Category: Autumn

Spicy Roasted Red Pepper and White Bean Spread

Published on by Alissa17 Comments

I love versatile things, like a great cardigan, real vanilla ice cream, pita bread, and mason jars.  These things can take on multiple functions and are a great base. That’s where today’s recipe fits in…a great base or launching point for many other recipes.

Today’s featured recipe is the third recipe from the Food Matters Project, a group of food bloggers focused on cooking through the Food Matters Cookbook by Mark Bittman. The original recipe, featured by Heather of girlichef, is Roasted Red Pepper and Walnut “Pesto”. The original recipe purees 8 roasted red peppers, walnuts, olive oil, and basil to form a pesto-like spread. I decided to do a variation and replace half of the roasted red peppers with cannelini beans and use almonds instead of walnuts (because that is what I had on hand). I wanted to move this recipe more towards hummus and add a kick with red pepper flakes.  The red pepper flakes help balance out the sweetness that occurs from the red peppers. I think the quantity of red peppers is a little much and could be reduced to two peppers.

This spread ends up being like the little black dress of condiments. I used it as a sandwich spread to amp up my veggie sandwich. And because this recipe makes quite a large batch, I had enough left to use as a pesto-like base to a pasta dish with roasted tomatoes, goat cheese, and extra basil (sorry no pictures of that awesomeness).

The primary component of this recipe is roasted red peppers. You can use jarred roasted red peppers, but it is also really easy to roast your own. Simply place them red peppers (whole) on a foil lined roasting pan. Turn your broiler on high or heat your oven to 450F. If using the broiler, the processes will only take about 15 minutes, but make sure your turn the peppers every 4 to 5 minutes, browning on all sides (see picture below). If you decide just to roast them in an oven preheated to 450F, this process will take about 45 minutes. After the skin is slightly charred, wrap in the aluminum foil from the pan and allow to sweat and cool. Unwrap after at least 10 minutes or until cooled off. Run the peppers under cold water and peel the skin off of the peppers. Remove the tops and deseed. And voila, you have roasted red peppers! These are good on pizza, sandwiches, hummus, pasta dishes, and so much more!

If you are intested in other variations on the FMP recipe, check the main website here.

Spicy Roasted Red Pepper and White Bean Spread (adapted from The Food Matters Cookbook by Mark Bittman)

Note: I liked this spread on sandwiches and as a dip for pita chips. It also works well tossed onto fettucini with some goat cheese and roasted tomatoes. The possibilities are pretty limitless.

Ingredients

  • 2 roasted garlic cloves (roast at the same time that you roast the red peppers)
  • 3/4 cup roasted almonds (or walnuts)
  • 1 15 oz cannelini beans (2 cups)
  • 3 roasted red bell peppers, skinned and deseeded
  • 1/2 cup fresh basil or parsley
  • 1 to 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon salt
  • red pepper flakes to taste

Instructions

  1. Roast red peppers as described above or use jarred roasted red peppers.
  2. Place garlic in food processor and pulse. Add almonds and pulse until a fine meal is formed.
  3. Add beans, basil, red peppers and puree. Drizzle olive oil and lemon juice into the puree. Pulse the food processor until all is combined. Add salt and red pepper flakes to taste.

Healthy Chocolate and Banana Pudding Parfaits

Published on by Alissa3 Comments

This weekend I had a major pudding craving but did not want to resort to making the boxed variety (bleh) or standing over a stovetop trying to make it from scratch with lots of eggs, cream, and chocolate.  So began my search for both a healthy and easy pudding.

I found this interesting recipe for pudding in Mark Bittman’s Food Matters Cookbook. He uses tofu (stop rolling your eyes) instead of milk.  The recipe basically takes a block of firm tofu and divides it in two portions. Half of the tofu is blended with melted chocolate, sugar syrup, and vanilla. The other portion of tofu is blended separately with bananas, sugar syrup, and vanilla.  The food scientist in me was seriously curious. Would it be creamy? Would it be chocolaty? Would it be soy-y? The verdict…YES. YES. and not really.

The chocolate pudding had a slight soy aftertaste, but not near as bad as the aftertaste associated with soy milk. The flavors and thickness of both puddings improved as they chilled in the fridge. My husband liked the banana pudding the best. I liked them both, but actually liked the chocolate one a bit better (even though I’m not a big chocolate fan) only because it was slightly more firm and more “pudding-ish”.

Allow the two puddings to chill for ate least 30 minutes before making the parfaits. 

Adaptations: Next time I think I may replace the sugar syrup with almond milk and maple syrup or honey. I am also dreaming about a butterscotch variation….I will keep you posted on the results of the experiment. If you want to make _all_ chocolate or _all_ banana, then double the ingredients of the flavor that you want and do not include the ingredients of the one that you do not want.

 Healthy Chocolate and Banana Pudding Parfaits (serves 6), slightly adapted from Mark Bittman’s Food Matters Cookbook

Ingredients

  • 1 lb organic silken tofu (divided), drained
  • 1/2 cup sugar (I used turbinado sugar which gave a bit of a carmel flavor)
  • 1/2 cup water
  • 1/2 cup semi-sweet or bittersweet chocolate chips, melted
  • 1/2 teaspoon vanilla extract, divided
  • 2 ripe bananas
  • salt

Instructions

  1. Place sugar and water in a small saucepan. Heat to boiling over medium heat. Stir constantly until the sugar is completely dissolved. Remove from heat and allow to cool for at least 10 minutes.
  2. Drain the tofu and divide in half. Place half of the tofu with the melted chocolate, half of the vanilla, and half of the sugar syrup in a food processor or blender. Process until smooth. Add a dash or two of salt. Blend in and taste.  Place chocolate pudding in a bowl with a lid. Refrigerate for at least 30 minutes.
  3. Clean out the bowl of the food processor.
  4. Place the other half of the tofu in the food processor along with the bananas, the remaining vanilla extract, and the remaining sugar syrup. Puree until well blended. Add a dash or two of salt. Blend in and taste. Place banana pudding in a separate bowl with a lid. Refrigerate for at least 30 minutes.
  5. Layer pudding in small individual glasses with chocolate on the bottom and banana on the top.

Homemade Microwaved Seasoned Popcorn – BBQ Style

Published on by Alissa4 Comments

I love love love to snack. I’m a big fan of all things dippable and munchable. I also love bbq, which is especially great here in KC. So popcorn seasoned with my favorite BBQ rub is great snack item for me during the day when I need a good salty and spicey fix. I was pretty excited to find out that the second recipe in the Food Matters Project was Seasoned Popcorn, chosen by CookieandKate.

Years ago to save money, I quite buying bagged popcorn and started buying whole unpopped kernel corn. I began popping my own popcorn in a glass container or small brown paper bag (lunch-size), saving oodles of money and eliminating preservatives. Also, I had a tendency to mow down an entire massive bag of butter-laden popcorn, only to find myself incredibly thirsty with orange-stained fingers and unaware that I had ingested 6-servings in one sitting.

So if you are buying packages popcorn…stop! Popping your own is so simple, easy, and you can change up the seasoning to suit your snacking desires. Use 2 tablespoons of unpopped corn per person. Place the corn kernels and salt in a brown paperbag and fold over a few times. Microwave on high for about 3 minutes, or until there are 4 seconds between pops. Open the bag carefully because steam will build up.

Along with BBQ seasoning, I also like to top popcorn with shredded parmesan cheese, cracked pepper, and salt. I spray the popcorn with nonstick spray to help the topping stick. You can also melt some butter and pour over…so much better than butter flavor!

Check out the featured recipe for Seasoned Popcorn by Kate of CookieandKate. Go to the FMP website to see other great ideas for popcorn seasonings!

Homemade Microwaved Seasoned Popcorn (serves 2), from The Food Matters Cookbook by Mark Bittman

Note: The seasonings for popcorn can be limitless. For a sweet fix, top with cinnamon sugar. For a spicy kick, try curry powder. Cheesy? go for parmesan cheese or nutritional yeast (found in most health food stores, giving a good cheesy flavor).

Ingredients

  • 1/4 cup kernel corn
  • 1/4 teaspoon sea salt
  • topping of choice (shredded parmesan, cracked pepper, cinnamon sugar, bbq seasoning..etc).

Instruction

  • Place popcorn and salt in paperbag or glass lidded container. If in a paperbag, fold the top over several times.
  • Microwave on high for 3 to 4 minutes (or until there are 4 seconds between pops).
  • Be careful when opening the container because steam will have built up. Toss the popcorn with the seasonings.

Winter Thai Curry Stew

Published on by Alissa1 Comment

I have a confession. Some people buy shoes. Some people eat chocolate. Me? I’m weird….I buy food. I love going to a great market and searching out new items or new vegetables. Recently, I stumbled upon a huge and beautiful rutabaga at the market. I’ve never had one, so I decided that she was coming home with me along with some parsnips, carrots, and kale.

Winter root vegetables are great to have on hand because they can store at room temperature or down in your basement for 6 months!  So even if I don’t exactly know what I am going to do with them when I buy them (like the rutabaga), I know that they will wait for me for until the inspiration occurs. Plus, these winter veggies are full of nutrients such as vitamins A and C, calcium, folate, and potassium (just to name a few). Because of all these nutrients, these vegetables are great for warding off cold-weather infections.

So one night the inspiration came, I threw together several root vegetables that I had on hand along with some coconut milk to make this AMAZING stew. Coconut milk is a great staple to keep on hand in your cabinet. It can take any meal and make it an 11. And let me tell you my friends…this stew is a 12! Jam on it. Make it. Love it. Hoard it.

Winter Thai Curry Stew (serves 4 to 6)

Note: The vegetables in this stew (like most soups/stews) are interchangeable and are not set in stone. I simply used what I had on hand and what is currently in season….roots. This would be great with regular potatoes, sweet potatoes, and even broccoli. In the summer, use summer squash, green beans, and spinach. The cooking times will be reduced for these spring and summer vegetables because they are not as hearty as winter vegetables.

Ingredients

  • 1 Tablespoon of coconut oil or olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2-inch piece of fresh ginger, peeled and minced
  • 1 Tablespoon of Thai curry paste (I used green curry paste)
  • 3 to 4 cups of diced vegetables (I used 1/2 rutabaga [peeled and cubed], 1/2 butternut squash [peeled and cubed], 2 parsnips [sliced thin], and 2 carrots [sliced thin])
  • 6 to 7 cups of low sodium vegetable or chicken broth or water (or combination)
  • 1 teaspoon of low sodium soy sauce
  • 1 to 2 cups of diced kale (1-inch strips), hard stems removed
  • 1 cup of reduced fat unsweetened coconut milk
  • 1 teaspoon honey  (optional)
  • salt and pepper to taste

Instructions

  1. Heat oil  in dutch oven over medium-high heat. Add onions and cook for about 5 minutes, or until translucent. Add garlic, ginger, and Thai paste, stirring constantly for an about 1 minute.
  2. Add vegetables, broth, water, and soy sauce. Bring to a boil. Reduce heat until the stew is simmering. Cover and cook until vegetables are tender. For root vegetables, this took about 20 minutes. If you are using spring or summer vegetables, this will take only 10  minutes.
  3. After vegetables are tender, add kale, coconut milk, and honey. Cook for about 3 to 5 minutes, or until kale is tender. Add salt and pepper to taste.

Kale and Mushroom Grilled Cheese Sandwich

Published on by AlissaLeave a comment

I love cheese. I especially love MELTED cheese. So a grilled cheese sandwich is one of my all time favorite sandwiches…plus it is super quick. But think outside the box of your normal buttered bread and american cheese. I love melted goat cheese…creamy and tangy. I also threw on some raw milk cheddar.

I’m always looking for a way to sneak veggies into things. It’s a sick obsession that I have. My other obsession being ketchup, but that’s another story. Kale is fresh green that is available in the winter when spinach is scarce. If you boil kale, it will become soft. However, if you roast or grill kale, it takes on a new consistency…crispy and crunchy. To a sandwich, crisp kale adds a great change. But if you don’t have kale, feel free to mix up the veggies with what you have on hand or with what is in season.

Kale and Mushroom Grilled Cheese Sandwich (serves 1)

Ingredients

  • whole grain bread
  • handful of kale
  • baby bella mushrooms, sliced
  • dijon mustard
  • crumbled goat cheese
  • raw milk white cheddar
  • salt and pepper

Instructions

  • Spray a griddle pan with nonstick spray.  Spread butter on both sides of bread or spray both sides with nonstick spray.
  • Place veggies on griddle. Mushrooms and kale will take about 5 minutes. Place the bread on the griddle pan. Toast the bread about 1 to 2 minutes. Flip bread. Spread the toasted side with dijon mustard and then sprinkle the cheese on top. Put the hot sautéed veggies on top of the cheese. Salt and pepper. Top with the other slice of bread. Toast the sandwich on both sides for another minute or so.

Peanut Butter Banana Muffins

Published on by Alissa1 Comment

Now, I looooove banana bread, but sometimes you need a bit of a change. Peanut butter meet banana. I dig these in the morning, in the afternoon, a snack before a run, a night snack…. Yes, make these puppies. If you like sweet muffins, feel free to increase the honey or sugar.

Peanut Butter Banana Muffins (serves 12)

These muffins are adapted from Mark Bittman’s recipe for muffins in “How To Cook Everything” and the “Food Matters Cookbook“. And inspired by Joy the Baker’s recipe for Peanut Butter Banana Bread.

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup honey (or brown sugar)
  • 2 to 3 ripe bananas, mashed (about 1 cup)
  • 1/3 cup milk
  • 1 egg, slightly beaten
  • 3 tablespoons butter, melted
  • 1/4 cup organic all natural peanut butter
  • 1/4 cup chopped peanuts (optional)
  • 1/4 turbinado sugar (optional)

Instructions

  1. Heat oven to 375 F. Line 12-cup muffin tin with muffin liners.
  2. Combine dry ingredients in large bowl. Whisk till combined. Set aside.
  3. Combine wet ingredients (honey through egg) in medium bowl. Add butter and peanut butter. Stir until all ingredients are incorporated.
  4. Make a well in the middle of the dry ingredients. Add wet ingredients to the dry ingredients. Mix with wooden spoon or spatula until just combined. Stir in peanuts, if using. Sprinkle the tops of each muffin with turbinado sugar.
  5. Fill muffins 3/4 full. Bake for 20 minutes, or until toothpick inserted in middle of muffin comes out clean. Tops should be lightly browned. Remove from oven and allow to cool for 5 minutes. Cool on wire rack. Eat warm!!!!

Curried Butternut Squash Soup

Published on by Alissa1 Comment

This is a creamy soup that feels totally indulgent.  It’s the type of soup that you would think had a boat load of cream and butter, but has none. You can load up on seconds and your body will thank you for the extra nutrients.  Plus, it takes less than 30 minutes to throw together and it’s so smooth. I use an immersion blender to puree the soup after the butternut squash is cooked, but you could also transfer the soup to a blender in batches. Just be careful of hot splattering soup….I speak from experience. Nothing like getting hot soup in the eye and face.

The prime difficulty in this soup is carving that dang butternut squash. Cut the squash in half, remove and discard the seeds. Cut the squash into disks. Then, trim off the skin. Dice the flesh in 1- to 1/2-inch cubes. If you can’t find butternut squash or are in a time crush, luckily, many grocery stores sell frozen pre-cut butternut squash that will work like a charm.

I still had a honken huge butternut squash left from my garden that I harvested early in the fall. Winter squash and sweet potatoes are my favorite thing to grow because they keep for so long. I can hoard my fall-harvested crop in our basement throughout the cold winter. They are like little treasures when it is so barren and cold outside. Throwing this squash into a bowl of warm and comforting soup, reminds me that in a few months, spring will come back and I will soon be able to start planning my garden, growing plants, working the soil, and eagerly anticipating my yield. I don’t think about the part where the stupid squirrels eat my yield and the sun scorches up the ground.

Anyways, you should make this soup. Any good curry powder will do. You could also go a thai route and throw in some red or green thai curry paste and some coconut milk. Dang…why didn’t I do that. Next time. next time.

Curried Butternut Squash Soup (serves 6 to 8)

Ingredients

  • 1 Tablespoon olive oil or coconut oil
  • 1 medium to large onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 2 cloves of garden, minced
  • 1 1/2 Tablespoons curry powder (depending on how spicy you prefer)
  • 1 butternut squash (4 cups), diced
  • 1 quart vegetable or chicken stock (low sodium)
  • salt and pepper
  • greek yogurt (optional)
Instructions
  1. Heat oil in dutch oven or large pan over medium-high heat. Add onion, carrot, and celery. Sauté for 5 minutes, or until onions are translucent.
  2. Add garlic and curry powder. Saute for 1 minute or until spices are fragrant. Add butternut squash and broth. Bring to a boil. Cook for approximately 20 minutes or until squash is cooked through.
  3. Use an immersion blender to puree the soup or transfer the soup to a blender in small batches. Once the soup is completely pureed, add salt and pepper to taste.
  4. Ladle into bowls. Top with a tablespoon of greek yogurt.

Spinach Cheese Balls

Published on by Alissa6 Comments

If you are looking for sneaking some veggies into an appetizer or if you need a great appetizer for your vegetarian friends, these spinach cheese balls are REDICULOUS. I think they have taken the place of my beloved sausage balls. Plus they are SUPER easy to whip up. I have made these three times during Christmas.

These taste so good and are packed with good greens that I didn’t feel too bad eating two or three or ten. Don’t judge!

I think these spinach cheese balls would be great on a sandwich, or in spaghetti as a vegetarian option for meatballs. You can make these ahead of time and freeze prior to baking. Pop the frozen balls in an oven preheated to 350 and bake for 20 to 25 minutes. They taste great when served with marinara sauce too.

Spinach Cheese Balls

Ingredients

  • 1 frozen package of spinach (10 oz), thawed and thoroughly drained
  • 2 cups of shredded mozzarella
  • 1/4 cup parmesan cheese, shredded
  • 1/4 cup whole wheat pastry flour or all-purpose flour (may need more depending on moistness of spinach)
  • 1/4 cup bread crumbs
  • 1/2 teaspoon garlic salt
  • 2 teaspoon italian seasoning
  • 1 egg, beaten
  • fresh ground pepper
  • Marinara sauce for dipping

Instructions

  1. Preheat oven to 400F. Spray a rimmed baking sheet with nonstick spray or line with parchment paper.
  2. Mix all ingredients (expect marinara dipping sauce) in a medium bowl. Shape into 1 inch balls. Place on baking sheet and bake for 15 to 20 minutes.

Curried Lentil Stew

Published on by AlissaLeave a comment

Recently I bought Heidi Swanson’s Super Natural Every Day and I can’t put it down.  The recipes are creative and inspiring. The photographs are total food porn and I am in deep smit. This lentil stew is one of the first recipes that I made from her cookbook and it does not disappoint. It also makes a metric butt load, so be ready to EAT SOME STEW. Or invite people over…or freeze small portions for lunches like I did.

Curried Lentil Stew (serves 8 to 10)

Ingredients

  • 2 tablespoons of extra-virgin olive oil (or coconut oil)
  • 2 large yellow onions, chopped
  • 1 cup of diced sweet potato
  • 1.5 Tablespoons curry powder
  • 1/2 cup wheat berries (can use farro, spelt, bulgur, or even wild rice mix)
  • 1 1/4 cups of green or black lentils, picked over and rinsed
  • 7 cups of vegetable broth (or water)
  • Salt and pepper to taste
  • 1 cup plain or greek-style yogurt (optional topping)
  • Grated zest and juice of 1/2 lemon (optional topping)

Instructions

  1. Heat the oil in a large soup pot over medium-high heat. Stir in onions and sweet potato. Cook until the onion softens, approximately 5 minutes. Add the curry powder and stir until the onions and sweet potatoes are coated with the curry powder.
  2. Add the wheat berries, lentils, and veggie broth. Bring to a boil.  Decrease the heat to a simmer, cover, and cook for 50 minutes. The wheat berries and lentils should be cooked through. Taste and season with salt and pepper. Ladle into bowls.
  3. (optional) In a separate small bowl, stir together the yogurt and lemon zest and juice. Add about 1/4 teaspoon of sea salt. Serve each bowl of stew with a tablespoon of this lemon zested yogurt. It really adds a great lift to the soup. Try it!

Stuffed Cinnamon Raisin French Toast Casserole

Published on by Alissa4 Comments

I’m generally not a french toast fan, but cinnamon raisin bread is a weakness of mine. So I figured that of all french toast recipes, one with cinnamon raisin bread and cream cheese-stuffed goodness would likely win me over.

This is a great make-ahead dish and it serves a group. The original recipe serves 10 to 12, which I have brought to work.  But the recipe I provide below has been reduced by half since I don’t normally feed a football team. But feel free to double or triple the recipe. It would be perfect for a brunch or even on Christmas morning. The warm smell of cinnamon makes me wobbly at the knees….ya, it doesn’t take much.

I adapted this recipe from Cooking Light, cutting down the sugar because the cinnamon bread provided plenty of sweetness. I also added apples, which provided a good tartness and brought this breakfast up to an 11…well, maybe an 8. I think it makes this dish a winner! Oh ya, and it’s stuffed with cream cheese…so duh…it’s good.

Stuffed Cinnamon Raisin French Toast Casserole (serves 6)

Note: A variety of fruits and nuts could be added to the filling. Think cranberries, apples, blueberries, toasted almonds, walnuts, or pecans.

Ingredients

  • 12 slices of good cinnamon raisin bread
  • 1.5 cups 1% milk
  • 4 eggs, divided
  • 1/2 cup of half and half
  • 1/4 cup of maple syrup (or sugar)
  • 1 apple, diced (granny smith works well)
  • 1 tablespoon brown sugar
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fresh nutmeg
  • 1 (8 oz) block of 1/3 less fat cream cheese, softened

Instructions

  1. Trim crusts from bread. Spray a 11 x 8-inch baking dish nonstick cooking spray. Arrange half of the cinnamon raisin bread the bottom of the baking dish.
  2. Combine milk, 3 eggs, half-and-half, and 1/4 cup maple syrup in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
  3. Combine 1 egg, diced apple, brown sugar, vanilla, cinnamon, nutmeg, and cream cheese in a mixer until smooth. Pour this cream cheese mixture over moist bread in dish. Place the remaining cinnamon bread over the cream cheese mixture. Pour remaining milk mixture over cinnamon bread. Cover and refrigerate at least 8 hours or overnight.
  4. Preheat oven to 350°.
  5. Uncover and bake at 350° for 45 to 55 minutes. Let stand 10 minutes before serving.