Loaded Mexican Parsnip Fries

On Thursday I downloaded Food52's new (Not) Recipe app.  This app is being offered as a place to capture and celebrated "the casual, off-the-cuff, cooking that most people do every day."  In the Food52 article that introduces this new app, Amanda and Merrill (Co-Founders of Food52) talk about how "the great majority of the world's cooking doesn't involve recipes:  It's putting together dishes you know, with your own signature touches.

To be honest, I am definitely one who leans toward the recipe side of cooking.  It feels a bit safer to me.  I feel I'm less likely to waste ingredients and time making something from a recipe that comes from a food someone I trust.  I know there's a loss of creativity by doing it this way, but when it comes to creativity it's not my strongest quality.  I often make something once and then add my own touches the next time around (although some recipes are just too good to mess with).

Over the past few years as I've become more comfortable and confident in the kitchen, I've definitely become a bit better at "casual, off-the-cuff cooking", but I still have a long way to go.  I know it will take time and I'm willing to put in the effort to keep learning and growing in the kitchen.

The night I downloaded the app, Preston and I ate dinner together, just the two of us.  I had bought some parsnips the day before and with the (Not) Recipe app in mind I turned those parsnips into loaded Mexican oven fries that we ate on very tiny baking sheets.

So with a little more bravery under my belt and with a greater resolve to be more courageous in the kitchen, today I'm sharing a picture and a simple how-to for loaded Mexican parsnip fries.  Enjoy!

Loaded Mexican Parsnip Fries

Peel and cut parsnips into thin sticks and drizzle with avocado oil.  Dust parsnip fries with kosher salt, cumin, cayenne, coriander, dried oregano, and chili powder.  Toss to combine.  Bake at 450 until cooked through, golden brown, and crispy.  Top fries with warmed pinto beans, salsa, sour cream, avocado, cheese, radishes, cilantro, and a good squeeze of lime juice.

Fiesta Kale Salad

I remember the first time I made this salad; my kiddies and I were clinging to the last few weeks of summer break.  My mom, myself, a couple of my sisters and their kiddies decided to head up American Fork canyon to beat the heat and let the kidlets play in the frigid river water.  Part way up the canyon, we picked a picnic area close to the river, set up, and tried to make our peace with the bugs and bees that also seemed interested in what we were having for lunch (and by making our peace I mean that we tried and tried to get rid of them, but our efforts were in vain).  After getting settled, we pulled out jars of strawberry lemonade (it was actually a mix of citrus because I ran out of lemons) and wrapped up the fiesta kale salad in pieces of whole wheat naan smeared with sour cream.

I remember my sister had brought her then new boyfriend (and now husband) along to meet the small portion of our family that was there.  I'm the oldest of nine and I'm guessing she wanted to ease him into the craziness and introduce him to us in small doses.  It was probably a good idea! ;) After we started eating, he made the comment that he didn't know something so healthy could taste so good.  I felt happy inside even if he was just saying it to be nice.

This salad involves a bit of chopping, but besides that it comes together quickly.  The addition of black beans and avocado make it completely satisfying and it doesn't leave you wanting say, a bag of chips when you're finished. :)

 
Fiesta Kale Salad

1 bunch lacinato kale, washed, stemmed, and shredded
1 cup baby tomatoes, halved
1 bell pepper (red, orange, or yellow), small dice
3 green onions, thinly sliced
1/2 English cucumber, small dice
1 small bunch of cilantro, roughly chopped
1 14-ounce can black beans, rinsed and drained
1 large avocado
1/2 cup crumbled feta cheese
Sweet and spicy sunflower seeds (recipe below)
Juice of two limes
1/4 cup extra virgin olive oil
1 tablespoon hot sauce
Kosher salt to taste

Place shredded kale in a large salad bowl and sprinkle with a pinch of salt and massage the leaves with your hands until the leaves are darker in color and fragrant.

To the kale add, tomatoes, peppers, green onions, cucumber, cilantro, and black beans.  Add the juice of limes, olive oil, and hot sauce, and a sprinkle of kosher salt.  Toss to combine.  Taste and adjust seasoning if necessary.

Top salad with avocado, feta cheese and a scatter of sunflower seeds.

*The dressing is forgiving.  I never measure.  I just squeeze some lime juice on the kale; give it a quick glug of olive oil, and a few good shakes of hot sauce. 

Sweet and Spicy Sunflower Seeds
 
3/4 cup raw sunflower seeds or pepitas
Heaping 1/4 teaspoon sea salt
1/4 teaspoon cayenne
1 tablespoon dark brown sugar

Heat a nonstick skillet over medium heat and toast sunflower seeds until just fragrant, about 2 minutes.  Add the salt, cayenne, and brown sugar and toss them around until the sugar is hot enough to stick to the seeds, 8-10 minutes.  Place sunflower seeds on a piece of parchment paper and spread out in a single layer to cool.

Recipe slightly adapted from Sprouted Kitchen

Sauteed Chard, Apple, and White Cheddar Grilled Cheese

I really love a great grilled cheese sandwich and I love this one so much that I ate it for lunch and dinner on the same day.  I don't have much to say other than that there is just something about toasted bread sandwiching oozy melted cheese that shouts comfort foods from the roof tops and this one may be one of my very favorites!

Sautéed Chard, Apple, and White Cheddar Grilled Cheese

1 tablespoon olive oil, divided
4 leaves of Swiss chard, stems removed and thinly sliced
1/3 cup fresh grated white cheddar
1/4 cup fresh grated mozzarella
1 heaping tablespoon finely minced red onion
4, 1/2" slices whole grain bread
1/2 apple (honey crisp, pink lady, braeburn), thinly sliced
1 1/2 tablespoons whole grain mustard
1 tablespoon good quality mayonnaise
1 tablespoon butter, softened
Kosher salt

Heat 1 teaspoon olive oil in sauté pan.  Once hot, add thinly sliced chard to pan along with a pinch of kosher salt.  Keep the chard moving to release pockets of steam to help let the moisture out so that the chard doesn't become soggy in the sandwich.  Cook chard until just wilted and tender.  Remove chard from pan and set aside.

While preparing the sandwiches, preheat your cast iron or grill pan over medium heat with the remaining 2 teaspoons of oil.

Combine both cheeses and the finely minced red onion.

On one side of each slice of bread, spread a layer of both the mustard and mayonnaise and spread to edge of each slice.  Layer three to four slice of apple on top of two pieces of bread.  Divide the shredded cheese on top of the apple slices in an even layer.  Divide the sautéed chard on top of the cheese and top with remaining slices of bread.  Lastly, spread a thin layer of butter on the outside of both sides of each sandwich and lightly sprinkle with kosher salt.

Add sandwiches to cast iron or grill pan and cook until golden on both sides and cheese is melted through.

Recipe adapted from Sprouted Kitchen

Sweet Potato Wedges with Avocado Chimichurri

I have a portable filing cabinet that houses all the recipes that I've gathered over time and it's heavy, really heavy.  The recipes are separated into categories (breakfast/breads, sweet treats, main dishes etc.) and then split into two separate categories of "have made" and "haven't made, but want to."  Often a recipe that I find ends up in the "haven't made, but want to" category and stays there for quite some time.  Other times I find a recipe that I immediately know that I have to make very soon, like right now soon.  These sweet potato wedges with avocado chimchurri fell into the make me right now category.   

After a quick trip to the grocery store I found myself in a place where I feel most comfortable, the kitchen.  I don't have amazing knife skills, but my knife feels comfortable in my hand (sometimes too comfortable).  In no time at all I'm breathing in the smells of fresh lime juice, cilantro, jalapenos, vinegar, and garlic that fill my kitchen and I feel happy inside.  As I toss the sweet potatoes with the olive oil and smoked paprika I watch my fingers turn a burnt red color from the paprika. 

Before I pull the sweet potatoes from the oven I quickly halve two avocados and take a moment to admire their lovely green color (it never gets old).  I quickly dice the avocados into a bowl and add a large spoonful (or two) of the chimichurri and give it a gentle mashing.  I take a bite and my heart skips a beat, I am in heaven.  The avocado chimichurri is creamy, bright, and fresh with a little heat.  I pile the sweet potatoes hot from the oven onto a plate and watch my finger quickly sprinkle them with cilantro.  I immediately knew I needed to share this deliciousness with someone and Todd was working upstairs.      

He may have been a bit surprised when I handed him a plate of sweet potato wedges instead of a sandwich for lunch, but not that surprised because he knows me well and will happily share a plate of sweet potato wedges and avocado chimichurri with me for lunch.

 

Sweet Potato Wedges

3 medium sweet potatoes

2 1/2 tablespoons cornstarch
3 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon kosher salt

Avocado Chimichurri

1 large garlic clove

2 green onions, roughly chopped
1/2 teaspoon sea salt
1 jalapeno, stemmed and roughly chopped
1/2 cup cilantro, lightly packed
1/2 cup flat leaf parsley, lightly packed
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
2 ripe avocados

Preheat oven to 425 degrees F.  Wash and dry the sweet potatoes and cut them into 1 1/2" wedges.  Place the sweet potato wedges and cornstarch into a large Ziploc bag and toss to coat.

Dump the wedges onto a large rimmed baking sheet and drizzle with the olive oil, smoked paprika, and salt.  Toss everything to coat with your hands and spread wedges into a single layer.  Bake in the upper third of the oven for 30 minutes or until the edges are just browned.

While the sweet potatoes are roasting, prepare your sauce.  Place garlic, green onions, and salt into the bowl of a food processor and run until well chopped.  Add the jalapeno and pulse a few times to chop.  Add the cilantro, parsley, vinegar, lemon juice, and oil and pulse a few more times until roughly combined.  Dice the avocados and put them into a mixing bowl.  Add a few spoonfuls of the chimichurri and gently mash it into the avocados (I like to leave mine chunky), adding more chimichurri to taste.

Recipe barely adapted from Sprouted Kitchen

Lunch for Two

Todd works from home unless he is meeting with a client.  This gives us the chance to each lunch together every few days, it's pretty great.  Usually our lunch consists of turkey sandwiches with pickles, cheese, and mustard (extra mustard on the side for me please) and some sort of fruit (clementine’s) and vegetable (carrots and cucumbers).  Usually once a week I try to make something other than the standard turkey sandwich or leftovers (I eat a lot of leftover for lunch).  Last week I made Cookie and Kate's spicy kale and coconut stir fry and I'm obsessed.  Todd and I joked that this stir fry was like his bag of potato chips because I could not stop taking bites.  I ate the leftovers for lunch the next day and made it again yesterday to share with a neighbor.  Hurray for delicious healthy food!

 

 

Spicy Kale and Coconut Stir Fry

 

2 tablespoon coconut oil

2 eggs, beaten with a dash of salt

2 cloves garlic, minced

3/4 cup thinly sliced green onions

1 red bell pepper julienned

1 carrot, peeled and julienned

5 Brussels sprouts very thinly sliced

1 medium bunch kale, ribs removed and leaves finely shredded

1/4 teaspoon salt

3/4 cup unsweetened coconut flakes, toasted

2 cups cooked and chilled brown rice

2 teaspoons reduced-sodium tamari or soy sauce

2 teaspoons sriracha

1 lime halved

Fresh cilantro, roughly chopped

 

Heat a large non-stick skillet over medium-high heat.  Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil.  Pour in the eggs and cook until the eggs are scrambled and lightly set.  Transfer the eggs to an empty bowl.  Wipe out the pan with a paper towel.

 

Add 1 tablespoon of oil to the pan and add the garlic, onions, and additional vegetables.  Cook, while stirring until the vegetables are just tender.  Add the kale and salt.  Continue to cook, stirring frequently until the kale is wilted and tender.  Transfer the vegetable mixture to the bowl with the eggs.

 

Add the remaining 2 teaspoons oil to the pan.  Add the toasted coconut flakes and rice and cook,

stirring frequently, until the rice is hot.

 

Pour the vegetables and eggs back into the pan.  Add the tamari and sriracha.  Stir to combine and break up any large clumps of scrambled egg.  Squeeze the juice of half of a lime over the dish and stir to combine.  Pour the stir fry onto a serving plate and garnish with fresh cilantro.  Serve with lime wedges and extra sriracha for those who like it extra spicy.

 

 

Recipe slightly adapted from Cookie and Kate

Spelt Pizza with Ricotta and Spicy Greens

Last night I wanted to stay up to watch some of the Voice after my kiddies had gone to bed.  I have a serious problem staying awake once I sit down on the couch.  It's a rare occasion if I can keep myself awake longer than 15 minutes.  I don't even have to be lying down; in fact I'm never lying down.  I will catch my husband frequently looking in my direction to see if I have zonked out.  It's unfortunate, but no matter how hard I try or how much I want to stay awake, my eyelids are just too heavy to keep open and then I'm gone.  I'll often tell my husband when I start to feel sleepy that the sandman has just passed.  Once I'm asleep, it means that the sandman passed by again and knocked me out with one of his sandbags.  The reason I say all this is because last night to keep myself awake, I decided to make pizza dough.  I had big plans for a great lunch the next day.  I went to work and busied myself in the kitchen.  Between the pizza dough making and eating a bowl of Raisin Bran, I managed to catch a full episode of the Voice without falling asleep.

This pizza was everything I'd hoped it would be.  I was a bit nervous how the spelt pizza crust would turn out, but it worked perfectly and tasted perfect with the spicy greens and creamy ricotta.  After my first couple of bites, I had to share the deliciousness and so I took a couple of pieces to a neighbor and then called my husband to tell him how I was in lunch heaven.  
  
 

 

Spelt Pizza with Ricotta and Spicy Greens

 

1 1/2 teaspoons active dry yeast

2/3 cup warm water

1 teaspoon honey

2 cups spelt flour

1 teaspoon salt

1 1/2 tablespoons extra-virgin olive oil

 

1 cup fresh ricotta

3 tablespoons olive oil

12 green onions, thinly slice (white and green parts)

2 cloves garlic, minced

4 cups baby kale, roughly chopped

4 cups Swiss chard, cut leaves crosswise into 1-inch strips (about one bunch)

Salt and pepper, to taste

Red pepper flakes

Lemon zest

Fresh grated parmesan cheese

 

In a small mixing bowl, combine yeast, warm water, and honey.  Let sit for 10 minutes or until foamy.

 

In a large mixing bowl, stir together spelt flour and salt.  Pour in the yeast mixture and olive oil and stir together until a dough forms (I added a bit more water and an extra tablespoon of olive oil to help the dough come together).  Cover and let the dough rest in a warm spot for 30 minutes or until it has doubled in size.

 

Place the dough in a Ziploc bag and let sit in the refrigerator overnight.

 

An hour before baking the pizza, remove dough from the refrigerator.  Place pizza stone in the oven.  Preheat the oven to 425 degrees. 

 

Cut dough into two equal pieces.  Roll one piece of dough into a rectangle.  Transfer the rolled out dough to the back side of baking sheet that has been lined with parchment paper.  Prick a few times with a fork, drizzle with olive oil, and sprinkle with sea salt.

 

Slide the parchment paper with the pizza dough onto the baking stone in the oven.  Bake for 15 minutes or until golden brown.  Meanwhile, heat the olive oil in a large skillet.  Sauté the green onions for 4-5 minutes over medium-high heat.  Add the garlic and sauté for 30 seconds or until fragrant.  Add the kale and Swiss chard and sauté for 3-4 minutes or until just wilted.  Season with salt and pepper.  Dump the greens in a colander and toss a few times to let juices drain.

 

Remove pizza from oven by sliding parchment paper with the pizza back onto the back side of a baking sheet.  Spread half of the ricotta on the pizza dough; place half the greens on top, sprinkle lightly with red pepper flakes and a light dusting of lemon zest and freshly grated parmesan cheese.  Slide pizza back into the oven for 3-4 minutes to warm through.  Repeat with second piece of dough.  Eat and enjoy!

 

 

Note:  To make this a bit easier, you could forget about the pizza stone and just place the rolled out dough onto a lightly oiled baking sheet and cook the dough on the baking sheet.  One baking sheet should be big enough for all of the dough.

 

Recipe slightly adapted from The Yellow Table



Roasted Tomato Caprese with Avocados

Butter toasted bread, creamy avocado and fresh mozzarella, all topped with sweet, tangy roasted tomatoes, torn basil and a squeeze of fresh lemon.  All of its parts add up to one very delicious sandwich! 

Roasted Tomato Caprese with Avocado

1 large tomato or 1 pint cherry tomatoes (I used some of both)
1 tablespoon olive oil
1/4 teaspoon kosher salt
Fresh basil
1 tablespoon butter
3 thick slices of country bread
1 garlic clove
1/2 avocado, peeled and sliced thin
Fresh mozzarella, sliced thin
1/2 lemon

Preheat oven to 325 degrees F.

Cut the large tomato into 1/4-inch slices.  Lay on a parchment lined baking sheet and drizzle with olive oil.  Sprinkle with the salt.  If using the cherry tomatoes, toss them with the olive oil and salt and lay them in a single layer on a parchment lined baking sheet.

Roast for 1 to 1 1/2 hours until wilted, wrinkly and caramelized in parts.  When the tomatoes have roasted, remove from the oven and set aside to cool. 

In a large skillet over medium heat, add the butter to melt.  Place the pieces of bread in the pan and cook unitl crisp and golden.  about 3-4 minutes per side.  Remove the bread from the pan and let cool.

Once cool assemble the open faced sandwiches.  Avocado slices line the bottom, next the fresh mozzarella.  Add a small pile of roasted tomatoes on top and finish with torn basil leaves, a squeeze of fresh lemon and a sprinkle of flaky salt.

Recipe from Not Without Salt

Fried Egg and Mushroom Toast

I ate dinner by myself last night (technically Stella ate with me, but she only lasted about 30 seconds before she went back outside to play).  I love a fried egg and it was the perfect topper for my mushroom toast.  I broiled a piece of bread until it was golden on both sides and then spread a nice thick layer of homemade ricotta (which you must try making, it’s so simple and so worth it), then I topped it with roasted balsamic mushrooms, a fried egg and a good sprinkle of shredded Parmesan.  It was simple and delicious!

Fried Egg and Mushroom Toast

A slice of your favorite bread (I used a slice of French bread), toasted on both sides
Ricotta Cheese (store bought or homemade)
Roasted balsamic mushrooms
Fried egg
A sprinkle of freshly grated Parmesan
Salt and freshly ground black pepper

Ricotta Cheese

4 cups whole milk

1 cup heavy cream

3/4 cup buttermilk

1/2 teaspoon salt (I use 2 teaspoons Maldon salt)

Add ingredients to a 4-quart pot.  Attach a thermometer to the side of the pot (making sure that it doesn't touch the bottom of the pan).  Bring to a very gentle boil over medium heat, stirring occasionally with a rubber spatula to prevent scorching.  (Do not stir once the temperature reaches 170, it will become grainy.)  

Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.

Once curds begin to separate from the whey (liquid temperature will be between 175 and 200 degrees), remove from heat.  Gently spoon or ladle the curds into the cheesecloth-lined strainer.  You may need to gently gather the cheesecloth at the top to help the curds drain.  

Let curds sit in cheesecloth to drain liquid 15 to 30 minutes.  Keep in mind the ricotta will thicken in the fridge, so don't drain it too much, or it will end up dry.

Roasted Balsamic Mushrooms

1 pound button or cremini mushrooms, quartered
2 tablespoons olive oil
3 sprigs rosemary
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar

Heat the oven to 450 degrees F.

Combine mushrooms, olive oil and rosemary on a baking sheet.  Season with salt and pepper and toss to coat.  Place in oven and roast until mushrooms are shrunken and browned, about 20 minutes.  Discard rosemary and drizzle mushrooms with balsamic vinegar; toss to coat.  Taste and adjust seasoning if necessary.

Fried Egg

Heat a well-seasoned cast-iron or non-stick skillet over medium heat.  Add two teaspoons butter and swirl to coat the pan.  Crack your egg into the pan slowly so that the white pours out first.  Season egg with salt and pepper.  Let the egg sit undisturbed until the egg white is set and the out edges are browning and start to curl up.  If the edges are browning faster than the egg white is setting, cover the pan with a lid for a minute or two.

Assemble toast: toasted bread, ricotta cheese (a good thick layer), roasted mushrooms, fried egg, parmesan cheese and freshly ground black pepper.

*The picture was taken with my iPhone.  I was hungry and wanted to eat more than I wanted to get out my camera and take a picture.