Sautéed Sweet Potatoes with Lemon-Parsley Gremolata

March 29, 2014 by Mackenzie

Sometimes, it’s the accidents that turn out the best.

I was making Sweet Potato Gremolata from the Cook Fresh magazine but I wasn’t paying super close attention and I was cooking these brussels sprouts at the same time. It got to the point where I had totally lost track of how long I had been sauteing the sweet potatoes, I had no idea what quantities I was adding and I was just doing my own thing at that point. I was annoyed because I had been looking forward to makign this recipe but alas, it was not meant to be.

Well – lo and behold. Whatever I ended up with turned out fantastic! The sweet potato skins caramelized making them crunchy and sweet, the pine nuts became fragrant and intense because they had been in there for so long and the sweet potatoes themselves were punctuated with flavor! They were sweet without adding any brown sugar or honey and a bit tangy with the lemon zest! Wow – slight crunch on the outside but soft and savory on the inside.

When I sat down to eat it I quickly wrote out what I remembered doing differently and then made it again last week with those changes – again, fantastic! This is something super easy, yet super flavorful that I’ll be making all the time!

Sautéed Sweet Potatoes with Lemon-Parsley Gremolata
Recipe adapted from Cook Fresh Winter 2014 Magazine
Serves 4

Ingredients:
3 tablespoons olive oil
3 tablespoons unsalted butter
1 1/2 lbs sweet potatoes, washed and cut into 1/2-inch dice (about five cups)
Salt and fresh ground pepper
2 tablespoons pine nuts
3 tablespoons coarsely chopped parsley
1 garlic clove, chopped
Zest of one lemon

Directions:

1. Heat oil and butter in a 12-inch skillet over medium heat. When butter has melted, add the potatoes in an even layer, stirring so all sides are coated in oil mixture. Season generously with salt and pepper. Cook for 10 minutes over medium heat, shaking pan occasionally, until the potatoes just start to brown underneath. Toss the potatoes gently, reduce heat to low and continue cooking for 15-20 minutes until the potatoes are soft, easily pierced with a fork and slightly crispy (this is the key part of my “genius accident”!)

2. With five minutes or so left for the potatoes to cook, add the pine nuts to the skillet and toss gently.

3. Mince the parsley and garlic and zest the lemon. Add to the fully cooked sweet potatoes, toss for a moment or two and transfer to a serving bowl. Serve immediately.

(I let them cook too long on some sides so those caramelized while the insides just cooked. Feel free to make that genius mixtake!)

Brown Butter Vanilla Brussels Sprouts

January 25, 2014 by Mackenzie

Brussels sprouts do not generally elicit much excitement in an eater. They have a horrible reputation that far precedes them. How many of you have actually eaten brussels sprouts? I hadn’t until just a year ago – I’d gone along with the common school of thought that brussels sprouts were an evil, mushy, horribly-tasting vegetable and to have a pleasant life, you must stay as far away from them as possible.

Well, last year my roommate discovered that I’d never had Brussels sprouts and she was adamant that I change that. Reluctantly, I let her make me some – and lo and behold, I tasted one and thought, where have these been all my life? There’s nothing evil, mushy, or horrible about them! In fact, they are a little bit crunchy, very flavorful and quite delicious! What do ya know? 🙂

So here’s an easy, quick, and delicious brussels sprouts recipe that is sure to make you love them too. The title makes it sound sweet – but I added enough salt, pepper and garlic powder to balance it out so it weighs more heavily on the savory side. I created this recipe based off of a dish from a restaurant in Bellevue, called Palomino. They turned out great – and I’ll definitely be making them often! Here’s another recipe I’ve got that uses brussels sprouts, this butternut squash sauce pasta with brussels sprouts,

Brown Butter Vanilla Brussels Sprouts
Recipe inspired by Palomino’s “Brussels Sprouts in Vanilla Butter”
Serves 2

3 tablespoons butter, divided
3/4 cup onions, diced
1 1/2 teaspoon vanilla extract, divided
1 lb Brussels sprouts (about 20), washed, ends trimmed and then halved
1/2 teaspoon garlic powder, roughly
1/4 cup walnuts
Salt and pepper, to taste

1. In a medium skillet, melt two tablespoons butter over medium heat. Watching carefully, let it cook until it begins to brown. Let it brown for about 20 seconds and then add the onions and sauté for three minutes. Add 1 tablespoon vanilla extract and cook for an additional minute.

2. Add brussels sprouts and cook for about five minutes, until sprouts are beginning to brown and are getting soft. Add last tablespoon butter, 1/2 teaspoon vanilla extract, walnuts, garlic powder and salt and pepper to taste (start with just a little salt and pepper and continue to taste it as you add more. I wanted it more savory than sweet so ended up adding a good bit of salt and pepper in the end) Allow it all to cook together for another 2 minutes then remove from heat and serve immediately.

Edamame Quinoa Salad

September 12, 2013 by Mackenzie

I love this salad because of the flavors, the textures and the colors! It’s easy to throw together and is a perfect side-dish for just about anything.

Edamame Quinoa Salad

Recipe Type: Salad, Side Dish, Lunch

Author: Mackenzie

Serves: 5 servings

Ingredients

1 1/2 cup cooked, cooled quinoa
16 oz frozen, shelled, edamame
1 1/4 cup frozen corn
2 green onions, sliced
1 red bell pepper, diced
Several tablespoons roughly chopped cilantro
2 tablespoons olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Dash of cayene

Instructions

Prepare quinoa if you haven’t already. Let cool.
In a medium saucepan, bring about three cups of water to a boil. Add the edamame and corn and boil for about 3-4 minutes – just until tender. Drain and cool completely.
In a large bowl, combine the cooled edamame, corn and quinoa and the green onion, red pepper and cilantro.
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt and spices until well combined. Drizzle over the salad and toss to coat.
Best when served chilled.

Recipe adapted from RealHouseMoms

Potato Salad with Green Beans and Salsa Verde

July 31, 2013 by Mackenzie

Again, I must apologize for my long blogging absence. I have been busy working crazy hours (4am shifts!), driving between Lynnwood and Renton, trying out new “real food” recipes, and spending some quality time with my friends and family before I head back to school!

But in this long absence, I’ve tried tons of great recipes and I am finally going to share them with you! Today, we’ve got a Potato Salad with Green Beans and Salsa Verde. I made this twice in one week it was so good! It’s a “real food” recipe because it is just vegetables and herbs, but don’t underestimate this dish – the salsa verde is outstanding and takes this dish from good to great!

Potato Salad with Green Beans and Salsa Verde
Serves 5
Recipe from FoodandWine

Ingredients:
1/4 cup extra virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 large garlic clove, minced
Sea salt
1 1/4 lbs Yukon Gold Potatoes, peeled and cut into 1-inch cubes
2 tablespoons unsalted butter
1 1/2 lbs green beans, trimmed

Directions:

1. Prepare salsa verde: In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let it stand at room temperature for 15 minutes to 1 hour.

2. Cook the potatoes: Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.

3. Cook the green beans: While the potatoes are cooking, bring a large pot of salted water to a boil. Add the beans and cook until tender but crisp, about 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.

4. Assemble: add half the salsa verde to the potatoes and half to the green beans, tossing to coat. Transfer the beans to a serving dish and top with the potatoes. Serve right away.

Butternut Squash and Caramelized Onion Galette

June 14, 2013 by Mackenzie

This galette accompanied our meal from last weekend with the Roasted Sweet Pepper Rolls with Caper-Pinenut Stuffing and Lemon Risotto – yet it was the star of the show! The crust is flaky and just melts in your mouth, while the filling of butternut squash, caramelized onions, and fontina cheese make each bite truly heavenly. This is a really outstanding dish!

We thought it was especially good when it was hot, so I’d recommend reheating it in the oven just before you eat if you make this ahead of time (which is what we did). We also halved the original recipe to make just one 9-inch galette. I’ve given the halved ingredient quantities but you could easily double it to make a large, pizza size dish or to make two smaller galettes.

Butternut Squash and Caramelized Onion Galette
Recipe from The Smitten Kitchen Cookbook
Makes one 9-inch galette, serves 3-4 as a side dish

Ingredients:

Pastry:

1 1/2 cups all-purpose flour
1/4 teaspoon table salt
8 tablespoons unsalted butter
1/4 cup sour cream or Greek yogurt
1/2 tablespoon white wine vinegar
1/4 cup ice water

Filling:

1 small butternut squash
1 1/2 tablespoons olive oil
3/4 teaspoon table salt
Freshly ground black pepper
1/2 tablespoon butter
1 sweet onion, halved and thinly sliced in half moons
1/8 teaspoon sugar
1 cup grated fontina cheese
1/2 teaspoon chopped fresh thyme
1 egg yolk, beaten with 1 teaspoon water, for glaze

Directions:

1. Pastry: in a food processor, combine the flour and salt. Add the whole stick of butter and pulse until butter is no bigger than peas. In a separate small bowl, whisk together the sour cream, vinegar, and water. Pour this over the dry mixture, mix briefly, then transfer to a bowl and combine the mixture with a rubber spatula or your hands. Add more flour or water if needed to get a slightly sticky dough. Pat dough into a ball, wrap in plastic wrap and chill for at least one hour.

2. Squash: preheat oven to 400 degrees. Peel the squash, then halve it and scoop out the seeds. Cut into 1/2-inch chunks. Drizzle two tablespoons of olive oil over a baking sheet and then spread the squash out on the baking sheet. Sprinkle with a 1/2 teaspoon of salt and some freshly ground pepper, then place in the oven and roast for 30 minutes, until the squash is tender. Set aside to cool.

3. Onions: while the squash is roasting, caramelize the onions. Melt the butter and one tablespoon of olive oil in a large skillet, add the onions, sugar and 1/2 teaspoon of salt and cook over medium-low heat, until soft, tender and caramelized, about 25 minutes. Combine the squash, caramelized onions, cheese, and herbs in a large bowl.

4. Assembly: on a floured surface, roll out the dough to an 11-inch round, or about 1/4-inch thick (think pie crust). Transfer to a baking sheet. Spread the filling mixture over the dough, leaving a two-inch border. Fold the border over the filling, pleating it, to make it all come together. Brush the crust with the egg wash. Bake for 30-40 minutes at 350 degrees, until the crust is golden brown. Remove from oven and slide onto a serving dish. Serve hot or warm. You can make this ahead of time and reheat it in the oven for about 10 minutes.

Lemon Risotto

June 11, 2013 by Mackenzie

This is the best risotto I have ever had.

The lemon flavor is really strong and when paired with a milder savory dish, such as these sweet peppers with caper-pinenut stuffing, you’ve got yourself one fantastic dish!

The risotto would be great with a number of other dishes – chicken breasts, a green salad, roasted vegetables… Whatever I make it with, I will definitely be making it again!

Lemon Risotto
Recipe adapted from the Cafe Paradiso Cookbook
Serves 4

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
1 1/2 cups arborio or other risotto rice
1/2 cup white wine
2-3 cups vegetable stock
2 tablespoons pinenuts, lightly toasted
1/2 cup freshly grated parmesan
Fresh basil, oregano or parsley
Salt and pepper

Directions:

1. Heat olive oil and butter in a large pan. Add onion and garlic and cook until onion is soft, about five minutes. Stir in the rice and cook for another five minutes, stirring often.

2. After five minutes, turn up the heat and add the wine, stirring until it has evaporated. Reduce the heat and add a half cup or so of vegetable stock. Stir frequently. When the liquid has almost completely evaporated, pour in another half cup or so, repeating the process.

3. Continue adding liquid, a half cup or so at a time until the individual grains of rice have been cooked through (start tasting after about ten minutes – but the process should take about twenty). You may need more or less stock, or time – be ready to adapt to however the rice is cooking.

4. When the rice is cooked and the last of the liquid you have added has been absorbed, remove the pan from the heat and add in another tablespoon or so of olive oil and butter, the pine nuts, the parmesan, the herbs, and the salt and pepper. Serve warm and enjoy!

« Previous Page

Mackenzie

A Look Back