Artichoke and Spinach Orzo

Spring is just around the corner. I can feel it. The tourists are flocking to DC in droves, crowding our metro platforms and asking asinine questions like "what is there to do on the Mall?" or "wait...I thought I was going to a Mall...where are the stores?" Seriously...I've had to answer these questions multiple times over my years working near the Smithsonians.

But it's not just the tourists! My allergies have started to become a daily annoyance. My pale legs are blinding everyone around me as it's becoming warm enough to go without tights. And then there there is the inevitable shedding of the winter comforts...big sweaters and for most, the move from filling your belly with amazing amounts of winter comfort food to opting for lighter fare that won't put you into a food coma once the humidity arrives. Plus there is outdoor dining to look forward to. Who doesn't love a good beer garden?

I find that vegetarian side dishes with a little bit of carbs are my typical "go-tos" during this time of year. Orzo and/or couscous provide a great base. I tried this recipe recently, which is from a post back in 2013 on my friend Nick's blog (www.macheesmo.com). This was a great side dish with fish, and I think it would also go well with other Mediterranean-flavored main courses.

Artichoke and Spinach Orzo (serves 4-6 as side dish)

Ingredients:

• 12 oz. orzo pasta, cooked and rinsed
• 1/2 red onion, diced
• 1 bunch spinach, washed well
• 6 oz. marinated artichokes, drained
• 1/2 cup sun-dried tomatoes (in oil), diced
• 2 cloves of minced garlic
• 2 TB olive oil
• 1 cup grated pecorino cheese
• salt and pepper

Directions:

Cook orzo according to package instructions. Once cooking is completed, be sure to drain it and rinse quickly with cold water to stop the cooking.

In a large skillet, add a drizzle of olive oil and the red onion and cook over medium-high heat for approximately 3-5 minutes, or until onion softens. Then add a pinch of salt.

Add artichokes, sun-dried tomatoes, and garlic and continue to cook for another 1-2 minutes. 

Add washed spinach to the skillet, along with 2-3 TB of water to help the spinach steam. Add more water if needed. Cook until spinach is wilted, just a minute or two.

Stir in orzo and season with salt and pepper. Stir well to combine.  This salad is good both warm or cold, with grated cheese. Because cheese.

A Failed Soup Experiment...or was it?

I'll be the first to admit that not everything I cook is a winning dish. But 9 out of 10 times, I think I do pretty damn well. But what constitutes a failed dish? In baking, it's pretty easy to determine. The bread doesn't rise properly or perhaps the brownies sink in the middle of the pan (true story.) With cooking, it's a bit more complicated. Yes, you can burn a dish, or over salt, but what happens when you just don't like it?

This was the case when I tried to make a healthy soup for myself using a few ingredients I had on hand that individually, I enjoy. And this is not to say that they wouldn't work together in other dishes, hell, maybe even in this soup. But for whatever reason, I just hated this soup. Maybe my taste buds were off. Maybe the butternut squash had started to go bad. It could just be that what I was craving was something unhealthy, but I made this and couldn't stomach eating the rest. I share this recipe to show that I am human when it comes to cooking and who knows, maybe this will fit your taste buds just fine.

Butternut Squash, Kale and Pasta Stew (serves 4)

Ingredients:

• 1 onion, diced
• 3 tablespoons olive oil
• 1/2 butternut squash, peeled and diced
• 3 cloves garlic
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes
• 1 bunch kale, chopped
• 1 quart vegetable stock
• 3/4 cup tiny pasta, like macaroni
• Salt and pepper

Directions:

Peel butternut squash and then dice it into 1/4 inch cubes. Or you can be lazy like me and buy the pre-cut squash, and cook it into smaller pieces.

Cook pasta according to directions.

Add oil to a large pot over medium heat. Once hot, add onions and cook for a few minutes until they are soft. Add garlic, rosemary, and squash. Continue to cook until squash starts to soften.

For kale, cut out any large stems and roughly chop. Add kale to pot, cover, and let steam for a minute.

Add vegetable stock to pot and bring to a simmer. Let simmer for a few minutes. Then, add cooked, drained pasta. Season with salt and pepper.

Tempeh Spring Rolls

As I posted earlier this month about the wonder that is prime football watching food for the Super Bowl, I was actually making something quite different for the Super Bowl Party I attended. It was requested that I bring a healthier side dish to offset all the chili, wing dip, and cookies you could imagine (and believe me, they were all amazing). After attending a party last summer where my friend Scott deftly made these healthy little bundles of goodness, I figured it was time for me to not only work with tempeh for the first time, but to also make my first spring roll. These were not that difficult to make, and I got the hand of wrapping them pretty quickly.

Were they the prettiest spring rolls ever made? Probably not, but they were tasty! This recipe is courtesy of my buddy Nick's awesome blog, http://www.macheesmo.com.

Tempeh Spring Rolls (makes 8-10 spring rolls)

Ingredients:

• 1 8 ounce block of tempeh
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon Sriracha sauce
• 1 tablespoon vegetable oil
• 1 large carrot, shredded
• 1 cucumber, sliced thin
• Bean sprouts
• Pea shoots (I couldn't find any so I used watercress)
• Spring roll wrappers 

Dipping Sauce:

• 1/4 cup soy sauce
• Sriracha sauce, to taste
• Sesame oil, to taste
  

Directions:

Whisk together soy sauce, sesame oil, and Sriracha and toss in tempeh block. Cover and shake well to coat tempeh. Let rest for 15-20 minutes to marinate.

Heat oil in a medium skillet over medium-high heat. Remove tempeh and sear on both sides for 4-5 minutes per side.

Remove tempeh and slice thin. Also grate carrots and slice cucumbers into sticks.

To make a spring roll, put some warm water in a large plate. Take one rice paper wrapper and submerge it in the water. Let it sit for 5 seconds. It should be flexible but not soggy.

Move wrapper to a clean surface. Add a few tempeh slices and veggies to the middle of the wrapper. You can fill them pretty big.

Roll wrapper up, pulling on the wrapper as you roll to keep it nice and tight.

Slice each roll in half and repeat until you use all your tempeh or veggies.

Serve with dipping sauce!

Super Bowl Party Food = Amazeballs.

Pittsburgh's going to the Super Bowl...here we go! Sadly, not this year, but you know where my allegiances always lie. Plus this Pennsylvania girl may have been a bit jealous of the snow up north, hence breaking out the best piece of head gear I own.

So once my hopes for an extensive post-season were as deflated as New England's balls, I started to think about not only where I would watch and hope for a Patriots loss, but what I would make. A request came in to make something healthy for a party, so I will post what I decided on in a future blog post. But in the meantime, here are some great options for those of you who want to keep your bellies fat and happy with all the awesome that comes with meat and cheesy goodness.

Katie's Super Bowl Top Five Dishes

Buffalo Cheese Bread: This post has received the most page views of anything I've blogged about over the last several years. I think it is a testament to how awesome my friend Nick's blog is. (see below for another reference and link). It takes everything that is awesome about buffalo wings and substitutes the meat for bread.

Janet's (meat)BALLS: Sweet, sweet meat.  Balls. 'Nuff said.

Sticky Wings: These are my favorite wings and they are the creation of my buddy Nick at http://www.macheesmo.com. I've made them several times and they are always a crowd-pleaser. If you like an Asian-style wing and love that Rooster sauce, these wings are for you.

Stuffed Jalapenos: These little pillows of meat and cheesy goodness are stuffed with chorizo and smoked gouda. And boy is it gouda.

Tomatillo Peach Salsa: This beats any jarred fruit salsa variety. Hands down and worth the extra effort.

And to give a quick shout-out to a former work colleague of mine who had a role in this little bit of amazing...don't forget about food safety this Super Bowl Sunday!

Fettuccine Alfredo with Asparagus

I am finally back in the kitchen and committed to cooking regularly again, not only to provide myself with tasty lunches to take to work, but also to get a grip on relying too readily on picking up something to go on my way home from work.

As I mentioned in recent posts, I've been traveling a good bit and this has put me not only behind on cooking, but also far behind on my magazine perusals for new recipes. I follow a few blogs for recipes as well as my monthly Cooking Light subscription but it had been weeks since I'd given any of those a look. So this first recipe as I find my way back to cooking again is a simple, light version of fettuccine alfredo, which relies on a lighter cream sauce and the addition of vegetables to flesh out the flavor. This was quite good and relatively guilt-free.

Fettuccine Alfredo with Asparagus (serves 3-4)

Ingredients:

8 oz. uncooked fettuccine

1 tsp. olive oil

1 lb. fresh asparagus spears, trimmed and cut into 2-inch pieces

3/4 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

1 tsp. grated lemon rind

2 tsp. fresh lemon juice

1 TB butter

1 TB vodka or water

4 garlic cloves, minced

2 oz. 1/3-less-fat cream cheese

1/4 cup fat-free milk

1.5 oz. grated Parmesan cheese, about 6 TB

1 TB chopped fresh chives  

Directions:

Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water. I find the best way to do this is to position a bowl directly below the colander.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.

Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Be sure to stir this consistently at a steady temperature to avoid clumping. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles.

Sprinkle with chives and serve. I enjoyed this with a fresh tomato salad.

The Great Grill Fire of 2014...a PSA and a Recipe Included!

"This grill is on Fi-yah!"

Kids, don't try this at home.

Truer words had never been sung during what I shall now call "The Great Grill Fire of 2014." It was just a regular Sunday family dinner in the neighborhood and with the warm weather, we elected to grill. While the details that lead up to this event are a bit hazy, as you can tell from the photo, things got hot quickly. With black smoke.

Perhaps the grill wasn't completely cleaned before using or maybe it was something else. But two fire extinguishers and a box of baking soda later, the fire finally went out.

Well, at least the roof wasn't on fire. Cue music.

So this is your PSA for Memorial Day weekend. Clean your grill and know where your fire extinguishers are. The more you know. And stuff.

And here's the recipe that I had to modify due to the grill situation. As you can tell, the photo is a bit smoky, as pretty much everything looked after the Great Grill Fire of 2014.

Grilled Zucchini with Walnuts and Gorgonzola Cheese (serves 4)

Ingredients:

• 2 medium zucchini, sliced length-wise
• Small red onion
• 1/4 cup chopped toasted walnuts
• 2 tsp. olive oil + little extra for basting the vegetables
• 1 tsp. balsamic vinegar
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 3 TB crumbled Gorgonzola cheese

Directions:

Grill 1/2-inch thick slices of red onion, lightly covered with olive oil, 5 minutes on each side until tender. Remove from grill and then coarsely chop.

Grill zucchini 2 minutes on each side, lightly covered with olive oil.

Combine onion, walnuts, olive oil, balsamic vinegar, salt and pepper in a bowl and mix together. Spoon walnut mixture evenly over zucchini. Then sprinkle with cheese and serve.

Skillet Asparagus Salad with Goat Cheese

Asparagus is in season as is regular Sunday family dinners. After travels and cleanses and other events that were causing the typical traditional fare to be altered on a regular basis, two weeks ago we were back on target with regular food (no offense, vegans) :)

I love a simple roasted asparagus, but this time around, I wanted to try something a bit different. The result was a great side salad for a big dinner party.

Skillet Asparagus Salad with Goat Cheese (serves 6)

Ingredients:

1 tsp. olive oil

1/4 tsp. freshly ground black pepper

1/8 tsp. salt

1 1/2 pounds asparagus spears, trimmed (about 30 medium spears)

1 cup water

2 tsp. julienne-cut orange rind

1 tsp. julienne-cut lemon rind

1/4 cup fresh orange juice

1 tsp. sugar

1 TB dry white wine

1 1/2 tsp. fresh lemon juice

1/2 tsp. Dijon mustard

1/4 tsp. freshly ground black pepper

1/8 tsp. salt

5 tsp. olive oil

2 cups mixed baby salad greens

2 ounces goat cheese, crumbled (about 1/2 cup)

3 TB chopped pecans, toasted

1 TB fresh tarragon leaves

1 tsp. finely chopped fresh flat-leaf parsley

Directions:

Combine first four ingredients in a large bowl; toss to coat. Heat a large cast-iron skillet over medium-high heat. Add one-third of asparagus mixture; cook 4 minutes or until lightly charred and crisp-tender, stirring occasionally. Remove from pan; set aside. Repeat procedure twice with the remaining asparagus mixture.

Place 1 cup water in a microwave-safe measuring cup. Microwave for 2 minutes or until water just boils. Add orange rind; let stand 20 seconds. Drain, reserving rind. Repeat procedure with lemon rind.

Combine orange rind, orange juice, and sugar in a small saucepan. Bring to a boil. Reduce heat to medium-low; cook until juice mixture measures about 3 tablespoons (about 5 minutes). Combine wine, lemon juice, mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Gradually add 5 teaspoons oil, stirring constantly with a whisk. Stir in orange juice mixture.

Place 1/3 cup greens on each of six plates. Divide asparagus evenly among salads. Top evenly with cheese, pecans, and tarragon. Stir lemon rind and parsley into orange juice mixture; drizzle dressing over salads.

Oven-Roasted Crispy Kale...Oh and Tilapia!

I've been following into a pattern lately where I may have a weekend of overindulgence (case in point: Easter weekend brunch, but I'll talk more about that later this week), followed by a week when I want to eat light to make up the difference.

So tonight, I revisited an old favorite: Beer Battered Tilapia with a Chile-Mandarin Orange Sauce. This recipe is pretty light on the battering and doesn't come across like an overly fried fish. Or at least that's what I tell myself when I want to "eat light."

To accompany the fish, I made my first crispy kale in the oven. And while some pieces got a bit more brown than I'd like, all in all I was happy with the results. The kale recipe is below.

Oven-Roasted Crispy Kale (serves 4)

Ingredients:

• 2 bunches of kale
• 2 TB olive oil
• 2 large garlic cloves, minced
• Sea salt and freshly ground pepper
• 1 TB toasted sesame seeds

Directions:

Preheat oven to 375°F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. 

Bake for 15-20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned. Sprinkle with sesame seeds before serving.

Maple Blueberry Muffins

I've said it before and I'll say it again. Cooking is an art, while baking is a science. I've never been good at science, and while a lot of the draw of science is the ability to experiment to come up with your desired outcome, you have to be prepared for disastrous results.

I'm happy to report that even though I had to experiment a bit with this recipe (namely because I didn't quite have enough of two of the ingredients) my improvisational skills worked out ok. Perhaps the texture of these muffins would be a bit different if I had the exact amounts of Greek yogurt and maple syrup, but I was pleased with the results. And I hope my coworkers who will get to try these tomorrow feel the same way.

I'm posting the recipe as it should be made, courtesy of my friend Nick Evans' blog, www.macheesmo.com. And did I mention that Nick wrote a cookbook? I've received my copy and will be writing about it in the coming weeks, once I've had a chance to cook from it. You should totally check it out.

Maple Blueberry Muffins (makes 12 muffins)

Ingredients:
        

• 1 large egg 
• 1/2 cup sugar
• 1/2 cup maple syrup
• 1 cup Greek yogurt
• 4 TB unsalted butter, melted
• 1/4 cup milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt
• 6-8 ounces blueberries

Directions:
Preheat oven to 350 degrees F. In a medium bowl whisk together egg, sugar, syrup, yogurt, melted (and cooled) butter, and milk. Set aside.

In a larger bowl, whisk together dry ingredients. Wash blueberries and toss in with dry ingredients.

Add wet mixture to the dry mixture and fold the batter together. If it's very thick add a bit more milk.

Divide muffin batter between 12 muffin tins that have been lightly buttered or oiled.

Bake muffins for 25-28 minutes at 350 degrees F. Rotate the muffin pan once halfway through cooking.

Remove muffins when they are golden brown on top and around edges. Let cool in pan for a few minutes and then remove and eat while warm or let cool completely and store in an airtight container.

Baked Stuffed Zucchini with Mozzarella

Yet another Monday Snow Day. This has become a pattern that I truly hope is over and done with soon. The snow will be pretty for a few hours, but then as people get out and about and some of it melts, some of that initial beauty falls to the wayside. But one good thing that comes out of these snow days for me, is the ability to make a decent lunch. Fortunately I already had everything I needed in my fridge so no need to go brave the chaos that is my neighborhood Giant.

This dish was not only easy to make, but also quite tasty. So if you're looking to make a vegetarian side dish, I'd highly recommend giving it a shot.

Baked Stuffed Zucchini with Mozzarella (serves 4)

Ingredients:

• Olive oil, for brushing the baking sheet
• 2 medium zucchini
• Coarse salt and ground pepper
• 2 plum tomatoes, halved, seeded and diced small
• 1/4 tsp. chopped fresh oregano leaves
• 1/4 tsp. white vinegar
• 5 oz. fresh mozzarella, torn into  1-inch pieces

Directions:

Preheat oven to 400 degrees. Brush a baking sheet or dish with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until it is dinner, approximately 20 minutes.

Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1-2 minutes. Serve immediately.

I enjoyed this with fruit for lunch, but I think it would go great with a grilled chicken or fish dish.

Clementine Spinach Salad with Sugared Almonds

If you're like me, the winter brings a wealth of citrus into your home. In particular, clementines or tangerines, usually whatever you can buy in a crate or in a big bag. I eat them daily throughout the winter but sometimes I want to do a little more with them than just eat them plain. I came across this great, simple side salad recipe and found what may be my new favorite fruity salad. I may even try making this again with a citrus grilled chicken or fish to add a bit of protein. Enjoy!

Clementine Spinach Salad with Sugared Almonds (Serves 4)

Ingredients:

• Bag of baby spinach
• 4-6 clementines
• 1 red onion, thinly sliced
• 1 bag of dried cranberries
• 1 cup sliced almonds
• 1 TB honey
• 1 1/2 TB sugar

      Dressing

• 1/4 cup olive oil
• 2 TB red wine vinegar
• 1/2 tsp. salt
• dash of pepper
• 1 tsp. dried parsley
• 2 TB sugar
• dash of Tabasco

Directions:

To make the sugared almonds, melt butter in a skillet over medium heat. Add almonds, and toast, stirring frequently, until almonds are light brown, about 5 minutes. Toss with sugar, and spread almonds on a plate to cool.

To make the dressing, combine all ingredients in a jar with a tight-fitting lid and shake until combined.

Combine the spinach, oranges, onion and cranberries in a large bowl. Toss with the dressing and sprinkle with almonds. Serve immediately.

Nutty Almond-Sesame Red Quinoa

As I mentioned earlier this month, I have a few friends who decided to go vegan for the month of February. They all continue to do well on their cleanses, and I've tried to be supportive in making vegan dishes this month for our various dinner get-togethers. Quinoa has become a regular fixture as a result, and here is another great quinoa side dish...this time of the red variety!

Nutty Almond-Sesame Red Quinoa (serves 4)

Ingredients:

• 1 2/3 cups water
• 1 cup red quinoa
• 1/4 cup sliced almonds, toasted
• 2 TB lemon juice
• 2 tsp. olive oil
• 2 tsp. dark sesame oil
• 1/4 tsp. kosher salt
• 3 green onions, thinly sliced

Directions:

Bring water and quinoa to boil in a medium saucepan. Once it reaches a boil, reduce heat to low and simmer for 12 minutes or until quinoa is tender. Drain if necessary.

Stir in almonds, juice, oils, salt and onions. Serve warm.

Cinnamon-Sugar Mini Muffins

It's a fairly rare occurrence that you can look at a recipe and realize that you have EVERYTHING needed to make it. No need to go to the store. Knock on a neighbor's door for a fraction of a teaspoon of a certain spice. These are a rarity, even with the amount of cooking that I do!

We have a snow day today. And if you're anything like me, you try to be productive in your home and find this a good time to cook food. But I have a ton of leftovers from food I'd made earlier this week, so I find myself uninspired to make more food at this time. And I elected not to run to the grocery store in a panic yesterday. I had my toilet paper. I had my milk. I had my leftovers. I'm good for a few days as far as I'm concerned. But maybe you want to bake and need a little inspiration. I'm here for you. And so is this recipe.

I made these mini muffins last week. They are simple and I'm guessing many of you have the needed ingredients already. So bake away, you won't be disappointed. They taste a little like Snickerdoodles...for breakfast!

Cinnamon-Sugar Mini Muffins (makes 2 dozen mini muffins)

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1 egg, lightly beaten
• 1/2 cup fat-free milk
• 1/3 cup butter, melted

Topping:

• 2 TB sugar
• 1/2 tsp ground cinnamon
• 1/4 cup butter, melted

Directions:

In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and butter; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups.

Bake at 400° for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon.

 

Brush the tops of warm muffins with butter; sprinkle with cinnamon-sugar.

Brown Butter Balsamic Roasted Asparagus

I think it is only appropriate to start off this post with an apology, because I've been slacking on posting for the last two weeks. I can blame the holiday madness and while I didn't log on to record all my cooking adventures, I was cooking up a storm over the holidays. I made a few different dishes for my family and have made different dishes for holiday shindigs. So I'll recap these bites over the next week or two to catch up.  The first of which is a simple asparagus side dish that I made for Christmas Eve dinner. And we even served it on my mom's asparagus platter.

Brown Butter Balsamic Roasted Asparagus (serves 8)

Ingredients:

• 2 lbs asparagus spears, trimmed
• Cooking spray
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 2 TB butter
• 2 tsp low-sodium soy sauce
• 1 tspbalsamic vinegar
• Cracked black pepper
• Grated lemon rind (I used 1/4 tsp)

Directions:

Preheat oven to 400°.

Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.

Green Beans with Toasted Walnuts and Breadcrumbs

If you're like my mother, at this point you've started the process of going to the grocery store to get what you need to host family for the holidays. The cheeses, the cookies, the ingredients for several group dinners. I'll be helping with some of these efforts when I'm home, of which I will blog about next week.

But for those of you who are trying to figure out side dishes that are traditional, but maybe with a twist, here is a great green bean side dish I made for Thanksgiving. The walnut breadcrumb topping is the best part of this dish, and it's a pleaser for picky eaters.

Green Beans with Toasted Walnuts and Breadcrumbs (serves 8)

Ingredients:

1 cup sliced shallots

2 lbs green beans, trimmed

Cooking spray

2 TB extra-virgin olive oil, divided

1/2 tsp salt

1/2 tsp sugar

3 (1-ounce) slices French bread baguette

1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese

3 TB chopped walnuts, toasted

1 tsp grated lemon rind

Directions:

Preheat oven to 425°.

Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425° for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 5 minutes or until golden, stirring frequently.

Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine.

Delicata Squash and Kale

As I mentioned last week, I joined a CSA. I purchased some familiar items, like Bosc Pears and Apple Butter, but I also opted to order a delicate squash. Mainly because it looked pretty. And I'm pretty sure I had tried one recently at the Columbia Heights Farmers Market and enjoyed the flavor. So I went on the hunt for a recipe that included this, and baby kale, which I had also picked up. There were a surprising number of these combinations out there, but I settled on a very simple side dish. It was a nice departure from green beans, which I've been cooking a lot of lately. I imagine any type of acorn squash would work for this dish. I served this alongside broiled salmon.

Delicata Squash and Kale (serves 2 as a side dish)

Ingredients:

1 medium Delicata squashes (about 1 lb) halved lengthwise & seeded

1/2 TB plus 1/2 tsp extra virgin olive oil

1 TB balsamic vinegar

1 TB honey

3 oz. kale, large stems removed, cut into 1 inch pieces

1 small shallot, finely chopped

1 garlic clove, minced

1/2 TB red-wine vinegar

1/2 tsp coarse salt

Freshly ground pepper

Directions:

Preheat oven to 400 degrees. Cut squash into 1/2 inch thick semicircles. Toss with 1/2 tsp olive oil and spread onto a parchment lined baking sheet. Bake until just tender, about 15-18 minutes. 

Mix together the balsamic vinegar & honey in a small bowl.  Brush some of the mixture onto the squash slices; reserve remaining mixture.  Bake an additional 5 minutes. 

Meanwhile, place kale in a large bowl. Heat remaining tablespoon of oil in a small saucepan over medium heat.  Add shallot (or red onion) and garlic, and cook until slightly softened, about 4 minutes.

Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil.

Immediately pour the hot dressing over kale, and sprinkle with salt & season with pepper.  Add squash. 

Cover with plastic wrap, and let stand for 5 minutes.  Toss until kale wilts slightly. Serve warm or at room temperature.

Pomegranate and Spinach Salad

A few weeks back, I was planning a dinner party for two, and since most of the meal was on the heavy side, I wanted a light starter salad. I tapped my go-to "what should I make" resource for when I stopped, Nick of www.macheesmo.com, and he told me to make this salad. I had never worked with pomegranates before, but the instructions in the recipe assured me that it wasn't that tricky to work with. Where I think I struggled most was in deseeding the fruit. I submerged it in a bowl of water, but I think I opted for too shallow of a bowl. This lead to an unflattering splatter of pomegranate juice, staining parts of my kitchen and ironically landing on my knife skills book. I assured my dinner guest that this wasn't in fact the scene of a crime, just my first attempt with pomegranate.

 

The salad was a big hit and I suggest you giving it a shot while pomegranates are still in season.

Pomegranate and Spinach Salad (serves 4-6)

Ingredients:

• 5-6 ounces baby spinach
• 1 pomegranate, seeded
• 6 oz. goat cheese
• 1/2 cup walnuts, toasted

For the Dressing:

• 1  cup raspberries
• 3 TB balsamic vinegar
• 2 TB honey
• 1/4 cup olive oil
• Pinch of salt 

Directions:

Add raspberries to a small food processor and pulse a few times. Then add other dressing ingredients and process until mostly smooth.

Seed pomegranate by cutting it into quarters and breaking it apart under cold water. The seeds will sink and the pith will float. This might take some manuevering of the pith and the seeds, but overall it was pretty easy. Just watch for splatter!

Toss greens with a few tablespoons of dressing and coat well. Divide greens between a few plates.

Crumble goat cheese on greens and top with pom seeds and toasted walnuts.

 

Revisiting a Cold Weather Favorite...Senegalese Peanut Butter Stew

For today's post, I'm revisiting a favorite from last winter...Senegalese Peanut Butter Stew. But first, I feel it is only fitting to recap on a great Thanksgiving.

We were 13 people deep, with homemade turkey sausage on top of a turkey, green beans-3 ways, potatoes that rivaled all other mashed potatoes I've eaten before (sorry, Mom) and three awesome pies. At the beginning, I kind of felt like our smallest Thanksgiving guest, in awe of this pumpkin chiffon pie. By the end I was pleasantly plumptified (I am now coining that as a new word), but so happy to celebrate another DC Thanksgiving with friends.

Today, I enjoyed a bit more of the stuffing (thanks Ian!) and tried to hammer through a workday, making the most of the quiet. I'll no doubt be detoxing on food for the next few days and I imagine many of you all are in the same boat. 

But if you're feeling like you want to cook, and perhaps make a little something out of the ordinary, consider making this Senegalese peanut butter stew. It tastes rich and comforting, but it's surprisingly healthy. The only true fat comes from the peanut butter, and the combination with sweet potatoes and other vegetables make this a satisfying detox meal.  Enjoy!

Tomato Jam

Whenever I hear the phrase tomato jam, I think of two things.

1) The phrase "tomato jammy jam" which is likely a riff off of an old In Living Colour episode or House Party 2, both gems of the 1990s. Or....
2) Well, I guess since a tomato is a fruit, it would make a good jam.

But until a month ago, I had never tried it. I got to sample a homemade tomato jam for the first time at our local farmers' market and I was hooked. And they just so happened to share the recipe. So I made this jam as an appetizer for a dinner I was cooking a few weeks back. It made a decent amount so I brought it to a few other events and it was a big hit. If I had proper canning equipment, this would make a great gift for others. While tomato season is behind us, I'd suggest bookmarking this to try next year. It is totally worth the effort.

I served the jam on melba toast with chevre cheese.

Tomato Jam (makes 2 quarts)

Ingredients:

• 3 1/2 lbs of tomatoes, coarsely chopped
• 1 small onion, chopped
• 1 large red bell pepper, chopped
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 1 tsp salt
• 1/2 tsp coriander
• 1/4 tsp cumin
• 1/4 cup cider vinegar
• Juice of 1 lemon

Directions:

Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Be sure to stir on occasion to make sure it doesn't burn or stick to the bottom of the pot. Transfer to glass jars and refrigerate for up to two weeks.

Pumpkin Hummus

This is the week where I feature fall cooking attempts that resulted in dishes resembling baby food. But some baby food can be good, right? And a lot of it is orange.

First up is a pumpkin hummus that I made for a Halloween party. This wasn't an overly sweet hummus, which was a nice balance from other pumpkin dips I've had before. If you're a fan of hummus and pumpkin, you'll probably like this. I found the flavor good, but sadly not everybody was a fan. Yes, I was talking to someone who made a "blech" sound after tasting it, not realizing I had made it. Which I then pointed out. And it got awkward. But I stand by this recipe. Because we all have different taste buds.

I served this with homemade pita chips.

Pumpkin Hummus (makes approximately 2-3 cups)

Ingredients:

4 (6-inch) pitas, each cut into 8 wedges

Cooking spray

2 TB tahini (sesame-seed paste)

2 TB fresh lemon juice

1 tsp ground cumin

1 tsp olive oil

3/4 tsp salt

1/8 tsp ground red pepper

1 (15-ounce) can pumpkin

1 garlic clove, chopped

2 TB chopped fresh flat-leaf parsley

1 TB pumpkinseed kernels, toasted (optional)

Directions:

Preheat oven to 425°.

Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.

Place tahini, lemon juice, cumin, oil, salt, red pepper, pumpkin, and garlic in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.