SRIRACHA ROASTED BRUSSELS SPROUTS

We roast a lot of vegetables in the cooler months. Everything dumped onto one large sheet pan, almost any number of spice combinations, and then you just leave them alone. I am all for minimal hands on time these days while trying to keep both kids happy before dinner. I've watched a couple episodes of Cooked on Netflix lately and am so intrigued by Michael Pollans' research about how the world eats - how our tendencies with food and cooking have changed so much over time. He had a statistic that said Americans spend an average of twelve minutes a day preparing food to eat. Twelve! I realize I cook for work and you read food blogs so we'd lie on the upper end of the test group because of that, but no wonder there is more obesity and diabetes than ever before. I get that time is limited. It is an era where most households have two working adults, everyone is tired, fresh produce is more expensive than a frozen dinner, so why would someone choose to cook when it's cheaper and faster and more simple not to? But as a proponent of fresh, real foods, I can argue the case for roasted vegetables on even our busiest of days. A recipe like this that calls for 5 minutes of hands on time and 25 minutes in the oven and could pair with a number or proteins or some quick cooking whole grains. I've made the habit of cooking nearly twice what we eat at one meal so I can repurpose the leftovers which helps save time for  another evening. I really want to start meal planning but I am not there yet. Believe me, we pick up burritos and order pizza in between too, but I hope our food culture swings back stronger towards making more food. I really think cooking this simply is a easy enough to prioritize for the sake of health. We're getting persuaded to believe cooking is too hard, but is it? Preach it, Michael! Anyway. I like the show. 

I created this recipe for Sriracha Roasted Brussels in working with Electrolux and their blog Live.Love.Lux. You can find the recipe on their site.

I have a recipe for a homemade sriracha in Bowl + Spoon (ps. that's a really great price) if you have extra time on your hands or I like the Trader Joes or Sky Valley brands which don't have all the junk in them. 

SPICY BUTTERNUT + KALE CHOPPED SALAD

I have photos and thoughts to share of the newest addition to our team, baby Cleo Jane, but will get my act together on that next week. She blazed her way into the world three weeks ago and it is taking a little time to adjust, as expected - the rough nights paired with day time toddler tantrums - but I have been finding myself craving some sense of routine and normalcy regardless. It's a funny thing to carry on with life per usual after another person joins your family. I know the long nights slow, and then end, eventually. I can only say after doing this once before that newborns are easier than a walking, talking, child but also so hard in a completely different way. So, in an effort to keep moving forward, I have been cooking a little between the meals our gracious community of friends have brought by. I am trying to go on walks, slow ones and we have someone watching Curran one day a week so we can get some work done. Slowly but surely, we'll get there.  

This is a quick take on a veggie taco salad that I made in hopes that it would keep well in the fridge and Hugh could wrap it up in a tortilla and add chicken to make a quick meal of it. It feels healthy but still rich enough with the cheese, chips and avocado to actually satisfy. I imagine adding lentils or another bean of choice would help fill it out but I have a newborn with enough of a gas problem that this is likely to set her off in the middle of the night as is. So use this as a starting block or leave it as written. When trying to eat a little lighter, it's salads like this that don't leave me eating a grilled cheese after. Perhaps a personal problem ;) 

SPICY BUTTERNUT + KALE CHOPPED SALAD // Serves 4-6

As it goes with salads, you can alter the amount of add-ins to your taste. A little more cheese, add shredded chicken or roasted tofu or beans if you'd like, but it is plenty of a meal as it is in my opinion. The dressing is light and very simple. If you like extra to keep on hand, simply double or triple the numbers below. 

1.5 lb. butternut squash, peeled, seeded and cubed
2 Tbsp. coconut oil or extra virgin olive oil
2 heaping tsp. taco seasoning (I like Penzeys or make your own)
1 large bunch of lacinato/Tuscan kale
3 green onions, sliced thin
1/3 cup toasted pepitas (pumpkin seeds)
1/2 cup crumbled feta cheese, plus more for garnish
1 avocado, diced
handful of tortilla chips

// dressing //
juice of one juicy lime
3 Tbsp. extra virgin olive oil
1 Tbsp. agave nectar
1/2 tsp. sea salt and pepper, to taste

Preheat the oven to 400'. Put the squash on the tray and drizzle with the olive oil, taco seasoning and a few pinches of salt only if your seasoning does not contain salt. Toss to coat and spread in an even layer. Roast in the upper third of the oven for 25 minutes or until just softened and the edges begin to brown. Remove and cool completely. 

Remove the stems from the kale and chop it well. Put it in a large mixing bowl with the green onions. Whisk your dressing ingredients together, pour it on the kale and massage it into the kale with your hands. This will soften up the leaves. You may do this a couple hours in advance, keep covered in the fridge. 

When ready to assemble your salad. Toss the pepitas, feta, avocado and cooled squash with the greens to combine. Crumble the tortilla chips on top along with a little extra feta cheese. 

MIXED MUSHROOM BOLOGNESE

[RECIPE UPDATED]

I know a new year is on the horizon and I should be thinking of goals and be excited for fresh beginnings, but to be honest, the discomfort of having a full grown baby in my mid section has slowed me down. The only new beginning I am interested in is having some semblance of my body back. We'll go from there. That is not a complaint, I know my words can get misinterrpreted in this space, but I'm ready to hold her in my arms instead of my hips and lower back. AS SOON AS POSSIBLE. We're ordering take out, playing blocks by the fire and keeping social plans light for now. I hope this season has included some rest for you between the crazy. I know giving ourselves a break is harder than it sounds.

The thing about writing recipes for work is that it pushes you to try things outside of your normal. Late-pregnancy-Sara is just trying to get through the day, so our meals are often routine. I like the nudge to change it up, even if I have to be forced by deadlines and a paycheck. We've been working with the Electrolux blog this past year along with Ashley and will be again in 2016. The following recipe is one we recently shared there. I make a basic turkey bolognese with tons of minced vegetables in it for an easy meal delivery to a friend or for Hugh and Curran to have something ready in the fridge. I used the same starter ingredients but replaced the protein with a mix of mushrooms to keep it vegetarian. Vegetables don't give the same depth of flavor or fat that meat does, but I find mushrooms are the closest stand in and they contribute great flavor. It's been extra chilly, so perhaps a warm pasta dinner and a big green salad should be on your menu soon too. 

Happy New Year, loves!

NOODLES WITH MIXED MUSHROOM BOLOGNESE // Serves 4

UPDATED Dec. ‘21 due to the Electrolux recipes being take down

2 Tbsp. extra virgin olive oil
1 small yellow onion, minced
2 ribs celery, minced
1 medium carrot, peeled and minced
4 cloves garlic, minced
2 Tbsp. salted butter
16 oz. mixed mushrooms (anything but shitake!), cleaned, stemmed and minced small
2 Tbsp. tomato paste
1/3 cup whole or oat milk
1/2 cup red wine
1 cup prepared marinara sauce (Rao’s or Victoria are our faves)
1 tsp. Italian herbs
1 tsp. fennel seeds, chopped
red pepper flakes, optional
3 Tbsp. creme fraiche, optional

3/4 lb. long pasta

grate parmesan cheese, for serving
fresh Italian parsley, for serving

Heat a large Dutch oven over medium heat, warm the olive oil. Once hot, add the chopped onion, celery, carrot and garlic and cook for 5 minutes until tender
Add the butter, mushrooms and a few pinches of sea salt. Stir and cook the mushrooms down, stirring occasionally, until most of their water is cooked out. About 6-8 minutes.

Add the tomato paste, milk and wine. Stir and cook again for another 15 minutes to reduce, stirring occasionally.

Add the marinara sauce, herbs, fennel and red pepper flakes, and taste for salt and pepper. Turn the heat to low and simmer for another 10 minutes. The texture should be saucy but not soupy, continue to cook if you’d like it thicker. Stir in the crème fraiche, if using.

Cook your pasta according to instructions. Drain out most of the water, leaving just enough to keep the pasta from drying out. Stir in a pat of butter, vegan or not.

Serve each bowl with a portion of pasta, sauce, parmesan and fresh herbs.