Meatballs in Sauce

Whether with pasta, at the end of a cocktail fork, or in a sub sandwich, meatballs are fun additions to your cooking repertoire. While they require a good amount of preparation ahead of time, they stew well, hold their shape, travel easily, and are easy to scale for bigger or smaller groups. This weekend I chose to serve them as an appetizer, parked in my slow cooker and making the room fragrant and inviting.

Sauce
2 cans crushed tomatoes
1 onion, diced
1 tablespoon tomato paste
3 cloves garlic, chopped
1 carrot, diced
2 stalks celery, diced
stems from oregano, parsley, thyme, sage (or a teaspoon of each if you're using dried)

1. In a large pot, add two tablespoons of olive oil and heat over high. 
2. Fry the onion until translucent
3. Add the tomato paste and garlic. Fry until fragrant
4. Add the carrot and celery and cook until softened.
5. If using a slow cooker, transfer vegetable mix to the crock pot.
6. Add the herbs and the crushed tomatoes.
7. Cover and allow everything to be happy together.

Meatballs
60 1-inch diameter meatballs, served 10 people.

1.5 slices white bread
1/3 cup milk
2 pounds ground beef
2 eggs
1 small onion, minced
3 cloves garlic, minced
1/2 cup parsley minced
1/4 cup basil, minced
1 teaspoon sage
1 teaspoon thyme
2 teaspoons oregano
1/4 cup ketchup
1 tablespoon hoisin sauce
3 mozzarella sticks, diced into ~1/4 inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper

1. Make panade: shred the bread into the milk. Let it soak for 20 minutes+ to get goopy and break down into small chunks. The panade is the glue that holds the meatball together. It gives the meatballs moisture and heft. I think it also makes the meatballs more mild, soft, and plyable
2. In a large bowl, combine the ground beef, eggs, onion, garlic, herbs, ketchup and hoisin
3. Squeeze the bread/milk panade so you remove excess milk. Crumble the panade into a thick pasteand mix into the meat bowl. Discard the extra milk.
4. Get your hands in there - Mix around so all the bits are distributed evenly. Add half the salt and pepper, mix mix mix. If you see extra small white bits of panade, squish it some more.
5. Feel the texture - is the mix sticky and plyable like play doh? That's good. Does it crumble apart (too dry or your onion/garlic is too big)? Add another egg or more ketchup. Does it drip (too wet)? Add some breadcrumbs or more meat.
6. Take a dollop and send it to the frying pan with some hot oil. Make a little patty or ball and cook through. Taste test. Does it need more salt? More pepper? As cooked, is it too "tight" or "loose"? (Tight meaning add more egg/liquid, loose meaning add more bread or meat.)
7. Adjust for any additional salt, pepper, herbs, and texture. Remember that the meatballs will be in sauce later, so consider the sweet tangy sauce in your taste test. Don't start rolling until you're happy!
8. When you get to a mixture you like, start rolling the balls. I like to take a tablespoon of meat mix, make a patty in my hand, put a cheese cube in the middle, and seal the cheese with the meat. Roll into a ball and put it on a plate for now. 
9. When you have enough to fill a frying pan, heat the pan with a tablespoon of olive oil on high. Fry the meatballs, making sure to sear all the sides and so they're cooked through (or mostly through.) This step ensures the meatballs stay in their round little shapes when you transfer it to the sauce. 
10. Transfer the meatballs (not the olive oil!) to the slow cooker/pasta pot. allow to stew together for at least an hour so the flavors mingle and so the sauce takes on the meaty flavor!
11. If serving with pasta, prepare pasta to directions, until al dente. Transfer drained pasta to a saute pan. Add in a few ladles of the pasta sauce so the pasta and sauce can stick to each other. Plate and add additional sauce and meatballs on top. Top with parmesan.
12. If serving as a sandwich, toast some bread, slice it down the center, and add your meatballs. Top with enough sauce to keep sandwich together. Add some mozzarella on top. Maybe some red chili flakes or basil too. 
13. If serving as a side, plate meatballs with just a little bit of sauce. Add some festive toothpicks and garlic toast on the side.

Green California Hummus

A friend introduced me to "California hummus" at a local restaurant called Pita Grill, which is a small NYC chain with California Mediterranean flavors. The California hummus is so good, I haven't bothered to check out the rest of the menu. I'm hooked on it. And I decided the only way to cure myself was to try making it on my own!

California hummus is green, herby, but also has that warm nourishment that comes from chickpeas. It doesn't feel as heavy as a typical hummus, but it still carries its weight as a tasty dip at your next event, or mixed with chicken salad. Nom nom!

California Hummus
Serves 4 as a side dish

1 16 oz can chickpeas (garbanzos)
2/3 cup chopped cilantro (stems okay)
1/3 cup chopped parsley (stems okay)
1 jalapeno, chopped (seeds optional)
1/3 cup olive oil
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1/2 tsp salt
pepper to taste

1. Drain and rinse the chickpeas.
2. In a large bowl, combine the chickpeas, cilantro, jalapeno, lime juice, and spices.
3. Using a hand blender or food processor, add half the olive oil and pulse to blend. continue adding olive oil as needed to get the desired consistency.
4. Taste and adjust seasonings as necessary.
5. Serve with carrot chips, celery, pita chips, over grilled chicken, with falafel, wrapped in an omelette...
6. Optional add ins can include red pepper, spinach, cheeses - go crazy.

Ricotta Pasta Salad

The summer is here and that means time with friends and family - pot lucks, beaches, barbecues! That means hotdogs, hamburgers, coleslaw, wings, and potato salad. The All-American cookout.

A dear friend asked me to bring a pasta salad as a side to her barbecue. Of course, I'll be happy to bring what ever you need. Rather than opt for a traditional mayonnaise based salad,  I decided to get creative and stick to my cooking mantra.  Fresh is always better. And unfortunately, nothing spoils a picnic like lukewarm egg products. I decided that ricotta would make a more stable dish. I modeled my dish after the classic Caprese salad, with fresh soft cheese, cherry tomatoes, and basil. Baby spinach lightens the mix of flavors and adds a crunchy texture to the otherwise soft dish.

Ricotta Pasta Salad
Serves 10

1 pound dry pasta, orchiette preferred (I used shells but they tended to roll into each other) 1 pound cherry tomatoes, halved
8 ounces baby spinach, chopped
16 ounces ricotta
Three handfuls fresh basil leaves, minced (yes, that looks like a lot)
One garlic clove minced
5 sprigs fresh oregano or parsley, minced

1. Slice tomatoes in half, sprinkle with salt and a little sugar and place in a colander to drain excess water.
2. Prepare pasta in salt water as directed until cooked to desired softness
3. Chop spinach and place in the bottom of the serving dish
4. Slice and mince all other ingredients until pasta is done.
5. Drain pasta, and immediately transfer to serving dish, to cover the spinach (this wilts the spinach to take some of the rawness out.) Stir to incorporate.
6. Spread the ricotta over the top, allowing the cheese to melt a little.
7. Mix in the herbs and garlic into the ricotta a little at a time to control herb intensity.
8. Season the dish with salt and pepper liberally, and to taste.
9. Serve cold, room temperature, or hot (if you like creamy sauces).

Escarole, Sausage, and Split Pea Stew

It is 35 degrees in New York. My toes are cold, my humidifier is on high, and I have more layers on than an onion. Which means that it is time for SOUP! I pretty much exclusively live off of soup in the winter months and I have made more soups than is probably normal for someone my age. But I digress, I love soup and here is another recipe.

Escarole is a leafy green vegetable. I was first introduced to it in lentil soup, Progresso to be precise, which I ate with slices of whole wheat toast as a winter after school snack. I rediscovered it in my local supermarket and it tends to be on sale often. Its a bit temperamental as a vegetable - if you cook it even a tiny bit too long, it acquires a bitter aftertaste. So the key to this recipe really is simple: add the escarole at the very last minute.

The following recipe is a meld of two foods I enjoy - lentil soup and yellow daal (an Indian pea soup). It has a lot of meatiness in the sausage and chicken broth and requires very little seasoning.

Escarole, Sausage, and Split Pea Stew
Serves four, about an hour

1/2 pound (1 cup) of dried split yellow peas
1/2 pound of sausage (I used breakfast sausage, but italian is good too)
1 large onion, diced
1 large carrot, cut into coins
4 cloves garlic, smashed
1 can low sodium chicken broth
1 cup water
1 bay leaf
1 teaspoon curry powder
1 head escarole, sliced into 1/4 inch ribbons, no longer than 2 inches
5 leaves lettuce (Optional: if you have a small head of escarole or want to mellow the flavor)

1. Boil three cups of water. Soak the dried split peas
2. Prep all vegetables and remove the sausage from the casing
3. Heat a stockpot on medium. When hot, add the sausage, crumbling into small pieces.
4. When the sausage is mostly cooked through, add the onion, carrots, and garlic. Saute until onion is cooked through.
5. Drain the split peas and rinse.
6. Add the chicken broth, water, bay leaf, curry, and the split peas. Cover and simmer for 20 minutes, until lentils are cooked through and are soft.
7. Add the escarole and lettuce and stir to incorporate. Cook for about 3 minutes and serve with crusty bread. 
8. Can be served as a hearty side, a chunky stew, or pureed with more water as a creamy soup.

Beef Taco Hamburger Helper Hack

Okay okay, you should know by now that we don't do processed food here at the Chic-Peas. The most processed we get is canned pumpkin and pre-made tomato sauce for lazy days. Kelly is probably going to facepalm that I'm even writing this recipe. Buuuuuuut I'll admit I grew up on things like Hamburger Helper, and Old El Paso taco mixes, and frozen pizza. That's because as a high school student, it was MY job to get dinner on the table most nights, and poor mom had to settle for what I was capable of making unassisted. Since then, thankfully, my eating habits and cooking skills have improved dramatically.

I had a pound of ground beef in the freezer and I was craving something savory, but would pack well for lunches. I had already made stir fry and fried rice this week, so rice was out. And ground beef should be cooked with a sauce that helps you pick up the little bits. And so I thought of Hamburger Helper. I haven't had Hamburger Helper in about 15 years.  Buuuuuuuuuuut I wanted it with veggies. I wanted it to be just a tiny bit cheesy. And I sure as heck was not going to buy a box to help me out. So we're going to do this the right way!

Beef Taco Stove Top Pasta (Hamburger Helper Hack)
1/2 pound lean ground beef
2 small potatoes
1 small onion
1 small bell pepper
1 jalapeno pepper
1 cup pasta sauce or tomato puree
1 cup milk
3 dry cups pasta shells (get the quick cook variety if available)
4 oz mild cheddar cheese
Salt, paprika, cumin
Cilantro to top

1. Prep your veggies and cheese by cutting them into 1 cm dice.
2. Heat two tablespoons of vegetable oil in a large skillet or saute pan. Using non-stick is ideal for this as this recipe can get rather messy!
3. Brown the ground beef and the potatoes until 90% cooked and crumbled.
4. Add the onion and peppers. Saute for a few minutes.
5. Add the tomato puree and the milk. Bring to a simmer.
6. Add the dry pasta and lower the heat to medium low. Stir the pot to make sure the pasta is wet. If the mixture doesn't have enough free liquid, add half a cup of water. Cover and stir every 2-3 minutes for about 10 minutes.
7. Add the cheese, which should be roughly chopped or shredded. Mix into the liquid so it melts.
8. When the pasta is cooked through, serve in bowls topped with chopped cilantro.

Parsley Pesto

Maoz is a falafel chain down the street from my office. The falafel aren't my favorite, but they have a vegetable topping bar that is vegetarian heaven! One of my favorite toppings is roasted broccoli and cauliflower with a spicy parsley sauce on top, maybe mixed with some hummus. It's fresh, tasty, and packed with flavor. Since cauliflower and broccoli were on sale this week, I figured I should try my hand at making it myself.

The roasted veggies were easy. Line a tray with aluminum foil, toss with olive oil and maybe some spices and salt, roast for an hour, stirring every 20 minutes. Done.

The parsley sauce would be more complicated. Its a watery sauce, bright green, with flecks of dried chile pepper. Moaz has a picture here.I knew it was obviously parsley, something spicy, but I wasn't sure about the rest. What I ended up with was not really Maoz, but more of a parsley sauce pesto medley that softened the heat (I added way too much jalapeno) but ended up being a great hearty sauce at the end. It ended up not being very spicy at all!

Parsley Pesto, inspired by Maoz
Yields 3/4 cup sauce (which will last me a week and a half)

Special equipment: Food processor or blender

1 bunch parsley, chopped roughly
a few spoons of water
1 tablespoon roasted garlic
1 jalapeno, chopped, no seeds
1/4 cup parmesan cheese
12 almonds

1. Place all the parsley in the blender and add a teaspoon of water. Blend until pureed. You may have to add more water, but only add a tiny bit at a time. We don't want watery sauce.
2. Add the garlic, jalapeno, and parmesan. Blend.
3. Add the almonds a few at a time until you reach a consistency where the sauce isn't separating out the water any longer, or until at desired spiciness.
4. Enjoy on roasted veggies, steaks, fish, pita chips, and anything else that needs a bright green kick!

Japchae! Well, sort of. Korean inspired stir fried glass noodles

One of my favorite sides at Korean restaurants is Japchae. Its a cold or warm stir fry dish of sweet potato noodles and various veggies and sometimes beef. Its tasty, savory, filling, but not heavy, and full of healthy things.

However, I knew that making japchae (like making bimbimbap) requires many steps. All the vegetables are prepared one by one so that they retain the cleanest flavors. So with fair warning, this recipe does take some time. I think the results are totally worth it, but only if you're making 4+ servings.

The type of noodles used in japchae are also not easy to find unless you're around a specialty store. I cheated and used bean strings (mai fun) which is a thin rice noodle. The rice noodle also requires no boiling, just a soak and a quick fry in the pan. The results are similar enough where I would happily substitute mai fun in the future!

Recipe courtesy of Transparent Korean Language Blog.

Simmered Kabocha Pumpkin Squash

Kabocha was surprisingly on sale at the supermarket this week. Kabocha is a Japanese pumpkin or squash that has a firm, dense texture and sweet flavor. It is a common side dish to bento boxes and appetizers. I've even seen it used in desserts.

I tried to replicate the Japanese side dish a few times with butternut or calabeza squash, but they're both too watery and fine for the dish to work. Kabocha is so dense that it holds its texture super well.

I modified today's recipe from Lunch in a Box, who makes lots of really adorable bentos! I didn't have mirin or dashi on hand, but felt I could do without with a little genius. My kabocha came out super tasty.

Simmered Kabocha Pumpkin 
Makes 6 side dish servings

1 kabocha squash (about 2 lbs)
2 tablespoons brown sugar
3 cardamom pods
1 large pinch red chile flakes
2 tablespoons light soy sauce
2 squares konbu (seaweed) totaling 6 square inches
3 coins ginger
2 cups water

1. Wash the kabocha, scrubbing lightly. The skin is edible, so it needs to be nice and dirt free.
2. Take a sharp vegetable peeler and cut stripes of the skin off of the kabocha. By making sure each piece has a little flesh exposed on the bottom, we boost the flavor!
3. Using a large, heavy knife, like a cleaver or chef's knife, carefully cut the kabocha in half. This is a little more difficult than cutting a watermelon open - it will have a good amount of resistance, so be patient and CAREFUL.
4. Scoop out the seeds and the stringy bits. Discard.
5. Cut the kabocha into 1-2 inch cubes. Try to be uniform!
6. In a large bowl, pour in a cup and a half of water, the soy sauce, and all the spices and seaweed. Mix gently. 
7. We need to cook the kabocha in a single layer. In a deep frying pan or pot, arrange the kabocha, skin side down in a single layer. I ran out of space and put some on top, but it meant I really had to make two batches.
8. Pour the sugar/soy/water mix over the kabocha. Place over high heat. Cover with a pot lid that is smaller than the diameter of the frying pan, so that the lid pushes down on the squash and allows steam to escape from the sides (AKA a drop lid)
9. When the liquid is at a roiling simmer, turn the heat down to a slow simmer. Cook for 20 minutes or until a fork goes easily through the squash. 
10. You may have to remove some squash and rotate around the not as well cooked pieces.
11. Drain the remaining liquid and reserve (would be tasty if you turn the leftovers into mashed sweet kabocha!). Allow kabocha to cool.
12. Om nom nom.

Masala Roasted Carrots

Roasting carrots brings out their natural sweetness and a gorgeous color. Enhancing them with garam masala is essentially sprinkling them with cinnamon spice!



Masala Roasted Carrots
4-5 large carrots, cut diagonally into oval coins
1.5 tsp garam masala
1 tbsp honey
Pinch of salt

1. Heat oven to. 350 degrees, middle rack
2. On a sheet pan or shallow baking dish, mix carrots with spices and honey until coated.
3. Bake uncovered for 30 minutes, then stir (make sure you flip over the carrots!). And bake for another 10-15 minutes.
4. Cool for 5 minutes and enjoy.

Gnocchi Alfredo with Peas and Shrimp

As frozen spinach and ricotta both went on sale last week, I knew I had to revive an older recipe: Spinach-Ricotta-Gnocchi. The tasty soft morsels of pasta are a labor of love, but incredibly delicious. In addition, they can be frozen uncooked for later meals. This time, I made the gnocchi with some pancetta, green peas, roasted garlic, and frozen shrimp for an amazing meal.

Gnocchi Alfredo with Peas and Shrimp
Serves 3-4, 20 minutes

2 cups frozen spinach gnocchi
1 bag frozen green peas (16 oz)
1 tablespoon diced pancetta (optional or substitute bacon)
1 tablespoon roasted garlic (or fresh)
 10 frozen shrimp
1/3 cup heavy cream

1. Boil a large pot of salted water. Cook the frozen gnocchi until they float, then use slotted spoon to remove from hot water. Run cold water over them and drain. 
2. Cook the frozen peas in the remaining boiled water, then drain.
3. Concurrently to boiling the water, heat a large saute pan on high. Add the pancetta and fray (note that you don't need to add oil here). After a minute or two, reduce heat to medium low, add the garlic and a pinch of chili flakes. Allow to saute and combine flavors until very fragrant. 
4. Add the peas and frozen shrimp and cook off any excess water. 
5. When the water is evaporated, add the gnocchi. Saute on medium heat to remove excess water, then add the heavy cream.
6. Allow the heavy cream to reduce on medium heat until thickened.
7. Spoon into bowls. Allow to cool for a few minutes prior to serving.

Mushroom Scallion Fried Rice

For an impromptu dinner date, I had few ingredients on hand, and a ton of leftover rice. Creativity knows no bounds in my kitchen, and I modified my basic fried rice with some mushrooms, scallions, carrots, and sesame seeds into a fabulous dinner!

Mushroom and Scallion Fried Rice

Serves 3-4, all ingredients (minus rice) are optional and exchangeable. Took me about 45 min.

3 scallions, sliced into coins, whites separated from greens

1/2 pack button mushrooms (about 6 mushrooms), cubed

1 carrot sliced in coins

3 cloves garlic, minced

3.5 cups of already cooked, been-sitting-in-the-fridge-too-long, dry rice

1-2 tablespoons of soy sauce - you'll need more than you think

1 tablespoon sesame seeds

1. Heat a large wok (or in my case, a stainless steel pot) until hot. Add one tablespoon olive or vegetable oil and saute the garlic and scallion whites.
2. Add carrot and mushroom. Saute until softened. 
3. Add the rice. Break up the large chunks with a spatula, but don't crush the rice. You want the grains to stay whole. Fry with the existing veggies and such, but keep the rice moving - if you let it sit it will stick to the bottom!
4. Season with soy sauce until desired saltiness is reached.
5. When the rice is dry and fully incorporated with the veggie mix, serve in large bowls.
6. Top with a sprinkle of scallion greens and sesame seeds.

Rosemary Roasted Potato Wedges

Simple, low maintenance, and a general crowd pleaser, rosemary potato wedges are a classy way to dress up this staple starch.


Rosemary Roasted Potato Wedges
5 potatoes (red skinned are great, but it really works with any kind you like) cut into wedges. Try to be uniform.
2 tbsp olive oil
2 tsp garlic powder
1 tbsp dried rosemary (crushed into smaller needles)
1 tsp paprika
2 tsp salt

1. Turn oven to 350 degrees F, middle rack.
2. On a sheet pan covered in aluminum foil, toss potatoes with olive oil and herbs until coated.
3. Place potato wedges standing up (on the round edge) so that the flat edges are exposed to the most heat.
4. Cook for 30 minutes. Stir and rotate wedges and roast for another 10-15 minutes until crispy.
5. Serve when cool enough to handle.

Butternut Squash Soup

I like happy colors in the winter just as much as I like a hot meal. Combine both of these likes to make a soup I love!! Unlike the versions in restaurants, I omit the heavy cream or cream cheese to make a lighter vegan  version that is more savory and less like pie filling.

Butternut Squash Soup

2 medium white onions

3 ribs celery

2 carrots

3 coins ginger

1/2 butternut squash

1/2 calabeza squash (or pumpkin, acorn, kabocha, etc)

1 tablespoon brown sugar

pinch of cayenne

Salt to taste

Optional: 1 sweet potato

1. Turn your oven to 375 with the rack in the middle.
2. Scoop out the seeds and "guts" of the squash. Place cut side down on an aluminum foil covered sheet pan. If you're including sweet potato, roast it with the squash.
3. Bake for 1 hour until fork tender.
4. Cool until it can be handled.
5. While the squash is roasting, prepare the vegetable stock. In a large pot, saute onions in a little olive oil. When transparent, add celery, carrots, and ginger.
6. Add water to cover and simmer for about an hour.
7. Scoop cooled squash into the vegetable stock using a spoon.
8. Using an immersion blender, puree the whole pot together. Serve hot or cold with a handful of pumpkin seeds and a sprinkle of cinnamon.

Barbecued Steak

Ever get a craving for man food? I mean, I usually tend to stick to girly foods like yogurt, chicken, and salads, but every once in a while, I get a craving for a good steak - a real 'meat and potatoes' kind of meal. (That craving, funnily enough, usually coincides with a strong desire to use the awesome cast iron grill pan my mom gave me.) And so, tonight, I went to the grocery store for inspiration.

As I perused the produce, this beautiful, plump sweet potato leaped out of the bin and into my arms, simply begging me to take it home. Who am I to turn down such a tantalizing tuber? I added it to my basket and continued strolling down the aisle until I stumbled upon some baby spinach. Hmm, I thought to myself, I haven't had sauteed spinach in quite a while. I do love spinach. The next thing I knew, I had all the ingredients for a delectable meal.

I came home, cranked up the oven to about 400 degrees, washed the sweet potato, wrapped it in foil, and put it into the oven. Then, I made a scaled-down version of my quick and easy barbecue sauce to use as a marinade for the steak. I let the steak marinate for about forty-five minutes as I regretted buying such a large sweet potato. After the potato finished cooking, I took it out of the oven and switched on the broiler. Then I heated up my grill pan, seared my steak, and popped it into the oven to finish cooking while I sauteed the spinach. By the time the spinach was cooked, the steak was ready to come out of the oven. I unwrapped my potato, topped it with a little butter and brown sugar, and - voila! - dinner was served. I love it when a good meal just flows so naturally!


Orange and Garlic Sauteed Spinach

• 1 tbs. butter
• 1.5 tbs. minced garlic
• Baby spinach, about 3-4 handfuls
• Half of an orange
• A pinch of kosher salt

1. Melt butter in a large pan over low heat.
2. Add garlic and cook for a minute or two until very fragrant.
3. Add spinach, stirring a little bit until it's almost wilted.
4. Squeeze the orange over the spinach.
   
5. Add salt to taste. (You won't need very much.)

Cheatin' Barbecue Sauce

• 1.5 tbs. ketchup
• 1/4 tsp. soy sauce
• 1/2 tbs. Coke (use more or less, depending upon your desired consistency)
• 1/4 tsp. cumin
• 1/8 tsp. Cayenne pepper
• 1/8 tsp. red pepper flakes (optional)
• 1/8 tsp. paprika
• Cracked black pepper (a few grinds)

1. Combine ketchup, soy sauce, and Coke. (If you want a thick barbecue sauce, use less Coke; if you prefer a more watery sauce - which I do - use more.)
2. Add the rest of the seasonings, adjusting for your own personal tastes. (Be forewarned that while this sauce is sweet, it does have a bit of residual heat. If you're not okay with that, you should probably take it easy on the Cayenne and red pepper flakes.)
3. The more you let this sauce sit, the better. It'll keep for several weeks if you put it into an airtight container in the fridge.

Barbecued Steak

• Barbecue sauce (see recipe above)
• Steak (Flank or skirt work well. I used one that was a little smaller than an index card and about 3/4" thick.)

1. Brush barbecue sauce onto meat and seal into an airtight container to marinate for at least an hour, but up to overnight.
2. Turn on the broiler.
3. Preheat oven-safe grill pan until it's super hot.
4. Sear steak on both sides. *NOTE: Here's how to get those awesome cross-hatch grill marks: Place your steak on the hot grill. Do not jiggle it. And for goodness' sake, do NOT press on it! (You'll squeeze all the juices out of it, resulting in a tough, dry steak.) After a minute or two (depending on the thickness of your steak), use tongs (NOT A FORK - again, the juices!) to turn your steak 45 degrees. Let it cook for another minute or two before flipping the steak and repeating the process.*
5. If your steak is thick, you may want to finish cooking it by sticking the steak - grill pan and all - under the broiler. If it's thin, you may be able to simply cook it to your desired doneness in the pan. **ANOTHER NOTE: Do not use a thermometer - or worse, cut into your steak - to check how done it is. Yet again: you will cause all of the juices to leak out. Instead, use your palm and your fingertips as your guide to doneness. "What are you talking about?" you say. I'm so very glad you asked: Turn your hand so your palm faces upward. Now touch your index finger to your thumb. Seriously, do it. Now poke at that fatty part of your palm, right beneath your thumb. Do you feel that? That's what a rare steak feels like. Now try it with your middle finger and thumb - that's medium rare. Use your ring finger for medium and your pinky for well-done. (Although, if you like your steak well-done, I'd suggest you make chicken instead.) You're welcome.**
6. Once your steak is finished cooking, move it to a plate and let it rest for a few minutes. (Yes, you actually have to do this. It allows the juices to redistribute. If you skip this step and just cut into your hot steak, its juices will end up on the plate instead of your mouth and all of your work will have been for naught.)

Saag Paneer (Spicy Indian Pureed Spinach with Cheese)

Saag Paneer is my go to Indian dish. Its vegetarian, rich in flavors and aroma, and has a luxurios consistency that makes it a very satisfying dish. Its incredibly healthy, relying on spinach, tomato, garlic, and onion, as well as paneer, which is a type of lacto-vegetarian cheese. Paneer is available in Indian groceries. In my case last night, I was too lazy to get actual paneer (and risk having some leftover) so I substituted for mozzarella. Not really pari passu, but I really just wanted the spinach!

My recipe for Saag Paneer is from my friend Neha, who has a gorgeous blog about homemade Indian food. Her recipe involves making a spicy tomato onion paste, which is incredibly pungent, but is absolutely necessary to make this dish's complex flavor and balance. I would advise against cheating if you want it to be authentic! The tomato paste can be frozen for future use and is the most complicated part of this dish.

Serve with rice or bread (naan is best!)

Sausage and Leek Stuffing

This is my favorite dish at Thanksgiving. It was one of tthe first things I cooked for Perry, way back before we started dating, that has haunted his taste buds since. Its a labor of love, since it requires a good amount of
prep work and plenty of ingredients. But I promise that its worth it.

Sausage and Leek Stuffing
Serves 6 as a side. Fits in an 9x13 inch glass casserole dish. Can fit 1/3rd to half of mix into a large chicken or all into a turkey if you want to be authentic.

2/3rd a loaf of sandwich bread, cut into inch cubes. I've used whole wheat here but white is great.
3 links italian sausage
1 leek, cut into 1/2 inch squares
3 cloves garlic, minced
2 ribs celery, cut in 1/2 inch cubes
1/2 package of mushrooms, cubed (I like chinese mushrooms because they're denser)
2 granny smith apples, cut in 1/2 inch cubes
1 tsp dried thyme or rosemary
2/3 cup sliced almonds
Optional - 1 cup chicken or vegetable stock

1. The night before, prep the bread and leave out overnight in a single layer to dry out a little. Or just use stale bread :)
2. Prep all fruit and vegetables and squeeze the sausage meat out of the casing.
3. In a large pot, heat 1 tbsp olive oil. Cook the sausage, crumbling it into smaller pieces (everything in this dish should be the same size).
4. After sausage is mostly cooked, add the leeks and garlic. Sweat for about 5 minutes until leeks turn a little transparent.
5. Add the celery and mushroom and herbs. Cook until tender.
6. Add the apple and nuts, mixing to incorporate.
7. If the mix is dry, add water, milk, or stock until the bread is fluffy and just begins to break down.
8. If you have a while until dinner, place in a 9x13 glass casserole dish and bake, covered with aluminum foil, at 350 until you're ready. The longer you bake, the more liquid you will want to add. Or you can serve straight out of the pot.
9. If stuffing into poultry, please make sure that the poultry is cooked through all the way. A meat thermometer is very useful here.

Sauteed Squash

Simply a delicious, natural, and fast way to put some veggies into a meal! The squash has a natural sweetness to it that makes it a great complement to almost any meal. Makes sure to pick squash that is firm, thin (less seeds) and unblemished or bruised.

Sauteed Squash
Serves 4

2 yellow squash, cubed
2 zucchini, cubed
2 plum tomatoes, cubed
3 cloves garlic, smashed
1 heavy pinch oregano

1. In a saute pan, heat 1 tbsp olive oil.
2. Add the garlic and immediately reduce heat to medium. Allow garlic to infuse the oil until fragrant.
3. Add the squash, zucchini, and tomatoes. Stir to incorporate with the oil, then cover. Cook for about 5 minutes.
4. Uncover and add the oregano and a couple heavy pinches of salt.
5. Cook until tender.

Masala Broccoli Potato and Lentil Soup

Soup, I love thee - let me count the ways:

• You're warm and comforting
• You're ridiculously easy to make
• You take me (and my ingredients) as we are, and don't require fancy things
• You usually are very considerate of my waistline

Today's soup was born out of a splendid buy at the Chinese supermarket, which offers quick sales. That is, certain items are discounted due to being overripe, bruised, etc, for cheap and fast consumption. Usually that means I get a lot of one thing that needs to be cooked ASAP but will last me a week, like my garlic eggplant. This time it was 5 crowns of broccoli!

This soup is vegetarian and can easily be made vegan. It has a great savory undertone from the spices, but they're not overwhelming - its just enough to give the soup a je ne sais quoi.

Masala Broccoli Potato and Lentil Soup
6 servings, about 1 hour for all prep

1 onion
6 cloves garlic
1 tbsp tomato paste
1/2 tsp curry
1 tsp garam masala
1 tsp black pepper
4 crowns broccoli (you can use stems too, just peel off the tough outer
layer at the bottom)
4 medium potatoes
3 ribs celery
2 carrots
6 leaves napa cabbage (I had it on hand and it had to go!)
1 tbsp salt
1 1/2 cup milk (again, had to go)

1. Prep all ingredients by chopping them all into rough 1 inch cubes. Garlic should be minced.
2. In a smaller pot, fill with 4-6 cups water and set to boil.
3. Heat a large pot on the stove. Add 1 tablespoon olive oil. Since there is next to no fat in the ingredients, you can be liberal with the olive oil.
4. Saute the onions until translucent. Lower heat to medium low, then add the garlic, curry, masala, and tomato paste. Roast until fragrant.
5. Add potatoes and celery to the onions and garlic, tossing them to incorporate with the spiced olive oil. If the pan becomes too dry, add 1/2 cup of the hot water you have set to boil.
6. Add remaining vegetables and 1/2 cup hot water. Cover and steam/simmer for 10 minutes, until broccoli is tender.
7. Add the milk and remaining hot water to just barely cover the vegetables. 
8. Add salt to taste.
9. Serve as is with chunks or use an immersion blender to puree. Serve with crusty bread.

Baked Sweet Potato with Banana

Nothing says autumn like the smel of warm cinnamon wafting out of the kitchen after coming in from a nippy day. I love whipping up this easy side dish to get the oven going. Also makes a great breakfast!

Baked Sweet Potatoes with Banana
Serves 4 as sides

3 sweet potatoes, peeled and cubed into 1 inch pieces
1 ripe banana cut in one inch pieces (feel free to substitute for apples or pears)
1/4 cup dried cranberries, roughly chopped
1/4 inch grated ginger
1.5 tsp cinnamon
pinch of ground cloves
2 tablespoons brown sugar
1 generous squirt of honey
1/4 cup water
1/4 cup slivered almonds to top

1. Preheat the oven to 350 degrees
2. Prep the sweet potatoes, banana, and cranberries. Toss into a glass baking dish, preferably one with a cover. I used a 9 inch round glass dish with 2 inch sides.
3. Top with the brown sugar, cinnamon, clove, ginger, and honey. Stir to incorporate.
4. Add 1/4 cup water
5. Cover with aluminum foil or the cover.
6. Bake for 30 minutes.
7. Stir contents to re-incorporate the sugars. Covering the baking dish should have made the sweet potatoes cook mostly through.
8. Top with the almonds and bake uncovered for another 15 minutes.
9. Cool for 5 minutes prior to serving.

Sweet Potato and Apple Mash

This recipe takes some pretty homey ingredients and makes a filling and sweet side dish! It goes great for Thanksgiving, as a side for pork chops, or for me, a hot breakfast when I'm sick of oatmeal. Because the ingredients are already sweet as is, you shouldn't need to add a ton of sugar to make the dish sing. And once you figure out how easy it is, you'll be making apple sauce and mashed sweet potatoes all the time!

Sweet Potato and Apple Mash
makes 4 side portions

2 small-medium sweet potatoes
1 golden delicious apple
1/4 inch ginger, grated
2 tablespoons brown sugar
1/2 teaspoon cinnamon
pinch of ground cloves
1/3 stick of butter (Optional, apologies in advance for your arteries)
generous squeeze honey

1. Wash and peel sweet potatoes and apple. You don't have to be perfect - leaving a bit of skin on is okay for fiber and nutrition, but try to get like 90% of it. (I like leaving a bit of apple skin especially for texture, but if you do so, it has to be chopped fine.) Cut sweet potatoes into 1.5 inch chunks. Core apple and cut into 6-8 slices.
2. Heat a nonstick pot (stainless steel for me) and add sweet potatoes. Add 1/4 cup water or apple juice and the coin of ginger. Cover and simmer for 10 minutes. 
3. Stir the sweet potatoes and add more water if you notice the bottom of the pot is dry. Add the apple slices on top and cover again. Come back in another 10 minutes.
4. Hopefully by now you're starting to see the sweet potato soften. Go ahead and add the brown sugar, cinnamon, clove, and honey. If you'd like the mix to be spicier, add ground ginger. Mix well and continue to simmer with the pot lid off. 
5. As the sweet potato softens, mash it with a fork. The apple should have cooked down the apple sauce already. Mash the two together. As more sweet potato cooks and the mixture becomes thick and difficult to work with, add the butter a tea spoon at a time. The mixture will become much smoother.
6. Season and add butter to the consistency you like. I like mine mostly smooth, but its totally your preference.
7. To make it more fancy, sprinkle some toasted nuts over the top, or mini marshmallows.