Roasted Beets

Roasted beets, this is less of recipe and more of request. Please try roasted beets they are absolutely delicious. Forget what you had as a child and try these. Think of it as a sweet, savory, easy vegetable side dish. 

What you need: 

6 beets with tops trimmed

foil

salt, pepper, and olive oil to serve

What you do: 

1. Pre-heat your oven to 400 degrees F

2. Wash and dry your beets

3. Wrap in foil 

4. Bake for about an hour, pierce with a fork to make sure they are done

5. When cool enough to handle rinse them under running water and rub the skins off. 

6. Quarter and serve with salt, pepper, and olive oil

As always, much love, many blessings, and happy baking. 

Sweet Potato and Cauliflower Vadouvan Curry

If you are looking for a easy comfort food you can make your crock pot and it will warm you up on chilly February days, look no further. Sweet potato and cauliflower curry is delish, filling, and super healthy.

What you need:
4 medium sized sweet potatoes, about 2 pounds, peeled and quartered
1 large head of cauliflower, washed and cut into florets
2 large onions, peeled and diced
4 cloves of garlic, minced
4 cups of vegetable stock
1 can of coconut milk
3 tablespoons of curry powder ( I love Vadouvan also known as French Masala)
salt and pepper to taste
red pepper to taste
sliced almonds and quinoa to serve

What you:
1. Wash and dry your produce.
2. Peel and chop your produce.
3. Add all of your ingredients to your crock pot (set to high if you 4 hours, or low if you have 8 hours).
4. Serve with quinoa and sliced almonds on top as a garnish.

Enjoy, as always much love, many blessings and happy crock potting.  

Cucumber, celery, apple and lemon juice

This is by far my favorite juice. According to some of the juicing blogs I frequent cucumber has a cooling effect, very desirable in the hot Virginia blackberry summer. I also read that celery is a known stress reliever, clearly a status sought by all working moms. So hear goes, this recipe makes a quart. I make it on Sunday afternoons and then keep it in a jar for as long it lasts, usually a day or two for me. 

What you need: 

1 large english cucumber, washed 
1 large bunch of celery, washed
6 or so large apples, washed and quartered
1 small lemon, peeled and quartered

What you do: 

1. Using your juicer, turn on the blade runners
2. Push through all of the fruit and veg
3. Drink happily, clean the juicer soon after, you can compose the pulp

As always, much love, many blessings and happy juicing!

Skinny Spinach Manicotti (Vegetarian)

This is another one my of my freezer meals. You make a big batch and separate it into three aluminium tins and freeze it. This recipe also has the added benefit of being vegetarian. This recipe makes three 8X8 tins that you can freeze separately or you can make one large batch. 

What you need: 

1 large box of dry manicotti
1 jar of marinara sauce (16 oz) or your own (2 cups)
1 frozen bag of chopped organic spinach (16 oz) thawed
2 ricotta cheese 8 oz tubs (fat free if you are so inclined)
1 egg
1 large bag of shredded mozzarella 8 oz (fat free for me)
Italian seasoning
red pepper flake
olive oil spray  

What you do:

1. set a large pot of water to boil at least six quarts, once at a boil add one tablespoon of salt and the box of manicotti 
2. cook the manicotti for five minutes, it will still be quite raw but you want that so that it is not mushy when you put it in the oven
3. drain the manicotti, and spread on a large cookie sheet to cool 
4. drain the thawed chopped spinach and squeeze with your hands to remove any excess water
5. in a large ziptop bag mix together the spinach, ricotta, egg, and season with salt, pepper, Italian seasoning, and red pepper flake according to taste
6. prepare the baking dish(es) spray with olive oil spray, spread a thin layer of marinara on the bottom of the dish or dishes 
7. spread out the manicotti rolls in a single layer in the baking tins
8. snip one of the bottom tips of the ziptop bag with the spinach ricotta mixture 
9. fill each of the manicotti rolls with mixture
10. covered the filled manicotti with marinara sauce, shredded mozzarella, Italian seasoning and red pepper flakes to taste
11. you can then cover with foil and bake right away, keep in the fridge for a day, or freeze them 
12. once ready to bake, preheat the oven to 400 degrees Fahrenheit
13. cook for an hour covered, and uncovered for 15 minutes 
14. serve with chopped basil, Parmesan cheese on the table, a green salad and a good Italian Chianti 
15. enjoy with happy people who love you and love food 


as always, many blessings, much love, and happy cooking  

Easy Cream Biscuits

As far as baking homemade bread, nothing gets easier than cream biscuits. They take no time to stir up, there are only 2 ingredients, and you can make them in your muffin pan so you just drop them and they pop up perfect every time. This is my go to for lazy winter breakfast treat. Serve it with good homemade jelly, or butter, or gravy... yum gravy. 

What you need: 

2 cups of Self-Rising Flour

1 cup of heavy cream 

muffin tin

non-stick spray

What you do: 

1. Preheat your oven to 450 degrees F. 
2. Mix the flour and cream together just until it combines
3. Drop dollop fulls into a greased muffin tin
4. Bake for 10 minutes
5. Enjoy, greedily with coffee and pepper jelly 

As always, much love, many blessings, and happy Christmas!

Roasted Spaghetti Squash with Parmesan and Pepper

Roasted Spaghetti Squash with Parmesan and Pepper

Roasted winter squashes might be one of my favorite parts of fall. This is an easy no fuss and healthy dinner that even you’re most avid carnivores and “carbivores” will enjoy with gusto. While the squash takes a while to roast, you don’t need to do anything while it roasts, and then you can throw everything together in under 10 minutes. It is based on a classic Roman dish Spaghetti Cacio y Pepe. I just replaced the spaghetti with squash... cute huh? 

What you need

1 large spaghetti squash (about 5 pounds)
4 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 medium garlic cloves, finely chopped
3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

What you do

1. Heat the oven to 400°F and put a rack in the middle
2. Cut the squash in half lengthwise and scrape out the seeds
3. Brush the flesh with a tablespoon of the olive oil and add a good sprinkle of salt and grinds of pepper
4. Put the squash cut side up on a cast iron skillet or a lined baking sheet.
5. Roast for about an hour until fork tender
   
6. Let cool, so you don’t burn your hands, and using a fork scrape out your “noodles”
7. In a cast iron skillet heat olive oil over medium heat.
8. Add chopped garlic, salt and pepper
9. Cook until lightly brown and fragrant, about 2 minutes
10. Turn off the heat
11. Add the squash and toss
12. Add cheese a little in at a time so it melts into the dish slowly
13. Serve with a nice Chardonnay and an easy green salad for a perfect early fall evening

As always, many blessings, much love, and happy cooking!

Heirloom Tomato Pie with Homemade Ricotta

Heirloom Tomato Pie with Homemade Ricotta

Tomato Pie! This is a Old Southern Recipe that I modernized with the inclusion of ricotta and removal of mayonnaise. I call these recipes "Charm Recipes" because that is what they are, charming. Oh... and it is delicious! Think deep dish pizza with juicy chunks of tomato instead of sauce.

What you need:

4 large ripe tomatoes
20 or so basil leaves
8 oz of fresh mozzarella
1/3 cup of ricotta
salt
pepper
olive oil drizzle
pastry dough (store bought or your favorite recipe) 

What you do:

1. Preheat your oven to 400 F
2. Roll out your pastry dough and place in an oiled cast iron skillet or greased pie plate
3. Cut up your tomatoes, basil leaves, and mix in mozzarella, ricotta, salt and pepper
4. Push the pie dough with your fingers into the skillet or pie plate 
5. Prick with a fork, and bake alone for about 10 minutes.
6. Place tomato mixture in pie shell and drizzle with olive oil
7. Bake for 35 minutes or so, until the top is brown and bubbly

Bonus Recipe: Homemade Ricotta

What you need:

2 quarts of whole milk
1 cup of heavy cream
2 Tablespoons of white vinegar
1/2 a teaspoon of kosher salt1 large saucepan
thermometer
cheesecloth
colander
large bowl

What you do:

1. Heat the milk and cream until it reaches 180 degrees F
2. Take off the heat and stir in the vinegar, and stir for 30 seconds
3. Stir in the salt, and stir for another seconds
4. Set a folded quartered cheesecloth in a colander and set in a large bowl
5. Gently pour the milk into the cheesecloth lined colander/bowl
6. Leave to drip on the counter for about 20 minutes or alternatively you can set in the fridge over night and allow the whey gently to drip out.

As always, much love, many blessings, and happy baking!

Wild Mushroom Risotto

Thankfully, in Virginia the winters are mild and spring comes quickly. But there are some times when a lovely warm bowl of risotto, a fire, and a cold night outside are all you need to find February Happiness. For such an occasion there is nothing more comforting than a delicious bowl of wild mushroom risotto drizzled with the smallest amount of golden truffle oil. The contrast of humble rice and luxurious truffles is delicious and perfect for winter. 

Here is what you need:

6 oz of mixed wild mushrooms, shitake, hen of the woods, chantrelles
6 oz of white button mushrooms 
4 cups of chicken stock or vegetable stock
1 cup of arborio rice
1 shallot diced finely
1 Tablespoon of butter
1/2 cup of white wine (and more for you)
salt and pepper to taste
1 teaspoon of dried thyme
shaved Parmesan to taste
white truffle oil 


Here is what you do:


1. Preheat your oven to 400 degrees F. Slice your mushrooms and lay on sheet pan. Bake for 10 minutes.
2. Set two pots next to each other on the stove. 1 will be to keep the stock warm the other to make your risotto.
3. Warm your stock on low heat.
4. In the other pan add your diced shallot, rice, butter, thyme, salt and pepper and toast the rice on until they are slightly golden.
5. Add your wine and stir until absorbed. I love this part, 18 minutes of quiet, stirring a pot.
6. As the liquid becomes absorbed in the rice, continue to stir while adding another ladle-full of hot stock. Continue to do this until the rice is cooked, about 18 minutes or so.
7. Once cooked. Turn off the heat, add the hot mushrooms from the oven. They will be tender and easy to mix into your risotto. Sprinkle with shaved Parmesan and a drizzle of truffle oil, careful, a little goes a very long way. I serve this with Pinot Grigio. 

As always, much love, many blessings, and Happy Cooking!
Here is what you do:
1. Preheat your oven to 400 degrees F. Slice your mushrooms and lay on sheet pan. Bake for 10 minutes.
2. Set two pots next to each other on the stove. 1 will be to keep the stock warm the other to make your risotto.
3. Warm your stock on low heat.
4. In the other pan add your diced shallot, rice, butter, thyme, salt and pepper and toast the rice on until they are slightly golden.
5. Add your wine and stir until absorbed. I love this part, 18 minutes of quiet, stirring a pot.
6. As the liquid becomes absorbed in the rice, continue to stir while adding another ladle-full of hot stock. Continue to do this until the rice is cooked, about 18 minutes or so.
7. Once cooked. Turn off the heat, add the hot mushrooms from the oven. They will be tender and easy to mix into your risotto. Sprinkle with shaved Parmesan and a drizzle of truffle oil, careful, a little goes a very long way. I serve this with Pinot Grigio. 


As always, much love, many blessings, and Happy Cooking!

Butternut Squash Risotto in 20 minutes

I love Butternut Squash, and so does my little one. Which is a bonus, when you can get away with only making one dish for the family. But did you know you can make it in 20 minutes... no really... from scratch.

Here is what you need:

1 large butternut squash peeled and cubed into about 1 inch long
4 cups of chicken stock or vegetable stock
1 cup of arborio rice
1 shallot diced finely
1 Tablespoon of butter
1/2 cup of white wine (and more for you)
salt and pepper to taste
1 teaspoon of dried thyme
shaved Parmesan to taste

Here is what you do:
1. Preheat your oven to 400 degrees F. Cut and cube your squash and lay on sheet pan. Bake for 20 minutes.
2. Set two pots next to each other on the stove. 1 will be to keep the stock warm the other to make your risotto.
3. Warm your stock on low heat.
4. In the other pan add your diced shallot, rice, butter, thyme, salt and pepper and toast the rice on until they are slightly golden.
5. Add your wine and stir until absorbed. I love this part, 18 minutes of quiet, stirring a pot.
6. As the liquid becomes absorbed in the rice, continue to stir while adding another ladle-full of hot stock. Continue to do this until the rice is cooked, about 18 minutes or so.
7. Once cooked. Turn off the heat, add the hot butternut squash from the oven. They will be tender and easy to mix into your risotto. According to your like, mix in the squash or mash it in. I prefer chunks maintained, but I tend to squish with my fork when it is in my bowl. Sprinkle with shaved Parmesan and serve with Pinot Grigio. Enjoy

As always, much love, many blessings, and Happy Cooking!!!

Garden Tomato and Red Pepper Soup

Too many tomatoes? Yes, everyone with a garden this time of year experiences that. It is funny because we plant our gardens we never think we have enough... and then by august, we can't look at another jar of marinara. But... this is a wonderful tomato recipe that is seriously delicious.

There is a noticeable difference between homemade soup and prepared soup. Not just in the flavor but in the texture as well. It has a fantastic creamy mouth-feel.

What you need:
5 fresh tomatoes
2 red peppers
3 Tablespoons of butter
3 Tablespoons of flour
2 quarts of water
3 bullion cubes of chicken, beef, or veggie
1 red onion
1 teaspoon of oil
salt and pepper to taste
garnish... like a grilled cheese sandwich :)

What you do:
1. boil a large pot of water, about 2 quarts, you are going to use this as the soup liquid
2. cut a cross into the bottom of the tomatoes and peppers, toss them in the boiling water until the skin starts to pull away.
3. put the boiled veg into a bowl and cover with cling film. let them cool, the steam will continue to take the skin and it gives you time to do the other things.
4. add the bullion cubes to the poaching liquid, and turn to simmer
5. in a separate skillet, add the oil and the chopped onion and let it sweat out and caramelize a little. add the cooked onions to the broth.
6. in the same pan, melt the butter and add the flour. stir until combined and light caramel color, add to the broth.
7. by the veg should be cooled enough to handle. peel the skins off, chop and add to the broth.
8. let cook, about 5-10 minutes, and using an immersion blender or regular blender with the top vented, puree your soup.
9. add seasoning and enjoy with your garnish of choice... and company of choice... for me that is a turkey and cheese grilled sandwich, my husband, and re-runs of new girl... enjoy!

as always, many blessings, much love, and happy cooking!

Sweet Potato and Banana Puree

They say the way to man's heart is through his stomach and I would have to agree. My husband certainly married me because I cook. And now it seems my son has quite the appetite as well.

But this post is not really for them, it is more to encourage all those moms out there that are exhausted, strung out, and covered in baby spit up. You can with almost no effort make organic baby food in no time, with leftovers and your fruit bowl.

Ingredients

1 baked sweet potato (left over from the night before) (preferably organic)
1 banana (preferably organic)
a little water to thin the puree if necessary

Method

You can do this one of two ways:

1. add ingredients to a bowl and have at with a potato masher or a fork
or
2. puree in a food processor

Viola! That is it. Now the tough part... getting it into his mouth.

Good luck out there. My son Freddy, 6 months, loves this mash-up. I hope your bubbies do too.

As always, much love, many blessings, and happy mashing.

Potato and Leek Soup

There is something about cozying up on the couch with a hot bowl of delicious soup and comfy blanket and movie that you may or may not nap through. If you are looking for a vegetarian option but an absolutely harty and delicious soup, I reccomend Potato and Leek Soup. There is no cream and yet it is absolutely luxioursously creamy, there is no meet and yet it is a completely satisfying meal.



Ingredients
2 Tablespoons of Olive Oil
2 large cleaned leeks
4-5 medium red potatoes
water to cover (or chicken stock if you are ok with it not being vegetarian)
salt and peper to taste



Method:

1. Clean and soak your leeks, be careful there is usually grit in the layers as they grown in sandy soil. Although, now Trader Joes is selling them already clean and cut in their frozen veg section.
2. Heat the olive oil in a large heavy bottomed pot, large enough to hold the soup.
3. Cook the leeks with salt and pepper until they turn translucent and begin to carmelize, cover with about a quart or so of water.
3. Wash and chop the potatoes. Don't bother to peel them if they are red or yukon gold.
4. Add the potatoes, partially cover and allow to simmer until the potatoes are fork tender.
5. When mushy and delicious, blitz in a blender or use a stick blender to make the soup smooth and creamy.
6. Taste to adjust seasoning, i.e. salt and pepper.
7. Enjoy in a mug, cozy and warm.

As always, much love, many blessings, and happy cooking.

The Cuban Cure

Regardless of why you are sad, sick, or otherwise less inclined to tolerate anyone on the planet, the Cuban Cure in my family is the end all be all in culinary medicine. My mother is Spanish, so I grew up with this cure. It is the ultimate in comfort food. The trick is the sofrito. Sofrito is the Spanish version of mirepoix. It is mixture of onions, peppers, garlic, and spices that flavor nearly every Spanish dish, and it is the sweetest aroma in the kitchen. It just smells like home. The other big trick to mash down about 1/3 of the beans until it is a lovely black purple paste which thickens the dish. My grandmother used to do this with a mallet. Which still makes me smile, but I now do it with a potato masher. So here it is, my silver bullet for all that ails you.

Frijoles Negros (Black Beans and Rice aka the Cuban Cure)

Ingredients

3 cans of organic black beans

2 large red bell peppers

2 large onions

olive oil for the pan

a good palm full or 2 Tablespoons of each: Pimenton de la Vera (smoked paprika), Cumin, Salt

a good pink or 1 teaspoon of each: Black Pepper, Coriander, and Cayenne

4 cloves of grated or minced garlic

1 1/2 c. sherry

cooked rice

Method

1. I admit, I cheat I use canned beans, organic here does make a difference. Chef's say there is a difference I think organic canned beans taste just fine.

2. Making the Sofrito. In a large pot of over medium high heat saute the diced onions and peppers until they are translucent and starting to sweat (i.e. you can smell them.) Add all of the spices, keep them around, you might need more when it is done cooking. Let them toast a bit until fragrant. Add the garlic and stir. Add the sherry and swirl about until a bit has cooked out and you can no longer taste the alcohol.

3. The paste: Add about a third of the beans to the sofrito and spices. Cook for a few minutes until the pot comes to a boil. Using a potato masher or a hammer if you are inclined mash down to a lovely purple black pulp.

4. The delish: Add the rest of the beans and allow the sauce to reduce, about 10 minutes or so.

5. The serve: over rice with fresh cilantro and some salsa, with chicken, with anything, I would eat this on cardboard.

As always, many blessings, much love, and happy cooking.

Stuffed Peppers

Anything stuffed in Arabic is called mashi, and Egyptians, they will stuff anything, grape leaves, tomatoes, zucchinis, they'll stuff you if you stand still long enough. But, I digress. My favorite mashi is stuffed peppers. For the most part it is usually vegetable stuffed with a rice, meat, tomato sauce mixture. For this rendition, I made a vegetarian, Greek stuffing with Israeli cous cous, chick peas, olives, feta, and fresh herbs.

I took my inspiration for the Mediterranean.

Ingredients

2 cups Israeli cous cous

1 cup chicken stock

3 Tablespoon of chopped Kalamata olives

4 oz of chopped feta

2 Tablespoons of fresh parsely

2 Tablespoons of fresh basil

1 teaspoon of fresh mint

3 Tablespoons olive oil

1 Tablespoon of cumin

1 teaspoon of Pimenton (smoked paprika)

a pinch of cayenne

1 teaspoon of dried oregano

2 cloves of garlic minced

1 can chick peas, drained

4 cored red peppers

Method:

Preheat your oven to 400 F.

1. Cook the cous cous by heating the chicken stock in the microwave to a near boil. Out of the microwave add the cous cous, cover with plastic wrap and let sit for five minutes.

2. Stir together the olives, feta, and fresh herbs.

3. Heat the olive oil in a pan, add all of the dried herbs and the garlic, stir until fragrant. Add the chickpeas and just allow the chickpeas to sautee and really soak up the delicious flavors of the herbs and garlic.

4. Mix all the ingredients together, cooked cous cous, herb/feta mixture, fragrant chickpeas.

5. Fill the peppers with the stuffing. Place in a shallow dish and cook for 20 minutes at 400 F.

6. Garnish with fruity extra virgin olive oil, balsamic vinegar, and some more fresh herbs.

Enjoy...

Much love, many blessings, and happy stuffing!