Roasting Pumpkin Seeds - Flash Tip

If, like us, you are late to the pumpkin carving and seed roasting this year I have a tip for you!  Clean your seeds, and then boil them in salted water for 10 minutes.  The boil, I learned, ensures that the entire seed cooks evenly and that the inside doesn't blacken up!   Post boil, dry them, sprinkle with salt pepper and cayenne, drizzle with olive oil and roast for 10 - 12 minutes at 325.

Bobby Flay's Wild Rice, Sausage & Goat Cheese Stuffing

For years, I skipped holiday stuffing opting for more mashed potatoes or starchy corn pudding. Perhaps it was my aversion to raisins (or any fruit in a savory dish) or dislike of those boxed, horribly hard croutons. Then I tried Bobby Flay's wild rice and goat cheese stuffing, and my oh my am I a convert!!  Stuffing is now hands down my favorite part of any holiday meal. We enjoyed it on Thanksgiving, and I will whip it up again this Sunday for the Christmas table. 

While Bobby's recipe is delicious on its own, I've made it enough times to alter it slightly for our tastes. Unsurprisingly to any regular LaurenLivingLocally reader, I added some kale. I also took the sausage down a notch in spiciness to accommodate the mixed palettes of our family. Lastly, I omitted parsley...the cardboard of herbs in my opinion. Otherwise, it is true to the original form and we enjoy every single flavor-packed bite.

The second best part of this stuffing recipe is the leftovers. Poach an egg, serve it for breakfast the next day and I promise you will be one happy camper.  The real question is why do we only serve scrumptious stuffing on the holidays? That has got to change! One of my 2012 food resolutions: Eat more stuffing! 

Bobby Flay's Wild Rice, Sausage & Goat Cheese Stuffing
Courtsey of Bobby Flay & the Food Network

Ingredients

• 2 cups wild rice
• 6 cups water / follow your rice directions
• 1 pound diced sweet sausage (or spicy chorizo if your table can hack it!) 
• 5 tablespoons unsalted butter
• 1 large white onion, diced
• 1/2 cup diced carrots 
• 1/2 cup diced celery (optional)
• 1 cup washed, de-stemmed and loosely chopped kale
• 3 cloves garlic, finely chopped
• 2 tablespoons fresh thyme, chopped
• 1 loaf country-style bread, cubed (either day old, or toasted in the oven for crunchiness)
• 2 to 4 cups chicken stock 
• 12 ounces goat cheese
• Freshly ground black pepper
• Kosher salt

Directions

• Preheat the oven to 375 
• Combine the water, rice and 1 tablespoon of salt in a large sauce pan. Bring to a boil, reduce to low heat and cook for 1 hour and 15 minutes, (or follow directions on package).  Drain and set aside 
• Melt the butter in either your final baking dish or a saute pan over medium heat, and cook the sausage, onions, carrots and celery until done.  Add the garlic, herbs & kale, and saute another 2 minutes, mixing frequently
• Combine the bread, goat cheese, 2 cups of stock and rice with the vegetable sausage mixture and mix well to coat and melt the cheese.  It should be very moist, so add more stock if needed.  Add a few cranks of salt & pepper, and either bake in this dish or transfer to a large buttered baking dish
• Bake, uncovered for 25-30 minutes.  Remove and let rest 10 minutes before serving
• If you make this the day before, or want to enjoy it again in the morning, simply add a bit more stock and reheat for 20-25 minutes. 

Getting Started

 

A No-Justice to Deliciousness Final Product Photo 

 

Breakfast Stuffing with a Poached Egg!

Spicy Sweet Potato Wedges

As U.S. Thanksgiving approaches, I thought I'd share a simple and savory sweet potato recipe. I've never taken to the marshmallow version that adorns many tables in late November. I am all for tradition, but marshmallow WITH a vegetable? It actually frightens me a little. I've gone the totally opposite route below tossing sweet potatos with chili oil for a banging result.

This year I have many things to be thankful for:  Our first home, the upcoming arrival of our first child, ours and our families health, this blog... my cup runneth over. Thank you for continuing to read about my cooking adventures.  My food blogosphere may be small, but I can't tell you just how much I am enjoying documenting my time in the kitchen.

Wishing you and yours a wonderful, and marshmallow free, Thanksgiving!!

Fiery Sweet Potato Wedges
Ingredients

• 4 to 5 sweet potatoes, peeled and sliced into 1/3 inch wedges
• Chili Pepper Oil (or Olive Oil with a teaspoon of Red Pepper Flakes)
• Salt & Pepper

Directions

• Pre-heat the oven to 375 degrees
• Line a baking sheet with parchment paper
• Toss the sweet potato wedges with chili oil to coat, 2 - 2.5 tablespoons for wedges from 4-5 small sweet potatoes
• Arrange the wedges in a single flat layer on the paper, and sprinkle with kosher salt and a few good cracks of pepper
• Bake for 15-25 minutes until darkened but not burned.  While this sounds like a wide range, the thickness of your baking sheet and wedges combined with varying oven powers will grateful influence cooking time.  Enjoy!

Before

 After

 

Why I love Fall...

Curried Celery Soup

We all know not to judge a book by its cover, and in this case, that means not judging a recipe by its title.  I like celery as much as the next gal.  It's crunchy. It has has terrific hummus and peanut butter scooping propensities. I also love Indian Food.  Somehow, though, curried + celery + soup sounded, well... sorta just okay, not terribly special.

The deluge of celery in my weekly CSA and gorgeous list of accompanying ingrediants turned me onto this not-so-aptly titled soup and I am grateful for it.  Think Indian root vegetable stew, not just curried celery.

If you like Indian food and thick fall soups, this ones for you (that means you Penny!). Top with a dollop of fresh yogurt or sour cream and dig in!

Curried Celery Soup

Recipe courtesy of MyFarmShare 

4 servings 

Ingredients

• Vegetable oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 6 celery stalks, diced
• 2 potatoes, diced
• 1 cup celery leaves, chopped
• 3 large garlic cloves, minced
• 1 apple, diced
• 4 cups of chicken or vegetable broth  
• 4 teaspoons curry powder (or garam masala which is all I had on hand!)
• 2 teaspoons ground cumin (omit if using garam masala)
• 2 teaspoons thyme
• salt and pepper

Directions

• Sauté the onion, carrot and celery in a little vegetable oil for about 10 minutes.  
• Add the potatoes, sauté for another 5 minutes.  
• Add the garlic, the apple and the spices, continue to sauté for a few more minutes.
• Add the broth, scrape the bottom of the pan and bring to a simmer.  
• Cook for another 10 - 20 minutes (test to make sure a potato cube is cooked) and then add the celery leaves and cook for another 5 minutes.  
• You can blend the whole batch with in a food processor or with an immersion blender, however, I'd suggest just blending half for a chunkier end product.
• Add salt and pepper to taste, and serve topped with a dollop of sour cream or greek yogurt.

Cheesy Braised Kale

Seriously, if you want to skip straight to the recipe, I will not be offended.  Cheesy: Best food adjective ever.  Braised: YUM.  Kale: Most underrated scrumptious vegetable on the planet.  Go for it, scroll away.  All I am going to do is sing cheese and kale's praises, and then you'll be at the recipe anyway.

I really have a real thing about cheese, a.k.a. my favorite food group.  When my now husband first told me he wasn't crazy about cheese, I seriously contemplated our future.  I am joking... I think.  It's a family trait.  You've never seen anything like a bunch of Locke's around a cheese plate.  It's a race to the finish with commentary and audible sighs of enjoyment throughout.  My dad regularly sneaks in some of my favorite Oka from Quebec when flying down to visit me here in NYC.  It's the only time he has ever broken a law, and I adore it every time.

And kale, well forget about it. Earthy, versatile, easy to prepare, SUPER nutritious--I.LOVE.KALE.  With fall here, there are many kale posts in our future.  Kale chips, kale soup, kale salads... I cannot wait!  For now, run to the farmer's market and scoop up the following ingredients for a perfect side dish.  It could almost be a Thanksgiving side, its that juicy and tasty.  I could have eaten a whole pan with a side of crusty bread, and did reheat leftovers for breakfast with a poached egg on top.

Cheesy Braised Kale
Ingredients

• 1 bunch of kale, rinsed and chopped into ribbons
• 1 yellow onion, chopped
• 1 cup warmed veggie or chicken stock
• 1/2 cup thinly diced alpine cheese or Gruyere, (I used this AMAZING local sigit from Mecox Bay Dairy)
• Olive oil
• Salt & pepper
• Optional: 1 pinch red pepper flakes 

Directions

• Preheat oven to 325 degrees. 
• Swirl 1 tablespoon of olive oil in a saute pan over medium heat and once hot, add the chopped onion. Saute for 2-3 minutes, stirring occasionally.
• Add a dash of salt, pepper, and, if using, the red pepper flakes. Toss in the kale, and another tablespoon of olive oil.  Stir to coat, and saute for another 2-3 minutes.
• Transfer to glass bake ware.  Add in 3/4 of the cheese and toss well to distribute throughout.  
• Pour the stock over the entire mixture, and top the kale off with the remaining cheese. 
• Cover tightly with aluminum foil, and cook for 25 minutes.  Remove the aluminum foil, and cook for another 10-15 minutes until bubbly.
• Remove from the oven and ENJOY!

(Ugly) Pre-Oven Photo

(Uglier) Post-Oven Photo

About Kale

Kale is tremendously good for you.  Rich in vitamins like beta carotene, vitamin c and k, and calcium, it also has anti-cancer properties. Kale is grown for both edible and decorative enjoyment.