Polenta Pie with Roasted Vegetables

My very good friend Lily is incredibly smart. In fact, she is currently taking the bar exam, which I'm sure she will ace after three successful years of law school. In addition to being smart and motivated and all that, Lily is also a great cook. Clearly more interesting than her law skills in my opinion and, fortunately for us foodies, also something she finds worth exploring and expanding even in the midst of studying for said bar exam. So while most law students hunker down and don't leave the library until the bar exam is over, Lily decided to start a food blog, appropriately named Bar Food. So while she was presumably doing a lot of studying, she was also exploring a whole list of food tasks that she's been meaning to tackle. One should eat while studying anyway so why not make it an enjoyable learning experience at the same time? Seems reasonable to me and the result is a very funny blog full of good food tips and fun recipe ideas.

Lily and I often talk about food and different things we like to make or want to try making. One food we've discussed often is the delightful dish of polenta. It's so versatile and easy and absolutely delicious. A recent recipe on her blog was for a vegetable pie with a polenta crust, something that both looked delicious and fit into my need for gluten free delights. So I decided I had to make it using up all of the delicious produce available at the farmers' market. Our versions are slightly different based on what we each had available. But give it a try with whatever you have on hand. It's easy to make and tastes amazing. I only wish I had had some goat cheese to melt on the top like she did...next time!

Polenta Pie with Roasted Vegetables

• 1/2 onion, thinly sliced
• 1 large zucchini and 1 yellow squash, sliced into thin half moons
• 1 eggplant, peeled and sliced
• 1 pint cherry tomatoes, halved
• 1 tbsp + olive oil
• Salt and pepper
• 1 cup polenta
• 3 cups water or vegetable/chicken stock
• 2 eggs
• 1/3 cup milk
• 1/4 cup Parmesan cheese, plus more for garnish
• 2 tbsp fresh basil, thinly sliced

Preheat oven to 450*F.

Toss onions, zucchini, squash, eggplant and tomatoes with enough olive oil to lightly coat and season well with salt and pepper.

Arrange vegetables in an even layer on a large baking sheet.

In a small saucepan, bring stock to a boil with a pinch of salt.

Turn heat to low and slowly pour in polenta, stirring thoroughly to avoid any lumps.

Continue cooking, stirring frequently, for about 5-8 minutes, until polenta is thick.

Spread cooked polenta into a lightly greased (vegetable spray works) pie pan, making it as even as possible.

Put both the vegetables and the polenta pie into the oven and cook for about 10-15 minutes, until vegetables are tender and the polenta begins to get golden on the edges.

Meanwhile, mix together eggs, milk and Parmesan cheese. Season with black pepper.

Remove polenta and vegetables and layer as many of the vegetables into the polenta pie as you can fit, pressing down the polenta as you go.

Turn the oven down to 375*F.

Pour the egg mixture over the vegetables, pressing with the back of a spoon to get it to soak in.

Place the veggie pie back into the oven and cook for 25 to 30 minutes, until the eggs are set.

Garnish with fresh basil and more Parmesan cheese.

Let the pie rest for a bit before cutting to let it set. I was too impatient for this and mine fell apart a bit. Still delicious though!

For a printable recipe click here

Summer Vegetable Ratatouille with Feta

I've written about this type of dish before but it's just too good to not include this version of it on my blog. And besides, it's been awhile since we've had an abundance of summer produce available so it's time to start thinking about these great vegetables dishes again. The farmers' market is full of different types of squash: zucchini, yellow squash, Lebanese, patty pan and eggplant (not really a squash, but you get my point). Not to mention bright red tomatoes waiting to burst they're so juicy. So with these incredibly fresh ingredients at the ready, there are tons of delicious dishes just begging to be made. One of my favorites is a ratatouille type dish, served over gluten free pasta (or regular if you can eat it of course), topped with cheese. For this version, I went with feta, a change up over the usual Parmesan or other similar cheese but equally delicious. I chose feta because that is what Chapel Hill Creamery had at the time I went to the market. But I think it was just a cosmic push to include this wonderfully salty, briny cheese into my dish to add a whole new level of flavor that just wouldn't have come from anywhere else. Although the vegetables are incredible on their own, sauteed in a bit of olive oil with garlic, salt and pepper, I added a few things to create something new and add to the overall yumminess of the dish. The red wine vinegar adds a brightness to the dish while the sugar brings out the sweetness in the tomatoes. Finished off with some fresh basil and a bit more feta cheese and you've got yourself quite a meal.

Summer Vegetable Ratatouille with Feta

• 1-2 tbsp olive oil
• 3 cloves garlic, smashed and peeled
• 2 zucchini, chopped into small cubes
• 1 yellow squash, chopped
• 1 large eggplant, peeled and cubed
• 4-5 plum tomatoes, chopped
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 tsp dried thyme, or 2-3 tsp fresh
• 1 tsp sugar
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 3 oz feta cheese, crumbled, plus more for garnish
• 2 tbsp fresh basil, chopped

Heat oil in a large skillet, preferably with straight sides, over medium heat.
Add garlic cloves, zucchini and yellow squash, season with a pinch of salt and pepper; saute for a few minutes.
Add eggplant and tomato, stirring to combine. Cook until vegetables begin to soften, about 5-8 minutes.
Stir in tomato paste, red wine vinegar, thyme and sugar. Season with a bit more salt and pepper.
Simmer sauce for about 8-10 minutes until all of the flavors are well combined and the vegetables are tender.
Remove from heat and stir in crumbled feta and fresh basil. Check seasoning and add more salt or pepper if needed.
Serve sauce over cooked pasta or rice and garnish with a bit more feta cheese.

For a printable recipe click here

Vegetable Gazpacho: Perfect for a Hot Summer Night

Sometimes in the summer - especially a North Carolina summer - you just don't feel like cooking. The thought of turning on a hot stove and then standing over it for 30 minutes or so sounds unbearable. But just because you don't want to cook anything, doesn't mean you have to miss out on a healthy, homemade meal. Besides, getting takeout usually involves going outside, which will probably be hotter than turning on the oven anyway. And we all know that homemade food is better for you than takeout (not that the occasional Thai takeout meal hasn't saved me during pregnancy-induced exhaustion). But making something at home is definitely the better bet when you can. Although I love me some salads, sometimes I want other options for no-cook dinners. So instead of eating vegetables tossed in salad dressing, I blended them all together and made gazpacho. This delicious, cold soup - usually made with tomatoes - fits the bill perfectly for a healthy meal that requires absolutely no heat. It's full of good for you veggies and heart healthy fats like avocado and a touch of olive oil. I served the soup with some crackers spread with a bit of cheese and had a delicious dinner that didn't cause the temperature in my house to raise one degree. I used a blender and did the pureeing in batches. A food processor would also work, just be careful to not overfill it. Most gazpacho recipes call for onion, but I don't really like the bite of raw onion so I left it out. But feel free to include a small onion or other vegetables that you like: bell peppers would also work nicely. Basically you can throw the whole vegetable garden in there and create a delicious soup that takes very little time to prepare.

Vegetable Gazpacho

• 2-3 large tomatoes, diced
• 2 cucumbers, peeled, seeded and diced; reserve 1/2 of 1 cucumber
• 1 zucchini, diced
• 1/2-1 cup tomato or vegetable juice
• 1 avocado
• 1 bunch basil, divided
• 1/4 cup balsamic vinegar
• 1 lime
• 1 tbsp olive oil
• 1/2-1 tsp salt
• 1/4 tsp black pepper

In a blender or food processor, chop up tomatoes, 1.5 cucumbers and zucchini. Add about 1/4 cup tomato juice to help the vegetables combine. Do this in batches if needed, making sure everything is finely pureed.
Dice the remaining 1/2 cucumber into small cubes and reserve.
Roughly chop half of the avocado and add to the blender. Cut the other half into cubes and reserve.
Chop half the basil and add to the blender. Thinly slice other half and reserve.
Add balsamic vinegar, 1/4 - 1/2 cup tomato juice, juice of half a lime, and about 1/2 tsp of salt to blender and puree until well combined. (Amount of salt will vary depending on saltiness of tomato juice).
Pour all of the pureed soup into a large bowl. Stir in diced cucumber (I like the added texture, but puree everything if you want a totally smooth soup).
Add more tomato juice if too thick. Stir in olive oil and season with salt and pepper. Add more lime juice, if desired.
Soup can be served immediately or refrigerated for up to a day before serving.
Garnish each bowl with a few chunks of reserved avocado and ribbons of basil.

For a printable recipe click here

Goat Cheese Smashed Potatoes with Spring Veggies

I must admit that I have been less than inspired by my cooking recently. It's not that I haven't been cooking or that it hasn't tasted good, I've just been relying on things I'm comfortable with or variations of things I've made many times before. And while it provides nourishment for me and my hubby, these meals have not compelled me to write about them and share them with you. This meal, however, was an exception. It started with a trip to the Durham Farmers' Market, which is always cause for some cooking inspiration, especially as we move into new and exciting spring produce. As usual, I didn't enter the market with much of a plan, hoping to find some products that would work well together and create a simple, seasonal meal. I ended up with some great little red-skinned potatoes, Lebanese squash (a cross between zucchini and yellow squash), shiitake mushrooms, and red pepper goat cheese. Armed with these fresh items, I headed home to come up with something to make.

Since potatoes and cheese are a match made in heaven, I decided to start with smashed red potatoes seasoned with the flavored goat cheese. The red pepper added a touch of sweetness while the fresh goat cheese made the potatoes nice and tangy. I like my potatoes to have some texture, so I left the skin on and simply mashed them with a fork for an uneven consistency. I then sauteed the squash and mushrooms, added some sun-dried tomatoes and white beans, and finished it off with a splash of red wine vinegar. The whole meal took less than 30 minutes to make and tasted fresh, healthy and exciting. It's also a great meal to try if you want to eat less meat. The beans and goat cheese add protein and make the dish satisfying enough that you won't miss the meat. Hopefully this meal, and the season's great produce, will inspire you to make something new and bring some excitement back to the dinner table.

Goat Cheese Smashed Potatoes with Spring Vegetables (serves 2, with leftovers)

• 1 lbs. red-skinned new potatoes, halved if large
• 4 oz fresh goat cheese, flavored if desired
• 1 tbsp butter
• 1/4 cup milk (if needed)
• 1 tbsp olive oil
• 2-3 large garlic cloves, smashed and peeled
• 4 oz shiitake mushrooms, stems removed and sliced
• 2 medium Lebanese squash (or zucchini), chopped
• 1/2 cup sun-dried tomatoes, chopped small
• 1 15oz can white beans, drained and rinsed
• 1-2 tbsp red wine vinegar
• Salt and black pepper

Put the washed potatoes into a small saucepan and cover with cold water.
Cover the pan and bring to a boil over high heat.
Once boiling, season water with a generous (1 tsp +) pinch of salt and boil potatoes uncovered until tender, about 12-15 minutes.
Drain potatoes and return to hot pan.
Stir in goat cheese and butter, mashing potatoes with a fork or potato masher.
Add milk if needed to make potatoes easier to mix.

While potatoes are boiling, heat oil in a large saute pan.
Add garlic and saute for a minute.
Add mushrooms and cook until mostly browned, about 4-5 minutes.
Add squash and season with salt (1/2 tsp or so) and pepper (1/4 tsp or so).
Saute for about 8 minutes, until squash is nearly tender.
Add in sun-dried tomatoes, white beans and vinegar, cooking for another couple of minutes to heat through.
Season with more salt and pepper if needed.

Serve vegetables over mashed potatoes and enjoy!

For a printable recipe click here

Fast and Easy Veggie Burritos and A Big Announcement

So it has been a ridiculously long time since my last post and for this I am very sorry. It's not that I have forgotten about this little blog, I just have been cooking very basic dishes that I've made a million times or relying on take out. Why do this when usually I love creating new things and get bored of too much repetition, you might ask? The reason is simple and very exciting...I'm pregnant! And for anyone who has been through it themselves, or knows anyone who has, the first trimester is not a time to be whipping up exotic new creations and experimenting with new flavors. If you're nausea doesn't prevent you from entering the kitchen altogether, the exhaustion will keep you from putting in much effort when all you want to do is eat something that sounds remotely appealing and then lay back down.  I was fortunate in that I did have nights where I was able to cook simple dinners for me and my hubby. But as far as creating new recipes and then writing about them, that was more than I could handle.

I did, however, manage to take some pictures of a couple of the things I made over the last few weeks. Now that I am feeling better and have more energy, I will share them with you. This first one is a great recipe to have in your arsenal since you can always have the ingredients on hand and it takes very little time to whip together. Like many of my recipes, this one is based on a recipe my mom used to make us as kids. It's always fun to eat things with your hands and there's lots of healthy things all mixed together with flavorful spices. Although I generally like to use fresh produce, frozen is almost as good and great when you haven't been to the store in awhile and don't feel like making an extra trip. We used flour tortillas growing up but if you prefer corn, or can't eat the flour ones like me, those work just as well. I'd probably just heat up a few more since they tend to be much smaller. Feel free to play around with the toppings, adding whatever you have or whatever sounds good, like sour cream, hot sauce, avocados, etc.

Fast and Easy Veggie Burritos (serves 4)

• 8 10-inch flour tortillas
• 1 tbsp vegetable or olive oil
• 2 carrots, peeled and chopped into matchsticks or small cubes
• 1 small onion, peeled and chopped
• 1 clove garlic, minced
• 1 8oz can tomato sauce
• 1 16oz bag frozen broccoli florets, thawed and drained
• 1 10oz bag frozen corn, thawed and drained
• 1 15oz can black beans, rinsed and drained
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• Dash, or more, of hot sauce, depending on your taste
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• Shredded Cheddar or your favorite cheese
• Salsa, sour cream, or any topping of your choice

Heat oil in a large skillet over medium heat.
Saute onion, carrot and garlic for a few minutes to soften. Season with a pinch of salt and pepper.
Stir in tomato sauce, broccoli, corn, black beans, chili powder, cumin and hot sauce. Season with more salt and pepper, to taste.
Cover and let the mixture simmer for about 5-8 minutes, until everything is heated through.
Warm the tortillas in a low oven or, covered, in the microwave.
Serve the burrito mixture in the tortillas topped with cheese and any other toppings you like.

For a printable recipe click here

Lentil Soup with Balsamic Roasted Vegetables

I tend to forget about lentils when I'm thinking of things to cook. I'm not sure why I forget about them because they are delicious and one of my favorite bases for vegetarian cooking. But they just haven't made their way on to my mental rolodex, yet. I love lentil soup, curried lentils, lentils and rice, all of which I've ordered off of various menus. But why wait to eat them at a restaurant - and pay a lot more - when I can easily make them at home? So when I ran across a Cooking Light list of winter recipes, I knew I had to try the ones with lentils. So in the past week, I have made two different lentil dishes, both of which I will be sharing with you. If you're not familiar with lentils, I definitely recommend giving them a try. They are packed with protein and other great nutrients, making them a perfect base for any vegetarian meal. Although I love meat and often cook all types of meat at home, I do like to include one or two vegetarian meals during the week, both for the health benefits and the environmental impact, but I won't bore you with you my philosophies on these things.

Regardless of how you feel about meat or non-meat dishes, lentils are hearty and satisfying and great for cold weather meals. This soup combines the heartiness of lentils with the tangy, sweetness of balsamic roasted root vegetables. Feel free to play around with which root vegetables you use, depending on what's in season and what you like. I used sweet potatoes, parsnips and carrots but turnips or butternut squash would also work well. The flavors in this soup only get better the longer it sits, so make a big batch and save some for leftovers, or make it a day ahead and reheat right before serving.

Lentil Soup with Balsamic Roasted Vegetables (serves 4, with leftovers)

• 2 tbsp olive oil, divided
• 3 tbsp balsamic vinegar, divided
• 1 medium sweet potato, peeled and cubed
• 2-3 parsnips, peeled and sliced
• 2-3 carrots, peeled and sliced
• 1/2 tsp salt, divided (or to taste)
• 1/4 tsp black pepper, divided (or to taste)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tbsp fresh thyme leaves
• 1/3 cup dry white wine
• 1 1/4 cup dried lentils (I used French lentils)
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 bunch Swiss chard, stems removed and leaves chopped

Preheat oven to 375°. 
In a 9 x 13 pan, toss together 1 tbsp olive oil, 2 tbsp balsamic vinegar, chopped sweet potatoes, parsnips and carrots. Season with 1/4 tsp salt, and 1/8 tsp black pepper.
Roast vegetables until tender, about 30 minutes, stirring occasionally.
While vegetables are roasting, heat remaining 1 tbsp olive oil in a large dutch oven or soup pot over medium heat.
Saute onions until soft and lightly golden, about 10 minutes.
Add garlic, thyme and remaining 1 tbsp balsamic vinegar. Season with a pinch of salt and pepper. Cook for another minute.
Pour in wine, scraping up any bits off the bottom of the pan.
Add lentils and 4 cups of broth. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender 30-45 minutes (depends on type of lentils, check lentil package for more information).
Remove cover and add roasted vegetables and remaining 2 cups of broth. Simmer uncovered for another 15 minutes.
Stir in Swiss chard and cook until wilted, about 2 minutes.
Season with remaining salt and pepper, if needed.

For a printable recipe click here

Asparagus and Herb Pesto Pasta

Some days, in the middle of winter, when I feel like there is no end in sight, I crave the fresh, light tastes of summer. Sure by the end of August or September, I start to get tired of zucchini, yellow squash, and asparagus every night of the week. I look forward to the earthy, heartier root vegetables available in fall and winter. And don't get me wrong, I still love those vegetables and all of the comfort they bring during the cold winter months. But there are times in the winter when I want a taste of something green and fresh. Something that reminds me of the warm spring and summer months.

This simple pasta dish is full of bright, fresh tastes and colors. The sweetness of the peas and the slight crunch of the asparagus goes perfectly with the fresh herbs in the creamy pesto and the salty feta cheese. Everything cooks in one large pot of boiling water and the pesto whips up in no time in a food processor or blender. I will definitely be making this again when asparagus really is in season come early summertime. But for now, I will take a little help from the grocery store to invoke those flavors of warm weather and long days.

Side note: I realize when I write, I sound like I must live in Alaska or the frozen tundra, but no, I just live in NC where our winters are quite mild. However, I strongly detest cold weather and therefore blow any amount of coldness way out of proportion. Just wanted you to know that I am aware of this personal trait. :)

Asparagus and Herb Pesto Pasta (2 dinner servings, or 4 side dish servings)

• 1 bunch asparagus, ends trimmed, cut into 2 inch pieces
• 1 cup green peas (frozen is fine)
• 8 oz pasta
• 1 bunch fresh basil, about 1.5-2 cups loosely packed
• 1 bunch fresh mint, about 1 cup
• 3/4 cup feta cheese
• 1/3 cup olive oil
• Salt and pepper

Bring a large pot of water to a boil. Season with about 1 tbsp salt.
Boil asparagus for 4-6 minutes, until crisp tender. After 2 minutes, add peas. Remove vegetables with a slotted spoon and put into a large bowl.
Return water to a boil and add pasta. Cook until al dente, according to package directions. Drain pasta, reserving 1 cup of pasta water. Add pasta to vegetables.
While pasta is cooking, Combine basil, mint and feta in a food processor or blender. Pulse to combine.
Stream in about 1/3 cup olive oil to make a thick paste. Season with a pinch of salt and pepper. Feta is quite salty on its own, so only a little is needed.
Toss pasta and vegetables in pesto sauce, using a splash of pasta water if too thick. Check seasoning.
Garnish with remaining feta cheese.

For a printable recipe click here
Adapted from Epicurious.com

Curried Cauliflower and Chickpeas

Cauliflower is in season and looks beautiful at the farmers' market. I often forget about this delicious vegetable and pass it by for its greener, more popular cousin, broccoli. But it definitely deserves its own merit and this dish gives it the credit its due. There's a great curried cauliflower dish on the Whole Foods salad bar that I love and cauliflower is often used in Indian cooking. This dish uses some of those flavors but, most importantly in my book, can be made with ingredients you probably have on hand. One of the most difficult things about cooking Indian-inspired food is the number of spices used in each dish. This combination of spices makes for delicious meals, but can be intimidating if you don't have all of the spices on hand.

This dish uses spices that, if you don't have them already, are a great addition to your spice cabinet as they can be used in all sorts of meals. Curry powder is great because it is a bunch of different spices already mixed together. That way you get a nice depth of flavor without having to spend a lot of money on different spices. Cumin, coriander, and cayenne are all useful spices to have on hand as they add a lot of flavor to meats, stews, chili, the list goes on. This dish is an adaptation from The Inspired Chef and tastes great served over brown rice. I had a large head of cauliflower (and most from the grocery store are pretty big) so this recipe makes enough for about six to eight people. If you want to make less, just use half a head of cauliflower and cut back on the other ingredients.

Curried Cauliflower and Chickpeas (Serves 6-8)

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 tsp ground coriander
• 1 tsp cumin
• 2 tbsp curry powder
• 1/4 tsp cayenne pepper (more or less to taste)
• 1 inch fresh ginger, peeled and minced
• 28 oz can plum tomatoes
• 1 head of cauliflower, cut into florets
• 2 14 oz cans chickpeas, drained and rinsed
• 2 tbsp tomato paste
• 1 bunch swish chard, stems removed and chopped into pieces
• Salt and pepper

In a large soup pot, heat olive oil over medium heat.
Add onion, spices and ginger. Season with about 1/2 tsp salt and 1/4 tsp pepper.
Saute until onion is tender and spices are fragrant, about 5 minutes.
Add in plum tomatoes, breaking them up with a spoon. Cook another 5 minutes.
Add cauliflower, chickpeas, tomato paste and 1 cup of water.
Bring to a simmer and cover, cooking for about 25-30 minutes, until cauliflower is tender.
Remove lid and stir in Swiss chard pieces. Cook long enough for chard to wilt and the sauce to thicken, another 5-8 minutes.
Season with a bit more salt and pepper to taste.

For a printable recipe click here

Butternut Squash, Arugula and Goat Cheese Quinoa

Last week I had the most amazing salad at Watt's Grocery. It was followed by a great entree and Billy Elliot at DPAC (Durham Performing Arts Center), all worthy of note and praise and all that. But instead, I want to focus on that absolutely delicious salad. Roasted butternut squash, spiced pecans and goat cheese all tossed with mixed greens and balsamic vinaigrette. Sweet and spicy and tangy all at once, it was a perfect mix of fall flavors. Both my mom and I loved this salad so I'm pretty sure it will be making an appearance at our Thanksgiving table as a new addition this year. It just goes to show how simple but great ingredients can combine to make something wonderful.

Because I couldn't get this delicious salad out of my head, I decided to recreate some of its flavors but in a new way for a meal. Rather than mixing the ingredients on top of salad greens, I decided to use quinoa (clearly one of my favorite grains) as the base and then toss in arugula to wilt with the heat of the cooked quinoa and squash. The wilted arugula acts as the "salad" part of the meal and adds a slightly peppery taste to the sweet butternut squash and the tangy goat cheese. The balsamic vinegar pulls everything together like a salad dressing would. I didn't happen to have any nuts on hand, but some toasted walnuts or pecans would be great on top. Serve as a meal or alongside of a piece of chicken or fish for a healthy, easy dinner.

Butternut Squash, Arugula and Goat Cheese Quinoa (serves 2 for dinner or 4 sides)

• 2 tbsp olive oil, divided
• 1 butternut squash, peeled and cut into 1/2 inch cubes (about 3 cups chopped)
• 1 cup quinoa
• 2 cups water or chicken stock
• 4-5 cups arugula (about 4 big handfuls)
• 2 tbsp balsamic vinegar
• 2 oz goat cheese
• Salt and pepper
• 1/2 cup walnuts or pecans, toasted (optional for garnish)

Preheat oven to 450˚F.
Spray a cookie sheet with nonstick spray.
Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper. Spread in one layer on cookie sheet.
Roast butternut squash for 20-25 minutes, until fork tender.
While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.
In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.
Serve immediately, garnished with toasted nuts, if desired.

For a printable recipe click here



Butternut Squash, Arugula and Goat Cheese Quinoa

Roasted Sweet Potato and Pumpkin Soup

To continue with my current obsession with pumpkin, I decided to combine it with two other favorites this time of year: sweet potatoes and soup. I've made pureed sweet potato soup before so I decided to change it up a bit by using a combination of pumpkin and sweet potato. In addition, I roasted the sweet potatoes ahead of time, which adds an additional layer of flavor that can only be achieved with the high heat of roasting. As an added bonus, the soup cooks a bit quicker since the pumpkin and sweet potatoes are both cooked through ahead of time. You could always roast sweet potatoes one night as a side dish and just throw in a couple extra to save for the soup. Or cook them in the morning and then throw everything together at night for a quick and healthy dinner. Since I had a small pumpkin on hand from the farmers' market, I used fresh pumpkin, but canned would also work. Just substitute 1 can of pureed pumpkin (unsweetened) for the two cups of cooked pumpkin. The spices used in the soup combine some traditional Indian spices with the flavors associated with fall and pumpkin pie. They work together to add a warmth to the soup without being at all spicy. Serve the soup with some toasted bread and you're good to go for a great, comforting meal.

Roasted Sweet Potato and Pumpkin Soup (serves 4)

• 2 medium sweet potatoes, peeled and diced (about 3 cups chopped)
• 2 cups cooked pumpkin (or 1 can pureed pumpkin)
• 1 tbsp olive oil, divided
• 1 small onion, chopped small
• 1 tbsp chopped fresh ginger
• 1/2 tsp allspice
• 1/4 tsp coriander
• 1/8 tsp cinnamon
• 4 cups vegetable stock
• Salt and pepper, to taste

To roast sweet potatoes, toss chopped potatoes with 1/2 tbsp olive oil and a pinch of salt and pepper. Cook in a preheated 425˚ oven for about 30 minutes, until fork tender. Reserve in refrigerator until ready to use.

For pumpkin, slice in half and remove all seeds and pulp. Place in a baking dish, cut side down, with 1/4 inch of water. Bake in a 350˚ oven for 45-60 minutes, until fork tender. Let cool and scoop out pumpkin flesh.

Heat remaining 1/2 tbsp olive oil in a large soup pot over medium heat.
Saute chopped onion and ginger until soft and translucent, but not brown, about 8-10 minutes. Season with about 1/2 tsp salt and 1/4 tsp pepper.
Stir in allspice, coriander and cinnamon and cook for another minute.
Add cooked sweet potato and pumpkin. Pour in enough stock to cover everything, should be about 4 cups.
Bring to a boil, turn heat to medium low and simmer long enough to heat everything through and let the flavors combine, about 10-15 minutes.
Remove from heat and puree with an immersion blender, or in batches, in a food processor.
Season with a bit more salt and pepper, if necessary, depending on how salty the stock is.  
If the soup is thicker than you'd like, stir in a bit more stock or milk/ cream.

For a printable recipe click here

Spaghetti Squash with Tomato Spinach Sauce

I'm coming down with a cold and it seems like I'm not the only one. Hopefully it will stay at just a cold and not turn into a full blown flu, like my friend suffered this week. I hate being stopped dead in my tracks, unable to get up off the couch, feeling like I'll never be able to breathe properly again. You know the feeling. As much as I love fall, the change of seasons always gets to me. Between the recent rain and the temperature being anywhere from 80˚ to 40˚, my body isn't sure what to think so I inevitably end up with a cold. But not to worry, I used my cold as an excuse to curl up on my couch with lots of hot tea and caught up on my DVR. So it's not necessarily a bad thing to get a bit of a cold, as long as it doesn't get any worse.

One thing that always works great when you have a cold, or it's just cold outside, is hot comfort food. A big bowl of pasta with a hearty tomato sauce is always an incredibly comforting dish. I realize spaghetti squash does not replace regular pasta, but topped with tomato sauce, it's a great way to enjoy winter squash and is a lot lighter than pasta. When cooked, spaghetti squash creates thin strands, like spaghetti, and is mild enough to be served with any favorite sauce. I made a simple tomato and spinach sauce and topped the whole thing with Parmesan cheese. Warm, comforting, and super healthy, this meal is great for any cold night of the week.

Spaghetti Squash with Tomato Spinach Sauce

• 1 medium spaghetti squash, cut in half, seeds removed
• 1 tbsp olive oil
• 1 shallot, diced
• 2-3 garlic cloves, smashed and peeled
• 5 oz baby spinach, or 1 large bag
• 3-4 sprigs fresh thyme
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 2 cans diced tomatoes
• Salt and pepper
• Parmesan cheese

Preheat oven to 450˚F. Place squash halves, cut side down, on a baking sheet.
Roast for 25-30 minutes, until fork tender.
Heat olive oil in a large pan over medium heat.
Add shallots and garlic cloves. Saute until fragrant, about 5 minutes.
Place spinach in a microwave safe dish and cover with plastic wrap. Microwave for 3 minutes.
Stir spinach and press out as much water as possible with a clean towel or paper towels. Set aside.
Add herbs and spices to shallots and stir to combine.
Stir in both cans of tomatoes and season with about 1/2 tsp salt and 1/4 tsp pepper.
Simmer sauce until thickened, about 10-15 minutes.
Stir in spinach and heat through. Taste and season with more salt and pepper if needed.
Allow cooked squash to cool a bit before taking a fork to pull out all of the spaghetti-like strands.
Season squash with salt and pepper, top with tomato sauce and garnish with Parmesan cheese.

For a printable recipe click here
 

Balsamic Beets and Greens over Pesto Quinoa

There's something really nice about Sunday evenings. I know a lot of people sort of dread Sunday night since it means the weekend is coming to an end and another week is just around the corner. Right now I don't get up to go to work on Monday mornings, so that probably helps in my enjoyment of Sunday evenings. But even when I was working a 9 to 5 job, I still liked the quiet and calm of a Sunday evening. Rarely does anyone make plans since most people do have to get up for work or school. That means it's an evening reserved for just me and my hubs. It also usually begins my cooking week since I tend to take Friday and/or Saturday nights off. I need the break and look forward to going out to eat a meal that someone else came up with, prepared and cleaned up afterward. But by Sunday, I'm ready to get cooking again and look forward to a fresh week of making new things and old favorites.

This Sunday's dinner was a combination of some favorite flavors, but made in a new way. I've made roasted beets plenty of times and love to pair them with goat cheese. The sweetness of the beets goes perfectly with the tangy goat cheese. They are great over arugula in a simple salad but this week I wanted to do something different. I decided to roast the beets and saute the beet greens and then combine them with the sweet flavor of balsamic vinegar. Instead of serving the beets over arugula for a salad, I used the arugula pesto left over from our grilled cheese sandwiches stirred into quinoa. The pesto melted in the cooked quinoa and gave it a new flavor that went great with the balsamic beets. I topped the whole thing with some crumbled goat cheese to add another layer of flavor and texture. Even though the meal is vegetarian, you won't miss the meat with such hearty flavors and the quinoa is a great source of protein on its own.

Balsamic Beets and Greens over Pesto Quinoa (Serves 2)

• 3-4 large red beets, greens included (or 5-6 small)
• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 large shallot, thinly sliced (or 1 small onion)
• 1 clove garlic, minced
• 2 tbsp balsamic vinegar, divided
• 1/2 cup arugula pesto (or your favorite pesto)
• Salt and pepper
• 2 oz goat cheese

Preheat oven to 425F.
Trim beets, leaving about two inches of stem; set greens aside. Wash off any dirt.
Wrap beets in tinfoil and place on a baking sheet. Roast for 45-60 minutes, until fork tender. Remove from oven and let cool before trimming ends and removing skin. Cut into 1/2 inch wedges. (Can be done ahead. Keep in a sealed container in refrigerator until ready for use.)
Remove the red stems from the beet greens and cut the leaves into 1 inch wide strips. Wash well and dry.
Bring quinoa and water, with a pinch of salt, to a boil in a medium saucepan.
Cover and simmer over low for 10-15 minutes, until liquid is absorbed.
Meanwhile, heat olive oil in a large saute pan.
Saute sliced shallots until they begin to soften, about 5 minutes. Add 1 tbsp balsamic vinegar and a pinch of salt and pepper. Continue cooking for another couple of minutes, then add garlic.
Add beet greens and toss together. Cook until greens are wilted, about 5 minutes.
Toss in roasted beets and remaining tbsp balsamic vinegar. Cook to heat through. Season with salt and pepper.
Stir pesto into cooked quinoa. Season with salt and pepper if needed.
Spoon quinoa into bowls and top with roasted beets and greens. Crumble goat cheese on top.

For a printable recipe click here


Balsamic Beets and Greens Over Pesto Quinoa

Mushroom, Onion and Goat Cheese Pizza

Food allergies are considered by a lot of people to be a devastating blow. Having to give up a food, or even an entire food group, can be really hard, especially if it's an allergy that developed later in life. But even children who are born with food allergies have a hard time saying no to foods that their friends get to enjoy. I cannot imagine a life without shellfish, but there are many people who must avoid shellfish at all cost. Only a few months ago, I would not have been able to imagine a life without bread, or everything with gluten in it, for that matter. But rather than being devastated at all that I am giving up, I have looked at eating gluten free as a challenge to figure out how to make all of the delicious foods that usually contain gluten in new ways that I can eat. Fortunately there are a lot of great blogs and cookbooks out there that have already done the work for me to figure out what flours to combine to make dough that tastes and feels like regular dough.

One thing I hated to even think about giving up was pizza. So when I found a recipe for a gluten free pizza crust, I knew I had to try it. The dough tasted pretty good but I need to do some more practice runs before it's worthy of a post. I will work on the dough recipe and do a post on it in the future for anyone interested in gluten free pizza. In the meantime, I will have to come up with creative pizza toppings for my "research." Poor me! For my first gluten free pizza attempt, I combined sweet caramelized onions with tangy goat cheese, which made for a very different and delicious pizza. Feel free to make this pizza on any kind of crust you like. I love Boboli's Whole Wheat pizza crust, available at most grocery stores. The ricotta cheese replaces a traditional tomato sauce but can still be a healthy option by using part-skim ricotta.

Mushroom, Onion and Goat Cheese Pizza

• 1 tbsp olive oil, divided
• 1 small white onion, thinly sliced, about 2 cups
• 1 12" pizza crust
• 1 cup part-skim ricotta
• 1 tsp lemon zest
• 1 tbsp lemon juice (from about 1/2 lemon)
• 1 tsp fresh thyme leaves, chopped
• 4-5 oz mushrooms, sliced (I used shiitake)
• 4 oz goat cheese
• Salt and pepper

Heat about 1/2 tbsp olive oil in a large saute pan over medium heat.
Saute onion slices, seasoned with a pinch of salt and pepper, until lightly brown and very soft, about 20 minutes.
Preheat oven to 425F (check pizza crust instructions).
In a small bowl, combine ricotta, lemon zest and juice, and thyme leaves. Season with salt and pepper.
Drizzle the remaining olive oil over the pizza crust.
Spread ricotta mixture to about 1/2 inch from edge.
Layer mushroom slices and caramelized onions all over the pizza.
Crumble goat cheese over everything.
Cook for about 10-12 minutes, based on dough being used.

For a printable recipe click here


Mushroom, Onion and Goat Cheese Pizza

Roasted Tomatoes and Fennel with White Beans

Seattle Skyline - Courtesy of Fabulous and Frugal

I have to apologize for my recent lack of posts. I went to a food blogger conference and haven't written a thing since. Terrible, I know. On the one hand, I got so many ideas of what to do better on my blog and things not to do and things that I'm doing wrong, that my confusion has led to total writer's block. The conference had lots of great tips on how to get more readers and how to come up higher on Google searches, but none of that is of any use if you don't actually write about anything. So I've decided to go back to doing things my own way and just sharing great recipes that I've tried or created and add my own part to Durham's amazing food scene. This may not get me many new "page visits" but so be it.

My other excuse for not writing much, and I consider it a pretty valid one, is that my wedding is just around the corner! My return home from Seattle brought with it September, which in my world is wedding month. I have been planning this wedding for about a year, doing things slowly, one by one so that I wouldn't get stressed out. And it's been a great year. I've spent a lot more time enjoying life and my soon-to-be husband than worrying about every little detail of the wedding. But now I'm at the point where I don't have much of choice and I have to worry about all of the details. Even if I don't necessarily care how the napkins are folded or if the menus are on white or cream paper, I have to decide. But most of the decisions have been fun ones and I absolutely cannot wait till the big day.

That being said, I do still eat dinner amidst all this planning and more often than not, I cook said dinner. Some nights have been simple meals and others have been repeats of past recipes that involve less thinking on my part. But I do have a few new things to share, starting with this roasted tomato and fennel dish, adapted from Bon Appetit Magazine. I actually made this awhile ago but, as I said, life has gotten in the way of my blogging. I've cooked with fennel before, and I absolutely love the sweetness it adds when cooked to a soft, golden brown. Mixed with roasted tomatoes and white beans, this dish is simple yet comforting in its rich flavors. I served it over quinoa and topped it with feta cheese as a light meal or it would work great as a side dish.

Roasted Tomatoes and Fennel with White Beans (serves 2, or 4 side dish serving)

• 1 large (5-6 inch round) fennel bulb, with fronds attached
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1 pint cherry or grape tomatoes
• 2 sprigs fresh oregano
• 1-2 garlic clove, minced
• 1/8-1/4 tsp crushed red pepper flakes
• 1/2 tsp black pepper
• 1 15 oz can cannellini or Northern white beans, rinsed and drained

Preheat oven to 425F.
Remove about 1/2 cup of fennel fronds and chop.
Cut the remaining stems off the bulb and discard. Trim the bottom of the bulb, leaving some of the core attached.
Cut the fennel bulb in half vertically and then each half into 1/2 inch wedges.
Heat oil in a large, ovenproof pan over medium heat.
Add fennel wedges and season with about 1/2 tsp of salt. Cook until fennel begins to brown, stirring occasionally, about 8 minutes.
Add tomatoes, oregano, garlic and 1/8 tsp crushed red pepper (use more if you like things spicy).
Season with remaining 1/2 tsp of salt and about 1/2 tsp of black pepper. Stir to combine.
Place pan in the oven and bake for about 15-20 minutes, until the tomatoes are tender, stirring occasionally.
Add in beans and most of the chopped fennel fronds. Cook for a few minutes longer, until beans are heated through. Remove oregano stems before serving.
Serve garnished with remaining fennel fronds and feta cheese (optional).

For a printable recipe click here


Roasted Tomato With Fennel and White Beans