Roasted Fennel with Parmesan Vinaigrette January 5, 2013

 

I created this recipe for Vegetarian Times (1 food, 5 ways: fennel, March 2012).  Roasting fennel concentrates its natural sweetness and mellows out the licorice flavor.  A sprinkling of Parmesan gives it a crunchy crust, while the tender center of the fennel pieces melt in your mouth.  This makes a lovely winter starter or side dish – especially for braised or roasted meat.  Of all the fennel recipes that I made for family and friends to taste-test while developing the fennel recipes for Vegetarian Times, this one was the favorite.

Roasted Fennel with Parmesan Vinaigrette

 

3 medium fennel bulbs, quartered

1/8 cup olive oil

4 cloves garlic, minced (about 1 Tbs.)

1/2 tsp. Dijon mustard

1 Tbs. red wine vinegar

1/2 tsp. salt

1/8 tsp. black pepper

1/4 cup Parmesan cheese

 

1. Preheat oven to 425˚F. Coat rimmed baking sheet or roasting pan with cooking spray.

2. Blend oil, garlic, vinegar, mustard, salt and pepper in food processor until smooth.  Toss fennel with oil mixture and Parmesan in large bowl until coated.

3.  Place fennel on prepared baking sheet, and roast 35-40 minutes, or until tender and outer edges are golden brown.

 

Serves 4

Photo credit: Vegetarian Times

Smokey Carrot Mac and Cheese Bites December 29, 2012

I came across a recipe for Carroty Mac and Cheese by Melissa Clark and thought it would make a great addition to the make-ahead kids menu rotation.  It’s such a great recipe that I played around with different cheeses and adding some Siracha for heat and have come up with a great retro, comfort food appetizer by cutting the casserole into bite-size squares.  This recipe is highly adaptable – make it with whatever cheese you have laying around.  I like to use up leftover smaller pieces of smoked gouda, aged goat and others by shredding them and mixing them all together.  It creates a complex flavor that is far more sophisticated than the standard mac and cheese.  I’ve also made this with gluten-free (brown rice) pasta and didn’t miss the wheat at all.

Bake this recipe in two baking dishes to make the casserole thinner and easier to cut into small squares.  Wait for the casserole to cool before cutting it into pieces if you plan to serve it as bite-size appetizers – it will give you cleaner lines like the ones I made pictured above. When making this for a family meal, bake the mac and cheese in one 16″ baking dish for thick, hearty pieces.

 

Smokey Carrot Mac and Cheese

12oz whole wheat elbow macaroni

2 1/2 cups coarsely grated carrot (about 3 large)

3 cups grated cheese (smoked Gouda, cheddar, pepper jack, etc.)

1/2 cup (1 stick) unsalted butter, cut into pieces

6oz fat free (0%) Greek yogurt (such as Fage)

1/4 cup whole milk

2 large eggs

1 teaspoon kosher salt

2 Tbs. Siracha

3/4 teaspoon mustard powder

1/4 teaspoon freshly ground black pepper

1/4 cup finely grated Parmesan cheese

1. Preheat oven to 400°F and grease 16-inch rectangular baking pan. Arrange a rack in the top third of the oven.

2. Cook macaroni according to package instructions in a large pot of heavily salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.

3. While pasta is hot, stir in all but 1/2 cup of the cheese and the butter. In a bowl, whisk together the yogurt, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.

4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the Parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

Baked Sweet Potato Falafel December 11, 2012

My crop-share doled out a ton of huge sweet potatoes this fall and I was in need of an appetizer to serve a crowd.  Scrolling through Pinterest for ideas, I came across a pin for a baked sweet potato falafel from the Leon Cookbook featured on 101 Cookbooks.  I doubled the recipe and added a yogurt sauce to complete the dish (as my husband would say, isn’t everything better with a dipping sauce?!?).  These baked mounds of goodness are topped with sesame seeds to make up for the crunch lost from baking instead of frying.  This recipe is now in my regular weeknight rotation, but is tasty enough to serve as a cocktail party appetizer.

Baked Sweet Potato Falafel

2 medium sweet potatoes (about 1 ½ pounds total)
2 small cloves of garlic

1 ½ teaspoons ground cumin

1 ½  teaspoons ground coriander

½ bunch fresh cilantro

Juice of 1 lemon

1 cup chickpea flour

Olive oil

Small handful sesame seeds

1 tsp. Kosher salt + more for yogurt sauce

fresh-ground black pepper, to taste

1 (6oz) container Greek yogurt (such as Fage 0%)

To make the falafel:

1.  Preheat the oven to 425 degrees.  Wrap pierce sweet potatoes several times with a knife, then wrap each potato in tinfoil.  Place wrapped potatoes on a baking sheet lined with foil.  Roast until just tender, about 45 minutes to 1 hour.  Let potatoes cool, then peel them and discard the skin.

2.  Mince garlic in the bowl of a large food processor, then add sweet potato flesh, cumin, coriander, cilantro, ½ lemon juice, chickpea flour, 1 Tablespoon salt and pepper.  Blend until smooth, with no large lumps.  Refrigerate mixture for about an hour, giving it time to firm up.  The mixture should be sticky rather than really wet.  Add a additional chickpea flour, 1 Tablespoon at a time, if necessary (the water content of sweet potatoes varies).

3.  Reheat the oven to 400 degrees.  Spray a baking sheet with nonstick cooking spray.  Using a spring-loaded scoop or a couple of soup spoons (scoop up a heaping spoonful of mixture in one spoon and use the concave side of the other to shape the sides), make the mixture into balls and place on prepared baking sheet.  Sprinkle with sesame seeds and bake for 15 minutes, or until the bottoms are slightly golden brown and the balls are firm to the touch (but not hard – they should give a little).  Serve in whole wheat pita with yogurt sauce.

To make the yogurt sauce:

Combine yogurt, remaining ½ lemon juice, salt and pepper to taste in a small bowl.  Serve with falafel.

Serves 4-6 (makes about 18 falafels)

Gluten-Free Banana, Carrot & Date Muffins November 24, 2012

These muffins are just what you need after several days of indulging.  They’re packed with fiber and contain no added sugar.  They’re also satisfying without causing a blood sugar spike or craving for additional sweets.  I found this recipe while searching on Pinterest for gluten-free muffins.  I have a few almond flour-based muffins that I make (including the Gluten-Free Blueberry Almond Muffins that are in the regular rotation), but was out of blueberries and looking for a new recipe to try.  A variation of this recipe was developed by Heidi Swanson over at 101 cookbooks (fruit-sweetened carrot cake), and was later made gluten-free by the skilled baker over at Elena’s Pantry.

 

These gluten-free muffins taste like a cross between a bran muffin and unfrosted carrot cake.  They’re very moist, slightly sweet and definitely taste whole-grain (which I like).  These muffins work well with a healthy brunch menu and any leftovers are a great on-the-go breakfast or snack.

 

Gluten-Free Banana, Carrot & Date Muffins

 

2 cup almond flour (such as Trader Jo’s almond meal)

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 cup dates, pitted

3 medium ripe bananas

3 eggs

1 teaspoon apple cider vinegar

¼ cup coconut oil, melted

1 ½ cups shredded carrots

 

1.  Preheat oven to 350 degrees.  Combine almond flour, baking soda, salt, and cinnamon in a large bowl.  Combine wet ingredients (dates, bananas, eggs, vinegar and oil) in bowl of food process until smooth.  Transfer wet ingredients to the large bowl with the dry ingredients.  Stir until well combined.  Fold in carrots.

 

2.  Spoon batter into muffin tins lined with paper liners, filling about 3/4 full.  Bake about 25 minutes, or until toothpick inserted into the center comes out clean.  Cool on wire rack and store in air-tight container for up to 4 days.

Makes about 12 muffins

 

Warm Brie with Cranberry Chutney November 18, 2012

There are a lot of moving parts to think about when preparing a Thanksgiving meal, so keep your appetizers simple.  A little something for guests to nibble with a glass of wine or apple cider sangria is plenty; ou don’t want anyone to be too stuffed before the main event.  Set out a warm round of brie cheese topped with cranberry chutney (or some of the cranberry sauce you’ll be serving with the meal – just add chopped walnuts).  It’s a simple and festive appetizer that can be made in advance, leaving you time to mingle and tend to the turkey.

Leftover chutney is delicious on any type of poultry or pork.  It will keep in the refrigerator for several weeks.

 

Warm Brie with Cranberry Chutney

8oz wheel Brie cheese (or larger)

1/2 C. brown sugar

1/2 C. white sugar

1 C. water

1/2 C. port or other sweet red wine

1/4 tsp. ground allspice

1/2 cup dried cherries (tart or regular)

12 oz fresh cranberries

1 apple, peeled, cored and diced

1/2 C. apple juice

2/3 C. chopped walnuts, toasted

1/2 tsp. grated orange rind

1/4 tsp. almond extract

1/8 tsp. ground cinnamon

 

For the Chutney: Combine sugar through allspice in medium saucepan; bring to a boil.  Add cherries and cook 1 minute.  Stir in cranberries and apple; bring to a boil.  Reduce heat and simmer 10 minutes, or until cranberries pop and thicken.  Add apple and apple juice and cook until apple is soft, about 5 minutes (add additional apple juice or water, 1/4 cup at a time, if apples are not soft and mixture is very thick).  Remove from heat.  Stir in walnuts, orange rind and almond extract.  Cover and chill until ready to serve.  Can be made up to 5 days in advance.

 

Heat Brie in microwave for 1 minute.  Top with cranberry chutney and serve immediately with whole grain crackers.

 

Serves 16

 

Recipe for chutney inspired by Cooking Light.

Green Beans with Craisins & Toasted Almonds November 16, 2012

This recipe has become a fall/ winter favorite of mine and is a real crowd-pleaser.  The sweet taste of caramelized shallots, toasty almonds and chewy craisins are the perfect foil for fresh green beans.  This dish is a healthy alternative to a green bean casserole, and the festive color combo makes it the perfect side dish for Thanksgiving or Christmas.  Serve it with turkey, roasted meat or a whole tenderloin.

Try substituting walnuts for the almonds and dried cherries for the craisins.  If you can find them, use slender French haricots verts.

 

Green Beans with Craisins & Toasted Almonds 
1 lb. green beans, trimmed
¼ C. slivered almonds
1 Tbs. olive oil
4 shallots, thinly sliced
Salt & Freshly ground pepper, to taste
¼ C. craisins

 

1. Bring a large pot of water to a boil over high heat. Add a pinch of kosher salt to the water, along with the green beans and cook until bright green and slightly tender, about 2 minutes. Drain in a colander, rinse with cold water and immediately plunge into an ice bath (fill a large bowl with ice cubes and water). Once beans are cool, drain and pat dry with paper towels. Set aside. [Beans can be prepared up to this point 1 day in advance, covered and refrigerated until ready to use.]

2. Toast the almonds in a large fry pan over medium heat, stirring continuously, until slightly golden brown, about 3 minutes. Transfer to a bowl and set aside.

3. In the same pan, heat the olive oil over medium heat. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and add the beans to the pan. Sauté, stirring continuously, until heated through, about 4 minutes. Season with salt and pepper to taste. Toss with almonds and craisins, then transfer to serving bowl and serve immediately.

Serves 4 to 6

Smashed Sweet Potatoes with Caramelized Apple Topping November 15, 2012

Next to pumpkin pie, sweet potatoes are the dish I most look forward to at Thanksgiving.  My family doesn’t have one traditional sweet potato side-dish; it varied year by year depending on who hosted.  Some years they were citrusy with a hint of warm cloves.  Other years they were creamy, rich and neatly lined with pecans around the edges.  They were usually always delicious.  So when I set out to find a recipe to use for my first Thanksgiving as the host, I looked at many, many sweet potato recipes.  I tried several and have settled on the one that makes me feel warm and cozy on the inside without being too heavy.  These sweet potatoes are mixed with nutmeg and fresh orange juice, then topped with caramelized apples – essentially, they taste like Thanksgiving on a plate.  The recipe is from Ina Garten’s Parties, which I modified by omitting the heavy cream.  They’re still luxurious and taste sinful, as any good sweet potato side dish worthy of Thanksgiving should taste.

This picture is from my test batch.  For the actual event I plan to serve the sweet potatoes in a round casserole dish and place the caramelized apples in a neat circlular pattern before baking.

Smashed Sweet Potatoes with Caramelized Apples

4 lbs. sweet potatoes (about 6 large)
½ cup freshly squeezed orange juice (you can substitute concentrated)
4 Tbs. unsalted butter (½ stick), melted
¼ cup light brown sugar
1 tsp. ground nutmeg
½ tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black better

For the topping

3 Tbs. unsalted butter
3 McIntosh or Macoun apples, peeled, cored and cut into eighths
3 Tbs. light brown sugar

1.  Preheat oven to 375 degrees.  Prick potatoes several times with a knife, wrap each potato individually in tin foil and bake on a baking sheet lined with foil for 1 hour, or until very soft when pierced with a knife.  Remove from oven and cool.  When cool enough to handle, scoop out flesh and place in bowl of electric mixer fitted with paddle attachment.  Add orange juice, butter, brown sugar, nutmeg,  cinnamon, salt and pepper.  Mix together until combined but not smooth, and pour into a baking dish coated with nonstick spray.

2.  For the topping, melt the butter in a skillet over medium-high heat.  Add apple wedges and brown sugar and cook for about 5 to 10 minutes, until lightly browned on both sides.  Place on top of sweet potatoes.

3.  Bake potatoes and apples for 20 to 30 minutes, until heated through.

Serves 8.

Butternut Squash & Pesto Gratin November 14, 2012

One of my friends (an excellent cook who entertains often) shared this simple Giada recipe with me.  She said it’s a dish that she serves several times each fall because it’s an easy make-ahead side-dish with great flavor.   In my search for the best Thanksgiving sides, I made this for a dinner party a few weeks ago.  I adapted the recipe a little by roasting rather than steaming the squash, which is so much easier than peeling and cutting the squash into chunks.  This gratin was really tasty and definitely company-worthy; everyone enjoyed it and there was not a single bite left.  The sweetness of the butternut squash is really well balanced by the salty parmesan and the brightness of the pesto.  Although it was simple and tasty, this gratin is not making it onto my Thanksgiving menu.  It was delicious, but just didn’t taste like “Thanksgiving” to me.  It was probably the pesto that threw me off – it just isn’t a flavor combo that makes me think of fall.  But this is a recipe worth sharing and I will be making it again and again.  Next time I’ll serve it with a roasted or grilled meat and arugula salad.  I love dishes, like this one, that can be made in advance and heated while I enjoy a nice glass of wine with friends.

Butternut Squash & Pesto Gratin

3 lbs. Butternut squash (about 1 large)

Salt and freshly ground black pepper, to taste

½ cup freshly grated Parmesan

¼ cup basil pesto (I used store-bought)

2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

1.  Preheat oven to 400˚F.  Cut squash in half lengthwise; remove seeds and bake, cut side down, on pan covered with tinfoil and nonstick spray for 40-50 minutes, until squash is completely soft when pierced with a knife.  Transfer squash to a food processor and blend until smooth and creamy.  Season to taste with salt and pepper.

2.  Lightly butter an 8-inch baking dish.  Spread half of the squash evenly into prepared baking dish.  Dollop half of the pesto over the squash in the baking dish.  Sprinkle half of the cheese over the squash.  Repeat layering with the remaining squash, pesto and cheese. Using a skewer or knife, gently swirl the pesto into the squash.  Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.  To make in advance, refrigerate after dotting with butter, bring to room temperature and then bake as instructed.

Serves 4 as a side.

Brown Rice Salad with Roasted Butternut Squash & Goat Cheese November 12, 2012

 
In writing about Thanksgiving side dishes, it occurred to me that I should share one of my favorite grain salad recipes, which I have made for Thanksgivings past and regularly serve at any fall/winter brunch.  Here’s the story behind this holiday-worth salad.  Several years ago Bouchon Bakery had a fall salad that knocked my socks off.  It was a farro-based grain salad, with balsamic roasted butternut squash, toasted hazelnuts and creamy goat cheese. It had the perfect combo of textures (chewy, crunchy, creamy) and flavor (sweet and salty).  When they took the dreamy fall salad off the menu, I went in search of a similar recipe to recreate the dish at home. Luckily, one of my favorite food bloggers, Heidi Swanson over at 101 Cookbooks, came up with a similar recipe, trading the hazelnuts for walnuts (which are actually much easier to prepare – no skins to contend with).  I’ve adapted it a bit, and this grain salad has become an absolute staple in my repertoire.  I like to serve it with brunch or even as a side for Thanksgiving – particularly good for any vegetarians at the table because it’s so hearty.  Every time I serve  it to rave reviews (and secretly hope for leftovers for lunch).  This is one of those recipes that people always ask for.

 

I roast the squash and toast the nuts a few days in advance so the salad comes together quickly when I go to serve it.  The recipe has evolved over the years and I now serve it using brown rice instead of farro because it’s easier to find and gluten-free, but you can also use barley (pearled) in this salad with good results.  Don’t overcook the rice – its important for the grains to be intact.

 

Brown Rice Salad with Roasted Butternut Squash & Goat Cheese

2 cups brown rice
4 cups water (or stock)
3 cups butternut squash, cut into ½” pieces
1 large shallot cut into quarters
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted
3 tablespoons toasted walnut oil (or more olive oil)
¼ cup goat cheese, crumbled

1.  Preheat oven to 375.  Combine brown rice and water in large saucepan or rice cooker; cook according to package directions.  Cool slightly and set aside.

2.  While the rice is cooking, toss squash, shallot and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet lined with foil.  Arrange in a single layer and place in oven for about 20 minutes, tossing the squash and shallots every 5-7 minutes to get browning on multiple sides. Remove from oven, let cool slightly, and mince cooked shallots (reserve a few slices for garnishing, if you would like).

3.  In a large bowl gently toss everything other than the goat cheese (except the goat cheese) with toasted walnut oil (or olive oil).  Season to taste with salt and pepper.  Transfer to serving dish and top with crumbled goat cheese and reserved slices of shallot (if using).

Serves 8 as a side (4 as an entrée).

Orzo with Fennel & Tomato Ragout September 21, 2012

I created this recipe for Vegetarian Times (1 food, 5 ways: Fennel, March 2012).  Fennel serves as the base of this wonderfully hearty, Italian-inspired vegetable stew.  Using a combination of fire-roasted and sun-dried tomatoes provides a rich flavor and a thick sauce for the orzo. Serve this ragout with crusty bread and a light salad for a casual fall dinner party.

Orzo with Fennel & Tomato Ragout

¼ cup chopped sun-dried tomatoes
3 Tbs. tomato paste
16 oz. dry orzo pasta
1 large fennel bulb, cut into 16 wedges
2 medium carrots, diced (2 cups)
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can diced fire-roasted tomatoes
2 15-oz. cans cannellini beans, rinsed and drained

1. Cover sun-dried tomatoes with 3/4 cup boiling water in bowl. Soak 30 minutes. Stir in tomato paste, and set aside.

2. Cook orzo according to package directions; drain, and set aside.

3. Coat Dutch oven with cooking spray, and heat over medium-high heat. Add fennel; top with carrots and onion, and cook 5 minutes without stirring. Stir, and sauté 5 minutes more. Stir in garlic, and cook 30 seconds. Stir in fire-roasted tomatoes, beans, and sun-dried tomato mixture. Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Serve over orzo.