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.

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.

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...

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.

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.

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.

Whole Wheat Pita Chips

Last week, I made Greek-style garden chicken pitas for dinner. This week, I found myself with leftover whole wheat pita bread and a craving for chips and salsa. So, I toasted up the bread with some spices, and the result was infinitely better than store-bought pita chips, and healthier, too. I also found that, as with most food, I enjoyed them more after having taken the time (read: 10 minutes) to make them myself.

3 whole wheat pita rounds
1 tbsp extra virgin olive oil (optional)
1/8 tbsp sea salt
1/8 tbsp garlic powder, or spice of your choice
fresh black pepper

1. Preheat the oven to 400 degrees.
2. Slice each pita round into eighths, making sure to pull apart the front and back so each piece looks like a slice of pizza.
3. Mix the oil and spices in a small bowl. Brush each piece of pita with the mixture. (If you're not using the oil, simply sprinkle the spices on, but you may need to use more, and they won't brown as noticeably.)
4. Bake for 6-10 minutes, watching to make sure they don't burn.

Serves three plain or with your favorite dip or spread. (Try them with Aunt Judi's hummus!)

You know the way to my heart.

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!

Easy Homemade Cheese Crackers

Tessa directed me to this excellent "real" food blog recently, and the recipe that intrigued me most was one for homemade cheese crackers. I get hungry very frequently, so I snack a lot. Nine times out of ten, I'm a salty snack craver, so I rummage for chips and salsa, hummus, nuts, etc., and this seemed like a much less processed way to get my cheesy-salty-crunchy fix.

They actually came out looking a little like butter cookies, but they tasted exactly like Cheese Nips. It's amazing. And they only have three ingredients. For my cheese, I used Seaside English Cheddar, and the crackers are delightful.

I'm reproducing the Leake family's recipe below, with a couple quick notes, because it was so fantastic and conscientious already that there wasn't much I wanted to change. There is a large amount of butter in them; however, they're the kind of snack you can eat four or five of and feel sated, so I don't see it as a problem, at least not for us. (To give you some perspective, a box of organic cheese crackers lasts about three days in our house. The single batch of crackers I made have been around for three full days already, and half of them are still sitting in an airtight tupperware container.)

1 cup whole wheat pastry flour

5 tbsp cold butter, cut into tablespoon-sized chunks

4 oz. of cheddar cheese, hand shredded or finely chopped

1. Preheat oven to 350 degrees.
2. Combine all three ingredients in a food processor and blend. The mixture will eventually turn into one big ball chasing itself around the bowl.* Be patient because it can take a few minutes.
3. Roll the ball into a log about 1 ½” in diameter. At this point you could refrigerate the dough until later.
4. With a sharp knife or waxed dental floss slice ¼” thick pieces off the log and place each one flat on an ungreased baking sheet. Try to rotate which side you are cutting down on because the top of the log does start to flatten a little. It is like your very own homemade slice and bake!
5. If you want your crackers to look a little fancy take a fork and gently mash down the top of each one before baking.
6. Bake for 12 – 14 minutes** or until golden brown.

*I have a three cup food processor, so my mixture did not become a ball or chase itself, because it wasn't physically possible. I just watched until the ingredients seemed to be uniformly mixed, then I scooped it all out onto my cutting board and rolled it into a log.

**I ended up baking mine for 20, even though my oven usually runs hot, to achieve a more cracker-like crunch on the bottom. They were not burned.

Serves six (4 crackers each).

Om nom nom

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. 

Butternut Squash Risotto

This was my maiden voyage making risotto, a food I'm actually not as familiar with as I'd like to be. The recipe, apparently originally by Gordon Ramsey, Tessa got from a tweet by her friend Christina (@t0astbandit) and emailed to me so that I would make it. We both love butternut squash, so I gave it a whirl. I also found the most perfect local butternut squash I have ever seen. It was beautiful.

I usually post recipes with fairly quick/easy preparations, but this one is a little more complex. It took me about an hour and a half, start to finish, although about half of that time all I was doing was roasting the squash and prepping the rice.

It turned out lovely, though-- on the sweet side but still savory, nicely spiced, bright, complex flavor. It was also filling-- really stuck to my ribs-- and the cheese added a touch of richness that filled it out perfectly. Tessa will tell you, I was still remarking on the flavor of dinner two hours after we were done eating it. The only thing I would modify is that I would add the lemon juice more slowly, mixing and tasting as I go-- the batch I made yesterday was a tiny bit too lemony.

I've made two modifications to the recipe-- it calls for shallots, I used leeks instead, and I used whole grain brown rice as my base. The brown rice is for nutrition; the leeks are because I love them. Definitely a good fall dish. Vegetarian, too.

3 cups vegetable or chicken stock/broth.
1 1/4 cups whole grain brown rice
3 tbsp extra virgin olive oil
1 large leek, finely chopped (or 2 shallots)
1 butternut squash
1 bunch of thyme sprigs

4 tbsp butter
1 cup dry white wine
2 tbsp mascarpone cheese
4-5 tbsp freshly grated Parmesan cheese
Freshly ground sea salt and black pepper
12 sage leaves, finely sliced
Juice of 1 lemon

1. Preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds. Lay it on a baking tray, drizzle with olive oil, and season with salt and pepper. Arrange the thyme springs evenly on top and place in the oven. 

2. Roast for about 45 minutes, until they are fully cooked, soft so that a knife can easily go through the squash. If they start to colour too much, cover with aluminum foil and return to oven. 

3. Once the squash is cooked, it remove from the oven set aside and allow to cool. Scoop out the baked flesh of the butternut squash, discarding the skins, and puree. (I used a hand mixer to puree since I'd made smoothies in the food processor-- this worked fine and the puree was still velvety.)
4. Pour 1 cup chicken or vegetable stock/broth in a saucepan and bring to the boil. Add the rice, return the stock to the boil and cook for 4 minutes, adding more broth/stock if necessary so that the rice is covered. Drain well.
5. In a medium saucepan, gently sauté the leeks/shallots in the remaining olive oil until soft. Add the wine, and cook until the alcohol has evaporated and the liquid has almost completely reduced. 

6. Heat the remaining stock to the boiling point. Add the rice to the shallots, then begin to add the stock, a ladleful at a time, making sure that each addition has been absorbed before adding any more. Continue until the rice grains are tender.
7. Add the cold butter, then quickly stir in the butternut squash puree and allow to heat through. Then turn off the heat and add the parmesan, mascarpone, chopped sage and lemon. (Be careful with the lemon-- as I said above, mine came out a little overpowering.) Stir until all the dairy is incorporated, so that the risotto is creamy. If it becomes too dry, add a spoon or two of water, and adjust the seasoning. 

Serves four, topped with fresh-shaved Parmesan.

Gordon Ramsay Kitten says: "Shut it down!"

Roasted Potatoes

I've been on a roasting kick lately, mostly because our local farmers' markets have been supplying us with lots of fresh, local produce and roasting is a super easy cooking method that can be extremely flavorful. I love roasting squash, both summer and butternut, and one of my new standbys is roasted potatoes.

When selecting your potatoes, the smaller the better, since smaller potatoes have a higher skin-to-flesh ratio, and the skin is where the majority of the nutrients can be found. Also, colored-flesh potatoes like Yukon Gold or Purple Viking are a better choice than potatoes with white flesh, because they contain extra nutrients in the actual flesh of the potato. So choose wisely. I served these potatoes last night with some spinach and garlic chicken sausage and fresh green beans, both from the farmer's market (as were the potatoes).

1 lb small potatoes
1 tbsp extra virgin olive oil
1/8 to 1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp basil
1/8 tsp thyme
pinch of nutmeg
cayenne pepper, to taste
sea salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees.
2. Cut the potatoes into pieces no larger than the first part of your thumb (the one with the nail). (Do not peel. Unless they're russets. Peel russets.) Set aside.
3. Mix olive oil and spices in a large bowl until uniform. Add potatoes and toss to coat.
4. Spread potatoes in a single layer on a baking sheet or in a baking dish.
5. Bake for 25-30 minutes, stirring them around twice so that they will brown but not burn.

Serves three as a side dish.

Generally, if your kitten is smaller than the potato, it is too big.

The World's Best Mac and Cheese

You may have heard of the original version of this recipe-- Beecher's "World's Best" Mac and Cheese-- and it truly does live up to its name. In fact, it should be a crime to visit Seattle, WA, and not stop by Beecher's for some fresh mac and cheese and a hunk of their Flagship Cheddar to take home.

This cheesy, cheesy recipe is going to get away with a "healthy alternative" label for a couple of reasons. I don't know anyone who doesn't like macaroni and cheese, and I don't even think I know anyone who doesn't crave it from time to time. So instead of reaching for that blue box of processed, powdered cheese and limp noodles, reach for this recipe. I've switched the flour and the pasta to whole wheat, to add some goodness to the dish, and cut back the amount of cheese a tiny bit, as well. I am a huge cheese enthusiast, and I put at least twice as much on my spaghetti as Tessa does, so trust me when I say that my version is plenty cheesy.

Also, you might consider buying a hunk of cheese and grating it yourself, because apparently shredded cheese has wood in it.

World's Best Mac and Cheese
12 ounces penne pasta
4 cups Beecher's Flagship Sauce (recipe follows)
1/4 teaspoon chipotle chile powder

1. Preheat oven to 350 degrees.
2. Oil or butter a 9-by-13-inch baking dish.
3. Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Drain and set aside.
4. Combine cooked pasta and Flagship Sauce in a big bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the chile powder. 

5. Bake, uncovered, for 30 minutes. Let sit for 5 minutes before serving.

Beecher's Flagship Cheese Sauce
(Makes about 4 cups)

1/4 cup ( 1/2 stick) unsalted butter
1/3 cup whole wheat pastry flour
3 cups almond milk
12 ounces semihard cheese, such as Beecher's Flagship, shredded (about 3 1/2 cups)
2 ounces shredded semisoft cheese, such as Beecher's Just Jack
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle chile powder
1/8 teaspoon garlic powder

1. Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. 

2. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. 

3. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

Serves four as a main dish, or eight as a side dish.

Cheeeeeeeeeeeeeeeeeeeeesy.

Snack Time

I am a food lover. I also get hungry every two hours. Because of these things, I'm a big fan of snacks. Unfortunately, snacks add up quickly, so I try to find healthy alternatives to my favorite cravings. Here are a few of them.

I primarily crave salty snacks, so those are first, then sweet. I absolutely love hummus. So much so that the previous sentence was probably a huge understatement. My Aunt Judi's homemade hummus recipe follows at the bottom of this entry. Rich in protein and the good kind of fat, I prefer to eat it with baked pita chips or baked organic blue corn tortilla chips, but eating it with carrots, celery, or raw broccoli makes it even better for you.

I also eat a lot of Amy's Organic Medium Salsa on baked organic blue corn tortilla chips. It's fresh, organic, sweet and spicy, and loaded with veggie goodness. Baked chips are also, of course, healthier than their fried counterparts. When Tessa craved queso the other day, I melted 1 tbsp butter, whisked in 3/4 cup almond milk, stirred until it thickened, then added 3/4 cup shredded cheddar and swirled in about 1/4 cup salsa. It was pretty darn good.

A couple other go-to snacks could go either way: a handful or two of almonds, walnuts, or granola. Try combining them, along with some (c)raisins, for a healthy, tasty trail mix. You could also add peanuts, but I'm allergic to those. Then, of course, there's always fresh fruit. Tessa loves dipping organic apple slices in almond butter, cantaloupe chunks or fruit leather. I like my apples whole, along with bing cherries or pineapple chunks.

When I crave something sweet, I try to go for a fruit smoothie or a piece or two of dark chocolate instead of ice cream or cookies. Dark chocolate has more antioxidants than milk chocolate, and I like the taste better anyway. One thing I've been doing lately is breaking a big dark chocolate bar into pieces and keeping them in a tupperware container or plastic bag, so that I'm not tempted to eat the whole thing in one go. If you do want cookies, buy whole wheat baking flour, and consider including healthy ingredients like (c)raisins, walnuts, or oatmeal. Then there's always Tessa's favorite, chocolate avocado pudding.

Aunt Judi's Homemade Hummus

1 1/2 cups dried garbanzo beans, soaked overnight
1 tsp sea salt, divided
3 cloves garlic, peeled

3/4 cup tahini (sesame seed paste)
1/2 cup fresh lemon juice, and more to taste
cayenne pepper
2 tbsp chopped parsley
2 tsp olive oil

1. Rinse the soaked chickpeas well and drain them before putting them in a saucepan and covering them with plenty of fresh water. Bring to a boil. Skim, add one-half teaspoon salt, cover and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft. (Beware of burning!)
2. Meanwhile, crush the garlic and one-half teaspoon salt in a blender or food processor until pureed. Add the tahini and lemon juice and process until white and contracted. Add 1/2 cup water and process until completely smooth.
3. Drain the chickpeas, but keep their cooking liquid. Add the chickpeas to the sesame paste mixture and process until well-blended. Thin to desired consistency with reserved chickpea cooking liquid. Adjust the seasoning with salt and lemon juice. 

4. Serve, sprinkled with paprika and parsley and drizzled with oil. The hummus can be kept in an airtight container in the fridge for up to a week. Makes about three cups.

Om nom nom.