Jeweled Millet with Mixed Herb Salad and Citrus-Basil Viniagrette

I've been on a blogging hiatus since November. I was working two jobs (and still am, but with reduced hours), trying to craft as many Christmas presents as humanly possible while working 60+ hours a week, and honestly my cooking was reduced to whatever was fast and cheap. There was much pasta and red sauce, and veggie delight subs from Subway, to be had. It was not a blog-worthy or particularly fun time!

But happily I can say, after a rejuvenating vacation in New England, I'm back and so thrilled to be in the kitchen again. And honestly, to be in California! Divine, locally grown produce year round ... ample sunshine ... no salty slush to ruin your shoes every time you leave the house ... Of course I do always miss the snow and autumn and the beauty of New England, but I'm learning to appreciate Southern California as well!

Spaghetti Squash Sesame Noodles

I am seriously obsessed with the flavor of sesame. I ADORE the Pioneer Woman's sesame noodles, but they call for a completely whackadoodle amount of oil. Like, 7 TABLESPOONS. So, I searched for a lightened up version, and found this recipe from Shrinking Kitchen. But I was pretty sure I could go one step further to make this delightful side dish even healthier, as I had a bright yellow spaghetti squash sitting on the counter, a ripe red pepper in the fridge, and some crispy sugar snap peas just waiting to be tossed into something.

Green Herb Risotto with Savory Mushrooms

Spring is finally here, and with it, an abundance of fresh green veggies and herbs. Living in Southern California means there isn't exactly a dearth of fresh produce in the winter, but with spring comes those tender green morsels that potatoes and squash just can't compete with. 

Freshly shelled sweet green peas!

When I saw this recipe for Green Risotto on Serious Eats, I knew I had to make it. Fresh herbs and spinach are pureed and added to creamy rice, then topped with savory sauteed mushrooms.

Baked Sweet Potato Fries with Cilantro Sauce

Sweet potatoes are one of my favorite vegetables, and sweet potato fries are one of my favorite foods. But who wants to deal with all of that deep frying? What if you could harness the deliciousness and nutritiousness of the sweet potato in a healthier, BAKED sweet potato fry?!?! Well my friends, no more "what ifs." The baked sweet potato fry is here to stay.

Brussels Sprouts with Molasses...for Breakfast!

This Saturday I had a bag of brussels sprouts I HAD to use right away, before they went bad or were pushed to the back of the fridge by Sunday's farmer's market haul. 

Brussels Sprouts, sauteed with molasses and garlic made for an odd breakfast, but would be a tasty side dish alongside a heartier main course (aka, not bagels).

Easy Asian Sesame Slaw

This Easy Asian Sesame Slaw is a crisp and tangy side that pairs perfectly with a heaver main dish on a hot day. It's really simple to make, too, and the leftovers make a great lunch the next day. 

Chopped: Lamb Shoulder Neck Slices, Horseradish, and Peach-Strawberry Shrub

After watching Chopped on the Food Network for about 4 hours in our hotel on Saturday night, Nate and I decided to have our very own CHOPPED competition at home.

Nate chose the ingredients for me, and he did NOT make things easy.

Lamb neck shoulder slices - a tough, fatty cut of lamb with barely any edible meat on it

Horseradish - raw horseradish root,very bitter and lacking the finesse of prepared horseradish

Peach-Strawberry Shrub - a syrup made from equal parts of sugar, fruit, and vinegar. It's very tart and very sweet.

We decided to not put a time limit on the meal, since it was my first challenge.

I immediately knew that I wanted to used the shrub in a viniagrette, and I decided to do a roasted fingerling potato salad. I tossed some fingerling potatoes in olive oil, salt, and pepper, then put them on a baking sheet and into a 425 degree oven. They were in the oven for about 30 minutes, and I shook the pan half way through so they wouldn't burn.

In the meantime, I had to deal with the other ingredients. The first thing that came to mind for the horseradish was making a horseradish-dijon mustard cream sauce for the lamb. I seasoned the lamb with salt and pepper and seared it in olive oil, then removed it from the pan. I sauteed some garlic cloves and a sliced shallot, then removed those from the pan as well.

While the lamb was browning, I made a viniagrette for the potato salad from the shrub, olive oil, salt, pepper, thinly sliced shallots, and chopped fresh parsley.

Back to the lamb: I added 2 TBSP of butter to the pan and let it melt, then sprinkled over 2 TBSP of flour, letting the flour cook for about 3 minutes. I gradually whisked in about 1 cup of whole milk, then added 2 TBSP dijon mustard, 2 TBSP grated horseradish, about 1/3 cup of a strong IPA (beer), 1 tsp red wine vinegar, salt & pepper, and about 1 TBSP fresh thyme leaves.

I had to make a beurre manié because the sauce wasn't thickening up enough (I think my proportion of liquid to flour was off in the beginning). After I added it, the mixture thickened to the perfect consistency. I added the lamb, garlic, and shallots back into the pan with the sauce and covered it, took the potatoes out of the oven and reduced the temperature to 325, then put the lamb in the oven.

I tossed the potatoes in a bowl with the vinaigrette, then put the bowl in the fridge.

The lamb cooked for about 35 minutes, and then the meal was ready to serve.

THE RESULTS:

The best part of the meal was the potato salad. The shrub vinaigrette was tart, a little sweet, and had a nice fresh flavor from the parsley. The potatoes were firm yet creamy and the whole salad was a nice bright way to cut through the heaviness of the lamb and cream sauce.

The cream sauce was good, but the horseradish flavor was surprisingly tame after it had cooked. The trouble with fresh horseradish is that it is more bitter than the prepared kind, so using enough of the fresh root to get that hot kick, you end up adding a lot of extra bitterness to the dish, which I wanted to avoid. So, the sauce was perfectly edible, but could have used some extra zing.

The lamb neck shoulder slices were surprisingly edible when we could find bits of meat among the gristle, bone, and fat. If we made this dish again I would not choose lamb unless it was an actual chop. The lamb neck shoulder slices are clearly meant to be stewed and cooked low and slow, but this being a CHOPPED challenge we really didn't have the time for that!

All in all, it was a fun experience and we plan on doing it once a week, to help keep my culinary skills sharp!

The best part is that we actually really loved the potato salad, so now I have a new dish I can add to my repertoire.

Fresh Mango Salsa

This mango salsa recipe is fresh, zesty, and full of seasonal delights. Did you know that mangoes are in season right now? They were 2 for $1 at the grocery store (no appearance made at the farmer's market!) so I had to get some. Most of the time the mangoes at the store are either so unripe they're inedible, or so bruised and soft that eating them is a sloppy impossibility. But not this time of year!

The best part of my mago salsa experience was that when I got home from work that day, my neighbor had decided to leave me a little treat...

A jar of Vinegar Syrup infused with Strawberry and Peach. Like...vinegar vinegar? Oh yes. Its description belies its ambrosia-like taste...Tart, sweet, and with a delicious fruity complexity thanks to the use of two types of fruit, it's so good I could drink it straight. OH WAIT. I LITERALLY DID. Only about a half-teaspoon of it...but still! I can't wait to use some in a summer vinaigrette when I get greens from the market this weekend. It also is a perfect addition to....

Fresh Mango Salsa 

Served over spice-blackened chicken

First, assemble your ingredients.

I chose mango, red onion, lime juice, a jalapeno pepper, an avocado, the aforementioned vinegar syrup, some diced zucchini and summer squash, and some fresh parsley. This recipe is super customizable — you could use peaches or nectarines or even pineapple instead of mango; a serrano or (gasp!) habanero chile for more heat; you can de-seed and remove the jalapeno membrane for less heat; and of course if you don't happen to have strawberry-peach vinegar syrup you can use more lime juice instead. 

You need to cut the mango. Cutting mangoes is kind of a pain because they have a huge flat oval pit right in the middle. So what's a girl to do? 

Lay the mango on its stem end, then cut down either side of the center pit. 

Mango half, center pit, mango half...

Carefully score each edible half of the mango, then invert the peel.

Voila! Now, simply cut the mango chunks from the peel.

Now chop the other ingredients, except for the lime and the avocado.

Remember when I made White Pizza with Zucchini, Summer Squash, and Manchego?

Well, I had some leftover zucchini and summer squash, so I chopped that up and added it in too. You could also use cucumber.

I also added about 3 T chopped fresh parsley; you could use cilantro as well (I just didn't have any).

Toss all of the chopped ingredients together in a medium bowl, then squeeze over the juice of 1 lime. Taste, and add more lime juice and some salt to balance the flavors. Follow your tongue on this. At this point, I also added a half tablespoon of my delicious vinegar syrup. 

Now cover this, and let it sit for about an hour in the fridge. It will get spicier over time, and the flavors will really have a chance to meld.

Right before serving, give it a stir and add 1 large-diced avocado. Did you know that the American Heart Association Dietary Guidelines recommend that 30% of your daily calories come from unsaturated fat? Avocados are a cholesterol free way to help fulfill that requirement (and 1 half avocado only has 160 calories), while also getting a serving of fruit that is chock full of vitamin k, vitamin c, fiber, and potassium. 

Now toss all of the ingredients together so that the avocado gets coated in lime juice — this will prevent it from browning. 

And serve over spice-blacken chicken (or any spicy, grilled food — pork loin or flank steak would be great here!)

Spice Blackened chicken with mango salsa, brown rice pilaf with brocolli, and mixed baby kale

Stay tuned...there is a mighty fine-smelling dish cooking up in my oven right now that I'll probably post about tomorrow!

Full Recipe

Fresh Mango Salsa

1 mango, large dice

1 jalapeno pepper, seeded if desired, small dice

1/2 red onion, diced

1/2 zucchini, peeled and diced

1/2 summer squash, peeled and diced

3 tbsp chopped fresh parsley

juice of 1-2 limes

salt to taste

1 avocado, diced

Add first 6 ingredients to medium bowl; toss with time juice and add salt to taste. 

Cover and let sit in fridge for an hour. Add avocado, toss, and serve over grilled or roasted meat or with chips. 

Spicy Baby Thai Green Eggplant with Basil

Every Sunday Nate and I make our way to a bustling side street only a mile away and fill our bags to our heart's content with local, seasonal, exceptionally fresh produce from dozens of farm stands. And sure enough, every week there seems to be some new ingredient that beckons to us. This week, it was baby Thai green eggplants. 

I had already started scooping them out of their crate when I hear a woman asking what they were (I had absolutely no idea, but they were pretty so into my bag they went). "Thai Eggplant," came the reply. "Eat raw like an apple, or cook it." I tried a tiny piece raw — the flavor is reminiscent of green beans, but they are rather starchy and full of little brown seeds. I decided to stir fry them with some of the fragrant, spicy Thai basil I had purchased earlier, as well as some Ishtar zucchini. I'm happy to say, the result was delish!

Spicy Baby Thai Green Eggplant with Basil

(Scroll past photos for full recipe. Recipe adapted from here and here)

Cut tops off of eggplants.

If any of the bottoms are split or brown, cut those off too.

Do not want.

Cut into quarters.

Cut Ishtar zucchini into half moons or quarters.

Mince garlic, and set aside.

Heat 2 TBSP olive oil in pan over medium heat till hot, then add eggplant. Sprinkle with a pinch of salt.

 Cook 3-4 minute or til browned on one side, then flip. 

Add zucchini to pan.

Cook 5 more minutes, stirring once. The key is to make sure the zucchini and eggplant are browned, but not burned. 

Add 1/2 - 1 TBSP sugar...

Then add garlic and 1 TBSP Sambal (or chopped Thai bird chilies, or chili paste of your choice.)

Stir to combine. 

The smell of sambal and garlic cooking together is HEAVEN. 

Cook 2-3 minutes, taking care not to burn garlic.

Add 1/4 cup white wine or other cooking liquid and cover. Cook 2 minutes or until eggplant is very tender. 

Remove cover. Raise heat and cook until liquid is evaporated and vegetables are crispy on the edges.

My good camera died and I had to use my old one for the last pics!

Add 2 TBSP fish sauce or soy sauce. I HATE the flavor of fish, but fish sauce is not fishy tasting at all once you cook it (BEWARE — it smells BEYOND foul before it is cooked). It lends a salty, savory, slightly sour flavor to the dish that is delightful. 

Remove pan from heat and stir in a handful of chopped fresh Thai basil, until basil wilts. 

Remove from heat and serve. I recommend garnishing with lime wedges. Just a squeeze of the zesty lime juice brings out all of the great flavors in the dish!

Full Recipe

Spicy Baby Thai Green Eggplant with Basil

10 Baby Thai Green Eggplant, quartered, tops removed.

1 Ishtar zucchini, cut into half moons

3 cloves garlic, minced

1/2 tsp salt

1 TBSP Sambal OR chopped chilies OR chili paste of your choice

1 TBSP sugar

2 TBSP fish sauce

1 handful chopped Thai basil.

2 TBSP olive oil

Heat 2 TBSP oil over medium heat. Add eggplant and salt. Cook 3-4 minutes or until browned on one side; flip. Add zucchini to pan. 

Cook 5 more minutes, stirring once. The key is to make sure the zucchini and eggplant are browned, but not burned. 

Add 1/2 - 1 TBSP, garlic, and Sambal. Stir to combine. Cook 2-3 minutes, taking care not to burn garlic.

Add 1/4 cup white wine or other cooking liquid and cover. Cook 2 minutes or until eggplant is very tender. 

Remove cover. Raise heat and cook until liquid is evaporated and vegetables are crispy on the edges.

Add 2 TBSP fish sauce or soy sauce, cooking 1 more minute. Remove pan from heat and stir in a handful of chopped fresh Thai basil, until basil wilts. 

Serve with lime wedges. 

The Best Meatloaf Ever — With Roasted Purple Carrots

I never thought I would choose to start my blog with something like a recipe for meatloaf. Growing up I hated meatloaf, and I haven't had it in years, or made it...ever. But it all makes sense when you hear why I chose to make it: 90% lean ground beef was REDUCED FOR QUICK SALE at the grocery store, priced right at $1/lb. $1 for a dinner for two, with leftovers for at least two lunches, is an unbeatable deal...but what to make? I almost always choose ground turkey over ground beef, and often chickpeas over turkey, so I wasn't sure what to do. But fate had it's own plans and tonight I stumbled across what may or may not be...

The Best Meatloaf Ever! with Roasted Organic Purple Carrots on the side

(Scroll past photos for full recipe. Meatloaf recipe adapted from Cooking Light)

What makes this meatloaf the best ever? It is a wonderfully crumbly, moist loaf full of savory umami flavors and a lovely contrasting sweetness from the carrots and the glaze.

Preheat the oven to 350 F.

First, prep the carrots. You will need 1 bunch of (preferably purple!) carrots.

How are purple carrots different from regular carrots, you ask?

Well...they're prettier, for one!

Remove the tops from the carrots.

Purple carrots have a thicker skin than regular carrots - almost like the skin of a beet. They're a lot... hairier, too. Peel off any bits that are covered in fuzzy roots, and give all of the carrots a good scrub to remove any dirt.

Set two fully peeled carrots aside for the meatloaf. Then, cut the carrots into even pieces - about three inches long by a half inch wide.

Toss the carrots in a small roasting pan with about 1 tablespoon of olive oil, a teaspoon of chopped fresh thyme, and a sprinkle of salt and pepper. Set aside.

Ready for the oven!

Add a heaping half cup of breadcrumbs to the loaf pan you will be using for the meatloaf, and put it in the preheated oven for 8-10 minutes, until golden brown. Watch carefully to make sure it doesn't burn.

Dice two slices of bacon (to make it easier, cut the slices so they are half as long, then stack). Place in saute pan and cook over medium heat, stirring occasionally, until fat has rendered out and meat is becoming crispy.  Dice the two carrots you set aside and add them to the pan. Add one half of a diced yellow onion, and three minced cloves of garlic.

Season with pepper and just a wee pinch of salt. Saute for 8-10 minutes, or until carrots are soft. Add 1 TBSP tomato paste and raise heat to medium-high. Cook 1-2 minutes, then add about 1/2 cup wine and deglaze the pan. I used Sauvignon Blanc, which was probably whack, but it ended up tasting good so who cares! Cook until liquid has evaporated and turn off the heat.

In the meantime, remove the toasted breadcrumbs from the oven and place them in a medium-sized mixing bowl. Add 1/4 C milk, 1 lightly beaten egg, 2 TBSP chopped fresh parsley, and 1 TBSP chopped fresh thyme.

Add 1 LB ground beef, bacon/onion/carrot mixture, 1/2 tsp dried basil (fresh if you have it on hand), salt and pepper.

Mix lightly — you want the mixture to be fully combined, but NOT stirred into a mush. A picture would be helpful here, no? Yeah. well....I forgot to take one. It's a lot easier to remember to take pictures of pretty purple carrots than a bowl of raw meat. 

Loosely place the ground beef mixture into a non-stick loaf pan. Don't smash it down and pack it in! Keep the mixture loose and light in the pan for optimal texture once it's been cooked. 

Prepare a glaze. I sort of wung it (winged it?!?) and mixed about 1/3 C organic ketchup, 2 TBSP brown sugar, 1/4 tsp dried mustard, and 1 TBSP balsamic vinegar, but feel free to play around with the flavors until you get something tangy, savory, and sweet. 

Spread glaze evenly over meatloaf.

Then place meatloaf, and roasting pan of carrots, into the oven.

Cook for 35 minutes, turning carrots half way. 

Add 1/4 cup of water to the carrots, cover, and cook both dishes for 10-15 more minutes, or until carrots are tender. 

Let the meatloaf sit for about 10 minutes before slicing. Serve with the roasted purple carrots and a handful of mixed baby greens (I used a spicy mix of two kinds of organic baby kale and wild arugula.) 

Now ENJOY what is, in my mind, the BEST MEATLOAF EVER!

Full Recipes

For the Meatloaf:

1/2 C bread crumbs, heaping

2 slices of bacon, diced

2 carrots, diced

1/2 large yellow onion, diced

3 cloves garlic, minced

1 TBSP tomato paste

1/2 C wine

1/4 C milk

1 egg, lightly beaten

2 TBSP chopped fresh parsley

1 TBSP chopped fresh thyme

1/2 tsp dried basil

1 LB 90% lean ground beef

Salt and Pepper, to taste

glaze:

1/3 C organic ketchup 

2 TBSP brown sugar 

1/4 tsp dried mustard

1 TBSP balsamic vinegar

For the carrots:

1 bunch purple carrots

1 tsp chopped fresh thyme

1 TBSP olive oil

1/4 C water

Salt and Pepper to taste

Preheat oven to 350 F. 

Place 1/2 C breadcrumbs into a loaf pan and place in oven. Cook 8-10 minutes or until golden brown and remove from oven. Set aside.

Add diced bacon to medium saute pan. Cook over medium heat until fat is rendered out and meat is getting crispy at the edges. Add diced carrots to the pan and cook 1-2 minutes, then add onion and garlic. Season with pepper and a tiny bit of salt, then saute 8-10 minutes, or until carrots are soft. Add 1 TBSP tomato paste and raise heat. Cook 1-2 minute, then add 1/2 C wine and deglaze pan. Continue cooking until all liquid is absorbed, then remove pan from heat.

In a medium mixing bowl, add toasted breadcrumbs, 1/4 C milk, 1 lightly beaten egg, parsley, thyme, basil, the sauteed mixture, and 1 lb ground beef. Season with salt and pepper. Mix gently until combined. The key is to keep the mixture light, not dense and sticky. 

Place beef mixture into loaf pan. 

Create a glaze by mixing 1/3 C organic ketchup, 2 TBSP brown sugar, 1/4 tsp dried mustard, and 1 TBSP balsamic vinegar in a dish, then spread over meatloaf.

In the meantime, cut washed and peeled carrots into evenly sized sticks about 3 inches long by 1/2 inch wide. Toss in a small roasting pan with 1 TBSP olive oil, 1 tsp thyme, salt, and pepper. 

Bake meatloaf 45-50 minutes, or until the internal temperature reaches 160 F. Let sit 10 minutes before slicing. 

Cook carrots for 35 minutes, add 1/4 cup water, then cover and cook until tender, about 10 more minutes.

Serve with mixed baby greens.