Pear Bread Pudding... it's what I'm Thankful for!

Thanksgiving is only days away! Family, friends, football and food will be the focus of my four day celebration (if you’re like me, you take advantage of every ounce of holiday time).  My favorite part about Thanksgiving is spending hours in the kitchen making the traditional recipes passed down from family members and adding a few new dishes to keep everyone’s taste buds excited. This year I’ll be adding a new dessert to the after dinner menu that won’t necessitate compromising your outfit with any elastic waistbands.  

This pear bread pudding recipe yields a much less dense dessert than traditional bread pudding recipes. The pears add extra sweetness and richness to the pudding, which translates to less sugar and butter in the recipe to keep this dessert nice and light!

Pear Bread Pudding

3 generous cups of soft bread, cubed

3 eggs

2 medium sized pears, 1 sliced into thin pieces and 1 diced

¼ brown sugar, plus 2 tbsp

5 tbsp unsalted butter at room temperature, divided

½ cup granulated sugar

2 tbsp half and half

¾ cup low fat milk (I use 1%)

1 tsp vanilla

1 tsp cinnamon

½ tsp allspice

1 sprig rosemary

Pecans for garnish (optional)

Preheat your oven to 400°F. 

One of the most important parts of this recipe is the bread. Make sure to splurge a little and get really good quality, soft, fresh loaf. If the bread you’re using has a soft or tasty crust feel free to include it in the recipe, or if you prefer you can remove it before cubing the bread. My favorite bread to use for this recipe is Semifreddi’s Cinnamon Twist bread (available in the bay area). It has an amazing fresh and natural cinnamon flavor and isn’t too sweet.  Using a good quality, heavy blade bread knife cut bread into 1 inch cubes, set aside.

Semifreddi's delicious Cinnamon Twist bread and a fresh red Bartlett pear from my local farmer's market.

Spread 1 tbsp butter along the bottom of an 8x8 pan, then coat with 2 tbsp brown sugar. Thinly slice 1 pear to cover the bottom of the pan, with minimal overlap. I like to use either Red Bartlett or Anjou pears.  Add half of the cubed bread and set aside.

In a large bowl, whisk the 3 eggs lightly. Add granulated sugar, half and half, milk, vanilla, allspice and cinnamon (if you’re using a cinnamon loaf, use ½ tsp instead of 1 tsp cinnamon) and whisk until combined.

Carefully pour half of the liquid mixture over the pear mixture, making sure to coat the bread thoroughly. Add remaining bread and pour the remaining liquid mixture over the bread.  Bake for 20 minutes, uncovered.

While the bread pudding is baking, place remaining 4 tbsp of butter and 1 sprig of rosemary in a small sauce pan over medium-low heat. Simmer until butter begins to brown. Reduce heat and remove rosemary sprig. Add ¼ cup brown sugar and the remaining diced pear and sauté until pear is semi-soft and sugar has dissolved. 

Remove the bread pudding from the oven and top with the pear- brown sugar glaze. Reduce oven temperature to 350° and bake for another 15- 20 minutes.

If you like a little extra crunch, add a few tablespoons of finely chopped pecans before serving. Enjoy with ice cream or unsweetened applesauce for a delicious, savory dessert that will leave room for mid-night leftovers!

Have a very happy Thanksgiving!  

 Semifreddi did not sponsor or provide any compensation for this blog post. 

Fall Flavors: Apple-Carrot Slaw

Holiday season is pretty much here and Halloween kicks it off in my book.  While my taste buds long for apple pies, holiday cookies, mashed potatoes, ham and stuffing, I know that there’s only so much rich food I can handle before I go into hibernation for the season. I like to keep a number of light recipes on hand and in sight in the kitchen to remind myself to enjoy a light, fresh meal in between holiday parties and lavish family dinners.

This apple-carrot slaw keeps the flavors of the season on your plate without the food coma! It also uses ingredients that are easy to find all year long, so you won’t have to scour the produce section in winter to find what you need for this recipe.

Apple-Carrot Slaw

1-2 granny smith apples, sliced into matchstick size pieces

1 ½ pounds green beans, ends removed and cut in half

6 large carrots, shredded

¼ cup apple cider vinegar

2 tbsp walnut oil

½ tsp cinnamon

¼ tsp ground mustard

1 tsp lime zest

3 tbsp chopped parsley, if desired

Sea salt and pepper to taste

Bring a pot of water to a boil and prepare an ice bath. Place green beans into boiling water for 30 seconds. Remove and using a slotted spoon promptly transfer to an ice bath for about 3 minutes. Drain green beans and pat dry with a paper towel. Blanching will enhance the color of the beans, but won’t detract from their crisp texture. Certain studies have found that blanching can reduce the nutritional properties in produce (as can any extreme heat exposure), so if you’d prefer to eat your green beans raw the slaw will still turn out delicious!

Combine sliced apples, green beans and carrots in a large bowl.  A food processor with a grater attachment is a quick way to shred carrots, or you can always buy them pre-shredded.

In a small bowl whisk together apple cider vinegar, walnut oil, cinnamon and ground mustard. Let sit for 5 minutes to allow cinnamon and mustard to absorb into the dressing. Pour vinaigrette over produce mixture and combine until well coated. Let sit for 20 minutes. Add lime and parsley, if desired, and toss gently.

To add a little variety to this recipe, add shredded cabbage or sliced almonds for a healthy, but different take.

Enjoy with grilled fish, such as tilapia, or spice rubbed chicken. You’re waistline will appreciate the break from gluttonous holiday feasting, or you just might have more room for that extra piece of pumpkin pie! 

Savoring Summer with Gazpacho

There is nothing better than in-season fruits and vegetables, and this is especially true for tomatoes! One thing that can truly ruin a meal for me is biting into a watery, mushy or too tart tomato. These fruits play a huge role in many of my favorite dishes that I find myself longing for summer for the firm, juicy, slightly sweet yet acidic tomatoes it yields. What better way to celebrate the last few weeks of tomato season than with a perfectly refreshing dish that won’t weigh you down: Gazpacho!

My love affair with tomatoes is further cultivated by the many varieties.  Plum, grape, cheery, heirloom, brandywine, the list can continue, but no matter the type tomatoes they are a significant source of vitamins A and C, as well as potassium. Tomatoes are also rich in lycopene, which has been linked to reducing risks of cancer and heart disease. So feel free to mix up your tomato selection – you’re still reaping all the benefits!

Gorgeous summer tomatoes before the blender!

You can get quite creative with gazpacho, playing up the different notes of spice, smokiness, or tartness by adjusting the proportions of the ingredients. I’ve highlighted different ways to customize this dish throughout the recipe below, so everyone’s taste buds should be satisfied!

Summer Gazpacho

6-7  large, ripe plum tomatoes

1 large, ripe heirloom tomato

1 large cucumber, peeled and diced

1 small orange or yellow bell pepper, chopped and seeded

½ cup red onion, chopped

4 cloves garlic, sliced

1 Tbsp jalapeno, diced (or more if desired)

Zest and juice of 1 lime

2 tsp balsamic vinegar

½ tsp cumin

¼ tsp paprika

¾ cup unseasoned tomato juice

¼ cup cilantro or basil, divided

Sea Salt and Pepper to taste

Ricotta Cheese, if desired

Place a fine mesh sieve over a large bowl. Slice tomatoes lengthwise and scoop out cores into the sieve. Let juices drain while you roughly chop the tomato exteriors. Using the back of a spoon, gently push tomato cores through the mesh sieve (discard any remains and seeds).  Add chopped tomatoes to the bowl.  If you’d like a slightly smokier flavor, lightly coat the sliced plum tomatoes with olive oil and roast them on a cookie sheet for 20 minutes at 400°F.

Add the next 9 ingredients to the bowl and toss to mix. This recipe is pretty mild in spiciness, so if you would like to turn up the heat add more jalapeno (and make sure you get the seeds in there). For those of you who like your gazpacho to leave your lips puckering from tartness, add a ½ tsp of red wine vinegar and 1 tbsp of lemon juice. Next, slowly pour in the tomato juice in two turns. Depending on how much juice you were able to extract from the tomatoes, you may not need the entire ¾ cup of tomato juice. I add a small amount of juice at a time until the mixture is about one-third submerged in liquid.

Using an emersion blender, blend ingredients to desired consistency. Add cilantro or basil, leaving a few leaves for garnish. Blend for 10 seconds. If you do not have an emersion blender, 1) you should be dropping hints that you want one the next time your birthday rolls around and, 2) a normal blender or food processor will do the trick. If using a blender or food processor, transfer half of mixture to the blender and blend until desired consistency is reached. Repeat with remaining mixture. Add salt and pepper to taste.

Divide gazpacho among 4 bowls and top with croutons (recipe). If you’re feeling adventurous or more Italian ricotta add a dollop of ricotta cheese atop the croutons. Ricotta is one cheese that is often overlooked and thought to only be a pasta filling, but this mild cheese acts as a perfect slightly rich compliment to acidic dishes. Garnish with a few cilantro or basil leaves, serve with a cold beer and let your taste buds enjoy the taste of summer!

Sunday Shenanigans and Herb Roasted Chicken with Kale

One of my favorite things about cooking is that it gives way to sharing ideas, conversation and experiences. The best chefs would not have some of their signature recipes if it weren’t for their mentors, teachers, friends and family that influenced them and sparked creativity in different ways. This post comes from a good friend, mentor, foodie, southern gentleman and one of the few people I trust to give me absolutely perfect advice on shoes.  (Ladies, we all know how important the last one is!)

This NYC resident is a southerner at heart who cannot stand it when people walk and talk on their cell phones. He is an impeccable dresser with an eye for detail and is not afraid to push the boundaries while still looking debonair. Most importantly, he has an appreciation for food that rivals my own and has introduced me to some delicious recipes over the years.  You’re in for a special treat! This herb roasted chicken will melt in your mouth and leave you completely satisfied without feeling over indulgent.

Herb Roasted Chicken with Kale

¼ c. Fresh Rosemary

¼ c. Fresh Thyme

4 Garlic Cloves

½ tsp Celery Seeds

½ tsp Whole Peppercorns

½ tsp Coarse Sea Salt

½ c. Olive Oil

1 Lemon, zested and cut into thin slices

4 Chicken Breasts (bone-in, skin on – about 3 lbs.)

One bunch of cleaned kale leaves

Salt and pepper to taste

Method

To make the marinade, remove the thyme and rosemary leaves from their stems and place in a mortar and pestle along with garlic cloves, celery seeds, whole peppercorns, and sea salt. Grind ingredients to create a dry paste with the consistency of pesto. To this mixture, add the lemon zest and olive oil, stir to combine.

A kitchen without a mortar and pestle is being deprived of a great and versatile tool, but a ceramic bowl and mug can be used as a substituted. 

Place the chicken breasts, marinade, and lemon slices in a plastic zip top storage back. Gently mix to coat each chicken breast and distribute the lemon slices (be careful not to pierce the bag as there may be a few sharp edges on the bones of the chicken). Once combined, press as much air out of the bag as possible and seal. Place the sealed bag into a second zip top bag or large bowl and refrigerate for 4 – 6 hours.

Preheat oven to 375 degrees. Place a large cast iron skillet over medium high heat. Remove the chicken breasts from the marinade and place in a shallow dish skin side up – season with salt and pepper to taste. Once the cast iron skillet is hot (test the temperature with a drop of water, if it dances and evaporates the skillet is hot enough), place the chicken breasts in the skillet skin side down. There will be some splattering and hissing but leave the chicken undisturbed for about 2 minutes or until the skin is a light golden brown. Turn the chicken over and roast in a 375 degree oven skin side up for 30 – 45 min or until the internal temperature reaches 160 degrees on an instant read thermometer.

Remove the chicken from the skillet to rest. Carefully spoon off half of the excess oil and fat leaving as much of the juices from the chicken as possible. Place the skillet over medium heat and add the kale. Using a wooden spoon, keep the kale moving to help it wilt and sauté. There is no need to add any seasonings, as the natural moisture in the kale will deglaze the pan and coat the kale with the drippings from the chicken as it wilts and sautés.

The kale is done once it reduces in volume by about two-thirds and is a deep golden brown – about 5 to 7 minutes. At this point the chicken is fully rested and ready to serve.

Hearty leafy greens are a great compliment to this chicken as the flavors of the veggie won't be overpowered by the chicken. 

Shenanigans with a Southern Foodie

There is something about the simplicity of roasting chicken that is comforting and satisfying to even the most discerning diner. This recipe is a take on the classic herb roasted chicken where the cavity would be stuffed with herbs and citrus to infuse the meat as the bird roasts. Skin-on, bone-in chicken works best for roasting – the skin helps keep the meat moist while also basting the meat as the fat renders out, while the bone too assists in moisture retention it also adds a flavor that is paramount to roasted meat. I remove the skin before serving.

Though this recipe requires a little more prep work, it is perfect for a couple or single person because the whole pre-portioned pieces are easier to store individually. Better yet, two chicken breasts can get me through two dinners as well as two lunches. The recipe makes four pieces and I usually wrap and freeze two pieces of the chicken for those days I don’t feel like cooking after work.

I find grinding spices and herbs by hand in a mortar and pestle to have complete control over the texture more fulfilling than using a blender or food processor. However, the marinade can be made by combining the herbs, spices, and ¼ cup of the olive oil in a blender or food processor. As the mixture begins to resemble a pesto, slowly pour in the remaining ¼ cup of olive oil. Add the lemon zest last and pulse to combine.

Many roasted chicken recipes call for the use of a neutral oil such as canola so as not to mask the flavors of the herbs and chicken itself. However, I find that the light fruitiness of the oil pairs very well with the woodiness of the rosemary and thyme, as well as the bitterness of the lemon zest. I use the same marinade for charcoal grilled chicken only I double the amount of rosemary and peppercorns. Don’t be afraid to experiment with the herbs, spices, or citrus – when I have fresh sage on hand, I usually throw in a few leaves for an earthy and aromatic dimension.

Lastly, the kale. When I think roasted meat, I always imagine root vegetables surround the meat as it cooks, becoming fork tender and absorbing the drippings. However, I have discovered that much prefer cooking cruciferous vegetables such as kale, brussels sprouts, or cabbage in the pan drippings. The natural moisture in the vegetables seeps out during cooking deglazing the pan and helping to create a light sauce that coats the vegetables.

Just be sure to skim off as much of the excess fat and oil from the pan before cooking the vegetables. If you have cooked and cooled quinoa on hand, add a cup to the kale during last minute or so of cooking just to warm it through. The chewiness and nuttiness of the grain creates a nice juxtaposition to the mild and earthy flavor of the tender greens.

A huge thanks to Omar Love for sharing his wonderful recipes and for all his culinary advice and support! 

Who are some of your favorite cooking companions or inspirations? 

Working for the weekend: Open-faced Egg and Goat Cheese Sandwich

It’s only Tuesday, but I’m dreaming of Saturday already! Most weekday mornings lend themselves to a cold, quick breakfast, but weekends are all about leisurely mornings with a delicious, savory breakfast. While I am not the first person to say no to indulgent brunch foods, I much prefer a breakfast that helps jump start my day rather than weigh me down.

This open-faced egg sandwich was the perfect way to kick-off a weekend away in the hills along Russian River. The eggs are a great source of protein, which not only keeps you full since proteins take longer to digest, but can also help regulate your appetite throughout the day.

Perfect start to our weekend away! 

Open-faced Egg and Goat Cheese Sandwich

4 large, preferably cage-free eggs

2 Tbsp water

butter for pan

1 heaping Tbsp goat cheese

2 Tbsp plus 1 tsp chives, finely chopped

Kosher salt and fresh cracked pepper to taste

1 loaf whole wheat ciabatta bread

In a medium sized bowl, whisk eggs with 2 tablespoons water until thoroughly combined.  Place a small amount of butter in a medium skillet and heat over medium-low heat. Eggs can take on a rubbery texture when cooked over high heat, so keep an eye on the flame. Low and slow is the best method for creamy eggs!

Pour egg mixture into the pan and add small goat cheese crumbles. Stir making sure to scrap the sides of the pan. Cook until eggs begin to come together then add the 2 tablespoons chopped chives, salt and pepper. While the eggs continue to firm slice the loaf of bread parallel to the counter and then into 4 inch wide pieces.  Toast to desired crispiness.

Gently spoon the eggs on top of the toast and garnish with remaining 1 tsp of chives. Add a few turns of cracked pepper to finish and voila! Enjoy this satisfying breakfast with some fresh berries and orange juice and get ready for a great weekend! 

Enjoying breakfast on the cozy deck overlooking the tree tops. 

Day 4, Dip of the Day: Thyme-Bacon-White Bean Dip

With America’s Birthday only 1 day away it’s time for a dip that incorporates something that’s truly representative of the USA… BACON! This Dip of the Day is a bit of an indulgence and perfect to offer guests at your 4^th of July party. This dip is high in iron and fiber and as difficult as it may be try not to come back to the appetizer table too often, or you won’t have room for the main course! 

The dip in this picture was mixed only with a spoon and not a food processor, which will result in a smoother texture.  

Thyme- White Bean Dip

1 15 oz. can cannellini beans (aka white kidney beans)

2 pieces of black forest bacon (I prefer Wellshire brand)

2 cloves garlic, sliced

¼ tsp white pepper

Dash of paprika

1 tbsp olive oil

2 heaping tbsp thyme leaves (fresh is best)

Lemon juice to taste

Kosher salt and black pepper to taste

Fry the two slices of bacon in a large skillet. I usually breakout my cast iron skillet for this, since I love the seasoning the bacon adds to the pan. Feel free to add as much bacon as you’d like to this recipe. Using only two pieces adds just enough flavor and crunch, while still keeping the recipe relatively low in fat, but bacon addicts let your taste buds do the deciding here. Drain crisped bacon on paper towels and remove nearly all of the bacon grease from the pan, leaving a very thin coating.

Rinse and drain cannellini beans thoroughly and pat dry with a paper towel. Over medium heat, add the cannellini beans and sliced garlic cloves to the skillet you used to cook the bacon and cook until beans are golden brown in color (about 4 minutes). Remove from heat and let cool in the pan until room temperature.

In a food processor, combine the beans, garlic, white pepper and paprika. With the food processor running, slowly add the olive oil. Once the mixture is smooth, transfer to a serving bowl and mix in the thyme, lemon, salt and black pepper with a spoon.

Enjoy with any dipping device! I especially like this dip with crudités and whole wheat crostini or pita. 

Hope you all have a very Happy 4th of July!!! We're cooking up a feast tomorrow, so there will be plenty of posts in the next couple weeks with new BBQ ideas!

Day 3, Dip of the Day: Savory Ginger-Soy Dipping Sauce

BBQ’s and cookouts on the 4^th of July will have you heaping your plate with multiple servings of burgers, ribs, potato salad, baked beans, coleslaw, grilled corn and that doesn’t even begin to cover the desserts! Keep your pre-meal munchies satisfied with this Asian inspired dip that will leave plenty of room for the main course.

My soy-ginger sauce takes minutes to prepare and is a great savory dip to serve at any gathering.  This sauce is low in calories and the ginger in the dip offers anti-inflammatory and gastrointestinal benefits. While the amount of ginger in this recipe is too small to have a large health impact it never hurts to add a little more of this root to your diet. Ginger is also extremely versatile in the flavor it brings to a dish. It offsets the saltiness of the soy sauce with its crisp flavors and spiciness.

Soy-Ginger Dipping Sauce

½ cup low-sodium soy sauce

1½ inches of ginger root, peeled and sliced into very thing strips

1 clove garlic crushed

¼ heaping tsp cardamom

¾ tsp brown sugar

In a small saucepan bring soy sauce to a gentle simmer and cook for 1 minute. Add ginger, garlic, cardamom and brown sugar and reduce heat to low. Let cook for 5 minutes, or until mixture begins to thicken and lightly coats the back of a metal spoon.

Remove from heat and let cool before transferring to a serving bowl. Enjoy with kale chips or freshly sliced radishes for a low-fat and low-calorie dipping device! Now you’ll have plenty of room for that second helping of ribs or that extra cupcake J

Quick tip: double this recipe and save half to use as a marinade for chicken skewers. Just add a little lime juice, let chicken marinate for about 40 minutes, grill the skewers and enjoy the double duty this recipe serves!

Kale Chips

1 bunch red or lacinato kale, destemmed and cut into almost bite-size pieces

2 tbsp olive oil

sea salt to taste and a few cracks of fresh ground black pepper

Preheat oven to 300°F. Thoroughly wash and dry kale (I use a salad spinner to dry).  In a re-sealable plastic bag, mix kale, olive oil and salt together with the ever so fun shake method… put on some fun music while you’re at it! Spread the kale leaves onto two cookie sheets and bake for 20 minutes. Make sure to check the kale periodically, as it will sometimes bake more quickly depending on how small the pieces are. 

Day 2, Dip of the Day: Spicy Mango Salsa

Being a southern California native, there is seldom an occasion where salsa or guacamole is not out on the table for some snacking before the main course.  With summer in full swing it’s the perfect time to deviate from the traditional tomato salsa base and try some sweet 

mangos. Continuing my Dip a Day countdown to the 4^th of July, I’m making mango salsa to satisfy my snacking needs and brighten up the cloudy San Fran day!

Mangos are high in vitamins C and A, low in calories and provide a healthy does of fiber so there’s no need to curb your snacking when indulging in this spicy and tropical recipe!

Mango Salsa

4 mangos, diced

1/3 cup red onion, finely diced

3 cloves garlic, crushed

1 jalapeno, finely diced

½ tsp red pepper flakes

¼ tsp cumin

½ cup cilantro, chopped

Zest and juice of 1 lime

Kosher salt to taste

Mangos can be a bit tricky when it comes to slicing, but with this easy technique all mango-cutting fears will be gone! With the narrow end facing up, slice mangos parallel to and on both sides of the pit. Score the mango flesh vertically and horizontally to create small squares. Using your thumbs push the skin of the mango out to invert the scored flesh, then use a spoon or paring knife to scrape out the cut mango pieces. If you need a little extra help, check out this video to get a full tutorial.  

In a large bowl, mix together diced mangos, red onion, crushed garlic, jalapeno, red pepper flakes and cumin. When cutting the jalapeno be careful to remove the seeds and wash your hands after cutting and touching the jalapeno to avoid any uncomfortable skin/eye irritations. If spice is a prime enemy of yours try using an Anaheim pepper and cut back on the red pepper flakes.

After thoroughly combining the first 6 ingredients, add the cilantro, lime juice and zest. Season with kosher salt to taste. Chill the salsa for about 20 minutes. Try pairing this salsa with Pretzel Crisps, which are lower in fat than most tortilla chips, or large, wide slices of jicama.  To make things a little more interesting toss about a ¼ cup fresh cut corn in the salsa for some extra crunch! 

Pretzel Crisps did not sponsor or provide Katie with any compensation for this post. 

Count down to the 4th! Citrus Chive Tzatziki and Beet Chips

Summer’s best holiday is only days away! BBQ, parades, cold beer, sparklers, family, friends and fireworks – sounds like my ideal way to spend a summer day. Whatever your plans may be this 4^th of July I hope they will involve lots of delicious food!

Whether you’re hosting friends or family for a celebratory feast or are traveling somewhere for festivities, no 4^th of July party is more complete without some tantalizing appetizers. I’m counting down to Independence Day with a Dip a Day.

There’s nothing more refreshing than a cool, citrus infused tzatziki sauce at the beginning of July! This recipe uses non-fat yogurt and takes a slight turn from the traditional recipe by using a combination of lemon and limes.  Plus, with this quick preparation you’ll be sipping on a cocktail and relaxing in no time.

Citrus Chive Tzatziki

1 cup non-fat plain yogurt (I prefer European style)

4 heaping tbsp finely diced chives, divided

4 cloves crushed garlic

1 tsp lime zest

1 tsp lemon zest

2 tbsp lemon juice

Kosher salt and pepper

  

European style yogurt works better for this dip than thicker varieties, like Greek yogurt, which is strained multiple times for a more dense texture.  Strauss or Emmi brand yogurts are made in the European style. Trader Joe’s also carries a European style yogurt.

In a medium bowl, mix yogurt, garlic, 3 tbsp chives, lime and lemon zest.  Using a whisk slowly add lemon juice until sauce is smooth. Chill for at least 1 hour. Before serving, top with remaining 1 tbsp chives.  Pair this dip with crispy beet chips for a colorful, healthy and tasty dipping device.

Beet Chips

4 golden beets, peeled and ends removed

4 red beets, peeled and end removed

2 tbsp olive oil

Kosher salt

Preheat oven to 350°F.

Using a mandolin, or very sharp and heavy knife, slice beets to 1/16^th of an inch thick. I always wear plastic gloves when working with beets to avoid staining my hands. Gloves made for salon use (i.e. the kind a stylist wears while dying hair) tend to work the best since they’re a little thicker and fit more snug than normal plastic gloves. Most beauty supply shops carry salon use gloves. You can always use dishwashing gloves in a pinch, but I feel that you lose some nimbleness in your fingers since they have a looser fit. However, being caught red-handed with these tasty beet chips does make you one of the more popular party guests J

Toss beets, olive oil and salt in a large metal bowl until the beets are thoroughly coated with olive oil. If you like to keep your golden beets golden, I suggest mixing the red and golden beets in separate bowls with 1 tbsp of the olive oil for each bowl. This will preserve the nice sunshine color of the golden beets. But mixing the two varieties together can be fun, too. You usually end up getting a pink-yellow tie-dye effect.

Spread beets in a thin layer on two large cookie sheets and bake for 15-20 minutes. Check beets at about 12 minutes to see if any thinner or smaller slices need to be removed a bit early. Beets should be lightly browned on the edges and slightly crispy. Transfer to a paper-towel lined plate and cool. The beet chips will continue to become crispier as they cool.

Enjoy your patriotic chips alone, or with your tzatziki sauce!

Wheel Barrel Peppers

It almost goes without saying that I was one of those kids who was easy to have at the dinner table. Unless someone made me eat some brown, gooey looking tuna casserole I was up to try any new food. There were very few airplanes and choo-choos used to get me to eat my veggies, yet this post is inspired by that very trick that parents use to coax their bib-wearing toddlers to take a bite of peas.

“Wheel Barrel Peppers” are a slightly different take on stuffed peppers with a name that’s much more fun to say. Instead of slicing off the top of a pepper, I slice it right now the middle to make a little scoop for your food.  Now that’s much more exciting than a pretend airplane made out of peas :)

Another great element about this dish is the flexibility you have with the stuffing. While the recipe below is filled with protein-rich quinoa, vitamin D boasting mushrooms and nutrient rich kale (which is a good source of calcium- who would’ve thought- and vitamin C), you can switch it up to fit the ingredients you have in your fridge. Some favorite combinations of mine include granny smith apples, walnuts, black beans, parsnip… the possibilities are up to your palate!

Wheel Barrel Peppers

2 medium bell peppers, cut in half through the stem

2 tbsp olive oil, plus 1 tsp

¼ brown onion

3 cloves of garlic

¾ lb cremini mushrooms, diced

1 cup chopped kale, chopped with stems removed and chopped (I used Lacinato a.k.a Dinosaur kale)

1 Belgian endive, chopped (save some for garnish)

½ cup cooked quinoa

½ tsp cumin

¼ tsp white pepper

Kosher salt and black pepper to taste

Preheat oven to 375° F.  Cook quinoa per package instructions.  While the quinoa is simmering, heat the olive oil, garlic and onions in a medium skillet over medium-high heat for 3 minutes. Add the mushrooms, kale and endive to the pan and cook for 2 minutes.  Add cooked quinoa, cumin, white pepper, salt and black pepper and stir to combine.

Slice peppers down the center and through the stem, using a paring knife remove seeds and membranes. An ice cream scoop or mellon-baller with cleanly remove any membranes that are more stubborn.  Rub the inside and outside of the peppers very lightly with the 1 tsp of olive oil. Then place peppers curved side down in an 8”x11” baking dish and fill with the sautéed mixture. Carefully fill the dish with a ½ inch of water. If your peppers are too curved to the point where it’s difficult to get them to stand on their own, use a 9x9 cake pan instead, so that they won’t tip over. Cover loosely with foil and bake for 20 minutes. Remove foil and back for another 5 minutes.  I like my peppers to have a good crunch to them, but for those of you who prefer a softer texture leave the peppers baking covered for 30 minutes and then cook uncovered for another 5 minutes. You might have to extend or reduce the timing based on your preference and the size of the peppers.  Top with some of the chopped endive you set aside. Eat alone or serve with any protein you desire. I typically pair these with grilled chicken or pork chops.

Enjoy and feel free to play with your food! Wheel barrel wars anyone? :)