Mustard & Paprika Rubbed Pot Roast with Bacon & Root Vegetables

'Tis the season for dinner parties. How delightful! A recent Friday evening found my friends and I gathered in a lovely home to honor the speaker from our fall women's retreat. The ladies of The Well church in Boulder had been privileged to be refreshed through God's Word in early November, as Colleen challenged us in the area of contentment. As a relational thank you, my sweet girlfriends/retreat organizers, wanted to thank Colleen with a dinner prepared in her home. What a "contented" evening of comfort food, laughter and joy.

The Menu:

Prosciutto Wrapped Figs with Blue Cheese

Citrus & Avocado Salad with Toasted Almonds
*Mustard & Paprika Rubbed Pot Roast with Bacon & Root Vegetables
Sweet Potato Foccacia with a Cranberry Grape Compote

Chocolate Mousse with Raspberries

The roast was to be the biggest challenge as I honestly have not had much experience with large cuts of meat. With thirteen guests attending this dinner party, I decided on two chuck roasts, for a total of six pounds. It turned out to be the perfect amount and was thankfully cooked to perfection. A small miracle, as I realized one hour into the cooking time that the oven had been turned off! In problem-solving mode, I increased the oven temperature, being sure that plenty of liquid was present to avoid drying out the roast.  This adjustment yielded a tender, juicy roast in a short amount of time. It surely helps when you have piles of vegetables heaped on top! In the event that you are not serving 13, you will enjoy the leftovers! Best to rub the meat the night before, allowing the flavors to infuse overnight. 

Mustard & Paprika Rub

Tbs + tsp fresh thyme, finely chopped
Tbs + tsp sweet hungarian paprika
2 tsp dry mustard
2 tsp sucanat (or brown sugar)
Tbs sea salt
2 tsp freshly ground pepper

Combine all ingredients in a small bowl. Rub thoroughly over all sides of meat. Place in a baking dish, cover and refrigerate overnight.

8 oz bacon, sliced into small pieces
6 lb chuck roast
3 cups dry red wine (one average bottle)
1 cup beef or chicken stock
4 bay leaves
4 cups thinly slice onions (about 2 large)
12 garlic cloves, peeled
12 small shallots, peeled
8 large carrots, cut diagonally into 1/2 inch pieces
6 red skinned potatoes

3 rutabagas

2 turnips

1 celery root, peeled

3 Tbs olive oil

salt & freshly ground pepper

Preheat oven to 400°F. Using butcher's string, tie your roast (or two depending on the size!) for even cooking. Of course, I found this helpful Whole Foods blog post on how to properly tie a roast after my event. 

Heat a large Dutch oven over medium heat and add bacon stirring occasionally, until browned and lightly crisped. Remove bacon. Increase heat to medium-high and add roast. Sear on all sides until nicely browned, about seven minutes total. Remove the meat.  If you don't have a Dutch oven, sear roast in a large sauté pan and transfer to a roasting pan for oven cooking time.

Pour red wine into pot and bring to a boil, scraping up browned bits. Reduce liquid to approximately one cup, about 10 minutes. Add stock, reserved bacon, and bay leaves and top with roast. Scatter onions and garlic over and around the meat, cover and bake for one hour.

Meanwhile prepare remaining vegetables. Slice root vegetables into one inch pieces. After one hour, turn over roast so that it lays on top of onions, add shallots and root vegetables, covering meat. Make sure there is still liquid in the pan, adding more broth if needed. Drizzle vegetables with olive oil and sprinkle with sea salt and freshly ground pepper. Cover and cook for 45 minutes. Remove lid and cook for an additional 15 minutes, allowing roasted vegetables to crisp. Check to make sure vegetables are tender and the meat has reached at least 175°F. Bringing the internal temperature of the meat to a high temp, will ensure the connective tissue has softened and begun to melt. Be sure to keep an eye on the liquid, so as to not dry out your roast.

Remove the meat and vegetables, discarding the bay leaves. Cover loosely with aluminum foil to keep warm while you complete the sauce. If using a Dutch oven, place your pot directly to the stovetop. If using a roasting pan, transfer the liquid back into a saucepan. Bring to a boil and reduce to concentrate flavors. Season to taste with salt and pepper.

Time to carve your delectable piece of meat. As I mentioned earlier, large pieces of meat are not my expertise but thankfully I am blessed with a very sweet boyfriend, who happens to be an educated foodie. And surprise, he is more experienced with meat. It's a guy thing. His instructions...slice against the grain, on an angle. 

Drizzle some of the sauce reduction over your platter of juicy, tender meat, leaving extra for guests to pour over their plates.

In addition to Austin's help, I was assisted by the best group of girls that I must introduce you to. 

Miss Laura Combs, painstakingly slicing the almonds in half as per my request to garnish the salad.

And from left to right, Catherine (one week away from the arrival of baby Landon!), Megan and Merritt. 

Then of course a little food tour for your viewing pleasure...

Prosciutto Wrapped Figs with Blue Cheese

 Citrus Avocado Salad with Toasted Almonds

Colleen set the most beautiful table, complete with a centerpiece compiled from her yard!

Following a first course of salad and Sweet Potato Foccacia, we finally enjoyed the roast. 

Truly a sweet night of fellowship and food. Enjoy your seasonal celebrations ahead!

*recipe adapted from The Great Meat Cookbook by Bruce Aidells

Chili-Citrus Chicken with Sweet Potatoes & Olives

Today I had the privilege of making dinner for my friend Megan and her family. Megan & Brandon are friends from church with two little boys and Megan's days are very full. It has been a pleasure to spend a couple afternoons recently in her lovely kitchen, doing what I love, helping her out and chatting it up!

Megan was given several recipes to choose from earlier this week, and selected this one-dish meal, bursting with layers of flavor...mildly spicy chicken, sweet potatoes, salty olives, pungent cilantro and fresh lime. Warm up your November kitchen with this delightful blend of aromas!

1 lb sweet potatoes (2-3 medium), cut into large cubes

8 chicken thighs, fat trimmed

3 Tbs fresh lime juice, divided (1-2 limes)

1/3 cup fresh orange juice (zest prior to juicing)

2 Tbs chili powder

1 Tbs smoked paprika

1 Tbs paprika

2 tsp orange zest

1 tsp cumin

1/2 tsp oregano

1/2 tsp sea salt

2 Tbs olive oil

1 cup chicken broth

1/4 cup cilantro, roughly chopped

1/4 cup parsley, roughly chopped

1 1/2 cup mixed olives, kalamata & green, roughly chopped

Helpful hint: buy olives that are pitted! It will save you time and effort! That said, Megan, I pitted those olives happily for you today! :)

Preheat your oven to 400°F. Cook potatoes in a large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.

Meanwhile, place chicken thighs in a large baking dish. Sprinkle with salt and drizzle with 1 Tbs lime juice. Set aside.

Whisk together 1 Tbs lime juice, orange juice, chili powder, paprikas, orange zest, cumin, oregano and salt in a small bowl. Rub chili mixture on both sides of chicken thighs. Nestle sweet potatoes around chicken. Drizzle with olive oil.

Bake for 20 minutes, remove from oven and increase temperature to 425°F. Turn chicken and spoon juices over. Bake for an additional 10 minutes.

Meanwhile, whisk chicken broth and remaining Tbs lime juice with cilantro and parsley. Turn chicken again and cover with broth mixture. Sprinkle with olives. Cook for a final 10 minutes, until chicken is cooked through.

Serve with a green salad and you have a simple, scrumptious dinner!

With my camera out, I just had to capture these adorable kids! Meet Grayson...

And Jameson!

Alas, a perfect afternoon!

Recipe adapted from Bon Appetit October 2010

African-Style Quinoa Stew & Cooking Classes

Maybe it's the fall season, maybe it's the extra time I have lately, or maybe it's simply God at work, but my love for hospitality is growing! As much as I love creating delicious food, my true joy lies in sharing my work and seeing the delight of others as they dig into a mocha chili, asian quinoa salad, warm sourdough loaf...

A unique opportunity presented itself at the beginning of September, when I was able to set aside a couple weeks, travel to my homeland of Canada and offer four days of cooking classes. My parents have the loveliest, warm home and my mother was thankful for an excuse to pull out her fall decor early. With our home overflowing with pumpkins, fall foliage, hues of reds & oranges & scents of freshly brewed coffee, it was the perfect setting to offer engaged hospitality. 

Let me welcome you into a night of dinner inspirations and share with you one of my favorite exotic comfort dishes-African-Style Quinoa Stew! Peanuts are a common ingredient in African cooking, adding a delicious creamy flavor to this quinoa and vegetable medley. This recipe was adapted from my Bauman College Cookbook (aka- culinary school).

1 Tbs coconut oil

1 onion, diced

1 large leek, sliced in half moons

3 large tomatoes, quartered

4 cloves garlic

1 jalapeno

3 carrots, diced

3 celery stalks, diced

1 Tbs cumin

3/4 tsp oregano

2 tsp sea salt

5 cups water

1/2 cup quinoa

1 large bunch spinach, chopped (collard greens or kale could be substituted)

3/4 cup organic peanut butter

juice of 1 1/2 limes (about 3 Tbs)

1/2 cup chopped peanuts

In a large soup pot, heat coconut oil over medium heat. Add onion and leak and sauté for several minutes. Be sure to thoroughly clean your leak. Dirt tends to get trapped between the layers.

Meanwhile, combine tomatoes, garlic and jalapeno in food processor or blender. Pulse until only small pieces of jalapeno are evident. Or chop by hand if you prefer.

Add carrots, celery, tomato mixture, spices and salt to soup pot. Simmer for several minutes, allowing the vegetables to soften. 

Add water and quinoa, and bring to a boil. Cover and reduce heat to a simmer. Simmer for about 15 minutes, until quinoa is cooked and vegetables are tender. 

Add greens and peanut butter. Finish with lime juice- the key to a bright flavor! Adjust salt to taste.

 

Garnish with peanuts. You may observe that I forgot the peanuts. Oops. :) Voila. Simply delectable. 

Meet my most wonderful guests. Their enthusiasm, questions, contributions and encouragement were beyond what I could have asked for! 

As a little thank you, each guest received a spice packet from Savory Spice Shop and the option to enter a giveaway for the the most incredible white balsamic vinegar you will ever taste. Thank you Oliverde for introducing me to the wonderful world of flavor infused balsamics. If you reside in the Boulder area you must take a culinary field trip and sample away! 

The privileged winner of the White Cranberry Pear Balsamic is....Karen Gatschene! Congratulations!

So tell me...what is your favorite way to offer hospitality this fall season?

A big thank you to my bestie Sheena Johnsrude for her photography throughout the evening. I could say thank you to her for so much more though...you know those friends that truly live through all of life with you? Yes, that's her. She is also an incredibly talented wedding cake designer. We are talking lace, pearls, ribbons...cake style. If you are getting married in the Regina area or know of anyone...three words...Sugar Wedding Cakes!

Red Lentil Coconut Curry Soup

As the leaves turn glorious shades of red and yellow, boots emerge from closet hibernation, and vast varieties of squash grace farmers markets and stores, we recognize that the beautiful fall season is upon us. How I welcome the change of seasons we are blessed to enjoy! Concur?

Ironically the arrival of the first day of fall stirred in me a desire to make a large pot of Red Lentil Coconut Curry and whole wheat sourdough bread. Unfortunately the homemade sourdough craving could not be satisfied on a whim, but I began a starter and look forward to fresh, tangy, soft, warm deliciousness in approximately one week.

Inspired by my recent working experience at Julia's Kitchen, this soup is a staple in high demand at this gluten-free, vegan, organic café in Boulder. If you appreciate organic, seasonal, unrefined ingredients, then you need to check out this quaint little spot. Julia goes the extra mile as she sprouts her grains and legumes.

Additionally, my parents declared this to be the best soup they have ever eaten, and it was a star success at a recent cooking class I taught.

Enough said? You must add this into your fall soup repertoire.  

1/4 cup coconut oil

1 medium onion, small dice

5 garlic cloves

1/2 cup water

1 Tbs curry powder

2 cups red lentils, soaked overnight

4 carrots, medium dice

4 celery stalks, medium dice

1/2 cauliflower, roughly chopped

6 oz. tomato paste

7 oz. package creamed coconut

1 Tbs salt

juice of 2 lemons or limes

1/2 cup cilantro, roughly chopped

In a large soup pot, heat coconut oil over medium heat. Add onion and sauté for several minutes until soft and translucent. 

In a blender, purée garlic with 1/2 cup water. Add mixture to onion along with curry powder. Savory Spice Shop in Boulder (there are also two locations in Denver) is forever my top store to purchase spices. They have many varieties of curry blends, the Madras is my choice for this soup- a blend of coriander, cumin, black pepper, yellow mustard, turmeric, ginger and curry leaves. 

Strain and rinse lentils. If you forget to soak them, or urgently get a yearning for this soup with no time to soak, it will be ok...soaking is preferable for ease of digestion. Add to soup with 10 cups water. I love that this soup achieves a rich, complex flavor profile, all without using stock. Sooo nice when you are looking for a quick dinner option. Cover and simmer on medium low for 20 minutes.

Add carrots, celery, cauliflower, tomato paste, creamed coconut and salt. 

Enter one of my favorite unique ingredients. Creamed coconut.

At about $2.69 per box (the same price as a can of coconut milk), this little product adds a deep flavor element, typically achieved by adding a fat. Don't be fooled. Coconut is a medium-chain fatty acid which your body burns as energy, actually helping to increase your metabolism. Creamed coconut is also delicious stirred into hot cereal.

Simmer your lovely concoction for an additional 20 minutes until vegetables are soft and lentils have broken into a coarse puree. If you would like to increase the nutrient content, add thinly sliced kale or spinach at this point and cook just until wilted. 

Finish with lemon or lime juice and cilantro. Adjust salt, curry & citrus to your taste preference.

This recipe makes approximately 14 cups and will freeze well, if you don't consume it all! 

Now all you need is a cool, cloudy day and about one hour of time. Welcome to fall!

Ginger Limeade Slush & Giveaway Winner

This is not your typical slush. 

Sorry 7-Eleven you have some friendly competition. 

 The presence of fresh lime and ginger loads this refreshing beverage with Vitamin C and gingerols. Basically you are getting a great immune boost, countering free radicals with antioxidants and decreasing inflammation.

Beyond bountiful health benefits, this is a perfect summer drink on a hot day. 

And if you are anything like me, you are loving the cold drinks. 

Coconut water, kombucha, iced lattes...they are currently in competition. 

2 cups filtered water

1/2 cup fresh lime juice (2-3 limes)

1/4 cup + 1 Tbs maple syrup

1/2 inch to 1 inch piece of ginger (depending on your love of ginger!)

2 cups ice

In a blender, combine water, lime juice, maple syrup and ginger. I love ginger, so a one inch piece is perfect for me. Now, my fellow chef friend Justine LOVES ginger. So she would probably use three inches. No joke. Last Saturday before we left on a hike she loaded her yogurt with about a 1/4 cup chopped ginger. Insane. 

If you don't eat a lot of fresh ginger, you may be sensitive to the intensity of the flavor. So start with about 1/2 inch slice. You can always add more after tasting. It is not necessary to peel ginger, but if you want to avoid any flecks in your slush, use a spoon to peel the skin. Be brave- try incorporating fresh ginger into your diet...it is so worth it!

Blend!

Add ice and blend again. Taste and adjust flavors to your liking! So super simple.

Serve immediately to enjoy a slushy consistency. The good news is, if you have leftovers you will later enjoy ginger limeade minus the slush. I drank today's entire batch throughout this afternoon. :)

And, before you grab your book and and dash outside to enjoy your beverage on a lounger...I want to reveal the winner of the Hemp Hearts Giveaway! 

...Brittany Janz!

Thanks so much to all who participated. We'll have to do a contest again. :)

Happy summer to you!

Green Goddess Ranch Dressing with Hemp Hearts & Giveaway

I really should be getting ready for bed and dealing with the pile of laundry on my bed instead of writing a blog post...but I am SO excited to share this salad dressing with you. 

Food geek, that's me. :)

I had the thought about a month ago to create a vegan, healthy ranch recipe using hemp hearts. Random, because I have never been a ranch dressing fan. Something about the abundance of mayo and sour cream...

Anyways, moving on...with summer herbs and fresh garden veggies in abundance right now, I was inspired. And oh my am I glad I decided to do some experimenting. 

Our salad tonight was DIVINE with this Green Goddess Dressing.

1 large cucumber, peeled and sliced into large pieces

3/4 cup hemp hearts

1 cup fresh parsley

3/4 cup fresh dill

1/2 cup lemon juice

1 clove garlic

1 Tbs apple cider vinegar

1 1/2 tsp sea salt

1 tsp sucanat

pinch of cayenne

(makes 3 cups)

Place all ingredients in a blender, following the order in which they are listed. Using a cucumber as "liquid" instead of water or oil, provides another layer of fresh garden flavor. It's important to have the cucumber on the bottom to help the blending process. Blend until smooth.

 For optimal flavor, allow your dressing to chill for several hours before serving. This dressing is highly nutritious, as it contains significant amount of parsley and dill, and hemp hearts. 

So much better than mayo...

Parsley: an excellent source of Vitamin C, K, folic acid, iron and chlorophyll. Supports the digestive and urinary system. And a friend recently had an infected burn and was advised to administer a parsley wrap (mince parsley and cover with a bandage) and the next day it had begun to heal!

Dill: helps to rid the liver of toxic chemicals, has anticancer and antimicrobial effects and is a good source of calcium.

Hemp Hearts: high protein source, omega 3's and 6's, fiber, and an assortment of other vitamins and minerals.

Use as a dip with fresh vegetables or as a salad dressing. So...run out to your garden, local farmers market or grocery store and try this super simple, nutritionally dense and delectable dressing. 

Now, who is interested in a little giveaway? Your very own bag of hemp hearts from Manitoba Harvest to try out! Incorporate these nutritional gems into your diet...smoothies, sprinkled on salads, yogurt, cookies, granola...

To enter:

1) become a follower (see side bar: follow by email)
2) leave a comment sharing about your desire to try hemp hearts or your experience with them
3) share this post on Facebook
4) tweet about this post
5) pin this recipe on Pinterest

Each is worth one entry and the winner will be drawn at random. Be sure to leave a comment letting me know how you have shared!

Happy cooking!

(side note: giveaway will close Friday, July 27th at noon MST. open to US and CDN residents!)

Grilled Jalapenos with Ricotta, Corn and Cilantro Filling

The inspiration for these rustic appetizers began with a Father's Day gift for my Dad. Doesn't every Dad love grilling and how unique is a jalapeno pepper roaster? I found this treasure at Williams Sonoma and instantly knew it was the right gift for the occasion, especially with the upcoming getaway... 

My family has a summer tradition of a weeklong vacation to Clear Lake, Manitoba. With our family spread across North America, it is a cherished week together. My talented sister Alexandra Joy of Pink & Honey Event Styling and I decided to have some fun and collaborate our creativity to share this fun summer appetizer! We even recruited her husband and my other sister's boyfriend to de-seed the jalapenos! 

If you aren't able to find a jalapeno roaster, you could lay the jalapenos in a grill basket on the top rack of the BBQ. If you are without a BBQ, try roasting in the oven.

18 medium jalapenos

2 cobs corn

1/2 cup ricotta cheese

1/2 cup shredded cheese

1 clove garlic, finely minced

1/2 bunch cilantro leaves (about 3/4 cup)

juice of 1 lime

1 tsp coriander

1/2 tsp sea salt

Selecting medium jalapenos is best, as small are hard to stuff and the large won't fit in roaster.

Like I said, I was able to recruit some help for the somewhat tedious process of removing the seeds from the peppers. Begin by chopping off the stem, but reserve for later. The boys were intense and used small paring knifes to scrape out the ribs and seeds. Please be very careful if you choose this method! Other options include a grapefruit knife or purchasing a jalapeno corer.

To prepare the filling, slice kernels off corn cobs and combine all remaining ingredients. Using a spoon and your fingers, yes, your fingers...press the filling all the way down into the jalapeno and set up in the roaster. Top with stems.

Heat the grill to medium-low and roast for about 20 minutes until jalapenos are tender and filling is bubbling.

These jalapenos were a lovely, yet spicy side to our brisket dinner. Somehow my mom had stumbled upon an intensely spicy batch of jalapenos, which none of us were expecting! Just a little boost for our circulatory systems. :)

Does anyone else have a jalapeno grilling experience to share?

Massaged Kale Salad

Massaged Kale Salad. Yes, I know, some of you may be wondering if you read that correctly. 

Deep tissue massage on a veggie?...exactly. :)

This is a gem of a technique that I learned at culinary school. Reminder- I went to a "healthy" culinary school. By massaging the kale with a little olive oil and salt, you break down this cruciferous vegetable, encouraging digestibility. Envision, large tough leaves vs. velvety massaged ribbons. Let me walk you through this quick and easy process. You are on your way to a surprisingly addicting and nutritionally dense salad.

Side note. There are endless flavor combinations for this salad once you have the basic technique mastered. A generous amount of fresh lemon is my simple favorite but experiment adding shredded carrots, cabbage, beets, seaweed...or try an asian inspired dressing with sesame oil and tamari (the real soy sauce!) This salad also saves well in the fridge for several days.

1 bunch kale (lacinato/dino kale is my favorite but any will do)

2 Tbs olive oil

1/4 chuck of preserved lemon

Now is your time to use your preserved lemons if you haven't already! Otherwise use 2 tablespoons of fresh lemon juice and sea salt to taste.

Kale prep. Grab a leaf. Ready?

Make a small tear on each side of the kale stem. Rip quickly downwards, running your fingers along the thick stem. Your de-stemmed kale should resemble the picture below. Kale stems can be saved and diced and used in a sauté or vegetable stock.

Once you have successfully de-stemmed the bunch of kale, layer several leaves face down.

You are about to learn a fancy culinary knife skill. Chiffonade. It's my favorite.

Roll kale into a tight bunch. Fold runaway tails underneath.

Taking your chef knife, cut thin slices on the diagonal...

...creating ribbon-like slices. Fluff! 

If you are using preserved lemons, remove a quarter lemon from jar and finely mince, peel and all. Store the opened jar of preserved lemons in the refrigerator.

In a bowl combine kale and olive oil. 

Using both hands give your kale ribbons a good massage. This process takes about 3 minutes. You will notice the kale decrease in volume and become a darker shade of green. When the kale is nice and limp you are done!

Add preserved lemons or lemon juice. Due to the salt content in the preserved lemons, no additional salt is needed. If using fresh lemon juice, add 1/2 tsp salt. Taste and adjust adding more if necessary

Again, this is the basic recipe. Use your imagination and develop all kinds of exciting flavor combos. Nuts and seeds are also delicious additions and provide a nice variety in texture. Sometimes I will simply sprinkle hemp hearts on the finished product to add color and even more nutritional benefits!

Let me know your favorite flavor creation!