Butternut Squash "Winter" Rolls

Winter Roll here does not refer to your body...it's actually my version of a Spring Roll made with Winter veggies.  You can use any of your favorite squash here.  I had some left over pulled pork so I put that in but you could add any type of meat like roasted chicken (or even leave meat out!).  The intention here is to use leftovers so don't go too crazy looking for these items.  However the squash is essential!

Ingredients

2 cups peeled and bite size diced squash
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon olive oil
1/2 cup garbanzo beans (drained)
1 cup pork or chicken leftovers
1 small head of cabbage peeled and chopped finely
1 small salad onion thinly sliced
Spring roll wrappers (available on the Asian foods aisle)
rice noodles (optional - need to be prepped during step 1 per package direction)

1. Preheat oven to 375.  Toss squash with soy sauce, sesame oil and olive oil.  While oven is heating let these marinade.
2. Put squash on a cookie sheet and roast about 20 minutes
3. Meanwhile prep other items (cabbage, onion, etc.)
4. Combine beans and meat, set aside
5. Remove squash and add to bean and meat mixture
6. On the table, set up a plate where you can soak the wrapper in hot water for 30 seconds.  These will need to be done one at a time when everything else is ready.
7. Serve family style, fill to your liking and top with hoisin sauce!

Sushi: How to make + 2 recipes

I am so excited about this post and I really hope you try this recipe at least once!  Despite having NEVER made or seen someone make sushi, it was actually really easy to do.  With the help of my friend Hillary we had dinner together in no time flat and it tasted and looked like the real thing (without the price tag).  If you serve this at your next party or game night, your friends and family will not believe you made it but it is super easy to do!  We did salmon, cucumber, shrimp and avocado but you could do any filling you can imagine!

Special note:  It is essential to follow the recipe for preparing the rice (i.e. no short cuts).  I got a lot of great tips from How to make Sushi and I definitely recommend you check out their website for great ideas.

Ingredients for 4 rolls

2 cups short grain rice, also called sushi rice (very important it is NOT long grain!)
3 tablespoons rice vinegar
2 tablespoons white granulated sugar
2 teaspoons salt
1 package of Nori seaweed rolls for sushi (usually sold in packages of 10 sheets)
1/4 pound smoked salmon or lox salmon
1/4 pound precooked shrimp
1 avocado thinly sliced
1 cucumber, peeled and sliced into long thing strips

1. Start be preparing the rice.  Place rice in a mesh colander and let water run over the rice for about 5 minutes to clear out the starches.
2. Put rice in medium pot on the stove.  Cover with water until 1 cm above rice and let sit for 30 minutes.
3. Turn on heat to high and stir rice every few minutes until water is boiling.
4. Put lid on the rice and turn heat to low.  Let cook until all water is absorbed, about 8-10 minutes
5. Meanwhile prepare seasoning for rice.  Combine rice vinegar, sugar and salt in another pan and cook over medium low heat until the sugar and salt are disintegrated.  Remove from heat.
6. When rice is done, gently transfer to a plastic bowl (very important it is NOT metal) with a wooden spoon.
7. Pour seasoning over the rice and carefully stir in.  Allow to sit until cool (very important to let it cool).
8. Prepare your fillings, cut veggies, etc.  You could even make some edamame to snack on while you wait.
9. When rice is cool you are ready to fill the roll.
10. Lay a piece of parchment paper for each person helping.  Remove a sheet of nori and put on the parchment paper.
11. Place a bowl of water in the center of the table so people can wet their hands to make the rice easy to handle.
12. Spread rice evenly across the nori.  Don't worry it doesn't have to be too dense, but make sure you cover most of the area.
13. Along the left hand edge of the rice and nori, add a vertical line of your toppings.
14. With dry hands start to roll the nori to the other side of the sheet until you have a sushi roll.
15. Carefully cut with a serrated knife and serve with ginger, wasabi and soy sauce.  If you have extra chopsticks, feel free to use those too!

Lentil "Tacos" with Greek Salsa

I love any excuse to eat lentils and feta cheese....when putting together dinner I had an idea to make a lentil "taco night" and these were the result!  You could do any type of topping you would normally eat with Greek or Indian food and make your own "taco" bar.  This time of year I like to chop one or two small potatoes into the lentils to give them some substance...you can take it or leave it depending on your preference.

Lentil base

1/2 cup dried lentils
2 small yukon gold potatoes peeled and diced
1 cup water
salt to taste
1 tablespoon olive oil

Greek Salsa

1/2 can finely chopped tomatoes, drained
10 kalamata olives, pitted and chopped
2 tablespoons fresh oregano finely chopped
Red pepper flakes to taste (optional)
1 teaspoon balsamic vinegar (optional)

Other toppings

Fresh kale (washed and torn into bite size pieces)
Raw salad or sweet onion (thinly sliced)
feta cheese (this is NOT optional)

Since it is a taco it must be served in a pita pocket so make sure you have a package of those.

1. Combine lentils, potato and water in a pan on the stove.  Cook until all liquid is absorbed.  Make sure the potatoes are diced about bite sized so they can cook.
2. Meanwhile make the salsa.  Combine drained tomatoes, chopped olives, oregano and red pepper flakes.  Set aside.
3. Prepare toppings (i.e. wash kale, slice onion)
4. When lentils are done remove from the heat and add olive oil and salt to taste. Give each person a pita pocket and have them create their own Greek taco!

Swedish Meatballs with Potatoes and Berries

I've been so thankful this year to have the ability to write this blog.  I want to wish you all a very Merry Christmas and share with you this delightful recipe for Swedish meatballs.  It is a perfect special occasion meal you could even make tonight!  This is traditionally served alongside mashed potatoes and lingonberry jam but you can substitute any of your favorite jam if you can't find lingonberry.  We happened to have some currant jam that worked perfectly!

Ingredients

1/4 cup minced onion

1 tablespoon butter

3 oz panko bread crumbs

1 cup milk

1 lb ground beef (best quality you can find)

1 egg

1 teaspoon allspice

1 teaspoon salt

1/2 teaspoon pepper

1.  Heat 1 tablespoon butter in a large saute pan.  When hot add the minced onion and let cook about two minutes.  Remove from heat.

2.  In a small bowl combine bread crumbs and milk.  Let sit at least five minutes.

3.  In a food processor add meat, egg, breadcrumb mixture, onions, allspice, salt and pepper.  Pulse to combine (about 30 seconds).

4.  From into 1 inch round balls and set aside on a plate

5.  Preheat oven to "warm" setting or 200 degrees

6.  Heat a large saute pan on medium high heat and add two tablespoons of butter.

7.  When pan is hot, add meatballs to the pan being careful not to crowd them.  You might need to do  two batches

8.  Brown the meatballs, turning with tongs to brown all sides.  You will cook each batch about 8-10 minutes

9.  When done, remove to another pan and put in the warm oven until you are ready to serve!

10. Serve with mashed potatoes and lingonberries as mentioned above

Brussels Sprout and Spinach Salad with Sesame Dressing

This time of year brussels sprout is all over the farmer's market and who does not love this classically comforting vegetable?  Here I have taken it to a different region and thrown on an asian sesame dressing.  My friends loved the result and I'm sure you will too!

Ingredients


1 lb brussels sprout
1 lb spinach (stems removed and rinsed/dried well)
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds

1. Preheat oven to 375
2. Trim the ends off the sprout and cut in half.  Add these to a roasting pan as you go.
3. Evenly coat the sprouts with olive oil, soy sauce, and vinegar.  Evenly sprinkle salt on top
4. Pop into the oven to roast (about 40 minutes)
5. Meanwhile place the spinach in a nice salad bowl and set in the fridge while you wait
6. When sprouts are ready, remove from the oven and immediately add to the spinach, stirring to coat and wilt the spinach at the same time
7. Add sesame oil and stir to coat
8. Top with sesame seeds and serve

Parsley Pasta

The credit for this recipe goes to my mother in law Hilde.  This is one of the first recipes she taught me and still remains a "go-to" staple, especially when I don't want to cook a huge dinner.  I really can't imagine a better green to use than parsley but you might find another substitute if you have a different fresh green lying around.

Ingredients

12 oz farfalle pasta
1/2 cup pasta water (reserved from pot of boiling pasta right before draining)
3 garlic cloves
1 tablespoon red pepper flakes
1 1/2 cup finely chopped parsley
1/2 cup goat cheese crumbles
salt/pepper

1. Start boiling water and cook pasta per the directions on the box.  Be warned you need to reserve 1/2 cup of the pasta water right before you drain the pasta when it is finished cooking
2. Meanwhile chop the parsley leaves very finely and set aside.  Peel and chop garlic and then measure out the red pepper flakes (the cooking goes fast at the end).
3. Drain the pasta.
4. In the same pot you cooked the pasta in, put it on medium heat and add a swirl of olive oil.  When the oil is hot (about a minute later) add the garlic and red pepper flakes.  Stir and cook a minute or two until browning and then add the pasta water.
5. Return the pasta to the water mixture and stir to coat.
6. Add the chopped parsley to the pasta mixture and stir to coat evenly.
7. Serve in bowls and top the pasta with goat cheese crumbles.  Salt and pepper served on the table accentuate the final flavors.

Hot and Sour Soup

I nailed the flavor combination in hot and sour soup and made it easy and delicious to be cooked at home.  If you want to add some shredded chicken I think that would be a nice addition too!

Ingredients

1 1/2 tablespoon red wine vinegar
1 1/2 tablespoon soy sauce
1 tablespoon fish sauce
juice from 1/2 lemon
1 medium shallot thinly sliced
3 cloves garlic chopped
4 cups chicken broth
1 small head of cabbage thinly sliced
1 lb boy choy
1 package of udon noodles or 1/2 package rice noodles
1 egg, beaten
1/4 teaspoon sesame oil
Tobasco sauce

1. Combine vinegar, soy and fish sauces and lemon juice in a cup and set aside
2. Heat a soup pot over medium high heat.  Add a swirl of olive oil to the pan
3. When oil is hot add shallots and garlic
4. Cook shallots and garlic for two minutes and then add chicken broth
5. Meanwhile chop cabbage and trim the root ends of the bok choy
6. Add greens to the pot and then add noodles
7. Slowly add beaten egg to the pot stirring as you go to feather the egg in
8. Top with sesame oil and serve with hot sauce (trust me you will want hot sauce)