Cauliflower Tots

Have you seen cauliflower being used in all kinds of ways? Cauliflower mashed "potatoes," cauliflower "rice," it seems that this vegetable can take quite a few forms.  I was intrigued when I found a recipe for cauliflower tater tots and had to try it.  However,  the first time I tried making them (with a different recipe), I finely chopped the cooked cauliflower with a knife as per the directions.  While I liked the taste, they did not hold together at all - they just fell apart.  However, when I tried this recipe and used a food processor to chop the cooked cauliflower instead, they stayed together much better! So I highly recommend using a food processor although you can use a knife if you prefer.

I really like the flavor and I think they make a great side dish (the added benefit of getting a small serving of vegetables is great, too!). I believe we served these with the easy banh mi sandwiches and a salad. Our toddler (and I) think these are particularly great with ketchup although my husband preferred his plain.


Cauliflower Tots
Taken from: Brunch Time Baker
Makes about 30

• 2 cups cauliflower florets
• 1 large egg
• ½ cup onion, minced
• ¼ cup bell pepper, minced (optional)
• ½ cup cheddar cheese, shredded
• ¼ cup Parmesan cheese (I omitted, although I added an extra tablespoon of bread crumbs)
• ¼ cup breadcrumbs
• 1 Tbsp. minced cilantro or parsley (optional)
• salt and pepper to taste
• cooking spray or oil

1. Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil. Set aside.
2. Steam cauliflower in hot water for 3-5 minutes or until nice and soft, and drain. Add cauliflower in the food processor for a few seconds until finely chopped (I highly recommend the food processor but you can finely chop with a knife, too).
3. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
4. Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots. Spray tops with cooking spray.
5. Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden.

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Slow Cooker Stuffing

Yikes, long time, no post.  It's not that I'm totally out of ideas...it probably has a little more to do with the fact that I'm too lazy to take pictures of our food.  But despite my long hiatus from blogging, I'm actually on time/early with a Thanksgiving post!

I love pretty much all the food at Thanksgiving and this year, it'll be all the favorites on our table - turkey breast, mashed potatoes (I'm trying roasted garlic ones this year), a roasted vegetable (probably Brussels sprouts), cranberry relish and pecan pie bars.  And, of course, stuffing, which is probably at the top of my favorite T-day foods list. 

My mom always has a classic celery and mushroom stuffing at Thanksgiving and this is exactly what that is.  But it's made in the slow cooker which is definitely a bonus!  It's easy to do and it doesn't require precious oven or stovetop space.  I made this last year for myself and my husband and we loved it so much that it'll definitely be mainstay each year for us.  This year, I made it for my husband's Thanksgiving potluck at work last week.  So I've already eaten a fair share of stuffing but I have to admit, I'm still looking forward to having it on Thursday. 

This recipe does require a bit of tweaking to adjust to your needs.  The amount of liquid needed depends on the dryness of your bread, so you'll have to taste and adjust as it cooks.  I recommend starting with 2 cups of chicken broth and adding extra only if your stuffing is dry.

Happy Thanksgiving!

Slow Cooker Celery & Mushroom Stuffing
Taken from: AllRecipes
Serves 12

• 6 tablespoons butter
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley (optional; I omitted)
• 8 ounces sliced mushrooms
• 12 cups dry bread cubes (you can use fresh instead -- just use a little less chicken broth)
• 2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups chicken broth, plus more if needed
• 2 eggs, beaten

1. Melt butter in a large skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. In the slow cooker, add bread cubes.  Spoon cooked vegetables over bread cubes. Season with poultry seasoning, salt and pepper, and stir gently to combine. 
3. In a medium bowl or measuring cup, combine 2 cups broth and 2 beaten eggs.  Pour the broth mixture over the bread cube mixture and stir gently to moisten. 
4. Cook on low for 3 hours.  At this point, check your stuffing (you can also check before this point, too) to see if you need to add more chicken broth (if you do, add 1/2 cup at a time).  Continue cooking for an additional 1-2 hours, checking again if necessary.  

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Black Bean & Corn Salad

This black bean and corn salad is a recipe that I posted almost 4 years ago (!!) back when my blog was Cooking our Way through California.   A friend of mine recently served something similar at a barbeque, which reminded me how much I like this recipe.  She served hers with tortilla chips which is a great idea (although when are tortilla chips NOT a great idea?).  My family (toddler included) was very happy eating this by itself, with tortilla chips, and I bet on top of salads, too. 

I brought this to a 4th of July party which seemed very well received.  I recommend it as an appetizer, a side dish, or even all on its own for a lighter lunch! 

Black Bean & Corn Salad
Taken from: My original post back in 2010 (sans picture)

• 1 Tbsp olive oil
• 2 Tbsp lime juice
• 1/2 tsp. cumin, plus more to taste
• salt
• 1 1/2 cups black beans (equivalent to 1 15-oz. can, rinsed and drained)
• 1 cup raw corn kernels
• 1 large tomato, chopped small
• 1/4 cup cilantro
• 2 Tbsp. red onion, finely chopped
• 1 avocado, chopped small (this can be optional - I've made it without the avocado and it still tastes great)

1. In a serving bowl, stir olive oil, lime juice and cumin.
2. Add rest of ingredients except the avocado, stirring gently to coat. If making in advance serving several hours away, I always add in the chopped avocado right before serving, just to make sure it stays nice and green.

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Mediterranean Orzo Chickpea Salad

I love that you can make this Mediterranean salad ahead of time. With a new baby, meals that I can prep in advance become especially important.   I combined everything but the spinach, feta and orzo in a large bowl in the afternoon and then let it sit in the fridge until dinnertime. (I'm also guessing this actually helps the flavors meld together, too.)  For dinner, all I had to do was cook some orzo and chop some spinach.  It couldn't have been an easier meal to put together!

My husband and I both really, really enjoyed this.  We ate it warm (because of the freshly cooked orzo) for dinner although I also enjoyed the leftovers cold from the fridge for lunch the next day.  I actually served this as a main course along with some roasted butternut squash but I think it would also make a great side dish and could even be easy to transport to someone's house as well.


Mediterranean Orzo Chickpea Salad
Taken from: Tasty Kitchen
Serves 4-5 as a main dish

• 3 Tablespoons Red Wine Vinegar (I used 1 tablespoon red wine vinegar and 2 tablespoons lemon juice)
• 1 teaspoon Dried Oregano
• 1-2 cloves Garlic, Minced
• ¼ cup Extra Virgin Olive Oil
• ½ teaspoon Kosher Salt
• ½ teaspoon Freshly Ground Black Pepper
• 1 1/4 cup Orzo
• 1/2 cups (1 15 Ounce Can) Chickpeas, Drained And Rinsed
• 1-2 cups Baby Spinach Leaves, Chopped
• ½ pints Cherry Tomatoes, Halved (I omitted the tomatoes because it's the dead of winter but would be great in the summer!)
• ¼ cups Pitted Kalamata Olives, sliced
• ¼ cups Crumbled Feta Cheese
• ½ whole Red Onion, Diced (I omitted)
• 1 red bell pepper, chopped

 

1. Whisk together the vinegar, oregano, and garlic in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste.
2. Bring a large pot of salted water to a boil. Add the orzo and cook for 8 to 10 minutes, according to package instructions for al dente.
3. Meanwhile, combine the chickpeas, spinach, tomatoes, olives, feta cheese, and red onion in a large bowl. Drain the orzo and add to the bowl. Add the dressing and toss to coat.

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Whole Wheat Buttermilk Biscuits

Biscuits are most certainly not a health food and they don't magically become one by whole wheat flour.  However, I also won't deny that I love increasing the nutrition in dishes whenever I can.  I also really like the heartiness that whole wheat adds.

I've made these biscuits twice now and they are a fast, fairly simple way to add a side dish to a meal.  I also love them as a snack or for breakfast with some honey.  Jam would also be great and, of course, you can't go wrong with a smear of butter on top.  I definitely want to use them in a chicken and biscuits recipe sometime in the future, too!

PS - I froze half of these.  When I wanted to cook them, I preheated the oven to 400, placed the frozen biscuits on a parchment paper lined baking sheet and baked them for about 12-15 minutes.  It worked beautifully! I can't wait to load up my freezer with more biscuits for an easy side dish or breakfast.

Whole Wheat Buttermilk Biscuits
Taken from: For the Love of Cooking
Makes 12 biscuits

• 1 1/4 cups of whole wheat flour
• 1 cup of all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 5 tbsp butter
• 3/4 cup of low fat buttermilk (I use leftover whey from making yogurt)
• 1 1/2 tbsp honey

1. Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat or parchment paper.
2. Combine the flours, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk and honey and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.
3. Place the dough on a well floured surface and knead 4-5 times (it may help to have your hands lightly covered in flour as well). Roll the dough into a 9 x 5 inch rectangle using a rolling pin. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. (I used the rim of a small glass that was dipped in flour to cut the biscuits and some people commented that they simply cut the biscuits into squares with a knife.) Place dough rounds 1 inch apart on the baking sheet.
4. Bake for 11-13 minutes or until golden brown. Cool two minutes on a wire rack.  Serve warm.

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Mashed Cannellini Beans

Don't run away! I promise that even after sharing this picture (I, for one, cannot photograph brown at all well but it's better than having no picture...right?), this is a really good, really easy side dish.  I love that it takes about 10 minutes to make and adds some protein and fiber to a meal.  I've already used this recipe 3 times in the past few weeks to help round out a meal - sometimes it's when I'm serving less protein and others when we need a healthier side dish.

It's a really simple list of ingredients -- cooked white beans, rosemary, garlic, olive oil, chicken broth and lemon juice.  All pantry kind of ingredients and there's very little chopping needed.  It's also very forgiving timewise -- it says to simmer for 10-15 minutes but I'm pretty sure I've gone a lot longer than that while waiting for the rest of the meal to cook (I just added small amounts of water occasionally to make sure the dish doesn't dry out). 


Mashed Cannellini Beans
Taken from: Elly Says Opa
Serves 2-4

• 2 tsp. olive oil
• 3 cloves garlic
• 1 can or 1 1/2 cups cooked cannellini beans, drained and rinsed (I used canario and feel free to try other white beans)
• 2 tsp. fresh chopped rosemary or 1/2 tsp. dried
• 3/4 cup chicken or vegetable broth
• 2 tsp. lemon juice

1. Heat a skillet over medium heat and then add the oil until shimmering.  Saute the garlic in the oil until fragrant and lightly browned, and then stir in the cannelini beans and rosemary.
2. Add broth to the skillet and salt and pepper to taste.  Bring to a boil and then reduce to a simmer for about 10-15 minutes.
3. Stir in the lemon juice off the heat and mash the beans with a potato masher.

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Japanese Cucumber Salad

Such a simple summer salad.  It really couldn't get much easier than to chop up a cucumber (thank you to my friend Kira for a cucumber from their garden!) and add 4 ingredients.  And easy ingredients - vinegar, salt, sugar, sesame seeds.  I even ran out of sesame seeds and didn't bother to toast them but we still loved this dish.  (Next time, however, I definitely want to try toasting the sesame seeds because that does add great flavor.)  There's a little sweet from the sugar and a little sour from the vinegar and it's just a cool and refreshing dish for the last gasp of summer.

I don't have a good enough food processor so I cut these with a knife.  They were a little too thick so we just used our hands to eat them.  Next time, I might use a slicer to get them thinner or purposely cut them into thicker cucumber strips.

Japanese Cucumber Salad
Taken from Eating Well

• 2 medium cucumbers, or 1 large English cucumber
• 1/4 cup rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons sesame seeds, toasted if desired (To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool)

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

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Chickpea & Barley Side Dish

I really didn't want to cook last night.  There were definitely not going to be any long, involved meals (I will save the risotto recipe for another night, thankyouverymuch) and I was this close to just ordering pizza. Luckily, I had stumbled on a chickpea and barley dish in the most recent edition of Everyday Food and it just seemed so simple and I had all the ingredients so I ended up making dinner.  I'm definitely glad I did because this chickpea & barley dish, an easy pork tenderloin recipe (recipe coming!) and a side salad ended up being a fairly simple but impressive meal. 

Even though I just talked about how much I wanted an easy meal, I actually complicated the recipe by sauteeing garlic and onion and warming the side dish in a skillet (I just love sauteed garlic and onion in a dish like this). But if you want to really simplify things, omit the garlic and onion and just throw everything together in a bowl. I have a feeling I'll be using that shortcut in the future instead of just heading out the door to Domino's. 

I think this is a great dish health-wise but I also loved the flavors.  While you can use any fresh herbs you have on hand, I wouldn't omit them because they add so much to this recipe.  The chewy barley, tangy feta and lemon-olive oil vinaigrette were also great together.

This was a wonderful side dish but I also think this would make a great simple lunch with some vegetables added in or with a salad on the side.

Chickpea & Barley Side Dish
Adapted from: Everyday Food Magazine
Serves 4-6

• 1 1/2 cups chickpeas or 1 can of chickpeas, rinsed and drained
• 1 cup dried barley (feel free to substitute couscous or bulgur instead)
• 2 cloves garlic, minced
• 1/4 yellow onion, chopped
• 1/2 - 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 3 + 1/2 tablespoons olive oil
• 1/4 - 1/2 cup crumbled feta
• fresh herbs: Everyday Food suggested 1/4 cup fresh dill but I used about 2 tablespoons of chopped mint instead
• salt and pepper

If you want to simplify things, omit the garlic and onion and the sauteeing step.  Instead, just throw everything together in a bowl.

1. Cook barley/couscous/bulgur according to directions (I used 1 cup barley and 2 cups chicken broth [or water] in a rice cooker).
2. Heat a skillet to medium.  Add 1/2 tablespoon of olive oil, then saute garlic and onion, stirring occasionally, until softened, about 3 minutes.
3. Add the rinsed and drained chickpeas to the skillet and toss to coat.  Add cooked barley, lemon zest, lemon juice, olive oil, fresh herbs and salt and pepper to taste.
4. Reduce heat to low and keep, stirring occasionally until ready to eat (this could also be served cold).  Add feta before serving.

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Wheatberry & Chickpea Salad

With ingredients such as cherry tomatoes and zucchini, salad just tastes like summer to me.  Maybe I am jumping the gun a little but when you can get fresh produce like this from your farmers market, I say just enjoy it.
One great thing about wheatberries is that they don't change their texture.  Even the next day for lunch, the wheatberries tasted exactly the same as before.  I tweaked the recipe based on what I had on hand and it turned out really well (substituting cherry tomatoes for regular, chopped zucchini for cucumber, a little basil instead of a lot of parsley) so feel free to play around with what you have on hand.

This wheatberry and chickpea salad makes for an incredibly healthy and satisfying side dish! I served this alongside this steak and blue cheese salad which went really well together.  But it is hearty enough to stand on its own -- I had this as on top of mixed greens the next day for lunch.

Wheatberry & Chickpea Salad
Taken from: Oh She Glows
Serves 4-5

• 1/2 cup dry wheat berries, cooked and drained (I think cooked it
• 1 cup cooked chickpeas (feel free to use other cooked beans isntead) 
• 1 English cucumber, diced (I substituted zucchini instead)
• 1 red pepper, diced
• 1 large tomato, diced (I used about 1/2 pint of cherry tomatoes, quartered)
• 2 large garlic cloves, minced
• 1 cup fresh parsley, diced with large stems removed (I used about 1/8 cup of fresh chopped basil)
• 4 green onions, diced (or use red onion instead)
• Kosher salt + pepper, to taste

Dressing Ingredients:

• 2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
• 2 tbsp balsamic vinegar
• 1 tsp hot mustard (I used regular)
• 1 tbsp Tamari
• 2 tbsp fresh lemon juice

1. Rinse the wheatberries.  Place wheatberries in medium sized pot and cover in 3 inches of water.  Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool. (This can be done up to 2 days ahead of time.)
2. Once the wheatberries are cooked, mix the diced vegetables (cucumber/zucchini, red pepper, tomato, minced garlic, parsley/basil, green onions/red onion) into the wheatberries. Add in cooked and drained beans and stir.
3. In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Set aside.
4. Add the dressing before serving and stir well.  Season with kosher salt and freshly ground black pepper to taste. Garnish with additional fresh herbs if desired.

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Arugula Salad with Parmesan

I happened to have a lot of arugula (leftover after making this pizza) and needed to use it up.  I searched for an arugula salad and this one fit the bill.  However, while we really like arugula, the flavor is a bit more sharp and peppery so I also added some mixed greens to help tone down the salad a little.  That ended up being perfect for us and we really enjoyed the salad! In fact, we're having it again tomorrow. 

The freshness of the arugula and lemon just say spring to me and it only takes a few minutes to put it all together.  I loved how simple and delicious the dressing is.  I don't add the dressing until the very end and I only add it to the salad that I'm going to be eating right away.  Dressing ends up wilting salad leaves so everything keeps much better when stored separately.

Make sure to use good parmesan if you can.  I think that makes a big difference!

Arugula Salad with Parmesan
Taken from: Ina Garten
Makes 4-6 servings (I halved this recipe)

• 1/2 pound fresh arugula (3 large bunches)
• Other lettuces, if desired (optional)
• 1/4 cup freshly squeezed lemon juice (approx. 2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4-pound chunk very good Parmesan
• Optional: cherry tomatoes, pine nuts or sliced almonds (I didn't think of adding either until after we ate)

1. If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
2. In a small bowl (or jar), whisk (or shake) together the lemon juice, olive oil, salt, and pepper for the dressing.
3. With a very sharp knife, vegetable peeler or large hole grater, shave/grate the Parmesan into large shards.
4. Place arugula (and other lettuces, if using) in one large bowl or in individual bowls.  Top each salad with parmesan (and cherry tomatoes and/or nuts, if using).  When ready to eat, add dressing to your liking.

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Herb-Crusted Sweet Potato Bites

As much as I like spring and summer produce, I've really enjoyed the fruits and vegetables (read: squash) this winter!  So before wonderful things like asparagus pop up at the farmers market, you need to try these herb-crusted sweet potato bites. I made them the first time and seriously could.not.get.enough.  The sweet potato stays fairly soft but the panko gives it a little crunch.  So I made them the next week.  And let me tell you, that doesn't happen often in our house!

I inhaled ate these without any sauce the first time, but barbeque sauce or ketchup would be great with this. The original post from How Sweet It Is served it with a smoky basil truffle dip (the link to that recipe is provided below).  I think they're great alongside any kind of burger or sandwich as well as pork tenderloin (maybe this one?) or a simple chicken dish.


Herb-Crusted Sweet Potato Bites
Taken from: How Sweet It Is
Serves about 3

• 2 large (or 3-4 small) sweet potatoes, sliced into uniform rounds (peeling is optional; I always keep the peel on since it contains nutrients and I'm lazy)
• 1 1/2 tablespoons olive oil
• 1/2 cup panko bread crumbs
• 2 tablespoons of each herb: chopped fresh basil, chopped fresh cilantro and chopped fresh parsley (I've never made it with all 3 herbs at once, so feel free to only make it with one or two if that's all you have on hand)
• 1 teaspoon fresh thyme (I used about 1/4 teaspoon of dried thyme)
• 2 garlic cloves, minced or pressed
• 2 teaspoons finely grated parmesan cheese
• 1/4 teaspoon pepper
• pinch of salt

1. Preheat oven to 425 degrees F. Place a wire rack on a baking sheet and spray with nonstick spray.
2. In a small bowl, combine panko, parsley, basil, thyme, cilantro, parmesan, salt, pepper and garlic. Mix with a spoon and use your hands to get everything combined.
3. Peel (if you want) your sweet potatoes and slice into rounds about 1/4 of an inch thick. Place in a bowl and drizzle with olive oil, then stir with your hands to make sure each piece is coated back and front. Add in panko + herbs, stirring again with your hands and pressing lightly to adhere. Some will stick – some will not. That’s fine! Place rounds on the wire rack, and then sprinkle the leftover panko + herbs from the bottom of the bowl over top of each round.
4. Bake for 25-28 minutes, or until crust is golden and sweet potatoes are soft. Serve immediately.

For a smoky basil truffle dip recipe, go here

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Savory Scones

My husband introduced me to scones about four years ago.  We were in a coffee shop and he recommended a mixed berry scone.  How had I made it 20-some years without trying one before?  Of course, the natural progression (for me) is to go from buying scones to making scones.  And these blueberry scones are a.ma.zing.  Needless to say, we don't need to buy coffee shop scones anymore.

My cousin Dan recently sent a New York Times article with this recipe for savory scones which I had never heard of but of course, it sounded right up my alley.  I finally got around to making these scones and they were so good! Light and flaky with great flavor and heartiness from the spelt and whole wheat flour.  The caraway seeds and caramelized onions added a lot of flavor, too.  I altered the prep work by using the Cook's Illustrated method of folding the dough several times which adds tons of flaky layers to the scones. We served them with Canadian bacon, scrambled eggs and grapefruit. My husband made his into a scone, bacon and egg sandwich while I preferred the scone separately.

Also, these savory scones shouldn't be limited to just breakfast or brunch.  I later used them as a wonderful addition to a dinner of soup and salad.  Although the original recipe doesn't mention this, unbaked scones typically freeze very well. I have had several of these scones sitting in my freezer and they go straight from the freezer into the oven - no thawing required (just increase the cooking time by a few minutes).  I think that scones are by far the best when they're fresh baked so I'd recommend only baking what you're going to eat right away.

Thanks, Dan!

Savory Scones with Caraway and Caramelized Onions
From: New York Times
Makes 8 scones

• 8 tablespoons (1 stick) unsalted butter, frozen
• 1 tablespoon plus 1 teaspoon caraway seeds
• 1 large red onion, peeled, halved through the root and thinly sliced crosswise
• 1 tablespoon extra virgin olive oil
• Fine sea salt
• 130 grams (about 1 cup) rye flour (I used 3/4 cup of spelt flour and 1/2 cup of whole wheat flour)
• 130 grams (about 1 cup) all-purpose flour (I used 3/4 cup of all-purposed
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup sour cream plus more for brushing (I used plain Greek yogurt)
• 1 large egg
• 1 teaspoon honey
• 1/3 cup dried currants or chopped raisins (I omitted)
• Demerara (raw) or granulated sugar, for sprinkling
• Flaky sea salt, like fleur de sel or Maldon, for sprinkling (optional).

1. Put the stick of butter in the freezer until solid, at least 45 minutes.
2. In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl. Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer. Cool completely.
3. Heat the oven to 400 degrees. Line a large baking sheet with parchment paper or silicone mat.
4. In a small bowl, whisk together the flours, baking powder, baking soda, 1/2 teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.
5. Remove the butter from the freezer. Using the large holes of a box grater, grate about 1/4 of the butter. Gently toss it into the flour mixture. Repeat with the remaining butter, adding about 1/4 at a time.
6. Stir the wet mixture into the flour-butter mixture. Stir in the onions and currants or raisins. Stir dough until it just comes together (I had to add about 2-4 tablespoons of milk to help the mixture come together).
7. On a lightly floured surface, roll the dough into about a 12-inch square.  Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
8. Transfer dough to floured work surface and roll into approximate 12-inch square again. Fold dough again into thirds like a business letter, into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet. 
   (At this point, you can cook the scones immediately or wrap them in foil, place them in a freezer bag and then put them in the freezer for another day.)
9. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone. Brush the tops of the scones with a little sour cream (optional, I omitted) and sprinkle with sugar and flaky sea salt.
10. Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes (see below if cooking from frozen). Cool 5-10 minutes before serving. They are best served warm. 
11. For frozen scones, place frozen scones on prepared baking sheet, brush with sour cream if desired and sprinkle with sugar and sea salt (if desire).  Baked for about 17-25 minutes.

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Gorgonzola Smashed Potatoes

This was a last minute addition to our dinner last night.  I didn't have quite as many red potatoes as I thought so I nixed my original potato recipe and found these gorgonzola smashed potatoes instead.  It's also a very forgiving recipe -- don't have buttermilk? You can combine 1/3 cup of milk and 1 teaspoon of vinegar or lemon juice.  Don't have milk because, ahem, you haven't gone to the store yet? I used 2% Greek yogurt. Don't have any idea how much 4 ounces of gorgonzola really is? (Answer: 1/4 cup.) Just crumble it in and taste. Love garlic? Add in a large pinch of garlic powder.

Even with all my changes and estimations, this ended up being a wonderful side dish.  It was incredibly creamy and the gorgonzola added wonderful flavor without being overpowering.  In fact, my husband took one bite and said, "This should be on the blog." And I wholeheartedly agreed. 

We had this with maple chili salmon and a zucchini almond dish. I also loved that after I made these smashed potatoes, I let the pot sit on low heat for a few minutes until the rest of dinner was done -- I love having a side dish that doesn't have to be served that instant.


Gorgonzola Smashed Potatoes
Taken from: The Sweets Life
Serves 4

• 1 1/2 lbs small red potatoes, cut in quarters
• 3 tbsp butter or margarine, softened
• 1/3 cup buttermilk (I used 2% Greek yogurt and a spritz of lemon juice instead)
• 4 oz gorgonzola cheese, crumbled (about 1/4 cup)
• salt and pepper
• garlic powder, optional (I used probably about 1/4 teaspoon)

1. Combine potatoes with another water to cover them in a 3-quart saucepan. Add a pinch of salt and cover. Bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender. Drain.
2. Shake potatoes in the saucepan over low heat until dry. Add the butter, buttermilk, gorgonzola, and 1/2 tsp salt and pepper. Mash lightly, leaving some large pieces intact.  Leave on low heat and stir occasionally until time to serve.

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Kale & Quinoa Pilaf

It's not often that I go back to get a third helping of a side dish in one dinner.  And of all the side dishes to have multiple helpings, this kale and quinoa pilaf seems like a most unlikely candidate, too.  But somehow, it just works.  I mainly like kale in kale chips (so good) but I've been trying to branch out more.  I came on this recipe on a whim when I realized I was out of brown rice and needed something else as a side dish.  Steaming the kale in the quinoa makes it tender and mellows out the normally bitter flavor.  The feta really makes the dish for me with its tangy, salty flavor (this might not be surprising, considering my last post was pretty much all about feta).

Another thing I love about this meal? It really works with whatever you've got around! I didn't have a lemon so I left out the zest and squeezed half a lime and sprinkled some red wine vinegar instead.  I didn't have pine nuts so I used sliced almonds.  I just totally omitted the scallions.  If you don't have feta, goat cheese would probably be an excellent substitute. 

Finally, this dish wasn't hard to put together: boil some water, cook some quinoa, throw in the kale and then add the rest of the ingredients to the same pot. We served this with some balsamic pork tenderloin and crusty bread.

Kale & Quinoa Pilaf
Taken from: One Hungry Mama
Serves 4-6

• 2 cups salted water
• 1 cup quinoa, rinsed
• 1 bunch kale, washed, ribs removed and chopped into 1" pieces
• zest of 1 lemon (I omitted)
• juice of 1 lemon, divided (I used half a lime and sprinkled with red wine vinegar instead)
• 1 Tbsp olive oil or nut oil
• 1/4 cup crumbed feta cheese
• 3 Tbsp toasted pine nuts (I used sliced almonds instead)
  
• 2 scallions, chopped, both white and green parts (I didn't have on hand so I omitted)
• salt and pepper

1. Bring salted water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Allow to simmer for 10 minutes.
2. Add kale to the pot, piling the leaves on top of the quinoa. Cover and simmer for another 5 minutes. Turn off the heat, leaving the covered pot on the stove. Allow the kale and quinoa to steam for another 5 minutes. It’s done when all of the water has been absorbed and the quinoa and kale are tender. If the quinoa still has a hard white center, add a little bit of water and steam longer.
3. Fluff the quinoa and kale pilaf and add the zest, half the lemon juice, oil, feta, nuts and scallions. Toss to combine. Add remaining lemon juice and salt and pepper to taste.

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Wheatberry Salad

Have you tried wheatberries? I had picked them up from a bulk foods store a few months ago but for some reason, I didn't put them on the menu. Finally, I took the plunge and made this dish from Ellie Krieger.  And now I wonder what took me so long.  I really liked the taste and texture of wheatberries. Even the next day, they retain their firm texture and still have a lot of chew to them (the leftovers of the salad at just as good the next day!). 

This would be easy to cook the wheatberries ahead of time and after that, it's a cinch.  Chop up some celery, parsley and a scallion, throw in some walnuts and dried cherries (I'm sure dried cranberries would be an excellent substitute) and you have a seriously tasty and filling salad.  The cherries add sweetness which is balanced by the lemon.  And the walnuts add a lot of flavor as well.

For the life of me, I can't remember what I served with this salad, but I imagine it would have been something like this Island Spice Pork Tenderloin and steamed green beans.

Wheatberry Salad
Taken from: Food Network
Serves 4-6

• 1 1/2 cups hard wheat berries
• 3/4 cup chopped walnuts
• 2 stalks celery, finely chopped
• 1/2 cup tart dried cherries, chopped
• 1 scallion, white and green parts, chopped
• 1/2 cup finely chopped parsley leaves
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper

1. In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender (add extra water if too much cooks off). Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
2. In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

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Cheesy Garlic Rolls

Last month we went to New York City to watch a game at Madison Square Garden and experience NYC during the Christmas season (which is really, really busy).  I, of course, had to look up good places to eat...specifically, good pizza places. We found one not far from Madison Square Garden, and, after the game, we headed there with some friends for lunch.  Even thought it was close to 3 pm, the place was packed and took at least 30 minutes to get a table.  Usually I'm not big into appetizers but we were so hungry that we jumped at the chance to order some garlic mozzarella rolls.  And they were amazing. The pizza was really good, too, but those rolls were by far the best thing we ate that weekend.  When we came home, I knew I was going to have to try to make some kind of version at home.

These garlic mozzarella rolls are my attempt to recreate those delicious rolls. Basically, they are rolled like a cinnamon roll but have a cheesy, garlicky, buttery inside. And I love the dough! It came out beautifully light and airy.  I'm also excited to try to make mini versions of these for appetizers. We've been reheating these rolls all week as an appetizer or snack and inhaling enjoying them each and every time.  I highly recommend them, especially dipped in marinara sauce!

Cheesy Garlic Rolls
Taken from: The Farm Girl Recipes
Makes 12-16 rolls

• 1 tablespoon yeast
• 1 1/2 cups warm water
• 1 1/2 tablespoon sugar
• 1 teaspoon salt
• 4  - 5 1/2 cups flour (I used 4 cups: 2 c. all-purpose and 2 c. white whole wheat)
• 3 tablespoons vegetable oil
• 1 egg yolk
• 1/4 cup (1/2 a stick) butter, softened
• 1/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried marjoram (I omitted)
• 1/4 teaspoon dried parsley
• 1 - 1 1/2 cups mozzarella cheese, shredded (I use part-skim)
• 4 cloves garlic, minced

1. Combine yeast, water, and sugar in large mixing bowl and allow to stand until bubbly. Add salt, vegetable oil, and egg yolk and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger or sides of your mixing bowl. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise at least 1 hour in a warm place. (For a warm place, I preheat my oven to 170 degrees while mixing the ingredients together; once the oven preheats, I turn it off. I set the bowl in the warm oven and let it rise.)
2. While dough is rising, combine butter, salt, garlic powder and dried spices. Set aside.
3. Roll your dough into a rectangle that's about 18-20 inches by 6 inches. (A hint from the original recipe was to spray the counter or silpat mat with non-stick cooking spray instead of flour because it keeps the dough very supple and soft without adding additional flour.)  Smear garlic butter over the entire surface of the dough. Sprinkle surface with minced garlic and then cheese.
4. Starting at the short side, roll dough up jelly roll style (like you do for cinnamon rolls).  Cut each slice into equal size pieces using a sharp knife (you could also use thread or dental floss).  Place each slice in a greased muffin tin or a greased 9 x 13 baking dish. (I used the baking dish because I got 15 rolls out of the dough.)  Preheat oven to 350 degrees and let muffins rise for 20-30 minutes while your oven is preheating.  
5. Bake for 18-22 minutes.  If your rolls are getting too brown on top you can cover them with a sheet of tin foil during the last few minutes of baking so the cheese doesn't burn.  Remove and eat while warm.  (To reheat, preheat the oven to 350.  Place the rolls on a baking sheet covered in aluminum foil and heat for 5-7 minutes until warm to the touch.)

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