Warm Sweet Potato and Kale Salad

I've been rather uninspired in the cooking department lately. I literally sat outside for 25 minutes today thinking of what to make for dinner, and nothing came to mind.

Nothing.

This is not like me. Maybe it's the season, or the weather, or the fact that I haven't had any inspiring fresh produce the last few days... I'm really not sure. But nonetheless, we had to eat dinner, so I had to think of something...

So I went into my pantry and started foraging for dinner ingredients. My eyes landed on the sweet potatoes, which I love. But I didn't want to just fix them in the same old boring way (even as delicious as this boring way is): roasted wedges. I wanted to turn them into a delicious salad, a warm salad, the perfect kind of salad for spring weather.

Finally, inspiration! This recipe just sort of came to life, and I decided it needed to be documented on this blog, especially considering I may find myself in a un-inspirational mood in the not-so-distant-future.

With it's delicious blend of spicy (thanks, ginger) and sweet (thanks, sweet potatoes and cinnamon), this salad will knock you off your feet. I'm especially fond of how the cooked sweet potatoes lightly "cook" the baby kales to take off their raw edge and make them all yummy and soft.

Hopefully it will please your palate as much as it did mine.

Warm Sweet Potato and Kale Salad

Salad:
2 medium sweet potatoes
4 cups baby kales (or spinach, or torn swiss chard)
1 Granny Smith apple

Dressing:
1 tablespoon minced fresh ginger
1 minced clove garlic
1 1/2 tablespoons apple cider vinegar (ACV)
1/2 teaspoon cinnamon
10 drops liquid stevia
salt, pepper
1/4 cup extra virgin olive oil (EVOO)

Chop sweet potatoes into bite sized pieces and place in medium pot. Cover sweet potatoes with water and bring to a boil. Turn heat to medium-low and gently boil for about 10 minutes.

Meanwhile, place baby kales in a large bowl. Chop Granny Smith apple and add to baby kales.

Mix all dressing ingredients (ginger through salt and pepper) in a small bowl. Slowly stream in the EVOO until emulsified.

When the sweet potatoes are done, drain and immediately place on top of the baby kales and apple. Let rest for a few minutes, until the warm sweet potatoes turn the baby kales bright green and semi-wilted.

Add the dressing and toss to coat.

Fresh Garden Salsa

Tomatoes are here! My dad has been bringing home tomatoes from my grandma's backyard tomato plants, which have been growing spectacularly. Mine, on the other hand, were complete duds this year.

(Whoa, back up. Did that sound weird to anyone but me? My dad has been bringing home tomatoes... Yes, it's true, I am now living with my parents. I am a grown woman, so let me explain. My husband and I sold our house this week and aren't able to move into the house we are trying to buy for another month, so it's purely transitionary living. Now that's not so bad, huh? Actually, it's kind of fun living with my parents again!)

And I'm super lucky that my parents get the whole "healthy eating" thing. In fact, they are bonafide aficionados of a local co-op and shop there weekly. Their counter and refrigerator are always full of fresh produce. They wake up to fresh fruit and veggie smoothies, lunch on simple salads, and enjoy cooking whole foods at every meal. Their kitchen is truly like my own kitchen. Isn't that grand?

So back to the tomatoes. When I saw them laying on the counter this evening, the salsa craving struck. My husband used to be the salsa maker in our house, but he's been just a tad busy lately with work and the move (!!!) of course, so I thought I'd pick up the ball and run with it. I'm glad I documented my salsa making experience tonight because it turned out perfect.

This is such a simple, delicious salsa, you'll wonder why you ever buy store-bought salsa again.


Fresh Garden Salsa

3 medium size tomatoes, quartered (about 3 cups)
1 zucchini flower, quartered
1 small serrano pepper, seeded
1 garlic clove
1/2 cup chopped cilantro and/or parsley
1 tablespoon vinegar
3 drops liquid stevia
pinch of salt

Put all ingredients in the order listed in a Vitamix or blender. Pulse on low speed until salsa reaches desired consistency.

Eggplant Panzanella (gluten free, dairy free)

It's been a frustrating year of growing vegetables in my backyard. First, the weather has been quite A typical of a normal Minnesota summer. Lots of storms, lots of heat, lots of humidity, and all very early on in the season. Then there were the rabbits. And then there were (and still are) the Japanese Beetles. Oh boy. With that combination of farming nightmares (at least farming in my own little urban garden), I have only three out of my nine crops planted left: eggplant, peppers, and a very small portion of kale. All of my other plants had to be uprooted last week. It was very sad, especially when you think of the time, money, and patience put into the growing process. Thankfully, this is the first year we decided to sign up for a CSA (Community Supported Agriculture), so despite my lack of backyard produce, we have not been short of fresh and local veggies.

That being said, my eggplant not only survived the harshness of the season, it has flourished. And now I have a ton of it. That, combined with the zucchini and summer squash from my CSA, has pretty much filled up my crisper drawer. Time to put those fresh veggies to good use.

I've never been a "bread" salad kind of girl, especially after giving up gluten. However, I was watching an episode of Kelsey Nixon's Kelsey's Essentials recently during my workout, and she had an inspiring recipe for a fresh panzanella salad that looked divine. And as luck would have it, I just so happened to have a bag of gluten free bread chunks in my freezer just waiting to be used up. So I came up with a version of the panzanella salad, gluten free style. And now that I know how easy and delicious it is to make this (and gluten free no less), it will be a staple in my house this time of year when those veggies come knocking on my crisper door.


Eggplant Panzanella (gluten free, dairy free)

Panzanella:
1 medium eggplant
1 medium zucchini
1 small summer squash
1 green pepper
1 14 oz. can diced tomatoes (or 2 medium fresh tomatoes)
2 tablespoons extra virgin olive oil
salt, pepper

6 cups gluten free bread chunks or crumbs (I get a bag of GF bread chunks in the freezer section of my local coop)
2 cloves garlic
2 tablespoons extra virgin olive oil

Dressing:
1/4 cup red wine vinegar
1 tablespoon dijon mustard
salt, pepper
1/2 cup extra virgin olive oil

Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.

Chop eggplant, zucchini, squash, and pepper into large bite size chunks and place in a large bowl. Drain juice from can of tomatoes, or if using fresh tomatoes, chop into large chunks and add to bowl. Drizzle veggies with oil and salt and pepper to taste (about 1/2 to 1 teaspoon each). Stir to combine. Spread in a single layer onto one of the prepared baking sheets. Bake 20 minutes in preheated oven.

Meanwhile, spread bread chunks evenly onto the other prepared baking sheet. Grate garlic cloves over bread and drizzle with oil. Bake for 6-8 minutes, during last part of baking time for the veggies.

Remove both pans from oven. Place bread chunks in a large bowl to stop from browning further. Let veggies cool on pan for 30 minutes to 1 hour. Then add to bowl with bread chunks.

For the dressing, add vinegar, mustard, and a pinch of both salt and pepper to a small mixing bowl. Whisk in oil in a steady stream until emulsified. Pour dressing over bread salad. Stir to combine.

This salad can be served immediately, but flavors deepen if allowed to rest at room temperature for 30 minutes to 1 hour.

Asian Slaw Salad

I'm going crazy with CSA produce, now that peak season is here. Last week we had a beautiful head of napa cabbage in our boxes and I thought it would be perfect turned into a sweet and savory Asian slaw.

I whipped this up one night for dinner as a side to go with some grass fed beef round steak from our favorite beef farmer. The slaw turned out so good! It reminds me of the Asian Chicken Salad (sans the chicken) from Applebee's that I remember from my past (gosh, I haven't been to an Applebee's in years, thank God, but I am thankful for the inspiration from their standby menu).

The dressing is so distinct and the toasted sunflower seeds really shine as an added flavor dimension. You could turn this into a meal all by itself by topping it with shredded or chopped cooked chicken (ala Applebee's). And it does really well the next day too, once the dressing has soaked completely into the cabbage and given it even more depth of flavor. If you don't have napa cabbage, you could sub any of your favorite cabbage in its place.

Asian Slaw Salad

Salad:
1 head napa cabbage
1/2 cup dried cranberries
1/4 cup sunflower seeds, toasted

Dressing:
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon agave or honey
1 tablespoon Bragg's Liquid Aminos or tamari
1 teaspoon toasted sesame oil
1/3 cup extra virgin olive oil

Chop cabbage into thin strips and place in a large bowl. In a separate, smaller bowl, combine dressing ingredients (mustard through sesame oil) and stir. While continuing to stir, whisk in olive oil in a steady stream until thoroughly combined. Pour dressing over cabbage, add cranberries and sunflower seeds, and toss to coat.

Curried Potato Salad (vegan)

This is a super simple potato salad that is dairy and egg free (no mayo). We had our first batch of red potatoes in our CSA box last week, and I was anxious to turn them into a delicious salad. Since we also got a big bunch of cilantro in our CSA box, I thought I'd pair the two together and add some curry for a creative take to the standard in American summer side dish: potato salad.

I used my curry vinaigrette (AKA "Liquid Gold", which by now I am keeping a jar of it pre-made in the fridge) for a quick, go-to way to dress this salad. And by keeping it free of mayonnaise, you can have more peace of mind to take this to your outdoor BBQ's and pick-nicks by not having to worry about keeping it refrigerated.

You can eat this salad right away after making it, but I think it's even better the next day when the potatoes have had the chance to absorb all the wonderful curry flavor of the dressing.

Curried Potato Salad

1 1/2 pounds small-medium size red potatoes
salt, pepper
1 green onion
1/4 cup chopped cilantro
1/2 cup curry vinaigrette

In a medium-large saucepan, place washed potatoes (skins on), and cover with at least 1/2 inch of water. Heat to boiling, then reduce heat to gentle boil and cook for 10-15 minutes, until potatoes are fork tender. Drain water, place potatoes in a bowl, and refrigerate for an hour or so to cool.

Remove potatoes from refrigerator and bowl, and chop into medium size chunks. Add back to bowl. Salt and pepper potatoes. Chop green onion and add to potatoes, along with cilantro. Top with curry vinaigrette.

With a large spoon, carefully stir potato salad to incorporate all ingredients and distribute the vinaigrette.

Quinoa and Chicken Chipotle Stuffed Peppers

I don't know what gave me the hankering for stuffed peppers, but I got one yesterday. I have never actually made stuffed peppers myself, but have a friend who makes them all the time and raves. So when I went to the grocery store, I stocked up on bell peppers to make this dish. Not usually my go-to produce of choice, simply because the organic peppers at my coop are a tad on the expensive side (this time of year anyway), due to the fact that they have to travel all the way from Mexico. So for this dish, in the interest of keeping it a bit more on the economical side, I bought conventional bell peppers: 6 for $5.99, about a buck a piece. Not bad. (Of course, if you make this in the summer with bell peppers from your garden, it would cost you probably only a buck or two for all six. Note to self: make this with all those sweet patio peppers this summer!)

And since we don't eat a ton of rice here at home, I wanted to change up a traditional stuffed pepper recipe and use quinoa instead. Adding a few unexpected spices to it also gives it a whole new spark. Talk about bold and pungent flavors: cumin, curry, and chipotle chile! It's the kind of dish that makes your whole house smell divine (or as my four year old put it, "Mommy, the house smells spectacular!" He's really into big words these days.)

I've said it before, and will say it again: because this dish is cheesy, it's so appealing to kids. Mine scarfed it down, faster than me, and that's saying something because come dinner time, I was hungry!

The credit for this recipe goes to Vegetarian Times. My favorite magazine and online recipe source, the fab crew over there has done it again (I make Vegetarian Times recipes almost weekly with astounding success). Not entirely the same recipe, but definitely the same concept. My version, of course, is not vegetarian, thanks to the chicken, but it would still taste wonderful without it if you want to nix the chicken on account of your vegetarian needs. Or if you like the extra kick of protein that you get from the meat (not that this dish needs extra protein; the quinoa and black beans alone provide tons of it), you could substitute taco meat in place of the shredded chicken. (We have leftover taco meat from grass fed beef all the time because tacos are, without a doubt, my husband's favorite meal. His nickname growing up was the "Taco King." You get the drift.)

Any way you dice it, this stuffed pepper dish was a winner at our house and is sure to make it back on a recurring basis.


Quinoa and Chicken Chipotle Stuffed Peppers


1 tablespoon coconut oil
1/2 medium onion
2 stalks celery
2 cloves garlic
1 tablespoon cumin
1 tablespoon curry powder
1 tablespoon chipotle chile powder (or any kind chile powder)
1 14 oz. can chopped tomatoes
2 cups lightly packed fresh spinach
1 1/2 cups shredded, cooked rotisserie chicken
3/4 cup chicken stock
1/2 cup quinoa
1 1/2 cups shredded cheddar cheese, divided
salt, pepper
6 large red bell peppers (or any bell pepper color of your choice)
1/4-1/2 cup water

Preheat oven to 350 degrees.

In a large saucepan, heat coconut oil. Chop onion and celery and mince garlic. Add to pan and cook 3-4 minutes, stirring occasionally. Add spices and cook another minute. Next add tomatoes and spinach, put the lid on the pot for about 3 minutes, until the spinach is bright green and wilted. Then add beans, chicken, stock, and quinoa. Stir to fully incorporate. Add 1 cup of cheese, salt and pepper to taste, and stir again until the cheese melts. Bring to a gentle boil, turn heat down to a simmer, and place lid on pan, cooking for about 10-15 minutes, until the quinoa is mostly cooked (it's ok if it's not fully cooked as it will finish cooking in the oven).

Meanwhile, slice bell peppers in half lengthwise and clean out ribs and seeds. (You can leave stems on or off depending on preference. I removed the stems.) Fill peppers all the way to the top with quinoa mixture and place side by side in a large baking dish (you may need either two 8x8 dishes or a 9x13 and another small dish). Pour 1/4 cup water in each dish, enough to just coat the bottom of the dish.

Place foil on baking dishes and bake in preheated oven for one hour. Remove foil, top each stuffed bell pepper half with remaining cheese, and bake uncovered an additional 15-20 minutes, until cheese is bubbly. Remove from oven and let rest 5 minutes before serving.

This recipe is a part of Slightly Indulgent Tuesdays over at Simply Sugar & Gluten Free...

Creamy Pasta with Leeks and Mushrooms

This is such a yummy meal... so creamy and satisfying it just makes you feel comforted as you eat it. I left out meat altogether, opting for a vegetarian version and am really glad I did, as it allows the leeks and mushrooms to take center stage. I think leeks are so perfect here, as they themselves take on an almost creamy taste when sauteed. And the frozen peas not only give this dish some vibrant color, but I also love the way they "pop" in your mouth with every bite. (My kids happen to love peas, so any dish I can throw peas into, I know my kids will eat it!)

If you're not a goat cheese lover, I encourage you to try this recipe anyway. Although I do happen to love the stuff, my husband is not such a big fan. But to tell you the truth, he had no idea this recipe had goat cheese in it... and was ooohing and ahhhing with every bite. It seems like the pesto and veggies take the usual "bite" off the goat cheese, putting all the focus on the creaminess factor and less on the distinct "goat cheese" flavor. (And, of course, if you love goat cheese like me, then this recipe is a must try!)

Creamy Pasta with Leeks and Mushrooms


2 cups uncooked brown rice penne pasta (I use Trader Joe's)
1 tablespoon coconut oil
3 cloves garlic
2 leeks
10 button mushrooms
3 tablespoons pesto
5 oz. goat cheese
1/2 cup frozen peas
1-2 tablespoons water (if needed)
salt, pepper

Cook pasta according to package instructions. Drain cooking water and set cooked pasta aside.

Meanwhile, heat oil in a large saucepan over medium-low heat. Mince garlic and add to pan, cooking for 1-2 minutes. Wash and chop leeks and mushrooms into slices and add to pan. Cook an additional 4-5 minutes, until vegetables are tender.

Add pesto and goat cheese to vegetable mixture and stir to incorporate (until the mixture is completely creamy). Add in the cooked pasta, peas, and water (if needed) and stir. Salt and pepper to taste.

Serves 4.

Stir Fried Quinoa

I've been dreaming about food lately. Kinda like Carolyn over at Dreaming About Food... (you must check out her blog... I perused it for over an hour the other day, drooling all over my desk as I scrolled through her delicious-looking recipes!). I've been dreaming about food because I've been a tad stressed lately. And food is what I do when I'm stressed. Not eat food per say, but cook food, create recipes, and be in my kitchen (ah ha! that's where those last 18 hours went!). And to say I'm stressed is not entirely accurate. I am stressed with the house thing, keeping it clean for showings and open houses. I am stressed with my 16 month old son who is walking now and all over the place and into everything. But that's about it. The rest of my life is bliss. So I think I'm dealing with my stress better than I could if I didn't have a kitchen and access to some really wonderful organic food.

So what food have I been dreaming about? Oh you name it baby! Fresh vegetables in all colors, flavors, and textures (eggplant, snow peas, cauliflower, garlic, ginger, sweet potatoes, beets, kale!). Decadent desserts (brownies, chocolate chip cookies, ice cream!). Super green smoothies, granola, pasta, quinoa, lasagna, tuna, black beans, hummus, apples, raw cheddar cheese!

What to do with all this dreaming about food? Get thee into the kitchen. I've kicked out some awesome recipes this week, at least one blog-worthy one every day, so I am ready to roll them out. Since quinoa has really been at the top of my craving list, I decided I'd share this one first. (Note: this is so delicious, you may want to double the recipe so you have leftovers. I ate this all by myself in one day, although not for the same meal, but you get the idea...?!)


Stir Fried Quinoa

1/2 cup water or chicken stock
1/2 cup quinoa
1 tablespoon coconut oil
2 cloves garlic, minced
1/4 onion, chopped
1 tablespoon fresh ginger, minced
1 medium carrot, chopped
4-5 crimini mushrooms, sliced
1/2 cup snow peas
1 cup cauliflower, chopped
2 cups lightly packed fresh spinach
1 cup rotisserie chicken, cubed (optional)
1 egg, whisked
1 tablespoon brown rice vinegar
1 tablespoon gluten free soy sauce (such as Bragg's)
1 scallion, chopped
1/4 cup cilantro, chopped

To begin, cook quinoa by placing water or stock in a small saucepan and adding quinoa. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.

Meanwhile, heat coconut oil in a large saucepan over medium heat. Add garlic and onion to pan. Cook 2-3 minutes. Then add ginger through chicken and stir fry for 7-8 minutes, until vegetables are tender. Remove veggies from pan and place in a bowl.

Add whisked egg to saucepan and cook until soft yellow curds form. Add cooked quinoa to pan and stir fry with the egg for 2-3 minutes.

Add vegetables back to pan with egg and quinoa, along with vinegar and soy sauce. Stir to combine. Remove from heat and toss in scallion and cilantro.

Serves 2-3.

This recipe is a part of Gluten Free Wednesdays at the Gluten Free Homemaker...

Celery Walnut Salad

This salad is such a hit in my house. My four year old just loves it. He's eating his veggies and mama can't complain. My husband says it reminds him of a D'amico & Sons salad (one of my all time favorite places to eat).

Speaking of D'amico & Sons, if you live in the Minneapolis/St. Paul area and you have kids, you should know that kids eat free on Sundays after 2 pm. The kids meal options are awesome! Not your typical hot-dog/hamburger/french fries/chicken fingers (meaning fat laden/greasy/unhealthy/non-food) kids meals. Instead, they have fresh pasta choices (albeit not gluten free), sandwiches, fruit, and fun salads.The food is all fresh and hand prepared by the restaurant chefs. It's been our special "date" night with our boys the last few weeks. And it really is so kid-friendly. Check it out for sure.

Back to celery salad: I think this recipe is perfect for spring. Loaded with celery, which is in turn, loaded with water, making it a great meal for hydrading your body and skin. Feel free to sub a different nut/dried fruit combo, such as toasted almond slivers and dried cranberries or pistacios and raisins, for a slightly different take. Experiment; you can't go wrong!

Celery Walnut Salad


5 stalks celery
3 scallions
1/3 cup frozen peas, dethawed
3 tablespoons organic plain yogurt
3 tablespoons mayonaise
1 tablespoon lemon juice
5 drops liquid stevia
salt, pepper
1 cup chopped walnuts, toasted
1/3 cup dried cherries

Chop celery and scallions into bite-size pieces and place in a bowl. Add the peas and stir.

For dressing, combine yogurt through stevia in a small bowl and whisk until smooth. Add dressing to celery salad.

Next add in walnuts and cherries and stir again.

Salt and pepper to taste.

Favorite Winter Smoothie

I hate to say it, but it's technically still winter here in the frozen tundra. Thankfully, it's not quite that frozen anymore. The temps rose above 32 degrees today and the sun was shining, all of which helped to melt a great deal of snow. This lifted our collective spirits and put a spring (no pun intended) in our steps. People were outside in shorts and t-shirts: jogging, walking their dogs, talking to their neighbors. It was a glorious day.

As the season draws to a close, I think we all want to feel fresh again. Not just fresh weather, but fresh bodies, skin, hair. One of the best ways to achieve this is through smoothie-ing. I got out of the smoothie routine sometime mid-winter, when the blistery cold, snow, and wind howled outside my windows. The thought of any food that wasn't hot, or at least warm, didn't appeal to me at all (fresh or otherwise). But the craving for fresh, whole foods in the form of smoothies returned a few weeks ago and I've been faithful to my Vitamix for this exact purpose every morning since.

This is my favorite winter smoothie. It's hearty, thanks to the hemp protein powder, with easy-to-find ingredients when not much in the way of fruit is in season (at least here). I keep a 4 pound bag of frozen blueberries on hand in my freezer at all times, so I can have fresh smoothies year round.


Favorite Winter Smoothie


1 tablespoon coconut oil
2 tablespoons hemp protein powder
5 drops liquid stevia
2 cups loosely packed fresh spinach
1/2 banana
1 cup frozen blueberries
1/2 cup almond milk
1/4-1/2 cup water
1-2 tablespoons lemon or lime juice

Place all ingredients into Vitamix or other high powered blender in the order listed. Blend on high for about 30 seconds, until everything is blended completely (adding more almond milk or water to achieve desired consistency).

Pour into a tall glass and enjoy the freshness this smoothie brings to your day.

Sausage, Tomato, and Sweet Potato Stoup

We are all just holding on, hanging on, counting down the end of winter. Spring is coming... we tell ourselves. And I am just too much the eternal optimist not to believe it. But, well, it is not here quite yet. So what do we do while we wait? Celebrate the end of this long and cold and snowy (but beautiful and quiet and cozy) season with a steamy, hot bowl of stoup.

Stoup?

It's a Rachael Ray word. I stole it. It fits so perfectly for this recipe. Too thick to be called soup and not thick enough to be called stew, alas, it's stoup. (Isn't Rachael so clever? I just love the gal.)

This stoup is the ultimate in comfort food. When I created this recipe, I was craving, craving, craving something with tomatoes (tomato dishes always seem to make the most amazing comfort food- think spaghetti and meatballs, classic tomato soup, bruschetta... you get the idea). I had ton of leftovers in the fridge and the practical side of me told me I should eat them, but I just knew I would not really be satisfied. And this recipe satisfies. (I think my mouth is watering as I write, seriously.) I did however use up some leftovers in this recipe: mashed sweet potatoes from the other night. If you don't have any, just use regular ole sweet potatoes, cooked until soft, and mashed with a potato masher or fork. The chunkiness of the mashed sweet potatoes is what gives this stoup its amazing depth.

This recipe is a part of Seasonal Sundays @ Real Sustenance...


Sausage, Tomato, and Sweet Potato Stoup

1 tablespoon coconut oil
1/2 pound sweet italian chicken sausage, casing removed
1/2 yellow onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
2 cups chicken stock
2 cups mashed sweet potatoes
2 14 oz. cans chopped tomatoes
1 tablespoon chile powder
1 tablespoon curry powder
1 tablespoon oregano
salt, pepper

Heat oil in a large soup pan over medium heat. Once hot, add the chicken sausage, onion, garlic, and celery and cook for 5-8 minutes, until sausage is browned, breaking up the sausage with a wooden spoon as you go.

Add chicken stock, sweet potatoes, and tomatoes and stir to combine.

Next add chile and curry powders, oregano, and a pinch of salt and pepper. Stir again.

Bring stoup to a boil, then reduce heat to a simmer. Simmer for 10-15 minutes.

Add more salt and pepper as needed.

Ladle into bowls and serve piping hot.

Serves 4.

Vegetable Curry with Sweet Potato

I'm on a bit of a sweet potato kick these days, as I mentioned in my post yesterday. I've been developing hordes of recipes with them, and will be sharing a few of those recipes this week. This sweet potato curry combines both my love of sweet potatoes and my love of curry into one super delicious, easy, and hearty vegetable dish.

I think it's so important to eat lots of warming spices during the winter to help keep our immune systems in tip-top shape. Think: cumin, cinnamon, curry, turmeric, nutmeg, cloves, paprika, cayenne, ginger... the list goes on (these are just my staples that I use daily in the winter in soups, smoothies, on meats and vegetables, in baked goods, etc.).

Speaking of smoothies, I have been on a smoothie kick lately! I have been one with my Vitamix, using it to whip up those glasses of liquid nutrients faster than you can make a cup of coffee. I've shared my all-time favorite smoothie recipe on my blog before- grapefruit and cilantro with cinnamon- and it's divine. But lately I haven't had my hands on any cilantro, so in its place I've been using dark, leafy greens of all varieties: beet greens, spinach, collards, kale. And it is just as delicious.

(A tip when making smoothies using dark, leafy greens: add a few tablespoons of lemon or lime juice, or a half of a lemon or lime squeezed in. For whatever reason, it just helps to take the "edge" off the green-ness, and makes the smoothie not just palatable, but amazingly delicious. I will be sharing my favorite winter green smoothie soon, so stay tuned.)

How about you? What food is getting you through the winter? Curries and sweet potatoes and smoothies like me? :)


Vegetable Curry


1 tablespoon coconut oil
2 cloves garlic
1/2 yellow onion
2 carrots
1 inch piece of ginger, peeled
1 medium sweet potato
2 yukon gold potatoes
1 cup chopped tomatoes
1 cup chicken stock
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
1 cup peas, fresh or frozen

Heat oil in a large saucepan over medium heat.

Mince garlic cloves, and chop onion and ginger. When oil is melted, add to pan and cook for 2-3 minutes, stirring frequently.

Meanwhile, chop carrots, sweet potato, and yukon gold potatoes into bite sized pieces. Add to pan along with tomatoes, chicken stock, and spices.

Stir and bring to a boil, then reduce heat to a simmer, cover and cook for 30 minutes, until vegetables are tender. Add peas and cook an additional five minutes.

Serve over cooked quinoa or brown rice.

Mashed Sweet Potatoes

I just love sweet potatoes. No two ways about it. Lately I have been buying them pound after pound,  keeping them stocked on my counter, and making variations of them three or four times a week. I love them roasted, in soups, adding purees to cakes or muffins or pancakes, and mashed, of course. That's why when I saw Lauren of As Good As Gluten's post for mashed sweet potatoes, I knew I had to try them.


I adopted her for this month's Adopt A Gluten Free Blogger event hosted by Lexie of Lexie's Kitchen. As I was perusing As Good As Gluten's site for recipes to try for this event, I was instantly hooked on the sheer number of easy, kid-friendly recipes. Lots of crockpot dishes and one-pot wonders. This is my kind of simple, convenient comfort food, especially with two small children and especially as the winter here in Minnesota seems to keep dragging on. (Snow again tonight? Another six inches forecasted? And it's March 8? Come on?!)


Lauren's mashed sweet potato recipe is the first of her's I've tried yet (as I just love sweet potatoes, have I mentioned that already?), but surely will not be the last. I'm already dreaming about the chipotle mac n' cheese and steak and shake chili... take a look for yourself and give some a try!

Chocolate Pudding (with Avocado)

Here I go again with Jessica Seinfeld's Deceptively Delicious. This recipe was inspired by her Chocolate Pudding recipe, which is cooked over a stove and calls for 1 cup of powdered sugar (that's a lot of sugar, yikes!). I simplified the recipe by eliminating the need for cooking and instead opting for a one minute wiz in my Vitamix. And I cut out the sugar and replaced it with a significantly less amount of powdered Xylosweet (I use either my Vitamix dry blade or my coffee grinder to turn my Xylosweet granuals into powder) and a tad of stevia. (Not sure about sugar alcohols? Check out this post on Mark's Daily Apple. Not sure about stevia? Check out this post while you're there.)

This is my go-to recipe of choice when my avocados are on the brink of going bad (or are already there). You don't need the avocado to look perfect or pretty. The beauty of this recipe is that you don't even know there's an avocado in here. With the presence of cocoa powder, it naturally makes the pudding a deep brown-chocolately color. Bad avocados no more!

This pudding is so good. I mean, it is so good. I mean, it is so good I literally lick my Vitamix to make sure I get as much out of it as possible before washing. Hard to believe the main ingredient is an avocado, which is just brimming with nutrients. Oh heavens me, I eat this stuff for breakfast!


Chocolate Pudding (with Avocado)

1 large avocado
1/4 cup coconut oil
1/4 cup powdered Xylosweet
1/4 cup cocoa powder
1/2 cup water or almond milk
1 teaspoon vanilla extract
1/4 teaspoon stevia powder + 5 drops liquid stevia

Place ingredients in the order listed in Vitamix or other high powered blender. Process on high for a minute or mixture is completely smooth (adding more water or almond milk if necessary to facilitate blending).

Makes 4 servings (or 2 servings for a hungry mommy and her four year old).

Parsnip Mashed Potatoes

My last trip to the grocery store, I forced myself to step outside of my vegetable comfort zone and put at least two vegetables in my cart that were in season, local, and ones that I don't normally buy. Parsnips made the cut. A fun vegetable and very useful no doubt, just not one that calls to me on a "crave" level yet.

Back home inside my crisper drawer they sat for two days as I pondered how I was going to prepare them. I pulled them out on roast chicken night, deciding they would pair perfectly in a mash medley with some creamy, gold yukon potatoes sitting on my counter. This meal is for hubby, I told myself, I know I'm going to win some brownie points tonight with this meat and potato classic... (not that I need to win brownie points. I'm so lucky to have a husband who happens to love my healthy, adventurous cooking).

I love how the parsnips add a subtle hint of sweetness to this dish that makes it absolutely divine. And pack the mash with a nutritious punch, full of potassium, iron, calcium, fiber, vitamins B, Vitamin K, vitamin C, and manganese, and zinc!


Parsnip Mashed Potatoes

5-6 yukon gold potatoes
3 parsnips
1/4 cup milk or cream
2 tablespoons butter
salt, pepper

Wash and cut potatoes into large chunks and place in a medium size saucepan. Peel and chop parsnips into large chunks and add to potato pan. Cover with water. Heat to a rapid boil, then reduce heat to a low rolling boil and cook uncovered for 15 minutes, or until vegetables are tender. Turn off the heat and drain the water.

To the potato/parsnip pan, add milk or cream, and butter. Mash with a potato masher until you reach desired mash consistency. Add more milk if you like your mash thinner. Salt and pepper to taste.

Roasted Radishes

I am just too frugal of a gal to let good food go to waste (on the other hand I have no problem letting food that isn't real food, say fast food or anything packaged or anything with High Fructose Corn Syrup or MSG in it go to waste, just for the record). So when we needed to clean out our produce drawer to make room for some late fall Farmer's Market goodies to go in, I had some radishes that were calling to me.

Now, I'm not really a radish lover myself. My husband is actually the one who bought them, claiming that he loves them raw, but funny, he only ate a couple out of the bunch?... which left me (frugal wife) to use them in something... If it was summer, I would just chop them up and add them, raw and all, to a salad or coleslaw. But it isn't summer. And I'm just not into eating raw vegetables when it isn't summer (can you even believe I once ate only raw roods for a whopping six months! Whew... glad I'm out of that phase!).

So, what's a frugal, can't-throw-good-food-away person to do with these radishes, I ask myself...

The answer comes in mere moments... roast them, ding bat! Of course, why had I not thought of that sooner? I guess because I've never made roasted radishes before, nor had I ever eaten roasted radishes. I knew nothing of what they would taste like roasted. So I had to try it!

The result? Yes, just like you guessed: sweet (literally sweet, not as in, "S-w-e-e-t, they are like, so good!" sweet). The bitterness is still there, but only a fraction of what it is raw, and the sweetness factor... bursts in your mouth. Those yummy, sweet, radish juices start flowing when the heat is on and I am forever humbled by this amazing vegetable.

Roasted Radishes

1 bunch red radishes
1 medium sized daikon radish
1 tablespoon coconut oil
salt

Preheat oven to 350 degrees.

Wash radishes and cut into bit size pieces. Line a baking sheet with parchment paper and spread radishes out on sheet in a single layer. Drizzles coconut oil over the radishes, sprinkle with salt, and toss to coat.

Roast radishes for 25-30 minutes, stirring half way through.

Warm Cabbage and Kale Salad

I came up with this recipe based off a recipe from one of my favorite food bloggers- Heidi of 101cookbooks.com. Her version uses red cabbage (and her pictures are so much prettier than mine, I must say), but I only had green cabbage, so a suitable swap was made. I've really been in the mood for cooked cabbage lately, but instead of roasting it (which is my hands-down favorite way to eat this amazing cruciferous, cancer-fighting veggie), I decided to stove top it and throw in some yummy goodies along the way (kale, raisins, goat cheese- delish!).

The thing I love about this recipe is that you can make so many substitutions and/or additions, customizing it perfectly to your own palate. (Think feta for the goat cheese, craisins or figs for the raisins, broccoli for the kale, etc.) I'm all about recipes that I can alter in some way, adding a bit of Kelly-flare to the mix, truly making it my own.

Let me know if you change this recipe up, how it turns out and what you did! (Or alternatively, if you make it just the way I did, also let me know what you thought of it!) And most of all, enjoy your four servings of veggies in this one amazing dish.


Warm Cabbage and Kale Salad


2 tablespoons coconut oil
1/2 red onion
1 clove garlic
1/2 head green cabbage
3 kale leaves
salt, pepper
1 tablespoon balsamic vinegar
1/4 cup raisins
2 oz. goat cheese
1 tablespoon fresh chopped rosemary

Heat coconut oil in a large saucepan over medium heat.

Chop onion and garlic and add to hot pan. Cook 3-5 minutes until onions are translucent, stirring frequently.

Chop cabbage and kale into bit size pieces and add to pan. Sprinkle with salt and pepper. Continue cooking another 3-5 minutes until cabbage is slightly wilted and kale is bright green.

Stir in remaining ingredients. Add lid to the pan and cook an additional 2-3 minutes until goat cheese is melted and raisins are plump. Give one final stir to the pan to evenly distribute the goat cheese.

Enjoy warm out of the pan or cold out of the fridge for the next day's lunch.

Squash Fries

Mmm Mmm, I'm loving it. "You want fries with 'dat?" I ask my family. Not McDonald's fries, of course, but my own version of the famous American fried vegetable stick: oven roasted squash fries. These are so delectable: savory, sweet, and bursting with flavor in every bite. And they are refreshingly easy to make, as easy and quick as pulling up to the drive through, so you'll have no excuses for going to that fast food joint on your way home from work.

We picked up our first batch of local winter squash over the weekend at our farmer's market. I've been secretly applauding the end of summer and welcoming the cool fall temps just so I could make this recipe. Everyone in my family loves it so much, we rarely have leftovers. As the Chief Chef in the Buffington household with a passion for feeding my family nutrient dense, whole food, I take it as a compliment when the plates are licked clean before they get to the sink.

Did I mention how easy this recipe is? And how fast it will go at your dinner table? Slightly addicting if you ask me (I mean, just look at that gorgeous color! Chock full of vitamins A and C and minerals iron and riboflavin). That said, you'd better double or triple the recipe so you can take this to work for lunch during the week. You'll thank me you did!

Squash Fries

1 medium butternut squash
2 tablespoons coconut oil, melted
salt, pepper

Preheat oven to 350 degrees.

Peel butternut squash with vegetable peeler. Cut the top and bottom stems off. Cut the squash in half width wise. Then cut each half into half (you'll now have four sections). Scoop out the seeds and discard. Cut each section into 1/2 inch sticks, or desired size of fry (tip: the smaller the fry, the faster it will crisp up, so don't get them too small or they'll likely get charred in the oven).

Place in a medium sized bowl, drizzle with coconut oil, and sprinkle with salt and pepper. Toss squash fries in bowl to make sure each piece is coated (if you want to skip the step of tossing in a bowl, you can just go straight to putting the fries on the baking sheet and drizzling the coconut oil, salt, and pepper from there).

Place squash fries on a parchment paper lined 10x12 baking sheet in a single layer. Roast for 20 minutes. Remove from oven and flip fries over. Place back in oven and roast an additional 15-20 minutes until slightly crisp on the outside. Allow to cool 10 minutes on pan to crisp up a bit more.

Kale Chips

I am so thrilled about this recipe. It's not new to me, not new to the blogsphere, but it is new to someone in my house... hubby. He has insisted for years that he does not like kale (not in a box, not with a fox, not in a car, not in a tree, he insisted that he does not like it, you see! Can you tell I have a three year old who loves to read Green Eggs and Ham?). But just because he said he doesn't like it never stopped me from making it for myself. I eat it nearly daily, and in a variety of ways: steamed, lightly sauteed, roasted, grilled, marinated raw, in pestos, etc. and each time I make it, I always offer hubby some. "Um, no thanks, Kel," he promptly says with that roll-the-eyes-sort of look that really says, "Seriously, you didn't think I changed my mind all of a sudden and started liking kale, now, did you?" Hmpf... someday I'm going to get you to try it, and like it... I would think to myself.

Well today (trumpets please), it happened! It finally happened! He tried kale and said that he liked it! (Well, actually he said that it was, "not that bad," which in Minnesota lingo means that he secretly loves it and can't wait for me to make it again.) And so friends, I simply must share this delightful (and let's not forget incredibly nutrient packed) kale recipe with you, and you simply must try it for yourself and your family.

I recently read on one of Elana's posts (of www.elanaspantry.com, one of my favorite food bloggers), that Parents magazine featured her kale chip recipe in their Back to School issue as an idea for something to pack in a child's lunch. And I thought, why yes, of course! Let's give those old potato chips a run for their money! This particularly caught my attention as my three year old is starting preschool this week and I will be packing his lunch two days a week. I've been brainstorming for a few weeks now of ideas for his school lunch. I'm so curious as to what other real-food-loving-mommies pack in their children's school lunch? Let me know by leaving a comment below. I will be compiling my ideas (with the help from your comments) into a post very soon, so stay tuned.

Kale Chips

5-6 kale leaves
2 tablespoons extra virgin olive oil
salt, pepper

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Wash kale and chop into 2x2 inch squares (or desired size of chip) and place in a large bowl. Add olive oil, salt, and pepper to the bowl and message the leaves of kale with oil until fully coated. Place kale on a single layer on pan. Bake for 8-10 minutes, until bright green and crispy. Enjoy fresh out of the oven!

Zucchini Greens Soup with Pumpkin Seeds

When I get on a roll, I guess I get on a roll. It's greens time again, and this recipe is yet another with this unsurpassed food group: dark, leafy greens. The other day I was craving soup; not something heavy and rich like you crave on a cold day, but rather something light and refreshing, reflecting the flavors of summer. Zucchini happened to be the vegetable of choice on my counter when the craving struck, so that is what I decided to turn into soup. And it tastes just like I had it in mind: light, creamy in its own right (without any heavy cream or cheeses), and just delightfully refreshing.

I made this a few days ago and scarfed it down all by myself in one sitting, it was that good. So today when I got home from work, I was craving it again, and since it was leftover night for dinner, I knew my family wouldn't mind if I whipped up another batch to go along with our grass fed steak fajitas from the night before. Afterall, tonight I just needed something refreshing and soupy. I had a good day- don't get me wrong- I mean, heck, it must have been a good day because I wore my hair down (not in the figurative sense, I literally wore my hair down and not in a ponytail like usual) and that only happens on a really good day! But nonetheless, it was a long day, and I was particularly tired when I got home. And soup just always sounds good to me when I'm tired (maybe it's psychological because I know I can even let my mouth rest from having to chew?).

So if you're in need of a refreshing and soupy light summer meal, give this a go.

Zucchini Greens Soup with Pumpkin Seeds

1 tablespoon coconut oil
1/2 of an onion
2 cloves garlic
1 large zucchini
2 cups broth
1/4- 1/2 cup water
5-6 dark, leafy greens (your choice of collards, kale, beet greens, Swiss chard, or a mixture of each)
salt, pepper to taste
2 tablespoons pumpkin seeds

Heat oil in medium sized soup pot over medium heat. Chop onion and garlic and add to hot pot. Saute for 3-4 minutes until fragrant. Chop zucchini into large chunks and add to pot. Saute another 3-4 minutes until soft. Add broth, water, and dark leafys. Cover soup pot with a lid and allow to simmer for about 5 minutes. Remove from heat, pour into a blender, and puree soup. Return soup to pot, and salt and pepper to taste.

Ladle into soup bowls and garnish with pumpkin seeds.