Braised Beef Short Ribs

Growing up in New England, my husband and I have grown to love winter.  The crisp air, snowy days and any excuse to be cozy.   We live in beautiful New Jersey now, and while it has its amazing sights and frosty winters, I'm the crazy one who always says "I wish we had more snow!" 

With Valentine's Day approaching, I like to cook things that are cozy, warm and savory for my husband, but also superbly delicious.  Of course, I sought the guidance of my favorite chefs,  Anne Burrell and Scott Conant.  I made Anne Burrell inspired short ribs, with Scott Conant’s creamy polenta. 

Here’s your ingredient list for the ribs (serves 4or 2 with left-overs) :

• 3 large carrots, chopped  
• 3 celery strips, chopped
• 1 large onion, chopped
• Olive oil, 5 tablespoons
• 6 lbs beef ribs 
• 1 ½ cups tomato paste
• 1 Cup Red wine (something you like to drink)
• 2 Cups Water Fresh Bay Leaves (3)
• One bunch of thyme
• Kosher Salt

You'll need a heavy duty Dutch oven or equivalent pot to braise & slow cook.

Short ribs are kind of, shall we say, a luxury purchase.  So, I reserve this dinner for a special night. With a bit of help from my butcher (a.k.a the guy behind the glass at meat section of my local Foodtown)  I decided on 6 lbs of ribs.  When they are sliced up into roughly 3 inch sections there were about 12 ribs.  A lot for two, but the leftovers are gold!

Preheat your oven to 350 degrees.  Generously salt the ribs, then with your Dutch oven on medium-high heat,  pour 3 tbsp of olive oil and sear the ribs in batches on all sides, about 2 minutes per side. Don't crowd the pain, otherwise nothing will brown.    (Of course, me being me, I set a timer for those 2 minutes per side)

Once all the meat is browned, I let the ribs sit for a while as I prepare the rest.

In your food processor,  chop the onion, celery, garlic and carrots.  Then, place in a strainer and press with a kitchen towel to drain all the juices out. 

Add 2 tbsp olive oil to the Dutch oven over medium heat and pour the drained vegetables into the pot.  Cook until it turns brown, about 10 minutes, stirring frequently to avoid over browning.  Add the paste, stir and lower to medium, for about 5 minutes. Add wine, cook another 5 minutes.

Return ribs to the pot, add water until it covers the ribs.  Add bay leaves and thyme.  Place the covered pot into the oven for about 2 hours and 45 minutes.

This dish is off-the-charts delicious and special.  The meat will fall away from the rib bones and the sauce is heavenly.   I made this dinner with Caramelized Shallot and Apple Brussels Sprouts.  (click here for the recipe).  McSweeney loves it so much that he asks for this as a first course to Thanksgiving, Christmas, his birthday, any given Sunday, etc.. Prepare for supreme yumminess!  

Your sweetheart will thank you for it!

Enjoy, xo Measure 

Baked Potato Soup

Ok, so its cauliflower.  You know I love skinny-food trickery and cauliflower is my best partner in crime.  I promise, when you're eating this, you'll think its potato soup.  Its creamy, hearty and when its topped with the usual baked potato bits, you'll find yourself high-fiving "I can eat this whole thing?!"  Yes.  Its cauliflower.  Ok, there's one potato in there.

Here's what you'll need:

• potatoes, 2 small or 1 large, roughly chopped
• cauliflower, 1 large head, chopped
• vegetable or chicken broth, 1 cup, but you may use less
• salt & pepper
• cheddar, shredded for topping
• bacon, cooked & chopped for topping
• chives or scallions, chopped for topping
• sour cream, dollop for topping, if you wish

1.  In a large pot over high heat, add the cauliflower & potato. Cover with water and add about a tsp of salt.  Once boiling, reduce heat and simmer for 8-10 minutes until the vegetables are fork tender.  Drain in a colander and return to the pot. 

2.  If you are using a blender or food processor, let the cauliflower cool completely.  Then, in batches, blend mixture until smooth.   If using an immersion blender, blend until smooth or your desired consistency.  Return the pureed cauliflower to the large pot.

3.  Over medium heat, stir while adding broth until you get your desired consistency.   Season with salt & pepper.

4.  Ladle into bowls and garnish with bacon, cheese & scallions.

 What's your favorite cauliflower recipe?

xo & a pinch,
Kelly

Easy Fish Chowder

So, its March and its snowing here on the Jersey Shore.   I'm not mad, but come on!    I hate to be one of those weather-talkers, but spring has been peeking its little head out here and there and ... what a tease!

Anyway, I love this dinner on days like this because it too, is kind of a tease.  A good briny clam will always bring the summer into your kitchen, while the tomato-y broth is cozy and warm.  

• 4 cod fillets, about 1 lb in total
• 8-10 clams, scrubbed
• Canned tomatoes, 28 oz
• Chicken broth, about 1 cup
• White wine, about 1 cup
• garlic, 4-5 cloves, chopped
• 2 carrots, peeled & chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 6-8 small potatoes
• Old Bay seasoning, 1 tbsp
• Hot sauce, 2-3 shakes
• olive oil, 2 tbsp
• salt & pepper
• Crusty bread or garlic bread for dipping (optional, but not really optional)

1.  In a large pot over medium high heat, swirl olive oil.  Add potatoes, carrots, celery and onion.  Season with salt & pepper.  Cook for 8-10 minutes.

2.   Add garlic, Old Bay and hot sauce and cook another 3-5 minutes.  Add wine, cook for another 3 minutes.

3.  Add tomatoes, broth and heat to boiling then reduce heat to medium and let simmer for 5-8 minutes.  Add salt & pepper to season.  Taste!

4.  Add cod fillets to the pot and cook 4-5 minutes until opaque.   Add clams to the pot and cover.  Let cook 5-8 minutes until clams are open. 

5. Stir pot, removing any clams that did not open. 

6.  Add chopped parsley and serve.  

** don't forget the crusty bread.

Stay cozy!

xo & a pinch

Kelly  

Cauliflower Cream of Mushroom Soup

Its no secret, I love cauliflower.   To me, cauliflower is the most magical vegetable in my kitchen.  Its versatility is endless and adding lots of cauliflower to your diet does wonders to your waistline.  Sometimes when I'm eating mashed cauliflower, I find myself trying to resist eating the entire plate.  I forget what I'm eating and think its potatoes!  No offense, potatoes, I love you too.   We go way back, but ... muffin top.

So, I introduce my newest cauliflobsession*- cream of mushroom soup.   Like I said in my post on our Cauliflower Broccoli Cheddar soup** (also fantastic), I would never eat the true versions of these soups; made with cream, flour and butter to get the "cream of ---" consistency.   To me, soups shouldn't be laden with fat and carbs.  Soup should not be a guilty pleasure.   It should be healthy, satisfying and cozy-inducing.  This soup is all of the good things and its so delicious and creamy, you'll forget what you're eating!

• I small onion, chopped
• garlic, 2-3 cloves, chopped
• olive oil, 2 tbsp
• cauliflower, 1 large head, chopped
• beef or vegetable broth, 32 oz.
• 8-10 mushrooms, chopped
• Worchestershire, a small splash
• thyme, fresh (a few sprigs, plus more for garnish)
• salt & pepper

1.    In a large pot over high heat, add the cauliflower. Cover with water and add about a tsp of salt & pepper.  Once boiling, reduce heat and simmer for 8-10 minutes until the cauliflower is fork tender.  Drain in a colander and return to the pot. 

2.  If you are using a blender or food processor, let the cauliflower cool completely.  Then, in batches, blend mixture until smooth.   If using an immersion blender, blend until smooth or your desired consistency.   Return the pureed cauliflower to the large pot.

2.  Meanwhile, in a skillet over medium high heat, swirl olive oil.  Add garlic, mushrooms & onion.  Cook for 10-12 minutes until softened.  Add thyme and splash of Worchestershire.   Season with salt & pepper.

3.  Put the pot of pureed cauliflower over medium heat.   Stir in broth until you achieve your desired consistency and let heat through.  Once you have the consistency that you like, stir in the cooked mushrooms & onions. (remove the thyme stems beforehand)  Taste for proper seasoning, adding salt & pepper as needed.  Garnish with fresh thyme leaves.

So good.

xo & a pinch,

Kelly

*they say that people who create their own words are geniuses, just saying.

**for the Cauliflower Broccoli Cheddar soup recipe, search out site.  It'll pop right up!

Holiday Re-Post: Candy Cane Merry Martini

Happy Friday!  Every Christmas season we pull out our red bows, twinkly lights, gold garland (!) and our favorite holiday recipes!  This is one of them.  We are remembering Christmas past and looking forward to a magical season this year!  Cheers!

• 1 1/4  oz vanilla vodka
• 1 1/4 oz white crème de cacao
• 3/4 oz peppermint schnapps

Shake with ice until freezing cold, pour and enjoy!

Merry Christmas!

Measure & Pinch

Slow Cooker Turkey and Pearl Barley Soup

Coming home to a slow-cooker dinner makes me so excited and happy, that it completely washes away my workday exhaustion.   Opening the door to warm, delicious aromas reminds me of coming home to family dinner when I was a kid.  Thank you Slow Cooker!!

This soup is a great way to use up turkey left-overs for a weeknight dinner.  Its thick and savory, almost like a stew.  The pearl barley makes it creamy, luxurious and satisfying.  

Here's what you'll need:

• carrots, 3-4 chopped
• celery, 2-3 stalks, chopped
• onion, large, chopped
• turkey, 3 cups, cooked and chopped (or chicken)
• chicken broth, low -sodium 48 oz. carton
• barley, 1 cup uncooked
• sage leaves, 1 tbsp. chopped, plus more for garnish
• salt & pepper

Here's what you'll do:

Add chopped vegetables to the slow cooker pot.

Add the turkey and barley, season.

Chicken broth and water until all is covered with liquid.

Add your chopped sage, cover and set on low heat for 8 hours.

To serve, stir, ladle into bowls.  Top with a bit of fresh sage and enjoy.

xo & a pinch

Kelly

Hasselback Spicy Sweet Potatoes

Besides their interesting looks, there are two other reasons that I love these potatoes. 

1.  I love, love, love sweet & spicy food.  

2.  I love a side dish that gets into the oven early and takes care of itself until your ready to eat.

We recently had a little dinner party that looked a lot like early Thanksgiving with a big, golden bird in the oven and delicious, fall inspired side dishes.  These potatoes were a hit with an unexpected spicy bite!   

Here's what you'll need:

• 4 sweet potatoes, similar in size and scrubbed
• 2 tbsp. honey
• 2 tbsp. Dijon mustard
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp red pepper flakes
• 1/2 tsp chopped fresh rosemary
• 2 tbsp. chopped pecans
• 1-3 shakes of hot sauce (we love Outer Limits Jalepeno Lime)
• butter, about 1 tbsp
• 1/2 pomegranate seeds, for garnish

Preheat your oven to 350 degrees.

To prepare the potatoes:

1. Scrub well. 

2.  Create a "foot" on your potato for better control while cutting.

3.  Slice using pencils as a base on each side to prevent cutting completely through.

4.  Make slices. Do your best with keeping each slice the same width, but don't make yourself crazy. Perfection is overrated.

5.  Place the potatoes in a medium roasting pan.

To make the topping:

6. Combine honey, Dijon, cinnamon, nutmeg, pepper flakes, rosemary, chopped pecans and hot sauce in a medium bowl.

7.  Spoon over the potatoes, pushing some of the sauce into the slices.

8. Add 2 pinches of butter to each potato.

9.  Cover with foil and bake in the oven for one hour at 350 degrees.  Then, remove foil and bake uncovered for another 15 minutes.

When to potatoes are tender, they are done.  Top with pomegranate seeds.

Let rest for 5 minutes before serving. 

Enjoy with your favorite sweet & spicy friends!

xo & a pinch,

Kelly

Cauliflower Leek Soup

Any good Irishman knows that potatoes and leeks just go together, much like peas & carrots!   As an Irish-Italian woman getting ready for a beach vacation, I think cauliflower and leeks are even better friends.  (Ok, I added 2 small yukon golds.  The Irish made me do it!)  The small amount of potato added to this giant pot of cauliflower soup adds the creaminess and satisfying texture that you're looking for with no added cream, milk or butter.  

All I can say about this soup is my ever picky, carnivorous, veg-adverse husband said  "Its surprisingly really delicious!"

Here's what you'll need:

• leeks, 4-5 stalks, cut, soaked and rinsed well
• garlic, 2-3 cloves, chopped
• olive oil, 2 tbsp
• potatos, 2 small or 1 large, peeled and roughly chopped
• cauliflower, 1 large head, chopped
• vegetable broth, 32 oz.
• salt & pepper
• cheddar, (we used vintage Irish Cheddar "KerryGold"), shredded for topping
• chives or scallions, chopped for topping

1.   Over medium high heat, add olive oil to a Dutch oven or large soup pot.  Add garlic and leeks.  Cook for 8-10 minutes or until leeks are softened.

2.  Add potatoes, cauliflower, vegetable stock to pot. Season with salt & pepper.  Let pot come to a boil and then reduce heat to low and simmer for approximately 25 minutes, when all vegetables are softened.    Taste to adjust salt & pepper.

3.  If you are using a blender, let the soup cool completely.  Then, in batches, blend mixture until smooth with some small chunks (if desired).  Then re-heat to serve.

4.  Using an immersion blender, blend until smooth or your desired consistency.

5.  Ladle into bowls and top with shredded cheddar and chopped chives.

"For each petal on the shamrock this brings a wish your way. Good health, good luck, and happiness for today and every day." 

xo & a pinch

Kelly

Herb Roasted Vegetables with Feta

"Eating Clean" what does it really mean? 

Everyone has their way of eating, their diet, their lifestyle.  Lately, there seems to be a label for every type.  Personally, I've always loved vegetables, felt so-so about meat, loved local farm fresh produce and fish, fish, fish.  I'll eat anything that swims, crawls or burrows in any body of water.  Also, I'll also eat any cookie, any type, any time, always.  It turns out, I'm an "80/20, wanna-be vegetarian, locavorte, pescatarian cookie monster."   By the way, I learned all of these labels from Instagram, so please don't quote me.

Anyway, this type of "recipe" has been part of my diet since birth.  Turns out my mom was also an 80/20, wanna-be vegetarian, locavorte, pescatarian, cookie monster!   (giggles from Heaven)   Ultimately, I think the goal is a nice balanced  healthy "clean" diet that also includes wine & treats.

This is a roasted vegetable dish that's eating clean without even knowing it.  (is cheese unclean?)  Fresh vegetables, naturally rich in vitamins, minerals, fiber.. all the good stuff.   I toss in the salty, feta for richness and some dill to brighten it up.   Its perfect on its own or as a perfect accompaniment to any pesca-loca-carnivore meal!

Here's what you'll need:

• 3-4 peppers, mixed colors, chopped
• 2 sweet potatoes, peeled and chopped
• 1/2 red onion, sliced
• 1-2 zucchini, sliced into half moons
• 2 tbsp. olive oil
• rosemary, small bunch, stems removed
• dill, small bunch, chopped
• thyme, small bunch, stems removed
• 4 oz feta cheese, crumbled or cubed 
• salt & pepper

Preheat your oven to 350 degrees while you chop your vegetables and herbs.  Add all vegetables and herbs to a large shallow sheet pan.  Toss with olive oil, salt & pepper.  Roast for 15-20 minutes until the vegetables soften and brown.  Let rest for 5 minutes.

Toss roasted vegetables with feta cheese.  Garnish with extra herbs.

Vegan, Vegetarian,  Carnivore, Carb-phobe, Paelo, etc....So, what type of eater are you?

xo & a pinch,

Kelly

Italian Wedding Soup

How perfect is Italian Wedding Soup on Valentines?  It says it all; comfort, home, warmth, love, Italian-ness... best of all, its easy.  My little boy Valentines like it too!

Here's what you'll need for the meatballs:

• 1 lb ground turkey
• 5 links Italian chicken sausage, casings removed
• 2/3 cup bread crumbs
• 1 egg
• 1/2 white onion, grated or minced
• 2/3 cup parmesan cheese, grated
• fresh parsley, small handful, chopped
• salt & pepper
• 2 tbsp. olive oil

Gently combine all ingredients in a large mixing bowl.  Create 1 inch balls and set aside until ready to brown. 

In a Dutch oven or large saucepan, heat olive oil over medium heat.   Brown meatballs on all sides 8-10 minutes total, set aside.   Brown in batches.

For the soup:

• 3 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 2 tbsp. olive oil
• 32 oz box of chicken stock
• White wine, a splash
• 1 cup of small cut pasta.  We used Stelline
• baby spinach or escarole, a small bunch, washed and roughly chopped

Heat the olive oil pn medium-high heat in the (unwashed) Dutch oven, (the brown bits from the meatballs adds delicious flavor).  Add the chopped onion, carrots and celery, season with salt & pepper,  and cook for about 5-8 minutes.  Add wine and cook for a 2-3 minutes. Add the chicken stock, meatballs and simmer for 15-20 minutes.  Reduce heat to low, add the greens and cover for 1 minute until wilted.   Salt & pepper until you love it. 

Cook the pasta in a separate pot according to package instructions and add desired amount of cooked pasta to each serving of soup.  OR Stir in the pasta and cook for 8 minutes, until pasta is cooked.  

*When heating left-over soup, the pasta gets too soft and I cringe. To avoid this, I cook the pasta separate.   If you don't mind, or you don't care for left-overs, feel free to just cook the pasta to the soup pot.

be sure to put your heart in it!

Garnish each bowl with extra grated parmesan and enjoy.

A glass of wine and a kiss makes it a perfect meal!

What special dinner will you make for your Valentine?

xo and pinch,

Kelly

No-Pasta Butternut Squash Lasagna

There is no pasta in this lasagna. Is that against all rules of lasagna?  Probably.

I'm not really a resolution person, but after the holidays,  I like to detox a bit and get back to healthier food with vegetables taking center stage.  This is a perfect prep-ahead dinner for a weeknight.   It freezes and re-heats nicely and makes a great meal with a salad.   I purposely kept this on the light side, but adding browned crumbled chicken sausage or lean beef to the layers would make this dish sing!  

Once again, those carb-perfect lasagna noodles are sitting, waiting, patiently on the pantry shelf.  We will reunite soon, I promise, but until then... the butternuts.

Heres what you'll need:

• 1 large butternut squash, sliced with a vegetable peeler or mandoline into ribbons.
• 2 cups simple marinara sauce (see recipe below)
• 1 cup low fat ricotta
• 1 egg
• nutmeg, a pinch
• 1/2 cup shredded low fat mozzarella
• dried oregano
• salt & pepper
• grated parmesan cheese

For a quick and simple marinara:

• 1  28oz can of crushed tomatoes
• 3-4 cloves garlic, chopped
• 1 tbsp olive oil
• 1 tsp butter
• 1 tsp dried oregano
• red pepper flakes, a pinch
• fresh basil, 4-5 leaves ripped (optional)
• salt & pepper

In a large saucepan over medium heat, add butter, olive oil, garlic and pinch of red pepper flake.  Heat until garlic is tender (but not brown), add tomatoes and oregano.  Season with salt & pepper.   Let simmer approximately 30 minutes stirring occasionally.  Add basil in the last 5 minutes.

Preheat your oven to 350 degrees and prepare your ricotta cheese:

Combine ricotta with egg, parsley, salt & pepper, parmesan cheese.  Set aside.

Assemble your lasagna :

In medium baking dish, ladle marinara and spread on the bottom of the dish.  lay and even layer of squash noodles, layer ricotta, layer sauce, repeat until the dish is full. Top with sauce, ricotta, mozzarella.  Sprinkle with extra oregano if you wish.

Cover with foil, place on a sheet tray to avoid spills in your oven and bake for 30-40 minutes until bubbling.   Remove the foil and bake for another 10 minutes.   Let rest for 10 minutes before serving.

Mangia!

xo & a pinch

Kelly

Braised Pork Shoulder with Asian Aromatics over Stir Fried Veggie Spirals

Our Boston bean Pam, moved to San Francisco to invest in her tech career when she hadn't yet decided on settling down.  Many amazing things happened in her life during that time, but when you ask her about it, she mostly just talks about the food!  Asian-Fusion, her absolute favorite.

A few months ago, Pam literally hopped with happiness when I told her that I was going to start focusing on her favorite cuisine.   After a few tries and tweaks, lo and behold, Pam has a new favorite dinner!  Here it is and I have to admit, it is really fantastic.  The pork comes out fall-apart-tender with sweet and spicy flavors.   The recipe is inspired by Chef Anne Burrell, also one of Pam's favorites.

We served the pork over a tri-color spiralized vegetable stir-fry using some of the sauce from the pork.  We sent some carrots, zucchini and a large daikon through the spiralizer before stir-frying in a wok.  If you don't have a spiralizer, slicing with a vegetable peeler will give you ribbons rather than spirals- just as good.  If you don't have a wok, a large fry pan will work just as well.  For those of you saying "daikon?", its a winter radish with a mild flavor that looks like a large white carrot.  Its perfect for this dish.  Take a look for daikon in your produce department near the root vegetables.

To me, these ingredients are strong and exciting.  I could spread chili paste on toast for breakfast!  I love it.   Also, adding brown sugar to any savory dish makes be so happy.  

• 2  2-3 lb. pork shoulders, each cut into 4-5 large chunks
• 4-5 cloves garlic, chopped
• 2 inch piece of ginger, minced
• soy sauce, 1/2 cup
• rice wine vinegar, 1/2 cup
• chicken stock, 3 cups
• fish sauce, 1 cup
• brown sugar, 1/2 cup
• chili paste, 1/4 cup
• 3 clementines, zest and juice
• vegetable oil, about 4 tbsp
• salt & pepper
• cilantro leaves (for garnish)
• 1 scallion, chopped (for garnish)

Preheat oven to 300 degrees.

Pat pork dry and season with salt & pepper.  In a large Dutch oven over medium high heat, cover the bottom with vegetable oil and brown the pork on all sides.  Do it in batches if needed. Don't overcrowd the pot.   Remove the browned pork and reserve.

Discard any excess fat from the pot and add fresh oil.   Add garlic and ginger and cook for 1 minute.   Add soy sauce and vinegar.  Let simmer and reduce by half.  Add the chicken stock, fish sauce, brown sugar, chili paste and clementine zest and juice.  Let simmer 5 minutes.

Return the pork to the pot, cover and place in the oven for two hours.  After one hour, turn the pork pieces over.  After another 30 minutes, remove the lid and let cook uncovered for the last 30 minutes.    Remove the (very tender) pork from the pot and reserve.   Place the pot on the stove top over medium heat and simmer the sauce until it thickens.   Serve the pork with the sauce.

For the veggie spirals, you'll need:

• 2 zucchini (spiralized)
• 1 daikon (spiralized)
• 3 large carrots (spiralized)
• 1 small red onion, sliced
• waterchestnuts, 1 small can, sliced
• ladleful of sauce with garlic and ginger from the pork pot
• cilantro (for garnish)
• 1 tbsp. teriyaki sauce
• 1 tbsp. hoison sauce

In a wok or large fry pan, add a bit of vegetable oil and the sliced onion.  Saute  the onion until browned.   Add a ladleful of sauce from the pork pot, making sure to scoop bits of garlic and ginger.   Stir in hoison and teriyaki sauces.   Add carrots, daikon, zucchini, waterchestnuts and saute for 3-5 minutes until the vegetable soften a bit, but not completely. (al dente)

Pour into a serving dish and top with cilantro, if you wish. 

For each serving, we piled the veggie spirals onto the plate and topped with one or two pieces of pork. 

Enjoy!
xo & a pinch,

Kelly

Black Bean and Sweet Potato Soup

Here in New Jersey its frigid.  Its 100% winter.  Sometimes when its this cold, I like to ignore it.   Not completely, I mean shorts & flip flops would be evidence of insanity, but a little mid-week, melt-me fiesta...? extremely sane.

This soup is perfect for my mood right now.  Its warm, spicy and creamy with a hint of the sunny, bright tropics.  Lime & cilantro will do that.   Margaritas will too.

Here's what you'll need:

• 2  13 oz cans of black beans, rinsed
• 3 sweet potatoes, peeled and cubed 
• 2  white onions
• 4 cloves garlic, chopped
• 4 cups chicken broth, low sodium
• cilantro, 3 tbsp. chopped
• 2 tsp cumin
• 1/2 tsp cayenne pepper
• 1/4 tsp cinnamon
• 2 tbsp. olive oil
• Lime, juiced
• Hot sauce, 3-4 shakes (we like Outerlimits Jalepeno Lime)
• salt & pepper

For Garnish:

• fat free sour cream
• lime slices
• cilantro

Here's what you'll do:

1.  In a large saucepan or Dutch oven, add the olive oil and chopped onion.  Cook on medium heat for 5-8 minutes until translucent and slightly browned.  Stir often.

2.  Add the garlic and all spices including salt & pepper, stir to combine.   Add broth, beans and sweet potato.  Add water or extra broth to cover, approximately 2 cups.   Heat until it reaches a boil.

3.  Reduce heat to low and let simmer uncovered for 15-20 minutes, until sweet potatoes are fork tender.   

4. If you are using a blender, let the soup cool.  Then ladle 3/4 of the soup into the blender in batches.  Blend until smooth and reserve in a separate large bowl.   Return the blended soup to the remaining unblended soup into the pot and stir.  Store or reheat at this point.

5.  If you are using a emulsion blender, blend leaving some chunks of potato and whole beans. 

6.  Once blended to your preference, stir in lime juice.  Taste for deliciousness and season with salt & pepper as needed.   Ladle into serving bowls and top with lime slices, sour cream and cilantro leaves.

Stay cozy, my friends.

xo & a pinch,

Kelly

Saturday Morning Strata

                                  Artichoke, Goat Cheese Strata 

As you know, Bon Appetit magazine's arrival to my mailbox is a joyous occasion.  But, YEARS ago, before I even knew I loved to cook this much, I was at someone’s house who served something called “goat cheese, artichoke and ham strata.” Later I learned it was a recipe from the one and only, Bon Appetit!  I started researching strata and realized I loved it because it was quiche on steroids and no "bad for you" crust! 

The ingredients are listed below, slightly altered based on years of making this recipe.

•  2 cups milk   
•  1/4 cup olive oil
•  8 cups 1-inch cubes sourdough bread, crusts trimmed
• 1 1/2 cups whipping cream
•  6 large eggs
• 1 tablespoon chopped garlic
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 12 ounces soft fresh goat cheese (crumbled)
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons herbes de Provence
• 12 ounces ham, chopped
• 3 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
• 1 cup (packed) grated Fontina cheese
• 1 cup (packed) grated Parmesan 

I never make this at the same time as I bake it.  I let it sit overnight in the refrigerator to let the flavors fall in love.   Also, when having overnight guests its so easy to pop this in the oven first thing in the morning while youre brewing coffee...aaah heavenly scents.  My favorite things. 

To prepare the strata:

Make sure you butter the pan before you start. I’ve had this served in a deep casserole dish or in a 13 x 9 x 2-inch glass baking dish.  I prefer the latter.  The 13 x 9 rectangular glass allows you see all the golden goodness.

Mix the milk and oil in large bowl, then stir in the bread.  Set aside. It takes about 5 minutes for the liquid to absorb.

In a second bowl, combine cream, eggs, nutmeg, salt, pepper and garlic. Fold in goat cheese crumbles.   Note:  chilled goat cheese crumbles best, keep in the fridge until you're ready to use it. 

I put all my chopped herbies in a little bowl just to keep things neat.

To prepare the strata, place half of the soaked bread into your buttered 13x9 , then sprinkle with the chopped ham, the quartered artichoke hearts, herbs, and cheese.   Pour half of the egg mixture over the dish.   Repeat this process, creating a second layer.   Let sit for 15 minutes or covered overnight in the refrigerator.

When you are ready to bake, preheat the oven to 350 degrees and bake uncovered for one hour, until firm in center & the edges are browned. Remove from the oven and let it rest. 

(This strata is not served steaming hot. In fact,  room temperature is my preference, then again I’ll eat it for leftovers cold right out of the fridge!)

Perfect for any festive occasion and easy to pop in the oven in the morning after a late night.

Serve with your favorite bagel or some beautiful fresh fruit. This is truly one is one of my favorites! 

Enjoy, xo measure

Minestrone with Great Northern Beans & Pesto

I love Christmas but for me, winter weather isn't ideal.  The cold, the early darkness, the dreary skies...I'm more of a flip-flop & margarita person!  Rather than just wish it all away, I make an effort to look out for the great things about the season.  Third to flannel shirts and red wine, soup is on the list of "a few of my favorite things."  (yes, I sang that part)

When you come home from work to a dark & chilly house, its so nice to set a pot of soup on the stove while you get yourself settled.   I make soup on the weekends when I'm cooking other things.  Its so easy to chop a few extra carrots & celery, a bit more garlic and throw together something satisfying, warm and healthy for mid-week.  

On the other hand, overcooked pasta is on my list of least favorite things.  When you re-heat soup, the pasta just softens... (I cringe).  For this reason, I boil the pasta separate.  

For this batch, I soaked and Great Northern Beans, which is a nice thing to do when time allows.  You get a bit more texture from the beans and you control the sodium, but a can of cannellini works just as well.

Heres what you'll need:

• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2-3 tbsp. olive oil
• 1  28 oz. can crushed tomatoes 
• 1 28 oz. can of chicken broth or vegetable broth
• 1 cup Great Northern Beans, soaked OR 1 large can cannellini or other white beans
• 1/8 tsp crushed red pepper flakes
• 1 tsp dried oregano
• spinach, medium bunch
• salt & pepper
• Pesto to top, if desired
• Parmesan cheese, grated on top, if desired
• Ditalini, cooked

Heres what you'll do:

For the beans:

Inspect beans while rinsing under cold water. Cover beans with water and soak overnight.   Drain. 

For the Soup:

1.  In a large pot on medium heat, add olive oil, carrots, onions, celery and garlic and cook until tender. Add beans, tomatoes, broth, red pepper flakes, oregano, salt & pepper.  Let simmer on low heat until tomatoes cook, stirring occastionally, about 30 minutes.

For the pesto:

In a food processor, add 1 cup fresh basil leaves, 1 garlic clove, chopped, 1/4 cup of pine nuts (or walnuts), 1/4 cup grated parmesan and pulse until chopped.  Drizzle in about 1/4 cup of olive oil and continue processing until smooth.   (Or try "Pistachio Pesto" using our Search feature.) 

To serve:

In a shallow serving bowl, add cooked pasta, the soup and top with pesto and more parmesan cheese. 

Stay Cozy!

xo & a pinch!

Kelly