Category Archives: savory

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Sausage, Spinach, + Sundried Tomato Stuffed Mushrooms

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When my family gathers, there are always lots of things to eat and drink–as it’s always a kind of “open-door” scenerio, we never know how many friends or other relations may stop by. One of the standards are my cousin Amy’s stuffed mushrooms. They are super simple and a total guilty pleasure–as the filling consists of sausage and cream cheese. Even though I love her version…I had to do my own version…I just can’t help myself!

For these mushrooms I swapped breakfast sausage for spicy italian (I’ll add heat anywhere I can), reduced the cream cheese by quite a bit, added some parmesan, a bit of wilted spinach for color and science, and some intensely sweet and chewy sun dried tomatoes. I added more parm and a little panko to the top for toast-iness and crunch. I think these stuffed mushrooms are the perfect 2-bite appetizer–they don’t have to be served super hot and you can eat them one handed, freeing your other hand for cocktail wrangling. Which, is totally key for appetizer greatness, amiright?!

Sausage, Spinach, and Sundried Tomato Stuffed Mushrooms

Makes 12 large stuffed mushrooms.

I used neufchatel-style cream cheese (1/3 less fat) instead of cream cheese and I don’t think the results suffered at all…but go ahead and use the regular cream cheese if you like.  I think one could go even further in the flavor department and add capers or briny olives to the filling–I didn’t think of it at the time, but I bet it’d be delish! (PS, my grocery store sells mushroom caps for stuffing, you can use regular button or cremini mushrooms–they will be smaller and will make double the amount in smaller mushrooms). 

12 large mushroom caps

1 spicy italian sausage link

2 cups fresh baby spinach

1/4 teaspoon red pepper flakes

1 clove garlic, minced

salt

2 ounces neufchatel or cream cheese (cut from an 8 ounce block), softened

4-6 sun dried tomatoes, chopped

4 tablespoons grated parmesan cheese, divided

3 tablespoons panko bread crumbs, divided

olive oil

Preheat the oven to 375˚F and line a baking sheet with parchment. Set aside.

Brush off any soil stuck the the surface of the mushrooms with a pastry brush or dampened towel. Remove the stems and place the caps, well-side down, on the baking sheet and bake for about 10 minutes. Remove from the oven and allow to cool while you prepare the filling.

In a skillet over medium-high heat, remove the sausage from the casing and crumble into the pan. Cook, breaking up the sausage into small crumbles with a wooden spoon, until browned and cooked through. Remove from skillet onto some paper towels to drain the grease and cool completely  Pour the remaining grease out of the pan, return to the heat and add the spinach, red pepper, garlic, and a sprinkle of salt. Cook the spinach over medium until wilted. Remove from the pan and set aside to cool completely.  Once cooled, squeeze the spinach to remove excess liquid. Chop coarsely.

In a small bowl combine 2 tablespoons of the parmesan with 2 tablespoons of the panko, drizzle with olive oil (1 teaspoon or so), and mix together with a fork to combine. Set aside.

In a mixing bowl, stir the softened cheese until creamy and slightly loosened. Add the sun dried tomatoes, 2 tablespoons of the parmesan, 1 tablespoon of the panko, the cooked and cooled sausage, and the chopped, wilted spinach, and fold to combine. Spoon the filling into the pre-baked mushroom caps, sprinkle with the parm-panko mixture and bake in the 375˚F oven for another 10-15 minutes or until the tops are lightly browned.

 

 

 

 

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Coconut-Lime Rice Salad

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A few weekends ago I was coffee-dating and Anthro-browsing with my real-life/blog-life pal, Megan. We wandered into an olive oil/vinegar shop because Megan mentioned that they had a coconut white balsamic…and, I HAD TO try it. Had to, it happens.

So, I tasted the coconut vinegar, and it was so sweet-tart, coconut-y, and delicious…I had to have some. I’ve been daydreaming ways to showcase this vinegar and I kept coming back to fragrant jasmine rice. This salad comes together quickly and can be served warm, room temperature, or even cold. The vinaigrette is a savory-sweet and tart mixture of the coconut white balsamic, some persian lime olive oil, a little shallot, and sea salt. We shake up the vinaigrette in a jar and gently stir it into the still warm rice–for optimum dressing absorption. Toasty (unsweetened) coconut, nutty sliced almonds, and super-fragrant lime zest are fluffed into the rice.  Every bite has texture and flavor and fragrance. I can’t wait to serve this rice alongside grilled seafood…a late summer evening with a cool glass of something boozy will be a totally optional, yet highly suggested, accompaniments.

Coconut-Lime Rice Salad

Serves 4-6

I know coconut white balsamic and persian lime olive oil aren’t the most readily available pantry staples. You can use any vinegar and olive oil you’d like (I like the idea if rice wine  vinegar and a lighter olive oil), just add a little extra lime zest for good measure. For reference, I purchased the oil and vinegar from HERE (the Birmingham location). The man I talked to was super knowledgeable and had great suggestions. PS, I like my dressing/vinaigrettes to be pretty tart and bracing…so, add more olive oil if you prefer a  more smooth and lush dressing. 

1 cup jasmine rice, uncooked

1/2 cup unsweetened, shredded coconut, toasted

1/4 cup sliced almonds, toasted

2 limes, zested and juiced

1 small shallot, minced (about 2 tablespoons)

2 tablespoons coconut white balsamic

3-4 tablespoons persian lime olive oil

big pinch of sea salt

Cook the rice. For a rice cooker–follow manufacturer’s instructions. On the stove-top, pour the rice into a medium saucepan add 1 2/3 cups water (I like a ratio of 1 part rice to just under 2 parts water, thus the 2/3 measurement, but if you have a tried and true method, use that). Bring the pot to a boil, reduce to a simmer, and cook, covered tightly, for 15-20 minutes, until the liquid is absorbed. Allow rice to rest, covered, for at least 5 minutes. Scrape the rice into a large mixing bowl and fluff gently with a fork. Set aside.

To toast the coconut and almonds, preheat the oven to 350˚F and spread the coconut and almonds on a single layer on a baking sheet. Toast for about 4 minutes, stirring after the first 2 minutes. Watch the coconut and nuts carefully, as they can go from perfectly toasted to burned in a matter of seconds. Set aside to cool. Once cooled, toss with the lime zest and set aside.

In a small jar combine the lime juice (about 1 tablespoon total), minced shallot, coconut (or plain) vinegar, lime (or plain) olive oil, and a big pinch of sea salt. Fasten the lid on the jar and shake vigorously to combine. Pour the vinaigrette over the rice and fold gently with a rice paddle or rubber spatula to combine. Add the coconut/almond/lime zest mixture and fold in gently to combine. Serve warm, room temperature, or chilled.

 

 

 

 

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Vegetable Spring Rolls

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Guys, these are DANGER and I’m crushin’ hard.

I mean, they’re so savory, so crisp, so irresistible…I can’t stop thinking about them!

For that crisp, shattering exterior, I use the super-thin spring roll wrappers found in the freezer section of an Asian market. I’m a texture girl and those super thin edges are the money bits. For reals. Most of vegetables are quickly stir-fried to retain some texture in the finished roll…except for the mushrooms, which are cooked down to nutty perfection. Ginger, soy, and fish sauce make an appearance, as well. The dipping sauce is an easy mixture of sriracha, maple syrup, and a teeny bit of fish sauce. These would be perfect for the upcoming game-day, but you might want to make a double batch or more as, in my experience, I never seem to make enough when I share these spring rolls with anyone.

Vegetable Spring Rolls

Makes 2 dozen mini spring rolls. 

There is a great Asian market not far from where I live that stocks fresh/frozen/pantry items from all over Asia. It’s pretty much amazing. I urge you to seek out a market in your area if you haven’t already…there are so many fun ingredients to be found! I used a mini wrapper that they stock, but you could use the regular size. Just use 2-3 times more of the filling per roll. These wrappers are not the translucent rice ones, or the thicker, wonton-like ones. You are looking for the ones that are square and look like the thinnest of crepes. They come frozen, so just leave them in the refrigerator for a few hours to overnight to defrost. While the wrappers can be delicate to peel apart, they do have some stretch. 

1 quart of oil (I used canola), for frying, plus 2 teaspoons

8 ounces (about 4 loosely packed cups) shredded cabbage

1 small carrot, peeled and julienned or grated coarsely

4 ounces cleaned mushrooms, stems and caps, diced

1/4 large onion, sliced thin

2 loosely packed cups spinach

1 Tablespoon grated, fresh ginger

2 teaspoons fish sauce

1 teaspoon toasted sesame oil

1 Tablespoon low-sodium soy sauce

24 mini spring roll wrappers (or 12 if using regular sized ones)

water for sealing

Dipping Sauce:

3 Tablespoons Sriracha

2 Tablespoons pure maple syrup

1 teaspoon fish sauce, or to taste

In a small bowl whisk together the ginger, fish sauce, sesame oil, and soy sauce. Set aside.

In a very hot wok or large skillet, stir fry the cabbage, carrots, onion, and spinach with 1 teaspoon of oil until the vegetables are just starting to soften and some of the edges start to brown. Scrape the vegetables into a bowl and set aside to cool. Meanwhile, cook the mushrooms with the remaining 1 teaspoon of oil over medium heat with a pinch of salt to help release the liquid. Continue to cook the mushrooms until they turn golden brown. Scrape into the bowl with the vegetable mixture. Stir the ginger-soy mixture into the filling mixture to combine. Allow the filling to cool to room temperature before beginning the wrapping process. You can do this step the day before and refrigerate, covered, until ready to use. If the filling is wet after refrigerating, just drain the liquid so the spring rolls don’t become soggy. 

Whisk together the dipping sauce ingredients in a small bowl.

Place a spring roll wrapper on a flat surface so that it looks like a diamond, keep the rest of the wrappers covered by a damp tea towel. Place about a tablespoon of filling  on the lower 1/3 of the wrapper, fold the bottom point over the filling and roll 2/3 of the way up. Fold in sides, wet the final point lightly with the water, seal, and place on a plate. Repeat with the remaining filling and wrappers.

Heat 1 quart of oil (4 cups) in a high-sided pan (I like to use a wide saucepan with tallish sides), you will know it’s hot enough when you stick a skewer or chopstick into the oil and bubbles immediately form on the stick. Fry the spring rolls in batches until golden and crisp, anywhere from 3-4 minutes. Drain spring rolls on paper towels and serve hot and crisp with the dipping sauce.

 

 

 

 

 

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Cilantro-Chicken Meatball Soup

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Albondigas!

That’s what I think/say when I make anything with meatballs. It’s just a reflex and since it means “meatballs” in spanish, it works. Don’t test me on my knowledge of foreign languages, though…okay? Cause, I will surely fail. Food SO is much easier to understand.

Anyway, this soup begins with searing little, spoonable chicken meatballs flavored with lots of fresh cilantro, some sauteed onion and garlic, and a bit of minced jalapeno for heat and excitement. Once the meatballs are brown and crispy-golden we sauté some more onion and garlic, another jalapeno, plus some carrots. There’s some corn (frozen is totally acceptable) and zucchini in there for health and science. Dried New Mexico chiles ground into a powder and cumin flavor and color the broth. More cilantro is added to brighten the party and bring the soup together. This soup is hearty, but not heavy. The clear broth is light but packed with subtly spiced chile flavor and the meatballs are tender and so flavorful with the cilantro and aromatics. This soup is so warming and with a super cheesy quesadilla on the side, it’s perfection on a cold day.

Cilantro-Chicken Meatball Soup

I find whole, dried New Mexico chiles in the international aisle of my regular supermarket. They are always affordable and pack a lot of flavor. The chiles vary in spiciness, but aren’t ever really super-hot-blow-your-top way. The spice is mild to medium, but you could certainly sub in your favorite chile powder. 

Meatballs:

1-2 teaspoons olive oil

1/2 cup minced onion

2 cloves garlic, minced

1 jalapeno (seeds and ribs removed if desired), minced

1 lb. ground chicken

1 egg, lightly beaten

1 cup panko breadcrumbs

1/2 cup cilantro leaves, chopped

salt/pepper

In a sauté pan heat olive oil and sauté onions, garlic, and jalapeno. Sprinkle lightly with salt and cook over medium until onions are tender and translucent  Scrape into a bowl and set aside to cool.

In a mixing bowl mix together the cooled onion/jalapeno mixture with the ground chicken, cilantro, egg, and breadcrumbs. Add salt (I used about 3/4 teaspoon) and pepper. Mix gently to combine well. Refrigerate the mixture until ready to shape and sear meatballs.

Soup:

meatballs

2 Tablespoons oil (I used grape seed, light olive or vegetable oil work too)

1/2 large onion, diced fine

3 cloves garlic, minced

1 jalapeno (seeds and ribs removed if desired), sliced

4 dried New Mexico chiles

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 carrot, sliced

1 zucchini, sliced

1 cup frozen corn kernels

6 cups low-sodium chicken stock

cilantro to garnish

salt and pepper to taste

Shape meatballs, I shoot for something that fits nicely in the spoon and can be eaten in one bite–think larger than a marble, but smaller than a cherry tomato. Heat 2 Tablespoons oil over medium high heat in the bottom of a dutch oven or soup pot. Sear the meatballs in batches until deep golden brown all around. Place seared meatballs in a dish and set aside.

Over a gas burner (you could also do this in a hot oven, it may take a few more minutes), lightly char the chiles–the idea is to make them extra dry for easier grinding and to add a touch of smokey flavor. Cool chiles and grind in a spice grinder to a medium-coarse powder. Mix chile powder with cumin and oregano in a small bowl. Set aside.

Add the onion to the remaining oil and whatever brown bits are left in the pan. Sprinkle lightly with salt and sauté, being sure to scrape up any bits from the bottom of the pan, add the carrots. Cook until onions are just translucent and carrots begin to soften, add the garlic and jalapeno, cook an additional minute. Stir in the ground chile and other spices. Add the corn, zucchini, meatballs, and chicken stock. Bring the soup to a boil, taste for salt and season as needed. Reduce the soup to a simmer and cook an additional 15 minutes, until the zucchini is tender and meatballs are heated through. Serve hot with additional cilantro for garnish.

 

 

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Lentil-Mushroom Burgers

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If you know me, in real life, it’s no secret that I L-O-V-E a burger. I’m pretty much into them at any time of the day and while beef burgers are queen–I love a veggie/legume burger too. I’m not talking the freezer-section kind (nothing wrong with those), I’m talking about the kind you can whip up at home and load with savory flavors.

In the last year I’ve fallen in love with the humble lentil (I make this Lemon-Lentil soup on the regular). Paired with mushrooms, this burger doesn’t give you the texture of meat (that’s okay though  it’s a veggie burg!) but, what it does have is a ton of fiber that really fills you up. Like, I’m-ready-for-bed-now-full. While talk of filling fiber may not be the sexiest thing ever, these burgers won’t leave you feeling like something is missing.

To ensure maximum flavor, I load these burgers with savory aromatics in the form of lots of sauteed onion and plenty of garlic. The mushrooms are sweated, then cooked to deep brown deliciousness. A few sun-dried tomatoes further punch up the flavor. There are lentils, breadcrumbs, and an egg to keep things together. I like to pan cook these burgers with a little grape seed oil, which has a high smoke point allowing you to get a super crispy crust on the outside of the lentil burger–which is key for texture and maximum deliciousness. I topped the burgers with sweet roasted tomatoes, caramelized onion*, a super easy avocado spread, as well as some spinach, grainy mustard, and a little swiss for good measure.

*Let your onions get some more caramel color–I was impatient and hungry for lunch…don’t be me.

Lentil-Mushroom Burgers

adapted from Cooking Light 

Makes 4 large burgers

I used dried brown lentils for this recipe. I cooked 1 cup dry, which yielded 2 cups cooked. You only need 1 cup for this recipe–but, you can use the remainders dressed with a little vinaigrette and some vegetables, they would make a really nice salad, or make soup, or another batch of burgers!

5 whole wheat hamburger buns

1 Tablespoon olive oil

1 medium onion, diced small

3 cloves of garlic, minced

1 package (6ounces) cremini mushrooms, stems and caps chopped

3-4 sun-dried tomatoes

1 cup cooked brown lentils (method below)

1 egg

salt and pepper

grape seed oil, or preferred oil

roasted tomatoes

caramelized onions

avocado yogurt spread

spinach/swiss optional

Process 1 burger bun in a food processor to make crumbs. Set aside.

In a saute pan, heat 1 tablespoon olive oil over medium-high and saute onion with a pinch of salt until soft and a few bits turn brown around the edges. Add the garlic, stir, and cook an additional 30-60 seconds. Scrape the onion mix into a bowl. Add another tablespoon of olive oil to the pan, heat it over high and add the mushrooms followed by a pinch of salt–let the mushrooms sweat–they will release a lot of liquid. Reduce the heat to medium and continue to cook until the liquid evaporates and the mushrooms turn deep golden brown. Scrape the mushroom mixture into the bowl with the onions–set aside to cool to room temp.

In the food processor add the sun dried tomatoes–process to mince, add the onion/mushroom mixture and process until mushrooms are finely diced. Add the lentils, process so that some of the lentils are pasty and some are still whole. Scrape the mixture into a mixing bowl and mix in the breadcrumbs, egg, a pinch of salt and pepper–to combine well. Allow the mixture to rest about 30 minutes in the refrigerator–this makes it easier to form the patties.

Divide the lentil mixture into four portions. Form each portion into a ball and flatten into a patty. Heat a non-stick skillet over medium-high heat, add about 2 Tablespoons grape seed oil to the pan. Add the lentil patties and cook on each side until crisp and deeply golden–about 3-5 minutes per side depending on the heat of your pan. If using cheese, add the cheese to the patties after the first flip.

Serve on toasted buns with desired condiments.

Lentils 

1 cup dried lentils–rinsed and picked over for rocks and shriveled lentils

2 cups water

In a saucepan add the lentils and water. Bring to a boil, reduce to a simmer, and cook covered for about 20 minutes or until lentils are tender. Drain if there is any remaining water.

Roasted Tomatoes

1 pint grape tomatoes

olive oil

salt and pepper

Preheat oven to 400*F. Line a baking sheet with parchment and pierce the tomatoes with a knife and spread across the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes or until the tomatoes have slumped over and begun to caramelize.

Caramelized Onions

1 large onion, sliced

olive oil

salt

Heat a saute pan over low heat. Add a few teaspoons olive oil, onions, and a pinch of salt. Cook over low heat for 30 minutes, stirring occasionally until deep golden brown and sweet.

Avocado-Yogurt Spread

1 ripe avocado

3 Tablespoons plain greek yogurt

salt

juice of 1/2 lemon

Mash the all of the ingredients together in a bowl to form a smooth spread. Salt to taste.

 

 

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Easy + Light Potato Soup

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Happy 2013, y’all!

As always, I am striving for balance in the new year. After weeks of hearty meals and many cookies, I’m realistic enough to know that while a few weeks of lighter meals may be on the horizon–I’ll never give up dessert.

So, in an effort to find and maintain some balance, I made you this soup. Actually, I’ve made this soup 5 times in the last 3 weeks. It’s so dang good and filling! It’s the first potato soup I have ever made, myself. A lot of recipes call for cream or half-and-half, but when it comes to dinner, I struggle with the thought of consuming cups of either as part of a balanced meal. Instead, I subbed in reduced-fat milk, making the bulk of the soup with stock. There are some vegetables in there for good measure–and I bet you could sub some of the potatoes with cauliflower with great results. Even without the heavy dairy, this soup is creamy and satisfying. Topping the soup with some choice garnishes–bacon, green onions, and greek yogurt, in this case–make this simple potato soup a totally flavorful and filling meal.

Easy Potato Soup

Serves 4-6

I use reduced-fat milk in this recipe with great results, but to keep it from separating once it boils, I mix the cold milk with cornstarch to bind it. 

2-2.5 pounds potatoes, peeled and diced into 1/2-1/4 inch cubes

1 Tablespoon olive oil

1 celery stalk, diced fine

1 carrot, diced fine

1/2 large onion or 1 small onion, diced fine

3 cloves garlic, minced

salt and pepper, to taste

4 cups stock (I like to use either vegetable or chicken)

2 cups reduced-fat milk (I used 2%)

1.5 Tablespoons cornstarch

Garnishes I’m into: crisp bacon, green onions or chives, cheese, sour cream or greek yogurt, roasted tomatoes, croutons.

Place the peeled and diced potatoes in a large bowl of cool water, to prevent from oxidizing. Set aside.

Measure out the milk and whisk in the cornstarch, to combine and dissolve completely. Set aside.

In a soup pot, heat the olive oil over medium-high heat. Add the celery, carrot, and onion, sprinkle lightly with salt and sweat until translucent and tender–about 3-5 minutes. Add the garlic, stir, and cook another minute. Drain and add the potatoes, followed by the stock. Bring the pot to a boil, reduce heat to a simmer–taste for seasoning, add salt and pepper if desired–and cook for about 15 minutes–or until the potatoes are very tender. Turn off the heat and using an immersion blender (or regular blender), blend the milk/cornstarch mixture into the soup. Continue to blend until the soup is smooth and creamy. Return to the heat and bring to a boil, reduce to a simmer to keep warm until ready to serve.

Garnish as desired.

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Updated Green Bean Casserole

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Green bean casserole never graced the Thanksgiving table of my youth. It was one of those things I only ever had at other peoples houses and gatherings. At it’s simplest and most processed, it’s a mix of canned soup, green beans, and canned fried onions…and, I loved it.

Fast forward to adulthood, and I can’t really get with canned, cream-of-whatever soups anymore. They just don’t do it for me–too bland, yet somehow too salty, as well. I can, however, get with those crazy fried onion dudes…so, I made the soup and stuck with the store-bought, french-fried alliums*, and ditched the canned beans for fresh ones.

The soup starts with mushrooms, plus some shallot and garlic for flavor, and is finished with an odd-yet-totally appropriate mix of chicken stock, fish sauce, and a little half & half. I first sweat, then caramelize the mushrooms–which seems counterintuitive, but it makes for little nubs of mushroom that are super nutty and flavorful. The fish sauce adds savory depth and zero fishy-weirdness.

This casserole is a nod toward the original, but with better flavor, layered richness, and a fresher, more vegetal profile from the fresh beans and homemade mushroom soup. The crunchy topping is everything you remember (and love) of the classic version, with a little bit of an update underneath.

*You can go with the OG French’s brand of onions, but there are a number of store-brand options out there. I have, personally, had good luck with the Trader Joe’s version.

Updated Green Bean Casserole

Since the soup part of the original casserole is the sodium-flavored-condensed-variety, I wanted the soup base for this to be super flavorful. My secret addition is a bit of fish sauce for another layer of savoriness–you can leave it out (along with subbing veg stock for chicken) if you want to go vegetarian or don’t have fish sauce on hand. I like to keep a bottle on hand in the refrigerator for asian dishes–a little goes a long way and it keeps well. I also added turmeric–I add it to a lot of things since it’s good for the brain, it just adds a warm color to the sauce and the faintest earthiness, but it’s totally optional here. 

“Condensed” Creamy Mushroom Soup:

2 teaspoons olive oil

8 ounces cremini (brown) mushrooms, cleaned and chopped

1 large shallot, minced

1 clove garlic, minced

2 Tablespoons butter, unsalted

2 Tablespoons flour

1/8 teaspoon turmeric

1/8 teaspoon cayenne

salt

pepper

2 cups low-sodium chicken stock

1/2 teaspoon fish sauce (optional)

1 Tablespoon half and half

Casserole:

1 lb. green beans, trimmed and cut into 1-inch pieces

1 recipe creamy mushroom soup

1 1/4 cups french fried onions

In a medium to large saucepan, heat oil over medium-high heat. Add chopped mushrooms to the pan and season lightly with salt–the mushrooms should release a good amount of liquid after salting–continue to cook until the mushroom liquid has evaporated and the mushrooms bits begin to take on some caramelized color and turn fragrant, stirring occasionally. Add the shallot and stir, cook until shallot is translucent and beginning to soften. Add the garlic, stir, and cook about 1 minute. Add the butter to the pan to melt, stir in the flour, along with turmeric and cayenne (if using), to make a roux. Cook for 1-2 minutes to cook out the raw-flour flavor. Stir together the chicken stock, fish sauce (if using), and half & half. Begin adding the chicken stock mixture to the mushroom-roux mixture, stirring out any lumps, until all of the liquid is incorporated. Taste and season accordingly with salt and pepper. Continue cooking the soup base until it begins to bubble and has thickened a bit. Remove from heat and set aside.

In a large pot of salted, boiling water, cook green beans for about 2-3 minutes, until just tender. Drain the beans and set aside.

Preheat the oven to 350*F.

In a large mixing bowl, combine green beans with the soup base, mix to coat well. Add about 1/4 cup crushed, french fried onions, and mix to combine. Pour the green bean mixture into a baking dish and bake for 30 minutes, until the casserole is bubbling. Remove from oven, top with remaining french fried onions, and continue to bake another 5 minutes until the topping is crisp and golden brown. Remove from oven and allow to cool 5-10 minutes before serving.

 

 

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Spaghetti Squash Pancakes

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If I’m being real, which is how I try to be with you all–a real deal human being, not some faceless internet blogging cyborg–I often struggle with everyday decision making. For the most part, I’ve got the big stuff on lock, but it’s the little, seemingly inane things that I can’t get a grip on. I know I can’t be the only one (read, please tell me I’m not…), who has this harrowing problem.

For example, it takes me far too long to choose a lip balm. Like, an average of 15 minutes. FIFTEEN MINUTES…choosing a dang lip balm. I will waffle over my decision, sometimes even making a choice, only to turn back at the last minute to choose another. As if, somehow, my life hinges on this decision…which it certainly does not. I know this and yet, it still happens on the regular.

This applies to other things besides lip balm–pretty much all bath and body products fit in here–and even when I do have a preffered product, if something is a mere dollar cheaper, it will throw off my game. I blame it on too many choices…and, well, my crazy brain.

It’s silly, really, but indecision is totally in my nature.

This wishy-washy way also translates to recipe naming. I almost never follow a recipe word for word. I gotta freestyle, you know? While I usually don’t have trouble switching it up recipe-wise, I still struggle with the name game. I mean, I try not to get too long winded with the titles–I don’t want to just have a list of ingredients up there–and sometimes I try to be clever, but it often comes out weird. When I was making these pancakes, I couldn’t decide what to call them–a fritter? pancake? cake? Le sigh.

These pancakes are made with spaghetti squash, but their flavor is super similar to a potato pancake. I added some carrot for sweetness and lots of onion for that savoriness I love in a vegetable pancake. These make a great side, but also a little snack to go with something cold–beer or a cocktail would be my preffered accompaniment. I served these with a cooling sour cream and spicy hot sauce. The edges where the squash tendrils fray, are the perfect lacy-crisp bite. In the end, it was simple…when in doubt, go with something familiar.

Spaghetti Squash Pancakes

Adapted from Martha Stewart

The yield here depends on how large and flat you like you pancakes. Since I live for the crispy bits, I made mine pretty thin and yielded about 18-3inch pancakes. Be sure to squeeze/drain as much liquid from the squash as possible, ensuring a crisp and light cake. Leftover spaghetti squash is perfect for this recipe, but you could prep one just to make it…I wouldn’t judge ya. I followed this recipe from Tracy for the squash prep. 

2 cups cooked and drained spaghetti squash

1/2 onion, finely diced

1 carrot, shredded

1 jalapeño, seeded and finely diced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (optional)

2 eggs

1/4 cup all-purpose flour

oil for pan frying, I used grapeseed

preheat the oven to 300*F.

Whisk together the eggs and flour until combined. Add the spaghetti squash, onion, carrot, jalapeño, salt, pepper, and cayenne. Fold into the batter.

In a non-stick skillet pour in enough oil to coat the bottom of the pan, about 1/8 inch up the sides. Heat the oil over medium-high heat and drop heaping spoonfuls of the vegetable batter into the pan, pat the batter into a flat cake with the back of the spoon. Fry the cakes a few minutes on each side until golden brown and crisp. Place the finished pancakes on a sheet pan and keep warm in the oven. Repeat with remaining batter. Serve warm.

 

 

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Spicy Chickpea + Lentil Stew

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23

This is one of those recipes I didn’t intend to post. The thing is, I cook a lot and most of our dinners don’t make it on the blog. It isn’t because they aren’t worth sharing, but really because I just can’t always get it together to write the recipe down and snap its photo before evening swoops in and steals all the light. This stew, however, came together so quickly that when it was done and tasted so dang good and there was still afternoon light aplenty, I had to share it.

Sometimes the stars just align for dinnertime-destiny.

This stew comes together quickly with a little chopping, sautéing  and a good 30 minutes of simmer time. The ingredients were things that I already had in the pantry–chickpeas, dried lentils, tomato sauce, harissa, stock, and spices–plus a few fresh aromatics. The turmeric lends a warm color and slight earthiness, plus it’s totally good for your brain. There’s a cilantro and yogurt garnish that lends a cool-fresh balance. Each bite is pleasantly spicy and aromatic. I rounded it out with some store-bought naan and some cauliflower I quickly steamed. It’s completely vegetarian and totally vegan if you nix the yogurt. It’s just a big bowl of filling awesomeness and warmth.

Spicy Chickpea + Lentil Stew

Adapted from Tasting Table

We happen to love spicy things in this house and Harissa is one of our newer favorites. It’s North African in origin and I like to use it in a variety of dishes. Use less if you are shy about the heat, you can always add more to taste. I use onion, shallot, AND garlic here. Mostly because I obsessively like to have a stock of all three at the ready. You could use any combination of edible alliums. If you just have chicken stock or even just water on hand, go ahead and use that in lieu of vegetable stock.  Do what you want, make it your own. 

1 tablespoon olive oil

2 medium carrots, diced small

1/2 medium red onion, diced small

1 large shallot, diced small

2 cloves garlic, minced

2 teaspoons fresh, grated ginger (or 1 teaspoon dry, ground ginger)

1/2 teaspoon turmeric

1/4 teaspoon cinnamon

1 teaspoon cumin

1/2 teaspoon curry powder

4 teaspoons Harissa

salt, to taste

1/2 cup dry lentils (I used brown)

1 can chickpeas (15.5oz), drained

1 cup low-sodium tomato sauce

3 cups low-sodium vegetable stock, plus more to thin if desired

plain greek yogurt and cilantro to garnish

In a large saucepan or pot, sauté carrot, onion, shallot, and garlic over medium heat until softened, about 10 minutes. Stir in the ginger, turmeric, cinnamon, cumin, curry powder, harissa, and a small pinch of salt. Continue to stir and cook about 1 minute until fragrant. Add the dry lentils and drained chickpeas to the pan with the tomato sauce and stock, stirring to lift any browned bits from the bottom of the pan. Taste for salt, add more if desired. Bring the stew to a boil, reduce the heat and simmer, covered, for about 30 minutes or until the lentils are tender and the stew has thickened. Add more stock or water if the stew becomes thicker than you like. Serve with chopped cilantro and a dollop of plain greek yogurt.

 

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Roasted Pepper Cheese Dip

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19

Maybe it’s already obvious, I don’t know,  but I’m not much of a sports fan. If it’s a “game day” of any sort, you just better know, I’m totes in it for the snacks. Wings, beers, brauts, and dips galore.

As an avid fan of dipping crunchy chips/crackers into gooey things, I find the ever-present queso dip to be dangerously alluring. From the jar, I basically feel like I am shoveling straight garbage into my face…delicious garbage, but trash nonetheless. Even most homemade versions turn to a block of processed, melty, orange “cheese”. I mean, yeah, it melts like a dream, but I really wanted to make a cheese dip sans Velveeta. Just once, at least.

Don’t get me wrong, this dip does not lack in cheese or calories. It’s made creamy by way of evaporated milk and a little cream cheese. Real cheesy flavor comes by way of sharp and medium cheddar–though you could really use what you want, anything that will melt with a little gentle heat. The spice is dialed up with a little habañero, some anaheims, and red jalapeños–roasting the mix of peppers adds heat and sweetness. While the end product looks almost identical–it doesn’t quite have the same sheen that the jarred stuff has–the flavor sets it apart and makes the little effort it takes to throw this dip together worth the work.

Roasted Pepper Cheese Dip

All of the peppers I purchased were red. I spotted them at the farmer’s market and they were too pretty to resist! Red peppers are not necessary, just use whatever ones you like, I’m sure the next time I make this, green jalapeños will make an appearance.  Dial back the heat by removing all the ribs and seeds post roasting, or nix the habañero if you want.

1 small habañero pepper

3 small anaheim chiles

2 jalapeños

5 cloves garlic, skins on

1 shallot, diced fine

8 ounces cheddar cheese (I used half sharp, half medium)

4 ounces cream cheese

1, 12-ounce can evaporated milk

Preheat oven to 375*F. Rinse and dry the peppers. Snip the root ends of the garlic cloves, leaving skins intact. Toss the peppers and garlic with a few teaspoons oil and roast in the oven until the pepper skins blister and garlic is tender, about 15 minutes. Remove from oven, place peppers in a bowl and cover. Allow to sit for 5-10 minutes. Remove the pepper skins, seeds, and ribs (I left a few in for heat). Chop peppers. Squeeze garlic cloves from their skins.

In a medium saucepan, sweat shallot in a teaspoon of olive oil, until tender and translucent.  Add the garlic and peppers. Add the evaporated milk and bring to a simmer, stir in the cheeses, in 3 batches, until everything is combined, smooth, and heated through. Serve warm with chips, crackers, or anything else that needs a cheese blanket.

Can be stored in an airtight container in the refrigerator for 1 week. Reheat in the microwave in 30 second bursts, stirring, between each, or on the stovetop over gentle heat, stirring often.