Roasted Vegetable Pasta with Garlic Yogurt Cream Sauce

Every once in a while, my random, thrown-together dinners turn out awesome. Tonight was one of those nights. I think it was the inspiration of the CSA produce we got today, which included some beautiful sweet peppers, broccoli, yellow squash, red onion, and green onions. I immediately wanted to get those onions caramelizing and roast up the rest, and once I got that started, I decided to toss it with some whole wheat pasta. I wanted a light, creamy sauce, and so I decided to try adding some yogurt and a bit of butter.

I think it turned out pretty amazing-- a mixture of textures and flavors, spicy and sweet and a little tangy all at once. Plus, it was filling and nutritious without being too heavy. I hope you like it, too.

1 head of broccoli
2 small sweet peppers
1 small yellow squash
1 red onion
3-4 green onions
2 cups whole wheat pasta, cooked and drained
1 tbsp butter, divided
4 tbsp extra virgin olive oil, divided
1/4 cup yogurt
1/4 tsp garlic, divided
1/8 tsp basil
1/8 tsp paprika
1/2 tsp kosher salt, divided
fresh ground black pepper, to taste
parmesan cheese, for sprinkling (optional)

1. Preheat oven to 400 degrees. Wash and slice peppers, broccoli, and squash into bite-sized pieces. Toss with 2 tbsp olive oil, a pinch of garlic and salt, and pepper. Roast for 20 minutes, stirring halfway through.
2. Meanwhile, melt 1/2 tsp butter into the remaining olive oil in a cast iron skillet over medium heat. Slice the red onion thinly and saute until caramelized, stirring occasionally to prevent sticking. Optional: add in green onions and saute for an additional 3-4 minutes.
3. Toss pasta with remaining butter, spices, and yogurt. Add in onions and roasted vegetables, and toss again.

Serves two to three, dusted with parmesan cheese.

Did I get it all?

Oatmeal Buckwheat Pancakes with Flax

I've been mixing buckwheat flour into my homemade pizza crust, because it's healthy and nutty and "whole grain" (although it's actually a seed). So when Tessa found this recipe for oatmeal pancakes, I decided to mix in a little buckwheat flour and a little flax seed to add to the already nutritious hulled oats in the recipe.

I've served them twice already, once with nutella and once with maple syrup, and they are tasty and incredibly filling. The buckwheat flour makes the pancakes (or pizza crust) a darker brown than they would be otherwise, so if that bothers you, you can sub in whole wheat flour. They're also vegetarian.

2 1/2 cup almond milk
1/3 cup vegetable oil
2 eggs
1 tsp kosher salt
2 1/2 tsp baking powder
2 cups hulled oats (or oatmeal)
1 cup buckwheat flour

1. If you're using hulled oats, stick them in a blender or food processor and pulse to pulverize. (I did this with the whole bag of hulled oats and then stored, so that I only had to do it once.)

2. Next, you have a choice: either add the rest of the ingredients and give it a whirl, or you can mix everything by hand in a bowl. Either way, make sure all of the ingredients are well mixed.
2. Let the batter stand for 2-3 minutes to thicken, while you heat up your griddle or skillet.
3. Cook the pancakes a few minutes on each side, until the bubbles start to leave holes.

Serves four with your favorite toppings.

Not. A. Word.

Pesto Tuna Pasta

I've been trying to cook more fish lately, because of its many benefits, and as a non-red-meat source of protein. I always keep a couple of cans of tuna on hand (wild skipjack, a.k.a "chunk light," from Wild Planet, one of several companies that have gone BPA-free), so this recipe was just something I threw together one night for dinner when I hadn't been to the store in too long. It was so tasty and easy, it's become a staple.

I use whole wheat pasta, of course, and I've tried it with penne as well as spaghetti. It works well either way. I've been growing rainbow chard in our backyard, so I always have a handfull or two of that to throw in, and when we get green onions from our CSA, I save the solid white parts at the bottom and replant them. They regenerate the green parts, so you can use them indefinitely. Sometimes I use kale in addition to chard, and I've also just thrown in broccoli, summer squash, frozen peas or whatever I have on hand. It's tasty, filling, and healthy. To make it vegetarian, leave out the tuna or sub in some seitan, and leave off the cheese for a vegan option.

8 oz. whole wheat pasta
1 5 oz. can skipjack/chunk light tuna, drained (lower mercury than albacore/solid white)
2 cups rainbow chard, stems and leaves, rinsed and chopped*
3-6 green onions, chopped
2 tbsp extra virgin olive oil
1/4 to 1/2 tsp garlic powder
1/4 tsp italian seasoning
1/8 tsp cayenne pepper or turmeric
fresh ground black pepper, to taste
1/4 cup pesto, store-bought or make your own
parmesan cheese, for garnish (optional)
chopped fresh parsley, for garnish (optional)

*Finely chop the stems of the chard-- don't throw them out! They add color and sweetness.

1. Bring a pot of water to a boil and cook the pasta according to package directions. Drain and set aside. Do not rinse.
2. While pasta is cooking, heat the olive oil in a large skillet. Add the chard stems, and saute for one minute. Flake the tuna into the pan, and add the green onions and the rainbow chard leaves. Season with the spices and saute, stirring frequently, until greens are wilted but are still bright in color.
3. Stir the chard mixture into the pasta. Add the pesto and toss. Garnish with parmesan cheese and parsley.

Serves two.

Om nom nom.

Moist and Crispy Baked Chicken

Tessa frequently asks me to make this chicken to accompany the fresh produce we get from our organic CSA. It's crispy from the panko breadcrumbs and amazingly moist on the inside thanks to the yogurt coating, and is baked, not fried, so it has very little fat/oil to boot.

I modified what I make from a dinner we had at Tessa's uncle's house, using whole wheat panko breadcrumbs, and substituting yogurt for most of the butter. It takes a while to bake, admittedly, but doesn't require any monitoring, really, so you can focus on the rest of the meal while the oven does all the work. (Also, it takes about the same amount of time to bake as it takes whole grain brown rice to cook... just saying...) I like it with broccoli, roasted carrots, summer squash, cauliflower, brussels sprouts, potatoes...

4 skinless, boneless chicken breasts
6 oz low-fat, plain yogurt
1 cup whole wheat panko breadcrumbs
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp Italian seasoning
1/4 cup grated parmesan cheese (optional)
sea salt, to taste
1 tbsp butter or extra virgin olive oil, divided

1. Preheat oven to 350 degrees.
2. Place yogurt in a bowl or on a plate and stir until smooth.
3. In a separate shallow dish or bowl, combine the bread crumbs, seasoning, and parmesan cheese.

4. Lightly oil or butter a 9x13 baking dish.

5. Dip each chicken breast in the yogurt, then into the breadcrumb mixture, coating completely but not heavily. 

6. Place each coated chicken breast in the baking dish, topping with a drizzle of olive oil or a small piece of butter.

7. Bake for 40-50 minutes, or until internal temperature of chicken is 165 degrees and the coating is golden brown.

8. Allow chicken to rest for 5-10 minutes before serving.

Serves 4-8, depending on the size of the chicken breasts.

Warning: Breading your kitten may result in adorable pictures.

Aloo Gobi

After watching Bend It Like Beckham, I get a major craving for Aloo Gobi. Plus, I just love Indian food. So when I found this recipe, I knew what I was making for dinner. It's creamy and spicy and melts in your mouth.

I made a couple of modifications to the spices based on what I had available, but our CSA had happened to give us both an onion and a couple of tomatoes, so I (uncharacteristically) put those in instead of substituting leeks and tomato paste. I added peas for a little sweetness when I threw in the potatoes and cauliflower. Also, did you know coriander is cilantro? I do now...

The potatoes take much longer to cook than 20 minutes... I ended up cooking mine for almost an hour (as reflected below). If you'd rather not do this, you can parboil the potatoes first, but if you have the time, I recommend cooking low and slow, because you can't beat the flavor. If you like a crunch to your cauliflower, leave it out until the last 20 minutes of cooking.

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
1 lb organic Yukon Gold or red skin potatoes, cut into even pieces (leave skin on!)

1 cup peas (optional)
2 (8 ounce) cans diced tomatoes (or fresh tomatoes, or tomato paste)
fresh ginger, peeled and grated, to taste
fresh garlic, chopped, to taste
1 teaspoon cumin seed
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala

1. Heat the oil in a large saucepan. Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook until the onions become creamy, golden, and translucent.
2. Add the chopped coriander stalks, two teaspoons of turmeric, one teaspoon of salt, and chopped chilis (or chili powder).

3. Stir the tomatoes into the onion mixture. Add the ginger and garlic; mix thoroughly.
4. Add the potatoes and cauliflower (and peas, if you're using them) to the sauce, plus a few tablespoons of water to ensure that the mixture doesn't stick to the saucepan. Thoroughly coat the potatoes and cauliflower with the sauce.
5. Cover and allow to simmer for fifty minutes (or until potatoes are cooked-- see notes above).
6. Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top.

7. Turn off the heat, cover, and leave for as long as possible before serving over whole grain brown rice.

Serves six to eight over rice.

Don't forget to rinse off the veggies first!

Sweet Potato Burgers

This is another recipe that Tessa found. It's a nice, moist, vegan burger with a slightly sweet flavor and a delightful after-burn if you're heavy-handed with the seasonings. Granted, it'll fall apart as you eat it, but it's tasty. It's also quite healthy, packed with protein from the beans and nutrients from both the sweet potato and the beans. 

We ate them on Seeduction rolls from Whole Foods. (If you've never had Seeduction bread, you should go buy a loaf immediately.) I also left the skins on my sweet potatoes because they're organic and the most nutritious part of the vegetable. I tweaked the recipe and the seasonings, as well. Original recipe here.

2 cans cannellini white beans, drained
1 large sweet potato (or two small)
1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp seasoned salt

1/8 tsp cayenne pepper (or more, to taste)

fresh black pepper, to taste
1/4 cup wheat flour
plentiful whole wheat Panko crumbs
extra virgin olive oil for pan
Add-ons: avocado, whole wheat buns or rolls, lettuce/greens, olive oil, pepper

1. Bake the sweet potato (400 for about 45 minutes). Peel and place in a large mixing bowl.
2. Add the drained beans to the mixing bowl. Mash the beans and potato together.
3. Mix in the seasoning and flour. Your mixture will be quite soft and moist, but you should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed. (I ended up adding 1/4 cup breadcrumbs.)
4. Heat 1 tablespoon oil in a pan over high heat.
5. Form a patty from the mixture and coat in Panko crumbs. Then drop the patty into the pan. Repeat until the pan is filled. Cook until browned on both sides. (Baking also works-- 350 for about 40 minutes or until browned and crispy on the outside.)
6. Transfer the cooked patties to a paper towel to cool for a few minutes.
7. Serve on a toasted bun or roll with fresh avocado slices.

Serves seven to eight.

Tastes like chicken... burgers...

Chicken Marsala

Tessa thinks I'm crazy, and you may agree, but I love a good chicken marsala even though I don't like mushrooms. I'll order it at a restaurant, give Tessa all the mushrooms, and then eat the rest. Lately I've been craving it a lot, and trolling for new things to cook, so I figured, why not?

I borrowed my recipe from Emeril, and tweaked it to my liking, swapping out white flour in favor of whole wheat, and using more olive oil (and less butter). I also switched up the seasonings a little, and used less mushrooms than what you see below, since only one of us was eating them. The result satisfied my craving beautifully, especially when paired with some roasted potatoes and carrots.

1/2 cup whole wheat pastry flour
1/8 tsp onion powder

1/4 tsp garlic powder

cayenne pepper, to taste

Salt and freshly ground black pepper

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
2 Tbsp extra virgin olive oil
2 Tbsp butter, divided
3 cups sliced mushrooms
3/4 cup dry Marsala wine
1 cup chicken stock
Chopped chives or parsley, for garnish

1. In a shallow bowl or plate combine the flour, spices, salt, and pepper, and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. 

3. Add 1 tablespoon of the butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. 

4. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. 

5. Lower the heat to medium and return the chicken breasts to the pan. Continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining tablespoon of butter, and add salt and pepper, to taste. Garnish with chopped chives or parsley and serve hot.

Serves four.

Noooooooooooooooo!

Vegetable Pancakes

I love potato pancakes. Maybe it's my German blood, or maybe it's because they're so darn tasty and crispy and lovely. But last Hanukkah, my family decided to make two versions: traditional potato latkes, and one with carrots and parsnips mixed in, for a healthier take. Everyone except my dad found the mixed veggie potatoes tastier, and so I resolved to make them this way from now on.

Enter the following recipe, originally published here. I whipped it out a few days ago, since recently we've had more sweet potatoes than we know what to do with. I shredded a sweet potato and a zucchini in my food processor, which made about four cups, so I decided not to add any regular potatoes at all. They came out really tasty, and even a little nutty since I was short an egg and used a flax seed mixture instead. This dish is vegetarian, but could be made vegan by swapping out all of the eggs this way.

2 cups shredded veggies
2 eggs
1 Tbsp whole-wheat flour
1/4 tsp salt
1/8 tsp garlic powder
1/6 tsp onion powder
dash of nutmeg and/or cayenne pepper (optional)
fresh black pepper, to taste
Olive oil for cooking
Applesauce (garnish)

1. Combine the shredded veggies with the eggs, flour, and spices. Mix thoroughly.
2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
3. Once the oil has heated up, add dollops of the veggie mixture into the pan. Cook for several minutes, until the bottom starts to brown. Then flip and repeat.
4. Transfer cooked pancakes to a plate lined with paper towels.
5. Garnish with applesauce and serve warm.

Serves 2–3 as a side (double the recipe to make enough for two as an entree).

Hey! Where's our panca-- ooh, dreidel!

Chicken and Rice

Chicken and rice is a dish that I grew up with, and have been craving recently, so I asked my mom for the recipe. I modified it a little to minimize the potential BPA and MSG and sodium overload that accompanies canned condensed soups and soup packets, and the recipes I used follow the main recipe. They also really don't add more than a few minutes of work-- it takes less than 15 minutes to get everything prepped and in the oven. I also swapped out white rice in favor of brown. 

It came out soooooo tasty, although the rice was a little crunchy at first check, so I extended the bake time to 1 hour. It is important to seal the pan as best you can, since a moisture seal will help keep the chicken tender and cook the rice. Hope you enjoy!

1 cup whole grain brown rice

1 envelope dry onion soup (recipe follows)
1 can cream of mushroom soup (recipe follows)
1 cup almond milk
4 boneless, skinless chicken breasts
Fresh black pepper

1. Grease a 9x13 pan with olive oil. Spread the rice in the pan and sprinkle the dry soup mix on top. Season the chicken breasts with pepper and place on the rice. Combine the mushroom soup and milk, mixing well, then pour over the chicken and rice. Cover tightly, preferably with both foil and a glass lid.
2. Bake at 350 degrees for about 1 hour (1.5 if using bone-in chicken), and don't lift the foil until everything is fully cooked. 

Serves four.

Dry Onion Soup Mix Substitute
8 teaspoons dried onion flakes
1 ½ teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon turmeric
½ teaspoon celery seed (I used dill)
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon fresh ground pepper

1. Mix all ingredients well.
2. Store in airtight container for up to six months.

Cream of ______ Soup Recipe
2 tablespoons butter
3 tablespoons whole wheat flour
1/2 cup chicken broth
1/2 cup almond milk
Sea salt and fresh black pepper to taste

1. Melt the butter in a saucepan over medium-low heat. Stir in the flour, and keep stirring until smooth and bubbly. 

2. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, to taste.

*This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sautéed chopped mushrooms. Add herbs and or seasonings, as desired.

I'm all up in your pantry, stealing your casserole dish.

Sweet Potato and Black Bean Tacos

We found this recipe a few weeks ago, and I decided to make it for lunch today. It was pretty refreshing, and I enjoyed it even though I'm not the biggest sweet potato fan. It's also vegetarian, and vegan if you go cheeseless.

I didn't have fresh poblano, so I just seasoned it with paprika and a dash of cayenne, which took out a bit of the bright crunch that would have taken the dish to another level, but it was still delicious. I subbed in whole wheat tortillas for health and green onions instead of yellow onions to suit my tastes. I also added a bit of carrot I had left over from the cheesy quinoa bites I made as a side dish, and they added a nice crunch. Make sure you drain the black beans, or the taco filling will become more of a paste instead of a medley. Original recipe here.

1 large sweet potato

1 tsp extra virgin olive oil
Sea salt, fresh ground pepper, chili powder, and cumin, to taste
1 cup black beans, drained and rinsed
1/4 cup green onion, minced
4 whole grain tortillas

1/3 cup diced poblano pepper
Hand-shredded cheese

Optional garnishes:
Shredded lettuce or cabbage
Sliced avocado
Lime wedges for squeezing.
Cilantro
Sour cream

1. Preheat the oven to 425 degrees.
2. Dice the sweet potatoes, leaving the skin on, and toss on a baking sheet with the olive oil until lightly coated. Season to taste with the salt, pepper, and chili powder, and cumin. 

3. Roast the sweet potatoes for 15-30 minutes (depending on size of dice), stirring occasionally, until they begin to brown.
4. Meanwhile, saute the green onion for 5 minutes. Add the poblano and saute for an additional 3 minutes. Stir in the black beans until heated through. 

5. Stir in the sweet potato, taste, and adjust seasoning.

6. Spoon onto the tortillas and top with shredded cheese and your choice of garnishes. (I used shredded lettuce and cilantro.)

Serves two to four.

Don't forget to roooooooll it up!

Squash, Kale, and Potatoes

I don't remember where I found this recipe, but when prepping for grocery-buying this week, I came across it in my increasingly growing "Cooking" bookmarks folder. I already had kale and some little red potatoes, so I grabbed a kabocha squash (they didn't have any delicata, which is what the recipe calls for) and some green onions (no leeks, either-- sad day) and got started. I also subbed in green cabbage for radicchio because I had some in the fridge I needed to use, but I'm leaving the radicchio in the recipe for next time.

Despite my situational substitutions, this dish is still nutrient-packed, and I'm definitely going to make it again. It was also fairly low-maintenance, other than the squash-slicing, since it's all oven-roasting. It's also pretty versatile, apparently, since the modifications I ended up making still produced a tasty dish.

1 lb winter squash, sliced in half and seeded
1 lb small potatoes (such as fingerling or red bliss), washed
1 cup kale, washed and chopped into 1" ribbons
1 cup radicchio, washed and chopped into 1" ribbons
1 medium leek, halved and chopped into half moons (can sub. green onions)
2 cloves of garlic, minced
3 tbsp extra virgin olive oil, divided
2 tbsp fresh lemon juice
1 tbsp white wine or balsamic vinegar
2 tbsp fresh rosemary, washed and chopped
sea salt and fresh black pepper, to taste

1. Preheat the oven to 425 degrees.

2. Cut the squash into 1/2" slices and arrange in a large baking dish. I left the skin on mine, but some varieties do not allow for that.

3. Cut the potatoes into quarters or eighths (depending on the size), leaving the skin on. Toss the leek, garlic, and potatoes in with the squash with 2 tbsp olive oil, then season with salt and pepper.
4. Roast for 30-35 minutes, stirring occasionally, until the potatoes are fork tender and the squash has begun to brown.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, vinegar and rosemary.
6. When the squash and potatoes are done, remove the baking pan from the oven and add the kale and radicchio into the pan with the roasted veggies.
8. Drizzle with the dressing and toss thoroughly.
9. Let stand for 10 minutes. This allows the greens to wilt in the heat from the pan.
10. Taste and adjust the seasoning/add more vinaigrette as necessary.

Serves three to four.

It's all about the kale.

Simple Lentil Soup

One of my favorite lunches is a can of Amy's Organic Lentil Soup. It's simple, nutritious, and delicious, but all those cans add up, so I decided to economize and make my own version with fresh, local, organic produce.

I used red potatoes (skin on), carrots, celery, and green onions (I didn't have any leeks, for once) along with my sprouted lentils, but I would have thrown in some spinach if I'd had it, and maybe some broccoli, too. I added lots of parsley to my soup because of its health benefits. (Lentils are also packed with awesome.) The result was different from the Amy's I love, but equally delicious. It's also vegan, and perfect for a cold winter day.

4 cups vegetable stock or broth
4 cups water
2 carrots
3 stalks celery
4-5 small red potatoes
1 leek or 4 green onions
1 1/2 cups sprouted lentils
2-3 cloves garlic, minced (or 1/4 to 1/2 tsp garlic powder)
1/8 tsp italian seasoning (or a dash each of basil, oregano, thyme, and rosemary)
1/2-1 tsp parsley
dash of extra virgin olive oil (optional)
sea salt and fresh cracked black pepper, to taste

1. Heat the stock and water over medium-high heat. Clean and chop the vegetables into bite-sized pieces, leaving the skin on the potatoes.
2. Add the vegetables, lentils, and seasonings to the pot and bring to a boil.
3. Reduce heat, cover, and simmer over low heat for (at least) 30 minutes, stirring occasionally.
4. (optional) Using a slotted spoon, remove 1-2 cups of the cooked vegetables and puree them in a food processor or blender. Stir back into pot. (This gives the soup a thicker, velvety texture).
5. Remove from heat and let sit for 10 minutes before serving.

Serves four to five as an entree.

I've got my spoon. Where's my soup?

Simple Balsamic Vinaigrette

Trying to start the new year off right? Start with salad. Salads are supposed to be good for you, but some salad dressings (like my old favorite, Caesar) can make a burger look healthy. So, I've started making my own, which is surprisingly delicious and easy to customize. I think it even tastes better than most restaurant dressings, and it's way better for you.

I like to make my dressing fresh every time, so the recipe below is only enough for four (dinner) salads at a time. However, I know that my mom (who we both just found out uses a strikingly similar dressing) like to pre-make her dressing about a cup at a time, and then refrigerate it until needed. If you're of that vein, just follow the ratio of 2 parts oil to 1 part vinegar. For instance, 2/3 cup oil to 1/3 cup vinegar, with increased seasoning.

The recipe also includes my current favorite salad to dress with this vinaigrette.

4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/8 tsp garlic powder
sea salt and fresh ground black pepper, to taste

1 head fresh lettuce or equivalent, washed by you
3 small carrots, shredded
1/2 cup chopped walnuts
1/2 cup dried cranberries
parmesan cheese, to taste

1. Mix the oil, vinegar, and spices in a small bowl, then set aside.
2. Make sure the lettuce is dry, then chop and place it in a large serving bowl. Pour the dressing over the top and toss until evenly coated.
3. Using two forks or tongs, divide the salad among four plates or bowls. Sprinkle each salad with shredded carrots, chopped walnuts, dried cranberries, and a dusting of parmesan cheese.

Serves four as an entree.

Kitten not included.

Santa Fe Stew

A deliciously filling, warm meal for a cold winter night, Santa Fe stew is my mom's recipe. Apparently, she bought it for 25 cents at a Christmas festival before I was born, so it's fitting to post it just a few days after Christmas. It's a one-pot wonder, and the beans have enough protein that it could be served vegetarian/vegan with some extra vegetables.

I have a lot of memories of warming up over this meal. One time, a cousin served us this stew, was surprised that we knew it. I have edited this recipe a lot, but I have a lot of respect for the original recipe I grew up with, which I managed to find online here (although my original says stewed tomatoes, not diced, and has no turkey option).

I use extra-lean ground turkey and make my own seasoning blends. I also have recently started swapping out the canned beans for dried and buy jarred tomato paste, both because of BPA in canned foods, but I know soaking is a pain, so you can find a list of canned goods that are BPA-free here. To supplement the tomato paste, I added water, and since Tessa doesn't like corn, I use green beans, carrots, or whatever I happen to have on hand instead.

1 lb. extra lean ground turkey
1 medium onion, chopped (optional)
1 package taco seasoning mix (or make your own, but add slowly, taste, and re-season!)
1 package ranch dressing mix (or make your own)
3 cups black, pinto, and/or kidney beans, soaked and drained (1 cup dry, or 3 15-oz. cans)
1 8 oz. jar tomato paste

1 1/2 cups water, (you may need more)

1 cup corn or vegetable of your choice

1. Brown the meat and onion together in a dutch oven, then drain away excess grease.

2. Add the two dry seasoning mixes and stir until mixed thoroughly. 

3. Add all other ingredients, stir, cover, and simmer for 30 minutes or until beans are tender.

4. Optional: garnish with hand-grated cheddar cheese or tortilla chips.

Serves six.

Waaaarm.

Homemade Pizza

I love pizza. But I'll admit it. I thought I didn't have time to make my own pizza dough, especially a tasty whole wheat dough. Then I saw this video by Fabio (from Top Chef, not romance novels), and I had to try it for myself, especially because we were getting tired of frozen and (expensive!) delivery pizza. (Plus, it's the best crust for breakfast pizza!)

What takes the most time is actually letting the dough rise, but it's just wait time, so you can watch an episode of 30 Rock or walk the dog or whatever you need to do while it rises. I modified the crust to include whole wheat flour for the health benefits, although some all-purpose is necessary to keep the crust from petrifying.

The first time I made it, I used all of the dough to make a single crust, but the pizza came out way too bread-like. The second time, I split the dough into two balls before letting it rise, and had the perfect amount to make two large pizzas. Fabio says to make it in a mixer with a hook attachment, but since I have no such luxury, I used a spatula to mix and then my hands to knead the dough.

1 packet (or ¼ oz.) dry active yeast
1 ½ cups water, warm but not hot
1 tsp. sugar
2 cups whole wheat pastry flour (plus a few pinches for dusting)

2 cups all purpose flour
1 tbsp. extra virgin olive oil

Toppings:
16 oz. can whole plum canned tomatoes or 8 oz. can tomato paste
1 cup fresh mozzarella 

3-6 fresh mushrooms, sliced

3-4 fresh or canned artichoke hearts

1 clove garlic, chopped
10-12 fresh basil leaves
Drizzle of extra virgin olive oil
1/2 tsp coarse sea salt
sprinkling of onion powder and/or oregano (optional)

1. In a stand mixer with the hook attachment (or a large bowl with some elbow grease), mix the yeast, water and sugar.
2. Add the flour in small amounts, mixing well between each addition.
3. When the dough is mixed well and not too sticky use a little oil to help remove it from the bowl. Form it into two balls, and place each on a lightly floured surface (I left one in the bowl) and cover with a dry towel. Let the dough rise for 30 minutes.
4. After the dough has rested, use one ball per pizza. I like to freeze one, then thaw and use it later. Transfer the ball of dough to a sheet tray or pizza stone, and use your hands to shape the dough (no rolling pin necessary).

5. Top with tomatoes crushed by hand, chunks of fresh mozzarella, basil leaves, mushrooms, artichoke hearts, and sea salt. Drizzle with extra virgin olive oil.
6. Bake in a 400-degree oven until the crust around the edge is golden brown, about 20 minutes.

Serves two to three.

Your kittens may be sad at first...

...But don't worry; they'll find new box hangouts in no time.

Vegetarian Bubble and Squeak

Bubble and squeak is traditionally made from leftovers and served as part of an English breakfast. We first encountered a vegetarian version of it at Jonathon's in Dallas. Tessa was craving it this week, so I dug around and found this recipe.

The result is my version of vegetarian bubble and squeak, made fresh instead of from leftovers, but it will be even easier to make when I have extra mashed potatoes. I'm calling this a "healthy alternative," because traditional bubble and squeak is fried in lard, and because I swapped out the veggies, using dandelion greens instead of cabbage, because they are incredibly nutritious. I also subbed in leek for onion, because they add a certain creaminess I'm completely addicted to.

The whole thing, in fact, was creamy and filling, even after I replaced some of the butter with extra virgin olive oil for a heart-healthier dish. If you do want to make it more of the traditional breakfast, or just want to add a protein, try serving with a fresh egg or (if you're a meat-eater) a piece of spicy turkey sausage.

6 fist-sized Yukon Gold potatoes
1 leek, cleaned and chopped
1 medium clove of garlic, peeled and chopped
1 bunch of dandelion greens, chopped
4 tbsp butter, divided (I substituted 1 tbsp with extra virgin olive oil)
Salt and freshly-ground black pepper
1/4 cup milk

1. Boil and mash the potatoes with the milk and half of the butter, then season with sea salt, fresh cracked pepper, plus a touch of ground nutmeg.
2. Melt the rest of the butter in a wide and deep frying pan over a low heat and saute the leeks until they are soft but not brown.

3. Add the chopped garlic and cook for an additional minute. Then mix in the chopped greens, and cook, stirring frequently, for 2-3 minutes.
4. Stir in the mashed potatoes and mix everything together. Taste, and season with salt and pepper, if necessary.
5. Cook the mixture for about 5 minutes, stirring occasionally, until heated through.

Serves three to four.

Bubbles! Bubbles! My bubbles!

Vegetable and Three Cheese Stuffed Shells

Tessa is getting really good at finding recipes she wants me to make for dinner. (Original recipe here.) This one I thought might have a similar taste profile to my favorite lasagna recipe. However, it has its own unique flavor. I served it with a mixed green salad dressed with a homemade balsamic vinaigrette, feta crumbles, and chopped walnuts.

It's also chock full of veggies (and cheesy goodness), which I like, and was pretty quick to make (30 minutes start to finish). My only regret is that I couldn't find whole wheat jumbo shells, so I had to settle for regular ones.

16 jumbo shells (from a 12-oz box, and whole wheat, if you can find them)
2 cups marinara sauce
2 handfuls of fresh, organic spinach
2 cups organic broccoli florets
1 15-oz container of part-skim ricotta
1/2 cup Parmesan cheese, grated
1 cup part-skim mozzarella, shredded
1/4 tsp garlic powder
sea salt and fresh ground black pepper

1. Preheat oven to 400°F.

2. Cook the pasta 1 minute less than package directions (it will finish cooking in the oven). Drain and leave in a colander to cool. Do not rinse.
3. Spread the sauce onto the bottom of a large broiler-proof baking dish.
4. Finely chop the spinach and broccoli and place in a large bowl. Stir in the ricotta, Parmesan, 1/2 of the mozzarella, the garlic powder, and about 1/4 tsp each salt and pepper.
5. Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce. Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. 

6. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.

Serves four to five.

Wait. You... eat...?

Turkey Shepherd's Pie

Shepherd's Pie (of the ground beef/potato/cheese variety) was a staple dinner in my family growing up. Apparently when I was in pre-school, the chef there made it and I fell in love so deeply that my mom acquired the recipe from my school.

Since I have been recently cutting red meat and pork out of my diet, and have not cooked with them since I began cooking for Tessa, I've been looking for a tasty alternative using some sort of poultry. I found it.

This recipe originated from an allrecipes.com post, but I overhauled it significantly, and it was a satisfying, delicious dinner. I used ground turkey because is significantly more heart-healthy than ground beef (though ground or shredded chicken would also work well), made a gravy for the turkey that closely resembles my pot pie filling, adjusted the spices and veggies to suit me, and poof! Deliciousness.

On a dish-y note, I boiled the potatoes, browned the meat, and made the gravy all in the same 3-quart sauce pan because I don't like dish duty. For those who eat with their eyes, yes, it is a little monotone, but trust me, the flavors are dynamic.

7-8 fist-sized Yukon Gold potatoes
6 tbsp butter, divided
1 cup milk, divided
1 medium head garlic

1 tsp extra virgin olive oil

1/4 cup whole wheat pastry flour

1 cup chicken stock or broth
1 pound ground turkey
sea salt and freshly ground black pepper, to taste
1/2 tsp dried thyme (1 tbsp fresh, chopped)
1/2 tsp rosemary (1 tbsp fresh, chopped)
1 bell pepper, diced
1 leek, cleaned and chopped
1 cup Cheddar cheese, hand shredded

1. Cut the head of garlic in half and drizzle it with olive oil. Wrap in foil and bake at 400 degrees for 45 minutes.
2. Reduce oven temperature to 350 degrees (you may want to save this for later).
3. Chop the potatoes into 1 inch chunks and boil them until tender. Drain, then mash potatoes. Add 4 tbsp of the butter, 2/3 cup of the milk, roasted garlic, salt, and pepper, and mix in. Set aside.
4. Brown the turkey in a little olive oil, and set aside. 

5. Melt the remaining 2 tbsp butter in a sauce pan over medium heat and add the leek and bell pepper. Season with salt and pepper. Saute for about 2 minutes, then whisk in the flour. Remove from heat and add remaining 1/3 cup milk and the chicken stock or broth. Return to heat, stirring constantly until mixture reaches the boiling point. Remove from heat and add the turkey, rosemary, and thyme. 

6. Pour the turkey mixture into the bottom of a casserole dish, distributing evenly. Spread the mashed potatoes on top, then sprinkle with the cheddar cheese.
7. Bake at 350 degrees for 25 minutes or until sauce begins to bubble up around the edges.

Serves six.

I herded this sheep for you. 

Stuffed Acorn Squash

This recipe was inspired by one of Tessa's favorite dishes from the Dream Cafe in Dallas, unfortunately no longer on their menu because they changed chefs. The other day, Tessa asked me to make something like it, and so I did.

I got as close as I could, and she said, had I used a difference cheese (parmesan was all I had-- I recommend goat cheese or feta), it would have been better than the Dream Cafe's. Quite a compliment! It takes some time to cook, but most of it is just baking time, and trust me, it's worth it. It's also quite filling (as a complete meal), acorn squash is in season, and, in honor of Halloween, shaped like a pumpkin! You can swap out the veggies if you'd prefer something else; I just used, again, what I had on hand. Plus, if you omit the cheese, it's vegan.

2 whole acorn squash
2 cups cooked whole grain brown rice
1/4 cup chopped carrot
1/4 cup peas (or vegetable of your choice)
1/4 cup toasted walnuts, chopped
1/4 cup dried cranberries
1/8 cup goat cheese crumbles
1 tbsp extra virgin olive oil
1 tsp chopped sage
1/8 tsp garlic
sea salt and fresh cracked black pepper
1 cup broth or stock, divided

1. Cut off the top inch of each acorn squash. Keep the top, but scoop out and discard the seeds. If the squash won't stand up on its own, cut off a piece from the bottom to flatten it. Set the squash, including the top, aside, on a baking sheet.
2. Heat the olive oil in a pan over medium heat. Add the vegetables and spices, and saute until the begin to soften. At this point, mix in the cooked rice, then add 3/4 cup of the stock/broth a little at a time, so that the rice absorbs it.
3. Preheat the oven to 400 degrees.
4. Once all but a few teaspoons of the stock has been incorporated, stir in the walnuts, cranberries, and parmesan. Remove from heat, and spoon into each squash. Place the tops back on the squash, and the remaining rice mixture in an oven-safe dish.
5. Bake the squash for 1 hour. When 20 minutes remain, pour the remaining stock/broth over the leftover rice mixture, cover, and put it in the oven with the squash.

Serves two.

Happy Halloween!

Chicken Sausage, Potato, and Apple Hash

My dad devoutly opposes my usage of the word hash, which to him means shredded beef, potato, and onion browned in a skillet, but which Merriam-Webster defines as "chopped food; specifically: chopped meat mixed with potatoes and browned." So for this recipe I'm using the term loosely, since I'm not chopping the meat, but still. I think it applies.

I was originally inspired by this recipe, but decided I wanted to modify it to make it a full meal. Because Tessa and I have watched approximately one zillion episodes of "Chopped," and I already love hash, I decided to add roasted potato and deepen the flavors with a little thyme and garlic. I also healthed it up with chicken sausage instead of pork links, and subbed in leeks for onions, because I am leek-crazy.

This recipe only takes around 30 minutes (since you can prep everything else while the potatoes are roasting) and is full of beautiful fall flavors, and uses some of those fresh seasonal apples that are flooding farmers' markets and grocery stores around this time. I associate sage with Thanksgiving, and roasted potatoes and leeks are just melt-in-your-mouth comfort food.

I left the sausages whole to ensure that they didn't dry out, and started cooking them first to get a nice caramelization on them. Don't forget to take your sausages' flavorings into account in terms of seasoning. If you have a choice, choose one with a bit of heat; it'll nicely offset the sweetness of the apples. If you're a vegetarian, you could sub in veggie dogs or perhaps some tempeh for the chicken sausage.

1 package pre-cooked chicken sausages

3 yukon gold potatoes

1 large or 2 small leeks, cleaned and cut into half moons

3 small apples, cored and sliced or chunked

3 tbsp extra virgin olive oil

1 tbsp butter

1 tsp dried sage
1/8 tsp garlic powder
1/4 tsp thyme

sea salt and fresh cracked black pepper, to taste

1. Cut the potatoes into chunks and toss to coat with 1 tbsp of the olive oil and the spices. Roast in a 400-degree oven for 15 minutes. (Sound familiar? It's this with different spices.) Remove and set aside.

2. Melt the butter in the remaining olive oil in a large cast iron skillet over medium heat. Add the whole sausages and cook for 5-6 minutes, turning occasionally to ensure even browning.
3. Stir in the leeks, apples, and roasted potatoes. Cook until leeks and apples are tender and sausages are nicely browned, about 5-10 minutes, stirring occasionally and continuing to turn the sausages.

Serves four.

Carefully remove all kittens from skillet before cooking.