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.

Rosemary Olive Oil Roasted Almonds

As part of my holiday gift giving, I noticed an alarming trend among my friends: They had terrible snacking habits. They considered lunch eating three 100-calorie packs of Oreos, or skipping breakfast altogether. They would inhale a half bowl of fiber cereal but later gorge a 1200 calorie dinner as a reward.

Me, being the perpetual meddler and know-it-all, will scold and admonish for poor dietary practices, but regardless of my well-intentioned advice, it ceased to impact the metabolisms or waistlines of my amigos. So the best way to a man's heart (and waistline) is through his stomach, so Suli Snack Packs were born! Basically, healthy snacks make 200-250 calorie packs to tide my buddies to dinner or a quick breakfast substitute for those days you can't help but rush. They aren't a permanent solution, but hopefully one that encourages better habits and tastes better than vending machine food. I'm making the packs in several flavors, which I'll post as I continue to experiment.

Rosemary Olive Oil Roasted Almonds
Makes 30 snack packs (1/4 cup nuts each)
adapted from gourmande in the kitchen who has absolutely stunning photography!

6 cups raw almonds
1/4 cup extra virgin olive oil
1/4 cup dried rosemary, finely chopped (Prep note: to avoid it bouncing everywhere, mix in a tablespoon of olive oil, then use a mortar & pestle or bowl and a scraper to pulverize. Spice grinder would be fab too.)
3 teaspoons kosher salt
½ teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder

1. Preheat the oven to 350°F and arrange a rack in the middle.
2. In a large pot, heat the olive oil, rosemary, cayenne, paprika, and garlic powder. When fragrant, add the almonds an stir to coat.
3. Place nuts on a parchment lined baking sheet. Spread out nuts in a single layer on the baking sheet.
4. Bake until nuts are lightly browned and toasted, stirring occasionally, about 10 to 15 minutes.
5. Let cool on the baking sheet.
6. Store in an airtight container at room temperature for up to 2 months.

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.

Mustard Maple Pork Chops

While mustard and maple syrup may sound like an odd combination, if you're a lover of honey mustard, the recipe will definitely hit a sweet spot for you! The pork chops don't taste overly mustardy or mapley - they really just taste savory and a little hint of sweet. Its a strong and fantastic flavor that really complements the pork well. And trust me, these chops went faster than hotcakes!

Mustard Maple Pork Chops
5 pork chops (bone in for me)
3 tbsp maple syrup
3 tbsp american mustard
4 tbsp soy sauce
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp paprika
1 tsp sesame oil

1. The night before, whisk together all ingredients in a casserole dish. Dip the pork chops to coat evenly, then arrange flat in the dish. Cover and refrigerate for at least 4 hours.
2. When ready to cook, rotate the pork chops in the marinade to re-coat all surfaces.
3. Heat 1 tbsp canola oil in a skillet or large frying pan. Make sure the oil is very very hot. When you drop a little marinade in the pan, it should hiss and spit.
4. Place the pork chops in the pan with the bones toward the center.  Cook for about 3-5 minutes, until you see the marinade caramelize and char a little. Turn over and sear.
5. If you have pork chops that are 1 inch thick or more, preheat your oven to 350. When you've finished searing all sides of the chops, place them in the oven to finish cooking the centers. I was able to just pan sear and cook the chops through.
6. After the pork chops are cooked through, allow them to rest on a plate for 5 minutes before serving.
7. If you would like extra sauce, deglaze the pan with a little cooking wine, and scrape out any inedible char. Pour in any leftover marinade and boil. Once it boils, turn it down to a simmer and reduce until thick enough to coat a spoon.

All American Dinner Party

Last night Perry and I had two friends over for a double-date-dinner-party! We ate, chatted, practiced some kung fu, and watched some Pixar. Can't ask for more!

When brainstorming for a menu, Perry's sole request was "STUFFING." The resulting meal ended up being:
Mustard Maple Pork Chops
Sausage & Leek Stuffing
Sauteed Squash
Almond Ginger Egg Custard

Recipes will follow shortly! <3

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.