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!

Kitchen Essentials

I recently completed our Sexy in Six program with a couple of outstanding women who asked really great questions throughout our six weeks together. One of the things they suggested would be helpful is a list of the top items I keep on hand in my kitchen. Follows is my kitchen essential list:

Food*

• Garlic and Onion--this is the foundation for just about everything I prepare, and both keep really well, which makes it easy to have on hand all the time.
• Seasonal Produce--there are ALWAYS greens in my fridge--usually some sort of lettuce and a cooking green of some sort, too. I like to browse fresh farmer's markets for additional items or enjoy the bounty from a friend's garden. In the grocery store it is often the case that fresh, in season produce is less expensive and more plentiful.
• Carrots--somehow this is a staple for us throughout the year. Great for eating raw, steamed up, juiced, or thrown into whatever I'm making. AND they are a sweet vegetable, which helps keep sugar cravings under control.
• Pantry Staples--we like beans at our house, so I generally have a can or two on the shelf in addition to dried beans (very inexpensive and much tastier than the canned variety). A great source of protein and fiber these little beauties are often combined with a whole grain (usually quinoa or brown rice) for a simple meal. I also like to keep a few cans of tuna and salmon in the pantry to make a cold salad or croquettes and add in some good omega fats. Speaking of fats, I use extra virgin olive oil for no-heat prep (salad dressing, hummus, pesto, etc.) and Wildtree grapeseed oil for cooking (order some by contacting me here.). I keep butter on hand, too, for baking.
• Freezer Fair--edamame is top of the list for our freezer, because they make a great snack eaten alone, are a nice twist on the traditional hummus recipe, and can be added to stir fry easily for a great protein source. The freezer also houses any leftovers, which then get pulled out and combined into a one pot dish that somehow always turns out tasty, even though the variety of flavors is vast.

*Whenever possible, I choose local, fresh, and organic.
 
Utensils

• Salad Spinner--used every.single.day. I actually have 2. Greatest tool for greens every invented.
• Knife and Cutting Board--Until I purchased a high quality knife, I had no idea that a knife that fits in my hand would make food prep so much easier. Now, I take it on vacation with me. Seriously.
• Knife sharpener--essential for keeping my knife in tip-top shape and preventing slips and possible injury.

Broccoli Salad with Avocado

This is such a simple supper that I have made it twice in two weeks. With the weather getting warmer, it keeps the kitchen cool and gets some raw goodness into our bodies. It's also the perfect combination of crunchy and smooth.

Ingredients
1 Tablespoon whole grain mustard
juice of 1 lemon
4-5 Tablespoons extra virgin olive oil
1-2 teaspoons honey
1-2 bunches broccoli crowns, chopped
1-2 carrots, chopped
1-2 celery stalks, chopped
red onion to taste, chopped
1 can tuna, drained
1/4 cup raw almonds, dry roasted in skillet
1-2 avocado, sliced

Directions

1. Combine first 4 ingredients in a jar with tight fitting lid, shake mightily, and set aside to let the flavors infuse.
2. Place next 5 ingredients in a medium bowl and toss.
3. Taste dressing and adjust.
4. Pour appropriate amount over salad. Toss to coat.
5. Top with almonds and avocado slices.
6. Enjoy!

Chicken Salad--hold the mayo

Love, love, love pulling together a leftover meal that doesn't feel like leftovers. This one came together beautifully and tasted even better than it looked.

Ingredients
3 Tablespoons brown rice vinegar
2 Tablespoons soy sauce (I used Tamari)
2-3 teaspoons freshly grated ginger
1 Tablespoon evaporated cane juice (sugar)
1/4 cup Wildtree Garlic Grapeseed Oil* or canola or sesame oil
leftover chicken, cut into small pieces
carrots, finely chopped
celery, finely chopped
red onion, finely chopped
mango, finely chopped
cabbage, shredded (didn't have this on hand, but it would be so good)
salad greens
peanuts, optional

*email here to order.

Directions

1. Prepare salad dressing first by combining first 5 ingredients in a jar with tight fitting lid. Shake to mix and set aside.
2. Combine remaining ingredients, except salad greens and peanuts, in large bowl. Toss to mix.
3. Give the dressing another shake and pour over salad. Toss to evenly coat.
4. Serve over salad greens topped with peanuts.
5. Enjoy!

Simple Supper with Staples

I don't know what we've been eating at our house, because I feel like I haven't been doing a whole lot of cooking.

But last night I was determined to create something that tasted yummy, could be made with what we had on hand, and was easy to get on the table quickly.

I believe I succeeded.

Check out what's in your pantry/fridge and have confidence you can create a healthy meal in a flash!

Ingredients
Garlic Grapeseed Oil (or other high heat oil or email here to order)
1 red onion, chopped
3-4 carrots, washed and chopped
1 15 oz can Red Kidney Beans, drained and rinsed
1 bunch of collards, washed and chopped
salsa to taste
cooked quinoa (or other whole grain)
guacamole (optional)

Instructions
Put grain on to cook, if needed.
Put oil in skillet and warm over medium heat.
Add onions, stir, and reduce heat to medium low.
While onions cook, prepare greens (check here for help) and chop carrots. Don't let the onion burn--stir occasionally.
Add carrots while greens soak. Stir.
Let onions and carrots cook a few minutes.
Add kidney beans. Warm through.
Add greens and stir to coat. Reduce heat to simmer.
Add salsa. Stir.
Serve over grain of choice (I chose quinoa, because it cooks quickly and was done about the same time everything else was.). Top with homemade guacamole (optional).
Enjoy a simple supper with stuff from your stock!

Pomegranate and Orange Salad

Holiday food is here. It seems greens are getting the shaft for most events I've attended this season, so I took this recipe to a family gathering and got several high 5 thank yous for the fresh glory (and beautiful color) it added to the food table.

For help getting the seeds out of the pomegranate, I searched YouTube and found plenty of suggestions (like this from Martha Stewart). Ultimately, you just gotta get in there and get your hands dirty. It's totally worth it!

Ingredients 
Juice from one Orange
Equal amount of Extra Virgin Olive Oil
Dollop of Dijon Mustard
Dollop of Honey
Sprinkling of sea salt
Fresh lettuce, washed
Pomegranate Seeds (as many or as few as you'd like)
Red Onion, thinly sliced crescent shapes
Slivered Almonds

Directions

1. Mix first five ingredients in a jar with tight fitting lid and shake vigorously. Taste and adjust seasoning. Shake again and set aside.
2. Meanwhile, prepare the remaining ingredients and place together in large serving bowl (I like to stack them starting with lettuce, then onion, then pomegranate, then almonds).
3. Shake dressing again, taste, and adjust as needed. Pour over salad, toss, and serve.

Carrots, Cashews, and Cannellinis

I'm so grateful for the fresh carrots our local farms are providing. I put together this simple salad with them that is warming (thank you, ginger!), even though it requires no cooking.

Ingredients
4 teaspoons Extra Virgin Olive Oil
2 teaspoons Tamari Soy Sauce
~2 teaspoons freshly grated ginger (how warm do you want it?)
juice of 1/2 lemon
sea salt to taste
2-3 medium carrots, washed and grated
1 15 oz. can Cannellini beans, drained and rinsed
1-2 leaves fresh greens (I used Swiss Chard), washed and finely chopped
1 cup raw cashews

Directions

1. Combine first 5 ingredients in jar with tight fitting lid and shake it up. Taste and adjust seasonings. Shake again and set aside.
2. Combine carrots, beans, and greens in medium size bowl. Toss.
3. Test dressing again and adjust to taste.
4. Pour over salad and toss to coat.
5. Add cashews just before serving.
6. Enjoy!

Sweet Potato Fries--the Wildtree Way!

I cannot believe how stinkin' good these oven roasted sweet potatoes are. The blend from Wildtree was made for this--not it's stated purpose. Take note--this is a seasonal Wildtree item, so stock up* to get you through the winter.

Ingredients
Sweet Potatoes (I used one huge one for 3 of us), washed
Wildtree Natural Grapeseed Oil
Wildtree Pumpkin Pie Spice Blend
Sea Salt

Directions

1. Preheat oven to 400 degrees. Be sure racks are in the middle of the oven.
2. Slice sweet potatoes into thin "chips." I cut the potato down the middle, placed the flat part on the cutting board and cut as thin as possible. It's helpful if you get them all about the same size so they cook evenly, but I got some super thin, which made them really crisp, and some not-so thin, which made them "meaty." I think just chunking them into bite size pieces would be good, too, and would require less time.
3. Drizzle some oil in the bottom of bowl (maybe a Tablespoon?) and add the blend (2-3 teaspoons depending on how many potatoes and how much flavor you want). Wisk until dissolved.
4. Add the sweet potatoes and toss to coat well--I had to use my hands here.
5. Place potatoes on cookie sheet in one layer (you can crowd them a little, if they are not thin sliced chips). It took 2 sheets for me.
6. Put both pans in the oven--I have to "stack" them, so I rotated the pans every 8 minutes (set a timer) to help them cook more evenly. 
7. When edges start to curl, they're done. Cook until really brown for extra crispy chips.
8. Sprinkle with sea salt to taste and enjoy!

*Order by emailing here. While you're at, check out all the other good (NATURAL!!) stuff Wildtree has to offer here.

Balsamic Glazed Beets

Prep time: 5 minutes
Cooking time: 7 minutes
Yield: 4-6 servings

Ingredients
3 1/2 lbs. beets- cooked, peeled, and sliced (click here for help)
Beet greens- washed
3 T balsamic vinegar
2 T pure maple syrup or honey
1 T olive oil
sea salt and pepper to taste
1 t cinnamon

Directions
1.    In saucepan stir together vinegar, syrup or honey and olive oil.
2.    Add beets and greens and heat over moderate heat until heated through.
3.    Add cinnamon and salt & pepper to taste.
4.    Serve warm or at room temperature.
5.    Can be made one day ahead.

Cabbage, Carrot, and Cashew Slaw

Simple slaw that is warming this time of year.
This makes about 4 servings.

Ingredients
Juice of half a lemon (5-6 teaspoons)
3 teaspoons soy sauce
6-7 teaspoons olive oil
2-3 teaspoons freshly grated ginger
sea salt to taste
1/2 head fresh cabbage, shredded
2-3 medium carrots, washed and shredded
1 cup raw cashews, coarsely chopped
handful of fresh cilantro, coarsely chopped

Directions

1. Mix first five ingredients together in a jar with tight fitting lid. Shake vigorously. Set aside.
2. Combine remaining ingredients in medium size bowl.
3. Shake dressing. Taste. Adjust seasoning as needed.
4. Shake dressing one last time before pouring over slaw.
5. Toss to coat evenly.
6. Enjoy!

Wonderful Winter Squash

Winter squash is one of the things I love about the fall. There are lots of varieties (pumpkin, butternut, delicata, acorn, spaghetti--great to use instead of pasta!) and adding them in this time of year helps keep sugar cravings from overtaking afternoon thoughts.

This recipe is super easy to throw together with leftover, cooked winter squash (whatever you've got on hand--even sweet potatoes would work) and contains a healthy dose of protein and high quality fat. Serve it with apples, and mark a fruit serving or two off your list for the day. Seems like it's perfect for an after nap/school snack or the favored munchy at Thanksgiving.

Ingredients
1/2 cup cooked winter squash
1 can (15 oz) canellini (white kidney) beans--or 2 cups fresh
1/4 cup flax seeds, ground (I use a coffee grinder)
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/3 cup maple syrup
1.5 Tablespoons coconut oil
1.5 teaspoons grated fresh ginger
1 teaspoon vanilla extract

Directions

1. Put everything in the bowl of a food processor and whirl away. 
2. It it's too thick, add a little water. 
3. Taste and adjust seasonings.
4. Serve at your next fall gathering and impress everyone there OR
5. Serve to some munchkins and let them guess what's included in the ingredient list.

Arugula Apple Salad

I am grateful for the return of greens at our local farmer's market.
Also grateful for fall apples.
This is a quick, simple, delicious recipe that combines the two.

Ingredients
Arugula
2 fresh apples (I used Winesap)
Salted sunflower seeds
1/2 Lemon
Extra Virgin Olive Oil

Directions

1. Rinse and spin the arugula in a salad spinner (so wish I had invented this essential kitchen tool).
2. Wash and cut apples into bite size pieces.
3. Squeeze juice of half lemon over greens and apples (hit as many apples as possible).
4. Drizzle with olive oil.
5. Scatter a smattering of sunflower seeds on top.
6. Toss and enjoy.

Onion, Shiitakes, Greens, and BACON!

In case you missed it, I once confessed how much I love bacon. If given the chance, I'd eat it everyday. Maybe even at every meal.

But, alas, the expense and time it takes for bacon prep, not to mention the clean-up, prevent me from enjoying it very often.

Or so I thought.

Then Smoky Bacon Grapeseed Oil* walked into my kitchen.

I am forever changed.

While this oil carries with it all the benefits of grapeseed oil (high flash point, cholesterol free, expansive properties so you use less, extremely low in saturated fat, lite taste, etc.), IT TASTES LIKE BACON!!!

So, now when I'm home alone for lunch, it's a whole lot easier to whip up this little recipe just for me.

Ingredients/Directions
Drizzle Bacon GSO in skillet and warm on medium heat.
Add diced red onion and saute until translucent (3-4 minutes).
Add chopped, fresh shiitake mushrooms and continue to saute a couple of minutes.
Add chopped, fresh greens (I used collards) and saute a couple more minutes.
Add leftover brown rice (optional) and warm through.
Top with sea salt to taste

*Want a bottle of your own? Email here by NOON Monday, September 26th, and order yourself a bottle or two. And while you're ordering, you might as well pick up a couple of other things. Check out more good stuff online here.
Proceeds from this order will benefit disaster response for The American Red Cross.

Ginger Mashed Winter Squash

Yum.

It's all that needs to be said about this one.

Ingredients
Winter squash (butternut, sweet dumpling, delicata, etc.--use all the same or a combination of several)
Freshly grated ginger (start with a teaspoon)
A lot of cinnamon (no idea how much I put in!)
Butter Flavored Grapeseed Oil* or Butter (start with a Tablespoon)
A drizzle of honey
Sea salt to taste

*Email here to order.
Directions

1. Preheat oven to 400 degrees.
2. Slice squash in half lengthways and scoop out seeds.
3. Place face down on a cookie sheet with a lip. Add enough water to cover the bottom of the tray.
4. Roast until a fork inserts easily.
5. Let cool slightly and scoop out flesh.
6. Add remaining ingredients and mash together. Adjust seasoning to taste.
7. Enjoy!

Comfort Food

My grandmother's funeral was this week. It was much, much more difficult than I expected. I thought I was prepared. After all, she was 96. That's a mighty long life.

Still, I'm feeling deep sadness almost a week following her death.

It was interesting to observe the things that brought comfort during this initial grieving time. As family gathered to celebrate a life well-lived food was brought in. On a holiday weekend. With a tropical storm blowing in. 

But I was in south Alabama in the heart of a community who deals with hard things by sharing food. There were tomatoes and peaches, ham and bbq, salads and deviled eggs, chicken and dumplings, green beans and new potatoes, cookies and banana pudding, coffee and sweet tea. 

And fried chicken, the quintessential comfort food of the south. Lots and lots of fried chicken.

And I can't leave out the pound cake. I think we received 5, and my mom had already made one in anticipation of the holiday weekend.

What I realized after my 3rd meal of fried chicken topped off with pound cake is that while the food indeed was a comfort, I felt the most comfort from the stories being shared around the meal. We laughed until we cried telling tales that have been embellished over the years and remembering the good, long life my grandmother had. 

At our last "funeral meal" my brother said he hoped the next death would not be any time soon. His stomach couldn't take it. 

While I appreciate the sentiment, I desperately miss gathering around the table, sharing stories, laughing, enjoying the people around me, letting the rest of the world fall away and living in the moment. That's my true comfort food.

With the 10 year anniversary of September 11th coming up this weekend I hope many will find the comfort food that soothes their souls as they continue to grieve.

Cucumber, Tomato, Chick Pea Salad

We got a butternut squash in our CSA box this week. I was shocked. Especially since sweat was beginning to puddle in my shoes. Guess that means summer is close to an end.

This simple recipe includes so many of my favorite summer flavors, so I'm putting it in the weekly rotation until all the ingredients play out. It won't be long before they'll all be a distant memory.

Ingredients
1 medium cucumber, peeled if you like, and cut into quarters
sea salt
2 small tomatoes, chopped
1/2 small Vidalia onion, chopped
Sprinkle of Wildtree Dill Dip Blend*
Drizzle of Natural Grapeseed Oil*
1 15oz. can of Garbanzo Beans, drained and rinsed
Salad greens

* Email here for details and/or to order.

Directions

1. Slice cucumber and place in a colander. Sprinkle with sea salt and let sit in sink while preparing remaining salad.
2. Combine remaining ingredients up to and including beans in a medium size bowl. Toss to coat. 
3. Shake cucumbers in colander and lightly press out water. Add to bowl. Toss to coat.
4. Let sit in refrigerator for an hour or more to bring out flavors or serve over salad greens immediately.
5. Enjoy!

Lemon, Basil Pesto Meal (No heat involved)

It's almost too hot lately to keep the computer running, but I'm sacrificing for the 3 folks who read this blog with a dinner I surprised myself with just last night. It's pretty quick and definitely cool, which we need on these 105 Heat Index days.

I have modified my pesto slightly to include some salad greens. The reason is 2-fold:

1. It keeps the pesto green.
2. It gets salad greens in my child without complaint.

The meal is enough for two generous servings, but quantity of ingredients can easily be increased to serve more. The pesto made enough for the meal several times over. Or just to dip with crackers or slather on bread for an appetizer.

Ingredients for Pesto
1-2 garlic cloves, peeled
1/4 cup pine nuts
juice of 1 lemon
1/4-1/3 cup olive oil
1/2 salad spinner filled with fresh basil, parsley, and salad greens
sea salt to taste

Directions for Pesto*--put all ingredients in a food processor and turn it on. Taste and adjust seasonings.

Ingredients for Meal
1 can tuna, drained
1 summer squash, washed and cut into chunks
5-8 grape tomatoes, washed and quartered
Pesto to taste
Salad greens

Directions for Meal--put tuna, squash, and tomatoes in a bowl. Add pesto and toss to coat. Serve over salad greens.

*I love having extra pesto around for a quick salad side. Try putting on chopped summer squash or mix with tomatoes and feta or add to lightly steamed carrots. Simple and fast, and the taste is divine!

Leisurely, Lovely Breakfast

My teacher husband goes back to school Monday (!), so we're savoring these last few lazy summer mornings. This breakfast dish is beautiful, tasty, and just what we need in our bellies to swim right past the lunch hour.

Ingredients
Butter (or Butter Grapeseed Oil*)
Some vidalia onion, chopped
Red Pepper (I used roasted, which made it really sweet tasting)
Hand full of greens, coarsely chopped
3-4 eggs, beaten (I used 1 per person)
Sea salt and freshly ground black pepper
Fresh basil, chopped
Feta cheese


Directions

1. NOTE: This works best in a non-stick skillet.
2. Warm butter/oil over medium heat and add onion. Stir quickly and reduce heat so that the onion simmers, but doesn't burn.
3. While onion simmers, prepare remaining ingredients. Add salt and pepper to eggs.
4. If red pepper is raw add and cook with onion 3-4 minutes until tender, then add greens and cook until bright green.
5. Pour eggs over veggies and distribute evenly.
6. Cook on medium/medium-low heat until egg is firm.
7. Check egg bottom to be sure it's not burning. If eggs cook too quickly on bottom, scramble the whole skillet. If possible, refrain from scrambling and cook until "pie" is solid.
8. Cut into slices, top with basil and feta, and enjoy a grand start to your day!

*Email here to order.

Orange and Blue Salad

Take a few carrots, wash them, cut the ends off, and grate them in a food processor (or coarsely chop).
Put them in a bowl.
Add some fresh, washed blueberries until the proportions look right.
Drizzle with Zesty Lemon Grapeseed Oil* and mix until well coated.
Season with sea salt and (a generous amount of) freshly ground black pepper.
Toss again.
Taste and see if seasoning needs adjusting.
Adjust as necessary.
Top with roasted, salted sunflower seeds.
Sing the Auburn fight song as you enjoy!

*Email here to order this summer must have!

Zebra Legs (aka Super Summer Snack)

The summer schedule is catching up with me. Let me re-phrase: the lack of a schedule this summer has tagged me. With traveling, holidays, birthdays, and no-childcare days the eating at our house has been fast and loose--cut up some veggies, open a can of beans, throw it together with some oil and vinegar and call it dinner.

Thankfully, we caught a slight respite while vacationing with friends for the 4th. We took, consumed, and brought home enough food to feed all 6 of us for a month. We ate well and were introduced to the greatest, kid friendliest, yummiest summer year round snack ever.

Take a banana and cut it in half long ways (we had big bananas to start with so we cut them in half short ways, too). Spread Nutella or dark-chocolate-peanut butter on one side and top with remaining side. Wrap in plastic wrap and put it in the freezer. Freeze an hour or two or preferably overnight (if you can stand to wait).

We nicknamed them zebra legs, which the kids thought was hilarious. At 11am this morning my 4 year old son said , "I'm hot. I think I need a zebra leg to cool me off."

Guess who thought the name was hilarious then?