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
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.
I can’t think of a single person who actually dislikes banana bread. And I dare you to find someone who doesn’t like that oh so dreamy creamy cocoa hazelnut spread (aka nutella). They’re two very lovable things, and when combined will put a smile on anyone’s face.
So what happens when you mix banana bread with nutella? Well, there could be many outcomes, but mine just happened to be these banana-nutella swirl muffins. And given 98% of our population’s fondness of the two components, these muffins are the perfect treat to bring to a party, a potluck, or a very special friend’s birthday… as I did for my very special friend Corey. 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
Happiest new year to everyone! Hope you are staying warm and happy and healthy and are ready to enjoy everything 2014 brings…. I have some pretty big ventures planned this year so I sure am :]
I know I didn’t post any holiday treats this season, but that doesn’t mean I wasn’t indulging in them the whole month of december (see christmas cookies below….) 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