Salami and Cheese Baguette

When you eat something glorious, like the #3 sandwich at Larchmont Village Wine, but 3,000 miles of distance prevents you from eating it regularly, you've got to get creative and MAKE IT AT HOME.  Sorry for shouting, but I guess I'm yelling at you to MAKE THIS AT YOUR HOME because it is just such a divine sandwich.  Soppressata salami, manchego cheese, mixed greens, a sundried tomato spread and oil and vinegar all live between a sliced crusty baguette.  You can add things, like avocado (which I did obviously) but it truly is magnificent on its own.  

To make the sandwich at home, first make your sundried tomato spread.  I found a delicious store-bought paste that I combined with mayo, but if you can't find that you can finely chop (or process) jarred sundried tomatoes instead.  The ratio of mayo to s.d.t. is really up to you, but I did about 1/4 cup to 2 tablespoons.  I made two sandwiches and had some extra spread, which I will happily use up another day in a wrap or on breakfast toast.    

The most important part of this sandwich is the bread.  Go out of your way to find GOOD stuff, because that's what Ina would do.  No but really, it makes a difference.  No one wants a challenge when eating a sandwich, so try to find a crisp, crusty exterior that's soft inside and easy to pull apart (with your mouth).  I went with a standard baguette, but ciabatta would be yummy too.  

Slice your bread, and slather one side with your spread and the other side with mashed avocado (if using).  I always salt my mashed avocado, FOR YOUR INFORMATION.

Build up your sandwich with salami, sliced manchego and mixed greens (in this case I used arugula). Drizzle with just a touch of olive oil and balsamic vinegar.  

Enjoy immediately with your favorite chip and flavored seltzer (or red wine if you're my mother and you're not pregnant).  This sandwich is a delight and you won't regret it!  Until I'm back in California and can get the real deal, I will be making these often.  

Eric's Protein Pancakes

Hi Blog.  It's me, Siri, your Maker.  I used to be very involved with you... we were practically in a relationship.  We would go out on a date almost 5 times a week.  It was a magical time full of exactly that: TIME.  I don't know why I have less of that valuable commodity now?  As a parent, you're always thinking things will get easier as your kids get older but that's not exactly the case.  Sure, you don't have to wipe their butts (as much) or buckle their seat belts, but other needs emerge that feel just as - if not more - demanding.  LIKE SCHEDULING THEIR CARPOOLS.  That could be a full-time job, I swear.  Any given week I have 10 different text chains with 10 different sets of moms for 10 different sets of activities.  It's exhausting.  Of course, carpools aren't solely to blame for my lack of dating you, Blog.  In truth, it's a combination of things: picky eaters, priorities and ever-growing social media platforms to name a few.  I'm just one person and I can't do it all!  

So it's not you, Blog, it's me.  I still love you, and I still want to talk about pancakes. 

So let's talk about pancakes!  (You're like, thank god, enough of this rambling nonsense.)  I grew up as a pancake kid.  My mom and dad both made excellent ones and they were always a go-to on the weekends.  I could eat 10 in one sitting, no joke.  (Sigh... I long for a time when eating that many pancakes would never cross my mind as excessive... but I digress.)  Nowadays I'm much more of a savory breakfast person, but I think that's why I love these pancakes so much.  They're full of protein with a touch of sweet, and you can control how sugary you want them to taste with your toppings (peanut butter and maple syrup being my favorite).   

This recipe belongs to my friend's husband, Eric - hence the name - and I was recently treated to them in Minnesota at their lovely home.  They have this method down to a science and mostly eyeball measurements, so I did my best to guess what the specifics were... but after making them myself at home, I think I got pretty close!  The beauty is, you can really make these your own.  Want thicker pancakes?  Cut back on the milk and egg whites.  Not feeling the spinach?  Add mashed bananas instead.  Want something extra?  Fold in nuts, chocolate chips or apples.  So.  Many.  Options. 

When Eric and his wife Meghan make them, they do so in bulk and the recipe yields about 40 pancakes (which they eat all week long).  When I made them at home, I cut the recipe in half so that's the recipe I am going to post.  But again, play with this... you can't go wrong.  

Eric's Protein Pancakes

Yields: about 20 pancakes

Printable Recipe

5 eggs

1 1/2 (heaping) cups oats

1 (heaping) cup spinach

1 cup cottage cheese

1 tsp vanilla

4 oz. egg whites

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup milk

Cooking spray

Toppings (optional): maple syrup, butter, whipped cream, peanut butter, nutella, berries, bananas

Place all ingredients in a blender.  Blend until everything is smooth (a couple of minutes).  Heat pancake pan or griddle to medium heat and spray with cooking spray.  Pour out desired-size pancakes onto griddle and cook a few minutes per side, flipping carefully (test to make sure sides are done by gently inserting spatula underneath pancake).  Top with optional toppings and enjoy!           

TODAY tonight: Crunchy Mustard Chicken Bake

It's been a long time since I've done a TODAY: tonight post on my blog.  Heck, it's been a long time since I've blogged!  Is blogging still a thing?  Do people do it?  Am I even a person?  Is existence real?  What are these deranged words I'm writing?  Clearly I'm out of practice.  Let's stick to food.

My "TODAY: tonight" series is made up of the recipes Carson can't stop talking about when he comes home from work.  Even though I haven't been documenting all of them, I've actually made quite a few lately, but this one... this one deserved a post!  There is so much going on in this recipe, I'm not sure what I should discuss first.  Should I start with the flavorful, mustard-based marinade that soaks through the chicken thighs for hours, or should I talk about the bed of roasted vegetables that perfect each bite?  I MUST tell you about the method of draining the solids from the liquids in the marinade and using them both to create this rich, sublime glaze.  And, there's obviously the crunchy, homemade topping that I could write a song about, IF I was the type of person to write songs about food (I am).  My favorite part of the recipe, however?  How adaptable it is.

The first time I made it, I followed it to a T.  It was divine.  The second time?  I used what I had on hand.  It was also divine.  Here's what I did differently... 

I used boneless, skinless chicken thighs.  Totally doable.  I didn't have leeks or potatoes for my roasted veggies, so instead I used red onion, mushrooms, broccoli and cauliflower.  Yum.  I didn't have tarragon so I used fresh parsley... didn't matter.  It was so, so good.  You see, people??  Recipes are just blueprints.  Trust your instincts and your own creativity.  Trust what you have in your fridge and pantry... it rarely steers you wrong.  Mostly, trust your husband when he comes home from work and begs you to make what he just ate.  He knows things.  (Most of the time.)  

Recipe HERE.

Baked Polenta with Roasted Veggies

Is January over yet?  No, it's only halfway through, you say?  WHAT IS HAPPENING.  Christmas was 79 years ago.  How is it only January 17th.  I suppose it's a good thing that January lasts an eternity, because it takes me 79 years to get back into a decent routine.   I finally feel like I've recovered from the madness of the holidays and am capable of cooking, working out and returning emails.  Just in time for a 3-day weekend and blizzard... yeesh.  But, will it be a blizzard?  The weather people are like, we'll get somewhere between 0 and 9 feet of snow.  Enjoy.  I guess I should rush off to the market to buy 29 gallons of milk as people tend to do before "possible" snow storms.  

Or, I could stick to buying vegetables and polenta so I can make this delicious side dish again.! Carson and I loved the combination of sweet, roasted vegetables and buttery polenta, all topped with a bright, salty vinaigrette.  We served it alongside salmon, but you could also add beans for protein (this recipe does that, which I loosely based the dish on) and make it a Meatless Monday dinner.  I hope you enjoy it, and stay safe and warm this weekend with your gallons of milk.        

Baked Polenta with Roasted Veggies

Printable Recipe

Serves: 4-6

4 tbsp olive oil, divided

2 tbsp lemon juice

1 tbsp capers

1 small shallot, minced

1 clove garlic, minced

1/4 tsp salt

1/4 tsp black pepper

1 pre-packaged tube cooked polenta, sliced into 2-inch pieces

2 tbsp unsalted butter

1 red bell pepper, cut into 2-inch chunks

1 yellow red bell pepper, cut into 2-inch chunks

1 zucchini, cut into 2-inch chunks

4 roma tomatoes, quartered

Mix 2 tablespoons oil, lemon juice, capers, shallots, garlic and salt and pepper in a small bowl.  Set aside.  Preheat oven to 375 degrees.  On a buttered baking dish, lay out polenta.  Slice the 2 tablespoons of butter and place a sliver on top of each piece of polenta.  On a baking sheet, arrange the vegetables.  Add the remaining two tablespoons of oil, season with salt and pepper, and toss to combine.  Place both vegetables and polenta into the oven, and cook for 20 minutes, flipping the polenta and tossing the vegetables halfway through baking process.  Once cooked, arrange polenta and veggies on a platter and drizzle with lemon caper vinaigrette.  

Orange Soup

It's officially Soup Season.  Fall ended abruptly over here and left us all scrambling for our dusty winter coats.  My daughter still doesn't understand why she can't wear sandals to school because it's "sunny" outside but I think yesterday, she finally understood.  It's freezing!  Therefore, it's time to hunker down over the stove making soup after soup after soup... all of the soups.  

We all know that I have picky eaters, but my girls do love their soups.  Under one condition: I label them by color.  White, green, orange... NEVER DO I EVER call it by what it really is: Cauliflower, Broccoli or in this case, Carrot, Sweet Potato and Butternut Squash.  No sir, it is simply called "Orange Soup" in this house and then it gets eaten.  It's not lying, it's being CLEVER.  

Whatever you call it, you will love this creamy soup made up of yummy, fall vegetables.  The small amount of cream is optional, but come on, just add it...you know you want to :)   

"Orange Soup"

Serves: 6

Printable Recipe

Ingredients:

2 tbsp olive oil

1 heaping cup chopped carrots

1 heaping cup chopped sweet potato

1 heaping cup chopped butternut squash

1 onion, chopped

2 cloves garlic, minced

1/4 tsp smoked paprika

1/4 tsp turmeric 

Salt and pepper to taste

1 32 oz. container chicken stock (approx. 4 cups)

1/4 cup heavy cream (optional)

In a heavy pot, heat olive oil over medium heat.   Add onions and season with a little salt and pepper. Cook onions for 5 minutes or so, until they start to sweat.  Add garlic, and cook for another minute or so.  Add your orange veggies, and season with some more salt and pepper.  Add the other spices, and cook for about 5 minutes.  Then, add your chicken stock, bring to a boil, lower heat and simmer for 15-20 minutes, until vegetables are cooked through.  Turn off heat, and using an immersion blender, puree soup to desired consistency.  (If you don't have an immersion blender, you can transfer soup to a blender.)  Add cream and stir, and season once more with salt and pepper to taste.  

Ricotta-Stuffed Squash Blossoms

If you follow my Instagram Stories (also referred to as compete-and-utter-nonsense) then you know I recently grew a pumpkin plant that rival's Jack's giant beanstalk.  Well, it didn't quite reach the sky, but it did coil itself around every other living thing in my front yard and crept its way towards our porch door.  Because it wanted to come inside.  And live with us.  And eat my children.  

  

No, no, I kid...this was not a scary pumpkin plant!  It was my friend!  Every morning I would sit beside it with a cup of coffee, and we would chat.  Or, I would chat, and it would listen.  The chats led to songs, which led to me deciding I should share my morning ritual with the Internet World.  Was that a good decision?  Hahahahaha.  Hahaha.  I mean, what even is a good decision, am I right?

Anyway.  Then one day I cooked my plant and murdered it, The End!

FINE.  I'll tell you more than that.  Over time, the plant bloomed blossoms.  Is that a sentence?  But there were no pumpkins.  I turned to the Internet World once more, and asked them where my pumpkins were.  7913 answers later, I came to the conclusion that my blossoms were NOT, in fact, going to produce pumpkins for me this year.  I confirmed this with a professional, and thhheeennnn I cooked my plant and murdered it.  The End Again!   

For those curious about the method I chose to make my stuffed, fried squash blossoms... 

I followed this recipe.  They were delicious, but next time I might try a tempura batter instead of using bread crumbs.  See below for more things I learned along the way... and thank you for joining me on my pumpkin plant journey!    

1. If you fry a cheese-stuffed shoe it will probably taste good.

2. You can have a black thumb and still grow a pumpkin plant.

3. All of my Instagram followers are pumpkin experts.

4. Regina Falange lives on.

5. My neighbors don't mind me singing to nature.   

Smashed Chickpea Sandwich

Little known fact: I wrote most of my cookbook at Starbucks.  We were on vacation for some of the process, and occasionally I would stay up late and get things done with the TV on mute (and wine in hand), but ultimately, I found I was most productive at a coffee shop.  Prior to the writing portion of the book, I designed a small office space in my house and was psyched to use it.  However, every time I sat down, I'd find something else to do...like color coordinate my bookshelf or update my calendar.  Occasionally, I would find myself wandering downstairs to organize the tupperware drawer.  My point being, I could NOT focus at home, ever.  So, the nice baristas at Starbucks knew me, my drink, and I got to know all the other regulars who were there every day for whatever reason.  

THEN, a new coffee shop opened in town called For Five (I swear I'm getting to the sandwich part of this blog) and I haven't been back to Starbucks since.  I feel sort of badly about this.  Like I used all my new barista friends and then dumped them, high and dry.  Sure, I doubt they care, because after all they are Starbucks and serve millions of customers every day, but I still feel guilt because I always feel guilt.  Then, I add up all the money I spent on green tea lattes writing my book and that feeling dissolves.  STARBUCKS YOU OWE ME A THANK YOU CARD.  

Ok, so the sandwich.  At For Five, they make a Smashed Chickpea Sandwich that I was very excited to recreate at home.  It's essentially garbanzo beans, smashed, with greek yogurt, a little mayo, fresh squeezed lemon juice and some spices, served between toasted bread with whatever toppings you like (here: sprouts, cucumber and avocado).  It's a delicious lunch, and the beans provide a nice source of protein to a vegetarian dish.  Recipe below!  

*Side note: I find cucumbers completely worthless unless they are on a sandwich.  Sorry about it.        

Smashed Chickpea Sandwich

Makes: 4 

Printable Recipe

Ingredients:

1 15oz. can of garbanzo beans, drained

2 Tbsp greek yogurt

1 Tbsp mayonaise

Juice of half a lemon 

Pinch of paprika

Pinch of cayenne

Salt and pepper to taste

Toasted bread

Optional toppings: avocado, sprouts, sliced cucumbers

In a bowl, smash garbanzo beans with a fork or masher until desired consistency is reached.  Add the yogurt, mayo, lemon juice and seasonings and stir, tasting and adding more spices if needed.  Serve on toasted bread with toppings of choice!

Veggie & Chickpea Tacos

A couple of weeks ago, I had two of my sisters over for dinner.  They are vegetarian, gluten-free and one doesn't eat sugar, onions or garlic.  To say the least, I had to think carefully about what I served them, especially because I happen to be a meat-eating, sugar-toothed gluten lover.  It was a Tuesday night and naturally I was craving tacos, so I thought... veggie tacos!  For some added protein, I threw chickpeas into the mix.  I used corn tortillas (gluten-free) and resisted the overwhelming urge to add garlic (however did end up making crispy onions to serve on the side).    

I loosely followed this recipe from the lovely Baker Chick for the chickpeas and slaw (using bagged broccoli slaw instead of cabbage).  Then, I roasted some julienned zucchini, sweet potatoes and yellow onions in the oven (olive oil, salt and pepper, 400 degrees, 20 minutes or so) and added those to the tacos.  Finally, I *lightly fried sliced leeks in veggie oil until they got brown and crispy, and I sprinkled those on top of everything.  Queso fresco, avocado, radishes, hot sauce... done.

*I enjoy saying "lightly fried" because it makes it sound healthier when, in fact, there is nothing "light" about it.  I'm frying food, period.

These were SO tasty, and also filling.  I didn't miss the meat or the gluten (but maybe the garlic, because I have a problem).    

Skinny Spinach and Artichoke Dip

Well my friends, now that it appears spring blizzards are finally behind us, it's safe to start thinking about swim suit season.  Although, is it ever safe to think about that?  I just went online to look at a few, and the ones I like are backordered until August.  Excuse me??  Was I supposed to shop for swimsuits in January?  While I was eating hearty stews and drinking goblets of wine??  No thanks.  I guess I'll just drape myself in a fitted sheet and call it a day.  

However, if YOU found yourself a fabulous new swimsuit seven months ago, then maybe you're working on getting fit for those selfies by the pool (bahahaha... hahahahaha... HA, who does that?).  I have found the perfect snack for you.  This Spinach and Artichoke Dip uses greek yogurt in place of sour cream and much less cheese than traditional dips, yet it's just as creamy and delicious and the perfect vessel for all sorts of vegetables.  See?  Swim suit approved.        

Recipe here!

One-Pan Sausage, Shrimp & Veggies

Ironically, leading up to the release of my cookbook, I haven't been cooking!  Is that actual irony?  I never really know, Alanis has me all confused.  Whatever it is, I do find it amusing.  We've had more take-out and meals that friends have graciously cooked for us in the last few weeks than we've had in a long time!  I should probably go ahead and add the pizza delivery guys to my will.

The truth is, I've been so busy trying to share what this cookbook stands for - which is that cooking should be simple, fun and delicious - that I've abandoned my kitchen in the process!  My kitchen is mad at me!  It's saying, "Siri, come back, you belong here..." because my kitchen talks, doesn't yours?

Therefore, to appease my talking kitchen and my family, I finally cooked dinner the other night.  I cooked it up, cooked it up real good.  And, surprise, surprise, I went with a simple, approachable, delicious recipe!  Can you tell I've been promoting my cookbook for the last month?  

One-pan dinners are my jam, if I was the type of person who said things like "my jam" - which I'm not.  They are easy, the flavors all marinate together, and clean-up is a breeze.  Here, I chopped up some veggies, added sausage and shrimp and a bunch of spices and, voila, dinner is done.  Serve it over rice, quinoa or pasta and you've got a yummy week-night dinner that you didn't slave over.  Perfect for those busy times which are, let's face it, all of the times.  Recipe below...    

One-Pan Sausage, Shrimp & Veggies

Serves 4-6

Cooking Time: 30 minutes

Printable Recipe

Ingredients:

1 lb. sweet Italian sausage, sliced

1/2 lb. shrimp (cleaned and deveined)

1 bunch broccoli, chopped

1 red bell pepper, chopped

1 sweet potato, peeled and chopped

1 leek, cleaned and sliced

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp black pepper

3 Tbsp olive oil, divided

Parmesan

Preheat oven to 400 degrees.  On a large sheet pan, add all veggies and sausage.  Place shrimp in a bowl.  In a smaller bowl, add spices and mix to combine.  Sprinkle 2 tbsp olive oil over sausage and veggies.  Add most of seasoning, reserving about a tsp.  Toss to make sure everything is evenly coated.  Add the remaining olive oil and remaining seasoning to shrimp, and toss to combine.  Place sheet pan in oven and cook for 15 minutes.  Remove and flip veggies and sausage.  Cook for another 10 minutes.  Remove, flip again and add shrimp.  Cook for 5 more minutes.  Serve over pasta or rice with freshly grated Parmesan.    

Roasted Salmon with Chiles and Leeks

Does it feel impossible for anyone else to get stuff done lately?  My to-do list has reached comical highs, proving March Madness isn't just a sport thing.  ("A sport thing" - as you can see, I'm really into it!)  It always seems to be a busy month as we transition from winter to spring, activities ending and others starting, vacations from school, holidays, and already planning for summer.  Am I stressing anyone out with this talk?  Sorry not sorry!  #venting

So the other night, I was overwhelmed from a day of eleventy (favorite non-number) errands, and I didn't want to cook.  We had gone out or been at someone's house for dinner the previous three nights in a row, so I knew it was time to make something myself, but I felt like a kid being forced to take a nap... "I DON'T WANNA!"  (I think moms should be allowed one proper temper tantrum a week.) 

Alas, I had already gone to the store... I had already bought food that I had no plan for... so I put on my big-girl panties and started cooking... a lovely image, yes.

Carson usually grills salmon, but recently I've been seeing slow-roasting methods of our favorite fish, so I thought I'd give it a try!  I made a simple marinade consisting of red chili paste, olive oil and garlic, poured it over salmon in a baking dish, topped it all with sliced lemons and put it in the oven.  As it slowly-roasted, I lightly fried some leeks in oil until they were crispy.  When the salmon was cooked, I scattered the crunchy onions on top of the fish, and sprinkled it all with chives.  

It, was, so, good!  You use extra commas like that when you really mean it.  The flavors had taken their time soaking into each bite, and the salmon was light and perfectly flaky with a yummy, salty crunch from the leeks.  Most importantly... it was easy!  A great dish for lazy nights.  Recipe below...   

Roasted Salmon with Chiles and Leeks 

Adapted from Bon Appetit

Serves 4

(Printable Recipe)

1.5 pounds center-cut salmon filet, cut into pieces

3 tablespoons red chili paste

1/3 cup extra virgin olive oil

1 large clove garlic, minced

1 lemon, thinly sliced

1 leek, washed and sliced

1/4 cup vegetable oil

2 tablespoons chives, chopped

Salt and pepper to taste

Preheat oven to 275.  Place salmon filets into baking dish and season with salt and pepper.  In a small bowl, whisk together red chili paste, olive oil and garlic.  Pour evenly over salmon and place lemon slices on top.  Place dish in oven and roast for 15 minutes.  Remove and baste fish, then place back in oven for another 15-20 minutes, until salmon is cooked through.

While salmon is roasting, heat vegetable oil in a skillet over medium heat.  Add leeks, and sauté until they start to brown and crisp.  Make sure to stir frequently, as they can burn quickly.  Remove and place on a paper towel-lined plate.  Season with salt.  

Place leeks and chives over salmon and serve.

Cauliflower and Brussels Sprout Salad

I love arugula more than most human beings (let's make this a competition).  I probably eat it almost every day, in various ways, and I swear to god it's delicious with nothing but olive oil and salt and pepper.  That said, it's even more delicious topped with all sorts of yummy ingredients, like this wintery salad I made last week.  Roasted cauliflower, shredded brussels sprouts and red onions are combined with crumbled feta, toasted pine nuts and a dijon vinaigrette and all of it served on top of, yes, arugula.  It's superb!  I love hearty salads that stand on their own.  Although you could add grilled chicken and make this even more of a meal.  

In non-salad news, thank you for all the incredible feedback on my book cover!  Every comment makes me giggle and blush, like I'm some sort of tiny, cartoon kitten (that was weird).  I can't wait to possibly meet some of you once it's officially for sale and I'm out and about promoting it!  Until then, let's continue to connect here and on Instagram about important food things.  Later gators.        

Cauliflower and Brussels Sprout Salad

Serves 4-6

(Printable Recipe)

Ingredients:

1 head cauliflower, florets removed

2 cups shredded brussels sprouts

1 small red onion (or half of a big one), thinly sliced

1/4 cup plus 2 Tbsp olive oil, divided

5 oz arugula

1/3 cup crumbled feta

1/4 cup toasted pine nuts

1 Tbsp dijon mustard

Juice of half a lemon

2 Tbsp white wine vinegar

Salt and pepper

Preheat oven to 400 degrees.  On two sheet pans, place cauliflower on one and sprouts and red onion on the other.  Sprinkle 1 tablespoon of olive oil on each pan, season both with salt and pepper, and toss to combine.  Place cauliflower in oven first and roast for 15 minutes.  After 15 minutes, shake up cauliflower a bit with a wooden spoon or spatula.  Add the sprouts and red onion to the oven at that time, and continue to roast for another 15 minutes.  While roasting, make dressing by whisking together 1/4 cup olive oil with dijon mustard, lemon juice and white wine vinegar.  Season with salt and pepper.  To assemble salad, place arugula in bowl and top with roasted veggies, feta cheese, pine nuts and toss with dressing.    

Chicken & Rice Soup with Chiles & Ginger

It's that time of year when, despite our best efforts, we are prone to get sick.  Maybe it has to do with stress (WHY IS MY TO-DO LIST ONLY GROWING), maybe it has to do with weather (WHY IS IT 60 DEGREES ONE DAY AND 25 THE NEXT), or maybe it has to do with your pint-sized roommates who drag germs into the house constantly (WHY ARE THEY GROSS).  Whatever the reasons might be, I have a few solutions: rest, tea + whiskey and this chicken soup!  It's loaded with fresh ginger, spices and delicious broth that warms the soul.  I modified the recipe slightly by adding mushrooms and using canned chiles (because where does one find Thai green chiles??) but I highly recommend this soup for flavor and simplicity.  Here's to our health!   

Recipe HERE.

Aaaaaaaand, come back next week... I plan on posting a sweet treat every day!

Shredded Brussels Sprout and Ricotta Toast

Wait just one holly, jolly second.  How is it already December??  And not just December, December 5th??  A sixth of the way through the month.  That's correct, yes?  I like food, not math.  Anyway, I'm overwhelmed, but aren't we all.  It's that time of year when as much as we want to only feel joy and merriment, the stress of keeping up with shopping, holiday cards, parties, THE ELF ON THE SHELF, etc, etc, can often take over.  If only we could add 5 or so more hours to each day (or if only I could stay up past 9pm).  Alas, I'm trying to slow down as much as possible, especially this year, and remain more present.  In doing so, I'm capable of enjoying so much more.  And it probably won't surprise you, but what I love most about the holidays (other than family) is the FOOD.  

   My sister made these toasts as a Thanksgiving appetizer, and they were so good I couldn't wait to make them again.  Creamy ricotta is spread on crunchy bread and then topped with shredded brussels sprouts that are tossed in a bright, lemony, mustard dressing.  There are toasted pine nuts, yummy shallots and in the original recipe, golden raisins, however here I omitted those and added pomegranate seeds for color.  Aren't they perfect for a Christmas cocktail party?!  I think so.  

Alright, time to finish my holiday cards.  Or, in the spirit of slowing down, take a nap.    

Recipe HERE.

Harissa Chicken with Leeks and Potato

You know you have a good friend when she calls one night and says, "I just prepared an entire dinner but something came up and I can't eat it, will you take it from me?"  Yes, I will take it from you.  Yes, I will do that, I will take it, and I will eat it.  Let that be a lesson to all of you...I will take your unwanted, uneaten dinners (does that ever really happen?).  It actually fell on a night when I wasn't very prepared to cook myself, thus, her hard work preparing everything was much appreciated.  All I had to do was plop everything on a sheet pan and bake it. 

It, by the way, was chicken thighs and breasts, marinated in a spicy harissa sauce, scattered on a sheet pan with leeks, potatoes and fresh herbs.  Once baked, the chicken browned, the leeks caramelized, the potatoes crisped slightly while remaining tender and the flavors blended together perfectly.  Everything was topped with a cooling, garlic yogurt sauce that complimented the heat in the dish beautifully.  This is a great, comforting meal for these cooler (darker) nights.  

Recipe HERE.