Thai Style Peanut, Mushroom and Tofu Stir-Fry

Posted on January 7, 2014 by skibootsinthekitchen

Happy hump day! Hard to believe the week is already half over! Continuing with some healthy, clean eating of 2014 I started the week off with this super easy, delicious and vegan meal! This dish single handedly turned me into a tofu lover. Back in the day you couldn’t pay me to eat the stuff but pairing it with spicy peanut dressing, crispy snap peas and water chestnuts… changes everything!

Spicy Peanut Sauce

This stir-fry is also so easy and quick to prepare, dinner is ready in 20 minutes! It was the perfect dish to serve for guests that came over to watch the season premier of the bachelor (don’t judge, its my guilty pleasure) because I barely spent anytime in the kitchen!

Extra Firm Tofu

Peanut Sauce

Snap Peas & Mushrooms

Serve this dish over brown rice, quinoa or glass noodles and you’ve got a perfect weeknight or Meatless Monday dish!

Ingredients:

1/4 cup creamy peanut butter
2 Tablespoons soy sauce
2 Tablespoons lime juice
1/3 cup water
2 teaspoons sesame oil
2 teaspoons cornstarch
1 teaspoon chili garlic paste or Sriracha (you can add more or less depending on how spicy you like it)
12 oz oyster mushrooms or 8oz baby bella mushrooms, sliced
1/2 lb (1 bag) snow peas or snap peas, trimmed
8 oz (1 small can) canned sliced water chestnuts, rinsed and drained
1 lb extra firm tofu, drained and cut into 1/2-inch cubes
cilantro for garnish

Directions:

In a small bowl, whisk together peanut butter, soy sauce and lime juice until smooth. Add the water, sesame oil, cornstarch and chili paste and whisk until blended. Set aside.
Coat a nonstick wok or large nonstick frying pan with cooking spray or sesame oil and heat over high heat. Add mushrooms and stir-fry until lightly browned (about 4 minutes). Add peas and saute another 3-4 minutes until bright green and tender-crispy.
Add peanut butter sauce, water chestnuts and tofu and stir until the sauce thickens and coats everything. Cover and let simmer on low for 3-5 minutes.
Serve over brown rice or other grain and garnish with cilantro. Enjoy!

Butternut Squash Minestrone

Posted on January 5, 2014 by skibootsinthekitchen

Happy New Year! I hope all of you had a happy and healthy holiday season. If you did as much celebrating, eating and drink as I did over the last few weeks you’re ready to start the new year on the healthy side! It’s easy to reach for comfort food when the weather is cold but there is no reason that comfort food can’t also be healthy!

Thyme

Onions, Carrots, Celery

Spinach

Like this butternut squash minestrone! This soup can easily be made vegetarian by leaving out the pancetta and substituting vegetable broth for chicken broth. The butternut squash gives this soup a hearty and filling base while adding a touch of sweetness. Fresh spinach adds some color and leaves you feeling like you’ve eaten your greens for the day! Perfect for dinner, lunch or apres skiing snack, everyone will love this soup! Cheers!

Ingredients:

Good olive oil
4 ounces pancetta, 1/2-inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch-diced) carrots (3 carrots)
2 cups (1/2-inch-diced) celery (3 stalks)
2 1/2 cups (1/2-inch-diced) peeled butternut squash
4 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1 (26-ounce) can or box diced tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto
Freshly grated Parmesan cheese, for serving

Directions:

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, I add more chicken stock.
Just before serving, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot with fresh bread.

Original recipe from Barefoot Contessa

Top 10 Recipes of 2013

Posted on December 29, 2013 by skibootsinthekitchen

Looking back over 2013 its been a wonderful year of food, friends, travel and new beginnings! It’s hard to believe 2014 is already upon us- it feels like last month I was ringing in 2013. Going through the archives of the last year I looked to see what were the most popular and search recipes on my blog- here they are for you to enjoy. I hope all of you have a happy, healthy and safe New Years with your loved ones! Cheers to you!

1. Red & Yellow Bell Pepper Sauce with Sausage Over Fresh Pappardelle 2. Healthy Whole Wheat Carrot Coconut Morning Glory Muffins

3. Black Bean, Kale & Quinoa Salad with Lemon Vinaigrette Kale:quinoa 4. Game Day Buffalo Chicken Dip 5. Almond Crisped Peaches

6. Healthy Banana “Ice Cream”

7. Roasted Butternut Squash and Goat Cheese Penne

8. One Pot Hot Oat & Quinoa Cereal

9. Healthy Black Bean, Sweet Potato and Quinoa Chili 10. Ginger Soy Chicken Lettuce Cups

Chocolate Bark

Posted on December 18, 2013 by skibootsinthekitchen

Cherries, Apricots & Peanuts

Howdy friends! Its been another long break from blogging- I hate going too long with out posting something but I’ve been traveling a lot and busy getting the last of my holiday shopping finished. I was up until 1am last night wrapping my holiday gifts so I could ship them back East in time for Christmas. I thought I was so on top of things until I realized there was only one week until Christmas!

It’s not hard to believe that I love giving edible holiday gifts! Delicious holiday treats like cookies, candy and chocolates are always a welcomed gift at my house and people always appreciate a homemade gift. But lets be honest, with how busy the holidays get, finding time to bake 30 dozen cookies to give to all your friends isn’t always in the cards! Chocolate bark however only requires about 20 minutes of “cooking” and prep time before leaving it out to harden and voila… you’ve got a beautiful, homemade gift that everyone will love! I’ve always been intimidated with chocolate bark until I read this article from Food52 on how to make chocolate bark without a recipe- turns out its SO easy!

Peanut Butter, Pretzels, Cherries and Coconut

So I decided to experiment with two kinds and they both turned out great! The first bark is a classic made with dark chocolate, cherries, apricots and roasted peanuts. Feel free to swap the peanuts for almonds, cashews or pistachios or the cherries for dried cranberries or blueberries! The second bark I made was a dark chocolate and peanut butter swirl with cherries, coconut and pretzels. The salty sweet comb was to die for! Whip up a batch to bring to your holiday party this weekend, its sure to be a hit!! Enjoy!

Classic Chocolate Bark

16 oz (4 bars) Ghirardelli 60% cacao bittersweet baking bar
3/4 cup chopped apricots
3/4 cup chopped salted peanuts
3/4 cup dried cherries

Line a large baking sheet with parchment paper and spray with cooking spray, set aside.
Melt the chopped chocolate bars in a large Pyrex bowl set over a pot of boiling water until a few large chunks still remain. Remove from heat and continue stirring until all the large chunks have melted. Using a rubber spatula, pour chocolate onto baking sheet with parchment paper and spread evenly.
Generously sprinkle apricots, peanuts and cherries over the chocolate. If you prefer to add more or less of each feel free!
Set aside and let the chocolate cool for at least 2 hours. Chop into 1″-2″ pieces. Serve at room temperature and Enjoy!

Peanut Butter Pretzel Bark

8oz (2 bars) Ghirardelli 60% cacao bittersweet baking bar
8oz (2 bars) Ghirardelli semi-sweet baking bar
1/4 cup smooth peanut butter
1 cup chopped pretzels
3/4 cup dried cherries
3/4 cup dried coconut

Line a large baking sheet with parchment paper and spray with cooking spray, set aside.
Melt two of the 60% chocolate bars in a large Pyrex bowl set over a pot of boiling water until almost smooth. Remove from heat and continue stirring until all the large chunks have melted. Using a rubber spatula, pour chocolate onto baking sheet with parchment paper and spread evenly.
Return the bowl over the boiling pot and melt the two remaining semi-sweet chocolate bars with the 1/4 cup peanut butter until smooth. Pour this mixture on top of other chocolate mixture and swirl using a fork or spatula.
Sprinkle the chocolate with pretzels, cherries and coconut.
Set aside and let the chocolate cool for at least 2 hours. Chop into 1″-2″ pieces. Serve at room temperature and Enjoy!

Miso-Creamed Kale

Posted on December 9, 2013 by skibootsinthekitchen

I’ve been on a kale kick lately, can you tell? I love how many different ways there are to prepare kale and that you can eat it just about every meal! I was looking for something different to serve for Thanksgiving this year, normally I make Brussels sprouts as my “green” side but since I always make them I thought I should branch out.

shiitake mushroom tops

lacinato kale

chopped kale

I found this recipe on Food52 and I was intrigued by the combination of ingredients. I’m a huge fan of Asian flavors, especially miso so I thought I would give it a try- I am so happy I did! This has become one of my new favorite side dishes and it will most definitely become a holiday staple!

Waiting for something to drop

Sausage Stuffing, Sweet Potatoes and Caramelized Apples

Here are a few other pictures from our Thanksgiving feast, enjoy!

Miso-Creamed Kale (Serves 4 as a side)

3 to 4 tablespoons unsalted butter, divided
1 large shallot, thinly sliced
2 cloves garlic, thinly sliced
1 bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
1/2 cup shimeji mushrooms with stems, or shiitake mushroom tops (or baby bella)
1 tablespoon low-sodium soy sauce
1/4 cup dry vermouth
1/2 cup heavy cream
1 tablespoon white (shiro) miso, or more to taste
Salt and freshly ground black pepper

Directions:

Put 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted.
Meanwhile, in a small pan set over medium heat, melt 1 tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. If the mushrooms become too dry, add another tablespoon of butter. Stir in the soy sauce, cook another minute and remove from heat. Set aside.
Once the kale is wilted and soft, increase the heat to medium high, add the vermouth and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Taste for seasoning, add salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top. Serve immediately.

Kale Monster Detox Smoothie

Posted on December 8, 2013 by skibootsinthekitchen

I hope you all had a Happy Thanksgiving! Sorry for the delay in posts- I’ve been recovering from cooking and eating overload! I can’t wait to share some of the awesome recipes I made for our Thanksgiving feast. I was in serious need of a detox after the holiday weekend- I ate pumpkin pie for breakfast Friday, Saturday and Sunday of Thanksgiving weekend… Sorry I’m not sorry- it was delicious! BUT with only two and half weeks until Christmas and all those holiday parties around the corner, I’m feeling the need for a healthy dose of green goodness. If you’re looking for the ultimate super food or “queen of greens” its KALE. It literally has all the good stuff- it’s an excellent source of antioxidant vitamins A, C, and K, its also packed with fiber and anti-cancer health benefits- You get the picture, this stuff is GOOD! I understand, drinking straight kale in the morning doesn’t sound super appealing- but you throw some strawberries, banana and almond milk in the picture and you’ve got a delicious, healthy and detoxifying breakfast! Enjoy!

Kale Monster Detox Smoothie

Ingredients:

5- 6 large frozen or fresh strawberries
1 large frozen banana, cut into pieces
1/2 a large cucumber, peeled and sliced
1 1/12 cups vanilla almond or soy milk
4 large kale leaves, chopped (stems removed)
1 large handful spinach
1 tablespoon ground flax seed (optional)

Combine almond milk, frozen banana and cumber in a blender. Add kale, spinach, strawberries and flax seed. Blend until smooth. If the smoothie is looking too thick add more almond milk until desired consistency. If you’re using fresh strawberries you may wish to add a hand full of ice. Enjoy!

St. Germain Champagne Cocktail

Posted on November 27, 2013 by skibootsinthekitchen

While Thanksgiving is my favorite holiday of all time because the whole day is centered around food and cooking (which I obviously love!) I have to remember its also a day to be thankful for everything we have, whether its friends, family, health or wealth. Hopefully all of you are spending the day in good company and hopefully you all take just one moment to count your blessings- large or small. I am thankful for all of my friends, family and readers that have supported me through this blogging journey over the last year! Thank you for making my recipes, sharing them with your favorite people and enjoying good food and drink! That being said, this is one of my favorite holiday cocktails made with St. Germain Elderflower liquor! Its a light and refreshing cocktail that’s delightful anytime of year! Cheers & Happy Thanksgiving!

St. Germain Cocktail
(Makes 1 drink)

1.5 oz St. Germain
4 oz Champagne or Prosecco
1-2 oz sparkling water

Pour St. Germain into a wine glass with a hand full of ice, top with Prosecco and sparkling water. Enjoy!

Cabernet Cranberry-Kumquat Sauce

Posted on November 24, 2013 by skibootsinthekitchen

Happy Thanksgiving Week! Its Monday but technically its Wednesday since its a 3 day work week! Bonus! This weekend I did some Thanksgiving prep by making cranberry sauce and getting some grocery shopping done. We also had a Friendsgiving feast on Saturday night. It was a non-traditional potluck style Thanksgiving with ham and beef tenderloin in place of turkey but with all the traditional sides and fixing!

Everyone brought their A game with favorite family recipes and cocktails including multiple varieties of sweet potato dishes, scalloped and classic potatoes, Brussels sprouts, squash gratin, mac & cheese, cranberry sauce and stuffing- it was quite a spread and everything was delicious! We had a big crew, 32 people to be exact! It was the perfect way to kick off the holiday season with great friends and food! For our friendsgiving feast I made sausage, apple and pecan stuffing and Cabernet Cranberry Kumquat Sauce. I used Pepperidge farm herb stuffing mix as a base and added maple breakfast sausage, crisp apples and crunchy pecans for a delicious salty-sweet mix. The Cabernet Cranberry-Kumquat Sauce is a great recipe to make a few days ahead and is a fun flavorful twist on your classic cranberry sauce. The tartness of the kumquats and the rich sweetness of the wine combine to make the perfect side that will please all your guests!

Cabernet Cranberry-Kumquat Sauce

2½ cups fresh (or frozen, thawed) cranberries (one 8-oz. bag)
1 cup dry red wine (such as Cabernet Sauvignon)
1 cup sugar
½ cup seeded sliced fresh kumquats

Directions:

Wash cranberries and pick through them, discarding any that are bruised or rotten.
Combine cranberries, wine, sugar and kumquats in a medium saucepan and bring to a boil. Reduce heat, and simmer, stirring often, until cranberries burst and release juices, 15–20 minutes. Let cool.

DO AHEAD: Sauce can be made 5 days ahead. Cover and chill.

Cabernet Cranberry-Kumquat Sauce from Bon Appetit, November 2013

Appy Hour: Baba Ghanoush & Ricotta Dip with Pesto & Sun Dried Tomatoes

Posted on November 18, 2013 by skibootsinthekitchen

Let the count down to Thanksgiving begin! I’ve been getting more and more in to the holiday spirit these last few weeks. The Christmas lights around Park City are starting to pop up everywhere, lighting up the hillsides and making the town look festive. The snow we got over the weekend has helped make town look like a winter snow globe. I was feeling so festive the other night I dressed Piper up like an elf. She was not impressed. When getting ready for the holidays its important to have a plan when it comes to cooking at parties. Planning ahead of time for things you can make the day before will save you time, oven space and your sanity Thanksgiving day. Don’t have a plan yet? Check out Food 52’s “How to Hike a Mountain and Serve Thanksgiving Dinner on the Same Day” or see Bon Appetit’s Thanksgiving Checklist. Most importantly when planning for your big feast, remember that your oven will be occupied most of the day with the Turkey – Making hot appetizers hard to serve. The greatest thing about these two appetizers? They can be made a day in advance and require little to no oven time! That means more football, friends and family and less time in the kitchen! Baba Ghanoush is a classic Middle Eastern dish made from roasted or grilled eggplant which is pureed to make a delicious hummus like dip that can be served with fresh veggies, crackers or pita chips.

Sesame seeds

Roasted Eggplant

Lemon

I always think this dip is better the next day, which makes it the perfect make ahead appetizer! It’s time to mix up the classic appetizer table and give your guests a surprising treat- plus Baba Ghanoush is fun to say!

Baba Ghanoush (Makes 1 1/2 cups)

1 large or 2 small eggplant(s)
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 large cloves garlic, minced
salt and pepper to taste
2+ tablespoons olive oil (plus more for drizzling)

Preheat oven to 400 degrees. Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a knife or fork. Roast it for 35 to 45 minutes, turning occasionally, or until soft. Remove from oven, and allow it to cool before peeling the skin off or scooping the flesh from the skin.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in a food processor or electric blender, and puree. Slowly drizzle olive oil into mixture until smooth and creamy (you may need more than 2 tablespoons of oil for this). Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and drizzle with more olive oil. Cover and refrigerate at least 3 hours before serving.

Pesto Ricotta Dip with Sun Dried Tomatoes

This ricotta dip is another super easy & quick app. Serve it with sugar snap peas, bagel chips or pita chips for a wildly delicious snack! For more than 6 people double the recipe- it goes quickly!

Pesto Ricotta Spread with Sun Dried Tomatoes (Makes 1 cup)

1 cup whole milk or part skim ricotta
2 tablespoons fresh pesto
2 tablespoons chopped sun dried tomatoes
Salt and Pepper to taste

Combine ricotta and pesto in a bowl until fully incorporated. Add chopped sun dried tomatoes and stir to combine. Add salt and pepper to taste. Serve with bagel chips, pita chips or cut vegetables. If making the day before, cover with plastic wrap and refrigerate until you’re ready to serve.

Tuscan White Bean & Garlic Soup

Posted on November 13, 2013 by skibootsinthekitchen

Normally I am the one posting pictures of snow in the mountains but this week those of you back East are enduring the winter weather while here in Park City we are enjoying unusually warm days. Not so good for the mountains that are suppose to open on November 23rd!

We have some winter weather in the forecast for this weekend. Meanwhile, Park City Mountain is busy blowing snow, although they will probably only have enough for one or two trails on opening day- also known as the “white ribbon of death”! I am always looking for something cozy and easy for dinner when it snows, especially that first snow fall of the season.

I don’t feel like I’m ever really ready for that first snowfall, or when it gets cold enough to turn on the heat for the first time! Its that transition from Fall to Winter that is the hardest, once all the lovely snow blankets the ground, I’m a happy camper! This white bean and garlic soup is super easy and only takes about 20 minutes to whip up. Serve it with some hearty whole wheat bread or rosemary focaccia and dinner is done! Enjoy!

Tuscan White Bean & Garlic Soup (Serves 4 to 6)

Ingredients:

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
2 sage leaves
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
5 cloves garlic, cut in 1/2
1/2 cup cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

In a medium to large pot, add the butter, olive oil, and shallots. Cook, stirring occasionally, over medium heat until the shallots are softened, about 5 minutes.
Add the sage, beans and stock and stir to combine. Bring the mixture to a simmer. Add the garlic and continue simmering until the garlic is softened, about 10-15 minutes.
Using an immersion blender or if using a regular blender, blend in batches, and puree the soup. Be careful to hold the lid of the blender tightly, as hot liquids expand when they are blended.
Once all the soup is blended, pour it back into the soup pan, add the cream, salt and pepper (add more salt and pepper to taste as necessary). Keep warm, covered, over very low heat until ready to serve. Serve with fresh bread warmed in the oven.

Adapted from Giada De Laurentiis