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Planning for Thanksgiving: Farro and Wild Rice with Roasted Autumn Vegetables

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We are full-tilt into the autumn season and I’m busy collecting recipes for Thanksgiving! I came across this beautiful recipe on Williams-Sonoma’s Taste blog and knew I had to make it immediately.  I had most of the ingredients on-hand, along with some leftover cubed butternut squash from last week’s Winter Minestrone.  I made a few changes to the original recipe by using farro and wild rice instead of wheat berries.  I also added some brussels sprouts and cremini mushrooms to the mix as well.  This dish   was hearty enough to be a main dish on a Meatless Monday, or a delicious side dish and I think it is perfect for Thanksgiving.  What’s not to love about whole grains with earthy, roasted root vegetables?  Speaking of root vegetables, the roasted parsnips were a revelation!  I had never had parsnips before and I love an opportunity to try something new!  I wasn’t crazy about the flavor when raw, but when roasted, they had a sweet, herbal flavor–similar to a turnip or a rutabaga.  I really enjoyed them and look forward to experimenting with them in the future.
Parsnips!
For this recipe, I used:
3 parsnips, cut into 1-inch chunks
1 cup butternut squash, cubed
1 cup brussels sprouts, cut in half
6 cremini mushrooms, quartered
1 small red onion, cut into 1-inch cubes
5 cloves garlic, peeled and cut in half
1 tablespoon chopped parsley
1 tablespoon sliced green onion
1/4 cup dried cranberries
1 cup pearled farro
1/3 cup wild rice
3 cups water or chicken broth
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper
Preheat the oven to 425 degrees.
1.  Combine the farro, wild rice, and the 3 cups of cooking liquid in a medium saucepan.  Add a pinch of salt and a small drizzle of olive oil.  Bring the mixture to a boil, then cover and simmer for about 30 minutes.  
2.  Place the cut vegetables in a mixing bowl and toss with the olive oil and balsamic vinegar.  Spread the vegetables on a roasting pan lined with parchment paper (or aluminum foil would work as well).  Season the vegetables with salt and pepper and roast in the oven for 25 minutes, or until the vegetables are tender.
3.  In a large mixing bowl, combine the faro and wild rice mixture with the dried cranberries and the roasted vegetables.  Add the parsley and green onion and gently stir to combine.  I added another drizzle of nice, syrupy balsamic vinegar over the top.

I really loved this dish and if you are looking for a healthy and delicious side dish for your Thanksgiving feast, then you’re in luck!  More Thanksgiving side-dish contenders to come over the next few weeks!

Setting the Thanksgiving Table

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Whoops!  I blinked and it’s already November!  How in the world did that happen?  Thanksgiving is just around the corner and I’m not ready yet!  Being somewhat housebound since my surgery, I hadn’t had a chance to look for Thanksgiving and Harvest decorations until late October.  Now, I don’t understand what happens around here, but it seems that unless you get your harvest decorations in August, all you’ll find in October are few picked-over knick knacks and an explosion of Christmas!  I don’t know about you, but I really like Thanksgiving decorations and I’m not quite ready to be thrust headlong into Christmas yet!

Since the offerings at the store were slim-pickings, I decided to do something a little different this year and settled on a simple, white and green Thanksgiving table.  I found two preserved boxwood topiaries at Homegoods and paired them with small white pumpkins (I love those) and white pumpkins with green and orange stripes.  I set them on top of a beige table runner and placed some candlesticks and jars with different heights and shapes.  I think it turned out pretty well and you can bet that those topiaries will do double duty at Christmas!

If you look closely, you can see a kitty wearing a t-shirt in the background!

If you look closely, you can see TWO kitties wearing t-shirts in the background!

As for the place settings, I used simple white dishes that I also purchased at Homegoods a few years ago.  I am not a fan of paper plates, and since I like to entertain, I found that purchasing inexpensive catering sets was the way to go.  The sets come in groups of twelve and they are really inexpensive–I think that a set of 12 plates was $19.99 when I purchased them and that price has stayed consistent over the past few years.  For this setting I first placed the dinner plate, followed by a folded napkin (also from Homegoods) and then a shallow soup bowl.  I haven’t decided whether to do a soup for Thanksgiving or a salad.  A small bread dish is placed on the left and the water goblet and wine glass on the right.

Just so you know, Homegoods did not sponsor this post in any way–I just love that place and spend a heck of a lot of time in there!  Apparently I get “Homegoods Happy” a lot!  

My Soup Addiction: Ina Garten’s Winter Minestrone

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A couple of weeks ago, I was watching Barefoot Contessa on Food Network and Ina Garten made this soup on a cold, snowy day in the Hamptons and then ate it in front of a roaring fire!  I immediately thought:  I want that soup right now!!  I also thought: I want it to snow right now! That second thought being completely implausible, of course.  And not that I needed any excuse to make soup, the fact that the days are getting shorter and the nights are getting colder sure helped my resolve to make an enormous pot of Ina Garten’s Winter Minestrone.  
This soup was amazingly good–rich and hearty and loaded with vegetables and tender pasta; it is a perfect, complete meal!  The soup is finished with a bit of white wine and basil pesto, which really adds a lot of depth of flavor.  I love that this soup features butternut squash, which gives it a subtle sweetness.  Plus, it is chock full of dark leafy greens!  The original recipe calls for the addition of a full 10 ounces of spinach, but I used about half that amount because I had some kale and beet greens in the refrigerator that I wanted to use.  I felt instantly more virtuous after eating all those dark leafy greens! 
Look at all these veggies!
Adapted from Ina Garten, Winter Minestrone.  Also found in Barefoot Contessa, “Foolproof”.  
For this soup, I used:
5 ounces diced pancetta
olive oil
2 carrots, chopped
3 ribs celery, chopped
2 cups butternut squash, cubed
6 small cloves garlic, minced
1 large sweet onion, diced
1 package (5 ounces) baby spinach
1/2 bunch kale, chopped
beet greens, chopped
2 sprigs thyme, leaves removed
2 bay leaves
6-8 cups chicken stock
28 ounce can of diced tomatoes
15 ounce can cannelini beans, drained and rinsed 
2 tablespoons store-bought pesto (or fresh pesto if you prefer)
1 cup small pasta, cooked
1/2 cup white wine
1-3 teaspoons salt (to taste)
1 1/2 teaspoons pepper
I’d say that the most difficult part of this recipe is cutting and cubing the butternut squash.  I rarely purchase expensive, ready-cut vegetables, but in the case of butternut squash, I think it actually might be worth the extra expense!  I did use a medium sized butternut squash for this recipe, and had some leftover cubes to save for another recipe.  If you do use a whole butternut squash, give yourself some extra time and be patient while peeling and cubing the squash.
1.  In a large heavy pot, add two tablespoons of olive oil and the pancetta.  Cook the pancetta over medium-high heat until the pancetta browns and the fat renders.  Add the chopped carrots, onion, garlic, celery and butternut squash to the pot and cook until the vegetables just begin to get tender, about 10 minutes.  Add the chicken stock, diced tomatoes, thyme, bay leaves, salt and pepper.  The original recipe calls for the addition of 1 tablespoon of salt at this point, but I prefer to add the salt one teaspoon at a time and tasting to see if it needs more. 
2.  Bring the soup to a boil, then lower the temperature and simmer uncovered for 30 minutes or until the vegetables become tender.  If you find that the soup has become too thick, simply add more chicken stock to the pot.  
3.  While the soup is cooking, cook the pasta in salted water until al dente.  I used a small sized pasta (ditalini).  You could also use small shells or farfalle, whatever you prefer.
4.  Taste the soup and add additional salt if needed.  After the vegetables are tender, add the cannelini beans, the cooked pasta and the greens.  It may look at first like there are too many greens, but the greens will quickly wilt and decrease in volume.  Stir in the white wine and the pesto.  Full disclosure:  because I always manage to forget one thing when I go to the grocery store, I had to improvise on the pesto.  I made a very small amount of pesto from scratch from the last of our fresh basil.  I think it turned out great and the recipe for the pesto can be found in this post.
You may be tempted to forego the addition of the white wine and the pesto, but it really does adds extra depth to the flavor of this soup.  

When Life Gives You Key Limes: Key Lime Pie Bars

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One of the things about eating seasonally that has always confused my tastebuds is the fact that citrus season is in winter.  I mean, when you think of a tart, cold glass of lemonade, you think of summertime, not the dead of winter when lemons are ripe for the picking!  I’ve given this some thought, and perhaps this is Mother Nature’s way of perking up our palates after a long season of pumpkins, apples and winter squash.

Over the past two years we have planted a few dwarf citrus trees in our backyard:  Eureka lemon, Meyer lemon, blood orange and a key lime tree.  They are still young at this point and I cannot wait until they are all bearing fruit!  I’ve had this Barefoot Contessa recipe for Lemon Bars on my Pinterest board for months, just waiting for that glorious day when the Meyer lemons on my little tree finally ripen (likely some time in December).  But, it so happened that the key limes ripened first, and boy are they wonderful!  They are super juicy and subtly sweeter than conventional limes.  They are also pretty large compared to the key limes I usually find at the grocery store–these are almost the size of medium-sized lemons.  So, since life gave us key limes and not lemons, I decided to see if I could use limes in the recipe instead and it worked!

Key Limes from our tree!

Now, I realize that in a world of pumpkin-spiced everything, I am a lone voice calling in the desert beseeching you to make a tart, citrus dessert. Even though it may seem counterintuitive, this is seasonal eating at its best and I hope you’ll take advantage of this amazingly delicious fruit while it’s in season!

Key Lime Pie Bars

  • Servings: 12 bars
  • Difficulty: moderate
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Adapted from Barefoot Contessa, Lemon Bars

There are two components to this dish: a pastry crust and a lime-custard filling.

For the crust you will need:

  • 2 sticks of unsalted butter at room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 1 cup freshly squeezed key lime juice
  • 2 tablespoons key lime zest
  • 6 large eggs at room temperature
  • 3 cups sugar
  • 1 cup flour
  • confectioners sugar for dusting

1.  Preheat the oven to 350 degrees.  First cream the butter and the sugar in the bowl of an electric mixer.  The resulting mixture should be  creamy and an even light yellow color.  Add the 2 cups of flour to the butter and sugar mixture and mix until just combined.  The mixture will be crumbly.

2.  Dump the mixture onto a floured board or clean countertop.  Press the mixture into a ball with your hands and then flatten into a 9x13x2 baking dish.

3.  As you press the crust into the baking pan, push the dough up the sides about 1/2″.  Chill in the refrigerator for 30 minutes before baking. Bake for 15-20 minutes until the crust is light golden brown.  Remove the pan from the oven and allow it to cool on a rack for about 30 minutes. Leave the oven on.

4.  In a mixer or a mixing bowl, whisk together the eggs, lime juice, zest and sugar.  Slowly add the flour and whisk until fully incorporated.  Pour into the previously baked crust and place into the oven.  Bake for 30-35 minutes until the mixture has set.  I checked the pan at 30 minutes found that the middle was a little jiggly.  An additional 5 minutes did the trick.  Allow the key lime bars to cool to room temperature before cutting into squares or triangles.

KitchenAid Mixer courtesy of my fabulous neighbor and recipe-tester, Kim!  Thanks Kim!

 

A Very Spicy Cocktail and Getting Back to Normal

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It has been two weeks since my surgery and I’m finally beginning to climb out of the foggy tiredness that characterized my first week home.  I’m still living in my baggy sweats, but it’s so great to be able to cook breakfast (or shower, or walk 10 feet) without having to take a nap afterwards!  It’s also great to have my normal appetite back–I lost ten pounds that first week and trust me, that’s no kind of diet plan!  I could only manage to eat the tiniest portions of very bland food. Oh, how I’ve missed eating yummy, spicy food!

Now that I can eat (and drink!) again, the Man of the House developed this amazing cocktail inspired by a drink called The Crisp that he enjoyed at Bar Chloe in Santa Monica, California.  This cocktail is not for the faint of heart as it packs a spicy punch that lingers long after you’ve finished that last tantalizing sip–seriously, it makes your lips burn, but it’s a good burn!

For each drink you’ll need:

2 ounces Reposada Tequila
1/2 ounce agave syrup
1/2 ounce cucumber simple syrup**
3/4 ounce freshly squeezed lime juice
1/2 Serrano chile finely minced, seeds included

This could not be easier to make.  Combine all ingredients in a cocktail shaker with ice and shake briskly.  Strain into a chilled cocktail glass and serve with a lime wedge and, if you dare, a sprinkle of minced Serrano chile!

** For cucumber infused simple syrup,  combine 1 cup of sugar and 1 cup of water in a saucepan over medium heat.  After the sugar completely dissolves, remove from heat and add one sliced cucumber.  Cover the saucepan and allow the mixture to cool completely. Strain and store in a clean glass container.

White Bean and Turkey Chili and a Forced Rest Period

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It’s been a little over a week since the last recipe I posted and I wanted fill you in as to where I’ve been.  Well, for the most part, I’ve been on my couch, wearing my floppiest, baggiest clothes and sleeping on and off–believe me, I wish I were off doing something a lot more fun. Last Friday I underwent a major surgical procedure and was in the hospital for a few days, but now I’m at home recovering.  It’s so difficult to sit still and do nothing, but at the same time, doing just about anything tires me out so much that I just end up, well, sitting still and doing nothing anyway.  Every day, I feel a tiny bit better, although the overachiever in me thinks I should be up and about and back to normal by now!  This could not be farther from the truth and even surfing Pinterest tires me out!   Good thing I have Season 3 of Downton Abbey to catch up on!  

So, while I don’t have a brand new recipe to share with you today, I do want to share my favorite White Bean and Turkey Chili with you!  This is the Man of the House’s favorite chili and it is very easy to make due to the addition of some “convenience foods” such as canned beans, canned tomatoes and prepared green salsa.   It’s perfect for these crisp and cool fall evenings when you just want to snuggle up and have something hot and spicy!


You’ll need:
An assortment of roasted chili peppers: I like to use 4 yellow chiles and 2 jalapeños. I also happened to have 2 Anaheim chiles that were given to me
I whole sweet onion, diced
3 cloves of garlic, minced
1 can Ro-Tel “original”
2 cans of white beans, undrained (I prefer cannellini beans)
2 cups prepared salsa verde (green tomatillo salsa)
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon dried oregano
1 lb ground turkey
1/2 cup chicken broth
cilantro
1/2 lime, juiced
greek yogurt, for garnish

First, roast the peppers under the broiler or on a grill. When the peppers are evenly charred, allow them to cool. With gloved hands, remove the skins. Chop the peppers and set aside.


Brown the ground turkey and season well with salt and pepper. Add the chopped onions and garlic and cook until translucent. 

Next, add the cumin, coriander and oregano to the meat and cook for about 5 minutes. Add the beans, Ro-tel, chopped chiles, chicken broth and salsa and simmer for about 40 minutes. Add fresh lime juice and a small handful of chopped cilantro and simmer for an additional 10 minutes. Garnish with the greek yogurt, chopped cilantro, avocado, or whatever you like on your chili! 

Hopefully I’ll be back in the swing of things soon, but until then, stay cozy and enjoy some chili!  I think I’d better see what Lord and Lady Grantham are up to now!

Avgolemono Soup – Greek Chicken and Rice Soup with Egg-Lemon Sauce

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This week I found myself on a quest to satisfy a serious craving for Avgolemono soup (Greek chicken soup with egg and lemon sauce).  Last Monday, I stopped at my favorite local Greek cafe for an early lunch.  This little cafe, in my opinion makes the BEST Avgolemono soup and every time I have lunch there, I have to order a bowl.  But this time, I was told that there was no soup!  I was shocked and asked how it was possible that there was no soup, since the restaurant had just opened and I could see the pot of soup in the background!  “Not ready yet!” was the answer I received.  Flash forward to Saturday afternoon:  I went there again, and ordered the soup and was told “No more soup until Monday!”  “But I came in last Monday and you told me there was no soup!”, I whined.  By this time, I was starting to think that something very, very Seinfeld-ian was going on.  My hopes for soup were temporarily dashed, but then I remembered that it was the weekend for the Greek Food Festival, and surely I could get some Avgolemono soup there!  Well, unfortunately that was not to be and I couldn’t find any soup there either, so it was obvious to me that I would have to make it myself.

I made this soup this afternoon and it is creamy, lemony bliss in a bowl!  I love the tangy zip from the lemon and that the soup is creamy without using any cream.  I have been walking by and sneaking ladlefuls of it all evening long.  I had to put it away just so I’d stop eating it–it is that good! I adapted this recipe by Cat Cora.  My version of the soup is a little less fussy, a little more rustic and perfectly easy for a weekday meal.  Instead of starting with a broth from scratch from a whole chicken and water, I make what I call a “double-chicken” broth–chicken pieces cooked in chicken stock, which speeds up the soup making process and allows you to use less meat.  Always use bone-in, skin-on chicken when making soup–it’s more flavorful and less expensive, too!

1-2 bone-in, skin-on chicken breasts (or whatever pieces you have on-hand)
8 cups chicken stock or broth
1 leek cleaned and sliced
1 carrot chopped into small pieces
1 stalk celery, cut into large chunks
2 bay leaves
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
2/3 cup arborio rice
1/2 cup fresh squeezed lemon juice (about 2 and 1/2 lemons)
2 eggs
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
bouquet garni:  2 sprigs thyme, 2 sprigs oregano, 2 sprigs parsley tied together with twine

Place the chicken pieces, sliced leeks, carrot, bay leaves, celery and the bouquet garni in a soup pot.  Add the chicken stock and 1 teaspoon of salt and pepper and bring to a boil, then lower the temperature to low.  Skim off any foam that comes to the surface and discard.   Simmer for approximately 45 minutes or until the chicken is completely cooked.

While the soup is simmering, sauté the chopped onion in the olive oil on medium heat for about 5 minutes until it softens.  Remove from the heat and set aside.

When the chicken is done, remove from the pot and allow it to cool.  Remove the bouquet garni, the celery stalk and the bay leaves from the pot and discard.  After the chicken cools, remove the meat from the bones and chop into pieces and set aside.

Raise the temperature to high and add the rice and the sautéed onion to the soup.  Bring the soup to a boil, then lower the temperature to low.  Add the chicken meat back to the pot and simmer for approximately 20 minutes, or until the rice has cooked through.

In a medium sized bowl, whisk together the eggs and the lemon juice.  You will need to temper the egg mixture before adding it to the pot of soup by slowly adding two ladlefuls of the hot broth to the egg mixture while continuing to stir.  After the egg mixture has combined with the hot broth, add the egg mixture to the pot of soup and stir until well-blended.  Add the remaining 1/2 teaspoon of salt if needed.  Simmer for about 5 minutes more and garnish with chopped parsley and some additional chopped oregano if desired.