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.

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...

Cheesy Quinoa Bites

I've had some quinoa in my pantry that I've been meaning to put to good use, so when Tessa found this recipe on Pinterest, I went to work. I actually made them the first time as a side dish for some Sweet Potato and Black Bean Tacos. We ate them all week as snacks, and the next time, I just made them for lunch.

They're packed with nutrients from the veggies and the quinoa, and filled my salty snack craving perfectly. I've made them both with green onions and leeks, and both are delicious. As far as numbers go, the original recipe, made in mini-muffin tins, reportedly made about 28 bites. I don't have a mini-muffin tin, so I just scooped mine. I apparently make big scoops (2-3 tablespoons), so I ended up with 15 big bites (shown above). Original recipe here.

2 cups cooked quinoa
2 large eggs
1 cup shredded carrot
2 stalks green onion or one small leek, sliced
2 cloves garlic, minced
1/4 cup chopped fresh cilantro (or about 1 tbsp dried)
1/2 cup grated Parmesan cheese
2 Tbsp whole wheat pastry flour
1/2 tsp sea salt
1/4 tsp freshly ground pepper

1. Preheat the oven to 350 degrees.
2. Mix together all the ingredients.
3. Distribute mixture into a greased mini-muffin tin, filling each cup to the top (1 heaping tablespoon each) or place heaping tablespoons onto a greased cookie sheet.
4. Bake for 15-20 minutes.

Serves two to four.

That's not what I meant...

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?

Popcorn Perfection

This is one to add to my snacks page. Apparently microwave popcorn bags have been linked to cancer, and is just generally not that good for you, so in order to get that delectable movie snack back in our mouths, I started hunting for a healthier alternative. I found out that you can make your own microwave popcorn, and I also found the recipe below, which I like better, because then you're not wasting a paper bag that can no longer be recycled because it's covered in oil. The recipe was originally posted here.

Benefits? Better for your health, and more bang for your buck. This recipe even ensures that almost every single kernel will pop, yet keeps them from burning, which is fantastic. It's also vegan (if you nix the butter), and takes less than ten minutes.

3 Tbsp canola oil (or other high smoke point oil)
1/3 cup popcorn kernels (available in the bulk section of Whole Foods)
2 Tbsp or more (to taste) of butter
Salt to taste

1. Heat the oil in a 3-quart saucepan on medium high heat.
2. Put 3 or 4 popcorn kernels into the oil and cover the pan.
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer*.
4. Cover, remove from heat and count 30 seconds. (This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.)
5. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
6. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns.
7. If you're adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Season to taste with salt. You can also add fun things to it like paprika, nutritional yeast, chili powder, curry powder, cumin, grated Parmesan cheese, or even a little sugar to make it taste like kettle corn.

*If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be evenly distributed throughout the popcorn.

Serves one to two.

This batch is mine!

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.

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. 

Surprisingly Addictive Brussels Sprout Salad

Don't let the name freak you out. Brussels sprouts once elicited an emphatic ewwwww from me, until I unsuspectingly tried this recipe at my aunt and uncle's one Thanksgiving. This is the recipe-- and it's delicious!

It's the nutmeg, for me, that makes these Brussels sprouts borderline addictive. I like to serve this with roasted butternut squash (cut in half, 400 degree oven for 45 minutes, season with sea salt, fresh black pepper, and 1/2 tablespoon butter each). Sometimes I like to sprinkle it with parmesan cheese, although this would make it decidedly less vegan. Though I've only used this recipe as a side dish, a large portion could pass for a full meal, since it includes vegetable, fruit, and nut components. (By the way, have I mentioned that walnuts are a superfood?) It's light and healthy, yet satisfying. It also only takes about 10 minutes to prep and cook.

1 lb organic Brussels sprouts
2 tbsp extra virgin olive oil
1/2 tsp ground nutmeg
sea salt and freshly ground black pepper, to taste
1/2 cup walnuts, chopped
1/2 cup dried cranberries

1. Shred the Brussels sprouts by thinly slicing.*
2. Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, salt, and pepper. Cook, stirring, for 2-3 minutes, until the Brussels sprouts are bright and slightly wilted.
3. Add the walnuts and cranberries, tossing to combine.

Note: The original recipe says to core the Brussels sprouts. Removing the core decreases the bitterness of the sprouts, but it's also wasteful, and when the core is sliced up, most of the bitterness will cook out anyway.

Serves four as a side dish, two as a main course. Original recipe here.

I have captured the sprout.

Southwestern Pot Chicken

In college, my roommate Mark and I tag-teamed all the cooking for our house. We were always looking for new recipes, and one time, Mark found a recipe for "One Pot Chicken" in a cookbook. The problem was, neither of us wanted to go to the grocery store, so we decided to make the dish with what we had. The result was the bastardized-- but completely delicious-- Pot Chicken. It may not be gourmet, but it's definitely not difficult. We made it once a week or so after its discovery.

For a vegetarian/vegan option, just leave out the chicken (this will only serve two).

4 small chicken breasts
1 can Amy's black bean soup (or refried black beans, or just black beans drained of their liquid)
1/2 cup salsa
2 cups rice, cooked*
1 cup corn
1 bell pepper, diced
1 clove garlic (or 1/4 tsp garlic powder)
ground cayenne pepper, to taste
1 tsp onion powder (or sub in 1/4 cup chopped fresh onion)
1/4 tsp chipotle chili powder
sea salt and fresh cracked black pepper, to taste
cilantro (to garnish)
1 tsp extra virgin olive oil

1. Saute chicken in olive oil in 3 quart saute pan (or similar) with garlic, onion, cayenne, salt, and pepper.
2. When chicken is browned on both sides, add black bean soup, salsa, cooked rice, and veggies. The resulting mixture should have the consistency of a thick stew. If it doesn't, add 1/4 cup water. This will cook out.
3. Cover and simmer for about ten minutes, stirring occasionally, allowing flavors to meld. Taste and adjust seasoning as necessary. Do not let the mixture dry out; add a little water if necessary.
4. Remove from heat and uncover. Sprinkle with cilantro, and serve.

*We used one of those packets of "Mexican" rice at the time, but I recommend whole grain brown rice or quinoa. For quick, delicious rice with healthy options in mind, try one of the Seeds of Change varieties.

Serves three to four.

Oh... so not a flower pot?

Quesadillas

My Aunt Judi taught me this recipe last summer. It's pretty quick and easy, and the salsa, avocado, and zucchini give the quesadillas this amazingly fresh, healthy taste while the whole grains and mushrooms keep it filling. Plus, it's super tasty.

The only thing that takes a while is roasting the bell pepper and waiting for it to cool. If you like, you can roast and peel it beforehand and save it in the fridge until you're ready, but it's way better fresh, in my opinion.

If you have a meat lover in your life (like my Uncle Norm) or just want a protein boost, you can throw in some sliced or shredded cooked chicken, but otherwise, this recipe is vegetarian. That's one of the nice things about quesadillas-- pleasing picky eaters is easy, just swap out the fillings.

4 whole grain tortillas
3/4 cup shredded cheese (I like sharp cheddar)
1 zucchini
4 cremini mushrooms
1/4 c fresh salsa
1 orange or red bell pepper
cilantro, fresh or dried
1 cooked chicken breast, seasoned and sliced or shredded (optional)
fresh sliced avocado or guacamole (optional)

1. Cut the pepper in half and remove the stem and seeds. Place on aluminum foil and roast in an oven or toaster oven at 450 for about 30 minutes. Set aside to cool. Once cool, peel off the skin of the pepper and slice the flesh.
2. Meanwhile, remove the stem from the mushrooms and slice the caps and the zucchini (about 1/4 inch thick).
3. Once all veggies are prepped, heat a skillet over medium-high heat on the stove until a drop of water sizzles in the pan.
4. Place a tortilla in the pan and sprinkle half of its surface with cheese. Add zucchini, mushroom, bell pepper, and chicken (if desired) in a single layer on top of the cheese.
5. Drizzle with salsa, sprinkle with cilantro, and then add a second layer of cheese over the top. Carefully fold tortilla closed, and flip to the other side with a spatula. Cook for 30-60 seconds longer, allowing cheese to melt. The tortilla should be golden brown on both sides.
6. Remove quesadilla from pan and slice. Repeat 3 times.
7. Optional: Top with fresh avocado or guacamole.

Serves two.

I want fish in mine!

Happy Birthday, Tessa!

Chicken in White Wine Reduction

An excellent main course to go alongside that roasted summer squash is this simple, delicious chicken recipe. I usually serve the chicken over a mixture of brown rice and quinoa. Tessa and I have taken to calling this "wine chicken," and it makes the whole house quite fragrant. Although the sauce takes a while to reduce, you don't have to baby it, so put up your feet and have a glass while it does all the work!

2 small chicken breasts
1 tsp extra virgin olive oil
1 cup dry white wine (I use chardonnay)
1/2 cup chicken stock or broth
1/4 tbs garlic or one clove, finely chopped
1 tbsp butter
sea salt and fresh black pepper, to taste
1 cup cooked brown rice, AND
1 cup cooked quinoa, mixed together (alternately, two cups of either grain)

1. Heat olive oil in a large skillet. Sautee the chicken until browned, then set it aside to rest.
2. Deglaze the skillet by adding the wine, then the chicken stock. Season with garlic, salt, and pepper, and allow to reduce over medium-high heat.
3. (optional) In the meantime, shred the chicken using two forks. This will allow the chicken to absorb more of the flavor of the sauce.
4. Once you can slide a spatula across the bottom of the pan and it leaves a "clean" trail behind it, add the butter and return the chicken to the pan for 2-3 minutes. Sauce will still appear thin. (10/23/11 note: My mom told me that when she made this dish, she allowed the sauce to reduce too much, and there wasn't enough to properly sauce the chicken and rice. If this happens, don't worry. Just add a little broth, water, or wine, until there is enough sauce.)
5. Ladle chicken and sauce over mixed rice and quinoa, and serve hot with roasted summer squash or steamed vegetables.

Serves two.

I didn't know wine could be for eating!

Roasted Summer Squash

Tessa and I are huge fans of squash, and why not? It's both nutritious and scrumptious. I've tried cooking summer squash several ways, but none come out as delectably as this recipe, modified from one I stumbled across when looking for a new way to cook the crooknecks I'd gotten from our local farmer's market. It was an instant favorite. The squash just melts in your mouth, and it's also quite simple to make. This recipe works well with yellow squash, zucchini, and crookneck, so pick what looks good or mix and match.

2-3 fresh summer squashes

freshly ground black pepper

sea salt

cooking spray

1. Preheat the oven to 425.

2. Trim the stems off the squash. If the squash has a slender neck (as a crookneck does), cut it off and slice it in half. Otherwise, cut the squash from end to end into long slices no more than half an inch thick.

3. Lightly coat a sheet pan or the bottom of a glass casserole dish with cooking spray. Lay the squash slices in the pan. Do not layer.

4. Bake for about 15 minutes, or until the bottoms of the squash have begun to brown. Season with fresh cracked black pepper and sea salt, then turn each piece over. 

5. Continue baking for about 15 more minutes, until the bottoms are browned.

Serves two alongside chicken, pasta, or just about anything.

Mmm... squashy.

Easy Veggie Quiche

This recipe spawned from one of my mother's which she calls "A Tale of Two Quiches." My recipe is more like "A Tale of ∞ Quiches," because the possibilities are endless. Personally, I've made this quiche with spinach, broccoli, and cauliflower so far, all of which are packed with nutrients.

Notes: I make this quiche with swiss cheese because it melts without too much fuss or oil-- I tried it once with cheddar and got an excessively moist product. As to the question of whether eggs are healthy or not, my aunt is on the Egg Board, and she touts them as a healthy source of protein, but you can make up your own mind, and opt to use egg beaters or egg whites only.

6 large eggs
1 1/4 cup milk (I use almond milk)
sea salt and fresh ground black pepper
1/8 tsp garlic and onion powder (optional)
2 cups (approx.) vegetable of your choice (spinach, broccoli, and cauliflower work well)
8 oz. shredded swiss cheese
1 9-inch pie crust

1. Preheat oven to 375.
2. Beat eggs and milk vigorously until uniform. Add seasonings.
3. Meanwhile, layer pie crust, vegetable, and cheese in the bottom of a 9" pie pan.
4. Pour egg mixture over the top.
5. Bake for 30-35 minutes or until the egg mixture has set.
6. Allow to cool for at least 5 minutes before serving.

Serves four.

You're going to have to fight me for a slice.