A Day from Scratch

Concierge cooking - Tailored nutrition

Turkey Sausage and Kale Stuffed Kabocha Squash

by Filed Under: Poultry, Recipes 1 Comment

When I pronounce “squash” I like to pronounce it “squarsh,” like “warsh” in reference to cleaning your clothes. I’m intelligent like that.

Squarsh, squarsh, squarsh. I love squarsh.

I would now like to dedicate this post to Anchorman 2 and the hilarity it will soon bring to my life.

Thanksgiving is next week, how that got here so fast I’ll never know; but it’s coming. This recipe would be a great one to make if you are not having a traditional Thanksgiving or even better to adapt with leftovers. Extra stuffing and turkey? Throw it in a squash!

You can stuff a squash with an endless possibility of combinations; but today I decided to stuff it up with hot Italian turkey sausage, kale, mushrooms and some extra fixins.

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This dish is perfect for a Fall weeknight dinner. Or it could be something fun to bring to a “Friendsgiving!”

Do any of y’all want to come over for a Friendsgiving? I’ve always wanted to have one.

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Yummmm! Now go get in yo kitchen gurl!

Ingredients: serves 2

1 small Kabocha squash

2 hot Italian sausage links, casings removed

3 cups kale, chopped fine

2 cups crimini mushrooms, chopped

1 cup diced tomatoes

1/2 cup onion, chopped

1 Tbsp garlic, minced

pinch of chipotle powder

2 Tbsp olive oil

1/4 cup pepperjack cheese, shredded

S&P to taste

 

Recipe:

Preheat your oven to 400 degrees. Cut the squash in half and scoop out the inner junk. Brush some olive oil in the open side of the squash. Place in a foil lined baking dish and bake for 30-35 minutes until fork tender.

While the squash is cooking; heat 1 tbsp olive oil in a large pan. Cook the onion for about 5 minutes until translucent. Add the garlic and cook 30 seconds. Add the Italian sausage and cook until it begins to brown. Add the kale, mushrooms, diced tomatoes and chipotle pepper. Cook down for about 10-12 minutes.

When the squash are done, remove from the oven and lower the heat to 350 degrees. Stuff each half of the squash with the sausage/ kale mixture and put back in the oven for about 10 minutes. Top with the pepperjack cheese and bake another 3-4 minutes until the cheese is melted.

Now you just eat it up!

Squarsh, squarsh, squarsh. I love squarsh.

 

Beef Tenderloin Sandwich

by Filed Under: Pork, Beef, Lamb, Recipes Leave a Comment

Ba ba ba ba ba beef tender! Did you know beef tenderloin is a musical meat?

I have been busy busy preparing for a catering job tomorrow so I needed a fast and easy lunch today. Enter my new love the beef tenderloin sandwich.

Is this why I’m single? Because I fall in love with food?

Don’t answer that.

Anyhoo, I had some leftover beef tenderloin in my fridge today and if my dad taught me anything as a kid, it’s throw that leftover meat on a bun and make a yummy sammy.

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You could do this same sandwich with leftover filet, pork, or chicken. Just make one, ok!

Ingredients: for 1 sandwich

3-4 oz beef tenderloin

1-2 slices provolone cheese

2 Tbsp spicy mustard

Romaine lettuce

Sandwich roll of your choice, I used a King’s Hawaiian sandwich bun

Recipe:

Just assemble this sammy up! Spread spicy mustard on both sides of the bun, add lettuce to the bottom bun, top with beef tenderloin, then add cheese, put the sammy top on and devour!

Have a great weekend friends!

Braised Chipotle Short Ribs and Sweet Potato Grits

by Filed Under: Pork, Beef, Lamb, Recipes 6 Comments

First I want to say THANK YOU for all of the kind words you all have sent my way in regards to my 50 day challenge to do one thing every day that scares me. I am a few days in and I am loving this! I feel like I am really pushing myself outside of my comfort zone and it’s been amazing. So thank you thank you thank you. If you haven’t been following along, check out the 50 things tab to catch up on the journey so far.

A few weeks ago I went to Fort Worth for the University of Texas vs. Texas Christian University football game with some friends. My dad grew up in Fort Worth so I grew up going to Ft. Worth a few times a year to visit my grandparents and I still love any excuse to get back to funky town (I hear that’s what the cool kids are calling it!)

Friday night we went to the most incredible restaurant called Tillman’s Roadhouse in the 7th street district. The decor of this restaurant was romantic and very country chic. It had wooden deer heads on the walls and large chandeliers hanging everywhere, it was definitely my kind of place. If the decor wasn’t enough the food was even better. We had some truffle popped corn to start off and vino of course. The menu was full of interesting dishes like chicken and dumplings made with gnocchi, lobster tamales, but the highlight for me was definitely my entrée. I had the best short ribs evaaaa!

Ever since, I have been dreaming of the little baby ribs and their rich savory delight. So, today I finally broke down and made my own version.

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Laying on a little bed of sweet potato grits, I was in comfort food heaven.

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As the weather starts to cool down this would be a great dish to indulge in.

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Braised Short Ribs Ingredients: serves 4-6

2 tablespoons olive oil

6 pieces short ribs

kosher salt

freshly ground black pepper

4 small carrots, diced

4 stalks celery, diced

1 medium onion, diced

6 cloves garlic, smashed

2 tablespoons flour

4 Chipotle peppers in Adobe sauce

2 teaspoons adobe sauce from Chipotle peppers

2 cups red wine (a syrah or zinfandel would be nice) or hard cider

1 cup beef stock

2 bay leaves

Recipe:

This may be prepared in a slow cooker or in the oven. If using the oven, preheat to 275 degrees.
 Place  Dutch oven, or heatproof slow cooker insert over medium heat. Add olive oil, and heat until it is very hot but not yet smoking. Season short ribs generously with salt and pepper on all sides. Add short ribs to the pot, working in batches if necessary (make sure not to let the short ribs touch – you run the risk of them steaming rather than browning). Cook ribs until browned on all sides, about 3-4 minutes per side. Do not rush!

Remove ribs from pot and set aside.
 Remove excess fat, leaving just about 2-3 Tbsp in the bottom.

Add carrots, celery, onion, and garlic to oil in the pot, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes. Season with a little salt and pepper.

Add flour, Chipotle peppers and adobo sauce to the softened vegetables, and stir to combine. Deglaze the pan with the wine; stir with a wooden spoon until all browned bits have been scraped from the pan. Bring to a simmer, then add beef stock.

Return browned ribs to the pot and add the bay leaves. Bring the liquid to a simmer over medium-high heat. Cover the pot, and place it in the oven or slow cooker. If using a slow cooker, cook on high setting. Cook until ribs are very tender, about 3 hours.

Sweet Potato Grits, serves 4-6

2 cups water

2 cups low fat milk

1 cup stone ground grits

1 large sweet potato, peeled and grated

1/5 teaspoon ginger

pinch of ground cinnamon

1 Tbsp unsalted butter

S&P

Recipe:

In a large sauce pot add the milk and water. Bring to a gentle boil over medium high heat. Slowly add the grits while continuously whisking. Add the sweet potato. Season with salt and pepper. Decrease the heat to low and simmer, stirring often, until the grits are creamy and thick, about 45 minutes to an hour. Add the ginger, cinnamon and butter. Taste and adjust seasoning.

Serve with the Braised Chipotle Short Ribs.

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Salmon Cakes

by Filed Under: Recipes, Seafood, Snacks 1 Comment

When I say salmon, I always pronounce it sal-mon using a british accent like I am best friends with the queen and have invited her over to dinner. Why do I do this? It’s definitely not something I learned in culinary school.

I was unique weird long before that. However, that’s a discussion for another day.

I love salmon, it’s most definitely my favorite fish. I like grilled sal-mon filets, sal-mon burgers and my new fishy love are these sal-mon cakes.

Are you reading this in a british accent?

I’m sorry for rubbing my weirdness off on you.

Still friends?

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Similar to crab cakes, these babies can be served as little bite sized appetizers, or as an entrée.

Or as breakfast, snack and dinner. Whatever your heart desires.

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These are delightfully delicious, I hope you like ’em

Ingredients, makes 6 cakes

two 5 oz package of boneless and skinless salmon, drained

4 T of grapeseed oil

3 T of red onion, chopped fine

2 T of red pepper, chopped fine

2 T of green pepper, chopped fine

2 T scallion, diced fine

1 tablespoon of fresh parsley, chopped fine

1/8 of a teaspoon black pepper

1 egg, slightly beaten

1 tablespoon of grated Parmesan cheese

1/2 cup plain whole wheat bread crumbs

1/4 cup plain panko bread crumbs

1 t paprika

S&P

 

Recipe:

In a shallow baking dish or plate add the panko breadcrumbs, paprika, along with a pinch of salt and pepper. Set aside.

In a large mixing bowl add the remaining ingredients and mix until combined. The salmon I buy does say it is drained, however I like to drain the salmon again to remove any excess
liquid. You could also get fresh salmon from your fish monger and grind it up. I’ve done this before too, but do whatever you prefer.

Once the salmon mixture is combined evenly divide it into six parts. Then gently shape each part into a round and slightly flattened patty.

Coat each patty with the panko mixture.

Then in a large frying pan, heat the grapeseed oil. Sear the salmon cakes in the oil for about 4 minutes per side. Remove to a paper towel to remove excess oil.

Serve over a simple salad, or enjoy on their own.

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Vegetable Yellow Curry

by Filed Under: Recipes, Vegetarian 1 Comment

It’s soup season! Have I mentioned how excited I am about this? I want to frolic around wearing boots and scarves while shoveling delicious squash soups into my mouth. Join me won’t you?

I apologize in advance for the overflow of soup recipes that may grace the pages of this site in the coming months.

Stop me if it get’s out of control.

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Loads of hearty vegetables and creamy coconut milk are the new Fred and Wilma, they are made for each other!

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Or the new Ross and Rachel?

Kate and William?

Whatever, trust me, it’s fate that they are together.

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Vegetarian Yellow Curry

Ingredients; serves 6

1 15-oz can diced tomatoes

1 1/2 cups water

1 15-oz can coconut milk (light or regular)

1 15-oz can chickpeas, drained and rinsed

2 large carrots, peeled and chopped

1 large garnet yam, peeled and chopped

1 yellow onion, chopped

3 T fresh ginger, chopped

4 garlic cloves, minced

1 red bell pepper, chopped

2 cups broccoli florets

2 tsp ground coriander

2 tsp cumin seeds

2 tsp mustard seeds

1 tsp turmeric

1/4 tsp cayenne

1 tsp salt

1 T canola oil

Prepare all vegetables and set aside.

In a small saucepan over medium/low heat, toast the coriander, cumin seeds and mustard seeds gently for about four minutes to release maximum flavor. After toasting, add the cayenne, salt and turmeric and set aside.

In a large saucepot, combine the diced tomatoes, water, fresh ginger and spice mixture. Simmer for twenty minutes while you saute the vegetables.

Heat the canola oil over medium heat in a large skillet, add the onion and saute for about six minutes, or until the onion is soft and translucent. Add the garlic, fennel, carrot and sweet potato and cook for another five minutes, stirring often.

Blanch the broccoli florets in boiling water for thirty seconds (they will turn bright green). Drain and rinse under cold water. Set aside.

Add the coconut milk to the tomato mixture and then stir in the sauteed veggies, broccoli and bell pepper. Raise heat to a boil, then reduce to a simmer for thirty minutes, or until the carrots and sweet potato are tender. Stir in the chickpeas.

Serve curry on it’s own or with quinoa or jasmine rice. Cilantro is delicious on top! Naan on the side works too.

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Loaded Sliders

by Filed Under: Pork, Beef, Lamb, Recipes 2 Comments

So the topic of today’s discussion is burgers. Do you still consider it a “burger” if the beef patty is stuffed with other items like cheese and spinach?

I recently had a conversation with… he who shall not be named. He informed me that my burger was in fact NOT a burger, but more like a grilled meatball. That a REAL burger is a grilled beef patty perfectly seasoned with salt, pepper and worcestershire sauce. Uh, that may be the way HE makes a burger, but I like to push the limits. I’ll put whatever I want in my burger.

SO THERE!

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Now these little sliders were yum yum yummy! Top with some caramelized onions and served on a little King’s Hawaiian roll and you have yourself a grilling success.

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Ingredients, makes about 12 sliders

1 lb 93% lean ground beef

1 tbsp olive oil

10 oz frozen chopped spinach, thawed and drained of all liquid

1/8 cup panko bread crumb

1 large egg

1 clove garlic, minced

2 tbsp fresh parsley

1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)

1 medium yellow onion, sliced

2 Tbsp unsalted butter

12 King’s Hawaiian rolls

lettuce to garnish

tomato to garnish

Salt and Pepper

 

Recipe:

In a large sauté pan over medium heat add the butter. Once melted lower the heat to low and add the sliced onions. Cook on low for about 30 minutes stirring occasionally.

In the meantime in a mixing bowl add the beef, spinach, panko, egg, cheese, garlic, parsley and a pinch of salt and pepper. Mix together well without overworking the beef. Make 12 small burger patties and put a little thumb print in the middle to help keep the patty flat.

On a hot grill add the burger patties and cook 6-8 minutes. Flip and cook an additional 4-6 minutes.

Assemble the burgers on the sweet rolls and top with caramelized onion.

Proceed to devour!

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Pumpkin Soup

by Filed Under: Home, Recipes, Vegetarian Leave a Comment

It’s Fall-la-la-la!! I’m so excited for the cooler weather I can’t even tell you.

Excited, thrilled, elated for the football, the hunting, the nights of grilling out on the patio. I LOVE FALL, love love love.

So what’s the first thing I do when Fall rolls around?

I make soup.

Pumpkin soup!

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I have been dying to share this recipe with you, my friends, my trusty comrades; that I couldn’t peel the pumpkin fast enough.

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You may feel tempted to use canned pumpkin instead of peeling, scooping out the guts, boiling and pureeing the real thing; but trust me that would be a mistake.

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Not only will your house smell like Fall, but you may “fall” in love with me for giving you this recipe!

Too cheesy?

My apologies, I promise to leave the jokes at home next time.

Ingredients: makes about 6 cups

1 medium sized pumpkin

1/2 sweet onion, diced

2 small carrots, peeled and diced

4 cups chicken or vegetable broth

1 teaspoon Mace seasoning

1/3 cup natural maple syrup

2 Tbsp grapeseed oil

Salt to taste

Recipe:

Start by peeling, scooping out the guts and dicing up the fresh pumpkin. In a large pot heat the grapeseed oil over medium heat and add the onion. Cook about 5 minutes until soft, then add the carrot and cook another 3-5 minutes. Add the diced pumpkin, mace, maple syrup and stir about 30 seconds to allow the mace to bloom. Add the broth, cover the pot and simmer for 20-25 minutes.

Either transfer the soup bits into a blender and puree or use an immersion blender to blend everything together.

Top with a splash of cream and pumpkin seeds, or serve with toast and enjoy!

You’re going to love it my friends. Happy Fall!

Chicken Lettuce Wraps with Hoisin Sauce

by Filed Under: Home, Poultry, Recipes 1 Comment

So I have a question for you, my friends. Do you ever suffer from vacation blues?

I never thought vacation blues was a real thing, but after the most incredible weekend in Jackson Hole I have had such a hard time getting back into the swing of things. I just want to go back and relive it all over again. I mean, I could be a mountain woman couldn’t I?

Trying to battle the vacation blues I was determined to have a fun night to bring me back to my reality. So I had some girlfriends over, we made dinner and spent the evening girl gabbing and watching Harry Potter. Side-note I have made it to the 4th movie and let me tell you this Harry Potter business is CrAzY!

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A little about these lettuce wraps: 1. This ain’t your typical PF Changs wrap 2. They are stinkin’ delicious and 3. Make them today please, you won’t be sorry.

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Ingredients:

Hoisin Sauce: makes 1 cup

1 Tbsp grapeseed oil

1 large garlic clove, minced

1/2 tsp chinese five spice

1/2 cup red miso paste

1/2 cup good quality maple syrup

2 Tbsp brown rice vinegar

 

Wraps:

1 pound ground chicken

1 small yellow onion, diced

4 garlic cloves, minced

2 Tbsp finely minced ginger

2 small carrots, peeled and finely diced

1 head of iceberg lettuce

3 green scallions

Sriracha hot sauce for some kick

 

Recipe:

Hoisin Sauce:

Heat the oil in a small saucepan over medium heat. Add the garlic and five spice powder and cook for 30 seconds so the spice can bloom. Whisk in the remaining ingredients, bring to a boil, and cook, whisking constantly for 3-4 minutes or until lightly thickened. Let the sauce cool before using. It keeps well in the fridge for a few days.

Wraps:

Heat a 2 Tbsp of grapeseed oil in a sauté pan over medium high heat and add the chicken. Season with salt and pepper and cook about 10-15 minutes until the meat is lightly browned.

In the meantime, heat another 2 Tbsp of oil in a separate skillet. Add the onion, garlic and ginger and cook about 5 minutes until the onion is softened. Add the carrot, a pinch of salt and pepper and cook another 10 minutes.

Combine the chicken and vegetables into 1 pan. Add the hoisin sauce and 1/2 cup of water and cook another 2-3 minutes to bring everything together.

Fill the lettuce cups with the chicken mixture and top with scallions and sriracha. Wrap ’em up and enjoy!

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Pecan Pesto Pasta and Chicken Sausage

by Filed Under: Pasta, Recipes 1 Comment

Have you guys heard of this new movie series called Harry Potter? It’s about boy named Harry who goes to wizard school and the story lines are based on him and his friends facing extreme wizardry. Boy oh boy it’s good.

Ok, now I know what you’re thinking, Uh Elizabeth, Harry Potter came out in 2001. This is the perfect example of how I am usually late to the game. When it comes to music, I’ll be the first one in line at Target to purchase a physical copy of my favorite tunes, but movies… movies are a different story.

So I’ve started watching Harry Potter. The movies are about 6 hours long each so it may take me a few years to finish, but I’m up for the challenge.

In celebration of watching movie #2 I had my friend Lauren (who is taking the Harry Potter watching journey with me) over for some din din.

On last night’s menu we had pecan basil pesto pasta and chicken sausage. Oh yea!

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I made the pesto earlier in the day, so when we were ready for dinner it was quick and easy to throw together.

If you’re looking for a quick, delicious weeknight dinner, this one is for you!

Ingredients:

Pesto: makes 1 cup

1/2 cup chopped pecans

2 cups basil

1/2 cup shredded parmesan

3 garlic cloves

1/2 teaspoon crushed red pepper

1/2 cup olive oil

pinch of salt

 

Pasta:

Chicken sausage of your choice, cooked according to package directions

3 cups rotini pasta noodles

2 handfuls of fresh spinach

 

Recipe:

In a food processor add all of the pesto ingredients and pulse until you get your desired consistency. You can make the pesto ahead of time and keep it in the fridge for 3-4 days or freeze it and use whenever.

Cook pasta and sausage according to the package directions. Strain the pasta and reserve 1 cup pasta water. Add about 1/2 of the pesto to the warm noodles along with 1/4 cup water and mix until incorporated well. Add spinach and mix. Add more water if needed and more pesto to your liking. Slice the chicken sausage into little rings and mix in the pasta.

Proceed to devour!

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Comfort Turkey Meatloaf

by Filed Under: Home, Poultry, Recipes 3 Comments

How do you feel about meatloaf? Do you loathe it? Or it is a sweet comfort for you?

Meatloaf was never a staple in my house as a kid, even though it is apparently one of my dad’s favorites. My mom will swear that she made it a few times throughout my childhood, but I must have blocked it out because I don’t remember eating meatloaf until sophomore year of college at the sorority house.

Mise en place

Mise en place

I remember sitting around the dinner table with a few of my friends and being very hesitant to try a loaf of meat. I mean, what was it really? It was a mystery to me. I don’t know why I was so afraid of it, because it was delightful.

Fixins

Fixins

In the years since that fateful meatloaf night, I have made a few different versions of the yummy comfort; some with Bison, Beef, and Pork. This go around I thought I’d make it with Turkey and I loved the way it turned out.

Into the oven we go

Into the oven we go

If you are scared to give meatloaf a try, I highly recommend starting here! Who knows, maybe it will become your new favorite comfort food?

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Ingredients: makes 1 loaf

1 carrot, peeled and smal diced

1 celery stalk, small diced

1 small onion, diced

1/4 red bell pepper, small diced

2 Tbsp grapeseed oil

1 pound lean ground turkey

1/2 cup panko bread crumbs

2 Tbsp tomato sauce

2 teaspoons worcestershire sauce

1 egg, beaten

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup chopped parsley

S&P

For the glaze:

1/2 cup tomato sauce

1 teaspoon worcestershire sauce

2 Tbsp brown sugar

1 teaspoon dijon mustard

 

Recipe:

Preheat your oven to 450 degrees.

Heat the grapeseed oil in a sauté pan over medium heat and add the diced onion, bell pepper, celery and carrot. Cook, stirring occasionally, for 10 minutes until the vegetables are soft. Then let the mixture cool.

In a mixing bowl add the ground turkey, breadcrumbs, tomato sauce, garlic and onion powder, worcestershire sauce, egg, parsley and the veggie mixture with some salt and pepper. On a baking sheet form mixture into a loaf. Whisk together the topping ingredients and spread 1/3 of the glaze over the top of the loaf. Bake the loaf for 10 minutes on 450 degrees. Remove the loaf from the oven, and lower the temperature to 350 degrees, add another 1/3 of the glaze. Put back in the oven and bake for 30 minutes. Add the remainder of the glaze and bake another 5 minutes.

Remove from the oven and let cool 5 minutes before slicing. Garnish with parsley and serve alongside a big salad and/or mashed potatoes and devour!

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