Spaghetti Squash with Kale Pesto

Delicious Italian food with a twist. From Food Network Magazine.

serves 4

ingredients

1 medium spaghetti squash (about 3 pounds)

⅓ cup pine nuts (can substitute almonds or hazelnuts)

2 cups roughly chopped kale leaves

½ cup fresh parsley

1 glove garlic

2 Tbsp. golden raisins

¼ cup plus 1 Tbsp olive oil (divided)

¼ cup grated parmesan cheese, plus more for topping

1 tsp. Worcestershire sauce

salt and pepper

1. Preheat the oven to 400º. Cut off squash ends and halve lengthwise. Scoop out seeds and place cut-side down on a baking sheet. Roast until tender, about 25 minutes. Let cool slightly then scrape into strands with a fork.

2. Meanwhile, toast nuts in a try skillet over medium heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.

3. Pulse the kale, parsley, garlic, raisins, and 2 Tbsp. of the toasted nuts in a blender or food processor until combined. Add the olive oil; blend until smooth. Add ⅓ cup water, parmesan, Worcestershire, ½ tsp. salt and some pepper. Pulse until combined, adding a little more water if necessary. Season with more salt and pepper.

4. Heat the remaining 1 Tbsp. olive oil in a large skillet over medium-high heat. Add the squash and cook, stirring until coated. Add ¾ cup of the kale pesto. Stir to coat, adding a little more water if needed. Season with salt and pepper. Top with remaining toasted nuts and more parmesan.

Spaghetti Squash Alfredo with Bacon and Peas

Now you can enjoy all the comfort of comfort food without adding to your waistline. From Food Network Magazine.

serves 4

ingredients

1 medium spaghetti squash (about 3 pounds)
4 oz. bacon, diced
1 small shallot, diced
1 tsp. fresh thyme
¼ cup white wine
1 ½ cups heavy cream
pinch of nutmeg
salt and pepper
1 cup frozen peas, thawed
½ cup grated parmesan cheese
2 Tbsp. finely chopped Italian parsley

1. Preheat the oven to 400º. Cut off squash ends and halve lengthwise. Scoop out seeds and place cut-side down on a baking sheet. Roast until tender, about 25 minutes. Let cool slightly then scrape into strands with a fork.
2. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add shallot and thyme to skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add heavy cream, nutmeg, salt and pepper.
3. Increase heat to medium high and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes. Stir in peas and parmesan. Continue cooking until sauce is thick and creamy, about 1 more minute. Remove from heat.
4. Stir in squash and bacon. Return to heat and cook 1 minute. Season to taste with salt and pepper and sprinkle with parsley.

brussels sprout gratin

Obviously I wouldn't post this recipe if it wasn't delicious, but this dish is SO good! I do like brussels sprouts. I suppose I wasn't turned off them in childhood by being forced to eat soggy bitter ones. I only remember my mom making them once and I ate them because they looked like cute little cabbages. I especially have enjoyed them roasted and I think that I will continue to prepare them this way most often because it isn't as rich as this recipe. I chose to make this dish for our Christmas dinner not only because it looked and sounded yummy but the description said that it would turn nonbelievers into fans. It is true because I tried it on my whole family and everyone liked it, even the kids. From Food Network Magazine.

serves 6

Ingredients:

1 lb Brussels sprouts, ends trimmed

¾ cup grated sharp cheddar cheese

1 Tbsp flour (or tapioca starch)

1-2 tsp. fresh thyme

2 cloves garlic minced

salt and freshly cracked pepper

1 cup heavy cream

½ cup panko breadcrumbs (just pulse bread in blender until you have crumbs and bake at 300º until crispy, about 10 minutes, stirring once)

¼ cup grated parmesan cheese

1-2 Tbsp. olive oil

1 Tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 350º. Shave the sprouts crosswise into ⅛-inch thick slices.

2. In a large bowl, combine the sprouts, cheddar, flour, thyme, and garlic and toss to combine.

3. Transfer the mixture to an 8-inch baking dish. Pour cream evenly on top.

4. In a small bowl, combine the breadcrumbs, parmesan, and olive oil and pour over the top of the Brussels sprouts mixture.

5. Bake, uncovered until sprouts are tender, the sauce is bubbling, and the top is golden brown (25-30 minutes). Garnish with parsley.

delicious crispy topping.

split pea soup with fresh vegetables and herbs

For those of you who love split pea soup you may like to know why you should keep on loving it. Split peas are an excellent source of fiber, protein, and B vitamins. They help stabilize blood sugar levels and reduce cholesterol. So warm up and fill up on a chilly evening with this satisfying soup. Recipe adapted from The Whole Life Nutrition Cookbook.

Ingredients:

2 cups split peas, rinsed and drained

5 cups water

3 bay leaves

1 Tbsp. olive oil

1 medium onion, diced

4 garlic cloves, crushed

2 medium carrots, diced

2 celery stalks, diced

1 medium red bell pepper

1 Tbsp. dried thyme

1 tsp. dried rosemary

1 tsp. sea salt

3 cups vegetable or chicken stock

¼ cup fresh basil, chopped

½ cup fresh parsley, chopped

½ tsp. black pepper

Directions:

1. Place the split peas into a 6-quart pot with the water and bay leaves. Cover, and simmer over medium-low heat for 45 minutes, stirring occasionally. Add more water if needed

2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until they begin to soften, 3-5 minutes. Add the carrots, celery, and bell pepper and sauté for a minute. Add the thyme, rosemary, and sea salt and sauté 3 to 5 minutes more.

3. Add the cooked vegetables to the pot with the cooked split peas, then add the stock and stir well. Simmer over medium-low heat until the vegetables are tender. Add the fresh basil, parsley, and black pepper. Adjust salt and seasonings to taste.

kale chips

Salty and crunchy and so nutritious. This super yummy superfood snack makes eating your greens so easy.

Ingredients:

2 large bunches kale (I used some local no sprays purple kale)

Sauce:

1 cup raw cashews (soaked for a couple hours if you don't have a high power blender)
1 cup water
2 Tbsp. freshly squeezed lemon juice
1/4 cup nutritional yeast (besides adding amino acids and protein, minerals, and B vitamins, it adds a cheesy flavor)
1 tsp garlic powder (or 2 garlic cloves)
1 tsp. sea salt

1. Rise the kale and remove tough center rib. Tear leaves into large pieces and place in large bowl
2. Place all sauce ingredients in a blender and blend until smooth and creamy. Pour sauce over kale and massage it in.
3. Place kale in single layer onto large baking sheets lined with parchment paper (you may have to do a couple batches) and bake for about 2 hours at 200ºF, or until crispy. Flip kale chips part way through baking. As soon as they have crisped up remove from oven and let cool before storing in containers or bags at room temperature. These should stay fresh for at least a week (if they can last that long without being eaten)

coconut cashew curry

Here is another recipe from the book I mentioned in the previous post called Nourishing Meals.  I had to make some changes based on the ingredients I had. SO. GOOD. Even the kids enjoyed it.

Ingredients:

1 Tbsp. coconut oil
1 tsp. mustard powder (or mustard seeds)
1 tsp cumin (or cumin seeds)
1 Tbsp. curry powder
pinch chili powder
1 can coconut milk
1 cup water
3 Tbsp. almond butter (or cashew butter if you have it)
1-inch piece fresh ginger, peeled and finely grated
3 large carrots, peeled and sliced
1 yam, cut into cubes (or a couple small red potatoes)
1/4 pound fresh green beans, trimmed and cut in half
2 cups cauliflower florets
2 cups chopped savoy or nappa cabbage
1 Tbsp freshly squeezed lemon juice
1 tsp. sea salt
cooked quinoa or rice

garnish:

fresh cilantro, chopped
1 cup raw cashews, roasted (place in baking dish and roast at 350º for about 12 minutes, or just golden)

1. Heat a large pot or skillet over medium heat. Add the oil, mustard and cumin (if using seeds saute for 30 seconds until they begin to pop) then stir in curry and chili powder. Immediately pour in coconut milk and water. Add almond butter and stir. Grate ginger into the pot. Add carrots and yam. Cover and simmer 5-10 minutes, depending on the size of the vegetables.

2. Add green beans and simmer 5 minutes. Add the cauliflower and simmer for 5 minutes more. Add the cabbage, lemon juice, and salt; cover and simmer a few more minutes or until vegetables are tender but not too soft.

3. Serve curry over quinoa. Garnish each bowl with chopped cilantro and roasted cashews.

african peanut and red quinoa soup

I have been working my way through a delightful cookbook called Nourishing Meals Healthy Gluten-Free Recipes for the Whole Family (I also have the newest book by the same authors, Alissa Segersten and Tom Malterre). It is a wonderful book that teaches how to eat in a way that benefits health. They make gluten-free and whole foods recipes that are beautiful and delicious. Here is one dish we recently tried (with a few modifications). This soup is full of vegetables and the quinoa provides extra energy and protein.

Ingredients:

1-2 Tbsp. extra virgin olive oil or coconut oil

1 medium onion, chopped

4-5 garlic cloves, crushed

2-3 Tbsp. fresh grated ginger

4 carrots, peeled and chopped

2 small red bell peppers, chopped

8 cups water, vegetable or chicken stock

7-8 Tbsp. creamy peanut butter (all natural if possible because it doesn't contain hydrogenated oils)

pinch of red chili powder (more if you like more spice. You can also use crushed red chili flakes)

2 cups thinly sliced savoy cabbage

large handful fresh cilantro, chopped

3-4 cups cooked red quinoa

1-3 tsp. sea salt

1. Heat a large stockpot over medium heat. Add the oil, then add onions; saute for 5-10 minutes, until softened. Add garlic and ginger; saute another minute. Then add carrots and red bell pepper. Saute for 3-5 minutes.

2. Add water or stock, peanut butter, and chili powder. Cover and simmer for 15-20 minutes, until vegetables are tender. Stir in cabbage, cilantro, and cooked quinoa. Add salt to taste (if you are using salted stock you may not need much at all).

3. Simmer for a few more minutes, until cabbage is tender. Serve each bowl with an extra sprinkling of crushed red chili flakes and more chopped cilantro if desired.

thai chicken quinoa salad

We first tried this salad at my brother-in-law and sister-in-law's house. It is so delicious! Ever since I have been planning to recreate it. Here is is: full of flavor and color and packed with protein.

Ingredients:
2 chicken breasts (unless you want a vegetarian version)
2 or more cups cooked quinoa
2 cups cabbage, coarsely shredded
3 green onions, chopped
1 cup diced cucumber
1 red bell pepper, finely chopped
1/2 red onion, diced
1 cup carrot, grated
1/2 cup chopped cilantro (extra for garnish if desired)
1/2 cup peanuts
for the dressing:

1/2 cup creamy peanut butter (more or less to taste)

2 Tbsp rice or white wine vinegar

1 1/2  Tbsp olive oil

2 Tbsp honey or agave

1/3 cup soy sauce (I use Bragg liquid amenos)

2 tsp grated ginger (optional)

1/4 tsp garlic powder (optional)

juice of 1 lime (plus some wedges for serving)

water to thin, if necessary

1. Cook quinoa: place about 1.5 cups, soaked and rinsed, in a pot with almost 2 cups water. Bring to a boil, reduce to simmer and cook until water is absorbed. Add more water if quinoa is still crunchy. Let sit for a few minutes then fluff with fork. Let cool.

2. Drizzle some olive oil in a baking dish. Place chicken breasts on top and turn over to lightly coat with oil and sprinkle with salt and pepper. Bake at 350º for about 25 minutes, turning halfway through, until no longer pink inside. Let cool and shred.

3. Combine chicken, quinoa, cabbage, onion, cucumber, pepper, carrot, and cilantro.

4. Whisk together dressing ingredients and toss some with salad and leave extra for serving. Top with nuts and serve with extra dressing and lime wedges for an extra squeeze of flavor.

roasted cumin spiced cauliflower

These tender golden gems are a great alternative to roasted potatoes

1-2 heads cauliflower
olive oil
cumin seeds or ground cumin
salt and pepper
garlic brown butter bread crumbs (optional)

Preheat oven to 400º

Separate cauliflower into florets. Place on roasting pan and drizzle generously with olive oil. Sprinkle with salt, pepper, and cumin. Roast until tender and crispy (about 20 minutes), shaking pan or stirring half way through. Top with garlic brown butter bread crumbs if desired during the last couple minutes of cooking time.

sautéed garlic parmesan green beans

inspired by a recipe from Trim Healthy Mama, these beans are so flavorful and nutritious (plus they are very easy to make) 

green beans
coconut oil
garlic powder
salt and pepper
Brag Liquid Amenos (super healthy soy sauce alternative)
freshly grated parmesan

Add a generous dollop of coconut oil to a large pan over medium high heat. Once the oil is melted and hot add beans, sprinkle with garlic powder salt and pepper and sauté until slightly tender and nicely browned in spots, stirring occasionally. Drizzle with Liquid Amenos to taste and continue to cook for another couple minutes. Sprinkle with parmesan then serve.

honey roasted carrots

delicious! honey and orange help bring out the natural sweetness of these beauties
adapted from delicious happens.com

1 lb carrots (I used a bunch of small carrots with the tops still on but baby carrots or large would work fine) , cleaned and trimmed

2 tablespoons olive oil (or melted butter)

2 tablespoons honey

Salt and freshly ground black pepper to taste

freshly grated orange zest

Directions

Preheat oven to 350 degrees

Lay the carrots in a single layer on a foil lined cookie sheet.  Drizzle with olive oil and mix until the carrots are evenly coated.  Drizzle with honey and season with salt and pepper.  Bake for about 25-30 minutes or until the carrots are just tender.  If you’re using regular carrots in lieu of baby carrots – then slice them in about 1/4 inch slices.   Turn the carrots once or twice for even baking.  Transfer the carrots to a serving dish and sprinkle with freshly grated orange zest.

whipped sweet potatoes with coconut and ginger

Here is an easy way to change up a traditional fall or Thanksgiving dinner side dish. This version uses coconut cream and ginger to give delicious flavor.

Ingredients

6 lb yams or sweet potatoes (6 large)
1 stick unsalted butter, melted (if you are wanting to go lighter use less)
3/4 cup unsweetened coconut cream (I used the cream off the top of a can of coconut milk, you may need 2 cans)
1.5 Tbsp. finely grated peeled fresh ginger
unsweetened shredded coconut for garnish

1. Preheat the oven to 400º. Bake yams on a baking sheet for about 1 hour, until tender. Let cool slightly.
2. Peel the yams and transfer to a food processor or blender (may need to do in batches). Add butter, coconut cream, ginger and blend until smooth.
3. Reheat, sprinkle with coconut and serve.

roasted acorn squash

Roasted squash topped with buttery crunchy walnuts and sweet dried fruit. Tastes like fall!

adapted from inspiredtaste.net

Ingredients:

2 acorn squash

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup brown sugar

4 Tbsp. butter

1/4 cup walnuts, coarsely chopped

1/4-1/2 cup dried fruit,  (I used a combination of cranberries, golden raisins, and figs)

1. Preheat oven to 400ºF.

2. Cut the squash in half and remove seeds. Carefully cut each half into 4 wedges.

3. Place wedges in large baking dish and drizzle or brush with olive oil and sprinkle with salt, pepper, and brown sugar.

4. Bake for 1 hour or until soft and caramelized around the edges.

5. When squash is almost done, in a small saucepan over medium add the butter, walnuts, and fruit. Cook until butter is melted, then drizzle over squash. Drizzle with some maple syrup for extra sweetness if desired, or hot sauce for a spicy twist.

flash roasted broccoli and tomatoes with spicy crumbs

The delicious taste of roasted veggies is complemented by garlicky pepperoni breadcrumbs. This would also taste wonderful when prepared on the grill instead of in the oven. If you like you can use just broccoli or tomato instead of both. Slightly adapted from foodandwine.

6 servings

ingredients:

2 oz sliced pepperoni - you must try the wonderful all natural Olli pepperoni salame (available at the Green Barn of course)

1 cup panko (see note in this post)

1/4 cup plus 2 Tbsp olive oil

2 lbs broccoli, trimmed and cut into long spears

1/2-1 pint grape tomatoes

salt

2 Tbsp Dijon mustard

1. Preheat the oven to 425º. In a mini food processor or blender, pulse the pepperoni with the garlic until finely chopped (If you don't have a mini processor just mince the garlic and pepperoni then add with crumbs to blender and pulse). Add the panko and pulse to combine.

2. In medium skillet, heat 2 Tbsp olive oil. Add the crumb mixture and cook over medium until crisp and golden, about 5 minutes. Scrape onto plate and let cool.

3. Meanwhile, in a large bowl, toss the broccoli and tomatoes with the remaining 1/4 cup of olive oil and season with salt. Spread on baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots. Brush once side with mustard and sprinkle with the crumbs, pressing slightly to help them adhere.

grilled zucchini with mozzarella and dill

This delicious summer dish is so simple and only uses a few ingredients.
adapted from Better Homes and Gardens

makes 4 servings 
Ingredients:
3  medium zucchini (I mixed in some yellow summer squash), sliced lengthwise into 1/4-inch planks
3 Tbsp. olive oil
salt and black pepper
8 oz. fresh mozzarella, torn into pieces
2 Tbsp. snipped dill
1/4 tsp. crushed red pepper
1 Tbsp. lemon juice

1. Preheat grill.
On a baking sheet arrange zucchini in a single layer. Brush both sides lightly using about 2 Tbsp olive oil; sprinkle with salt and pepper.
2. Place zucchini directly on grill rack and grill over medium heat for 6-8 minutes, turning once.
3. On a serving platter, arrange warm zucchini with mozzarella. Sprinkle with dill and crushed red pepper. Drizzle with lemon juice and the remaining 1 Tbsp. olive oil.

toasted coconut brussels sprouts

If you like coconut or brussels sprouts you have to try this recipe. If you don't like brussels sprouts you have to try this recipe. Some friends of ours made these for us last week and they were so good I asked for the recipe and made them the next day. I served them to some family who normally don't like brussels spouts and they were a hit! The kids loved them too.
recipe adapted from howsweeteats.com

2-4 servings
ingredients:
1 pound brussels sprouts, stems removed and halved or quartered
1/4 tsp. salt
1/4 tsp. pepper
pinch of nutmeg
2 Tbsp. coconut oil, melted
2 Tbsp. (or more to taste) coconut milk
2-3 Tbsp. (or more to taste) coconut, toasted

directions:
Add quartered sprouts to a bowl and drizzle with melted coconut oil. Sprinkle with salt, pepper, and nutmeg and toss to coat.

Heat a skillet over medium-high heat and add brussels. Cook for 6-8 minutes, stirring occasionally, until toasted and nicely charred. Reduce heat to low and stir in coconut milk. Stir in 2 Tbsp. toasted coconut, then transfer to a bowl to serve. Top with remaining coconut.

roasted brussels sprouts

Last week I had said to stay tuned for more Thanksgiving recipes. Unfortunately, in the meantime, my camera memory card was misplaced (or it may have been taken out of one slot in the computer and jammed into the disk drive by some little person. At least that is what we have deducted so far with our sluething skills). Without that I can't take pictures! This has been a little frustrating because I have had a few recipes to post but no picture. My mom came to the rescue and let me borrow her camera which isn't quite the same but will definitely work in a pinch.

adapted from Food and Wine. The honey-caraway-lime dressing adds and Asian flare to a traditional dish

4-6 servings

2 pounds brussels sprouts, halved lengthwise
3 Tbsp. olive oil
salt
1/4 tsp. caraway seeds
1/4 tsp. fennel seeds
1/4 cup shredded carrot
2 Tbsp. fresh lime juice
2 Tbsp. honey
1 garlic clove, minced
1/4 cup thinly sliced green onion
1/4 cup chopped mint
1/4 cup chopped cilantro

1. Preheat the oven to 425. In a large bowl, toss the halved brussels sprouts with the olive oil and season them with salt. Spread on a large rimmed baking sheet and roast for about 25 minutes, stirring once or twice, until they are tender and crisp on the edges. 

2. Meanwhile, in small skillet, toast the caraway and fennel seeds until they are fragrant, about 1 minute. Transfer to a grinder (I used a very well rinsed out coffee bean grinder but if you happen to have a spice grinder have at it). Let cool before grinding to a fine powder.

3. In a small bowl, whisk the carrot with the lime juice, honey, garlic, and spice powder. In a large bowl, toss the hot brussels sprouts with the dressing, green onions, mint and cilantro. Season with additional salt if desired.

kale and apple soup

adapted from thekitchn.com

This soup provides a healthy dose of greens with a little indulgence in the form of bacon and crème frîache (if you so desire). Even the kids loved it.

serves 4
1/4 cup cubed bacon
1 large bunch kale
4 cups chicken stock, divided
2 tablespoons olive oil
1/2 sweet onion, chopped
1/4 teaspoon salt
1 medium apple, cored and chopped
1/4 cup crème frîache, mascarpone cheese, sour cream or plain yogurt (The Green Barn has them all!)
freshly ground black pepper

1. Wash kale and remove bottom 1" of stem. Chop roughly into 1" pieces.

2. In a stock pot over medium heat, sautée the bacon for 1 minute. Add the kale and stir to coat with rendered fat. Add a bit of olive oil if kale sticks to pan. Cook, stirring, until kale begins to wilt. Add 2 cups chicken stock, lower heat to medium-low and cook covered, stirring occasionally, for about 10 minutes.

3. Transfer mixture to blender. Let cool slightly then puree. (I am always nervous about having liquids explode out due to one past experience, but if you hold down the lid with a kitchen towel it should be fine). If blender is more than half full you will need to reserve some to make room for the next step.

4. In the same skillet over medium heat, heat olive oil and cook onions with salt until just barely showing color. Add chopped apples and cook, stirring occasionally, for 5 minutes, or until apples soften and onions are translucent. Transfer mixture to blender.

5. If working in two batches (if you doubled the recipe or if you have a small blender), add half the remaining chicken stock (1 cup), cover and puree until smooth. If working in one batch, add all the remaining stock and puree until smooth. 

If soup seems too thick, add more stock or water until it reaches the desired consistency.

Garnish with a dollop of crème frîache, mascarpone cheese, sour cream or plain yogurt and a few grinds of black pepper.

citrusy mashed squash with toasted pecans

adapted from Better Homes and Gardens

makes 4-6 servings

Ingredients
3 lbs butternut squash, peeled, seeded, and cut into chunks
2 Tbsp butter
1/3 cup sour cream (or 1/2 cup mascarpone cheese. I REALLY want to try this but didn't have it on hand)
1/4 cup maple syrup
2 tsp finely shredded orange peel, plus some reserved for garnish (from 1 medium orange)
2 tsp finely shredded lemon peel, plus some reserved for garnish (from 2 small lemons)
3/4 tsp salt
1/3 tsp ground black pepper
2 Tbsp snipped fresh sage
1/2 cup pecans, toasted and coarsely chopped
      sliced green onion and/or fresh sage leaves

1. In large pot cook squash in lightly salted boiling water, covered, 16-17 minutes or until tender. Drain.
2. Meanwhile, melt butter in small skillet over medium heat, whisking constantly until golden brown, 3-5 minutes. Transfer half the squash into blender or food processor. Add butter, sour cream, maple syrup, orange and lemon peels, salt, and pepper. Cover and process until smooth. Place remaining squash in a bowl; add pureed mixture. Mash slightly. Stir in fresh sage.
3. Top with pecans, green onion and/or sage leaves, and citrus peel.

red cabbage stir fry with coconut/baked yams with maple ricotta

I have to say that these 2  side dishes complement each other very well, both in color and taste.

red cabbage stir fry with coconut
adapted from Food and Wine
(wow, can someone remind me to make sure the photo turns out before eating the presentation?)

 4-6 servings
Ingredients:
2 Tbsp oil (I happened to have some mustard seed oil on hand so I used that. coconut would work well but you can use what you have)
1 tsp mustard seeds (or ground mustard)
1 tsp cumin seeds
2 bay leaves
1 2-lb red cabbage, cored and coarsely chopped
1/2 tsp turmeric
salt
3/4 cup water
3 garlic cloves, minced
1 chile stemmed and coarsely chopped (I omitted except for some fresh as garnish for the lovely photo above)
1/2 cup finely shredded dried coconut

1. In a large deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat for about 30 seconds. Add cumin and curry leaves and cook until fragrant, about 30 seconds. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add 1/2 cup of the water and cook until water is evaporated and cabbage is tender, 5-6 minutes. Discard bay leaves.
2. Meanwhile, in a small bowl mash garlic, coconut, and remaining 1/4 cup of water into a paste (if using chile pulse together in a blender). Add to skillet and toss to coat the cabbage. Cook, stirring for 2 minutes. Season with salt and serve.

baked yam with maple ricotta
adapted from Woman's Day

for each serving:
1 8-oz yam or sweet potato (I'm partial to yams for their color especially)
1/2 cup ricotta
1 tsp maple syrup
large pinch cinnamon
2 Tbsp chopped pecans

1. Bake yams. You can place unwrapped yams directly on the oven shelf, just make sure there is a pan beneath to catch drippings. I baked mine at 300 for a couple hours until very soft.
2. mix together ricotta, maple syrup and cinnamon (I could just eat this on its own!)
3. Cut yams open and top with mixture and sprinkle with nuts.