If I had to choose a favorite vegetable, it’d be winter squash. This time a year ago I was working at a little pumpkin market in my hometown – the farmer grew over 40 varieties of pumpkin & squash(!) – and right about now I’m missing my daily cucurbita intake and stocking up on my favorite varieties for the year to come.
It didn’t quite feel like squash season here in Austin until the past few nights when it got down to a chilly 55 degrees. Yes, time to leave the windows open and feel the cool breeze through the house at last.
These chilly evenings have also put warm, comforting curry on the mind, and soon after onto the kitchen table. Continue reading
My food cravings are all about cold, fresh salads + smoothies in the summer, and warming, comforting stews in the winter. But what about these in-between days, when it’s 45 degrees at 7am but going to be a high of 81 a few hours later? That’s where this in-between season bowl comes in… and it couldn’t hit the spot better.
A bed of raw chopped baby greens piled with a warm sweet potato, rosemary, caramelized onion + sausage hash, a fried egg, cooling avocado crema and zesty salsa verde. It’s one half raw, fresh and light; one half warm, hearty and comforting. For confused cravings on these in-between season days. And in Austin, apparently, these days (before the full-on blazing heat) are few. Continue reading
The past few days have been good days for chili in Austin, with temps dropping below 32 in a city that does not know how to handle the cold. I figured I better take advantage of the fleeting cold weather the only way I know how – cook up a bubbling pot of hearty, warming goodness.
I’ve also eaten more bacon in the past month living in Austin than I have in my entire life. Bacon is not something I’d particularly like to be eating more of, but when the smell of bacon floods your house every time you walk in the door, it’s pretty irresistible…
This is thanks to my new flatmate, who enjoys bacon as his main food group, along with an avocado and sweet potato here and there. Continue reading
Working at a pumpkin market down the street this fall, I’ve had a chance to taste my share of different pumpkin and squash varieties (the farmer grows over 30). They range in color – from steel blue to burning hot orange – size, shape, ugliness, skin type – pimply and lumpy to smooth as plastic – and of course the taste and texture of their nutritious flesh. I did a taste test of a few that I had never tried, but my preference still goes back to my all-along favorite: the kabocha type.
Kabocha or Japanese pumpkins have a dense, dry yet silky texture and sweet but mild taste, resembling to me a pumpkin and sweet potato combined. They make the creamiest hearty soups when pureed and melt in your mouth when roasted or baked in chunks. My favorite way to enjoy it remains the simplest: chunks of baked squash drizzled in good olive oil, sea salt and black pepper. As simple as possible to let the flavor and texture of the squash shine.
When talking pumpkin recipes with David (the farmer), he said he likes to stuff acorn squash with mac n’ cheese and bake it. Uh, why hadn’t I ever thought of that? Homemade macaroni + cheese is something I allllways look forward to in the fall (but secretly wish included more vegetables :), and I can never get enough of winter squash. So combine the two? Done.
Well friends, I made it to a new continent and a new country I’ve been wanting to visit for most of my life – Australia! I’m all settled in my apartment in Melbourne, and trying hard not to think about having to leave in four short months.
So I knew the coffee culture was big here, but no one informed me of the FOOD! I want to eat everything I see on the street, in the markets and at every cute café… and I probably would were it not so expensive. One of the best features of my apartment is that it is right next to the Queen Victoria Market, a huge (takes up 2 city blocks!) farmers & artisans market where I can score some great deals on the typically pricey produce. The indoor portion of the market is filled with artisan made yogurts, cheeses, breads, pestos, dips, cereals, pastries, chocolates… you name it. They seem very into quality and fresh foods here and I love it.
Some other things my food-obsessed self has noticed since being here… Continue reading
You know you’re doing alright with healthy eating when you open the fridge and your leftovers consist of cooked quinoa, chickpeas, and extra batter from these sweet potato-carrot-apple cakes. I’m lucky enough to naturally enjoy eating (and taking the time to cook) all these foods over the processed, fried and fast foods inundating our supermarkets and restaurants. But where I don’t have such an easy time is my unrelenting sweet tooth…. will it ever go away?!
Healthy eating is also much easier when you already have prepared foods on hand – like leftover quinoa, chickpeas, and veggies that are ready to be tossed into a salad the minute you decide you are starving for lunch. Sounds a bit like me today! Sometimes my leftover concoctions turn out to be not as appetizing as I’d hoped, but this was one that magically combined so nicely that I had to write up the recipe to share with you – and so that I can make it again!
Sometimes I find it hard to eat salads as often in the winter. Cold and crunchy just doesn’t do it for me when it’s 14 degrees out! This salad was nice because I put a warm pan-fried veggie cake on top of spinach and arugula (rather than lettuce which does not stand up well under something hot) along with reheated quinoa and chickpeas and some fresh veggies. A warm, hearty and filling wintertime salad – perfect. Continue reading
This is one of those times when what you happen to have in the fridge goes into the oven and what comes out is unexpectedly awesome. [Along with being unexpected, I was unprepared and had to make do with my iPhone as a camera and dim, yellow kitchen lighting..]
All I wanted to do for dinner was roast some brussels sprouts, just plain and all by themselves, because I hadn’t had them yet this fall and I love them. But when I go to search on the internet “how to roast the perfect brussels sprouts,” all these exciting things come up. Maple brussels sprouts with bacon, brussels sprouts with apples and walnuts… now my creative juices started to flow a bit. I didn’t have an apple, but I had big red grapes. No bacon, but leaner Canadian bacon which would be delicious all roasted and crispy. Rosemary, because it’s my favorite herb in the fall and the bush outside our house is getting rather large. And maple walnuts, because I had just bought a large bag of walnuts for no particular reason, and candied nuts are such a fall thing [in my head at least].
I had a good feeling when I mixed it all up and put the pan in the oven. And 30 minutes later, the realization came that my brussels-sprouts-roasting had gone to ten new levels. I stacked my fork with each element to get a monster bite which included just about every texture, every flavor – sweet, salty, meaty, herby, nutty, charred – and tasted like cozy sweet fall on a fork. I wouldn’t have changed a thing.
At that point I realized this dish deserved a place on the blog, and then I spent too many minutes fooling with my iphone camera and ugly yellow dim lighting to attempt to do it justice in a photo. But just trust me, this dish tastes way better than it looks on here! Continue reading