Butternut Squash Chili w/ Cilantro Yogurt by Lindsey | Dolly and Oatmeal


a quick hi, hi! we recently returned from our first trip with bebe amesy and it was eventful to say the least.  we took a long weekend to see my brother, sister-in-law, and meet our 5-month-old nephew, nico :)  our intention was to get the little cuzzies together and have fun in california since we hadn't seen them in quite some time.  we were able to get a couple of breakfasts together, and some chill time at my brother's house to have the babes hang with each other, which i'm super grateful for.  but it essentially turned into our sweet, chill baby not being his happy, content self, and ultimately coming down with a cold.  baby colds are a whole different animal.  it's quite scary to watch our teeny guy cough and sneeze the way that us large humans do given his little body. so with all with coughs, sneezes, snot-sucking, steam showers, and general guilt and worry, i'm happy to have our family home.

this brings me to this chili pot.  it's warm, plentiful, nourishing - all the things that are needed this time of year.  there are some belly warming spices like cumin, and chili powder, some cocoa powder for a bit of depth; and a cool, tart cilantro yogurt sauce to balance all the heartiness. plus it's makes leftovers which is so essential with a sick babe.  i hope you all are finding warmth and comfort this week especially.  big hugs! xo

you can find the recipe for this butternut squash chili w/ cilantro yogurt over on the shop simon blog :) 


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cozy coconut butternut oatmeal

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Chipotle Cauliflower Rice & Black Bean Enchiladas by Lindsey | Dolly and Oatmeal


it seems like every year i find myself craving the same foods in a given month.  does that happen to you too?  maybe because i document my real life eats for a living and tend to pay attention to the blog's archives, but every january i'm on some sort of taco/enchilada/put-something-in-a-tortilla kick. and it's no surprise this year because frank and i found these tortillas that are made here in brooklyn and we are completely obsessed.  he came home the other from the store and i frantically asked him if they had the tortillas because we were low and i couldn't imagine lunches and dinners without them.  i throw them over our gas stove, char them a bit on each side and they're good to go with all the things.  most notably, enchiladas.  

i have to admit, we're more of a taco family, but every once in a while we make enchiladas at home, maybe once or twice a year, tops.  i always thought it was too time consuming - maybe because you have to make the filling and heat the enchiladas up in oven?  maybe i thought it would be too many dishes to clean?  in any event, i endeavored to make these tasty, quick, and easy on prep and execution.  what makes this fun and easy is the play on a typical rice and beans dish.  making cauliflower rice, instead of cooking rice reduces the overall amount of time it takes to make (an A+ in my baby-consumed life), and it's so, so simple.  i generally make cauliflower rice in my food processor, but since receiving Vitamix's new Ascent 3300 blender that has an awesome pulse feature, i was intrigued to see how it worked in this application.  i use my Vitamix at least 3 times a day, mostly on a general blend setting for smoothies and my morning coffee concoction, so playing around with the pulse setting was a whole new experience, and an effortless one at that.  

this post was created in partnership with Vitamix.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going.



chipotle cauliflower rice & black bean enchiladas

if you do not own a Vitamix or food processor, you can simply use a cheese grater for the same cauliflower rice effect, it will just take a bit more time to do it manually.

| makes roughly 4 cups cauliflower rice |

  • one head of cauliflower, stalks trimmed and cut into florets
  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne (optional)
  • 1/4 cup chopped cilantro
  • 1 can 15-ounce canned black beans, drained and rinsed
  • sea salt
  • corn tortillas
  • 2 cups enchilada sauce (i like this one)

toppings:

  •  extra enchilada sauce
  • avocado
  • cilantro
  • red onion
  • sliced radish
  • toasted sesame seeds


method

  1. preheat the oven to 350°F.
  2. in batches, blend the cauliflower on low until it is broken down into rice-size pieces.  place in a bowl and set aside.
  3. heat a large saute pan over medium heat.  add the oil and shallot and cook until translucent and soft, about 3-5 minutes.  add the garlic and cook until fragrant, about 30 seconds.  turn the heat off, add the cauliflower rice and spices, and stir until evenly mixed.  add the cilantro and black beans and stir to combine, set aside.  
  4. char tortillas over a gas grill or warm them slightly in the microwave to get them nice and soft.  set aside.
  5. spread a couple tablespoons of the enchilada sauce across the bottom of a large baking dish.  fill the tortillas with the cauliflower rice and beans and roll them up as tightly as you can.  place them seam-side down and repeat with remaining tortillas.  lightly cover the tops of the enchiladas with more sauce and bake until warmed through, about 15-20 minutes.
  6. serve enchiladas with more sauce, diced avocado, cilantro, chopped red onion, sliced radish, and toasted sesame seeds.

enjoy!


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raw cauliflower couscous w/ cherries 

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Turmeric Carrot Apple Soup by Lindsey | Dolly and Oatmeal


happy 2017!  i hope you all had a wonderful beginning to the new year :)  frank and i made our yearly tradition of mole sauce, except this year we kinda cheated by using a starter!  basically it had all the spices, chiles, and nuts/seeds all ground up and made into a paste so that all we had to do was add sautéed tomatoes, some stock, and salt! somehow it still took 2 hours to make in between soothing our babe, playing with him, stopping to feed and change him, all that good stuff ;)  i also took some time to reflect a bit on the past year.  it was grand in so many ways.  having my cookbook published, being pregnant and having a baby!  in many ways it was the most fulfilling year, but also super rough as well. there were quite a few personal hurdles, the emotional suck of the presidential election and its outcome, and the curious world of hormones post-baby.  it's been an interesting year to say the least.

when i was about 2 1/2 months postpartum i began waking up with pretty bad joint pain in my fingers, and enough back pain where it was hard doing much of anything with amesy aside from sitting down with him.  so, in an effort to combat the pain and inflammation, and my weakened immune system (i hadn't had a cold in about 2 years, but have had 2 colds in the past 3 months!) i began increasing my intake of turmeric. most recently i made turmeric paste which i add to smoothies, teas, warm nut milk, soups, etc.  there are a lot of recipes out here for it, but the one i made was a simple blend of ground turmeric, water, black pepper, and coconut oil, which i really love.  it's soothing and pungent in all the right ways. some days are better than others, but the pain i was experiencing in the morning has eased significantly and my back is definitely on the mend.  in my experience, food has always been the best medicine and while i’m not saying it’s a cure-all for everything, it is always my first go-to in order to heal and repair my body.

i've been meaning to share this soup with you all for quite some time.  i made and shot it 3 days before i delivered amesy knowing that i would welcome a warm, replenishing bowl upon coming home from the hospital.   as life would have it, it was the last dish i made before having him, and the first thing i ate after having him, so it's a bit of a sentimental recipe to me.  

this soup is definitely one of my favorites flavor-wise.  i make a version of this with winter squash each year but decided to swap the squash for carrots.  the carrots make for a more subdued sweetness and a thinner consistency which is a nice change.  mixed together with the tart apple and the earthy turmeric, makes for a beautiful flavor that only gets better the longer the soup sits and the flavors marry.  i hope you all enjoy it as much as i do :)

big love to you all for your continued support of this space throughout the years.  i hope we continue to grow together in 2017!  xo



turmeric carrot apple soup | v & gf

| makes 4 servings |

  • 2 tablespoons extra-virgin olive oil 
  • 1 large onion, diced
  • 1 large apple (honeycrisp or another tart apple), peeled and finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 1/2 pounds carrots, chopped into 1/2-inch pieces 
  • 4 cups low-sodium vegetable stock
  • 1 bundle thyme, tied with string
  • 1/2 cup unsweetened cultured coconut yogurt
  • sea salt and fresh pepper, to taste


method

  1. heat the oil in a soup pot over medium heat.  add the onion and apple and cook until both are soft, about 6-8 minutes. add the garlic, turmeric, and cumin and cook until fragrant, about 30 seconds.  then add the carrots, stock, and thyme and bring it all to a simmer. cover and cook until the carrots are tender, about 20-25 minutes.  remove from heat and let the soup sit for 10 minutes.
  2. remove the thyme bundle and carefully blend the soup in a blender or food processor.  add the yogurt, season with salt and pepper, to taste. then blend it once more. 
  3. transfer the pureed soup back to the soup pot and bring to a simmer.  serve soup hot and garnish with toasted pecans, drizzled oil, and thyme sprigs (optional).

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