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Santa Fe Chocolate Chip Cookie Baked Oatmeal

Santa Fe Chocolate Chip Cookie Baked Oatmeal

Santa Fe Chocolate Chip Cookies Baked Oatmeal

Disclosure: This post contains sponsored content brought to you by Flavahan’s.  I received free products to use in this promotion, but all opinions expressed in this post are 100% my own. 

I’m partnering with Flahavan’s for this Santa Fe chocolate chip cookie baked oatmeal recipe.  Flahavan’s is an Irish company that’s been milling oats for over 200 years.  I always think it is kind of wonderful when a company has been around since the late 1700s and has been family run throughout multiple generations.  Both of these are true for Flahavan’s.  They also are a company that values environmental sustainability and sources from local farmers.  In addition to being available via Amazon, Flahavan’s products are also available at Whole Foods here in the PNW.  Happy day – when I run out of the box they sent me, I can go buy more!  I was really delighted with how flaky and easy to cook the oats were.  Best yet, they produce an instant steel cut oatmeal that can be microwaved.  My favorite go-to breakfast when I’m traveling is oatmeal, as it can be easily packed and made (if necessary) using a hotel room’s coffee maker to heat up water, so the instant steel cut oat packets were perfect for my quick business road-trip this week.

instant steel cut oatmeal

Back to the Santa Fe chocolate chip cookie baked oatmeal.  I’ve been looking for an oatmeal recipe that both Clay (my husband) and I can enjoy.  I love oatmeal – the texture doesn’t bother me a bit.  But Clay is not a fan, at all.  At the same time, we both know that oats are incredibly healthy to eat and we probably don’t get enough whole grains in our diet.  I had Clay try the Santa Fe chocolate chip cookie baked oatmeal when it came out of the oven and his response was enthusiastic – he really likes the texture of the baked oatmeal.  We have a winner and a new recipe to add to our weekend breakfast repertoire.

Santa Fe Chocolate Chip Baked Oatmeal

I opted to add in pine nuts on this one because the combination of chocolate chips and pine nuts always transports me back to New Mexico.  While I’m a perfectly happy PNW transplant (yay for rainy weather this week!), I have a special place in my heart for Northern New Mexico.  Some of my best vacations were spent with Clay in Santa Fe and at Ojo Caliente (which is a hot springs resort close to Taos, New Mexico).  Pine nuts are a frequent ingredient in New Mexican cooking and I’ll always remember my first taste of a chocolate chip cookie with pine nuts.  The flavor evokes the smell of a burning pinion in a fire in a kiva, the smell of creosote after the rain, and the smell of warm pine in summer.

Santa Fe Chocolate Chip Baked Oatmeal

Baked oatmeal is so incredibly easy to make.  It took me about 5 minutes to gather all the ingredients and mix them up and then it went into the oven for 40 minutes and came out a perfectly moist, slightly chocolatey-gooey, wonderful breakfast.  The leftovers held up just fine in the fridge and I’ve been taking a serving with me each day to heat up at work in the afternoon for a coffee break snack.

Santa Fe Chocolate Chip Baked Oatmeal

Santa Fe Chocolate Chip Baked Oatmeal

Santa Fe Chocolate Chip Baked Oatmeal

Ingredients

  • 3 cups rolled oats
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup pine nuts
  • ¼ cup chocolate chips or chunks
  • 1 cup milk
  • 1/3 cup maple syrup
  • ¼ cup coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees
  2. Butter an 8 inch by 8 inch baking pan.
  3. In a small bowl, combine the oats, baking powder, salt, pine nuts, and chocolate chips. In a larger bowl, combine the milk, maple syrup, coconut oil, egg, and vanilla extract. Stir to combine.
  4. Add the dry ingredients to the wet and stir until the mixture is thoroughly incorporated.
  5. Pour the mix into the prepared baking pan. Bake for 40-50 minutes or until the oats are soft and the top looks lightly browned. Enjoy!
  6. Serves 4 – 6
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White Bean Avocado Wrap

White Bean Avocado Wrap

Whit Bean Avocado Wrap

Sometimes it’s good to have a quick lunch recipe on hand, like this white bean avocado wrap.  Looking at my calendar, I already know it’s going to be a very busy week, with just two days when I’ll have time for lunch at my desk.  As I was thinking about food prep this week, I also thought it might be a good time to do a little cupboard clean out.  We have plenty of rice, several cans of Great Northern White Beans, and a couple of avocados that are just ripe.  Toss in some cilantro and lime and throw it all in a tortilla and lunch comes together in a short period of time.

White Bean Avocado Wrap

I love jasmine rice.  It’s the perfect filler for my white bean avocado wrap.  It’s so light and fluffy and pretty.  You could definitely make these with brown rice as well, though I have to confess brown rice is not my favorite grain.  It’s so…grainy.

White Bean Avocado Wrap

White beans get gently mashed and get spread on the tortilla first.  Avocado goes next and then rice covers it all. then it gets wrapped up and either wrapped in parchment paper or foil and goes into the fridge for the next day’s lunch.

White Bean Avocado Wrap

White Bean Avocado Wrap

The Great Northern White Beans add a great non-meaty, meaty texture to the white bean avocado wrap.  Serve with a spinach salad and a few mandarin oranges and you’ll be set for the day.

White Bean Avocado Wrap

Ingredients

  • 4 white or whole wheat tortillas
  • 2 cans Great Northern White Beans or cannellini beans
  • 2 avocados
  • 2 cups cooked white rice
  • 1 tablespoon chopped cilantro
  • juice from one lime
  • 1 teaspoon salt

Instructions

  1. Drain and rinse the beans. Gently mash with a fork, leaving some beans whole.
  2. Spread 1/4 of the beans on each tortilla in the middle. Split open the avocados and scoop out the avocado, 1/2 of each avocado spread on each tortilla.
  3. Add the chopped cilantro, the juice from the lime, and the salt to the rice and stir to incorporate. Heap 1/2 cup of the rice over the avocado and beans on each tortilla. Fold the top and bottom of the tortilla toward the middle, over the rice/avocado/bean mix. Fold each side in and roll so that you have a tight wrap.
  4. Enjoy! Serves 4 and can be made in advance and stored in the fridge for a couple of days.
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This post is linked up to Tinned Tomatoes Meat Free Monday.  Check it out!

It’s also linked up to Meatless Monday, co-hosted by Confessions of a Mother Runner and A Whisk and Two Wands.

 

Macadamia Lemon Shrimp Salad

Macadamia Lemon Shrimp Salad

macadamia lemon shrimp salad

Macadamia Lemon Shrimp Salad is a #FoodBloggerLove recipe.  What is #FoodBloggerLove?  Each year, The Pintertest Kitchen hosts #FoodBloggerLove, a great chance for foodies and bloggers to share the love around Valentine’s Day with another blogger.  This is my first year participating, and it’s been so much fun!  I was paired with Meadoe from Meadoe Out on a Limb.  Meadoe is a food and lifestyle blogger, so there are lots of great recipes for healthy food, as well as great fitness plans and tips, and parenting tips on her blog.  In addition, she’s got great tips for doing a 21 Day Fix, including lots of really tasty recipes.

Here are a couple of my favorites from Meadoe’s site:

Meatball Veggie Pesto Soup
Apple Crisp Parfait
Supreme Pizza Soup
Chocolate Protein Pancakes

I love that the foods, while healthy, also sound so incredibly tasty – I don’t think I’d miss my carbs and cheese with any of these recipes.

Meadoe is also on social media – check out her social accounts here:

Facebook
Pinterest
Instagram
Twitter

So when I got Meadoe’s name for the exchange, it included some information she wanted me to know, including that she posts easy, healthy recipes, in addition to stories from her fitness journey and posts about adventures in parenthood.  Her favorite recipes are soups and salads, but she hates onions.

This, and the health focus overall, inspired my macadamia lemon shrimp salad recipe.  I’ve been curious about the whole Whole 30 thing – by and large, minus the carbs, cheese and dairy, Clay and I eat a pretty healthy diet.  However, my lunches have been a little decadent here of late (I’m blaming the weather and the need for comfort food).  As spring is finally starting to peek around the corner, I think I’m ready for some healthier lunches.  So this week’s recipe is my inspired #FoodBlogerLove salad, which is Whole 30, quick, easy and definitely healthy.

macadamia lemon shrimp salad

macadamia lemon shrimp salad

macadamia lemon shrimp salad

Macadamia Lemon Shrimp Salad

Ingredients

  • 16 – 20 medium sized shrimp (I used frozen – you could definitely use fresh here and cook until they are done)
  • 1 package of mixed lettuces (spring mix or similar)
  • 1 chiogga beet
  • 1 bunch of radishes
  • 2 cloves of garlic, chopped finely
  • Juice of 1 lemon + lemon wedges for an additional lemon
  • 1 tablespoon coconut oil
  • 3/4 cup roughly chopped macadamia nuts
  • Salt to taste

Instructions

  1. Peel and slice the chiogga beet into thin slices. Slice the radishes. Toss the lettuce, beets, and radishes in a bowl and set aside.
  2. Either cook the shrimp or thaw the frozen shrimp by running it under cold water. Once the shrimp is ready, combine with the chopped garlic and the juice of the lemon and set aside.
  3. In a small pan, melt the coconut oil over low heat. Add the macadamia nuts and stir the nuts until they turn a golden brown. Drain and add to the salad.
  4. Plate the salad and add the shrimp to each plate. Squeeze a bit more lemon over the top and add salt and pepper to taste.
  5. Serves 4
  6. Enjoy!
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If you would like to join up with #FoodBloggerLove next year, join the Facebook group here:  https://www.facebook.com/groups/foodbloggerlove/

 

An InLinkz Link-up


This post is linked up to Kahakai Kitchen Souper Sunday.

Black Lentil Bowl with a Poached Egg

Black Lentil Bowl with a Poached Egg

I’m at that stage of winter when a black lentil bowl with a poached egg sounds like a perfectly light lunch for the week.  I’m also at the point at which I’m itching to do some spring cleaning, including making an effort to use up what’s been lurking at the back of the pantry.  It helps motivate me that we might be moving and I really don’t want to drag a half-eaten bag of black lentils with me.  As it is, I still have jars of home canned jam and pickles that we moved last year that will need to be packaged and moved again (because I’m not letting those pickles go to waste).

Black lentils just lend themselves to a simple meal.  The black lentil bowl with a poached egg takes just seven ingredients (counting salt and olive oil).  This recipe took so little time to make – I prepped my mirepoix first, cooked that and the lentils and then poached the eggs.  I’ve been obsessing a bit about mirepoix here of late.  The combination of onion, celery, and carrot adds such a deep flavor to dishes and it’s so, so simple.  With this dish, I understood the full complexity of the flavor – initially, I thought that the black lentil bowl with a poached egg would need a dressing of some sort, but when I tasted the lentils, that idea went out the window.

A note on the poached eggs: back in December, I tried my hand at poaching an egg in the traditional way in a saucepan.  It came out a flimsy mess.  Recently, I ran across a video of a chef poaching eggs in the oven, so that’s what I did.  The eggs came out beautifully!  The best part was I didn’t have to swirl the water, baby the eggs, watch the temperature, etc.  Eggs went into muffin cups with a tablespoon of water each, hung out in the oven for 9 minutes, and came out perfectly poached.

The full technique is included in the recipe below.  The best part is that poached eggs can be prepped in advance, so I poached my eggs on Sunday and will have an egg a day each day at lunch with my lentils.  I love super easy lunch prep!

black lentil bowl with poached egg

black lentil bowl with poached egg

Black Lentil Bowl with a Poached Egg

Ingredients

  • 1 onion
  • 2 celery stalks
  • 2 carrots, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup black beluga lentils
  • 2 cups water
  • 4 eggs

Instructions

  1. Chop the onion, celery, and carrots finely. Heat the olive oil in a medium saucepan and saute the onion, celery, and carrot mix until the vegetables start to soften (about 10 minutes). Add the salt and the dried lentils. Stir a few times and then add the water. Bring to a boil and then reduce to a simmer and simmer for 20 - 25 minutes or until all the water is absorbed and the lentils are soft.
  2. To oven poach the eggs: Preheat the oven to 350 degrees. In each muffin cup, add one tablespoon water. Break each egg directly into the muffin cup. Sprinkle with pepper and salt. Bake for 9 minutes or until the white is set and the yolk is still runny. Use a slotted spoon to remove each poached egg and drain on a paper towel. Eggs can be prepared up to five days in advance.
  3. Recipe makes 4 servings. Enjoy!
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This post is linked to My Legume Love Affair #103, hosted by The Big Sweet Tooth (conceptualized by Susan and hosted by Lisa at Lisa’s Kitchen).  I’ll be hosting in April – can’t wait!

It’s also linked up to #CookBlogShare, which is hosted this week by Sneaky Veg.  Check out all the great posts!

Hijacked By Twins

 

 

 

 

 

 

And you can find it linked up on Tinned Tomatoes Meat Free Monday.

This recipe is getting around!

 

Avocado Burrata Toasts

Avocado Burrata Toasts

avocado burrata toasts

Avocado Burrata Toasts were just what I needed today to cheer myself up.  We had a historic snowstorm here in the Portland area on Wednesday with equally historic low temperatures, so the snow and ice is still on the ground.  I’d already been dreaming, for weeks, about spring.  Four daffodils were already poking out of the ground in the front. Now, they are buried by eight inches of snow that refuses to melt.   I just desperately need to get my hands in dirt and plant something.  I keep wandering around the house, asking Clay if it is asparagus season yet.  January and I are not friends.

When we got back from the grocery store this afternoon, I decided it was time to make a cheery snack.  I still had a ball of burrata left from last week’s pasta dish, so opted to pair it with a very ripe avocado.  If I was a football watcher, avocado burrata toasts are something I would totally go for as an appetizer for the Super Bowl – maybe paired with a ginger cider or an ale.  But since I’m not, I’ll just eat these while curled up on the couch with a good book.

avocado burrata toasts

I opted to use two kinds of salt on the avocado burrata toasts.  My wonderful husband gave me a salt sampler for Christmas (he knows the way to this blogger’s heart).  I used a little bit of fleur de sel and some black lava salt for contrast.  Just a bit goes a long way.  It didn’t hurt anything that I also used a generous amount of unsalted butter to toast the bread.

The avocado burrata toasts did the trick – I felt a little sunnier after I’d snacked on them.  I still resent the snow and would like to push a fast forward button on what’s left of the winter.  I’ll just bury my winter blues in these toasts and know that somewhere under that snow, the daffodils are on their way.

avocado burrata toasts

avocado burrata toasts

Avocado Burrata Toasts

Ingredients

  • 1 ripe avocado
  • 1 ball burrata cheese
  • 8 - 10 slices of French bread
  • 1 tablespoon butter, softened
  • Fleur de Sel salt
  • Black lava salt

Instructions

  1. Preheat the broiler. Butter each slice of French bread generously and place in a single layer on a baking sheet. Broil for 5 - 7 minutes or until toasty brown (time will depend on your oven).
  2. Once the toasts are golden and crisp, mash a little bit of the avocado on each toast. Top with burrata cheese (use a combination of the creamy inside as well as the outer part of the cheese). Sprinkle with salt and enjoy!
  3. Serves 2 as a snack and 4 as an appetizer
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Penne with Burrata, Peas, and Preserved Lemons

Penne with Burrata, Peas, and Preserved Lemons

Sometimes, the only thing that helps is comfort food, like penne with burrata, peas, and preserved lemons.  We’ve had another epic cold weekend here in the PNW with snow and ice throughout most of the Oregon and Washington again.  We’ve becoming more accustomed to the concept of snowpocalypse: in other words, it’s best to get all shopping down before the first flakes because there’s no salt on the roads and everyone panics.  On the plus side, there was very little traffic in the Trader Joe’s parking lot.  It’s the little things that make life enjoyable.

Penne with burrata, peas, and preserved lemon is also a dish I like to make when I start longing for spring.  It’s got all the right spring notes: peas, lemon, and lush burrata cheese.  I have just a very few daffodils poking their first sprouts out already, though I swear every time it gets icy, they retreat.  I can’t say I blame them – I retreat, too.

I used frozen peas for this, though am so eager for fresh peas to be available.  Bookmark or Pinterest this one and make it with fresh peas and pea shoots – trust me, you won’t regret it.  Grind a bit of fresh pepper over the penne with burrata, peas, and preserved lemons and dream about the sunshine.  It has to be right around the corner.

penne with burrata, peas, and preserved lemons

penne with burrata, peas, and preserved lemons

penne with burrata, peas, and preserved lemons

Penne with Burrata, Peas, and Preserved Lemons

Ingredients

  • 1/2 package dried penne pasta or similar pasta
  • 1 ball burrata cheese
  • 1 cup frozen peas
  • 1/2 preserved lemon, sliced into thin slices

Instructions

  1. Prepare the pasta according to package directions. At the end of cooking time for the pasta, add the frozen peas. Drain the pasta and peas. Distribute among four serving dishes. Garnish each dish with some of the preserved lemon. Tear the buratta cheese into pieces and add 1/4 of the buratta to each dish. Enjoy!
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This recipe is linked up to Tinned Tomatoes: Meatless Monday.  If you are looking for great vegetarian recipes, check it out!

Blood Orange, Walnut, and Bitter Greens Salad

Blood Orange, Walnut, and Bitter Greens Salad

The first week back to work after a long break feels like the perfect time for a blood orange, walnut, and bitter greens salad.  I think about food a lot (no surprise from a food blogger).  I thought about food a lot before I started blogging.  One of the things that I’m always curious about is the first time a human being thought to eat something.  This always comes to mind for me, for example, when I eat an artichoke or some other food that seems otherwise inedible until it is transformed into something we eat.  I also think a lot about food trends and how some foods aren’t regularly eaten anymore.

One of those foods features prominently in my blood orange, walnut, and bitter greens salad.  The bitter greens category includes arugula, chard, and endive, but also includes dandelion greens.  When I was growing up, dandelions were a weed.  My grandparents, my mother, neighbors all spent a lot of gardening time trying to eradicate dandelions from the lawn and the garden.  I did the same with my first house, digging them up and tossing them into the trash.  At some point along the way, however, I learned that dandelions are edible.  I would occasionally cultivate a few plants in my garden, harvesting the greens and sautéing them to toss over pasta.  As it turns out, all the parts of a dandelion are edible, but that’s a story for another blog post.

Knowing that dandelions are edible and were, in fact, first brought to the US as a food and that dandelions evolved 30 million years ago (Wikipedia), makes me sad to think that we have relegated them to the status of a noxious weed in our gardens.  Dandelion greens can be eaten raw in salads. The taste is a bit bitter, but also has a hint of taste that reminds me of the smell of a dandelion flower in the sun.  The greens evoke some pretty serious nostalgia for me of lying in the grass as a kid in the summer.  That memory makes this a perfect salad for a frigidly cold January day here in the PNW.  It raises my hope level that spring really is right around the corner.

For now, dandelion greens feature prominently in this blood orange, walnut, and bitter greens salad. I found my dandelion greens at Whole Foods.  Many natural grocers carry these greens in the winter.  You can also substitute other bitter greens for this salad – finely chopped chard would be lovely, as would arugula.  I also threw in a few strips of preserved lemon to brighten the salad and to add a bit of salt to cut the bitterness.

Blood Orange, Walnut, and Bitter Greens Salad

Blood Orange, Walnut, and Bitter Greens Salad

Blood Orange, Walnut, and Bitter Greens Salad

I prepared my salads for the week ahead of time.  Instead of drizzling the dressing over the whole salad, I put a couple of tablespoons at the bottom of each jar and then added the salad on top.  All I have to do is pour the salad out into a bowl once I’m at work.

Blood Orange, Walnut, and Bitter Greens Salad

Ingredients

  • 3 peeled and segmented blood oranges
  • 1 bunch bitter greens (dandelion greens, kale, or arugula or some combination of some or all)
  • 1/3 cup walnuts
  • 10 thin slices of preserved lemon
  • Blood Orange Dressing
  • Juice of one blood orange
  • 1/4 cup olive oil
  • pinch salt
  • pinch ground black pepper

Instructions

  1. Combine all the salad ingredients in a bowl and toss gently. Combine the ingredients for the dressing in a small jar and close tightly. Shake to combine. Drizzle the dressing over the salad and enjoy!
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This post is linked up to No Croutons Required.  Check out the hosts’ pages at Tinned Tomatoes and Lisa’s Kitchen.

And is also linked to Kahakai Kitchen: Souper Sunday.  Check out all the great soups, sandwiches and salads!

Preserved Lemon Tuna Salad

Preserved Lemon Tuna Salad

I have just one day in the office this week before the holiday break, so decided to make preserved lemon tuna salad as a quick one-day only lunch.  I’ve had quite a bit of lemon going on these last few days.  I’m preparing to make a sparkly New Year’s Eve cocktail for Fix Me a Little Lunch, which I’ll post later this week.  To do this, though, I needed limoncello.  Limoncello is one of my favorite liqueurs, but I hesitate to pay the hefty $20 plus for a store bought bottle when it is so easy to make at home.  So – I stocked up on ten lemons, with the only purpose to peel them and saturate the peels with vodka.  But then, of course, I had ten naked lemons to contend with and couldn’t stand the thought of wasting them.  Naturally, this led to my hubby requesting a lemon meringue pie, which is something I’ve never, ever made.  As I’m writing this, it’s cooling and I’ll confess that I’m pretty afraid to cut into it.  I don’t fully trust that the meringue set quite like it should have, which will only make me determined to try again.  Good thing I still have plenty of lemon juice left from those ten naked lemons!

Good thing, too, that my preserved lemons are ready to use and could be chopped up for this preserved lemon tuna salad so I could have a quick and easy sandwich ready to go for lunch tomorrow.  I did make the baguettes in the photos for this lunch.  I opted for a more traditional baguette that required a starter and an overnight period of time for the starter to bubble and rise.  It’s safe to say that I’m ready for vacation and getting a head start on baking and cooking.  The recipe for the baguette, by the way, is on the King Arthur Flour site (here).  If you have the time, it’s definitely worth it to make fresh baguettes.  If you don’t – a store bought baguette will work fine, too, for a preserved lemon tuna salad sandwich.

preserved lemon tuna salad

preserved lemon tuna salad

Preserved Lemon Tuna Salad

Ingredients

  • 1 can water packed tuna
  • 1 tablespoon preserved lemon, finely chopped
  • 2 stalks celery, finely chopped
  • 1/4 - 1/3 cup plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • Black pepper to taste

Instructions

  1. Combine all ingredients in a small bowl. Serve on a baguette or lettuce leaves. Enjoy!
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Cranberry Poblano Pepper Relish

Cranberry Poblano Pepper Relish

Cranberry Poblano Pepper Relish is a spicy sweet recipe that can do dual duty as a relish for a turkey sandwich or can dress up a cheese and crackers as a holiday appetizer.  This is my homage to my dual roots: the poblano representing the Southwest where I lived for years and the cranberries my adopted PNW home.

I never gave much thought to where cranberries came from before I moved to Oregon, when I first saw a cranberry bog along the coast.  It turns out that  seven percent of the cranberries produced in the US come from Oregon from the southern coastal region.  I bought my first Oregon cranberries seven years ago from a local farm – the first time I’ve ever bought unpackaged cranberries by the pound.  This resulted in bags of frozen cranberries and lots of cranberry related preserves.

I found cranberries from Oregon this year at New Seasons, which is a PNW natural foods chain.   Rather than going crazy and buying more cranberries than I can possibly use in a season, I bought just enough for cranberry sauce and cranberry poblano pepper relish, with a little to set aside in the freezer for baking later in December.

If you are looking for a last minute Thanksgiving recipe to use up excess cranberries, this cranberry poblano pepper relish is perfect and pairs very well with leftover turkey on a sandwich.  It is also worth pinning for use in December for an easy appetizer when paired with cream cheese or brie and crackers.

Cranberry Poblano Pepper Relish

cranberry-relish

Cranberry Poblano Pepper Relish

2 cups fresh or frozen cranberries
1 poblano pepper
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon coriander
4 teaspoons brown sugar

Chop the cranberries and poblano pepper finely.  (Alternatively, process both in a food processor to chop finely).  Add the lime, cumin, coriander and brown sugar and combine.  Enjoy!

 

 

Lentil and Delicata Squash Bowl

Lentil and Delicata Squash Bowl

lentil-and-delicata-squash-bowl

This is the weekend before the Thanksgiving food storm here in the US.  You might be (like I am) getting ready to grocery shop and start the pre-cooking process to get ready for the upcoming Thursday feast.  You might be preparing to test out a cream gravy with sausage recipe and getting ready to  buy up dozens of eggs to make pumpkin pies, Black Friday brunch, and fruitcake.  You might be contemplating making marshmallows and gingerbread as a prelude to the next big holiday, because let’s face it: Thanksgiving is the gateway holiday to all manners of foodie sin.  Seriously – how great is that?

But just in case you need a little break between the turkey and the Christmas ham, you might re-purpose some of the seasonal veggies you have lying around and make this Lentil and Delicata Squash Bowl.  Beluga lentils are cute, tiny lentils that cook quickly and have a nutritional punch.  Delicata squash is just wonderful – largely because you don’t have to peel it and can roast it up in no time at all.

I’m linking this recipe up to My Legume Love Affair #101, courtesy of Briciole and Lisa’s Kitchen and encourage you to take a look at the other legume recipes that are being added. Susan, of  The Well Seasoned Cook started My Legume Love Affair and I encourage you to check out her page.

fall-lentil-bowl-undressed

Lentil and Delicata Squash Bowl

Serves 4

1 cup beluga lentils
2 cups water
1 teaspoon salt
1 Delicata squash
2 parsnips
1 tablespoon olive oil
1/2 cup almonds
2 avocados
4 hard boiled eggs

Tahini Dressing
1/2 cup tahini
1/2 cup water
Juice from 1/2 a lemon
Pinch of salt
A few grinds of fresh pepper

Preheat the oven to 375 degrees.

Bring 2 cups of water to a boil in a small saucepan.  Add the lentils and salt, cover, and turn the heat down to a simmer.  Simmer for 20-25 minutes or until lentils are soft and water is absorbed.  Set aside.

While the lentils are cooking, prepare the squash and parsnips.  Cut the squash into 1/2 inch slices and de-seed each slice.  Cut the parsnips into cubes.  Put the squash and parsnip cubes in a single layer on a parchment lined baking sheet and drizzle with olive oil.  Roast for 50-60 minutes, flipping the squash and parsnip cubes once so both sides get golden brown.

Make the tahini dressing by combining the tahini, water, lemon, salt and pepper in a small bowl or jar.  Whisk until thoroughly combined.

To assemble the bowls, split the lentils between four bowls.  Divide the squash, parsnips, avocado, almonds, and hard-boiled eggs between each.  Spoon the tahini dressing over the top and enjoy!

 

my-legume-love-affair

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