Bacon Broccoli

Ever get in a rut where certain foods just don't sound appetizing?  That was broccoli for me this fall/early winter.  Until I made this dish, which quickly become a weekly staple and go-to dish for sharing with friends.

Bacon Broccoli
adapted from Anna
serves 2-4

I don't measure anymore and the recipe is pretty forgiving, so if it looks like you need more bacon, use it (the thickness of slices can be deceiving).  Mix it up with cauliflower or brussels sprouts instead of broccoli.  Use pecans or pumpkin/sunflower seeds instead of walnuts.

8c broccoli florets
2-3T chopped walnuts
1 1/2t garlic powder
1/4t fine sea salt
~3T olive oil
3-4 slices nitrate-free bacon

Preheat oven to 400deg.

In a large bowl, combine broccoli, walnuts, garlic powder and salt.  Pour in olive oil and toss, adding enough oil so that the broccoli isn't dry.  Transfer to a cookie sheet (or two) so it's in a single layer.

Using scissors, cut bacon into ~1/2" slices and sprinkle over broccoli.  Bake, 30-40min, stirring every 15min.  Transfer to a dish and serve.

What's your favorite way to enjoy broccoli?

Stuffed

This month, the Creative Cooking Crew's challenge was to "Stuff it."

With the end of the month looming (where did the summer go?), I whipped up a "stuff it"-inspired meal: burrata-stuffed watermelon with a cucumber-mint salad as well as lamb burgers stuffed with goat cheese and sour cherry jam!

The creamy and salty burrata was a delicious counterpart to the crisp, sweet watermelon.  Cucumbers provided a nice little crunch, and the mint and serrano peppers rounded out the flavors.  The meal continued with a play on flavors and textures.  The juicy spiced lamb burgers paired well with the creamy goat cheese and sweet and tangy sour cherry jam.

Burrata-Stuffed Watermelon with Cucumber-Mint Salad
Recipe by Shannon

Stuffing the watermelon made for a fun presentation, but next time I'd just slice the watermelon and add burrata on top, followed by the cucumber salad!  Also- I debated making the cucumber salad with basil and adding some balsamic vinegar, think this would be another good option.

1 watermelon
1 ball of burrata
1 small cucumber, diced
1 serrano, finely diced
1-2 sprigs of mint, leaves removed
extra virgin olive oil
kosher salt
freshly ground black pepper

Cut off the watermelon rind to form a rectangular shape larger than the ball of burrata.  Slice diagonally down the center of the rectangle to form two halves.  Cut out a hole on the inside of each half that will fit the burrata.  Place the burrata inside the watermelon halves to re-form the rectangle.  Mine stayed together pretty well, but you could always use a toothpick or two to hold it into place.

To prepare the salad, add the cucumber, serrano and chopped mint to a small bowl.  Add a bit of olive oil, then season to taste with salt and pepper.  Add salad to a large plate and place the burrata-stuffed watermelon on top.  Slice and serve.

Lamb Burgers Stuffed with Goat Cheese & Sour Cherry Jam
Recipe by Shannon
Yield: 3 burgers

These could also be prepared un-stuffed, as burgers with a goat cheese spread topped with sour cherry jam/compote.

1lb ground lamb (or grass-fed beef)
2-3t Penzey's lamb seasoning
1-2oz goat cheese
2-3t sour cherry jam (recipe to come)
for assembly: burger buns, lettuce (I used swiss chard), or greek yogurt

Add the meat to a bowl and season with lamb seasoning, salt and pepper.  Mix lightly, then divide into 6 equal portions.  Form into small patties, then top three of them with a chunk of goat cheese and bit of jam.  Top with the remaining three patties and purse together.

On a hot grill, cook the burgers for 3-4min/side on high heat.  I served these on small brioche buns with some swiss chard- but feel free to dress up as you see fit!



What's your favorite thing to stuff??  As always, thanks to Joan and Laz for hosting!  Be sure to check out the recap with many delicious stuffed dishes!

Broccoli Arugula Pesto

You know when you are at the grocery store and you buy lots of food with grand plans to cook it all?  And then one thing leads to another and you wind up not having time to cook it all before it goes bad?

Yeah, it happens.

Luckily so did this pesto.  An abundance of arugula got whipped up into this delicious pesto- which extended its life a bit and allowed me to use it as the base for a few more meals!  This is a trick I'll have to remember :)

Some of this pesto was used as a sauce for some homemade whole wheat pizza dough, and got topped with grilled veggies and fresh mozzerella.  The rest got turned into the pasta dish below- both were fantastic! Check out Nosh On.It for other clever ways to use this pesto!

Broccoli Arugula Pesto
inspired by My Darling Lemon Thyme
yield ~4c

Feel free to scale back, or adjust the ingredients based on what you have on hand.

3 heads broccoli, cut into florets
6T cooking water
3-4c arugula (I bet other greens would work well here too)
2 small cloves of garlic
1/4c shredded cheese (could try nutritional yeast if you want to keep it vegan)
1/2c pumpkin seeds (or other nut)
~1/4c extra virgin olive oil
salt
freshly ground black pepper

Bring a large pot of water to a boil over medium-high heat.  Add a sprinkle of kosher salt and add broccoli.  Cook broccoli florets for 3-4 min.  Reserve ~1/2c cooking water and then plunge broccoli florets into a bowl of ice cold water.  Drain the broccoli and add to a blender or food processor.

Add cooking water, arugula, garlic, cheese and pumpkin seeds.  Blend, while drizzling in olive oil until you reach your desired consistency (I used about 1/4c).  Store in the refrigerator for a few days or freeze.

Broccoli Arugula Pesto Noodles with Shrimp and Goat Cheese
recipe by Shannon
Serves 4

1 pkg soba noodles (mine was 8.8oz)
1-1 1/2c broccoli arugula pesto
4oz goat cheese
1 pint grape tomatoes, halved
1lb uncooked frozen shrimp

Bring a large pot of water to a boil.  Salt the water, then add the soba noodles.  Cook pasta until al dente, adding in the frozen shrimp for the last 3 minutes of the cooking time.  My total cooking time was ~8min.  Reserve a bit of cooking water before you drain the pasta and shrimp.

[Whether or not you separate the shrimp from the pasta is completely up to you.  I did for picture and portioning purposes, but there's really no need.]

Add pasta back to the pot and add pesto and a few tablespoons of cooking water.  Mix until noodles are well coated, adding more cooking water if it looks dry.  Top noodles with goat cheese, tomatoes and shrimp.

Do you have a go-to use for food that's on it's last legs?

Think Pink!

This month's challenge for the Creative Cooking Crew was to create a dish with just one color.  It sounded easy at first...  so many foods, so many colors!  Days went by when all I could do was group foods by color, a cohesive dish remained elusive.

Finally inspiration hit as I stood in a field of strawberries.  Most were ear-marked for jam, but I managed to save a few to make this PINK dish!  I started with a brown sugar-rubbed steak, cooked medium-rare to retain its pink center.  As a play on the mashed potatoes and blue cheese that normally accompany a steak, I used a cauliflower-goat cheese mash that was tinted with a little bit of chopped roasted beets.  The dish was topped off with a salsa made from freshly picked strawberries and mint, and made for a pretty great meal!  Especially when paired with a Blueberry wine ;)

Brown Sugar Rub
slightly adapted from food52
enough for 3/4lb steak

1 1/2T dark brown sugar
1/8t kosher salt
1/8t ground cinnamon
1/4t garlic powder
1/16-1/8t chili powder
1/16t ground dry mustard
1/16t smoked paprika

Combine in a small bowl and stir until well combined.  Use this to rub into both sides of your steak.

Strawberry Mint Salsa
slightly adapted from We Are Not Martha
yield ~1c

1c chopped fresh strawberries
1/4c chopped scallions/spring onions
2T chopped mint
dash of salt and freshly ground black pepper

Add ingredients to a small bowl and stir well to combine.  Set aside until ready to serve.

Cauliflower Mash

1 head of cauliflower, cut into florets
1/2T butter
2oz goat cheese
1T chopped roasted beets (optional)
sea salt and freshly ground pepper, to taste

Steam cauliflower until fork tender.

Transfer cooked florets to a large bowl (could also use a food processor) and add butter, goat cheese and beets.  Mash well, taste and season with salt and pepper.

Thanks again to Laz and Joan for hosting, be sure to check out more monochromatic inspiration here on Friday!

Mashed Potato Pizza

Sometimes you have to taste something to believe it's a good thing.

Before I tried it, I kind of thought putting mashed potatoes on pizza was a bit of carb overkill.  But after tasting it while on a trip to New Haven, CT, I realized I might have to reconsider.  Sure, it's got some carbs.  But boy was it delicious!

The version I recreated at home has a thin, whole wheat crust, crispy turkey bacon, and just a little cheese to round things out.  Perfect when served alongside a nice green salad :)  It's all about balance!

Mashed Potato Pizza
inspired by BAR
yield:  2 thin crust pizzas

pizza dough  (for a quick, no-rise dough I used this recipe)
extra virgin olive oil
roasted garlic mashed potatoes, see below
1 pkg (8oz) Applegate Farms turkey bacon, cooked until crispy and chopped into pieces
4oz cheese (I used a mix of sharp cheddar and toscano)

Preheat oven to 450.  If you're using a pizza stone, put it in the oven to heat up as well.

If you've made the mashed potatoes ahead of time (suggested), heat them up until warmed through.  Have the remaining ingredients ready to go.  Roll out half of the dough.

Once the pizza stone and oven are preheated, remove stone and add rolled out dough.  Working quickly, brush with olive oil and top with a thin layer of roasted garlic mashed potatoes.  Add ~1/2 the crispy bacon and cheese, then bake for 12-15 min, until cheese is bubbly and starting to brown.

Repeat with remaining dough.  Slice and serve!

Roasted Garlic Mashed Potatoes
Yield:  enough for 3 pizzas, or 3-4c

1lb 12oz yukon gold potatoes
1 small head of roasted garlic
2T butter
1oz cream cheese
buttermilk

Dice potatoes evenly and put into a large pot.  Cover with cold water and bring to a boil over high heat.  Cook until potatoes are pierced easily with a fork (time will depend on the size of your dice).  Drain and return to the pot.  Add roasted garlic cloves, butter, cream cheese and mash well.  Add buttermilk, a splash at a time, until you've reached your desired consistency- thin enough to be spreadable on a pizza, but still with some body.



If you haven't already heard...  I'm riding in the Pan Mass Challenge this year for my mom and other family members and friends who have had cancer.  To help raise money for pediatric oncology research, I'm organizing a virtual bake sale June 10-12.  If you would like to donate a baked good, please check it out- I won't be able to do it without your help!!

BLT {Blueberries, Leeks & Toscano}

This month the Creative Cooking Crew is at it again, this time working their magic on the BLT sandwich!  Our challenge: create a new sandwich around ingredients that start with the letters BLT but are not bacon, lettuce and tomato.

When I started brainstorming ideas, I used some Blueberry jam as my inspiration.  Of course, this wasn't just any blueberry jam, but a savory version, complete with balsamic vinegar and rosemary.  My sandwich quickly become a BLT grilled cheese...

B- blueberries (in the form of a savory blueberry jam with balsamic vinegar and rosemary)

L- leeks (sauteed in a little butter and lightly seasoned with salt and freshly ground pepper)

T- Tuscano (Tallegio or Triple Cream Brie were other top contenders)

The sweetness from the blueberry jam and sauteed Leeks were nicely balanced by  some sharp notes from Tuscano cheese.  This was one delicious sandwich!

Thanks again to Laz and Joan for hosting and be sure to check out the roundup on Lazaro Cooks next week!

Sweet Potato & Lentil Pot Pie

Just a quick thank you for your thoughts on my post about the events in Boston last week.  Following Fridays turn of events I no longer feel scared, but still have a heavy heart.  Bear with me as I try to get back into a blogging routine!


We may be well into spring, but this is a dish I'd eat anytime of year.  A chipotle-spiced mixture of sweet potatoes and lentils hides under a nice flaky crust.  If you need a little something to cool off from the spice, a cilantro-goat cheese dipping sauce works perfectly.

There's a little something else hiding in there- stout!  I used a breakfast stout brewed with oats, coffee and chocolate to complement the smoky chipotle in the filling and it worked out quite well.  Add in individual-sized portions, and this dinner was a winner all-around :)

Sweet Potato & Lentil Stout Pot Pie
inspired by Lindsay
Serves 4-6

For the pot pie:
2c low-sodium vegetable broth
1/2c black beluga lentils
3T unsalted butter, divided
1 onion, chopped
1 large sweet potato, 1/2" dice (4c)
1 chipotle in adobo, chopped
salt and black pepper, to taste
1 1/2T whole wheat pastry flour (or whatever you have on hand)
12oz stout (I used Founder's Breakfast Stout)
1/4c heavy cream  (I used almond milk with a little arrowroot mixed in)
1 sheet puff pastry, thawed in the fridge (1/2 package)

For the sauce:
1/4c creme fraiche
2oz goat cheese, crumbled
juice of 1/2 lime
2T almond milk (or whatever you have on hand)
1/2c packed cilantro leaves
salt and black pepper, to taste

Preheat oven to 375deg.

In a medium saucepan, add vegetable broth and bring to a simmer over medium heat.  Stir in lentils and reduce heat to medium low.  Cover and cook for 18-20min, until lentils are just al-dente.  Remove from the heat.

While the lentils are cooking, melt 1T butter in a large skillet over medium heat.  Add onion and cook until softened, ~4min.  Add sweet potato and chipotle and stir, cooking for another 5min.  Season with salt and pepper.  Add lentils and their cooking liquid, stir and continue cooking until liquid is mostly evaporated and sweet potatoes are just tender, ~3-5min.

In the same pot used to cook the lentils, melt the remaining 2T butter over medium heat.  Add flour and whisk until combined.  Continue whisking as you add in the beer, 1/4c at a time.  Finally, whisk in the heavy cream and remove from the heat.

Add the stout mixture to the sweet potatoes and lentils and mix well.  Transfer the mixture to a baking dish.  Top with puff pastry and gently fold along the edges of the baking dish.  (Depending on the size of your baking dish, you may need to roll out and cut your puff pastry.  I used two smaller baking dishes, each holding ~2 1/2c of the filling, and needed to roll out the pastry a little bit to make two squares large enough to cover the dishes.)  Brush the tops with milk or an egg wash, if desired.

Bake for 35-40min, or until the puff pastry is golden brown.  Remove from the oven and let cool at least 10min before serving.

For the sauce, add creme fraiche, goat cheese, milk, lime juice and cilantro to a blender or food processor and pulse until smooth and well combined.  Season to taste with a pinch of salt and some freshly ground black pepper.

Serve pot pies with sauce on the side.

Have you added any sort of spirit to your cooking or baking lately??

Roasted Date Salad

As soon as I saw this salad I knew I'd be making it.  Warm, roasted dates?  Yes, please :)  I adapted it just a bit, based on what I had in my refrigerator and couldn't have been more pleased.  This is definitely one to add to your repertoire!

Roasted Date Salad
adapted from Spoon Fork Bacon
yield:  4 side salads

6-7 Medjool dates, pitted and cut in half lengthwise
2T balsamic vinegar
1t extra virgin olive oil, divided
3oz proscuitto
4-6c arugula (could also use mixed greens)
2oz goat cheese, crumbled
salt and pepper to taste

Preheat oven to 375deg.

In a small bowl, whisk together balsamic vinegar and olive oil.  Add dates and toss until dates are well coated.  Add to a baking sheet lined with parchment paper and bake for ~10min.  Set aside until they're cool to the touch.  Roughly chop the warm dates into smaller bite-size pieces.

Crisp up the proscuitto either in a nonstick skillet over medium-high heat or in the oven along with the dates. Set crispy proscuitto on paper towels to cool.  Once cool to the touch, crumble the proscuitto.

Add greens to a large bowl and toss with 1-2T balsamic vinaigrette dressing (if you don't have some on hand, try this recipe).  Lightly season with salt and pepper, toss again and then divide greens between 4 plates.  Top with the chopped dates, crispy proscuitto bits and crumbled goat cheese.  Serve!

With my love of bacon-wrapped, goat-cheese stuffed dates, I'm surprised I hadn't tried warm dates on anything else!  Have you done anything fun with dates lately??

Fregola Salad

I have never had preserved lemons before, but somehow I had this overwhelming urge to make them with some meyer lemons.  And then they sat in my fridge.  For a year before I finally decided to even taste them!

What I discovered is that it tasted...  like a meyer lemon.  Ha.  I guess I expected it to taste a little more pickled, but it was quite mellow.  Maybe it's just my batch?  Either way, I'm looking forward to using the rest of them :)

Fregola w/Butternut Squash & Preserved Lemon
adapted from Dave Lebovitz
Serves 2 as a side

1c diced butternut squash
1/4 onion, peeled and minced
1/2c fregola
1/2 preserved meyer lemon
1T golden raisins
1T dried tart cherries
1/8t ground cinnamon
1/4c chopped flat-leaf parsley
2T chopped pistachios (or pine nuts), toasted (optional)

Preheat oven to 400deg.

Toss butternut squash with a drizzle of olive oil and spread in a single layer on the baking sheet.  Sprinkle with coarse sea salt and a few grinds of black pepper.  Bake for ~20min, until tender.

While the butternut squash is roasting, bring a pot of salted water to a boil over high heat.  Add fregola and stir.  Cook until tender, but still firm to the bite, ~10-12min.  Drain and place in a medium bowl.

Heat a small pan over medium low heat.  Add onions and cook until transluscent, 3-5min.  Transfer to bowl with fregola.

When the butternut squash is done cooking, add 1/2c roasted butternut squash to bowl with fregola and onions.  (If there's any extra, go ahead and eat it!)

Remove flesh from the preserved lemon and rinse with water.  Mince the lemon rind and dried cherries, then add them both to the bowl.  Add raisins, cinnamon and parsley, then mix well to combine.  Taste and adjust seasoning.  Top with nuts, if desired.


Have you ever tried preserved lemons??

Easy Butternut Soup

I'm not sure you've noticed, but...  I (finally) joined Pinterest.  If we hadn't passed December 21, 2012, I would've thought the world ended ;)  You can follow my pins to see what's caught my eye on other food blogs.  I also created a board with recipes that I've made and loved but haven't had a chance to share with you here (most recently southwestern chicken spaghetti squash salad and mushroom bourguignon).

Meanwhile, this soup!  I can't believe I haven't already shared this soup with you.  It is a staple here and is so easy this barely qualifies as a recipe.  Nevertheless it's a great recipe to have in your book when time is short.

Topped with a swirl of greek yogurt and sprinkling of chives

Easy Butternut Squash Soup
Serves 2-4

1 butternut squash (or other variety)
Fresh herbs (rosemary or thyme work well)
goat cheese, if desired
stock (any kind will do)

Step 1: Roast your favorite squash- I usually cut a butternut squash in half, and then roast (flesh side down) at 400deg until it's easily pierced by a fork.  If you have any fresh herbs, feel free to throw them with the squash (I often put some rosemary in the cavity of the butternut squash).

Step 2: Once the squash has cooled, scrape out the flesh and blend with some stock (may have to do this in batches).

Step 3: Add squash to a large pot and heat over medium heat.  I always throw in some goat cheese and stir until melted, but it's completely up to you.  Use stock to create your desired consistency.

Step 4:  Ladle into bowls to serve.  Garnish as you like, with a drizzle of chili oil, a swirl of greek yogurt, chopped herbs or even savory granola!

Served with savory granola

Savory granola was a pretty new concept for me, but I got really excited as soon as I came across it.  I've tried two recipes so far and this one from Clotilde was the favorite.  This savory, salty granola is fabulous on soup, but can also pass as a snack on its own.  I can't wait to try it on salads or even roasted veggies!


Have you ever tried savory granola??  What's your go-to recipe for an easy lunch or dinner?

Spicy Stout Mustard

Why didn't anyone tell me how easy it is to make mustard??  As my taste buds have grown up matured, mustard has become a favorite way to add a little flavor to sandwiches and dressings.  Easy enough to do after work, you simply combine all the ingredients in a jar and let it sit for a day, and then blend in your food processor!  You don't even need to can it, as it will last a good 6 months in the fridge.

Due to the high proportion of brown mustard seeds, this version has a kick- feel free to use more yellow mustard seeds if you'd like to mellow it.  So far I've tried it on sandwiches and homemade soft pretzels, but I can imagine it to be a fantastic addition to a grilled cheese with apples, ham and gruyere/cheddar!

Spicy Stout Mustard
slightly adapted from The Taste of Oregon
yield:  ~3 1/2c

12oz Pretty Things Babayaga (a winter ale whose malt gets smoked on rosemary)
1 1/4c brown mustard seeds
1/4c yellow mustard seeds
1c red wine vinegar
1T kosher salt
1t freshly ground black pepper
1/4t ground cinnamon
1/4t ground cloves
1/4t freshly ground nutmeg
1/4t ground allspice

Combine all ingredients in a large glass container and cover with plastic wrap.  Let the mixture sit at room temperature for 1-2 days to allow the mustard seeds to soften and flavors to meld.

Add mixture to a food processor and blend until seeds are coarsely ground and mixture begins to thicken, stopping to scrape down the sides of the bowl as necessary.  Transfer to clean jars with lids.  Refrigerate for up to 6 months.

*I attempted to can the mustard using these instructions and upon doing so wound up with a mustard-y water bath and jars of dried out mustard.  Thus, I wouldn't recommend it.  If you want to try to seal canning jars, I'd suggest 1/2" headspace and processing just a few minutes...  but I'm not an expert!


Have you ever made your own mustard?  If so, do you have a favorite recipe?

Best of 2012

As we enter the second week of 2013, I wanted to recap some of the highlights from my kitchen last year.  It's always fun to browse through old posts and remember how many tasty things you've eaten :)

1.  The most viewed post here on Tri to Cook published in 2012 was my Kale Basil Pesto.  As kale has taken the place of spinach as my favorite green, it finds itself into many dishes here!  I enjoyed it on pasta as well as pizza, and know that it'll be made as soon as I have another prosperous basil plant!

2.  I finally crossed one item off my kitchen bucket list when I made macarons for a friend's baby shower.  These Red Velvet Macarons were filled with an amazing cinnamon cream cheese buttercream that was the perfect accompaniment to the cocoa-kissed shells.

3.  In the battle of the baby macarons, I have to say that the Lavender Macarons with Honey-Vanilla Mascarpone were my personal favorite, with a combination of flavors that are in perfect harmony.  There's not much else I can say about these, except that you should make them!!

4.  I combined a few more of my favorite things when making this Egg Roulade-  goat cheese, sweet potatoes, avocado and black beans make their way into an egg wrapper for one of my favorite brunch dishes this past year.  Easier than it looks, this makes an impressive dish to serve to guests!

5.  My Butternut Apple Bruschetta truly celebrates the cooler seasons and absolutely deserves to be on a Best-Of list.  Fabulous for parties, especially since the toppings can be prepared ahead of time!

Photo credit to Cara!

7.  Perhaps 2012 should be renamed the year of enchiladas, as these Butternut Black Bean Enchiladas were only one of the several varieties I made!  Stuffed with a mixture of black beans and kale, then smothered with a butternut squash-based sauce, these are definitely a way to ring in the new year. 

6.  When I dreamed up my Apple BBQ Sauce, I didn't imagine it to be as successful as it was, but it was good enough that I made another batch or two before tomato season ended!  This year I'll have to make a large batch and store some in the freezer so I can use it all year long.  I used it as a sauce for herbed turkey meatballs, pizza and even a few batches of enchiladas!

8.  Something happened this year that I never really dreamed as possible (at least not while I was in the 30-34 age group).  On a chilly morning at a sprint triathlon not too far away I finished first in my AG, qualifying me for nationals this year.  I knew my performance was solid during the race, but had no idea what was in store!

9.  This popular post could have had two titles- 'Ideas for your Superbowl Party' or 'How to Cater a Party for 40'.  Last holiday season I convinced my parents to let me cater the party they had for friends and my dads' colleagues.  I had fun planning and executing with the help of my family!

10.  Since I love all things almond, and go through cinnamon like there's no tomorrow, I couldn't wait to play with the concept of a horchata.  These Horchata Cupcakes, filled with dulce de leche were a delicious end to a dinner date with good friends.

11.  You guys love dishes that can do double-duty as much as I do!  I combined sweet potatoes and red lentils to create a party appetizer over the weekend and then morphed it into a soup for lunches during the week.

12.  I'm a huge fan of cocktails that work well both virgin and alcoholic, especially when it seems like everyone I know is pregnant these days ;)  This Pomegranate Vanilla Punch was absolutely delicious, no matter whether you added some bubbly or not!

I have no idea what 2013 has in store, but I know it'll be quite the ride!!

Kale & Brussels Salad

Welcome 2013!

You're welcome for not posting a cookie recipe ;)  Although I do have one that I can't wait to share with you, I decided to get the year started with a healthy, delicious salad.  During the colder months, I tend to go for hearty greens and like to include something warm...  probably because I'm always cold.

The brussels sprouts were a new addition to this salad, a regular in my kitchen, and I like adding a little variety to the greens.  The toppings depend on what vegetables get roasted each week, and sometimes I even remember to add goat cheese and toasted pecans!

Kale & Brussels Salad w/Butternut Squash
inspired by Joanne & Brandi

3c butternut squash cubes
1 head kale
12oz brussles, trimmed
pomegranate arils

For the dressing:
3T extra virgin olive oil
2T grade B maple syrup
2T white balsamic vinegar
1t dijon
salt and freshly ground pepper, to taste

Preheat the oven to 400deg.

Add butternut squash to a bowl and toss with a drizzle of olive oil, coarse sea salt and freshly ground black pepper.  Spread onto a baking sheet and bake for 20-30min, or until tender.

While the squash is roasting, prepare the salad greens.  Wash and de-stem the kale, then tear into pieces or roughly chop.  Add kale to a large bowl.  Thinly slice the brussels sprouts and add them to the kale.  Prepare the dressing by adding ingredients to a small bowl (could also use a measuring cup or shake up in a tightly sealed jar).  Pour dressing over greens and toss well to combine.  Set greens aside.

Once the squash is roasted, remove from the oven.  Plate salad greens, then top with butternut squash and pomegranate arils before serving.

What's your favorite kind of salad in the winter months??  Did you make any resolutions for 2013?

Shortrib Risotto

I hope everyone is having a wonderful holiday!  As luck would have it, we got just enough snow for a white Christmas :)  A few days at home with my family was fabulous, but all too short...

While I tend not to make meals that take 4 hours to cook, I apparently got stars in my eyes when faced with a few days at home!  Awhile back I had seen Dan's recipe and was intrigued by the shortribs + chocolate + cauliflower.  While it was a bit intimidating, I knew the three hours of braising time was hands-off and with a good plan of attack it would be totally do-able.  This is definitely not a weeknight meal, but was perfect for a nice dinner with some good friends.  I bet it would also be perfect for your new year's eve dinner as well!

Here was my plan of attack:
Prep veggies and sear ribs (30min)
Braise ribs (3hr)  [prep remaining ingredients during braising time]
Make broth (30min)  [put cauliflower in to roast once broth is boiling]
Make risotto (30min)

It worked out to be about 30min on the front end, then about an hour once the braising was done.  Understanding the recipe beforehand and mise en place were the keys to success!  I've also included a few tips, including the option to make this into a weeknight meal by braising the shortribs ahead of time (on the weekend).

Shortrib Risotto w/Chile Chocolate Cauliflower
slightly adapted from Food In My Beard
Serves 4

For the braised shortribs:
1T extra virgin olive oil
2 1/2lbs bone-in grass-fed short ribs
3 stalks celery, diced
4 medium carrots, diced
1 large onion, diced
5 cloves garlic, minced
salt and freshly ground black pepper
fresh thyme sprigs (I used a small bunch)
1t yellow mustard seed
2t coriander seeds
1 parmesan rind
2 dried chiles (I used 1 pasilla negro and 1 new mexico chile)

Preheat oil in a large dutch oven over medium-high heat.  Dry off your shortribs and sprinkle generously with salt and pepper.  Add to the hot pan and sear on all sides, a few minutes on each side.  Remove ribs from the pan and set aside in a dish.

Preheat the oven to 300deg.

Lower the heat to medium-low and add celery, carrots and onion to the pan.  Stir and cook until they soften and start to brown.  Add garlic and cook another minute or two.  Return the shortribs to the pan along with any accumulated juices.  Add remaining ingredients and then enough water to come ~1/2 way up the meat (mine was probably 2/3, and could be as little as 1/3 of the way up the ribs).  Cover the pan and transfer to the oven.  Braise the ribs for ~3hours.

This was my first time braising, so I had to do some reading to figure out what the heck I was doing.  In case you're in the same boat, the goal here is to heat the liquid to a gentle simmer and have steam forming inside the dutch oven to aid in cooking.  I checked mine at one point and it was at a robust boil, so I cracked the lid ever-so-slightly (perhaps it was ok or maybe I should've just lowered the oven a bit).

Tip: While the shortribs are braising in the oven, get the rest of the ingredients ready and then go do a load of laundry, hop on your bike trainer, or do whatever else needs taking care of!

When the meat is done braising, remove the pot from the oven.  Place the ribs onto a plate and let cool a bit (mine had completely fallen off the bone at this point).  To make a stock from the braising liquid, put the pot on the burner and bring to a rolling boil for ~20min.  Strain the liquid through a fine mesh strainer into a fat separator.  Press on the solids to remove as much liquid as you can, and then discard the solids.  Let the liquid settle for ~5min, and then strain off the fat.  Add broth to a medium saucepan and put on low heat for the risotto.

While the braising liquid is boiling, pull off the meat from the shortribs.  I don't like fat on my meat, so I was quite...  precise ;)  I have since read a tip that you can cool the ribs in the fridge overnight for easy removal of fat.  Reserve the meat for the risotto and discard the fat.

Tip:  This could be prepared in two steps- day 1 braise the shortribs and make the stock, day 2 reheat stock and make the risotto and cauliflower.

For the risotto:
1T extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1c arborio rice
3/4c red wine
1/2c grated parmesan
1oz dark chocolate (70% or higher, I used Taza)
shortrib stock, see above
extra stock, if needed (I used vegetable)

Heat oil in a large pot over medium-low heat (I used the same dutch oven after the stock was ready).  Add onion, stir to coat, then saute for 5-8min, until softened but not browned.  Add garlic and rice, stir to coat and cook a few more minutes.  Add wine to deglaze the pan, scraping off all the flavorful bits at the bottom of the pot.  Stirring frequently, add ladles of stock each time the liquid cooks off (I used some vegetable broth once I was out of the homemade stock).  Cook until rice is al dente, ~20-30min.  dd the shredded beef back to the risotto, and a little more stock so the risotto is nice and creamy, not too dry.  Turn off the heat and add the parmesan and chocolate, stirring until melted and well combined.  Serve, topped with chile chocolate cauliflower.

For the chile chocolate cauliflower:
1 head cauliflower
2T butter, melted
1-2t chile powder (mine is pretty spicy so I used 1t)
11/2t cocoa powder

Preheat the oven to 400deg.

Chop up the cauliflower into florets and add them to a large bowl.  Add chile poder and cocoa powder, then toss to combine.  Add the melted butter and toss until coated.  Spread on a baking sheet and bake 20-30min, or until tender.  Enjoy on its own, or on top of shortrib risotto.

Have you ever made shortribs before?  What are your New Year's Eve plans?

Beef Stew

While I'm all for variety in my diet, I've recently come to appreciate cooking in larger quantities.  The more meals I can get out of an hour of cooking, the better!  As the temperatures start to drop, warm meals become the norm and soups/stews have been making an almost weekly occurrence.  This soup surprised me with its flavors, and because I so badly wanted to share it with you I snuck a quick picture before I brought the last serving to work for lunch!

Beef Stew w/Sweet Potatoes and Mushrooms
adapted from Joy the Baker
Serves 6

Feel free to use fresh mushrooms if you have those on hand!

3/4c white whole wheat flour (AP or whole wheat pastry will also work)
1 1/4lb stew beef (local, grass-fed if you can), cut into 3/" chunks
1/4c extra virgin olive oil, divided
1 medium onion, diced
2 carrots, peeled and diced
6 cloves of garlic, minced/pressed
3T tomato paste
1/2c red wine  (or beer)
3 medium sweet potatoes, diced
100g/3.5oz diced dried mushrooms (I used a medley from Job Lot)
1 bay leaf
3t fresh thyme, coarsely chopped (or 1t dried)
1T worcestershire sauce
8c broth (I used a mix of beef and vegetable)
1T sugar
salt and freshly ground pepper
cooked whole wheat couscous, for serving (if desired)

In a ziploc bag, add flour and season with a big pinch of salt and pepper.  Add diced beef and close the bag.   Shake until all the beef is lightly coated in flour mixture and set aside.

Heat 2T olive oil over medium heat in a large dutch oven.  Add beef in a single layer (it all might not fit) and cook until browned on each side.  Repeat with remaining beef, then remove from the pan and set aside on a plate.

Add 2T oil to the dutch oven and heat over medium-low.  Add onions and carrots and cook until onions are translucent, ~8min.  Add garlic and cook for another minute or two before adding tomato paste.  Stir well and cook another minute before deglazing the pan with wine, scraping off the browned bits from the bottom of the pan.

Add the sweet potatoes, dried mushrooms, bay leaf, thyme, worcestershire sauce and beef.  Cover with stock.  Turn the heat to low and gently simmer slightly covered for ~45min, until the veggies are cooked through.

Taste and add 1T sugar, then season with salt and pepper, adjusting as necessary.  Serve over couscous (or other grain), if desired.


Why not throw a batch of this on the stove, and while it simmers away whip up a batch of cookies?  Perfect December weekend if you ask me :)

Green Beans w/Goat Cheese Mushroom Sauce

This is not your mothers green bean casserole.

While that means you probably wouldn't want this on your Thanksgiving table, I'm almost certain you'd enjoy it any other night of the week!  Since I've never liked the traditional dish, I simply used the parts I liked- green beans, mushrooms and onions.  Onions got caramelized, green beans got roasted, and then I made this killer goat cheese mushroom sauce... that I would eat on it's own!

Goat Cheese Mushroom Sauce
adapted from Cake, Batter & Bowl

This is great over some pasta or roasted veggies (like green beans!)

1T butter
1T white whole wheat flour
1/2c almond milk
5oz goat cheese
12oz sauteed or roasted mushrooms
1/2t sea salt

Melt butter in a saucepan over medium heat.  Add flour and whisk well, then continue to cook for a minute or two.  While whisking, slowly add in milk.  Bring to a boil, and then reduce heat.  Crumble in goat cheese and whisk until the cheese has melted and the sauce is smooth.  Add in mushroooms and salt, then taste and adjust seasonings.  Keep warm until serving.

ps- My apologies to the 5 Star Makeover crew for not getting this up last month, but be sure to check out everyone's makeover of this holiday classic over at Lazaro Cooks!

Saffron Rice & An Edible Mosaic

Today I'm mixing it up around here to celebrate the release of my friend's cookbook!  I first met Faith Gorsky of An Edible Mosaic through a 5 Star Makeover event and instantly fell in love with her photography and creativity.  I'm excited to be a part of the virtual launch party for An Edible Mosaic: Middle Eastern  Fare with Extraordinary Flair.

The book has over 100 Middle Eastern recipes, with a focus mainly of the Levant, but also a few recipes from other areas of the Middle East.  In her cookbook, Faith tells the tale of authentic, streamlined recipes taught to her mostly by her mother-in-law Sahar.

I had the chance to try out one of the recipes from her cookbook this week, Saffron Rice with Golden Raisins and Pine Nuts.  I made some substitutions for what I had on hand (brown basmati and pistachios instead of pine nuts) and cooked it a bit little longer to make sure the brown rice was cooked through.  Served alongside some sauteed kale and pork chops, it was clear that I need to get this book ASAP to expand my repertoire of Middle Eastern cooking :)  The rice was delicious- a little sweet from the raisins and subtly spiced with saffron, cinnamon, cardamom and cloves.  If this is dish is any indication, this is one tasty book!

Saffron Rice w/Golden Raisins and Pistachios

Saffron Rice with Golden Raisins and Pine Nuts

ROZ MLOW’WAN

Recipe courtesy of An Edible Mosaic:  Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

Serves 4 to 6

Preparation Time: 10 minutes

Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking

1½ cups (325 g) basmati rice, rinsed

2 tablespoons olive oil

3 tablespoons pine nuts

1 onion, finely diced

4 tablespoons sultanas (golden raisins)

1¾ cups (425 ml) boiling water

¾ teaspoon salt

½ teaspoon saffron threads (or ½ teaspoon turmeric)

Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.

Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.

Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.

Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.

Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.

OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice. 

After you order your book from Amazon or Barnes and Noble, head on over to Faith's virtual launch party to check out the other bloggers participating and check out the giveaways on her blog!