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!

  

Sweet Celeriac Root Hash

Happy Sunday people. Today was an interesting and informational day for many reasons:

1. (I thought) I bought a rutabaga for today's recipe, and it turned out to be celeriac root (see recipe below) - such an interesting vegetable that I've never had before!
2. I stepped in a huge pile of dog sh*t on the street at the very end of my 5+ mile walk with Chris, and we discovered that it isn't that easy to clean a poop sneaker when you live in a city.
3. I practiced my qigong in the shower tonight which was awesome - I must warn you that it can be very dangerous when your feet are slippery while harvesting your qi ;)
4. The nutrients in a 1oz. shot of wheatgrass are equivalent to those in 2.5 cups of green vegetables... I still haven't tried it yet, but I think this will be my next experiment. 

I have been loving all of the winter root vegetables, so I tried to get creative this morning. I created this sweet and savory breakfast hash and threw a dollop of it on top of a spinach and mushroom frittata. The final picture didn't come out too beautifully, but it tasted fantastic. The recipe below will serve two people, and you can make a really delicious mash with the leftover half of the celeriac root. It is an awesome potato substitute with way more flavor and great nutrients.

Ingredients:
- 1/2 celeriac root, peeled & shredded
- 1 small sweet potato, peeled & shredded
- 1 small apple, peeled & diced
- 1 small onion, diced
- Olive oil

- sea salt, pepper, and garlic powder to taste

Instructions:

1. Heat olive oil over medium heat

2. Add diced onions and cook for about 5 minutes until soft

3. Add shredded celeriac, sweet potato, and apple (use a cheese grater or food processor for these)

4. Season with a little sea salt, pepper, and garlic powder
5. Cook for 15-20 minutes until it fully cooks through and gets a little crisp like hash browns. I stirred it quite a bit at first but then let it sit for a few minutes at a time so the bottom would brown.
6. Serve on top of your favorite frittata or topped with poached eggs.

   

  

Mushroom Mish Mosh Soup

So much news, I don't even know where to start! Thank you for your patience as I spent the week relaxing and rejuvenating at Canyon Ranch. I soaked up every minute of the trip, and it was fantastic. I will share some highlights over the next week along with some great new recipes. 

These two pictures are my two of my favorite spots at the ranch - on a cozy couch in front of the fire where I did some quality reading (and napping) and the indoor track above the spa where I walked about 20 miles over the course of the week. It was very warm up on the track, so I almost always had it to myself which allowed for some good meditation, singing, and random gymnastics moves as I circled the track over 250 times. 

When I got home this afternoon, I decided it was time to go for a walk to get inspired for a new soup recipe. Instead of brainstorming soups I just walked in circles around my neighborhood while I talked to Mal. I don't think I convinced her to meet with a psychic, energy healer, and acupuncturist, but I think she at least appreciated the stories! When I got to the store, I saw that they had an amazing variety of mushrooms (button, portobello, oyster, crimini, and shitake). I bought all of them and decided on a mushroom soup. I added the head of cabbage and celery to bulk it up a bit, but I would definitely try it again omitting those two ingredients so the mushroom flavor is stronger. The most exciting part of this recipe was when I had to peel the garlic. One of my many wonderful Christmas gifts from Ryan was this silicone garlic peeler. If you haven't tried one, it really works like magic. You put a clove in the silicone sleeve, press down on it, roll it back and forth for a second or two, and then it just falls out of the sleeve fully peeled! A wonderful invention worth trying out...

Ingredients:
- 2 Tbsp. Olive oil
- 2 sweet onions, chopped
- 1 large leek, chopped (whites & greens)

- 1 shallot, chopped- 1 head garlic, peeled & chopped
- 1 bunch of celery, chopped
- 1 small head cabbage, chopped

- 1 lb. white button mushrooms, chopped

- 10 oz. baby portobello mushrooms, chopped

- 6 oz. crimini mushrooms, chopped

- 6 oz. oyster mushrooms, chopped

- 6 oz. shitake mushrooms, chopped- 1 bunch of fresh organic herbs (I used thyme, rosemary, and sage)
- 2 quarts of organic vegetable stock
- pepper to taste

Instructions:
1. You know what to do... chop it all (preferably while watching the season premiere of the Bachelor on DVR like I did...)
2. Heat olive oil over medium heat
3. Add onions, leek, shallot, and garlic and saute for about 10 minutes until soft
4. Add all other veggies and pepper and cook for another 10 minutes
5. Add herbs and broth and bring to a boil
6. Cover pot, turn heat to low, and cook for 45 minutes until everything is soft
7. Remove herbs from pot and then puree soup with your immersion blender

  

  

Garlic Sesame Kale Chips

I am officially ready for my big vacation! I'm all packed, I got 4 new tires for my car, got my nails done, made CDs for the car ride, gassed up, and mapped out the trip. I have to admit that this 130-mile drive is going to be the longest drive I have ever done in my life! That may seem hard to believe, but I usually draw the line at 30 miles. My mix CD has a big job of keeping me awake and alert on the road. It is quite the eclectic mix:

1. "I Will Wait" by Mumford & Sons
2. "Home" by Phillip Phillips
3. "Get Back to Ya" by Casey Hurt
4. "Madness" by Muse
5. "Some Nights" by Fun
6. "Pretty Wings" by Maxwell
7. "The a Team" by Ed Sheeran
8. "Overwhelmed" by Tim McMorris
9. "This Woman's Work" by Maxwell
10. "Fast Car" by Tracy Chapman
11. "Hall of Fame" by The Script & will.i.am
12. "Why" by Annie Lennox
13. "Climax" by Usher

Between this and my Lumineers CD, I should be good to go. I most likely won't be doing much blogging over the next week, but I will have loads of stories and new recipes when I'm back. In the meantime, here is a simple recipe for garlic sesame kale chips. I have made these four days in a row, and they never get old. Feel free to switch up the seasonings for a new twist if you don't like eating the same thing all week like I do! Enjoy these as a snack, appetizer, or side.

Ingredients:
- 2 bunches kale, stems removed
- olive oil
- garlic powder
- fine sea salt
- pepper
- sesame seeds

Instructions:
1. Preheat oven to 325 degrees
2. Put kale leaves in a mixing bowl and break into chip-sized pieces. Be sure to discard any stems/crunchy bits
3. Drizzle a little olive oil in the bowl and rub the oil into the kale leaves with your hands
4. Arrange on a foil-lined cookie sheet, and sprinkle with garlic powder, sea salt, and pepper
5. Bake for 10 minutes, toss the leaves, sprinkle with sesame seeds, and bake for another 5-15 minutes based on your crispiness preference

  

Paleo Gigi Salad

Happy Friday! I can't believe it, but I am officially on vacation. My week at Canyon Ranch starts on Sunday, and I am so excited! I just signed up for all of my services which include a detoxifying ritual, marma chikitsa, acupuncture, and a healing energy treatment. I will report back on everything when I return. I am just shy of a 10-year reunion for my last visit to the ranch, and I cannot wait. I will be trying over 2 dozen exercise classes, listening to amazing lectures on health and wellness, taking cooking classes, and spending a significant amount of time reflecting on the new year and everything I am grateful for. I have to say I am pretty thrilled 2012 is behind me, and I have such a wonderful list of things to celebrate and appreciate for the years ahead. 

Tonight's recipe is my take on the Gigi salad which comes from the Palm Restaurant. I made this recipe as part of my cooking duties on Christmas, and I fell in love with it. I remade it on New Years Day for my dinner party, and it was a big hit. I have to admit this would be a perfect addition to a summer BBQ, but it is delicious in the winter too. The recipe is incredibly easy, only has 5 minutes of cooking time, and is a gorgeous addition to any meal. Give it a shot at your next dinner party or potluck!

Ingredients:
- 1 lb. green beans, trimmed and cut in half
- 1 lb. beefsteak tomatoes, chopped
- 1 small sweet onion, chopped
- 3/4 lb. wild-caught shrimp, peeled & chopped
- 1 avocado, chopped
- Olive oil
- Balsamic vinegar
- 1 lemon
- Sea salt & pepper 
- Optional add-ins: hard-boiled egg & crumbled bacon

Instructions:
1. Boil green beans for 5 minutes, drain, and then rinse with cold water so they stop cooking
2. Mix green beans in a large bowl with the tomatoes, onion, shrimp, and avocado
3. Dress the salad lightly with olive oil, balsamic vinegar, juice from one lemon, and salt and pepper
4. Top with hard-boiled egg and crumbled bacon if desired

Chunky Hunky Man Soup

Does your hunky man hate soup? If so, I have created the perfect recipe that will make you both happy! To me, a fresh soup every week is the best part of winter, and it is even better if you can share it with others. I even eat soup for breakfast these days as an alternative to my old favorite oatmeal. Some of the soup haters out there think that it doesn't count as a real meal and is too watery, so I created this recipe that is chunky, full of flavor, and guaranteed to please your biggest critics. 

I made this soup on New Years Day for my own special hunk and our friends. It was the perfect mix of sweet and savory, and it was a wonderful way to start out 2013!

Ingredients:
- 2 Tbsp. Olive oil
- 2 sweet onions, chopped
- 1 large leek, chopped (whites & greens)
- 2+ Tbsp. garlic, chopped
- 1 bunch of celery, chopped
- 5-7 large carrots, peeled & chopped
- 12 mushrooms, chopped
- 6 parsnips, peeled & chopped
- 2 sweet potatoes, peeled & chopped
- 2 cups of chopped steak (I used leftovers from a garlic roasted bottom round roast)
- 3 sprigs of fresh, organic rosemary
- 2 quarts of organic chicken (or beef) broth/stock (no sugar or preservatives added)
- pepper to taste

Instructions:
1. CHOP EVERYTHING! (I've warned you about this before.. it takes a while but is totally worth it!)
2. Heat olive oil over medium heat
3. Add onions, leek, and garlic and saute for about 10 minutes until soft
4. Add all other veggies and cook for another 10 minutes
5. Add steak, rosemary, and broth and bring to a boil
6. Cover pot, turn heat to low, and cook for 45-60 minutes until everything is soft
7. Eat this soup with your hunky man - mine likes his grains, so I threw some farro in there for a little extra chunk

  

Perfect Veggie Quiche

I'M BACK! I hope you haven't missed me too much over these past two weeks. I had quite the traveling adventure visiting so many of my favorite people for the holidays. After bouncing from house to house in CT, I headed up to Vermont for almost a week. I had to work for some of it, but I have no complaints. Apparently Waitsfield got close to five feet of snow over the week we were there, and I had the most beautiful views from the house while I worked. The fire was going nonstop every day, and I got in some great skiing over the weekend. I also visited an amazing natural food store called Sweet Pea that had an unbelievable selection of paleo-friendly foods. I was a bit under the weather for most of the trip, so I loaded up on echinacea teas, fresh-pressed organic green juices, and a few treats like trailmix and "nut buddies". 

  

When I finally got back to Boston I was dying to get back in the kitchen and whip up some delicious home-cooked meals. I have plenty of material to share now, and I am starting up with a delicious vegetable quiche. You can feel free to switch up the veggies, add meat (or cheese if you do that), and get creative. This recipe is very simple and came out so well. I have had a few quiche recipes that are a bit too moist/watery, and this one cooked perfectly in exactly 30 minutes. Enjoy the leftovers for breakfast the next day!

Ingredients:

Crust

- 1.5 cups almond flour

- 1/4 cup olive oil

- 1/2 tsp. baking powder

- 1/2 tsp. fine sea salt

- 1/4 tsp. garlic powder

- 1/2 tsp. dried onion (or onion powder)

- 2 tsp. parsley

Filling

- 1 large sweet onion, chopped

- 1 shallot, chopped

- 1 Tbsp. garlic, chopped

- 1 Tbsp. olive oil

- 10 white mushrooms, chopped

- 1 bag spinach

- 4 eggs

- Sea salt & pepper 

Instructions: 

1. Preheat oven to 350 degrees

2. Mix all crust ingredients in a small mixing bowl until dough forms

3. Press the dough into the pie dish working it into the dish so it fills out the full pan

4. Bake for 15 minutes until lightly brown and set aside to cool

5. Heat olive oil for filling over medium heat

6. Add onion, shallot, and garlic to oil and cook for about 10 minutes until lightly browned

7. Add mushrooms and cook for another 5 minutes

8. Add spinach and cook for another 5+ minutes until some of the liquid cooks off

9. Whisk eggs in a bowl and then add veggie mixture and S&P

10. Pour filling into the crust and bake for 30 minutes

11. Let sit at least 10-15 minutes before slicing