At the beginning of 2014, I decided that rather than set one overall weight loss goal for the year, which never seems to work, I was going to take things one month at a time, setting a specific health or fitness goal each month of the year, and chronicling them here as I went. In my first post, I wrote about how traveling to Russia, moving, and changing routines had caused my exercise and healthy eating routine to fall by the wayside. Sound familiar? Because it sounds a lot like my last 8 months to me. The monthly goals turned out to be surprisingly effective for me – I stuck with it the whole year, got in way better shape, changed my eating habits for the better, and lost about 10 pounds. In December, I declared victory, and retired the post series. The first few months of 2015 I managed to keep up my focus on healthy living, but as travel and house-shopping and moving became overwhelming, my focus slipped. And now, 2 years later, I’m almost back where I started – not somewhere I want to be. So I’m restarting my monthly fitness goals, at least for now, in the hopes of getting my balance back.

This month, I’ve been focused on yoga. I didn’t set any specific goal for the number of sessions or total minutes that I spent, I’m just treating it as a priority. I’m late to the yoga game – the only real class I ever went to was way too “om” for me, with candles and chanting and a room full of almost 50 overly sweaty people and very little instruction from the teacher. After that, I told people that ballet was my yoga – same idea really, stretching and balance and focusing on teaching your body to achieve new levels of strength and precision. Only, they aren’t the same. As I’ve actually started trying it, I’ve found that yoga is relaxing and meditative where ballet is sharp and driven. I still love ballet, but yoga serves a different purpose for me. I’m not sure if the benefits of yoga for me are more physical or more mental; all I know is that I sleep better when I take the time to practice and that getting a good session in makes my next run a little easier.

My favorite time to do a yoga session is right before bed, after I’ve shut down the first floor, locking the doors and turning out the lights. I retreat to my office, where the low light and warm wood floors make me feel mellow and focused, shut the door, and turn on my (current) favorite yoga app. I’ll admit that I still don’t go to real classes, but part of what I find appealing about yoga at this time in my life is that I can squeeze in 15 or 30 minutes without needing to change my clothes, sign up for a class in advance, or interact with strangers. I can just do it on my own, and the effects are immediate.

Although I haven’t decided yet if I’m bringing the monthly fitness goals series back permanently, in the tradition of last year’s series, I’m sharing a healthy recipe to go along with this month’s goal. This recipe is actually one of the first that I published on this blog, back in 2010. It’s the vegetarian chili that my mom has been making for as long as I can remember, and it’s a recipe I make regularly during the fall and winter. Here’s a link to the first time I published the recipe, but since it’s one of my favorites I thought it deserved fresh photos and a little boost to the top of the page. I love how easy it is to make, and how rich the flavors are – sweet from the raisins and tomatoes, a little bitter from the addition of beer, lots of herbs and spices, crunchy cashews, and of course, tons of shredded cheddar cheese melted on top. It’s all vegetables and beans and spices, but still super flavorful and satisfying – make a big batch and feel good about your dinner all week.

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Mom’s Vegetarian Chili

Serves 6

• 1 T olive oil
• 3/4 c. chopped celery
• 3/4 c. chopped onion
• 3 cloves garlic, minced
• 1 28 oz. can diced tomatoes
• 2 cans kidney beans, drained and rinsed
• 1/2 c. raisins
• 1 T red wine vinegar
• 2 tsp chili powder
• 1 tsp dried parsley
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp allspice
• 1/4 tsp pepper
• 1 bay leaf
• 6 oz. beer
• 1/2 c. cashews
• cheddar cheese, for serving
• sliced avocado, for serving

1. Heat olive oil over medium heat in a large stockpot.  Add celery and onion and saute until soft and translucent, about 5 minutes. Add garlic and saute until fragrant, another 2 minutes.
2. Add tomatoes, beans, raisins, vinegar, bay leaf, and spices.  Stir to combine, bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours.
3. Slowly stir in beer (it will bubble) and cashews.  Return to a boil, then reduce heat and simmer, uncovered for 30 minutes.
4. To serve, remove bay leaf, and spoon chili over rice or cornbread.  Top with shredded cheddar cheese and avocado and serve.

The post December Fitness Goals // Vegetarian Chili appeared first on Katie at the Kitchen Door.

The Book: While for the most part I was pretty active on my Maine vacation (swimming, hiking, kayaking, a six-mile road race), I definitely overindulged. It’s hard not to when you’re surrounded by good beer, red wine, hearty family dinners, grilled burgers, ice cream sundaes and the like. But, for now at least, vacation is over, and it’s time to get back to a more virtuous eating routine. To help me accomplish that, I’m glad that I have a copy of Diana Henry’s newest book, A Change of Appetite. I love Diana’s books, and while this one, which is focused on healthy but still flavorful and balanced eating, is a radical departure from the likes of Roast Figs Sugar Snow (a book populated mainly by cream and cheese filled winter dishes – you can read my review here), it still has all the characteristics of her cooking that first attracted me to it: internationally inspired, seasonally focused, and full of intense flavors.

Reading Diana’s intro, I identified with many of the questions and concerns that she has struggled with as she has tried to find more balance in the food she prepares and eats. I’m glad she ended up where she did, since this book has loads of flavor-forward recipes in it that she has developed along her journey to healthy eating – you could cook healthy breakfasts, lunches, and dinners from this book for a year without getting bored.  The recipes pull heavily from Asian, Middle-Eastern, and Scandanivian traditions, and are very seasonally driven. Many recipes are what I describe as “bowl food” – a mix of seasonal foods tied together by a similar spicing or flavor profile, and when combined, make a complete and wholesome meal. I already cook this way quite a bit, so it’s not a book where I find page after page of fresh inspiration, but there’s still plenty here to get my creative juices flowing. Diana’s narrative voice is strong, and she stops frequently to share thoughts on hot-button health issues, like fad diets, the importance of breakfast, and the restorative power of homemade broth. Last but not least, the book and photos have a light, clean feeling, complimenting the overall idea nicely. The pictures are all about the food, and have an uncluttered style that I really enjoy (and lots of jealousy-inducing stoneware).

The Food: Although there are plenty of enticing recipes in the summer section of A Change of Appettite, I couldn’t resist making the lentil, roasted tomato, and dukka-crumbed egg recipe in the fall section. While I’m actually not a huge fun of eating fresh tomatoes raw, I love roasted tomatoes, especially in high tomato season. And these roasted tomatoes, drizzled in a spicy harissa olive oil and cooked until sweet and caramelized, are some of the best I’ve ever had. In addition to the tomatoes, there are three other separate parts to this recipe: soft-boiled eggs, sauteed lentils, and dukka, a spiced seed and nut mixture. Although that might seem like a lot of different things to prepare for one meal, all four are the sort of thing that are great to make ahead of time and keep in the fridge, mixing and matching with your meals throughout the week for a flavor and nutrient boost. After you’ve tried the combination here, leftover roasted tomatoes can be tossed with pasta, sauteed lentils can be mixed with rice for an easy dinner, soft-boiled eggs can be added to your lunchtime salad, and a sprinkle of dukka is good on everything from scrambled eggs to a snack of hummus and pita. Having this kind of food on hand is exactly how eating healthy can become both easy and delicious.

Recipe Shortlist: Salmon Tartare with Pickled Cucumbers and Rye Crackers; Chilled Tomato Soup with Cumin and Avocado; Goat Cheese and Cherry Salad with Basil Gremolata; Cavolo Nero and Bulgar Pilaf with Glazed Figs; Warm Duck Salad with Plum-Ginger Dressing; Date, Apricot, and Walnut Loaf Cake

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Disclaimer: I received a review copy of A Change of Appetite from Mitchell Beazley, but I was not otherwise compensated and all thought and opinions are my own.

Lentils, Roasted Tomatoes, and Dukka-Crumbed Eggs

Recipe from A Change of Appetite. Serves 6.

For the dukka:

• 1/2 c. hazelnuts (skin on)
• 1/3 c. sesame seeds
• 1 tsp nigella seeds (black cumin)
• 1 TBS sunflower seeds
• 3 TBS whole coriander
• 1 TBS whole white peppercorns
• 1 1/2 TBS whole cumin seeds
• 1 tsp ground paprika
• 1 1/2 tsp sea salt flakes

1. Heat a dry skillet over medium-high heat. One at a time, toast each of the first 7 ingredients (hazelnuts through cumin) until fragrant, usually about 1-2 minutes, then add to the bowl of a food processor. Once you have toasted all the seeds and spices, pulse in the food processor until coarsely ground. Stir in the paprika and sea salt flakes, then store in an airtight container. You will have more than you need for this recipe.

For the tomatoes:

• 12 large plum tomatoes, such as Roma, quartered
• 3 TBS olive oil
• 2 tsp harissa paste
• 1 1/2 tsp sugar
• salt and black pepper

1. Preheat the oven to 375°F. Stir together the olive oil and harissa, then toss with the tomatoes. Spread on a baking sheet in a single layer, and sprinkle evenly with the sugar, salt, and pepper. Roast for 45 minutes to an hour, or until caramelized in parts and slightly shriveled.

For the lentils and assembly:

• 5 TBS olive oil, divided
• 1/2 onion, peeled and finely chopped
• 1 stick celery, finely chopped
• 1 clove garlic, finely chopped
• 1 1/3 c. Puy or green lentils
• 1 sprig of thyme
• 1 bay leaf
• juice of 1/2 lemon
• 1 TBS sherry vinegar
• 2 TBS chopped cilantro leaves
• 6 eggs

1. Heat 1 TBS of the olive oil in a large saucepan over medium heat. Add the onion, celery, and garlic, and saute until softened but not browned, about 4 minutes. Add the lentils, thyme, and bay leaf and stir to coat with the oil, then add 3 cups of water. Bring the lentils to a boil, then reduce to a simmer and simmer, uncovered for 15-25 minutes, until lentils are tender but not mushy. If any water remains, drain the lentils. Stir in the lemon juice, sherry vinegar, and remaining 4 TBS of olive oil. Taste, and adjust seasoning if necessary. Set aside.
2. While the lentils are cooking, bring a large pot of water to a boil. Carefully add the eggs and boil for 6 minutes, then remove with a slotted spoon and run under cold water until they are cool enough to handle. Peel the eggs and set aside.
3. To serve, place a few large spoonfuls of lentils on a plate. Add several tomato slices. Roll an egg in the dukka mixture, and add to the plate. Sprinkle with the chopped cilantro, and serve immediately.

The post Book Club: A Change of Appetite // Lentils, Roasted Tomatoes, and Dukka-Crumbed Eggs appeared first on Katie at the Kitchen Door.

A little while ago, Graeter’s reached out to me I’d asked if I was interested in trying out their new ice cream flavors – three new “A Little Less Indulgent” varieties, and four new gelatos. To be perfectly honest, I’d never heard of Graeter’s – they’re more of a midwestern brand and we have plenty of great creameries in New England – but I said yes anyways, because, well, I really love ice cream. Like, more than most people, I think. I didn’t make any commitment to writing about the new flavors, but after my first few bites, I knew I would have to share, because it would have been a crime not to. It’s really good stuff. I’m a particular fan of the Salted Caramel Truffle Gelato, which I savored two spoonfuls at a time, straight out of the pint, every night for a good two weeks. It’s fabulously soft and creamy and richly flavored, and although I’m not sure I could swallow the $10/pint cost of ordering it online, if I ever see some in a store near me, I’m stocking up immediately.

I decided to share this delicious new discovery with you in the form of a sundae. I mean, if the ice cream is “A Little Less Indulgent,” that just means you have an excuse to douse it in caramel sauce, right? This sauce is inspired by a dinner we had recently at Oleana, a Middle Eastern mezze restaurant in Cambridge that’s nearly impossible to get a reservation at (at least by Boston standards). We had a lot of delicious dishes that night, but the most memorable one for me was the dessert: Turkish-style Profiteroles with Sesame Cashew Caramel and Sesame Halva. It was amazing, and I couldn’t get over how addictive the sesame caramel sauce was, so I wanted to try making it at home. It ended up coming out just how I wanted to, so now I might have to make caramel this way all the time. Adding tahini to the caramel makes it that much more unctuous and satisfying, and it cuts the sweetness with its deep savory flavor. But as much as I love the sauce, I think the real star of the show might have been the Salted Sesame Butter Brittle, which I decided to make at the last minute to add crunch, and more sesame flavor. It’s a Ming Tsai recipe, and Ming Tsai is pretty much infallible in my eyes – this recipe was no exception. I was a little concerned by how opaque and soft the caramel mixture looked at first, and how long it took to color, but as soon as I bit into the hardened candy I knew I never should have doubted. It’s more like sesame toffee, really, and I made myself a little bit sick I ate so much of it. Lesson learned. Maybe. All together – the ice cream, the tahini caramel, the sesame butter brittle – it was a solidly delicious dessert.

In other news, my blog is going through some growing pains this week – I’m finally biting the bullet and switching over to WordPress.org – so bear with me as I make some changes. Hopefully I’ll be able to unveil a flashy new custom design in a few weeks, but until then be warned that it might be a bit messy. And, as I think through how my content might evolve, I would love to hear if there are recipes or post types that you’ve enjoyed more than others! Shoot me an email or leave a note in the comments and I’ll be super grateful.

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Disclaimer: I received a sample of Graeter’s ice cream free of charge, but I was not otherwise compensated and all thought and opinions are my own.

Tahini Caramel and Sesame Brittle Sundae

• 2 scoops vanilla ice cream
• 2 TBS crumbled Salted Sesame Butter Brittle (recipe below)
• 2 TBS Tahini Caramel Sauce (recipe below)

1. Assemble. Serve.

Salted Sesame Butter Brittle

Recipe from Ming Tsai. Makes 3 cups of brittle pieces.

• 3/4 c. white sesame seeds
• 1 stick butter
• 1 cup sugar
• sea salt

1. Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Remove from skillet and set aside. Line a baking sheet with parchment paper and set aside.
2. Add the butter and the sugar to a medium, heavy-bottomed saucepan. Melt over medium heat. Stir just to combine once melted, then stop stirring, and cook until golden brown, about 3-5 minutes. Remove from heat and stir in toasted sesame seeds until well mixed, then pour caramel out onto lined baking sheet. Spread the caramel to 1/8 – 1/4 inch thickness using the back of a wooden spoon. Sprinkle a little bit of sea salt over the top of the hot brittle. Let cool completely, then break into pieces. Store in an airtight container at room temperature.

Tahini Caramel Sauce

Inspired by Oleana. Makes 1 cup.

• 1/2 c. sugar
• 3/4 c. heavy cream
• 2 TBS tahini

1. Pour the sugar into an even layer in a medium, heavy-bottomed saucepan. Heat over medium heat until the sugar begins to melt and turn amber. At this point, gently stir the melted parts into the un-melted sugar a little bit at a time. If the sugar clumps, stop stirring for a minute to let it melt.
2. As soon as all the sugar is melted and amber brown, carefully add a little bit of the heavy cream, stirring as you do so – the cream will make the caramel bubble up violently. One bubbling subsides, add the rest of the cream in a slow stream, stirring as you do, and stopping if it bubbles up too high. Stir until caramel and cream are fully mixed, then remove from heat. Add tahini and stir until it is melted. Let cool slightly, then serve.

The post Graeter’s New Flavors // Tahini Caramel and Sesame Brittle Sundae appeared first on Katie at the Kitchen Door.

The Book: If you’re even a little bit of a Francophile, or have ever found yourself daydreaming of a vacation in France punctuated by long dinners in the countryside, you’re going to want to get yourself a copy of Hungry for France. A cross between a memoir, a travel guide, and a cookbook, with all three components tied together by a love of French food, this book will have you planning your next vacation and tomorrow’s dinner at the same time. The book covers 13 regions in France, alternating notes about the best inns and restaurants in each region with recipes inspired by memorable dinners in those same establishments. As a result, the recipes are hyper-local to their particular corner of France, with hearty dishes like Cheese and Bacon Tarts from the Alps, and fresh, warm-weather seafood dishes like Roasted John Dory with Tomatoes and Olives from Cote d’Azur. By separating the recipes into these regional sections, the author highlights the wonderful variety of French cuisine – from delicate cream-filled pastry, to rich duck confit, to grilled seafood dishes, to hearty alpine stews, it’s all here. I love the recipes that are included in the book – they present slightly unexpected but still traditional flavor combinations that sound highly craveable, the kind of dishes I’d order from a restaurant in a heartbeat. They aren’t the French “basics,” – they’re modern and interesting, but still quintessentially French. There are as many recipes for sweet dishes as savory, which is good, because the French do both so well that it would be a shame to leave either one out. Although I haven’t nearly finished reading all the notes about different restaurants and destinations, what I have read perfectly captures the romance and magic of travel, expertly intertwined with practical advice about where to eat, sleep, and drink in France.

The Food: The night I planned to test a recipe from Hungry for France for this review, I came home from work completely exhausted and almost defaulted to plain spaghetti for dinner instead, until Trevor rescued the evening and said he’d do all the shopping and cooking if I could stay awake long enough to take pictures. I readily agreed, and very happily sat at the kitchen counter enjoying a glass of Chardonnay while Trevor made a lovely dinner for us. This Pistachio-Stuffed Chicken with Parmesan Cream Sauce was relatively quick to pull together, but it had lovely, nuanced flavors from all the herbs and different liqueurs used, and made for a very elegant, restaurant-quality dish. We served it with a warm orzo and pesto salad for a perfect little dinner (and the leftovers were just as good for lunch the next day). I particularly liked that the recipe used both vermouth and grappa in it – all the alcohol cooks off, but the flavors remained distinct. It will definitely be a repeat dinner dish in our house, and I can’t wait to try other recipes from this book.

Recipe Shortlist: Green Asparagus with Chorizo Vinaigrette; Nanterre French Toast with Honeyed Nectarines; Golden Endive and Chard Gratin; White-Wine Steamed Mussels with Andouille Sausage; Curried Pork in Cider Sauce; Hot Buckwheat Rolls; Hazelnut-Crusted Goat Cheese with Rhubarb-Raspberry Compote; Hot Chartreuse Souffle; Truffled Eggs en Cocotte with Prosciutto Toasts

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Disclaimer: I received a review copy of Hungry for France free of charge from Rizzoli, but I was not otherwise compensated and all thought and opinions are my own.

Pistachio-Stuffed Chicken Breasts with Parmesan Cream Sauce

Recipe from Hungry for France. Serves 4.

•  1/4 c. milk
• 1 sprig fresh thyme
• 1 bay leaf
• 1 garlic clove, peeled and crushed
• 1 thick slice white bread, crust removed
• 3 TBS olive oil
• 4 shallots, peeled and finely chopped
• 1/4 c. dry vermouth
• 1/4 c. finely chopped roasted, salted pistachios
• kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, trimmed of excess fat
• 2 TBS grappa
• 1 c. chicken stock
• 1/4 c. heavy cream
• 3 TBS grated Parmesan cheese
• 2 TBS butter
• fleur de sel (or sea salt) for finishing
• chervil sprigs, for finishing (optional)

1. In a small saucepan, heat milk with thyme, bay leaf, and garlic over medium heat, just until bubbles appear around the edge, about 1 minute. Remove from heat and strain into a shallow bowl. Add the bread and let stand for 10 minutes, turning once. Drain and squeeze dry, then finely chop and transfer to a medium bowl.
2. In a medium frying pan, heat 1 TBS of the olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes. Stir in vermouth and cook until nearly evaporated, about 2-3 minutes. Remove pan from heat. Scrape  half of the shallots into the bowl with the bread, and add the chopped pistachios. Reserve the other half of the shallots for later.
3. Using a sharp knife, cut a slit lengthwise into the side of each chicken breast. Use a spoon to stuff a few TBS of the bread and pistachio filling into the slit of each breast, and pinch together to seal.
4. In a large frying pan, heat the remaining 2 TBS of olive oil over medium heat for 1-2 minutes, or until hot. Season the chicken with salt and pepper, then add to the hot pan and cook until browned, about 5 minutes on each side. Check to be sure chicken is cooked all the way through by cutting into the center of the fattest breast. However, try not to overcook the chicken as it will dry out fairly quickly. Remove the chicken breasts from the pan and set aside.
5. Add the grappa to the reserved shallots in the medium frying pan and bring to a simmer over medium-low heat. Very carefully tilt the pan and use a long match or lighter to ignite the vermouth. When the flames subside, add the chicken stock and bring to a simmer, cooking until reduced to half a cup , about 4-5 minutes. Add the heavy cream and simmer until reduced to half a cup, about 3 minutes. Remove the skillet from the heat and stir in the parmesan cheese and butter until both are fully melted. Transfer to a blender and process until frothy.
6. Ladle the sauce into the bottom of 4 bowls and top each with a piece of chicken. Finish with a sprinkle of fleur de sel and a few sprigs of chervil.

The post Book Club: Hungry for France // Pistachio-Stuffed Chicken Breasts with Parmesan Cream Sauce appeared first on Katie at the Kitchen Door.

Falafel is kind of a health-food poser. Sure, it has nutritious ingredients like chickpeas and herbs, and healthy fast-food chains like Pret a Manger and Sweetgreen put them on top of salads, but really, eating falafel feels kind of indulgent. It’s certainly better for you than a grilled cheese sandwich or pasta carbonara or fried dough or a lot of other things, but at it’s heart, it’s fried street food. Delicious. Just not that good for you.

However, falafel can be easily transformed into something healthier – just nix the oil and trade the soft, floury pita for a crunchy cabbage wrap, and your craveable Middle-Eastern snack has become downright virtuous. David and Luise of Green Kitchen Stories have done just that with their Baked Herb and Pistachio Falafel, a flavor-and-nutrition-packed recipe from their book, Vegetarian Everyday (one of my favorites). These falafels are about 50% chickpeas and 50% pistachios, a combo that gives them a wonderful and unexpected creamy sweetness. Baked instead of fried, nestled into a crisp leaf of cabbage, drizzled with lemon-honey tahini sauce, and topped off with bright pink beet and turnip pickles, they make a filling and delicious meal that’s vegan and gluten-free. And you’d never know from the taste how much your body will thank you for giving it all those good things.

P.S., one of my first posts ever was about falafel, too. 2010! So many years ago! Does having been a food blogger for four years mean I’m getting old? Also, reading that post reminds me that those polka dot plates that I kind of hate are also four years old, and it really would not be a crime if I got some newer, more attractive ones. They have been used well, and served their purpose. I’m totally just trying to justify that I might spend a good portion of my snow day online shopping for kitchen things. I mean working.

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Baked Herb and Pistachio Falafel

Recipe adapted slightly from Vegetarian Everyday. Makes about 24-30 falafels, serves 4-5.

• leaves from 8 sprigs of mint
• leaves from 8 sprigs of parsley
• 2 c. shelled raw pistachios (8-1/2 oz.)
• 2 garlic cloves
• 1/2 medium onion, peeled
• 3 TBS olive oil
• 2 c. cooked chickpeas (or drained, canned chickpeas)
• 1 tsp ground cumin
• 1 TBS buckwheat flour (or another gluten-free flour)
• 1 tsp baking soda
• sea salt
• 1 small head green cabbage
• lemon-honey tahini sauce (recipe below)
• quick spicy beet-and-turnip pickles (recipe below)

1. Preheat the oven to 375°F. Place the mint and parsley leaves in a food processor and process for about 30 seconds. Add the pistachios, garlic, onion, and olive oil and process until all ingredients are well minced and combined, about 30-60 seconds. Add the chickpeas, cumin, flour, and baking soda and blend for about 15 seconds at a time, stopping to scrape the mixture down the sides of the processor as needed, until the mixture is fairly uniform but not smooth – you want the mixture to still have some chunks of chickpea and pistachio in it.
2. Remove the mixture from the processor and season to taste with salt. Form the mixture into 24-30 small balls, about the size of a ping pong ball. Line a baking sheet with parchment paper and place the falafel balls on the sheet. Bake for 15-20 minutes, using tongs to turn the balls over every 5 minutes so that they brown evenly.
3. Slice off the end of the cabbage with a sharp knife. Remove the large outer leaves and rinse them individually. Pat them dry, then fill with the baked falafel. Serve with lemon-honey tahini sauce and spicy beet-and-turnip pickles. Baked falafel balls are also delicious tossed with a green salad with some avocado and feta cheese.

Lemon-Honey Tahini Sauce

• 3 TBS tahini
• 1 TBS honey
• juice from 1/2 a lemon
• 1/4 c. water

1. Stir all ingredients together in a small bowl until smooth. Refrigerate until ready to use.

Quick Spicy Beet and Turnip Pickles

Technique adapted from Eating Well and Cook for Good. Makes two 1-pint jars of pickles.

• 1 medium turnip, peeled
• 1 medium beet, peeled
• sea salt
• 1/2 medium red onion, peeled and very thinly sliced
• 1 jalapeno, stem and seeds removed, thinly sliced
• 1 c. white wine vinegar
• 1 c. water
• 1 TBS sugar
• 1/2 tsp salt
• 20 whole  black peppercorns

1. Cut the turnip and the beet into quarters, then slice each quarter as thinly as you can (use a mandoline if you have one). Layer the slices in a colander, with a sprinkling of sea salt between each layer. Place over a bowl and let sit for 10-15 minutes, then toss and squeeze with your hands to remove some of the excess liquid. Repeat this process until the vegetable slices feel a bit limp, about 30-45 minutes. Rinse the slices under cold water to remove the salt and then drain.
2. Toss the beet and turnip slices with the sliced red onion and sliced jalapeno. Divide the vegetable mixture between two clean glass pint jars.
3. In a small pot, mix vinegar, water, sugar, 1/2 tsp salt, and peppercorns. Heat over medium-low heat, bringing just to a gentle simmer. Stir to dissolve sugar and salt, then remove from heat and pour through a funnel into the two veggie packed jars. Cover the jars with lids and shake a few times to distribute the brine. Put the pickles in the fridge and let sit for at least 3-4 hours. Will keep in the fridge for up to two weeks.

The post Baked Herb and Pistachio Falafel appeared first on Katie at the Kitchen Door.

Sorry for the radio silence around here! I’ve been missing this space, but between traveling, moving, and ballet camp (yes, ballet camp for adults, it’s awesome and exhausting), I feel like I’m running at 150% capacity, with not much of a reprieve in sight. Right now, October seems like the light at the end of the tunnel, but I’m trying to enjoy the summer for what it is, because while busy can be overwhelming, this time around, busy is ripe for making lasting memories.

Sometimes when your mind is in a hundred different places, you can forget to choose nourishing foods (especially if all your equipment for making nourishing foods happens to be packed away in boxes). But when you’re slammed is when you most need good energy to get through the day, which is why recipes like this Baked Blackberry Oatmeal from Vegetarian Everyday are minor life savers. It’s effortless to throw together, low on fat and sugar, high on fiber and protein, craveably good, and one batch is enough for breakfasts and snacks all week. I would venture to say that this might be the best baked oatmeal you’ll ever have – the huge volume of blackberries oozes up into the oats making it taste like a giant blackberry muffin, and the crunchy, maple-sweetened topping tastes like something that should be really bad for you, but it isn’t at all. And if you live near any sort of bramble patch, now is the time to make this – we have more ripe blackberries in our garden than we can keep up with and I’m sure some of you have the same problem.

I promise I’ll be back soon – I want to update you on our garden, tell you about all the food I got to try in Russia, show you my new house, and share a few more great summer cookbooks with you. Thanks for not forgetting about me in the meantime!

Baked Blackberry Oatmeal

Adapted from Vegetarian Everyday. Serves 6-8.

• butter, for greasing pan
• 2 1/2 c. fresh blackberries
• 1 1/3 cups rolled oats
• 1 tsp baking powder
• 1/2 tsp ground ginger or cinnamon
• pinch of sea salt
• 2 large eggs
• 1 1/2 c. milk
• 3/4 tsp vanilla extract
• 1/4 c. maple syrup, plus more for serving
• 1/2 c. pumpkin seeds
• 1/2 c. pecans or hazelnuts, roughly chopped
• 1/4 c. sunflower seeds

1. Preheat the oven to 325°F. Grease a loaf pan with butter. Pour the blackberries onto the bottom of the pan and spread so they are at an even height.
2. In a large bowl, mix together the oats, baking powder, ginger or cinnamon, and salt. Pour over the blackberries. Whisk the eggs, milk, and vanilla extract together in the same large bowl, then pour over the oats, evenly soaking the entire mixture.
3. In a small bowl, use your fingers to mix together the maple syrup, pumpkin seeds, nuts, and sunflower seeds until they are all evenly coated. Sprinkle the seed mixture over the top of the oatmeal. Bake for 50 minutes to 1 hour, until the oatmeal is set and the seeds are lightly browned and crunchy. Serve at any temperature with a drizzle of maple syrup. Keep leftovers in the fridge.

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I have one more treat from The Southern Vegetarian that I’d like to share with you – savory cheddar pecan cookies, served with a spicy sriracha pepper jelly. The first time I flipped through the book, these were the thing that most caught my eye. The combination is quite Southern, and also so crave-ably moreish that I couldn’t resist making a batch with all the bits and bobs of cheddar that had built up in my fridge. The cookies taste a lot like cheese straws, and they would be the perfect little appetizer for a cocktail party.

If you don’t have any cocktail parties on the horizon (aka, you’re me), I also happen to think that these are the perfect thing to nibble on with a glass of wine while curled up and watching TV. Which brings me to the reason I’m posting these today: tonight is quite possibly the most important TV event all year, the Game of Thrones finale. Brace yourself for full dorking out: last week’s episode was nuts!! I legitimately have been thinking about it all week long (and I know the internet in general has been having a grand old time with it). I’m actually anxious about tonight’s episode (although I did get this Game of Thrones themed beer to make me feel better), which makes me feel a bit foolish, but HBO/George R.R. Martin are really killing it. And even worse, after tonight’s episode, I have to wait an entire 10 months for the next season. At least this year we’ll have three seasons to re-watch instead of just two. And no, I don’t read the books: honestly, I’m afraid it would ruin the show for me. Please don’t judge me for just writing that.

And since I’ve already gone down the path of admitting embarrassing facts about myself, you might also find me eating a plate of these during The Bachelorette tomorrow. No shame.

Savory Cheddar-Pecan Cookies

Adapted slightly from The Southern Vegetarian. Makes about 16 cookies.

• 1 c. whole pecans, toasted
• 1 c. flour
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 c. shredded sharp cheddar cheese
• 2 TBS butter, cut into 4 pieces
• 6 TBS water, chilled

1. Place the toasted pecans, flour, salt, and pepper in a food processor and run until finely ground. Empty into a bowl.
2. Add the cheddar cheese and the butter to the bowl. Use a pastry cutter or a fork to blend the ingredients until the cheese is broken up and the dough is slightly crumbly. Add the cold water 1 TBS at a time, pulling the dough in from the edges with a fork between additions, until the dough just comes together when squeezed.
3. Gather the dough into a ball and roll into a log about 7 inches long. Wrap in plastic wrap and place in the freezer for 30 minutes (to harden it before slicing). If you’re freezing the dough for longer than this, you will need to thaw it slightly before slicing.
4. Preheat the oven to 350°F. Slice the chilled dough into 1/4 inch slices, placing on a parchment lined baking sheet. Bake for 25 minutes or until lightly browned, then transfer to a rack to cool. Store in an airtight container.

Sriracha Pepper Jelly

Adapted from The Southern Vegetarian. Makes 1/2 pint.

Note: The original recipe says that the natural pectin in the lemon helps the jelly gel without any added pectin, but made this way, my jelly was definitely more of a sauce. If you’d like a thicker jelly, add 2 tsp pectin to the other ingredients before bringing to a boil.

• 1 c. turbinado sugar
• 1/4 c. rice vinegar
• 1 red bell pepper, de-stemmed, seeded, and minced
• 1 TBS sriracha
• peel of 1 lemon (use a vegetable peeler)
• 2 tsp pectin (optional, see headnote)

1. In a small saucepan, whisk together sugar, vinegar, red pepper, sriracha, lemon peel, and pectin. Place over low heat. Stir constantly as you gradually increase the heat to bring the mixture to a boil. Once the mixture is boiling, boil for 2 minutes, then remove from heat. Pour the jelly into a clean, pre-warmed half-pint jar. Let cool, stirring occasionally to re-distribute the chopped pepper. Keep refrigerated for up to a month.

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Even though my last post was only five days ago, I somehow feel like I’ve been avoiding writing here, and I feel guilty. What is that all about anyway, blogger’s guilt? It’s unwelcome, and I would like it to leave. I tried in earnest to post yesterday – something healthy, since I seem to have been avoiding healthy food posts since finishing the cleanse. I was planning on sharing lamb-and-beet burgers with goat cheese and fried eggs, inspired by Nigel Slater’s Tender. But they came out more like lamb-and-beet sloppy joes, probably because I skipped half the steps out of laziness, and I also didn’t measure any of the ingredients. My bad.

So I’m reverting to cookies. Biscotti, actually, since somehow they seem to me to be a healthier sort of cookie, something just a little sweet and crunchy to have with your tea and help tide you over until dinner. I seem to need a lot of “tiding over” the past few weeks – winter is starting to drag on, and when the light starts to leave the sky and you can tell just by looking that it’s going to be breathtakingly cold as soon as you leave the building, it’s a little depressing. So I’ve been guzzling mug after mug of cinnamon spice tea, and trying my best not to snack mindlessly from the office snack drawer. Tomorrow, though, mindless snacking won’t be a problem – I’ll bring a few of these little guys, and have them to look forward to all morning. A cup of tea, a small plate of biscotti, and I’ll have made it over the hump. And soon, I know the days will get longer and the weather warmer, my seedlings will start to flourish, spring will be back, and maybe I’ll no longer need tiding over. It isn’t so much longer, you know.

Cherry-Hazelnut Biscotti

Adapted slightly from Martha Stewart. Makes about 3 dozen.

• 1 3/4 c. dried cherries
• 1/2 c. frangelico liqueur
• 3 c. flour
• 2 tsp baking powder
• 1/2 tsp coarse salt
• 4 TBS salted butter, softened slightly
• 1 c. sugar
• 4 eggs (3 for dough and one for brushing the cookies)
• 2 tsp vanilla extract
• 3/4 c. coarsely chopped hazelnuts

1. Preheat oven to 325°F. Place dried cherries and frangelico in a small saucepan, and bring to a low simmer over medium-low heat. Cook until cherries have softened, 5-8 minutes, stirring occasionally. Strain the cherries, reserving the cherry-frangelico liquid.
2. In a medium  bowl, whisk together flour, baking powder, and salt. Set aside. In a separate, larger bowl, beat together softened butter and sugar until pale and creamy. One at a time, beat 3 of the 4 eggs into the batter – it should be pale yellow and fairly runny. Beat in the vanilla, and 2 TBS of the reserved cherry-frangelico liquid. Add the flour to the wet ingredients a cup at a time, stirring between additions, until dough is smooth. Stir in cherries and hazelnuts until evenly incorporated.
3. Lightly flour a work surface and turn the dough out onto it. Divide the dough in half, and shape into two logs about a foot long each. Flatten the logs to make rectangles that are a half inch thick. Transfer to a baking sheet lined with parchment paper. Beat the remaining egg lightly in a small bowl. Brush the beaten egg on top of the dough. Bake for 35 minutes, then remove from oven and allow to cool for 20 minutes on wire racks.
4. Reduce the oven temperature to 300°F. Slice each log on the diagonal into cookies about 1/2 inch thick. Lay cookies down on the baking sheet, and bake for 8 minutes. Remove from oven, flip the cookies, and bake for another 8 minutes. Remove and let cool. Store in an airtight container.

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On Monday, I posted the richest, most decadent dessert in my repertoire – Bailey’s Chocolate-Chip Cheesecake. It’s one of my all-time favorites, which shouldn’t be a surprise, coming from a girl who has been known to order a blue cheese salad, followed by pasta carbonara, followed by creme brulee when out to dinner. (Read: I don’t know what I’d do with myself if I were lactose intolerant). But even I have limits, and as I was making that cheesecake and actually seeing what 2 pounds of cream cheese looks like in a bowl, I knew I’d have to exercise some self-control. And then atone for my gluttony.

Enter these baked apples. Stuffed with dates and pecans and drizzled with just a touch of maple-flavored mascarpone cream (yes, there’s still dairy…), they are significantly lighter than most of the desserts of this season, yet still delicious, festive, and elegant enough to serve to company. And, dare I say it, these might even be healthy enough to have for breakfast. At least on a special occasion. Like a Tuesday.

Head on over to Greatist for the recipe, and check back here on Friday for more Christmas-time treats!

The post Greatist Collaboration: Baked Stuffed Apples with Maple Cream appeared first on Katie at the Kitchen Door.

For all of my Greatist posts thus far, I’ve made healthy, easy, quick dinner-time food, because when I think about eating healthy, I think about mealtimes.  But truth be told, I’m pretty good about eating healthy meals – I rarely eat meat, I’m good about incorporating vegetables into everything I eat, and I frequently choose whole grains as my starch just because they’re tastier.  The areas where I really struggle are sweets, and snacking.  I tend to think that I deserve a little treat wayyy more often than I really do.  And don’t worry, I know I deserve treats sometimes – just not 10 times a day.  Having a desk job doesn’t make it any easier, especially when you sit next to the department chocolate bowl, and the snack drawer is full of additive-heavy granola bars and peanut butter-filled pretzels.  I tend to get the munchies twice during the work day – the first bout at around 11, which I have recently realized is easy to satiate with some milky coffee, and the second at around 3:30, when I get tired and lose a good portion of my self control.

One solution?  Bringing my own snack, one that I can feel good about, but that will still satisfy my cravings.  Since I usually crave cookies or brownies or other baked treats when I want a snack, sneaking filling and health ingredients into baked goods is an essential skill.  These fruit and nut bars from Joy of Baking are a perfect example.  They have just a teensy amount of sugar and flour, no butter, and are primarily composed of dried fruit and nuts, but are still super delicious and satisfying.  The effect of that small amount of sugar and flour is great – it’s almost like a sweet tempura, in that the fruit gets a very light coating of a slightly sweet, crispy coating.  I’m pretty sure I’ll be avoiding the snack drawer today – and my coworkers will probably thank me too, if I decide that I can bear to share these.  Head on over to Greatist for the recipe.

Other healthy snacks on my “to try” list:

• Savory Moroccan Date BonBons
• Quinoa Granola Bars
• Popcorn with Truffle Butter, Thyme, and Parmesan
• Sesame and Almond Brittle – OK, so it’s not that healthy but you could do worse!

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