Candied Pecan Baked Brie

This is the epitome of what I consider, my "happy place". Feel free to use which ever cheese you like best, this is a ripened goat's brie. The sweetness of the pecans and the creaminess of the gooey cheese is simply decadent. I recommend using seeded water crackers or even plain whole wheat water crackers so that none of the flavors from the cheese and pecans are competed with. Watch the brie carefully while it's cooking; use a smaller container to bake in so that if (and when) the cheese expands, it won't spread out too thin. 

Ingredients:

1 wheel brie cheese, or similar ripened cheese
1 cup pecans, coarsely chopped
1/2 cup butter
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp vanilla
1 tsp sea salt

Method:

1) Preheat oven to 350F. In a sauce pan on low heat, melt butter and sugar, cinnamon, vanilla and salt. Stir in the pecans and reduce heat.
2) Cook on low heat for 2 minutes. Take off heat and let stand 10 minutes.
3) Arrange brie on small baking dish, and top with buttery pecans.
4) Bake for 10 minutes, watching carefully! It may take less or more time depending on weight of cheese, so don't overcook to the point the brie loses shape and melts completely. 
5) Serve with water crackers, or sesame baguette slices.

Spicy Turkey Bolognese

There is something to be said for a good go-to pasta recipe. I love bolognese sauce, but prefer when it's made with ground turkey or leaner protein alternatives. With big chunks of zucchini and pepper, the sauce is hearty, spicy, and goes well with some freshly grated Parmesan-Romano cheese. I provided a homemade basic marinara sauce (not tomato sauce) recipe below, but when you're cooking on a schedule, a nice store bought sauce is always an option. Simple to make, this is the perfect hearty meal that feels really good to inhale.

Marinara Sauce

Ingredients: 

3 28 oz. cans tomato, crushed (packed without citric acid)
12 cloves garlic, chopped coarsely
2 cups fresh basil, chopped fine 
4 tbsp olive oil
1 tsp sea salt
Fresh black pepper

Method: 

1) On medium heat, saute garlic with olive oil until blond in color (not brown).
2) Once garlic is blond, add crushed tomatoes and bring to a boil, stirring constantly. When boiling, reduce and add salt and fresh pepper.
3) Lower heat, and cook uncovered for 30 minutes, or until the sauce has become creamy (not chunky)
4) Remove sauce from heat and add chopped basil, stirring until thoroughly mixed.

Bolognese Pasta

Ingredients:

1 lb organic turkey, ground
2 cups spinach, chopped
2 cups kale, chopped
2 cups bell peppers, chopped
1 cup cherry tomatoes, chopped
2 bay leaves
4 cloves garlic, coarsely chopped
1 yellow onion, chopped
1/4 cup olive oil
4 cups uncooked whole wheat spaghetti, penne or fusilli
1/2 cup Pecorino-Romano cheese, grated
Fresh black pepper
2 tbsp cayenne pepper

Method:

1) In a sauce on medium heat, saute garlic and olive oil, until garlic is a blond color. Add black pepper, chopped onion and ground turkey.
2) Stirring frequently, cook turkey until barely any pink color left. 
3) Add previously made marinara sauce, cayenne pepper, bay leaves, spinach, kale, bell peppers, and tomatoes and cover. Let simmer for 10-15 minutes, stirring occasionally.
4) Prepare pasta accordingly. Toss cooked pasta lightly in olive oil to prevent sticking.
5) Serve bolognese sauce in heaping portions over cooked pasta, and generously sprinkle with Pecorino-Romano cheese.

Carrot Pineapple Cake with Mascarpone Frosting

Carrot cake has been a long standing favorite of mine, and I think a lot has to do with the  traditional cream cheese frosting. As I've mentioned, I like making my cakes healthier; I use chopped pineapple and apple sauce as an oil substitute, omitting all fat completely...which you can subsequently make up for the in decadently cheesy frosting! Top with fresh pineapple, and chopped candied walnuts or pistachios :)

Carrot Cake

Ingredients:

3 cups fresh carrots, grated

4 eggs

1 cup apple sauce

1 cup pineapple, chopped

1/2 cup white sugar

2 tsp vanilla extract

2 cups whole wheat flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon, ground

Method:

1) Preheat oven to 350F. Lightly grease and flour a 9x13" pan.

2) In a large bowl, beat together eggs, apple sauce, pineapple, sugar and vanilla. Mix in flour, baking soda, baking powder, cinnamon and salt. Stir in carrots and pour into pan.

3) Bake for 40-50 minutes, or until a toothpick comes out clean. Let cake cool for 10 minutes, then transfer onto a wire rack to cool an additional 10 minutes.

4) Frost cake with prepared frosting, top with chopped pineapple and sprinkle with candied walnuts or pistachios.

Mascarpone Cheese Frosting

Ingredients:

1/4 cup butter, softened

1/2 cup mascarpone cheese

1/2 cup cream cheese, softened ounces cream cheese, softened

4 cups confectioners sugar

1 tsp vanilla extract

Method:

1) In a medium bowl, combine butter, cheeses, and vanilla.

2) Beat until mixture is creamy, put aside and chill.

Sage Roasted Squash and Kale

Autumn is by far, my favorite season. Between the crisp freshness of the air, the beautiful warm colors everywhere, and the seasonal comfort foods, fall is truly magical. I'm quite keen on sweet potatoes and squash, and I add kale somehow at almost every meal meal, so this recipe is convenient and practical. I've been wanting to try using sage, and had been intrigued by vegetables roasted in sage browned butter. It's light, tasty, and will impress your guests! Eat as a side to dish to a lean poultry, or eat as a meal in itself- it's that delicious.

Ingredients:

1 butternut squash, peeled and in 1" cubes

3 cups kale, coarsely chopped

1/2 cup pecans, roasted

5 sprigs sage

2 tbsp fresh parsley, finely chopped

1/2 cup butter

1/3 cup olive oil

1/2 cup goat cheese

Fresh ground pepper

Method:

1) In a sauce pan over medium heat, melt butter and add sprigs of sage, parsley and fresh pepper. Reduce to low, and let simmer until light brown, stirring occasionally.

2) Remove sage leaves and discard. Add chopped pecans and kale to the butter and combine thoroughly. Take off heat and set aside.

3) Preheat oven to 350F. Arrange cubed squash in a 9x13 baking dish, drizzle with olive oil and toss gently, coating all squash lightly. 

3) Add sage buttered kale and pecans, tossing gently until squash are coated and mixture is incorporated evenly.

4) Cover with aluminum foil, poking a few air holes, and bake for 30 minutes or until just fork tender.

5) Remove foil, add buttered kale and pecans and mix until combined. Bake uncovered for an additional l5 minutes, or until squash are desired doneness. Top with goat cheese and serve immediately.

Salmon Wellington

Salmon is my preferred protein source. Pastries are my preferred everything-else-to-eat source. This is a variation of Ryan's grandmother's recipe; I wanted to add vegetables and cheese to the filling. You can make pastry dough from scratch, or you can buy sheets of pastry dough from the grocery store. This recipe is such a comfort food; between the buttery flaky pastry crust, the warm goat cheese and white wine sauteed spinach, and the tender salmon, this meal is in a league of it's own. Even better, it's very easy to prep and doesn't require excessive time spent in the kitchen. Serve with a chilled white wine, I've been enjoying Sauvignon Blancs and Chardonnays recently. Enjoy!


Pastry
 
Ingredients:

2 1/2 cups all-purpose flour
1 tsp salt
2 sticks butter, chilled and cut into 1/2-inch cubes
1/3 cup ice water, plus additional 1-4 tbsp ice water

Method:
 

1) Whisk together flour, and salt in a bowl (or pulse in a food processor). 

2) Blend in butter with your fingertips or a pastry blender just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. 

3) Drizzle 1/3 cup ice water over mixture and gently stir with a fork until incorporated. Squeeze a ball of dough; if it doesn't hold together, add more water 1 tablespoon at a time, stirring until just incorporated, then test again.

4) Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, and press into a ball. Wrap each ball in plastic wrap and chill until firm, at least 1 hour. 

Wellington

Ingredients:

4 fresh wild salmon filets, skin removed
2 cups goat cheese, crumbled
4 cups fresh spinach, chopped
2 cups fresh kale, chopped
1 cup onion, chopped
4 cloves garlic, minced
3 tbsp fresh dill, chopped 
Fresh ground pepper
1/4 cup olive oil
1/2 cup white wine
1 egg, lightly beaten

Method:

1) Preheat oven to 350 F. While oven is heating, roll out pastry dough on a floured surface until approximately 1/4" thick, cut into 4 individual squares.

2) On medium heat, saute garlic, onion, dill, fresh ground pepper, and olive oil for 2 minutes. Add white wine, and saute an additional 2 minutes. 

3) Gradually add chopped spinach and kale, fully combining white wine sauce with greens. Saute until spinach and kale begin to wilt. Drain excess liquid.

4) Coat salmon filets with thin layer of olive oil, and place on one side of the pastry squares.

5) Top salmon steaks with sauteed greens and a generous sprinkling of goat cheese.

6) Rub inside perimeter of pastry square with beaten egg. Fold pastry over the salmon filling, sealing along edges with a fork. Brush with additional egg ensure edges are sealed.

7) Bake on baking sheet for 25-30 minutes, or until salmon is cooked until desired doneness, and pastry is golden brown.