Roasted Vegetables with Harissa Yogurt

Hey guess what!? I mentioned this on my Loves Food, Loves to Eat Facebook page, and also on twitter, but if you're not following along at either of those places (you should be!) then I'll tell you here too. I'm doing NaNoWriMo! NaNoWriMo is short for National Novel Writing Month, and it takes place every November. I've been very, very slowly writing a story for the past two years, and decided to use NaNo as an excuse to push through and finish it. The goal with NaNo is to write 50,000 words, which is the average size of a novel. I'm up to 30,000! Anyway, my novel has nothing to do with food. It's a mystery type story. My mom likes it so far, so�I'll consider that a success. Stay tuned, maybe I'll let you read it someday. 

But anyway, enough about that. Let's talk about your Thanksgiving table. There's the turkey, the mashed potatoes, gravy, stuffing/dressing, something orange, green beans of some sort, bread rolls, and cranberry sauce. Right? 

Well, I like to also add some roasted vegetables with a little spice. These vegetables, delicata squash, carrots, parsnip, and onions are roasted until they're all caramelized, and the coconut oil adds just a hint of sweetness. Then the whole thing is topped with harissa yogurt, which is cool, sweet, and spicy all at once. Throw some crunchy, juicy pomegranate arils on top, and it's ready to serve.  

Roasted Winter Vegetables with Harissa Yogurt 

1 delicata squash

1 large carrot, peeled and cubed

1 parsnip, peeled and cubed

1/2 medium onion, chopped
1 can drained, rinsed chickpeas (not pictured..*)

2 teaspoons coconut oil, melted

salt & pepper

6 oz plain greek yogurt

1/2-1 teaspoon harissa spice blend (dry)**

1 tablespoon honey

2 teaspoons olive oil

juice from half a lemon 

Pomegranate arils (the fruity seeds)

Preheat oven to 400.

Slice delicate in 1/2 inch slices, and clear out center of each slice with a spoon. Separate and save the seeds (like with pumpkin seeds). 

Toss squash slices, squash seeds, carrots, parsnip, and onion with coconut oil, and spread out on a baking sheet. Sprinkle with a fairly generous amount of salt and pepper (you can also sprinkle on spices here if you'd like. I've tried za'atar and thyme, both were great!).

Bake for 20-25 minutes, until everything is tender. If you want more color on it, stick under the broiler for thirty seconds to a minute (keep an eye on it).

Stir together yogurt, harissa, honey, olive oil, and lemon juice. Add salt to taste.

Serve vegetables hot, topped with yogurt mixture and pomegranate arils.

This is also pretty good cold the next day, or tossed with arugula for a little salad. But, since it's cooked in coconut oil, once it's refrigerated, the coconut oil hardens again. 

*Edit: Aw man! I completely forgot that when I made this before I added 1 can of drained, rinsed chickpeas! I would definitely recommend doing that. 

**I've tried both the spice blend and the paste in this, and prefer the dry spice blend. You can buy it bulk in a lot of places or try this. 

Recent and Upcoming Appearances

Smarter Science of Slim

Jonathan Bailor recently released an interview we did a few months ago on the neurobiology of body fat regulation, and the implications for fat loss.  It's a good overview of the regulation of food intake and body fatness by the brain.  You can listen to it here.

Super Human Radio

Carl Lanore interviewed me about my lab's work on hypothalamic inflammation and obesity.  I'm currently wrapping up a postdoctoral fellowship with Dr. Michael Schwartz at the University of Washington, and the interview touches on our recent review paper "Hypothalamic Inflammation: Marker or Mechanism of Obesity Pathogenesis?"  Dan Pardi and I are frequent guests on Carl's show and I'm always impressed by how well Carl prepares prior to the interview.  You can listen to the interview here.

The Reality Check podcast

Pat Roach of the Reality Check podcast interviewed me about the scientific validity of the "carbohydrate-insulin hypothesis" of obesity.  The Reality Check podcast "explores a wide range of controversies and curiosities using science and critical thinking", and a dash of humor.  This one should be very informative for people who aren't sure what to believe and want a deeper perspective on the science of insulin and body weight regulation.  You can listen to it here.

Obesity Society conference

Next Thursday 11/9, I'll be speaking at the 2013 Obesity Society conference in Atlanta.  My talk is titled "The Glial Response to Obesity is Reversible", and it will be about my work on the reversibility of obesity-associated hypothalamic neuropathology in mice.  My talk will be part of the session "Neuronal Control of Satiety" between 3:00 and 4:30, specific time pending.  See you there!

Papa's Marinated Green Olives

THANKSGIVING! Just a few weeks away! I have a few recipes that you can adopt for your Thanksgiving table this year, and the first is so, so perfect: a simple little snack that also happens to be a really special family recipe for Evan. 

Every time Evan and his family visited his paternal grandparents, his grandpa, Frank "Papa" Piro made his signature marinated olives. Evan said these olives were always a highlight of the trip. And he said that as a kid, he was amazed that his Papa could make olives, he had no idea how he did it! PS. Evan was a really cute little boy, and this is my favorite picture on Earth. Those sandals! 

Unfortunately, I never had the chance to meet Papa or Mamo Piro, but luckily I get to hear tons of great stories from Evan and his family, and we ended up with a copy of the recipe for Papa's Olives! 

These are so easy and flavorful�just a jar of store-bought green olives, marinated in garlic, red pepper flakes, olive oil, and oregano. We like to make a jar and just keep them in the fridge for snacking, but they would be such a perfect addition to the Thanksgiving feast�a simple snack you can prepare ahead of time, before you get all crazy with the turkey and ninety seven side dishes. 

Thanksgiving is for giving thanks, so this one, this thank you is to Evan's family, for making me one of their own, being supportive and caring and welcoming to my family, letting me whisk Evan away all the time, sending me awesome hilarious childhood pics (Thanks Mary Ellen!), and for sharing their amazing history and traditions with me. And for these olives.

Papa's Olives

You can make these right in the jar they came in, or if you buy canned olives, just mix it up in a bowl or other jar! The flavors intensify as they sit and meld, but feel free to add more garlic, pepper flakes, etc, as your tastes desire! 

1 6-7 oz jar or can of green olives, drained

1 clove garlic, finely chopped

1 teaspoon crushed red pepper flakes

1 tablespoon olive oil

1 tablespoon dried oregano

Add garlic, pepper flakes, olive oil, and oregano to jar, and shake to mix well. For a pretty presentation, serve in a little dish, or transfer to cute jars for gifts (!!). 

Baked Tortilla Cup Huevos Rancheros

Evan was sick all weekend, so I made him his favorite chipotle chicken tortilla soup. Which meant I had a jar of chipotle peppers in my fridge, along with half a lime, cilantro, cotija, corn tortillas, and of course, sour cream (which, let�s be real, I always have in my fridge). I also had a can of black beans in the cupboard, and a brand new jar of Mel�s homemade salsa.

I went to bed Saturday night planning Sunday�s brunch, those ingredients dancing in my mind (seriously� who needs sugar plums). First I was thinking a scramble, then maybe something like chilaquiles, or maybe a fried egg tostada type deal. But just before I drifted off to sleep, it came to me: baked eggs in tortilla cups, with mashed chipotle black beans. EUREKA!

I woke up super early Sunday morning (ok, like 8am�which because of the time change should have been 9am, but whatever�I�m not an early riser), feeling like a freaking genius for the idea I had come up with. So I decided to just do a real quick search on the ol� internetz to find some tips for tortilla cups and egg baking� and the Google search �tortilla cup baked eggs� popped up a recipe that was pretty much exactly what I had dreamt up. The top search result.

Like� get out of my head, Bon Appetit! 

So, while I thought this recipe was totally unique and completely my own, it turns out tortilla cups filled with mashed black beans and top with a baked egg exists, outside of my head. They even used chipotle. C�MON, YOU GOTTA BE KIDDING ME!
 

Anyway. These are super easy to throw together, and an awesome brunch party idea, since you can make individual little egg cups for everyone. Or you can make them for breakfast for yourself, then eat all 6 of them throughout the day� that�s also a thing that can happen.

Baked Tortilla Cup Huevos Rancheros
Adapted from this recipe
 

Olive oil 
Six 6-6.5-inch corn tortillas (soft taco size)
1 can black beans, drained and rinsed
1-2 chipotle peppers in adobo, diced + extra sauce adobo sauce
1 teaspoon ground cumin 
Salt
3/4 cup grated cheese (jack, cheddar, etc)
6 large eggs 
Salt & pepper

Toppings:
Sour cream
Cilantro
Salsa
Lime
Crumbled cotija cheese

Preheat oven to 350. Brush six 10-ounce custard cups with oil (or cooking spray), or use large muffin tins (not regular cupcake size). 

Wet and wring out a paper towel, and wrap around stacked tortillas. Microwave until warm and pliable, about 30 seconds. Gently press 1 tortilla into each cup, and brush with oil (or spray).

Add beans, a splash of oil, the chipotle peppers and sauce (add more or less, depending on your heat tolerance), cumin, a pinch of salt, and � of the grated cheese to a bowl, and mash with a fork or pastry blender.

Spoon bean mixture into bottom of each tortilla cup.

Crack 1 egg into each tortilla cup on top of the beans, being careful not to let it spill over the edge. Sprinkle each with salt and pepper, and the remaining grated cheese.

Bake uncovered until whites are set, about 25-27 minutes. Serve with suggested toppings.

Turkish Delights for the Assiniboine Park Conservancy and the MLCC

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Tomorrow I will be presenting the following recipes for the Assiniboine Park Conservancy and the MLCC.  That is, with one exception but I'll put both recipes up.  I just couldn't get a hold of enough eggplant for two recipes.  I will be presenting the first recipe but instead of the Toenail of a Dog, I will make Pomegranate White Bean dip.  So easy to prepare and a big flavour for people expecting bland beans.   

Karen Lind, Education Coordinator from the Assiniboine Park Conservancy, presented on spices and plants of the different regions of Turkey and Jody Twomey, of the Manitoba Liquor Marts, presented lovely beverage pairings for each dish as well as a Welcome Cocktail of Cotton Candy Vodka, Frangelico and pomegranate seeds for a Turkish Delight in a Martini Glass.

1. Patli�an Yog�rtl�
Paired with Ogio Prosecco DOC $16.82

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Saut� eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

Enjoy!

2. Toenail of a dog - K�pegoglu

1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper

Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.

Enjoy!

2.1 Pomegranate White Bean Dip
Paired with Efes Pilsen Lager $2.73

2 cups cooked white navy beans (aka, canelini)

1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)

Pinch salt, to taste

minced garlic, optional

Pur�e ingredients in a food processor until smooth. Serve with breads.  Top with pomegranate seeds or paprika and/or olive oil.  Enjoy!

3. Pickerel with Raki
Paired with Tukulu Chenin Blanc $12.85
 

4 filets pickerel
2 tomatoes
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)

Heat skillet and saut� the garlic and add the onion and saut� for 3-4 minutes. Add bay leaves. Add the vegetables, pour over the stock and simmer for 2 minutes

Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.

Enjoy!

4. Turkish Pumpkin Dessert (Kabak Tatlisi)
Paired with Longboat Chocolate Porter $5.75 and Prado Alen Rice Pudding Liqueur $29.99 (Hot tip!! try both together!)
This pumpkin dessert is a very easy-to-make popular and traditional recipe.

pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts

The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.

Buckwheat Crepes Revisited

One of my most popular posts of all time was a recipe I published in 2010 for sourdough buckwheat crepes (1). I developed this recipe to provide an easy, nutritious, and gluten-free alternative to flour-based crepes. It requires no equipment besides a blender. It's totally different from the traditional buckwheat crepes that are eaten in Brittany, in part because it's not really a crepe (I don't know what else to call it, maybe a savory pancake?). I find these very satisfying, and they're incredibly easy to make. They're especially delicious with fresh goat cheese, or scrambled eggs with vegetables, but they go with almost anything. Chris Kresser also developed his own version of the recipe, which is fluffier than mine, and more like a traditional pancake (2).

Buckwheat is an exceptionally nutritious pseudograin that's rich in complete protein and minerals. In contrast to most whole grains, which have low mineral availability due to phytic acid, buckwheat contains a high level of the phytic acid-degrading enzyme phytase. This makes buckwheat an excellent source of easily absorbed minerals, as long as you prepare it correctly! Phytase enzyme works best in an acidic environment, which may be part of the reason why so many cultures use sour fermentation to prepare grain foods. My original recipe included a sour fermentation step.

But there's a problem here. Buckwheat doesn't ferment very well. Whether it's because it doesn't contain the right carbohydrates, or the right bacteria, I don't know, but it spoils rapidly if you ferment it more than a little bit (using a strong sourdough starter helps though). Others have told me the same. So here's my confession: I stopped fermenting my buckwheat batter about a year ago. And it tastes better.

Read more �

Creamy White Chicken Chili

I know that white chicken chili is nothing new, and has probably been blogged and pinned and cooked and eaten a hundred kazillion times. I read a ton of food blogs and spend hours pouring over food photos, recipes, and magazines, so I forget that a lot of my readers (hi, mom!) are just looking for simple, everyday recipes. Recipes that might not be the most unique thing they've ever seen, but come together quickly on a weeknight to warm their kitchens and fill their bellies. This one is for you guys. 

I've certainly had white chicken before, but I honestly couldn't remember when or where, or whether or not I liked it. So I decided to whip up my Grandma Carol's recipe, with a few changes. And guess what? It's really effing awesome. I felt like "why haven't I been making this every weekend!?" Seriously, it's so good! And it's so, so, so easy. Especially if you convince your boyfriend that he's really good at chopping onions and should do it every time. 

...I've also convinced him that he's really good at unloading the dishwasher and taking out the trash. 

Creamy White Chicken Chili

Extra Virgin Olive Oil

2 chicken breasts, cubed

1/2 large onion, diced

2 cloves garlic, minced

3 cans white beans, drained and rinsed (any variety: Great Northern, Cannellini, small white beans, etc)

3 cups chicken broth

2 4-ounce cans chopped green chiles

1.5 teaspoons cumin

1 teaspoon oregano

1/4 teaspoon cayenne pepper

Salt & black pepper

1 cup sour cream*

Optional toppings: 

Grated cheese

Tortilla chips

lime

avocado 

In a large pot, heat a swirl of olive oil over medium heat. Add onion, and cook until just translucent. Add garlic and chicken and cook through. Add remaining ingredients except sour cream. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat, and stir in sour cream. 

*Evan hates sour cream (I know, he's crazy), so I left it out and just added a dollop to my own bowl. It was delish both ways, but for a good creamy chili, add to the whole pot.