Posts Tagged ‘vegan family recipe’

Pesto Farro with Eggplant & Zucchini

Hello! I am so excited to be posting my first recipe for 2018.


Sharing recipes with my readers brings me tons of joy, but sadly my blog has been taking a back seat to work, school, travel, etc.

 

Setting goals is something that I do for myself all year long. 

When the calendar goes from one year to the next, it is popular to say “New Year, new me.” While that can feel lofty or dramatic, I find value in that January feeling to take some inventory of life and see where there is room for positive change and improvement. Usually, the list is health related, like, “OK, I’m going to take my vitamins and supplements EVERY DAY” (instead of for two weeks straight and then forgetting about them for the next two months).


Connecting with you guys and sharing my plant-based recipes was also on my list. So, to kick off my 2018 blog posts, I thought I would share this amazing dish that I created out of food that was in my fridge that had to be used ASAP.

 

Some of my favorite recipes come from those moments.

My friends say that those are sometimes my best meals. Maybe it’s because I hear Ted Allen, the host of Chopped, in my head as I figure out how to plate something delicious out of the random basket that is my refrigerator, or maybe it’s because it allows me to be more creative than usual, but it also feels good to make something tasty out of what I can find.

 

If you know me but at all, you know that I think pesto is the besto.

The recipe for this sauce that I share with you guys on my website is the one that I grew up on and was created by my momma.  People have told her that she should jar it up and sell it because it’s so good. Making it from scratch with impress yours and your loved ones taste buds.

 

Usually, I have batches of this green gold in my fridge that I made over the summer with fresh basil from my dad’s garden. I am running really low though, so I decided to use the rest of the basil in my fridge that felt like a ticking time bomb- ready to turn black at any given moment. I HATE when that happens! Whenever I am stomping and yelling “NO!” in front of my open refrigerator, the hubster figures it’s most likely because the basil turned bad on a dime.

 

 

I love this dish.

It’s warm, fresh, loaded with plants, and answers the question that I so often get which is “how do I cook with farro?” This is a perfect weeknight meal. I can’t wait to hear what you think!
5.0 from 1 reviews
Pesto Farro with Eggplant & Zucchini
Pesto Farro with Eggplant & Zucchini Author: Michele Wolfson Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 4 Nutritious and quick weeknight meal
Author:
Ingredients
  • 6 TBS extra virgin olive oil, divided
  • 1 medium onion, diced
  • 2 zucchini, thinly sliced half moons
  • 1 smallish Italian eggplant (about 6 inches), diced
  • 4 cloves garlic, minced
  • 1.5 cups farro, uncooked
  • ½ cup pine nuts, toasted
  • salt and pepper to taste
  • Recipe for pesto sauce: http://www.thedirtonvegetables.com/2014/07/basil-pesto-sauce/
Instructions
  1. Cook farro according to package (see notes) and then prepare your pesto sauce.
  2. In a large saute pan, heat 2 TBS olive oil over medium/high heat. Then add diced onion and saute until translucent (3-5 minutes). Add salt and pepper to taste.
  3. Add the eggplant and 3 TBS of olive oil and toss around, making sure it is covered with oil, and cook for 5-7 minutes. Add salt and pepper to taste.
  4. Put zucchini in the pan with eggplant mixture, add the last tablespoon of olive oil, and saute until eggplant is slightly browning and zucchini is soft. Add salt and pepper to taste.
  5. When finished cooking, drain farro and add to a large mixing bowl.
  6. Put your vegetables in the mixing bowl with farro and toss well.
  7. Add your pesto to the mixing bowl and continue to toss well until all of your vegetables are covered.
Notes
1. If there is just no time in your week to make pesto (it's pretty easy to make, but stuff happens, so don't beat yourself up over it too much), I have heard that Whole Foods makes a good fresh pesto.
2. If you can't find pine nuts that are toasted, I toast my pine nuts on parchment paper in the oven for 375 for 5 to 10 minutes, tossing often. OR, I toast them in a dry skillet for 3 minutes over medium heat, tossing often.
3. Whole Foods and Trader Joes have bags of 10-minute farro if you are looking to make this a quick weeknight dinner.
4. I buy the "Italian Eggplant" as they tend to be smaller and firmer.
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Heirloom Tomato Sauce with Linguine*

Summer pasta dreams do come true… this recipe is proof.

Ripe tomatoes lined my windowsill this morning and they looked like summer’s precious jewels. Either raw or cooked, heirlooms tomatoes have the most incredible burst of sweet flavor. After coming up with about 20 different ideas for my ‘maters, I landed on making this perfect summer garden linguine dish since I was really keen on twirling pasta around my fork in that moment. If you are Italian, you can especially understand what it means to be in a particular mood to twirl your past. A sentence my mother has often uttered in her true Brooklyn form, “No, I don’t feel like rigatoni today, I am really in the mood to twirl.”

My future self six months from now in the dead of winter will look back on this meal and try to remember a time when we could eat tomatoes that looked and tasted this good every single night. I’ll wonder, “Did I eat this outside?”  “In a tank top and shorts?” I will be so jealous of the lucky bitch duck that I am today. But for now, I am obsessed with myself for whipping up such a SIMPLE and incredibly DELICIOUS recipe that I can now share with my readers.

 

Banza makes linguine out of chickpeas and I think if I blindfolded you and put a bowl of regular linguine and a bowl of chickpea linguine in front of you– it would be hard to tell the difference. I can just feel my skeptical brother rolling his eyes at this last sentence, as he tends to do towards me more than anyone I know… but I will keep you guys posted on his reaction when I serve him a bowl with chickpea spaghetti. Spoiler alert: He’s gonna love it.

Channeling my inner “Barefoot Contessa” as I was making dinner this evening, I put up a large pot of boiling water and added “lots of salt”. She also always advises her viewers to use “good olive oil.” She is my goddess.

The pasta took 10 minutes to cook and I find that the trickiest part about getting chickpea pasta to taste amazing is making sure that it gets cooked the right amount. Too short or too long of cook time can make it go from “YUM” to “MEH” and that’s just not acceptable.

The creation of this dish was actually inspired by a tomato pasta dish I usually make in the WINTER by Giada DeLaurentiis. Canned cherry tomatoes are what make it more of a winter meal.

Can this dish be made vegan?

Yes.

 

Can you use regular pasta instead of chickpea?

Of course.

 

Either version will be delish, but this version was what my heart was calling for on the day of creation. I even had burrata in the house that I put right on top, but if you don’t have that, you can alternatively add cubed mozzarella, ricotta, or omit the soft cheese all together.

One day soon, hopefully, I will have videos of these recipes in my very own kitchen!

Tips for this dish:

1. I used kosher salt because it really draws out the juices of the tomatoes.

2. I save my Parmesan rinds in the freezer and then whip them out and add them into sauces, but you can always buy parmesan rinds at a reasonable price at many grocery stores. I know Whole Foods has them since I am there pretty much every day.

3. If you want this to be vegan, my advice is to blend half of the sauce so that it isn’t too dry.

4. I have made this kind of dish with macaroni (like penne rigate and rigatoni) as well and it is fantastic.

How beautiful is this pasta dish?

 

It just looks like summer. Mangia! Let me know what you think of this tomato recipe and please enjoy these precious days of summer.

 

Heirloom Tomato Sauce with Linguine*
Author:
Cuisine: Italian
Recipe type: Entree
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ⅓ cup olive oil
  • 1 onion, thinly sliced
  • 6 cloves garlic, minced
  • 2 nice pinches of crushed red pepper flakes
  • 8 medium to large heirloom tomatoes, chopped
  • the rinds of 2-3 parmesan wedges
  • 1½ teaspoons kosher salt (plus more for pasta water)
  • 1 pound Banza chickpea linguine pasta (Can use regular pasta as well, even penne)
  • 1 cup fresh basil, ribboned (leave a little extra for the end).
  • ½ cup parmesan, grated
  • 2 tablespoons room temperature butter
  • 1 cup whole milk ricotta cheese or 4 oz mozzarella, cubed or burrata (optional)
  • black pepper
  • 1 cup cherry tomatoes, halved
Instructions
  1. Heat the olive oil in a large pot set over medium heat. Add the onion and sauté on medium, high hear for 5-7 minutes until soft. Add the garlic and crushed red pepper and cook for 2-3 minutes or until the garlic is lightly caramelized, golden, and fragrant. Slowly add the tomatoes and any juices left on your cutting board. Add the parmesan rind. Adjust the heat to medium to keep the sauce at a simmer. Simmer for 30-40 minutes until the sauce has thickened. Stir often to avoid sticking. Stir in the salt.
  2. Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve ½ cup of the pasta cooking water. Drain.
  3. Once the sauce has thickened, you can either puree the sauce in a blender or leave it in this chunky form. Remove from the heat, remove the parmesan rinds from the sauce. Stir in the pasta, basil, parmesan cheese and butter. Toss to combine. Season to taste with salt, and pepper. If needed, thin the sauce with pasta cooking water.
  4. Divide the pasta among bowls and top with ricotta cheese (or mozzarella or burrata, black pepper, cherry tomatoes and basil. EAT!

 

Red Lentil Soup

How’s the weather where you are?

 

Is it still cold?

 

The beginning of March in NYC still has a little bite in the air even though the end of February gave us a nice glimpse into spring weather last week.

So if you’re still stuck in winter weather like me, I have just the thing. If not, just pretend you’re in your sleeping bag jacket and in desperate need of a recipe that will warm up what my dad calls “your kishkes” (or to the rest of us, your soul).

 

How does red lentil soup sound? My recipe is perfect for when you’re craving something hearty and comforting yet nutritious.

 

This soup has 6 ingredients and has convinced even the biggest lentil naysayers that these pink-hued legumes can taste so freaking good. Bonus? It takes less than an hour to make and requires minimal cleanup as it is a one-pot recipe.

The combination of simple ingredients that this soup calls for consists of things that are often hanging around in my fridge and pantry, allowing me to whip it up on a whim. Plus, this soup reheats up beautifully and the lentils provide plenty of plant-based protein and fiber, making it a perfect dish to have for lunch or a light dinner throughout the week.

Anything that is this delicious, super heart healthy, easy to make, and hits the spot on a cozy winter day gets an A+ in my book.

 

Red Lentil Soup
Red Lentil Soup Author: Michele Wolfson
Author:
Ingredients
  • 1 lb red lentils, picked over and rinsed very well
  • 2 TBS olive oil
  • 1 large onion
  • 2 stalks celery, diced
  • 1 15 oz. can of tomato sauce
  • 8 cups stock or water
  • salt to taste
Instructions
  1. Rinse the lentils very well until the water runs clear.
  2. Heat oil in a medium pot and sauté onions and celery for 5 minutes until soft. Add a pinch of salt.
  3. Add tomato sauce then add vegetable stock and the lentils. Stir well.
  4. Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft.
  5. Serve hot. Delicious!

 

Butternut Squash Lentil Tacos

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Happy 2017!

I don’t know about you, but I spent the holiday season indulging a bit more than usual.

It’s the time of year when I find it hardest to turn down perfectly baked Christmas cookies and red wine while I cozy up by a fireplace.

I spent a week in Steamboat Springs, Colorado with my sister-in-law’s family the week before Christmas and Chanukah. To say it was delightful would be an understatement.

FullSizeRender.jpg I cooked almost every meal for 11 adults and 2 children and I didn’t hold back on the heavy cream or decadent cheeses.

While I’m not big on skiing, I love the culture around the sport. Meaning I thrive at sipping on hot cocoa or coming in from the cold for a big bowl of chili, and if I am very lucky, taking a dip in the hot tub to help relax the muscles.

I skied a total of one half day the entire trip, but partook in all the other activities like a boss.

FullSizeRender.jpg-6 The holidays are now over and reality has set in, which isn’t a bad thing.

I am not going to come at you with any New Year’s Eve clichés, but I thought it would be wise to post a recipe that you may want to make when you’re feeling kind of lazy, looking to stay on a budget, and want to eat a delicious, healthy dish. 

Here’s a little tip from me to you: MEAL PREPPING AHEAD OF TIME IS WHERE IT IS AT MY FRIEND! Planning what I am going to eat for the week and chopping ingredients in advance has saved me SO much time, money and stress in the long run. It’s simple- Meal planning makes cooking more enjoyable.

FullSizeRender.jpg-4 Anyone who knows me can tell you that I love going to restaurants, but it’s usually not cost effective. The urge to dine out is tempting since I live in Manhattan which is arguably the food capital of the world.

IMG_6477 Not only is eating at a restaurant expensive, there is a good chance that there are hidden calories laced into every scrumptious bite.

Also, when I spent that week in December with my two adorable nephews who are 2.5 and 8 months old, I realized that eating at home is much preferable for many families because… have you ever been at a restaurant with a toddler and a baby? Suddenly the idea of cooking even for 13 people for the week became tremendously more appealing.

I love the results that staying home and cooking new dishes has had on my skillz. The more I cook, the more I enjoy figuring out which meals scale easily and can be prepped in advance to accommodate various diets and food allergies.

FullSizeRender.jpg-7 FullSizeRender.jpg-5 The recipe I am sharing today is the perfect meal post-holidays when it’s time to put down the hollandaise, renew your gym membership, and make healthier choices. Aside from being vegan, this dish is easy to make and Sam and I LOVE the way it tastes! It is so versatile that it started off as a dish on it’s own, but then one day I had corn tortillas on hand, so I turned this meal into lentil tacos. Hello new taco Tuesday recipe!

IMG_6460 I am also going to give you another little tip to make this recipe 100 x easier: If you don’t have the time to do your prep work in advance, buy your butternut squash pre-cubed at the grocery store. You will kiss yourself later for spending the few extra shekels and ultimately saving yourself a little time and effort.

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Eating the filling on it’s own with baked tofu + cabbage soup is another great dinner option!

Butternut Squash Lentil Tacos
Author:
Ingredients
  • 2 lbs medium butternut squash (I used pre-sliced butternut from Whole Foods), peeled and sliced into 1-inch cubes
  • ¾ cup black lentils
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin (optional)
  • Salt and freshly ground pepper
  • ½ cup crumbled goat cheese (optional)
  • 8 corn tortillas (certified gluten free if necessary)
  • Optional garnishes: shredded lettuce and guacamole
Instructions
  1. Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
  2. To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili powder and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
  3. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.
  4. Combine lentils, butternut squash, goat cheese, if using.
  5. To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
  6. To assemble the tacos, spoon an ample amount of filling down the center of your taco, top a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.

Simple guacamole (double if you love guac!)
Author:
Ingredients
  • 1 large avocado, diced
  • 1 tablespoon lime juice
  • ¼ cup diced tomatoes (optional)
  • Pinch of salt, more to taste
Instructions
  1. In a small bowl, combine the diced avocado, lime juice, tomatoes and salt. Mash with a fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.

Berry Cherry Energy Bars

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It’s 1:38 pm and you are schlepping to the next activity in your jam packed day. All you’ve had is a cup of coffee and a banana and you’ve been on the run since 6:30am. At this point of the day, if you are anything like me, you are going to be VERY hangry. In case you aren’t familiar with the term, hangry was coined for those of us who get angry when hungry. If you can relate, then you’ve experienced what it’s like to be a “hangry” person. See below.

When my husband agreed to love me for better or worse while reciting our vows on our wedding day, it meant that he was promising to love me through my rare dark states in which I never mean what I do or say while in the heat of a hanger attack, but like The Hulk, my barbs can sting nevertheless. If you are familiar with Tina Fey from 30 Rock, you will have a better understanding for what I am like when I am hangry.

I have the perfect solution to cure a hanger attack and they are my Berry Cherry Bars. They are energy bars and they require very little work to create in your own kitchen. Let’s get back to discussing those times when you are running out of the house and you are on-the-go all day… Those are some of the hardest moments to eat healthy and keeping our metabolisms going. One reason I think Berry Cherry Bars are great is because I can eat something homemade and the ingredient list doesn’t sound like a science project.

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I love having control over knowing what exactly is going into my food, especially in this case because energy bars that are sold at the grocery store can be deceiving. The store-brand bars are often labeled “healthy” but in actuality, they are loaded with refined sugars, low-quality fats, preservatives and artificial ingredients. Have you ever checked the first ingredient in a commonly sold energy bar? I can guarantee that some sort of sweetener will be the first ingredient listed.

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Making your own nutrition bars takes a short amount of time and this recipe is loaded with whole grains and protein. I only wish I knew how to make these back in college when I was eating “South Beach Diet” bars practically every single day in an effort to obtain a svelte figure and curb my hanger. I think I carried more of those bars around with me in my backpack than actual textbooks. I consumed them on the regular, and as a result, I put on an extra 10+ lbs (the daily pasta intake while studying abroad in Florence didn’t help matters).

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I tried to create my protein bar recipe with the idea of keeping it simple, affordable, and containing some of the most nutritionally packed foods you could possibly eat. I love eating nuts and seeds because they are a delicious source of protein. Sunflower seeds are also loaded in vitamins, minerals and antioxidants. Individuals who consume them on a regular basis have a lower risk of developing cardiovascular disease or type 2 diabetes, according to the Linus Pauling Institute. I opt to use sunflower seeds instead of peanuts in some of my recipes because these power seeds are full of vitamin E, which has anti-aging effects! Anything natural that prevents wrinkles is top-notch in my book. They are also full of iron and potassium.

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I make sure to add both dry and fresh fruit to these bars. They give these energy nom noms (another name we use for these guys) their soft, chewy texture. I often swap out the raspberries for blueberries and the dried cherries for dates, whole dried cranberries or apricots. The beauty of this recipe is that you can use pretty much whatever you have on hand. Dried fruit is so easy to store, making it simple to whip up these bars on a whim if you wish.

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You can even add 2 TBS of a plant based protein powder to my bars because it helps keep the belly fuller for longer. This has been a new trick of mine because one of my favorite times to eat these power bars is after a killer workout, so it’s important for me to eat plenty of protein to restore my fatigued muscles. Most of the time though, I leave this step out when I am making these bars for a large group.

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I brought some Berry Cherry Bars and Shaved Brussels Sprout Salad to Pure Barre Financial District (aka my second home) so that my fellow barre babes can be inspired to make healthy food choices after an intense workout.

Berry Cherry Bars will last a few days at room temperature and for up to a week in the refrigerator. I like to freeze them as well because they defrost beautifully.

Note: Make sure you buy your nuts raw and unsalted for this recipe

Berry Cherry Energy Bars
Berry Cherry Energy Bars Author: Michele Wolfson Berry Cherry Energy Bars Author: Michele Wolfson Berry Cherry Energy Bars Author: Michele Wolfson Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Serves: 12 bars Adapted from Ellie Kreiger's Walnut and Dried Cherry Bar http://www.foodnetwork.com/recipes/ellie-krieger/walnut-and-dried-cherry-bars-recipe.html
Author:
Ingredients
  • 1 cup quick-cooking oats
  • ¾ cup whole-wheat flour
  • ¼ cup toasted wheat germ
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup honey (agave for vegan version)
  • ⅓ cup unsweetened applesauce
  • ¼ cup coconut oil
  • 2 eggs (I use ½ finely blended walnuts until they make a paste as a binder for a vegan version to replace the egg)
  • ¾ cup chopped dried tart cherries
  • ½ cup finely chopped pecans or sunflower seeds
  • ½ cup of blueberries or raspberries
  • ¼ cup semi sweet chocolate chips (optional)
  • ¼ cup coconut flakes (optional)
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
  2. In another medium bowl, whisk together the honey (agave for vegan version), applesauce, oil, and egg (or walnut paste if making vegan until well combined.
  3. Stir in the dry mixture with the wet until well combined. Add the dried cherries, pecans, blueberries, chocolate and coconut flakes.
  4. Coat an 8½ inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
  5. Cool completely and cut into 12 bars, about 4 by 1½ inches each.

Spinflower Soup

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I have been craving a soup that seems creamy, but doesn’t actually have any cream. You know what I mean? Like when you want to fit into your skinny jeans, but you don’t actually want to put in the effort of going outside, heading over to the gym, and then getting on the treadmill for 45 minutes. I was starting to think that my desire for a healthy soup that would taste unhealthy wasn’t going to be possible. My husband often tells me that I am a skinny girl on the outside with the thoughts of a very large (and in charge) person on the inside.

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Whenever my refrigerator is filled with produce that will go bad in a few days, my mind goes to combining all of these extra ingredients and making a scrumptious soup. This dish is easy to make a delicious lunch or light dinner. You can replace the cauliflower with broccoli rabe if you want a super green soup. I added the superfood spinach at the end to wilt.

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If you have an immersion blender, you are going to want to cook this soup in a nice, deep pot. Turn your heat way down, put your immersion blender all the way to the bottom of the pot, and stand back a little so you don’t get splattered. Then, just start whizzing that up and you have your healthy, vegan, no-cream creamy soup all ready to roll! If you do not have an immersion blender, you can just blend this soup in batches. I used my vitamix (a chef’s best friend) and the soup came to a perfect texture. My husband likes to add some grated parmesan cheese on top, which is over-the-top delicious, but I keep mine vegan and I love it just the same.

Spinflower Soup
Adapted mostly from Rachael Ray's Spinoccoli Soup
Author:
Serves: 4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter (omit butter and use more olive oil if vegan)
  • 2 leeks, whites and light green tops, chopped
  • 4 cloves garlic, chopped
  • 1 small head cauliflower, trimmed and chopped
  • 1 large sweet potato, small cubed
  • Salt and pepper
  • 1 quart vegetable stock
  • 10 ounces spinach, stemmed and coarsely chopped
  • 1 handful basil, thinly sliced
Instructions
  1. Heat olive oil in a medium soup pot or Dutch oven over medium heat.
  2. Add butter and melt; when it foams, add leeks and garlic, and stir 2 minutes.
  3. Add cauliflower, sweet potatoes and season with salt and pepper.
  4. Raise heat to medium-high and cover to sweat 5 minutes, stirring occasionally.
  5. Add stock and bring to boil. Wilt in the spinach, then throw in the shredded basil and then blend with an immersion blender or purée in batches in a vitamix, blender, or food processor. You can add a cup of water if soup is too thick. Adjust seasoning.

 

Red Quinoa, Sweet Potato & Avocado Bowl

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I am amazed that we have gotten all of our wedding gifts to fit into our one-bedroom Manhattan apartment. Many people have been in awe over the amount of kitchen supplies we received and the constant question that keeps being asked, “Where are you going to put everything?” is usually followed by this question, “Wouldn’t you guys just prefer getting cheddar (the green kind) as opposed to all of this STUFF?” Those people just don’t understand the purpose of wedding registries. They wonder, who could possibly need all that stuff?

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I am here to tell you that the answer is “me.” Yes, to the Vitamix AND the Cuisinart Food Processor. Yipee to the half dozen Le Creuset pots and Staub grill pan. Hooray to the Breville Juicer, the Indian copper serving bowls, and the William-Sonoma monogrammed salt and pepper grinders. There is no shame in my game… I get pure joy out of having a fully stocked kitchen.

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I don’t blame my fellow New Yorkers who think I am crazy for outfitting my kitchen with all of these top-notch supplies. The amount of stuff we now own probably wouldn’t even fit very well in a space that was 4x the size of where I currently reside. I have learned that there are two different types of people in this world; the ones who love registries and the ones who don’t. Some of us have been fantasizing about our registries at places like Williams-Sonoma, West Elm, and Restoration Hardware longer than we have been dreaming about our actual wedding.

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When I was left to my own devices building our registry completely unmonitored by my former fiancé (now husband), I realized that I can peruse the Internet for hours because things like All-Clad pots and pans in all shapes and sizes truly excite me to my core. I am sure that a candied thermometer has never made the day of any registry nay-sayer.

Since I am a chef, I have had a lot of the cool crap that most pre nuptial people have been coveting for years like the Kitchen-Aid mixer and many of it’s appliances. I have owned knives that I consider some of my most prized possessions since I graduated from culinary school in 2011. My kitchen wasn’t in desperate need of an upgrade, but it has made cooking even more fun and I look cuter over my stovetop too (thanks Antropologie for making the CUTEST aprons and oven mits)!

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Choosing a favorite appliance would be like picking a favorite child, but many of my readers know how much I love my Vitamix. We call it “the baby” here at the Broderson household and I use it very regularly. The baby comes out to play anytime I make this nut butter miso dressing. This concoction gets put on a multitude of different roasted veggies because it’s so delicious and in this food obsessed kitchen it is our version of crack.

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This recipe goes perfectly with my efforts to go to Pure Barre class 4-5x a week, which I am still maintaining post wedding. I forced myself to sign a 6 month contract so I didn’t try to get lazy. If you have anything green from edamame, to peas, or even a leafy green, you can throw that in here too and it will be delish. It is my belief that you can never have too many greens!

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Red Quinoa, Sweet Potato & Avocado Bowl
Author:
Serves: 4
Ingredients
  • For the bowl
  • 1 cup dried red quinoa
  • 1 to 2 sweet potatoes (about 1.5 pounds)
  • 1 large bundle cauliflower (about 1 pound)
  • 1 to 2 tablespoons olive oil
  • Coarse or kosher salt
  • Freshly ground black pepper
  • 2 teaspoon sesame seeds
  • 1 cup raw baby kale
  • 2 avocados, diced


  • For the nut butter miso dressing
  • 1 tablespoon minced fresh ginger
  • 1 small garlic clove, minced
  • 2 tablespoons white or yellow miso
  • 2 tablespoons peanut butter (or almond butter)
  • 1 teaspoon agave
  • ¼ cup rice vinegar
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
Instructions
  1. Heat oven to 425 degrees. Place quinoa in salted water on the stove and cook according to package directions.
  2. Cut sweet potatoes into 1-inch cubes. Cut tops off cauliflower and separate into bite-sized florets.
  3. Toss sweet potatoes with 1 TBS olive oil, place on baking sheet, and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add cauliflower to the baking sheet, season again with salt and pepper, and roast for another 10 to 20 minutes, until cauliflower is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.
  4. In a small skillet, toast sesame seeds until fragrant and then let cool.
  5. While vegetables roast, prepare the nut butter miso dressing: Combine everything in a vitamix and blend until very smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more sweet since the saltiness pairs wonderfully once added to the sweet potato.
  6. Assemble bowls: Scoop some red quinoa into each, then pile on the roasted sweet potatoes, cauliflower, and toss in the baby kale. Coat lightly with sesame-miso dressing and finish with toasted sesame seeds and sliced avocado. Serve with extra dressing on the side.

Tomato Series, Part 1: Barley & Lentil Stuffed Eggplant

Hello, readers! I bet you are wondering where the heck have I been… And if you weren’t, I will tell you anyway. On Sunday, August 9th I married my fella of seven years. Tying the knot was everything I pictured it to be and even more. It truly was the best day of my life.

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All the planning and prepping was pretty time consuming, but I am back and better than ever with some new and awesome stuff.

Wedding planning and working to get slim and trim inspired me to prepare healthy meals ahead of time on Sundays or Mondays so I didn’t have to think about what I was going to eat when I would come home starving after a long day of work. It’s just so lovely when everything is all planned out for me by the earlier-in-the-week version of myself. She is typically a gal who starts her week off really well organized, goal oriented, and she’s very proactive about maintaining a healthy lifestyle. I love when I get all of my ducks in a row on a Sunday or a Monday so that come Wednesday, when the week is in full swing and I become the “if my head wasn’t attached to my neck, I’d probably misplace it” version of myself, AT LEAST I don’t have to think of what I am going to eat because it’s already done! Pretty cool.

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Now my trick has been to think of healthy options that are also economical. Is this the year of weddings for anyone else? I have more than a handful of weddings this year (including my own) and that means bridal showers and bachelorette parties as well. If my bank account could talk it would already be saying things like “Excuse you??? Girl, you better take it easy.” That’s why I need to start coming up with recipes on a budget. I REALLY love perusing the produce department of a grocery store probably more than a healthy, normal amount, so I am trying to reel it in or at least buy just a LITTLE bit of this and that.

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This recipe essentially gives me everything I want from the stipulations that I already mentioned. It is really healthy, super delicious, affordable, and easy to make. Does it get better than that? No. It does not. That’s why I knew right away that I had to share it with my beloved readers. This is going to be our new end-of-summer go-to recipe. I am so excited for all of us because we are going to keep healthy AND have a scrumptious recipe at our fingertips at the same time. YAY VEGGIES AND HEALTHY GRAINS!

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*IMPORTANT TIP: Make the barley and lentils ahead of time so you can make this dish in a pinch when you’re hungry! I usually make about 1.5 times the amount of lentils and barley that this recipe calls for and then use the leftover grains and legumes in other recipes for the week. 

Barley and Lentil Stuffed Eggplant with a Fresh Tomato Sauce
Author:
Serves: 6
Ingredients
  • Roasted Eggplant, Barley and Lentils
  • 3 TBS olive oil, plus ⅛ cup
  • 3 small eggplant, halved
  • 2 cloves garlic, chopped
  • 2 cups barley, cooked
  • 1 cup green lentils, cooked
  • 2 cups arugula
  • Tomato Sauce
  • 2 tablespoons olive oil
  • 6 cloves garlic, coarsely chopped
  • ½ teaspoon crushed red pepper flakes
  • 2 pounds plum tomatoes, quartered
  • 3 tablespoons freshly chopped basil leaves
  • Salt and freshly ground black pepper to taste
Instructions
  1. Roasting Eggplant: Preheat oven to 375 degrees. Halve eggplants lengthwise. Drizzle each half with ½ Tablespoon of olive oil. Salt and pepper to taste.Place the eggplant in the oven for 50 minutes to one hour.
  2. Meanwhile, heat 1 tablespoons olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes. Season with salt and ¼ teaspoon pepper and then add cooked lentils and cooked barley, cooking for 2 minutes. Transfer to a bowl.
  3. Take eggplant out of oven after fully roasted and scoop out the insides of the eggplant. You can cook up the eggplant insides in the pan that you cooked the garlic and lentils in and add that to the barley mix or you can save the eggplant to use at another time.

  4. To make tomato sauce:
  5. Heat the oil in a large pot over medium heat.
  6. Add the garlic and red pepper flakes and cook for 1 minute.
  7. Add the fresh tomatoes. Bring to a boil and cook, stirring occasionally.
  8. Once it comes to a boil, lower to a simmer and cook until thickened, about 25 to 30 minutes.
  9. Add the basil and season with salt and pepper. Cook for 10 minutes longer.

  10. Assembly:
  11. Add barley and cooked lentils mixture to the pot of tomato sauce. Throw in the arugula and mix.
  12. Stuff eggplant with barley, lentil, arugula and tomato mixture.
  13. Enjoy!

 

Pea Soup

 

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Recently, I realized that some of my favorite recipes have very few ingredients. I keep gravitating towards the whole “less is more” concept. Plus, this whole “peasant food” kick that I’ve been on has been good on my waistline and my credit card statement. I just looked at the percentage of my hard-earned money that goes towards my groceries and it ain’t pretty. I guess I am just the kind of girl who would rather buy morels and oyster mushrooms than a pair of Jimmy Choo’s. Here’s to hoping that recipes like this one will help my grocery store overspending issues.

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Spring started on Friday and the fresh peas that I have been lusting for are on their way. But, for now, I will be using frozen peas that were plucked off the vine during the peak of their season and I recommend for you to do the same if you are a mid-westerner or northeasterner. You people in nicer climates where the warm sun might be beaming on your face at this very moment, can go take a walk, and pick up some fresh peas while you’re at it.

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I’m not going to lie- I’m getting very sick of this weather. My love for my native land, New York, runs deep, but it’s getting harder and harder to picture myself here for all of my days when the winter drags on in this fashion. I guess it could be worse… I could have been living in Boston, and after this winter, that would have been my straight up nightmare.

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Anyway, this soup with keep you warm and skinny, which are two of my favorite things. I made it recently when I was having a girl’s night in with a bunch of my favorite gal pals and they all thought it was a hit. In fact, one of my friends who is a CrossFit junkie threatened me if I didn’t post this recipe ASAP. She’s a tough cookie now with her no-nonsense muscles, so I figured that I better listen to her and post my pea soup.

If you feel the early signs of a cold, you should make this soup tonight!

Health benefits of….

Onion: Onions improves blood circulation, disperse cold, damp, and mucus from the system, and help detoxify. Onions have antioxidant, anti-inflammatory, antibiotic, and anti viral properties. When buying, select firm onions that have a papery, dry skin with little or no neck and no soot. Avoid onions that are light for their weight or are beginning to sprout.

Olive Oil: Nearly three quarters of olive oil’s fat content is monosaturated fat, which lowers your LDL (bad cholesterol). Extra virgin olive oil is highly regarded for its ability to support the liver and gallbladder functions.

Peas: Green peas are high in vitamin A and B-complex and are a good source of calcium and potassium. While shopping, look for peas that have small, crisp, shiny pods that squeak when rubbed together. Refrigerate and use immediately.

Crushed Red Pepper: Crushed red pepper is a great addition to a meal and can help reduce inflammation. If you want more flavor in your food plus health benefits like weight loss and pain relief, try adding crushed red pepper to your meals. In traditional Chinese medicine and Ayurveda, a traditional form of Indian medicine, red peppers have been used to treat digestive problems, circulatory problems, infections and arthritis. Most crushed red pepper mixtures contain a variety of different peppers such as bell, jalapeno, ancho and cayenne peppers, which range from mild and peppery to hot and spicy. If you have pain or inflammation in your body, eating more crushed red pepper may help. Capsaicin is a compound in peppers that gives them a hot and spicy flavor and is also responsible for reducing pain.

 

Pea Soup
Author:
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 6 cups vegetable stock
  • 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
  • 1 teaspoon of crushed red pepper
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Heat the olive oil in a large saucepan, add onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the vegetable stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the salt, and pepper.
  2. Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Serve hot and top with crushed red pepper.

 

Eggplant Balls: FOUR WAYS!

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One of the recipes that I have been fiddling around with is eggplant parmesan. My goal was to make an eggplant parm-type of dish without the tedious and unhealthy frying step of the process. Eggplant parmesan is DELISH, but if you’ve ever made it before, you know that it can be a bit labor intensive—hence, the birth of the eggplant balls. This dish is much easier to make because they are baked instead of fried, making it a healthier version of the classic dish.

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I have made four different versions of eggplant balls because I was obsessed with the original Italian version, but wanted to put an Indian-flavored spin on it one night when creating an Indian feast for four. I added spices like cumin, paprika, and garam masala to the eggplant balls and topped them with a homemade tikka masala sauce.  No shock here—they were a HUGE success. I mean, what’s not to like?

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A few days later, I had a vegan client and I wanted to make her the eggplant balls, but then realized “Oh shoot, there are eggs and cheese in this recipe.” My discouragement was fleeting when I decided to make the eggplant balls vegan by eliminating the egg and cheese and adding brown rice for the binder and miso for the cheesy flavor. The balls held together and still tasted fantastic!

photo taken by William Meng
The fourth version are Greek and they came into existence mainly because I had to use the rest of my feta in the fridge and I was in the process of doing research on honeymooning in the Greek Islands. I was fresh off scouring a site that featured luxurious hotel surrounded by the classic blue and white views, so I decided that night we would eat Greek and since the eggplant balls are always a hit, why not turn them into a Greek dish by adding feta and mint and dipping them in a tzatziki sauce?
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These eggplant balls are perfect as an appetizer or as a main dish. One day I was really craving a sandwich, so I bought fresh Italian bread and made an eggplant ball sub topped with homemade marinara sauce and fresh mozzarella. It tasted heavenly. If you use any of these recipes, I think you’ll agree.

Eggplant Balls
Recipe adapted from Aunt Mary's Eggplant Balls Serve with tomato sauce if serving with sauce.
Author:
Cuisine: Italian
Serves: Makes about 16
Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups cubed eggplant, with peel
  • 1½ tablespoons water
  • ¼ cup grated Parmesan cheese
  • 1 cup chopped fresh parsley
  • 2 eggs, beaten
  • ¾ cup dried bread crumbs
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
  3. Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  4. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

 
Vegan Eggplant Balls
Recipe adapted from Aunt Mary's Eggplant Balls Can serve with tomato sauce, tikka masala, or tzatiki sauce.
Author:
Serves: Makes about 16
Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups cubed eggplant, with peel
  • 2 tablespoons water
  • ½ cup cooked brown rice
  • 1 cup chopped fresh parsley
  • 1 tablespoon miso + 2 tablespoon warm water, mixed
  • ¾ cup dried bread crumbs
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Cook brown rice according to package directions.
  3. Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
  4. Mix miso mixture, parsley, brown rice, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  5. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

 
Indian-Style Eggplant Balls
Recipe adapted from Aunt Mary's Eggplant Balls If serving with sauce, I use a tikka masala
Author:
Serves: About 16
Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons curry
  • 1 teaspoon cumin
  • ½ teaspoon tumeric
  • ¼ teaspoon garam masala
  • ½ teaspoon paprika
  • 4 cups cubed eggplant, with peel
  • 2 tablespoons water
  • ½ cup grated aged goat cheese cheese
  • 1 cup chopped fresh parsley or cilantro
  • 2 eggs, beaten
  • ⅔ cup dried bread crumbs
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Heat a medium skillet over medium heat. Dry heat spices for 1 minute over medium heat while stirring. Then pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
  3. Mix cheese, goat cheese, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  4. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

 
Greek-Style Eggplant Balls
Recipe adapted from Aunt Mary's Eggplant Balls Serve with either tomato or tzatiki sauce if serving with a sauce.
Author:
Serves: about 16
Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups cubed eggplant, with peel
  • 2 tablespoons water
  • ½ cup grated feta cheese
  • 1 cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • 2 eggs, beaten
  • ¾ cup dried bread crumbs
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
  3. Mix feta, parsley, mint, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  4. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

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