Pumpkin season is officially here, although we like to use canned pumpkin in recipes all year round! It’s super nutritious and easy to incorporate into meals such as oatmeal, quesadillas and pasta sauce. This bread is truly something special if you want to highlight that pumpkin flavor and settle into the coziness of the season.

Brown Butter Pumpkin Bread with Maple Glaze

Recipe adapted from ambitiouskitchen.com

Ingredients

• For the wet ingredients:
• ⅓ cup  butter
• 1 (15 ounce) can pumpkin puree
• ½ cup pure maple syrup
• 2 eggs
• For the dry ingredients:
• 1 ¾ cup whole wheat pastry flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• For the glaze:
• ½ cup (57g) powdered sugar
• 1 tablespoon pure maple syrup
• 1 tablespoon milk of choice

Instructions

• Preheat oven to 350 degrees. Grease an 8 ½ x 4 ½ inch loaf pan with butter or coconut oil.
• Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
• Add pumpkin puree, pure maple syrup and eggs to a large bowl. Whisk together until smooth. Whisk in browned butter.
• In a separate large bowl, stir together whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg and ginger until well combined. Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared pan and smooth top with a spatula. Bake for 50-65 minutes until a tester comes out clean or with just a few crumbs attached. Allow bread to cool in pan for 10 minutes, then remove bread from pan and place on a wire rack to cool completely.
• Once bread is completely cool, make the maple glaze: In a small bowl, mix together the powdered sugar, pure maple syrup and milk. Pour over the pumpkin bread, then cut into slices and serve!

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Lacto-fermentation is the process that produces traditional dill pickles, kimchi, and real sauerkraut. This simple fermentation process requires nothing more than salt, vegetables, and water—no canning, no fancy equipment.

The lacto-fermentation process works because bacteria that could be harmful to us can’t tolerate much salt, while healthy bacteria can. Lacto-fermentation wipes out the bad bacteria in its first stage, then lets the healthy bacteria get to work during stage two.

The good bacteria is known as Lactobacillus. Lactobacillus bacteria convert sugars naturally present in fruit or vegetables into lactic acid. Lactic acid is a natural preservative that helps fight bad bacteria and preserves not only the flavor and texture of food but also its nutrients. 

Some strains of Lactobacillus bacteria support digestion and immunity and may help protect against inflammation and chronic disease, including some types of cancer. Different strains of bacteria within the same genus, or family, have strain-specific health benefits.

Traditional lacto-fermentation involves submerging vegetables in a brine solution— salt and water.  The salt-brine method involves two stages: 

In stage one of lacto-fermentation, vegetables are submerged in a brine that is salty enough to kill off harmful bacteria. The Lactobacillus good guys survive this stage and begin stage two.

In stage two of lacto-fermentation, the Lactobacillus organisms begin converting lactose and other sugars present in the food into lactic acid. This creates an acidic environment that safely preserves the vegetables – and give lacto-femrneted foods their distinctive tangy flavor.

Lacto fermented carrots

Ingredients

• 2 teaspoons salt, kosher or other non-iodized salt
• 3 cups water, filtered
• 1 1/2 pounds carrots

In a medium bowl, dissolve the salt in the filtered water.

• Wash the carrots. Slice off the stem ends and tips and peel the carrots.
• Cut the carrots short enough to fit into a pint jar with a little headspace above.
• Cut the carrots lengthwise into quarters.
• Place two clean glass pint jars on their sides and pack the carrots in so tightly that it is impossible to squeeze in even one more carrot.
• Once the jars are full, set them upright. Pour the salt brine over the carrots. They must be completely covered by the brine.
• Cover the jars loosely with lids. Place the jars on small plates to catch the overflow that may happen during active fermentation. Leave the jar at room temperature for 24 to 48 hours.
• After the first 24 hours, remove the lids and check on the ferment. You should start to see some bubbles and it will begin to develop a mild, refreshingly sour smell (like a light version of sauerkraut).
• Once you see and smell the signs that the carrots are actively fermenting, transfer the jars to the door of your refrigerator. This is the warmest part of the fridge but still cooler than room temperature—perfect for your carrots to keep slowlyfermenting.
• Fermented carrots are ready to eat 1 to 2 weeks after you make them. Enjoy them straight out of the jar as a pickle, or use them in recipes.

Source: thespruceeats.com

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Last week I decided to compile a list of meals that always go over well in my family. That way, when we are struggling to figure out what to make (which is often), we can just consult the list and chose from our favorites. This meal is high up on the list. Anything with noodles is a win, even if that’s the only component the kids choose. However, the broth is the real winner in this recipe. It has a complex flavor profile that hits all the key taste… sweet, savory and acidic. It is also packed with spinach, which makes a dietitian mom happy. The meatballs share many of the ingredients in the broth and mimic the same flavors in a milder way. We’ll be eating this for dinner tonight and leftovers another night! Hope you find success with hitting all your family’s preferences with this one!

Braised Ginger Meatballs and Soba Noodles in Spinach Broth

lightly adapted from smitten kitchen.com

Ingredients

• 2 pounds ground pork or chicken
• 2 large eggs
• 3 tablespoons panko breadcrumbs
• 2 tablespoons finely chopped peeled fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon fish sauce
• 2 teaspoons kosher salt
• One 13 1/2-ounce can unsweetened coconut milk
• 2 cups chicken stock or low-sodium broth
• 1/4 cup thinly sliced peeled fresh ginger
• 2 garlic cloves, thinly sliced
• Finely grated zest and juice of 1/2 lime
• 1 tablespoon fish sauce
• 1 teaspoon ground turmeric
• 1/2 teaspoon granulated sugar
• Kosher salt
• A few large handfuls of baby spinach
• Cooked soba noodles

Directions

Make the meatballs: Preheat your oven to 425°. Combine all of the ingredients in a large bowl; Form the mixture into 1 1/2-inch meatballs and arrange them on a large rimmed baking sheet about 1-inch apart. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.

Meanwhile, make the broth: In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, lime zest and juice, fish sauce, turmeric, and sugar. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. Season to taste, if needed, with salt. Add spinach and cook just to wilt. Transfer to a blender and puree until smooth.

Return the broth to the pan, add the meatballs, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes. Serve over cooked soba noodles.

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For years, I have touted the recipe for pizza dough that we used to teach in our Pizza Party Cooking Class as the one and only. It was very simple, perfect for having friends over and most of all delicious. It produces 4 smallish, thinner crust pizzas, which is great for when people want different toppings. I still love it (recipe can be found here), but alas, it was time for a change. I’m in a season of life, where I want my cooking to be simpler and more hands off. While our older recipe honestly isn’t difficult, it does require kneading and shoveling several small pizzas in and out of an oven. This recipe only requires a quick mix with a spoon and is cooked on a large baking sheet. It can ferment in the fridge for up to 3 days, which I actually recommend if you can plan ahead. It’s a thick crust large pizza, with an oily crispy crust somehwhat resembling a Pizza Hut pan pizza. In a nutshell… it’s SO easy and SO good. I think I’ll be sticking to this one for quite some time.

Thick Crust Party Pizza Dough Recipe

Ingredients

• 500g (about 3 1/2 cups) all-purpose flour
• 10g (about 2 teaspoons) kosher salt
• 5g (about 1 teaspoon) instant or RapidRise yeast
• 2 tablespoons extra-virgin olive oil plus 1/4 cup olive oil for assembly.
• 347g (12.25 ounces; 1.5 cups) water

Directions

1. Add flour, salt, and yeast to a large bowl and whisk to combine. Add olive oil and water and stir with a wooden spoon until no dry flour remains. Dough will be quite wet. Do not add more flour. Cover bowl tightly with plastic wrap and place in refrigerator at least 12 hours and up to 3 days.
2. When ready to assemble, pour half of oil in the bottom of a rimmed aluminum baking sheet. Carefully remove dough from bowl and form it into a ball. Pour remaining oil over the top and coat with your hands. Let rise at room temperature for 2 hours. Dough should spread to mostly fill the pan. Gently stretch and shape it to fill out to the edges. Place a baking stone directly on the bottom of your oven and preheat the oven to 450°F (230°C).Let rise another 30 minutes.
3. Carefully spread a generous layer of sauce to within 1/4-inch of the edges of the dough, taking care not to deflate the dough excessively. Add a layer of grated cheese and whatever toppings you desire. Bake directly on the stone until top is golden brown and bottom is crisp and bubbly when you peek with a metal spatula, about 25 minutes total, rotating once halfway through cooking.
4. Remove from the pan using a thin metal spatula and transfer to a cutting board. Serve immediately.

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Have you ever tried fava beans? They pop up in Farmer’s Markets at the beginning of spring and when I see them, I always get excited because it means warmer days are on the way. Shelling and peeling them is a little bit of a process but it’s worth it (and a very fun activity for little kids’ hands). From a nutritional perspective, they are rich in many nutrients including iron, folate, potassium, protein and fiber. Below is one of my favorite ways to use them, which is adapted from Six Seasons: A New Way with Vegetables by Joshua McFadden. I make this recipe often throughout the year and substitute edamame when favas aren’t available. It’s a short seson for them, so if you see them, make sure you grab ’em!

Fava and Pistachio Pesto Pasta

Serves: 6

Ingredients

• 2 pounds of fava beans in their pods
• 1 ½ cups lightly packed basil leaves
• 4 garlic cloves, smashed and peeled
• 1 cup lightly packed flat-leaf parsley leaves or spinach
• ½ cup shelled pistachios
• Salt and Pepper
• ¾ cup Olive oil
• 1 pound dried pasta
• 1 ½ cups grated parmigiano-reggiano
• 1 Tbsp butter
• ¼ cup lightly packed mint leaves

Instructions

To shell favas: Make a slit in pod with a knife or fingers. Pop out beans and place in bowl. Bring a pot of water to boil and set a bowl with ice water to to it. Boil beans for 30 seconds and transfer to ice water with a slotted spoon. Let cool for a few minutes and then remove outer skin with a knife or fingers.

Put basil, ½ of the garlic, parsley or spinach, pistachios, ½ tsp of salt and half of the favas in the food processor and pulse to make a coarse puree.  With the motor running, drizzle in ½ cup olive oil.

Bring a large pot of water to boil and cook pasta according to package directions. Before draining, scoop out 2 cups of pasta water and set aside in a bowl.

Heat remaining ¼ cup olive oil in a large skillet over medium heat. Add remaining two garlic cloves and cook 3-4 minutes until slightly brown. 

Add cooked pasta to the skillet as well as pesto.  Stir to combine and cook for a couple of minutes.  Add 1 cup of the pasta water (continue to add more if needed), cheese, butter and the remaining favas. Taste and add salt and pepper, if needed.

Serve pasta in bowls, topped with fresh mint leaves.

The post Recipe: Fava Pistachio Pesto Pasta appeared first on Nourish Northwest.

We used to teach this recipe in our Food and Mood cooking class. It’s a favorite of mine and comes together easily with the use of canned salmon. People were always surprised at this ingredient choice but it’s a step easier than using fresh, plus it tastes just as good, is more affordable and is equally nutrient dense. Make sure to not skip the sauce… it’s the best part and a good source of those little omega 3 packed anchovies. Enjoy!

SALMON PATTIES with GREEN GODDESS SAUCE

Makes 4 servings

INGREDIENTS

3 tsp extra virgin olive oil

1 shallot, finely chopped

1 stalk celery, finely diced

1 Tbsp chopped fresh parsley

½ Tbsp chopped fresh chives

12-14 ounces canned salmon, drained

1 large egg, lightly beaten

1 ½ tsp Dijon mustard

2 Tbs mayonnaise

½ tsp lemon juice

1/3 cups fresh whole-wheat breadcrumbs

½ tsp freshly ground black pepper

Salt and pepper, to taste

1 lemon, cut into wedges

PROCEDURE

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shallot, celery and a pinch of salt; cook, stirring, until softened, about 3 minutes. Turn off heat. 
2. Place salmon in a medium bowl. Flake apart with a fork. Add egg, mustard, lemon juice, chives, mayonnaise, parsley and salt to taste; mix well. Add the shallot mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
3. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over and fry for another 3-4 minutes. 
4. Serve salmon cakes with sauce and lemon wedges.

GREEN GODDESS SAUCE

(Adapted from eatingwell.com)

INGREDIENTS

3/4 cup mayonnaise

1/4 cup plain yogurt, reduced fat or whole

4 anchovy fillets, rinsed and chopped

3 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 tablespoon capers, rinsed

2 teaspoons freshly grated lemon zest

1 teaspoon fresh lemon juice

1/8 teaspoon salt

Freshly ground pepper, to taste

PROCEDURE

1. Combine mayonnaise, yogurt, anchovies, chives, parsley, capers, lemon zest, lemon juice, salt and pepper in a food processor and pulse to combine.

The post Recipe: Salmon Patties with Goddess Sauce appeared first on Nourish Northwest.

I always turn to these crepes when I realize my kids haven’t been eating a lot of veggies lately. These come togther easily but flipping the crepes does take a little practice…I typically mess up the first several every time before I get it right. The end result is worth it… perfect plain or stuffed with lemon ricotta or cream cheese and salmon.

Ingredients

4 oz. spinach

1 cup whole wheat flour

1/2 tsp salt

1 1/2 cups milk

4 large eggs

3 Tbsp melted butter plus more for greasing the pan

Instructions

1. Place all ingredients in a high speed blender and blend for about a minute, or until batter is smooth.
2. Heat an 8-10 inch skillet over medium heat. Use a cloth or paper towel to grab a bit of butter and carefully run it over the pan. Add 1/4 cup of the batter, picking up the pan and swirling it around so the batter covers the whole base of the pan.
3. Let the crepe cook until it forms tiny bubbles, mostly dries out in the center and releases easily when you lift up a corner. Use a spatula to carefully flip the crepe and cook for about 30 second on the other side.
4. Repeat with remaining batter.

The post Spinach Crepes appeared first on Nourish Northwest.

In the eleven years I’ve had this blog, I’ve posted hundreds of recipes and this is only the second one that included beef. There are many reasons for this, the number one being that I don’t cook with/eat much meat myself and simply don’t have that many meat related recipes in my repertoire. In general I follow a diet heavy in plants for both nutritional reasons and taste preferences. While I strongly believe that plants are both better for the environment and health (for most people), I equally firmly believe that all foods can have a place in the diet should you so choose. A few months ago I started cooking for a client who follows a meat heavy diet, forcing me to become more comfortable with cooking meat. This recipe has become a favorite in my household and one that we have made several times. It’s very hands off, has tons of flavor and is super tender, which is great for my little ones, who gobble this up. If you choose to include some meat in your diet, you gotta try this recipe! You will love it!

Southwestern Brisket Tacos

from smittenkitchen.com

Ingredients

• 3 pounds beef brisket
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 5 cloves garlic, peeled and smashed
• 1 large onion, halved and thinly sliced
• 1 tablespoon chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/4 cup apple cider vinegar
• 1 to 1 1/2 cups water
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
• 1 to 2 chipotle chiles en adobo, from a can [to taste]
• 2 bay leaves
• 1/4 cup molasses
• Tortillas
• Whatever taco accompaniments you like. We like cotija cheese, cilantro and pickled red onions

Instructions

Prepare the brisket: If you’re planning to use your oven, heat it to 350°F. Season the brisket generously with salt and pepper. Heat a large, heavy skillet [or, if it fits, the pot of your Instant Pot or other pressure cooker on the sauté setting] over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total, although I find this can take a little longer in an Instant Pot. Don’t skimp on the browning.

Transfer the meat to a plate (if you used the Instant Pot), or to whatever vessel you will cook your final dish in — Instant Pot (if you’re browning everything in a skillet), slow-cooker, or Dutch oven or baking dish.

Add garlic, onion, chili powder, coriander, cumin, and 1 teaspoon salt to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone (and seriously, get your head out of the way of the steam; inhaling vinegar is no fun!), scraping the bottom of the pan with a wooden spoon. Stir in 1 cup water (for the Instant Pot method) or 1 1/2 cups water (for slow-cooker or oven). Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Pour this mixture over the brisket in your final cooking vessel — or, if you used the IP to build the sauce and rested the brisket on a plate, add the brisket back to the sauce in the IP instead.

In the oven: Place the lid on your Dutch oven or cover a the baking dish you’re using tightly with foil. Bake for 3 to 4 hours — i.e. check at 3 hours but put it back if more time is needed — or until the brisket is very tender and can easily be pulled with the tines of a fork.

In a slow-cooker: Cover the cooker, set it to Low, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours — i.e. check it at 8 hours, but you might find that a thicker piece needs up to 10 hours.

In an Instant Pot: Press the meat/stew button, and set the brisket to cook at high pressure for 70 minutes. Let the pressure release naturally for 10 minutes, then release the pressure manually. Check the brisket; it should be tender and easily pull back with the tines of a fork. If it is not cooked to your liking, return to the pot for another 5 to 10 minutes at the same setting — meat/stew at high pressure.

All methods: I like to briefly remove the brisket, and transfer it to a plate or bowl and use two forks to pull it apart. Discard bay leaves and use an immersion blender to puree the sauce. Taste and adjust seasonings. Return the brisket to the sauce and serve as is.

Do ahead: Brisket is good on the first day and fantastic on the second and third. Make sure it is covered with the sauce so it doesn’t dry out. Rewarm in a covered dish in an 350°F degree oven, about 15 to 20 minutes.

The post Recipe: Southwestern Brisket Tacos appeared first on Nourish Northwest.

Sometimes you just need an easy dinner that no one is going to complain about… and I don’t know many people that would complain about a creamy pasta dish. This is a perfect quick, yet elegant spring time dinner. Enjoy!

INGREDIENTS

Yield: 4 servings

• Salt and freshly ground black pepper
• 1 pound spaghetti
• 4 ounces pancetta
• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 12 ounces frozen or canned artichoke quarters, defrosted or drained
• 6 large egg yolks
• ¼ cup freshly grated Pecorino Romano, plus more for garnish
• fresh flat leaf parsley to garnish

PREPARATION

1. Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
2. While the pasta cooks, make the sauce: Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the pancetta, reduce the heat to low and allow it to render until crisp, stirring occasionally, about 5 minutes.
3. Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart.
4. Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to a small bowl and stir until combined.
5. Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and pancetta.
6. While whisking, slowly drizzle ¼ cup of the reserved pasta water into the egg mixture until combined.
7. Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
8. Divide the pasta among bowls and top with more grated cheese. Top with a sprinkle of salt and pepper, and fresh parsley.

The post Recipe: Artichoke Carbonara appeared first on Nourish Northwest.

I just realized this recipe is not on our blog and I simply can’t believe it being that it is the recipe that I have literally prepared the most times for Nourish Northwest corporate cooking demos and given out to clients in meal plans. It is also the recipe that my clients cook the most often. Why??? Mostly because it is so delicious but it is also balanced, filling and easy to batch cook for a week’s worth of lunches. I’m not exaggerting when I say that everyone who has had this salad loves it!

While I am resposible for introducing this salad to thousands of people, I cannot take credit for creating it. It is adapted from The Perfect Protein Salad from the deli at Seattle’s PCC Markets. When I lived in Seattle during grad school, this was a very common meal of mine. We adapted it to make it vegan, gluten free and just a little simpler to prepare. Enjoy! I just KNOW you will love this one!

CREAMY CHICKPEA SALAD

Ingredients

1 cup quinoa

3-4 cups water to cook quinoa

2 15-oz cans garbanzo beans, drained

1 English cucumber, diced

1 red bell pepper, seeds removed and diced

3 stalks celery, diced

1 carrot, diced (about 1 cup)

1/2 bunch green onion, diagonally sliced

1/3 bunch parsley, chopped (preferably flat leaf or Italian)

DRESSING:

1/2 cup vegan mayonnaise

2 Tbs lemon juice

2 Tbs apple cider vinegar

1 tsp dried dill

1 tsp sea salt

1 tsp dried basil

1 tsp minced garlic

Preparation

1. Bring quinoa to a boil in salted water.  Boil for about 15 minutes. Drain.
2. In a large salad bowl, mix together the dressing ingredients. 
3. On top of the dressing, mix together the cooked quinoa, garbanzo beans, diced cucumber, green pepper, celery, carrots, green onion and chopped parsley.
4. Stir to combine and serve!

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