Harissa Chickpeas with Potatoes & Greens (and a really awesome lemon tahini sauce)

I feel comfortable in the kitchen.  I feel confident in my ability to make a meal I will enjoy and one that my kiddies will probably enjoy a little less.;)  It's a place that feels safe to me and where I have a sense of being in control.

Almost two weeks ago, I was asked to serve as a Relief Society teacher in church.  Standing in front of a group of adults teaching a lesson or leading a discussion is as far away from my comfort zone as I can possibly imagine.  It makes me feel extremely uncomfortable.  To say that I'm terrified would be an understatement.  I've shed more tears in the last 10 days then in the last year of my life. 

I read there are many reasons why we prefer to stay within our comfort zone. "We may be afraid of failure, of making mistakes, of looking foolish; we may worry about what other people might think or say; we may not think we're good enough."

Um, yes to all of the above. 

Stepping out of my comfort zone is creating a boat load of discomfort.  I'm being pulled and stretched in ways that feel unnerving and beyond uncomfortable.  In accepting this calling, I'm opening myself up to making more mistakes that I can imagine, fumbling, and being vulnerable all in front of a group of people (yikes).  But, I know that stepping out of what feels comfortable to me can create a space in my life for growth.  President Nelson said, "Faith in Jesus Christ propels us to do things we otherwise wouldn't do."  I completely dislike all the growing pains that I'm feeling right now, but I'm choosing to have faith that in the strength of the Lord and through his grace (strength and enabling power), I can accomplish all things (even teaching Relief Society).  Without faith in him, I honestly don't think I could do this (it's that scary to me).  I know he is on my side and that gives me a sense of comfort and strength.  I know that all this pulling and stretching will help me become who he knows I can be and I'm willing to walk that path with him (hopefully to somewhere awesome).

Harissa Chickpeas with Potatoes & Greens (and a really awesome lemon tahini sauce)

Lemon Tahini Sauce

1/4 cup tahini
1/4 cup water (+ extra if necessary)
Zest of one lemon

1 1/2 tablespoons fresh lemon juice
1 clove of garlic, finely minced or grated with a microplane
1 teaspoon olive oil
Salt and pepper, to taste

In a medium bowl or glass pint jar, whisk together the tahini, water, lemon zest, lemon juice, garlic, olive oil, salt, and pepper.  Once seasoning and consistency are to your liking, set aside.

Potatoes

1 1/2 pounds baby yellow potatoes
1 tablespoon olive oil
1 teaspoon za'atar (I use this recipe)
Salt and pepper

Preheat the oven to 400 degrees F.  Cut the potatoes in half (or thirds if bigger) and transfer them to a large baking sheet.  Toss them with olive oil, za'atar, salt, and pepper.  Place potatoes in the oven and roast for 35-40 minutes, or until the potatoes are golden brown, flipping once at the halfway mark.

Harissa Chickpeas

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/8-1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1/3 cup finely diced red onion
1 clove of garlic, finely minced
1 15-ounce can chickpeas, drained
1 cup crushed canned tomatoes (I used fire-roasted)
1/4 cup water (+ extra if necessary)

In a deep skillet over medium heat, toast the cumin, coriander, and red pepper flakes until fragrant, about 1 minute.  Transfer to a spice grinder and grind to a rough powder and set aside. (If you don't have a spice grinder, use the same amount of ground cumin, and coriander).

Place the skillet back on the heat and add oil to the skillet.  Add onion to the skillet and saute until translucent and soft, 3-4 minutes.  Add the garlic and ground spices and stir until fragrant, about 30 seconds.  Add the chickpeas to the skillet and stir to coat the chickpeas.  Add the crushed tomatoes and water to the chickpeas and stir to combine.  Season with salt and pepper.  Bring the harissa chickpeas to a low boil, lower heat and let the chickpeas simmer for 15 minutes, adding more water if necessary.  You want the chickpeas to be saucy, not soupy.

To Serve

4 big handfuls of chopped greens (I used kale (don't forget to give your kale a quick massage) and spinach)
Olive oil
Fresh lemon juice
Extra za'atar

While chickpeas are simmering, toss the greens with the olive oil, lemon juice, a few pinches of za'atar, salt, and pepper.

To serve, divide greens, chickpeas, and potatoes among plates (I plated my greens and chickpeas side by side and nestled the potatoes in between).  Top with lemon tahini sauce and a couple pinches of za'atar.

Recipe slightly adapted from The First Mess

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.

Croque Monsieur with a Poached Egg

It's no surprise to anyone who knows me that I love cooking and love being in the kitchen.  But just like everyone else, I go through the occasional (maybe more than occasional) slump of, it's 5:30 and I have no idea what to make for dinner.  I remember one time in particular this slump seemed to be lasting longer than normal and I just wasn't feeling all that excited about food.  Around this time I happened to find my way onto the blog Alexandra Cooks. 

I remember my mouth watering as I scrolled through recipe after recipe.  I could feel my food excitement building and I quickly made my way back to the place I love...the kitchen.  That night I made Ali's croque monsieur with poached eggs and with the very first (very delicious) bite I was reminded of a quote by Alice Waters that hangs in one of my favorite restaurants.

"When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is."

Ali's croque monsieur with a poached egg was a simple meal made from simple ingredients, but tasted truly extraordinary.  

 

Croque Monsieur with a Poached Egg

(2 open faced sandwiches)

Great bread, cut into thick slices

Béchamel (recipe below)
2-4 slices good quality ham
Grated gruyere cheese
Fresh thyme leaves

Béchamel

 
1 tablespoon butter
3 tablespoons finely minced onion
Kosher salt
1 tablespoon flour
1 cup whole milk
1 bay leaf

Poached eggs

2 eggs (I will usually cook an extra just in case one breaks)
1 tablespoon white wine vinegar

Prepare pot for eggs.  Fill a 10-inch nonstick skillet with two to three inches of water and bring to a simmer.

Prepare the béchamel.  In a medium saucepan, melt the butter over medium heat.  Add the onions and a pinch of salt and cook until the onions are soft, but have not begun to color, about 5-7 minutes.  Turn the heat to low and add the flour.  Stir to combine with the onion and butter.  Cook over low heat until the flour is absorbed, stirring constantly so that it doesn't brown, about 2 minutes.  Slowly whisk in the milk.  Add the bay leaf. 

Bring the mixture to a boil over medium heat then reduce the heat to low and cook for about 15 minutes, stirring occasionally.  The mixture should be thick, but if it's too thick and becoming difficult to stir, whisk in a bit more milk, 1 or 2 teaspoons at a time.  Remove bay leaf and discard.  Taste and adjust seasoning if necessary.

Preheat heat broiler.  Place the slices of bread on a rack on a sheet pan and broil each side for about a minute or until golden brown.  Watch closely!  The bread can go from golden brown to burnt in seconds.  Remove pan from oven.

Spread about 1 tablespoon of béchamel over each slice of bread.  Top with 1 to 2 slices of ham.  Top with grated cheese.  Set aside.

For the poached egg.  Bring the water to 190 degrees F. Add the vinegar. Gently crack each egg into a small bowl or ramekin. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate.

When the eggs have cooked for about 3 1/2 minutes, place croque monsieur under the broiler and cook until the cheese is bubbling and starting to get brown in spots.  Remove from oven.  Sprinkle with fresh thyme leaves.

Top each sandwich with a poached egg.  Sprinkle with a pinch of flaky salt and freshly cracked pepper.

Recipe barely adapted from Alexandra Cooks

Kale and Tomato Salad with Tahini Dressing

Todd jokes that soon after we started dating he walked into my King Henry apartment and I was sitting at the counter eating a Cafe Rio salad that looked big enough to feed a small family.  I remember that day perfectly.  He learned early on that I can eat with the best of them. 

Today at lunch we sat across the counter from each other, him with his peanut butter and honey sandwich and me with my kale salad.  He sarcastically told me that my salad was really small.  Haha!  He then reminded me again of the giant Cafe Rio salad.

I love kale salads, like really love!  I'm pretty sure that Todd thinks I'm crazy for having cravings for them.  I told him last night that after I ate this salad for lunch (yesterday) that a couple hours later I was wishing I had some more.  I was feeling pretty pumped that I had enough leftovers for today and I loved eating every bite (even if it was big enough to feed a small family). ;)

Kale and Tomato Salad with Tahini Dressing

1 large bunch lacinato kale, ribs removed, washed and finely chopped
A squeeze of fresh lemon juice
A pinch of kosher salt
1/2 cup sun dried tomatoes, packed in oil
1 cup cherry tomatoes, sliced in half
1 avocado, cut into chunks or slices (personal preference)
1/4 cup sweet and spicy sunflower seeds (recipe follows)
2 tablespoons sesame seeds, toasted

Place kale in a large bowl and sprinkle with a pinch or two of kosher salt and a squeeze of fresh lemon juice.  Massage the kale a bit until the leaves are darker and fragrant. Think scrunch and release.  This helps the kale be not so tough and more palatable.  Place in refrigerator until ready to dress.

For the sun dried tomatoes, drain off any excess oil and pulse through a food processor for a chunky texture or mince very fine.  Set aside.

Tahini Dressing
 
1/4 cup tahini
1/4 cup olive oil
2 tablespoons low sodium tamari
2 tablespoons fresh squeezed lemon juice
2 tablespoons pure maple syrup
1 clove of garlic, minced
1/2 teaspoon fresh grated ginger
2 tablespoon water
Kosher salt and freshly ground black pepper to taste

Place all ingredients in a jar and give it a good shake.

Sweet and Spicy Sunflower Seeds
 
3/4 cup sunflower seeds
Heaping 1/4 teaspoons 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.

To prepare the salad, drizzle the massaged kale with a big spoonful or two of the tahini dressing.  Next, add cherry tomatoes and a spoonful of the chunky sundried tomatoes to the kale and toss until combined and ingredients are evenly distributed.  Taste and adjust seasoning adding more dressing, salt, and/or pepper if needed.

Plate your salad as you with and top with avocado chunks/slices, sweet and spicy sunflower seeds, toasted sesame seeds, and a drizzle of the tahini dressing.  Serve.

*This was enough for me to eat for two lunches with leftover sunflower seeds and dressing. I like having seeds to toss on other salads so I just put the extras in a baggie and tossed them in my freezer.

*Because I knew I was going to have this salad for lunch the next day, I only used half of the ingredients the first day and the other half the following day instead of making one giant salad.

Recipe adapted slightly from Sweetish.co

The sunflower seeds are from Sprouted Kitchen Bowl and Spoon

Spicy Peanut Stew with Butternut Squash and Chickpeas

My mouth instantly started to water as this stew began to rumble on my stovetop.  Smells of garlic, ginger, cumin, and cinnamon filled my house and I could hardly wait for dinner (I made it early in the day and had to fight the urge not to eat it for lunch).  There is something about a big pot of stew that speaks to the comfort food girl inside of me.  (It also speaks to leftover girl inside me...I love good leftovers for lunch and this makes really, really great leftovers.)

Spicy Peanut Stew with Butternut Squash and Chickpeas

3 tablespoons canola oil
2 medium red onion, finely diced
3 garlic cloves, minced
1 Serrano pepper, seeded and finely chopped
2 tablespoons minced fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 can (14.5 ounces) crushed fire roasted tomatoes
1 can (6 ounces) tomato paste
1 cup creamy natural peanut butter
4 cups vegetable stock
1 butternut squash, peeled and cut into 1/2" chunks (about 1 pound 4 ounces of cubed squash)
2 cups cooked chickpeas
1/2 cup spicy peanuts, roughly chopped (recipe follows)

To Serve

Grain of choice
Finely chopped kale or roughly chopped baby spinach
Cherry tomatoes, sliced
Cilantro, roughly chopped
Spicy Peanuts

Add the oil to a large soup pot set over medium heat.  Heat oil until it just starts to sizzle then add the chopped onions and sauté until transparent; about 5-6 minutes.  Add the garlic, Serrano pepper, and ginger and sauté for 1-2 minutes.  Next, add the cumin, turmeric, and cinnamon and stir until everything is combined and the spices are fragrant.

Add the fire roasted tomatoes, tomato paste, peanut butter, and vegetable stock to the pot and stir to combine.  Stir in the squash, chickpeas, and chopped spicy peanuts.  Bring the stew to a low rumble and reduce heat to medium low and simmer for 35-40 minutes or until the squash is just tender.

Serve the stew in bowls and top with a scoop of your favorite grain, finely chopped kale (or spinach), sliced cherry tomatoes, cilantro, and spicy peanuts.

*I actually like to put my greens in the bowl first and pour the hot stew over the top.  This helps soften the greens especially if you’re using kale.

Spicy Peanuts

1 1/2 teaspoons canola oil
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
A generous pinch of fine sea salt
1 cup dry roasted unsalted peanuts

In a small bowl, stir together the oil and spices.  Add peanuts to the bowl and toss to evenly coat.  Heat a small skillet over medium heat; add peanuts and cook for 3-5 minutes or until the peanuts are hot and just barely toasted.  Remove from skillet and let cool.

Recipe slightly adapted from Oh, Ladycakes 

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

Roasted Chunky Applesauce

A couple of days ago I went to get some apples from Allred Orchard's and they happened to have a big box of Honey Crisp apples that were "seconds" for nine dollars (a total steal).  The apples were all different sizes, slightly lopsided, and had a few minor bumps and bruises, but were no less delicious than my eight dollar bag of pretty ones that I bought the week before.

So needless to say that with a fridge full of apples, I've got apples on the brain.  This morning I made a batch of roasted chunky applesauce that had me dancing around the kitchen and getting all tight inside.  My house smelled amazing!  I think Preston and Stella thought I was crazy, but with all these apples, their endless eating possibilities, and the feeling of fall in the air, I couldn't contain my excitement (or another spoonful of applesauce).

 

Roasted Chunky Applesauce

3 1/2 pounds crisp eating apples (I used Honey Crisp)
Pinch of kosher salt
1-2 teaspoons sugar
2 tablespoons butter, cut into small chunks.

Preheat oven to 375° F.

Peel, core, and quarter the apples.  Put them in an ungreased 9x13 baking dish (it should be large enough to hold them in a crowded single layer).  Toss the apples with 1 teaspoon of sugar (or 2 teaspoons if the apples are very tart), and a good pinch of kosher salt. 

Dot the apples with butter and cover baking dish tightly with foil.  Bake until the apples start to soften, about 20-30 minutes. 

Remove the foil; raise the heat to 500° F.  Bake the apples for 10-15 minutes, or until the tips of the apples are golden and the fruit is tender.  Remove from the oven, and coarsely mash the apples with a potato masher or the back of a wooden spoon.  Taste and season applesauce with additional salt and/or sugar if necessary.  A splash of apple cider vinegar could be used to brighten the flavor.

Recipe adapted from Orangette

Jars and Roasted Pasilla Pepper and Goat Cheese Sauce

I LOVE glass jars.  We drink and eat from them and they fill our refrigerator shelves.  

On any regular day you can find jars filled with yogurt, hot fudge, jams, toasted walnut sesame butter (because it's my very favorite smeared on toast with bananas, a drizzle of maple syrup, and a sprinkle of Maldon salt), caramel sauces (usually a couple different kinds), pickled jalapenos and peppers, mustard bbq sauce (because it's perfect on a hot dog), chocolate syrup (for chocolate milk with ice of course), and currently there are two jars (soon to be one) of the crazy delicious, I'm addicted to, sauce from The Sprouted Kitchen Bowl and Spoon cookbook. 

Her roasted pasilla and goat cheese sauce is lick the spoon amazing!  I first need to tell you that I struggle a bit when it comes to stronger cheeses and as much as I want to and try (I really, really try) to like them, I have a hard time getting my palate (and nose) to agree with them. 

I was a little hesitant to try this recipe because of the goat cheese, but I went for it and now there's no turning back.  It far exceeded my expectations and I should have known to trust Sara because her recipes never fail me and always leave my mouth and belly feeling very happy. So hip hip hooray for jars of roasted pasilla pepper and goat cheese sauce!

 

(The sauce is tucked under the avocado and makes these eggs over the top good!)
 

 

Roasted Pasilla Pepper and Goat Cheese Sauce

1/2 small red onion, peeled
2 pasilla peppers (see note)
1/3 cup extra-virgin olive oil
1/3 cup toasted pepitas (pumpkin seeds)
4 ounce soft goat cheese
1 teaspoon honey
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Juice of 1 lemon
2 tablespoons white wine vinegar
2 tablespoons water
1 cup coarsely chopped cilantro
1 teaspoon sea salt

1/2 teaspoon freshly ground pepper.

Preheat the broiler.  Rub the peppers and onion with drizzle of olive oil.  Place them on a baking sheet and broil them for 12 to 15 minutes until charred and collapsed.  Let cool, then rub off the skin off the peppers and remove the stems and seeds.

In a food processor, combine the onion and pasillas, the remaining olive oil, the pepitas, goat cheese, honey, chili powder, cayenne, lemon juice, and vinegar and process until combined.  Add the water, cilantro, salt, and pepper, and pulse again.  Taste and adjust seasonings if necessary.  Place sauce in a jar and store in the refrigerator. 

*Grocery stores often mark a poblano pepper as a pasilla pepper so technically I'm not sure which one I used.

*If you prefer a looser sauce, add 2 additional tablespoons of water.

*For my eggs, I scramble three eggs over medium heat with a little salt.  When the eggs are half way cooked, I add one torn up corn tortilla to the pan and scramble it with the eggs until the eggs are steaming and just set.  Slide the eggs on to a plate and top with sauce, sliced avocado, crumbled goat or queso fresco cheese, and cilantro.  Simple and perfect.

Recipe ever so barely adapted from The Sprouted Kitchen Bowl and Spoon

Dinner Time and a Mango Brown Rice Salad with Coconut-Ginger Dressing

Eating dinner together as a family has always been important to me.  I grew up in a family where eating dinner together most nights of the week was just something we did.  Dinner was at six and a moment of each day where we all gathered together to share a meal (albeit a crazy meal).  Believe me when I say it wasn't a picture perfect meal of a family gathered around a table laughing and enjoying each other's company.  And while we did enjoy each other (for the most part) and there was laughing (mixed with some occasional arguing and a possible tear or two), it was also loud (I'm the oldest of nine), hectic, and left a lot of dishes to be done.  But despite all its craziness, it instilled in me the importance of gathering those you love around the table.

There are few nights that my little family doesn't gather around our black round table to share a meal.  Preston sits to my left and Noah to Preston's left.  Todd sits to my right and Stella is sandwiched right between us.

Often the time together at our table is a little on the crazy side.  It seems I'm constantly up and down, up and down, getting something for someone.  Preston cannot seem to stay in his seat....ever.  Most of the time he's standing or hanging half way off his chair and it drives me crazy!  We've actually tired belting him to his seat to keep him sitting down....it didn't work.  Noah has a tendency to belch at some point during the meal (even though he's threatened with getting no treat after dinner if he does), and if we can get Stella to finish her meal in a timely manner it would be a miracle.  But, in between all of the craziness, the time we spend together at the end of the day gathered around our table is priceless to me.

As my kiddies grow I hope that each of them will remember the moments, memories, and craziness around our table and that someday they will gather their own little families around their kitchen tables to create memories of their own and to feed one another and be fed.

 

 

Mango and Brown Rice with Coconut-Ginger Dressing

 

2 cups uncooked brown basmati rice

1/2 cup unsweetened coconut flakes, toasted

2 cups cooked black or red beans

1 ripe avocado thinly sliced

1 ripe mango, diced

1/2 small red onion, finely chopped

1/2 bunch of cilantro, chopped + extra for garnish

 

Dressing

 

1/2 cup + 2 tablespoons coconut milk

2 tablespoons fresh lime juice

1 tablespoon finely grated ginger

2 1/2 teaspoons brown sugar

1 clove garlic, minced

1/2 teaspoon kosher salt

 

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your fingers. Combine rice with 3 cups water, 1/2 cup coconut milk, and 1/2 teaspoon salt in a medium saucepan; bring water to a boil, then simmer, covered, for about 40 minutes or until the rice is tender.  Transfer rice to a fine mesh strainer and run cold water over it until cool.  Place strainer over bowl to drain at least 10 minutes.

 

In a medium bowl combine mango, red onion, and cilantro.  Toss lightly to combine.

 

In a small bowl whisk together the dressing ingredients.  Taste and adjust seasoning if necessary.

 

Place rice in bowl and top with beans, toasted coconut flakes, mango, avocado, and extra cilantro.  Pour dressing over salad (you may not use all of it).  Serve.

 

*I cooked my rice in a pressure cooker because it seems to be the most consistent and quick way for me to cook brown rice.  For this recipe I combined 2 cups brown basmati rice with 2 cups water, 1/2 cup coconut milk, and 1/2 teaspoon salt.  Close lid securely; bring to high pressure over high heat.  Adjust heat to medium-low or level needed to maintain a consistent rocking of pressure knob.  Cook for 20 minutes.  Remove from heat and let pressure release through steam vent.  Remove lid and fluff with fork.

 

*Instead of doing one big salad, I let each person in our family make their own individual bowl.

Recipe slightly adapted from Foodess

 

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

Homemade Ginger Ale and Taco Bowls

About a month ago Todd and I went to dinner at Communal in Provo.  A neighbor friend highly recommended their homemade ginger ale and I can say without reservation that after my first swig I was officially obsessed.   

After a couple of weeks of ginger ale on the brain it was time to make my own version at home.  The recipe I found makes a ginger ale that is refreshing, light, and leaves a slight burn in the back of your throat; it's perfect and was the perfect thing to wash down our taco bowls inspired by Smitten Kitchen.

I love making a meal that has no meat, but is completely satisfying, delicious and leaves no one complaining (except for Noah who doesn't like rice (Who doesn't like rice?)). 

I am also obsessed with anything I can top with sour cream, diced onions, pickled onions and jalapenos, cheese, avocado, and cilantro (oh and some crunched up tortilla chips).

This meal came together in a flash thanks to my handy, dandy pressure cooker that makes cooking brown rice a snap.  Without the pressure cooker it would still be a breeze it would just add a little extra cooking time for which ever grain fits your fancy. 

 

Homemade Ginger ale

1 1/2 cups peeled, diced ginger (7 ounces)
2 cups water
3/4 cup sugar
Chilled club soda
Fresh lime juice

Cook ginger in water in a saucepan at a low simmer, partially covered, for 45 minutes.  After 45 minutes, turn off heat and let steep, covered, for 20 minutes.

Strain ginger/water mixture through a fine mesh strainer into a bowl, pressing on ginger.  Discard ginger and return liquid to saucepan.  Add sugar and a pinch of salt.  Heat over medium heat, stirring, until the sugar has dissolved.  Chill syrup in a covered jar until cold.

To assemble ginger ale, gently mix together 1/4 cup ginger syrup, 2 teaspoons fresh lime juice, and 3/4-1 cup chilled club soda.  Pour into a cold glass jar with lots of crushed ice and a squeeze of fresh lime.

Recipe from Epicurious

Red Bean and Green Grain Taco Bowl

Grains
2 fresh poblano chile peppers
1 cup cilantro leaves (I just chopped off the leaves and a few stems from one bunch)
1/2 large white onion
2 cloves garlic
1/2 teaspoon kosher salt
*3 cups water (amount needed for wheat berries, adjust if needed)
*1 cup uncooked wheat berries
3/4 teaspoon kosher salt

Beans
2 tablespoons olive oil
2 cloves garlic, minced
1 finely chopped chipotle from a can
2 teaspoons ground cumin
1 teaspoon dried oregano
3 tablespoons tomato paste
1 cup water
2 15-ounce cans small red beans, drained and rinsed
Kosher salt to taste

Fixings
Minced white onions
Pickled onions
Pickled jalapenos
Shredded Cheese
Sour cream
Sliced Avocado
Crunched up tortilla chips

In a blender, combine poblanos, cilantro, onion, garlic, and 1/2 teaspoon kosher with a splash of water and puree until smooth.  In a medium saucepan, combine wheat berries, 3 cups of water, 3/4 of green poblano puree and 3/4 teaspoon kosher salt.  Bring to a boil over high heat.  Reduce heat to low and cook, covered, for 1 hour or until grains a chewy-tender.  Add remaining green puree and cook 5 minutes more.

In a saucepan, heat olive oil over medium heat.  Add garlic and cook for 30 seconds, until sizzling and fragrant.  Add chipotle, cumin, oregano, and tomato paste and cook together for one minute.  Add water, beans, salt to taste, and bring to a simmer.  Cook for 10 minutes on low.

To assemble, add a scoop (or two) of beans and grains side by side to a bowl.  Top with whichever topping float your boat (I say go big or go home, but my kiddies think otherwise).

*I used brown rice instead of wheat berries because it is what I had.  I cook my brown rice in a pressure cooker because it's faster and I use 2 1/2 cups water, 2 cups brown rice, 3/4 teaspoon kosher salt, and for this recipe I added 3/4 of the green poblano puree.  Right before serving I added the remaining puree.

Recipe barely adapted from Smitten 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