Half-Anniversary, Full Menu

We have been married for 6 MONTHS! (6 months and 2 days now, technically.)

What to do to celebrate a half-year of wedded bliss... hmm... that's easy! Cook! Eat! And drink plenty of good wine!

My job was planning the menu, Mark's was picking out wine. He did so good - he found a bottle of wine from Bernardus, a tiny vineyard we visited on our honeymoon in Monterey! After Mark revealed the special wine, he opened the fridge to show me another "special wine" he chose in honor, not of us, but of the Master's.

red for our love, white for Arnie

Our first course was this: Mediterranean Vegetable Stacks with Garlic White Bean Spread and Arugula Cashew Pesto... plated with a sprinkle of goat cheese and balsamic glaze. Delectable. Mark ate a third for dessert.

first course.

 Our second course would be Pistachio-Encrusted Wild Caught Halibut with Saffron Risotto. 

second plate.

Before baking these beautiful, wild-caught halibut fillets (Mark said, "I got the most expensive fish at the counter,") I dressed them with olive oil and pressed them into a pile of crushed pistachios and dill. Baked at 425 for 10 minutes. Nailed it. The red puff is a sprinkle of Hungarian paprika. I realized almost too late that this dish, although its flavor could speak for itself, was not perfect in color contrast.

Dessert was a treat I had always wanted to try. It's easy, SO easy, and really quite refreshingly bright and good. Raw Brownies. I'm serious. It was walnuts, cashews, organic Medjool dates, and cocoa powder. Pulverized. Pressed into a pan and refrigerated until we cut them, brought to room temperature, and devoured! A friend sent me to this recipe on a blog called My New Roots - see for yourself. (We didn't add in chopped nuts at the end, because nuts in brownies do not belong, unless of course, they are pulverized.)

sweet ending

Mark definitely pretended like he was not interested in these raw brownies. It only took 1 bite to convince him. I think this dessert may be our new thing!

The star of this menu was really that first course. Here's the how-to:

To make vegetable stacks...

• Drizzle whole portobello caps, sliced eggplant, and red pepper halves with olive oil and balsamic vinegar, top with sea salt and pepper.
• Roast at 375 for 20 minutes. Flip. Roast another 10 minutes.
• Allow to cool slightly to handle. Remove skin from red pepper.
• Layer as follows:
• Portobello cap (bottom)
• White Bean Spread
• Roasted red pepper
• Arugula Cashew Pesto
• Eggplant

Garlic and White Bean Spread
Blend:
1 can cannellini beans, rinsed and drained
1 clove garlic, minced
1 tbsp lemon juice
1-2 tbsp olive oil
Sea salt, pepper to taste
That was easy!

Arugula and Cashew Pesto
Recipe courtesy of Vegetarian Times

• 3 cups tightly packed chopped arugula
• ½ cup cashews
• ½ cup olive oil
• 2 tbsp thinly sliced basil
• 2 tbsp lemon juice
• 2 garlic cloves
• Pinch of red pepper flakes
• ½ tsp tamari (or reduced-sodium soy sauce)
• Sea salt and black pepper to taste

Puree dry ingredients in food processor before adding lemon and tamari. Drizzle in olive oil with blade running until thoroughly combined.

YUM and YUM!

We have 6 months to dream up our next milestone menu (THE First Anniversary!)... what will it be?!

Lentil Apple Walnut Loaf

Sweet, savory, and satisfying... Lentil Apple Walnut Loaf!

If you have seen only some of my little foodie blog, you surely know by now that I love lentils. These tiny, versatile legumes are quick-cooking and nutrient-rich with protein, fiber, and iron.  I have worked hard at making this recipe just the way I want it before sharing... which is why I am tickled to offer it here today!

This particular recipe is a bit involved- (be prepared to use multiple pots and pans) but I promise it is worth it. It's a great meal to make on the weekend or day off and enjoy for the week ahead. Having dinner ready to reheat on a weeknight is much appreciated for this (now!) working couple! :-)

Lentil Apple Walnut Loaf
Recipe adapted from Terry Walters' Clean Food

Ingredients
For loaf:
1 cup dried lentils
3 cups vegetable broth
3 tbsp ground flax seed
1/2 cup water
3 tbsp extra virgin olive oil
1 large onion, diced
2 carrots, grated
2 tbsp rice vinegar
2 apples, peeled, grated, and mixed with 1 tbsp lemon juice
3/4 cup toasted walnuts, chopped
1 tsp garam masala
1 cup breadcrumbs
(*Note- Substitute brown rice breadcrumbs if making the recipe gluten-free)

For glaze:
2 tbsp organic ketchup
1 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tbsp corn starch

Directions
Preparing lentils
Rinse lentils, place in a pot, and cover with vegetable broth. Bring to a boil, then reduce heat and simmer until liquid is absorbed and lentils are tender, about 30-40 minutes. Remove from heat and set aside.

Preparing loaf
In a small bowl, combine ground flax seed with water and set aside.

Preheat oven to 350 degrees.

In a large skillet over medium heat, saute onion and carrot in olive oil for 2 minutes. Add rice vinegar and saute 3 minutes more until soft. Add grated apple, walnuts, and garam masala and saute another 1-2 minutes. Remove from heat and fold in cooked lentils, breadcrumbs, and soaked flax seed until evenly mixed. Press mixture firmly into lightly oiled loaf pan and set aside.

Preparing glaze
In a small saucepan over no heat, combine all glaze ingredient until smooth. Place over medium heat and stir continuously until thick (about 2-3 minutes). Spread evenly over loaf and bake, uncovered, 40 minutes.

Serve with sauteed greens and brown rice for a lovely meal!

Happy eating!

Giving Thanks and a Santa Sighting

Mark says Thanksgiving is the best holiday, because it's about simply family and togetherness, without the distraction of material gifts. I would have to agree with him (even though I LOVE presents!) We spent Thanksgiving day at my grandparents' house, not a new sight for us. Thanksgiving at Grammy's is a tradition that gets better and better every year, especially since Mark has been at our table these past few. My grandmother is a phenomenal cook, and she put out her usual incredible spread even though this year's meal was shared with a total of only 6 family members. (Sorry, everyone else's grandma, my grammy makes the BEST stuffing!) Turkey, gravy, Italian stuffing, regular stuffing, corn, braised brussels sprouts, sweet potatoes, mashed potatoes, cranberry chutney, not to mention 3 pies- 2 Pumpkin Chiffon (affectionately known as "pumpkin shrivel" to her grandchildren), and 1 apple pie. (If you do the math on that, you will see that each person was allotted up to one-half of a pie.) She outdid herself once again. On Thanksgiving weekend we surely had full bellies and full hearts. We have so very much to be thankful for!

My cousin gave the blessing at our very thankful table

 

Even though we were nowhere near a shortage of food, I couldn't help but make a few things to bring along to share. The first- Lentil Walnut Pate. This appetizer spread tastes rich and complex, and I am told is suggestive of the traditional liver pate; although I presently cannot say I've tasted liver to compare.

Lentil Walnut Pate

Lentil Walnut Pate
Recipe courtesy of Terry Walters
Ingredients:
1 cup brown or green lentils
1 1/2 cups water
2 onions, chopped
1 cup walnuts
Ume plum vinegar (can substitute red wine vinegar or apple cider vinegar)
Olive oil

Preparation:

1. Walnuts- Roast at 300 degrees F for 12-14 minutes, or until fragrant.
2. Lentils- Rinse. Place in a pot with water and bring to a boil. Reduce heat to medium-low and cook 35-40 minutes, until water is absorbed.
3. Onion- Saute in olive oil until soft and translucent, about 6 minutes.
4. Place walnuts, lentils, and onion in a food processor with a few dashes of vinegar. Process until smooth. Add up to 1 tbsp olive oil until desired consistency is reached.
5. Season with salt, pepper, or additional vinegar to taste. Serve with pita chips or veggies.

A few months ago, I stumbled upon beautiful photos of a cake made by food blogger Joy the Baker. Chocolate Beet Cake with Beet Cream Cheese Icing. I couldn't get it out of my mind, so I baked it for Thanksgiving weekend. It did live up to my high expectations. It's awesome. No, it does not tastes like beets! The true test- Mark the Beet Hater loved it! It is rich and chocolatey, and not too sweet.

wicked chocolate beet cake

Find the recipe for this unusual, gorgeous, scrumptious cake here.

The Friday after Thanksgiving is a very special day in my grandparents' town: Santa arrives to turn on the town Christmas lights and welcome the children to sit on his knee and share what they want for Christmas. The last time I got to see it was before I can remember, so I was thrilled to be in town for him this year. What's so special about Santa's visit? Besides a parade complete with boy scouts and high school band, his sleigh with real ponies, and his speech at the Town Hall...  

Spoiler Alert!

Santa is none other than MY Grandpap!

Here comes Santa Claus!

It is a really neat feeling to stand amidst hundreds of people awaiting the arrival of your grandfather on a sleigh. I felt like a celebrity. After Grandpap-- I mean, Santa-- lit up the town, the crowd followed him into the town hall and got in a huge maze of a line for children to sit on his knee. Mark and I got to skip the line and were led a back way to see him after I told the right person, "I'm Santa's granddaughter." Star treatment. Really.

When Santa returned home to Mrs. Claus, he still had plenty of energy to invite us to sit on his knee!

Mark reminds me of Buddy the Elf in this photo

Someone couldn't wait to tell Santa what he wants for Christmas...

Wishing you a season of great family time and the most delicious food!

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!

With love- Lentils. xoxo.

It's snowing today!

What a perfect opportunity to share an inspiration for a yummy lentil soup. Lentils are a scrumptious, high-protein, easy, and versatile legume that you simply must try. I was so in love with this concoction, I even ate it for breakfast the next morning before work at the high school cafeteria. At 5:30 am. And you know what, it kept me full much longer than a bowl of cereal does!

I used brown lentils, which tend to hold their shape more than red or orange lentils. First, I sauteed diced onion, celery, and carrot (if you want to be snooty, you can call that 'mirepoix,' pronounced "meer-pwah") along with garlic on medium heat for a few minutes. I added in about a cup or more of chopped mushrooms. Next, one of the crucial ingredients... 1/4 cup red wine. Let that simmer uncovered for 3-5 minutes... you will be glad you did! Then, I added in my next crucial ingredient... 1 tablespoon maple syrup! That bit of New Hampshire's maple goodness brought through just a teeny bit of sweetness that changed the flavor composition of the whole pot. I added about 3 cups of vegetable stock, and about 1 cup of lentils (rinse those first). Simmer and simmer for about 1 hour. The good thing about brown lentils is they cook in basically 20 minutes, so you don't have to let the soup simmer for an hour if you don't have the time. Before you dig in... stir in handfuls of torn fresh spinach leaves. (Or cooked collard greens, if so inspired!) Oooo my is this one tasty and amazingly healthy soup!

So steamy!

Last week was a special week, 1) because I made this soup and ate it for breakfast; and 2) it was my friend and fellow intern Fionna's birthday; and 3) it was Pumpkin Fest here in Keene! Any special week (and any week at all, really) calls for one of my all-time favorite snacky snacks, Sugared Walnuts. I got this recipe from my mom, but she makes it with pecans. (Pecans are not my favorite nut. And I also don't like that they can be pronounced 2 very different ways. But feel free to use them if you so desire!) Some of the interns had a birthday party for Fionna and pumpkin carving party last week, so I made a batch. They vanished. Here's the recipe:

Sugared Walnuts
Beat 2 egg whites until frothy. Add 1 tablespoon water, beat in. In a separate bowl, mix 1 cup sugar, 1 tsp cinnamon, 1 tsp salt. Toss 1 lb walnuts in the egg white mixture and toss to coat. Then, toss egg-y walnuts in the sugar mixture, stir to coat. Spread nuts on a greased baking pan, and bake at 275 degrees F for 45-60 minutes, stirring every 15 minutes.

YUMYUMYUMYUMYUM

I hope you enjoy these tasty fall treats. Both have helped feed my body and brain through the first 9 weeks of my internship! Tomorrow is my last day of my food service rotation. This week I have been waking up at 4:00 am to get to work at a preschool nutrition site in Manchester! (Note- human beings were NOT meant to wake up at 4 am for anything, especially work, which is perhaps why I accidentally missed my alarm by 2.5 hrs and was significantly late today. Oops.)


Next week, I move into many months of my community rotation, until I start clinical in April. More adventures to come! Now go cook something delicious!