Roasted Butternut and Acorn Squash Medley

One of my favorite fall/winter foods is butternut squash; I also recently discovered acorn squash, which is also delicious. This dish celebrates both of those and lets their flavors shine. Again, this is a recipe that can be adjusted to your tastes. Here is what I threw together:

1 butternut squash, peeled, seeded, cubed
2 acorn squash, washed, seeded, cubed
1/4 c. barley
1/4 c. wild rice
1 c. chicken broth
1.5 c. chickpeas, cooked
1 T. fresh parsley, chopped
1 T. fresh thyme
1 c. coarsely chopped nuts of choice (toasted walnuts, macadamia nuts, or hazelnuts work great)
1/2 c. gruyere cheese, cubed (optional)
olive oil
salt
pepper

1. Lay the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast the squash in a 400 degree oven for approximately one hour, or until tender and starting to slightly brown.

20140120-225008.jpg

2. Meanwhile, cook the barley and wild rice in the chicken broth until tender, approximately 1 hour.

3. In a large bowl or serving dish, gently mix together all of the ingredients: nuts, thyme, parsley, chickpeas, barley, wild rice, and squash.

Enjoy!

20140120-225018.jpg

Slow Cooker Brisket

I looooove slow cooked meats – stews, brisket, pot roasts, you name it. This recipe is super easy because you throw everything into a slow cooker and let it do it’s thing. For the brisket, get a good quality meat and have the butcher trim off some fat, but leave a thin layer (maybe 1/2 to 1 inch) on the top of it to keep meat moist while cooking.

5-6 lb brisket (make sure it fits in your slow cooker!)
3 onions, roughly chopped
1 T. olive oil
1 c. roughly chopped parsley (Stems are ok)
2 sprigs rosemary, whole
6 sprigs thyme, whole
4 bay leaves
salt
pepper
garlic powder (optional)
6 cloves of garlic
4-6 tomatoes, quartered
vegetable medley: carrots (or any root vegetable), celery, fingerling potatoes
water or beef stock

1. In large skillet, saute onions in olive oil until translucent. Add to the slow cooker; this will be your base layer.
2. Chop carrots and celery (or whatever veggies you are using, except for fingerlings, which I recommend keeping whole) into 2 inch pieces. Lay all the veggies on top of the onions along with the herbs (rosemary, thyme, bay leaves, parsley). Sprinkle with salt and pepper.

3. Season the brisket on both sides with salt, pepper, and garlic powder. Be generous as it is a big chunk of meat. In a hot, dry skillet, sear both sides of the brisket until a brown crust forms (3-5 minutes on each side – don’t cook it so much that you can no longer see raw meat on the sides of the brisket.) Add to the slow cooker.
4. Place the garlic cloves and tomatoes on top of meat.

5. Add enough water or beef broth so that only half of the brisket is submerged.

6. Cover and let it cook on LOW for 8-10 hours. If you can (no need to wake up at 3 am to do this), flip the meat midway and remove some liquid if it goes above the halfway line of the meat.

7. After 8-10 hours, take the meat out and let it sit at room temperature with tented foil to rest (30 mins to an hour). Do not touch/eat/cut the meat at this point! The juice needs to redistribute in the meat while it rests, otherwise the juice will run and the meat will be dry.

8. remove as much juice as you want from the crockpot, strain and defat it. Set aside for serving. (And save some for later in the freezer!)

9. 15 minutes or so before you serve, boil up the juice again. Slice the brisket against the grain. Place on serving platter with the veggies, and drizzle with a ladle or two of juice. The leftover meat is also great for sandwiches/panini.

Roasted Chicken and Potatoes

After being marinated, bone-in, skin-on chicken pieces get a quick crisp on the stove top, and then a nice roast in the oven with creamer potatoes — all in the same fry pan! The result is juicy, flavorful chicken and creamy potatoes.

Enough bone-in skin-on chicken pieces to line your fry pan or skillet, washed (I use 2 large chicken breasts and 3 drumsticks for a 10″ oven-safe fry pan)
10-15 baby red (creamer) potatoes, skins on
3 tablespoons olive oil
3/4 cup lemon juice
2 tablespoons fresh chopped garlic
2 tablespoons butter, cut into 8 cubes (optional)
2 sprigs rosemary (optional)
Salt
Black Pepper

1. Place clean chicken in a non-reactive bowl and season all sides with salt and pepper. Drizzle with olive oil and add chopped garlic and lemon juice. Let marinate in the fridge for 1 to 2 hours, turning once.

2. Preheat oven to 475 degrees.

3. On medium high heat, warm a dry frying pan or skillet until hot. This may take a few minutes, depending on the type of pan you have. It is best to use an oven-safe pan or skillet that will sear the meat, such as stainless steel or cast iron — not a non-stick pan.

4. Take chicken pieces from the marinade and place them straight onto the dry, hot pan on the stove, skin side down. Do not touch! Let chicken cook in pan for 5-10 minutes until skin is golden brown and firm.

5. While the chicken is cooking on the stove, cut potatoes into 1″ to 2″ pieces (this means into halves or quarters, depending on how big your baby potatoes are. Season them with salt as needed and toss with olive oil.

6. After the chicken is done searing, remove the pan from stove, and flip the pieces over, skin-side up. Then scatter all of the potatoes in the pan. The arrangement does not matter, but as a tip, if you are using drumsticks or thighs, place them on top of the potatoes.

7. Add the butter and rosemary to the pan. Cook in oven until the breast has reached 165 degrees – depending on the size of the breast, this will take anywhere from 15-25 minutes. The skin will be brown.

8. If the darker meat is not yet ready, take out the breasts and leave the other pieces in with the potatoes until done. If the potatoes need more time, leave them in while the chicken rests. Always let your chicken rest and slightly cool before serving so the juices don’t run when cut.

9. There should be delicious juice in your pan. You can serve the juice atop the chicken or separately. You can also deglaze the pan with some white wine. After everything is done, pour white wine into your pan, about half a cup. On medium heat, scrape up any chicken bits from the pan with a wooden spoon while stirring in the white wine. Let the mixture reduce. Serve over the chicken or separately.

Beef Stew

There’s really nothing better than a hearty beef stew on a crisp, cold day to warm you up. Though I must admit I break the rules and have this even when it’s warm out, just because it is so delicious and easy to make. The great thing about stews is that 1) you can make huge batches and enjoy it throughout the week, 2) you can make it in a slow cooker, which might be one of my favorite kitchen appliances, and 3) they’re easy to customize based on what you have in your fridge.

Below is a recipe for a basic stew, but feel free to replace the veggies with whatever you have on hand. Also, some people like their stew more like a soup, while others like it with little liquid — the recipe below will make a stew right in the middle, but it can be tweaked for your desired consistency.

1 pound cubed stew meat (I prefer chuck)
3 T all purpose flour
2 medium onions, diced
4 carrots, cut into 2 inch pieces
4 cloves of garlic, minced
8 baby creamer potatoes, cut in half
3 cups beef stock
3 T tomato paste
1/2 cup parsley, roughly chopped
2 bay leaves
1.5 t garlic powder
1.5 t onion powder
4 T olive oil
1/2 T beef demi-glace (optional)
salt
pepper

1. Remove excess fat from beef, and cut into the size pieces you want. Toss in flour to coat.

2. In a heavy-bottomed pot (I use my trusty Le Creuset Dutch Oven) over medium-high heat, warm 2tablespoons of olive oil. Add the onions and sauté until translucent. Then add the garlic, carrots, and potatoes and cook until the carrots have lightly browned, about 5 minutes. Remove the vegetables, and set aside.

3. In the same pot, add the remaining olive oil and the coated beef. Sear on all sides but do not cook through.

4. Add all the vegetables, broth, herbs, spices, tomato paste, and demi-glace to the pot and bring to a boil. Cover, reduce heat to low, and simmer for 1.5 hours. Season with salt and pepper to taste.

5. Serve with crusty bread.

Other additions that would taste great: turnips, parsnips, bell peppers, tomatoes, celery… pretty much anything. And adding wild rice, quinoa, or lentils makes it even heartier and thicker!

Note: If you want to make this in a slow cooker, at step 4, just add everything into a slow cooker and cook on low for 8 hours. Just make sure to deglaze your pan with a little bit of stock to get all the nice bits of flavor, and add that too the slow cooker too.

IMG_0619