Holiday Mashed Potatoes

Mashed potatoes are pretty tricky to mess up. These were an especially big hit at Thanksgiving this year (and it's a good thing because this recipe makes a TON!).  

5 lb bag of yukon gold potatoes, cut into large pieces

3 parsnips, roughly chopped

1 pkg cream cheese

2 bulbs garlic

1-2 T olive oil

2 T butter (or more if you like)

1/4-1/2 c milk or cream

salt and pepper +/- season salt

• Cut tops off garlic bulbs. Pour olive oil  on bulbs. Sprinkle with salt and pepper. Wrap garlic in tin foil. Roast in oven at 300 for about 45 minutes, until garlic is soft.
• Boil chopped potatoes and parsnips in salted water until easily pierced with a fork. Strain potatoes and parsnips.
• In a small bowl, mash the garlic cloves with cream cheese. 
• Add cream cheese mixture, butter, milk, salt and pepper to potatoes and mash with a potato masher. 

Pesto Minestrone

Ahhh, soup.... how do I love thee? Let me count the ways....

At work we love to talk about food. I was trying to come up with what to make on this rainy, crappy day and Amy, genius that she is, suggested minestrone. I was reminded of this recipe that had been long forgotten. The pesto gives soup this an interesting twist. I happened to have parsnips leftover from Thanksgiving, but feel free to add or subtract veggies depending on your refrigerator situation.

2 T olive oil

1 onion, chopped

1 leek, sliced

2 carrots, chopped

1-2 parsnips (optional), chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 potato, chopped into small cubes

7c vegetable stock

16 oz can tomatoes

1 bay leaf

1/2 t thyme

1/2-3/4 c pasta (i.e. elbow macaroni)

3/4 c frozen peas or green beans

zucchini (optional)

2 c cannellini beans

1/4-1/3 c pesto

salt and pepper

parmesan cheese, shredded

• Saute onion and leek in olive oil for about 5 minutes. Then add carrots, parsnips (if using), celery and garlic. Cook over medium heat another 5 minutes. Next, add potatoes and cook 3 minutes.
• Pour in stock, herbs, tomato, salt and pepper. Bring to a boil.  Add pasta and simmer for about 5 minutes.  Add peas or green beans and zucchini (if using) and simmer another 5 minutes.
• Stir in beans and pesto right before serving.  
• Top with parmesan cheese, if you please!

Spring-chilada Pie and Salad with Lime Cilantro Dressing

This week from the farmer's market I got turnips, arugula and a few different types of lettuce. I had been craving mexican food but felt as though I needed to use my veggies while they were still fresh. This meal may be kind of a contradiction because spring meals are light and enchiladas are not so much but, come on... you only live once.

Spring-chilada Pie

3 small beets, cubed

3-4 small turnips, cubed

1-2 red skin potato, cut into chunks

4-5 cloves garlic

2 T olive oil

1 t salt 

dash of cayenne

1 t cumin

1-2 c arugula

1 can black beans

8 oz shredded monteray jack cheese

corn tortillas (12-18 small tortillas)

enchilada sauce*

*Feel free to use your own recipe or look one up on line. I like to cheat and buy it in a can. I used 2 19 oz cans.

• Preheat oven to 450.
• Toss beets, turnips, potatoes and garlic with olive oil, salt, cayenne and cumin.
• Place veggies on a cookie sheet and roast for about 40 minutes.
• Reduce heat to 350.
• Coat the bottom of an oiled 13 x 9 pan with enchilada sauce.
• Arrange tortillas on  the bottom of the sauced pan. Top tortillas with a little more sauce.
• Place 1/2 of the roasted veggies evenly over tortillas. Follow with a layer of 1/2 of the arugula, then 1/2 can of beans then more sauce. 
• Repeat. Starting with layer of tortillas, then veggies, arugula, beans and sauce.
• End with another layer of tortillas, the rest of the sauce and top with cheese.
• Bake for 30 minutes.

Salad with Lime Cilantro Dressing

1 head of lettuce, whatever you want or whatever is in season.

1/2 avocado, cut in to chunks

3 green onions, sliced

grape tomatoes

Dressing:

juice of 1 lime

1/4 c apple cider vinegar

2-3 T flax oil

3 T cilantro

1 t salt

1/4 t pepper

2 t honey

• Place lettuce in a large bowl. Top with avocado, onion and tomato.
• In a food processor, blend dressing ingredients. 

Spaghetti with Roasted Veggies, Tomato Sauce and Lemon Cannellini Beansi

I'd like to entitle this one: "Coco's got her groove back". Lately nothing has sounded good and I have not been thrilled with anything that I've made. I was pretty thrilled with this. Herbs de provence is a mixture of herbs popular in the South of France. The mix includes savory, fennel, basil, thyme, rosemary and lavender.  , 

Tomato Sauce:

1 T olive oil 

1 onion, chopped

1 carrot, chopped     

1 28 oz can of tomatoes

1 small can tomato paste

1/2 c veggie stock

1/2 t salt

1/4 t pepper

1 1/2 t herbs de provence

Roasted Veggies:

1 eggplant, cubed

2 T salt

1 red bell pepper, coarsely chopped

1 bulb garlic, cloves peeled

1-2 T olive oil

1/2 t salt

1/4 t pepper

Beans

1 can cannellini beans

1/4 lemon, juiced

pinch of salt and pepper

1 T parsley, chopped

1/2 box of spaghetti

red pepper flakes to taste

shredded cheese (i.e. parmesan)

• Preheat oven to 450.
• Sprinkle 2 T salt onto chopped eggplant.
• Heat oil in a large pot then saute onion for a minute or two. Add carrot and cook until onion is tender.
• Add tomato and tomato paste, stock, salt, pepper and herbs de provence.  Simmer for about 45 minutes.
• After eggplant has sat for approximately 20 minutes, rise and pat dry. 
• In a large bowl, toss together eggplant, bell pepper, garlic, oil, salt and pepper. 
• Place veggies in a roasting pan and roast for 40-45 minutes or until eggplant is tender.
• In a small pot, heat beans and add lemon juice, salt, pepper and parsley.
• Meanwhile, boil salted water and cook spaghetti for 10 minutes or until tender.
• Arrange plate with spaghetti on the bottom, veggies, then beans and top with tomato sauce. 
• Serve topped with cheese and red pepper flakes.

Asparagus Mushroom Tempeh

I had this for breakfast this morning but it's a pretty versatile meal. I think it would make a good lunch or dinner as well. 

1 small onion, chopped

1 1/2 c sliced mushrooms

1 c asparagus, cut into 2 inch pieces

1 package of tempeh 

2 cloves garlic, minced

3 T braggs

salt and pepper

Swiss cheese, shredded

sour cream

sprouts (optional)

• In a skillet, saute onion and mushroom  over medium heat, until onion is translucent.
• Increase heat to medium-high and add garlic, asparagus and tempeh. Cook until asparagus is tender
• Add salt, pepper and braggs.
• Top with swiss cheese, a dollop of sour cream and sprouts (if desired).

Roasted Red Pepper Black Bean Hummus

We had a ton of friends and family over for Passover and I made this hummus and the ginger hummus. The ginger is good, but I think this one won the popularity contest by a nose.

1 red pepper, roasted, seeded and peeled

1 small onion

4 cloves garlic

1/4 c tahini

juice of 2 limes

1/4 c cilantro

2 T cumin

1/4-1/2 t cayenne

1 can black beans

1 can chick peas

salt and pepper

• Saute onion and garlic until onion is slightly tender.
• Combine all ingredients in a large food processor or blender (may have to do in batches or 1/2 recipe).
• Serve with chips, crackers, pita and/or veggies. 

Blueberry Pecan Salad

I asked my friend, Risa, if she had any ideas for a delicious summery salad.  She came up with this beauty. The spiciness of the radishes, sweetness of the blueberries and saltiness of the pecans is nothing short of heaven. 

1-2 heads of romaine lettuce, chopped into small pieces

1 1/2 c baby arugula

4-5 radishes, sliced

1/2 c pecans, toasted and salted

1/2 pint blueberries, washed

blue cheese (optional)

Dressing:

balsamic vinegar

olive oil

salt

pepper

• Toss together romaine,  arugula and radishes.
• Top with pecans, blueberries and blue cheese (if desired).
• When ready to serve, toss salad with oil, vinegar, salt and pepper to taste.