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Showing posts from October, 2013

Winter Vegetable Soup in a Squash Bowl

Hey guys! I know that bread is awesome and it's pretty difficult to not have, but skip it this time. Yesterday it was grey and cold outside and  I was having major cravings for soup in a bread bowl,  but bread bowls aren't gluten free (and I've been doing so well) and they're too heavy for me. So I asked myself, "what's not too heavy, gluten free, and here in my house (because I'm too lazy to go to the store)?" The answer was right there on the counter: acorn squash.

This is recipe 2 from the box of squash I got from ChefMom. Here's the first: Stuffed Collard Greens

 Try them both.

2 acorn squash, halved and seeded
1-2 tbsp oil
4 garlic cloves, minced
3 carrots, chopped
1 onion, chopped
6 c vegetable broth
2 delicata squash, peeled and diced
1 potato, peeled and diced
15 oz black beans

2 c chopped mushrooms
1 bunch of kale, de-stemmed and chopped

tarragon, basil, salt, pepper, and red pepper flakes, to taste
Preheat the oven to 425.  Pour some water in a bakin…

Stuffed Collard Greens

So the other day ChefMom texted me a picture of a shit ton of squash that she received and asked a silly question: "you want some of these?" Hell yes I do! She gifted me 2 delicata,  2 acorn, 2 buttercup, 1 butternut, 1 spaghetti, and 1 heirloom pumpkin. Please believe there will be tons of squash recipes coming your way, starting with this one starring my grammy's favorite squash, buttercup.

The buttercup squash, a.k.a. black forest, a.k.a. kabocha, is dry and rich with flavor and made this meal perfect. It's one of those dishes that I can't believe I made. This dish. These flavors. Seriously, y'all: OH MY GOD. I'm pretty sure I'm going to make a whole mess of these for Thanksgiving this year and you can bet there won't be any leftovers.

1 bunch of collard greens
15 oz of your favorite roasted winter squash
1 c cashews
1 garlic clove, minced
1/2 tsp pumpkin pie spice
Salt and pepper, to taste 

olive oil
1 lb of oyster mushrooms
1/4 c fresh minced bas…

Golden Beets + Avocado on Curly Endive w/Tarragon Vinaigrette

Sometimes gourmet style meals don't have to be hard work + weird ingredients. Sometimes you can just throw together this beautiful salad for lunch. This happened to me a few days ago.

It can happen to you, too.

The following evening I made a pretty bomb dinner using the leftover endive and tarragon vinaigrette from this salad. I used a red onion sliced in to half moons, a couple of garlic cloves all minced up, 3 carrots sliced in to coins, 3 red potatoes all cubed up, 1/3 of a cup of cashew cream, the leftover endive, and the leftover tarragon vinaigrette. I sauteed it all up in a hash and served it with sliced sweet baby pickles. It was super french and super awesome.

4 small golden beets
1 garlic clove, minced
2 tbsp tarragon
1 1/2 tsp stone ground mustard
2 tbsp white balsamic
1/4 c olive oil
salt and pepper, to taste
1 avocado, sliced
1 head of curly endive
Preheat your oven to 400 and roast the beets until tender.Combine the garlic, tarragon, mustard, balsamic, oil, salt and pepper. S…

Kale Fried Rice

Some pretty cool stuff has been happening lately in my food world. I was fortunate enough to have my food porn in a beautiful magazine, The Collective. There was an issue release party at a coffee shop/art gallery here in Boise called The Crux; I was completely blown away by how many people actually knew I cooked food and shared it on the interwebs with you lovely people. I mean I do this a lot but not too many people I know actually read it. Or do they?

Anyway, that's cool right?! I thought so too.  Other things that are cool: every year a weekly publication, The Boise Weekly, puts out an annual gift guide around the holidays. The gift guide promotes local small businesses and encourages us City-of-Tree-Huggers to buy local for Thanksgiving and Christmas. The magazine has a sweet set up where you can look up a specific interest of the person you are shopping for and the BW will have listed a bunch of ideas/places to shop. So longest story, not as long, THE Erika Astrid asked lit…

Dry Cooked Green Beans w/ Herb Dijon Glaze

Here is a super-fall, probably-getting-served-at-Thanksgiving, delicious side dish. This glaze is so tangy and so bomb. I have feeling I'm going to be making it a lot and eating it on everything. In the recipe I posted below, I list off a bunch of herbs that I threw in to my sauce. These are not necessary. Use whatever you got.

I served this with sauteed mushrooms and mashed potatoes and the VegFam devoured all of it.

1 lb green beans, trimmed
3 tsp cornstarch
2 c vegetable broth
2 1/2 tbsp stone ground mustard
1 tsp lime juice
3 tbsp minced onion
1 garlic clove, minced
a pinch of basil, oregano, dill, Italian seasoning, rosemary, marjoram, sage, tarragon, thyme
salt, to taste
Preheat the oven to 350 and cook the green beans dry. While the green beans are in the oven, whisk together the cornstarch, broth, and mustard. Bring that to a boil with the remaining ingredients and reduce the heat to allow the mixture to thicken into a glaze. Once its to a consistency that pleases you, transfer th…

Autumn Stuffed Sweet Potatoes

It's getting cool in The City of Trees and I can barely contain my excitement. I love the fall and all the sweet things it brings: cooler weather, sweaters, snuggles, fires, holiday excitement, and of course, the amazing food that happens when you spend less time basking in the sun and more time indoors.

Yesterday was one of those days where I was totally lazy (I blame my period for that), and I had plenty of time to cook an elaborate dinner. But I didn't (lazy, remember?). So you can imagine my surprise when I spent very little time conceptualizing and preparing this dish and it turned out tasting like an award-winning, gourmet, dish (toot-toot-tooting my own horn).

It tastes like Thanksgiving and will probably be served at ours this year.

2 sweet potatoes
1 c red quinoa
2 c vegetable broth
1 onion
2 tbsp olive oil
2 packed cups chopped kale
1/2 c cashews
1/4 c dried cranberries
1/4 c unsweetened dissected coconut
Preheat your oven to 350 and cook your potatoes for about an hour, or…

Beet Caviar Hors d'oeuvres

Beets? Apples? Together?!  This sounds odd, but in fact, the flavors are terrific. Beets and apples were grown to be together.   Much like my super hot new neighbor, PaleoChick. We are so very similar that it seems like we were made for each other. We've been spending a lot of time together: it's not unusual for our houses to combine for an evening of food, games, and sci-fi.

This delightful little snack is a product of one of those nights. The food was delicious, the game sucked, the people were great, the wine was spot on, and I fell asleep during the movie (as per usual). 

I had some leftover grits so I added a teaspoon of grits to the hors d'oeuvre, and it was the bomb dot com but isn't necessary. I also served this with cashew cream sauce and some pesto.

1 lb beets, roasted
10-15 basil leaves
3 garlic cloves, minced
olive oil
1 lb mushrooms, quartered
1 tbsp Montreal steak seasoning
2 Granny Smith apples, cored
In a food processor, roughly chop the beets, basil, and …