Harvest Rice Bowl with Squash and Brussels Sprouts

Harvest Rice Bowl with Squash and Brussels Sprouts

This is my FAVORITE fall dish! It has all of the best parts of fall - delicious squash, caramelized brussels sprouts, apples, cranberries! As listed below, it makes a giant amount. Feel free to cut everything in half if you don't want as much food. Also feel free to switch out any of the ingredients. Want to use chopped figs or raisins instead of the craisins? Want to use pear instead of apple? Go for it!

Harvest Rice Bowl with Squash and Brussels Sprouts

Yield: 10-12 side servings

Adapted slightly from Iowa Girl Eats

Ingredients:

1 medium butternut or acorn squash (or 2 big sweet potatoes)

2 tbsp olive oil, divided

¼ tsp ground cinnamon

¼ tsp chili powder

¼ tsp garlic powder

2 lbs brussels sprouts

salt and pepper

1 1/3 cups brown rice

3-4 oz sharp cheddar cheese (white or yellow)

½ cup slivered almonds or pine nuts

½ cup dried cranberries

1 large (or 2 small) apple

Dressing:

¼ cup olive oil

¼ cup balsamic vinegar

2 tbsp honey

1 clove garlic, minced (or ½ tsp crushed garlic)

Salt and pepper to taste

Directions:

Preheat oven to 400 F. Peel and dice the squash into ~1/2 inch cubes. Toss with 1 tbsp olive oil, cinnamon, chili powder, garlic powder, and lots of salt and pepper. Spread out onto a foil-lined baking sheet and roast for 25-30 minutes, stirring a few times throughout, until soft and caramelized.

Trim brussels sprouts, and then shred (cut each one in half, and then slice the halves). Toss with 1 tbsp olive oil and salt and pepper. Spread out onto a foil-lined baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and slightly charred.

Meanwhile, cook brown rice according to package instructions. If you have it, replace some of the water with vegetable stock. (We cook brown rice in our Instant Pot and it turns out perfectly every time - for this recipe you would want 1 2/3 cups of low-sodium vegetable broth or water)

Dice the cheese. Core and dice the apple (you can leave the peel on). Toast the nuts until golden brown and fragrant (5-7 minutes at 350 F usually works well).

Mix up the dressing – it works well to add everything to a mason jar and then shake up really well. Just make sure the lid is screwed on tight. 

Using a GIANT bowl, add rice, squash, brussels, cheese, apple, nuts, and cranberries. Toss well. Drizzle over some of the dressing and toss until everything is coated. You probably won’t need all of the dressing, so don’t pour it all on at once. Store leftover dressing in the fridge – it is good on salad.

Serve warm or at room temperature. 

If you are bringing this somewhere, the rice, cranberries, brussels sprouts and butternut squash can all be made and mixed up in advance. I would then re-heat that portion, and then mix in the cheese, nuts, apple and dressing right before leaving. 

Roasted Eggplant and Cauliflower Salad with Farro, Almonds and Goat Cheese

I keep buying eggplant at my local farmers market because it is only $1 for a giant eggplant. Then it sits in my refrigerator for a week while I try to come up with the next recipe to make with it. First, I made Smitten Kitchen's Baked Orzo with Eggplant and Mozzarella. It was fantastic and I had it for lunch every day for well over a week.

I wanted to try something different this week, and I came across a recipe for Roasted Eggplant Salad with Smoked Almonds and Goat Cheese on The Kitchn. I thought it sounded really tasty, but I wanted to make some changes, highlighted below.

The dish turned out so well! It tastes incredible! It is the perfect combination of salty and sweet, creamy and crunchy, silky and chewy. I had made it up for my lunch for the week, but I kept on walking by and sneaking tastes. As soon as I made it I decided I needed to get another eggplant at the next farmers market, just to make it again. I have now made it two times in the past week, and it is my new favorite lunch.

• I thought that 1/3 cup of olive oil sounded high, and reduced it to 3 tablespoons while keeping everything else the same. 
• I didn't have any fresh garlic so I used jarred crushed garlic, around 1.5 tsp of it. 
• I took a trick from the recipe from last week, and I salted the chopped eggplant heavily and let it sit in a colander for 20-30 minutes while preparing the rest of the ingredients. Then, I rinsed and dried it well. This helps reduce some of the water content so it roasts more evenly. It is also probably why it took less time for mine to roast (noted below). 
• My gigantic eggplant was 1.5 lbs so I used 1/2 lb of cauliflower. I think the two vegetables work really well together once roasted, plus it was another thing I got at the farmers market! If you don't like cauliflower or would prefer to only use eggplant, then use 2 lbs of just eggplant and it will be just as delicious.
• I did not have smoked almonds so I used raw almonds that I then chopped and toasted in a 350 F oven for ~8 minutes
• I don't love parsley, and never have it on hand, so I omitted it. I did not miss it. 
• The green onions are not optional - they add such a nice flavor to the whole dish that I think you must include them. I mixed them into the dish instead of sprinkling on top, mostly because I misread the recipe, but I'm glad I did - you can taste them in every bite.
  Pro tip - after you use the green part, stick the white part (the root) in some water and they will continue to grow! 
  
• My lemon was giant (yes, also from the farmers market) so I only needed 1/2 of it to get 2 tbsp of juice
• If you don't have fresh lemon juice, you can use bottled lemon juice (this is what is pictured below)
• I roasted the eggplant for less time than suggested since I didn't want it to completely fall apart while mixing everything. I roasted the eggplant for 25 minutes, stirring it after the first 15 minutes. I roasted the cauliflower for 35 minutes, stirring after the first 15 minutes and again at the 25 minute mark. 
• I wanted to bulk this up a little to make it heartier as a meal. I cooked some pearled farro and mixed it in. Note that farro cooks differently if it is pearled, semi-pearled, or not pearled at all (I forget what it is actually called then). Mine is pearled and cooks in 15 minutes. I think it is easiest to cook farro just like pasta - to throw it in salted boiling water and cook until al dente, then drain. If you don't have farro, feel free to add in some brown rice or your favorite whole grain. 
• I really liked the creaminess from the goat cheese, so I mixed all of it in while the dish was still warm and it mostly melted. If you would prefer separate crumbles, then wait until everything has cooled to add, or crumble some on top while you are eating. 

Roasted Eggplant and Cauliflower Salad with Farro, Almonds and Goat Cheese
Adapted from The Kitchn
Serves 4

Ingredients:
1 1/2 lbs eggplant (2 small or 1 really big one)
Kosher salt
1/2 lb cauliflower
1/2 cup raw almonds (untoasted and unsalted)
1/2 cup pearled farro
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
4 cloves of garlic, minced (or 1.5-2 tsp of the jarred stuff)
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 tbsp soy sauce
2 tbsp lemon juice (fresh or bottled)
1/4 cup thinly sliced scallions/green onions, green tops only
2 oz goat cheese

Directions:
Preheat your oven to 400 F. If you also have a toaster oven, preheat that to 350 F. Line two large baking sheets and one small baking sheet with foil.

Cut up the eggplant in a 1 inch dice. Add to a colander, either set in the sink or over a large bowl, and sprinkle with kosher salt generously in multiple layers. Let the eggplant drain a little while you are preparing the rest of the ingredients.

Chop the cauliflower into bite-sized florets. I like small pieces because you increase the surface area (more browning) and it is easier to eat.

Roughly chop the nuts. If you have a toaster oven, roast at 350 F for 8-10 minutes, or until golden brown. Keep a close eye on them since they can burn very quickly! If you don't have a toaster oven, then start off with your regular oven at 350 F and cook them in there. Once the nuts are done, set them aside to cool. If you used your regular oven, turn it up to 400 F.

Meanwhile, bring a small pot of salted water to a boil. Add your farro, and cook according to package instructions. If you are using pearled farro like I did, it should cook in about 15 minutes. Semi-pearled will take longer, and whole farro (not pearled at all) will take the longest. Once it has finished cooking, dump it into a separate colander to drain.

In a small bowl, add the olive oil, vinegar, honey, garlic, paprika, cumin, salt and pepper. Whisk thoroughly to combine.

Rinse off the eggplant and then pat dry with paper towels. Add to a large bowl, and pour the marinade over it. Toss well, and then quickly transfer the coated eggplant to one of your prepared baking sheets. If you leave the eggplant in the marinade for too long, it will soak up all of it, leaving none for your cauliflower.

Next toss the cauliflower in the remaining marinade, and pour that on the second large baking sheet. Put both baking sheets in the oven. After 15 minutes, stir everything very well. Put the baking sheets back in for an additional 10 minutes. At this point, the eggplant should be done (golden brown and soft without being completely collapsed). Stir the cauliflower well and put in for an additional 10 minutes, or until soft and caramelized.

Now it's time to mix everything together. Add your farro, eggplant and cauliflower to your large bowl (use the same one you tossed the veggies in before cooking). Pour the lemon juice and soy sauce over them, and toss gently. Add in the green onions, toasted almonds, and goat cheese and toss again to distribute all of the ingredients.

Either enjoy immediately, or let cool completely before storing in the refrigerator. This is best served warm, and reheats well in the microwave.

Wondering what the white stuff is on the fork?

That would be the last bit of goat cheese, scraped out of its package.

We really like goat cheese in my house

Burritos with Chili-Spiced Brussels Sprouts and Refried Beans

One week, I was tired of my typical sandwiches, and wanted something new. I tried this recipe for chili-spiced brussels sprouts, and absolutely loved it. I only wish that I made more! It made enough for 5 lunches - 3 for me and 2 for Joey. We used the recipe as kind of an inspiration, and didn't follow it all that closely.

Burritos with Chili-Spiced Brussels Sprouts, Refried Beans and Queso Fresco
Adapted from Big Girls, Small Kitchen
Yield: 5 large or 10 small servings

Ingredients:
1 1/2 lbs brussels sprouts
2 tbsp olive oil
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp red chili flakes
1 can refried beans
8-10 oz queso fresco
10 small/medium sized tortillas

Directions:
Trim and halve the brussels sprouts, removing the outer layer if it doesn't look good. Slice them thinly, so it all looks shredded.

Heat oil in a large pan over medium-high heat. Add brussels sprouts and salt, and cook, stirring frequently, until wilted and caramelized. Stir in paprika and chili flakes.

To assemble, cover a tortilla with a damp paper towel and put in the microwave, heat for 10-15 seconds, until warm and pliable. Spread with 2-3 tbsp of refried beans, 2-3 tbsp of brussels sprouts, and 1 oz of cheese. Wrap up carefully, and put on a foil-lined baking sheet. Repeat with the desired number of tortillas (I usually ate one medium and one small for lunch), and heat for ~10 minutes at 350 F. (I would use the ancient toaster oven in my office to heat them up each day).

I forgot to take pictures of the finished product! Check out the original recipe to see some better pictures there. 

Gruyere, Fresh Fig and Pecan "Grilled" Cheese

Joey always comes up with good ideas for food I should make. He came home from the store the other day with a package of fresh figs, saying that I had to make a gruyere and fig grilled cheese with them. I was sold on the idea! He said he had seen something similar online, using fig jam. Since it's fig season right now, why not make it with fresh figs?

This is really simple, so I'm not going to write it out in recipe format. Use your favorite bread - I used the honey wheat bread I've been making every week. Sprinkle some chopped pecans or walnuts on one piece of bread, top with lots of gruyere cheese, and then put in the toaster oven until the cheese has melted. Top with sliced fresh figs, and then the other slice of bread, and enjoy! I think this could also benefit from a drizzle of honey and a sprinkle of black pepper, to really play up the sweet and savory combination.

Making Pesto...in lab

Yes, the title is exactly what it sounds like. Today pesto was made in my lab. Thank goodness it wasn't in actual lab equipment - someone brought in a Vita Mix.

To explain a bit more, my lab has a decent amount of cooking equipment in it. We have a mini (ancient) toaster oven, perfect for toasting my sandwiches. We also have a bread machine, which one of the lab techs uses to make fresh bread every Monday. This same person has a pretty fantastic garden/farm, and she brought in a giant amount of basil. Another lab tech brought in her Vita Mix blender, and voila - pesto was made!

I put some on my sandwich, and it was really really good. I also snagged some fresh basil leaves to put on it, since you really can't have too much basil.

Oh how I love being in a lab with other foodies :)

Here's the amounts they used for it (I think they made several batches):
2 cups packed basil leaves
2 cloves garlic (they used 3-4 per batch)
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
s&p to taste
1/2 cup Parmesan cheese

Giant bunch of basil from the garden (bread machine in the background).

This is the basil that was left after the pesto was made. There was more basil than other ingredients

Blender used

Beautiful bright green pesto!

My beautiful and very tasty sandwich

Homemade bread + pesto + basil + tomato + havarti cheese + romaine lettuce

Salad for lunch

I typically have a sandwich for lunch every. single. day. Sometimes that is boring. Sometimes I don't have enough supplies to put on my sandwich, and it's really pitiful and then I'm hungry 45 minutes later. Joey has been having a salad for lunch twice a week, and I decided to give it a try. We went to Cville Market over the weekend, and I bought two containers of spring mix. They sell small amounts of lettuce (for really cheap) in big plastic containers. I got 2.5 oz spring mix for $0.72, and it was a lot of lettuce, while still having plenty of room for add-ins. Last night, I went through the fridge and made a goody bag of salad mix-ins. Today, I put them all in the container and topped with some salad dressing, and chowed down. It was really yummy! I'm sure it costs less than my sandwich, especially because I can just scrounge in the fridge for anything we have around.

Salad, version 1:
From: Me
Yield: 1 lunch-sized serving

Ingredients:
2 1/2 oz spring mix
2 small radishes, sliced (from our garden!!!!)
1/4 cup zucchini, chopped
1/4 cup green pepper, chopped
2 oz crumbled feta
1/2 cup imitation crab chunks
3 tbsp fat-free Italian dressing (what I found in my lab's food fridge)

Directions:
Mix everything together and enjoy! If preparing this in advance, don't add the dressing until right before eating.

Nutrition:
305 calories
12.2 g fat
32 g carbs
3.6 g fiber
16.7 g protein

I enjoyed it along with 1 stick of string cheese (we saw one that had jalapeno and bell pepper and had to buy it, it's pretty good) and a scone.