Boo! So Creepy

It has been a long time dream/obsession of mine to make pumpkin soup and serve it inside a pumpkin. Trying to create my vision the night before Halloween during a pumpkin shortage, caused me to put my dream on hold. Luckily, I was able to think on my feet and found this gorgeous Carnival Squash. I simply sawed the top off, scooped out the innards (reserving the seeds), placed a tbsp of Earth Balance spread, cinnamon, salt, pepper, and a tbsp of pure maple syrup into the cavity and a little on the top half and roasted at 350-degrees for around 30 minutes. Once the meat was soft, I allowed the squash to cool slightly and gently mashed the soften core until it was a smooth consistency (It might be easier to take everything out, mash it, and refill the squash.). To make use of the seeds, I washed them and made a mixture of olive oil, cayenne pepper, paprika, garlic powder, salt, and pepper. I tossed the seeds with the mixture and toasted them for 10 minutes in a 350-degree oven. I topped my squash mash with the spiced seeds and dove into this scrumptiously sweet and delicious fall side. Accompanied by a little Sunday “gravy”,  light mixed greens, and my Sunday was complete!

Squash is on my mind! On another occasion, I made butternut squash and black bean chili with swiss chard, chipolte peppers topped off with parm, avocado, red onions, and lime

Happy Halloween everyone! Can you guess who Henry is? This was the best shot I could manage. Its not easy getting a 4 month old pup into a frog prince costume…let me tell you his breath is not all that (Prince) Charming!

Skate Skate Baby

Chickpea flour encrusted-pan seared skate with caper mustard sauce and roasted cauliflower 

Fresh pappardelle with roasted butternut squash, broccoli rabe and parmigiano reggigano

Sauteed mixed mushrooms with rosemary and garlic

As the end of October begins to encroach upon us and each evening seems to begin a litter earlier, the abundance of fall produce shines in the farmers' markets and groceries. Squash is the quintessential fall vegetable, and there are numerous types that all have unique and delectable attributes. For my pasta recipe, which I actually got from the Today Show (don’t judge), I settled on the ever faithful, delicate, and delicious butternut squash. It was simply roasted with olive oil and then combined with vegetable stock, garlic, chilies, broccoli rabe, a little pasta water, and tossed with the fresh pasta and cheese. The fresh pasta made it relatively light and the sweet butternut squash balanced really well with the peppery bitterness of the rabe.

Butternut squash is a great source of beta-carotene, which is the precurser to Vitamin A. Beta-carotene is an anti-oxidant and helps flight free radicals, which are damaging substances that attack healthy cells in the body. If healthy cells are damaged, they are more prone to cancer and disease.  Other sources of beta-carotene include: tomatoes, broccoli, dark leafy greens, carrots, sweet potatoes, and spinach.

On a separate occasion, I picked up some skate for a quick and simple supper. Skate is a fish that is part of the ray family. It is mild in taste, has medium firmness, and is tender to the bite. For the skate preparation, I took a spin on the traditional prep and  coated my skate in chickpea flour, a fiber and iron rich alternative to traditional wheat flour. It gave the skate the same desired crisp texture on the outside and enhanced the flavor with a slight nuttiness. I pan seared the skate in Earth Balance vegan all natural spread for about 5 minutes a side. I took the skate out and made a sauce with the pan remnants. I added a little more Earth Balance, some Dijon mustard, white wine, and capers, and let it slightly reduce. After about 3 minutes the sauce was done, and the skate was ready to be devoured. A quick, simple, and healthful meal on a crisp fall night. 

Check back soon for black bean and butternut squash chili with swiss chard and pumpkin spiced cookies...mmmm fall!

Curry Curry in a Hurry

Not everything turns out the way you want it to, and my attempt at the picture perfect roast chicken left me thinking that I should have saved my energy and called up Pio Pio. Needless to say, the evidence of the roast will not be making an appearance on TCR anytime soon. But alas, I was left with a hefty quantity of roast chicken that serendipitously was mainly dry white meat. To amend this cooking faux pas, I gave the bare and juiceless chicken the equivalent of a spa getaway to the Berkshires. He came back refreshed and glowing and was ready to win back my respect.

Curry Chicken Salad (hold the mayo)

Diced roasted chicken (2 breasts skin removed)

2 tbsp fat-free plain yogurt

1 tbsp hot curry powder

2 stalks celery chopped

1 1/2 tbsp raisins

1 tbsp walnuts chopped

1 cup arugula

salt and pepper

Whisk yogurt and curry together, mix in all ingredients, and season to taste with salt and pepper

Now I know this is certainly not the most original idea, but it’s a leaned down version of a classic. The chicken salad was the perfect lunch. It was spicy, tangy, and sweet, and I’m sure it will be even more flavorful tomorrow.

Curry not only adds wonderful color and a flavorful pop, but research also shows that it may be beneficial for your health. Turmeric, which is the main ingredient in curry and the reason for its yellow hue, has been used in Asian medicine for centuries to help with stomach problems, arthritis, and lack of energy. Recent studies show that turmeric has anti-cancer, anti-oxidant, and anti-inflammatory properties, so adding a little spice and flavor may be more healthful than you thought!

Curry, thanks for coming to the rescue, and here’s to hoping that my next roast chicken is a success! 

Dipity Dopity Do

In honor of my good friend’s visit, I threw together a little gathering to welcome her home. Having excess time is not something I am familiar with anymore, as the demands of school and my dietetic internship have taken priority of my life. Luckily, I was able to throw together two very simple and nutritious dips to accompany my cheese platter, crudités, and home made pita chips. At the end of the day, all you need is some wine and good company.

Vegetarian Chopped Liver adapted from the Moosewood Cookbook

Who doesn’t love the real thing…well maybe a few people, but as we know it is definitely not the most healthful food to eat despite its deliciousness. This recipe does a decent job at emulating the texture and appearance of chopped liver and, although the taste does not really resemble the creamy indulgence, it  stands its ground as a delicious dip for any occasion.

6 servings

1 Tbs. Vegetable oil

1/2 cup minced onion

1/2 tsp. Salt

1 1/2 cups chopped fresh green beans

2 hardboiled eggs (yokes removed)

1/4 cup chopped walnuts

1 1/2 Tbs. White wine

1 1/2 Tbs vegan mayo

black pepper to taste

Handful of parsley

Sauté onion and salt in oil until onion browns, about 10 minutes. Add chopped green beans and sauté until tender, about another 10 minutes.

Combine all the ingredients, including the onion and beans, in a food processor until well blended.

Top with some chopped walnuts

Oil-Free Hummus

Hummus is always a party pleaser, especially when you make your own. This recipe, which was modified from my buddy Barefoot Contessa, uses no oil, resulting in a lower fat version of everyone’s favorite dip.

Makes 2 cups

2 cups canned chickpeas, drained and liquid reserved

1 1/2 teaspoon of kosher salt

4 garlic cloves, chopped

1/3 cup tahini

6 Tbs lemon juice from 2 lemons

2 Tbs water or reserved chickpea liquid

8 dashes Melinda’s hot sauce

Blend all ingredients in a food processor until smooth

I garnished my hummus with some whole chickpeas for added texture and a few sprinkles of cayenne pepper.

Hummus is a great snack option or sandwich topper, especially this one, that includes minimal excess fat, which usually comes from olive oil. It was creamy, flavorful,  and extremely simple to make. Chickpeas are a legume and are an excellent source of lean protein, iron, calcium, and fiber! The tahini, which is roasted pureed sesame seeds, also has calcium, and mono and polyunsaturated fats (the good fats).

I served both dips with home made whole-wheat pita chips. To make the chips, simply separate the pita into two and cut into triangles. Toss the pita in olive oil, garlic powder, onion powder, rosemary, and pepper. Bake at 350 until crisp, tossing as they cook, about 15-20 minutes. Finish with sea salt.

D, it was so nice seeing you, looking forward to your next trip home!