Roasted Pumpkin and Spinach with Whole Wheat Pasta

After Thanksgiving I cut and roasted my pumpkins, which had been serving as table dressing until then. I ended up with some some puree for making smoothies or baking and some cubed, which I used in the recipe below. It's a totally satisfying, yet not overly rich, pasta meal that can be whipped together quickly for lunch or dinner.  If your pumpkin is already cooked, I still recommend tossing it in the oven for a short time to get those brown marks you can only achieve through roasting. 

Roasted Pumpkin and Spinach with Whole Wheat Pasta

Serves 4

1 lb. whole wheat spaghetti
2 tablespoons olive oil

1/2 yellow onion, thinly sliced
3 garlic cloves, finely diced
2 cups of cubed pumpkin
about 2 cups torn spinach
½-1 tsp chili flakes
½ lemon, zest and juice
salt and pepper, to taste
½ cup walnuts, finely chopped

Coat cubed pumpkin in 1 tbsp of olive oil and season with salt and some of the chili flakes. Bake in a hot oven (425º F) for about 40-50 minutes, until pumpkin turns soft and gets lightly caramelized. 

Heat up 2 tbsp of olive oil in a pan. Fry onion gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chili flakes and garlic and cook for another minute or two stirring frequently.

Cook spaghetti for a minute shorter than you would normally.

Mash half the pumpkin with a fork or potato masher. Put both mashed and whole pumpkin chunks into the pan with onion mixture.

Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chili if needed.

Serve immediately with chopped walnuts and lemon zest on top. Shredded Parmesan on the side is also a nice garnish. 

Chick pea and cauliflower bowl with tahini sauce

I have been eating horribly, and the Christmas parties haven't even started yet. So I put this pile of things together for lunch today and already feel far superior to the rest of you. But now you, too, can know the secret of true righteousness.  You're welcome. 

Chick pea and cauliflower bowl with tahini sauce

Makes 4 servings

For the sauce:

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice 

1 heaping tablespoon plain yogurt
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt 

For the spiced chick peas:

2 cups (or a 15 oz. can) cooked chick peas

1 teaspoon lemon zest

1 teaspoon salt

1 teaspoon lemon juice

1/2 teaspoon curry powder

For the cauliflower and kale:

1 head cauliflower, chopped into bite-sized pieces

1 bunch kale, roughly chopped (about 3 cups packed)

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon chili powder

About one cup cooked grain (rice, barley, quinoa, etc.) per bowl

1 tablespoon chopped tomato per bowl

To assemble:

Heat the oven to 425F. Toss the cauliflower and kale with all ingredients on a large baking sheet and spread out in one layer.  Roast until browned, stirring once during baking time (so, I pop it in the oven for 20 minutes, take it out and stir it around, then cook another 10 or so).

Meanwhile, combine all chick pea ingredients in a reusable container (you'll probably have leftovers to refrigerate).  Combine all sauce ingredients in a food processor or blender. 

In a large bowl, put in your cooked grain, then top with chick peas and roasted vegetables to your heart's desire.  Top with chopped tomato (that's optional, really) and drizzle sauce over the whole thing.  Can be eaten hot or at room temperature. 

Everything can be kept in separate containers in the refrigerator for a week, so you can keep making these until you run out.  Extra sauce makes a great salad dressing, too. 

Another roasted chicken story, but perhaps the best one yet

Did you ever have those epic, heavy Sunday "dinners" (meaning noontime meal outside of the Midwest) involving roasted meat and vegetables, and lots of family members?  Maybe it was after church, maybe not, but there was a coziness to it--a long, luxurious meal focused on comfort food and comforting people. I miss the sense of security and simplicity I got from those meals sometimes, and I find that if you make the right dish, you can evoke a little of that feeling, even if you're all by yourself. This one tries to capture that sense, and leftovers keep well if you don't have a crowd to feed, but best of all, it's very simple and fast, allowing much more time to drink wine and be idle.

One Dish Maple-Mustard Roasted Chicken Thighs with Vegetables

Serves 6

6 boneless, skinless chicken thighs (or with skin, or bones…)

4 medium Russet potatoes, cut into ½-inch cubes

½ yellow onion, thinly sliced

2 garlic cloves, minced

1 stalk celery, diced

6-8 white mushrooms, thickly sliced

¼ cup cider vinegar

1 tablespoon grainy mustard

1 tablespoon maple syrup

Salt and black pepper

Preheat oven to 425⁰F. In a small bowl, whisk together the vinegar, mustard, and maple syrup.

In a large casserole dish, toss all the vegetables (potatoes through mushrooms as listed above). Season with salt and pepper and stir to mix. Lay the chicken thighs on top in a single layer, trimming extra fat and spread out when possible. Season thighs with salt and pepper. Pour the vinegar sauce evenly on top and place in the oven.  Roast for 35-40 minutes or until chicken is cooked through. 

This dish is meant to be eaten straight from the oven, but it is equally delicious the next day as cold leftovers, and you can also shred the meat and mix it all together with some broth for a soup OR turned into a curry by heating it with coconut milk and curry powder. I like to serve it the first time around with steamed green beans or broccoli seasoned with a quirt of lemon juice and salt on the side, and those can also be throw in to your leftover soup or curry.

Thai Brussels Sprouts with Rice Noodles

Inspiration for this dish came from Momofuku's Brussels sprouts with fish sauce and a couple of standard traditions in my own kitchen (namely, fried shrimp with pasta and bacon + Brussels sprouts). The result looks and sound like a hot jumbled mess of stuff, but I promise is it delicious, and leftovers are heavenly hot or cold.  It's pretty salty, but nothing a nice glass of white wine can't mitigate. (PS--you could totally make this vegetarian by swapping out the shrimp for tofu and just omitting the bacon. I hear there's even a good version of vegan fish sauce recipe out there if you care to make the time.)

Thai Brussels Sprouts with Rice Noodles

Serves 4

1-1 ½ pounds small Brussels sprouts, trimmed and quartered

1 cup broccoli florets

1 tablespoon olive oil

½ yellow onion, thinly sliced

6 slices bacon

12-15 medium sized shrimp, deveined and shells and tails removed

8 oz. medium rice noodles (like what you’d use in Pad Thai)

For the vinaigrette:

½ cup fish sauce (adjust to taste -- some fish sauce brands are saltier)

¼ cup water

2 tablespoons rice wine vinegar

Juice of 1 lime

¼ cup sugar

1 garlic clove, minced

1 serrano chile, thinly sliced, seeds intact

2 tablespoons each chopped mint and cilantro

Place the rice noodles in a large bowl and completely submerge in hot water.  Soak for thirty minutes, drain, set aside.

Preheat the oven to 450⁰F. On a foil-lined baking sheet, combine the Brussels sprouts, broccoli, and tablespoon olive oil. Spread out into a single layer, season with a little salt, and roast until there are browned spots to your liking, about 20 minutes.  You’ll probably want to check on it and give a stir about 15 minutes in.

Meanwhile in a large skillet, cook the bacon on low heat until browned and crunchy. Drain on a paper towel, crumble, and set aside.  Combine the shrimp with 1 teaspoon salt and 1 tablespoon brown sugar in a small bowl, then add to the bacon grease in the skillet.  Cover over medium-high heat until golden, about 5 minutes per side. Add the onions and sauté until they just turn soft, about 4 minutes.

Lower heat to low. Combine all vinaigrette ingredients in a bowl, whisk to combine, and add to the skillet. Add the drained rice noodles and stir thoroughly to coat.  Stir in the roasted vegetables and the chopped mint and cilantro, and serve immediately.

Red lentils with roasted vegetables

I love red lentils because they thrive on neglect--throw them in a pot with some water, start the heat and walk away, and eventually (pretty quickly, actually) they become a satisfyingly thick, chunky sauce. This recipe is an alteration from a New York Times recipe that works equally well as a stew or as a sauce poured over rice or pasta of any kind.  I also like it with a squeeze of lemon on top, but you do what you want. 

Roasted Vegetable and Red Lentil Stew

Serves 8

1 ½ pounds carrots, peeled
4 tablespoons olive oil
2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
1 medium red bell pepper, sliced thin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
⅛ teaspoon cayenne pepper (or more, to taste)
black pepper to taste
1 ½ cup red lentils
5 cups water
lemon wedges for garnish (optional)

Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of black pepper. Cover with foil and roast for 20 minutes. Turn the carrots, add the onion and pepper, cover again and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.

Warm 1 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the paprika, garlic and chili powders, and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the water and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup, with optional lemon squeezed on top.

Oh-So-Satisfying Cauliflower and Olive Penne

What could be simpler than this luxurious, but very easy dish between Christmas and New Year's? Nothing.  Nothing, I say. And for anyone who doesn't love cauliflower, this is the dish for you. 

Cauliflower and Olive Penne

Serves 4

½ pound penne pasta

1 cup mixed olives, pitted and chopped

2 garlic cloves, chopped

½ small yellow onion, diced

1 small head cauliflower broken into small florets (about 2 cups raw)

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes (more to taste)

Olive oil

1 tablespoon lime juice

Salt to taste

1 ounce grated Parmesan cheese (plus more for serving)

¼ cup roasted almonds, chopped

Cook the pasta according to package directions until al dente.

Meanwhile, preheat the oven to 425⁰F.  In a large bowl, combine the cauliflower and onion with the oregano, red pepper flakes, some salt, and about a tablespoon of olive oil.  Spread in a single layer on a baking sheet and roast until brown bits develop, stirring once, about 15 minutes.  Add the olives and garlic, stir and spread, and roast another 5 minutes until olives and garlic are fragrant.

When the pasta is cooked, drain all but a ½ cup of the cooking water.  Stir in an ounce of Parmesan cheese, the lime juice, and salt to taste. Add the cauliflower mixture and stir thoroughly to combine.  Serve in individual bowls topped with equal portions of the chopped almonds and more grated Parmesan on the side. 

Rhymes with cider

Oh. haha, it IS cider!  I love fresh apple cider in the fall, and I love to taste it in everything.

Apple Cider Chicken  

Serves 4

2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 yellow onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

Heat oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan and set aside. Add onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Cider-Glazed Brussels Sprouts

Serves 4 as a side

2 pounds brussels sprouts, trimmed and halved
1 tablespoon olive
1 teaspoon salt
2 minced garlic cloves
¼ teaspoon black pepper
1 cup apple cider

Preheat the oven to 400 F.
Add the Brussels sprouts, oil, salt, and black pepper to a bowl and mix well. Place the Brussels sprouts on a baking sheet, cut side down. Roast for 30 minutes.
Meanwhile, pour the apple cider and garlic into a skillet over medium heat. Stir occasionally for about 10 minutes, or until the cider has reduced (do not boil). Once it coats a spoon it’s done.
Add the roasted sprouts to the skillet and serve.

Bourbon Apple Cider  

Makes one drink

2 ounces bourbon
2 ounces apple cider
¼ ounce lemon juice

Dash bitters
Orange peel, for garnish
½ ounce cinnamon simple syrup

For the simple syrup:
1 cup sugar
1 cup water
3 cinnamon sticks, broken in half

Make the simple syrup: In a small sauce pan, bring the water, sugar, and cinnamon sticks to a boil, stirring until the sugar is dissolved. Remove from heat and allow to cool. The syrup can be made ahead of time and stored in the fridge.

To make the drink: Combine the bourbon, cider, lemon juice, simple syrup, and bitters in a cocktail shaker with ice. Shake until chilled then pour over ice in a glass and serve.

Roasted gnocchi: variations on a theme

You know those non-refrigerated packages of gnocchi you see at the grocery store, the ones you think you're too good to buy? (I actually just wonder how they can last like that.)  They make a great "emergency" staple, as in: "I don't want to wait very long, but I do want a pasta dish", or "I just invited everyone from the bar back to my house and I have no snacks to put before them". For the meal, see below.  You could do it with any vegetables you have on hand. As an appetizer, simply toss the gnocchi by itself with some olive oil (don't be stingy) and coarse salt and broil; in about 10 minutes, you will have puffy, golden, greasy little baked potatoes to soak up all the wine in your tummy.  Buy a package or two when they're on sale, then keep them in the pantry until needed. Because it looks like they last almost indefinitely in their original wrapping (yikes).

Roasted Gnocchi

Serves 4

Olive oil

1 package gnocchi

1 small bell pepper, cut into thin strips and then chopped into 1” pieces

½ yellow onion, thinly sliced

2 cups packed kale, thinly sliced

1 tablespoon balsamic vinegar

Kosher salt and red pepper flakes to taste

In a large bowl, toss the gnocchi, bell pepper, and onion with about a tablespoon of olive oil and a teaspoon or so of the kosher salt (large flake is nice). Spread in an even layer onto a baking sheet or other broiler-proof pan and cook under the broiler on “high”, stirring once, until gnocchi is looking soft and puffy and the vegetables are soft.  This should take no more than 10 minutes.

While you wait, toss the kale in the bowl with the balsamic vinegar. When ready, add the kale to the gnocchi mixture and give it a stir. Broil for another 5 minutes or so, until the kale is getting crisp in some places and there are some brown spots on the gnocchi.  You can keep stirring and broiling if you want things to be more evenly crisp, but I like the variety.

Season with red pepper flakes and more salt, if necessary. Eat.

Potato Gratin with Horseradish

Creamy, cheesy potatoes underneath, crisp, thin chips on top, and all with a minimum amount of effort.  I think this is exactly what the doctor ordered on this snowy weekend here in the Rockies, with plenty of Bloody Marys on the side, of course...

Potato Gratin with Horseradish

Serves 6-8 as a side

unsalted butter for the baking dish, at room temperature

1 ½ cups heavy cream

¼ cup prepared horseradish

2 garlic cloves, minced

salt and black pepper

½ yellow onion, diced

1 ½ pounds russet potatoes (about 3), thinly sliced

2 cups shredded cheese (smoked gouda, sharp, cheddar…)

Chopped fresh parsley for serving

Preheat the oven to 375 degrees F. Butter a shallow 3-quart baking dish.

Put the cream, horseradish, garlic and onion in a medium bowl, season with some salt and pepper, and stir to combine. In the baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes. Sprinkle with a little fresh parsley before serving.

Pasta with roasted broccoli and blistered grape tomatoes

Not many recipes are easier than this--pop everything into the oven and watch it cook; boil some water and make pasta; slap the whole thing together.  Variations are endless--the top photo is my original experiment, but the bottom shows what I made last night, which included onions, mushrooms, bacon, and spinach along with the tomatoes (yes, everything was still all roasted in the oven--just don't add the spinach until the end, and keep the tomatoes on a separate sheet so the bacon isn't soggy). Pair with whatever cheese you think works best.  Toss in some leftover meat if you want. Done.

Pasta with roasted broccoli and blistered grape tomatoes

Serves 4

1 lb. pasta

1 small head broccoli, florets trimmed and cut into bite-sized pieces (save the stem for pickles!)

1 (pint) container grape tomatoes, washed and sliced in half lengthwise

1 tablespoon capers

1 teaspoon olive oil

1 tablespoon balsamic vinegar

1 small garlic clove, minced

Salt and red pepper flakes to taste

Crumbled feta for serving

Heat the oven to 375⁰F. On a rimmed baking sheet, combine the broccoli florets, tomatoes, and capers with the olive oil, vinegar, and little salt. Spread evenly and pop in the oven for 20-25 minutes, or until broccoli is slightly browned in places and the tomatoes have burst.

Meanwhile, cook the pasta in well-salted boiling water according to package directions.  Drain and dress with a drizzle of olive oil, salt and red pepper flakes, and the garlic. Keep warm until vegetables are done, then stir them in.  Transfer to a serving bowl and toss with some crumbled feta cheese, if you prefer. 

Comforting vegetable curry

I can't go too long without making a curry; there is nothing more completely satisfying to me than this simple, one-pot meal. (PS--It's also great hangover food, if you're still suffering from yesterday). That is all. 

Comforting Vegetable Curry

Serves 6-8

Small head cauliflower, cut into small florets

1 large carrot, cut into ½-inch thick rounds

Olive oil

½ yellow onion, diced

2 garlic cloves, minced

1 serrano pepper, minced (remove seeds for a milder curry)

1 teaspoon mustard seeds

1 teaspoon fresh ginger

1 tablespoon curry powder

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon turmeric

2 cups cooked chick peas, drained

½ cup coconut milk

1 cup vegetable broth

1 can (15 oz.) diced tomatoes with liquid

¼ cup raisins

Salt and black pepper to taste

Cooked basmati rice, for serving

Garnishes: Fresh chopped cilantro, lemon wedges, plain yogurt

Heat the oven to 425⁰F. On a rimmed baking sheet, toss the cauliflower and carrot with about a tablespoon of olive oil and some salt and pepper and spread in a single layer.  Roast until the vegetables are just beginning to get browned, about 20 minutes.

Meanwhile, heat another teaspoon or two of olive oil in a large sauce pan or Dutch oven over medium heat. Add the onion, garlic, and serrano pepper and cook, stirring constantly, until soft and fragrant. Add the mustard seeds, ginger, and all remaining spices and continue to stir until the seeds begin to pop.  Add the chick peas, coconut milk, vegetable broth, can of tomatoes, and raisins. Stir to combine, season with salt and pepper to taste, and simmer, covered, until warm.

When the roasted vegetables are done to your liking, add them to the curry mixture on the stove,  Taste for any additional needed seasoning, and serve over rice with garnishes at the table. 

Mediterranean Chick Peas and Shells

What's better than a pasta dish that comes together quickly when you're cold and hungry? This one highlights roasted cauliflower and kale, two of my favorite vegetables in the world to turn brown and crispy in the oven.  The spice mix I am referring to as za'atar is by no means traditional, but it does contain sumac and sesame seeds, and it was inspired by za'atar.  Call it whatever you want; it's great on popcorn, vegetables, chicken, or fish.  You can keep extra mix in a small jar on the table when you're feelin' fancy. 

(PS: find dried sumac here.)

Mediterranean Chick Peas and Shells

Serves 4

8 oz. small or medium pasta shells

2 cups cauliflower florets and stems, broken into very small pieces

1 teaspoon cumin

1 cup chopped kale

5-6 very thin lemon slices, cut into half-moons

¼ cup chopped Kalamata olives or marinated artichokes

15 oz. can chickpeas, drained

1 medium tomato, chopped into small pieces

1 tablespoon lemon juice

1 tablespoon olive oil

Salt to taste

Za’atar: 1 teaspoon sumac, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon sesame seeds,  1/8 teaspoon freshly grated lemon zest, 1/8 teaspoon garlic powder, 1/8 teaspoon cayenne pepper, 1/8 teaspoon smoked paprika

Combine all ingredients for the za'atar in a small bowl. Set aside.

Bring a medium pot of well-salted water to boil. Cook pasta according to package directions, drain, and return to pot.

Heat the oven to 375⁰F. Line a baking sheet with parchment.  Spread the lemon slices on the sheet, then scatter the cauliflower on top in a single layer (no overlapping). Drizzle with a little olive oil, sprinkle with salt and cumin, and roast in the oven until cauliflower begins to brown a bit, about 20 minutes. 

Remove from oven, add the kale, stir it around a bit with the cauliflower, and return to the oven to roast another 10 minutes or so, until kale has some dry, crisp spots on it.

To the cooked, drained pasta, add the olives, chick peas, lemon juice, olive oil, salt, and half of the za’atar seasoning. Stir to combine and keep warm. When the vegetables are sufficiently roasted, stir those in as well, and serve in individual bowls or plates. Sprinkle more za’atar on top, or let everyone season their own. 

Shredded Brussels Sprouts with Lemon and Mustard

Can one ever tire of Brussels sprouts? No, you're wrong--one cannot.  I defy you to try this and tell me it isn't the easiest, most delicious side you have ever made.  Or at least in the top 20...

Shredded Brussels Sprouts with Lemon and Mustard

Serves 4 as a side

2 pounds Brussels sprouts

1 small yellow onion

1 teaspoon olive oil

1 teaspoon prepared grainy mustard

Zest and juice of ½ a lemon

Salt and black pepper to taste

¼ cup slivered almonds (optional)

Preheat oven to 375⁰F.  Line a baking sheet with parchment paper.

Clean Brussels sprouts, removing cores and outer leaves.  Peel the onion.  Grate the sprouts and onion with the biggest side of a box grater and place in a colander to drain. Place on the prepared baking sheet, drizzle with olive oil, lemon zest, mustard, and salt and pepper, and massage to combine.  Spread in a thin, even layer across the baking sheet and place in the oven.  Cook until tender, about 20 minutes, the remove and sprinkle the almonds on top.  Replace to oven and continue to cook until almonds are toasted, then remove.  Pour into a serving dish, sprinkle with the lemon juice, and taste for seasoning.  Serve hot or at room temperature with meats, fishes, egg dishes, over pasta, or stirred into a plain risotto. 

Roasting some things for dinner

As you've heard me say before, roasting vegetables is the best.  It takes very little work or skill, as long as you keep an eye on the stuff so it doesn't burn down the house.  And it seems to make everything mellower, sweeter, nuttier, and just plain more digestible. Here, I combine my love of roasting vegetables with my new-found appreciation for sumac.

Sumac, in powdered form, is most often used in Middle Eastern cuisine. It's tart and bright, and emphasizes (or mimics) mild citrus flavors beautifully. Za'atar, a Middle Eastern spice blend, is merely sumac, salt, roasted sesame seeds, and thyme, and it is heavenly.  I put it to work with a couple of additions to make my acorn squash (above) and cauliflower (below) more interesting.

Marinade for one medium acorn squash, one head cauliflower, or equivalent amount of other vegetables):
1/4 teaspoon cayenne (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon sumac
2 teaspoons salt
1 tablespoon fresh thyme, finely chopped
1 tablespoon olive oil
zest and juice from 1/2 lemon

Combine all ingredients in a large bowl and coat vegetables.  Pour them out onto a baking tray covered in parchment paper and bake at 375 degrees for 20-30 minutes, flipping once during the cooking process to brown on both sides.

I added some to my drunken pintos and brown rice, as you can see below. (Along with some of Heidi Swanson's genius roasted kale.)

A month of brunches: week 4

This hash can serve as a complete meal, or it can be supplemented by eggs or a meat of your choice.  You can chop it all up in a food processor and make patties out of it or keep it chunky, and you can fry it up in a pan or roast it in the oven.  So, there's plenty of time to make Bloody Marys and visit with your guests.  Oh, and it also keeps and reheats well.  But don't use Chef Mike--he'll just make it all soggy.

Sweet Potato Hash

Serves 4

2 medium sweet potatoes, peeled and diced

8 oz. white mushrooms, thickly sliced

1 yellow onion, diced

1 garlic clove, minced
1 Tbsp coconut or olive oil
2-3 cups of spinach or kale
1 medium apple, diced
1 tsp ground cinnamon (optional)
1 handful of walnuts or pecans
Salt and freshly ground pepper (to taste)

hot sauce for serving

Heat a dry, large skillet over medium-high heat and toast the nuts, stirring constantly until they are brown and fragrant.  Set aside.

Lower heat to medium, wipe out the skillet, add the oil, and return to the burner. Add the onion and cook, stirring occasionally, until it begins to soften.  Add the sweet potatoes and mushrooms, season with salt, and cook until potato softens, about 10 minutes.  Add the garlic, greens, apple, and cinnamon and cook until greens are wilted and apple is soft. Season with salt and pepper, and sprinkle with the toasted nuts.  Serve warm with organic eggs, chicken, sausage, nitrate-free bacon, or another source of protein if desired..

A month of brunches: week 1

What's more luxurious than forcing yourself to shove aside all your weekend work, pour yourself a beermosa, and pig out on fatty, salty fried things as a treat just for getting out of bed in the morning?  That's right, nothing.  And when it's warm enough outside to sit on the patio listening to the neighbor kids fight while you munch your potatoes, that's even better (at least, it is if you live in the Rocky Mountains or the Midwest, where patio time is very limited each year). This month, I am celebrating my laziness, my desire to eat nonstop, and this beautiful spring weather with Saturday brunches, and I'm inviting you to join me.

Week 1: Testing Thug Kitchen's Baked Okra and Potato Hash


Here's the original recipe on Google Books. I didn't change too much here, but I did swap out the paprika in the original recipe for 1/2 teaspoon of Old Bay and 1/4 teaspoon smoked paprika for dusting the potatoes. I also served it with additional lemon wedges on the side, because I still wanted more sour.

The roasting directions, including times given and ratios of veggies to oil, worked perfectly for me. Hey look, there they are up above. I also used frozen okra, which I thawed first and then chopped as per recipe directions.  It doesn't clearly state this, but the recipe reads like you're supposed to be using fresh okra. However, I live in Colorado, so forget that.  The frozen worked just fine.


I also added a fried egg on top, because otherwise this would just be a side to nothing.  I thought it was delicious.  Serve with various hot sauces, coffee, beer, and orange juice.  Liberally.

A salad to say "so long, winter"

I thought EatSimplyWell's idea for a late winter salad seemed good, but the more I read the recipe, the more substitutions (and additions) I wanted to make.  So here's my version, by now quite heavily altered, for these early spring days best spent using up the end of the winter produce.

Barley and Root Vegetable Salad with Citrus

Serves 2-4

⅓ cup barley

1 teaspoon salt, divided, plus more to taste

1 medium carrot, peeled and cut into thin sticks

½ red bell pepper, cut into ½-inch squares

2 beets, peeled and diced

2 tablespoons olive oil, divided

Pepper, to taste

1 teaspoon ground flax seed

2 green onions, chopped

3 teaspoons chopped fresh cilantro

¼ cup grapefruit or orange juice

1 teaspoon soy sauce

1 tablespoon fresh grated ginger

2 clementines, peeled and divided into segments

Add the barley to a pot with 2 1/14 cups water and 1/2 teaspoon salt. Bring the water to a boil, then reduce the heat to a low simmer, covered, until the barley is tender and the water is absorbed, about 45 minutes. Remove from heat and drain off any excess water. This will make 2 cups.

Preheat the oven to 400º F. Place the beets on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt and pepper. Toss to coat evenly. Roast for 20 minutes, then add the carrots and pepper. Continue to roast until beets are fork-tender and everything is slightly browned, another 10-15 minutes. Remove from oven and allow to cool slightly.

In a small bowl, combine the flax seed and 3 teaspoons water and set aside to soak for at least 1 minute. Then add the green onions, juice, ginger, soy sauce, cilantro, and the remaining tablespoon of the olive oil in a medium-sized bowl and stir to combine. Add salt and pepper to taste. Add the barley and chopped root vegetables and toss the whole mixture to combine thoroughly. Transfer the mixture to a large serving bowl and sprinkle the clementine segments over the top.

Eggplant-Curry Sauce with chick peas and cauliflower

With a clever technique stolen from traditional Indian Baingan Bhurta, this recipe uses blended, roasted eggplant to thicken a coconut-based curry sauce.  The list of ingredients may look long, but once you invest in these spices, you'll want to use them all the time.  And most importantly, this dish is a comforting, exciting feast while you're waiting for the next big holiday meal as an excuse to pig out.

Eggplant-Curry Sauce with chick peas and cauliflower

Serves 6

1 large eggplant, peeled and cubed
1 tablespoon canola or other neutral oil
½ yellow onion, diced
2 garlic cloves, minced
1 teaspoon fresh grated ginger
½ teaspoon ground turmeric
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon garam masala
½ teaspoon cayenne
1 teaspoon ground black pepper
2 teaspoons salt
1 can (15 oz.) diced tomatoes in juice
1 cup cauliflower florets (fresh or frozen)
1 cup frozen peas
1 can (15 oz.) chick peas
1 cup coconut milk
1 cup vegetable broth
1 tablespoon lemon juice
¼ cup chopped fresh cilantro
Basmati rice for serving

Heat the oven to 380°F.  Toss the eggplant with a little bit of oil and salt and spread into a single layer on a baking sheet.  Roast until soft, about 20 minutes.

Meanwhile, heat the tablespoon of oil in a large skillet over medium heat.  Sauté the onion until soft, about 10 minutes. Add the garlic, ginger, turmeric, mustard seeds, and cumin seeds and toast until seeds begin to pop (4-5 minutes).  Add curry powder, garam masala, cayenne, black pepper, salt, tomatoes, cauliflower, and peas.  Stir to combine, reduce to low heat, and cover; allow to gently simmer while you wait for the eggplant to be done.

When eggplant is done, combine in a blender with the coconut milk, vegetable broth, and lemon juice. Blend until chunky-smooth, and stir into the skillet along with the chick peas.  Heat through, season with more salt and the black pepper, and sprinkle the cilantro on top. Serve over rice.

The Zucchini Project: Zucchini Tots

I was never much for tater tots, honestly: what's the big deal?  They're just unseasoned mini hashbrowns.  But these highlight that delicate, almost mushroomy flavor that zucchini has so nicely.  Plus, they're crispy, so that's pretty good, isn't it?  You can bake these at a variety of temperatures--just keep an eye on them if you want to go a bit hotter or cooler.  In this way, you can pop these in the oven along with whatever main dish you're serving (I recommend some baked fish) and everything can be cooked together.

Zucchini Tots

Serves 6-8 as a side

cooking spray
1 packed cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated sharp cheddar cheese
1/4 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste

Preheat oven to 400°F. Spray a baking sheet with cooking spray.

Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini; as you know by now, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking until golden brown.

Roasting and baking the garden leftovers, with weekend links

We had a couple of cold nights last weekend, which sent me scrambling to harvest what I could from the garden in case it would be last chance to eat fresh basil and tomatoes.  It was; although the temps are now back up near 90 during the day, those tomato, basil, and squash plants are deader that the proverbial doornail, and we have a hell of a lot of pesto in the freezer.  

I also grabbed a lot of kale and all the raspberries I could get my hands on.  Those little sugar bombs were the perfect amount for The Pioneer Woman's Raspberry Crisp, which was a fantastically simple recipe.  

With the kale, I did this...

Roasted Potato and Kale Salad

Serves 4

Olive oil
3 large baking potatoes, scrubbed and cut into 1-inch chunks
8 cups loosely packed kale, washed and roughly chopped
½ yellow onion, thinly sliced
1 garlic clove, minced
Zest and juice from ½ lemon
¼ cup Castelvetrano olives, pitted and chopped (could substitute canned black olives in a pinch)
2 chopped hard-boiled eggs
1 tablespoon chopped or slivered almonds
Salt and black pepper to taste

Line two baking sheets with parchment paper.  Place the chopped potatoes in a large mixing bowl and drizzle about 1 tablespoon of olive oil on top.  Season with salt and stir to coat.  Spread potatoes into single layers on the baking sheets and place in the oven.  Bake at 425°F (no need to preheat) 20-25 minutes, or until they’re just starting to turn golden.



Meanwhile, place the chopped kale in the mixing bowl and season with salt.  Rub it around the edges of the bowl to pick up any residual olive oil (don’t worry if it’s not coated very much).  When the potatoes are at aforementioned state, spread the kale and sliced onion evenly over the potatoes on both baking sheets, give each a bit of a stir, and replace to oven.  Cook another 10-15 minutes, or until kale it crispy in spots and onions are soft.

Place roasted vegetables in a large serving bowl (or the mixing bowl I used in the steps above) and add the garlic, lemon zest and juice, olives, eggs, almonds, and black pepper to taste.  Stir to incorporate and taste for salt.  Serve piping hot.

Thinking of all things harvest-y, don't forget the fantastic Sustainable Living Fair in Fort Collins this weekend. While you're there, you can sample local brews to your heart's desire with this enormous Fort Collins Brewery Guide and enjoy the local Bike Library if you think you can keep your balance...