Sweet Potato, Kale and Chicken Sausage Hash

Hey all! I've been trying to get to back to posting here more often. I've been cooking so much lately it seems a shame not to share with you some of my creations. Life is getting back to normal post Costa Rican vacation. I'm getting into my groove. Meal planning on Saturdays, grocery shopping and meal prep on Sundays. I even was able to get back to the farmer's market this weekend. The weather was just too gorgeous to not be outside as much as possible. I scored some beautiful kale (featured below) and the first bunch of fresh spring asparagus I'm putting into rotation later in the week (Tip: store asparagus in a cup of water in the fridge for maximum shelf life and freshness).  I have my kitchen window wide open with the breeze blowing in as I type this post. Nothing like that pollen filled air to really remind you spring is here. But never the less, I am perfectly content with the fresh air.

Butcher Block or Desk..hmm? 

If you've read some of my previous posts, you know I recently (February 2015) completed a Whole30 Challenge. One thing I learned from my Whole30 experience was that planning was key! I'm most successful when my Sundays consist of meal prep and I have a menu planned for each day of the week. Even if one night is set aside for take out or a frozen meal for conveniences sake.

This week my meals consist of:
Sweet Potato, Kale and Chicken Sausage Hash (see below)
Carrot, Tomato, Coconut Soup with Corn Relish
Kale, Chicken Sausage, and Dill Havarti Frittata
Spicy Buffalo Baked Chicken Chopped Salads with Avocado and Grilled Pineapple
Curried Coconut Beef and Eggplant over Asparagus
Against the Grain Gluten Free Frozen Pizza (for my late night getting back from the office)
Pound Cake with Macerated Mixed Berries (for my sweet tooth)

This recipe has seen many different versions. It depends on what my refrigerator can produce or what I'm in the mood for, but really anything goes. If you prefer regular sausage to chicken go for it! If you like spinach instead of kale, guess what? Go for it! Honestly, you can substitute just about anything and it will be tasty. Well, maybe not anything. I can't imagine caviar blending well with sweet potato but who knows! This recipe is super versatile and can be eaten for breakfast, lunch or dinner depending on the accompaniments.

Sweet Potato, Kale, and Chicken Sausage Hash
2 medium sweet potatoes, peeled and chopped into small cubes
1/2 medium onion, chopped
2 links Kale and Balsamic chicken sausage, chopped into discs (I used Safeway Organics brand no sugar or pork casings here)
1/2 cup Kale, chopped (thick stems removed and washed thoroughly)
1 Tbsp. ghee
1 Tbsp. olive oil
1/4 tsp. dried basil
1/4 tsp. garlic powder (or 1 clove freshly minced garlic)
Salt and Pepper to taste

In large skillet over medium high, heat ghee then add sweet potatoes and onion. Season with salt and pepper, basil, and garlic powder then cook for 3-4 minutes until the bottom side of the sweet potatoes is golden brown. Give it a good stir, then add the chicken sausage. Cook for another 4-5 minutes or until the hash starts to caramelize. Then add the kale, allowing it to wilt. Total cook time should be around 15 minutes. But keep a close eye on it. The sweet potatoes should be tender and golden brown. Since sweet potato has a higher sugar, content it will burn so make sure to cook over medium (not high!). The smaller you cut the sweet potato, the quicker it will cook, and the less likely you are to burn it before it's completely cooked!

If I eat this at home, I serve two over easy eggs right on top of the hash. If I'm packing it for breakfast at work, I eat with two hard boiled eggs for more protein. This would also be great as a side to quiche. This recipe is Whole30 as long as you read the labels! Lesson #2 of my Whole30 experience is all about Chicken Sausage. Did you know that most brands of chicken sausage contain sugar? Also, most brands of chicken sausage are made with pork casing?!! PORK??? I DO NOT eat PORK!! This made me cringe the first time I actually read one of the labels. Needless to say, I will always read the labels to all of the food I purchase!! ALWAYS! Thank you Whole30 for this if nothing else (and of course there were many more lessons and positive outcomes).

Asparagus Pea Risotto Dusted with Mint

Life is moving fast these days. I seem to blink my eyes and a week has passed. It's like an out of body experience. I can look down upon each day and it is as if I'm watching an episode on TV. Weird, I know.  Maybe I watch to much TV, but that's for another discussion. I returned from my Costa Rican vacation this past Friday. It was fleeting and not nearly long enough. I'm already planning my return trip and all of the things I would like to explore further. It was relaxing and peaceful. Traveling with my girlfriends Kim and Kate made it all the more fun. We stayed on the western coast in Guanacaste. The people there are so friendly, welcoming, and full of life. Pura Vida!! We enjoyed the beach, the sun, and had an adventure to the Arenal Volcano. The adventure included a 2 mile hike through the rainforest and hours in a thermal hot spring. I'm already dreaming of the poolside cocktails, and the rush of the ocean sounds. 

 I could go on all day about why you should visit Costa Rica, instead you should just do it!  

After a week of eating food that was not my own, I was eager to get back in the kitchen. And with the Easter holiday it was the perfect occasion to get my cook on. This risotto was easy, seasonal, and worth the little effort it took. 

Asparagus, Pea, and Mint Risotto

1 tsp. Extra Virgin Olive Oil

1 Small Onion, chopped

2 Cloves Garlic, minced

1 cup Arborio Rice

1/4 cup White Wine (I used chardonnay this time)

3 1/2 cups Organic Chicken Broth (use Vegetable Broth to make this vegetarian)

1 cup Asparagus, trimmed and chopped into bite sized pieces

1/2 cup English Peas, raw 

1/4 cup Parmesan-Reggiano Cheese (grated with a microplane)

1 Tbsp. butter (Kerry Gold unsalted is the best! )

1 Tbsp. mint, julienned

Salt and Pepper to taste

In a large saute pan on medium heat, heat olive oil and then place onion. Cook onion for 2 minutes then add chopped garlic. While onion is cooking, heat broth in a small sauce pan over low heat. Allow the onion to become translucent, cooking for another 2 minutes. Then add rice. Toast the rice for about 2-3 minutes or until the rice becomes slightly translucent. Next, add the wine and allow the rice to absorb the liquid. Once liquid is absorbed, add one ladle full of broth (about 3/4 cup of broth). Season with salt and pepper. Allow the broth to be absorbed. Continue this process three more times (about 7-9 minutes). Then, add the peas and asparagus and the last bit of broth. Test the risotto, it should have a slight chew but still be creamy (3-4 minutes). At the end add the cheese, butter and garnish with mint. 

It's so easy! You won't be sorry if you add this to your weekly meal plan. Wait, you don't meal plan?! First off, why not? Second, it is the single most valuable tool for keeping to my budget and my diet. This is also great for lunch the next day. I bring it to work and it tastes just as good day two. Question on the recipe?? Let me know! I'm hoping to keep this blog more up to date. Let me know what you like to see, what you don't. There is always one more recipe I would like to try. I hope to see you back here soon. 

Whole30 --Coconut Curry Beef with Eggplant and Onion

This year marks the last of my twenties. On October 4, 2015 I will turn the big 3-0. Gulp…I’m not sure why it feels so weird to have the realization that I’m moving towards my third decade on this planet. I mean really, I’ve been telling people I was 30 since I was 27. But for some reason the marking of 2015 has put life into a little perspective. Maybe it’s because most of my friends are married, practically married, or even crazier with two kids! Maybe it’s because they’re talking mortgages and anniversaries, while the only thing I can concentrate on is, if I should go the farmer’s market this Saturday or catch a matinee. My priorities are just different. End of story right?? 

If you know me at all, you know that I do not bode well with change. In any way. I’m just not what you would call a free spirit. I like my routine, I like the certainty of a set schedule. Ask my friends. When I travel, I travel with a spreadsheet full of options for any scenario. I want to be sure I am prepared for anything. Well, no one can prepare for what life has to offer. One day we can be here, the next not. Life is too short to feel sorry for oneself and wallow in self-pity because, awe “I’m single”. 

I want to change my story. I want 2015 to mark a new Renee. The only way to do that is to turn inside and really find what scares me. But that seems a little intense for these purposes. So instead, I will tackle one issue that has run after me since I was a teenager. Food. My relationship with food. My love for food. The reason I started this very blog. I LOVE FOOD, period! But that love has not always taken me to a place of health or happiness. Sure, there is nothing quite like sitting down to a nice dinner in a new restaurant and taking that first bite of the most delicious gnocchi you’ve ever tasted. I mean little pillows of heaven lightly sauced and absolute perfection (I may have just drooled day dreaming about it). But when I look in the mirror and don’t recognize the person I’ve become because of a lack of conscious effort to make the right choices, I realize the time to change is now. 

I’ve always struggled with body image and self-confidence. I can put on a show, but it is something that has burdened me since I was young dancer. A dancer with boobs and a butt. Dancer’s are not supposed to have boobs. I mean have you ever seen a leotard? They are not meant to keep those puppies in place. So already I was at a disadvantage standing next to a tall stick thin fellow dancer. But being a dancer, I was able to hold off those pesky pounds and still eat whatever I wanted. That’s what hours of training six days a week will get you. Then came college and then the pounds started to pack on for whatever reasons. Then I grew up. Then, I was supposed to be able to make smart choices for the only thing that will get me to the end of my days, my body. Fast forward to today. I’m approaching 30 and can’t say I’ve been the role model for health my adult life. And that is unacceptable, especially since I have been somewhat successful in my career working for a health and wellness management company. After a bit of convincing from the lovely Kristen, I decided to join her on her Whole30 journey. 

What is Whole30? Well, I can’t go into all the details because honestly this post is already way longer than the norm. But for your reading pleasure check out the official website here Whole30. This is my change. This is my reset button. This is my new beginning. I’m hoping these 30 days of eating only whole naturally delicious foods will change my relationship and the way I think about food. Food is fuel. It is not love, it is not hurt, it is not feelings. It is not going to be my comfort at the end of the day. I’m hoping this step forward will help me in other areas of my life as well. I’m only on Day 4, but already I feel myself making better decisions. They may be small, like doing the dishes before I go to bed instead of in the morning. Or, writing this blog post instead of watching another DVD. But the decisions are more productive and give me a sense of accomplishment. I hope you support me over the next 26 days and help me reach my 30 day goal. Follow me on Instagram (@goldsmre) for meal updates! And with all that, here is one of my favorite recipes that I have tried thus far…..

Grass-Fed Beef Coconut Curry with Eggplant, Onions, and Asparagus 

2 tsp. ghee (Whole30 compliant) 

1 lb. 100% pastured grass-fed ground beef

Salt and Pepper

1/2 tsp. garlic powder

1/4 tsp. red pepper flakes

1/2 large onion, sliced

1 tsp. coconut oil 

1 medium eggplant, cubed

1 bunch of asparagus, trimmed

1 can full fat organic coconut milk (Whole30 compliant)

1-2 Tbsp. red curry paste (Whole30 compliant, I used Thai Kitchen)

In a large pan or dutch oven over medium heat, add ghee then beef. Brown the beef and using a wooden spoon work the pieces apart into small pieces. Before browning the second side, season with salt, pepper, garlic powder and red pepper flakes. Continue to brown other side for a total of about 10 minutes or until almost completely cooked. Using a slotted spoon, remove beef from pan or dutch oven into a medium bowl. In the same pan, caramelize the onions in remaining ghee/beef fat for full flavor! This should take about 10 minutes. While the onions are cooking, in a separate pot, steam the asparagus with about an inch of water (they should still be crunchy, so do not overcook). Once caramelized, remove onions from the pan and place in the same bowl as the beef. Add coconut oil to the pan and allow to melt. Next, add the eggplant and sauté until slightly soft, about 4 minutes. Once cooked, remove and place in bowl. Add the coconut milk and curry paste to the pan and whisk together until smooth. Add all ingredients (minus asparagus) back into the large pan/dutch oven and cook until heated through. Serve beef mixture on top of a bed of asparagus. 

One pot, one pan and you’re done! Enjoy! Feel free to leave me a comment below or ask me questions about my journey and how I came to the decision to do Whole30. I love to chat :) 

Family, Friends and Fall

This October has been amazing thus far. So many things are going on and there is so much more to come. Life seems to be flying by but I have to say I'm enjoying it. Having my birthday in the fall is just one of the reasons that this is my favorite time of year. It's also that time when we're coming off of the summer weather and things start to "slow" down a bit. And by slow down I mean the pace is more relaxed and the schedule is back to normal. The air is crisp and clean in the mornings and you can smell the change in weather. Then throw in pumpkin anything, apple crisp, and the excitement of the holidays to come and voila my perfect time of year!!
My birthday kicked off the fall season and there were so many great celebrations. Who knew 29 could feel so good. It began with a surprise birthday concert via The Hamilton Live and Marc Broussard courtesy of Kristen! It was such an awesome surprise to see one of my favorite artists with one of my favorite people. The celebrations continued with a night at Pearl Dive Oyster Palace on 14th St. with my coworker Gabe. Nothing quite says celebration like perfectly sauced mussels, oysters, and pumpkin cheesecake (it's like fall in one mouthful). Then the birthday weekend commenced with a Richmond getaway, equipped with Amish doughnuts (best birthday treat ever), rock jumping at Pony Pastures, brewery hopping, insanely good italian at Edo's Squid, a whiskey bar, and great friends.

Almost made it!! 

Someone needs to help me out of this one! 

And if that wasn't enough this past weekend my parents and sister made the trip down to VA for a weekend of continued fun. While we didn't make any great tourists adventures, we did enjoy the company, good food, and family time. Breakfast was the name of my game for the weekend. If you know me, you know I love to cook for a crowd. I also love to make breakfast foods of all kinds.

Me and the Pops in Old Town 

What was on the menu this holiday weekend? Day 1: Butternut squash, thyme, and goat cheese frittata, mini pumpkin cinnamon rolls with cream cheese frosting, and chicken/apple sausage Day 2: Croissant Bacon Egg and Cheese breakfast sandwiches and Day 3: Tomato Zucchini and Havarti Quiche and Gluten Free Apple Pear Crisp

Beautiful Sister enjoying the fruits of my labor

I'm going to share with you the Day 3 recipes! The perfect breakfast to compliment the perfect company. Can't wait to update you on the rest of my upcoming fall trips: Burlington, VT and camping in Gore, VA!! Let me know what Thanksgiving recipes would you like to see updated?? I'm hoping to share with you some of your favorite traditional recipes updated before the holiday. Let me know in the comments below :)

Tomato, Zucchini, Havarti Quiche 

1 pre-made pie crust
6 eggs
1/3 cup low fat milk
1/2 cup shredded Havarti cheese
1 Tbsp. flour
1 small zucchini cubed and lightly sautéed
1 medium tomato thinly sliced
salt and pepper

Preheat oven to 425 degrees. In medium bowl, whisk eggs, milk, salt and pepper. Toss cheese with flour and add to egg mixture. Prepare pie crust in shallow quiche dish then sprinkle zucchini over the bottom of crust. Pour 3/4 of the egg mixture over the zucchini, place sliced tomatoes over top and pour the remaining egg mixture over the tomatoes. Bake quiche at 425 for 10 minutes then reduce temperature to 350 baking for an additional 25-30 minutes or until quiche is slightly browning and eggs are set.

Apple and Pear Crisp
5 small apples, peeled, cored and sliced
2 medium Bartlett Pears, peeled, cored and sliced
1 Tbsp. lemon juice
2 Tbsp. butter
1/2 tsp.  cinnamon
1/2 tsp. nutmeg
Crisp Topping: 
3/4 cup old fashioned rolled oats (gluten free)
3 Tbsp. almond meal
3 Tbsp. butter, softened
2 Tbsp. brown sugar
1/2 cup chopped raw walnuts
1 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 350 degrees. In medium baking dish mix apples, pears, lemon juice, cinnamon, and nutmeg. Toss until combined. Cut 2 Tbsp. butter into small squares and dot the filling with butter. In medium bowl, combine all ingredients of topping making sure butter is evenly distributed. Crumble the crisp topping over apple, pear mixture. Bake for 28-30 minutes or until topping is slightly browned and filling is bubbly. Serve warm with a scoop of vanilla ice cream for dessert or a small portion as a morning snack!!

Summer Gazpacho

It's summertime and the living's easy... Oh what a summer it's going to be! I've been remarkably busy over the last few weeks. With work events and conferences all summer, a NY family reunion in July, and a Bachelorette/Bridal Shower weekend to plan, this summer is going to fly by. And of course I can't wait for all of these fabulous events.

My summer really kicked off this past weekend with a great trip to Baltimore. There was a nice group of old friends and new! We had gorgeous weather and enjoyed the Orioles/Blue Jays game. Staying in the Inner Harbor was beautiful. And you better believe I enjoyed something with succulent crab in it at every restaurant stop. As great as it was I'm exhausted this week. I can tell you I'm looking forward to a weekend visiting the farmer's market and posting up at the pool. Relaxation can't come soon enough.

This week's heat wave has definitely clinched the summer feel. And in this weather, I like to eat light and fresh. And what is more fresh than nice cool summer gazpacho?! Crisp and crunchy vegetables mixed together with a little zing added. 

Summer Gazpacho

2 medium cucumbers, peeled, seeded and diced

2 medium red bell peppers, seeded and diced

3 medium tomatoes, diced

1/2 vidalia onion, diced

2 large garlic cloves minced

1 handful fresh cilantro, chopped

1 1/2 cups low sodium V8 vegetable juice 

2 Tbsp. olive oil 

1/4 tsp. red pepper flakes 

Salt and Pepper to taste

optional toppings: feta cheese, avocado, chopped hard boiled egg (haven't tried this but saw it on Pioneer Woman sounds yummy) 

Combine all chopped veggies (reserve a small amount of each to garnish soup), garlic and cilantro and place in food processor pulsing until combined. Transfer vegetable pulp to a large deep bowl. Add juice, olive oil, pepper flakes, salt and pepper. Use immersion blender to combine all ingredients until desired consistency. I like mine with a little texture, not too smooth. I feel it is more satisfying that way. Garnish with your favorite toppings and serve ice cold! Make sure to throw it in the fridge for at least an hour before serving. 

I'm looking forward to all of the great things this summer has to offer. Hopefully more recipes to come soon! Any requests?? 

Easter Leftovers

It's springtime ya'll! And these past two weekends were the perfect spring weekends.  Last weekend was enjoyed in Richmond hanging with friends at new breweries, and celebrating Easter with the Goldsmith family. This past weekend, the Laible clan was in town so we decided to spend the day wandering Mt. Vernon. It was my first time visiting the estate and I was more than impressed. The beautiful views of the Potomac were breathe taking and the rich history was an educational treat.

The kitchens in historic homes always fascinate me. The fact that the cooks could feed an entire estate worth of family members and workers with just a big fireplace, some basic utensils, no refrigeration, and a smokehouse astounds me. I mean really a few dull knives, a few pieces of pottery, and an open fire was all they needed. It made me reassess all the kitchen gadgets that clutter my drawers and cabinets. Do I really need them all?? Probably not!

For Lent, I decided to give up chocolate. That was not an easy feat for me, but I made it through the forty days! This year, I made my annual Chocolate Babka a la SmittenKitchen and I think it may be getting better with each passing year. My awesome Aunt Beth placed a delicious chocolate bunny at each table setting for Easter breakfast and I was saving mine for something special. I had picked up some hard to find peanut butter chips at Trader Joe's the week before and decided what would be more delicious then peanut butter chip and chocolate chunk cookies! So bye bye bunny it was.

Peanut Butter Chip and Chocolate Chunk Cookies (makes about 24 cookies)
(adapted from the Trader Joe's recipe)
1 1/2 cups all purpose flour (unbleached)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) of unsalted butter, room temperature
1/3 cup no stir almond butter
3/4 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 Tbsp. unsweetened almond milk
1 tsp. vanilla extract
8 oz. peanut butter chips
1 small dark chocolate bunny, chopped

Preheat oven to 350 degrees. In a large mixing bowl, combine butter, almond butter, white sugar, and brown sugar. Use a hand mixer (or standing mixer) cream butters and sugars together until fluffy. Add egg, vanilla, and milk and combine. Add flour, baking soda, baking powder, and salt and mix until just combined (do not over mix). Fold in peanut butter chips and chopped chocolate.  Form dough into balls (about 2 Tbsp. worth of dough). Bake for 8-10 minutes (for me it was about 9:30). They should just be set and slightly golden brown around the edges.

These cookies come out slightly chewy with a nice little crunch on the bottom. The combo of peanut butter and chocolate, I mean really do I need to say more! These would be perfect to bring along to a cookout or even just to keep in the cookie jar at home. Just beware they will go fast!

I'm so happy I have been able to be with family and friends these last two weekends and enjoy the beautiful spring weather. It reminds me that the people closest to me are the most important thing in the world. There is a comfort to spending time with the people who know you best. During this time of year I can't help but feel hopeful for what's to come in the next few months. Looking at all of the new flowers and blossoming trees reminds me that there is always a time to change and improve!

Sliders

If you follow me on Instagram you had a little sneak peek at this week's post. OK, so maybe I posted the pic last week and maybe I promised you a post last week. But alas, life happened. And I have to say it's been a busy life I've lead these last few weeks. Today was a much needed day off that was preempted with an impromptu snow day, woohoo! So a four day weekend was exactly what the doctor ordered. With that said, I'm backing up my promise to share this awesome recipe. 

Recently, I have decided to slowly introduce red meat back into my diet. It has been about 15 years since I've regularly eaten red meat. I do not count the occasional Big Mac enjoyed throughout my college years. I have a weakness for the secret sauce! It was not an easy decision to enter this particular food product back into my diet. I have educated myself on what the beef industry does to our planet and to our bodies. I didn't want to be placing something toxic in my body. I'm trying to detoxify here people. But I did know, that my body was craving red meat and there was a reason for it. 

This lead me to a pact that if I was going to eat red meat, I better know the source and know that it is grass fed. I myself do not claim to be an expert in nutrition, but being in the health and wellness business it is my job to be educated. So if you're interested in why I made this decision, here are some great resources on why grass fed is better: Chris Kresser, NPR, Food Revolution 

So as I introduce this real food back into my diet, I want to think of ways to highlight the meat and what better way than a good ole' American Hamburger. Keeping the portion size right I made sliders. Take note, grass fed beef will cook faster so be sure to watch closely to achieve desired temperature. It is slightly chewier than your corn fed beef so you do not want to over cook. 

Sliders with Sautéed Mushrooms, Onions, a Pomegranate Reduction and Bleu Cheese

(makes 6 sliders)

1 pound grass fed ground beef

1/2 tsp. dried thyme

salt and pepper to taste

1/2 large onion, sliced thinly

1 package sliced white button mushrooms

1 Tbsp. pomegranate molasses

1 Tbsp. white wine vinegar

2 Tbsp. unsalted butter, divided 

Crumbled Blue Cheese to top sliders 

Small French Rolls, split and slightly toasted 

Season ground beef with salt, pepper, and thyme. Form into six small meatball sized balls. Grill on grill pan for about 3-4 minutes each side. On second side, uses panini press to press into burgers. Heat 1 Tbsp. butter in a separate sauté pan, add mushrooms and onions and cook for about 7-10 minutes or until vegetables develop a deep brown caramelized color. Remove vegetables from sauté pan. In the same pan, add 1 Tbsp. butter, pomegranate molasses, and vinegar cook for 2-3 minutes stirring consistently until mixture reduces by half. Assemble sliders with burger, mushrooms/onions, bleu cheese and top with pomegranate reduction. Enjoy! 

If you're gluten free eliminate the rolls and serve over a bed of lettuce. If you notice I drizzled a bit of the reduction over my salad and it was scrumptious. Well it's back to work tomorrow!! Until next time...