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Butternut Squash Macaroni & Cheese with Sage

I’ve been in a bit of a food rut as of late. I find myself drawn to old favorites, to dishes that are tried and true. We’ve had record rainfall in Portland this past week and as a result, I find myself feeling particularly lazy in the kitchen. I don’t want to push the culinary envelope. I just want to make something that is simple, warm, and cozy.

This is one of those recipes. Macaroni and cheese is the epitome comfort food. I’ve been making variations on this mac and cheese for years, and it never ever disappoints. It’s rich and creamy, with just a hint of sweetness from the butternut squash. The squash also adds color and texture to the cheese sauce and causes everything to meld together perfectly. (If you’ve not tried butternut squash in macaroni and cheese before, I dare you to try it. It’s remarkably good.)

All that to say, this is my go-to rainy day recipe. If you find yourself looking for a rainy day recipe in the coming weeks (I’m lookin’ at you, Portland!), I highly recommend this one. It’s real good eats.

Butternut Squash Macaroni & Cheese with Sage

Ingredients

1 small butternut squash
3/4 lb macaroni noodles (or other pasta)
4 tablespoons butter
4 tablespoons flour
2 small shallots, diced
2.5 cups whole milk
3 cups shredded cheese (I used a mix of sharp cheddar, gruyere, mozzarella, and parmesan).
½ teaspoon nutmeg
1 tablespoon minced fresh sage
salt & pepper, to taste
Panko bread crumbs (for topping)

Instructions

First, make the butternut squash puree (can be done ahead of time). I find that the easiest way to do this is to slice the squash in half lengthwise. Leave the skin on and remove the seeds. Rub the squash flesh with olive oil, salt, and pepper and place the squash halves (skin facing up) on a lined baking sheet. Roast in a 400 degree oven until squash is cooked all the way through and fork tender (30+ minutes). When tender, remove the squash from the oven. Allow to cool and scoop out the roasted squash flesh and place in a food processor. Pureé until smooth. (Hint: adding a bit of water or olive oil to the squash results in a smoother pureé.) If not using immediately, store in the fridge in an airtight container for up to one week.
To make the mac and cheese, first preheat the oven to 375 degrees.
Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente. Drain and set aside.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallots and cook for 2-3 minutes. Sprinkle the flour over the butter and shallots and whisk rapidly to combine. Continue to whisk and cook, until the flour and butter start to turn golden brown (2-3 minutes). Add in 1/2 up milk, whisking constantly. (Note: the roux will actually get thicker with the initial addition of milk. Just keep whisking and slowly adding milk and it’ll get smooth and creamy!). Pour the rest of the milk slowly, in half cup increments, whisking constantly. Once all the milk had been added, allow the sauce to simmer and thicken over low heat for 10 minutes. (Stir often and be careful not to burn it!) After 10 minutes, add the grated cheese into the sauce, stirring to combine. Stir in the squash puree, sage, nutmeg, and salt and pepper.
Once the cheese is completely melted and incorporated into the sauce, toss the sauce with the cooked pasta and pour into a greased baking dish (9×13). Top with an extra handful of shredded cheese and Panko crumbs.
Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until bread crumbs are golden brown.

Notes

Adapted from Foodess

http://rosemarried.co/2014/02/19/butternut-squash-macaroni-cheese-with-sage/

Shredded Cabbage Salad with Orange Sesame Vinaigrette

If you happen to live in Minneapolis, Chicago, New York, Fargo, Anchorage, Denver – or any other city that has a real winter – I have a new found respect for you. No, seriously. How do you do it?! The cold, snow, ice, wine, and freezing rain. I hate it all. We just had 4 straight days of snow in Portland and I feel exhausted and cold and tired and like I need a month-long tropical vacation.

When the snow began to fall on Thursday morning, I was immediately enamored. It was just so pretty and fluffy…and I didn’t want it to stop! I wished that we all could have a snow day (or two!). I wanted to cozy up with a good book, my bunny, my cat, and my husband. I wanted to watch bad television shows and drink red wine. I wanted my own little wintery staycation.

Well, I certainly got what I wished for. I was stuck in my house for 5 days, due to “extreme weather conditions”. It was novel at first, but quickly turned maddening. I cleaned my house. I did boatloads of laundry. I cooked a ton. For the most part, I cooked familiar dishes, such as meatloaf, mac n’ cheese, and harissa-stewed butternut squash. At some point during the storm, however, I decided to make something light and healthy. I raided my fridge and found a head of cabbage, a couple of green onions, carrots, and an orange. And thus, this salad was born.

This salad is the result of snowstorm and sheer boredom, but that shouldn’t deter you. The salad is bright and fresh and wonderful. Honestly, it tastes like sunshine. (And since we’re right smack the middle of winter, I think we could all use a bit more sunshine, don’t you?)

SHREDDED CABBAGE SALAD WITH ORANGE SESAME VINAIGRETTE

Ingredients:

1 small head (green) Napa cabbage
1 carrot, julienned
3-4 green onions, thinly sliced
Small handful of cilantro (8-10 stems), finely diced
1 tablespoon sesame seeds
1 large clove garlic, minced
The juice of half an orange, plus 1 teaspoon grated orange zest
2 tablespoons sesame oil
1/4 cup rice vinegar (unseasoned)
1 teaspoon honey
Salt & pepper, to taste

Method:
Using a sharp knife (or mandoline or food processor), slice or shred the cabbage into thin strips. Toss the cabbage with the sliced carrots, green onions, and cilantro.

In a small bowl, whisk together the orange juice, orange zest, minced garlic, sesame oil, rice vinegar, and honey. Toss the cabbage mixture with the dressing to coat, Season with salt and pepper, to taste. Sprinkle sesame seeds over the salad and lightly toss. Serve at room temperature.

Pronto Pizza: Bringing Quality to the Suburbs

If you were to ask me about my favorite restaurants in Portland, I could rattle them off quickly and easily. Luce, Bollywood Theater, St. Jack. Du’s, Pok Pok, Boxer Sushi, Bunk, Apizza Scholls, Tanuki, etc. I could go on. We have so much good food in this town. I feel thankful and spoiled.

But, what happens when you drive 15 minutes outside of Portland? Or when you find yourself shopping at the mall or visiting relatives in the ‘burbs? Are you doomed to dine at chain restaurants and sketchy strip mall sandwich shops? (Disclaimer: I do not like chain restaurants. I find the food to be bland, processed, unhealthy, and uninspired. However, this is just my personal opinion and I don’t expect everyone to necessarily feel the same way.)

If you’re anything like me, you’ve probably found yourself in the suburbs a few times, asking these same questions. Honestly, it’s a little bit shocking. Portland is brimming with amazing restaurants, but Portland’s outlying neighborhoods have (mostly) abysmal food options. It’s Red Robins and Olive Gardens as far as the eye can see.

Which is why I was so delighted to discover Pronto Pizza – a delicious restaurant with an emphasis on local and organic ingredients – right smack in the middle of a strip mall off 82nd Avenue in Clackamas, Oregon.

My husband and I were invited to dine at Pronto Pizza a few weeks back, and we thoroughly enjoyed our experience. The space is huge, but is decorated in such a way that the place feels intimate and cozy. (Fun fact: the owners bought all the Beaker & Flask furniture when it went out of business.)

The service was great – our waitress was clearly passionate about the food and she gave us great recommendations. We sampled a number of different dishes throughout the evening, including appetizers, salads, pizzas, and even a few items from the recently revamped children’s menu.

Baked Cauliflower Sticks

While most of the dishes we tried were tasty, the pizza was the clear standout of the evening. Made with imported Italian pizza flour, the pizza crust is damn near perfect. It’s chewy and charred in all the right places. The toppings are thoughtful and restrained, the sauce is light and flavorful. (It should be said that my husband used to work for Apizza Scholls and is a true pizza geek. Even he was impressed with Pronto’s Pizza.)

Brussels Sprout Salad with Bacon

Other standouts of the evening included the polenta fries, the Brussels sprout salad, and the cauliflower ‘breadsticks’ from the kid’s menu. I wasn’t really a fan of the pasta (too heavy) or the beet salad (over-dressed), but the rest of the food was stellar. I applaud Pronto’s dedication to quality and their use of fresh, local ingredients. And, while I don’t have children of my own, I really appreciate that Pronto’s kids menu is full of creative, fresh, and healthy options such as homemade apple cranberry sauce and breaded and baked cauliflower sticks. (I kid you not, the cauliflower sticks were better than traditional breadsticks.)

The moral of the story? If you find yourself in the ‘burbs of East Portland and you’re wondering where to eat, there is a place that offers much more than your typical strip mall offerings. Pronto Pizza is a breath of fresh air in an otherwise desolate fast food wasteland.

Full disclosure: While our meal at Pronto Pizza was comped, all opinions expressed are my own.

Friday Favorites: Super Bowl Snacks Edition

In general, I’m not one to write holiday-themed blogs or recipes. Most holiday food comes across as cheesy and inauthentic: heart-shaped cookies and lots of red food coloring for Valentine’s day; eyeballs and severed fingers and candy corn for Halloween; red, white, and blue for the 4th of July. I’m sorry, it’s just not my thing.

And then there’s the Super Bowl. I’m a little astonished by my enthusiasm for the day, considering that I don’t particularly like football. But you know what I do like? The Puppy Bowl. And clever commercials. And lazy Sunday afternoons. And most importantly, I love SNACKS. Especially snacks that are bad for you, such as: pizza, nachos, wings, chips, dips, etc. I love it all. Granted, I don’t often indulge my junk food cravings. I usually eat whole and healthy foods, such as fruits and vegetables, whole grains, beans, rice, and organic and free range meat. But this is my one day a year that I throw out all of my food rules. I allow myself to eat junk food. I’m not gonna lie, I look forward to this day every year. I especially look forward to devouring handfuls of Salsa Verde Doritos (they are my most favorite of all the guilty pleasures).

In light of my love for Super Bowl snacks, I thought I’d share a couple of my favorite snack and appetizer recipes. (I’ve even included a few healthy – and vegan! – options, for those who would like to enjoy lighter fare during the big game.)

Enjoy! And go Blazers! (Get it? Because I don’t like football…)

Sriracha and White Bean Dip | Rosemarried

Sriracha and White Bean Dip from Rosemarried

FRIDAY FAVORITES: SUPERBOWL SNACKS (ON SNACKS ON SNACKS):

Sriracha and White Bean Dip – My own recipe (and one of my all-time favorite dips). Spicy, easy, delicious.

Lemon Basil Hummus – My own recipe. Vegan, vibrant, and full of flavor. Would go great with pita chips and/or veggies.

Avocado Tomatillo Salsa – Chef Kelly Myers from Xico’s recipe for a fresh, bright, and tangy salsa. No cooking required, just throw everything in a blender and you’ve got salsa!

Garlicky Party Bread – from The Smitten Kitchen. Looks so good (and yet, so bad for you).

Ike’s Fish Sauce Wings – Portland Monthly Magazine was kind enough to share the recipe for Pok Pok’s famous (and insanely delicious) chicken wings.

Creamy Brussels Sprout and Shallot Dip – by The Minimalist Baker. I’ve made this recipe several times, and it always delivers. I prefer this dip to spinach artichoke dip.

Vegan ‘Tuna’ Stuffed Piquillo Peppers – from Mary Eats. My friend Mary is an inspiration. She is very dedicated to a healthy and mostly plant-based diet — and she managed to create an amazing (and healthy) Super Bowl recipe. Mad props to her. (Granted, Vegan Tuna does sound a little scary at first, but as I read the recipe and saw the ingredients I changed my mind. This sounds awesome.)

Guacamole – by 101 Cookbooks. I’m obsessed with Heidi’s avocado dip with mustard seeds, serrano chilies, and curry powder — but I do not believe that recipe is online. (It can be found in her Super Natural Every Day cookbook and I highly recommend it). I’ve not tried this guacamole recipe yet, but if it’s anything like her avocado and mustard dip, it’ll be nothing short of amazing.

Stilton & Shallot Paté – recipe from Ramson’s & Bramble. I think this is just a fancy way of saying “Blue Cheese Dip”. Whatever it is, I want to eat it.

Soba Noodle Salad with Miso Chard Pesto and Honey Roasted Carrots

I spent a lot of time in the kitchen last week, prepping and preserving in anticipation for the PDX Food Swap. Truth be told, I haven’t been spending a ton of time in the kitchen as of late. Life has been busy and chaotic and I just haven’t had a lot of time or energy for creative kitchen projects. But, the PDX Food swap was looming in the distance and I just couldn’t stomach the idea of going to the swap empty-handed.

So, I carved out some time in my week and forced myself to get into the kitchen. Over the course of a couple days, I cooked and created and canned and preserved. I made a giant mess of my kitchen, but it was totally worth it.

I felt accomplished and inspired…and strangely relaxed. Cooking has that effect on me, I suppose.

Of all the things I cooked this past week, I think this soba salad is my favorite. The chard and miso pesto is earthy and savory, dark and uniquely delicious. (Truthfully, it isn’t really a pesto at all. I just wasn’t sure what else to call it.) The savory pesto paired beautifully with the natural sweetness of the roasted carrots, and let me tell you, it made for a damn good soba noodle salad.

(Also: I begrudgingly brought a couple of jars of the chard and miso ‘pesto’ to the PDX Food Swap, but I selfishly wanted to keep it all to myself. It’s too good.)

Soba Salad with Miso Chard Pesto and Honey Roasted Carrots

Serving Size: 3 as an entree, 6 as a side

Ingredients

1 bunch swiss chard
3 garlic cloves, peeled
1/4 cup red miso paste
2 tablespoons unseasoned rice vinegar
freshly ground black pepper
1 package soba noodles
1 bunch rainbow carrots (or 5-6 regular carrots)
1.5 tablespoons sesame oil
1 teaspoon honey
1/2 teaspoon red chili flakes
Green onions, ends trimmed and sliced thinly (for garnish)

Instructions

Roast the carrots (can be done ahead of time): Preheat the oven to 400 degrees. Wash and trim carrots (do not peel). If your carrots are very thin/small, you may leave them whole. If the carrots are thick, slice in half (or quarters) lengthwise. Pat the carrots dry and place in a bowl. Toss with sesame oil, honey, red chili flakes, and a pinch of salt and pepper. Lay the carrots in a single layer on a lined baking sheet and roast in the oven for 15-20 minutes, or until browned and fork tender. When cooked to your liking, remove from the oven and set aside until use.
Place a large pot of salted water on the stove over high heat. Bring to a boil. Meanwhile, wash the chard and trim off the stems. Set stems aside. Roughly chop the chard leaves. When the water is boiling, add the chard leaves into the water and stir to combine. Blanch chard in the water for 2-3 minutes. Using tongs or a slotted spoon, remove chard and transfer to a bowl. Reserve the pot water.
Using a food processor (or blender), blend the blanched chard, garlic, miso paste, and rice vinegar. Scrape down the sides of the bowl occasionally, and blend until a smooth paste forms. Season with freshly ground black pepper. Taste, and adjust seasonings if needed.
Bring the pot of reserved blanching water to a boil. Cook the soba noodles in the water, according to package directions. Drain the noodles and rinse with cold water. Set aside.
In a large bowl, toss the soba noodles with the chard pesto. Add a few teaspoons of the pesto at a time, until the noodles are evenly coated. (Extra pesto can be stored in a sealed container in the fridge) Taste, and season with salt, pepper, or red chili flakes as needed. Serve at room temperature and garnish with roasted carrots and sliced green onions.
Note: I adapted this recipe from Chow, and they chose to sauté the chard stems in oil before tossing them in the soba salad. I chose to go another route with the stems, and quick-pickled them in a mixture of rice vinegar, salt, and sugar. I was pretty pleased with my pickled chard stems, and thought they made a crunchy, bright, and briny addition to the salad.

http://rosemarried.co/2014/01/28/soba-noodle-salad-miso-chard-pesto-honey-roasted-carrots/

Friday Favorites: January 2014

It’s been a long time since I’ve posted a Friday Favorites list.

Frankly, I’ve missed it.

There’s something strangely therapeutic about compiling a list of inspiring and lovely things. It reminds me how much I have to learn, and how much there is to explore and enjoy. Even in the midst of winter, there’s so much to see and do.

Here, in no particular order, is a list of a few of my favorite things. Happy Friday!

1. Turmeric Tea. I first saw this tea on 101 Cookbooks, and thought the tea looked incredible. My friend Kirsten recently posted her own Turmeric tea recipe on her blog, and I finally decided to give it a try. Let me tell you, it’s amazing. It’s unlike any tea I’ve ever had. It’s full of all sorts of wonderful things (for the mind and the belly!) and it also happens to taste great.

2. The introduction of Sriracha Kettle Chips and Juanita’s Chilepeno Tortilla Chips. Game changers in the form of chips.

3. My new freelance website! I quit my job in August, to pursue the freelance life. So far, I’m absolutely loving it. I recently launched a new website, which explains a bit more about what I do. I’m really proud of the site, and if you’re so inclined, take a look!

4. Happy Yolks. I can’t say enough good things about this blog. Not only are the photos and recipes stunning, but Kelsey is a really wonderful and thoughtful person. I’m constantly inspired by her writing, her outlook, and her food. My goal is to cook more of her recipes this year.

5. Rabbit Cafes. YOU GUYS THERE ARE REAL CAFES IN JAPAN THAT LET YOU HANG OUT AND DRINK COFFEE AND SNUGGLE REAL LIVE BUNNIES. That’s it. I’m moving to Japan.

6. MACARONI SALAD. I’ve had the strangest craving for macaroni salad lately. You know, the store-bought stuff that is strangely sweet and drowning in mayo and comes in a giant plastic tub. I love it. But, I generally don’t allow myself to buy the giant tubs of macaroni salad, because I know it’s unhealthy/processed/fattening/gross food. So, I’ve been searching for a homemade version that might suffice and I think this recipe looks mighty tasty. It might not be anything like the macaroni salad from church potlucks in my youth, but I think it’s time I let that macaroni salad go.

7. Kimchi. I can’t get enough of it. I love making it. I love eating it. I’ve been putting kimchi on tacos, burritos, stir fry, breakfast bowls, rice, soba noodles, salads, and more. I’ve been known to eat it straight out of the jar. (My favorite brand of kimchi is Choi’s, which is made in Portland. Usually, though, I just make my own or pick up a jar at the PDX Food Swap.)

8. Kefir. This week, I made my very first batch of kefir. I just poured some milk into a jar with kefir grains and let it sit on the counter for 36 hours. I then strained out the grains and was left with a wonderful and fermented milk drink, which is full of healthy bacteria (which makes for a happy gut).

9. The new Volcano Choir record. I can’t stop listening to it.

10. This recipe for Shaved Brussels Sprout and Carrot Salad with Cara Cara, Avocado, and Orange Tahini Dressing. (Recipe by the lovely folks at Brooklyn Supper.) I could eat this salad all winter long. It’s dreamy.

11. Bollywood Theater. This is the best Indian food in Portland. Period. (Granted, we don’t have a lot of good Indian food in Portland but that is beside the point.) The beets braised in coconut milk are to die for. Currently, they have one location in Portland on Alberta Street but they are opening up a second location on Division. I can’t wait.

12. Punk Domestics. This site is a fantastic resource for anyone interested in canning, preserving, curing, fermenting, and more. There’s just so much good stuff on this site. (After a quick browse today, I now want to make hard cider mustard, blue cheese paté, homemade yogurt, duck ham, and gravlax.)

African Peanut Stew with Collard Greens

This is the perfect meal for a dreary January day.

The peanut stew full of flavor and spice. It’s hearty, but it isn’t heavy. It is simple and comforting, full of protein and leafy greens. The dish is vegan, but it doesn’t lack in richness or flavor. It just works, on so many levels.

I honestly think I could eat this stew every day for the rest of my life, and I would die a happy woman.

It is truly that good.

Give it a try, I dare you.

African Peanut Stew with Collard Greens

Ingredients

4-5 cups vegetable stock
1 medium red onion, chopped
1 small knob of ginger, peeled and finely diced
4 cloves of garlic, peeled and minced
Salt, to taste
1 bunch hearty greens (such as collard greens, kale, or chard), chopped into thin strips.
3/4 cup creamy peanut butter (organic, no sugar added)
1/4 cup tomato paste
1 cup canned fire roasted tomatoes (diced)
Sriracha, to taste
Cilantro, for garnish
Roughly chopped peanuts, for garnish.

Instructions

In a Dutch oven or large skillet, heat 1 tablespoon of olive oil over medium-high head. Cook the red onion and garlic for 3-4 minutes, until translucent. Add in ginger, and stir into the mixture. Cook for 1 minute more. Add in 4 cups of vegetable stock and bring to a boil. Reduce heat and allow to simmer for 15-20 minutes.
In a mixing bowl, combine the peanut butter and tomato paste. Pour in 1 cup of hot stock to the bowl, and whisk together. Add another half cup of hot stock and whisk until smooth. Then, pour the peanut mixture into the pot. Mix well. Stir in the canned tomatoes and collard greens. Allow to cook over medium-low heat, stirring occasionally, for 15-20 minutes or until mixture has reduced and is thick and creamy. (If the mixture is too thick, cut with a bit more vegetable stock.) Season with salt and Sriracha to taste.
Serve over brown rice and garnish with chopped cilantro and peanuts.

http://rosemarried.co/2014/01/14/african-peanut-stew-collard-greens/

Adapted from Cookie and Kate.