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.

Vegetable Pot Pie for 2

Temperatures outside have gone from the upper 60's to the mid 30's in the past 12 hours.  Yesterday I was out running in shorts and a tank and today, I'm cuddled up with a blanket.  The weather has been crazy to say the least.  While I generally love winter and enjoy the cooler weather, I'm over it, as is, I believe, the rest of the country.  However, as I have no control over the weather, all that's left to do is to eat good food and try to stay warm.  I feel like I've been living off of carbs and warm soups since the start of winter, and I have thoroughly enjoyed it. This simple pot pie recipe has become a super easy go to. So, grab your vegetables and get ready! 

Vegetable Pot Pie for 2

Prep Time: 35 minutes

Cook Time: 30 minutes
 

Ingredients:

1 tablespoon extra virgin olive oil

1/2 cup onion finely chopped

1 clove minced garlic

3/4 cup celery, chopped

3/4 cup carrots, chopped

3/4 cup portobella mushrooms, chopped

3/4 cup potato, chopped

1/4 cup flour
1 cup broth

1/4 cup milk

1 cup peas

1/2 teaspoon thyme

1/2 teaspoon parsley

salt and pepper to taste

1 egg yolk 

Pie Crust  (try this recipe by Gimme Some Oven), divided 

Or just use a pre-made 

Directions:

1. Saute onion and garlic in oil  for 3-5 minutes on medium-high heat.  
2. Add celery, carrots and mushrooms and reduce heat to medium. Cook another 6-8 minutes. 
3. Add potatoes and stir in flour; cook for 2 minutes while stirring.  
4. Add broth and milk and stirs until the mixture just comes to a boil and thickens. 
5. Reduce heat to low and fold in peas, herbs and salt and pepper
6. Roll the dough out thinly and line the small casserole dish; use a fork to poke holes along the bottom. Fill with vegetables and broth and cover with the remaining rolled out dough. 
7. Whisk the egg yolk with 2 teaspoons water and a dash of salt.  Brush the mixture over the dough and between the layers of dough. Cut a few holes across the top to vent.
8. Bake 30-35 minutes
9. Let rest for 10 minutes before serving. 

Enjoy!

High Five for Friday

1. I love Erika's goal of making mornings magnificent this year. I've definitely been working towards becoming a morning person (especially since figuring out a few months ago that I had become neither a morning nor a night person). I've been working on moving my phone further away, waking up to NPR (which is one of my favorite things) getting out of bed before hitting snooze, and enjoying time with B and my coffee before getting ready for work.  Geneva has some great tips; but it's a work in progress for me. 
2. Speaking of my morning coffee.  I've been researching new methods for coffee brewing. I've always been torn on the keurig.  I received one as a gift a few years ago.  I love the idea of quickly brewing just enough for myself, but the wastefulness of the k-cups and the fact that you are flowing extremely hot liquid through pretty thin plastic have always given me doubt.  I had tried several BPA free, reusable K-cups but I never found one that I loved, most left the coffee just a tad gritty.  Then I read this article a few months ago and it sealed the deal, I've decided to find another option, preferably one that doesn't involve a reservoir or flowing nearly boiling liquid .  I've been looking for a coffee maker ever since (obviously not too quickly). This seems interesting and I've read a little on the Chemex. Have you used either of these? Have a better idea?
3. I have been eating all the carbs I can find in effort to stay warm in my ridiculously cold, old house.  Recipes for vegetable pot pie and mashed root vegetables coming soon!
4. Also, my daily struggle http://www.popsugar.com/smart-living/Why-People-Late-36043892.  I can completely relate to trying to do just one more thing before leaving.
5. And on a completely ridiculous note, I've started watching the bachelor (I'm pretty sure I've previously mentioned that I'm never the first on a trend).  But why is this show so addicting?  I was originally drawn in by Kardashley and the crazy Auburn grad, but I haven't missed an episode since either's departure. Whatever this crazy show is, it's definitely entertaining. And even more so are the various live tweets and this recap http://www.drpsychmom.com/2015/02/23/the-bachelor-recapped-by-someone-who-still-wants-to-know-if-britt-showers/

stocksnap.io  

French Women Don't Get Fat

I started to purchase How to Be Parisian Wherever You Are a couple of weeks ago, but felt too guilty to add another book to my collection of books I'm totally going to get around to reading. I started reading French Women Don't Get Fat, by Mireille Guiliano, over a year ago - right around the time I started my job and realized working full time is exhausting compared to the part time retail job I had previously held. Once I moved into my new apartment, the book took up roots on my book shelf where it was forgotten. I just recently picked it back up and have really enjoyed this light read. 

I don't read self-help books, and kind of thought this was something different when I ordered it off of Amazon. However, I have so enjoyed Guiliano's advice and discussion on French culture. The book includes recipes and encourages moderation of the less healthy and avoiding "diet" foods but also discusses the French culture that revolves around food. Between rushing out the door in the morning, eating lunch at my desk and finally crashing in front of the TV or computer to eat dinner, it's hard for me to imagine taking a time out to eat each meal and really savor my food. Guiliano also advises cooking for yourself, eating natural food, and being active, which I think we can all agree are positive and achievable goals. 

Come to find out, Guiliano has since published several books on French culture, including French Women Don't Get Facelifts, which sounds awesome.  I will definitely be adding it to my reading list. 

Have you read French Women Don't Get Fat or How to Be Parisian Wherever You Are?

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

Goals for the New Year

I am a work in progress in many regards. I will work towards several goals in the coming year, but I don't so much feel as if I'm making New Years Resolutions as I am striving to do better in general. I aim to eat less refined sugar, move towards a more organic and vegetable based diet, and find more ways to embrace the little bits of goodness all around me in the coming year.  The difference is, these are actions I have worked on in the past and know that I will continue to strive towards.  I will not be done with them at any point in the coming year, and I'm so okay with that.  Also, I'm not resolving to give up anything. I am almost positive I will eat cheeseburgers and have bad days in 2015, it is what it is. 

New Year's Resolutions are believed to have originated in ancient Rome, as people would make promises to their gods to return borrowed items and pay off debts.  I'm not completely sure why, but I find this to be so positive. Ancient Romans were aware that they could do better and were willing to strive for that. I think having goals to eat a little better, be a little kinder and work a little harder is wonderful, but I think the best part is that you are making a goal. I don't mean that we are all screwed up and should probably do something with ourselves. By making a goal, you are recognizing something you could do a little better and focusing your intentions.

You have to wonder if the resolutions of the Ancient Romans were better kept at the time. I think the aspect that hinders many goals and resolutions is the grandeur of the goals. While losing weight may be a good goal for you, eating more vegetables, or exercising 3 times a week, may be more obtainable resolutions which would enable you to meet your overall goal. If you were making a shopping list, wouldn't it make more sense to list the individual groceries that you needed rather than just writing "groceries" on your list. In this sense I have come up with my own obtainable goals:

1. Experiment with and using more honey, molasses, sucanat, sorghum, and 100% maple syrup
2. Develop meat based dishes into more vegetarian friendly options
3. Start waking up earlier to allow for a calmer morning and less hectic commute
4. Running and walking more- this isn't for health as much as a time of reflection

Need help coming up with your own goals and resolutions? Here are a few interesting articles that may help:
      I love the focus of these articles from The Everygirl

      Also, Erika's less and more approach
      Lastly, a fun and ridiculous way to hash out goals

Hope your New Year is Bright!

Blue Apron

I have found a favorite new way to cook.  Blue Apron is a subscription service which you can opt in an out of and personalize to your dietary preferences.  I initially loved the idea of using fresh and seasonal produce and learning new recipes but wasn’t sure about the value.  Having someone plan, purchase, and lay everything out for you sounded like a great time saver, but I haven’t been leading such a hectic life that I don’t have time to come up with a few meals and make a weekly trip to the local farmers market and grocery store.  Also, spending $60 eating out or even ordering in for 6 meals (3 dishes of 2 servings) would be a great deal, but I don’t generally spend that much on home cooked meals. 

After trying Blue Apron, I definitely see the value in the system.  This company goes into so much detail in their directions (with additional tips online) as well as their products.  I think I contributed 2 tablespoons of extra virgin olive oil and a dash of salt and pepper to the last meal, but really and truly, everything else was provided, right down to the butter and seasoning.  Not only are you provided with fresh and seasonal produce, but also the opportunity to try things that may not be readily available at your local supermarket.  Even better, I feel like the recipes could be easily reproduced (with potentially a few substitutions).  In addition, the 2 meals that each recipe produces are so large!  Granted, I don’t eat large portions, but what was supposed to be 6 meals, really gave me 10-11 delicious meals.  

Earlier this month, I received the chicken schnitzel with watercress, apple, beet and red walnut salad, the shrimp & mustard green laing with jasmine rice, and the orecchiette pasta with roasted cauliflower, capers and garlic breadcrumbs.  While the chicken schnitzel was good, the orecchiette pasta was my absolute favorite.  I loved that each meal really brought together ingredients which I would not have thought to combine and did so in such a delicious meal.   I will definitely continue to use blue apron and encourage you to try it as well.  I received a free week of Blue Apron through a friend, but was not contacted or compensated by Blue Apron. I just loved it enough to share!

Merry Christmas to All

I  hope your Christmas is filled with delicious food and loving family and friends.  Merry Christmas and God Bless.