Parsnip Fries a.k.a. Parsnipples

I love Spring. I don’t think I could be any happier about the warm weather and the bright colors everywhere. I dusted off my bike on Monday after a long (2+ year?) hibernation. I remember when Mal and I used to bike 12-15 miles every morning before work up the steepest hills in Stamford, and it feels like a lifetime ago. I am dabbling with the idea of training for a triathlon this year for some added motivation with my workouts. It has been four crazy years since my last race, and I would love to get back into it and beat my time now that I am an old lady. I will never forget that dreaded “swim” flailing for my life like a lunatic in open water – I would have to think things could only improve after that ridiculous performance. I will share my training plan (once it exists) and keep you posted on my progress.

I am thrilled to announce that I am almost 50% through my kickstarter campaign, and my project has surpassed its initial funding goal and is climbing over $11,000. The outpouring of support has been incredible, and I am so excited to continue the momentum and pre-sell as many copies of the cookbook as possible. I am just over 130 backers, and I hope to get over 200 by the end of the month! You can pre-order a copy of the cookbook and check out the campaign at http://kck.st/1fMYQDo. Huge shout out to my photographer Erica Gannett who has created gorgeous images for the cookbook and campaign. Check it out!

Today’s recipe is a staple in my kitchen: parsnipples. I really have no idea where this name comes from, but I am pretty sure we can blame Ryan for it. Parsnipples (or parsnip fries) are one of the easiest roasted vegetables to make, and they come out incredibly every single time. The sweet/salty flavor combination is irresistible, and they go great with every meal. I am making less and less roasted veggies these days as the weather gets warmer and I turn to salads, but this is a great staple to always keep in your back pocket.

Parsnip Fries: Serves 2, Prep time: 5 min, Cook time: 20-25 min

Ingredients:
- 2 parsnips
- 1 Tbsp (or less) olive oil
- Sea salt, pepper, and garlic powder

Instructions:
1. Preheat oven to 400 degrees
2. Peel your parsnips and slice them into pieces that look like your favorite french fries
3. Arrange the pieces on a foil-lined baking sheet
4. Spray or lightly toss the parsnips with olive oil 
5. Season with sea salt, pepper, and garlic powder
6. Bake for 20-25 minutes, turning once

Roasted Tomato Soup w/ Fresh Basil

The Nemo aftermath is crazy in Boston. After my travels home from NYC, it took me almost an hour to catch a cab home. The snow banks were well over 6 feet tall, and there were no cabs in sight. I tried to walk home but failed miserably with 4 bags, so much snow, and no boots. I finally decided to go to a hotel and have them help me hail a cab. 20 minutes later I was riding in a cab with my first-ever female driver. So many roads were closed, and it was quite the adventure getting home. I trekked through the snow this morning for my wheatgrass shot, and I couldn't believe how many cars are still completely buried. 

Weather like this clearly calls for soup, so I made one of my old favorites. I have to admit that this soup should be made in the summer when tomatoes and basil are fresh and available at the farmers market, but I couldn't resist. The market was closed this weekend (and I was away), so I went to Foodies and got what I could. This recipe is inspired by a blog I used to read all the time called Two Peas in their Pod. Their recipes are great, and this soup is fantastic. Roasting the tomatoes first brings out such an amazing flavor - you won't be disappointed. Try it out this winter, and then try it again in the summer with fresh picked tomatoes and basil from the garden!

Roasted Tomato Soup w/ Fresh Basil Serves 4-6, Prep time: 15 min, Cook time: 90 min

Ingredients:
- 3 pounds roma tomatoes
- 3 Tbsp. olive oil
- sea salt & pepper
- 1 sweet onion, chopped
- 1 shallot, chopped
- 1 heaping Tbsp. chopped garlic
- 1/2 cup packed fresh basil (about 20 leaves)
- 1 can diced tomatoes (I used 14.75 oz., organic & no salt added)
- 1 qt. vegetable broth (I used organic, low sodium from Trader Joes)

Instructions:
1. Preheat oven to 400 degrees
2. Slice the tomatoes length-wise, and arrange them on a foil-lined baking sheet
3. Drizzle 1 Tbsp. of olive oil over the tomatoes, and season with sea salt and pepper
4. Roast tomatoes for 45 minutes
5. In a large soup pot, heat the other 2 Tbsp. of olive oil over medium heat, and add the onion, shallot, and garlic. Cook for 5-10 minutes until tender
6. Add the can of tomatoes, fresh basil, and broth
7. Stir in the roasted tomatoes
8. Cook for 45 minutes uncovered over medium-low heat
9. Puree the soup with your immersion blender until smooth. 
10. Serve with sliced avocado or a grilled cheese if you are really feeling dangerous!

  

  

Roasted Chicken w/ Sweets & Beets

So if you're wondering, I am still upset about my poop sneaker. I am trying to pretend it never happened, but it isn't working. I don't have a padded mat under my standing desk yet, so I really need to wear sneakers in the house while I work. After yesterday's incident, I think my days of wearing sneakers in the apartment are over. The good news is that I will have a padded mat delivered and ready to go by the time I'm back from Stamford this week AND I found out that my sneakers are on sale on Zappos. I need another pair anyway, so this may just work out perfectly. I realize that if you are here for a delicious recipe, you probably don't want to hear about my dirty sneaker, but I just really needed to share!

I had a wonderful visit from my Dad today, and I wanted to make him a special meal before he headed out to London for business. I channeled my Grandma and went with my first ever roasted chicken. While I mastered the turkey back in November, I was still nervous about roasting the whole chicken. I threw it together with some roasted sweet potatoes and beets from the Siena Farm farmstore, and it was amazing! The one issue with beets is that their juice gets everywhere. The color is gorgeous, but I'd recommend wearing an apron (and a poncho) to avoid getting beet juice all over your clothes. Don't say you weren't warned!

Roasted Chicken w/ Sweets & Beets: Serves 4, Prep Time: 15 minutes, Cook Time: 90 minutes

Ingredients:

- 4-5lb. free-range organic chicken

- 2 sweet potatoes, peeled

- 2 beets, peeled

- Olive oil

- 1 lemon, halved

- 2 sprigs each of rosemary, thyme, & sage

- Sea salt, pepper, garlic powder, and dried onion

Instructions:

1. Preheat oven to 425 degrees

2. Chop sweets & beets into 1-inch cubes and arrange in a baking dish. Toss with olive oil, sea salt, pepper, garlic powder, and dried onion (or onion powder).

3. Rinse and pat dry chicken. Make sure you clean out the inside (luckily this one didn't have any surprises inside)

4. Coat the chicken with a little olive oil, the juice from the two lemon halves, and some of the spices.

5. Stuff the chicken with all of the herbs and the leftover lemon halves

6. Bake for 75 minutes, basting every 15-20 minutes

7. Flip over the chicken and cook for another 15 minutes

8. Let the pan sit for 5-10 minutes and then carve and enjoy!

  

Pomegranate Pecan Brussel Sprouts

My first memory of brussel sprouts was when my mom used to steam them in the microwave when I was a young kid, and the whole house would smell like sewage. I never understood how anyone could even taste such a foul-smelling food. Later in life I realized how amazing brussel sprouts are if you just roast them in the oven. I am still not sure what my mom was thinking back then, but the good news is that she roasts them now too! I can't get enough of these this year; at last night's Thanksgiving potluck, Chris made delicious roasted brussel sprouts with parsnips. It was such a great combination of flavors, and I will absolutely make those together soon. Last week on Thanksgiving, I wanted to make a sweet and savory side dish, so I decided on roasted brussel sprouts with toasted pecans and fresh pomegranate seeds. This was probably one of my favorite creations to date! Sorry to mom and Aunt Randi for giving them stomach aches for making such a delicious side dish... I didn't mean for them to eat so many!


Ingredients:
- A lot of brussel sprouts (filled up two 9x11 pans)
- Seeds from 2 pomegranates
- 1 cup chopped pecans
- Olive oil
- Sea salt, pepper, & garlic powder

Instructions:
1. Preheat oven to 400 degrees (convection if you have it)
2. Wash brussel sprouts, cut off the ends, and cut in half (keep all the leaves that fall off - these are the best part!)
3. Put the sprouts in a baking dish, and drizzle with olive oil, salt, pepper, and garlic powder. Toss until well combined.
4. Add pecans to the sprouts and mix
5. Bake for 20-30 minutes depending on your crispiness preference, stirring every 5-10 minutes
6. When sprouts come out of the oven, mix in the pomegranate seeds, and serve immediately