5 Days of Pumpkin: Pumpkin Kale Sauté

During the week, I love side dishes that do some heavy lifting. This savory recipe is quick and easy to make and packs a powerful punch in the nutrition department. The fiber from the pumpkin and kale will fill you up, but are low in the calories and fat. In addition to all the benefits pumpkin brings, kale provides more vitamin A, K and C, calcium, potassium, iron and manganese.  With very little active cooking time, you’ll have dinner on the table in no time and your palate will be more than satisfied!

Pumpkin Kale Sauté

3 tbsp extra virgin olive oil

1 shallot, finely chopped

1 pie pumpkin (Small Sugar Pie)

3 cups kale, center ribs removed and roughly chopped

¼ tsp cinnamon

Salt and pepper

Dash of red pepper flakes

Peel pumpkin and cut into ½ inch cubes. Find tips on peeling here!

In a large sauté pan, heat olive oil over medium heat and add shallots. Cook for two minutes or until shallots begin to soften. Add pumpkin cubes and cook over medium heat for 20 minutes stirring occasionally. Once the pumpkin has softened slightly add the kale and continue cooking until the kale starts to wilt wilted, about five minutes. Stir in the cinnamon, salt and pepper and cook for an additional three minutes to let the flavors meld.  Before serving sprinkle a dash of red pepper flakes on the dish to add a little extra kick. The cinnamon and red pepper flakes really bring out the sweetness of the pumpkin, while the kale creates a great texture contrast.

Pair the sauté with pan seared pork chops seasoned with some cumin, onion powder and garlic and a glass of good zin (trust me J) and you’ve solved the Wednesday night dinner conundrum! 

Triple Threat! Wheat Berries with Balsamic Brussels Sprouts and Kale

I vividly remember the day I fell in love with brussels sprouts. I was doing a tasting at Houston’s restaurant in Pasadena and when it came time to sample the brussels sprouts I timidly put one on my plate.  I am not afraid of trying new foods, but this wasn’t a new food. This was a food that my taste buds had rejected many times; soggy, bland, and all around unappetizing characterized many childhood dinners with this lackluster veggie.  I never understood how brussels sprouts always seemed to be served at “special” occasions, like Easter and Christmas. Why would anyone think these mushy things were special? But I dared to give it another polite try.

The second I took a bite I was floored – how could this mushy veggie have such depth of flavor? How could it be crisp, sweet and savory all at once? Clearly, this wasn’t a brussels sprout. After my mind-boggling experience and a recipe coaxed from the chef, I was ready to re-explore brussels sprouts! While I love my family dearly and owe my passion for food to my southern and Armenian roots, the cooks in my family were clearly remiss when it came to cooking brussels sprouts.

This recipe pays homage to brussels sprouts and their versatility. No single ingredient takes center stage in this recipe, but it would not be complete without the veggie of the hour. The nutrient packed greens in this dish boast thiamin, riboflavin, potassium, manganese and vitamins A, C and K. These power vegetables help promote bone and immune health, ward off heart disease and the high fiber can help lower cholesterol. Now, for any other potential brussels sprout skeptics that should be reason enough to give these cruciferous veggies another chance.  Add nutty, delicious, iron-packed wheat berries and this dish truly is a healthy triple threat!

Ingredients

1 lb brussels sprouts

1 bunch Redbor or Red Russian Kale, de-stemmed and torn into bite sized pieces

1 cup wheat berries

6 tablespoons good quality olive oil, divided

3-4 tbsp balsamic vinegar

¼ tsp garlic powder

¼ tsp onion powder

pinch of red pepper flakes

1 tsp oregano

1 tsp lemon juice

zest of one lemon

kosher salt

fresh ground pepper

Pre-heat oven to 400°F.

Cook the wheat berries as instructed on the package. Typically, this means boiling them in salted water for approximately 45 minutes.  

Meanwhile, thoroughly wash and dry kale and brussels sprouts, removing any damaged leaves and making sure they are completely dry.  Make sure to remove brown ends and yellow leaves of brussels sprouts and the stems or stalks of the kale (they are quite bitter).

Half or quarter brussels sprouts depending on size and preference. In a medium bowl, toss brussels sprouts with balsamic, 2 tablespoons olive oil, and salt and pepper to taste. Place on a rimmed baking sheet and roast for 25-30 minutes, gently mixing the brussels sprouts about half-way through the roasting.

   

In a re-sealable plastic bag mix together the kale leaves, 1 generous tablespoon of olive oil, garlic and onion powders, salt and pepper. Close the bag and gently shake until the kale is well coated in olive oil.  Place kale in a single layer onto a large rimmed baking sheet (you may need to use two baking sheets).  I really prefer the delicate Russian Red kale for this recipe as it crisps up nicely, but Redbor kale works nicely. Bake for approximately 8 minutes at 400°F, mixing the kale after 4 minutes to ensure it doesn’t stick to the pan. If you’re fortunate enough to have two ovens you can bake the kale little more slowly (20 minutes) at 300°F.  Baking the kale at a lower temperature ensures even cooking and prevents the kale from burning around the edges. Place on paper towels to cool.

In a small saucepan, heat the remaining olive oil, red pepper flakes and oregano over low heat until fragrant (about 10 minutes).  Remove from heat and set aside.

Place cooked wheat berries in a large bowl and toss with the oil mixture until well coated. Add in lemon juice and zest and stir until combined. Add brussels sprouts and toss lightly, then salt and pepper to taste. Divide mixture into serving bowls and top with kale, as desired. 

The balsamic in this recipe adds complexity to the dish and balances the sweet and tangy notes in the brussels sprouts and kale, while the lemon zest and juice keeps it light. My favorite way to enjoy this dish is with grilled shrimp and a tall, cold glass of saison beer.  For all you who turn your nose up at or fear brussels sprouts , I guarantee you’ll be going back for seconds! 

Petite Paquets - French for "I'll have another"

Happy New Year! In my first full post of 2013, and a long overdue one at that, I want to share a dish that is perfect for nearly any occasion. This favorite recipe of mine satiates any crowd from holiday party goers to dinner guests to potluck attendees to wine night enthusiasts to Superbowl viewers (go 49ers!), these petite paquets or little packages can be served as appetizers, side dishes, or savory brunch pastries.  This is a truly versatile recipe that you should always have on hand.

Best yet, for all of us who promise to strive to stay healthy this year, my petite paquets are packed with vitamins and low in fat. The leafy greens and apples in this recipe add vitamins A, C, and K to your diet, while their high fiber content will fill you up.  This dish leaves your taste buds satisfied and doesn’t require stretchy pants!

Petite paquets on a bed of spinach for a mid afternoon snack

Petite Paquets with Greens and Apples

1 medium brown onion, diced

2 cloves garlic, minced

3 tbsp olive oil

3 medium apples (I prefer Braeburn), diced

4 stalks celery, diced

6 cups baby spinach

3 cups kale, chopped with stems removed

1 ½ tsp butter, melted

½ cup spiced walnuts, finely chopped (recipe follows)

The day before making this recipe remove phyllo (or, fillo) dough from the freezer and place in your refrigerator unopened to defrost.

Preheat oven to 400° F.  Remove phyllo dough from refrigerator and let stand at room temperature while you’re making the filling.  I must digress here for a moment while we’re on the topic of phyllo dough. I’m half Armenian and when I was a little girl my grandmother would spend hours making the most delicious pastry desserts called baklava. When I would visit during her Armenian baklava (there a many different varieties of baklava) making escapades I would help her carefully layer the thin dough with a sweet mixture made predominantly of walnut, cinnamon, and orange flower water. It was such a treat to help with the process to create these tiny, but elaborate desserts, and enjoy the melt in your mouth pastries after all that hard work! As I grew up and remembered how much I loved phyllo dough in those desserts I started using it in other recipes. I became even more intrigued by it once I learned how low in fat and calories it is relative to other pastry or pie dough. I encourage you to compare the nutrition facts on the box to other pastry dough!  Now that I’ve whet your appetite and calmed your health conscious fears, back to the recipe.

In a large sauté pan (6 qt is preferable, but 4qt will work), heat the onion garlic and olive oil over medium heat until onions begin to soften.  Add in celery and apples and cook over medium heat for 5 minutes.  Working in batches, mix in the kale and allow it to wilt slightly before adding in the spinach. Reduce heat to low and let the greens cook down for about 5 minutes.

Delicious and healthy greens! 

While the filling is cooking down, lightly and I mean lightly – think like you’re trying to pet a butterfly – brush the cups of a muffin pan with butter. You don’t want to add too much butter or the paquets will be soggy; you should have melted butter leftover.

Carefully unroll the thawed phyllo dough. If you find the dough difficult to unroll take a slightly damp tea towel and wrap it around the dough for approximately 15 minutes. Taking 4 sheets of phyllo at a time (layered on top of one another) place them on a dry cutting board and using a sharp knife cut into 5”x 6” rectangles. Lay the rectangles into each muffin cup and repeat until you have filled the muffin tin. Note: the filling of this recipe will make 24 individual paquets when using a standard muffin tin.  

Once the filling has cooked down, fill each of the muffin tin cups with the greens mixture. Sprinkle desired amount of spiced walnuts on top of the mixture. For those of you who want to take these to the next level of decadent, crumble some bacon on top of the paquets along with the walnuts! Carefully bring all 4 corners of the dough into the center, but do not press completely closed. Brush the tops of the paquets lightly with the remaining melted butter.

Bake for 8-10 minutes, or until paquets are golden brown.  Remove from oven and let cool for about 5 minutes before serving. The petite paquets are also delicious cold or room temperature. This dish truly is versatile and you can incorporate any other veggies or ingredients you have on hand. Some of my favorite variations include adding mushrooms, leeks, or fennel, or replacing the apples with pears!  Savor sinlessly!

What other combinations would you use for the filling?

Spiced Walnuts

1 cup walnut halves

1 tsp walnut oil (olive oil will also work)

1 tsp agave syrup (or honey)

1 heaping tbsp brown sugar

Pinch of cayenne pepper

Pinch of cinnamon

½ tsp kosher salt

These spiced walnuts are even more versatile than the petite paquets! Serve them as snacks, sprinkled on butternut squash soup, in muffins, or on top of oatmeal. The options are really endless.

In a large skillet, heat walnut halves, oil and agave over medium heat, stirring frequently. If the mixture appears too sticky, add a half teaspoon of warm water. Add sugar, cayenne and salt and mix thoroughly until the nuts are well coated and a rich brown color. For those of you with a high heat tolerance, feel free to add a little extra cayenne. Remove from the stove and spread into a single layer on a parchment lined cutting board or cookie sheet.

Note: this recipe will make more than the require amount of walnuts for the petite paquets. 

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? 

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? :)