Slow Cooked Green Chicken Chile

My sweet young friend is about to get married. How exciting!  My husband and I are about to celebrate 10 years of marriage. So, most of our friends are in their mid-40s and we haven't been to a wedding in years! The thought of a fresh couple uniting is the sweetest thing to me and I just love it when the bride-to-be asks me for advice... any advice at all! I'm happy to offer suggestions about even the most mundane things.  We love to talk about food and from time and she'll ask me for a recipe.  This is one of them. Any little offering towards a happy, healthy (& well fed) home; I'm happy to help!  I guess its the little sister in me, always dreaming of big sister status.

Our bride-to-be Samantha joined me and Pam to our little local town Chili Cook-Off.  The winner was a green chicken chili. It was really delicious.   Sam asked me to put together a recipe similar to the winner.... like, ok...(?)  Anyway, its taken me awhile to get it, but here is my slow-cooker, very easy version:

The ingredients are simple.  With the exception of the tomatillos, you may have most of these things in your kitchen:

• 6-8 boneless, skinless chicken thighs
• 6-8 tomatillos, husked and roughly chopped
• 1 white onion, chopped
• 3  7 oz cans of mild diced green chilis*
• 2  15.5 oz cans of cannellini beans
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• juice of a lime

*we've roasted hatch chilis in other chili recipes, but wanted this one to be as simple as opening a can... easy enough to prep in the morning before work.

Here's what you'll do:

1. Toss all of the ingredients in your slow cooker, stir it up a bit.

2. Set the slow cooker on low for 8 hours, or high for 6 hours.

3.  When you're ready to eat, use a fork to pull the chicken apart into shreds.  Add more salt & pepper to your preference.

4.   Garnish with cilantro and lime (optional)

Enjoy!

xo & a pinch, 

Kelly

Repost: Slow Simmered Split Pea Soup

On a freezing cold day, especially during my favorite thing in the winter (a snow storm) we like warm, hearty soup.   During our recent "blizzard", split pea soup was on our menu, and despite appearances, it is truly "blog worthy!"  

The key to the creamy texture, is the slow cooker. It started on the stove but, once all the ingredients were mixed it's moved to the slow cooler and 6 hours later, or 4 hours, whatever your preference, voila! 

What you need: 

• 1 lb bag of split peas
• 2 Tbls olive oil 
• 1 yellow onion, chopped
• 4 carrots, chopped into centimeter sized pieces 
• 4 celery stalks, chopped into centimeter sized pieces 
• 1/2 bunch of thyme (about 8 stalks) 
• 1 teaspoon oregano
• 4 garlic cloves, chopped 
• 4 cups chicken broth 
• 2 pound baby ham hock, cut in half, one half stays whole, the other half gets cut up into centimeter size cubes. 
• Large pot 
• Slow cooker

Like most soup recipes, you'll start the pan with your olive oil, onion, celery and oregano. Let that simmer for about 5 minutes. Add your chopped garlic, your carrots and the all the ham hock, stir it up, add the thyme. and stir another 5 minutes. Things will get cozy, the onions a tiny bit brown. Add your peas and mix a bit longer, maybe 3 minutes, then add your chicken broth. 

I let it simmer for about 5 minutes. At this point, you can keep the process moving for another day or keep it rolling. If you're ready to roll the only thing you need to do is remove the one uncut ham hock (you can leave it out or chop it up, totally up to you on how much ham you'd like in your soup) Next, take the contents of your pot and pour into your slow cooker for 4 or 6 hours. 

You won't believe how beautiful this is when it's done! 

Enjoy, xo Measure 

Measure & Pinch Guest Home Chef, Jessica!

As many of you know, we love home cooks and love to learn what you are all doing in your kitchens.  We recently had the great opportunity to "meet" Jessica through Instagram and Facebook.  She follows Measure & Pinch and we follow her!  She is a mom of sweet little ones who loves to post shots her favorite homemade meals and her beautiful family.  Just look at those little ones- so precious!!   Home cooks like Jessica are our inspiration; the very reason we started Measure & Pinch.  We were so thrilled when Jessica agreed to be on of our featured Guest Home Chefs and share her recipe for Buffalo Chicken Lasagna!   What a great idea, right?  Two outrageously delicious family favorites in one dinner.  Its brilliant. 

Jessica calls herself an "eyeballer" when it comes to cooking, so she warned that her recipe may need our tweeking.   We tried it as is, and loved it... and our boys from the husbands, to the teenager, to the little ones, loved this dinner.

Jessica adds that she's a "sauce" person.  So, she uses lots for this recipe.  Also, her family doesn't like blue cheese very much, so she skipped it but thinks that adding crumbled blue cheese to the ricotta mixture would be awesome for those who are blue cheese fans.  We agree.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs shredded chicken
• 1 medium onion, chopped
• 2 ribs of celery, finely chopped
• 1 large carrot, shredded
• 4 cloves of garlic, minced
• 1 can diced tomatoes (28 oz)
• 2 bottles (24oz) buffalo wing sauce (I used Frank & Teressa's Anchor Bar Mild Buffalo Sauce)
• 1/2 cup water (reserved)
• 1 1/2 teaspoons Italian seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 12 lasagna noodles
• 15 oz ricotta cheese
• 1 egg, slightly beaten
• 3/4 cup Italian flat leaf parsley, finely chopped
• 3/4 cup Ranch dressing, plus extra for topping
• 4 cups shredded mozzarella
• 2 cups shredded Italian cheese blend

For the chicken, simmer 2 large boneless skinless chicken breasts with the Italian seasoning, salt and pepper, in just enough water to cover chicken approximately 15-20 minutes (until no longer pink).  Set the chicken aside to cool.  Then shred using two forks.  Reserve 1/2 cup of the water.

Heat extra virgin olive oil in a skillet over medium heat.  Add carrots, onion, and celery.  Sautée until tender.  Add minced garlic.  Cook about 2 more minutes.  Then add diced tomatoes, buffalo sauce, chicken, and reserved water.  Bring to a boil.  Reduce heat; cover and simmer 1/2 hour.

Cook lasagna noodles according to package.  Drain.

In a small bowl, mix ricotta cheese, egg, parsley, 1 cup of mozzarella, and ranch.
 

Preheat oven to 350.  Grease a 13x9 inch baking dish.  Pour about 1 cup of sauce into pan and spread to coat the bottom.  Lay 4 lasagna noodles, slightly overlapping.  Spread more sauce over noodles.  Spoon about half the ricotta mixture over the sauce and spread.  Sprinkle 1 cup of mozzarella and 2/3 cup Italian cheese.  Layer 4 more noodles.  Add a layer of sauce.  Spoon the other half of the ricotta mixture over sauce and spread.  Sprinkle another cup of mozzarella and another 2/3 cup of shredded Italian cheese.  Layer last 4 lasagna noodles on top.  Pour remaining sauce over noodles and spread. 

Cover and bake for 20 minutes.  Uncover and bake another 20-25 minutes.  During the last 10 minutes of baking, add remaining shredded cheese to melt on top.  Pull lasagna out of the oven.  Top with enough ranch dressing to cover the top.  Let cool 5-10 minutes before cutting and serving.

Spicy and Delicious!  - Thank you Jessica!

As with all of our Guest Home Chefs, we take a page out of James Lipton's book and do a little interview ala "Inside the Actor Studio",  because afterall, we are all STARS in our own kitchen!

What is your favorite food?  I have to pick a favorite?  Hard to narrow down...  I love soup. I could eat soup everyday.  Creamy soups are my favorite.

What is your least favorite food?  "Fishy" tasting fish.  

What turns you on? GOOD FOOD.....and warm, breezy beach nights.

What turns you off?  Swearing.

What inspires you to cook?  I love to prepare good food for others.  I thrive on honest feedback.  Food makes me happy, and I love when my food makes others happy.

What is your favorite drink?  Trilogy Kombucha

What profession other than your own would you like to attempt?  It would be cool to own my own cafe someday.

 What profession would you not like to do?  Politician.

If Heaven exists, what do you wish to hear God say to you when you arrive at the pearly gates?  Welcome home.  :)

THANK YOU JESSICA!!!!

Truly a girl we'd love to hang out with.  If only we lived closer!  In the meantime, see you on the Internet! 

... and we will be making this dish over and over again!

 Thanks Jessica!

xo

Measure & Pinch

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 

Hawaiian Pulled Pork Sliders

The tropical slaw adds a great crunch and freshness to the slow cooked pork.  I also just love a recipe that uses up an entire fresh pineapple.   Ok, there were a few bites eaten during the prep phase with a tiny sprinkle of sea salt.  Cooks treat!

This recipe makes a big batch for a crowd of about 6-8.  Its great for game day and will make your house smell like a luau (if its also a pork roast!) 

For the slow-cooked pork:

• 2 pork shoulders
• 1 onion, sliced
• 1/2 fresh pineapple, cored and chopped
• 1/2 cup ketchup
• 1 tsp hot sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 3 garlic cloves, chopped
• salt & pepper
• slider buns.  We love the sweet Hawaiians!

1. Except the pork, mix all ingredients in a bowl.

2. Place pork into the slow cooker, pour combined ingredients over pork. Massage sauce into pork and cover. Slow cook for 8 hours on low.

3. When cooking is complete, use 2 forks for pull pork into shreds.

For the Tropical Slaw:

• 1/2 red cabbage shredded
• 1/2 green cabbage
• 1/2 fresh pineapple, chopped
• 1 bunch chopped cilantro
• 1/2 cup mayonnaise
• 2 tbsp cup apple cider vinegar
• 1 lime, juiced
• salt & pepper

1.Whisk all ingredients together, except for the cabbage and pineapple.

2. Pour dressing over cabbage and pineapple.  Season with more salt & pepper to taste. (You may wish to add more lime juice or vinegar. Your preference.)

3. Chill for at least an hour.

Serve the sliders on buns adding pork and then slaw.

Enjoy!

xo and 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!

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

Sausage & Cannellini Stuffed Eggplant

During these gorgeous golden days of early fall, we are still enjoying summer's harvest and eating outside.  Every last minute cherished before it becomes completely Siberian and we are under blankets, eating carbs. 

This weekend I noticed that our basil is still full of green leaves and eggplants at the market are gorgeous and abundant through October.   I love stuffing eggplant this way. I've featured it here before with tomatoes, basil & cheese.  I love eating a half an eggplant as my dinner... and then the other half for lunch the next day.   

Here's what you'll need for two halves:

• 1 large eggplant
• 1 16 oz can of crushed tomatoes
• 1 red pepper or 3-4 baby peppers, chopped
• 2 cloves garlic, chopped
• olive oil, 3-5 tbsp
• 3 links of Italian sausage, casings removed
• 1 16 oz can of cannellini beans
• red pepper flakes, 1/4 tsp
• salt & pepper
• mozzarella cheese, 1/2 cup, shredded
• parmesan, 1/4 cup, grated
• basil, a bunch chopped or torn (some for cooking, some for garnish)

Here's what you'll do:

1.  Preheat oven to 350 degrees.  

2.  Prepare the eggplant:  Cut the eggplant in half.  Scoop the meat from the halves and chop.  Coat the eggplant shells with olive oil and season with salt & pepper.  Place on a baking sheet, cut-side up and bake in the oven for 10-15 minutes; until the eggplant shells are tender.  Remove from the oven and reserve.

3.  Meanwhile, in a large skillet over medium high heat, brown the sausage, crumbling the meat at it cooks.  Once completely browned, remove the sausage from the pan and reserve.

4.  In the same skillet over medium high heat, add 3 tbsp. oil, garlic, cubed eggplant, chopped peppers, red pepper flakes, salt & pepper.   

5.  Cook on the stovetop until the vegetables become tender.  Add the tomatoes and beans.  Return sausage to pan.  Stir in most of your chopped basil, combine and simmer about 15 minutes.  Taste to adjust seasoning. Add salt & pepper if needed.

6.  Scoop the eggplant/sausage mixture into the eggplant halves.

7.  Top each half with mozzarella and parmesan.  Return to the oven for 5-8 minutes until cheese is melted.

8.  Let sit for 5 minutes before serving.  Garnish with torn basil leaves and more grated parmesan.

Mangia!

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

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

Spicy Sweet Potato Bean Burritos

My writing talents, or lack thereof, limit my ability to express my affection for these burritos.  I don't know if I'm just hard-wired for sweet potatoes & spices or whether I'm just obsessed with these little pockets of wonderful.  The only words that come to mind are creamy, spicy and splendiferous-ness.  They're also a good place to stuff your left over sweet potatoes.

Here's what you'll need for 4 burritos:

• 2 sweet potatoes, baked or microwaved until fork tender
• Flour tortillas, 4 - warmed in the oven or microwave
• cilantro, small bunch
• black beans, 1 can
• 1 small onion
• 1 clove garlic, minced
• Cumin 1/2 tsp
• Chili powder 1/2 tsp
• Hot sauce, 2-3 shakes.  (We love Outerlimits Jalepeno & Lime)
• olive oil, approx. 2 tbsp
• salt & pepper
• Lime, slices for squeeze & garnish
• salsa or pico de gallo (see our "Not so Naughty Nachos" post for perfect, but easy pico)

For the beans:  Heat a skillet over medium heat, add a swirl of olive oil.  Add beans and 1 glove of crushed garlic.  Add cumin, chili powder, hot sauce,  salt and pepper.  Mush with a potato masher (or just your fork) until chunky.  Add water to gain a creamy consistency.  Heat for 5-8 minutes.

To assemble the burritos:

Spread about 2 tbsp. of sweet potato on each tortilla.  Add about 2 tbsp. of bean mixture. Top with cilantro, squeeze of lime and salsa or pico, if you'd like.

xo & a pinch

Kelly

Caramelized Shallot and Apple Brussels Sprouts

Brussels sprouts. Perhaps the most underrated vegetable of all time. Well, at least the ones from Belgium. Love them. And, this little number is a delicious way to serve them. You can totally use this as a Thanksgiving side dish, too. It’s really just one giant slicing exercise. Slicing the shallots, slicing the Brussels sprouts. In terms of a tip on slicing, you should make your first slice lengthwise in both, then turn them flat and slice them up! 

 Once all those lovelies are sliced up, you’re good to go.

 Start with ½ the butter in the saucepan with the shallots. This is a lot like caramelizing onions, you take it low and slow after the initial medium high jolt. As they become good and soft, about 10-15 minutes you add the sugar and the cider vinegar, stir another 3-5 minutes and they will brown for you.

In a separate pan, heat oil in large skillet over medium-high heat. Add your fabulous little sliced sprouts. Sauté until the edges get a little brown, maybe 7/8 minutes. Add one full cup of apple juice and 4 tablespoons butter then, keep on the stove until the liquid evaporates. They get yummy but, stay pretty green, another 2-3 minutes.

Now, add the caramelized shallots. Before you serve it, give it a little salt & pepper love, stir, serve and enjoy! 

• 8 tablespoons butter
• ¾-1 pound shallots, thinly sliced
• 2 tablespoons apple cider vinegar
• 4 teaspoons sugar
• 1 1/2 pounds brussels sprouts, trimmed
• 3 tablespoons extra-virgin olive oil
• 1 cup apple cider or juice
• Salt & pepper

Enjoy, Measure! xox 

PS Happy Thanksgiving from our families to yours.

Mango & Beet Salad

If ever in doubt of a divine creator, think of the mango. 

Ok, maybe that's an over statement, but is there any natural thing more beautiful, luscious, juicy and sweet?  Think about it, whenever you have something tropical and fantastic, inevitably a mango is involved.  Mango salsa, mango chutney, mango caipirinha...I rest my case.  

The lovely and wonderful mango meets up with the earthy, rugged beet and creates edible perfection.  This salad will gloriously adorn your fall table.  Clearly, its super healthy, but its also a total knock-out.

Here's what you'll need:

• 3-4 medium sized beets, stems trimmed and scrubbed.
• 1 mango, cubed
• 1/2 Lime, juice
• Cilantro leaves, 1/4 cup
• 1/2 Pomegranate, seeds
• salt   

Beauty and the Beast

Scrub your beets well

Here's what you'll do:

1.    Preheat oven to 350 degrees while you scrub and prepare your beets.   Place scrubbed, whole beets in a foil packet and on a baking sheet.  Roast in the oven until fork tender, about 60 minutes.   Let cool.   Scrub skins off.  They should come off easily with a paper towel.

2.  Cut beets into cubes.   Combine cubed beats with cubed mango, cilantro, lime and salt.   Garnish with pomegranate seeds.

Enjoy Earth's candy!

xo & a pinch,
Kelly

Roasted Acorn Squash with Pomegranate & Cilantro

Take those pretty squashes out of your fall decorations and eat them!  They roast up beautifully and YES, you can eat the skin!  Acorn squash has a nice tender skin that's pretty and delicious.  There are a million ways to dress these pretties up, but here we just did our favorite staples: cilantro, pomegranate seeds and lime.   This is an unexpected, but perfect side dish for any fall meal. 

Here's what you'll need:

• 2 Acorn Squash, seeded and sliced into rings
• 2-3 tbsp. olive oil
• salt & pepper
• Cilantro leaves, about 1/4 cup for garnish
• Lime, juice of a 1/2
• Pomegranate, seeds from 1/2
• "Pam" or other non-stick cooking spray

Here's what you'll do:

1.   Preheat oven to 350 degrees, while you CAREFULLY slice your squash.   (you'll need a sharp large knife and cut a thin slice off of one side of the squash to use as an base or foot to keep your squash from rolling when you slice it).

2.   Spray a baking sheet with non-stick spray.  Toss the rings with salt, pepper and olive oil on a baking sheet.   

3.    Roast the squash until tender and golden, about 45 minutes.  No need to turn them over.

4.    Transfer to a serving platter and top with cilantro leaves. pomegranate seeds and lime juice.   Serve warm or at room temperature.

Is acorn squash invited to your Thanksgiving table?  How do you prepare them?

xo & a pinch,

Kelly