Thyme for Root Vegetable Fries!

It's the season of change. Changing leaves, changing weather, changing wardrobes and changing vegetables. Ok, sure, some might be not as jazzed up about the last one, but the way I see it, it means a whole new line-up of vegetables to experiment with. Among my fall favorites are the members of the root vegetable family, including parsnips, sweet potatoes, beets and carrots. What better way to enjoy these veggies than to channel your inner child and treat yourself to some "fries"... 

Root vegetable "bakes" doesn't have quite the same ring to it, but no need to break out a vat of frying oil for this recipe when you have a perfectly functional oven at your disposal. Feel free to get creative with your seasonings, whether a cajun-inspired blend speaks to your palate or you want to put an italian twist on the flavors, you really can't go wrong. I thought sesame and thyme was an interesting combination and would definitely take it for a test drive again.

The recipe:

2 parsnips
2 carrots
1 large sweet potato
1 beet
1 tbsp sesame seeds
1/4 c. fresh thyme, finely chopped
1/4 c. olive oil
Salt and Pepper to taste

Preheat oven to 375 degrees. Peel and cut the vegetables into uniform matchstick-like shapes. Warning: beets tend to "bleed" a bit so I like to keep them separate from the rest of the vegetables.

In a measuring cup, measure out 1/4c. of olive oil and add in thyme and sesame seeds. Add vegetables (parsnip, carrot, sweet potato) to a bowl and drizzle with the oil mixture. Transfer to parchment-lined baking sheet. Add beets to the bowl and use residual oil to coat beets. Add to baking pan.

Bake for ~40 minutes, turning the vegetables half way through. Add salt and pepper to taste.

Hot Crab Dip

Luckily for me, Friendsgiving is becoming an annual tradition, so not only do I get to spend quality time with my best friends, but I also get to chow down on Thanksgiving dinner more than once...Jackpot! 

In the presence of great cooks this meant there was no empty space on my plate to start the meal or in my stomach by the end of the night. Although the 40lb turkey got vetoed immediately, the spread of mouth watering side dishes were the real stars of the evening.  

My contributions to the meal started with the appetizer round. Though I can't claim to have been the genius behind the amazing pear, prosciutto and goat cheese app that kicked off the evening, I went with a hot crab dip that is a family favorite at our holiday celebrations. Usually I scoff at the sight of mayo in a recipe, but all bets are off when this delicious appetizer is in front of my face.   

The recipe:

1 lb lump crab meat

1 can artichoke hearts, drained

1 c reduced-fat mayonnaise (start with 3/4 cup and add in the final 1/4 cup as necessary)

1 c shredded parmesan cheese

1/4 c green onion

Pepper to taste

Preheat oven to 400. Make sure there are no shells in the lump crab meat. Chop up the artichoke hearts and combine all the ingredients into a baking dish (I used about a 10x7 sized dish). Bake for about 20 minutes until the dip is heated through and starting to bubble.

Easy as pie! Serve with celery stalks or your favorite crackers.

Moroccan Eggplant & Tomato Salad

Standing in front of a pay-by-the-pound gourmet lunch buffet is probably not the best time to discover (and embrace) that you do in fact actually like eggplant, but naturally that is what happened to me. Dishes to Go by work has some great eggplant side dishes - usually middle eastern inspired. Given that the weight adds up, I figured it was about time to enjoy the dish on my own terms. 

During my recipe hunt, I was thrilled to stumble upon this recipe by the Shiska in the Kitchen. Just a few tweaks, a bit of patience and then I was able to enjoy this new gem over and over again!

The recipe:
1 large eggplant
3 tbsp olive oil
1 red or yellow bell pepper, seeded and cut into chunks
1/2 onion, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz) fire roasted diced tomatoes
1 cup water
1 tsp cumin
1 tsp salt (or to taste)
1 tsp brown sugar
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper

Paritally peel the eggplant in stripes, keeping strips of skin intact so they run down the sides of the eggplant vertically. I like the idea of leaving more of the skin on because it adds flavor and structure, so I only peeled off a few strips.

Heat 1 tbsp olive oil in a large skillet over medium. Cut the eggplant into 1-inch chunks. Put half of the chunks into the skillet and saute for about 10 minutes.

When the cubes begin to turn golden brown, transfer them to a larger pot. Add 1 tbsp of olive oil to the skillet and saute the second batch of eggplant chunks the same way, for about 10 minutes till golden brown. Transfer the chunks to the large pot.

Add 1 tbsp of olive oil to the skillet and add the bell pepper chunks and onion. Let them saute for about 3 minutes. Add the minced garlic and continue to cook for 2 more minutes, until the garlic is fragrant.

Transfer peppers and garlic to the large pot.

Add in the diced tomatoes, water, cumin, salt, sugar, paprika, crushed red pepper flakes and black pepper and bring all ingredients to a boil.

Reduce heat to a medium-low simmer and cover the pot, leaving a small gap open to vent. Let the mixture slowly simmer for 1 hour till sauce is thickened and reduced. Remove from heat.

Serve over quinoa or enjoy by itself!

Loaded Veggie Egg White Frittata

Not many would argue that brunch is a staple in New York - for both social and sustenance-related reasons.

I have had the pleasure of trying different brunch spots around the city and while Friedman's Lunch remains hands down my favorite (eggs with style; poached, chicken sausage, sub potato hash), some of my fondest memories are from homemade brunches enjoyed on the rooftops of my favorite Brooklyn dwellers. While my mom (of course) has always been up on the frittata scene, this recipe was introduced to me during one of the rooftop brunch gatherings. Love at first bite - I knew this was a recipe to request from the lovely hostess. Only a few minor adjustments to the cooking technique/ingredients.

It seems that regardless of the time that I make my way to brunch, I tend to exhibit familiar behavior...selecting eggs to start my day. So - this vegeful frittata is a great way to load up on veggies while still fueling the morning with some eggs. It packs a lot of flavor, not to mention nutrients.

The recipe:

1 tbsp. olive oil
2 small potatoes (like Trader Joe' potato medley), washed and thinly sliced
Broccoli, 1 cup
Cauliflower, 1 cup
½ cup carrots, thinly sliced
1/2 onion, thinly sliced
1 10 ounce pkg. frozen chopped spinach, thawed and drained
Trader’s Joe’s Everyday Seasoning (or your favorite seasoning blend)
4 cloves garlic, minced
2 tbsp fresh basil, finely chopped
1 16oz. carton egg whites (you may need to add some additional egg whites depending on how generous you are with the veggies)
1/2 tsp. Salt
1 tsp. black pepper
1 cup shredded cheese (I used a 3 cheese blend)

Preheat oven to 400 degrees.

In a 12 inch skillet, bring 1 cup of water to a boil. Add broccoli, cauliflower, potato, carrot, and onion. Cover an simmer 6-8 minutes until vegetables are tender-crisp and water is evaporated.

Add ~1 tbsp of oil to the skillet, add in garlic along with some Everyday Seasoning (~1tsp) and saute for about 1-2 minutes.

Meanwhile, in a bowl, combine egg whites, cheese, basil, salt, pepper, everyday seasoning (~1 tsp). Pour over the vegetables. Allow the mixture to begin to set, about 2 minutes. Transfer to the oven to finish cooking. This will likely take somewhere around 15 minutes, but could take longer so be patient (this will depend somwhat on the positioning of the oven rack).

If necessary, continue cooking longer than 15 minutes - until almost set but still glossy. Cut into wedges to serve.

Balsamic Fig & Brie Panini

I guess we can go ahead and clear up the name of this post right away. My roommate was kind enough to question my so called panini, which in the absence of a panini press, is really just a glorified grilled cheese. Valid point, but I still like the fancy name. Let's proceed.

There are few foods as comforting as grilled cheese and tomato soup, particularly on a cold/rainy day. So I guess the fact that this is an American classic makes it easy to understand how grilled cheese has earned its rightful place in the food truck craze. In fact, the tradition of a Thursday trip to Morris Grilled Cheese Truck has evolved among several of my desk mates aka food truck enthusiasts. While at times they stray from the Classic melt, I have yet to hear of anyone returning with figs and brie in their sandwich (shocker). 

Seeing as it was love at first Fig Newton for me, I have been desperately trying to think of a fig recipe to feature before they cease to be available in the produce section. But the wait is over - this seasonally appropriate grilled cheese variety is quickly melting my heart... and the use of the balsamic glaze really elevates the flavors to leave a memorable/pleasant after taste.

While some might show their fig love by purchasing Costco sized flats of fresh figs (ahem, Katie/GF Blondie), many grocery stores do carry this delicate fruit while in season during late summer - early fall. A few caveats though: figs are fragile and won't keep for too long so be sure to use them within a day or two of purchase. 

I had a whole host of other ideas for what could go into this panini, but ultimately decided to keep it simple. However, in the spirit of full disclosure, here are a few more twists you could take:

- Caramelized onions
- Thinly sliced turkey breast or ham
- Honey drizzle
- Nothing beats fresh figs, but fig butter/jam is prettttty tasty too


The recipe (single serving):
- 2 pieces of multi-grain bread
- 2 fresh figs, sliced
- Balsamic glaze, estimated ~1 tsp.
- Brie cheese, enough to mostly cover the slice of bread
(Note: I recommend cutting the brie into smaller pieces than pictured above or at least making slices in the long strip to assist in the melting process)


Heat a skillet over medium heat.

Lightly spread the tops of each slice of bread with butter (I used light). On the bottom half of the bread, layer the cheese, add a drizzle of balsamic glaze, then top with the figs, add an additional drizzle of balsamic glaze. Top with the other slice of bread.

Add a few drops of oil to the skillet and then add the sandwich. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. It helps to apply pressure along the way to the top of the bread slice to help the ingredients congeal. Cut and serve immediately.

Semi-Homemade: Black & White Cookies

I have an embarrassing confession. As I sit here preparing this post, on one tab I have open the recipe page for the Paleo diet and on the other tab, the wiki page for black and white cookies. I guess this perfectly exemplifies the dichotomy that is my diet. 

Prior to becoming a resident New Yorker, and one who can now tell you we have Jerry Seinfeld to thank in part for making thse cookies famous, I spent a summer soaking up my final weeks of freedom. Naturally, this allowed for plenty of down time, so in between trips to ikea, I discovered that Betty knows the secret for transforming a plain jane bag of sugar cookie mix into a mean Black and White cookie.

So whether you eat the chocolate or vanilla side first, or head straight to the middle to get the best of both worlds, these treats don't disappoint. The sweetest part about it - the simplicity of the batter.

The recipe (Thanks Betty)

Cookie
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup buttermilk
1/4 cup butter or margarine, softened
1 teaspoon grated lemon peel
2 eggs

Icing
3 cups powdered sugar
1/4 cup whipping cream
2 tablespoons butter or margarine
1/2 teaspoon vanilla
1/3 cup dark chocolate chips (2 oz)
1 tablespoon whipping cream

Heat oven to 350°F. In large bowl, stir cookie ingredients until batter-like dough forms.

With medium cookie scoop or heaping tablespoon, scoop dough 3 inches apart onto ungreased cookie sheets.

Bake 12 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets. Cool completely.

Place powdered sugar in large bowl; set aside. In small microwavable bowl, microwave 1/4 cup cream and 2 tablespoons butter on High about 1 minute; stir until butter is melted. Add butter mixture and vanilla to powdered sugar; stir until mixture is smooth.

In medium microwavable bowl, microwave chocolate chips and 1 tablespoon cream on High 1 minute; or until melted. Stir half of vanilla icing into melted chocolate mixture until smooth and well blended. If necessary, add additional cream to thin both vanilla and chocolate icing.

For each cookie, turn cookie flat side up; spread chocolate icing in thin layer on half of cookie. Spread other half with white icing. Store covered at room temperature.

Green Dream Smoothie

Well, before the season for refreshing smoothies is officially replaced by the season for warming soups, I feel compelled to share this palate pleasing blend. I first tasted the combination at a little vegan cafe called Terri that is connected to my gym. Quite honestly, it now takes just about all the will power I have to not fork over $6 on a daily basis for this green treat.  

I think my rendition and the resulting ingredient proportions replicated the flavor of the Terri smoothie very well, so give it a try, you won't be disappointed. You also won't be disappointed in the simplicity of the preparation.

The recipe (serves 1):

1 c. almond milk
3/4 c. frozen kale (they now sell at Trader Joes!)
1/4 pear, skin removed and sliced (I used Bartlett)
1/2 banana, sliced
1 tsp. almond butter

Add to blender in the order above. Blend. Add a few ice cubes. Blend again. Enjoy!