Roasted Carrot Soup with Tillamook Greek Yogurt

I'm learning that this time of year is a little crazy here in Colorado. One day it is a bright, sunny 70 degrees and the next brings piles of wet, heavy snow. I kind of love it. I'm a winter girl who loves being cozy in the house with something delicious cooking on the stove or in the oven. But I also get to the point where vitamin D is a necessity. And it must be in the form of beautiful, hot rays of real live sunshine.

Spring in Colorado also means that crazy hot weather is not far behind. Last year it was far too warm to use the oven in our house. (We have a tiny swamp cooler that barely keeps half of the house at a comfortable temperature.) So, I'm trying to get all the oven time that I can under my belt before it's too much to bear. This means baking buttermilk drop biscuits, Irish soda bread, and roasting lots of vegetables. This soup was the result of a big sheet pan of carrots, onions, and garlic that I drizzled with honey and roasted for about an hour. Everything was perfectly soft and golden brown with a honey glaze that gave a subtle sweetness to offset the rich roasted flavor.

I simply took the roasted vegetables and tossed them in a pot with some chicken stock (just like I do for my Butternut Squash & Coconut Soup). After it all simmers together for about 10 minutes, I take my immersion blender and transform it into a creamy, luxurious soup that is perfect with a dollop of creamy Greek yogurt and a few fresh thyme leaves. It's just so. darn. easy.

Can we talk about Greek yogurt for just a moment? I love it. I eat it pretty much every day. So when I got the chance to get a first taste of Tillamook's new Farmstyle Greek Yogurt I was thrilled. I used the 0% Farmstyle Greek for topping this soup and it is creamy and rich and has no hint of being fat free. Check out my Instagram feed for more photos of the flavors I'm trying. They've all been such a treat! My favorite so far is...wait for it...CINNAMON HAZELNUT. Perfect.

Tillamook is a well-known brand. I probably don't have to tell you how delicious their cheese is...right? You've had it, right? RIGHT? If you haven't you're going to need to fix that. STAT. Since they are new to the Greek yogurt scene, here are some delicious details...

About Tillamook Farmstyle Greek Yogurt

·         Tillamook Farmstyle Greek Yogurt is made with no artificial flavors, no artificial colors, no artificial sweeteners, no high fructose corn syrup and with the highest quality milk from cows not treated with artificial growth hormones.

·         Tillamook Farmstyle Greek is a thick, creamy and less tart yogurt made with buttermilk cultures, while providing 14g of protein per serving.

·         To make their better tasting Greek distinctively ‘Farmstyle’, Tillamook slow churns farm fresh milk with seven active yogurt and buttermilk cultures.

·         Tillamook Farmstyle Greek Yogurt is made with fruits and nuts locally sourced from the Pacific Northwest

·         To find out where to buy Tillamook Farmstyle Greek Yogurt readers can use the handy ‘Where to Buy’ tool - http://www.tillamook.com/where-to-buy.html?product=yogurt&variety=all&size=all&zip=

Roasted Carrot Soup with Tillamook Greek Yogurt

Serves 6-8

Ingredients

• 2 lbs carrots, peeled and cut into 1/2 inch rounds
• 1 large yellow onion, cut into wedges
• 1 head of garlic, cut in half crosswise
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons honey
• 2 tablespoons olive oil
• salt and pepper to taste
• 6 cups low sodium chicken stock
• 1 tablespoon fresh lemon juice
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat the oven to 375 degrees Farenheit.
2. Line a large rimmed baking sheet with aluminum foil.
3. In a large bowl, toss the vegetables with the spices, honey, olive oil and a bit of salt and black pepper.
4. Spread the vegetables onto the baking sheet in a single layer. If you need to, use two baking sheets so the veggies aren't crowded.
5. Roast the veggies for 45 minutes-1 hour or until nicely softened and golden brown. Stir every 20 minutes to ensure even cooking and to avoid burning the honey.
6. Take the garlic and squeeze the cloves out into a soup pot. (To make sure the garlic skin doesn't make it into the pot, squeeze the cloves into a separate bowl first, then transfer to the pot.)
7. Add the rest of the vegetables and the stock to the pot and place over medium heat. Bring to a simmer and cook for 10 minutes.
8. Use an immersion blender and blend until the soup is nice a smooth. Alternately, you can work in batches, pureeing the soup in a blender. Be very careful as hot liquids may explode out the top of the blender.
9. Add the lemon juice. Taste and adjust seasonings as needed.
10. Ladle the soup into serving bowls and top with a dollop of Greek yogurt and some thyme leaves.

Salmon Sashimi Rice Bowl

This is a bit of a throwback recipe. I posted it for the first time over at Tokyo Terrace when we lived in Japan. At the time, this bowl-of-beautiful made an appearance at least once a week. With a glass of crisp white wine this was an ideal way to end a long, busy day when I just didn't want to cook anything at all. And really, how could you not enjoy salmon sashimi, a perfectly poached egg and creamy avocado over rice?

Exactly.

We enjoyed this dish last week when my mom was visiting from Minnesota. For 10 days she helped me out by playing with Riley while I got some work done. She read endlessly, tossed a basketball countless times, braved the world of toddler crafts, and sang sweet lullabies. It was wonderful. When she stayed with us in Japan we made this rice bowl for her and she immediately fell in love. Since then, every time we are in the same kitchen, my mom requests this meal.

Sadly, salmon sashimi is not as easy to come by (or as affordable) as it was in Tokyo. Still, when we see a beautiful piece of fish this is usually how we enjoy it. Sometimes I'll make this exact recipe with broiled or pan seared salmon, which is delicious as well. Sprinkle the finished bowl with some nutty, salty furikake (want to make your own furikake? click here) and a drizzle of light soy sauce mixed with wasabi and there it is: perfection in a bowl.

I should ask: do you have a rice cooker yet? If you don't, you need one. Trust me. They are indispensable in my opinion. I'm not one to want frivolous appliances so I was wary of adding a rice cooker to our collection. In Japan, I realized very quickly that they get daily use in most homes. We may not use ours every day, but on average we break it out once a week. With the push of a button you can have perfectly cooked rice (white or brown) without having to do much of anything. And rice makes the perfect base for using leftovers. Got roasted veggies to use up? Toss them on top of some rice! Grilled chicken? Yep. Perfect. Not enough leftover chili for a full bowl? RICE.

Just trust me on this one. It's worth it.

More recipes you might enjoy:

• Perfect Soft Boiled Eggs at High Altitude

• Spicy Sesame Napa Cabbage with a Soft Boiled Egg

• Brown Sugar Miso Ice Cream

• 15 Minute Salmon Rice Bowls

Salmon Sashimi Rice Bowl

Serves 2

Ingredients

• 2 cups cooked Japanese white rice

• 6 oz salmon sashimi, cut against the grain into 6 slices

• 1 avocado, sliced

• 2 eggs, room temperature

• white vinegar

• 2 teaspoons furikake

• 2 tablespoons light soy sauce

• 1/2 teaspoon wasabi paste

Instructions

Begin by poaching the eggs:

1. Bring a small pot of water to a gentle, not rolling, boil.

2. Add a splash of white vinegar (about 2 teaspoons) to the water.

3. Gently crack one of the eggs into a small bowl.

4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

5. Carefully drop the cracked egg into the center of the whirlpool.

6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

8. Repeat with the second egg.

Ingredients

• 2 cups cooked Japanese white rice

• 6 oz salmon sashimi, cut against the grain into 6 slices

• 1 avocado, sliced

• 2 eggs, room temperature

• white vinegar

• 2 teaspoons furikake

• 2 tablespoons light soy sauce

• 1/2 teaspoon wasabi paste

Instructions

1. Bring a small pot of water to a gentle, not rolling, boil.

2. Add a splash of white vinegar (about 2 teaspoons) to the water.

3. Gently crack one of the eggs into a small bowl.

4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.

5. Carefully drop the cracked egg into the center of the whirlpool.

6. After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.

7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.

8. Repeat with the second egg.

9. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

10. Scoop the rice into two serving bowls.

11. Top with the sliced avocado, sashimi, and poached egg.

12. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

13. Serve immediately.

14. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.

15. Scoop the rice into two serving bowls.

16. Top with the sliced avocado, sashimi, and poached egg.

17. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.

18. Serve immediately.

Chipotle Shrimp over Creamy Polenta

There is chocolate all over the inter-webs. All. Over. Chocolate, heart-shaped stuffs are here there and everywhere and I've decided to detour. I love chocolate just as much as the next gal but I wanted to contribute something a little different and off the beaten path. Chipotle shrimp with creamy polenta is simple to make (gentlemen, I'm talking to you!) and it has spice (a known aphrodisiac) and luxurious polenta that has been combined with tangy sour cream.

As I made this dish the other day, I was reminded of the first Valentine's Day Brad and I spent together. I wanted to impress him with something delicious, exotic, and like nothing he'd ever eaten before. I settled on red curry coconut soup with shrimp. It was beautiful. I somehow found huge, lovely shrimp in the middle of the Iowa corn fields (I don't care to think about how that was made possible) and the little kitchen in his on-campus house smelled divine. We sat down with a couple glasses of wine, dim lights, and bowls full of what I was sure would be a triumphant success of a meal.

Bless his heart, Brad took two bites before he said what we both were thinking. It was blazing hot and our mouths were almost certainly on fire. We ditched the wine and opted instead for splitting a gallon of milk to rid our tongues of the miserable sting of too much red curry.

On the one hand, I was heart-broken that I had ruined our first Valentine's Day meal. On the other hand, I was comforted that Brad cared enough so early in our relationship to endure a few bites of something completely inedible just to spare my feelings.

That humiliating experience has not gone far from my thoughts each and every time this holiday rolls around. This year, I think I've done it right. This dish is a perfect combination of slight heat balanced by the creamy sour cream spiked polenta.

And go ahead...follow it up with one of the many chocolate desserts. I know I will!

Chipotle Shrimp over Creamy Polenta

Serves 2

Ingredients

For the polenta:

For the shrimp:

• 1 cup stone ground (not instant) polenta
• 1/2 cup sour cream
• salt and pepper to taste
• Fresh baby spinach or other greens for garnish
• 8-10 large shrimp, shelled and deveined
• 2 teaspoons chipotle powder
• 1 tablespoon olive oil
• salt and pepper to taste
  

Instructions

1. Move an oven rack to the top position.
2. Preheat the broiler.
3. Bring 4 cups of water to a rolling boil in a medium saucepan.
4. Whisk the polenta into the water. Continue whisking until the polenta has thickened slightly and there are no lumps.
5. Reduce the heat to medium low and cook for an additional 20-30 minutes or until the polenta is tender.
6. Turn off the heat. Stir in the sour cream and season to taste with salt and pepper. Keep warm while you make the shrimp.
7. Toss the shrimp in a bowl with the olive oil, chipotle powder, salt and pepper and transfer it to a large, rimmed sheet pan. Make sure the shrimp are in a single layer with a little space between them.
8. Place the shrimp under the broil and cook until they are pink and just firm, about 3 minutes.
9. Ladle some of the polenta into 2 serving bowls. Top with handful of baby spinach and divide the shrimp evenly and arrange on top the spinach.
10. Serve immediately.
    

Peanut Butter & Date "Jelly" Bulgur Wheat

Some of you may remember that I decided to Go Sugar Free in 2014. A lot of you expressed how crazy I am. After all, how could anyone give up something as wonderful as sugar? Well, here's the deal: I am not giving it up entirely. I'm taking a course that teaches me what sugar and other foods do to my body and how to overcome cravings that won't actually make me feel better but will make me feel worse. It hasn't been as hard as I originally anticipated. I thought for sure I would be hiding in the closet with a freshly baked batch of cookies and a jug of milk. No one would ever know. But instead, I find myself focusing my energy on developing easy recipes that are added sugar free.

Breakfast is a tricky time for me because I love to have a simple piece of toast slathered with jam. Raspberry jam, to be exact. It's not like I'll never have that again, but I'm doing my best to find something I like even more. As I searched for recipes with no added sugar, I found that many people use dates. Dates are one of those things that I frequently forget about, which is unfortunate seeing as how they taste like delicious soft caramels. So I went to a big box store (don't judge) and bought a massive container of Medjool dates. I went home and cut one open. As I took my first bite (after removing the pecan shaped pit from the center, of course) I was struck by the smooth texture and nutty sweetness. I knew right then and there that I had found an ingredients that could take me to new realms of freedom from sugar.

For this bulgur wheat, based on a Cooking Light recipe that I fell in love with a couple weeks ago, I chopped the dates very finely and added them to the wheat along with some natural, unsweetened peanut butter. It was absolutely delicious. The flavors came together beautifully, creating a PB & J bowl of wonderfulness.

If you've never used bulgur wheat, you should start now. It has a wonderful flavor and all the work is done in the fridge while you sleep. One minute of microwaving in the morning and you have a healthy, easy, delicious breakfast ready to go. AND THERE IS ZERO SUGAR. You're welcome.

Peanut Butter & Date "Jelly" Bulgur Wheat

Serves 2-3

Ingredients

• 1 cup bulgur wheat
• 3 cups low-fat milk or unsweetened almond milk
• 1 tablespoon natural, unsweetened peanut butter
• 1 large date, pitted and finely chopped
• Extra milk (optional)

Instructions

1. Put the bulgur wheat in a large bowl.
2. Add the milk, cover with plastic wrap, and refrigerate overnight.
3. In the morning, fluff the bulgur with a fork.
4. Scoop 3/4 cup bulgur into a microwave safe bowl along with the peanut butter.
5. Microwave for 1 minute.
6. Stir in the dates and top with additional milk if desired.

BLT Quinoa Patties

Last night I did something that would have seemed trivial just 3 years ago. I went to a coffee shop after dinner to get some work done. Alone. It seems completely silly, but spending an hour in a place that wasn't my living room or home office where I'm constantly reminded of the other little tasks I have to do was refreshing. My mind wasn't telling me to dust the corners of the room or reorganize the shelves; instead, I could focus on myself and my work. I listened to some of my favorite music, sipped on some hot tea, and accomplished more in those 60 minutes than I expected.

You'd think I would be running out the door at lightning speed to get some time alone. The truth is, I struggled to get myself to leave the house. I kept thinking about Riley's little arms giving me a "hug-o" and his sweet little good-night-smooch that I would miss if I left. Even one night without that makes me a little sad. Plus, being a stay-at-home mom has made it difficult for me to relinquish control of what happens in my house at any given time of day for fear that things won't be done correctly. No offense to my husband by any means, but I have my routines. That's normal, right?

Even if it was only one hour, that little jaunt to the coffee shop changed my entire outlook. It was a deep breath; a chance to look at the world beyond the daily this-and-that. Yes, I missed the usual bedtime routine, but when I got home, the house was quiet, the dishes were done, and all was well with the world.

In the spirit of looking at things in a new, fresh way, I'm sharing these BLT quinoa patties with you. It's the perfect light lunch whether you are home or at work. The quinoa patties, adapted from Heidi Swanson's cookbook Super Natural Everyday, are the perfect base for a fresh, lemony mayonnaise, a thick slice of roasted tomato, and crisp applewood smoked bacon. In place of the lettuce (and because I wanted to be a little fancy) I used sprouts.

Let's pretend I can still call this a BLT.

This time of year does not always produce the nicest tomatoes, but if you can find fresh ones that don't need help by roasting you can just slice them and be done with it. I chose to roast mine on the same pan with the bacon to help concentrate their flavor and take them from hard and sour to soft and sweet. Worked like a charm thanks to my tin foil barrier. One pan and done!

Take a little time for yourself and enjoy something delicious, a little fancy, and mostly healthy. You can thank me later.

BLT Quinoa Patties

Ingredients

For the patties:

For the toppings:

• 2 1/2 cups cooked quinoa at room temperature
• 4 eggs, beaten
• 1/2 teaspoon salt
• 1/3 cup chervil, chopped (substitute any fresh herb)
• 1 yellow onions, chopped
• 3 cloves garlic, chopped
• 1 cup shredded gruyere cheese (or whatever you have on hand)
• 1/2 cup panko bread crumbs
• 1 tablespoon olive oil (plus more if needed)
• 1/3 cup mayonnaise
• zest and juice of 1 lemon
• salt and pepper to taste
• 1 tomato, sliced
• 4 slices cooked bacon (I bake mine in the oven at 425F for about 15-20 depending on thickness)
• Radish sprouts, arugula, or baby spinach leaves

Instructions

1. In a large bowl, combine the quinoa, eggs, salt, chervil, onions, garlic and cheese. Stir to combine.
2. Add the panko and stir. Let the mixture sit for about 3 minutes.
3. Using slightly wet hands, shape the mixture into patties that are about 2 1/2 to 3 inches in diameter and about 3/4 inch thick.
4. Heat the oil in a large, heavy pan over medium low heat.
5. Place 3 or 4 patties in the pan, cover, and cook until brown and crisp, about 7 minutes.
6. Gently flip the patties and cook them on the second side until brown, another 5-7 minutes.
7. Transfer the patties to a cooling rack. Continue the process until all the patties have been cooked.
8. Combine the mayo, lemon zest and lemon juice in a small bowl. Season with salt and pepper to taste.
9. Top a quinoa patty with about 1 tablespoon of the mayo, a slice of tomato, and a slice of bacon (break the bacon so it fits on the patty). Finish with a pile of sprouts and serve.

Notes

Recipe for the quinoa patties adapted from Heidi Swanson's book Supernatural Everyday.

Roasted Delicata Squash with Sage, Pecans + Miso Dressing

I've been working hard to cook more veggies lately. Don't get me wrong, I LOVE eating vegetables. But when you have a husband with a hollow leg most easily filled with meat and carbs and a toddler who is still figuring out textures (especially when it comes to vegetables) it can be much easier to just steer clear. (We make up for it by enjoying plenty of Kale & Pineapple Smoothies.) If it were up to me, I'd eat vegetables like squash, sauteed greens and sweet potatoes every day this time of year. Obviously it would all be topped with a perfectly poached egg.

Duh.

Delicata Squash Slices :: Set the Table

Pecans, Sage & White Miso :: Set the Table

Now that delicious squash are in season, I'm working hard to incorporate them into more meals in the hopes of expanding Riley's toddler menu selections. He already loves butternut squash, cubed and roasted with a little olive oil, salt and pepper. I've been taking that knowledge and using it to introduce him to other types of squash like acorn and delicata.

Delicata Squash :: Set the Table

Roasted Delicata Squash, Pecand & Sage :: Set the Table

This roasted delicata squash with pecans, sage and (warm) miso dressing is one of my new favorite ways to enjoy all the flavors of fall. The squash is delicate and nutty on its own but becomes even more lovely with the addition of buttery pecans, crispy sage, and the sweet-salty flavor of shiro (white) miso dressing.

Roasted Delicata Squash :: Set the Table

This is a great dish to make for Meatless Mondays. With a simple salad or topped with a fried or poached egg, you can easily make this in under 30 minutes.

What are you favorite dishes to make with squash this time of year? I need to expand my horizons so I can take full advantage of all the squash varieties out there!

Roasted Delicata Squash with Sage, Pecans + Miso Dressing

Yield: 4-6 servings
Ingredients

• 1 medium delicata squash, seeded and cut into 1/4 inch slices
• 2-3 tablespoons walnut oil (olive oil also works just fine)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup loosely packed sage leaves
• 1/2 cup roughly chopped pecans
• 2 tablespoons shiro (white) miso paste
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• 1 tablespoon rice vinegar
• 1/4 cup water
• salt to taste

Instructions

1. Preheat the oven to 425 degrees F.
2. Spread the delicata squash slices on a large, rimmed baking sheet.
3. Drizzle the squash with the walnut oil and toss to combine.
4. Sprinkle the squash with the salt and pepper. Toss one more time and spread in an even layer (no overlapping!)
5. Place the baking sheet in the oven and roast the squash for 10 minutes.
6. After 10 minutes, add the pecans and sage leaves to the pan and roast for another 5 minutes until the pecans are barely toasted and the sage leaves are crisp. Watch carefully so nothing burns!
7. Meanwhile, heat the sesame oil in a small saucepan over medium-low heat.
8. Add the garlic clove and gently cook for about 1 minute until the garlic is fragrant and has infused the oil.
9. Add the miso paste, rice vinegar and water.
10. Stir until the miso paste is smooth and the dressing is warm.
11. Season with salt to taste. Keep warm until ready to use.
12. Transfer the squash, pecans and sage leaves to a serving plate (or divide among 4-6 plates) and drizzle with the warm miso dressing.
13. Serve immediately.