Brussels Sprouts + Pear Carbonara

Brussels sprouts didn’t make regular appearances in my meals until my adult years.

At first, their bitterness was an unwanted one, but what I have found is that the key to balancing out these bitter little nuggets is to add something a tad sweet—like pears, for instance.

Combine that with a little bacon (or not) and a rich, eggy carbonara sauce, and you bring out the best in this shrunken cabbage. Its bitterness perfectly cuts through the richness of the pasta sauce, while the pear adds that wanted touch of sweetness.

You’ll be making your inner child shudder as you greedily go back for another perfect bite of pear, pasta—and of course Brussels sprouts!

Brussels Sprouts + Pear Carbonara

makes: 4 entrée portions

Ingredients:

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• 3 teaspoons kosher salt
• 1 pound linguine
• 4 bacon strips, chopped into ½- to 1-inch pieces
• 3 shallots, finely chopped
• 3 garlic cloves, minced
• 4 large egg yolks, at room temperature
• ¼ cup heavy cream, at room temperature
• 1 cup grated Parmesan cheese (4 ounces)
• 2 pears, peeled, cored, and finely chopped
• ½ cup thinly sliced scallions

Directions:

1. Preheat the oven to 475°F. Cut the Brussels sprouts into quarters and place in a medium bowl. Add the oil and 1 teaspoon of the salt; toss to coat. Spread the sprouts evenly on a rimmed baking sheet.
2. Place a large pot of salted water over high heat for cooking the linguini. Place the Brussels sprouts in the oven and roast until they are tender and charred—for 20 to 25 minutes. As soon as the water boils, cook the pasta according to the package instructions; then drain, reserving 1 cup of the cooking water.
3. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp—for 6 to 7 minutes, stirring occasionally. Transfer the bacon to paper towels to drain, leaving the fat in the skillet. Add the shallots and garlic to the skillet and sauté until soft—about 5 minutes. Stir in the pasta and remove the skillet from the heat.
4. Whisk together the egg yolks and cream in a small bowl. Slowly add ½ cup of the reserved pasta cooking water to the egg mixture, whisking as you go (you don’t want to cook the eggs, so add the hot water very slowly). Add the egg mixture to the pan with the pasta, stirring vigorously until well incorporated. Place the skillet over low heat and add the Parmesan and the remaining 2 teaspoons salt, tossing to combine. Finally add the Brussels sprouts, pears, and bacon, stirring gently until mixed. Then gradually stir in as much as you need of the remaining ½ cup of the pasta cooking water to give the mixture a saucy consistency. Serve immediately, scattering scallions on each portion.

50/50:

• For a completely vegetarian meal, simply leave out the bacon and sauté the shallots and garlic in 1 tablespoon olive oil instead.
• To make this dish for a mixed household (vegetarians and meat-eaters alike) sauté the bacon (1 piece per person) and set aside in the pan. Complete the recipe as written but sauté the shallots and garlic in 1 tablespoon olive oil in a second large skillet. Serve the pasta, adding some bacon and a drizzle of its fat to each meat-eater’s portion.

Family Friendly:

• For a sweeter taste overall, use the outer leaves of the Brussels sprout only and chop them small. They are less bitter than the center.
• As soon as the Brussels sprouts are out of the oven, sprinkle with a little Parmesan to make them look and taste a bit more appetizing for picky eaters. You can also cook them for only 15mintes to achieve less charred flavor.
• Sometimes dinners have to wait on the stove while everyone gathers: Keep extra pasta water on hand and add it as you need to keep the pasta nice and saucy. It will be ready when you are.

: @NikkiDinki

: @NikkiDinkiCooking

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Everything Bagel Breakfast Casserole

I love a breakfast casserole on Christmas morning!

When I’m at my sister’s house for Christmas, the present-opening part of the morning tends to go on...

and on...

and on!

Finally, my brother in-law, Josh, can’t stand it anymore.

He'll declare a break for us all to fuel up so that maybe we can finish all of the presents sometime before dinner!

We used to just make cinnamon rolls on Christmas morning.

But as much as we all love a good, old-fashioned, sugar-filled breakfast, we decided we wanted something a little more substantial—not to replace the sugary stuff, of course, just to go with it!

And that brought us to breakfast casseroles!

What’s better than making a breakfast big enough to serve your whole family and barely lifting a finger because you made that breakfast the night before?

Well, I guess there is one thing better...

Making your casserole with everything bagels!

It’s like a bagel sandwich with eggs, bacon, and veggie cream cheese—in casserole form!

And this year, it just might be the best present under your tree!

(Just to be clear, please don’t put this under your tree. Keep it refrigerated and bake at 375°. 😉)

Everything Bagel Breakfast Casserole

servings: 10 to 12

Ingredients:

• 4 bacon strips (about 4 ounces)
• 6 everything bagels (1 pound, 4 ounce-bag of bagels), chopped
• 1 medium yellow squash, chopped (about 2 cups or 8 ounces)
• 1 medium red bell pepper, diced (about 1 cup)
• 4 scallions, coarsely chopped (about 1 cup)
• 2 cups whole milk
• 8 large eggs
• 1 cup shredded Gruyere cheese (about 3 ounces)
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• One 8-ounce block of cream cheese, cut into ½-inch slices

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp—about 3 to 5 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then coarsely chop and set aside.
2. In a large bowl, combine the bagel, squash, red bell pepper, and scallions, then set aside.
3. In a medium bowl, whisk together the milk, eggs, Gruyere, salt, garlic powder, and ground black pepper.
4. Prepare a 9 by 13-inch baking dish with cooking spray, then add half of the bagel mixture to the dish. Next sprinkle on half of the cream cheese and half of the bacon. Repeat this layering with the remaining bagel mixture, cream cheese, and bacon.
5. Pour the egg mixture over the entire casserole, then cover the casserole and chill it in the refrigerator for at least one hour, but preferably overnight.
6. Preheat the oven to 375°F. Remove the casserole from the refrigerator and bake it covered for 40 minutes, then uncovered until the eggs are set and the bagel pieces are toasted in spots—about 15 minutes more.

: @NikkiDinki

: @NikkiDinkiCooking

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Christmas Pasta

Christmas is by far my favorite time of year.

Around Christmastime I’ll never complain about the cold and the snow.

The snow is the perfect backdrop to sparkling lights!

Christmas is sneaking up on us quickly, so I'd say it's time for some Christmas-themed pasta to warm our bellies on these cold nights.

The red sauce is simple but deeply "tomato-y"—and only takes minutes to make.

It starts with slowly simmering tangy olive oil and garlic until their flavors fuse together...

...And ends with tomato paste and canned tomatoes for a rich, but bright flavor.

And because we all know that you can't have the red without the green at Christmastime, we'll also whip up a green sauce with a Basil Pesto base.

To the traditional pesto, we'll add avocado and lemon—creating a creamy and colorful sauce that's the perfect counterpart.

Each is good on its own, but together they're incredible!

Christmas Pasta

servings: 6 Servings

Ingredients:

• 1 pound rotini pasta
• ¼ cup olive oil + a splash
• 6 cloves garlic, thinly sliced
• 1 tablespoon tomato paste
• One 14.5-ounce can fire roasted diced tomatoes
• ½ teaspoon kosher salt
• ¼ teaspoon chili flakes
• 1 avocado
• ½ cup Basil Pesto
• Juice of half a lemon
• ¼ cup toasted breadcrumbs
• ¼ cup chopped parsley

Directions:

1. Place a large pot of salted water over high heat for cooking the pasta. When the water boils, add the pasta and cook until al dente according to the package directions—or about 10 minutes. Then drain, toss with a splash of olive oil to keep the noodles from sticking together, and set aside.
2. In a large skillet over medium-low heat, add the ¼ cup of olive oil and the garlic and cook until the oil has become infused with the garlic and the garlic is translucent and golden, but not browned—about 10 minutes. Add the tomato paste and stir to combine. Then add the diced tomatoes, salt, and chili flakes. Simmer the sauce until it thickens slightly and comes together— about 10 minutes.
3. While the tomato sauce simmers, cut the avocado in half, remove the pit, and use a soupspoon to scoop half of the flesh into the bowl of a food processor (reserve the other half for another use). Then add the Basil Pesto and lemon juice and puree this mixture until smooth.
4. Transfer the basil mixture to a large bowl and toss it with half of the pasta. Toss the other half of the pasta in a separate bowl with the tomato sauce. To serve, place both the green and red pasta on each plate and sprinkle with the breadcrumbs and parsley.

: @NikkiDinki

: @NikkiDinkiCooking

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Christmas Green + Red Cheese Balls

I don’t think I’ve ever had a party—small or large, planned or last-minute—where I haven’t served cheese.

If I’m standing around, drinking wine and chatting, I want to be snacking on some sort of cheesy goodness.

And when it comes to Christmas, I find that my family is always in need of appetizers.

I love the part of holiday gatherings where everyone is just relaxing and munching...

So to bring some cheese to the holidays and keep things super festive at the same time, may I present you with Christmas Cheese Balls!

The ingredients are few and the time involved is minimal, but in the end you'll be walking in with a show-stopping appetizer!

You can make just the cheese ball with the green inside and enjoy a pesto-inspired ball with a red outside of tart and crunchy pomegranates.

Or you can choose the ball with the red inside made with sundried tomatoes and green-coated in pistachios and herbs.

No matter what you do, you’ve got a cheese ball!

And with that, you’ve got a party!

Christmas Cheese Ball
(Red Outside + Green Inside)

servings: 1 cheese ball

Ingredients:

• 4 ounces cream cheese, chilled
• 4 ounces herbed goat cheese, chilled
• ½ cup coarsely chopped spinach
• ¼ cup coarsely chopped fresh basil leaves
• ⅛ teaspoon garlic powder
• 1 cup pomegranate seeds

Directions:

1. Place the cream cheese, goat cheese, spinach, basil, and garlic powder in the bowl of a food processor, then process to combine until the mixture is nearly smooth and evenly green.
2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic, along with your hands, to form the mixture into a tight ball, then place it in the refrigerator to chill until it is firm—25 to 30 minutes.
3. Remove the cheese ball from the plastic and transfer it to a small plate. Press the pomegranate seeds around the outside of the ball to fully cover it, then reshape it as needed to form a sphere. If you are having any trouble shaping it, let it chill for longer and try shaping/decorating again.

: @NikkiDinki

: @NikkiDinkiCooking

Christmas Cheese Ball
(Green Outside + Red Inside)

servings: 1 cheese ball

Ingredients:

• 8 ounces cream cheese, chilled
• ½ cup coarsely chopped sundried tomatoes
• ¼ cup coarsely chopped fresh parsley
• ¼ cup coarsely chopped shelled pistachios

Directions:

1. Place the cream cheese and sundried tomatoes in the bowl of a food processor, then process to combine until the mixture is nearly smooth and evenly red.
2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic, along with your hands, to form the mixture into a tight ball, then place it in the refrigerator for 10 minutes.
3. Remove the cheese ball from the plastic wrap and transfer it to a small plate. Press the parsley around the outside of the ball to fully cover it, then repeat with the pistachios. Reshape the cheese ball as needed to form a sphere.
4. Serve alongside the red cheese ball and your favorite crackers!

: @NikkiDinki

: @NikkiDinkiCooking

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Baked Brie with Blackberry Apple Jam + Pecans

Appetizers are an important part of the holiday season. 

When you're sitting around drinking bubbles and singing Christmas carols or opening presents, it's just not the same without something warm and cheesy to nibble on.

Brie is not the most loved cheese (there are people who find it slightly stinky)...

But when you bake it into an ooey-gooey mess, you'll be hard-pressed to find someone who can resist a taste (or two, or three—or eleven).

And it only gets better when you top it with homemade blackberry and apple jam, candied pecans, and pomegranate seeds!

Because although we can all agree that melty cheese is ridiculously good, when you combine it with slightly tart jam and crunchy pecans, you will NEED a second, third—and eleventh!—helping!

And let’s be honest, it’s darn cute.

It’s a present in itself!

Baked Brie with Blackberry Apple Jam

servings: 1 brie wheel with about 1¾ cups jam, serves 8 to 10

Blackberry Apple Jam:

• 2 cups blackberries, halved
• 2 medium green apples, peeled + chopped into ½-inch dice
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar

Baked Brie:

• 1 brie cheese wheel (16 ounces), rind on
• 1½ cups Blackberry Apple Jam
• ½ cup whole blackberries
• 1 medium green apple, sliced
• ¼ cup coarsely chopped candied pecans
• 2 tablespoons pomegranate seeds
• 1 tablespoon fresh thyme leaves

Blackberry Apple Jam:

1. In medium saucepan over medium-high heat, combine the blackberries, apples, maple syrup, and vinegar. Bring this mixture to a boil, then a simmer, stirring occasionally, until all of the fruit is purple and has broken down; the liquid should be absorbed and the mixture thick and jam-like—10 to 15 minutes.

Baked Brie:

1. Preheat the oven to 375°F. Cut the top rind off the brie wheel and discard it. Place the brie wheel in a small, round, oven-proof dish, then place the dish on a baking sheet and cook until the cheese is melty—10 to 12 minutes.
2. Remove the baked brie from the oven and top it with the Blackberry Apple Jam, blackberries, apple slices, pecans, pomegranate seeds, and thyme leaves.

Notes:

• As the brie is eaten, there will be less jam at the bottom. Feel free to add the remaining ¼ cup of jam (the amount remaining after putting the 1½ cups of jam on top of the baked brie) to the bottom bit of the brie to increase the jam-to-brie ratio.

: @NikkiDinki

: @NikkiDinkiCooking

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Sweet Potato Casserole with Apples + Cranberries

A sweet potato casserole is a good thing.

The sweet potatoes take on an extra sweetness, complemented by all of those warm fall spices.

Top that goodness with marshmallows, and you have a comforting side that’s always welcome on my Thanksgiving table.

But as much as I like a good sweet potato casserole, they always seem to be missing something. 

I've noticed that there's usually no texture—just a lot of mush.

And as much as the sweetness is nice, it gets a little too sweet after a couple bites.

So let’s make a better sweet potato casserole!

One with cinnamon spiced apples to give it a little bite and a slightly sour relief from all that sweet!

Mix that in with the usual suspect and a couple of eggs for a fluffy yet firm dish.

Finally, top it all with a simple (but simply tasty!) cranberry sauce and some crunchy granola and you have a mouthwatering side dish that tastes like your traditional holiday staple—just better!

It's balanced, textured, and so completely addicting.

I like a classic Thanksgiving Day sweet potato casserole as much as the next person, but this sweet potato casserole will make you fall deeply, madly, in LOVE!

Sweet Potato Casserole with Apples + Cranberries

servings: 6 ; makes three cups of cranberry sauce

Cranberry Sauce:

• One 12-ounce bag fresh cranberries
• 1 cup granulated sugar
• Zest + juice of 1 orange
• ½ teaspoon kosher salt

Sweet Potato Casserole:

• 5-6 medium/large sweet potatoes (about 3 pounds)
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt
• 4 tablespoons unsalted butter
• 2 apples (about 1 pound), peeled, cored, + diced
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup whole milk
• ⅓ cup brown sugar
• 2 large eggs
• 1½ cups Cranberry Sauce
• 8 marshmallows, halved crosswise
• ⅓ cup granola

Cranberry Sauce:

1. In a medium pot, add the cranberries, sugar, orange zest, orange juice, and salt. Cover the pot to avoid splattering and cook over medium heat until the mixture reaches a jam-like consistency (keeping in mind that it will thicken as it cools)--about 25 minutes.

Sweet Potato Casserole:

1. Preheat the oven to 400°F. Peel the sweet potatoes and cut them into 1-inch cubes. Add the sweet potatoes to a baking sheet, toss them with the oil and ½ teaspoon salt, then cook them until they are fork tender—about 45 minutes. You might also choose to leave the sweet potatoes whole and unpeeled, cooking them until they are fork tender—50-60 minutes.
2. While the sweet potatoes cook, melt the butter in a large saucepan over medium heat until it is browned—about 5 minutes. Add the apples, cinnamon, and nutmeg and cook this mixture until the apples are tender but not mushy—about 2-3 minutes.
3. Once they are done cooking, remove the sweet potatoes from the oven and turn it down to 375°F (if you left the sweet potatoes whole and unpeeled, peel them once they are cool enough to handle). Add the sweet potatoes to a large bowl and mash them with a fork or potato masher, then mix in the milk, brown sugar and eggs and stir until well combined. Next, stir in the apple mixture along with the remaining 1 teaspoon of salt.
4. Add the apple and potato mixture to a greased 8 by 10-inch casserole dish and bake until it is firm and slightly darker in color—about 25-30 minutes. Then remove the casserole from the oven and top it with the Cranberry Sauce, marshmallows, and granola. Return it to the oven and cook it until the marshmallows are brown and crispy and the cranberry sauce is dark red—10 minutes more.

Notes:

• REHEAT + TOP - To make ahead, prepare the casserole as indicated in the recipe, then bake it for 25-30 minutes at 375°F; however, do not top it with the Cranberry Sauce, marshmallows, and granola. Instead, refrigerate it and on Thanksgiving Day, remove it from the refrigerator and let the casserole sit until it reaches room temperature. Then reheat it in an oven preheated to 375°F for about 10 minutes. Remove the casserole from the oven and top it with the Cranberry Sauce, marshmallows, and granola. Return it to the oven and cook it until the marshmallows are brown and crispy and the cranberry sauce is dark red—10 minutes more.
• ASSEMBLE + BAKE LATER - Or you can leave it raw, so that you only follow Steps 1 through 3 above; refrigerate it until Thanksgiving. On Thanksgiving, complete Step 4 to bake and prepare the casserole. You may need to bake it for an extra 5 minutes due to the fact that it will be coming out of the cold fridge.
• TIMELINE - You can make the casserole up to 3 days in advance; you can make the cranberry sauce up to 5 days in advance.

: @NikkiDinki

: @NikkiDinkiCooking

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Pomegranate Glazed Carrots

Sometimes you want to take things up a notch!

You want to put a little extra time and love into some special dishes that are sure to get "oohs" and "aahs" at your table.

If this is what you are looking to do, I suggest you start by simmering down some pomegranate juice into a thick molasses-type sauce.

Then make it into a honey, orange zest, and vinegar dressing that will coat your perfectly roasted carrots in a glaze of goodness.

And finally take the time to top those glistening, sticky sweet carrots with pecans, a touch of yogurt, pomegranate seeds, and parsley...

In the end you will be rewarded with a side dish that definitely takes things to the next level--offering all the flavors of a home-cooked meal, but with enough elegance for a sophisticated restaurant service.

Pomegranate Glazed Carrots

servings: 2 -3 servings

Ingredients:

• 1 cup pomegranate juice (see note below)
• ¼ teaspoon granulated sugar
• 3 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 1½ tablespoons honey
• 1½ tablespoons Dijon mustard
• 1¼ teaspoons kosher salt
• Zest of ¼ orange
• 1 pound baby carrots
• ¼ teaspoon ground black pepper
• 2 tablespoons Greek yogurt
• ⅓ cup chopped pecans
• 2 tablespoons pomegranate seeds
• 1 tablespoon finely chopped parsley leaves

Directions:

1. Preheat the oven to 425°F. In a small sauce pot, bring the pomegranate juice and sugar to a simmer. Continue to simmer this mixture until it has reduced to a molasses-like consistency—about 30 minutes. You should have about 2 tablespoons of this thickened pomegranate juice.
2. Transfer the pomegranate mixture to a medium bowl, then whisk in the vinegar, 2 tablespoons of the olive oil, the honey, Dijon, ¼ teaspoon of the salt, and the orange zest.
3. Add the carrots to a baking sheet, tossing them with the remaining 1 tablespoon of olive oil, the remaining 1 teaspoon of salt, and the pepper. Roast them in the oven until they are tender and nicely browned on the outside—about 30 minutes.
4. Remove the carrots from the oven and toss them with the pomegranate vinaigrette, then return them to the oven for 5 minutes more.
5. After removing the carrots from the oven, serve by drizzling them with the yogurt, then sprinkling with the pecans, pomegranate seeds, and parsley.

Notes:

• You will want to use 100% pomegranate juice, not pomegranate juice mixed with other juices, or with added sugar. If you can't find pure pomegranate juice, you can use a blend, but your glaze will be significantly sweeter; adding a little extra vinegar may balance it out.

: @NikkiDinki

: @NikkiDinkiCooking

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Sriracha Honey Brussels Sprouts

I love that Brussels sprouts have made a powerful comeback in recent days.

People are excited to learn that a deeply browned, roasted Brussels sprout is much different—and tastier!—than a steamed one. 

And now that we've all figured out just how heavenly a sprout can be with a little olive oil, salt, and pepper, I’d like to bring us to a whole new level—adding honey for sweetness, sriracha for heat, and pumpkin seeds for crunch!

The result is a Brussels sprout that is sure to make you sing in delight.

Because you sing when eating delicious food, right?

I’m not the only one, am I?!

Sriracha Honey Brussels Sprouts

servings: 1 pound of Brussels sprouts; serves 2-4

Ingredients:

• 1 pound Brussels sprouts, stemmed + halved (quartered if very large)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 teaspoons sriracha
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 2 tablespoons toasted pumpkin seeds
• 1 tablespoon roughly chopped parsley

Directions:

1. Preheat the oven to 400°F. On a baking sheet, toss the Brussels sprouts with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place them in the oven and roast them until they are deep brown and crispy on the edges—about 35 minutes.
2. While the Brussels sprouts cook, in a large bowl, mix together the sriracha, honey, vinegar, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper.
3. Remove the Brussels sprouts from the oven and toss them in the bowl with the sriracha honey mixture. To serve, top the Brussels sprouts with the toasted pumpkin seeds and parsley.

: @NikkiDinki

: @NikkiDinkiCooking

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Jack-O-Lantern Peppers with Onion + Dill Veggie Dip

I love to have people over for appetizers…

I love to pick at snacks and sip my drink, and pick and drink...

And these pepper pumpkins are great for keeping it simple—and festive—whenever guests drop by!

They're easy and oh-so-cute, and when you fill them with a homemade veggie dip, they make the perfect fall appetizers. 

Just cut jack-o-lantern faces into orange peppers and fill them with a combo of Greek yogurt, mayo, dill, garlic, and sundried tomatoes.

And when the dip is gone, you can just devour these little pumpkins, too.

Voila! Suddenly you have no dishes!

And that is what really makes for a great party. 

Jack-O-Lantern Peppers with Onion + Dill Veggie Dip

servings: 4 peppers with 2 cups dip

Ingredients:

• 1¼ cups plain Greek yogurt
• ½ cup mayonnaise
• ½ cup packed coarsely chopped fresh dill
• ¼ cup coarsely chopped fresh scallions
• ¼ cup coarsely chopped sundried tomatoes
• 1 tablespoon dried onion flakes
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• 4 medium orange bell peppers with flat bottoms + intact stems

Directions:

1. In a medium bowl, combine the yogurt, mayonnaise, dill, scallions, tomatoes, onion flakes, Worcestershire sauce, garlic powder, and salt, then set aside.
2. Cut straight across the tops of the peppers, then set the tops aside. Scoop out and discard the pepper seeds.
3. Using a small, sharp paring knife, cut jack-o-lantern faces out of each pepper (such as triangle eyes and a smile with teeth).
4. Scoop ¼ of the veggie dip (about ½ cup) into each pepper, then replace the tops.
5. Serve with your favorite crudité platter, veggies, or crackers.

Notes:

• The dip is best when it sits for at least 30 minutes; make it ahead of time, if possible.

: @NikkiDinki

: @NikkiDinkiCooking

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Pumpkin-Poblano Pasta with Baby Bok Choy + Shrimp

Fall has arrived, and all things pumpkin are popping up everywhere—from pumpkin lattes to pumpkin pancakes to pumpkin [fill-in-the-blank].

I am in full support of the pumpkin movement, but I find that all these things have a similar flavor.

Don't get me wrong: I love pumpkin, but I also know it can be paired with more than just cinnamon.

Because of this, I wanted to share this Pumpkin-Poblano Pasta! It combines pumpkin puree with peppers and shrimp for a creamy, sweet, and spicy sauce.

And the entire recipe only uses ten ingredients and is done in about the time it takes for the pasta to cook!

Pumpkin-Poblano Pasta with Baby Bok Choy + Shrimp

servings: 4

Ingredients:

• 1 poblano chile
• 3 tablespoons olive oil
• 2 shallots, coarsely chopped
• 4 garlic cloves, minced
• 1 teaspoon minced fresh thyme leaves
• 1½ teaspoons kosher salt
• One 15-ounce can pumpkin puree
• 3 ounces soft goat cheese, crumbled
• Pinch of ground nutmeg
• Pinch of ground cinnamon
• 1 pound bucatini
• 4 baby bok choys, chopped into 1-inch pieces
• 16 jumbo shrimp (16/20 size), peeled and deveined
• ¼ cup chopped scallions (green parts only)
• ¼ cup roasted pumpkin seeds

Directions:

1. Use the broiler or gas burner on the stovetop to roast the poblano: Simply place it under or over the flame (use tongs if you’re working on the stovetop) and cook until mostly black on all sides—5 to 8 minutes, turning as needed. Place the poblano in a plastic food storage bag; seal the bag. When the poblano is cool, rub off the skin with a paper towel. Cut the poblano open lengthwise and then remove its stem and seeds.
2. Place a large pot of salted water over high heat for cooking the pasta. While it is heating, heat 2 tablespoons of the oil in a large skillet over medium heat. Stir in the shallots and garlic and sauté until tender—about 5 minutes. Stir in the thyme and 1 teaspoon of the salt until incorporated; then stir in the pumpkin, mixing well, and cook for 3 minutes more.
3. Transfer the pumpkin mixture to a food processor or blender. Add the poblano and process to a smooth puree. Spoon the mixture back into the skillet. Stir in about two-thirds of the cheese along with the nutmeg and cinnamon (you’ll use the rest of the cheese for a garnish). Keep the skillet over low heat while you prepare the rest of the dish.
4. Cook the pasta in the now-boiling water until al dente according to the package directions. When it is done, drain it, reserving 1 cup of the cooking water.
5. While the pasta is cooking, heat the remaining 1 tablespoon oil in a second large skillet over medium heat. Stir in the bok choy, sprinkle with ¼ teaspoon of the salt, and cook until tender—3 to 5 minutes, stirring occasionally. Transfer the bok choy to a medium bowl. Add the shrimp to the same skillet and sprinkle them with the remaining ¼ teaspoon salt; sauté until pink—about 5 minutes, turning once. Return the bok choy to the skillet and heat through.
6. Add the drained pasta to the skillet with the pumpkin sauce; toss to coat the pasta. If the sauce seems too thick, stir in some of the reserved pasta cooking water until it has your desired consistency.
7. Serve immediately, dividing the pasta among 4 dinner plates and topping each portion with one-quarter of the bok choy and 4 shrimp. Scatter the scallions, pumpkin seeds, and remaining cheese evenly over the tops.

Notes:

• Keep It Simple - (1) Substitute kale, radicchio, or cabbage for the bok choy. (2) Use 2 to 3 tablespoons of heavy cream instead of the goat cheese. Also add a sprinkle of Parmesan to bump up the flavor if you have it on hand. (3) If you don’t want to bother with roasting the poblano chile, simply seed and chop it, and then sauté it with the shallots and garlic: a quick alternative for a similar taste.
• 50/50 - This pasta is as good without shrimp as it is with; simply omit the shrimp to give vegetarians a satisfying meal. If you’re making some veggie versions and some shrimp ones, just cook the shrimp separately and add to the plates you want.
• Family Friendly - Leave off the bok choy for pickier eaters, or puree it up with the rest of the pumpkin-poblano mixture and they will never know it’s in there.

: @NikkiDinki

: @NikkiDinkiCooking

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Carrot Pumpkins

I like to celebrate Halloween as much as the next person, but I’m not the type to spend hours crafting or piping pumpkins onto everything I make.

But what I do love is to take a carrot, make a couple of simple cuts in it, and suddenly have a pumpkin patch on my plate!

These pumpkin carrots could not be simpler!

Look for thick carrots, then cut two “V”’s lengthwise down the tops of the sides.

Cut the carrots into rounds, then let yourself feel like one of those Pinterest moms as your kids go to school with NO BORING CARROTS in their lunches.

They've got PUMPKIN carrots!

Carrot Pumpkins

servings: 1 cup

Ingredients:

• 2 medium carrots

Directions:

1. Peel the carrots and cut off their tops. Place the carrots on a cutting board and cut two short vertical lines into the tops of each carrot, about ¼ inch from one another; the cuts should go about ⅓ of the way through the carrots’ diameters and should extend the length of the carrots (see cross section of carrot below).
2. Next make two diagonal cuts into the tops of the carrots that intersect the first two cuts, creating long, triangle-shaped strips that, when removed, create pumpkin shapes when you look at cross-sections of the carrots (see below).
3. If needed, use a vegetable peeler to refine the shapes of the carrots so that they look more like pumpkins. Cut each carrot width-wise into ¼-inch slices, discarding the smallest ends.
4. Serve with your favorite hummus or veggie dip and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Tomato Soup with Rice + Basil Yogurt Drizzle

Is there really anything better than tomato soup?

Let me clarify—homemade tomato soup.

When I was younger, I was addicted to cans of the Progresso version.

I can picture myself at age 22, squeezing my way into my 2x2 foot kitchen, cracking open that blue can, and then waiting those 2 minutes for the microwave to deliver my spoils.

If only I had known how much better making my own tomato soup could be.

Like, SO much better, and requiring no skills or fancy ingredients.

And what I also couldn’t have imagined at the time was how adding tender rice to my soup would completely take it to the next level.

Or that topping it with a beautiful and refreshing three-ingredient basil yogurt drizzle would boost its amazing-factor sky-high.

But now that I know what I didn't know, let's take our tomato soup there.

We just need to sauté some garlic and onions...

Add some crushed and juiced tomatoes...

And while that all simmers, combine yogurt, basil and a little salt for a drizzle you could never find in a Progresso can.

Tomato Soup with Rice + Basil Yogurt Drizzle

servings: 8 cups of soup, with about ½ cup drizzle; serves 4

Basil Yogurt Drizzle:

• ½ cup Greek yogurt
• ½ cup loosely packed fresh basil leaves
• ¼ teaspoon kosher salt

Tomato Soup with Rice:

• One 10.6-ounce package Veetee Microwavable Thai Jasmine Rice (makes 1½ cups)
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 1½ teaspoons kosher salt
• One 46-ounce can tomato juice
• Two 14-ounce cans diced tomatoes
• ¼ teaspoon ground black pepper
• ¾ cup heavy cream
• Basil Yogurt Drizzle
• Fresh basil leaves, finely chopped, for a garnish (optional)

Basil Yogurt Drizzle:

1. Add the yogurt, basil, and salt to a blender along with ¼ cup water and blend this mixture until it is mostly smooth. If you prefer, you can skip the blender and instead finely chop the basil, then mix it by hand with the yogurt, water, and salt until all ingredients are well combined.

Tomato Soup with Rice:

1. Microwave the rice for 2 minutes as per the package instructions, and set aside.
2. Melt the butter in a large pot over medium heat. Then add the onion, garlic, and ½ teaspoon of the salt and cook until the vegetables are tender and fragrant—3-4 minutes.
3. Add the tomato juice, diced tomatoes, remaining 1 teaspoon of salt, and the pepper. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes. Transfer the soup to a blender and puree it until smooth, then return it to the pot and stir in the rice and cream.
4. To serve, divide the soup into bowls, top with the Basil Yogurt Drizzle, and sprinkle with the basil leaves if desired.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

 

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Sweet Potato Boxed Mac + Cheese

For this hack on your mac, I really wanted to bring some veggies to the party—while also giving some new flavors and textures to the mac and cheese.

This is an exciting version to say the least, and it still involves almost no extra cooking!

Throw the sweet potato in the microwave, then puree it or just mash it with a fork.

Add in the the sage, nutmeg, cheese, and sweet potato, then mix it all up and top with pecans and cranberries.

You get a whole new flavor—and seriously the only extra thing you did was put a sweet potato in the microwave!

Sweet Potato Boxed Mac + Cheese

makes: 3 cups

Ingredients:

• One 14-ounce boxed mac + cheese with liquid cheese sauce (such as Kraft Deluxe Macaroni + Cheese Dinner Original Cheddar)
• 1 small or medium sweet potato
• 1 tablespoon finely chopped sage, more for a garnish
• ½ teaspoon fresh ground nutmeg
• ½ teaspoon kosher salt
• 2 tablespoons dried cranberries
• 2 tablespoons coarsely chopped pecans

Directions:

1. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook according to the package directions; drain when finished.
2. While the pasta cooks, pierce the sweet potato all over with a fork. Cook the potato in the microwave on high in 2-minute increments until soft—4 to 6 minutes total. Then set the potato aside until it is cool enough to handle.
3. Peel the sweet potato (alternatively, you can cut the potato in half and scoop out the insides) and place it in the bowl of a food processor. Process until smooth; this should give you about ¾ cup of sweet potato puree. If you don’t have a food processor, you can mash the sweet potato with a fork, adding a little of the hot pasta cooking water to make it easier to mash.
4. Return the cooked and drained pasta to the medium pot over medium heat, adding the sweet potato puree, cheese sauce packet, sage, nutmeg, and salt, then stir until fully combined.
5. To serve, garnish with the cranberries, pecans, and additional sage.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in MORE VEGGIES PLEASE!

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