little olive oil in a large skillet and saute the onions over high heat, stirring frequently, for 3-4 minutes. Add the spinach and continue to saute, stirring frequently, until wilted. Stir in the chipotles, salt, and pepper and remove from heat. Drain extra water off the spinach mixture to prevent a soggy pizza.

Paint the pizza crusts with a little olive oil, then spread half the salsa over each one. Top each with half the spinach mixture, then sprinkle half the mozzarella over each one.

Bake for 15-18 minutes, until the crusts are done and cheese begins to brown.

Serves 6-8.

Pasta with Root Vegetables and Smoky Cheese Sauce

A week or so ago, my husband brought home a Gilfeather turnip from Green Fields Market, one of a dwindling number of locally grown produce items available there at this point in the year. These ENORMOUS turnips have been much discussed in Mary McClintock's column in the Recorder, so he figured we ought to give them a try. Thank goodness he only bought one. I put half of it into this dish, which ended up making enough food for an army (if you don't want enough to feed 6-8, cut all the quantities in half). The other half I sliced up and served raw with hummus for dipping, which was surprisingly tasty as well--quite a hit at our New Year's Party.

I used celeriac along with the turnip in this dish, because that's what I had. But I think you could probably use just about any combination of root vegetables except potatoes--rutabaga, sweet potatoes, etc.

Chipotles pack a punch on their own, but with the pasta, veggies, and cheese sauce here, they are quite mellow, mainly lending their wonderful smoky flavor--if you doubt this, I can tell you that my 16-month-old was scarfing this down. If you want something hotter, add more peppers.

6-8 cloves garlic, minced
1 large red onion, chopped
5-6 cups diced root vegetables (1/2-inch dice)
2 chipotle peppers in adobo sauce, seeded and minced
Salt and pepper to taste
3 Tbsp butter
1/4 cup flour
1 cup milk
1 cup shredded sharp cheddar
1 lb cut pasta (such as rotini or fusilli)
3/4 cup shelled pumpkin seeds, lightly toasted

Heat some olive oil in a very large skillet or Dutch oven. Add the garlic and onion and saute for 3-4 minutes. Add the root vegetables and saute, stirring often, until they are just tender.

While the vegetables are cooking, bring a pot of water to a boil and cook the pasta. When it is done, drain it and place it in a large bowl, tossed with a little olive oil.

While the vegetables and pasta cook, make the cheese sauce: melt the butter in a medium saucepan over low-medium heat, then stir in the flour to make a roux. Slowly stir in the milk, whisking as you go to prevent lumps. As the sauce thickens, add the cheese a little at a time and stir it in so it melts.

When everything is done, toss the veggies with the pasta and add the cheese sauce, tossing so everything gets well coated. Serve hot, sprinkled with pumpkin seeds at the table.

Serves 6-8.

Slow Cooker Pinto Beans and October Veggies

For nights when I know there won't be time to cook, I have found my slow cooker to be a life saver. Most often I use it to cook beans of some sort. This is what I made yesterday. Peppers from my garden, potatoes from The Kitchen Garden, garlic and onions from somewhere local but I can't remember where. This is moderately spicy--reduce the chipotles to one if you prefer something milder.

2 1/2 cups dried pinto beans, soaked overnight
6 cloves garlic, minced
1 medium onion, finely chopped
2 large bell peppers, diced
2 large potatoes, diced
2 chipotle peppers in adobo sauce, seeded and minced
1 cup salsa (optional)
salt and pepper to taste

Combine everything except the salt and pepper in a large slow cooker. Add water until the beans are completely covered. Cook on high until beans are tender (the time will vary depending on how old your beans are) or you get home--they do fine continuing to cook for quite a while after they become tender. Add salt and pepper to taste at the end. You could serve this as a soup, but I like to strain it and serve over rice with some cheddar cheese on top.

Chipotle Corn and Potato Soup

Fresh sweet corn and new potatoes...yum. I put together this simple soup to highlight the flavors of those two ingredients. The corn came from Schmidt's Farm and the potatoes came from Shoestring Farm. The chives came from my garden. If you open a can of chipotles to make this, the remainder will keep for months in a sealed container in the fridge. You could also take this in a slightly different direction by substituting fresh hot peppers for the chipotles and adding chopped fresh cilantro at the last minute (both of which are currently in season!).

Olive oil to saute
8-10 cloves garlic, minced
2 lbs new potatoes, cubed (leave skins on)
8-10 ears corn, shucked
1-2 chipotles in adobo sauce, seeded and finely minced (or more to taste)
Salt and pepper to taste
Snipped chives for garnish (optional)

Heat the olive oil in a large pot. Add the garlic and saute for 2-3 minutes, then add the potatoes. Add enough water to cover. Bring to a boil, then reduce heat to a simmer while you prepare the corn.

Using a large, sharp knife, remove the corn kernels from the cobs. I find the easiest (and least messy) way to do this is to break the ears in half first, then cut off the kernels over a plate or shallow bowl. Be sure to scrape the cobs well to get all the corn-y goodness.

Add the corn and chipotle(s) to the pot with the potatoes. Add additional water until you have a thick soup. Simmer for a few minutes. Serve hot, topped if desired with a sprinkling of fresh chives.

Serves 6-8 as a main course.