Recipe (Re)creation: Butternut Squash Carbonara

Yet another winner inspired by Bon Appetit!  If you are looking for a guilt-free, creamy pasta recipe, your search it over.  I served this lightened-up comfort food for the Super Bowl and it was a hit.  I used quinoa linguine and turkey bacon to make the recipe just a tad more healthy.  Otherwise, I pretty much stuck to the original.  You'll be amazed how creamy this cream-less sauce is... oh the wonders of squash.

Serves 4

Ingredients:

• 2 Tbsp. olive oil
• 2 slices turkey bacon, chopped
• 1-2 Tbsp. fresh sage, chopped
• 1 2-lb. butternut squash, peeled, seeded, and cubed
• 1 small white onion, chopped
• 2 garlic cloves, chopped
• 2 cups organic chicken broth
• 8-10. oz. Ancient Harvest quinoa linguini
• 1/4 cup shaved Pecorino, plus more for serving
• Kosher salt & pepper, to taste

Directions:

-Heat oil in a large skillet and cook bacon until crisp on both sides.

-Add sage and toss to coat, then transfer bacon and sage to a paper towel to cool.

-Add squash, garlic and onion to the skillet and season with salt and pepper.

-Cook until the onion is translucent, about 8-10 minutes, and add the broth.

-Bring to a boil & reduce heat to a simmer for about 15-20 minutes, until squash is soft.

-Puree in a blender and return the sauce to the skillet.

-Meanwhile, cook linguini in a large pot of salted boiling water.

-Cook linguini until al dente, about 6-8 minutes, and drain. 

-Place linguini in the skillet with the sauce & cook over medium heat, about 2 minutes.

-Mix in 1/4 cup Pecorino and serve topped with bacon, sage, and more shaved Pecorino.

Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad

                         

I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

Ingredients:

• 1 cup black rice
• 1/2 cup wild rice
• Kosher salt
• black pepper
• 1 sweet potato, peeled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp. honey
• 2 scallions
• 1 cup mustard sprouts
• 1/4 cup toasted pine nuts
• Optional additions:
• fried eggs
• feta cheese

Directions:

-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.

-In a baking dish or sheet, place the peels on one side, and the cubes on the other.

-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.

-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.   

-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.

-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl. 

-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.

-Add the dressing, season with salt and pepper, and toss to combine.

-Serve as is, or add a fried egg and feta to the salad to complete your meal. 

Recipe Creation: Raw Kale + Brussels Sprout "Slaw"

This dish is truly divine.  Brussels sprouts and kale are two of my favorite veggies, and this wholesome "slaw" is a creative way to showcase both in a totally naturally way. Both of these veggies, in their raw form, work perfectly to create a healthy alternative to coleslaw.  I love this salad as a main or a side and it's a great recipe to double because it is even more delicious the next day.  So many anti-oxidents, so little time!

Ingredients:

• 1 bunch lacinato kale, torn and ribs removed
• 2 cups brussels sprouts, trimmed and quartered
• 1 clove garlic, quartered
• 1/3 cup extra-virgin olive oil
• 1 tbsp. dijon mustard
• 2 tbsp. champagne vinegar
• 3 tbsp. finely grated parmesan
• 1/2 meyer lemon, juiced
• 2 tbsp. dried currants
• 1/4 cup roasted almonds, chopped
• Salt, to taste

Directions:

-Place brussels sprouts in a vitamix, blender, or food processor and blend.
-Once shredded, transfer the brussels sprouts into a large bowl.
-Repeat this same process with the kale and garlic.
-Transfer the kale and garlic to the bowl with the brussels sprouts.
-In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
-Mix the dressing with a fork until emulsified, and season with salt.
-Toss the kale and brussels sprout slaw with your dressing.
-Top with almonds and currants and serve.

Recipe Creation: Creamy Sweet Potato Soup

This recipe was inspired by my brand new Vitamix!  I got it for Christmas and have been hooked ever since.  I literally can make breakfast, lunch, and dinner with that bad boy. Soups, in particular, are a breeze with the Vitamix.  This soup is loosely based on a Vitamix recipe, with a few changes and improvisations.  Also, I tribute my friend Casey with the idea of adding sweet potato chips to the top.  I will never again throw away the peeled sweet potato skins!  Enjoy!

Serves: 2

Ingredients:

• 1 large sweet potato
• 1 1/4 cups chicken broth
• 1/4 cup low fat evaporated milk
• 4 cloves garlic, peeled
• 1 large shallot, peeled
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp red pepper flakes
• olive oil
• salt & pepper

Directions:

-Preheat oven to 425 F and line a baking sheet with foil.

-Peel the sweet potato (keeping the skins) and cut into 1 inch cubes.  

-Place the sweet potato, garlic, and shallot on one side of the baking sheet.

-Place the sweet potato skins on the other side of the sheet and distribute evenly.

-Drizzle all the veggies generously with olive oil and season with salt.

-Roast for 10-15 minutes, then remove the skins when they are crispy.

-Continue cooking the other veggies for another 10 minutes, or until tender.

-Warm the chicken broth and evaporated milk in a bowl in the microwave.

-Add the spices to the creamy broth and pour the broth in your Vitamix (or blender).

-Next, add the veggies and blend, starting at the lowest setting and working up.

-Blend until creamy and smooth and serve topped with crispy sweet potato skins.

Recipe (Re)creation: Chocolate + Orange Florentines

This recipe is courtesy of the Ottolenghi Cookbook, the newest cookbook by the authors of bestsellers Plenty and Jerusalem.  This book is equally wonderful and I highly recommend it.  I went straight to this florentine recipe since I have always had a soft spot for chocolate oranges around the holidays.  I got one in my stocking every year as a kid,  and now that flavor combination always reminds me of Christmas.  I actually looked high and low for chocolate oranges to put in our stockings this year and came back empty-handed, so these helped fill the void.  I ended up drizzling dark chocolate on the cookies, but they are also delicious on their own without the chocolate.  Either way, you can't go wrong.

Makes about 20 cookies

Ingredients:

• vegetable oil
• 2 egg whites
• 3/4 cup plus 1 tbsp powdered sugar
• 2 3/4 cups sliced almonds
• zest from 1 orange
• 1/2 cup dark chocolate ships

Directions:

-Preheat oven to 300 degrees F.
-Line 2 baking sheets with parchment paper and brush with oil.
-Put egg whites, powdered sugar, sliced almonds, and orange zest in a bowl.
-Mix gently and pick up the mix to make small mounds evenly spaced on sheet.
-Dip a fork in cold water and flatten each mound thinly.
-Place one baking sheet in the oven and bake for about 15 minutes.
-Repeat with the second sheet, baking until lightly golden.
-Meanwhile heat 1/2 cup dark chocolate chips over a double burner.
-When fully melted, drizzle chocolate on the cooled cookies using a fork.
-Eat immediately or store in a sealed container.

Recipe Creation: Perfect Herb Roasted Chicken

I made this chicken for Christmas dinner and it was a total hit.  Chicken can get a bad rap for being boring or dry and this recipe is neither!  The preparation is pretty straightforward and foolproof, yet it looks and tastes surprisingly impressive.  The key is in the basting- it keeps the bird nice and juicy and makes the skin ultra crispy.  This is a perfect staple to have in your back pocket.  Serve with roasted root vegetables and a kale salad and you have yourself a perfect winter meal!

Serves 4

Ingredients:

• 4-5 lb organic whole chicken
• 2 tbsp olive oil
• Sea salt & ground pepper
• 1/2 lemon
• 1/2 peeled yellow onion
• 3 sprigs rosemary
• 3 sprigs thyme

Directions:

-Preheat the oven to 425 degrees F.
-Wash and dry the chicken and rub all sides with olive oil.
-Place the chicken breast side up on a roasting dish.
-Season the inside and outside of the chicken with salt and pepper.
-Stuff the cavity with the lemon & onion and a sprig each of rosemary and thyme.
-Next, pull the leaves off the remaining rosemary and thyme sprigs.
-Carefully push your fingers under the chicken skin to loosen and make a pocket.
-Put the remaining herbs under the chicken skin and distribute evenly.
-Roast the chicken for 1 1/2 hours, basting every 1/2 hour with the juices in the pan.
-Remove chicken when the skin is nice and crispy and the thermometer reaches 180 F.
-Let the chicken rest for 10 minutes, then transfer to a platter.
-Pour 1/2 cup boiling water into the roasting pan & loosen any brown bits with a spoon.
-Pour the rich juices from the pan into a gravy boat and serve alongside the chicken.

Recipe (Re)creation: Mom's Puffy Pancake

While the holidays are always joyful, they never fail to make me miss my mom dearly. My best attempt at keeping her here in spirit is to make her signature dishes throughout the holidays.  This puffy pancake was one of my absolute favorite breakfast treats growing up.  I would beg for it every weekend and my mom made it for me and my sister every Christmas morning without fail.  This morning I am channeling my mom and spoiling myself (and family) with this beautifully delicious breakfast.  It serves two very hungry people or three to four as a small breakfast.  It looks so impressive, but it's actually quite simple (shhh) and is sure to make your family and friends feel special.  Serve with powdered sugar, a squeeze of fresh lemon juice, and any berries you have on hand.

Serves 2-4

Ingredients:

• 2 tablespoons unsalted butter
• 2 large eggs
• 1/2 cup flour
• 1/2 cup milk
• 1/4 teaspoon salt
• Optional topping:
• powdered sugar
• fresh lemon juice
• berries

Directions:

-Preheat oven to 400 degree F.
-Place the butter in a 9 inch round baking dish and place in the oven to melt.
-Brush the butter all over the bottom and sides on the dish.
-Whisk together the eggs, then add the flour, milk and salt and mix well.
-Pour into the dish and bake for 25-30 minutes, or until golden brown and puffy.
-Serve immediately with lemon juice, powdered sugar, and berries.