My husband makes our 16 month old son sweet potato fries regularly for an afternoon snack and he gobbles them up faster than you can say hot potato. So when I was at the health food store the other day and saw Okinawan purple sweet potatoes and Japanese white sweet potatoes, I had to get them for an extra special, healthy, and colorful treat. Continue reading
I’m sorry to admit it but I fell deep into a cooking rut over the past several months. I’ve been on autopilot and turning over and over again to my tried and true meals. Enchiladas, huevos rancheros, chili, tamales, stir fry…same ol, same ol. I was feeling pretty uninspired. Until…a couple of months ago when I was given the opportunity to pilot a home delivery program for groceries. Total game changer. The act of sitting down to order my groceries online every weekend has led me to start meal planning more seriously and has inspired me to shake things up a bit. And seriously…shopping for groceries in my jammies instead of shopping with a toddler in a busy store on the weekend? Heck yes!
One of the fun new things I’ve been doing with my meal planning is picking a cookbook every week and choosing two or three recipes from it to try that week. A couple of weeks ago we had Berbere red lentil stew (fantastic!), pad thai, and red flannel hash from Cooking Light’s Global Kitchen and Lighten Up, America! cookbooks. Next week I’ll be moving onto Bryant Terry’s Vegan Soul Kitchen with BBQ tempeh and spicy smothered green cabbage on the menu. But this week I’m having a wonderful time reading and cooking from Peter Berley’s The Modern Vegetarian Kitchen. On Sunday I made Balsamic Glazed Beets and this flavor packed pate. Tonight, my husband made the Three Sisters Stew with masa dumplings and spiced pumpkin seeds. It was a delicious departure from my normal soup repertoire.
This pate, one of my favorite new recipes, is great smeared on top of crisp crackers, pita crisps, or used as a dip for your favorite crudites. This is also a kid friendly recipe. My 15-month old waddled back into the kitchen several times to tug on my leg for another taste. Finally, it’s freezer friendly – perfect to pack away in little containers for snacks at work or on the go!
- 1 pound winter squash, such as pumpkin, acorn, butternut, or buttercup, peeled and cut into 2 inch chunks
- Coarse sea salt
- 1/2 cup dry-pack sun-dried tomatoes
- 4 and 1/2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 2/3 cup walnuts, coarsely chopped
- 3 garlic cloves, chopped
- 2 tablespoons chopped fresh sage
- 1/8 teaspoon red pepper flakes
- Freshly milled black pepper
- Preheat oven to 400 degrees.
- Toss squash chunks with 1/2 tablespoon olive oil and sprinkle with sea salt. Evenly distribute squash onto a sheet pan and place in the oven. Bake for 15-20 minutes until you can easily pierce with a fork. Remove from oven and allow to cool slightly.
- In a small saucepan over high heat, combine the tomatoes and enough water to cover. Bring to a boil, then turn off the heat and set aside for 10 minutes to soften.
- In a saute pan over medium heat, warm the oil. Add the onion and saute for 4 to 5 minutes, until it softens and begins to brown. Add the walnuts, garlic, sage, and red pepper flakes and saute gently for 5-7 minutes, until the walnuts are fragrant.
- Drain the plumped tomatoes but save the liquid. Transfer to the bowl of a food processor fitted with a metal blade. Add the sauteed vegetables and winter squash. Puree until creamy, adding the reserved tomato water if needed, until the desired consistency is reached.
- Season with salt and pepper to taste, and serve warm.
December is right around the corner and we’ve had our first taste of snow. Mornings are covered in frost crystals and I know Jack Frost will make a visit to us soon. My little herb garden has seen better days so today I decided to harvest all of the parsley and put it to good use. This salad was the perfect way to use it up. Cooking Light aptly calls this salad “the perfect antidote to the winter blues.” And served with Cooking Light’s Ribollita, it was a perfect meal on a cold wintry night.
Now, I’ve never been a fan of raw mushrooms. I normally encounter raw mushrooms as afterthoughts in lackluster side salads with cheddar cheese, croutons, and a cherry tomato or two. They just don’t do anything for me. But the image of this salad was so pretty that my eyes convinced me to try it out. I love when food surprises me and this salad did just that.
I used my mandoline slicer to make the very thin cuts of white button and cremini (baby bella) mushrooms. You can use a knife if you don’t have a mandoline slicer but have a sharp knife and good knife skills. Use a vegetable peeler, cheese shaver, or mandoline slicer to make the wispy thin parmesan cheese shavings.
Cozy up, and enjoy!
- 3 large button mushrooms, about 2 1/2 to 3 inches in diameter (sometimes called "stuffers")
- 3 cremini mushrooms, about 2 1/2 to 3 inches in diameter
- 1 cup fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon grated lemon rind
- 2 garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarsely ground white pepper, plus more for garnish
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons shaved Parmigiano-Reggiano cheese
- Gently wash and dry mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact. Cut mushrooms vertically into very thin slices; arrange on a platter so they overlap slightly.
- Combine parsley, rind, and garlic in a bowl.
- Combine juice, salt, and pepper in a bowl.
- Gradually add oil to juice mixture, stirring constantly with a whisk.
- Drizzle juice mixture evenly over mushrooms; sprinkle with parsley mixture and cheese.
- Let stand at room temperature for at least 15 minutes before serving.
Happy New Year! I just got done filing almost a year’s worth of paperwork (ahem…I sheepishly admit that last year’s resolution to stay on top of my filing didn’t stick for more than a couple of months….sigh…what do you do?). I feel accomplished and proud for the moment. That feeling will last only briefly, until the baby cries, , my hair stays wet, the laundry that needs folding piles up at the end of the bed, and I realize that I haven’t eaten in six hours. As I stand over the counter scraping avocado out of the shell with a cracker while bouncing just so to quiet the little one, I’m sure the elation of my paperwork success will feel like a distant memory. But hey, I’ll take it while I can get it. Continue reading
One of my favorite things about the holidays is the spirit of generosity that emerges. Though I wish the spirit was so strong all year round, I’m happy to see it wash over so many at this time of year. It’s fun to read stories of generosity and good cheer. In the tiny town of Lowell, just down the road, a police officer got to play Santa for several unsuspecting motorists (check it out here). My employer, Meijer, also played Santa this year, footing the bill for one shopper in each of their 213 stores (see the heartwarming video here).
In the spirit of generosity and good food, Cooking Light Magazine had the great idea this holiday season to “Bake it Forward,” making one batch of cookies, cakes, muffins, or bars to keep (yay!) and one to give away. The best recipes are those that can easily be doubled or tripled, like the chewy molasses cookies I made this week. Continue reading
What a lovely weekend. First off, I got to stay home for most of the weekend, a rarity these days. The sun came out bright and shiny on Sunday. We got to enjoy Sunday morning in bed listening to our BBC Radio Drama, The Archers, and eating migas breakfast tacos (one of the most perfect breakfasts EVER). But the best thing about this weekend was that we hosted our very first house concert/potluck ever with the remarkable Michigan artist, Joshua Davis. Continue reading