Moroccan Chickpea & Sweet Potato Stew with Quinoa

I've been eyeing this stew for about a month now, ever since I saw it posted on A Couple Cooks, and recently got around to making it. And, boy, am I glad I finally did! It's quite simple and brings together lots of vibrant flavors. A wonderful mixture of spices adds a bit of an exotic flare, while the yogurt, lemon, and cilantro keep it light and fresh.

I love that each of the ingredients not only brings a unique flavor to this dish, but also that they each contribute their own big nutritional punch. There's lots of protein, antioxidants, and vitamins in that bowl up there. This is one of those dishes you can not only enjoy for its great flavors, but also for its powerful nutritional offerings. 

Enjoy!

Notes: Obviously, fresh chickpeas are best, but canned will also be delicious. This stew can be served with brown rice or quinoa. A quick note on the quinoa: I prefer to sprout my quinoa whenever possible, to increase the nutritional and digestive benefits, but non-sprouted quinoa will also work just fine. The directions for this are the same as I have written below, just exclude the "day before" instructions. The stew itself is fairly flexible. I can imagine that a number of diced vegetables would make a great addition; feel free to throw in some of what you have on hand.  

Adapted from A Couple Cooks

Moroccan Chickpea & Sweet Potato Stew with Quinoa

sprouted quinoa
2 cups dry quinoa
2 cups water
2 tablespoons yogurt

3/4 teaspoon fine-grain sea salt
2 cups water

stew
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 garlic cloves, pressed

1 teaspoon paprika
1 teaspoon ground cumin
1/2 teasoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon fine-grain sea salt
1/2 teaspoon black pepper
2 pinches cayenne pepper

2 cups vegetable broth
1 15-ounce can diced tomatoes
2 large (about 1 3/4 pounds) sweet potatoes, diced into bite-sized pieces
1 1/2 cups cooked chickpeas
3 cups spinach
Juice of half a lemon

garnish
1/4 cup chopped fresh cilantro
Zest of one lemon
Plain, whole-milk Greek yogurt

sprouted quinoa
(The day before...) In a glass bowl, mix together the quinoa, the first two cups of water, and 2 tablespoons of yogurt. Cover and place in a warm place for 12-24 hours.

When you are ready to cook the quinoa, strain the quinoa in a fine sieve and rinse well, until the water runs clear. Add rinsed quinoa to a medium pot with the salt and the last two cups of water. Bring to a boil, then cover and simmer for 12-15 minutes. Fluff with fork and set aside.

stew
Heat the olive oil in a large pot. Add the onion and saute for 5 minutes. Add garlic and saute for 30 additional seconds.

Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, salt, and black pepper. Stir for 30 seconds. Add vegetable broth and diced tomatoes. Bring to a boil, then add sweet potatoes and chickpeas. Simmer the stew for 25 - 30 minutes, until the potatoes are tender. Stir in spinach and fresh lemon juice in the last 2 minutes.

Serve stew with quinoa. Garnish with cilantro, lemon zest, and a dollop of Greek yogurt.

Yield: Serves 4-6

Roasted Butternut Squash & Red Onion with Tahini Sauce

A little sweet and a little savory at the same time, butternut is easily my favorite winter squash. I love that it can prepared so simply and be so delicious on its own.

This recipe dresses the squash up a bit, and pairs it with a wonderful lemon-tahini sauce, toasted pine nuts, and caramelized red onions. The flavors in this dish compliment each of the others fantastically... not that you'd expect anything different from the incredible chefs behind Ottolenghi. (I've sung my praises of the London-based Ottolenghi in the past, here.) 

This squash is a great main dish for two, or a wonderful side dish for about four. Enjoy it for lunch, dinner, or in between. It is a simple one to prepare and I think you'll love it as much as I do!

Notes: If you don't have butternut squash around, sweet potatoes will substitute well. Also, za'atar is a Middle Eastern spice blend that can be a little hard to come by, so if you can't find it I've included a substitute blend in the recipe below.

Adapted from Jerusalem by Yottam Ottolenghi & Sami Tamimi also seen here

Roasted Butternut Squash & Red Onion with Tahini Sauce

roasted squash & red onion
1 large butternut squash (about 3 lb.), cut into 3/4 x 2 1/2-inch wedges
2 medium red onions, cut into 1/2-inch wedges
Extra-virgin olive oil
Sea salt & black pepper

tahini sauce
3 tablespoons tahini
1 1/2 tablespoons fresh lemon juice
2-4 tablespoons water
1/4 teaspoon sea salt
1 small garlic clove, crushed

garnish
1/4 cup pine nuts
Sea salt
Extra-virgin olive oil
1 tablespoon za'atar (To substitute: 1 teaspoon each of sumac & sesame seeds, 1/2 teaspoon each of thyme, marjoram, & oregano, and a pinch of salt. Whiz in a spice grinder for a few seconds.)
1 tablespoon coarsely chopped flat-leaf parsley
A few handfuls of arugula to serve over (optional)

roasted squash & red onion
Preheat oven to 475°F. Line two baking sheets with parchment.

Put the squash in a medium bowl, add about 2 tablespoons of the olive oil, 3/4 teaspoon salt, and some black pepper. Toss well. Spread squash on one of the baking sheets.

In the now-empty bowl, toss the onion with a tablespoon of the oil, a generous pinch of salt, and a little black pepper. Spread the onions on the other baking sheet.

Place both baking sheets in the oven. Roast the onions for about 15-20 minutes, until they are tender and caramelized. Remove onion sheet from the oven and set aside. Allow the squash to continue roasting for an additional 10-15 minutes (for a total time of 25-35 minutes) until the
vegetables have taken on some color and are cooked through. Remove squash sheet from the oven, add the squash to the sheet with the onions, then set it all aside to cool.

tahini sauce
While the vegetables are roasting, place the tahini in a small bowl along with the lemon juice, water, garlic, and salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary. Set aside.

garnish
Toast the pine nuts in a small frying pan over medium-low heat with a drizzle of olive oil and a 1/4 teaspoon salt. Stir often, until the nuts are golden brown. Remove from the heat and transfer the nuts to a small bowl to stop cooking.

To serve, spread the vegetables out on a large serving platter over a bed of arugula (if using) and drizzle the tahini sauce over top. Sprinkle the pine nuts on top, followed by the za’atar (or substituted spice blend, if using) and parsley.

Yield: Serves 2 as a main dish, 4 as a side

This post shared on The Nourishing Gourmet

Tomato Bisque Soup with Orzo

One of my favorite things about the cooler weather is the reappearance of soups in the menu again. Soups are so versatile and usually quite simple. They're warm and comforting on chilly days. And they're also perfect for dipping fresh crispy bread - which is always a good thing.

This soup is so flavorful. It is extra tomato-y and wonderfully creamy.

A warning: This soup is also very addicting. My family polished this off in a matter of hours one afternoon... for, you know, that meal between lunch and dinner...

A huge thanks to our wonderful neighbor and friend, Michelle, for sharing this fantastic soup recipe! 

Notes: You could leave the orzo out of this soup, if you don't have any on hand, but I would strongly advise against doing such a thing. (Pasta makes just about everything better, IMHO.) Also, be sure to taste the soup as you're finishing it up to know if it needs any additional sugar or salt. Enjoy!

Adapted from Michelle's recipe

Tomato Bisque Soup with Orzo  

1/2 pound whole-wheat orzo pasta
3 tablespoons butter
1 cup chopped celery
1 cup chopped carrot
1 medium onion, diced
sea salt
4 cloves garlic, pressed
8 cups chopped fresh tomatoes
2-3 cups water (or vetetable/chicken broth)
1 6-ounce can tomato paste
1 teaspoon minced fresh basil
1/2 teaspoon minced fresh oregano
1/2 teaspoon freshly ground black pepper
3-4 teaspoons granulated sugar
1 cup heavy cream

Bring a large pot of water to a boil. Generously salt it, then add the orzo. Cook just until al dente. Drain the pasta, reserving 2 cups of the cooking water. Set pasta and water aside in separate bowls.

In a large soup pot, heat butter over medium heat until melted and hot. Add the celery, carrots, onion, and a generous heap of salt. Cook the vegetables, stirring often, until just tender. Add the garlic and cook for 30 more seconds. Stir in the chopped tomatoes, orzo cooking water, 2 cups water (or broth), tomato paste, basil, oregano, and black pepper. Bring to a boil, then reduce heat to a simmer. Let the soup simmer uncovered for 30 minutes, or until slightly thickened.

Working in batches, transfer the soup to a high-powered blender. Puree until very smooth, then return to pan. (You can also puree the soup right in the pot with an immersion blender, if preferred. I find that this doesn't get the soup quite as smooth as a stand blender does.) Add 3 teaspoons sugar, the cream, and the cooked orzo. Taste and add additional water (or broth), sugar, and salt as needed. Heat through, then serve with a little freshly ground black pepper to garnish.

Yield: Serves 6-8          

This post shared on The Nourishing Gourmet and Beyond the Peel

Baked Pasta with Zucchini, Corn, Tomatoes, and Basil

As today is officially the first day of autumn, I thought we'd say farewell to summer with this great end-of-summer pasta. It uses lots of fresh garden veges, includes a bit of melty cheese, and reminds us just how great the summer produce is. 

Until next year, dear Summer!

P.S. I'm so excited, though. Autumn is my favorite (!!!) season. Bring on the pumpkins, crispy leaves, and corn mazes!

Notes: I've adjusted the proportions in this recipe from the original because 1) it didn't make enough for us, 2) we like tomatoes and garlic, and 3) we also like cheese. Mmmm....

Adapted from Williams-Sonoma 

This post shared on Beyond the Peel and The Nourishing Gourmet

Buttery Tomato Pasta with Garlic & Basil

Tomatoes

Garlic

Butter

Basil

Pasta

Oh, and some salt. (Very important, that salt.)

This is one of those recipes that is deceptively simple. So simple you might wonder how it could be so great. Well, you see, that's just it! The simple flavors shine here and this pasta dish is just the perfect thing for a quick summer meal.

Notes: Since this dish uses just a few ingredients, make sure they are as fresh as can be.

Adapted from Lottie + Doof, originally from Michael Ruhlman

This post shared on The Nourishing Gourmet

Zucchini Rice Gratin

I state the obvious when I say that zucchini season is in full swing. Every day around here we are bringing in armfuls of fresh squash and zucchini from the garden. So goes the wonderful summer bounty, and we are so grateful for it. We're also bursting with plump, red tomatoes (my personal fave... sliced and sprinkled with a little salt... mmmm). So this dish was the perfect way to use up a good quantity of the fresh produce piling up on the kitchen counter.

Not to mention that it's also simply delicious.

This gratin is quite simple. You cook your rice, roast your veges in the oven, mix up a few eggs with some cheese and fresh thyme, then layer it all in a dish. A little more cheese. Bake. And voila! A yummy, healthy, fresh summer meal in no time.

I hope you all are getting to enjoy the fresh summer produce as much as we are! Enjoy :)

Notes: Upon reading the original recipe, I could tell two things: 1) it was going to be good and 2) there was no way the it would feed our whole family for dinner. So the recipe below is exactly how I prepared it for our meal. It is double the original. If you want to cut it in half, feel free to, but just know it will yield side-dish serving sizes. I also used a few yellow squash along with zucchini, and that worked just fine. Use what you've got!

Adapted from Gourmet, and can also be seen on Smitten Kitchen

This post shared on The Nourishing Gourmet

Baked Ziti

Today I'd like to share one of those dishes that easily becomes a family favorite. Filled with a rich tomato and cream sauce, oodles of noodles, and plenty of melty cheese, this Ziti is simply the bomb. 

Dot com. 

And my little brothers agree. And sisters. So does Dad. And Mom (she gets a kick our of calling this Zitty [zit-ee].... "Oooh! Good! You made Zitty for dinner!" *Insert my eye-roll here because Mom likes to think she's rather hilarious.*)

Anyway. Thanks to the ever-dependable Cook's Illustrated, we have ourselves a lovely dish of scrumptious Ziti [zee-tee].

Yum.

Notes: I've added a touch of cinnamon to the sauce because I think it adds just a hint of extra flavor without being easily detected as cinnamon. You can leave it out if you prefer. Also, I like to use whole-wheat pasta, but you can obviously use whatever's on hand. I baked my ziti in some of these individual cast iron dishes, just to up the cute factor. Go ahead and bake this pasta in whatever your little heart desires.

Adapted from Cook's Illustrated, March & April 2009

Baked Ziti 

1 lb. whole milk cottage cheese
2 eggs
3 ounces grated Parmesan (about 1 1/2 cups)

1/4 cup kosher salt
1 lb. whole-wheat ziti (or other short tubular pasta)

2 tablespoons olive oil
7 medium garlic cloves, minced
1 28-ounce can tomato sauce
1 14.5-ounce can diced tomatoes
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon (optional)
1 teaspoon sugar
1/2 cup chopped fresh basil

1 cup heavy cream (or whole milk)
1 teaspoon cornstarch

10 ounces low-moisture mozzarella cheese, cut into 1/4-inch pieces (about 1 3/4 cups)

Heat oven to 350°F. Butter a 9 x 13 inch baking dish and set aside.

Bring a large pot of water to a boil. Stir in kosher salt and pasta. Cook pasta unil it is just beginning to soften but is not yet cooked through, about 5 minutes. Drain pasta and leave in colander. Leave the pot out for use again later.

Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside.

Heat oil and garlic in a 12-inch skillet over medium heat until garlic is fragrant but not brown, about 30 seconds. Stir in tomato sauce, diced tomatoes, oregano, salt, pepper, and cinnamon (if using). Simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar. Season with additional salt and pepper, if needed.

In the now-empty pasta pot, whisk heavy cream (or whole milk) and cornstarch until combined. Heat over medium and bring to a simmer. Cook until thickened, 3-4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 of the mozzarella pieces. Stir to combine. Add pasta and stir to coat thoroughly with sauce.

Transfer pasta mixture to the baking dish and pour the remaining tomato sauce evenly over pasta. Sprinkle remaining mozzarella and remaining Parmesan over top.

Cover dish tightly with foil and bake for 30 minutes. Remove foil and continue to bake until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool 15 minutes before serving.

Yield: Serves 8-10

Swiss Chard, Sweet Potato, & Feta Tart with Teff Crust

Hi there! Isn't it a lovely day? The tulips have bloomed into an array of pastel shades, the birds are singing outside my window this morning, and the sun is bright and beautiful. Sigh...

There's not much to share this morning that can compare with the loveliness outside. Mother Nature is an undefeated competitor in my book. Though I am feeling rather brave today... How about a delightful little tart? It's a fave. (As is basically everything I share here on this little bloggity.) But when you're craving something a little bit sweet and a little bit salty, a little bit crunchy and a little bit creamy, and a lot a bit delicious, here it is.

Savory tarts are one of my weaknesses. Especially since the discovery of a fantastic tart crust. I enjoy filling this crust with almost any combination of lovely things. Pop it in the oven for a bit and it becomes hearty, healthy comfort food at its finest.

I do hope the weather in your neighborhood is as gorgeous as it is here. Spring has sprung! And although is seems that Mother Nature has won yet again, I'd say this tart comes in pretty darn close. So go make a tart and enjoy the sunshine and blooming flowers :)

Notes: The original recipe calls for chard in the filling. If you don't have any on hand, I've also had great success with spinach in its place. I've also switched out the original tart crust for the one I mentioned above. It comes from Maria Speck and is simply wonderful. I did adjust Maria's recipe to include the teff flour of the original. Once again, if you don't have any teff on hand, regular white whole wheat flour will substitute just fine.

Adapted from Fine Cooking and Maria Speck's Ancient Grains for Modern Meals 

Giant Lima Beans with Stewed Tomatoes & Oregano Pesto

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Plump, creamy beans + garlicky tomato sauce + generous sprinkles of tangy feta + crisp bread crumbs + a *very* tasty herbal pesto = Yum. Capital Y.

This dish is a great way to cook up a delicious, protein-packed meal. It also makes for a great side dish. However you choose to enjoy it, just be sure that you don't skimp on the pesto - it really completes the dish.

Notes: I always make my own bread crumbs; fresh is just so much better, in my opinion. Simply tear up a few slices of whole wheat bread, pulse them in the food processor for a few seconds, and voila! Fresh bread crumbs. For this recipe, you'll finish them up by toasting them on the stove and then add a bit of salt and parsley. Also, the original recipe called for only 1/3 the amount of pesto. (!!! Horror, I know.) So the amount below is my tripled version of the original. It's just too good to not triple. I am anxious to make this again... one for the beans, and two, for the pesto because I can imagine it'd be fantastic drizzled on all sorts of things: sandwiches, roasted vegetables, toast with egg, a hearty lentil stew.... Enjoy!

Adapted from Food & Wine

Cauliflower Soup

With the hustle and bustle of the holidays now beginning to slow down, a simple pot of warm, healthy soup is the perfect thing for these last few wintery days of 2011. So go ahead and cozy up with a new book, movie, (or iPad!) and enjoy yourself a steaming bowl of incredibly delicious cauliflower soup.

Now, cauliflower isn't the most flavorful of vegetables... That is, unless it is cooked just right. I particularly love roasted cauliflower, how it transforms into a richly caramelized treat. And now this. This is my new favorite way to enjoy the delicate little "snow-covered trees."

This soup might seem plain, but trust me. Paul Bertolli, often referred to as one of the greatest American chefs, knows exactly how to make a vegetable become the best it can be. This recipe makes for a soup that's delicate, sweet, and silky smooth. 

I hope that you enjoy the simplicity and deliciousness of this soup. And most importantly, I hope you (whoever you are!) have a very, very lovely rest of 2011!

Notes: Be sure to use the freshest cauliflower you can find, as it is the star of the dish. Also, the extra-virgin olive oil and fresh black pepper complete the soup, so I advise against being shy.

Adapted from Cooking by Hand, by Paul Bertolli

Red Lentil Soup

"Can you believe the surprise!?" my 7-year-old brother asked as he came up the stairs. 

The first snow of the season amazed us all as we climbed out of bed this morning. A half-inch layer of beautiful white fluff veiled the yard and surrounding homes.

It happens every year, but for some reason the first snow of the cold months seems to fill us all with wonder. But how can it not? Glistening and shimmering, creating a pristine white blanket over the earth, you can't help but pause by the window for a moment to take it all in.

The snow outside was the perfect excuse to make a big pot of warm soup for lunch. This lentil and rice soup is a snap to throw together - not fussy at all. Just throw it all in the pot and let it simmer away. Thirty minutes later, throw in a bit of salt, ladle your bowl full, and top it off with delicious things (aka: toasted almonds, crumbled feta, and a bit of extra-virgin olive oil).

I love warm soup.

And I love sparkling snow.

Notes: I make this soup frequently and love it more every time. The toppings are what round everything out just perfectly, so I highly discourage leaving them off. In case you are wondering, this soup freezes very well, which is always nice.

Inspired by this recipe

Toasted Barley Salad with Tomato, Zucchini, & Caramelized Corn

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With autumn just around the corner, I've been frantically using up the glorious summer bounty our garden has so graciously shared this season. The kitchen counter is practically overflowing with squash, green beans, tomatoes, corn, zucchini, bell peppers, basil, raspberries, and other such lovelies.

The bounty of summer is hard to under-appreciate. Nothing compares to biting into a freshly picked, deep red, juicy tomato. Really, nothing quite does. Likewise, an ear of grilled corn slathered with butter and sprinkled with a bit of salt epitomizes summer. All of this and the long, lazy summer evenings on the back porch surrounded by great company are the things I will miss most. 

This end-of-summer salad was inspired by that abundant harvest of fresh produce consuming the kitchen counter. It's kind of like summer on a plate - fresh and bright. I hope you'll enjoy it as we begin our farewells to this wonderful, generous season.

Notes: This kind of salad is the perfect dish for a picnic or a long, lazy summer lunch because it gets better as it sits and marinates in the dressing. Serve it with grilled meats or fish as a side dish, or with plenty of lightly cooked vegetables as a vegetarian main course. The salad is also very open to  adaptations based on what the garden is producing. Feel free to even add some toasted nuts for a bit more crunch.

Adapted from here

Gnocchi with Fresh Basil & Italian Parsley

per·fect gnoc·chi (according to Brooke), n.

1. Light, delicate, billowy dumplings. Crisp on the outside. Creamy, buttery, rich on the inside.

2. A little bit of heaven.

All I want to say today is this: If you can make perfect ricotta, you can make perfect gnocchi.

It's just about that simple.

And then all you have to do is throw in a few handfuls of fresh basil and fragrant parsley and you've got yourself a little bit of gnocchi heaven.

Just sayin'.

Notes: This recipe is best when made with fresh ricotta (as we made here), but I don't see why store-bought wouldn't also work in a pinch. Just keep in mind that the cheese from the grocery store is not as moist as homemade, so I'd start with a little less flour so the gnocchi don't end up too dry or tough. Also, you can serve the gnocchi with whatever toppings or sauces you fancy. I love the simplicity of fresh herbs to really showcase the creamy, buttery flavor of the gnocchi while letting the herbs have a bit of a shining role, too. Any kind of pesto would dress the gnocchi up nicely, as well, or perhaps a simple garlic, tomato, and prosciutto sauce. The possibilities are endless, really, so experiment with whatever your heart desires. One final thing: If you would like to freeze the gnocchi for later use, do so just after cutting the dumpling pieces. Arrange the gnocchi in a single layer on a baking pan and place the pan in the freezer. Freeze until solid, about 3 hours. Place the frozen gnocchi in an appropriate container. To cook, boil as directed below, with no need to thaw the dumplings.

Adapted from a recent Instructional Dinner I attended at one of my very favorite restaurants. 

Chicken & Shrimp Curry with Peanut Drizzle

Sunday afternoons are pretty relaxing around our house. You can usually find someone lying on the couch with the day's newspaper and another curled up close by with a nice thick book. The little ones will usually occupy themselves with their favorite toys in some remote corner of the house or by running around out back with the puppy. As for me, I'm usually taking advantage of the workless day to create something delicious in the kitchen. Something delicious - like this.

This is one of our favorite dishes for a Sunday afternoon dinner.

At first glance, it seems a bit intimidating by the long list of ingredients, but don't be fooled - it all comes together within an hour or so. And it is worth every minute of that hour, I promise. The peanut sauce takes this curry dish over the top. (As we've determined previously, peanut butter is excellent in just about any form.) With a few fresh vegetables, a bit of rich coconut milk, and some plump shrimp, you've got yourself a comforting meal for a relaxing Sunday afternoon. Or any afternoon, for that matter.

Notes: Be sure to read through the entire recipe before beginning so you know what to expect. (i.e. There are a few garnish items that need toasting, which can be done in a few minutes in a pan set over medium heat.) Also, this method of cooking rice is my favorite. It is fool-proof and produces fluffy, perfect rice every time. And finally, this dish can easily be made vegetarian by simply omitting the chicken and shrimp. It'll still be fabulous, I'm sure.

Loosely adapted from here, where it is known as "Bang Bang Chicken & Shrimp"


This post linked to Real Food Wednesdays

Avocado & Tomato Tartine

Sometimes the best things are simple things, yes? Actually, I might argue that usually the best things are simple things.

Like a slice of fresh, piping-hot bread from the oven smeared generously with salted butter.

...or a just-picked tomato, eaten like an apple.

...or a halved avocado in one hand and a spoon in the other.

...or the smell of fresh feta cheese.

Over-complicating is totally over-rated.

Avocados and tomatoes are pretty simple and we all know that feta is what makes the world go 'round. So why not combine the three for a delicious tartine? Well, I did just that and what I'm sharing with you today is a humble, not-quite-recipe that is a favorite of mine.

I've enjoyed this tartine equally well for breakfast, lunch, or dinner. I suppose you could even go for all three on the same day. Now, how's that for simple!? Believe me, I've been tempted. One bite and you'll know what I mean.

Notes: This tartine is amazing when made with this sandwich bread, though any fresh whole-grain bread will do. Also, of course the best tomatoes are those just picked - either from the garden out back or the Saturday market. Nothing beats wonderful summer produce!

A Flour Sack original

Avocado & Tomato Tartine

1 ripe avocado, peeled
1 tablespoon fresh lemon juice
Pinch of fine-grain sea salt, to taste

2 slices whole-wheat sandwich bread, toasted
1 fresh tomato, sliced
A bit of crumbled feta cheese

In a small bowl, mash the avocado with the lemon juice and salt.

Spoon the avocado mixture on each slice of toasted bread and spread to the edges. Top each tartine with a few tomato slices and sprinkle generously with feta cheese.

Yield: 2 tartines

This post linked to Real Food Wednesdays and The Nourishing Gourmet

Barley & Millet Risotto

Arborio rice is an Italian short-grain rice that is traditionally used to make risotto. When cooked, the grains become creamy and chewy - perfect for a comforting dish like risotto. Here, instead of using the traditional arborio rice, I used barley, which still creates that creamy, chewy texture, but is a bit more wholesome. The addition of a little millet to this risotto is also nice - for added nutrition, texture, and flavor. This risotto makes for a lovely lunch or a nice side dish for dinner.

Risotto can be adapted a million different ways. The version I have pictured includes some quartered cherry tomatoes, toasted almonds, a bit of fresh oregano, and a drizzle of olive oil. You can use this risotto recipe as a springboard for all kinds of flavor combinations. I have included a few of my own ideas in the recipe below, but definitely experiment. And if you do, let me know what you like!

Notes: If you'd like to make this a full meal that is a little more substantial, you might try some grilled chicken or a fried egg on top. If you are lucky enough to find it, farro is a great and delicious substitution to the barley, but both work equally well.

Adapted from 101 cookbooks


This post linked to The Nourishing Gourmet

Roasted Butternut Squash Soup with Sage Croutons

Since Spring just can't decide if it's time to arrive in this part of the world or not, I've taken advantage of the wet, cold, totally-un-spring-y weather, and have been making soup. Lots of warm soup. You'd think it was winter or something.

Anyhow, this soup is my favorite butternut squash soup I've tried. I've made variations - some with apples, others with mascarpone cheese, and a few with curry. But this simple version I'm sharing today brings out the flavor of the butternut just perfectly so that it is the star. No distractions here - just sweet, earthy squash - accentuated by a touch of sage and a little garlic. Sage is a natural companion to butternut squash, to which pairing I am partial. It's one of my favorite fall flavor combinations. (Ahem... fall? I know, it's May, right?)

So if your neck of the woods is experiencing a delightful sun-shiny springtime, maybe bookmark this soup for use in a few months, and be looking forward to it!

Notes: I made just a few changes to the recipe - adding a little more garlic and adjusting the roasting method a little. The sage croutons are wonderful, by the way. They add a pleasant crunch. If you are running short on time, you can leave them off, but just plan to make them the next time around - you'll be glad you did.

Adapted from Cooking After Five

Quiche Lorraine

My dad is quite the cheese, bread, and pastry connoisseur. Living in southern Belgium and northern France for a couple of years can do that kind of thing to you, especially when you're a young guy spending your days on feet in the towns and cities. I wonder how many stops in the abundant patisseries and chocolate shops he took. (What a life!) Anyway, a few years ago, he took one of my sisters and me on a 2-week vacation to Europe. We visited France and Belgium during our stay and also took a detour through Holland, where our ancestors are from. If asked to choose my favorite place we visited during our trip, I wouldn't be able to. There are aspects about each country that I fell completely in love with. The windmills of Holland are incomparable, while Belgium boasts world-class frites. France, of course, with the Eiffel Tower and the Louvre, is simply top-notch.

While staying in Paris, the three of us would grab a quick bite every morning at a little patisserie just around the corner from our hotel. This cute shop had it all: all kinds of baguettes, eclairs, tarts, mille feuilles, macarons, croissants, gateaus, and quiche. Oh, the quiche! I would order a quiche lorraine every morning and enjoy it on the park bench outside. The quiche at this little patisserie were perfect - a lovely buttery and flaky crust encompassed a rich, smooth custard that had just the right amount of bacon and onion. If only I could start every day just that way - sitting on a park bench in France with a quiche in hand.

Until I make it back to that French patisserie, I will have to do with my own version of quiche lorraine. Wait, did I just say "have to do"? Actually, I don't think this quiche merely "has to do" in place of an authentic French one, because it is wonderful, if I do say so myself. While enjoying our dinner the other night, I asked everyone's opinions of the quiche. In the words of my dad, "This is just as good as any I've had in Europe - if not better!" And then he helped himself to another slice.

It is so good.

Notes: Yes, the recipe is long. Yes, it takes time and a bit of planning ahead. Yes, it is worth it. Start the crust just after lunch and you should be prepared. Read the recipe through all the way before beginning, too, as is always wise. I made this recipe exactly as it was originally written, with exclusively all-purpose flour. I think I'll try it again using half whole-wheat pastry flour; I expect that it would work quite well. The authors note that to prevent the crust from sagging during the blind baking step, you need to make sure that it overhangs the pan's edge and use plenty of pie weights - about 3 to 4 cups. Also, it is important to note that this is a deep dish quiche, which is more authentic to the region from which it hails (France!). This recipe has been created for a 2-inch-deep cake pan to accommodate all of the filling - be sure to use the correct pan! I think you could easily use a 9-inch spring-form pan, too, because they tend to be at least 2-inches deep.

Adapted from Cook's Illustrated, July & Aug. 2010

Garlic-Potato Soup

I realize it is now the month of May and soup season has pretty much left us, but I just have to share this recipe. And anyways, the weatherman says that a storm will roll through our area this weekend, so that is my other excuse for talking about soup on this lovely, sunny, and 73-degree spring day.

This potato soup is similar to the typical kinds of potato soup: chunky, thick, and satisfying. BUT it is different because it is the best potato soup in the world (I know! Isn't that great!) and it is so very flavorful, thanks to the gracious amount of tasty garlic in it. It even has garlic chips! (Read on, they're fab...) If you haven't noticed, I have a thing for garlic. We're pretty much BFF, you know.

Notes: I slightly upped the salt in my version because I felt the soup needed just a little more kick to pronounce the flavors more clearly. The original calls for 3/4 teaspoon, but taste as you go and adjust to your personal preferences. I also used water instead of chicken broth, and either will work great. Lastly, if leeks are not available, you can substitute and equal amount of yellow onion.

Adapted from Cook's Illustrated, March & April 2007

Portobello Pasta with Rosemary & Toasted Pine Nuts

I'm in an adjective, poem-y kind of mood. I guess. (Not really, but it sounds kind of interesting.) So consider this an adjective poem dedicated to my faithful reader (hi, Mom!) who told me that she quite enjoyed her dinner last night:

Rosemary is really rad.
Lemons are likely luscious.
Parmesan is pretty pleasing.
Toasted pine nuts are.... totally toasty.... and pointedly perfect.
Garlic is gigantically great.
Olive oil is outrageously outstanding.
Portabello mushrooms are pleasantly pleasant and marvelously marvelous.
And pasta is superly stupendous.

(I ran out of P words.)

The point I'm trying to make here is that you should make this and eat it because it's good. Kind of really good, actually.

Notes: Feel free to use whole-wheat pasta if you have it on hand. I used orecchiette, which works wonderfully because it catches all of the goodness in its little bowls.

Adapted from Cook's Illustrated, Sept. & Oct. 2009