Pappardelle with Red Chard and Wild Mushroom Ragu

If you're looking for a way to break out of the standard marinara sauce and penne dinner, try this recipe. The mushroom and red swiss chard combined with crushed tomatoes create a thick and wonderful ragu that I think is perfect atop pappardelle pasta. However, if you can't find pappardelle, really any pasta would work well - fettuccine, rigatoni, or even penne.  This recipe only calls for a few ingredients and other than a little bit of chopping, is easy and relatively fast to make.

Pappardelle with Red Chard and Wild Mushroom Ragu
Serves 4
Prep time: 35 min
Total time: 35 min

Extra virgin olive oil
12 oz. fresh or dried pappardelle (wide flat pasta)
4 cloves garlic, minced
1 lb. mixed mushrooms - I used 1/2 lb. cremini, 1/4 lb. oyster, and 1/4 lb. shitake mushrooms, chopped into small (~1/4-1/2'' pieces)
1 bunch red swiss chard, cut into very thin strips
28 oz. can crushed tomatoes
Kosher salt
Black pepper

Heat a large pot of salted water over high heat for the pasta.

Meanwhile, heat 1 t. olive oil in a large skillet over medium high heat. Add 1/2 of the garlic and cook 15-30 seconds, then add the chard, stirring often until wilted, about 5 minutes. Season with a pinch of salt and pepper. Set aside in a bowl.

Add 1 T. olive oil to the same pan over medium heat. Add the remaining garlic and cook 15-30 seconds, then add the mushrooms and saute, stirring often, until tender, about 5 minutes. Season with a pinch of salt and pepper. Add the crushed tomatoes and stir to combine. Add the reserved chard (leaving any liquid behind) to the skillet and stir to incorporate. Bring the mixture up until it starts to bubble and then simmer.

Add the pasta to the boiling water. If using fresh pasta just let the sauce simmer for the short time the pasta is cooking, or if using dried, you can just simmer the sauce a little longer. Taste the sauce and adjust for seasoning. I added 1/2 t. salt and 1/4 t. pepper.

When the pasta is done, drain and serve the sauce/ragu on top of the pasta. Serve with freshly grated Parmesan cheese, if you'd like.

Pumpkin Pancakes with Cinnamon-Pear Compote

I whipped up these pancakes this past weekend while my sister was visiting. She mentioned that she had roasted a pumpkin and used the puree for a number of things - pumpkin gnocchi (I will have to attempt this later), pumpkin pie, and pumpkin pancakes. While I didn't have time to roast a pumpkin in time to make this recipe (I used canned pure pumpking puree), you could make your own pumpkin puree by taking the stem off of a sugar or cinderella pumpkin, cutting it in half, roasting it at 350 degrees for about an hour and a half, and then scooping out the insides into a food processor or blender to puree. You can also freeze the puree for up to six months.

This recipe would be great for a Thanksgiving breakfast, or for any time in the fall or winter. I used my favorite, easy pancake recipe which uses ingredients I normally always have on hand - whole wheat and regular flour, baking soda & powder, eggs, and honey, and just added pureed pumpkin and some spices. They were so delicious and we gobbled them down so fast that I didn't remember to take a picture!

Pumpkin Pancakes with Cinnamon-Pear Compote
Serves 4 (3 pancakes each)

Dry ingredients:
3/4 c. whole wheat flour
3/4 c. unbleached all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. kosher salt
1/4 t. cinnamon
1/8 t. nutmeg

Wet ingredients:
2 eggs
1 1/2 c. low fat milk (add up to a 1/4 c. more if it seems too thick)
2 T. honey
1/2 c. pumpkin puree - fresh or canned

For the pear compote:
4 pear halves (canned - without added sweetener - or fresh and very ripe), cut into thin slices
1 T. butter
1 T. pure maple syrup
1/2 t. cinnamon
small pinch of salt

Preheat the oven to 200 degrees Fahrenheit.

Whisk together the dry ingredients in a medium bowl, using a whisk or fork. With a separate whisk, combine the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients and whisk just until combined.

Heat the butter over medium-low heat in a small skillet. Add the pears stir, then add the maple syrup, cinnamon, and pinch of salt. Cook, stirring occassionally, until the pancakes are ready, reducing to a low simmer if they are well softened before the pancakes are ready.

Meanwhile, ladle the pancake batter using a 1/4 c. measure onto a heated griddle. Cook in batches, transferring the finished pancakes to a sheet pan or serving dish in the oven to stay warm. Serve topped with the pear compote, maple syrup, and butter (if desired).

Happy Thanksgiving!

Spaghetti Squash Gratin

Spaghetti squash is the first squash that my husband was willing to try when we were dating. It's a good squash to serve to people who might not think that they love squash - and my husband now loves all varieties! We normally serve spaghetti squash as a side dish, roasted and served simply with a little bit of butter, some parmesan cheese, and salt and pepper. However, after picking one up at the farmer's market this past week (spaghetti squash can also be found at most grocery stores) I wanted to try something different with it and was inspired by a recipe in the New York Times. It certainly tastes like comfort food but with a healthy spin on it.  Plus, it looks beautiful coming out of the oven! We served it as a main dish with a green salad.

Spaghetti Squash Gratin
Serves 4 as a main, 6-8 as a side
Active Time: ~30 min
Total Time: ~1 hr 15 min

Extra virgin olive oil
1 spaghetti squash
1 large red onion or 2-3 large cipollini onions, halved and thinly sliced
2 garlic cloves, minced
3 eggs
1 c. low-fat (2%) milk
1/2 c. packed fresh basil, cut into a chiffonade
1 t. fresh thyme, finely chopped
4 oz. feta, crumbled
1 c. freshly grated parmesan cheese
Kosher salt
Black pepper

Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise (I find it helps to microwave it for a minute first), scoop out the seeds, and place it cut side down on a sheet pan or roasting pan (with sides). Fill the bottom of the pan with about a 1/4'' of water, or enough to coat the bottom of the pan and touch the sides of the squash. Bake for 45 minutes. Keep the oven on at 400 degrees.

Meanwhile, after the squash has been baking for about 20 minutes, thinly slice the onion(s) and mince the garlic cloves. I used these beautiful large cipollini onions from the farmer's market that were about the size of one red onion when put together, but you can definitely just use a red onion (or yellow if you don't have red). Heat 1 T. olive oil in a large skillet over medium heat. Add the onions and a pinch of salt and saute until golden brown and caramelized, about 20 minutes, adding the garlic after 15 minutes.

When the squash is done, remove it from the oven, turn the squash halves cut side up, and use a fork to loosen the squash strands. Scoop out the strands and add them to the skillet with the onions, stirring to combine. Cook for another 5 minutes, stirring occasionally, until the squash softens a little more. Season with 1/2 t. salt and 1/8 t. pepper

Meanwhile, whisk the eggs in a large bowl. Whisk in the milk, then stir in the basil, thyme, and feta. Add the squash and onion mixture and stir to combine. Grease a large oval gratin pan or similar large baking dish and fold in the squash mixture. Cover with the parmesan cheese, pressing down lightly on the cheese to moisten slightly. Bake for 30-35 minutes until the top is golden brown.

Bean and Sweet Potato Chili

I love creating healthy and hearty soups. Sweet potatoes are something that you might not normally find in soup, or in chili for that matter, but it works so well combined with these tomatoes, beans, and spices. We are getting into the season where sweet potatoes and other root vegetables are at their peak, so I'm always looking for new ways to use them.  This chili will please even guys who are used to meat and bean chili - it's hearty, spicy, and satisfying.

I used 2 serrano chiles here - one seeded and one left with the seeds left in - and found that it was the perfect amount of heat for me (if akin to salsa this would be medium spicy). However, if you like less heat, take the seeds out of both chiles, or if you like more heat, leave them all in. I cooked the sweet potatoes in the chili by simmering it for over an hour, but to cut down on the cooking time, you could either a) cook the sweet potatoes in the oven the night before, let cool, peel, cut up and throw in the soup, or b) peel, cut, and roast the sweet potatoes in the oven while the soup is simmering and add them in later - in either case you'd still want to simmer the soup for at least minutes once you add the potatoes to let the flavors come together.

Bean and Sweet Potato Chili
Extra Virgin Olive Oil
1 yellow onion, roughly diced
1 large pasilla pepper, diced
2 serrano chiles, 1 seeded and 1 left with the seeds in, minced
2-3 cloves garlic, minced
1 T. ancho chile powder
2 t. ground cumin
2 large sweet potatoes, peeled and cut into 1/2'' pieces
1 28 oz. (or two 15 oz.) cans diced tomatoes
1 15 oz. can crushed tomatoes
1 c. vegetable broth
1 15 oz. can pinto beans
1 15 oz. can black beans

Heat 1 T. olive oil over medium heat in a large dutch oven or stockpot. Add the onion, pepper, chiles, and garlic and saute until softened, about 5-7 minutes.

Meanwhile, peel and cut the potatoes into approximately 1/2'' pieces (not too big or they will take a long time to cook). Add the potatoes, chile powder, and cumin to the pot and stir to combine. Cook for 2-3 minutes, stirring frequently.

Add the diced and crushed tomatoes, vegetable browth and beans and stir to combine. Bring to a boil, then reduce the heat to simmer, and let cook for about 1 hour and 15 minutes, or until sweet potatoes are fork tender.
If you'd like, serve with a dollop of sour cream, cheese, or some cilantro to top it off.

Baked Gnocchi with Beets, Chickpeas, and Feta

After traveling this weekend and going for a long run on Sunday evening (I'm training for the Stinson Beach 25K trail race on November 13, http://www.pctrailruns.com/) I came up with this dish from the ingredients we had around the house and they worked together wonderfully. I had a combination of golden and red beets, but would suggest using all golden beets to avoid this turning a pink color when you dish it up - although we enjoyed it regardless. This is an easy recipe that only calls for a few ingredients and is both healthy and filling at the same time.

Baked Gnocchi with Beets, Chickpeas, and Feta
Serves 4

Extra virgin olive oil
16 oz. gnocchi (I used pre-made gnocchi, but if you want to make your own, go for it!)
1 lb. beets (see note above, I would suggest golden beets), peeled and cut into 3/4'' to 1'' chunks
15 oz. can chickpeas/garbanzo beans, drained and rinsed
4 oz. feta
1 c. vegetable stock/broth
1/2 lemon
Pepper

Preheat the oven to 400 degrees Fahrenheit. Toss the peeled and cut beets with 1 t. olive oil and place in a large oval gratin dish or other large baking dish. Bake for 20 minutes.

Meanwhile, drain and rinse the chickpeas and set aside. Heat 1 t. olive oil in a large skillet. Add the gnocchi and saute until lightly golden, about 6 minutes. Set aside.

Remove the dish with the beets from the oven and add the chickpeas and gnocchi to the pan. Pour the 1 c. vegetable broth over the dish. Crumble the feta over the mixture. Squeeze the 1/2 lemon over the dish, then drizzle 1 T. olive oil over the mixture. Sprinkle 1/4 t. black pepper over the dish, and put back in the oven for an additional 15 minutes. Spoon into pasta bowls or plates and serve.