feasting at home

October 27, 2014

Roasted Sunchoke and Barley Bowl


This hearty, nutritious fall harvest bowl has become one of my favorites because of the layers of earthy flavors and toothsome textures.  Black Nile Barley is the foundation for this bowl, but any cooked grain can be used its place. I love the chewy poppy texture of this ancient grain, now being grown locally. Sunchokes, also called Jerusalem artichokes,  are roasted in the oven until crispy, along side parsnip and mushrooms, adding a delicious nuttiness.  A generous amount of  lacinato kale is wilted. The bowls are assembled, and drizzled with a relatively low fat zaatar spiced tahini sauce, and you end up with a healthy satisfying vegan meal, in less than 30 minutes ( if using precooked grains).  Any leftovers can be tossed with baby spinach or greens for a hearty fall salad the next day.

October 23, 2014

Rosemary Garlic Hasselback Potatoes


This recipe for Crispy Rosemary Garlic Potatoes is made with just a few simple ingredients. Potatoes are thinly sliced and stuffed with a generous amount of garlic and rosemary. Drizzled with olive oil, sprinkled with salt and pepper, then baked in a hot oven for about an hour, they come out tender and perfectly crispy.  The scent of garlic and rosemary baking in the oven is one of the best smells ever, and your family will love you for it. This delicious, vegan, gluten free side dish, satisfies all my cravings for french fries, while staying relatively low in fat and calories. Serve it along side a big hearty salad, and call it a meal.

October 21, 2014

Rut-Busting Fall Recipes



This time of year, life moves at lighting speed.  It seems to be the nature of the season….a gradually revving up, building,  towards the holidays. Days become shorter and lists become longer. In the kitchen, when short on time and inspiration, it's all too easy to get in a rut.  And when we are struggling to get everything done in a day,  the last thing we want to think about is "what to make for dinner". So we just end up making the same old thing. At the grocery store, we fill our carts with the same stuff as last week--which is great, and satisfying, and fast, but can get boring and predictable. Sometimes it's good to mix things up a bit and inject a new ingredient, a new recipe or little spice into our days. It keeps things interesting, it keeps things exciting. So toward that end, here are a few of my favorite fall recipes that I hope will inspire you to try something new  and different this week. Click on the links for the step by step recipes. 

October 17, 2014

Roasted Butternut Tikka Masala


This aromatic, flavorful recipe for Roasted Butternut Tikka Masala is bursting with Indian flavors.  Traditionally, Tikka Masala, made with tandoori chicken, is bathed in creamy tomato curry sauce seasoned with garam masala. In this recipe, roasted butternut is added to the mix, a nod to fall, giving it a hint of sweetness while adding extra nutrients and fiber. For vegetarians or vegans, the chicken can easily be replaced with chickpeas, tofu or paneer, which I enjoy just as well, but today I've made it with chicken. Heavy cream is replaced with either plain Greek yogurt or coconut milk, making for a lighter meal without sacrificing the richness that the dish needs. Serve this over brown or basmati rice or with naan bread and enjoy the warming flavors. An added benefit to this dish, are the leftovers, which get even tastier as the ingredients have time to meld- perfect for weekday lunches during the week.

October 15, 2014

Roasted Butternut with Black Garlic and Miso


Savory roasted butternut squash gets a little boost of flavor from fermented black garlic and miso paste. An easy fall side dish, this recipe is vegan and gluten free. Black garlic and miso infuse the roasted squash with deep umami flavor while giving it a slight, unexpected sweetness. Black garlic, contrary to how it looks, is surprisingly sweet, and the combination is both subtle and delicious.

October 9, 2014

Healthy Luscious Potato Leek Soup


There is something very satisfying about creating a comforting pot of soup from of a few simple seasonal ingredients. Fall potatoes and leeks come together in this classic pairing. To be honest, in the past I have tended to shy away from Potato Leek Soup, because of the many occasions when ordered, it arrived bland and lifeless. This version, I assure you, is not. It's rich and flavorful, all the while staying light and healthy. Served with crusty bread, it makes for a gratifying wholesome meal. 

October 4, 2014

Skillet Baked Steel Cut Oats w/ Maple Glazed Apples


A warm and hearty breakfast, Baked Steel Cut Oats with Apples and Maple is one that will stick to your ribs, without being too heavy - leaving you feeling energized and satisfied for hours. Steal cut oats are toasted in a skillet to bring out their nuttiness, along with the warming spices of cardamon, nutmeg and ginger. Flax seeds, toasted sesame seeds and pumpkin seeds add an earthy element, and a nice crunch, while seasonal apples and maple syrup add just the perfect amount of sweetness. The whole thing is placed in the oven to bake, the apples rising to the top, becoming perfectly caramelized. While it is baking, its lovely fall aroma wafts through the house, getting your appetite going.  I love the texture of these nutty chewy oats - toothsome and sprightly. Surprisingly, my bacon and eggs loving husband has even taken to these.