2013: The Year in Recipes

Just the other day, I was thinking about how my view of the 21st century differed from what it actually became. I was convinced that we would all be wearing space suits and eating food similar to what astronauts consume on their space ships. Logical, right? The best part is that I was sure of these things in 1995, giving the world only 5 short years to get its act together and make these things happen.

I'm happy to report that I was completely wrong.

A lot happened this year. I turned 30; that was pretty big. I started Set the Table; that was awesome. A lot of other good things happened. Some sad things happened. All of them made me a very different person from what I was at the start of 2013 and I am grateful for that.

Another thing I am endlessly grateful for is the support and love you all have shown me through reading my posts, trying my recipes, and generally appreciating the work that goes into this blog. It's been absolutely wonderful in so many ways. Thank you, thank you, thank you.

To celebrate this past year, I wanted to share the top recipes from Set the Table. You people sure do love your cocktails! But thankfully there is also some food in there. You know, to even things out.

Cheesy Spaghetti Squash with Chorizo

Bourbon Apple Cider

Perfect Roast Chicken

Butternut Squash + Coconut Soup

Riley's Kale + Pineapple Smoothie

Pineapple + Honey Margarita

No Rise Cinnamon Rolls

Basil Gin Fizz

Spring Fling

Cheers to you all, friends! And Happy  New Year!

Clean Eating Round-Up

It's entirely possible that I am STILL full from the holiday weekend. Oops. BIG diet-oops.

To help my body and mind recover, I'm planning a week of healthy meals to help me feel energized and these are a few of my favorites that will be making an appearance at our table.

Did you overdo it for Thanksgivukkah? Or were you well-behaved? Either way, I think you'll enjoy these clean eating recipes!

One of my all-time favorite healthy recipes is thisKale & Pineapple Smoothie. Fortunately, Riley loves them too so I can get a crazy amount of kale into my little toddler with no problem.

For lunch and dinner, I like to work with dark leafy greens and eggs. With flavorful garlic and chili flakes, this Baked Eggs, Rainbow Chard & Yogurt dish is satisfying, fast to assemble, and perfectly healthy (and yes, there is butter, which maybe doesn't make this as "clean" as some might prefer, but you can always omit it).

Now this recipe is one that all of you, cooks or not, can make on a busy weeknight. It's a one-pan, super healthy meal that is comforting without the typical comfort-food guilt. Jacqueline's Pasta Bake is the perfect way to serve a healthy, crowd-pleasing meal to your family.

This Asparagus with Black Sesame is a beautiful way to enjoy your vegetables. Flavorful, nutritious, and gorgeous.

And finally, here is a perfectly amazing Roasted Broccoli Salad (I'm so thankful to the person who discovered roasted broccoli) that is perfect for a light lunch or a healthy side dish.

So now you're armed with some delicious, healthy recipes that will help get you through the week! Of course, I can't help you if you are still working through Thanksgiving leftovers. You're on your own with that one.

Have a wonderful week everyone!

Leftover Turkey Sandwich with Miso Mayo

I fell down a rabbit hole yesterday. It started when I remembered that Brad and I had a blog from when we first moved to Tokyo. At first, I just wanted to read the posts from Thanksgiving in 2008 but then I just couldn't stop. I'm thankful that we started The White's in Tokyo and were able to document some of our earliest thoughts and feelings after moving to a brand new country that we had never been to before. Truthfully, I had forgotten a lot about those first days, weeks and months when everything- even a trip to the grocery store- was so new and different from anything I'd known before.

After so much reminiscing about Thanksgiving in Japan, this leftover turkey sandwich seemed even more appropriate to post this week. The sandwich is simple and combines traditional Thanksgiving flavors with one of my favorite Japanese ingredients: miso. It's subtle and marries perfectly with thickly sliced roasted turkey and tangy cranberry sauce. The day after Thanksgiving usually leaves me feeling anything but healthy, so I added some beautiful green kale as well.

The result is a sandwich that perfectly closes out Thanksgiving week (or carries it on through the weekend).

There isn't really a "recipe" except for the miso mayo, so I've included that below along with how I built my sandwich. What's going on your leftover turkey sandwich?

Leftover Turkey Sandwich with Miso Mayo

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons shiro (white) miso
• 2 slices country bread
• 2 tablespoons miso mayo
• 3 slices leftover roasted turkey
• 2 tablespoons cranberry sauce
• 2 kale leaves, rib removed

Instructions

1. Combine the mayonnaise and miso in a small bowl. Whisk until smooth.
2. Spread each slice of bread with miso mayo.
3. Spread the cranberry sauce on one slice of bread and top with the kale and turkey.
4. Top with the second slice of bread and cut the sandwich in half.
5. Serve immediately.

Cheesy Baked Spaghetti Squash with Chorizo

This will forever be the time of year that makes me miss Japan the most. Late October and all the way through December seemed to bring the most comfortable weather (for a Minnesotan, anyway) with clear blue skies and brilliantly colored leaves. For someone whose favorite season is fall, Tokyo was really the most amazing place to be. The Japanese Maples scattered about amongst shrines and in rare residential front and back yards became a fiery mix of red and orange and the gingko trees lining the streets were rich, vibrant yellow. I remember the gingko trees so clearly because they were especially bright the day we brought Riley home from the hospital in early December almost 2 years ago. We were sitting in a taxi, the driver was chatty but whispered so as not to wake the little person in the backseat, and I was gazing at the yellow leaves on the trees feeling free and terrified (mostly terrified) now that we were away from the hospital and my nurse call button.

Bringing Riley home was scary, but that taxi ride was peaceful.

Another reason I love fall is because it is finally cool enough to turn the oven on. Roasting vegetables, baking casseroles, and whipping up the occasional batch of cookies is something I look forward to all summer as I complain about the heat. I'm not a hot-weather bird.

The difficult thing about this time of year is that most of what I want to cook is not all that healthy. So, I have to come up with dishes that satisfy my desire for comfort food but are also kind to my waistline. This spaghetti squash dish is perfect that way. It's full of flavor with a warm, cheesy topping that brings all the comfort I need. It's nearly a one pot meal and is largely hands-off, which is perfect for busy nights.

If you're not into the chorizo idea, you can stir the squash with a little marinara or bolognese and top it with mozzarella instead of the Monterey Jack. You can also dress it up by adding some chopped kale, chard, spinach, sliced mushrooms- anything you want!

There are a lot of possibilities with this dish so think about your favorite noodle recipe and see if you can adapt it to work here.

Cheesy Baked Spaghetti Squash with Chorizo

Ingredients

• One 3lb spaghetti squash
• 1/2 a yellow onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• salt
• 1/2 pound chorizo, removed from casing
• 2/3 cup shredded mozzarella cheese
• sliced scallions for garnish

Instructions

1. Preheat the oven to 375 degrees F.
2. Drizzle 1 tablespoon of the olive oil on a sheet pan.
3. Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy stuff in the center.
4. Place the squash halves cut side down on the oiled pan. Roast for 35-45 minutes or until the squash is tender and shredded easily.
5. Meanwhile, in a large, heat proof skillet (cast iron works great), heat the remaining oil over medium heat.
6. Add the onions and garlic and cook until just softened.
7. Add the chorizo and stir to break it up and cook it through, about 2 or 3 minutes.
8. Add the spaghetti squash and stir to combine it with the sausage mixture and to heat it through, about 1 minutes.
9. Taste and season with salt if necessary.
10. Sprinkle the squash with the cheese and place it under the broiler in your oven until the cheese is golden and bubbly.
11. Sprinkle with the scallions and serve.

Notes

Serve this with sour cream and green chile salsa or any of your favorite Mexican food add-ons.

Eggs on a Crispy Tortilla + Homemade Roasted Salsa

I have a bad habit of not finishing all the food in our refrigerator before going out and buying more. Before I know it, there isn't any room for anything else and I've forgotten about the containers of leftovers, jars of salad dressing, and half finished bottle of white wine that end up stuck in the back corners. It's like a black hole in there sometimes.

I'm just being honest. Don't judge.

Eggs, Crispy Tortilla, Homemade Salsa :: Set the Table

Lately, I've been trying to be more diligent about using what I have on hand before heading to the store. I actually love doing this because it helps me to think more creatively about dishes I can make with simple, every day ingredients. The dish photographed in this post was thrown together after an emergency visit to the vet with Decorah the dog. She had a run-in with a bee (we think) and her entire face was swollen. Not fun. Two shots and two days of Benadryl later and she's finally back to normal. Going to the vet with a toddler and a pup can be quite stressful, especially if you haven't had time to mentally prepare. It's like getting ready for a football game; you need time to get your head in the right place, plan your plays and backup plays (and backup-backup plays), and get all your gear ready. On this particular day, I tossed a few books and toys into a little monkey backpack, put a leash on my puffy-faced pup, and headed out the door without any breakfast and only half of my cup of coffee.

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Eggs on a Crispy Tortilla :: Set the Table

Needless to say, by the time we got home I needed some nourishment and fast. So, I started the broiler, spread some of my homemade roasted salsa on a whole wheat tortilla and topped it with some shredded cheese. While that was getting all melty and crispy in the oven, I fried two eggs (with nice runny yolks, of course) and chopped the last of my chives from the garden. A few drops of hot sauce and sliced avocado and I had a perfectly wonderful meal to enjoy.

What are your tricks for keeping the refrigerator clean and organized? Do you have any favorite ways to use leftovers? Tell me all about it! I clearly need help.

Eggs on a Crispy Tortilla with Homemade Roasted Salsa

Yield: 1 serving
Ingredients

• 1 whole wheat tortilla
• 1/4 cup roasted tomato salsa
• 1/4 cup shredded cheese (white cheddar, cheddar jack, or mozzarella all work)
• 1 tablespoon olive oil
• 2 eggs
• 1/2 avocado, sliced
• Fresh chives or cilantro for garnish
• Hot sauce (optional)

Instructions

1. Preheat your oven's broiler.
2. Place the tortilla on a baking sheet.
3. Spread the tortilla with the salsa and top with the shredded cheese.
4. Place under the broiler for about 3 minutes until the edges of the tortilla are crispy and golden and the cheese is melted.
5. Meanwhile, heat the olive oil in a non-stick skillet over medium heat.
6. Crack the eggs into the pan and cook until the whites are opaque, about 2 minutes.
7. Cover the pan and turn the heat to low. Allow the eggs to cook until the whites are set and the yolks are still runny, about 2 minutes more.
8. Top the tortilla with the fried eggs and sprinkle with salt and pepper.
9. Garnish with the chives and avocado. Serve with hot sauce if desired.

Top 5 Toddler Approved Foods

One of the most difficult things about parenting can be getting your child to eat a healthy, balanced meal. Riley has been an amazing eater for the most part, but now that he is getting closer to 2 years old he enjoys exercising his ability to reject what I’ve placed in front of him. He usually does this by throwing it on the floor. It’s great fun.

Fortunately, I have an arsenal of no-fail recipes that rarely see the floor. A lot of people ask me what I make for Riley and my answer is that 90% of the time I make the same thing for him that I’m making for Brad and myself. When that doesn’t work after a few tries, I’ll go to one of these 5 foods to make sure Riley gets healthy, nutrient-rich food into his little toddler body.

1. Riley’s Kale & Pineapple Smoothie

This smoothie has been a saving grace in our house and Riley ALWAYS finishes every last drop. Sometimes, he asks for more. "More, quease!" he says in his adorable little voice. I make this smoothie at least twice a week and Riley gets a huge amount of healthy green kale, protein rich almond milk, and sweet pineapple. You can substitute baby spinach leaves or even chard for the kale. I usually make enough so that I can have a glass as well, making it a double win. And no, the kale flavor is not as intense as it can be in some smoothies. So. Good. Click here for the recipe.

2. Basil Pesto + Pasta

I’m confident that I could put pesto on just about anything and Riley would eat it. We mix it into scrambled eggs, spread it on toast, and mix it in with whole wheat pasta. For the last 2 summers, I’ve grown an insane amount of basil and made a huge batch of pesto with it. I then freeze it in ice cube trays for a couple of hours, transfer it to a freezer bag and we’re ready to go for a few months. The frozen pesto is thawed in the microwave for a few seconds and stirred with warm pasta. On our “adventurous” days, I’ll add chicken or salmon as well. See below for my pesto recipe.

3. Grilled Cheese & Arugula Pesto

More pesto! I try to mix things up when I use pesto. I’ve fallen in love with this kale pesto recipe. It is creamy, full of bright flavors, and a beautiful shade of green (some kale pesto recipes end up paste-like and kind of a muddy color). I have a stash of it in the freezer next to the basil pesto. We also love arugula pesto on grilled cheese. Sometimes, I use a George Foreman grill (fancy, I know) so that I don’t have to add butter to the bread. This is the perfect lunch after a morning at the park.Click here for the grilled cheese recipe.

 4. Simple Roasted Salmon

Salmon is such a powerhouse when it comes to health and I try to work it into our weekly meal plan on a weekly basis. Typically, I buy my salmon in bulk and freeze portion sizes. They are easy to thaw last minute and even faster to cook. Riley loves it mixed with Japanese sticky rice and a little soy sauce or just plain with some healthy sides like apple slices and whole grain crackers. Find the recipe at the bottom of this post.

Cracker Stealer

 5. Homemade Cheese Crackers

OK- so this one is more of a treat than the first 4 foods on the list. But fortunately, you can make it healthier by adding some whole wheat flour. What’s most important in my mind is that I know exactly what is in these crackers (and can spell each ingredient). When I make these, Riley cannot keep his hands off of them from the moment they come out of the oven. Cheesy and hearty, these crackers make a perfect snack; it only takes a few rather than handful after handful to feel satisfied. Click here for the recipe.

Some other foods we typically have success with are roasted broccoli stirred into macaroni and cheese, peanut butter and banana toast with wheat germ, and yogurt. Always yogurt.

I hope this list helps some of you when it comes to a picky toddler! I really recommend trying the pesto. That one ingredient has been a revolution.

What are your most successful toddler meals? I’d love to be able to add to my list!

Roasted Salmon

Ingredients

• One 2-3 pound salmon fillet, skin on or off
• salt and pepper to taste
• 4 tablespoons unsalted butter

Instructions

1. Preheat the oven to 475 degrees F.
2. Season the salmon fillet with salt and pepper.
3. Place the butter on a rimmed baking sheet.
4. Melt the butter in the oven for 2 or 3 minutes, being careful not to let it burn.
5. Carefully remove the baking sheet from the oven and lay the salmon fillet over the melted butter.
6. Return to the oven and roast until the salmon is cooked through but not overdone, about 8-9 minutes. The salmon should flake easily with a fork and will be a very light pink (but not raw) in the center and more opaque near the surface.
7. Cut into portions and serve.

Basil Pesto

Ingredients

• 4 cups basil leaves, tightly packed
• 2 garlic cloves (equal to 2 tablespoons chopped)
• 1/4 cup pecans, walnuts, or pine nuts
• 2 tablespoons fresh lemon juice
• 2/3 cup olive oil
• salt and pepper to taste

Instructions

1. Combine the basil, garlic, nuts and lemon juice in the bowl of a food processor.
2. Pulse a few times until just combined and roughly chopped.
3. With the food processor running, gradually add the olive oil.
4. Transfer the pesto to a bowl and stir in salt and pepper to taste.
5. If you would like to freeze the pesto, spoon it into an ice cube tray and top with a little extra oil this helps preserve the color).
6. Freeze for an hour or two until frozen through.
7. Transfer the pesto cubes to a freezer bag and store for up to 3 months.