Chickpea Tomato Casserole

This little gem turned out so much better than I anticipated, and it made a lot, so we ate on it for several days, AND I put some in the freezer. Thinking it is going to make it into the regular rotation at our house!

Ingredients
~3-4 cups cooked chickpeas (or 2 15 oz cans, drained and rinsed)
~3-4 cups cooked quinoa (or brown rice or other whole grain)
1 can (14.5 oz) diced fire roasted tomatoes, undrained
1 can (14.5 oz) diced fire roasted tomatoes with green chilis, undrained
1 medium onion, chopped
~2-3 handfuls of fresh kale (or other green)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried sweet basil
sprinkling of sea salt 
3 Tablespoons tahini
3 Tablespoons water
Freshly grated cheese (optional)

Directions

1. Preheat oven to 375.
2. Mix tahini and water until it's kind of "fluffy." Set aside.
3. Dump remaining ingredients into large casserole dish (at least 9x13) and mix well.
4. Add tahini mixture and mix again.
5. Bake approximately 35-40 minutes until the top begins to brown.
6. Remove from oven and grate thin layer of cheese over top.
7. Broil for 3-4 minutes until cheese is melted and beginning to brown.
8. Enjoy!

Carrot Soup for a Rainy Day

It has been a wet, cold day, and I've been home with a sick child. When given the opportunity to choose between chicken/beets/greens and carrot soup, he chose the soup (and we've never made it before). So grateful to be led down this road--it was just what we needed to nourish us both.

Ingredients
1 cup quinoa, thoroughly rinsed in a fine mesh strainer
2 cups water
1 T Garlic Grapeseed Oil* or other high heat oil
1/2 Vidalia onion, roughly chopped
3-4 garlic cloves, roughly chopped
1 T ground cumin
1 T turmeric
4-5 carrots, roughly chopped
3-4 beet green stems (optional), rough chopped
handful of beet greens (or other green)
4- 6 cups stock or water (or combination of the two)
1/2 inch piece of fresh ginger root, grated
sea salt and freshly ground black pepper to taste
raw pumpkin seeds (or sesame seeds or walnuts), dry roasted in a skillet
fresh, flat leaf parsley, finely chopped (cilantro would be yummy, too!)
*email here to order

Directions

1. Place rinsed quinoa and 2 cups of water in saucepan with tight fitting lid. Bring to a boil, reduce to simmer, and cook for 15 minutes or until water is absorbed.
2. While quinoa cooks, place oil in bottom of soup pot and turn heat to medium. Once the pot warms, add the onion followed shortly by the garlic. Saute together for 3-4 minutes on medium-low.
3. Add cumin and turmeric and coat well.
4. Add carrots, beet stems, beet greens, and stock. Turn heat to medium/medium-high until it just boils, then reduce to simmer and cook 20 minutes or so, until veggies are soft.
5. Add quinoa to soup pot followed by ginger, salt, and pepper. 
6. Use an immersion blender to blend all ingredients together to a smooth consistency. Add stock or water as necessary. Taste, adjust seasonings and blend one last time.
7. Top individual servings with parsley and toasted pumpkin seeds. Enjoy!
8. Freeze leftovers to pull out for the next rainy day.

Sausage, Tomato, Bean Delight

It's hard to believe that one month ago it was warmer than it is today. As a result, I've been preparing more hot dinners than I normally would this time of year.

This one ended up really hearty and soothing on a cold, wet day. And it has sausage in it. What's not to love about that?

Ingredients
1/2 pound ground breakfast sausage
1 medium onion, finely chopped
2-3 garlic cloves, finely chopped
1/2 teaspoon dried thyme
2 (15oz) cans diced tomatoes, drained
2 (150z) cans red kidney beans, drained and rinsed thoroughly
1/2 cup veggie or chicken stock
a heaping hand full of fresh cooking greens (kale and collards work well)
sea salt and freshly ground black pepper to taste
Whole grain (optional)--I cooked about a cup of quinoa

Directions

1. In a large skillet brown sausage and drain fat.
2. Return sausage to skillet and add onion and garlic. Cook about 3 minutes, then add thyme. Saute another minute.
3. Add tomatoes and cook on medium heat, stirring occasionally, until they begin to break down and become "saucy". 
4. Add stock, beans, and greens. Turn heat to medium high until beans are warm and greens are bright green (about 5-7 minutes).
5. Serve over grain (optional), add salt and pepper to taste, and enjoy!

Curry Ginger Chick Peas & Mushrooms with Tumeric Rice

I'm experimenting with a new Wildtree product in my kitchen. It's the Curried Garlic Blend, and it's pretty fantastic. I've added it in place of curry to a couple of different things, but this recipe, I have to admit, is pretty outstanding.
It helps to have fresh produce from the market to add to the experiment, too. So here's what I made up:

Ingredients
2 cups water
2 generous teaspoons ground tumeric
1 generous teaspoon sea salt
1 cup brown rice
a little high heat cooking oil (I used Grapeseed oil)
1/2 onion, chopped
2 cloves garlic, chopped
2-3 teaspoons Wildtree Curried Garlic Blend or curry powder
a couple of hand fulls of colored peppers (I used red and yellow)
shiitake (or other) mushrooms
1 can chick peas, drained
some chopped up cooking greens (collards, kale, chard, etc.)
2 generous teaspoons freshly grated ginger
salt and freshly ground black pepper to taste

Directions

1. Place water in pot with tight fitting lid and bring to a boil. Add salt and tumeric. Add rice, stir it around, return to boil, reduce heat to low, and simmer covered for 45 minutes.
2. Place oil in skillet and warm over medium heat. Add the onion and saute for 2-3 minutes, then add the garlic and reduce heat to medium-low. FYI: I like to let the onion and garlic cook while chopping the remaining veggies. It makes the onions sweet.
3. When onions are really soft, add the curry seasoning and mix well.
4. Add peppers and mix to coat. Let cook 3-4 minutes, stirring occasionally.
5. Add mushrooms, mix, let cook 5 minutes or so to soften.
6. Add chick peas and greens. Cover and let chick peas warm and greens get greener about 4 minutes.
7. Check rice (timer should have gone off by now!). Does it need more cooking time or a little water added?
8. Add grated ginger and mix one last time.
9. Serve chick peas over rice.
10. Enjoy!

Savory Sweet Sensation

I'm into roasting things this time of year, if for no other reason than to keep the kitchen warm. I'm roasting sweet potatoes, beets, turnips, sometimes carrots, but especially onions. It continues to amaze me how sweet they taste when they're roasted in a little oil and salt. They're like candy.

Seriously.

I'm still coming down from all the sugar indulgence* over the holidays, and adding in sweet vegetables is helping. Onions are my sweet vegetable of choice these days. Here's what I do:

1. Preheat oven to 375 degrees.
2. Chop onion into largish chunks.
3. Drizzle with oil (I use Grapeseed).
4. Sprinkle with sea salt.
5. Roast until caramelized (sometimes I let them get a little "burned").
6. Roast alone or with other sweet veggies and enjoy dessert with your main meal!

*I didn't get an official count, but I think I ended up with somewhere around 12 chocolate bars in my house--majority dark chocolate, which is a great choice, but 12 candy bars? Really? Right now, I wish it had been 12 bags of onions.

Quinoa + Sweet Potatoes = Y.U.M.

I had every intention of doing something similar to this as a stuffing alternative for Thanksgiving, but somehow, it never got made (so many recipes, so little time...). When I finally got around to putting it together, I realized a couple of things. First, it makes a lot. Not kidding--we ate on it for a week. Second, it's wonderful as a side dish/stuffing alternative, but it also make a great meal in and of itself.

I've had the thought that it will be a great holiday dish to mix up as a side, then add leftover turkey/ham/sausage to create a "new meal" that's healthy, involves little preparation, and would be a real crowd pleaser. I look forward to hearing how it goes over at your house!

Ingredients
1.5 cups quinoa, rinsed thoroughly in a fine mesh strainer
1 cup broth (chicken or veggie)
1/8 to 1/4 cup oil (I used Garlic Grapeseed)
1 onion, chopped (I used 1/2 red and 1 small white)
1 bulb of fennel, chopped (optional)
3-4 garlic cloves, chopped
2-3 teaspoons dried thyme
3 medium sweet potatoes, washed and cut into bit size pieces*
1 cup frozen edamame (baby soybeans)
1 bunch greens, washed and finely chopped (kale or collards would be my first 2 choices, but use what you've got)
1/2 cup unsalted sunflower seeds, roasted
fresh parsley, chopped
salt and pepper to taste

*smaller pieces = reduced cooking time

Directions

1. Combine quinoa, broth, and 2 cups of water in a medium saucepan, bring it to a boil, then reduce heat and simmer for 15-20 minutes until all the liquid is absorbed. NOTE: don't bother with this once you put it on the stove--set a timer and check it after 15 minutes. It took a little longer than that to cook it completely on my stove, so I kept checking it every 2-3 minutes until the liquid was mostly gone, then turned off the stove and let it sit while working on everything else.
2. Heat enough oil to generously cover the bottom of a large saucepan with tall sides over medium heat. Add onion and fennel and saute until it's soft (or until you get everything else prepared!) maybe 8-10 minutes. 
3. Add the garlic and thyme followed closely by the sweet potatoes. Mix well to coat and let the seasoning infuse its flavor. Cover and cook 15-20 minutes until sweet potatoes are soft.
4. Add edamame and greens, mix well to warm through.
5. Get a gigantic bowl to combine quinoa and sweet potato mixture with sunflower seeds and parsley. Add salt and pepper to taste.
6. Serve warm or at room temperature.
7. Enjoy!

Some Simple Stir Fry Suggestions

One of my favorite ways to get plenty of veggies in one meal is to throw them all in a pan with a little oil, stir them up, add some seasoning, serve over whole grain, and enjoy a healthy meal. But I've learned a few things along the way about ordering my stir fry. I think it makes a difference. That's what this list is about, but I'm still learning! Additional suggestions encouraged!

1. Lay the groundwork. I always, always, always start with onion and garlic. Nothing better. After putting my grain on to cook (brown rice, quinoa, kasha, etc.), I put a little oil in a skillet, heat on medium until it runs smoothly coating the bottom of the pan, then add chopped onion (size is not an issue here--chop how you like). After stirring it around a minute or two, I turn the heat to medium-low and proceed to mince up the garlic. Then I throw that in and stir  things up. 
2. Consider your ingredients. While the onions and garlic are simmering, I cut up my other veggies. I think order is important in stir fry, because some items should be added sooner than others or they get soggy. So I try to categorize what's going into the pan into 2 groups--need to cook a while, need to cook only a few minutes. I should probably state clearly here that I prefer my veggies a little undercooked, rather than over cooked.
1. longer cook time veggies = carrots, broccoli, kohlrabi, peppers
2. shorter cook time veggies = mushrooms, summer squash, zucchini, greens (bok choy, cabbage, spinach, swiss chard, kale, etc.), sugar snaps
3. more color = more healthy, so I try to make a rainbow in my pan
3. Choose your protein. I usually have shelled edamame in the freezer (thanks to Trader Joe's) as my main protein source, but occasionally I have leftover meat of some sort, too. In general this is when I throw it in the pan, because it only needs to be warmed through. And yes, I throw the edamame in frozen. If I've got to cook the meat, I put it in with the onions and garlic, cook until it's done, then throw in the veggies.
4. Spice it just right. We are tamari soy sauce lovers at our house, so that's the regular seasoning I use (it's also easy to open the bottle and pour a little in). Now that it's cold outside, I try to keep fresh ginger and grate a little (or a lot) alongside the soy. Sometimes I toss in some sesame seeds. I represent a line of products from Wildtree, and they have an Asian Ginger Plum Dressing that's divine in stir fry. I also sprinkle in some sea vegetables (dulse or kelp). Whatever I choose, I add it toward the end of cooking. Also, I only add a small amount. It's easy to over-do soy sauce, so I'm really minimalist when using it in the pan. More can always be added later to meet the demand of the diner.
5. Dig in. After heaping a warm grain onto my plate and topping it with a rainbow of veggies, I am always pleased with the result. It's never the same twice. It changes with the season, but always delivers healthy goodness in large dose.

Halloween Chili

I made this for a few friends before trick-or-treating and realized it's the perfect Halloween dish, because it's black and orange. It's also filling, makes a pot full, and uses seasonal favorites. Meat could be easily added, if desired. And I would certainly add or serve it over greens.

Ingredients
Grapeseed oil*
1 onion, finely chopped
3-4 garlic cloves, finely chopped
1-2 T chili powder
3-4 cups sweet potatoes, washed and cut into bite size chunks
1 cup quinoa, rinsed thoroughly (optional)
32 oz box low sodium chicken stock (or enough to cover potatoes)
3-4 cups cooked black beans (or 2 cans, drained and rinsed)
28 oz can crushed tomatoes
salt to taste
cilantro (optional)
sour cream (optional)
* email here to order

Directions

1. Place oil in bottom of stock pot and warm over medium heat. Add onion and saute 4-5 minutes until translucent. Turn the heat to medium low.
2. Add the garlic and saute a couple more minutes before adding the chili powder. Stir to coat well.
3. Place sweet potatoes and quinoa in pot and cover with chicken stock. Bring to a boil, then reduce to simmer, cover, and cook 15 minutes. No need to stir--just set a timer.
4. Add the black beans, tomatoes, and salt to taste and warm through.
5. Serve topped with cilantro and/or sour cream.
6. Enjoy!

Guest Recipe: Quinoa Spinach Casserole

I have a superstar client who is jumping in with both feet experimenting with grains. She told me about this fabulous dish she prepared and shared with friends this week, and I invited her to share it with everyone. Because she made it up (love that!), I'll post in the original way it came to me. Comments are welcome on how you make it your own!

Combine 1 cup of well-rinsed quinoa with 2 cups of water and 2 tablespoons of your favorite hot sauce (I prefer homemade vinegar hot sauce) and bring to a boil. Lower to a simmer and cook for 15 minutes.

While your quinoa is cooking, combine 1 package of Smart Ground Original Veggie Protein Crumbles [JL NOTE: ground turkey would be awesome here] with 2 cloves of garlic, half of an onion, and 1 tablespoon of extra virgin olive oil in skillet.  Add 1 tablespoon of crushed fennel seed, half a tablespoon of dried sage, and just a touch of salt and pepper (to taste). Stir regularly because the Smart Ground has a tendency to stick to your pan! Sauté on low for the same amount of time your quinoa is cooking.

When both the quinoa and Smart Ground are good and cooked, layer them in a casserole dish and stick them in the oven at 350 for about 10 minutes.

While your dish is in the oven, in a skillet, bring a couple of cups of water (and if you're feeling, "saucy" add a tablespoon of your hot sauce as well) to an ALMOST boil. Once it's good and steamy add your freshly washed spinach leaves. Cover the pan and let them steam for 3-4 minutes. Remove from heat and drain.

Take your casserole dish out of the oven and spread your spinach over the top. Then dive in and enjoy!

Beet, Butternut, and Turnip Soup

We got a couple of beets with their greens and some tiny turnips with massive greens and butternut squash in our CSA box this week. Truthfully, I don't particularly like turnip greens, but I don't like to throw good, fresh, local, organic food away either, so I got busy trying to figure out what to do with them. What started as an experiment turned into a nice dinner. AND it is full of great nutrients like calcium, vitamins A & E, iron, and potassium, not to mention the grounding energy the beet and turnip roots give it in addition to the sweet flavor of the butternut squash.

Ingredients
1 T coconut oil
2 onions, chopped
2-3 cloves garlic, chopped
2 small beets, peeled and chopped into bite size pieces
some really small turnips (just washed and trimmed them)
1 small butternut squash, peeled and chopped into bite size pieces
6 cups water
salt to taste (FYI: I used quite a bit)
1 bunch beet greens, washed and chopped into bite size pieces
1 bunch turnip greens, washed and chopped into bite size pieces
leftover cooked quinoa--maybe a cup or 2 (use any whole grain)
1 can garbanzo beans

Directions

1. In a large stock pot, melt the coconut oil on medium-high heat and add the onions. Saute about 10 minutes, add the garlic and keep sauteing about 5 more minutes.
2. Add the beets, turnips, butternut squash, water, and salt. 
3. Bring to a boil, cover, and simmer on medium-low heat for about 20 minutes (don't let things get too mushy).
4. Add the greens, leftover quinoa, and beans and continue cooking for about 10 minutes (try to keep the greens green!).
5. Adjust salt to taste and serve hot.
6. Enjoy!

Layered Tomato Pie

We have 2 birthdays in the month of July in our family. We celebrated one with this, and last night I made a tomato pie I want to remember, because it might just be the summer recipe triumph.

Here's what I used:

• a little leftover ground sausage (maybe 1/2 pound?)
• an onion, large slices
• 3 garlic cloves, finely cut
• deep dish pie crust from the freezer section (couldn't manage making my own!)
• a little leftover cooked brown rice
• a handful of fresh spinach leaves, chopped
• 3-4 ripe tomatoes, sliced into circles
• goat cheese to taste
• fresh basil, cut into strips 

Here's what I did:

• browned the sausage, then turned the heat down and threw in the onions followed by the garlic and let them cook a LONG time (maybe close to 30 minutes?)
• preheated oven to 400, put fork marks all over the pie crust, and baked it for about 7-10 minutes
• took pie crust out of oven, then layered brown rice on the bottom (it absorbs all the tomato liquid!), chopped spinach, and tomatoes.
• put it back in the oven for about 15 minutes.
• add goat cheese and bake until barely browned on pie crust and cheese.
• add fresh basil strips and serve

Savor every bite, because there will be no leftovers!

Tomato Raspberry Vinaigrette

A chef friend shared this amazing recipe with me recently. Heavenly for summer tomatoes.

1. Take a sheet pan and cover the bottom with a very thin layer of olive oil.  Place the pan in the oven (350 degrees pre-heated) and let the pan warm up for about 3 minutes.
2. Carefully place 6-7 ripe red tomatoes on the pan in the olive oil cut into halves.  Remove the stem from the top of tomatoes beforehand. 
3. Lightly salt and pepper the tomatoes to taste.  Pour raspberry vinegar on the top of the tomatoes (and onto the pan).  No more than 1 cup of vinegar is needed.
4. When the tomatoes have roasted, the skin will begin to darken and separate from the tomatoes.  Roast until the tomato has cooked through to the middle. 
5. Pull pan out of oven and let rest for 10 minutes (to cool).
6. Pinch the tomato peel off (this should be fairly easy since the peel has separated from the juicy middle).  Take the now peel-less roasted tomatoes and place them in a food processor or blender.  Pulse until fully incorporated (until fully reduced to sauce-like consistency). 
7. Add fresh basil strips and sea salt and pepper to taste. 

For my husband's birthday, I layered brown rice, garlic sauteed spinach, and baked chicken. I poured the vinaigrette over the top, added some freshly grated Parmesan cheese and basil strips. OMG--now, it's a birthday classic.

This week, I used it to make a pasta sauce by adding it to some local ground sausage, onions, garlic, and spinach. Again, super yummy.

Tonight, I plan to make an egg scramble with it. I also plan to scavenge for tomatoes the next couple of weeks, make this recipe in quantity, and freeze it to get me through the winter. Oh, I will be so in love with myself in December!