Mashed Root Vegetables

 A little over a year ago, Seth and I ate at a little restaurant in Tallahassee that a coworker of his recommended. It was called Mikosukee Root Cellar and I had the meatloaf with mashed root vegetables.  It was hands down the best meatloaf I think I have ever had and the mashed "root vegetables," were so stinking good.  I'm not particularly sure what root vegetables were used in the dish, I don't think they're even served currently, but I've tried recreating that interesting side a few times now.  This dish is not the same thing; it's even better.  I just had to share. The parsnips give the dish a sweet cinnamony flavor, similar to, but with a better texture than sweet potatoes, and of course, mashed potatoes are always good! The two blend together so well that you really don't need the sour cream or mass amount of butter many recipes call for.  Hope you enjoy!

Mashed Root Vegetables
8 servings

Prep Time: 5 minutes
Cook Time: 30 minutes


Ingredients:
4 large Parsnips (1lb)
5 red potatoes (1.5 lb)
1/4 cup butter
1 teaspoon lemon zest
1 teaspoon parsley
1/2 teaspoon thyme
salt and pepper to taste

Directions:

1. Add peeled parsnips and potatoes to a large pot of salted water and bring to a boil. 
2. Reduce heat to low, cover and cook fro 25-30 minutes
3. Drain water and add butter, lemon zest, and herbs.
4. Use an immersion blender or hand mixer to blend together the vegetables. 
5. Season with salt and pepper and serve.

Roasted Winter Vegetables

....And one more time. I haven't had the best luck on the computer front lately.  Between my computer's meltdown with the installation of Lightroom, and Blogger deleting multiple posts, I was pretty much ready to throw this thing out.  I think my computer may have just needed a break - don't we all from time to time.  Now on to more important things, like food...

Don't be dismayed by the brussels sprouts in this roasted vegetable medley.  While I'll admit I've only ever tried brussels sprouts roasted, I find them absolutely delicious. If you just aren't sure about them, this is the way to try them (or really almost any vegetable). A cousin to the common cabbage, brussels sprouts are excellent sources of vitamin C and vitamin K. Combining them with potatoes, carrots and onions, as well as a few herbs, creates a well balanced and flavorful meal. 

I had initially intended on this recipe being a little more dependent on winter vegetables, but local availability of parsnips, and a sub-par job of grocery shopping put a halt to that idea.  I grabbed a few new potatoes I had on hand and threw in a few aromatics, and viola, an easy and delicious dinner (or side dish, if you prefer).

Roasted Vegetables

Prep Time 5 minutes

Cook time 30-40 minutes

Ingredients:

2 cups chopped red potatoes

2 cups chopped brussels sprouts

1 cup chopped carrots

1/2 cup chopped yellow onion

2 cloves minced garlic

3 tablespoons extra virgin olive oil

1 teaspoon oregano

1/2 teaspoon thyme, fresh or dried

1/2 teaspoon chives, fresh or dried

salt and pepper to taste

Directions:

1. Preheat oven to 375°F
2. Combine chopped vegetables in a large bowl, add olive oil, herbs and seasonings and toss
3. Spread evenly in a large (9 x 13) casserole dish
4. Bake 30-40 minutes, until potatoes are tender and brussels sprouts start to develop a golden color

Three Bean Vegetarian Chili

Does anyone else feel like the time change kicked their butt?  While it's been great to feel like I've gotten to sleep in every day, the nights have been a complete drag.  I've barely managed to walk B and eat dinner before half way falling asleep on the couch.  Thankfully, I have had plenty of leftover chili to eat after making a big batch early this week.

I've previously mentioned my love of soups and my search for more vegetarian soup options. This is more of an old favorite, but it is vegetarian and delicious. I've always associated chili with football and cold weather, making this the perfect time of the year to whip some up.  This recipe is very simple and can easily be customized to your preferred amount of spice.  The chopped chili peppers really don't have too much of a kick once cooked down and the listed recipe is pretty mild as is.  If you'd like more of a spice try adding a little more chili powder or throwing in some red pepper flakes.

Vegetarian Three Bean Chili
Makes 8-10 servings

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:
2 tablespoons extra virgin olive oil

1 large white onion, chopped

2 cloves garlic, crushed

1 medium green bell pepper, chopped

2 chili peppers, finely chopped

1 large (28 oz.) can crushed tomatoes

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can pinto beans, rinsed and drained

1 (15 oz.) can kidney beans, rinsed and drained

3 ½ cups water

1 tablespoons chili powder
½ tablespoons cumin
½ tablespoons dried oregano

½ tablespoons seasoned salt
½ tablespoons sugar

Directions

1. In a stock pot, saute the olive oil, onion, garlic and peppers on medium heat until slightly cooked, stirring often 3-5 minutes.
2. Add the remaining ingredients and bring to a boil. 
3. Reduce heat to a simmer and cover.  Cook for 30-45 minutes.

Easy as pie. All that's left to do is to throw some cheese on top and enjoy!

Burrito Bowls and Burrito Salad

I eat way too many burrito bowls.  Not only do these fix my weekly Chipotle cravings, they are quick go-to meals that I can easily pack up for lunch the next day.  I don’t really have too defined of a recipe I go by, but instead try to work with whatever produce I have in my kitchen.   This is definitely a fun flexible meal.

A friend and I happened upon Chipotle a few weeks ago and I decided to try the salad.  It was not only huge, but delicious.  It was like a burrito bowl on a bed of lettuce with this wonderful chipotle vinaigrette and I thought “I can do that.”  Well this week was the first I’ve made and while not the same as Chipotle’s, it was delicious (and I would like to think, a little healthier).  Instead of a recipe, I’m just going to list the components and let you handle the assembly.  I stick to a love of vegetables, but you can really however much you would like of each component.

1.       Cilantro Lime Rice
I know everyone has their own tricks for cooking rice but I generally cook mine in the oven.  It’s how my mom does it, and I have yet to burn it this way.  Combine ½ cup rice and 1 cup water in small casserole dish add a dash of salt, 1 teaspoon fresh cilantro (or a little more if using dried cilantro).  Cover dish with foil and cook for 30 minutes at 350F (45 if doubling) then turn off oven and let sit for at least 30 minutes.

2.       Black Beans
I used organic canned black beans, but if you read the labels, a lot of products are sticking to more natural preservatives like salt.  Heat up and maybe throw in a little garlic ( ½ clove at the most) and dash of cayenne pepper

3.       Sautéed onions and peppers.  If I have any on hand, I’ll usually sauté in extra virgin olive oil for just a few minutes, until slightly soft.

4.       Tomatoes, sweet corn, avocado, anything else that may sound good.  Once again, if it’s on hand.  Corn and avocado are so good to top off your bowl/salad. 

5.       Dressing, salsa, guacamole.  I haven’t been able to find a chipotle vinaigrette and haven’t yet experimented with making my own.  I did find Marie’s chipotle ranch in the refrigerated section and while it may not be as healthy as the vinaigrette, man is it good.

My burrito salad, shown above, included romain lettuce, cilantro lime rice, black beans, sweet corn, avocado, and Marie's chipotle ranch. Like I said, assembly and the little extras you can include are totally up to you.  I can’t imagine it not being great!