Beet Dip, a Detox, and a Huge Cake

This recipe is no joke! Get ready for a hummus makeover with killer flavor and a distinguished zip.  I can't promise your husband will enjoy it, because mine is still anti-beet. More for me!

Tahini Beet Dip with Roasted Curry Cauliflower
Ingredients
1 cup roasted beets, cooled
1/2 cup garbanzo beans
1/4 cup tahini
2 tbsp lemon juice
1 clove garlic, crushed
2+ tbsp extra virgin olive oil
Sea salt and pepper, to taste

Directions
Combine ingredients in a food processor and pulse until coarsely mixed. Drizzle olive oil in while processing to achieve a smooth texture. Season with salt and pepper to taste!

I paired this dip with cauliflower, lightly coated in olive oil and sprinkled with sea salt, pepper, and curry powder, roasted at 375 for about 20 minutes.

just beet it

While I can't give him credit for loving beets, I have to let you know that my Mark is a nutritional champ! Leaving (almost) no dish untasted, Mark proudly shows off his healthy-foodie-packed-lunches to his co-workers every day. He didn't even ask questions when I came home from work last month and told him I wanted us to go on a 14-day dietary detox. And he didn't complain once!

For two weeks, our diet was free from gluten, dairy, eggs, soy, peanuts, sugar, caffeine, and alcohol. We sustained on organic vegetables, fruit, nuts and seeds, quinoa and brown rice, wild caught fish, organic/free-range chicken, and vegan protein shakes made with almondmilk. I was the cranky one the first 3 days, not Mark! (Watching the Bachelor with no chocolate and red wine? THAT was tough.) But after a few days we both felt incredible improvements in energy levels and digestion. Neither one of us craved sugar or snacky snacks when we weren't eating them! It was an amazing reboot, and I am so proud of my other half for enduring two weeks without some of his favorite foods!!

Lucky for him, the week after our detox was Mark's birthday. I pulled out all the stops to celebrate him with the tastiest of foods. For his birthday dinner I made an organic, grass-fed ribeye, roasted butternut squash and onions with pumpkinseed oil (amazing- buy it), and kale and portobello mushrooms braised in tamari and white wine...

Now for the birthday cake! I baked him a 3-layer German Chocolate Cake, with pecan and coconut icing. I followed a recipe from America's Test Kitchen, in a cookbook given to us as a wedding gift. I didn't even try to make it healthy! (I am known for ruining baked goods when I try to make them healthier by changing multiple ingredients. Yes, I know you can't do that. But I still go for it every. single. time.) The cake was far from perfect - the icing was runny, the layers were a little thin, it was slightly lop-sided - but it tasted delicious! It was a solid first birthday cake for Mark... hopefully my birthday cake baking skillz only improve from here on out.

Happy Birthday Mark!

Join us here next time for whatever detox and cake rebound we try next!

Home (from our honeymoon) Cooking

Hey, did you hear? We got married!

Officially Mr. and Mrs

On October 13th, 2012, a perfect fall day, my best friend and I were wed! And two weeks before that, I passed my registration exam to become a credentialed dietitian! My husband whisked me off to Monterey, CA for a blissful week of cruisin' on the coast in a convertible, kayaking with sea otters, biking the famous 17 Mile Drive around Pebble Beach Golf Course, wine tasting, visiting the Earthbound Organic Farm Stand, and of course, eating. This was a true coastal California food fest, and we ate our fill of fresh seafood- mussels, salmon, crab, king prawns, scampi fra diavolo, saffron and wild mushroom risottos, fanciful salads, green goddess dressing, truffle fries, gourmet cheeses, wine, wine wine, mimosas! You could say we let loose... with no better reason than celebrating our new marriage.

we'll take a little of this, a little of that, and all of the vew

Although we were sad to say goodbye to the west coast, we couldn't wait to get back to our place and start our new, real life together. (With lots of new kitchen-y gifts, oh yeah!) I could not wait to get back into the kitchen after a week of rich food and dining out. Our first meal back was a Rustic Vegetable and Polenta Soup, inspired by a recipe from Giada De Laurentiis' latest cookbook- Weeknights with Giada.

Throwback: Did you know I met Giada in high school? Here I am staring at her while she gives me a speedy high-five. #enamored 

Rustic Vegetable and Polenta Soup
In a fabulous Le Crueset dutch oven, or large pot, saute 1 onion, 1 carrot, and 1 parsnip, all peeled and diced, over medium heat. Cook until soft, about 5-8 minutes. Add 1 diced zucchini, 1 cup sliced portobello mushrooms, 1 can drained diced tomatoes, 1 can drained cannellini beans, and a few handfuls of torn kale leaves. Saute 1-2 minutes. Cover with 4ish cups vegetable stock (I use a tsp of vegetable base + water) and bring to a simmer. Slowly stir in 1/2 cup cornmeal, stirring well until incorporated. Allow to simmer for 15-20 minutes. Season with cracked black pepper and perhaps some crushed red pepper, to taste. Garnish with fresh Parmesan!

Oh, we loved this warm and wholesome soup, and will surely make it again. Hopefully you will get the chance to make this one on your own... or better yet, stop by and visit us, we'll make it for you. We have guest towels and an air mattress! See you soon!

LM Visits Keene

This time last year, my dear friend Lauren Martin and I were picking all the garlic scapes we could handle under the summer sun at Tait Farm. We also worked weekends at a local catering company and spent all of our cash buying the same clothes at Express. So much has changed in one year! She has recently finished her dietetic internship in Philly (woo!) and came to visit me at mine here in New Hampshire. What hasn't changed is our shared love of all things good food. I've documented the best parts here in my little blog... which could use a revival since my current lack of free time in my clinical rotation.

First, we made Cream of Asparagus Soup. What a fantastic spring vegetable. This dish was a first for both of us. We decided we would have changed some things if we made it a second time... so I've edited the recipe for you below.

Taking a pause from asparagus-spear-snapping to smile for the camera

Cream of Asparagus Soup
Ingredients:
1 BIG bunch of asparagus
1-2 tbsp olive oil
3-4 garlic cloves, minced
3-4 leeks, white parts only, chopped (we used a whole bunch)
1/2 cup oats
1 qt milk (we used unsweetened soymilk)
1 cup vegetable broth
1/2 tsp dried dill
Salt and pepper to taste
Fresh parsley, chopped, for garnish

1. Snap off the tough ends of each asparagus spear and discard. Wash asparagus, and use a vegetable peeler to peel the ends off of some of the bigger pieces. You will thank yourself for this step... asparagus ends are often called "woody." The thick ends are fibrous and don't blend up well in the soup. We didn't peel them, and ended up pulling asparagus strings out of the soup between bites. Chop asparagus in 2-inch pieces... as demonstrated above!
2.  In a large pot over medium heat, saute garlic and leeks in olive oil until soft (2-3 minutes). Add asparagus, oats, milk, broth, and dill. If liquid doesn't cover asparagus, add more broth or water.
3. Bring to a boil, reduce heat, cover and simmer until asparagus is soft (about 10-15 minutes). Remove from heat and cool slightly.
4. Puree soup with an immersion blender... as demonstrated below! Also demonstrated below is the definition of woody asparagus ends... and the problem they cause in achieving a nice puree.
5. Garnish with parsley and serve.

as-par-a-gus |əˈsparəgəs|
noun
a tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots.

We also made a fresh Carrot Raisin Salad. We combined grated carrots and raisins, orange juice and zest, lemon juice and zest, and freshly grated ginger. Mixed it all together, and before serving, topped it with chopped, roasted walnuts.

Cheesy. Me, not the salad.

We shared our dishes with some of my intern friends at their lakehouse that night. S'mores completed the meal! (Both of these recipes were adapted from Clean Food by Terry Walters.)

I also took Lauren to two of my favorite eateries in Keene. (Well, 3... the day she arrived we practically ran to Fritz for fries! (Remember Fritz?) On Sunday afternoon we took a leisurely stroll down the street for ice cream at The Piazza!

My parents and I visited The Piazza when they moved me to Keene in August. Located in downtown Keene, The Piazza serves Gifford's (of Maine) hard-dipped ice cream, a variety of soft-serve and blends, smoothies, blizzards, ice cream cakes, and a ridiculous offering of classic and extravagant sundaes! To make matters worse... they opened a second location that is just a short walk from my apartment. (It is inconveniently located on my running route so I have to see it every day... I have come very close to bringing a few bucks in my shorts to treat myself to a mid-run cone.) I would eat at The Piazza any day of the week!

Bruce and Cindy enjoying a sundae last August

Sunday is the day for sundaes

After an afternoon of ice cream and bridal magazines (two kinds of indulgence!) we feasted yet again at my new favorite Keene eatery: Fireworks.

Fireworks is a new restaurant with a big-city feel. Their cuisine specializes in brick oven pizza, gourmet salads, fresh pasta, and stylish cocktails. This place has been a favorite for me and several of the interns this year. I'm making good progress through the menu, and I have yet to find something I don't like. Baked feta and vegetables, goat cheese and beet stacks, salmon arugula salad, and the best thing on the menu: fresh-cut papperdelle with oven-roasted wild mushrooms. Lauren and I had the Fungi pizza. The sauce was made from roasted wild mushroom puree! It was fantastic!

Fionna, Jo-Ann, Emily and I at our fave restaurant

Fungi Pizza... this is serious.

Thanks for your wonderful visit, Lauren! Love you!

Pizza Party

Cauliflower Pizza Crust!

(First things first, I did not get the idea from Pinterest. Give me more credit than that!)

I was actually inspired to try a cauliflower pizza after reading a book about eliminating wheat from the diet. Some believe wheat is controversial in its role in nutrition-related disease and weight gain... but you know what's never controversial? Vegetables! Thank goodness... because there are too many to try and they are just too delicious. Now in pizza crust-form!

You would never know I'm vegetables on top of vegetables.

I've made this pizza multiple times over this past winter, and loved it every time. Most recently, I made it with my friend Karen and my mom when she visited last month. Believe it or not, this sheet pan fed 4 people. There were zero pieces leftover. Who cares?! Eat as much as you like... it's almost all veggies!

 

Cauliflower-Crust Pizza

Steam 1 head cauliflower until soft. Mash it up. Add 1 egg, 1 tbsp olive oil, and 1/4 cup shredded mozzarella or Italian cheese blend (I use part-skim). Spread into a greased, 8-in square pan and bake at 400 for 20 minutes.

*Note* Go big. Use 2 heads cauliflower, 2 eggs, plus the oil and cheese and spread in a 9x13 or slightly larger sheet pan to feed a few more.

When the crust has set after baking, top with your favorite toppings. Our family classic includes sauteed onions directly on the crust before covering with marinara sauce. (I'm so glad I was with Karen... she whipped up her own pizza sauce in minutes with canned tomatoes from last year's garden bounty. Otherwise I just use any good jarred sauce.) So far we've got onions, then sauce, ok, now shredded cheese. Sauteed spinach, mushrooms, and red bell pepper. Cover those veggies with a dusting of Parmesan, black pepper, dried basil, oregano, and crushed red pepper. Bake at 400 for 20 minutes or so, until cheese browns and bubbles... as seen here!

Smitten by cauliflower

This is more of a knife-and-fork pizza... but I am telling you, the crust has GREAT flavor, even if you can't hold it in your hand. It is still delicious reheated, which I love as a post-run late breakfast on the weekend.

 

Shake up your pizza routine and give cauliflower a chance!

 

New Year, New SOUP!

Last night's meal was a bit of a retaliation against Christmas vacation... translation=holiday food. As much as I love cookies, chocolate, chips, and basically anything else with carbs and sugar... enough is enough! I am back in Keene now, after sadly saying goodbye to my sweet fiancé... but not-so-sad was my parting with the carbs! I knew I wanted to make a specific recipe I had tasted last winter, deep in the heart of Kansas... an Asian Veggie Soup made by Nurse Mom- that is, the mother of my dear friend Victoria. (Shout out to Nurse Mom on graduating with her BS in Nursing this month! You rock!)

The soup is simple to make, big on flavor, and easy on the tummy. The perfect meal after you've eaten too many Christmas cookies. (Note- If any cookie binge was brought about by my last post and recipe, I apologize.) It is broth-based, which means it is a volumetric food; research at Penn State has shown that starting a meal with a low-calorie salad or broth-based soup can decrease a person's total food intake at a meal... helping with weight loss! So grab your German carrot shredder and let's get cooking!

My fancy German swirly carrot shredder... these too thick? Flip it over for a smaller shred! Zo zimple!

My fancy German swirly carrot shredder... these too thick? Flip it over for a smaller shred!

Zo zimple!

My parents gave me this top-of-the-line, award-winning, German-engineered vegetable shredder for Christmas last year. The first few times I used it, I couldn't get the hang of it. (I probably should have just watched this video.) But after a few tries, I now find it pretty fun and functional! It involves twists and metal things and slick side handles. The soup calls for "shredded" carrot (matchstick cut are fun to use, too) but I thought I'd use my Gefu tool, and it worked out pretty nicely... like long, thick, carrot-spaghettis.
 

My prep bowl- carrot curly-q's, bok choy and scallions

My prep bowl- carrot curly-q's, bok choy and scallions

So here's how you make Asian-Style Vegetable Soup:


Take 6 cups vegetable broth to a simmer with 2 tbsp soy sauce and 1 tbsp rice wine vinegar. Add in 1 cup shredded carrot, 2 cups sliced bok choy (whites AND greens), 2 tbsp sliced scallions, 2 thick slices fresh ginger root (which you will not actually eat... but you certainly can... okay I did!), 1 minced serrano chili (note- serranos are twice as hot as jalapeños... proceed with caution if you can't take the heat!), and 2 cloves minced garlic. Simmer for 5 minutes. Add 1 cup sliced mushrooms (I used baby portobellos... if I had a limitless budget I would use shitake!) and simmer for 5 more. Turn off the heat and add chopped CILANTRO! I am in love with this herb... (Lauren Martin, I am not mocking you. But I do love cilantro even though you hate it.)

So rustic. (Rustic is the word you use to describe something that looks haphazardly thrown in a bowl.)

So rustic. (Rustic is the word you use to describe something that looks haphazardly thrown in a bowl.)

It's the perfect light meal. I hope you enjoy! Happy cooking... here's to getting through my first winter in New England!