LENTIL SALAD

I love this recipe because of its simplicity and simultaneous depth of flavor. All three of these ingredients I get pre-made, so all I have to do is mix them together. Depending on your grocery store the flavor may change a bit but play around with the canned or prepared bruschetta spreads to find one you like.

• 2 cups uncooked or precooked lentils
• 1 cup bruschetta salsa, found in stores
• ½ cup crumbled feta cheese

Easy-peasy. If your lentils are not precooked, boil according to the package. Mix ingredients and serve.

SWEET POTATO SOUP

We are fully immersed in the newness of spring here in California but in light of the snow storms back east I thought I'd put up one of my go-to cozy meals - soup! Canned soups are boring but when it's cold outside nobody wants to go grocery shopping so the fewer the ingredients, the better. This is another meal that can be made in advance to have around or freeze.

• 3 sweet potatoes, peeled and diced
• 4 carrots, peeled and diced
• 1 large or 2 small apples, peeled and diced
• large onion
• ¾ teaspoon curry powder
• a sprinkle of thyme
• 2 cups vegetable broth
• 1 cup water

Sauté the onion (with olive oil) in a medium size pot until translucent. Add curry powder and thyme. Add sweet potato, carrots and apple cubes to the pan. Cook, stirring occasionally, for about 7 minutes. Add the liquid and simmer until the vegetables are soft. Using an immersion blender, puree the soup until smooth adding more liquid if needed. Serve with a slice of toasted whole grain bread.

SHRIMP TACOS

Tacos are great because you can load them with all kinds of different things. I often make them when my fridge has little bits of leftovers and random assortments of vegetables. This recipe includes one of my favorite additions, bok choy. This leafy vegetable is my substitute for the more typical cabbage used in many fish tacos and I think it adds a unique and fun flavor.

• corn tortillas
• 1 lb peeled shrimp
• 3 bok choy clusters, roughly chopped
• 1 can black beans
• 2 corn on the cobs or 1 cup frozen corn
• 2 cloves garlic, sliced
• 1/8 teaspoon cayenne
• 1 teaspoon cumin
• olive oil

In a medium size pan, heat about a tablespoon of olive oil. Lightly brown the garlic slices being careful not to burn them. As they turn color, quickly add the shrimp, cayenne and cumin to the pan and cook through until pink. Remove shrimp and add corn to the pan. Cook for about a minute adding ground pepper if you like. Remove from the pan and add bok choy. Cook until just wilted. Finally, assemble the ingredients in the corn tortillas as you wish.

ZUCCHINI PASTA

So, the latest and greatest in my life is that I can't stop geeking out over the physiology class I am currently taking. I'm completely captured! Naturally, my interest in food and the body has come up for me in my studies and I am working on a series of posts that are designed to help people easily integrate nutrition into their busy lifestyle. While my love of eating makes it hard for me to view food as anything other than an experience, I also recognize eating as a means of fueling the body. Learning about the science and chemistry behind these reactions has only underscored its importance to me. So here are some thoughts, starting with pasta...

Pasta is quick to make and delicious to eat – it’s no wonder that it is a staple dinner in many of our homes. However, that go to white pasta isn’t always the best for our bodies and it is low in the important nutrients we need to keep us fueled throughout the day. Here is an alternative option for simple pasta. Replacing egg noodles with buckwheat and zucchini pasta can give your meal that satisfying bulk with more efficient nutrient content.

• 6 oz. buckwheat noodles
• 2 zucchinis, grated
• 1 T olive oil
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 2 T rice vinegar
• 1 T sesame seeds
• 1 teaspoon chili flakes

In a large pot, boil buckwheat noodles according to the instructions on the package. Meanwhile, grate the zucchini into long spaghetti-like strips. While some people own special gadgets for zucchini pasta, a simple cheese grater will do. In a small pan, heat olive oil and cook garlic and pepper flakes until garlic is slightly golden. Pour this over the pasta and zucchini and toss with the remaining ingredients. Optional: sauté a portobello mushroom and slice over the top.

SALMON KEBABS

If I had my way, I would have salmon for three out of seven dinners a week and leftovers for lunch. This is to say, while I normally hate repetition in my meals, I do love salmon! I usually cook my salmon in slabs simply with salt and pepper or a salmon steak or two in the pan with some teriyaki marinade. This recipe, I found on Sprouted Kitchen, one of my very favorite of food blogs and it has added some welcome variety to my favorite fish dish. 

• 1 1/2 lbs salmon, cubed 
• 2 zucchinis, sliced
• 2 lemons, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/2 tsp italian herbs
• 1/2 tsp red pepper flakes

After slicing the zucchini and lemons and cubing the salmon, assemble the skewers placing a lemon slice and a zucchini slice between each salmon block. Next, mix the marinade ingredients together and drizzle or paint atop the skewers. Let sit.

Heat grill or broiler. Cook for about 8 minutes or until fully cooked through.

This recipe is from Sprouted Kitchen. 

CHICKEN CURRY

• 2 large chicken breasts
• 1/4 cup coconut oil
• 1 small yellow onion
• 1 1/2 tablespoons minced ginger root
• 1 jalapeno pepper, seeded and minced
• 2 large cloves of garlic
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• a dash of ginger powder
• a dash of cayenne pepper
• a dash of paprika 
• 2 small chinese eggplants
• 1 red pepper, diced
• 2 cups chopped cauliflower
• 1 can chickpeas
• 1 box chicken broth

Heat oven to 375F. Slice eggplant into rounds and place on a pan. Bake for 15 min and remove to cool.

Poach chicken breasts in salted water until cooked through. Remove and cool, then pull apart into bite sized sections.

In a large pot melt 1/8 cup coconut oil and saute onions until translucent. Add ginger and garlic and continue to cook. Next, add diced jalapeno, red pepper and cauliflower. Saute for a couple minutes and then add curry powder, ginger powder, cayenne, and paprika. Stir in tomato paste and the remaining coconut oil. Add chicken, chickpeas and chicken broth, stir and leave to simmer lightly. 

Put baked eggplant in a bowl with a 1/4 cup of water and blend with an immersion blender until smooth. Add puree to the pot and stir in to thicken. Salt and pepper to taste and cook down for about 20 minutes.

Serve with rice or quinoa. 

BUTTERNUT SQUASH GALETTE

Happy December compadres! As you may or may not have realized, I've been rather absent for a time and lucky for me, I get to blame my absence on this new business venture of mine. Not only have I been busy, but I have been busy cooking and sharing my food with others. Couldn't be better! In between cooking and cooking, I did a bit more cooking over the thanks giving weekend with my family. I took over lunch before the big dinner which sounds frankly absurd but then again, I never was much for the pre-meal fast. And guess what I made?

Smitten Kitchen has the most tasty savory galette in her cookbook. Really though, I can't recommend it more and her crust is something else entirely. Here's the recipe: 

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 sticks butter
• 1/2 cup sour cream or plain yogurt
• 1 tablespoon white wine vinegar
• 1/3 cup ice water

• 2 small butternut squash
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• ground black pepper
• 1 tablespoon butter
• 2 large sweet onions
• 1/4 teaspoon sugar
• 1/4 teaspoon cayenne pepper
• 2 cups grated fontina cheese
• 1 egg yolk
• 1 teaspoon thyme 

In a large bowl, mix flour and salt. Cut in butter using a pastry cutter or if unavailable, use your fingers, being careful not to warm up the butter. Once flaky, add sour cream/ yogurt, vinegar and ice water. Mix and kneed a few times until the dough holds together. Pat into a disk and refrigerate.

Meanwhile, set oven to 400F. Using a potato peeler, remove skin from squash. Cut flesh into small cubes and place on a baking sheet. Toss in olive oil, salt and pepper. Bake until cubes are soft all the way through. 

Next you will caramelize the onions. Add butter and a tablespoon of olive oil to the bottom of your pan. Melt and toss in diced onions on the stove top. Add sugar and a dash of salt. Cook down on medium heat until golden brown. Be patient, this takes a bit of time.

In a bowl toss baked squash squares with caramelized onions and grated fontina. Add cayenne and thyme to taste. 

Roll out dough into a large circle. Place on baking sheet and pile the squash mix at the center leaving an edge. Fold the edges up over the mound and coat with beat egg yolk if desired. 

Bake at 400F for 35 minutes. 

SQUASH, FENNEL AND SPICY GINGER SOUP

In my house we tend not to use the heat - it's cheaper, eco friendly and I think we kinda like the feeling of snuggling up in a thousand sweaters and thick socks. That being said, the sea air can be cold and damp at times and efficient warming most often means carrying around a steaming cup of tea or coffee. I've recently noticed a switch in my food cravings too. No more watermelon, we are on to soup season. And with halloween last week, the grocery stores are packed with every kind of winter squash you could imagine. Take a look at this recipe adapted from the  glorious dolly and oatmeal. 

• 1 butternut squash
• 1 kabocha squash
• 1 leek, sliced
• 1 teaspoon oregano
• 1 tablespoon coconut oil
• 1 bay leaf
• 1 large nob ginger, minced
• 3 cloves garlic, minced
• 1 fennel bulb, chopped
• 5 cups water
• 3 tablespoons lemon juice
• salt and pepper to taste

Preheat oven to 375F. Halve and deseed your squash and lightly coat with olive oil, salt and pepper. Place on a tray, face down, and slide into the oven for about an hour or until squash is tender all the way through (poke with fork to test). Set squash aside to cool. Meanwhile, in a large pot, at coconut oil, a bit of olive oil, oregano and sliced leek. Saute until soft. Add the garlic, ginger and fennel and cook until soft - about 5 minutes. Scoop out the squash innards and add to the pot. Add water, bay leaf, lemon and salt and pepper. Simmer for 30 minutes. Using a immersion blender, blend ingredients until smooth. Serve hot. 

MEATBALLS

Hello again! Apologies for not posting - my beloved camera took a bad fall last week and needs some repairs. Hopefully we can get back to regular posts shortly. 

Despite my lack of photographic evidence, I did do an absurd amount of cooking last week. I managed to snap these photos before the accident and I'm glad I did because they happen to be a family favorite. My dad makes these meatballs for party appetizers, particularly around the holidays. I have fond memories of my half sister and I hovering over the dish in the kitchen poaching them off the stove. 

• 2 1/2 lbs ground beef (highest fat content)
• 2 1/2 lbs ground pork (or veal for non-pork eaters)
• 1 small onion (minced)
• 6 cloves garlic (minced)
• 1/2 cup bread crumbs
• Red pepper
• Cumin
• salt
• 1/2 tablespoon minced rosemary
• 1 teaspoon dry thyme
• 3 tomatos
• 1.5 oz can tomato sauce
• 1-3 cups beef stock
• 2 bay leaves
• 1 handful chopped parsley

In a large bowl mix meats together with your hands or two forks. Add 1/2 the onion, garlic, rosemary, and thyme and mix fully. Next spice the meat by sprinkling a light layer of bread crumbs, red pepper, cumin and salt. Mix. Repeat this step 5 more times until well spiced. To test, roll a small meat patty and fry in a pan of the stove top. Taste and adjust spices to liking. Roll the rest of the meat into bite-sized balls and lightly brown in the pan. The inside will remain uncooked. Don't worry, it will finish cooking in the liquid.

In a small pot bring water to a boil. Add tomatoes for about a minute or until the skin cracks open. Pour out water and douse tomatoes in ice water.  Peal the skin off and de-seed the innards. 

In a large pot saute the rest of the onion in oil. Add garlic and tomatoes. Cook until soft and then mash the tomatoes a bit. Add the tomato sauce and herbs and cook for another minute or two. Add 1 cup broth and cook down for 10 minutes.

Place meatballs in the liquid and top off with more broth until fully covered. Simmer for 30 minutes.

Before serving I like to remove the meatballs and adjust the sauce. I often skim off excess fat and add a roux (butter and flour) to thicken it up a bit. You can also add a bit of cream if you want. Give yourself the freedom to test things out but don't forget to taste!

Serve hot with toothpicks. 

CHINESE CHICKEN SALAD W/ SESAME NOODLES

Chicken

• 1/2 cup Chinese rose wine
• 1/4 cup rice vinegar
• 1/2 cup soy sauce
• 2 tablespoons sugar
• 1 cinnamon stick
• 3 pods star anise
• 2 teaspoons grated orange zest
• 1/4 cup peeled grated fresh ginger
• 2 teaspoons Szechuan peppercorns
• 2 teaspoons kosher salt
• 4 cups water
• 3 large bone-in, skin-on whole chicken breasts

Tahini Dressing

• 2 tablespoons soy sauce
• 1 or 2 cloves garlic
• 1 tablespoon peeled and grated fresh ginger
• 2 tablespoons sesame tahini or natural peanut butter
• 1/4 cup peanut oil
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar
• 1/4 teaspoon Lee Kum Kee black bean chile sauce
• 1/4 teaspoon red chile flakes

Cabbage Salad

• 3 cups arugula leaves
• 4 cups shredded cabbage
• 1 cup fresh cilantro leaves

Vinaigrette

• 1 tablespoon rice vinegar
• 1 1/2 teaspoons minced shallot
• 1 1/2 teaspoons Dijon mustard
• Pinch of salt
• Pinch of freshly ground black pepper
• 1 tablespoon sesame oil
• 2 tablespoons peanut oil

Sesame Noodles

• 1 pound spaghettini
• 2 tablespoons sesame oil
• 2 tablespoons black soy sauce
• 1 teaspoon Chinese black vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons black bean paste with chile
• 1/4 cup minced scallions

• 1/4 cup chopped peanuts or almonds
• 3 scallions, diced
• cilantro for garnish

A word to the wise: This happens to be one of my favorite recipes for large groups. That being said, it is important to note that it is a fairly involved recipe with many parts. Please be sure you have the time and ingredients for this one before embarking. All worth it in the end though. Very delicious.

To prepare chicken, combine liquid and spices in a large pot and bring to a boil. Reduce the heat to a simmer and add chicken. Simmer for 15 minutes or until the juices run clear. Allow the chicken to cook in the poaching liquid and then de-bone/ de-skin the meat. Shred into bight sized pieces and refrigerate until ready to assemble. 

To make the tahini dressing, combine ingredients in a food processor, blending until smooth. Set aside for later use.

Whisk together vinaigrette ingredients.

To make the salad bed, chop cabbage and combine with cilantro and arugula. Dress with vinaigrette.

Cook spaghettini according to the directions on the box. In a small bowl combine noodle dressing. Mix in with the noodles after they have been drained. 

Assemble on a large platter.

BONELESS RIBEYE

A good cut of meat needs very little in the way of extra flavoring. Look for a thick, well marbled piece. Salt beef a day or two in advance. This will allow the meat to reabsorb its juices before beginning the cooking process. On the day of, re-salt and pepper both sides. Depending on the temperature of your grill, cook each side for approximately 3 to 4 minutes. Place a pad of butter on each steak and let sit under tin foil for several minutes. Slice and serve.