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.

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!

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.

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.