Sweet Potato Chips

 

Sweet potatoes, I'll take 'em any way, shape or form.  By far, one of my favorite fall veggies.  I'm always searching for different ways to prepare them.  Combine that with the fact that my mom bestowed upon me her mandoline and this is what you get: chips :)  These chips were super easy to prepare.  My least favorite part of sweet pots is when I have to peel them - but no peeling here.  Just a thorough scrub, a pat dry, and onto the mandoline.  I had about six sweet potatoes and once I put them through the mandoline, they made a LOT of chips.  I actually had to bake them in batches because there were so many of them.  Seasoning was simple: olive oil, sea salt, and cinnamon.  That's it.  I made the very first round with pepper, but found that I didn't like the pairing of the cinnamon with the pepper.  Also, the chips have to lay flat and be spaced apart from one another on the baking sheets, otherwise they won't come out 'chip-like.'  Into the oven at 350 degrees for a brief 15 minutes.  (And trust me on that timing, I thought batch number two needed a few extra minutes and I ended up with undefined, black disks!).  When they were done, I simply piled them onto a plate in huge heaps, easily accessible for snacking as we went about our evening.  The best part was that my husband kept walking by the table swiping a chip or two, commenting on their sweetness.  He didn't believe me that there was no sugar added....

Make them again?  Yes.  Absolutely.  In fact, I am now interested to know what other types of vegetables I can 'chip.'

Improvements?  Well, in this first round I certainly learned on the job.  I tossed the sweet potato chips lightly in olive oil at first.  But found them to be oil-laden and heavy when they came out of the oven - they were not light and crisp.  So the second time around I switched to a spray olive oil instead.  This allowed me to achieve the chip consistency I was hoping for.  Besides the oil factor, I know are more spice combinations to be had with these sweet little pots, and that is what I plan on trying next. 

Hearty, Fall Chili. Round One.

 

The weather has cooled enough for chili.  I am so excited - it is finally time to cozy up with hearty bowls of homemade deliciousness, just they way we like it.  I prefer to make my own chili from scratch (versus 'from the can') because I am not always a fan of all the ingredients or seasonings included.  I like to choose my own meats, veggies, beans and spices; and blend them in proportions to my liking.  This November Chili is Round One - the chili at our house is like snowflakes, we never make the same batch twice.  For a lead-off batter, this one scored.  

Meat selection was a pound of each - bison and turkey sausage.  I have heard more and more about bison lately, especially how lean it is.  A little nervous about a new meat - I picked up a pound from Whole Foods, pleasantly eyeing the '90% lean' signage it displayed.  When I got it home and put in the pot to brown up, I found the aroma very mild and light.  I browned the sausage simultaneously - two meats offer more flavor than just one, right?  The meats got the first blast of seasonings: chili powder, cumin, red pepper flakes, s&p, all to taste.  Then out came the meats and in went the veggies - two yellow onions minced, four cloves of garlic, a large bunch of spinach cut into thin ribbons, and an equally large bunch of kale, also in ribbons.  At this point, I took a slight tangent.  After adding the meat back in to the nicely sauteed veggies, I chose to deglaze the pan with one beer (brand is your choosing).  The beer reduced for about 4-5 minutes and later on this concentrated flavor really added a distinct note to the dish.  Back on track, in went one can of roasted tomatoes, one cup of stock, and one can of pinto beans.  As the chili started to boil, the broth was sampled and seasoned accordingly, with more of the spices mentioned previously.  The only new addition was the tiniest dash of cinnamon, which I find adds a warm to meaty dishes that is undeniably delicious.   From here on out, this pot of goodness simmered until the ingredients were married into wedded bliss (about a good hour).  And we always make sure to serve it up with classic condiments: avocado chunks, light sour cream and shredded cheddar. 

Make it again?  Yes, of course.  Same players, perhaps a slight variation.  But we certainly achieved hearty satisfaction with this one. 

Improvements? Well, I wouldn't be able to call anything added next time an improvement until we taste it.  This chili was damn good.  Potentials currently are - a different combination of meats, more beans, and definitely more greens.  I loved the green element because they easily assimilated into a dish that typically does not feature veggies.  I can't wait to up the ante next time.

Pumpkin Pie Bars

 

I wanted to honor my friend's fall birthday with some baked goods.  Brownies didn't seem to say 'October' to me, nor did chocolate chip cookies.  So I went in search of a treat featuring one of my fall favorites: pumpkin.  Keeping in mind that it was too early for Thanksgiving's pumpkin pie, my quest led me to the Brown Eyed Baker.   I stumbled across her blog while searching for pumpkin desserts and was pleasantly surprised.  I liked the things she'd been baking.  And I found exactly what I was looking for: Pumpkin Pie Bars.  She described them as pumpkin pie 'without the crust' but I found them to be much firmer than the pie filling.  They did have a certain reminiscence of pumpkin pie; the pumpkin kept these bars very moist.  I dusted the top with sugar and delivered them to my friend with a birthday candle on top.  (Because at our age, we don't need anything more than a solitary candle).  The verdict: she loved them!

Make them again: Yes, but I would like to alter the consistency ever so slightly.  

Improvements: They were quite dense.  I need to figure out which ingredients to change to make them lighter and a bit fluffier.  

Follow this link for the recipe: http://www.browneyedbaker.com/2010/10/14/pumpkin-pie-bars/

Roasted Pumpkin Seeds

 

Pure awesomeness based on points in both the taste and nostalgia categories.  And we roasted these seeds authentically - straight from the pumpkins as we were carving them.  I swear that made them taste even more delicious.  A dash of olive oil, a sprinkle of salt (no pepper), and that was it!!  I can't even imagine buying these in a package.  The package won't contain all the memories of fall pumpkin carvings from my childhood, nor will it bring my friends together for our annual carving contest.  I am willing to have them but once a year to ensure that they travel directly from pumpkin to pan.  

Make them again?  Same time, same place next year.

Improvements?  I wouldn't change a thing.... 

Fennel Apple Salad with Tarragon Vinaigrette

Bacon & Cabbage Salad

 

This salad happened on a day when I didn't know what to do with some fall cabbage I'd received.  I've read that bacon takes the edge off of some bitter greens - such as cabbage or brussel sprouts, so I decided I'd give it a shot.  I cooked the bacon first, then placed it on paper towels to crisp up.  I drained off 99% of the grease and left one little smidgen to saute the cabbage in.  I wilted the cabbage along with a white onion for about 15 minutes.  The recipes that I consulted to inspire this dish suggested the cabbage be cooked for an hour - but that was far too close to sauerkraut for me.  After just a quarter of an hour the cabbage still retained a little crunch.  I added a splash of white wine and reduced it for about five more minutes.  Out of the pan and onto a plate, the cabbage/onion blend received it a seasoning of s&p and its shower of bacon crumbles.  

Make it again?  Maybe, but it definitely needs some variation.  I realized after we munched on this afternoon salad that I am actually not a huge fan of cooked cabbage.  

Improvements?  Yes, to the cabbage.  I think just shredding it and dressing it will do the job.  Leaving the cabbage raw and only sauteing the onions might be the way to go.  The bacon could also be whisked into the dressing and warmed for a perfect finishing touch. 

Just for Fun....Infused Chocolate Tasting

 

I love samples at the grocery store.  One of my favorite things about heading to purchase my groceries is wondering what will be on display for a little taste.  These tiny chocolate bars caught my eye as I wandered the aisles of Whole Foods before my family dinner tonight.  So for dessert tonight, I decided I would bring the concept of sampling to the dinner table.  Each bar had distinct flavorings: an Asian flair from wasabi, ginger and black sesame seeds; an Indian style with curry and coconut flakes; Mexican ancho chiles, chipotle and cinnamon in the third; and well, bacon with salt (does that qualify as American?).  In our tasting we discovered delicious chocolate at the forefront with the infusions coming through in the aftertaste, lingering in our mouths. On a hunch we saved the bacon bar for last and we were justly rewarded.  It was salty, smoky, and oh so savory.  A perfect ending to our meal.

Do it again?  Oh yes, it was tons of fun to be surprised by these creative flavor pairings.  I'm going to search for more infused chocolate bars for next time I'm out....

Improvements? Perhaps having an after dinner wine to compliment the chocolates. 

Kale Chips

 

Kale is a vegetable that is new to me in the kitchen.  I hadn't ever handled it before it started arriving in my box this fall.  At this point, we are at odds.  I am not sure of my feeling for kale.  It is incredibly dense and tough.  And the taste is so unique, it's not quite like any other green.  In the few times I have consumed kale, the word 'grazing' comes to mind.  Anyways, tonight I made kale chips.  Kale chips have been popping up literally EVERYWHERE I turn.  So after seeing them in countless magazines and cooking shows, I started to think I was in for a real treat.  I spread my washed kale onto baking sheets in a single layer, massaged each leaf with olive oil, sprinklde s&p and got them into the oven.  After a quick twenty minutes at 375 degrees they were ready.  What came out? Well, a crisp leaf to be exact.  The noise made as I crunched into my first kale chip was...... well......loud.  Crispy, but still a little chewy and tough.  Then I looked in the mirror.  Super sexy teeth.  I'm not even sure if I digested any or if it all just stuck in my teeth.  Definitely not a romantic, date night food.  And yet, they were strangely addicting.  Despite all the cons listed above, I found myself reaching for another.  And another.

Make them again?  Like I said, I'm not quite sure.  Kale is in season right now so I am pretty sure it will arrive on my doorstep again soon.  The kale chips were quick and easy to prepare, but I may search for another way to tackle this tough guy.  

Improvements? Using less olive oil.  To achieve the 'chip' in kale chips, use the oil sparingly and rub the teeny bit used all over the entire leaf.  Too much oil in one part of the leaf resulted in a soggy chip :(

Cider Braised Chicken with Leeks and Apples

 

This is a grand slam.  I have to call it an instant success, my now-Famous Fall Chicken.  Long have I struggled with chicken: how to find that perfect done-ness in between overcooked, dry and tastless, but not undercooked and deadly.  I am continually possessed by the fear that I may kill my sweet family with raw chicken and tend to overcompensate with many meals of chewy chicken.  

Aside from slow cookers, I was in search of a way to cook chicken in less than 8 hours and still have it come out juicy and tender.  Braising did the trick.  Here's what I did:  the pan was heated to a very high heat initially and I seared the chicken to a golden brown - to the point where there were delicious brown bits forming on the bottom of the pan.  After the searing the chicken pieces were removed to rest on a plate.  Leeks and apples, such a beautiful fall marriage of fruit and vegetable, were tossed into the pan with a bit of good olive oil.  I sauteed them until the leeks began to caramelize, the apples looking like a delicious newcomer in my saute pan.  When I thought they could take no more, I popped the top on a bottle of cider beer and poured a bit in.  From my extensive cooking channel marathons, I believe this is called deglazing the pan.  I am calling it sheer disbelief - all those brown bits (the ones I thought I would be scrubbing out later on) literally floated up off of the pan and into the mix.  I daresay, the pan was spotless.  As the cider reduced, I continued to add more until I had added roughly half of a bottle.  Then it was time for the chickens' return.  I nestled each breast among the leeks and apples as the cider continued to bubble.  Down went the heat and on went a tin foil tent over the pan - it was time to cook the chicken through a slow simmer.  Twenty minutes on the timer, and enough time to enjoy a glass of wine before the main attraction was ready. The result can hardly be described by words alone - the juiciest chicken, the perfect fall compliments from the sweetness of the apples, the subtle spice of the leeks and the tangy cider.  A perfect 10.

Make it again?  Already made it two more times :)  Like I said, it's my Famous Fall Chicken from this point forward. 

Improvements? Incorporate more pieces of chicken, like the thighs.  Experiment with different types of beer. 

Roasted Green Beans

 

The more vegetables I roast, the more I love roasting!  I have always steamed, blanched, or sauteed green beans, but I was curious about how they would turn out after spending some quality time in my oven.  I feel as though I am unlocking the secret behind eating vegetables:  steaming or blanching often results in limp, bitter eats.  No wonder we aren't devouring them.  Roasting makes everything better.  A quick rinse, a toss in olive oil, s&p and into the oven.  These didn't take long either - just about 25 minutes and they were browned and sizzling.  I wouldn't go so far to say this brought out a sweetness in them, but they definitely became more savory.  I sat down with a platter of them and a half hour sitcom, and when 30 minutes had gone by they were gone as well!

Make them again?  Roasting is now my choice method for taking on these haricot vert.

Improvements? Perhaps more seasoning, in additional to s&p.  Or maybe drizzle a melted garlic sauce on them when they come out of the oven.  Although I must say, I am a huge fan of the beautiful simplicity that olive oil, s&p can achieve. 

Baked Potatoes with Sauteed Spinach, Leeks & Sour Cream

 

This is my prized creation of the week.  Unbelievably delicious!  Here's what happened: I was feeling a little under the weather, a little chilled due to the rain and the admittance that fall is in fact here.  In my box, I found four Russet potatoes and began to get that reminiscent feeling of how comforting a baked potato can be.  But baked potatoes can be dry.  I am determined to banish my kitchen of dry tasting foods.  I peeked into my fridge and remembered that I had purchased my favorite condiment earlier in the week: sour cream.  I knew I couldn't use sour cream alone though; my baked potato would be delicious, but not that nutritious.  So I dug further into my box and came up with this: I would attempt an alternative spinach dip to top my potato.  I started by sauteing leeks, one of my very favorite fall vegetables.  As they began to brown, I washed a giant bunch of spinach and tossed it on top.  Spinach always amazes me - the amount you start with hardly compares to what you end up with.  Nevertheless, I wilted the spinach down, seasoned them both with s&p and brought them off the stove to cool.  When my potatoes finished baking, that is when the magic began.  I cut the steaming potato open and in a bowl I quickly whipped a couple tablespoons of sour cream with two heaping scoops of spinach and leeks.  It resembled spinach dip and I dolloped it straight into the potato.  Absolute heaven.  Creamy, delicious, nutritious and ......comforting. 

Make it again?  Ha ha...I had the remaining potatoes with topping for breakfast and dinner the next day.  Do I still need to say yes?  This goes straight to the top of my fall rotation.  

Improvements?  Possible addition of artichoke hearts into the saute mixture.  Any other leafy green could most likely be substituted for the spinach as well.

Roasted Tomatoes and Potatoes

Herbs de Provence, Turnips & Potatoes

 

Williams-Sonoma released some amazing spice and salt blends this season.  The first one I picked up to try was their Herbs de Provence Sea Salt.  Just opening the jar releases this powerful, earthy scent.  The rosemary hits your nose first and you can imagine how woodsy and delicious your meal is going to be once it is sprinkled with this goodness.  When my veggie box arrived this week, I quickly searched for a palette to host these spices.  Turnips and potatoes became my canvas.  After cleaning and cubing them, I scattered them onto a baking sheet.  A good olive oil, my new seasoning, and a high roasting temperature all came into play.  After a solid roasting period (about 40 minutes), they came out beautifully caramelized and smelling heavenly.  

Make them again?  Roasted paired with this seasoning produces the ultimate in comfort for the fall season.  I discovered a bonus in adding the turnips, where I usually just roast potatoes.  Turnips are slightly sweet and they added a subtle tang to this dish that I really liked.  

Improvements?  I am excited to make this same dish again soon - and see if there are additional root vegetables I can add to the mix.  Roasting brings out the flavor of root vegetables so well ;)  And who knows?  I may have to make a trip back to good 'ol WS to try another one of their seasoning blends.....

Green Beans, Sauteed

 

I am a huge supporter of vegetables done simply and deliciously.  When it comes down to it, that is all we need to enjoy them.  With green beans being SO plentiful in the fall, I will have many opportunities to cook them up in different ways until my husband and I find the way we like them best.  On this night, I blanched the green beans in boiling water for one minute.  While they blanched, I heated some olive oil in a skillet.  The GBs went straight from the pot to the skillet and I topped them immediately with tons of minced garlic, red pepper flakes and s&p.  They only took a minute or two to saute and soak up their seasoning.   

 

Make them again?  Yup.  They were goooooood.  

Improvements?  One of my favorite seasoning combos is garlic, red pepper, s&p.  I'd like to stick with that, but if I come along another awesome spice blend, I wouldn't hesitate to dress them in that.

Fresh Pineapple Sorbet

In Season Ingredients: Fresh Pineapple, Simple Syrup.
Despite my quest for healthy eating, I often find myself craving something sweet at the end of a meal..... and at the end of a long, hard day.  In addition, not long after I turn the lights out for bed, a rummaging of the kitchen cupboards can be heard as my husband searches for a late night treat.  We've tried a lot of different sweets, but not many things that contain sugar are also friendly to our waistlines.  One thing my husband and I do love is fruit.  So I decided that fruit, in any form, should become our treat.  My husband is a lover of all things citrus, so on this day I took some fresh, sweet pineapple and dropped it in the food processor.  After a minute or so it turned a gorgeous, frothy, pale yellow color.  I paused the food processor long enough to add a dash of simple syrup and then gave it another minute of smoothing.  My husband wanted to drink it right then and there as a pineapple soup :)  But after a taste I hid it away in the freezer for a few hours and after dinner that night we both enjoyed some homemade pineapple sorbet.  I can't wait to try more fruits this way.....

Make it again? Yes, yes, yes!  The pineapple sorbet was a homerun!  It took about five minutes to prepare before freezing and I was pleasantly surprised that it turned out completely delicious without the aid of an ice cream maker.  I also liked the fact that I was able to control the ingredients and the amount of sugar that was added to our desserts.  Lastly, grocery stores charge a pretty penny for sorbet, but using fresh fruit that is in season (or frozen fruit, which works great too) is a cost effective way to prepare a treat that satisfies.

Improvements: Only to the spectrum of fruits that can be enjoyed this way!

Roasted Garbanzo Beans

In Season Ingredients: Garbanzo beans, olive oil, salt, pepper, zaatar.

I adore roasting.  It brings out such a burst of flavor in so many foods, one that often isn't achieved through other methods of cooking.  So this afternoon, I came home to a bare kitchen and went for the canned foods.  To jazz up these beans I rinsed them, tossed them in olive oil and some s&p but then thought they need a little kick.  Zaatar is a mediterranean spice containing sumac and I LOVE the its unique warmth.  I covered the beans, roasted them for roughly 25 minutes at 425 degrees.

Make them again?  Yes!  Before I knew it my snack bowl was empty :)

Improvements: I would consider trying the beans with different spices.

Just for Fun....Pinot Noir Tasting

 

My girlfriend needed to sample wines for her upcoming wedding to be sure the wine that was poured was absolutely perfect.  She didn't want to be swayed by the name of the bottle or the design of the label.  Here's what we did: while we were out shopping, her fiance opened all three pinot noirs she had selected as contestants.  He hid the corks and wrapped each bottle so we were blind to which wine was which.  When we arrived home we numbered the bottles and the tasting began.  It was so much fun!  We were excited with each new pour mostly because we had no idea what to expect.  What was even more fun was comparing each wine to the next.  After two tastings and discussion on each bottle, we unveiled the wines to see what we liked.  Oddly enough, it was the most unassuming pinot that was our favorite based on taste.  Nothing was special about the name, the label was simple.  And to top that, the salesperson in the store had raved on and on about the wine we liked least.  Not to say that we didn't end our night by finishing the bottles.....

Do it again? Yes, as soon as possible :)  I love drinking wine, but as I get older I am interested in finding wines that I truly enjoy drinking.  I no longer want to select wines based on price and graphic label design. 

Improvements?  Hmmm....more wines per tasting?

 

This was the winner.  Dee-licious. 

Red Quinoa Salad

Red Quinoa Salad: red quinoa, bell pepper, scallion, tomato, avocado, arugula, feta, lemon juice, olive oil. 

Make it again? Yes, it was fresh, healthy and light.

Improvements: Use an avocado that is almost ripe, that way it will be perfect for leftover the next day, not too mushy.

Fruit Salad with Lime & Brown Sugar Dipping Yogurt

 

This was simple.  I wanted us to snack on fruit throughout the afternoon on this lazy Saturday.  After tossing together all the fresh fruit we had in the house, I thought a dipping sauce would add that little 'something extra.'  I mixed nonfat Greek yogurt together with brown sugar and lime.  At first, I couldn't taste my additions.  However, after putting it in the fridge for at least an hour, the yogurt had a tangy, subtly sweet taste to it.  The flavors just needed time to marry :)

Make it again?  When spring and summer roll around again, I think I will make this.  It was a fun, yet healthy way to enjoy our fruit.

Improvements: For friends and family, especially kids, it would be fun to skewer the fruit.  Also, I am certain that the yogurt flavorings could be experimented with.  Trying out an orange instead of the lime, etc... 

Farm Fresh to You

 

This is the box that started it all.  Changed my life.  Brought creativity as well as increased healthiness into my cooking.  I have always been a healthy individual.  I love eating fruits and vegetables, that was never a problem.  But the more I read and see in television and films, the more concerned I have become of our food sources.  And organic produce is expensive and harder to find at every grocery store.  And is it truly different?  

When I heard about this box, I was intrigued.  I detest chain grocery stores [Whole Foods and Trader Joe's aside], mostly because I only shop on the outer perimeter where produce, meats (even those I question) and wine can be found.  The inner aisles are filled with crap.  Cans and boxes and packages filled in artificial ingredients, preservatives, high fructose corn syrup and trans fats.  What is the need for all those additional ingredients?  It surely is not beneficial to the consumer; look our obesity epidemic.  So it must benefit the producers.  Nabisco and Kraft and the like.  If their products can last longer, they can squeeze out every last dime.  And you can't blame them, they are businesses where profit is the bottom line.   But we the consumers don't have to buy them. 

The box has so many beautiful things about it.  Where should I start?  First of all is comes to my doorstep without fail, every week.  The produce is a freshly harvested mix of fruits and vegetables that are IN SEASON and locally harvested.  This is my favorite part because the taste is so much better when a piece of produce is in season - it hasn't been picked too early, transported from halfway around the world, or artificially colored to appear ripe, like in the stores.  Yes, this produce tends to expire faster, that's because it's preservative-free!  It simply leads me to take action and incorporate fruits and veggies into all of our meals.  I enjoy the newsletter and recipes that the farmers included for a personal touch (the recipes are really fantastic!).  I also think the price, $30, is right for the amount of produce, and the fact that I don't have to go out and get it :)

What I have experienced by using Farm Fresh to You is an increase in efficiency AND creativity.  I now make fewer trips to the grocery store and pick up compliments to the produce, which has become center stage in our eating.  Our monthly grocery bill has decreased because I am buying less from the stores - the box literally feeds us all week.  Due to this, I can spend more money on better cuts of meat and more organic products.  A win-win situation.  And I have an Iron Chef-like feeling come over me as I unpack the the box's contents.  What will I make?  How will my cuisine reign supreme?  It's already nutritious, but it's also gotta be delicious.  And that leads me here.....the contents of this blog reflect the new things I am learning about produce, the foods I've never tried before, and the results.