Spinach with Lemon and Pine Nuts

Tender and crisp, warm spinach leaves tossed in hot olive oil and fresh lemon juice. The flavors are absolutely perfect together. I've been making this recipe for years and it is my favorite way to eat cooked spinach. I was surprised the other day when I noticed that I hadn't posted it yet. So, I snapped a quick picture of my plate the other night at dinner. I served this with some leftover chicken and it was a quick and easy dinner on a busy night.

My kids are not fans of this dish. As they have told me numerous times; they love spinach in salads, soups and smoothies, but not all by itself. Oh well, it just means more for my husband and me!

Spinach with Lemon and Pine Nuts

recipe from the Fields of Greens Cookbook by Anne Somerville

1 large bunch of spinach, about 12 cups of baby spinach leaves or chopped spinach

1 tablespoon extra virgin olive oil

1-2 garlic cloves, minced

2 teaspoons fresh lemon juice

kosher salt, to taste

freshly cracked pepper, to taste

1 tablespoon pine nuts, toasted

Sort through the spinach, discarding stems (or including them if using baby spinach). Wash the spinach in cold water. Then spin dry or gently pat dry with towel.

Heat the oil in a large skillet or saute pan over medium high heat. Add the garlic and lemon juice and saute just until fragrant, about a minute. Turn the heat to high, add the spinach, salt and pepper.

Barely wilt the spinach, tossing quickly with tongs to coat all the leaves with the hot lemony garlic oil mixture. Toss in the pine nuts and add salt and pepper as needed.

Serve immediately. Enjoy!

* The spinach will cook VERY quickly in the hot oil. The goal is to just barely wilt it and leave it tender and still a bit crisp. The whole process takes just a few minutes total.

Click here for printable recipe.

Picadillo – Cuban-style Hash

Picadillo has been on the list of things I wanted to try making for a couple years now. Just the word “Picadillo” is enough to make everyone in my family start laughing. The first time I was served this meal; my 13 year old brother had been responsible for making dinner that evening. He mistakenly read the ¼ TEASPOON of dried cloves as ¼ CUP of whole cloves. (In his defense, my little brother is a great cook today. We all had to learn through trial and error in the kitchen, right?)

You can only imagine what that dinner tasted like. In our family, you never ever threw food away, so my mother carefully sifted through the entire dish, removing every last clove. Her efforts did improve the dish, but wow. There was enough lingering clove flavor and aroma in that dish to scent our home for days.

When I started cooking this meal, I had no idea what Picadillo was supposed to taste like, but I was excited to find out. Picadillo is a Cuban-style hash. It is both savory and sweet and has a fantastic combination of flavors from all of the very different ingredients. Every recipe I found included ground beef, peppers, tomatoes, onions, raisins and olives. The 1/8 teaspoon of dried cloves provides more aroma than taste to this dish and I liked it that way. My husband, my brother (yes, I did make this for the same brother while he was visiting us last month – poor guy, the jokes will never end) my kids and I all enjoyed this meal very much.

I think this would also be fantastic with some added heat. Next time I make this, I plan to add some chiles as well. I’ll just blame my New Mexican influence on this Cuban dish.

Picadillo – Cuban-style Hash

Recipe slightly adapted from Three Guys From Miami

2 lbs ground beef

2 tablespoons light flavored olive oil

1 large onion, diced finely, about 1 ¾ cups

2 large green bell peppers, chopped small, about 2 cups

3 large cloves of garlic, minced

1 can fire roasted diced tomatoes, fresh tomatoes can be used as well when in season

1 teaspoon oregano

1 teaspoon ground cumin

1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

1/2 teaspoon green olives, chopped small, I had a hard time finding them unstuffed, so I finally just bought the ones stuffed with pimentos and they worked great

1/3 cup raisins

Kosher salt, to taste

Fresh ground black pepper, to taste

In a large skillet, over medium heat, heat the olive oil and then add the onions and bell peppers. Saute for about 5 minutes, until the onion starts to soften. Add the garlic and ground beef and continue cooking.

Press the onions and peppers into the ground beef. Crumble the meat mixture as it cooks, until it is browned, about 5 more minutes. Add the tomatoes, oregano, cumin, cloves and cinnamon and stir to combine. Reduce the heat to low, cover with lid and simmer 15 minutes.

Uncover the skillet and add the olives and raisins. Simmer another 5 minutes or so. Add salt and pepper to taste. Serve over rice and Enjoy!

Click here for printable recipe

Blood Orange Pineapple Spinach Smoothie

We had several blood oranges in our Chow Box this week. I was excited to try them and see how the flavor might be different from regular navel oranges. When I opened the box and saw them next to the spinach, I decided right then to make smoothies for an afternoon snack.

The blood oranges were more tart than regular oranges. So, I added an extra banana and some frozen pineapple as well. We all enjoyed these smoothies. If you are making this with regular orange juice, a single banana would probably be all that you need.

Blood Orange Pineapple Spinach Smoothie

1 cup orange juice, I used the juice from 4 medium size blood oranges
a large bunch of spinach, approx 4-6 ounces - if the stems are very long, trim the excess
1-2 small bananas, frozen is best
1 cup frozen pineapple tidbits

Layer ingredients into the blender in the order listed above. Puree until smooth. Enjoy!

Makes (2) 12 ounce smoothies

Click here for printable recipe

Blueberry Banana Kale Smoothie

Blueberries are always a toss up with smoothie making. Sometimes they turn your drink bright blue and other times, more of a brown or purple if you are lucky. Fortunately, my kids think that the grosser the drink looks, the better it will taste. It really shouldn't surprise me that the deliciously ugly smoothie is still one of their favorites.

I made this smoothie the other night, when I realized that dinner was going to be served at least an hour later than expected. It was the perfect snack and I didn't hear any choruses of "When is dinner going to be ready?" while I finished cooking dinner.

Blueberry Banana Kale Smoothie

1 cup orange juice
2 extra large leaves of kale (stems removed if your blender will not puree them completely)
2 bananas
1 cup frozen blueberries

Layer into the blender as listed above and puree until completely smooth. Enjoy!

Click here for printable recipe

Blueberry Carrot Top Smoothie

Did you know that you can eat the green leafy carrot tops? I'm not sure I'd want to dive right in and take a bite of a carrot top, but in a smoothie? Yes, please! I've been loving all the carrots in our Chow Boxes. I simply toss the tops in a freezer bag and then include them in future smoothies. Plenty of fruit in a smoothie can hide plenty of greens.

My boys were thrilled to be my taste testers for this smoothie. I made the smoothie extra thick, because they wanted a smoothie they could eat with a spoon. Blend completely and then adjust the thickness with extra juice or water if you prefer a thinner smoothie.

Blueberry Carrot Top Smoothie

1/2 cup orange juice, plus water or more juice if needed
Green leafy tops from about 1/2 lb of carrots (see pic above - approx one full handful)
2 small bananas
1 1/2 cups blueberries
optional: 1 tablespoon chia seeds

Layer the orange juice, carrot tops and bananas into the blender. Puree until completely smooth. Add the blueberries and blend again until smooth. Add chia seeds if desired and pulse to combine. Enjoy!

Makes (3) 10 ounce smoothies

Click here for printable recipe

Roasted Baby Carrots

Rich in flavor and even more delicious when roasted, these beauties came in my Chow Share box this week. These are true baby carrots (not the miniature shaped varieties from the grocery store) and they taste completely different! Roasting them was a huge hit with the family. Two of my boys were sad that there weren't more of them to eat. I've never enjoyed cooked carrots on their own before this, but I'm happy to say that I will most certainly be making these again and again!

Roasted Baby Carrots

1 1/2 lbs of thin baby carrots, greens removed about an inch above the top of the carrot (You can save the greens for this smoothie - I promise it tastes great!) scrubbed clean and patted dry
1-2 tablespoons extra virgin olive oil
granulated garlic or garlic powder
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees. Place the carrots on a large baking sheet and drizzle with oil. Use your hands to make sure they are completely coated with the oil. Sprinkle generously with salt, pepper and garlic. Roast for about 30 minutes, until they are browned and fork tender. Enjoy!

Click here for printable recipe

Roasted Brussels Sprouts with Apples and Bacon

Salty bacon, sweet apples and caramelized Brussels sprouts all came together in a truly outstanding side dish. This was one of those dishes that I kept hearing about from friends, until I couldn't resist trying it myself. Oh. My. Goodness. Absolutely DELICIOUS. I am confessing now that as I was taking this picture, I probably ate about a third of this dish. Yes, I am officially nuts over Brussels sprouts.

Roasted Brussels Sprouts with Apples and Bacon
recipe from Little Pink Monster via my friend, Keely

3 slices of bacon, cut into 1" pieces
6 cups medium Brussels sprouts, ends trimmed and then halved
1 medium apple, I used a Fuji apple, cut into 1/4" slices and then halved
kosher salt, to taste
freshly ground black pepper, to taste
1-2 teaspoons red wine vinegar

Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I lined my baking sheet with the silpat mat, but I'm not certain it was necessary. Bake for about 10 minutes, until cooked through, but not yet crispy.

Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.

Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.

Toss everything with the vinegar and serve immediately. Enjoy!

Click here for printable recipe

Meatloaf with Balsamic Glaze - Guest Post for Chef Dennis

When I was a kid, my mom made meatloaf that consisted more of fillers than meat. With 10 mouths to feed, we joked freely that it was often hard to find the meat in the meatloaf. Carrots? check. Corn flakes? check. Bread crumbs? check. Oatmeal? check. Bananas? not really, just seeing if you're with me. So, when I tell you that this is not my mama's meatloaf, I think she'll understand.

I'm beyond excited to be guest posting for Chef Dennis today! Click here to read the rest of the story...

Italian Tomato Stew with Fennel, Mushrooms and Spinach

When I discovered how frequently fennel is used in Italian cooking, that was all the reason I needed to put together another variety of Italian soup. Did you know that the entire fennel plant can be eaten? I wanted to use the rest of the fennel from my Chow Box, so I saved the stalks and leaves from the fennel bulb I used earlier this week and put them in this soup. This is closer to a chowder or a stew than a soup. If you prefer more broth in your soup, simply add a few cups of broth and adjust the seasonings as needed.

The flavors in this soup worked really great together. I absolutely loved what the fennel provided in combination with the other vegetables. Normally, sausage is a pretty strong flavor in a soup (and I really like that!) however, the vegetables were dominant this time. We all liked this soup and I will definitely be using fennel this way again.

Italian Tomato Stew with Fennel, Mushrooms and Spinach

1 lb hot sausage
1/2 red onion, chopped small
1 scallion, chopped finely
stalks and leaves from 1 fennel bulb, stalks sliced thinly and leaves roughly chopped
6 large mushrooms, roughly chopped, about 1 cup pieces
1 large tomato, chopped small or 1 can of diced tomatoes
1 can diced fire roasted tomatoes
1 can Italian stewed tomatoes
2 cups water
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
4 cups baby spinach leaves, add a bit more if not using kale with the spinach
Optional: 1-2 cups chopped kale, I used the last of my peacock kale
generous amount of finely shredded Pecorino Romano cheese or Parmesan cheese

In the bottom of a large pot or Dutch oven, cook and crumble the sausage. Add the onions and fennel and cook a few more minutes, just until the onions start to soften. Add all remaining ingredients, EXCEPT for the kale and spinach. Simmer for half an hour. Taste and adjust seasonings as desired.

Add the greens and stir to combine. Simmer for just a few minutes, until they are slightly softened and wilted. Top individual servings with plenty of shredded cheese. Enjoy!


Click here for printable recipe

Sweet and Spicy Glazed Salmon with Spicy Broccoli

Salmon topped with a spicy, sweet, and slightly tangy glaze was a great match for the spicy broccoli. The adults who tried the broccoli all thought that it was every bit as delicious as the salmon. (We will be ignoring my boy's reactions to broccoli - they just don't understand what they are missing!)

I loved all of these flavors together.  This is one of the best salmon recipes I have ever made. Definitely a keeper!

Glazed Salmon with Spicy Broccoli
recipe adapted from Everyday Food

3 6-ounce salmon fillets
2 small bunches broccoli - or about 4 cups florets with stem
6 tablespoons light flavored olive oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 garlic cloves, minced
1 scant teaspoon red pepper flakes
3 tablespoons peach jam

Heat the broiler with rack in middle position. In a small bowl or glass measuring cup, combine the oil, soy sauce, vinegar, garlic, pepper and jam. Set aside.

Line a baking sheet with foil and grease lightly with oil. Place the salmon on the baking sheet and then spoon about half of the sauce mixture on top of the fish. Broil just until the fish barely flakes apart with a fork, about 10 minutes.

While the fish is cooking, steam the broccoli, in the microwave or on the stove-top. Remove when still crisp tender, after about 4 minutes. Drizzle the remaining sauce over the broccoli, tossing gently to coat well. Enjoy!

Click here for printable recipe

Overnight Chinese Daikon Radish Pickles

Once again, my Chow Box contained a vegetable I hadn't seen before. As I seem to be saying every week, I am really enjoying playing with all of this new produce.

Daikon Radishes

My kids think it is exciting to try new foods each week and I'm enjoying the challenge, as I find new uses for it all. I have to say that we all really enjoyed the flavor of the daikon radishes raw and as a bonus, they were really pretty too. I wanted to do something a little different with the rest of them though.

Daikon Radishes - peeled and sliced

My husband especially enjoyed these. He compared them to a lot of the foods he enjoyed while living in Korea many years ago.

Overnight Chinese Daikon Radish Pickles
recipe slightly adapted from Allrecipes

2 cups peeled and sliced daikon, about 1/4" thick
1 1/2 teaspoons kosher salt
1 1/2 tablespoons rice vinegar
1/4 - 1/2 teaspoon freshly ground black pepper, adjust to taste
1/2 teaspoon sesame oil

In a small mixing bowl, sprinkle the salt over the radish slices and toss to combine. Let it rest in the refrigerator for at least an hour. This will help the radishes soften and release some liquid.

Drain the water from the bowl and rinse the daikon well. Pat them dry with a towel and then return to the bowl. Stir in the remaining ingredients and toss well to combine and coat all the slices. Cover and refrigerate at least 8 hours. Enjoy!

Click here for printable recipe

Eggs with Peacock Kale

I had a lot of fun playing with the peacock kale in this week's Chow Box.  My visiting sister was a willing taste tester for me and we both enjoyed this combination for a quick lunch one afternoon.

I love the flavor that bacon adds to sauteed greens, so I added just a strip of it to the kale and then sauteed the kale in the drippings left in the pan. It added a slight smokiness to the dish without a great deal of actual bacon flavor. If you are not a fan of kale, this is also an awesome breakfast with spinach. Simply cook the onion and then toss in the spinach just long enough to wilt it at the very end.

Eggs with Peacock Kale

1 strip of bacon, chopped small
1/2 sweet yellow onion, chopped
1/4 head of peacock kale, about 3 cups roughly chopped
2 eggs
kosher salt, to taste
freshly cracked black pepper, to taste

In a hot skillet over medium heat, cook the bacon until it is done, but not quite crispy. Remove to a paper towel. Toss the onion and the kale into the bacon drippings. Toss it with tongs to coat and then saute, stirring occasionally, for about 10 minutes until the kale is fairly wilted and not very crunchy at all. If the kale is too crisp when you serve it, it will retain quite a bit of the bitterness that kale is known for having. So, taste the kale as you think it is almost finished and determine when to remove it from the heat by the taste.

I put a lid over the skillet after a few minutes to help it wilt more quickly. Add the bacon pieces back in, right before it is finished cooking.When it is tender, remove to two plates and cover to keep warm.

Add a bit more oil to the skillet (if needed) and then crack two eggs into it. Reduce heat to medium low. As the eggs begin to turn white, add a tablespoon or so of water to the skillet and cover with the lid to gently steam them. Remove from the heat as soon as they are as done as you like.

Top the kale on the plates with the hot eggs and serve immediately. Enjoy!

Click here for printable recipe

Peacock Kale Smoothie

I couldn't resist making a smoothie with some of the fantastically purple peacock kale that came in our Chow Box this week. Who can resist a green smoothie that isn't green at all? Anytime you are making a smoothie with kale, it is important to blend it as smooth as possible. I also balance the kale greens with a good bit of orange juice. This still counts as a green, even if it's bright purple. It is a no fail combination for deliciousness.

The three toddlers in the house drank every sip of this smoothie in about 5 minutes. It was good!


Peacock Kale Smoothie

2 cups orange juice, I used freshly squeezed, but store bought is fine as well
1 large handful of peacock kale, about 2-3 cups chopped
1 large banana, frozen is best
1 cup frozen grapes
Optional: 1-2 tablespoons of chia seeds

Rinse the kale and shake off the excess water. Pull the leaves away from the core and then remove the longest tips of the stem. (If you have a very powerful blender, you can leave all the stems, but be careful to blend it long enough to become smooth. Tasting bits of kale in the smoothie is not a lot of fun.) Roughly chop the kale into 3-4" pieces.

Layer the orange juice, kale, banana and grapes into the blender and puree until smooth. Add chia seeds if desired and pulse to combine. Enjoy!

Makes (3) 10 ounce smoothies

Click here for printable recipe

Fennel with Mushrooms

Have you cooked with fennel before? Or eaten it? Do you love it? Hate it? I have avoided it for years, due to an assumption that it would taste like black licorice. Yes, raw fennel definitely smells like licorice, but it doesn't taste at all like that. We had a huge fennel bulb in our Chow Box this week and I had no idea what to do with it!

I looked up some flavor combinations recommended with fennel in The Flavor Bible and found that there are a lot of uses for it. We were all impressed with the flavor in this simple side dish. I already mentioned to my husband that I want to plant some next year. I can't believe I waited so long to try it. I'm looking forward to cooking with it again.

Fennel with Mushrooms

1 tablespoon extra virgin olive oil
1 extra large garlic clove, minced
1/4 cup red onion, slivered thin and cut into 1-2" pieces
1 bulb of fennel, cleaned and very thinly sliced (stalks and leaves removed and saved for another use)
6 large mushrooms, cleaned and sliced to bite size pieces (I used crimini)
kosher salt, to taste
freshly cracked black pepper, generously to taste

In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms. Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Enjoy!

Click here for printable recipe

Kids in the Kitchen

This afternoon we had a full house. With a dozen kids and almost that many adults, there was just a bit of chaos in my kitchen. I had four of my siblings here visiting and would have loved to have the rest of them here as well. My sister and her husband were in town with their twin daughters. So, my family that lives in the area all came over to visit as much as possible.

It has been a fabulous weekend of children racing through the house. The youngest three are not yet two years old. My sister's girls were born just six weeks after my own youngest son. The three of them never stopped moving if they were awake. We were determined to get a photo of them all in the same place, so we sat them on the counter with my older boys. They were so excited to be in a new area, they actually sat still long enough for us to get a picture for my mom.

My awesome husband insisted that I take the time out of the kitchen and actually relax. So, I did. We ordered sandwiches enough for everyone, other families brought food to share and we ate potluck style whenever we were hungry. Sometimes, it is not all about the food. It is so much more important to enjoy the time together.

No recipe today, but I'll be back in the kitchen tomorrow! Have a blessed week!

Swiss Chard Chicken Soup

Don't you just love steaming hot bowls of soup in the wintertime? We had quite the cold snap here in the desert last week. (I'm pretty sure we stayed under 70 degrees at least once!) That was all the excuse I needed to start a pot of soup for dinner.


Fresh vegetables were sauteed for just a few minutes and then simmered with tomatoes and Italian spices. With the addition of the Swiss chard and cooked chicken right at the end, this was a meal that came together very quickly with great results. 

Swiss Chard Chicken Soup

2 cups cooked chicken, diced bite size
1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, chopped into 1/2" pieces
1 green bell pepper, chopped into 1/2" pieces
1 15 ounce can tomato sauce
1 28 ounce can petite diced tomatoes
1 teaspoon dried thyme
2 teaspoons Italian seasoning
1/2 - 2 teaspoons kosher salt - start with 1/2 teaspoon, taste and adjust salt as needed, with homemade chicken stock you will want to use plenty of salt to boost the flavor of the soup
4 - 6 cups chicken stock
5-6 pieces of Swiss chard, I used rainbow chard

In a large pot, over medium heat, combine the olive oil and garlic. Saute for about a minute and then add the onions and bell peppers. Stir occasionally until the vegetables are tender, but still crisp. Add the tomatoes and tomato sauce, the seasonings, 1/2 teaspoon of salt and the chicken stock. Stir to combine. Bring to a boil and then reduce heat to simmer for 20 minutes. Taste and adjust salt as needed.

While this is simmering, wash and pat dry the Swiss chard. Remove the stems and sliver them. Add the stems to the pot. Chop the rest of the leaves into bite size pieces. Set aside. After the soup has simmered, add the chicken and the chard leaves and simmer another 5-10 minutes. When the greens are tender and the chicken is warm, it is done. Enjoy!

Click here for printable recipe

Coconut Cashew Chocolate Chip Blondies - Gluten Free

Chewy blondies, loaded with chocolate chips, cashews and coconut, these are a huge hit with everyone each time I make them. I've been making gluten free treats for my best friend for a couple years now and these are still her favorites each time I ship off a package of goodies.

Coconut Cashew Dark Chocolate Bars - Gluten Free Version
*If you have no reason to eat gluten free, simply swap both cups of flour for AP flour and skip the xantham gum. Or you can use half coconut flour and half AP flour, skipping the xantham gum as well. I have made all three versions of these bars and they are all delicious!

1 cup butter, melted
2 cups light brown sugar
2 eggs
1 tablespoon vanilla
1 cup gluten free flour mix, I used Bob's Red Mill mix
1 cup coconut flour
1/2 teaspoon xantham gum
1/4 teaspoon salt
1 cup roasted and salted cashews, chopped
1/2 cup coconut, plus another 1/2 cup for topping
1 2/3 cup dark chocolate chips

Preheat oven to 350 degrees. Whisk together the flours, xantham gum and salt and set aside. Combine the butter and sugar together and then add the eggs and vanilla. Slowly add the flour mixture. Stir in the cashews, coconut and chocolate chips.

Scrape the batter into a well-greased 9x13 pan. Spread evenly with a spatula. Sprinkle additional coconut on top. Bake for 28 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving.

Cool these completely before cutting them into bars, if you will not be eating them immediately. These bars freeze beautifully.

Click here for printable recipe

Bacon and Egg Garden Salad

Bacon and eggs are two of my very favorite foods. When I saw just a few slices of bacon left in the fridge, I decided to cook them for my lunch salad. Once I had the bacon in the oven, it just seemed right to boil an egg as well. This is most delicious impromptu salad I've made recently. It was actually so good, I keep thinking about making it for breakfast.

A breakfast salad, would that be too weird? I'm pretty sure it's going to happen sooner than later.

Bacon and Egg Garden Salad

3 slices of bacon, cut in thirds
1 hard boiled egg, chopped
crisp green lettuce of your choice, I used Batavian, but romaine would be great as well
grape tomatoes, sliced in half
English cucumber, sliced in thin wedges
carrots, sliced thinly into bite size pieces
salad dressing of your choice, I used this Peppery Dill Ranch Dressing

Line a baking sheet with foil and then spread the bacon pieces across it. Place in the cold oven and set temperature to 400 degrees. Bake for about 20 minutes, until the bacon is cooked through, but not completely crispy. The bacon will become crispier as it cools. When bacon is done, place on a plate lined with a paper napkin or towel.

Layer your plate with lettuce, tomatoes, carrots and cucumbers. Top with bacon and egg. Drizzle with dressing, if desired. Enjoy!

 Click here for printable recipe

Sweet and Spicy Roasted Chickpeas

My kids went nuts over these chickpeas. Between the three of them, they ate the entire batch (about two cups worth) in less than 10 minutes. After I saw how many they were eating, I decided to call that lunch. I just added some veggies and dip and they were happy with their "meal."

I roasted these on a whim the other day, because I keep seeing food bloggers talking about roasted chickpeas. I'm not sure why I thought that roasting them would remove all chickpea flavor, but just so you know, it does not. If you like chickpeas though, you will probably really like these. With just a bit of a crunchy shell and a softer center, my boys thought these were a great treat.

I almost didn't post this recipe, because my husband and I are not fans of the chickpea, roasted or otherwise. When my kids requested that I make them again, I decided to post this for any of you who might actually LIKE chickpeas. Question: DO you like chickpeas? Am I alone in my disdain of this sad little bean? I love hummus, but the chickpea by itself is not a favorite.

Sweet and Spicy Roasted Chickpeas
inspired by Mallory, Carrie, Julia, and Brian - just to name a few

1 15 ounce can of chickpeas, drained, rinsed and patted dry
1 heaping tablespoon brown sugar
1/2 teaspoon cayenne pepper

Preheat the oven to 400 degrees. Place the chickpeas in a small bowl and set aside. Mix together the sugar and the pepper and then sprinkle on top of the chickpeas, tossing well to coat them all thoroughly.

Spread the chickpeas across a baking sheet and bake for 35-45 minutes. I stirred them across the pan a couple times, because they looked like they were getting too brown on the pan side. Check frequently after about 25 minutes, to prevent burning.

The chickpeas will be soft when removed from the oven, but will be more crunchy after they cool. Enjoy!

Click here for printable recipe

Berry Cherry Smoothie

When the toddler is pulling your blender pitcher out of the cabinet and carrying it into the other room, that's a pretty good clue that he wants a smoothie. I grabbed a couple of bags of frozen fruit and the bananas and the kids were very happy with their treats.

These turned out even better than I expected. I tasted the smoothie as I was pouring it into their cups and loved it. I even made a small one later for myself, just so I could share it with you.

Berry Cherry Smoothie

2 cups orange juice
2 large bananas
2 cups frozen blueberries
1 cup frozen cherries

Layer into the blender as listed above and puree until smooth. Enjoy!

Click here for printable recipe

Rainbow Chard and Mushroom Stir Fry

Garlicky sauteed mushrooms, tender onions along with crisp and colorful Swiss chard made the perfect lunch when topped with leftover lemon chicken. Greens and lemon flavors pair together deliciously, so when I had a few pieces of this Lemon Lime Grilled Chicken leftover, I knew exactly what I wanted to make. I liked this combination so much, I'm crossing my fingers for more rainbow chard in my next CSA box.

Rainbow Chard and Mushroom Stir Fry
serves 2 (as a main dish) or 4 (as a side dish)

2-3 teaspoons of extra virgin olive oil
3 huge garlic cloves, minced - adjust this amount to taste, I really wanted a strong garlic flavor
1/2 small onion, very thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
10-12 ounces baby bella mushrooms, sliced into thick pieces, about 3-4 pieces per mushrooms
6 large pieces of rainbow Swiss chard, washed and left slightly damp
Optional: leftover Grilled Lemon Chicken - sliced thinly

In a large skillet over medium heat, warm the oil and add the garlic. Saute for about 30 seconds and then add the onions and stir to coat with oil and garlic. Continue cooking for a couple minutes, until it starts to become fragrant. Add the mushrooms and stir to combine. Add the salt and red pepper and toss to coat well. Cook for about 4-5 minutes until the mushrooms are tender.

While the mushrooms are cooking, shake any excess water off the Swiss chard and then remove the stems. Slice the stems very thinly and then add them to the skillet. Stir to combine. Slice the remaining leaves into ribbons and then add to the skillet with the rest of the vegetables. Toss well to coat with oil and seasonings. Saute for another 2-3 minutes until the greens are just barely wilted. Top with grilled chicken if desired and Enjoy!

Click here for printable recipe

Banana Notes

I stumbled on this idea via Pinterest earlier today and I couldn't resist writing these for my kids to see first thing in the morning. The method is beyond simple. Using a toothpick, write a message on the outside of the banana. Within a couple hours, the writing will darken and your words will appear. Super cute and I know it will make my boys grin!

Happy Valentines Day!

Hungarian Mushroom Soup

This is one of my favorite new soups I've tried lately. I've had it on my list of recipes to try for quite a while now and the other day, when I saw so many mushrooms waiting in my refrigerator, I knew it was time. I can't believe I waited so long to make this! It was fantastic.

I made this for lunch and between my three boys and myself, there wasn't a single bite left for my husband to taste later. They all asked for seconds. Next time I make this, I will be doubling the recipe. I was bummed not to have any leftovers the next day! In her original post for this recipe, Pam mentioned that the flavors were even better the following day.

Hungarian Mushroom Soup
recipe adapted slightly from For the Love of Cooking

1 tablespoon olive oil
1 large sweet yellow onion, diced
16 ounces baby bella mushrooms, sliced
1 teaspoon dill weed
1 tablespoon smoked paprika
1 tablespoon soy sauce
2 tablespoons butter
3 tablespoons arrowroot or cornstarch
1 cup milk
2 cups chicken stock, divided in half
2-3 teaspoons fresh lemon juice, adjust to taste
1/2 cup sour cream
kosher salt, to taste
freshly cracked pepper, to taste

Heat the oil in a large pot over medium heat. Add the onions and cook for a couple minutes. Add the mushrooms, soy sauce, dill, paprika and about 1/2 a cup of chicken stock. Stir to combine and then cover with lid. Simmer for 15 minutes. Remove the mushroom mixture and liquid from the pot to a bowl and set aside.

Place the pot back on the stove over medium heat and melt the butter in it. Add the arrowroot and whisk until creamy. This should only take about a minute. Slowly add the milk while whisking constantly. Cook, stirring constantly, until the mixture thickens, about 5 minutes.

Add the mushroom mixture back into the pot along with the rest of the chicken stock. Cover with the lid and simmer another 10 minutes or so. Just before serving, add the lemon juice and season with salt and pepper. Remove a small amount of broth from the pot and whisk the sour cream into it. Add this mixture back into the pot and stir to combine. Enjoy!

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Flourless Chocolate Cake

Several years ago, a sweet friend of mine requested a Flourless Chocolate Cake for her birthday. I’d never heard of it before, but she told me that she had fallen in love with it at a restaurant once and wondered if I could make her one.

I found a number of different recipes and I tried a couple of them. Then I made this one and it took my breath away. I’ve made this cake several times over the past few years and every time this is served, the room goes silent.

Unassuming in appearance and almost ridiculously easy to make, this cake is a fantastic decadent treat. I use dark bittersweet chocolate, instead of cocoa powder and that difference creates an entirely different cake. This is creamy and smooth, not at all dry. The serving size truly is the tiniest sliver. The slice pictured here served two people.

Flourless Chocolate Cake

recipe adapted from The Gourmet Cookbook

Yield: 16-30 servings

3/4 cup sugar

1/4 teaspoon fine sea salt

1/2 cup water

18 ounces bittersweet dark chocolate, I used Ghiradelli Double Chocolate Bittersweet baking chips

1 cup butter

6 eggs

Preheat oven to 300 degrees. Generously grease a 10” round springform pan and set side. In a small saucepan over medium heat, whisk together the sugar, salt and water. Simmer, stirring frequently, until completely clear and the sugar is dissolved. Remove from the heat and set aside.

In a glass bowl over a pan of simmering water (or in a microwave at 50% power for 20 second intervals), melt the chocolate. Pour the melted chocolate into a large bowl or the bowl of a stand mixer.

Cut the butter into 1 inch pieces and slowly beat the butter into the melted chocolate one piece at a time.  Pour the hot sugar and water mixture into the chocolate. Beat to combine.

Slowly add the eggs, one at a time, beating thoroughly after each egg is added to the mixture.

Pour the batter into the well-greased springform pan. Prepare a pan larger than the springform pan and set the springform inside it. (I use the broiler pan from my oven. I have also used those huge foil catering pans with a baking sheet underneath.) Pour about 4 cups of boiling water into the bigger pan, or enough water to fill the pan about halfway up the sides of the springform pan.

Carefully set the pans in the oven and bake the cake in the water bath. Bake at 300 degrees for 45-48 minutes. The center of the cake will still look wet when it is finished baking. Chill the cake overnight in the pan. Remove the springform ring prior to serving.

Slice into very thin pieces and serve topped with fresh whipped cream or fresh berries. Enjoy!

* This was originally posted as a Guest Post for Monet at Anecdotes and Apple Cores

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Bacon Wrapped Dates with Balsamic Reduction

Have you eaten dates before? This was another first for my family as we received an entire box of fresh Medjool dates from the Agritopia Farm in our Chow Share box for this week. I love that the dates were grown less than 20 miles from my house.

When I heard that we would have farm fresh dates in the basket, my first thought was simply how fun it would be to try another new food. I'd recently seen some photos of Bacon Wrapped Dates on Pinterest and I couldn't wait to try something like that.

What fruit or vegetable doesn't become even more delicious when wrapped in bacon? The dates were incredibly sweet and the salty bacon provided a great balance to each bite. Because I didn't want to leave it at that, I reduced some balsamic and drizzled it that over them. I loved the combination of the three best of all. My husband liked them best without the balsamic though. Surprising me most of all, my kids went nuts over these. Both of my older boys thought they were eating candy.

Bacon Wrapped Dates with Balsamic Reduction

Medjool Dates
Bacon, cut into 5-6"slices
Balsamic Vinegar

Preheat oven to 425 degrees. Line a baking tray with foil and set aside. Using a sharp knife, slit the side of each date and remove the pit. Wrap each date in bacon and then stab completely through with a toothpick to hold the bacon in place. (If you don't use a toothpick, the bacon will shrink and slide off of the date as it cooks.) Place wrapped dates on the foil lined sheet.

Bake for 12-15 minutes, until the bacon is cooked through and slightly crispy. While the dates are in the oven, pour some balsamic in the bottom of a small saucepan. Turn the heat to medium low and bring to a slow simmer. When the vinegar has reduced by about half, remove from the heat and drizzle over the finished dates. Enjoy!

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Peppery Dill Ranch Dressing

Packed full of crushed pepper and loaded with fresh dill, this dressing is a great addition to our usual dressings and dips for our raw vegetables. Just pourable enough for a salad and also thick enough for a dip, I've eaten this dressing on four salads already. My boys both gave it two thumbs up and asked if they could please have a veggie plate, regardless of the fact it was 9am. I'm planning to make a chopped salad for lunch tomorrow, just so I can use this dressing again!

Peppery Dill Ranch Dressing

1/2 cup sour cream
1/2 cup mayonaisse
3.5 ounces (or a scant half cup) of milk
2 teaspoons freshly squeezed lemon juice
1 huge garlic clove, minced well
1 slightly heaped tablespoon finely chopped fresh dill
1 scant tablespoon finely chopped fresh Italian leaf parsley
1/4 teaspoon kosher salt, adjust to taste
1/4 - 1/2 teaspoon medium grind cracked black pepper, adjust to taste

In a small cup, combine the milk and lemon juice and let rest for 5 minutes. In a medium size bowl, combine the sour cream, mayonnaise, garlic, dill and parsley. Add the milk and whisk to combine. Season with salt and pepper and taste. Adjust seasonings as desired.

Pour into a jar and refrigerate at least an hour before serving. I recommend making this the day before it is going to be used, to allow the flavors to really incorporate. Enjoy!

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Spicy Pork with Asian Greens

Asian greens and cauliflower sauteed until tender and crisp, then topped with bite size pieces of pork tossed in a sweet and spicy sauce. This recipe would also work very well with chicken or turkey. I loved the crunch of the vegetables along with the sweet spiciness of the pork. The sauce pulled all of it together perfectly.

Asian greens are a fairly spicy green and I wasn't sure what to expect. So, I mixed it up a bit and tossed in the rest of the braising mix as well. After trying it, I think that this dish would be great with just the Asian greens in the future though. I have absolutely loved all of the new vegetables I'm trying each week and can not say enough how much fun it is to discover new foods this way!

Spicy Pork with Asian Greens

1 1/2 lb pork, chicken or turkey, diced into bite-size pieces, about 1/2"
1 egg white
1 tablespoon arrowroot or cornstarch
1 tablespoon coconut oil or light flavored olive oil
1/2 large head of cauliflower, sliced thinly into bite size pieces
1 bunch of Asian greens, chopped into bite size pieces
1/2 cup soy sauce
1 tablespoon chili sauce, I used Sambal Oelek
2 tablespoons brown sugar

In a large bowl, whisk together the egg and the arrowroot. Add the meat and toss to coat. Set aside. In a second bowl or glass measuring cup, whisk together the soy sauce, chili paste and sugar. Set aside.

Heat a large skillet over medium high heat. Add the oil and then the meat. Stirring infrequently, to allow it to brown as it cooks. When the meat is almost cooked through, add the soy sauce mixture and simmer for about 2 minutes. When the sauce has thickened enough to coat the meat, remove to a bowl and cover to keep warm.

Place the skillet back on the stove and add the vegetables. Cook over medium high heat, tossing the vegetables to coat them in the remaining mixture. Cook just until tender and crisp. When done, remove from the heat and plate the vegetables. Top with the meat and sauce mixture. Enjoy!

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Italian Red Wine Roast Beef

The aroma of this roast slow cooking throughout the afternoon is so fantastic, it's almost the best part of the meal. I could hardly wait to taste the roast and it did not disappoint. Seasoned with just a light blend of Italian spices and then cooked in red wine, this roast was happily eaten by every member of the family.

This is the second beef roast I have tried from the local ranch I mentioned last week and I am still thrilled with the quality of the meat. In answer to a couple of questions I've received, the beef is from Double Check Ranch. I'm providing a link here, so that those of you here in the valley are free to check them out. I'm not compensated for this review; they only know me as the girl who buys from them early each Saturday morning at the Farmer's Market. I am simply very happy with the meat and wanted to share that with you.

Italian Red Wine Roast Beef - in the Crockpot or in the Oven
recipe inspired by Allrecipes

2 1/2 lb beef round roast
1 small onion, sliced thinly
1/2 cup water
1/2 cup red wine, I used a cabernet
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon kosher
1/4 teaspoon freshly ground black pepper

Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.

CROCKPOT: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.

OVEN: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.

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Roasted Romanesco

Have you tried Romanesco yet? It is a variant of cauliflower and broccoli both, the color is a vivid electric green and there are bizarre spikes all over the plant.  I was so excited to receive this in my Chow Share CSA basket this week. More flavorful than cauliflower, with a lighter flavor than broccoli, I tried eating a bit of it raw and really liked it. I knew it would be even better roasted; and it was perfect that way. Sometimes the simplest cooking methods really are the best.

If you are not fortunate enough to get your hands on romanesco, this roasting method also works beautifully with broccoli and cauliflower. I did not have a large head of romanesco, so I roasted some broccoli along with it.

Roasted Romanesco

1 head romanesco, washed, dried and broken down into small florets
olive oil
kosher salt
freshly ground black pepper

Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil and set aside. Place the romanesco in a large mixing bowl and drizzle lightly with olive oil. Toss gently with your hands to coat thoroughly. Sprinkle with salt and pepper and toss again. Spread the romanesco across the baking sheet and sprinkle additional salt and pepper if desired. Roast for about 20 minutes, or until the tips of the vegetables start to turn brown. When the vegetables are tender crisp, they are ready to eat. Enjoy!

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Bacon Spinach and Sweet Potato Frittata

On the weekends, I love making a special breakfast when I have a little more time to play in the kitchen. Bacon, Eggs, Spinach and Sweet Potatoes sounded great to me, so I combined them into one of my favorite new breakfasts. I can hardly wait to try a version of this in muffin cups, to see how well it freezes for quick and easy breakfasts.

We've been making savory breakfasts more often than sweet for a while now. This meal is still simple enough that it doesn't take too long to assemble. Before we have a chance to get very hungry, breakfast is served.

Bacon Spinach and Sweet Potato Frittata

1/4 lb bacon, cut into 1 1/2" pieces
1 large sweet potato, peeled and cut into 1/2" disks
1 med onion, diced into 1/2" pieces
6 eggs
1/2 cup milk
1 cup shredded cheddar cheese
large handful of baby spinach, about 1 1/2 cups
Kosher salt, to taste

In a large oven-proof skillet over high heat, cook the bacon. When it is finished, remove the bacon to a paper towel lined plate and set aside. Reduce heat to medium and add the onions to the same skillet with the bacon drippings. Cook the onions for 2 minutes and then add potato slices. Sprinkle with salt and cook for 3 minutes on each side. While the potatoes are cooking, whisk the eggs and the milk together. Add salt and pepper and set aside.

Preheat the oven to broiler low. When the potatoes are slightly browned and soft, sprinkle them with baby spinach. Pour the egg mixture on top and then sprinkle with the cooked bacon. Top with shredded cheese. Continue to cook over medium low heat, until the eggs start to set. This should take about 10 minutes. After 6-8 minutes, lift the edges of the eggs to allow the liquid to run down underneath and cook more completely.

When the eggs are set, transfer the pan to the oven.  Broil until lightly browned, about 5 minutes or so. Let cool for just a few minutes before slicing and serving. Enjoy!

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Chocolate Chip Cookie Dough Dip

Fully loaded chocolate chip cookie dough dip served with lots of sliced apples was my idea of the perfect snack food this weekend. When I first saw the recipe, I thought it might turn out to be a bit too sweet, even for my sugar-loving tastebuds, but with the tart apples balancing it, it was perfect. The bowl was scraped clean not too long after I set it out with the other snacks.

I was looking for something fun and different to take to a party when this dip caught my eye. If you like cream cheese and you like chocolate chip cookie dough, this is the treat for you. Just a warning though: do not make this while home alone. I am glad that I made it right before taking it to the party, because I easily could have snacked my way through half of it with just a taste here and there throughout the day!

Chocolate Chip Cookie Dough Dip
recipe slightly adapted from Add A Pinch

1 8 ounce package of cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
1 cup semi-sweet chocolate chips
3/4 cup miniature semi-sweet chocolate chips

In a mixing bowl, cream together the cream cheese and the butter. Add the sugars and vanilla and mix well. Add the chocolate chips and mix until well combined. Chill until serving.

Serve with apple slices and Enjoy!

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