We New Yorkers were treated to that dreaded wintry mix: the blend of large, wet flakes that melt instantly on the sidewalks.  The air had that raw chill, but the ground wasn’t quite cool enough to collect a snowy covering.  I’m not a winter person, so I find this [...]]]> Did it snow where you are yesterday?

We New Yorkers were treated to that dreaded wintry mix: the blend of large, wet flakes that melt instantly on the sidewalks.  The air had that raw chill, but the ground wasn’t quite cool enough to collect a snowy covering.  I’m not a winter person, so I find this mix – well, annoying: it’s freezing, but you don’t even get to gaze at a pretty blanket of snow.

My sister and I made the collective decision to ignore our responsibilities and hibernate the day away while gushing about our new apartment.  We kept warm with the help of steaming, perfectly poached eggs to warm up salads, glasses from a spicy bottle of red, and couch time with a chick flick on demand.  Good food and drink always help turn up internal heat.

A recipe ideal for a snowy December day:

spiced winter squash and brussels sprouts with chestnuts

• 2 c winter squash, cut into 1/2″ cubes [I used buttercup, my current favorite]
• 2 c brussels sprouts, quartered
• 1 c steamed chestnuts
• 2 T evoo
• 1/2 t cinnamon
• 1/2 t cumin
• 1/2 t coriander
• 1/4 t turmeric
• 1/8 t salt

Preheat oven to 400.  Toss squash and brussels sprouts with oil and spices.  Spread on baking sheet; bake for 30 minutes.  Heat up chestnuts; toss with squash and brussels sprouts.  Serve warm.

The best is when you get bits of all three in the same bite – perfectly warming, perfectly complementary.

How did you stay warm this weekend?

share

I made something yummy last night.

It was one of those perfect culinary evenings.  The idea popped into my head last week, when I was filling out Brooke‘s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect. [...]]]> New GoBackpacking post!

I made something yummy last night.

It was one of those perfect culinary evenings.  The idea popped into my head last week, when I was filling out Brooke‘s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect.  I chopped the last piece of squash just as the curry finished toasting.  The oven buzzer rang just as I loaded the final plate into the dishwasher.  Even though I was snacking on roasted cauliflower as I cooked [what, normal people don't do that?], my stomach began to growl just as I was stirring in the finishing touch of kale.

It was simple, relaxing kitchen magic: the ideal way to unwind on a Monday evening.

autumn coconut cashew curry

• 2 T coconut oil
• 2 c brussels sprouts, quartered
• 2 c almond milk
• 1/4 c cashews
• 2 T dried, unsweetened coconut
• 1/2 c onion, chopped
• 1 clove garlic, minced
• 2 t curry powder
• 1 c chickpeas
• 1 c winter squash, cut into 1″ cubes
• 1 c sweet potatoes, cut into 1″ cubes
• 6 c kale*
• salt and pepper

*not really a necessary component – I just add greens to everything.

Preheat oven to 400.  Toss brussels sprouts in coconut oil; roast for 20 minutes.

In blender or food processor, blend cashews and coconut until paste forms.  Add almond milk; blend until well combined.

In medium pot, sauté onion until browned.  Add garlic, sauté 30 seconds.  Add curry, sauté another 30 seconds to toast.  Add chickpeas, squash, sweet potatoes, and almond milk mixture.  Bring to a boil; lower heat and simmer, covered, 15-20 minutes.  Add brussels sprouts; simmer about 10 minutes.  Add kale; when bright green and wilted, remove from heat, stir in salt and pepper to taste, and serve.

Oh, deliciousness.  I wish it had photographed a bit better, but there is a nice amount of sauce at the bottom, which is extra wonderful.

I know most people aren’t feeling the urge to cook right now, with elaborate menus in their Thursday futures.  But as traditional Thanksgiving food [save for pumpkin pie] ranks rather low on my list of likes [more on that later], I’m happy to get some good home-cooking in before heading out of town.  

What is your idea of kitchen magic?

share

When my parents visited last weekend, my mom, as always, brought me two bags bursting with fresh produce.  Isn’t she the best?  As much as I find grocery shopping to be an enjoyable use of my time, this week in particular was one where I really appreciated not [...]]]> Click here for my newest article for GoBackpacking.com!

When my parents visited last weekend, my mom, as always, brought me two bags bursting with fresh produce.  Isn’t she the best?  As much as I find grocery shopping to be an enjoyable use of my time, this week in particular was one where I really appreciated not needing to make the trip.  

pomegranate season is such a wonderful thing.

Included in the haul were several seasonal items that I had planned to craft into Sunday’s dinner.  When lunchtime came around, however, I kept it simple, throwing together a large, basic raw salad.  [Large is probably an unnecessary adjective; my salads are never small].

To preface: Mom, I am thankful for every fruit or vegetable you bring me.  And so I pulled out a few of the vegetables for which I didn’t have specific plans: bell peppers, cherry tomatoes, cucumber.  

I like to munch while I chop, and in the process, I bit into each vegetable and tasted…nothing.  In July, these are all favorites of mine.  Juicy, crunchy, sweet in the most wonderful way.  I’ve been known to describe in season cherry tomatoes as candy, and I’ll pop them one by one on my tongue like such.  But in November?  The flavor had vanished.

perfectly seasonal and perfectly roasted brussels sprouts

When I was in Europe, I was always impressed by the focus on the seasons.  If you searched for them in December, you could find fruits and vegetables that are plentiful in summer – but you had to truly hunt.  Here in the US, on the other hand, our grocery aisles are stocked with asparagus and winter squash no matter what the temperature outside.  

My recent salads of pumpkin and beets, of carrots and cabbage, of broccoli and sunchokes – all have been rich in flavor and all have been intensely satisfying.  I know that choosing ingredients in their prime stage of harvest has had a lot to do with that satiety, both mentally and physically.  Just because we can find summer produce doesn’t mean we should purchase it.  Seasonal eating is greener, and it tastes a lot better too.

I’ll spice up the remaining tomatoes and peppers in some cooked dishes, but the real joy of natural flavor will stem from more autumnally appropriate treats.  For instance:

fennel and parsnip purée

• evoo
• one fennel bulb, chopped
• 1/2 c onion, chopped
• 1 clove garlic
• 1 t coriander
• 2 large parsnips, steamed
• 3-4 T vegetable broth
• salt and pepper

Heat oil in sauté pan over medium heat.  Add fennel and onion; sauté until soft.  Add garlic and coriander; sauté about a minute until fragrant.  Transfer to blender or food processor; add parsnips, broth, salt, and pepper to taste.  Purée; add more broth to reach desired consistency.

This was wonderfully savory.  I roasted some brussels sprouts with generous olive oil and maple syrup alongside [35 minutes at 350 degrees], and they were equally delicious.  Roasted brussels are quite possibly one of my favorite cold weather treats. [Who says that?]

With a spicy syrah, it all made for a light plate that fulfilled all my autumnal cravings.  I’m sure peppers and tomatoes will star in some excellent meals after we’ve survived winter, but until then, I’ll stick with the produce of this season.

Is eating seasonally important to you?  What seasonal item are you loving right now?

share