Friday, October 21, 2016

Kale, Sausage, and White Bean Soup

A weekend of overindulging combined with the first chilly fall day inspired this soup. We had some sausage on hand and I wanted to eat some kale. This is super tasty and warming - great with some crust bread and butter. Feel free to scale down, this makes A LOT. (Lots of future lunches...)

Wednesday, October 19, 2016

Roasted Purple Cauliflower

Cauliflower is just more fun when it's bright purple, right? This is such an each and delicious way to prepare it, and the color looks awesome on your plate. I couldn't stop eating it.

Ingredients:
1 head purple cauliflower (white works too, just not as pretty)
a few glugs of olive oil
pinch herbs de Provence
plenty of salt and pepper
pecorino

Monday, October 17, 2016

Homemade Soft Pretzels

Each fall, Jamie and I throw a Sausage Fest down in Brooklyn Bridge Park. We invite all of our friends and grill up tons of sausages. Starting last year, I've also made fresh soft pretzels. They are so. good. Not as hard as you'd think to make, and people love them - big hit. They're glossy and brown on the outside and warm and soft on the inside. I made half of them just plain with salt, and the other half I played around with some flavors. Feel free to do your own thing, but the actual consensus was that the original salt were the favorites. 

Makes 16 pretzels (feel free to halve)
Ingredients:
3 cups warm water
2 packets active dry yeast
2 tbsp sugar
4 tsp kosher salt
9 cups white flour
1 stick butter, melted
1 1/3 cup baking soda
egg yolk
salt (big salt like Maldon or rock)

Monday, October 10, 2016

Apple Pie Crust

Jamie's favorite pie is apple, and it's definitely apple pie season. Usually apple pies have a top crust that's either solid or sometimes latticed, but there have been all of these beautiful top crust options floating around the internet lately and I wanted to try something more fun. I rolled out the top crust dough as big as I could and cut out a whole bunch of hearts. 

Tuesday, October 4, 2016

Roasted Butternut Squash Puree

This is so good! I couldn't stop "tasting" it to make sure it was seasoned correctly. Yum! Often butternut squash gets a sweet treatment with brown sugar or maple syrup, or the classic pairing with sage and brown butter. This pairing with roasted garlic, thyme, and a hint of spice is just awesome. Roasting everything gives a great, deep flavor. Can't wait to make it again!

Ingredients:
1 small butternut squash, peeled and cut into 1" cubes
2 garlic cloves (skin on)
a few springs of thyme
pinch of smoked paprika
pinch of cayenne pepper
salt and pepper
olive oil
1 tbsp butter
1/4-1/2 cup whole milk, warm

Directions:

Thursday, September 29, 2016

Fresh Falafel

Homemade falafel is awesome! I've always wanted to try it, but I never got around to soaking chickpeas overnight. (Canned chickpeas don't work - too soft.) As long as you have the forsite to start this a day in advance, and prep at least an hour before you want to eat them, it's not very difficult. They are crispy on the outside and fluffy and flavorful on the inside and they're great in a pita or on top of a salad. They also freeze really well, so next time I'm doubling the recipe and freezing half. I used Ottolenghi's recipe as a starting point.

Feel free to boost the onion, garlic, herbs and spices if you want a stronger flavor.

Thursday, September 22, 2016

Collard Wraps

Has anyone tried collard wraps? Seems to be the new thing! I had my first one from Bare Burger when I was deep into gestational diabetes and had a moratorium on carbs. It's kind of genius. You can use a big, sturdy collard leaf to wrap up anything that you would normally use a tortilla to wrap. You can do burritos, wraps, sandwiches, etc. I tried it for a desk lunch and it was quick and delicious, and of course, healthier than a couple big slices of bread or a big tortilla. Will definitely be doing this more! I stuffed the wrap with some sriracha chicken salad.

You just wash and dry a big collard leaf, put it vein-side-up and shave the vein down to be the same level with the leaf (to make it more pliable), then use the leaf as you would use a tortilla or wrap.