*This both allows for changing it up a bit morning to morning, but more importantly, keeps moisture-sensitive toppings from getting soggy, or things like sliced banana from oxidizing.

Sweet Potato Breakfast Bowl With Maple-Tahini Sauce

 

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Recipe type: Breakfast

Yield: Serves 3-4

Ingredients

• 3 medium or 4 small sweet potatoes, baked and cooled
• 3 medium or 4 small sweet potatoes, baked and cooled
• 6 scoops collagen peptides, such as Vital Proteins
• 6 scoops collagen peptides, such as Vital Proteins
• 1 teaspoon cinnamon
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground ginger
• Kosher salt
• Kosher salt
• 3 tablespoons tahini
• 3 tablespoons tahini
• 1 tablespoon dark maple syrup
• 1 tablespoon dark maple syrup
• 
  
• 
  
• Topping ideas:
• Topping ideas:
• A generous dollop of full-fat skyr or Greek yogurt
• A generous dollop of full-fat skyr or Greek yogurt
• Toasted pepitas or walnuts
• Toasted pepitas or walnuts
• Chia seeds
• Chia seeds
• 1/2 a sliced banana
• 1/2 a sliced banana
• Chopped candied ginger

Instructions

1. Split the sweet potato open down its middle using a paring knife. Scoop out the sweet potato flesh into a medium mixing bowl and mash well with a fork. Add the collagen peptides, cinnamon, ginger, then use a flexible silicone spatula to mix it all together. Season to taste with salt. If things are a little dry, add a bit of water at a time to loosen it up, mixing to combine.
2. In a small mixing bowl, whisk together the tahini, maple syrup, and a generous pinch of salt. Whisk in enough water to make it a drizzleable texture, something that's slightly thicker than salad dressing.
3. Divide the mashed sweet potato between 4 bowls (or mason jars), then top each with 1/4 of the maple-tahini sauce, and your toppings of choice. Pictured is some skyr, chia seeds, banana, and pepitas.

Notes

To make vegetarian-friendly, either omit the collagen peptides, or add unflavored whey protein powder to taste. I've yet to test this out, but I can't imagine it not working. If I do test it out, I'll update here with the amount used.

The quality of tahini varies widely; my favorite brands are Soom and Seed + Mill.

This is a great make-ahead breakfast. To meal prep it, layer the mashed sweet potato, skyr, and maple-tahini sauce in 4 lidded working glasses or wide-mouth mason jars, parfait-style. I prefer the former, as they're a little bit smaller and leave less empty space, but mason jars work great too. Then, before eating, add any other toppings like chia seeds, nuts, candied ginger, or banana.

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The post Sweet Potato Breakfast Bowl With Maple-Tahini Sauce appeared first on A Modest Feast.

I chose to share this recipe with you all here for two reasons: one, it’s really really good, and two, it’s a great indicator of what you can expect if you pick up a copy of this book for yourself. Which brings me to an exciting note: I’ve teamed up with America’s Test Kitchen to give away a copy of How to Roast Everything to one lucky reader. Entering this contest is simple:

1. Follow @amodestfeast on Instagram.
2. Like the IG photo of this broccoli.
3. Leave a comment on that IG photo tagging a friend.
4. Tag more than one friend for extra entries (one extra entry per additional tag).

The fine print: The contest ends on Saturday, March 10, at 11:59 EST. This giveaway is open to adults (over 18) living in the U.S. Each entry will be assigned a number and a winner will be chosen using a random number generator. The winner will be contacted by direct message on Instagram, and has 48 hours to accept the prize, before another winner is drawn.

May the odds be ever in your favor!

Roasted Broccoli With Olives, Garlic, and Oregano + a Giveaway

 

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Author: Adapted from How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More by America's Test Kitchen

Yield: Serve 2-4

Ingredients

• 2 small heads of broccoli (about 1 1/2 pounds)
• 2 small heads of broccoli (about 1 1/2 pounds)
• 4 tablespoons extra-virgin olive oil, divided
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon granulated sugar
• Kosher salt
• Kosher salt
• 5 garlic cloves, very thinly sliced
• 5 garlic cloves, very thinly sliced
• 1/2 teaspoon red pepper flakes or 1 teaspoon aleppo pepper
• 1/2 teaspoon red pepper flakes or 1 teaspoon aleppo pepper
• 2 tablespoons oil-cured black olives, pitted and chopped
• 2 tablespoons oil-cured black olives, pitted and chopped
• 1 teaspoon fresh oregano, finely chopped
• 1 teaspoon fresh oregano, finely chopped
• 2 teaspoons freshly-squeezed lemon juice
• 2 teaspoons freshly-squeezed lemon juice

Instructions

1. Adjust oven rack to the lowest position, place a half-sheet pan on the rack and preheat the oven to 500°F.
2. Trim away the dried out ends of the broccoli, then separate the stalks and crowns. Cut crowns into large florets. Trim away the tough outer peel from the stalks, then cut into 1/2-inch-thick planks that are about 2-3 inches long.
3. In a large mixing bowl, toss the broccoli with 2 tablespoons olive oil, the sugar, and 1 teaspoon salt.
4. Once the oven has preheated fully, pull the hot sheet pan out of the oven. Working quickly, arrange the broccoli in a single layer, flat sides down, where possible, on the preheated sheet pan. Roast until well-browned and tender, 9-11 minutes.
5. Meanwhile, heat the remaining 2 tablespoons olive oil in a medium skillet over medium-low heat. Add the garlic and red pepper flakes, and cook, swirling the pan occasionally to ensure the garlic is evenly cooked, until the garlic is lightly fried and turning golden brown, 2 to 3 minutes. Using a slotted spoon, remove the garlic and drain on a plate lined with a paper towel. Season generously with salt and set aside.
6. Once the broccoli is done roasting, arrange it on a platter and top with the fried garlic, olives, oregano, then sprinkle it all with lemon juice.

Notes

If you have a mandoline — I use (and love) this one, plus this cut-resistant glove for safety — use that to slice the garlic; you'll get much more consistent results.

A splash or red wine vinegar (about 1 teaspoon) can be subbed for the lemon juice.

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The post Roasted Broccoli With Olives and Garlic + a Giveaway appeared first on A Modest Feast.

*And the cookbook-consuming public in general, if it’s frequently-sold-out-on-Amazon status is an indicator.

In a lot of ways, Roman has written the type of cookbook I aspire to create. Full of real, produce-packed recipes, it draws on an international pantry of flavors, with an eye towards balance (yes to cookies and cocktails and full fat everything, and also yes to brothy soup and bitter greens). And as such, I’ve cooked from its pages quite-obsessively since its publication this past fall. Really, the reason I’ve taken so long to write about it here is that I was overwhelmed by choice in deciding which crazy-good recipe to share.

Well, as you may have guessed, I’ve finally decided on one. Though highly-tempted by the preserved lemon labne (so bright and versatile), that aforementioned chicories salad, and a handful of others, it is this punchy, irresistible chicken soup that I’m sharing with you today. Bold and brash, in the best way possible, it is the type of soup that makes you forget that you’re having soup for dinner (ok, maybe that’s just Andrew — I love soup for dinner). It sings with the flavor of toasted, almost-burnt garlic, and is all-around sensorial trip (those colors! that crispy garlic and those luxuriously-silky mushrooms!). It is, like the cookbook itself, a 10.

P.S. I realize my recipe notes for this one are very long, verging on psychotic. Read them, don’t read them, but if you want to know how to make the absolute best version of this soup, know that they’re there.

Chicken Soup With Toasted Garlic, Mushrooms, and Celery

 

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Author: Adapted from Dining In. Copyright © 2017 by Alison Roman. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Recipe type: Soup

Yield: Serves 4-5, with about 1 1/4 cups leftover crunchy chili oil

Ingredients

• For the crunchy chili oil:
• 3/4 cup unrefined peanut oil (grapeseed or avocado oil will also work)
• 1/4 cup crushed red pepper flakes or 1/4 cup plus 2 tablespoons Aleppo pepper
• 1/4 cup black or white sesame seeds, or 2 tablespoons of each
• 2 to 3 tablespoons Sichuan peppercorns, chopped
• 4 garlic cloves, thinly sliced (optional)
• Kosher salt, to taste
• 
  
• For the chicken soup:
• 2 tablespoons neutral oil, such as refined coconut or avocado oil
• 8 garlic cloves, thinly sliced
• Kosher salt
• 2 large shallots, thinly sliced crosswise into rings
• 1 pound mushrooms, such as maitake, oyster, or shiitake, (if using shiitake, remove the stems and quarter)
• 8 cups chicken broth, preferably homemade
• 4 celery stalks, thinly sliced on the diagonal, plus 1/2 cup celery leaves
• 2 to 3 cups cooked chicken meat
• 1-2 tablespoons fish sauce, to taste
• Juice from 1/2-1 lime, to taste
• 1/2 cup fresh cilantro, tender stems and leaves
• Crunchy chili oil, for serving

Instructions

1. Make the crunchy chili oil: Heat the peanut oil, red pepper flakes, Sichuan peppercorns, and garlic, if using, in a small pot over the lowest heat possible. Let it come to a simmer (all the bits in the pot will start to sizzle) and cook until the red pepper flakes are a dark brick red and the sesame seeds are golden brown and toasted (if using black sesame seeds, you will start to smell them toasting), 15 to 20 minutes. Remove from the heat and season to taste with salt. Set aside. (As for the extra chili oil, let it cool completely before transferring to a glass jar and refrigerating.)
2. Make the soup: Heat the neutral oil in a large pot over medium heat. Add the garlic, and cook, swirling the pan occasionally to ensure the garlic is evenly cooked, until the garlic is lightly fried and turning golden brown, 2 to 3 minutes. Using a slotted spoon, remove the garlic and drain on a plate lined with a paper towel. Season generously with salt and set aside.
3. Add the shallots to the same pot and season with salt. Cook, stirring occasionally, until the shallots are lightly fried and turning golden brown but are not yet crisp, 3 to 4 minutes. Add the mushrooms, seasoning them with salt. Cook, stirring occasionally, until they’re beginning to brown and are totally softened, about 4 minutes. Add the broth, bring to a simmer and cook, uncovered, for 30 to 40 minutes, until the flavors get to know each other and the broth tastes a little shalloty and a little mushroomy. Once the broth is as good as can be, add the sliced celery and chicken. Cook until the celery is just tender and the chicken is warmed through, 3 to 4 minutes. Taste the broth, then season with the fish sauce (start with 1/2 tablespoon) and lime juice, adding more to taste until the broth tastes great. (I found that I needed somewhere in the neighborhood of 1-2 tablespoons of fish sauce, but I was using unsalted chicken broth.)
4. Serve with the celery leaves, cilantro, a generous spoonful of chili oil, and toasted garlic.

Notes

Unrefined peanut oil adds a roasty-toasty note to the crunchy chili oil; that said, if you don't want to buy it just for this recipe, a neutral oil, like those listed in the recipe, will also work.


I like to add a bit of umami powder (essentially, dried ground mushrooms plus some other umami-rich ingredients) to the chili oil, to mimic the flavor that MSG gives to store-bought crunchy chili oil. Alternatively, you could season it with a bit of MSG (I swear it's not bad for you — there's science to back this up.) Or, if you want to skip the step of making crunchy chili oil, you can use lao gan mai (aka spicy chili crisp, aka angry lady sauce), which is available in most Asian grocery stores and on Amazon.


Leftover crunchy chili oil keeps for at least 1 month refrigerated. It is excellent on everything from roasted vegetables to scrambled eggs to blah-tasting Asian takeout and/or leftovers; there's little that it won't improve.


If you have a mandoline — I use (and love) this one, plus this cut-resistant glove for safety — use that to slice the garlic, shallot, and celery; you'll get much more consistent results.


My absolute favorite way to cook the chicken for this soup is sous vide. The results are tender and it's shockingly easy to do. I use these instructions from Serious Eats, cooking 2 boneless, skinless chicken breasts at 145°F for 1 hour and 15 minutes, then chilling them down in an ice bath before shredding. That said, if you don't have an immersion circulator (if you're in the market for one, I love ChefSteps' Joule), leftover roast chicken is a good alternative, as is using some of the meat from a rotisserie chicken or poaching a couple breasts.


This soup is good as leftovers, provided you store the extra cilantro, celery leaves, and fried garlic separately from the soup itself, adding them just before eating. (You can also freeze leftover soup, keeping the same consideration in mind.)

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The post Chicken Soup With Toasted Garlic, Mushrooms, and Celery appeared first on A Modest Feast.

If you can make this small commitment, and I think you can, the rewards are well worth it. Those hands-on minutes (and there aren’t too many of them — an efficient cook could pull this together in around an hour) pay off in a major way: Braised and glazed, the carrots become more carrot-y than seems imaginable, concentrated, tender, and a bit chewy at their caramelized edges, with the tangy, slightly-bitter kick of pomegranate molasses to balance out their earthy sweetness. Crisped in the oven, the chickpeas take on a satisfying crunch, providing the perfect textural foil to these uber-carrots. Topped with these and scallions, cilantro, crumbles of creamy feta (please, please, go for the good full-fat stuff, not that pre-crumbled nonsense), and the musky spice of cumin and aleppo pepper, it makes for a show-stopping side or a meal-worthy salad for two.

It’s fitting, and no accident, that this recipe plays up the core essence of carrots. In part, this is because I find it interesting to take something as simple, humble, and everyday as the carrot and elevate it into something special, but it’s also because I’m joining forces with a killer group of bloggers to highlight this underappreciated vegetable. To follow along, check out the hashtag #24carrotgoals on Instagram, or scroll past the recipe for links to everyone’s creative creations, both savory and sweet.

Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta

 

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Yield: Serves 2-4

Ingredients

• For the crispy chickpeas:
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/4 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1 (15-ounce) can chickpeas, rinsed, peeled, and thoroughly dried
• 1 teaspoon cumin seeds, ground
• 1/2 teaspoon aleppo pepper flakes
• 
  
• For the pomegranate-molasses-glazed carrots:
• 1 1/2 pounds carrots, peeled, trimmed, cut into 2-3-inch-long pieces, (larger pieces cut in half)
• 2 tablespoons extra-virgin olive oil
• About 1/4 cup water
• 1 1/4 teaspoons kosher salt
• 1 1/2 tablespoons pomegranate molasses
• 
  
• For garnish:
• 1 1/2 ounces feta, crumbled
• A large handful of cilantro, leaves picked off of the stems
• 2-3 scallions, thinly sliced
• Aleppo pepper flakes

Instructions

1. Roast the crispy chickpeas: Preheat your oven to 375° F.
2. In a medium mixing bowl, whisk together the oil, salt, and sugar. Add the chickpeas and use your hands to evenly coat them in the oil and seasonings.
3. Spread the chickpeas out on a half-sheet pan. Roast for 30-35 minutes, or until toasted, dry to the touch, and crispy. While the chickpeas roast, give the pan a shake and rotate it every once in a while to promote even roasting (do this at least once).
4. Immediately after pulling the chickpeas out of the oven, add the chickpeas back to the same mixing bowl that you used to season them before. Add the cumin and aleppo pepper, and use a flexible silicone spatula to evenly coat them in the spice mixture. Then, transfer them back to the sheet pan to cool down without getting soggy.
5. Braise and glaze the carrots: Arrange the carrots in one even layer in a large lidded skillet or dutch oven (I like Staub's braising pan for this). The add the olive oil, salt, and enough water to coat the bottom of the pan (this may be a bit more or less than 1/4 cup). Over medium-high heat, bring the water up to a boil, then reduce the heat to maintain a rapid simmer, cover, and cook. Simmer for 20-25 minutes, checking every 10 minutes or so, and giving the pan a swirl to coat the carrots, or until the carrots are tender enough to be easily pierced with a paring knife.
6. Once the carrots are tender, remove the lid, add the pomegranate molasses, swirl to coat, and continue to rapidly simmer (medium-low heat) until the liquid has evaporated and the carrots are caramelized on their bottoms, 30-35 minutes. Every so often during this process, swirl the pot to coat the carrots and rearrange the carrots as necessary to keep them in even contact with the pan.
7. Plate the dish: Serve the carrots hot or at room temperature. When ready to eat, arrange the carrots on a platter, top with the chickpeas, feta, scallions, cilantro, and a good sprinkling of aleppo pepper.

Notes

Peeling the chickpeas may seem fussy, and maybe even not worth it, but it really does make a difference in terms of how crisp the chickpeas get. I highly recommend you do it, but also, if you don't have time, the chickpeas will still turn out tasty, just less crisp.

Pomegranate molasses and aleppo pepper flakes can sometimes be found in the international aisle of supermarkets; if you don't see them there, try online, or in a specialty store like Manhattan's Kalustyan's or San Francisco's Bi-Rite Market. If you don't want to buy aleppo pepper flakes, use about half the amount of regular red pepper flakes (aleppo pepper flakes are sweeter and milder).

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Prepare to be inspired by my wonderful #24carrotgoals collaborators:

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Figs and Flour’s Thai Peanut Pizza
Jo Harrington’s Carrot, Rhubarb, and Blood Orange Pie
Better With Biscuits’ Carrot Soufflé
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares With Orange Glaze
What Annie’s Eating’s Roasted Carrots With Carrot Top/Herby Salsa Verde
Fufu’s Kitchen’s Baked Carrot Fries Drizzled With Tahini
Hola Jalapeño’s Roasted Carrots With Chipotle Honey Butter
A Worthy Pause’s Paleo Thai Curry Carrot Soup
Battered ‘n’ Baked’s Baked Carrot Cake Donuts
Anna Jitlin’s Carrot Muffins With Persimmon Topping
Lemon Thyme and Ginger’s Sweet ‘n’ Spicy Herbed Carrots
Something New For Dinner’s Minted Sous Vide Carrots With Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
Rezel Kealoha’s Turkish Carrot-Yogurt Dip
​Cosette’s Kitchen’s Sumac, Carrot, and Feta Salad
More Icing Than Cake’s Spiced Quinoa and Roasted Carrot Salad
Measuring Cups Optional’s Carrot Curry Soup
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Bee and the Baker’s Glazed Carrot Rosette Tart With Honey Ginger Mascarpone
Katie Bird Bakes’ Carrot Cake Scones
Jessie Sheehan Bakes’ Chocolate Carrot Loaf Cake With Cinnamon Cream Cheese Whipped Cream
Marianne Cooks’ Carrot-Zucchini Mini Muffins
Baking the Good’s Roasted Carrot and Herby Feta Galette
Laurel Street Kitchen’s Heirloom Carrots With Hummus
Confetti Kitchen’s Harissa Roasted Carrots With Lentils and Yogurt
Prickly Fresh’s Carrot Cake Blondies With Cream Cheese Frosting
Forty-Nine Figs’ Butterfly Garden Pie
​Loko Kitchen’s Miso White Carrot Pie With Black Sesame Crust
Butter Loves Company’s Iced Carrot Cake Cookies
Champagne and Cookies’ Rainbow Carrot and Cauliflower Crumble With Za’atar and Herbed Feta
Easy and Delish’s Carrot Spaghetti With Prosciutto and Goat Cheese
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Catgrammer’s Triple-Ginger Carrot Cake With Cream Cheese Frosting
Le Petit Eats’ Carrot Cake Breakfast Bars With Maple Coconut Icing
​Dukkah Queen’s Roasted, Raw, and Pickled Carrot Salad
Amanda Skrip’s Rainbow Roasted Carrots With Citrus, Fennel and Arugula
Flotte Lotte’s Carrot Apple Pie
Cook Til Delicious’ Carrot Cake For 2
Smart in the Kitchen’s Red Curry Carrot Ginger Soup
Candace Nelson’s Vegan Carrot Birthday Cake
Farm and Coast Cookery’s Carrot and Herbed Ricotta Phyllo Tart
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes With Bourbon Cream Cheese Glaze
Zestful Kitchen’s Moroccan Stuffed Portobellos
Mom’s Kitchen Handbook’s Reset Button Salad With Carrot Ginger Miso Dressing
What’s Karen Cooking’s Spiced Cornbread With Carrots, Pecans, and Chili Butter
Diane Morrisey’s Harissa and Maple Roasted Carrots
Rumbly In My Tumbly’s Chai Carrot Pie
Sweet Pillar Food’s Carrot Salad With Tahini-Honey Dressing
Pies and Prejudice’s Carrot Pie With Maple and Cardamom
Feed The Swimmer’s Air-Fried Rainbow Carrot Chips With Tzatziki
Plum Lucky, Pie P.I.’s Roasted Carrot and Sweet Potato Pot Pie
​Smoothies and Sundaes’ Carrot Cake Sourdough
Blossom to Stem’s Caramelized Carrots With Fennel, Ricotta, and Walnuts
Kate Aliberti’s Hop Scotch Pie
​My Recipe Addiction’s Morning Glory Muffins
The Dirty Whisk’s Carrot and Herbed Ricotta Tart
Food By Mars’ Paleo Carrot Walnut Loaf Cake
The Olive and Mango’s Carrot Cake Roll
​Easy Gourmet Living’s Smoked Salmon and Spicy Rainbow Carrot Noodles
Seed and Mills’ Carrot Cake With Tahini Caramel Frosting
It’s a Veg World After All’s Zesty Sunflower Carrot Spirals
Chef Daniela Gerson’s Roasted Carrot and Lemony Quinoa Salad
Lady and Larder’s Carrot Crudité Board With Za’atar Hummus
Cocoa & Salt’s Classic Carrot Cake
Weeknight Bite’s Garlic Roasted Rainbow Carrots
Jill Salama’s Carrot Latkes With Cranberry Sauce
 

The post Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta appeared first on A Modest Feast.

Through it all I’ve also been quite fortunate: My friends, family, and especially my partner, Andrew, have been incredibly patient and supportive. I’ve been lucky to have the time and resources to eat healthfully and to make myself a wellness guinea pig — I’ve even been able to essentially make it my job to do so. And, on a less-serious, but still-quite-crucial note, the era of athleisure has brought with it an explosion of options when it comes to attractive high-waisted compression leggings (praise be, Outdoor Voices, Girlfriend Collective, and lululemon).

And yet, I’ve also been largely let down by the medical system, with doctors making the same tired suggestions over and over again: eat lots of fibrous foods, take a probiotic, and, oh, do you drink enough water?* That is, until a few weeks ago, when — and again, I do not discount my extreme privilege here — I met with the wonderful medical and nutrition team at Canyon Ranch, a wellness resort in Tucson, Arizona. After running down my medical history, dietary habits, and the long list of things I’ve tried, my team made a few surprising suggestions. And here’s the crazy part, something, or somethings, have been working.

I’m still in the midst of experimenting with these new (to me) ideas, and, in my overwhelming desire to feel better, I (perhaps foolishly) abandoned the idea of employing a loose scientific method, trying a few ideas out at once. So it’s too early to say what exactly has made such a dramatic difference, but here’s what I can tell you: I feel good. On the team’s advice, I’ve had a couple acupuncture sessions, am taking a magnesium citrate supplement (to aid in peristalsis), and am currently on a funny elimination diet where I’ve cut out eggs, nuts, and citrus. (The thought being that I may have a sensitivity to one of those foods.)**

All of which is both an exciting life update, and a really long-winded way of introducing this recipe; a recipe that incorporates digestion-friendly staples like oats, flaxseed, and ginger, while omitting the trio of foods I’ve — at least for the moment — cut out of my diet. A loose adaptation of Phoebe Lapine’s gingerbread beauty balls — for that (excellent!) recipe, pick up a copy of her fascinating memoir-slash-cookbook, The Wellness Project — these nutty (but nut-free) nuggets have been a great help in keeping me sane and satiated while doing my best to avoid eating three foods that previously featured heavily in my diet. A few of these so-called bliss balls, paired with a yogurt (I’m partial to Siggi’s whole milk vanilla skyr), makes for a great grab-and-go breakfast. On their own, they’re a bittersweet, nutrient-dense snack. Either way, I think you’ll find them a useful recipe to have on hand for busy days.

*All sound advice, but not terribly creative, or helpful in my case.

**I hope it goes without saying that I’m not a medical professional or nutritionist, and this is not meant to serve as medical advice. This is just what has worked (and not worked) for me.

Chocolate-Tahini-Ginger Bliss Balls

 

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Author: Loosely adapted from The Wellness Project by Phoebe Lapine

Recipe type: Snack

Yield: About 24 balls

Ingredients

• 1 cup (98g) rolled oats
• 1/2 cup (86g) flaxseed, ground
• 1/4 cup (35g) sesame seeds
• 1/4 cup (43g) finely-chopped candied ginger
• 3 tablespoons (12g) raw cacao powder
• 1 teaspoon ground ginger
• 3/4 teaspoon kosher salt
• 3/4 cup (165g) tahini
• 1/4 cup (80g) runny honey
• 1 tablespoon ginger juice

Instructions

1. In a large mixing bowl, whisk together the oats, flaxseed, sesame seeds, candied ginger, cacao, ginger, and salt.
2. In a small mixing bowl, whisk together the tahini, honey, and ginger juice until smooth.
3. Fold the tahini-honey mixture into the dry ingredients using a silicone spatula (you may need to use your hands towards the end to evenly blend everything together).
4. Once well-blended, use a medium disher to portion the dough into balls. After the dough has been divided up, dip your hands in water, then roll the portioned dough into balls. (Damp hands help keep the dough from sticking to your skin; you will likely need to re-wet your hands a few times throughout this process.)
5. Store refrigerated in an airtight container for up to 2 weeks.

Notes

Here (and in general), I strongly-recommend using whole flaxseed, grinding the seeds to order, rather than flaxseed meal, as flaxseed meal turns rancid very easily thanks to the flaxseed's high oil content. I grind the seeds in a small coffee grinder than I use as a dedicated spice grinder. To further protect against rancidity, store any leftover flaxseed in the freezer.

For a toastier, deeper, more sesame-dominant flavor, use toasted sesame seeds. This is my preference, but might not be everyone's cup of tea. Instead of toasting them myself (they're so easy to burn!), I buy the seeds pre-toasted. Look for them in the international aisle of your supermarket or at an Asian market.

The quality of tahini varies widely; my favorite brands are Soom and Seed + Mill.

For consistency of size and even cooking, use a spring-loaded scoop to portion out the bliss balls; I used the middle-sized scoop in this set (#50), which is 1 1/2 tablespoons.

If you have more bliss balls than you think you'll eat in a week or two, know that these freeze great.

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The post Chocolate-Tahini-Ginger Bliss Balls appeared first on A Modest Feast.

Indian-Spiced Cranberry Beans

 

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Author: Adapted from: Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington, Chronicle Books 2008

Yield: Serves 4

Ingredients

• To cook the beans:
• 1/2 pound cranberry beans (aka borlotti beans), picked over and soaked overnight
• 1/2 medium onion, peeled
• 1 garlic clove, smashed
• Kosher salt
• 
  
• To season the beans:
• 2 cardamom pods
• 2 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 2 tablespoons neutral oil, such as refined coconut or avocado oil
• 1/2 medium onion, thinly sliced
• 4 garlic cloves, finely chopped
• 1-1/2 inch piece ginger, peeled and finely grated (1 tablespoon plus 1 teaspoon)
• 1 serrano chili, thinly sliced
• 3 fresh or canned plum tomatoes, chopped
• Juice of 1/2 lime
• Cilantro, for garnish

Instructions

1. Add the soaked beans, halved onion, garlic, and 1 teaspoon kosher salt to a medium pot or dutch oven. Cover with water by about 1 inch. Bring to a boil, boil for 1 minute, then reduce the heat to maintain a simmer. Skim off any foam (discard). Simmer until nearly tender, anywhere from 1-3 hours. (This depends on how fresh the beans are and also the size of the beans.) Add 1 more teaspoon of kosher salt, and cook until tender.
2. Crack open the cardamom pods and remove the seeds; add the seeds to a spice grinder or mortar and pestle, and lightly crush. Then add the cumin, fennel, and coriander and grind until everything is lightly crushed.
3. Once the beans are tender, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and ginger, and cook, stirring occasionally, until soft and fragrant, about 10 minutes. If the ginger and garlic begin to stick to the pan and get dark, you can loosen them up by adding a splash of water to the pan, before scraping them up with a wooden spoon. Raise the heat to medium-high, then add the spices. Cook until very fragrant, about 1 minute. Add the serrano and tomatoes, stir, and cook for 1 minute. Then add the cooked beans and a good amount of their cooking liquid. Simmer for 10 minutes, or until the flavors have married. Add the lime juice and season to taste with additional salt. Garnish with cilantro.

Notes

If you can find them, Rancho Gordo's Santa Maria pinquito beans (what I used here) or Good Mother Stallard beans are great substitutes for the cranberry/borlotti beans.

Rather than finely chop the ginger by hand, I like to grate it on a coarse Microplane (it's much faster).

When I have it on hand, I like to add a piece of kombu to the beans as they simmer, as it is supposed to help with their digestibility; plus it makes them taste even more savory. If you do this, remove the kombu strip after the beans are cooked through.

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Thankfully, and unsurprisingly, her latest book does not disappoint. It might just be the title I cooked from the most in 2017 even. Truly, it was a challenge deciding which recipe to share with you here. Other contenders I heavily considered included slow-cooker duck “confaux” and cumin cilantro lime cauliflower rice, but ultimately, it was this punchy shrimp recipe that won out. I’m not a huge shrimp fan, but cook it on occasion as it’s one of Andrew’s favorite things to eat, so I know that when I find myself nearly as into a shrimp dish as he is, that it’s truly-excellent stuff. This won me over with its tangy dipping sauce, vibrant color (really, it’s practically neon), and ease of preparation (that is, if you outsource deveining shrimp). If you’re looking for a new cookbook to draw inspiration from in 2018 — even if you don’t care about the paleo aspect of this title — I highly recommend you pick up a copy.

Roasted Catalan Shrimp With Romesco Sauce

 

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Author: Reprinted with permission from Ready or Not: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo by Michelle Tam and Henry Fong, copyright © 2017. Published by Andrews McMeel Publishing, LLC.

Cuisine: Spanish

Yield: Serves 2 with leftover sauce

Ingredients

• For the romesco sauce:
• 1 small garlic clove
• 1 (12-ounce) jar roasted red peppers, drained
• 2 tablespoons freshly-squeezed lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1/2 cup slivered almonds, toasted
• 
  
• For the shrimp:
• 1 pound fresh or frozen shrimp (21-25 count), peeled and deveined
• 1 1/2 tablespoons melted ghee, avocado oil, or olive oil, divided
• 1 1/2 teaspoons smoked paprika, divided
• 1/4 teaspoon kosher salt
• 1/2 a lemon, plus wedges, for serving

Instructions

1. Make the romesco sauce: To take the bite out of the garlic, blanch it in a small saucepan of boiling water for 30 seconds, then scoop it out.
2. Add all of the ingredients to a blender, and blend until smooth.
3. Make the shrimp: If using frozen shrimp, thaw them under running water for 5-7 minutes in a colander.
4. Meanwhile, preheat the oven to 400°F, with a rack in the middle position. Line a half-sheet pan with parchment paper.
5. In a medium bowl, toss together the shrimp, 1 tablespoon of the ghee or oil, 3/4 teaspoon of paprika, and the salt.
6. Arrange the shrimp on the prepped half-sheet pan. Roast in the oven for 6-8 minutes, or until the shrimp has just turned pink and opaque.
7. Squeeze the lemon juice over the shrimp, then dust with the remaining paprika (a fine mesh strainer makes it easy to get an even coating).
8. Serve with romesco sauce and lemon wedges.

Notes

The second time I made this, I forgot to blanch the garlic, and to my taste, the romesco wasn't overpoweringly garlicky; that said, if you're sensitive to the taste of raw garlic, you may want to take that step.

To save time, buy shrimp that's already peeled and deveined. Some fish counters sell shrimp already prepared this way, and most (if not all) fishmongers will do this if you call and ask ahead of time, or don't mind waiting a bit.

I used equal parts hot and smoked paprika, rather than all smoked for a little bit of heat.

While best hot, the shrimp are also excellent at room temperature.

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Deep Immune Soup With Turmeric-Ginger Broth

 

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Author: Adapted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

Recipe type: Soup

Yield: Serves 3

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, diced
• 1 medium carrot, peeled and diced
• 1 stalk of celery, diced
• Kosher salt
• 3 cloves of garlic, minced
• 2-inch piece of fresh ginger, peeled and minced (about 2 tablespoons)
• 2 teaspoons turmeric
• 1/2 teaspoon dried chili flakes
• 4 cups vegetable stock
• 2/3 cup orzo (or other small pasta)
• 1-3 tablespoons white miso
• 1 tablespoon apple cider vinegar, or more to taste
• 1/3 cup chopped flat-leaf parsley
• Lots of freshly-cracked black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat; add the onion, carrot, celery, and a large pinch of salt. Cook, stirring occasionally, until the vegetables are nearly tender, 5-8 minutes. Add the garlic, ginger, turmeric, and chili flakes; cook for 30 seconds, or until fragrant, then add the vegetable stock. Bring to a boil, reduce the heat to maintain a simmer, then cook until the vegetables are completely tender.
2. Meanwhile, cook the orzo in a small pot of generously-salted water until al dente. Drain, then add to the soup.
3. In a small bowl, mix together the miso and apple cider vinegar with a fork. Ladle in enough of the broth to fully dissolve the miso, using the fork to mix. Add this to the soup, stir to evenly distribute, then season to taste with additional miso or apple cider vinegar, as needed (repeat the same steps with dissolving the miso in the small bowl before adding, to make it easier to evenly distribute it in the soup).
4. Ladle the soup into bowls and garnish with parsley and lots of black pepper.

Notes

Instead of mincing the garlic and ginger on a cutting board with a knife, I like to use a microplane to grate them. A standard microplane works, but for efficiency, I usually use this coarser one as it moves through the ginger much more quickly. Or, ginger juice can be used 1:1 for the minced ginger — add it when you add the stock.

Between the ginger, chili flakes, and pepper, this broth is pretty fiery; if you're sensitive to spicy food, start with half the amount of chili flakes.

I like to cook the orzo separately, in very-salty water, so that it is properly seasoned (the broth is barely salty before you add the miso). I also prefer to cook it in its own pot, because I can then store the leftover soup base and cooked orzo in separate containers. (The orzo will bloat and get a bit soggy if stored in the broth.) That said, if you plan to eat all of the soup at once, and don't want to dirty an extra pot, you can add the orzo to the soup to cook.

The right amount of miso to use depends largely on your stock. I used unsalted stock (this recipe, omitting the soy sauce), and 3 tablespoons of miso was just right. Chicken stock is also a great swap for the vegetable, if you eat meat.

If you eat meat, a bit of shredded chicken is an excellent addition. In an ideal world, poached is my preference, but leftover roast chicken also works marvelously.

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P.S. For another of Andrew’s creations, check out these prosciutto-wrapped, feta-stuffed dates.

Spicy Roasted Brussels Sprouts and Turnips With Bacon

 

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Recipe type: Side Dish

Yield: Serves 2-4

Ingredients

• 1 pound brussels sprouts, trimmed and halved
• 1 pound turnips, trimmed and cut into chunks
• 1 large red onion, thickly sliced into half-moons
• 3 ounces thick-cut bacon, cut into 1/4-inch strips
• 2 tablespoons melted coconut oil
• 3/4 teaspoon red pepper flakes
• 1/2 tablespoon kosher salt

Instructions

1. Heat the oven to 450°F.
2. In a large mixing bowl, use your hands to toss together all of the ingredients, so that everything is evenly coated in coconut oil and salt.
3. Transfer to a half-sheet pan, spread out in one even layer. Roast for 30-35 minutes, rotating the pan halfway through, or until the vegetables are deeply-browned and tender.

Notes

Cut the turnips into pieces that are similar in size to the halved brussels sprouts (if the chunks are a bit bigger, that's not a problem as very crispy, almost burnt brussels sprouts are extra-tasty).

The bacon is easier to cut when very cold (if it's too soft, pop it in the freezer for a few minutes to firm up). A sharp knife will do the trick, but I usually use kitchen scissors for ease.

If you're sensitive to spicy flavors, you may want to halve the amount of red pepper flakes used.

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*One notable exception is Alone, which Andrew and I recently became obsessed with. The premise: 10 survival experts are left in the wilderness to see who can survive the longest. As the title suggests, they’re completely alone, without camera crew (the contestants film themselves). Unlike many competition-style reality TV shows, there are no challenges, games, or other ways of eliminating contestants, they’re eliminated by their own foibles, bad luck, or desire to go back home. Think Naked and Afraid without the nudity or companion, and with a much longer potential time frame.

Sweet Potato Shepherd's Pie

 

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Author: Adapted from An American Girl in London by Marissa Hermer

Yield: Serves 6-8

Ingredients

• 2 pounds sweet potatoes, peeled and cut into large chunks
• 3 tablespoons butter, divided
• Kosher salt, to taste
• Freshly-ground black pepper, to taste
• Whole nutmeg, freshly grated on a microplane
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 large clove of garlic, minced
• 2 large or 3 small carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tablespoon tomato paste
• 3/4 pound ground lamb
• 3/4 pound ground beef
• 1 teaspoon ground cinnamon
• Leaves from 3 sprigs of thyme, finely chopped
• Leaves from 1 sprig of rosemary, finely chopped
• 1 tablespoon all-purpose flour
• 1 1/4 cups chicken stock

Instructions

1. Add the sweet potatoes to a medium pot, cover with water, and bring to a boil over high heat. Reduce the heat to maintain a simmer, and cook until tender, about 20 minutes. Drain and mash either using a potato ricer, potato masher, or with the paddle attachment on a stand mixer. If using one of the first two methods, do this in the pot that was used to cook the potatoes, for the latter, transfer the potatoes to the bowl of stand mixer. Either way, add 2 tablespoons of the butter, and once mashed, season to taste with salt, black pepper, and nutmeg.
2. Meanwhile, preheat the oven to 350°F.
3. Add the remaining tablespoon of butter and the olive oil to a large skillet set over medium heat. Once the butter is melted, add the onion and a large pinch of salt, cook until softened and beginning to brown, about 15 minutes. Add the garlic, carrots, celery, and another large pinch of salt, then cook until tender, about 8 minutes. Stir through the tomato paste and cook for 1 minute. Season to taste with additional salt, if needed, then, transfer all of the vegetables to a bowl.
4. Wipe out the skillet and increase the heat to medium-high. Pat dry the surface of the ground lam and beef, then add to the skillet. Cook, undisturbed for about 2 minutes or until browned on the bottom, flip and cook undisturbed until browned on that surface. Then, using a stiff metal or wooden spatula, chop up the meat and spread it around the pan, so that the interior will cook through and brown. Sprinkle generously with salt, then cook, stirring occasionally until deeply-browned all over. Add the vegetables back to the pan as well as the cinnamon, and chopped herbs. Stir to combine, then add the flour, stir, and cook for 1 minute. Add the stock and bring to a boil. Then reduce the heat to maintain a simmer, and cook until thickened, about 20 minutes. Season to taste with additional salt, as needed.
5. Transfer the shepherd's pie filling to a 10-by-7-inch oval baking dish. Top with the sweet potato mash, spreading it evenly over everything.
6. Bake for 30 minutes, or until the filling is hot and bubbling up, and the sweet potato is just beginning to brown on its peaks.

Notes

Because I tend to find lamb to be a bit gamey, I cut it with equal parts ground beef; if you love lamb, omit the beef and use 1 1/2 pounds lamb instead (this is what the original recipe calls for). If you don't want to buy both rosemary and thyme, choose one and use more of it to make up the difference.

Like most casseroles, this recipe is great as leftovers (the leftovers even fare well frozen).

To make it ahead, freeze the entire assembled casserole dish (tightly-wrapped in tinfoil), then, the night before you'd like to eat it, defrost overnight in the fridge before baking as normal.

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