recipe: thanksgiving side dishes

thanksgiving with my family (which includes the extended relatives) has recently become more of a joint effort. all the kids at the "kids table" have grown up and have something to say with their own dishes. i love potluck dinners. it's a great time for those family members to show off their tried and true recipes or even attempt new ones. i always look forward to my cousin's rich ranch mashed potatoes dish. in previous years, we had great little starters that included homemade stuffed mushrooms and deviled eggs. of course no vietnamese thanksgiving would be complete without a couple of spring or summer rolls on their plate. alas, i won't be joining my family this year for the annual feast. i'll be on a gastro-journey in spain, but that just means that i'll have to share my recipes online. so here is my contribution for thanksgiving 2009.

golden-crusted brussels sprouts
(serves 4)

ingredients:
8 oz brussels sprouts
1 tbsp extra-virgin olive oil
salt to taste
1/4 c roasted walnuts, chopped
1/4 c grated parmesan cheese

instructions:
washed the brussels sprouts well, removing any questionable outer leaves and cutting them in half. in a pan, add olive oil and add a single layer of brussels sprouts with a sprinkling of salt. over medium heat, cover the pan and cook for about 5-7 minutes until the bottom of the sprouts turn a golden brown color. flip over the sprouts and cook for an additional 2-3 minutes uncovered until the other side turns golden as well. plate the brussels sprouts and sprinkle with cheese and chopped walnuts.



warm butternut squash and chickpea salad
(serves 4)

ingredients:

dressing
3 tbsp tahini
2 tbsp extra-virgin olive oil
2 tbsp water
juice of 1 lemon
1 garlic clove, minced
salt to taste

salad
1 butternut squash (2 - 2 1/2 lbs), peeled, seeded and cut into 1 to 1 1/2 inch chunks
4 tbsp extra-virgin olive oil
2 garlic cloves, minced
1/2 medium onion, chopped
1 can (15 oz) chickpeas, rinsed
salt and pepper to taste
1/2 medium red onion, finely chopped (for garnish)
1/4 c flat-leaf parsley, finely chopped (for garnish)

instructions:
for the dressing, add all the ingredients in a small bowl, whisk and set aside.

preheat the oven to 425 degrees. in a large bowl, combine the butternut squash, 2 tbsp olive oil, 1 garlic clove, salt and pepper. tossed until the squash is well coated and transfer to a baking pan. roast the squash for 20-25 minutes, tossing the vegetables once or twice in the oven, until soft. after the butternut squash is done roasting, remove from oven and let cool.

in a saute pan over medium heat, add the remaining olive oil, garlic, onions and chickpeas. cook for 7-10 minutes, tossing frequently, until the chickpeas develop a golden crust. midway, add salt and pepper to taste.

in another large bowl, combine the butternut squash, chickpeas and dressing and toss until well coated. place the mixture on a large serving bowl and garnish with red onions and / or parsley. i didn't have any garnish on hand this time around so i omitted this step, but might i add the red onions give it a great bite!

recipe: kale two ways

kale is one of my favorite vegetables, rich in vitamins c and k and full of antioxidents. it's similar to chard, but a bit tougher which is why it's perfect for soups or stews (but we'll save those recipes for the colder months). in the midst of a warm and muggy august, i pondered ways to prepare this delectable delight without too much "cooking" in my hot stuffy kitchen. i was reminded of the time when i dined at alias (on the lower east side) and having this incredible shredded kale side dish. it was quite simple but it had the fragrant olive oil and lemony flavors that i love so much. later on, a dear friend of mine duplicated this dish to go along with a wonderful pasta entree. her kale dish was equally delicious. now it's my turn; while my rendition needs a bit of tweaking (my kale was not "shredded" enough), i'm happy to share it. accompanying this simple salad is a dish of crispy crackly chips that is sure to please any kale or vegetable hater. enjoy!



kale two ways: shredded kale & kale chips
(serves 2)

ingredients:
1 bunch kale
4 tbsp extra virgin olive oil
2 cloves garlic (minced)
1 lemon
1/2 tsp sea salt
2 tbsp grated parmesan cheese
2 tbsp roasted pine nuts
(extra) salt and pepper to taste

instructions:
take apart the kale bunch and rinse each leaf and dry thoroughly. de-stem each leaf by cutting out the middle steam and discarding it.

shredded kale
take half of the kale bunch and finely shred the leaves with your knife; the thinner the pieces the better it will soak up the marinade. after the leaves are shredded place, it into a large bowl and set aside. for the marinade, combine 2 tbsp of the olive oil, minced garlic, juice of 1 lemon, salt, parmesan cheese and fresh cracked pepper in a small bowl and whisk thoroughly. add the dressing to the shredded kale and mix until all pieces are coated. let the kale marinade for 1 to 1.5 hours at room temperature.

when ready to serve, spoon some of the marinaded kale in a dish and garnish with the toasted pine nuts.

kale chips
preheat your oven to 350 degrees. with the other half of the kale bunch, roughly chop the leaves with your knife. large pieces that are 2-3 inches in diameter are most desirable. place the leaves in a large bowl and pour in 2 tbsp of olive oil and mix until all the pieces are coated (you may end up using more than 2 tbsp, if needed). add salt to taste and toss thoroughly. on a large cookie sheet, spread the kale leaves out in an even layer and place it in the oven to bake for 10-15 minutes - until the leaves are slightly brown and crispy on the edges. to serve, platter it on a large plate or in serving bowl.

recipe: black beans and rice

a couple of weeks ago, my friends and i scrambled into ruben's empanadas in the east village for lunch. i ordered the combination plate that included a giant empanada of my choice (beef chili, to be exact) and a plate of rice and black beans. while the latin dumpling wasn't the tastiest i've encountered, my meal reminded how simple and filling beans and rice are. one of my close friends always cooks up her go-to recipe of cuban black beans and rice for dinner. i've yet to try hers, but this inspired me to make a healthy version of my own.



black beans and rice
(serves 2)

ingredients:
1 c dry white rice
1 1/2 to 2 c of water
10-12 strands of saffron
4 tbsp cilantro (finely chopped)
1/2 lime
2 tbsp extra virgin olive oil
1/2 medium onion (chopped)
2 garlic cloves (minced)
1 small bell pepper (chopped)
1/2 tsp cumin
1/2 tsp chili pepper
splash of white wine (optional)
20 small green olives sliced (or 10 large ones)
1 can (15 oz) black beans (rinsed and drained)
salt and pepper to taste



instructions:
cook 2 servings of white rice as instructed. if using a rice cooker, rinse and drain the rice (twice) and add 1 1/2 to 2 cups of water (depending on the type of rice) and the saffron threads. for reference, i used whatever i had around: nishiki medium grain white rice and used 1 1/2 cups of water. after the rice is done cooking, add chopped cilantro, juice of 1/2 a lime and salt to taste. mix thoroughly.

while the rice is cooking, add olive oil to a saute pan and turn on the heat to medium. chop the onion and mince the garlic and add to the pan to cook for 2-3 minutes. then chop the bell pepper and add to the pan and cook for another 2-3 minutes. after the vegetables soften up a bit, add the cumin and chili pepper and stir for 1 minute. a splash of white wine can be used to de-glaze the pan and mix the brown bits into the mixture. finally incorporate the black beans and sliced olives to cook for an additional minute, adding salt and pepper to taste.

on a large plate with the saffron cilantro rice, spoon the black beans on top. i accompanied my meal with a simple salad.

recipe: pesto pasta with broccoli

to many of my carnivorous friends, they often wonder how someone who used to be such an avid meat-lover could make vegetarian dinners and be completely satisfied. it didn't happen overnight, but i do think it started when i was training for my first marathon. the five-and-half-month group training program pushed me like i have never been pushed before (i.e. - 5:45a speed workouts; sunday morning long runs) but all this running was just one part of the equation. i hadn't always been the most healthful eater and could have definitely consumed less meat and more vegetables. training had me thinking about my body and how i could treat it better to prepare myself for those grueling speed workouts and prep races; and so started the weekly carb-laden meatless meals. after perusing many vegetarian food blogs, i finally 'got' all those ingredients that could make my meal hearty and satisfying without actually adding meat. in all honesty, i could have probably just increased my carb intake and still have been able to train adequately, but what mattered to me was that it made me feel good to consume less meat. although, i still occasionally enjoy a juicy medium rare burger my desire for meat has waned. i continue to cook vegetarian dinners, including this this vegetarian pesto pasta, weekly and with the right ingredients it does satiate my craving for a hearty meal.

pesto pasta with broccoli
(serves 1)

ingredients:
3/4 c dry whole wheat penne pasta
1 1/2 c broccoli florets
1 tbsp extra virgin olive oil
2 cloves of minced garlic
juice of 1 lemon
1/3 c toasted walnuts (roughly chopped)
6 large pitted green olives (sliced)
1/4 c of your favorite pesto
salt and pepper to taste
1 tbsp of shredded parmesan cheese

instructions:
cook the pasta as directed by the package. while the pasta is cooking, prep the following ingredients:

• if you purchased raw walnuts, start toasting the nuts the same time as the pasta starts cooking - put it onto a cookie sheet and into a 350 degree oven; the nuts should be done in about 12 minutes; then roughly chop
  
• cut broccoli into bite-size florets
• slice green olives
• mince garlic

1 minute before the pasta is done, throw in the broccoli into the pot and cover. the green of the broccoli should take on a brighter hue; then drain.

with a saute pan or skillet over medium-low heat, add olive oil and garlic and cook for 1 minute. then add the drained pasta and broccoli and saute for 30 seconds before adding the juice of the lemon and sauteing for another 30 seconds. incorporate the walnuts, olives and pesto into the pan and cook until hot (1-2 minutes). add salt and pepper to taste then transfer the pasta onto a plate before sprinkling parmesan cheese on top.