MVK’s Recipes for Autumn

sabattical
After much thought in the past few months about where my food writing is going and what I would like to do with it in the future, I’ve decided to take a pause from writing for a few months. At first I thought I only had an either/or, just two decisions, either keep writing or stop completely. But on a long walk last week I realized I can make my own rules and stop writing temporarily. Five years are a very long time to keep my creative juices flowing week after week and I’ve started to feel like I’ve been uncreative in both my cooking and writing. I know whenever I start to feel this way about anything, I know I need to take a step back and reassess.  

That said, I’ll miss writing about my favorite season and holiday, but I have collected some of my favorite autumn recipes to get you through the next few months, plus tips for Thanksgiving Day! And on Sunday, I will be toasting my favorite city in the world with a Perfect Manhattan.

May your autumn be happy, peaceful, and full of the bounty of this glorious season!

Love,
Chris

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Soups and Stews
Check out the farmer’s market and pick up some vegetables for my Late Summer Vegetable Soup.
Whenever I need some comfort, I make a pot of my Hungarian Mushroom Soup.
A delicious vegan meal, Autumn Red Curry Stew.

Main Dishes
This is one of my favorite chicken recipes, Chicken Stew with Old South Buttermilk Biscuits.
And another favorite chicken recipe, Braised Chicken with White Beans and Olives.
This recipe for macaroni and cheese is healthy and one pan!

Side Dishes
Although I love summer cooking, I admit I’m excited about root vegetables. Here are some of my favorite roasted roots recipes.
Fall means apples. Make some homemade applesauce!
I make this recipe for Roasted Delicata Squash all winter long!
Instead of the usual lettuce for salads, try my recipe for Autumn Kale Salad instead.

Sweets
My mom’s recipe for pumpkin bread.
Make these popular miniature Halloween cookies!
My go-to gingerbread recipe, courtesy of Lynne Rossetto Kasper of NPR’s “The Splendid Table.”

Since I’ve cooked Thanksgiving dinner for years, I’ve collected several tips each year to make the day a bit easier. And here are two recipes for the best rolls in the world that I’ve made for the holiday!
Astor House Rolls
Flaky Dinner Rolls

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Just in Time for the Holiday Weekend: Spiedies!

field

You know it’s late August when goldenrod blankets the front meadow!

 

What pray tell are spiedies you ask? (Pronounced “speedies.”) They are the best marinated meat you are ever going to make!

I have lived my entire life eating spiedies at least one each summer and usually more. Originating with Italian immigrants, it is a flavorful marinade made for chicken, pork, and (the traditional) lamb kabobs that you place on skewers, grill, and then wrap squishy Italian bread around them. They are a popular sandwich in Binghamton, New York, and its surrounding areas, where my family is from, and originated with the Italian immigrants in the areas. A trip always means someone is going to go out and get some spiedies to eat—and sometimes more than once!

You can buy spiedie sauce on the market (Salamida’s is the best) which works in a pinch, but there is something when there is fresh garlic and mint from the garden that makes me want to whip up a batch. I based my recipe on one that I found years ago by Patrick Kennedy, the winner of the Spiedie Fest cook off in Endicott, New York (my birthplace) one year. After many attempts, I tweaked it so it is the way I like it. Marinade the meat for up to three days, so if you’re going away this weekend, make a batch before you go so you can have your own spiedie fest on Labor Day!

spiedies

I couldn’t decide, so I recently made chicken and pork spiedies!

Spiedie Sauce
While it’s sacrilegious, I love to serve it on top of greens for a flavorful salad!

¾ cup oil (safflower, canola, or another neutral flavored oil)
1 ¼ cups cider vinegar
½ Tablespoon dried thyme
½ Tablespoon dried oregano
1 Tablespoon garlic powder
2 Tablespoons (or more) fresh, chopped mint
The juice from one whole lemon
¼ cup finely chopped fresh garlic

Mix all the ingredients in bowl and add to a heavy plastic bag. Add your chopped meat and marinade for up to three days (I find two days is perfect.). Grill until done and wrap a piece of Italian bread around it and enjoy!

proteinMVK’s Like of the Week: Meatless High Protein Foods
While I love meat (as evidenced above), I do eat vegetarian most of the week. And with that, I’m always looking to vegetarian sources to get my protein. While the list is not vegan, it does give you ten great non-meat ideas for breakfast, lunch, and dinner! You can check out the list here.

Recipe Revival: Brazilian Fish Stew Plus MVK’s Like of the Week

This summer has been busy—and the last two weeks have been HOT! Dinners have consisted of fresh vegetables, cold cucumber soup, and cooking on the grill. But as I was thinking of what recipe I was going to bring you this week, I remembered this favorite of mine that I first wrote about in 2013 and thought it was perfect timing–you can celebrate the end of the Olympics this weekend with a rich, spicy fish stew!

While this recipe isn’t complicated, it does take a fair amount time, so I always make it on a weekend when I have extra. And I usually buy cod in place of the halibut or sea bass, but you can substitute with another white fish if you prefer. This is a dish that is special enough for guests or a marked occasion; you could serve a crisp white wine, a simple salad with vegetables from your garden or the farmer’s market, and maybe some fresh crusty bread to sop up the leftovers.

I haven’t watched the Olympics in years; I only know what’s going on by reading the news headlines. But make this Sunday evening to watch the finale, or do what I plan on doing; once the heat wave breaks, it will make a perfect fall meal!

fishstewuse

Brazilian Fish Stew
Originally published in the September 2001 issue of Cooking Light magazine.

This recipe calls for sea bass or halibut, but I always substitute a light, white fish, usually cod. 

1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil

2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3/4 cup minced green onions (about 1 bunch)
5 garlic cloves, minced
1 bay leaf
2 cups chopped tomato (about 2 large)
1/2 cup minced fresh cilantro, divided
2 (8-ounce) bottles clam juice
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup light coconut milk
1/4 teaspoon ground red pepper

1. Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.

2. Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf.

3. Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.

MVK’s Like of the Week: Tiny Changes to Lose Poundsscale
I, like many people, am always looking for tips on how to lose weight. And I don’t want the advice to be take a magic pill or to eat the latest fad Dr. Oz is peddling. These ten tips actually are helpful and logical!

Grilled Salmon with White Beans and Arugula Salad Plus MVK’s *Like* of the Week

I don’t have much to say about this recipe except it is absolutely perfect for this time of year! Salmon almost begs to be grilled and with a quick side salad, it’s fancy enough to serve to guests and is a superfast meal you can make in 20 minutes!

Since you already have some greens, you could serve some warmed bread as a side or some freshly sliced tomatoes with some torn fresh basil and a dribble of olive oil and your favorite vinegar. Dessert can be some fresh berries with cream.

Can you tell I love cooking and eating this time of year? 🙂

salmon

Grilled Salmon with White Beans and Arugula Salad
This recipe first appeared in the June 2016 issue of Cooking Light magazine.

1 tablespoon chopped capers, rinsed and drained
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon minced fresh garlic
1/8 teaspoon ground red pepper
1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
Cooking spray
4 (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
4 cups loosely packed arugula
1/2 cup thinly sliced red onion

1. Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.

2. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.

4. Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.

peaches

(Photo by Andar Sawyers for the New York Times)

MVK’s *Like* of the Week: When is Peach Season?
I read this recent article in the New York Times with interest. Peaches are one of my favorite summertime fruits, along with red raspberries and local strawberries, but often I find they are either mealy or just never ripen. A good peach is hard to find! The article discusses the fruit’s season with experts and clears up the mystery a little bit. (Psst, for those of us in the Northeast, buy and eat them after July 4th!)

 

Zucchini-Ricotta Pizza Plus MVK’s *Like* of the Week

The peonies in the garden are in bloom!

The peonies in the garden are in bloom!

I caught the sky looking like this on my way home before the storm.

I had to stop to take a picture of the sky before the storm.

Happy summer! It is finally the glorious season of local vegetables and the big strawberry sign is up in town, signally the berries are ripe! It will be strawberry shortcake for dinner very soon!

This recipe, which I found in the June issue of Cooking Light is a combination of foods I normally wouldn’t put together (mint on pizza?), but it is SO good! With a creamy ricotta base with a hint of garlic, then fresh ribbons of zucchini, it was a perfect meal for the end of the day, especially in the summertime. And is a different way to use up your CSA vegetables and herbs if you have one.

This recipe is actually one of three; the pizza dough makes a large batch, and divided into three portions, you can make Shrimp Panzanella or Broccoli, Cheddar and Ranch Chicken Calzones. Me? I prefer to have two extra batches of pizza dough in the freezer for a quick summer dinner. Just wrap the portions in plastic wrap and place in a freezer bag. Take out in the morning and defrost on a plate and you’re ready to go when it’s time to make dinner! And a time-saver tip is to make the dough over the weekend so you don’t have to make it on a weeknight!

pizza

Zucchini-Ricotta Pizza

This recipe first appeared in the June 2016 issue of Cooking Light magazine.

2 cups warm water (100 to 110 degrees Fahrenheit)
3 1/2 teaspoons dry yeast
2 teaspoons sugar
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
23.75 ounces white whole-wheat flour (about 5 cups)
Cooking spray
1 pint cherry tomatoes, halved
1 tablespoon canola oil, divided
3/4 cup part-skim ricotta cheese
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh mint
2 tablespoons 1% low-fat milk
1 garlic clove, grated
2 medium zucchini, shaved (about 2 cups)
2 ounces feta cheese, crumbled (1/2 cup)

1. Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1 1/4 teaspoons salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. Place in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85°) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap; reserve for Shrimp Panzanella and Broccoli, Cheddar, and Ranch Chicken Calzones. Cover remaining dough portion; let rise 30 minutes.

2. Place a pizza stone or baking sheet in oven. Preheat oven to 500°.

3. Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Bake at 500° for 7 minutes.

4. Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500° for 4 minutes. Combine remaining 1/4 teaspoon salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a 1/2-inch border. Combine zucchini with remaining 1 1/2 teaspoons canola oil; arrange on pizza. Top pizza with feta. Bake at 500° for 10 minutes. Top with tomatoes; bake at 500° for 4 minutes. Cut into 8 wedges.

The-Changing-American-DietMVK’s *Like* of the Week: The Changing American Diet
I found this interactive article online last week and just knew it would be my like of the week. Want to know what people ate more of in the 1970s? Beef, potatoes, and whole milk. Know what it was in 2013? Chicken, potatoes, and American cheese. And apples have been the most popular fruit every year! Really interesting trends here.  You can see the map and read the article here.  

Spicy Black Bean and Corn Salad Plus MVK’s *Like* of the Week

It was a picture perfect morning for an early kayak ride!

It was a beautiful morning for an early kayak ride!

‘Tis the season of temperatures in the 80s and the sunset being around 8:30 p.m. Which means I want to take advantage of every second I can when I get out of work to be outdoors. And which also means dinners are late. Very late. While exercising, I create recipes in my head with items I have in the fridge and the cupboards so I can make a quick meal because I’ll be famished when I walk in the door. (This is how I get through a hike–thinking of food!) This salad is one such creation; I wanted something healthy, of course tasty, but one that I call a “dump it” salad, throw everything in a big bowl, toss and serve.

I’m a big advocate for canned beans, especially this time of year. Even though I prefer to cook my own dried beans, it’s definitely less expensive but more time-consuming, I find I don’t spend as much time in the kitchen as I do in the winter; having a few cans on hand for quick meals like this are a life saver. I measured out two cups of frozen corn to defrost for a couple of hours. When I got home, I took my big mixing bowl and started to add what I had in the fridge and cupboard. I didn’t have enough lime for a quarter cup, so I added some lemon juice. If you don’t have both herbs, you can use just one. And of course, there are substitutes galore: red pepper in place of the tomatoes, scallions in place of the red onion, cucumber in place of zucchini. Or add some protein; I was thinking cooked chicken or grilled shrimp would be good, or even some quinoa or another grain. I served it with grilled chicken sausages and it was fantastic. And of course, if your palate isn’t one for spicy foods, omit the cayenne entirely; just a tiny bit goes a really long way!

This dish makes close to four cups, which I thought was plenty enough for dinner for two and at least lunch the next day. Until I heard the Eater of the House, who went for seconds (or was it thirds?) ask if he could have the rest of the salad! “I wouldn’t eat so much if your food wasn’t so good!” I guess that’s a rousing endorsement for this recipe!

black bean sal 

Spicy Black Bean and Corn Salad
This recipe can easily be doubled for a summertime potluck!

2 cups, defrosted corn
1 can black beans, rinsed
1 cup grape tomatoes, halved
2 Tablespoon diced red onion or shallots
1 small zucchini, diced
Chopped fresh basil and cilantro (2 Tablespoons each)
½ avocado, diced
¼ cup fresh lime juice or lime and lemon juice
A dash of cayenne or a bit of chopped jalapeno (optional)
Salt and pepper to taste

In advance of cooking, defrost the corn until thawed (at least two hours). Add to large mixing bowl, and add the remaining ingredients (through lime juice). Add cayenne, if using, and salt and pepper.

coloring bookkMVK’s *Like* of the Week: A Coloring Book for People Who Like Food
The biggest things these days in bookshops aren’t the books themselves, it is coloring books for adults! While I myself haven’t gotten into this craze (I like to read too much to spend time coloring), this one did spark my interest, a book for people who like food! Edible Paradise is just that, pictures of lots of fruits and vegetables that you color! I don’t know if this will make me put my book down and pick up a coloring pencil or pen, but it might! You can read more about it here.

Springy Chicken Soup Plus MVK’s *Like* of the Week

I’m baacckk!! I know some of you missed your weekly Wednesday recipe as some friends had mentioned they hadn’t received something from me in a while. I hope that translates to most of my readers! After writing 272 blog articles for five (five!) years, I really felt a need for a break. It’s nice to just cook without the thought of having to write about it! And meals at home, when I’ve been home, have been simple, nothing fancy, along with a few duds. But now that we’ve turned the corner into spring, I’m feeling like getting back into the kitchen and cooking and writing about it!

But even though the calendar says it’s May and springtime, doesn’t mean the weather is cooperating! After a warmer than normal winter, I’m finding the spring colder than normal. Even when it’s sunny outside, there is still a nip in the air and wind. I spent a few days the first week of the month in New York City and regretted the fact I didn’t have my winter coat with me! Even today as I write this, they have snow predicted in the forecast! #Truth! So the days of soup and other cold weather comfort foods aren’t over yet, but this recipe has a springy twist to it!

I love having romaine lettuce in a soup and I don’t use it enough; it adds a certain lightness and freshness to a soup that you don’t get from spinach or kale. Any chicken soup is comfort in a bowl for me and this was really delicious and using chicken thighs adds much more flavor than white meat. Instead of using fresh thyme, I added about a half teaspoon of dried. This came together quickly on a weeknight and certainly warmed my insides from the cold, damp weather outside. With springtime ingredients like the leeks and peas, it gave me a reminder and faith that yes, warmer weather will be coming. When? I’m just not sure!

springy chickenSpringy Chicken Soup

This recipe first appeared in the May issue of Cooking Light magazine.

1 1/2 tablespoons canola oil, divided
1 pound skinless, boneless chicken thighs, cut into small pieces
1 cup thinly sliced leek
1 cup thinly diagonally sliced carrot
4 cups unsalted chicken stock (such as Swanson)
3 large thyme sprigs
1 cup frozen green peas, thawed
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
3 cups torn romaine lettuce
1/3 cup fresh flat-leaf parsley leaves
1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Preparation
1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add chicken; cook 6 minutes or until browned, stirring occasionally. Remove chicken from pan.

2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leek and carrot; sauté 5 minutes. Add stock and thyme; bring to a boil. Cover and cook 8 minutes or until carrot is almost tender. Stir in chicken, peas, pepper, and salt; cook 3 minutes. Remove thyme; discard. Remove pan from heat; stir in lettuce and parsley. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 tablespoon cheese.

MVK’s *Like* of the Week: Meet the Orb Weaver Cheesemakers!
Orb%20Weaver%20DSC02437%20cowI consider myself lucky beyond belief that I live in a part of Vermont where cheese (and the cows!) and their makers are close by. Orb Weaver Cheese can be found in my tiny town and their cheese is delectable. And for 30 years, the farm has been run by just two women!

This is a great story on Marian and Marjorie’s beginnings and the process of making their cheese. You can read the story here.