Butternut Squash and Spinach Casserole

At the moment I have an abundance of spinach in my refrigerator and I was looking for different ways to use it for dinner. I came across this side dish while googling recipes for butternut squash and spinach. This recipe looked like it had all the components of a delicious dish, so I gave it a try. It came out really great and this is a recipe worth holding onto. One reason I love this dish is because you can prepare it anytime throughout the day (even the day before) and bake it right before dinner.

It was only the three of us eating dinner that night, so I decided to half the recipe. Half of this recipe is a perfect serving for 4 people. As I write this I am eating some of the leftovers, still delicious!

Butternut Squash and Spinach Casserole (adapted from recipe on http://www.beantownbaker.com)
Serves 4

Ingredients:
1 medium butternut squash, peeled and cut in 1/4-inch-thick slices 
8 oz fresh spinach, washed and stemmed
2 tablespoons unsalted butter, plus more for the pan
1/2 tablespoon extra-virgin olive oil
1 large yellow onion, peeled and diced 
1/2 cup whole milk or buttermilk
1 large egg, beaten
1 tsp fresh thyme,minced
1/4 cup fresh bread crumbs, toasted (I used GF bread)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 cup pecans, toasted (optional) 
1 1/4 cups coarsely grated cheddar cheese 

1. Preheat the oven to 375 degrees F. Butter a 8 x8 inch baking dish or 2-quart casserole.

2. Place water in a large stockpot (about 2/3 full ) and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 5 minutes. Add spinach to squash and boil one more minute. Drain squash and spinach and set aside.

3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and soft, about 8 minutes, stirring to prevent browning. Add the warm squash/spinach and the milk, egg, thyme, bread crumbs, salt, pepper, 2 tbsp coarsely chopped pecans and 1 cup cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 2 tbsp pecans and 1/4 cup cheese. Bake 10-15 minutes more. Remove from the oven and serve immediately.

Quinoa Pilaf with Dried Cranberries and Almonds

This must be the week for healthy side dishes. Here is another way to dress up quinoa for a quick side to accompany any meal. Anything with dried cranberries and almonds scores big points with me. In my opinion, if you add in balsamic vinegar and fresh basil, two of my other favorites and you have the makings of a great dish. I served this dish with peach and soy marinated chicken breasts and butternut squash and leek gratins. Overall, a great and super healthy dinner.

Quinoa Pilaf with dried cranberries and almonds (from cookbook: Pretty Delicious) 
Serves 6

Ingredients:
12 oz quinoa (about 2 cups)
2 cups low-sodium chicken broth
2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup dried cranberries
1/2 cup chopped fresh basil leaves
1/2 cup sliced almonds -roasted on baking sheet in 350 degree oven 6-8 minutes until golden and fragrant

1. Place quinoa in a large bowl, cover with cold water and then drain though mesh strainer.

2. Place rinsed quinoa, chicken broth and 2 cups of water in a medium sized sauce pan and bring to a boil over high heat. Reduce the heat to low and simmer uncovered until quinoa is tender and has absorbed liquid;12-15 minutes. Scrape quinoa into a large bowl.

3. Whisk together balsamic, olive oil, salt and pepper and add to the quinoa. Toss to coat.

4. Add in the cranberries, almonds and basil leaves and serve warm.

Honey Roasted Root Vegetables

I absolutely love this recipe for roasted root vegetables. It's easy to prepare, healthy and delicious. I see myself making this side dish the entire fall and winter season, over and over and over. The whole family devoured these vegetable and were looking for more when the bowl was empty. I am already craving another serving, maybe I will have to make them again this weekend.

The original recipe comes from the cookbook Cooking Light: Cooking through the seasons. The book is broken down into 4 chapters for each season. When I was looking for some recipes for the week I decided to look though the book under the autumn chapter and came across the recipe. My only wish is that I discovered this recipe before so I could have been eating this all along.

The recipe you will find below is my adaptation of the dish. I omitted the garlic but you could easily add in a few gloves of garlic with the other vegetables. I hope you will try this recipe and enjoy it this autumn when all the vegetables are in season.


Honey Roasted Root Vegetables
Serves 4

Ingredients: 
1 small butternut squash, peel and diced (or 1/2 a large squash)
1 small fennel bulb-sliced
2 medium sized parsnips-diced
2 medium sized carrots-diced
1 large red skin potato-diced
3 large shallots-peeled and quartered
1 tbsp olive oil
1/2 tsp fresh thyme
3/4 tsp salt
1/4 tsp fresh ground pepper

Cooking spray
1-2 tbsp honey
2 tsp cider vinegar


1. Preheat oven to 450°. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.

2. In a large bowl combine all the diced vegetables (try to keep around the same size to ensure even cooking). Add in the olive oil, thyme, salt and pepper. Toss well to coat evenly.

3. Arrange the vegetable mixture in a single layer on baking sheet.

4. Bake at 450° for 25 minutes or until vegetables are browned and tender.

5. Place vegetable mixture in a large bowl. Add honey and cider vinegar to vegetables, and toss well. You can add more honey or vinegar to taste.

Potato Basil Puree

This is a great recipe to use up the last of the basil in the garden. What I enjoyed most about this recipe was how the basil gave the potatoes a freshness that you usually don't get with regular mashed potatoes. This recipe comes from the Barefoot Contessa cookbook How Easy Is That?. I am posting the original recipe below, but I decided to lighten it up using a mix of whole milk and skim milk instead of half and half. If I were making this for a crowd of people or a holiday I would definitely follow the recipe how it was intended.

Potato Basil Puree
4-5 servings

Ingredients
2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold, red or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated Parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

1. Bring a large pot of salted water to a boil and fill another bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.

2. Peel the potatoes and cut them in pieces. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain and return to the saucepan, and steam over low heat until any remaining water evaporates.

3. In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.

4. With a handheld mixer with the beater attachment or in stand mixer with a paddle attachment, beat the hot potatoes until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.

Cucumber Yogurt Sauce

My husband Tom brought me home a bunch of cucumbers from a local garden this week. I wanted to use them in a different way, other than in a salad, so I made a cucumber yogurt sauce to use throughout the week.

This cucumber yogurt sauce is commonly known as raita, used in Indian cuisine. Traditionally it is made with mint or cilantro but I decided to make it with my favorite herb, basil. It is a very healthy and refreshing condiment to use on a variety of different things. I use this on spicy chicken sandwiches, zucchini/potato pancakes, or as a dip for fresh vegetables.

Another plus, Layla loves this sauce. I love that this recipe is a way for her to eat yogurt without it being sweet. I never have a problem with her trying any foods and I so happy she loves a very wide variety of flavors. She loves anything from pork belly to salmon to diced cucumbers. The only thing she won't eat is jarred baby food :)

Cucumber Yogurt Sauce 
Makes 1/2 cup

Ingredients:
1 cucumber-small diced
1/4 cup plain non-fat yogurt
1/2 lime-juices
Pinch of salt-to taste
2 tbsp fresh basil-chopped

In a small bowl, combine diced cucumber, yogurt, lime juice, salt and basil. Refrigerate until ready to use.

Green Rice

This is as healthy of a side dish as your going to find. I'll admit sometimes something this green with a title "healthy" does not always sound like the best tasting food, but in this case its both nutritious and very tasty. You can combine spinach and any leafy herbs to satisfy your palate.

This dish is packed FULL of all things good for you. Brown rice provides fiber, a good source of Manganese and Selenium and can help lower cholestrol. Spinach is also high in fiber, iron, Manganese, Folate, Vitamin K, Vitamin A and the list goes on and on.

This side comes together in no time and compliments many different dishes. I added in some cilantro and served it with mexican spiced fish. You can add whatever leafy herbs you enjoy. Try adding in basil and parsely to compliment an Italian style meal.

Green Rice
Serves 4

Ingredients: 
2 cups cooked brown rice (Cook the rice in vegetable or chicken stock for added flavor)
1 (6oz) package of fresh baby spinach
1 handful of fresh basil
2-4 tbsp of cilantro or pasley
Salt and pepper-to taste
Juice of 1 lemon

1. Prepare the rice according to instructions on box using, salted water, chicken or vegetable stock.

2. White the rice is cooking, in a food processor, add in spinach, basil and any other herbs. Pulse until finely chopped (into almost a paste).

3. When the rice is done cooking, strain any liquid and place rice into a serving bowl. Mix in spinach/herb mixture. Season rice with salt and pepper to taste. Squeeze the juice of 1 lemon over the rice mixture and stir until combine. Serve warm. 

Rosemary Sweet Potatoes

Layla and I love to eat sweet potatoes at dinner time. I could eat a sweet potato every day and be a very happy person. They are super healthy for you, full of vitamin A, vitamin C and high in dietary fiber. This is a great recipe to change up your basic baked sweet potato. By splitting the potatoes in half and baking them cut side down, you create a crispy outer layer with a smooth sweet middle. The rosemary and fresh lime make this side dish something special.

Rosemary Sweet Potatoes
Serves 4-6 (recipe from Sara Foster's Southern Kitchen)

Ingredients:
2 tbsp olive oil
1 tbsp melted unsalted butter
1 tbsp fresh rosemary-chopped
Sea salt
Cracked pepper
4 sweet potatoes
2 limes

1. Preheat the oven to 375 degrees F. Drizzle olive oil and melted butter onto a rimed baking sheet. Sprinkle with rosemary, salt and pepper.

2. Cut the sweet potatoes in half lengthwise. Rub the cut side of each potato in the butter/oil and seasoning mixture. Arrange the potatoes on the baking sheet, cut side down.

3. Bake the potatoes until soft to the touch and the cut side is golden brown, 30-35 minutes. Remove from oven and serve with sea salt and lime wedges to squeeze over the potatoes.

Grilled Pork Chops with Apples and Onion Rings

Have you ever watched the show The Best Thing I Ever Made, on Food Network? I always start drooling when that show comes on. Some of the recipes are just unrealistic for a home cook, too many ingredients that you can't find in your local market. On the other hand, some of the recipe are easy enough to make at home and come out really good.

The episode for Best Thing I Ever Made: Grilled, chef Elizabeth Faulkner made her grilled pork chops with apples and onion rings. I gave it a go, and was very satisfied with how it come out. The pork chops in particular were so flavorful. I have actually never had pork so tasty before. This is one to try! If you don't have time to make the sides, at least try the pork recipe..yum!

I did substitute a few ingredients with what I had in my pantry. I have the original recipe below, along with my substitutes in italics.

Grilled Pork Chops with Sauteed Apples and Onion Rings
Makes 3 servings

Ingredients: 
Pork Chops: 
3 teaspoons salt
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon pimenton (I used smoked paprika)
4 whole cloves ( I used a 1/2 tsp ground clove)
1 teaspoon light brown sugar
3 bone-in center-cut pork chops (10 to 12 ounces each) Make sure they are pretty thick



Sauteed Apples:
2 tablespoons sugar
1 teaspoon lemon juice
1 Granny Smith apple, cored and sliced into 1/4-inch-thick slices
1 whole star anise (I left this out)
1 tablespoon unsalted butter
2 tablespoons brandy (I used apple juice)
Salt

Onion Rings:
2 cups canola oil, for frying
1/2 cup all-purpose flour (I used Gluten Free All Purpose Flour) 
1/2 cup cornstarch
1/2 teaspoon salt, plus more as needed
A few grinds of black pepper
1/2 cup buttermilk
1 large yellow onion, sliced into 1/2-inch rings and separated
Mustard greens, for serving (I used mixed greens)


1. For the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.

2. Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees F. (Add 1 tablespoon olive oil to the pan if cooking in cast iron).

3. Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.

4. For the apples: In a medium saute pan over medium-high heat, combine the sugar, 1 tbsp water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Saute, stirring, for 2 minutes, adding the brandy (or juice) in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.

5. For the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.

Serve the pork chops with the sauteed apples, onion rings and greens. Enjoy!!!

Corn Chowder Salad

A quick and easy summer side dish adapted from the cookbook The Beekman 1802 Heirloom Cookbook. My parents recently gave this cookbook to me as a gift and it has proven to have great recipes that come out perfect every time.

This cookbook is full of beautiful pictures of recipes that showcase heirloom fruits and vegetables and offers heirloom recipes from their farm, their family and their friends in Sharon Springs, NY.

This recipe caught my eye from the title: Corn Chowder Salad. It was full of flavor; sweet corn, salty bacon and a little spice from the red pepper flakes. The original recipe calls for red onion, I am not a fan so I decided to substitute with scallions. This recipe compliments almost any summer meal. I hope you enjoy!


Corn Chowder Salad
Serves 4

Ingredients:
2 tsp olive oil
2 slices of bacon-cut into 1/2" pieces
1/2 pound Yukon, red or white potatoes-1/2" dice
1 red bell pepper- 1/2" dice
Salt
3 cups fresh or frozen corn (about 6 ears)
3 scallions- thinly sliced
2 tbsp cider vinegar or rice vinegar
Red pepper flakes

1. In a large skillet, heat oil over medium-low heat. Add bacon and cook until crisp; about 5 minutes. Remove with slotted spoon and set aside on a paper towel. If there is not a lot of fat in the pan, add a little more oil (you want around 2 tbsp of fat in the pan)

2. Add in potatoes; toss and cook until golden brown; about 5 minutes. Add in bell pepper and season with salt; cook additional 5 minutes.

3. Add the corn and cook until hot; about 3-5 minutes. Add in scallions, vinegar and cooked bacon. Season with salt and hot pepper flakes to taste. Serve warm or at room temperature.

Colorful Confetti Corn

This recipe is adapted from Barefoot Contessa's Confetti Corn. It's a quick and easy side dish to throw together in under 15 minutes. You can add whatever ingredients or herbs you have on hand in your refrigerator. My only suggestion is to use fresh herbs, it makes a big difference in this dish. Enjoy!!


Colorful Confetti Corn (adapted from Barefoot Contessa's Cookbook: Back to Basics)
Makes 4 servings

Ingredients:
Olive Oil
1 leek-cut in half and thinly sliced (half moon)
1 red or orange bell pepper- diced
1 (16oz) bag of frozen corn
Salt and pepper, to taste
1 small bunch of fresh basil-chopped
2 tbsp fresh parsley chopped
1 tbsp of butter-optional

1. On medium heat, add enough olive oil to coat the bottom of a medium sized saucepan. Add in leeks and cook until softened; about 3 minutes. Add in red pepper; cook additional 3 minutes. Add in corn and cook until heated through, about 5 minutes more. Season with salt and pepper to taste. Add in butter; if desired.

2. Remove mixture from heat and place in a serving bowl. Mix in chopped herbs and serve! This salad can be served hot or cold.

Beer Battered Onion Rings

Here is a side dish that goes well with most meat dishes, as well as, most BBQ. These onion rings are not deep fried. They are first fried in a minimal amount of oil and then finished in the oven. They come out crispy every time. The recipe is from cooking light and is 209 calories for 4 large onion rings and 1 tbsp of ketchup.

This recipe is easy to double or triple for extra servings.

Beer Battered Onion Rings
Serves 4

Ingredients:
2 large onions, peeled
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/3 cup flat beer
1 large egg white, lightly beaten
1 1/2 tablespoons vegetable or canola oil, divided
Cooking spray
1/4 cup ketchup

1. Preheat oven to 400°F.

2. Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings. (Reserve remaining onion for another use)

3. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick)

4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a baking sheet. Repeat process of dipping the rings in batter and cooking in remaining oil.

5. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup.


*** If you do not have flat beer, pour 1/2 cup of beer, mix with a fork and you are left with 1/3 cup.

Vegetable Tian

Over the weekend my family and I went into the city for dinner and a Broadway show. We went to see Newsies (my favorite movie of all time). The show was amazing! I would recommend it to anyone who wants to see a great show.

Following the show we ate dinner are Les Halles, Anthony Bourdain's restaurant, located at 411 Park Ave New York, NY 10016 (between 28th and 29th)  It is french bistro style cuisine and the food was really delicious. Here are a few of the plates we ordered:
Appetizers: 
-Brie with honey and cracked pepper toasted on croutons- This was unbelievable and I cannot wait to try and recreate this at home.
-Escargot in butter and garlic sauce
-French Onion Soup (a good as it gets)
Entrees: 
-Rosemary Lamb chops with Pomme Frites (french fries)
-Plache De Grillades: Lamb chop, hanger steak, merguez steak, thick cut bacon, and french fries (we did not order this, but if my husband Tom was with us, I bet he would have :)
Dessert:
Warm Chocolate Banana Tart
Blueberry Creme Brulee
Profiteroles

Over all the restaurant was a lot of fun with great food. I would recommend it. Take a look at the menu:
http://leshalles.net/brasserie/menus-wines

In keeping with the french theme and flavors, try this easy side dish. I love to make this to accompany any meat dish. It can even pair nicely with Italian style dishes, such as Chicken Parmesan.

*Cooking Tip: Try to use vegetables with same diameter so they look similar in the dish.

Vegetable Tian (Recipe from Barefoot in Paris by Ina Garten)
Makes 4-6 servings

Ingredients:
Olive oil
2 large yellow onions, thinly sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled (Yukon gold or red potatoes work best)
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

1. Preheat the oven to 375 degrees F. Brush a 9 x 13" baking dish with olive oil.

2. In a medium saute pan, heat 2 tbsp of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until soft. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

3. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tbsp of olive oil.

4. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

The Best Potato Salad

The first time I made this potato salad was back in 2008. Tom and his brother Steven were working at my parents house and I decided to make them a big lunch for all the hard work they were doing in the yard. They loved this potato salad! I now make this salad for most barbecues and warm weather parties. Fresh herbs are the key to making this the best potato salad you will ever eat!

Cooking Tip: Make sure you do not over cook the potatoes. If they become too soft, they will not hold up well when you add the liquid ingredients.

The Best Potato Salad (Recipe from Barefoot Contessa)
Serves 6-8

Ingredients: 

1 pound small yellow boiling potatoes
1 pound small red boiling potatoes
2 tbsp dry white wine
2 tbsp chicken stock
3 tbsp Champagne vinegar (White wine vinegar would work if you cannot find champagne)
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 tbsp good olive oil
1/4 cup minced scallions (white and green parts)
2 tbsp minced fresh dill
2 tbsp minced flat-leaf parsley
2 tbsp julienned fresh basil leaves


1. In a large pot of salted boiling water; add in potatoes and cook for 20-30 minutes, until just cooked through. Drain the potatoes in a colander and place a kitchen towel over the potatoes for 10 minutes, to allow them to steam. When they are cool enough to handle, cut them in half (or quarters if potatoes are larger) and place in a medium sized bowl.

2. Toss potatoes gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes for a few minutes.

3. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add in the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Baked Onions with Gruyere Cheese

I am hosting my first holiday this year...Easter. I have always loved this holiday and have visions of hosting Easter brunch in the years ahead while Layla (and hopefully some cousins one of these days) have a big Easter egg hunt in the yard.

On the menu this year will be french toast souffle, spinach and Gruyere Strata, yogurt with berries and granola, scones, a large ham, salad and sides, bread and cheese, along with various cocktails, coffee and desserts.

Over the next week, I will be posting some recipes that I think would be perfect for entertaining a crowd. I hope you enjoy.

This recipe doesn't necessarily work for brunch but would be perfect for Easter dinner or any special occasion. This recipe has become one of our family favorites and goes really well with red meat. This is one of those recipes that I will be passing down one day. It is very easy to make and requires very little hands on time.


Bakes Onions with Gruyere Cheese
Makes 6 servings (2 halves per person)

Ingredients:
6 small to medium yellow onions-peeled and cut in half
Olive oil
Salt
Pepper
2/3 cup beef stock
2-3 tsp low-sodium soy sauce
1/2 grated Gruyere cheese (you can add more to taste)

1. Preheat oven to 400 degrees F. In a 13" x 9" baking dish place onion halves cut side up. Drizzle with olive oil and season with salt and pepper. Bake for 45-50 minutes; until soft.

2. Remove onions from the oven and drizzle with 2/3 cup of beef stock and soy sauce. Place back in the oven and bake an additional 1 hour.

3. Sprinkle with cheese and broil until melted.

Parmesan Hasselbeck Potatoes

This is a spin on a traditional Swedish recipe for Hasselback potatoes. These potatoes are simple to make and taste amazing. I like to place thin slices of butter and parmesan cheese alternating between each layer. You can create any flavor combination you desire. I have seen these potatoes with thin slices of garlic in between the layers and even topped with melted cheddar cheese. Enjoy!!


Hasselbeck Potatoes
Serves 4

Ingredients:
4 baking potatoes ( most potatoes work well with this recipe)
3-4 tbsp butter- thinly sliced
2-3 oz parmesan cheese or pecorino romano-thinly sliced
Olive oil
Salt
Pepper

1. Preheat oven to 400 degrees F. With a sharp knife cut about 1/8" slices along the potato, working your knife all the way to the bottom, but not slicing all the way through. Continue with all potatoes.

2. In between each slice, place a thin slice of butter alternating with a thin slice of parmesan cheese; until each section is filled.

3. Coat each potato with olive oil on all sides and place of a baking sheet. Season with salt and pepper.

4. Bake at 400 degrees for 50-60 minutes; until tender in the middle and crispy of the outside. Serve immediately.

Layered Potato Recipe

Layers of thin sliced potatoes and melted Parmesan cheese create a crispy delicious potato side dish. With only a few ingredients, which you probably already have in your pantry, this recipe is impressive and surprisingly not too bad for your waistline.

Layered Potatoes (recipe from Anne Burrell-Cook like a Rockstar)
Serves 4-6

Ingredients: 
3 russet potatoes
Extra virgin olive oil
3/4 cup grated Parmesan cheese
Kosher Salt

1. Preheat oven to 425 degrees F. Using a mandoline, slice potatoes 1/8" thick or a thin as you can make them. Working quickly so they do not brown too much. (do not soak in water).

2. Coat an ovenproof 8-inch non-stick saute pan with olive oil. Starting in the center of the pan, lay the potato slices in concentric circles. (The bottom will be the top layer, so make sure it looks nice). Brush the first layer of potatoes with olive oil and add another layer. Brush each layer with olive oil and sprinkle every second or third layer with cheese and salt. After each layer, use a spatula to press down and compact the potatoes.

3. Bring the pan to med-high heat. When a golden brown crust starts to form, place the pan in the oven for 20 mins.

4. Remove pan from oven and place a lid on top, tip and drain off any excess oil (This is important because when you flip the potatoes over, you do not want to pour out hot oil and burn yourself) After the excess oil is drained, flip the pan over so the potato cake is turned out on the underside of the lid. Carefully slide potatoes back into the pan so the golden brown top is facing upwards and the bottom is not facing down.

5. Return the uncovered pan to the oven for another 15 minutes or until potatoes are fork tender. Cut into wedges and serve.

Roasted Baby Bok Choy

I recently tried baby bok choy for the first time a few weeks ago. I absolutely loved it. To me, it tasted a little like brussel sprouts/cabbage. It is usually used in Asian cooking but I think it can be a nice side dish to a lot of different cuisines. What I loved most about this vegetable was how the base was tender and the tops became crispy. I cannot wait to make this side dish again. I am definitely adding this to my frequently cooked dishes. 

Bok Choy is super nutritious with key nutrients like calcium and potassium. It helps support strong teeth and bones and helps with natural electrolyte balance. One cup of this vegetable only has 20 calories! 

Roasted Baby Bok Choy 

Serves 2-4 people

Ingredients:

3-4 bunches of baby bok choy

1 lemon- juice and zest

Olive oil

Salt and pepper to taste

1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil. 

2. Drizzle a little bit of oil on the baking sheet to prevent bok choy from sticking. Cut each bunch of bok choy lengthwise down the middle. Place each half, cut side down on the oiled baking sheet. 

3. Season with salt, pepper and lemon zest. Roast at 400 degrees for 10-15 minutes until the bok choy is tender and slightly golden grown on the bottom and the tops become crispy. 

4. Squeeze a little lemon juice on top and serve immediately. 

Brussel Sprouts with Walnuts and Pancetta

I always like to cook brussel sprouts with bacon or pancetta, they go really nice together. This recipe comes out so tasty. The combination of the crispy leaves from the brussel sprouts, salty pancetta and crunchy walnuts made this my new favorite way to eat this veggie.

I don't have the best pictures for this side dish, I had to take them on a cell phone. I hope you try this recipe and enjoy!

Brussel Sprouts with Walnuts and Pancetta
Serves 4 (Recipe from Cook like a Rockstar by Anne Burrell)

Ingredients:
Extra virgin olive oil
1 garlic clove, smashed
Pinch of red pepper flakes
1/4 pounds of diced pancetta (You can substitute with procuitto or bacon)
1/2 cup chopped walnuts
1 pint of brussel sprouts-stems removes and leaves pulled apart (I would recommend using 2 pints for more than 4 people)
Kosher salt

1. Coat a large saute pan with olive oil, add in the garlic, red pepper flakes and bring to medium heat. Cook 2-3 minutes. when the garlic has turned golden brown, remove from the pan and discard. You know have garlic infused oil.

2. Add in pancetta and walnuts, cook until pancetta is crispy and brown; 5-6 minutes. Add in brussel sprouts and toss in the pan. Season with salt, cover and cook 2-3 minutes, until wilted.

3. Remove the lid, raise the heat to medium=high and let brussel sprouts brown; 8-10 minutes. The more crispy they get, the better. Taste and season with salt if needed.

Healthy Kale Chips

This is my favorite way to eat kale! These kale chips work as a healthy side dish to almost any meal. They are so easy to make and the result is a crunchy, salty, delicious and healthy bite. Even my meat loving husband likes these to munch on. They are best right out of the oven when they are hot and as crunchy as your favorite potato chip. This is definitely one to try.


Kale Chips
Makes 4 servings

Ingredients:
1 bunch of kale
Olive oil
Salt
Pepper

1. Pre heat oven to 350 degrees. Remove stems from kale and roughly chop into big bite sized pieces. Make sure to only use the leafy part of the kale, they stems tend to be tough and chewy.

2. Place kale on a baking sheet and drizzle with olive oil (do not saturate in oil, just drizzle over the kale) Toss to coat the kale and season with salt and pepper.

3. Bake for 10-15 mins until the edges start to turn brown and the kale becomes crunchy

Butternut Squash Risotto and butternut squash baby food

This is a healthy version of risotto. It came out extremely creamy and delicious. It's perfect for the fall/winter when squash and sage are in season.

This recipe works perfectly if you are making food for your baby too. The recipe calls for butternut squash puree. One squash is enough for the risotto and 6-8 jars of baby food. Winter squash, such as butternut squash or acron squash are great foods to introduce at 4-6 months. They are very packed with viatmins, beta-carotene and calcium. If you are not planning on making baby food, you can freeze the remainder for another time.

Below are some pictures of Layla eating butternut squash for the first time. Although the pictures do not look like it, she really did love it!

Butternut Squash Risotto
Serves 4 ( 1 1/2 cups each)

Ingredients:
5 cups low-sodium chicken or vegetable broth
1 tablespoon olive oil
1 medium onion, finely diced
1 ½ cups Arborio rice
½ cup dry white wine
1 butternut sqaush, boiled and pureed (1 cup purée)
2 tablespoons chopped fresh sage
½ cup freshly grated Parmesan cheese
Salt and Pepper to taste

1. Peel and dice butternut squash and place in a pot of boiling water. Cook until tender about 25-30 mins. Remove squash and place in blender (or baby bullet), blend until a smooth puree. Add a little water at a time to help blend the squash. Set aside and reserve 1 cup for the risotto. (The remainder can be refrigerated or frozen for baby food)

2. To make the risotto: heat broth in a sauce pan until it is hot but not boiling. Reduce heat to low and cover to keep warm. Heat oil in a large saucepan over medium heat. Add onion and cook until softened but not browned, 6 to 8 minutes; stirring frequently. Add the rice and stir for 1 minute. Add the wine and simmer until it is absorbed into the rice, stirring constantly, about 2 minutes.

3. Add ½ cup of hot broth and simmer over medium/low heat, stirring frequently, until it is absorbed. Repeat with remaining broth, ½ cup at a time, allowing each addition to be absorbed before adding more, about 30 minutes total.

4. When all the broth is incorporated and the rice is tender and creamy, add squash, sage, all but 2 tablespoons of cheese, salt and peppee to taste. Serve immediately, garnished with remaining cheese.
(Recipe for risotto adapted from Ellie Kreiger's cookbook: Comfort Food Fix)