Thai Tofu Curry

Even though the weather is indicating Spring is here and Summer is on its way, my food cravings are still that of Winter.  This warm bowl of curry was on my brain all day.   I put the recipe together last week while there was still a chill in the air, but it needed some tweeking, which I did tonight.

I love Thai food, but hesitate preparing it myself because I feel it is a daunting task.  I was pleasantly surprised at how flavorful the curry turned out, given it did not have a list of 30 ingredients.  The bonus: it was super easy to prepare.  After last nights kitchen disaster (they cannot all be winners) I was so happy to have a yum dinner.  I made enough for lunch as well because today I, once again, was reminded that yogurt with kashi nuggets is a snack, not a meal.

Thai Tofu Curry

(2 hearty servings)

1/2 cup brown rice

1 med sweet potato (Enterprise Farm)

2 oz (20) string beans (Enterprise Farm)

1/2 package firm tofu (21st Century Foods, Jamaica Plain MA)

1 tsp sesame oil

3 oz Spinach (North Star Farm, MA)

Curry Sauce:

1 can lite coconut milk

1 sm. shallot

1 inch piece of ginger (fresh)

1 tbsp low sodium soy sauce

1 tbsp mirin

1 1/2 tbsp red curry paste

1/4 cayenne pepper (more or less depending on your heat preference)

2 tsp coriander

2 tsp cumin

1/2 tsp cinnamon  

few springs of fresh cilantro (North Star Farm, MA)

Cook rice as you normally would.

Steam the potatoes and string beans just until they were tender.

For the tofu, best to wrap in paper towels and place it under something heavy dry it out for at least 15 minutes.  I often do not do this and it is fine..but it is better if you do.  

The curry sauce is the easiest part.  Place all ingredients into food processor and mix.  Done.  Set aside.

Add sesame oil to a non-stick pan.  When hot, add in tofu and cook (med heat) until lightly browned.  Add in cooked potatoes and string beans.  Toss together.  Add spinach and cook until just about wilted.  Pour in curry sauce and stir.  Once sauce begins to boil, remove from heat and serve over rice. Top with cilantro.

Warm, spicy and delicious...as well as nutritious! 

~L

Roasted Root Vegetables w/Rosemary Sea Salt Q's Nuts

Does anyone else find it difficult to relax after a long work week?  I tend to wake up on Saturday morning with the same vigor as a work day with the need to fit in all I need to get done.  Morning run, errands, cleaning, and laundry..makes me tired just thinking about it. Luckily, my errands yesterday included the stopping by the last Winter Farmers Market, sampling some amazing salted caramel ice cream from Batch at Whole Foods and concluding the afternoon by tasting delectable ravioli from Nella Pasta at Sherman's...so I can't complain!

Anyway, after a late night Friday and running around Saturday morning/afternoon, I was happy to spend the rest of the day at home.  Since I was going to be in, I had all the time in the world to prepare a comforting, warm dinner.  I had some fantastic and colorful carrots from Winter Moon Farm that were in need of some slow roasting.  Since they are so fresh (even after being in my fridge for a week) and full of flavor, I really wanted to showcase them in the most natural form.  I sliced them thickly along with purple potatoes, some fresh butternut squash (from RI) and superb Spring onions (from GA).  I tossed them in a bowl with some extra virgin olive oil and sea salt.  I then laid them on a baking sheet.  The reason I laid it out on a sheet like this instead of a roasting pan is that I did not want to cook the veggies in oil.  This way, I tossed them in a bowl and left the excess oil behind.

So colorful it looks like art! 

I roasted these for 2 hours at 300 degrees.  If you live in a small lofty apartment like I do, you cannot escape the magnificent aroma.  Not a bad thing but it will make you hungry!  It is totally worth the wait to let them roast to perfection..they were perfect!  I could have just ate them as is but I already had the quinoa cooking so I stayed with the original plan of mixing them together.  I used quinoa because it is a nutrient packed super grain and not as heavy as brown rice.  It also has a mild flavor so it would be detract from the veggies.

Now, while I was at the Farmers Market I was chatting with my new favorite vendor Brian Quinn of Q's Nuts.  I first tried his product at a tasting a few weeks back at Dave's Fresh Pasta.  I believe he has the best job...he spends his day creating new flavors to put on various nuts!  He agreed.   I sampled many flavors and all are delicious.   He has a great savory creation of sea salt and rosemary cashews and almonds.  What better way to add a little extra kick to some already remarkable local veggies than with some local nuts (made here in Somerville!)?  He ran out of the cashew but he was nice enough to give me the remaining samples.  I also bought the almonds. I chopped up a good handful combination of both and added in some dried cranberries.

Crunchy, sweet, savory and fresh.  What a great combination of ingredients to mix together for a tasty dish.

As I mentioned, I had a sample of Batch ice cream while out shopping..which of course I had to purchase!  It was fabulous treat for dessert after this wonderfully healthy dinner.   I had a little piece of 60% Taza chocolate that I decided to grate over the ice cream...it was not necessary as the ice cream is flavorful and tasty as is...but little Taza chocolate never hurts!

How I saved by spending $10 to support Somerville Local 1st

There is only one thing that beats my love for good healthy food..and that is my love for a good healthy deal.  I am totally that person that cannot just "thank you" when someone complements a new dress or pair of shoes.  Oh no, I must tell you how much the item was originally, how much of percentage I saved from sales and coupons and the final amount.  I may even force you to guess the final cost.  I am a sucker for a buy one, get one sale..even when it is on something I do not need at all.  If there is one thing my mother (and Fran Drescher) taught me..never pay retail.

When I heard that Somerville Local First  was releasing a coupon book with $1,000 in saving for the low price of $10, I was one of the first in line to get it.  This book is filled with great discounts at all my favorite stores plus new places that I have yet to try...but will now because I got me a coupon.  The bonus is that the $10 goes to supporting an organization that supports local businesses who in turn support the local community..by shopping there we are supporting the local economy...it is a local love-fest!

I have had this book for about a month now.  Within days I recouped the cash I laid out for it, so now I am 100% making out on these deals.  Me and my iPhone camera will show you what great savings and items have come our way...

1. Davis Squared, Somerville: 20% of a single item.  I got this item...a wonderful brown (faux leather) bag. Stylish, yet simple...and large enough to fit all the junk I accumulate  I wanted something like this and the coupon was the little extra push I needed to make the purchase.   Complements galore..and yes, I talk about the coupon. Savings: $6.00

2. Harvest Co-op, Central Square Cambridge. 20% off of $50.00
I shop here regularly, so spending $50 was a breeze.  They carry tons of local items from 21st century Tofu (JP) to Teddy's peanut butter (Everett, MA)...you can find many great items.  They also carry a huge selection of bulk grains, spices and teas.  My personal favorite thing is being able to grind my own almond butter..fabulous.  You can become a member for only $20 a year (includes free parking after 5 and on weekends!) and help support the community.  I went with my coupon and loaded up on tofu, almond butter, spices, Taza chocolate and other grocery items.  I spent almost exactly $50, so a great savings of $10 on items I would have bought anyway...  Take your coupon on over and give this market a whirl...I am sure you will love it.

3. Dave's Fresh Pasta, Davis Sq. Somerville.  20% off 1 item.
You can use this to try out that fancy cheese that has been out of your price range or on many lbs of pasta for a large party you are throwing..or you can be like me and use it on wine.  On a regular day I buy wine on the cheap because that is what the budget allows..but a splurge once and a while is good for the soul.  I wandered into the shop after work one Friday just in time for a wine and Butter Girl Bakery tasting.   The wine was amazing and the Butter girl peanut butter  brownie was like a taste of heaven.  I bought both..the 20% coupon was applied to the more expensive of the two (as any good place would do)...I think the wine was up in $20 range.  I am saving it for something..a special occasion or maybe just a bad Monday.  The brownie was almost totally consumed on the car ride home....

4. Mass Metta Massage, Broadway Somerville.  $20 off a massage (60 mins; Reg. $75)

Some time at the end of last year I started to develop pain after running a long distance...an awful thing to happen to a distance runner!  My doctor cannot exactly pinpoint the issue.. arthritis? tendonitis?  Who knows..I just call it over-running-itis.  I continue to run and just live with the pain, so any help is welcome.  So what is helpful for this issue?  A wonderful massage.   Massages are definitely on the once in a great while luxury list ...but something that I felt I needed now.  Mass Metta is a place I may not have tried without the incentive of the local first book.  Called for an appt and the owner Emily was super friendly and extremely knowledgeable.  The massage was fantastic and really helped out with the pain.  I love that there is only 1 massage room and 1 masseuse...which means only the 2 of you are there..which truly adds to the relaxation of the hour.  She  also has great taste in music that is relaxing but not boring...no waterfall sounds at this place!

p.s...notice that this stop alone gets you your money back and then some from the book purchase!

5. Eat @ Jumbos, Ball Sq. Somerville. 15% off meal purchase
Maybe you walk by this place and think it is just another pizza joint.  You would be so wrong!  All of the ingredients are fresh and purchased local (when possible)...nothing frozen or precooked!  The pizza comes in either white or the healthier option of whole wheat dough.  Wing lover?  This guy has got wings..apparently the hottest in town!  Vegetarian?  All items can be substituted with tofu or seitan.   I love the "seitan bomb" sandwich..it is just like a traditional steak and cheese sub but with the meat substitute seitan.  I actually took a piece out the sandwich and examined it because I could not believe it was not steak.  This is a great neighborhood shop..
I would also like to note that Eat @ Jumbos will be donating 20% of their lunch (11am-4pm) sales on March 23rd to Meals on Wheels..supporting the elder population in Somerville and Cambridge.  If the coupon does not get you there..than their commitment to the community should!  Try this place out on that day..then go back with your coupon and try it again!

6. Greenward, Mass Ave Cambridge $5 off of $20.
Yet another store that I love to shop in.  Small yet filled with many wonderful items to help you green-ify your life. Always greeted with a smile and a hello..the owner and workers are helpful but not overbearing.  I went specifically to purchase a new travel mug as my previous one took a bad fall out my car door.  Since that was below the minimum amount, I also decided to upgrade my lunch bag.  When you are at work for 8 hours a day, I think you need to pack a good amount of food, so by upgrade I mean buy a larger bag.  I love the colors and the design..who said lunch cannot be fashionable?

So that is what I have bought so far...I estimate I saved ~$47.00.  Subtract the cost of the book..$37.00.    I am  looking forward to $5 off a VIP pass to this year's Harvest Fest, $5 off of $20 at poor little rich girl,  and 20% off of $50 at Sherman's Market..plus all the other cool savings!

If you love a deal and you love to shop local...support Somerville Local First in their efforts.  Buy a coupon book today!  Available at: Sherman's Market, Blue Cloud gallery, Davis Squared, Grand/poor little rich girl and Dave's fresh Pasta.  Learn more about book here.

Spinach Pesto Pizzetta

Happy Spring loyal blog readers!  

I hope you have been out and about enjoying the wonderful weekend weather...I made the declaration today that the NorthFace winter coat will not make another appearance until sometime in November. A bold statement for a New Englander to make in March (especially with the threat of flurries tomorrow) but I am sticking to it. 

Along with hanging up the winter wear, I also want the winter vegetables to make an exit. I loved the Winter Farmers Market this year and all the local root vegetables that it has brought my way, but the Winter was long and my need for new vegetables is strong. Since I cannot magically make this happen, I will work with what I have in the best way possible. 

I had two new ideas for using pesto, but fresh local basil is not going to be in season for a few more months.  Thinking outside the pesto box, can't any leave green become a pesto?   I have been buying baby winter spinach weekly from North Star Farm and it is rather fantastic.  I am not a fan of traditional pesto to begin with, so I am happy to substitute with this amazing spinach.  This recipe yields about 1/2 cup of pesto.  Some was used on lunch today (see below).  The rest will be part of an old traditional dish that will have an updated twist...look for that posting soon!

Spinach Pesto:

adapted from Real Simple

1 tbps crushed walnuts
1 garlic clove
2 oz baby spinach (North Star Farm)
1tbsp olive oil

salt to taste

Place the walnuts and garlic in a processor and grind.  Add spinach, oil and a dash of dash and grind until smooth.  You can add this to any pasta.

Today, this went on a pizzetta.   I cut about half of a ball of whole wheat dough I purchased from Dave's Fresh Pasta and then cut that half in half to make two pizzettas.  Use about 1 tbsp of the pesto and spread.   I topped one with Fiore di Nonno Fig Burrata and left one plain.  The cheese one was a perfect little lunch.  The second one will be added to dinner.   By the way, this is a good way to get in a vegetable without even trying!

Enjoy!

Mushrooms w/Butternut Squash Ravioli

The last couple months of the indoor Farmers Market in Somerville has been a great experience.  I feel very old world walking through the market and creating a menu based on what is there..it keeps things simple, but interesting.  This week one of the farmers were not there, so no golden beets for me.  No need to worry because something just as great was there..the maitake mushroom.  You may have seen these growing around random trees..don't eat those unless you know for sure.  Also known as Hen of the Woods, some research has shown this fungus may have breast cancer fighting super powers, but nothing concrete.  Until that is proven true, they are just pretty cool to look at and tasty to eat...good enough.  They are pricey, but worth the few dollars.  Besides you should treat yourself once and a while!
I am using them sparingly...on top of butternut squash the other night..maybe a risotto later in the week.  I also pick-up some shiitake mushrooms.  The combo is fantastic and it is fun to same the names together..maitake/shiitake..maybe that is just me...

Maitake/Shiitake with Butternut Squash Ravioli

1 tbsp olive oil

1 sm shallot (MA)

1 cup white cooking wine 

3 oz torn Maitake Mushrooms (purchased from Enterprise Farm MA, grown in PA)
3 oz torn Shiitake Mushrooms (purchased from Enterprise Farm MA, grown in PA)
1/2 tbsp herb de provence (can be found in spice aisle)
butternut squash ravioli (plain pasta will do!) (Dave's Fresh Pasta)
Fiore de Nonno burrata (optional)

Saute shallots in olive oil for a few minutes on low-med heat.  Add mushrooms and herb de provence.  The herb de provence contains savory, basil, thyme, sage, rosemary, oregano, and fennel.  Keep on low-med heat and add about 1/2 cup of the wine and let it simmer until the liquid is absorbed.  Then add the rest of the wine and cook for a minute or 2 and then remove from heat.

Top over ravioli or pasta of your choice.  Very flavorful with the herbs..avoid adding salt as I think the savory is enough.  I topped it with garlic and onion burrata.  Mainly because it was there and I wanted to eat it.  It ended up adding a nice additional flavor to the dish.  This was an off the cuff recipe...feel free to add more veggies if you are so inclined!

Enjoy!

Lisa

The new "it" product in my kitchen

I am happy to report that Local Lisa has received her first sample to test in the kitchen.   My wonderful coworker, friend and owner of Ant & Bee products (the maker of the only facial soap I let near my skin)  has passed on to me her equally talented daughter's line of amazing syrups.  I was lucky enough to obtain two bottles: Maple Wild Blueberry and Blood Orange.  The company, The Stand Brooklyn, is making a grass-roots effort to become recognized...and it is working.   Beautifully bottled and "made by hand in small batches", this product is hitting it's stride and is in high demand at local restaurants and markets in NYC.

One taste and you will understand why...with a touch of wonderful sweetness, it is the flavors of the fresh local fruits that truly shine through.  It is a perfect topping to a tart frozen yogurt or addition to flavorless seltzer water.

I have not yet opened the maple wild blueberry because I am saving that for when the weather is warmer and the Fro-Yo is back in the freezer.  I have, however, dived right into the blood orange. I loved the idea of mixing it with a savory dish to see the outcome.   I used it the other night to sweeten some tofu but I was too hesitant with the syrup and too over zealous with other ingredients that the flavor got lost.  I will try again very soon.  

What was a success was my attempt at a simple vinaigrette.

As I was shopping at the Winter Market yesterday, I over heard the farmer from NorthStar Farm, MA explaining the best way to eat brussels sprout leaves.  "Roll the leaves and cut with a sharp knife, add walnuts and cranberries..or whatever you have and toss with a vinaigrette.  Homemade is best, but if you have a store bought one it will work, I guess."
I have never had a brussels sprout leaves, so this had to become the new veg of the week.  I cannot find much about them online, but I am going to assume they are as good a source of Vits K, A and B as well as iron, much like the sprouts themselves.  I also agreed that a homemade vinaigrette was a much better way to go..but what to use?  Oh yeah..how about blood orange syrup!?  Yes!

So here is the recipe for Blood Orange Ginger Vinaigrette as well as a great brussels sprout salad..

Salad:
1 bunch brussels sprout leaves (NorthStar Farm, MA)
1/4 chopped walnuts
1/4 dried cranberries
1 diced carrot (Winter Moon Farm, Hadley MA)
1 raw golden beet (Winter Moon Farm, Hadley MA)

Vinaigrette:
1/4 olive oil
1/4 The Stand Blood Orange Syrup
2 tbsp White wine vinegar
1 sm shallot
1/2 tsp fresh grated ginger
dash of salt and pepper

Toss all the chopped salad ingredients into a bowl.

Add all the ingredients for the vinaigrette into a blender and mix.  You can hand whisk as well, but remember to finely chop the shallot!    I found this dressing to be extremely well-balanced and packed with real flavor.   I always find store brand dressings to be either 1. too salty; 2. too acidic.  Not the case here.   Not to mention the combination of the blood orange syrup and ginger is just out of this world delicious!

Add a few tablespoons of the vinaigrette to the salad.  You will make more than you need for this salad.  Keep the rest in a container to liven up your next salad!

Vinaigrette..

Brussels Sprout Leaves Salad..so colorful!

Cover the salad and place in the refrigerator.   Tip: the longer you let the flavors marinate, the better this dish will taste!  I took a small bite last night after prepping and it was tasty..this morning even better!  By the time I chow down on this tonight or tomorrow it will surely be amazing!

For more purchasing or general information about The Stand, check out the website: http://thestandny.com/  or follow on twitter thestandny.  There are many other products to check-out from this brand new and exciting local business!  Hopefully we will be seeing these products at the local Farmers Markets in MA this Summer!

Enjoy!

~L

Local dining inspires pizza

Kale is not an item that most people eat daily and it is certainly not an item that you will find regularly on most menus.  This past week, I managed to find kale as the center piece of two wonderful dishes!

The first was Wednesday night while my friends and I were at the fantastic restaurant Pizzeria Posto in Somerville for a Rapscallion beer tasting.  I frequent this place regularly because, without exception, they deliver consistently delicious food.  Since I know this to be true I am happy to try things that, at another restaurant, I may shy away from.  At Posto there is a Tuscan Kale pizza with roasted kale, homemade fior di latte, smoked bacon, farm egg and caramelized onion.  We omitted the bacon (obviously) and my friend and I mistakenly thought the other wanted to omit the egg (we will go back and we will get the egg!).  Anyway, kale on pizza?  Why not?!  Even with the omissions, the pizza was fantastic.  The kale was cooked well and the fresh cheese (made in house) was prefect.  A huge bonus to the staff for always being willing to change a dish around for the annoying vegetarian in the room!

Later that week, I made the journey to Lexington to a place called nourish.  With a name like this, how could I not?  Their mission is simple: serve responsible sourced food for a reasonable price.    It is less than year old and seems to be settling in fine with the residents of Lexington (and a couple from Somerville!).  I will not talk about the amazing white chocolate chip brown I devoured, but instead about the main dish..butternut squash, mushrooms, kale(!) over whole wheat pasta with a brown butter sauce.  I love that whole wheat pasta the pasta of choice..not something that has to be substituted in!  The brown butter sauce was light and did not drown out the vegetables. The greens could have easily been spinach, but they went for the kale..and that is pretty awesome.   I did have to add a little salt (which I never do) but I would rather have to add a bit then eat a meal that I wish had far less...I like being in control of my own salt intake..

So how did this all come together in my kitchen?  Well I lifted the nourish ingredients minus the pasta and placed them on a pizza crust.  Outcome?  Fabulous!  The best part is that everything was purchased locally..for an extra fresh taste.  The butternut squash and kale were bought at the Somerville Winter Farmers Market...

Butternut Squash, Kale, Mushroom Whole Wheat Pizza

Ingredients:

100% Whole Wheat Pizza dough (Dave's Fresh Pasta)

1/2  Butternut Squash (Winter Moon Farm, Hadley MA)

2 cups finely chopped Kale (Enterprise Farm, MA)

5 crimini mushrooms (PA)

1 oz Goat cheese (Vermont Creamery)

1 tbsp oil

salt and pepper to taste.

Preheat oven to 500 degrees

Quickly blanche the kale in boiling water (1 minute) and then drain.  Squish out as much moisture as possible.

Chop the squash into small cubes, slice the mushrooms and add to a bowl with kale.  Toss with oil, salt and pepper.

Top on rolled out dough and add dollops of goat cheese.   

I took the picture before I added the cheese!

Cook for about 20 minutes (ovens vary).  

I loved the fresh and amazing color of this pizza..not to mention the delectable taste!

Hope you enjoy!

~L

Comforts of home cooking...

A few years back, I took a course in food service management. The professor thought it was a good idea to have us all take a personality tests to evaluate the type of leader/manager we would become.  Her exact words when returning my results were "I don't believe this one!".  Overly opinionated, super talker, social butterfly Lisa was labeled an "introvert".  I was not at all surprised and once the professional who administered the test explained the result, it made even more sense. It was not evaluating the external persona, but how one 're-energizes". There are those who receive energy from being around others and those who regain it from time alone. The latter is totally me.   I love being around people and living it up but after awhile I need to have that time to recoup alone. I have two ways of achieving this alone time..running and cooking. I tend to enjoy the creating and eating of a meal over the running..especially this time of year! I can completely zone out and enter into a peaceful bliss while chopping/dicing fresh vegetable. An hour of preparing a meal can disappear in minutes because I am so relaxed and focused.

So after multiple (fun!) nights out this past week, I definitely needed some of that kitchen time. The snow fall this weekend is a stern reminder that we are still weeks away from Spring and possibly even more weeks away from it actually feeling like Spring. I think a white bean and mushroom barley soup makes for a nice warm hug on a chilly day...plus I made it in the slow cooker so my apartment had a wonderful aroma for hours!

White Bean Mushroom Barley Soup

Serves ~5

Ingredients:

1/2 med. onion

1 garlic clove
3/4 cup dry Yellow Eyed Beans (or any white bean) (Baer's Best Beans, MA)
6 oz Crimini Mushrooms, Raw (PA)
3 oz Shiitake Mushrooms Raw (PA)
1 container  Low-Sodium Vegetable Broth

1 qrt water (simply refill the broth container with the water and add)
3 lrg Carrots (NorthStar Farm, MA)
3/4 cup dry Pearled Barley 

1 cup of baby spinach (NorthStar Farm, MA)
1 tbsp Basil, dried,
1 tbsp Thyme, dried
1 tbsp Dill weed, dried

salt and pepper to taste

I soaked the beans for a few hours.  Dice the onion and garlic. Saute on low-med heat to bring out the flavor (3-4 minutes).  Cut the mushrooms into slices and the carrots into small chunks.  It is pretty easy from there..just add everything to the slow cooker!  The spice measurement is just a guideline..the more you add the more flavor you will get.  If you are less daring, cut the amount.  Cook on high for  4-6 hours (5 hours was actually perfect).   I do not live celery and would never cook with it..but for those fans out there, this soup would probably work well with a stalk or two..

There are some days when a watery soup works just fine for me but that was not the case last night.  To thicken it up, I pureed a couple of cups and added it back into the pot.  Mmmm...this totally hit the spot!

As usual, I like to make sure the meals follow my nutrition guidelines.  Low in calories and nutrient dense?  Yes!  The soup is packed with protein, iron, fiber and whole grain yet contains only ~250 calories per serving.  Serve it up with a half sandwich or salad and the meal is complete..

Enjoy!

L

Vegetable and Chick Pea Curry

I would like to welcome the newest addition to the blog and my kitchen.  I introduce you to my crock pot..

There is a lot of talk at the lunch table at work about crock pots.  In fact, there was even a day when my lovely coworker brought us dessert made in her very own crock (it was delish btw).   I felt I needed to get in on this crazy pot that made chilis and desserts with ease.  So last week, after work, I went to a local little store to buy one (OK, it was Target but it was at least good deal!).   

Since I am a crock pot novice, I did some extensive Googling to find the perfect recipe...chili seemed way to obvious.   I found this wonderful website called the Savvy Vegetarian.  Love the tag.."easy recipes, simple cooking, healthy eating, green living" .  True to that, the recipe for Chickpea Curry was simple, very healthy and straight forward.  I had all the ingredients in my kitchen.  The recipe did not call for any vegetables, but I wanted to add some so I headed to the Saturday Farmers Market to grab some fresh carrots and zucchini.  

This is a good time to note that Enterprise Farms has this great program where they obtain fresh produce (i.e. zucchini) from small farms along the east coast.  Makes it possible to get a great selection of produce in the cold New England winter months with the knowledge of exactly what farm it came from.  Enterprise Farm is very trusted, so if they are selling it I know it is good stuff.  There is a large selection of local produce from green houses or from storage at the market as well!  

Ok back to the curry and the crock.   As someone who thinks about what is for dinner shortly after eating breakfast, a crock pot is good fit.  Not only can I think about it, but I can actually prepare dinner that early!   The recipe called for a cook time of 6 to 9 hours.  I went with 7 hours because that was when I got hungry and wanted to eat.  The flavors of all the ingredients meld together so wonderfully.    It does add a depth of flavor you cannot from a stove top pot...my "slow food" needs to be cooked slowly to get the best flavors out.

Vegetable and Chick Pea Curry 

adapted from Savvy Vegetarian

Serves 6

Cook time: 6-9 hours (7 worked out fine)

1 tbsp  canola oil
1 onion, diced
2 cloves garlic, minced
1 inch ginger, peeled and grated
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt

1/2 tsp cayenne pepper
1 c. Chickpeas dried (soak over night)
12 oz diced tomatoes (my seemingly never ending supply from the summer jarring)

1 lrg Zucchini, diced (Enterprise Farm Program, FL)
1 lrg Carrot, diced (MA..can't remember the farm but the farmer is super nice!)

1/2 tsp garam masala (to be added prior to serving!)

Soak Chick peas overnight and then cook until soft (about 20-30 minutes).   You do not have to soak them, but that will only add to the pre-crock pot cooking time.

In a large pan, heat oil on medium heat and add onion, garlic and ginger.  Saute on a low-medium heat for 5 minutes.  

I like to put all the spices into a small bowl so that I know I got them all in there and in the right proportion.  

Once everything is ready,  put all the ingredients (except the garam marsala) into the crock pot and set it to low.  By 11 AM my dinner was under way!  Since I am still nursing a bit of a cold, I was able to just sit around and watch movies while dinner took care of itself.  I should say dinner and lunch for the next few days..

About an hour before I took the dish out, I made some brown rice to serve with the curry.  Add the garam marsala just before serving and blend in to the curry. 

Here is the final product.  Healthy, simple, filling, colorful and flavorful!  All the characteristics of a winning dish and this dish is a winner!!!  

Enjoy!

~L

My comfort food

Comfort food.  You hear the term a lot.  It is not that piece of chocolate you eat when stressed to make you feel better..oh no, it is much more than that.  It is a dish that from the first bite takes you right back to that safe, happy place you knew as a child.  I needed to go to that place today.   I have been ignoring the signs of a cold for the past 2 days, but I could ignore it any longer.  I had the chills all day, my nose is raw from blowing it every ten minutes and I am cranky.  I am rarely sick so when it happens I am not happy..I am a big cranky baby.

So what is my comfort food.  A big, warm bowl of tomato soup.  It is the only thing that makes me feel better.  As a kid when I got sick I would pass on the chicken noodle and request tomato instead.   Simple and filled with tomato goodness.

If I have not yet convinced you to jar your own tomatoes at the end of the Summer..this will be the push you need.  Open that home jarred tomatoes and it is like you just walked onto a farm and picked it off the vine.  Only if the internet allowed you to smell!   No need for heavy cream or butter, that just takes away from the freshness.   Remember, I illustrated how to easily jar your own tomatoes here.

Ingredients:
1tsp olive oil
1 finely chopped garlic clove (RI)
1 finely chopped scallion (MA)
Diced tomatoes (16 oz) (picked in NH, Jarred in Somerville)
2 cups water
1/2 cup low sodium vegetable broth
1 small carrot chopped (to cut the acid) (MA)
1 cup baby spinach (MA)
1 cup whole wheat elbow pasta


My jarred tomatoes were chopped very chunky, so I put them in the food processor to crush them up.

In a medium pot, add oil and saute garlic and onion for a minute or two.  Add tomato, water, broth and carrots.  Bring to a boil on high and then reduce to medium heat and let the flavors blend (about 5-6 minutes).  I then added the pasta and let it cook slowly on the lower heat just to allow more time for the flavors to mix (5-6 minutes).  Just as it was done, add the spinach and cook until just wilted (~1 minute).
Here is the end result.    You can toss a little grated cheese on top if you choose, but I love it just as is.

This is so fresh and healthy that it is impossible to not feel healthy and refreshed by eating it!  My nose is still stuffy, but I do feel better!

Hope you find a little comfort in my comfort food.

Roasted Butternut Squash

Do you ever check facebook and become overly excited at your friend's post that he/she "went to the gym" or is "watching American Idol"?  Yeah, me either.  I do, however, a happy dance when I see that one of my local businesses has a cool update.  Pizzeria Posto and their Blizzard Monday deal ($9.95 pizza and $5 glass of chianti..awesome) or Somerville Farmers' Market updating on the guest vendor of the week.  Yesterday, it was the update that Lily's pasta was back at Sherman's that had me zipping to the market on my way home from the office.
I love that vegan ziti and was so excited to have the chance to finally buy it again!  Sadly, I went and they did not have the vegan ziti..but they did have some ziti so I went with it.  I love fresh pasta but sometimes you buy it and life takes you away and you cannot cook it in the day or two before it goes bad...but Lily's is fresh and then frozen..so you can eat it at a later date.  It works into the busy life of a local shopper nicely.  I wish they had a whole wheat ziti but you can't always get what you want.
I know the world will not end if I eat white pasta once in a while...you should know that too.

I kept it simple for dinner tonight.  Butternut squash, ziti, salty sea feta.  A little seasoning and you are good to go.

Ingredients:
Butternut squash (MA)
walnut oil
maple syrup
dries sage
salt
ziti (Lily's, Everett, MA)
Narragansett Salty Sea Feta (Providence, RI)

I peeled and roasted a whole butternut squash for about 30 minutes at 400 degrees.   Before putting it in the oven I added a tsp of walnut oil to each half, some sage, salt and a tsp of maple syrup.

It was just undercooked, but that was fine.  I put most of it into the fridge.  I cubed and cooked the rest (about half of the half) in a pan with some shallots.  In the mean time boil and cook some pasta.  Pasta, butternut squash and top with cheese.   Salty and sweet...mmm

Stay Happy and Healthy!

~L

Meat and Potatoes...

From traditional Italian yesterday to all American today.  Tonight's dinner is the classic meat and potato.

OK, maybe not the classic dish since I have not touched a piece of red meat for 7+ years but the potato is there.  In place of the meat is a substitute called Seitan.  Seitan is vital wheat gluten that is very high in protein and can be prepared in various ways.  Much like tofu, there is little flavor, so you can bring it to life in anyway you can imagine it.   What else is great about seitan?  It has the look and texture of meat without the saturated fat and cholesterol...oh and it is not an animal, so that is good too.   I have only prepared this a couple of times at home so I went simple..onions, seitan and a dash of red wine.  Easy and tasty.

Here is what it looks like out of the package:

It is rather brown and bland looking, so I livened it up by adding color with a yummy side of sweetened carrot and cabbage stir fry.  Throw in a side of roasted potatoes and the dish is complete.

So I present to you an alternative to meat and potatoes.  Not vegetarian but 100% vegan (and very local)!

Ingredients:
(Feeds 1 Lisa...increase ingredient if there are more people at the table!)
Seitain, Organic (Natural Good Food, Amesbury MA)
1 russet potato (RI)
1 carrot (RI)
2 cups shredded cabbage (MA)
1 onion (MA)
mirin
olive oil

Toss cubed potato with a 1/2 tbsp of olive oil, salt and pepper.  Roast in oven.

Slice carrot length wise and toss in a nonstick pan with a tbsp of vegetable broth for a healthy saute (you can also use water).  Cook for about 3-4 minutes then add in shredded cabbage, 2 tbsps of mirin and a dash of red  pepper flakes.  Cook on low-medium heat until soft.

Saute onions in 1 tsp of olive oil until translucent.  Add cubed seitan and splash of red wine (sorry I did not measure..just splash a bit in there..won't hurt you!).  Cook until  the seitan is browned.   Plate and serve!

 Steak tips? No, it is seitan!

Take a chance with something new and buy some seitan next time you are at the grocery store (sold at many places!).  You may find a new favorite food!

Stay healthy and happy!

~L

Homemade Gnocchi

Gnocchi.  The simplest of all pastas, yet so complicated as well.  You have to get the proportion of flour to potato just right or the whole thing goes in the toilet.   If you can do this, you are golden because that is all you need.  No pasta maker needed...just your two hands.  I have been craving a good gnocchi since the Christmas debacle when my parents forgot to portion out a small bit for me with a meatless sauce.  Everyone seemed to enjoy the dish...and I have wanted it ever since (don't worry I had eggplant parm to fill my plate that day).

Today was the perfect day to get my gnocchi on.   I have the day off from work and daytime TV is awful.  I had flour and was planning a trip to Sherman's for some items.  Local potatoes and eggs were easily obtained.  Three ingredients in the pasta and two are local..not bad!  I have made them before and have watched my mom make them growing up as a kid, so I had a good idea.  Yet, I still wanted to find a recipe that gave me the flour/potato ratio.  I went with Mario Batali's recipe.  Why?  His recipe is just like my mom's and nonna's...simple.  Also, I just ate at his restaurant Otto Friday night while in NJ/NYC  and the food was fantastic.  I figured I could not go wrong..

Gnocchi:
(adapted from Mario Batali)

3 russet potatoes
2 cups of flour
1/2 cup flour (for rolling the dough later)
1 egg


Boil potatoes until tender.  I peeled them first, just makes life easier.

Once boiled, mash and place on a clean counter top.  Create a well in the center to add the other ingredients.

Add the 2 cups of flour to the potato.  Keep the well visible.  Add the egg in the middle and use a fork to mix the egg and flour..breaking the egg yolk.  At this point get your hands in there.  Kneed the gently.  Do not over kneed!  Once you feel as though everything is blended together and you have a nice solid dough ball..you are done.  maybe 3-4 minutes.

Shape it into a loaf and cut in about 1 inch strips.  Roll each strip out as shown below. Do not over flour, but use a little bit to prevent sticking.

Cut into cube shapes.  As shown:

To cook: Add to salted boiling water.  They will cook in less than 2 minutes.  Once they flout to the top they are done...

And you have just homemade gnocchi.  They were perfect.  Light but still had a bite.   So easy and only fresh ingredients.  When you buy them in the store frozen you are getting a lot of other preservatives and tons of sodium.  If you have a large enough freezer, you can cover with wax paper and place them in there over night.  If not, toss with olive oil and place in a container.  Store in the fridge for a day or two..no more.

To finish you can mix with a marinara sauce or a pesto.  Tonight, I sauteed a portobello mushroom, shallots, spinach, sage and thyme in a tsp of olive oil.  I added the gnocchi and mixed together.  Topped it with truffle oil...yum!  (Notice the fun plate! Purchase at Sunshine Lucy's, Holland Ave, Somerville)

More snow this week probably means a lot of cooking...stay tuned.

Healthy quick hummus

Have you ever wondered why you spend money on hummus when it is so easy to make it yourself?  Maybe it is just me.

I love hummus and have been known to mix it into many dishes to add flavor.   Hummus is also a healthy alternative to fatty, processed dips.  Hummus with  chips for the game will reduce the amount of saturated fat you consume during the night.    Even better...cut whole wheat pita bread into squares, brush it with a touch of oil and bake them!  Much healthier and way more filling!

I chose to make a black bean hummus today because it is something different and the color is a bit more exciting!  You will still get a great snack food filled with fiber, protein, iron, Vitamin B1 and antioxidants (does you onion dip have all that??).

I used dried black beans.  Trust me, you are saving yourself tons of excess sodium intake by using dried beans.  All you have to do is let them soak over night or even just for a few hours and then boil until tender.  Plan ahead!

Here is the quick and easy recipe:

Black Bean Hummus

1/2 dried black beans (Baer's Best; Hamilton MA)
1tbsp sesame oil
2 cloves of garlic (RI) (this makes it very garlicy..i love it, you may not.  Use your best judgment!)
1/2 fresh lemon
dash of sea salt

After you cooked the beans, put them in the food processor with oil, lemon juice and chopped garlic.  Grind until you have a creamy texture.  You can chill and eat later or eat right away!

Enjoy!

~L

Friday Veg Mix

After a busy week at work and the nonstop snow fall, I was happy to get home on Friday and plant myself on the couch.  Cooking was not on the top of my things to do, but a girl got to eat.  I peeked in the fridge to see what can be put together.  I was slightly inspired by an item I had seen the night before on a menu.  It was called "carb free" fettucini.  A shiver ran down my spine at the thought of this awful craze making a come back.  Remember when everyone was skipping the bread but ordering extra bacon?  Ugh..those were some scary times. 

Anyway, it turns out the name was awful, but the concept was rather good.  Instead of pasta, they had zucchini "fettucini" strips and topped them with vegetables.  I passed on the dish (mainly because I was annoyed with the name!), but a friend went for it.  She enjoyed it but thought it was too oily.  So, not being in the mood to cook or for anything super heavy, I decided to try this item local style and not carb free.  I could not handle it being carb free, so I added black beans... 

Ingredients:

1/4 black beans (dry)

2 garlic cloves (chopped)

2-3 scallions (chopped)

sage (4-5 dried leaves or 1 tbsp)

1 med. zucchini (sliced length wise)

1 portobello mushroom (sliced length wise)

2 oz spinach 

1 tbsp olive oil

3 tbsp low sodium vegetable broth

salt and pepper

Start by boiling the beans until tender.  Yes, you can use canned ones to avoid this part..but dried has far less sodium!

In a nonstick stir fry pan add a tbsp of the veg broth.  Add the chopped scallions and garlic and saute briefly.  Add the sage, mushroom and zucchini.  Cook until slightly tender (3-5 mins).  Add spinach and the 2 additional tbsps of broth.  Cook all together until the spinach is just wilted (2-3 mins).  Keep stirring the vegetables to prevent them from sticking to the pan.   Add the oil, salt and pepper.  Mix together to blend flavors and remove from heat. 

For an off the cuff recipe it was very tasty and satisfying!  It was very low in calories, but extremely nutrient dense.  This is very key in building a meal if you are trying to lose or maintain weight!

Stay happy and healthy!

~L 

Spinach Spaghetti with Roasted Root Vegetables

It is a chilly day here in the Boston area.  You know you are a true New Englander when you hit the pavement for  a morning run and find the 17 degree weather "refreshing".  As nice as the run was, it is a day like today that makes me feel like we will be buried in snow until the end of time and Summer will never reappear.   I miss the relaxed, lazy days of Summer.   Riding my bike, not having to pile on 12 layers before leaving the house, and eating outdoors while people watching. Alas, instead of counting the days until June (134), I will focus on the positives of the Winter months.  Sitting in the local cafe drinking hot cocoa with a good friend,  comfy sweats, enjoying the wonderment of snow falling while forgetting briefly the grief it later causes, and hearty root vegetables that are now easily accessible with the start of the Winter Farmers Market.   Tonight's dinner was created based on the veggies bought at the market Saturday.    

Dave's Fresh Pasta in Somerville has a rather tasty spinach pasta and it was crying out to be topped with roasted vegetables.  As usual, I not only focused on taste but color.  The rich vibrant color combination makes the dish all the more enticing...

Ingredients:  

1 lrg turnip cubbed

4-5 carrots chopped

1 tbsp olive oil

1tsp olive oil

1 med onion

sage leaves

2 tbsp mirin

1/2 lb spinach spaghetti

sea salt

Toss the tunip and carrots in the oil and some salt.  Place in pan and roast on 350 for about 40 minutes or until tender and a slightly browned.

I sauteed the onion on the stove top because they would not cook at the same rate as the veggies in the oven.  I sauteed with a tsp of oil and save leaves.  

If you have fresh pasta, it will only take 3-5 minutes to cook so save it to the end.  Remember to salt the water while boiling and then add the pasta..salty water makes for a perfect pasta.  If it is not fresh, try to time it to be ready with everything else.

When the veggies were done roasting, I tossed them in the pan with the onions and added the pasta.  Add the mirin and toss together on a low heat to meld the flavors.     I added a  bit more salt and pepper to top it off.  

With the Winter here for awhile, it is fun to create a new spin on something that can be rather dull.   I loved eating all the colorful fresh vegetables and the mirin added a hint of sweetness to the dish that gave it a unique flavor.   Hearty and healthy...looking forward to eating the rest for lunch tomorrow..

Mushroom and Kale Risotto

Sometimes I have a vision for a dish and I can only hope that it taste as good as my imagination leads me to believe. I have been happily satisfied in this early start to 2011 and last night's dinner continued the trend! 

You know I love those one dish meals and risotto is one of my favorites!  Risotto is the style in which you prepare rice, not the type of rice you use..although arborio has become synonymous with the term.   So, I had this thought of making a risotto without using the typical Arborio, but instead, pearl barley.  Barley is a more hearty grain containing more fiber and iron than any rice. It took a bit longer to cook, but sometimes good things are worth the wait. My favorite addition to a risotto are mushrooms because they add the perfect amount of flavor and texture. Unfortunately, the combination of the barley and mushrooms leaves the dish looking rather brown and boring. What goes well with brown? Green!  In walks the kale. If you add it in at the very end of the cooking process, it maintains the crunch that finishes off the dish perfectly.   

The dish is extremely satisfying and, although it take a while too cook, it is not at all difficult.  

Mushroom and Kale Risotto
2 sm-Shallots  (MA)
2 Tbsp-100% Italian Exra Virgin Olive Oil

1tsp-dried sage (still from the yard!)

1tsp- thyme

1tsp-caraway seed

1 c dry- Pearl Barley

1/2 cup- white wine

7.5 cups of water 

1/2 cup vegetable broth

6-7 med - Crimini Mushrooms, Raw
2 cup chopped-Fresh Kale 

grated cheese (optional)

To start, add the water and vegetable broth to a medium pot and bring to a simmer.  In a small pot, do the same to the wine.  You do not want to shock the barley with cold liquids.

Add 2 tbsp of oil to a large pan.  Saute onions and seasonings on a medium heat.  Once they brown, remove with a slotted spoon and set aside.  Leave the oil behind and add the barley.  Coat with the oil and cook until toasted (5-6 minutes).  Add in wine and seasonings.  Cook over medium heat until wine is absorbed.  Begin ladling in water/broth mixture one ladle at a time.  Continue adding liquid as it is absorbed by the grain.  Stir regularly so that it does not stick.  This took about 40 minutes.  

Just as the grain was a step before al dante, add the mushrooms and continue to let it simmer while adding the liquid.  Before adding the last ladle of liquid, add in kale.  Let it all simmer together until most of the liquid is gone.  At this point you can grate cheese on top if you choose (I did not).  Remove from heat and let sit covered for 2-3 minutes.  

Loved it.    The green really added the color to make this a more visually pleasing dish..as well many wonderful nutrients.

Not only was this a terrific dinner, it was a magnificent lunch...even seemed to make eating it over my work computer less painful..

Stay happy and healthy

~L

Vegan Chili

With the holiday season finally over, I am back to my usual cooking Sundays. I could not be happier! I missed creating my own menu and enjoying the reward of the meals. The second meal for today was a large pot of vegan chili that will serve for at least 3 to 4 meals. Perfect for what will be my first full week of work in a month! Between that and the leftover Mac and Cheese from yesterday, I am set for lunch for most of the week.  Remember, preparation is what separates someone who is able to maintain a healthy diet and someone who cannot.  If you can easily grab a container of a healthy meal that you prepared from the refrigerator,  it will lessen the temptation of going out for lunch and making the wrong choice. A new year often brings on an old resolution...let this be the year you keep it.

I am here to help you out. 

Tonight I prepared a hearty, meatless chili.  I love chili because it is extremely filling without being very high in calories.  It is also filled with great ingredients that are nutrient dense.  Iron, fiber, protein and lycopene are all present in this dish.  Also present is a bit-o-chocolate.   I used Guajillo Chili chocolate from Taza. It is the only Taza chocolates I have been hesitant to consume.   I knew I would one day buy it and use it for a chili..and today was that day.  I was fairly confident it would work.  Luckily, I was reassured last week when a friend mentioned she used their CaoCao Puro in her chili. 

The good news is that it worked. The even better news is that I did not like it straight up, so I will not finish the pack! I will have more to make this dish again. The chocolate was not over powering at all.  It added a nice creamy texture and an amazing aroma.

Ingredients:
1 cup Dry Red Kidney Beans (MA)
1 cup Dry Black Beans (MA)
1 cup Dry Chick Peas 

1 small Shallot (MA)

1 Raw Green Bell Peppers

12 oz Diced tomatoes (NH, I used my fresh jarred ones from the summer..yum!)

1 tbsp Chili Powder

1tsp paprika

1tsp cayenne

1 tsp coriander

1 cup reserved bean water

1/2 cup vegetable broth

1/2- 3/4 of 1 disc Taza Chocolate - Guajillo Chili Chocolate (2 disc per pk, Somerville MA)

I soaked three types of beans for about 2 hours. I then boiled them in a large stock pot. I cooked until they were just under done. I removed them from the heat and strained them in a strainer, reserving the water that was left in a bowl (1 cup). I used the same pot to prepare the chili. Added ~1tsp of olive oil and 1 small onion. Sauteed that for a few minutes and then added the spices (chili, paprika, cayenne and coriander) and mixed with the onion. Ad the beans, tomato, and green pepper and combine with spices. Add the reserved water and the vegetable broth. Lower heat and let simmer. Add in of Taza chocolate a bit of a time. Taste as you go until you have the flavor you like. I would not use more than 3/4 of one disk. 

I let the whole pot simmer for about 20 minutes so the flavors would blend.  I knew it was going to be good when my eyes were watering in the next room...even though there was a lid on the pot!  You can see in the photo that the chocolate also gave the chili a rich chocolate color and a wonderful flavor.   

I hope you enjoy this dish as much as I did.  While you are at Taza chocolate, I highly recommend buying some of their other products...they never disappoint!.

~L

Stuffed Portobello

My apartment still has the amazing aroma of caramelized shallots and I could not wait to share this creation I just inhaled for lunch.   It has mushroom, it has shallots and it has goat cheese..it was perfect.  My only mistake was making just one..

Simple and easy.  It is great a small lunch or paired as your side with some brown rice or risotto.

1 portobello mushroom (from PA)
1 tbsp balsamic vinegar
1 oz goat cheese (VT)
2 tsp local honey (MA)
1 sm shallot (MA)
1 tsp olive oil
~1 oz of greens (I used local asian greens that were similar to bok choy, but any will work!)
1 tbsp chopped walnuts
sage (dried or fresh/there is was still some living in the back yard so I grabbed it)
sea salt and pepper

First, clean the mushroom and de-stem.  Pour the balsamic inside the cap and bake it at 350 for about 20 minutes.  I just wait until I start to smell the yummy mushroomness of it and I know it is done.  Never underestimate the power of your nose.  When it was done there was some liquid in the cap, just dump it out.

Heat oil in a pan on med heat.  Add shallots and toss with oil.  Let cook for a few minutes and then add 1 tsp of honey to help with the caramelizing.  This should only take about 15 minutes since it is just a small shallot.

Boil a pot of water.  Add the greens for 1-2 minutes for a quick blanche and then remove and add to a bowl of very cold/ice water for another minute.  This helps to maintain the freshness of the vegetable and keeps the nutrients in the veg.  I patted it down with a paper towel to dry it up a bit and added salt and pepper.

Combine the goat cheese, walnuts, 1 tsp of honey and sage.

Once everything is done..you start to build.

First: Stuff cap with cheese mixture

Second: Add onions

Finally: top with fresh greens...look at the amazing color they have!

A few simple steps and you will have a mouth full of sweet, savory and crunchy delightfulness.   It is also a healthy meal/side!

Try it..trust me you will love it..

~L

Baked Mac and Cheese

Happy New Year readers!   It is a good time to reflect on the past and look towards the future.   

What better of a meal to be the first of the new year than one that looks to the past but has an slightly updated twist?  Mac & Cheese is a classic comfort food that was very absent from my life.  Italians eat baked ziti with tomato sauce and mozzarella.  As wonderful as that dish is, I have always longed for that orangey, gooey mac.  Why haven't I done this?  Because the thought of powdered cheese from a box is completely unappealing, even though it is the only image I have of traditional mac and cheese.  Same with any type of jarred melted cheeze product thrown on pasta.   Of course, I could have bought tons of fresh cheddar cheese and cream to make a rich homemade mac, but all of the calories were too overwhelming.  I basically gave up on the idea for many years, until recently.

Out for dinner over the holidays, I ordered mac and cheese at Lord Hobo's in Cambridge.  It was tasty, but it was just rigatoni pasta with some melted white cheese...not the look I wanted in my first attempt of eating mac and cheese.  The dish did inspire me to try and figure out how to get a fresh, fairly healthy and local mac and cheese.  I searched the web and the first recipe that came up was from the Food Network. A four cheese mac bake.  I click and I see the secret ingredient is butternut squash..hey that is orange!  I then saw that she used frozen butternut squash and lost respect for the chef.  I took the squash idea and ran.   So how to do this in a healthy and vegetarian way..meaning no hard cheeses that uses animal rennet?  Well, first you only use 2 cheeses to make things easier.  I chose VT Creamery Goat Cheese and VT Monterey Jack (made with vegetable rennet..read the labels!).  Local butternut squash, easily found at Whole Foods.  Instead of the traditional white elbows, I use whole wheat.  Seasoning was simple mustard seed, paprika and a bit of saffron (not too much!).  For the crumb topping, I had some sliced Iggy's whole wheat sourdough bread.  I toasted and ground it up in my food processor.  Added a teaspoon of olive oil and done.  

Looking to be one of those people that sneak a vegetable into your kids/husbands/partners meal?  Well here you go...

Mac and Cheese

Serves 2 
1 oz   Vermont Creamery - Goat Cheese Classic Chevre
1 oz   Vermont - Monterey Jack Cheese,
1 cup pureed- Butternut Squash--Fresh

1/4 cup (dry) Whole Wheat Elbow Macaroni
3 oz (half single container) Chobani - Greek Plain Non-Fat Yogurt
1 tsp Mustard Seed Yellow

pinch of Saffron (optional)

1/2 tsp Paprika

salt and pepper

bread crumbs

1tsp olive oil

Preheat oven to 375 degrees

Peel and cube the butternut squash.  Put in steamer and let cook.  If you chose to use frozen pureed squash..I will not judge.  Put it in a pan or microwave to defrost and move to the next step.

Measure out all the other ingredients so they are ready to be added.  You can mix the seasonings together in one dish and cheeses in another.

Boil water and cook pasta until al dante.  Don't over cook since you will bake it after.

Puree butternut squash and add to large cooking pan.   Bring to a simmer and add yogurt.  Stir in until well mixed.  Add in cheeses and seasonings.  Remove from heat and stir until well blended.  Drain and add pasta.  Mix and place in casserole dish. Sprinkle bread crumbs on top and bake for 15-20 minutes.

Orangey color? check
Creamy? check
Gooey? little bit!
Healthy? oh yeah!

Plus there was a crunch from the crumbs and a sweetness from the squash.   I really loved my dinner tonight.  I added a side of roasted broccoli and it was wonderful.

Hope you all can take this and make something delicious!

Stay happy and healthy!

~L