Happy Halloween!

I hope everyone has been enjoying this Halloween weekend! I don't know about you, but after indulging quite a bit this weekend, all I want is a plate full of vegetables today.  But to keep things fun and festive, I decided to make a Halloween-themed vegetable dish. I picked up some orange (yes, orange) cauliflower from Weber's Cider Mill Farm in Baltimore County last week (the same place I got my pumpkin!) and I thought, what better day to make orange cauliflower than on Halloween??  Okay, okay, so I know orange cauliflower is slightly creepy, but I promise it's totally safe and tastes the same as normal white cauliflower.. it's just a different variety and color, which actually comes from the extra beta-carotene (think carrots, sweet potatoes, etc) naturally stored in its florets.  And guess what? The extra beta-carotene gives this cauliflower nearly 25% more vitamin A than the white variety. So not only is it a alien-like, creepy orange vegetable that is perfect for a Halloween meal, but it is also PACKED with nutrients, so it's the perfect dish for a day of recovery :-) 

I decided to roast the cauliflower with some red onions for the purple contrast to the orange (keeping the Halloween theme going, of course). Roasting the cauliflower in some fragrant spices creates not only a fantastic aroma and bold flavor, but it also adds hints of black to complete the Halloween color scheme :-). 

HALLOWEEN-THEMED ROASTED ORANGE CAULIFLOWER 

Ingredients:

1 head of orange cauliflower

1/2 large red onion (or 1 small/med onion)

2 cloves garlic, minced

1.5-2 tblsp olive oil

salt/pepper

1/2 tsp each of cumin, coriander & cardamon (indian-like spices)

lemon

Directions:

1. Preheat oven to 350 degrees

2. Wash the cauliflower head and cut into bite-size florets. 

3. Chop the red onion into thin slices. Spread the cauliflower and onions onto a cookie sheet.

4. Top with the minced garlic, olive oil and spices, and toss until the cauliflower and onions are well-coated.

5. Roast for about 30 minutes, stirring a couple times, until the cauliflower is toasty and brown.

6. Squeeze a little bit of fresh lemon juice over the mixture before serving. ENJOY!

Updates

Hey everyone!

Sorry I didn't post any recipes yesterday- I have to admit that I didn't even cook at all yesterday! It was a crazy friday and I went out for lunch and then had pizza for dinner... oh yes I did.  I am a huge believer that it's good to indulge every once in a while so you never feel like you are depriving yourself so much that you end up going over board and eating an entire pizza or cake or bag of cookies by yourself.  If you eat pretty healthy the majority of the time, then you should be allowed to reward yourself with a few treats here and there. Never feel guilty for eating something that's "bad" for you- just savor every bite of it, in a modest portion of course, and then eat healthy the next meal.  Food is your friend, not your enemy. ENJOY it and be happy!

I also wanted to let everyone know that I did get a chance today to add a new page, titled Recommended Books, which you can click on at the top of the home blog page. It's got a list of books that I have read and recommend to anyone who wants to become more educated on issues surrounding our food system, nutrition, and health. Check it out when you get a chance! I will be adding some more features soon also with more resources, informational tidbits and just some "Food for Thought" if you will.

Happy Halloween weekend! Try not to go too overboard on the candy... :-)

A Trio of Pumpkin Seeds

So I may be the last one on the block, but I finally got around to carving a pumpkin tonight and making pumpkin seeds. I'll admit that I'm not all that into Halloween, but I DO love carving pumpkins and making seeds so I just had to make time to get it done before the weekend.  It was an absolutely beautiful fall evening in Baltimore- perfect for sitting out on the front porch to carve! Here's a before/after picture of my pumpkin:

I know, I know- it's not at all scary.. but what do you expect from me? I told you I love sunflowers :-) 

Now onto the best part... the SEEDS! I looooove roasting pumpkin seeds and trying all sorts of new flavors. I couldn't make up my mind for which flavor to make tonight, so I just made three different kinds all at once! Pumpkin seeds are one of the most nutritious and flavorful seeds around, and they are the best during this time of year when pumpkins are in season. They are an excellent source of the minerals, magnesium and phosphorus, as well as iron, copper, zinc, vitamin K, protein, fiber and mono and polyunsaturated fats.  These tiny little seeds are packed with health-promoting nutrients.. but be careful not to go overboard because they are pretty high in calories like other seeds.  No guilt though- just indulge yourself with a small handful and then save to enjoy for the next few days! 

A TRIO OF PUMPKIN SEEDS

INGREDIENTS

1 pumpkin

olive oil

cinnamon sugar

chili powder and garlic powder

salt and pepper

DIRECTIONS

1. Preheat over to about 375-400 degrees.

2. Once you remove the seeds and all the gunk from the pumpkin's inner cavity, place them in a large bowl of water. The excess pumpkin scraps will fall to the bottom and you can scrape off the top layer of pumpkin seeds.

3. Spread the pumpkin seeds over paper towels to dry really well.

4. Once the seeds are fairly dry, separate into three piles. 

5. Mix each pile with a just a few drops of olive oil, and one of the respective flavor combinations: salt & pepper, chili & garlic powder (with a pinch of salt), and cinnamon sugar.

6. Once the seeds are seasoned and coated, spread them out onto cookie sheets without mixing the three different kinds together.

7. Cook for about 10-15 minutes, turning once or twice, until golden brown. ENJOY!

Cheesy Chicken and Tomato Polenta

As Rachel Ray says... YUM-O!!! This dish is hands-down a crowd pleaser that everyone will devour- and guess what? It only has 4 main ingredients and can be on the table in about 10 minutes! Now that makes me happy! I had some extra chicken that I put aside from my crock pot chicken soup last night and I wanted to keep these really simple tonight so I just whipped up some polenta, added some canned tomatoes and cheese, and DONE!  For those of you who don't know, polenta is essentially just coarsely ground bits of corn, very similar to corn grits.  It's extremely versatile and a great way to change things up from your average rice or pasta. You can buy it dry or in pre-made tubes (which makes things even easier!). I used Bob's Red Mill dry Corn Grits that take about 10 minutes to make, so the cooking time may vary depending on which kind you use. 


This is truly a life-saving recipe for those days when you just don't feel like coming home and cooking an elaborate meal. This dish will make you feel great not only because it's so quick and so easy, but also because you don't have to compromise taste or nutrition to get a meal on the table fast. This is a hearty, delicious and nutritious one-pot meal that you can feel good about serving to your family and friends.  

Cheesy Chicken and Tomato Polenta

Ingredients:
1 cup dry polenta (will vary depending on kind you use)

1 cup organic canned tomatoes

1 cup grated cheese (I used jack cheese for a bit of a kick)

1 cup cooked, shredded chicken
(Spinach or broccoli would be really great mixed in also)

Salt/pepper to taste

DIRECTIONS:

1. Cook the polenta according to the directions on the bag/box. I brought 3 cups water to a boil, added 1 cup polenta, reduced heat and cook slowly for about 5 minutes, then removed from heat, covered and let stand for a couple minutes. This yielded 4 generous helpings of polenta. 

2. Stir in tomatoes, cheese and chicken until cheese is all melted. Add salt and pepper to taste. DONE! 

Slow Cooker Chicken Soup

Slow cookers are the best. There is nothing better than throwing a bunch of things into a pot in the morning and then coming home to a house that smells wonderful and dinner ready to go.  I had these two bone-in chicken pieces (a breast and a thigh) in the freezer from a local Maryland farm and some leftover mushrooms and broccoli, so I figured I would throw everything together to make a soup! It's that time of year again for soups and thank God because soups are just so good for the soul. This one is a full meal in and of itself with chicken, brown rice and vegetables.  The brown rice and vegetables add plenty of nutrients and fiber, and the chicken gives it that extra boost of protein to complete the meal. It's hearty, but not heavy and it will make you feel all warm and cozy inside. Add a glass of white wine, kick your feet up and call it a night! Feel free to get creative and use whatever you have on hand- the possibilities are endless! Here's what I did:

White Wine, Garlic and Herbed Chicken and Brown Rice Slow Cooker Soup with Mushrooms and Broccoli

Marinade:

2 cloves garlic, minced

1/4 cup olive oil

About 1/2 bottle white wine (and save the other half to drink with dinner!) 

Rosemary and thyme (I used fresh, but dried works too)

Salt/pepper

Soup:

2 mixed pieces of bone-in, skin-on chicken (preferably local/organic)

Water (Or Chicken/Vegetable stock for more flavor)

2 cups chopped broccoli

1-2 cups sliced mushrooms (I used crimini)

1 medium onion

1-1.5 cups brown rice

More rosemary and thyme

Salt/Pepper to taste

1. Mix together all the ingredients for the marinade, pour over the chicken in a container or plastic bag and refrigerate over night (or at least 4-6 hours)

2. Place the chicken and leftover marinade in the slow cooker, fill the pot about 3/4 full with water (or stock)

3. Set on high for about 3-4 hours, until chicken falls off the bone. 

4. Take the chicken out, and set aside until cool enough to pull the meat off the bones. Put the shredded meat back in the pot once you can get it off the bones. 

5. Meanwhile, put all the vegetables and brown rice in the pot and cook on high for another hour or two until vegetables are soft and the rice is cooked. 

6. Add any additional salt/pepper to taste and top with some more herbs or parmesan cheese, if you'd like. ENJOY!

Kale Chips

By popular demand, I am posting my recipe for kale chips.. yes, you read it right, chips made from that leafy green vegetable, kale. I went out on a limb and prepared this as an appetizer for my sister's baby shower that I hosted a few weeks ago at my house, and guess what? Everyone LOVED them!  Kale is one of the healthiest vegetables around, it is booming in season right now (translation- cheap!), and it's fantastically delicious; but for some reason, this vegetable is far under-appreciated and under-utilized.

This recipe for kale chips is a great introduction to the vegetable for ANYONE (kids, adult men and picky eaters included) and it is an amazingly healthy and tasty alternative to potato chips. Roasting the kale in a little bit of olive oil and seasonings really brings out the full, sweet flavor of the kale; the slight crunch, yet subtle chewiness is totally satisfying.. and I think the absolute BEST part about kale chips is that they are such a great conversation starter!  Not only can you feel great about eating them because they are so good for you, but you will also shock and awe anyone you make these for, I promise, and before you know it, everyone will be going home and making kale chips for their friends and families! What a trend setter you are :-)

KALE CHIPS

1 bunch of fresh kale (there are many varieties- any will work!)

~1 tblsp olive oil

pinch of salt & pepper

tiny pinch of red chili flakes for a bit of a kick (add more if you like the spice!)

Garlic powder is optional, but also delicious

Directions:

1. Preheat over to 375 degrees

2. Wash the kale really well and then dry really really well (they crisp up better in the oven when they are dry)

3. De-stem each leave, then chop into bite-size pieces

4. Toss with the olive oil (just a light, thin coating) and seasonings.

5. Spread the kale in a thin, even layer on a cookie sheet (you may need two cookie sheets depending on how much kale you have)

6. Bake for about 10-12 minutes until they start crisping up and turning slightly brown around the edges.

ENJOY!

Apple-Kohlrabi Slaw

For my first recipe post, I thought I'd go with something a little bit crazy and a little bit out there just because it's fun to keep people on their toes! Now I know most of you are probably wondering.. what the heck is kohlrabi?!? I know that I definitely wondered the same thing several months ago before I took a leap of faith and tried this funky vegetable when I saw it at the farmers' market.  I know most people are intimidated at farmers' markets and are afraid of trying new vegetables, but it sure doesn't scare me; in fact, I embrace odd-looking and unfamiliar vegetables and have so much fun trying new recipes. So that should take the fear-factor out of the equation for all of you because I've already done the scary part and tried and tasted all these vegetables for you.  I promise they aren't going to kill you... and you might even be pleasantly surprised! 

So back to kohlrabi. This funky-looking alien-like vegetable is in the same family as cabbage, broccoli and cauliflower, and as you can see in the picture below, it is a green bulb-like vegetable that has large leafy, greens that shoot out of it (I already cut the greens off and cooked them up earlier this week). It is a deliciously crunchy and mild vegetable with an apple-like flesh and it tastes like a mix between broccoli and cabbage in my opinion. It can be eaten raw or cooked- all you have to do is peel off the skin and chop it up! It's loaded with potassium, vitamins A, C & B6, dietary fiber, and tons of phytochemicals and minerals. It's a nutritional powerhouse like its other family members and better yet, its extremely low in calories! Kohlrabi is a cool-weather vegetable, so you should be able to find it at your local farmers' market fairly easily during this time of you. I dare you to try it!

Since I had a few apples laying around (which are also in season right now) and wanted to use up my kohlrabi, I decided to make an apple-kohlrabi coleslaw, which turned out to be deliciously crisp and refreshing. And it's only got 5 ingredients- so easy, so cheap, so seasonal and so yummy!

APPLE- KOHLRABI COLESLAW

2 heads of kohlrabi

2 apples (any kind will work)

2 tblsp dijon mustard

1 tblsp honey or agave syrup

3/4-1 cup apple cider vinegar

salt/pepper to taste

1. Peel the skin off the kohlrabi and chop thinly into matchstick-like pieces. (You can also use a grater) 

2. Wash off the apples and chop or shred into similar-sized pieces. Mix apples and kohlrabi in a large bowl.

3. In a smaller bowl, combine the last 3 ingredients with a fork until smooth. 

4. Pour the dressing over the apples and kohlrabi and mix together until everything is well-coated.

Et Voila! SO easy right?? I promise you will enjoy it- my roommates all approved! I'm am definitely taking this as part of my lunch tomorrow!

Welcome!

Welcome everyone to my new blog! After much conversation with and convincing by friends and family, I finally decided to start my own personal blog... and as promised, here it is! I hope you all enjoy reading my posts as much as I know I will enjoy writing them. Food is such a passion of mine and I am so excited to share it with all of you!

I am going to try to post new recipes everyday (we'll see if I can do it on top of school and work!), along with some fun and hopefully useful tips every once in a while.  I'll also try to update the little poll question for each week just to keep people engaged- I'll be sure to post the results also!

I would absolutely love and appreciate any feedback, suggestions, ideas, etc. Just post a comment with you thoughts. And please send this website along to all of your friends!

THANKS SO MUCH AND HAPPY COOKING :-)