Beauty That Changes You (+ Unstuffed Cabbage Casserole)

I am one of those people who keeps an absurd number of unread emails in my inbox. I scan the list of new messages, click open one or two that are actually personally relevant to me, and then just move on to something else. Mostly, the unread emails are promotions I'm not interested in, newsletters and notifications I don't remember signing up for, that kind of thing. But once in a while a message pops up from a voice that never fails to be uplifting and refreshing, and I find myself glad to see them, like having coffee with a good friend after a long time apart. The Blessed is She reflections. A notification from Sarah Mackenzie that a new episode of the Read Aloud Revival podcast is up! Anything, just anything from Tsh Oxenreider.

Lately, I've been working through Tsh's Upstream Field Guide: an online course "to help you discover who you are, find your life's purpose, and take daily action so that your life makes more sense." It is jam packed with great stuff - podcasts, downloads, Spotify playlists to get your journaling juices flowing. I have been enjoying every minute I spend with it, and loving the fact that I can do it at my own pace. One of the journal prompts asked me to list some things that I find beautiful, and it has really stuck in my brain. As I go about my days, I'll find myself thinking, There. There is something that is beautiful.



In a homily last week, one of our parish priests reflected on the crucifixion. He knew an artist who tried to describe the balance of emotion that goes into a painting or other depiction of Christ's Passion. Pain, of course. Agony. But also ecstasy. Because He joyfully offered Himself on the cross, it was not only pain and suffering. He knew exactly what He was doing, and why. And for whom.



What tremendous beauty there is in such a sacrifice; a willing self-donation. Joy and love transform pain into beauty.

All through this week, I expect to find myself dissolving into tears as I witness - again - so many stunning displays of a love that transforms, that heals, that saves. In yesterday's Gospel reading, a woman pours out a liter of costly oil - a LITER! - on Jesus' feet, and dries them with her hair. How can you witness an act of such bold humility and striking sacrifice, and come away unchanged? Imagine the smell in that house - filled with that fragrance. Imagine the gasps of those watching, the tears on Mary's face as she loved Jesus with abandon. Let this beauty sit in your soul and change you.



This Holy Week, I decided to dedicate myself to decluttering, sprucing up, and using up the food that's in our house - preparing our home and our hearts for a big celebration. As I realize what a huge task I've embarked upon, I'm starting to think toward next Lent - maybe a big de-clutter in the kitchen during the first week of Lent, and then meal-planning to use up what's there, in an effort to simplify, save money, and be a good steward of the generous gifts God has given me. We are still using up things and eating up leftovers this week (gotta make room for a feast!), and this "unstuffed" cabbage was a great, easy way to do it. Hope you enjoy it!



Unstuffed Cabbage Casserole

1/2 head cabbage, shredded
4 slices bacon, chopped
1 pound ground beef
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried mint
1 teaspoon dried parsley
3/4 teaspoon kosher salt
freshly ground black pepper to taste
4 tablespoons tomato paste
1/4 cup red wine
1/2 cup plain whole milk yogurt

Preheat the oven to 375 degrees, and butter a 9x13 (or equivalent) baking dish. Toss the cabbage with a teaspoon of salt, and let it sit while you prepare the filling.

Sauté bacon until crispy. Pour off excess fat, leaving about a tablespoon in the pan. Add the beef to the pan and brown it, breaking it up as you go. Add onion, garlic, and seasonings and cook 3-5 more minutes, until onions are beginning to soften. Stir in tomato paste and wine. Remove pan from heat, and stir in the yogurt.

Spread half the cabbage in the buttered dish, and top with beef. Repeat with remaining cabbage and beef. Cover with foil and bake for 30 minutes, then remove the foil and continue baking for another 15 minutes. Enjoy!

The Best Chili

When I was growing up, we spent a lot of Christmas and summer vacations making long treks cross-country in a minivan. We lived in northern Michigan. Bajee, my mom's mom, lives in southern Colorado, about a 24-hour drive away. My dad's parents, Grandmom and Pop, lived in Memphis, about 14 hours. Many of my parents's friends lived in New York. My sister and I got comfortable in the backseat, hauling great bulging backpacks full of books, crayons, travel games, and later, magazines, journals and portable CD players. We knew how to do a road trip.

Every time we arrived in Memphis, Grandmom would dish out bowls of the spiciest soup I had ever tasted, and we would eat every last bite, not wanting to suffer the shame of being labeled sissy Yanks by our cool older cousins. When I went to college, my mom started making chili for me when I'd come home. Spicy chili with shredded cheddar, warm corn bread with lots of butter and honey. We'd sit at the same dining room table we always had, just my family, sinking right back into our old ways of being together.

This time of year, I crave this kind of food. Hearty, packed with flavor, tasting like home. When friends and family arrive at your house this winter, road-weary and sick of fast food, give them some chili. It makes everyone feel better. Beer doesn't hurt either, but chili is a great place to start.



NOTE: This is not turkey chili, or chicken chili, or veggie chili. This is not low-fat chili. If you're looking for low-fat chili, I advise you to rethink your life choices look elsewhere. If you're looking for chili that warms you up from the inside out, makes children and grown men alike grin with delight, and tastes like the chili that would win first prize in Heaven's chili cookoff, MAKE THIS NOW.

The Best Chili

2 tablespoons olive oil
1 package mild breakfast sausage (like Tennessee Pride)
1.5 pounds 80% lean ground beef
1 sweet onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
4 tablespoons tomato paste
2 15-oz. cans kidney beans, rinsed
2 25-ounce cans diced tomatoes
1 tablespoon chili powder
1 teaspoon chipotle chili powder
1 teaspoon marjoram
1 teaspoon cumin
2 teaspoons black pepper
1 teaspoon kosher salt, more or less to taste

Place the olive oil in a Dutch oven or soup pot over medium heat. Add the sausage and ground beef and saute, breaking up the meat with a wooden spoon as you go, until it is mostly brown. Add the onion, green pepper, garlic, and tomato paste, and cook about 2 minutes, stirring until combined. Add the beans, tomatoes and spices, and stir. Cover the pot and reduce the heat to low. Simmer 2-3 hours or more (you can also transfer to a crock pot and cook it all day). Taste and adjust seasonings, and serve with whatever condiments and sides you like: corn bread, Saltines, sour cream, shredded cheddar, chopped onions, green onions, Tabasco sauce.

Chicken and Stars

Just when I think I am getting the hang of things, something happens to throw me off, humble me, make me realize that ultimately, I am not actually in control. This time, let's call that thing February. This month has been a little rough around here, starting with a nursing strike. Breastfeeding is amazing for a host of well-publicized reasons (it is a perfect, free, easily-digested and fully customized food for the baby, helps you lost weight, delays the return of postpartum fertility, gives several happy- and calm-inducing hormones for you and baby, is totally portable and instantly ready, acts to soothe and comfort in almost any situation...), until something happens that makes it hard. We had a relatively easy start, and while I was always thankful for the ease of our nursing relationship, I definitely took it for granted. Never again! I have a new (albeit slight) insight into how my friend Sarah must have felt when she struggled to nurse her girl, and fresh compassion and understanding for her (totally right, brave) decision to bottle-feed.

But that was just the beginning. Just as things were getting back to normal, Daddy caught a horrible cold, which kept him home from work several days last week. Serves me right for thinking how lucky we were to get through this awful cold and flu season unscathed!! And now Anne has the cold, too. It breaks my heart to hear her congested cough and runny little nose, especially because there's no way to explain to her what's going on, and very little I can do to help.

There have been a few rays of sunshine, literal and figurative. Anne has learned how to laugh. My seeds came in the mail, and garden planning is in full swing. I've been leaning hard on homemade broths in the kitchen, and this superstar of a soup was last week's victory. Really, it's just a very basic, classic chicken soup (there's ginger and garlic in the broth, but not enough to be able to clearly identify either flavor). To boost the Asian flavor and healing power, I added sriracha and fresh-squeezed lime juice to my bowl. I'm doing everything I can to fight off the germs that are lurking in every corner of this house that hasn't seen fresh air for months, and this soup is just the kind of soldier I like to have on my side.



Chicken and Stars

The stock is the star of the show here, so make sure it's high-quality. Homemade is best. Recipe below.

2 quarts chicken stock
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 cup frozen peas
1 cup stelline, alphabet pasta, orzo, or other tiny pasta

In a large pot, heat the chicken stock. Add the parsnips and carrots, and simmer until tender, about 20 minutes. Meanwhile, cook the pasta in boiling salted water (I made the mistake of just adding dry pasta to a soup once... and there was no soup left, just pasta. Oops.) and drain. When the vegetables are about done, add the cooked pasta and frozen peas and continue simmering until heated through. Taste and adjust seasoning (usually more salt; if using homemade, un-salted stock, about a tablespoon of salt is great). Serve with a squeeze of fresh lime and sriracha to taste (about a tablespoon is great for clearing up your sinuses, and also, OH YUM).

Homemade Ginger-Garlic Chicken Stock

Ginger and garlic are both great natural cold remedies.

Bones from 1 whole roaster chicken, picked mostly clean of meat
1 piece fresh ginger, about 6 inches, thinly sliced (peeling is optional)
4-6 cloves fresh garlic, smashed and peeled
1 onion, peeled and roughly chopped
1 tablespoon whole black peppercorns
1 bay leaf

Place all ingredients in a large pot and cover with cold water (about 2 quarts). Bring to a boil, reduce heat, cover and simmer for 6-8 hours. You can also combine everything in a slow-cooker and simmer overnight. Strain solids out and discard. Use in soup or cool and freeze for later use.

Rigatoni with Butternut Squash, Brown Butter, and Sage

Since I didn't grow up Catholic, I don't have memories of fish fries, tuna noodle casseroles, or cheese pizzas on Fridays during Lent. In fact, Lent wasn't even mentioned (that I can remember) in the church I grew up in. The only hint that Easter was coming was that my sister and I got to pick out fancy new Easter dresses. Easter was no less an important feast in our home for the lack of Lenten fasting and preparation, and we have plenty of our own wonderful Easter traditions. But I have come to really love the 40 days of prayer, contemplation, and more intensive soul-sculpting we do to prepare for such an exciting day. And it's not just a spiritual benefit we gain; Lent reminds us that spring and rebirth are coming, just when we reach the most hopeless, tired part of winter and we're longing for spring. And not eating meat on Fridays gives us motivation to get creative in the kitchen!



Believe it or not, the butternut squash I used in this recipe was purchased in October, before Anne was born (in case you were wondering if hard squashes really do last all winter... apparently so!). The idea for this pasta evolved over a period of weeks, and the most interesting development happened when I started to toss the sweet roasted squash with the butter and pasta in the pan... the squash started to disintegrate! Rather than stop tossing so that the squash stayed intact, I tossed more vigorously, interested to see what would happen, splashing in a little more starchy pasta water when it got too dry, and watching in amazement as it started to resemble a cheesy sauce! Absolutely amazing.

It feels like cheating when "abstinence" from meat turns into the best meal we've had all month.



Rigatoni with Butternut Squash, Brown Butter and Sage

4-6 servings

1 medium butternut squash, peeled, seeds removed, and chopped into 1/2-inch cubes
Olive oil, salt and pepper

1 pound rigatoni
6 tablespoons butter
2 tablespoons fresh chopped sage
1/3 cup toasted walnuts
Grated Parmesan cheese 

Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment. In a large bowl, toss together the squash cubes, olive oil, salt and pepper, and arrange them on the prepared baking sheet. Roast for 30 minutes, tossing the squash halfway through the cooking time. Allow to cool slightly. (You can also prepare the squash up to a few days ahead of time and store in the refrigerator.)

Bring a large pot of water to a rolling boil, salt it well, and cook the rigatoni (or other short pasta with ridges) about a minute shy of al dente (you will finish it in a pan with the squash, and you don't want it to get mushy). Drain the pasta, reserving about a cup of the cooking water. Meanwhile, in a small skillet or saucepan, melt the butter over medium heat, and then continue cooking it, swirling continuously, while it fizzes and pops, and eventually begins to brown and smell nutty and utterly amazing. The whole process takes about 3-5 minutes. As soon as the butter is brown, pour it into a bowl to cool slightly, and stir in the chopped sage. Be very careful not to burn it!! Let the butter and sage mellow together while the pasta finishes cooking.

Strain the butter through a sieve, pressing the sage to release more flavor, and discard the sage. Add the butter to a large skillet over medium heat, and toss in the pasta and squash. Using tongs, gently continue tossing until the squash begins melting down and coating the noodles, splashing in more pasta water as necessary, and seasoning with more salt to taste. Some larger pieces of squash will remain. Serve with toasted walnuts and grated Parmesan cheese to sprinkle over the top.

To toast walnuts, place them in a dry skillet over medium heat and toss occasionally, until fragrant. Cool slightly and chop.

Grapefruit Olive Oil Pound Cake

I used to read about this plight of new moms -- that every time they had a few minutes to themselves (a blessed few minutes when the baby is asleep!), they would spin around in a circle trying to decide how to spend those minutes. Your brain starts overheating with all these suddenly urgent things you need to do: Shower! Nap! Do some laundry! Empty the dishwasher! Do yoga! Read a chapter of that book that's been sitting on the coffee table for weeks while you watched all 11 seasons of Frasier (who did that? certainly not I.)!

By the time you've decided what to do, say, made yourself a cup of tea and sat down with that book... the baby wakes up. And then you slap yourself in the face for wasting all that time deciding how to spend your time.

What to DO?!



I figured out last week that if I made a list of daily goals, I would with absolute certainty not accomplish them, and then at the end of the day I would look around the living room and wonder where all the time went. HINT: It went into the tiny human being who needs to be held and fed about 18 hours a day. Worth it! Still, I'd like to be able to get some things done. So my new idea is to start having a weekly list of goals -- manageable things like fold the laundry, try one new recipe, read a chapter of that darn book, finish writing the thank-you notes -- and just try to pick one every day. Similarly, I would like to make a list of things to do while the baby is napping, so that when I start spinning in my circle, I just glance at my list, pick a thing, and get to it. I'll let you know how it goes.

This year, we celebrated my birthday a little at a time. Gifts from my family, a few cards in the mail, a bottle of Zinfandel from a vineyard we toured on our honeymoon in Napa. A few days later, two different varieties of local honey from the Bay Area, lavender bath salts, a book of quotes by Desmond Tutu, and little sticky page flags with watercolor prints of fruits and vegetables on them. With every box I opened, I thought how lucky I am to have a few close friends who really know me. On Saturday, we took Anne with us for lunch at a new Thai restaurant/sushi bar, and then I went (all by myself!) to have a massage. Little by little, in this new year, we are creating a life for ourselves that is rich and extraordinarily satisfying. We're making plans and growing and learning more each day about love, sacrifice, balance, and priorities.



My favorite cakes are the everyday ones; simple cakes that are baked in one pan, that come together quickly and with few ingredients, but leave nothing to be desired in terms of flavor. This cake is a perfect thing to bring to a tea party on a cold January morning, which is just what Anne and I did.



Grapefruit Olive Oil Pound Cake
from The Smitten Kitchen Cookbook



For the cake:
1 1/2 cups all-purpose flour
2 tablespoons freshly grated grapefruit zest
1/2 cup granulated sugar
1/2 cup raw sugar
1/2 cup olive oil
2 large eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grapefruit juice
1/3 cup kefir (or buttermilk or plain yogurt)

For the syrup:
2 tablespoons granulated sugar
1/3 cup grapefruit juice

For the glaze:
1 cup powdered sugar
2 tablespoons grapefruit juice
pinch of salt

Preheat the oven to 350 degrees. Butter and flour an 8.5x4.5-inch loaf pan. In a large bowl, combine the sugars and grapefruit zest, and blend them well with your fingertips, to infuse the sugar with as much citrus oil as possible. Whisk in the oil, and then add the eggs one at a time. Mix well.

Combine the flour, baking powder, baking soda and salt in a second bowl, and fluff them together with a fork. Combine 2 tablespoons of grapefruit juice and the kefir in a liquid measuring cup. Add half the flour mixture to the oil and sugar mixture, then the grapefruit juice and kefir, and then the rest of the flour, mixing well after each addition. Pour the batter into the prepared pan and bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.

Allow to cool for 10 minutes in the pan while you make the syrup: combine the grapefruit juice and sugar in a small saucepan over low heat, stirring just until the sugar dissolves. Remove from heat. Invert the cake onto a cooling rack set over a pan, poke holes all over the top with a toothpick, and carefully spoon the syrup over it. Allow to cool completely.

To make the glaze, combine powdered sugar, grapefruit juice, and salt in a bowl, and whisk until smooth. Pour the glaze over the top of the cooled cake.

Note: if you are bringing this cake to a tea party, wrap the cake and glaze separately, and pour the glaze over when you get to your destination.

Cranberry Ginger Scones

Well, hello, and happy Wednesday! There is someone I would like for you to meet. The newest addition to the Coppertop family arrived on November 9, and after one whole month of blissful, exhausting, amazing time together, our little Anne is ready to say hello.

 

As you can imagine, things are a little different in my kitchen right now. I'm glad that I compulsively grocery-shopped in the weeks leading up to Anne's arrival, because having a stocked-to-the-gills freezer, fridge and pantry has helped me throw together a lot of quick meals. Baking is at a minimum for now, although we are starting to settle into a groove which allows me a little more freedom. I'm hoping I'll have time for at least one batch of Christmas cookies.

I feel more like myself than I ever have in my life; more fulfilled, more happy, more comfortable in my skin. I am living out my vocation. It is harder than I thought, requires more of me than I expected, and is infinitely more rewarding than I had dreamed. At times I just stare at my girl and marvel that she is mine. What a spectacular Christmas gift!



Cranberry Ginger Scones

3 cups all purpose flour
1/3 cup sugar
1 teaspoon ground ginger
2.5 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons butter
1/3 cup chopped crystallized ginger
3/4 cup dried cranberries
1 cup buttermilk or kefir

Optional glaze:
1 tablespoon heavy cream
2 tablespoons granulated sugar

Preheat the oven to 425 degrees. Combine flour, sugar, ground ginger, baking powder, baking soda and salt in a large bowl and whisk together. Cut the butter into small pieces and use your fingers or two knives to work it into the dry ingredients, until the mixture resembles fresh bread crumbs. Add the crystallized ginger, cranberries, and buttermilk or kefir, and stir together until just combined. Turn the dough out onto a lightly floured surface and knead lightly twelve times. Pat the dough into a circle about 1/2 inch thick.  For the glaze, stir together the cream and sugar in a small bowl and brush over the top. Cut the dough into 12 pie-shaped wedges and place about 1 inch apart on a baking sheet. Bake about 12 minutes, until tops are golden. Serve hot.

Crispy Kale Salad

Well, apparently the baby didn't get the memo, or maybe she just doesn't have a calendar handy, but the official due date is here! I am totally unconcerned, since about 50% of pregnancies go past their "due" date, but I am getting very eager to meet this little girl, and have started doing everything that I can to encourage her! I'm trying to incorporate daily long walks and a fair amount of spicy food (even though I have to keep the Tums close).  Enter a crispy salad with a hit of Thai chile in the dressing.



This past weekend, my friend Meg and I went to a tour/dyeing demonstration/mill ends sale at Lorna's Laces, a locally-owned hand-dyed yarn company. I've been falling more and more in love with knitting ever since last winter when I got inspired to knit a sweater... even though I didn't know how to knit yet. I threw myself into the deep end on that project, and ever since I have felt like nothing could possibly be beyond my reach, if I want it. That said, I've been finding immense satisfaction from smaller projects lately; finished Christmas gifts are just flying off my needles!



Crispy Kale Salad

If you're new to the wonderful world of kale, try this Roasted Kale and Coconut Salad too; it will blow your mind.

1 large bunch lacinato (Tuscan) kale
2 carrots
1 large radish
1 cucumber
2 cups chopped bokchoy
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
1/3 cup chopped fresh cilantro, optional

for the dressing:
1 tablespoon brown sugar
1 tablespoon water
juice of two limes
1 Thai chile, seeds removed, minced
1 tablespoon fish sauce
1/2 teaspoon minced garlic

Preheat the oven to 250 degrees. Remove the ribs from the kale, and tear half into large pieces (about 5 inches). Arrange the pieces on a large baking sheet, coat with cooking spray, and sprinkle with salt and pepper. Bake for 30 minutes, until crispy. Cool completely.

Use a mandoline or a very sharp knife to cut the carrots, radish, and cucumber into thin wafers, and chop the remaining kale into thin strips. Place vegetables and herbs in a large bowl and prepare the dressing. Combine the brown sugar and water in a small bowl and microwave for 30-60 seconds, then stir to dissolve completely. Add remaining 4 dressing ingredients and stir to combine. Add about 2/3 of dressing to the salad and toss. Arrange salad on plates, top with crispy kale, and drizzle remaining dressing over. Serve!

Pear Crisp for One

Before long, peach and berry season will be here, but now the fruit that's available is still apples and pears.  They may be looking a bit tired, and they've lost the novelty they held in the late fall. But chopped up and tossed with sugar and spice, topped with oats and crystallized ginger, and baked, they're still hitting the spot for me.



What seasonal fruit or vegetable are you most looking forward to this spring?



Pear Crisp for One

1 pear, peeled, cored, and cubed
1 tablespoon flour
1/4 teaspoon cinnamon
pinch nutmeg
1 tablespoon sugar
1 teaspoon fresh lemon juice
1 tablespoon cold unsalted butter, cut into small pieces

For the topping:
1/4 cup old-fashioned rolled oats
2 tablespoons flour
1 teaspoon finely minced crystallized ginger
1/4 teaspoon cinnamon
pinch nutmeg
2 tablespoons brown sugar
2 tablespoons melted butter

Preheat oven to 350 degrees and butter an 8-ounce ramekin. In a small bowl, toss pears, flour, cinnamon, nutmeg, sugar, and lemon juice together. Place mixture into the ramekin and dot the top with the cold butter. In another small bowl, combine oats, flour, ginger, cinnamon, nutmeg, brown sugar, and melted butter, and stir together until it's crumbly but starting to hold together. Sprinkle oat mixture on top of pears, and bake for 25-30 minutes, until pears are tender and topping is crispy and golden. Top with a scoop of vanilla ice cream.

Borscht

This winter has been perhaps the gentlest one I can remember. There have been no blizzards, no ten-day stretches where the thermometer doesn't even get above zero. I've needed my hat and serious boots only a handful of times. Now that it's officially March, anything that happens weather-wise can reasonably be blamed on the caprices of spring. I feel a little disoriented, but I'm not complaining.

Lack of extreme weather aside, there's still not a lot of color on the outdoor landscape during these months. Though it's not cold, it's still pretty dark. We've had our fair share of dreary days, and the grass that has been visible much more than normal is looking pretty tired. I find it really encouraging, when the world is languishing in shades of grey, that you can dig up roots that look like this:



They're so thoughtful.

This soup is delightful. Packed with veggies, warm and comforting, and bright, bright, BRIGHT! Beets and carrots get roasted first, for an extra layer of flavor. I wouldn't say no to a dollop of sour cream or plain yogurt and a drizzle of balsamic vinegar.

(P.S. I'm participating in Soupapalooza with TidyMom and Dine and Dish, sponsored by KitchenAid, Red Star Yeast, and Le Creuset! Come join the party with your soup recipes!)



Borscht

If you happen to have beef stock on hand, you can use that in place of some or all of the water and beef bouillon. You can also omit all beef entirely and just use water for a vegetarian soup. Also, this soup is lovely puréed, if you like that. I find it more satisfying to have something to sink my teeth into, especially if soup is the main course. A puréed version would make a great first course.

2-3 tablespoons olive oil, divided
4 large beets, scrubbed clean and quartered
3 carrots, peeled and roughly chopped
1 medium onion, chopped
3 cloves garlic, minced
1 medium-sized russet potato, peeled and cubed
1/2 head red or green cabbage, shredded
2 tablespoons beef bouillon, optional (use more salt if omitting)
dried or fresh dill
salt and pepper to taste
sour cream or yogurt, optional
balsamic vinegar, optional

Preheat oven to 400 degrees. In a baking dish or roasting pan, arrange beets and carrots in a single layer. Drizzle one tablespoon olive oil over, and toss well. Add about a cup of water to the dish, and roast for about 45 minutes, until beets are tender and easy to peel. Remove from oven and allow to rest until cool enough to handle. Slip the skins from beets and dice.

In a soup pot or Dutch oven, heat remaining tablespoon of olive oil over medium heat. Add onions and garlic and saute until softened, about 10 minutes. Add diced beets and carrots, potato, cabbage, and dried dill, if using (if using fresh, wait until the end to add it). Stir well and continue to cook for a couple of minutes. Add about 10 cups cold water to the pot, so that all the vegetables are completely covered. Increase the heat to medium-high and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 25-30 minutes, until all vegetables are tender. Season to taste with salt and pepper and serve hot or cold, garnished with sour cream or yogurt, balsamic vinegar, and a sprig of fresh dill.

Wintry Pasta al Forno

Once in a while, if I can't get myself motivated to clean my house, I invite people over. That usually does the trick. This Sunday, I hosted a little belated birthday dinner for one of my best friends, and I tell you, it was one of the most productive weekends I've ever had. Saturday morning, our Christmas tree was still up (and fully decorated), the front porch still had colored lights on it, and all the evidence of a week in the life of a busy couple (laundry, mail, dishes) was piled everywhere. By Sunday evening, the Christmas decorations were all packed in boxes and moved to the basement, the living room furniture was rearranged, sheets, towels, clothing and dishes were clean and put away, and furniture and floors were dusted, buffed and shining. I even started working on my dastardly project of a messy second bedroom. By the time people arrived, the table was set, appetizers out, Champagne chilled, salad ready, and this delicious pasta casserole in the oven. It was a proud moment, and the beginning of a lovely evening.

I'm usually not into things called "casseroles," because in my brain that word conjures something mushy, bland, and probably drenched in canned cream of something soup. This could not be farther from that. Layers of whole wheat pasta cooked al dente, creamy fontina and tangy Parmigiano Reggiano, mustardy cabbage, and tiny purple and white potatoes. It's comforting without being heavy, and it will warm you from the inside out. This is casserole's sophisticated older sister. I hope you enjoy it!

Wintry Pasta al Forno
adapted from 101cookbooks

Use whatever noodles you like in this recipe, and whatever creamy cheese. I can imagine endless variations; my next one will certainly involve gorgonzola and rosemary.

12 ounces whole wheat fettuccine, broken into 3-inch pieces
1 pound small potatoes (I found the purple ones at Costco!)
2 medium leeks, white parts only, rinsed well and thinly sliced
3 garlic cloves, minced
1/2 medium head of cabbage, cored and shredded
1/2 cup water
1 1/2 tablespoons (or more to taste) whole grain mustard
1 1/2 cups grated Parmigiano Reggiano
16 fresh sage leaves, slivered
4 ounces fontina or other soft, melty cheese, cut into small cubes

Cook the pasta in boiling salted water until al dente, and set aside.  Meanwhile, cover the potatoes with water, salt generously, and simmer until tender, 30-45 minutes. Drain and slice - mine were so tiny, that some of them just got cut in half. It's all good. Season with a bit of salt and set aside.

Melt the butter in a large saucepan and add the leeks.  Saute until soft, about 3 minutes, and then add the garlic and cook until fragrant, about 1 minute more. Stir in the cabbage, and then the broth. Cover and cook until cabbage is tender. Remove from heat and stir in the mustard, 1/2 cup of the Parmigiano Reggiano, one teaspoon of salt, and half of the slivered sage leaves. Taste and adjust seasonings if needed. (I would happily serve this sauteed cabbage as a side dish; it's amazing on its own.)

Butter a 9x13-inch baking dish, and layer half of the noodles, then half the cabbage, potatoes, and half of the fontina and remaining Parmigiano. Repeat with remainder of ingredients, and finish by sprinkling remaining slivered sage over the top.  Bake at 400 degrees until golden and hot, about 45 minutes. Serve immediately.

Miso-Carrot Soup

We're back to it. Eating our vegetables, buying less stuff, spending more time with people we love. The sparkle of New Year's has worn off, and we're left with clouds and cold, sweaters and snow. How are your resolutions faring?

I am so excited about the food I've been eating lately. So many vegetables, roasted, braised, and sauteed, dressed merrily in herbs and spices, and dancing with citrus. It may be grey and dreary outside, but there is no shortage of color in the kitchen. Carrots! Beets! Blood oranges! Grapefruit!





Treat yourself to a really great lunch of miso-carrot soup and this beet salad, and then use the energy boost to power through a productive afternoon! All those fruits and veggies combine to give you superpowers that no rain/snow mix could dampen. Go forth and do great things!

p.s. Did you know that you can get ten pounds of organic carrots for just under $7 at Costco? Crazy deal.

p.p.s. If you make this salad and pack it for lunch, make double-triple sure the container it's in can't leak. The inside of my lunchbox was fuchsia for a day.

Miso-Carrot Soup
adapted from smitten kitchen

I used ginger-chicken broth in this soup, because I had it leftover, and wasn't a huge fan of it on its own, but vegetable broth is perfect as well. Make sure to choose a low-sodium version if you're not using homemade - the miso is pretty salty, and you want to be able to control the seasoning yourself.

2 tablespoons olive oil
2 pounds carrots, peeled and thinly sliced
1 large vidalia onion, thinly sliced
4 medium cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger
4 cups low-sodium broth
1/4 cup red miso paste
juice of 1 lemon

toasted sesame oil and roughly chopped parsley or cilantro, to finish

Place the oil in a large Dutch oven and heat over medium flame.  Add carrots, onion, and garlic, and saute until onions are translucent, about ten minutes. Add broth and ginger, cover, and simmer, stirring occasionally, until carrots are tender, about 30 minutes. Remove from heat and puree in batches in a blender, or use an immersion blender. Ladle a small amount of soup into a small bowl, and whisk in the miso paste.  Whisk miso mixture and lemon juice into soup and taste, adding salt, pepper, or more miso if necessary. Ladle into bowls and finish with a drizzle of toasted sesame oil and a sprinkling of fresh herbs.

Roasted Brussels Sprouts with Cranberries

It's almost Christmas!  This veggie dish is a holiday table triple-threat: seasonal, healthy, and so festive!  I'm taking it to a Christmas potluck party this afternoon; if you're thinking that bringing brussels sprouts to a potluck is a bold move, you are right.  We'll see how it goes.  But these are so pretty and taste so good!  Good enough that I'm going to make them for Christmas dinner at my parents' house, too, to go alongside the ham and potatoes.  Yum!  Can't wait!



Roasted Brussels Sprouts with Cranberries

2 pounds brussels sprouts, halved, woody ends trimmed
1 bag fresh cranberries, picked over for questionable ones
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon grated fresh ginger root
2 tablespoons pure maple syrup
salt and pepper

Preheat oven to 400 degrees.  Coat a rimmed baking sheet lightly with cooking spray.  Arrange the brussels sprouts in a single layer, and spray them with cooking spray.  Roast sprouts for 15 minutes, stir, add cranberries to the baking sheet, and roast 10 more minutes, until sprouts are slightly caramelized, and berries pop.  Remove from oven, cool slightly, and transfer to a bowl.  Add lemon juice and zest, ginger, and maple syrup, and stir to combine.  Season with salt and pepper to taste.

Pomegranate Goat Cheese Salad

In between facefuls of Christmas cookies, I've been trying really hard to eat a lot of fresh fruits and veggies this month.  It leaves me feeling strong and fresh and healthy.  And while this certainly isn't news, I am always amazed by the steadiness of my energy level and mood when I'm well-rested and well-fed.  This week, when I'm working all day and singing most evenings, that steady energy is vital.



Pomegranates are so very strange to look at, and not that easy to eat; it's easy to see why the ancient Greeks called them "fruit of the dead."  You can eat them for their powerful antioxidants, their juicy crunch, their fabulous taste, or simply because while you're eating, you can close your eyes and pretend to be the mythical Proserpina, kidnapped and doomed to spend half of each year as Queen of the Underworld.  Now that's cool.

Proserpina (Persephone)

Pomegranate Goat Cheese Salad

This salad would be a perfect addition to a Christmas dinner, with its festive red and green.  It's also a fantastic lunch during a long day of Christmas baking.  The recipe makes enough for lunch for one, but is easily expanded to serve a crowd.

Salad:
2 cups baby greens
1/2 cup pomegranate seeds
a handful of whole hazelnuts
1 ounce soft goat cheese

Dressing:
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
salt and pepper

Place the hazelnuts in a small skillet over medium heat and toast until fragrant, tossing periodically, about 3-5 minutes.  Remove from heat and allow to cool slightly.  Place greens in a salad bowl, and arrange pomegranate seeds, goat cheese on top.  Roughly chop the hazelnuts and toss them in.  Whisk together olive oil and lemon juice and drizzle over salad.  Sprinkle with salt and pepper.

Beef Empanadas (aka Cowboy Pockets)

This morning when I walked out the door, there was snow on the ground!!!  We've had a couple of flurries so far, but nothing that stuck.  I love the first snow that sticks!  It makes me want food that sticks... to my ribs, that is.

Har har har.

The brand of creativity in the kitchen changes when the temperature drops, from "What am I going to do with all this fresh produce?" to "What else can you do with meat and potatoes?"  It's dark by the time I get home (actually, by the time I leave my office at 4:30), and I'm just not motivated to do little grocery shops as often as I am in the summer.  The past couple of nights, I've just started pulling things out of my fridge and freezer, and seeing what comes of it.  Leftover soup, crackers and cheese?  Perfect.  Leftover roast chicken + leftover quinoa + frozen peas and green beans + carrots, ginger, garlic, and soy sauce + an egg = Chicken Fried Quinoa.  Genius.

Last night, I was staring at this giant tub of dates that's in the fridge.  I got them at Costco a couple of weeks ago, as a challenge to myself.  It's like Iron Chef - the secret ingredient is... DATES!

Have you ever had bacon-wrapped dates?  They are amazing.  There's nothing else to them!  Wrap bacon around a date.  Bake it.  How about Larabars?  Are you shocked that there's nothing else in most of them besides dates and nuts?  They taste like candy!

To tell you the truth, I've never had a traditional empanada.  Apparently they have olives, raisins, and hard-boiled eggs in the filling.  That didn't sound particularly appetizing to me, so this recipe is my take.




Beef Empanadas (aka Cowboy Pockets)


For the dough:

3 1/2 cups unbleached all-purpose flour
1 cup rye flour
1 tablespoon kosher salt
1 cup butter, cold and cut into smallish pieces OR frozen and grated using a food processor
2 eggs, lightly beaten with 2/3 cup cold water
2 tablespoons white vinegar

Sift together flours and salt.  If using cold (not frozen) butter, blend it into the flour using a pastry blender or your fingers, until the mixture resembles bread crumbs, with some pea-sized pieces remaining.  If using frozen, grated butter, simply stir into the flour (it's like magic).  Using a fork, stir in eggs, water and vinegar just until the dough forms a shaggy mass and holds somewhat together.  Add a few more drops of water if needed.  Turn out onto a lightly floured surface, and knead a couple of times to form a cohesive ball.  Divide dough in half, and shape each half into a flat rectangle.  Wrap separately in plastic wrap and refrigerate for at least 30 minutes.

For the filling:

3 slices bacon, chopped
1/2 yellow onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
1 pound ground beef (not too lean! I used 85% lean)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
salt and pepper
1 8-ounce can tomato sauce
10 dates, chopped

In a large heavy skillet, saute bacon until crisp.  Remove to a paper towel-lined plate.  Do not discard bacon fat.  Add onion and carrot to drippings, and saute until slightly softened, about 3 minutes.  Add garlic and cook 1 more minute.  Add beef, breaking it up as it browns with the back of a wooden spoon.  Season with salt, pepper, cumin, smoked paprika, and thyme, and cook until evenly browned, about 5 minutes.  Add tomato sauce and dates, stir to combine, and cook until liquid is reduced but still moist, about 5 more minutes.  Taste and adjust seasonings if needed, and stir in reserved bacon.  Transfer to a plate and allow to cool slightly.

To make the empanadas:

Preheat oven to 400 degrees.  Remove dough from the refrigerator one half at a time.  Cut each half into 6 equal pieces.  On a lightly floured surface, roll each piece of dough into a circle about 6 inches in diameter.  Spoon about 3 tablespoons of filling into the center of the circle.  Moisten the edges with a little bit of water, and fold over to form a semi-circle.  Crimp edges with a fork.  Brush tops lightly with egg wash (1 egg beaten with a splash of water) and score with a sharp knife.  Continue with remaining dough and filling.  Bake about 25 minutes, until golden.  Allow to cool slightly.  Serve with sour cream.

Note: to make ahead (or eat later), prepare empanadas (do not bake), and then freeze on baking sheets.  Remove and bake as needed!  Homemade hot pockets!

Yield: 1 dozen empanadas