Posts Tagged recipe

Thai Coconut Butternut Squash Soup: Here’s to a Happy and Healthy 2013!

I’m not gonna lie, this year was a doozy.

There were a lot of ups and downs, but I got through it. It wasn’t easy, but it was good.

I am happy, I am healthy, and I can honestly say that I am welcoming the new year with a spirit of excitement and anticipation. I know there are a lot of good things ahead.

I don’t really do New Year’s resolutions, they just aren’t my thing. However, I view the new year as an opportunity to reflect and to refocus. It’s a time to be thankful, and a time to move forward.

And, as silly as it might sound, it’s a time to get back to eating healthy, to eating the food that makes me feel good. (While I love all the treats and goodies that come with the holidays, they make me feel downright miserable!) It’s time to eat more fruits and vegetables. And it’s time to eat less grains, sugar, and processed foods.

I am ready for the new year, and whatever changes it may bring.

I’m ready to start things off on the right foot.

All that to say, here’s to a happy and healthy 2013.

{The following is a list of recipes that I’ve been inspired by recently.}

Butternut Squash with Farro and Honey Harissa Dressing from Happy Yolks
Garlicky Kale with Bacon and a Poached Egg from Pearl & Pine
Scallops with Carrot Cream and Marjoram from Food Republic
Braised Coconut Spinach with Chickpeas and Lemon (over a Sweet Potato) from The Kitchn
Raw Kale, Cabbage, and Carrot Salad with Maple Vinaigrette from Gourmande in the Kitchen
Vegan Pho from Green Tea Broth from The Cozy Herbivore
Wintery Spring Rolls from 101 Cookbooks

{And here are a few of my own recipes that are healthy and seasonal.}

Pumpkin and Kale Salad with Tahini Dressing
Quinoa Stuffed Poblano Peppers with Roasted Red Pepper Cream
Potato and Kale Soup with Tomatoes and Rosemary
Roasted Carrot Tacos with Carrot Green Chimichurri
Roasted Broccoli with Honey, Sriracha, and Soy Sauce
Chickpea Pancakes with Shaved Brussels Sprout Salad

{And here is a brand new recipe for a spicy butternut squash soup!}

HAPPY NEW YEAR!

Thai Coconut Butternut Squash Soup

Ingredients

1 small butternut squash, peeled and cut into 1″ cubes
6-7 cups vegetable (or chicken) stock
1 can coconut milk
2 cloves of garlic, peeled & minced
1 small yellow or white onion, peeled & diced
1 stalk of lemongrass (or 1 tablespoon frozen lemongrass, which can be found in most Asian grocery stores)
2 teaspoons fresh squeezed lime juice, plus 2 large strips of lime zest
2 teaspoons fish sauce (omit if vegetarian)
1 tablespoon Thai red curry paste
1 teaspoon cumin
1 teaspoon ground coriander
Salt & pepper, to taste
Coconut or olive oil
Optional garnishes:
Cilantro
Sriracha hot sauce

Instructions

In a large pot or Dutch oven, heat oil (coconut or olive oil) over medium heat. Add in the minced onion and cook for 2-3 minutes. Add in the garlic and cook for 2 minutes more. Add in the curry paste, coriander and cumin, and stir to coat.
Next, add in the squash cubes, stock, coconut milk, lemongrass, fish sauce, and lime juice and zest. Bring the mixture to a boil, then reduce the heat to medium-low. Allow the soup to simmer for 30 minutes (or more), until the squash is cooked through and tender. Remove lime zest strips and lemon grass stalk.
Using an immersion blender, puree the soup until it reaches a smooth consistency. Taste, and adjust seasonings as necessary. (If you feel the soup is too thick, feel free to add in more stock or a bit of water to thin it out.)
Ladle soup into bowls and garnish with Sriracha and fresh cilantro.

http://rosemarried.co/2012/12/30/thai-coconut-butternut-squash-soup-heres-to-a-happy-and-healthy-2013/

Roasted Brussels Sprouts with Hazelnut Romesco

Thanksgiving has come and gone, and yet I find myself thinking about what it means to be truly thankful.

It’s just so easy to get bogged down in the details of everyday life, to get lost in the mundane. I get too caught up in it all.

And I just need to stop. I need to take a deep breath and look around me.

I have so much.

I have been given so much.

I need to work on being grateful for all that I have, and all that I’ve been given.

I need to work on being content.

Thanksgiving is a good starting point, a day dedicated to feasting and family and thankfulness. It is a wonderful reminder that I am really, truly blessed.

As I enter the holiday season, I want to retain a spirit of gratitude. I can’t say it will be easy, but I’m going to do my best.

In any case, I hope that your Thanksgiving was lovely. (I cannot believe it was a week ago! Where did the time go?) I made these Brussels sprouts as part of our Thanksgiving meal and thought I should share them with you all.

(They are so good, it’s a little bit silly.)

Enjoy!

Roasted Brussels Sprouts with Hazelnut Romesco

Ingredients

1-2 lbs Brussels sprouts
Olive oil
Salt & Pepper
2 Red bell peppers
2 dried Ancho chilies or 1 tsp Ancho chili powder
3/4 cups roasted hazelnuts
1.5 teaspoons smoked paprika
2 cloves garlic, smashed
1 piece of crusty white bread
1/2 tsp ground cumin
2 tablespoons tomato paste
Salt & pepper, to taste
2 teaspoons red wine vinegar
2 tablespoons olive oil

Instructions

Preheat your oven to 400F. Lightly grease a baking sheet (or line it with foil or a Silpat).
Remove the outer leaves of the sprouts. With a sharp knife, cut off the bottom of the sprouts (the ‘stem’) and slice each in half.
In a small bowl, toss the sliced sprouts with a bit of olive oil, salt, and pepper.
Once the sprouts are lightly coated, spread in an even layer on the baking sheet.Roast sprouts in the oven until lightly browned and fork tender (but still slightly firm!), about 15-20 minutes.
To make the romesco sauce: Cut crust off bread and brush with olive oil. Either toast in the oven or in a skillet until golden brown and crisp.
*If you decided to make/use ancho chili paste as opposed to chili powder, please do the following: To make paste, pour boiling water over 2 dried ancho chili pods. Allow to soak in hot water for 15-20 minutes. Remove pods from water and puree, adding a little extra water to make a paste.
In a food processor, combine hazelnuts, garlic, toasted bread, salt, and spices. Mix until a dry paste forms. Add chili paste, roasted red peppers, tomato paste, vinegar, and olive oil until a smooth paste forms. Add extra olive oil if you would like a thinner consistency. Taste and adjust spices as needed.
The romesco sauce can be made a day or two ahead of time and stored for later use. Romesco is best enjoyed at room temperature.
Once the Brussels sprouts are roasted, serve while warm with a healthy dollop of romesco sauce. You could also toss your Brussels sprouts in the romesco sauce!
Enjoy.

http://rosemarried.co/2012/11/28/roasted-brussels-sprouts-with-hazelnut-romesco/

Potato and Kale Soup with Rosemary and Tomatoes

And just like that, it happened: summer turned into fall. The days are dreary and cold, and all I want to do is snuggle on the couch with fuzzy blankets and drink coffee and read books, etc. I want to hibernate.

In celebration of the season, I made a giant pot of potato and kale soup this week. I don’t generally eat soup during the summer months (it’s a weird rule I have), so I was really excited to make soup for the first time this season. I wasn’t disappointed. This soup is simple and rustic, the perfect soup to ring in the changing of seasons.

It’s been a strangely busy week, so I’m going to keep it short and sweet.

POTATO & KALE SOUP WITH ROSEMARY AND TOMATOES
Adapted from Nicole Franzen

Ingredients:
5-6 small red potatoes, cut into 1/2″ cubes
1 bunch of kale, roughly chopped
1 small fennel bulb, diced
1 yellow onion, diced
3 cloves of garlic, minced
1-2 carrots, diced
1 container chicken or vegetable stock
1/2 cup red wine
1 can fire roasted tomatoes
3 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 teaspoon red chili flakes
Salt & pepper

Optional ingredients:
Parmesan, for garnish
Croutons, for garnish

Method:

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and cook for 2-3 minutes. Add in the garlic, fennel, and carrots. Cook until the onion is translucent, about 5-7 minutes. Deglaze the pan with some of the red wine (about 1/4 cup) and add in rosemary and thyme sprigs. Allow the vegetables to cook in the red wine until the liquid has reduced. Add in the rest of the wine, all of the stock, potatoes, and the fire roasted tomatoes. Season with salt, pepper, and red chili flakes.

Allow the soup to come to a boil, and then reduce to a gentle simmer. Let the soup simmer until the potatoes are fork tender, at least 30 minutes. The longer you allow the soup to cook, the better it will taste! (Note: you may need to add in a bit of water, as the potatoes will soak up a lot of the liquid.)

Shortly before you’re ready to eat the soup (10-15 minutes), remove the rosemary and thyme sprigs and add in the chopped kale. (I like the kale to retain some of it’s flavor and vibrancy, so I like to add it in at the end. It cooks very quickly.)

Once the kale is cooked (10 minutes, give or take), remove the soup from the heat. Serve while warm, and garnish with croutons and freshly grated parmesan cheese.

Asparagus & Arugula Salad with Feta and Mint

I took a week off from everything.

It’s been wonderful.

I slept in (which I never do). I went to the gym. I spent time with friends and family.

I cooked, I baked. I concocted fun summer cocktails.

I watched a lot of Breaking Bad.

I went off the grid.

It was just what the doctor ordered.

And now, I’m starting my new job with Plate & Pitchfork. Our summer dinners start next weekend and I honestly can’t wait. It’s going to be a lot of work, but it’s the work I want to be doing. It’s what I love.

Oh, and I suppose I should say something about this asparagus salad. That’s what you’re here for, right?

The salad is remarkably simple. It’s bright and summery and wonderful. The asparagus is crisp, with just a hint of delicious char. Since we are nearing the end of asparagus season, I’m imploring you to snatch up as much as you can. Get it while it’s hot.

ASPARAGUS & ARUGULA SALAD WITH FETA & MINT
Note: While I call for roasted asparagus in this recipe, you could also grill, steam, or sauteé the asparagus. Really, it’s up to you! I prefer roasting or grilling, as I think the char on the asparagus tastes particularly good in this salad.

1 bunch of asparagus (approx. 1 lb)
1.5 cups arugula
2 tablespoons crumbled feta cheese
2 tablespoons chopped fresh mint
Drizzle of good quality olive oil (1 tablespoon, plus more for roasting)
Salt & pepper, to taste
Fresh lemon juice
1 teaspoon red wine vinegar

Preheat the oven to 400 degrees. Trim the woody ends off the asparagus. Toss asparagus with a bit of olive oil, salt, and pepper. When the oven is hot, roast asparagus in the oven for 8-12 minutes, or until asparagus is roasted. I prefer my asparagus to be slightly undercooked, so it’s still crisp (but cooked).

Remove asparagus to a plate (or bowl) to cool.

Once the asparagus is fully cooled, toss the asparagus with the arugula. Drizzle olive oil over the mixture, and toss with vinegar and lemon juice. Gently toss in the feta cheese and mint. Season with salt & pepper. Add more olive oil or lemon juice, if needed.

Serve immediately. (Note: this salad doesn’t keep particularly well. It is best if you eat it the same day you make it.)

Recipe Swap: Coconut Brown Rice Pudding

It’s our first recipe swap of 2012, and I’m only a few days late to the party. (Oh well! Better late than never, I suppose…)

As many of you know, I’m part of the Burwell General Store Recipe Swap. The swap consists of 25 foodies and writers from all over the world, and each month we re-interpret a vintage recipe (selected by Christianna of Burwell General Store) and post our creations on the first Sunday of the month.

This month, Christianna selected this recipe for the swap: Zabaglione for Two.

I was a bit flabbergasted by this recipe. First off, I had to google Zabaglione as I had no idea what it was. The images that appeared on my screen horrified me: it looked like a rich, lumpy, custardy mess. Granted, this recipe came at a bad time – I had just started my January detox and was feeling particularly over-sugared from the holidays. I couldn’t stomach the thought of a heavy custard. I decided that I needed to transform zabaglione into something light and healthy.

The only problem was that I could not, for the life of me, figure out how to pull off this transformation. I was stumped.

After a lot of thought, I finally decided to make a coconut milk brown rice pudding. It’s vegan, gluten free, and it doesn’t contain much sugar. And, most importantly, it’s easy to digest. It makes my belly happy. And as of right now, a happy belly is a top priority.

I won’t bore you with all of the details, but I do think it is worth mentioning that I have IBS.

Meaning: my stomach hates me.

I’ve tried various medications, elimination diets, fasts, probiodics, kombucha, vitamins, herbs, and more. I’ve been tested for various diseases and allergies, but everything comes back negative. In my opinion, IBS is the diagnosis doctors give you when they can’t figure out what’s wrong with your digestive system. So, I just do my best to take care of myself. I try to listen to my body. I started a detox on January 1st, because I wanted to cleanse after the holidays. I drank a lot of chicken broth and ate a lot of veggies. And the funny/tragic thing is, my stomach felt even worse during the cleanse. I was downright miserable. Nothing I ate or drank (or didn’t eat or drink) seemed to help.

I just didn’t have the heart to cook anything, let alone create a recipe for the swap.

But, I gave it a couple days and gradually I began to feel better. I allowed myself to dream of delicious and tummy-friendly recipes that might work for the swap. And then I remembered an amazing rice porridge I had for breakfast a couple years ago at a local brunch spot in Portland. I specifically remember that I ordered the porridge because I wasn’t feeling well and it was named something clever like “The Belly Pleaser”. It was made with coconut milk and had fresh mango on top. I loved it (and so did my stomach).

So this is my ode to “The Belly Pleaser”. It’s no zabaglione, to be sure. But it is a pudding — a pudding that happens to be vegan, gluten free, low-sugar, and is quite easy on the stomach. It also happens to taste wonderful. And that, my friends, is a fabulous thing.

Coconut Brown Rice Pudding
Adapted from The Witchy Kitchen
Note: This recipe uses pre-cooked brown rice, so make sure you factor that into your cooking time. Once the rice is cooked, however, this recipe takes 5-10 minutes to throw together.

Ingredients:
2.5 cups pre-cooked short grain brown rice
1 can (14 ounces) of light coconut milk
1/4 cup soy milk (or dairy milk)
2 tablespoons sugar
1 teaspoon corn starch
1 teaspoon cinnamon (plus cinnamon stick for garnish)
1 teaspoon vanilla*
1/4 teaspoon nutmeg
3 cardamom pods
1/4 cup golden raisins (plus more, for garnish)
Slivered almonds, for garnish

*I think this recipe would be incredible with real vanilla bean, I just didn’t happen to have any at home when I made this. Vanilla extract works nicely, I just think that real vanilla would be killer.

Method:
Heat coconut milk, soy (or dairy) milk and sugar together in a medium sized pot. Until warm. Whisk in corn starch and vanilla. Add in rice, 1/4 cup of golden raisins, and cardamom pods and bring to a simmer. Stir constantly and reduce heat if necessary. Allow mixture to gently simmer for 4-5 minutes, stirring often.

Once the pudding has thickened, remove from heat. Stir in cinnamon and nutmeg. Serve warm, with a dusting of cinnamon. Garnish with almond slivers and extra golden raisins. Can also be enjoyed cold.

Hello there, 2012: It’s Time to Detox.

And just like that, life is suddenly normal again.

The holidays have come and gone. The Christmas decor is all packed away. I’m back to sitting at a desk in a cubicle for 40 hours a week. And, of course, since it’s the first week of January I’m doing what every other resolution-making, gym-membership-buying American is doing this week: I’m detoxing.

To be clear, I’m using the term ‘detox’ very loosely. Really, I’m just cutting back on sugar, alcohol, and carbohydrates (and all those other things that taste really good but aren’t actually good for you). Since life has returned to normal, my diet should do the same. It is officially time to say goodbye to holiday treats. As much as I love them, they certainly do not love me: I feel tired, old, and sluggish.

So, I’m going back to square one. I’m going to eat simple, whole foods. I’m going to eat fruits, vegetables, and grains. I’m going to be good to my body. There is no formula; this isn’t rocket science. I’m just going to do the best that I can.

If you’d like to join me, I’ve compiled a list of a few of my favorite “detox” recipes. These recipes have inspired me to eat better, and they’ve certainly made me feel better. Please do let me know if you have any detox recipes that you’d like to share! I’d love to hear your suggestions. Happy new year, everyone. Here’s to healthy, happy living!

POST-HOLIDAY DETOX RECIPES: A FEW OF MY PERSONAL FAVES.

Cleansing Ginger Chicken Soup from Bon Apetit: I made a big batch of this broth last week and I LOVE it. For the first few days after Christmas, I simply drank this ginger chicken broth on its own (alongside a simple kale salad). I still had quite a bit of the broth leftover (I made a giant batch), so I roasted some carrots, fennel, parsnips, celery and onions and added that to the broth, along with some leftover cooked chicken. It made for the best chicken and vegetable soup ever. It is full of flavor and nutrients, and it makes my belly really really happy.

Kale and Peanut Slaw from The Kitchn: I’ve had this recipe bookmarked for ages, but I didn’t get around to making until last week. It’s simple, fresh, filling, and wonderful. (It’s also reminiscent of my all-time favorite salad: Raw Kale Apple Salad.)

Coconut Black Eyed Pea Soup from Boulder Locavore: A new year’s tradition (black eyed peas), transformed into an amazing soup. This soup looks rich, yet bright and refreshing (and healthy!). I will be making this soon.

Detox Salad from Oh She Glows: I’ve not yet made this salad, but how could I not add a salad called ‘Detox Salad’ to my list of detox foods? This salad contains SO many wonderful things, and I plan on making it sometime this week.

Miso Soup from 101 Cookbooks: I’ve made Heidi’s miso soup recipe many, many times. I adore this recipe, as does my stomach.

Vegan Caesar Salad: This is my adaptation of 101 Cookbooks Vegan Caesar salad. It’s lighter than a typical Caesar and uses a mix of greens as opposed to iceberg or Romaine lettuce. It’s much healthier than a typical Caesar, and in my opinion – it tastes every bit as good. The secret? Capers.

Warm Chickpea & Butternut Squash Salad from Smitten Kitchen: I’ve also made this salad a zillion times. I like to eat it alongside hummus & pita, but it can be served on its own as a meal. The Tahini dressing is the key, as it really marries all the flavors together beautifully. This salad is also great leftover (and eaten warm or cold).

Balsamic Roasted Roots with Spinach Sauce from Sprouted Kitchen: I could easily include every recipe from Sprouted Kitchen in my roundup, but this recipe seemed particularly appropriate for the season. Plus, the photos are gorgeous.

Curried Quinoa and Apple Salad: What’s not to like about quinoa with apples, curry, coconut milk, golden raisins and almonds? This is such a simple salad, but it’s full of bright and bold flavors. This is also my favorite weekday lunch recipe.

Spicy Slaw with Shredded Chicken from The Unexpected Harvest: This is a recipe from my dear friend Mari that I’ve had bookmarked for ages. Somehow, I’ve never gotten around to making it! It is a simple cabbage slaw with a spicy dressing, served with shredded chicken and soft boiled eggs. It looks hearty, without being too heavy.

Carrot Soup with Orange and Lemongrass: This might be my favorite soup of all time. It’s spicy and powerful, bold and bright. And, it’s vegan!

Vegetarian African Peanut Stew from Big Girls, Small Kitchen: A hearty winter vegetable stew with sweet potatoes, peanuts, edamame, spinach and more.

Ringing in the New Year: The French 77

Let me start off by saying this: 2011 was a great year.

*I turned 30.

*I got the best bunny in the entire world, Little Omar.

*I traveled to Chicago, Las Vegas, Los Angeles, and Seattle.

*My niece, Jubalee, was born in July (and she’s perfect and beautiful and the best little chunk of a baby).

*I finally got to dine at a Thomas Keller establishment (Bouchon in Las Vegas).

*I dyed my hair ‘ombre’.

*I planted my first real garden (thanks to the raised garden beds my husband built for me). I grew: squash (delicata, spaghetti, zucchini), chioggia beets, tomatoes, shallots, carrots, chives, arugula, kale, chard, peppers, and cucumbers.

*I was asked to join the board of the Montavilla Farmer’s Market. (And I accepted, of course).

*I finally got on the Harry Potter bandwagon. I read all the books and watched all of the movies this year, and I’m seriously kicking myself for not reading them sooner.

*In June, I celebrated 2 years of marriage to my best friend.

This is us, looking celebratory (!):

So, yeah, I’d say it’s been a fantastic year.

As for 2012? I’ve got a whole lot to look forward to…

*Hosting the PDX Food Swap (The next one will be in March, 2012!).

*Working with the Montavilla Farmer’s Market, specifically working to help reduce food insecurity through the Everybody Eats program.

*Eating at DOC in Portland – it’s been on my list for ages, and somehow I’ve not had a chance to eat there.

*Taking on new freelance writing gigs, in addition to expanding my wedding coordinating and events business. I have some exciting things in the works!

*Traveling to Europe with my love (The plans are still tenative, but if I write it here, that means we have to go!).

*Planting & growing an even more successful garden!

*Disneyland! (We’re going in January. I’m a total sucker for Disneyland.)

*Vegas in March with a couple of my favorite ladies.

*Trying new things, cooking new things, and learning new things.

—

I’m exciting to grow and change this year. I’m excited for whatever life throws at me. I’m thankful for all that I’ve been given, and I look forward to the new year with a sense of hope and excitement. God is good.

Lastly, I thought I’d share a festive cocktail recipe that is perfect for ringing in the new year. It also happens to be my favorite cocktail of all time: The French 77.

The French 77 is a variation on the classic cocktail, The French 75. The French 75 was created in 1915 at a bar in Paris and the drink was originally made with gin, champagne, simple syrup, and a lemon twist. The name hails from the fact that the cocktail was rumored to “have such a kick that it felt like being shelled with the powerful French 75mm field gun”.

The 77 doesn’t differ much from the 75, but the one slight change makes all the difference (in my humble opinion). The 77 uses Elderflower Liqueur (St. Germain) in place of the simple syrup. The St. Germain adds a sweetness that isn’t too sweet. It’s slightly floral, without being too overpowering. It’s perfect. The cocktail is smooth, balanced, and goes down ridiculously easily. And yes, it certainly has the kick of a French field rifle. This cocktail packs a punch (in the best way).

So, Happy New Year to you and yours! I plan on celebrating with a French 77. Maybe you’ll join me?

The French 77
Note: The drink is often served in a champagne flute, but I like to serve it in a smaller classic cocktail glass.

Ingredients:
2 oz Gin
1/2 oz St. Germain (Elderflower liqueur)
1 oz fresh squeezed lemon juice
2 ounces Champagne (or sparkling wine)
1 small strip lemon zest

Shake together gin, lemon juice, and St. Germain with ice. Strain, and pour into a cocktail glass. Pour champagne float over the top, garnish with lemon zest. Serve immediately.

Makes one cocktail.

Happy New Year, y’all!