BLOGGER MEET-UP AT GYU-KAKU

To celebrate her birthday, the very sweet natured Rebecca of Chow and Chatter came up to New York City with family and friends for a fun filled weekend of sightseeing. Of course, since she was coming to town she called the very sociable Cindy of Chubby Chinese Girl, who called me to meet up for lunch. See how blogging has turned me into a lady who lunches?

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Spiced Pumpkin, Lentil, And Goat Cheese Salad

I know what you're thinking... it's December now, so why is Megan still posting pumpkin recipes? November was a pretty busy month, and I didn't get all the posts up that I wanted to. But this salad was so delicious with such complex flavor that I couldn't not tell you about it. Maybe you can put it on the list for next year.

Or maybe you can still find a sugar pumpkin or a sugar pumpkin squash, which I discovered is a great substitute when you can't find a sugar pumpkin. Maybe acorn squash, which is still in season, could work instead.

Along with the pumpkin, this salad is rampant with lentils. The new Whole Foods in Dedham, Mass., has a great self-serve section for all kinds of nuts, grains, and such. I was able to easily find green lentils there and get the amount I wanted. I've never taken much advantage of this section before, but it's really useful. You even get to print your own label and stick it on the bag.

As I do with most salads, I prepared this one to bring for my lunch at work. I separated it into containers, layering the pumpkin and lentil mixture on top of the mixed greens, and adding dollops of goat cheese. I brought a little bit of red wine vinegar and oil in a separate container, and I also roasted the pumpkin/squash seeds, kept them on the side, and tossed those on top just before eating the salad for a little crunch and extra saltiness.


Spiced Pumpkin, Lentil, and Goat Cheese Salad (adapted from Bon Appetit, October 2009)

Ingredients

6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin) (I used a 2-pound sugar pumpkin squash but did not get 6 cups worth of pumpkin from it -- you can just adjust the spices accordingly for the amount of pumpkin you end up with.)
2 tablespoons olive oil, plus more for drizzling
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
1/2 teaspoon sea salt
3/4 cup French green lentils
4 cups mixed greens
1 cup soft goat cheese, crumbled
1 tablespoon red wine vinegar (or as much as you like)


Preparation

Preheat oven to 375°F.

Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt.


Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, and then drain.


Combine lentils, pumpkin, and oil from baking sheet.


Plate some mixed greens (or spread them in a container if preparing lunch). You can do a big plate or bowl if serving this for company or just set it up on individual plates. Top the mixed greens with the pumpkin and lentil mixture, dollops of goat cheese, vinegar, and oil. (Keep the vinegar and oil on the side if you don't plan to eat it right away. Then drizzle them on top just before eating.) Season with salt and pepper.


I was a little worried that the smoked paprika would be too strong, but when mixed with everything else, it imparts a more subtle flavor than you'd expect. (This was the first time I've cooked with it.) The components of this salad work really well together and can easily be adapted. As it is, the original recipe calls for arugula, but I opted for mixed greens instead because I had eaten an arugula-based salad the week before. I also brought late harvest Riesling vinegar to refresh the salad with one day instead of the red wine vinegar. The sweetness of it combined really well with the smoky earthiness of the rest of the components.

I definitely recommend giving this salad a try if you're a fan of pumpkin, lentils, and goat cheese. It's quite tasty, and it's got fiber and other good stuff too.

Do you bring lunch to work or do you buy your lunch instead? If you bring lunch, what sorts of things do you bring? Do you prepare meals ahead like I do? Or do you bring a sandwich or leftovers (like I do when I'm short on time)? I'm always looking for new ideas!

Roasted Pears w/Honey & Rosemary

I found myself with some ripe seckel pears and with the holiday season now officially upon us, wanted to create a healthier dessert. I think my parents were surprised at how much they enjoyed this :) The tart greek yogurt and honeyed pears seemed to be in perfect balance, with the slight hint of rosemary, mmmm. I licked my bowl clean!



Roasted Pears w/Honey & Rosemary
Recipe by Shannon (inspired by a few others)
serves 3



8-9 seckel pears
honey
1 sprig of rosemary
juice of 1/2 lemon
greek yogurt or ice cream, for serving (I used 2% Greek Yogurt)

Preheat oven to 400degrees.

Cut pears in half or thirds, depending on size, and core. Place in baking dish (I used a loaf pan). Drizzle with honey and lemon juice. Toss pears, then add rosemary. Roast until soft and almost caramelized (~20min?).

Cool slightly before serving over greek yogurt with a drizzle of honey (minus the rosemary!).

Roasted Pears w/Honey & Rosemary over greek yogurt

And since I forgot last time, there are lots of giveaways going on! Katie's got an Artisana giveaway here, Sabrina is sharing her love of regional artisans, Kerstin is giving the gift of chocolate, and Elina can help clean our teeth after all of these treats! You really can't go wrong :)

FRESH FROM NEW YORK DECEMBER

I can't believe that it is December already! Where did November go? As some of you may know at the beginning each month Fresh Local and Best features a review of the seasonal offerings at the Union Square Farmers' Market. This month Heather from Girlichef has graciously let me to guest post this column on her blog. Heather Dar Girlchef, writes a very fun and exciting blog that details her cooking adventures from Indiana. So when you have a chance please visit her blog to see this month's Fresh From New York.

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Dips and Veggies

Wow, a busy week and here we are in December--eek!! Hope everyone in the states had a great thanksgiving :) Before I forget, I wanted to share a few fabulous recipes that I've tried out...

The first is Ricki's Roasted Red Pepper & Apple Dip! I whipped up a batch for Elina's housewarming and was nervous that I overdid it on the red pepper flakes... I cut in some Nufatchel (1/3 less fat cream cheese), although it did seem to mellow in the fridge. The dip was great with crudites, on top of roasted veggies, and tossed with whole wheat pasta and steamed broccoli!

Roasted Red Pepper & Apple Dip over roasted carrots and parsnips

Inspired by a head of cauliflower in my fridge and this recipe over at Smitten Kitchen. I roasted the cauliflower florets in a little EVOO, salt and pepper until a little too crispy ;). For the topping, I sauteed 3T bread crumbs, 3T chopped almonds, 1T capers (with some of the brine), 2T golden raisins (plumped up in hot water) and chopped parsley and thyme in ~1/2T butter. What a delicious flavor combination, I'll definitely be making this again!!

Roasted Cauliflower w/Almonds, Raisins & Capers

I told my mom I'd whip up a dip for appetizers Thanksgiving day, and I found this bookmarked recipe for Caramelized Onion Dip over at Andrea's Recipes. I followed the recipe, using greek yogurt for the sour cream, and it seemed to be a hit! I mean, who doesn't love caramelized onions? (besides one of my Uncles and some fellow bloggers... that just means more for us!)

Caramelized Onion Dip w/crudites

Lasagna Rolls

Yesterday I told you how we make an American Holiday Italian-American by serving an Antipasto course. Not only do we do that but we also have a pasta course. My mom has been trying to cut one of these out for years but I won't have it. They are traditions that I love. Believe me, I understand that it's a lot of food but we all love the leftovers and now that I'm older and help with the cooking it's not too much work for one person (my mother). I originally was going to make homemade manicotti but my mom didn't want it. So sort of at the last minute I decided to make this lasagna rolls which is more portion controlled than lasagna and less work than manicotti but essentially, it's the same thing. It makes a lot and I have a nice tray in my fridge for during the week and another small one in my freezer.

Lasagna Rolls


Ingredients:

2 packages of lasagna sheets (NOT the no boil) (you will have some leftover)
6 pounds part skim ricotta (usually comes in 3lb containers)
2 pounds shredded or cubed mozzarella
2 large eggs, beaten
fresh parsley
romano cheese
pepper
Prepared Meat Sauce - use 3 cans crushed tomatoes

Directions:

1.  Cook lasagna sheets in boiling salted water with a drizzle of oil, according to box directions.  This is the ONLY time you should add oil to your pasta water.  These sheets tend to stick and the oil helps to keep them seperated. 

2.  Mix ricotta, romano cheese, pepper and parsley.  Taste and add more romano if needed.  The amount of cheese depends on how salty and strong you  like it.  Add eggs and combine with cheese misture.

3.  In a large casserole pan add enough sauce to cover the bottom.  This keeps the lasagna moist and prevents sticking.  On a large flat surface place a couple of cooked lasagna sheets. Spread some of the ricotta mixture, top with some mozzarella and a spoonful of meat sauce.  Roll and put into the casserole dish. 

4.  Cover with sauce and more mozzarella.   You can freeze now for later use or bake at 350 for 30 minutes to heat through and melt the mozzarella. 

This makes two large casserole dishes.  I used an aluminum pan because I didn't have anything big enough.  It made about 36 rolls.  If you have leftover lasagna sheets (which I did) you can tear them or cut them and toss with sauce.  It's like eating pappardelle, sort of.  Otherwise, make 1 1/2 boxes instead of two. 

I am asking you in advance to forgive my sloppy picture below ( I am not a professional cook or photographer).  I made the mistake of first rolling the sheets in sauce...too messy and completely  unnecessary. 
 
Meat Sauce

Ingredients:

2 cans crushed tomatoes
1 medium onion, diced
4 cloves garlic, finely chopped
1 lb ground beef
6-7 basil leaves (or 2 frozen cubes)
salt and pepper
garlic powder
Mrs. Dash
Extra Virgin Olive Oil
1 tsp sugar

Directions:
Brown ground beef in about 1 Tbsp of oil. Sprinkle with garlic powder, Mrs. Dash, salt and freshly cracked black pepper. Use a potato masher or wooden spoon to break up the meat so you don't have any large chunks. Drain oil from meat and set aside.

Saute onion and garlic in EVOO. Return meat to pot and add tomatoes. Swish water in the cans and add about ½ can of water or as needed so it’s not too thick. Season with salt and pepper to taste and add basil. Let cook for ½ hour, stirring occasionally so sauce does not burn. Taste again for seasoning. Add 1 tsp of sugar or a little more if needed. Allow sauce to cook for ½ hour more and taste again.

Can You Believe It's Already December?

Where has this year gone? I noticed how quickly the summer went by -- probably because it rained the entire time -- but somehow December slipped in, unannounced. I've barely finished baking pumpkin and apple goodies, and already visions of sugar plums have started dancing in my head. Well, maybe not sugar plums but definitely cranberries, gingerbread, candy canes, and cocoa.

I'm sure you're already thinking about your holiday baking too. I have magazines and cookbooks sprawled out in front of me at this very moment. I'm not going to give anything away just yet, but I have some exciting recipes in mind that I can't wait to share with you.

In the meantime, I thought I'd dredge up some of last year's posts. My family makes tons and tons (seriously thousands -- we've counted) of cookies and candies to give as gifts every Christmas. Over the years, I've found myself at the helm of candy-making. There are some candies and cookies we make each year -- like my fudge and the ever-popular almond brickle cookies -- and then there are always opportunities for new treats to make their debuts and perhaps secure spots on the next year's list.


If you're looking for some new favorites to add to your holiday baking or candy-making list, check out some of these candies! (Sorry, these pictures are from before I figured out how to take better blog pictures.)

Almond Brickle


If you try no other recipes from this list, at least try this one. I'm often told by friends to make sure I put extra almond brickle on their cookie plates.

Chocolate-Fluted Kiss Cups


These kiss cups are the most time-consuming and probably the most frustrating of all of the candies I make, but they are also so delicious they can make you forget all the work you put into them. And to save yourself a little trouble, if you make them in holiday mini cupcake wrappers, just leave the wrappers on. Then you won't run into any issues peeling the paper away from the chocolate shells.

Hazelnut Butter Balls


I've only made these hazelnut butter balls two years in a row now, so they're a newer addition, but they're as loved -- at least by me -- as some of the oldies.

Lindt Pistachio and Cranberry Bark


This simple bark is festively studded with cranberries and pistachios. It's the perfect salty-sweet treat!

Swirled Bark


Making this swirled bark is almost as easy as tossing store-bought chocolates on a platter, but with a few extra minutes, you can make your own candy to adorn your cookie plates.

Tiger Butter


Tiger butter is sure to become a favorite of anyone who loves chocolate and peanut butter.

What are your holiday baking traditions?