Cream Cheese Cake... I Mean Pie

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Have you ever had a dessert that was so yummy it formed a mental flavor print in your mind? So much so that when someone even mentions it your taste buds start screaming?  I have witnessed this effect whenever my mom has suggested that she make her cream cheese cake.  Which really isn't a cake at all, but a pie. Yet calling it a cheese pie just sounds weird.  Whatever the name, this dessert is like Kryptonite for some people.  Just push it near them and they begin to quiver.  Place a slice in front of them and they turn to mush.  

Over the past several decades my mom has gained legions of fans as she baked this simple, delightful dessert for a variety of different occasions.  Always being a staple on her Thanksgiving dessert menu.  So with that calorie laden holiday steaming down the highway, I wanted to share this super... and I mean super easy recipe with you.  Mind you, I have no idea where from where this recipe emerged.  I only know that she and my family have been making it for quite some time.  It's now one of those desserts that my friends ask if my mom or I will be making.  A while back, a friend who has a catering company enjoyed a slice at one of my parties.  Upon tasting it, she hired me to make this dessert among some of my other baked goods for her one of her clients. 

This 'pie' isn't that light fluffy cheese interior of a cake, but instead offers up a rich dense filling topped with a sour cream glaze.  It's creamy and velvety, and you are gonna want a second pie.  So maybe double the recipe below.  One for your guests, and keep one for yourself! 

 

So simple. It has but a few ingredients

So simple. It has but a few ingredients

Ingredients

For the pie filling:
12 oz. cream cheese
2 eggs, large
3/4 c sugar
1/2 t vanilla
9" Graham cracker crust
(Make your own or buy a pre-made version)

For the topping:
1 pint sour cream **
1 T sugar
1/2 t vanilla

**The original recipe calls for 8 oz sour cream. If you want a thin layer, then use this amount.  If you like the tangy flavor, the use 1 pint version.  It will give you a layer as thick as the layer of cheese.

 

Instructions

In a food processor, or with a hand mixer, beat together the cream cheese, eggs, sugar, vanilla until smooth and all combined. (Note: It helps if the cream cheese is room temperature.)

Fill the graham cracker crust with the cream cheese filling and smooth out to create an even surface. Bake at 350 degrees for 35-40 minutes or until the center is fully cooked. Check by piercing the center with a toothpick.  If it comes out clean, the pie is done.

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While the pie is baking, combine the topping ingredients together and stir until well incorporated.

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Check your pie doneness by piercing the middle with a toothpick.  When it comes out clean, it's ready for the topping. Photo credit: Rob Perri

Check your pie doneness by piercing the middle with a toothpick.  When it comes out clean, it's ready for the topping. Photo credit: Rob Perri

Once the pie is done, pour the topping onto the pie. Using an offset spatula or even flat butter knife, spread and smooth the sour cream topping over the entire top, completely covering the cream cheese filling.

That's a whole lotta LOVE right there by way of falling fluffy goodness.   Photo credit: Rob Perri

That's a whole lotta LOVE right there by way of falling fluffy goodness.   Photo credit: Rob Perri

Photo credit: Rob Perri

Photo credit: Rob Perri

Photo credit: Rob Perri

Photo credit: Rob Perri

Then place the pie back in the oven for another 5-7 minutes, just until the topping sets.  Remove and let cool.

This pie has crunch, tart, sweet and tang.  How many dessert can deliver on all that? Even though I've shown a lot of photos, this pie is but a few easy steps. Mix, fill, bake. Top, bake, eat! 
So, if you are hosting, adding this dessert to your menu will not add stress in the least.  (And it can be made well in advance.)  And If you are a guest, volunteer to bring dessert.  You will definitely be invited back and requested to bring this decadent cheese cake again.  I mean pie!

Happy Sweet Tooth.

Since I used a store bought pie shell in a tin I felt the final presentation needed a little fancy schmancy.  Using some parsley greens and tangerines tucked around a cake stand upped the 'pretty factor', giving it that holiday theme color pop. Please don't stress out thinking you need to fancy up this dessert. If it's not your thing, just slice it up.  That said, go ahead and try copying my idea and build your confidence with styling. There's nothing wrong with imitation.  Or find your own way to stylize your final presentation.

Since I used a store bought pie shell in a tin I felt the final presentation needed a little fancy schmancy.  Using some parsley greens and tangerines tucked around a cake stand upped the 'pretty factor', giving it that holiday theme color pop. Please don't stress out thinking you need to fancy up this dessert. If it's not your thing, just slice it up.  That said, go ahead and try copying my idea and build your confidence with styling. There's nothing wrong with imitation.  Or find your own way to stylize your final presentation.

Weekend Guests -Life's Colorful Stroll

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You can't hide behind the wine... or the fork.

You can't hide behind the wine... or the fork.

Our world is made up of a bunch small moments.  Each strung together to make up a life.  And when those small moments are fulfilling and memorable, then that string makes up a beautiful life.  Mine is a long string of glistening pearls. Moments upon moments that bring me joy and memories that squarely plant a smile on both my face and heart. 

Last fall I added to that string when we hosted our friends from Miami who have a passion for photography. (Well, Marta has more than passion.  It's her profession. Check out her work here .)

They wanted to enjoy the cool fall weather and snap shots of the changing of the seasons. Which, of course,  is a big deal to them being from a one season city. It ended up being a spectacular weekend as the weather was cool but pleasant, the leaves were all starting to turn and gave way to a rainbow explosion.  The bursts of colors were emblematic of our feelings of spending time together.  Bright and cheerful with the crisp air breathing life into our souls.  

Lake view
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On weekends like these, entertaining takes a more relaxed vibe. We keep the food simple so we can spend quality time together. Plus with all the other activities going on who wants to spend oodles of time in the kitchen.  Simple entertaining doesn’t have to mean boring. It just means easy preparation, few ingredients with big flavors.  

Day One - An evening at home with cocktails, snacks & poached salmon

Since I was working in the city, the first night’s meal was prepared by my hubby who made an easy poached salmon with vegetables.  While we waited for the meal to be ready we downed the 'way to easy to drink' Citrus Martinis while snacking on some cheese, olives, marinated garlic cloves and the famous crowd pleasing nut, Marcona almonds (all of which I brought home with me from Despaña.)

Citrus cilantro jalapeño Martinis.  Refreshing and the perfect drink to get the evening started.

Citrus cilantro jalapeño Martinis.  Refreshing and the perfect drink to get the evening started.

I also roasted up some tomatoes ahead of time.  These are the easiest 'must have' staple in your fridge.  Since they are made with enough oil to keep them cured for awhile, they are a savior to pull out in a pinch.  Which is what I did, and then served it on crusty bread.  Our friend, Illy's, reaction to the simplicity but deliciousness of this bite... Priceless.

The OMG moment of food ectasty 

The OMG moment of food ectasty 

After the snacks and the drinks came the easy 'meal in bowl' dish; Poached Salmon   

Ingredients

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(serves 4)
1.5 lb Salmon
1/2 yellow onion, cut in quarters
2-3 carrots, cut in 1" pieces
2-3 ribs of celery, cut in 1" pieces
4-5 new potatoes, cut into small chunks
Oil, salt, pepper

Directions: 

Sauté for 2-3 minutes only all the vegetables in a large, deep pan using oil and seasoning with salt and pepper.  Then place the seasoned salmon on top of all the vegetables and fill the pan with water to cover the fish.  Place a cover on the pan and cook over a low heat to a simmer until the fish has turned a pale pink.  Should take about 12-18 minutes depending on the thickness of the fish.  You can leave the vegetables whole or blend them up to create a puree.

 


Day Two - Fahnestock State Park followed by cauliflower soup, snap peas, salad, scallops
The following day we drove up to Clarence Fahnestock State Park wandering around, climbing up rocks and snapping off photographs as if film were free. Oh, that's right, we had digital cameras.  Snap a 1000 and deal with it later! 

Things are looking up for me.  Photo credit: Marta Neira

Things are looking up for me.  Photo credit: Marta Neira

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Quite honestly, as eye catching as some of the photos are, they never seem to capture the true beauty of nature in its most vibrant state.

JC taking a test digital photo before using his film camera.

JC taking a test digital photo before using his film camera.

The stillness of water reveals stark reflections 

The stillness of water reveals stark reflections 

Reflections of a vibrant kind

Reflections of a vibrant kind

After being out in the chill of the day, we needed a little warmth.  What better answers that call than soup.  That night's no fuss easy line up:

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Day Three - Stone Barns followed by pizza, shrimp & salad
We drove Marta and Illy to one of our favorite local treasures; Stone Barns at Rockefeller State Perserve   I think you can tell by those smiles that we had a good time.  We hiked around for a leisurely 5 mile trek capturing even more photos of fall’s abundance. Crayola crayons, eat your heart out.

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Illy's gentle essence

Illy's gentle essence

Marta's soulful smile

Marta's soulful smile

JC with one of his vintage cameras. Photo credit: Marta Neira

JC with one of his vintage cameras. Photo credit: Marta Neira

Marta & Illy admiring the cows at Stone Barns

Marta & Illy admiring the cows at Stone Barns

On our familiar path at Rockefeller Park

On our familiar path at Rockefeller Park

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Oodles of color and lushness.

Oodles of color and lushness.

Upon returning for our final evening together, we felt like keeping it cozy with comfort food. I made an array of pizzas as appetizers followed by a quick sauté of shrimp and a salad.  Since we had been out on photography adventures all weekend, there was no time to make homemade dough. Store bought version does the trick and works like a charm.  

Keeping it warm by the stove

Keeping it warm by the stove

Spreading roasted garlic mash on the dough

Spreading roasted garlic mash on the dough

I add oil to a bowl, plop the dough inside, cover with a towel and don't let the dough rise too much.  Then I stretch it out with my hands into whatever shape it feels like making and add various toppings.  Here's a few we served that night.

Hot off the stone

Hot off the stone

Roasted tomato, roasted garlic, basil & Parmesan cheese pizza

Roasted tomato, roasted garlic, basil & Parmesan cheese pizza

Fresh tomato slices, goat & Parmesan cheese pizza

Fresh tomato slices, goat & Parmesan cheese pizza

Roasted red pepper & goat cheese pizza

Roasted red pepper & goat cheese pizza

After that yummy goodness, some greens and a protein were all that was needed. 

  • Sautéed jumbo shrimp (with garlic, scallions)
  • Boston salad with celery, fennel, scallion
     
Similar to my Graped up Bibb Salad

Similar to my Graped up Bibb Salad

Jumbo shrimp with garlic & scallions

Jumbo shrimp with garlic & scallions

There was nothing extraordinary about any of these dishes other than good ingredients made with absolute love.  There was, however, moments of extraordinary all weekend long.  Hosting weekend guests doesn't have to turn your life upside down.  And even if it does, you will always land right side up.

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Take a colorful stroll, breathe in the crisp Fall season, spend time with people you love, then return home to a warm meal. Fill your life with special moments and string together your own pearl necklace. 
 

A colorful stoll

A colorful stoll

The girls.  Photo Credit: JuanCarlos Casas

The girls.  Photo Credit: JuanCarlos Casas

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Burst of Burnt Orange - A Fall Tablescape

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Tick Tock. It's that time of year when everyone's talking turkey. Thanksgiving is breathing down the proverbial bird's neck with thoughts of food prep, guest list and table decor.  Some of us are hosts, some guests. No matter how you carve it; pressure, planning and panic can set it. 

Which is why last year we opted for a different kind of celebrating.  Because I worked, we didn't host Thanksgiving dinner as we have done for a decade.  Instead, we decided to do the next best thing; a Post Thanksgiving cocktail/tapas party.   Which meant we had a wider range of food options to play with; ditching some of the usual carb heavy holiday food.  Food aside, I still needed to create an inviting tablescape.  The theme was buffet style eats with a variety of options for the meat lovers, fish lovers, vegetarians.  I really wanted to have a wide selection that worked well together.  And I wanted to present all these plates on a table that would pay homage to the Fall colors outside our windows.  

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It started with a tablecloth I purchased in Italy the previous year and grew from there.  As I have mentioned in the past, I collect tablecloths, linens and material pieces, then mix and match them with others. I am a big fan of swags of sheer material or muslin to add texture and volume to a table.  In this episode of how to dress a table, I chose burnt oranges and yellow, as a perfection complement to nature.

So let's say your tablecloth is ever so slightly too short for your table, as was mine.  Some may see this as a problem. I prefer to use the word challenge.  And this challenge was easily remedied by embracing the layered look.  I used the yellow sheer material as the base, placed the tablecloth atop and then draped the orange sheer down the middle.  This approach made it look like an intentional layer when it fact it was resolving a length dilemma. Solution provided. Challenge solved.

Warm yellow chiffon sheer for the base

Warm yellow chiffon sheer for the base

Tablecloth stretching full length of the table with an orange organza swath. 

Tablecloth stretching full length of the table with an orange organza swath. 

Then come napkins and plates. Since this wasn't going to be a sit down dinner, I chose a variety of small plates and bowls that suited the menu.  Flatware was held in a florist vase and a vintage wooden bucket housed rolled up coordinating napkins.  Guests can pick and go.

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I would like to pause to reiterate a purchasing and collecting style of mine. Very rarely do I buy ensemble sets or like items. My style is to pick up pieces that I love along my travels. All the items used in this tablescape were purchased years apart, at a variety of different shops, and in some cases different countries. The key is finding color schemes and palates that you like and that mix and match.  With this method, anything goes.   

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For the centerpiece, two goals were set. Create a piece with a nod to Thanksgiving, and one that wouldn't take up too much room.  The fortunate fact about hosting after a holiday is that prices on certain items go down.  For instance, I purchased all those colorful, interesting gourds for $3. Yes, you read that correctly; $3 for all of them.  I then bought some simple mums, my favorite 'go to' inexpensive flower.  I cut them down to the buds, and placed them in shallow sake bowls. Everything in our home can serve multiple purposes.

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I nestled a few of the flower bowls within the main centerpiece, adding fresh pears to fill it out. The rest were placed around the table.  The gorgeous, large wooden leaf tray is an heirloom of sorts.  My parents purchased it in Mexico while on their honeymoon, many a moon ago, and gave it to me.  I ADORE that bowl tray. A true statement piece bought at the bud of their love.  

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Add some candles, the food platters and the table is ready for guests. 

The menu was all about small bites that guests could sample and go back for more.  All prepped a day a head of time.  

The Menu
Meaty Ragu with crusty bread & fried spaghetti wedges
Charcuterie & Cheese Platter
Escarole Rolls
Balsamic Bathed Carrots Wrapped in Zucchini
Warm Octopus & Potato over frissee salad
Salmon Bites with Yogurt Relish
Asparagus with Goat and Shallot  Sherry viniagrette
Smoked Salmon with Picked Fennel

Maybe this year you'll give up hosting the actual holiday and burst out with foods you love served on a burnt orange tablescape.

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Whatever type of party you decide to throw, make a plan that suits the time you have.  The idea is a stress free holiday season.  

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Pasta with Roasted Butternut Squash Purée - A Recreation

 

 

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So yeah, I have a food and entertaining blog which means I cook a lot.  I also like to experiment, so that keeps me in the kitchen cooking things up. But I fully realize that not everyone has time to dedicate to home cooked meals all the time.  Indeed, it does take time and energy.  For some, making a meal at home can be as much of a treat as going out to dinner.  It just depends on your perspective.  Sometimes going out is the salvation and sometimes vice a versa.  And so it was a couple of weeks ago when I was down visiting my dear friends Emily and Lorne.  Emily had just watched some videos about grilling and she was excited to test drive some ideas. The goal was to grill and fill the dinner table with a variety of selections, from cauliflower to sweet potato slabs to hamburgers.  It was a delicious meal, with the best part being that everyone got involved in either cutting, flipping or tending to the grill. Plus the big treat; eating a healthy, good meal at home. And as any good 'vice versa' goes, the next evening was dinner out. They took the family, and me, for a delicious dinner at restaurant near their home in Maryland.  Two treats; one in, one out, two different ways.

On our restaurant adventure, Emily made a healthy but yummy choice of roasted butternut squash soup and salad. As did Lorne, who ordered a seared scallop dish. The boys had chicken dishes and grilled pizza.  I, on the other hand, went for the full indulgence of a Butternut Squash Pasta dish.  Decadent and delicious is the only way to describe this piece d'resistance.

There were so many layers of earthy flavors in this dish, all co-mingling in luscious harmony. I can still taste it.  So why not try to bring that harmony back.

It was Sunday again. Boy, do the weeks fly by fast.  And Sundays have traditionally signified pasta feasting day. So it goes to stand that was what I would make.  With the taste of that pasta still lingering in my mind and on my palate, I ventured to recreate it for JuanCarlos.   

I do warn you that this dish is going to take a few more steps than my own recipes.  I am usually a firm believer in simple preparation, few but fresh ingredients and not too fussy.  But this pasta was so good that I'm willing to go the extra yards.

The restaurant offered it with bucatini, which I'm sure would have been amazing, but since I am gluten free they served me a spaghetti option fitting that need.  The flavor combos were bold. Spice roasted butternut squash purée as the base. Pasta tossed with pumpkin seed pesto chive oil, wild mushrooms and wilted spinach topped with garlic confit.  Oh, if only I had thought up this medley to take credit. But alas, I did not.  I can only try to figure out what they did and remake to indulge once again.

Here goes.  Stick with me.  It will be worth it.

The line up: Spinach, wild mushrooms, butternut squash, basil, garlic, pumpkin seeds, cinnamon, nutmeg, parmesan cheese, and pasta.

The line up: Spinach, wild mushrooms, butternut squash, basil, garlic, pumpkin seeds, cinnamon, nutmeg, parmesan cheese, and pasta.

Ingredients

For Roasted Butternut Squash
1 butternut squash (8 c cubed), roasted
1/2 t ground cinnamon
1/2 t nutmeg
1/4 c olive oil 

For Garlic Confit
1 head garlic cloves (approx. 11 large cloves)
2/3 c olive oil

For Spinach & Mushrooms
5-6 c wild mushrooms (Cremini, Shiitake, Oyster, Japanese Brown Beech)
8 c baby spinach
Magic 3 (Olive Oil, salt, pepper)

For Pesto
8 c basil leaves, loosely packed
1/2 c pumpkin seeds, roasted (reserve some to garnish)
1/2 c Parmesan cheese
1-2 garlic cloves
1 1/4 c olive oil
salt, pepper to taste
1 lb pasta (I use Tinkyada brown rice linguine)
Parmesan cheese shavings (optional)

Before I embark on instructions. A quick note about multitasking.  I may not highlight this point in each post I write but it's always there.  It's the art of preparing items in a order so that food is cooking, marinating, chilling, etc while you are tackling another task.  This recipe will definitely call for some serious multitasking.

In this recipe there are two parts that will need up to an hour of cooking time.  Those are the roasted butternut squash and the garlic confit.  So we will start there.  (Confit just means poaching in oil slowly, slowly, slowly.  Did I say it takes time? Yes, slowly. And don't let the fancy name freak you out.  This method is beyond super easy.)

Instructions

Peel, remove seeds and cube the butternut squash.  (You can wash and dry the seeds, then roast them for snacking... or toss them out.)

Carefully peel the hard skin off the squash.  I find that a knife works best.

Carefully peel the hard skin off the squash.  I find that a knife works best.

Coat the squash with oil, salt, cinnamon and nutmeg.   Then roast at 400 degrees for 45 min to hour, until very soft and mashable.

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Once you have the butternut squash in the oven, start on the garlic confit.

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Peel garlic cloves and leave whole. In a small saucepan, add garlic and enough olive oil to cover.

Olive oil's golden goodness poured lovingly over garlic cloves.

Olive oil's golden goodness poured lovingly over garlic cloves.

Over low heat, poach for one hour.

While the oven is still on with the squash roasting away, place the pumpkin seeds on a separate baking sheet, roast for 7-10 minutes, or just until lightly toasted.  Set aside to cool.

Pumpkin seeds add great texture to the pesto.

Pumpkin seeds add great texture to the pesto.

The next ingredient to tackle, and in order of length of cooking time is the mushrooms.  Clean and cut them into bite sized pieces.  Sauté them in oil, seasoning with salt and pepper.  The key to cooking mushrooms is not fussing with them.  Once you place them in the pan don't touch them.  Let them get a good sear on them then you can turn them over.  Allow them to cook and get crispy.  

I used a mixture of cremini, shitake, oyster and Japanese Brown Beech mushrooms.  Use whatever ones you like.

I used a mixture of cremini, shitake, oyster and Japanese Brown Beech mushrooms.  Use whatever ones you like.

Put the pasta water up to boil. While the water is going and the mushrooms are cooking move onto making the pesto.

In a food processor, combine basil, pumpkin seeds, garlic and pulse until a fine chop. Then add in parmesan cheese and oil. (The restaurant version called for chive oil, but I didn't feel it was necessary to tack on another item.) Pulse until well blended and season with salt and pepper to taste. Remove and clean the processor, as you will need it to purée the squash.

Pesto goodness in the making.

Pesto goodness in the making.

Once the mushrooms are done, remove and use the same pan to wilt the baby spinach, add a bit of oil to help wilt the leaves.

Spinach just needs to be wilted over low heat.

Spinach just needs to be wilted over low heat.

By this time, the garlic should be done.  The butternut squash should be roasted and ready to purée.  But before that it's time to put the pasta in to cook.  Place the squash cubes in the processor and plus until smooth.  You may need to add some oil if too thick.

Roasted chunks of sweetness

Roasted chunks of sweetness

Roasted Butternut Squash Purée

Roasted Butternut Squash Purée

Now with all the ingredients roasted, sautéd and mixed you are ready to compose the final dish. Drain the pasta and reserve some of the water.

All the work is done.  All the ingredients are ready.

All the work is done.  All the ingredients are ready.

In a bowl combine the pasta and pesto together until coated.  Then mix in the mushrooms, spinach and garlic and gently toss together. Spread the roasted purée on the bottom of each plate and then pile the pasta on top.  Finish with some roasted pumpkin seeds, shaved Parmesan cheese and a drizzle of the garlic oil and a clove or two.

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I know this sounds like more work than my usual recipes.  That's because it's not my recipe.  But honestly, once and while it's nice to spend a bit more time creating a dish that warms your belly and your soul.  It's perfect for a Sunday when you might have a bit more time to spare. And to give you some incentive to take this dish on,  increase the ingredients amount.  Since you are taking the time to make each of these items for this one dish, why not make a bit more and use the extra butternut squash, spinach, mushrooms in dishes for the remainder of week. You can use the squash to make a soup.  Use the spinach and mushrooms to make a frittata or quiche or as side dishes for chicken.  Cook once, eat twice or thrice.

As I mentioned, I use the brown rice pasta for mine but made JC's with regular wheat penne pasta. He really enjoyed this dish but in all fairness, he thought the butternut squash was too sweet for his palate. I thought it gave just the right amount to counter all the other intense flavors.

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Please give this one a try.  I can't take credit for any part of this dish other than tasting it and attempting to recreate it to share with you.  It's nice to share.

 

 

Sent from my iPad

Glorious Grains Moroccan Style

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I think I might have a starch addiction. I am drawn to anything that provides that hearty, hulky texture.  Pasta, rice, potatoes, grains.  All these top my "I'll eat these anywhere, anytime" list.  Since I tend to consume all of the previously mentioned starchy delights a lot, I am always searching for different flavor combos to add to my repertoire.  I am not a huge fan of savory foods being too sweet, but I do enjoy countering tangy, sour, spicy flavors with cooling herbs and hints of sweet notes.  That's why this recipe, mixing grains of varied flavors and textures with herbs and other 'condiments', hits the bull's eye, satisfying those goals. Another great plus to this combo is that these grains pack a powerful protein punch.  Flavor, nutrients, festive looking... What more can you ask of your food?

When I first made this dish I was still eating wheat, so couscous was one of the 'grains' I used.  If you are not gluten free then go ahead, stir it in. For those who are gluten free, just eliminate the couscous as I do now.  You can add another grain or replace it by doubling up on one of the others already being used.  I used another 3/4 c of quinoa as a replacement.

What a heavenly and earthy mix. Also, notice my favorite little bowls that serve me so well for prepping dishes like this. If you want your own, check out Miller Pottery

What a heavenly and earthy mix. Also, notice my favorite little bowls that serve me so well for prepping dishes like this. If you want your own, check out Miller Pottery

Ingredients

Simple, but perfectly balanced dressing line up.

Simple, but perfectly balanced dressing line up.

1 c uncooked Kasha (Buckwheat)
1 c uncooked Quinoa
1 c uncooked Couscous (eliminate to be gluten free)
1 c uncooked Millet
1/4 c chives, chopped
1/2 c chopped parsley
1/4 c mint, chopped
3/4 c dried apricots, diced
3/4 c Medjool dates, diced
1/2 c red onion, diced
1 c scallion, sliced
1/2 c almond slivers
(orange wedges would add lovely fresh component as an option)

Dressing
1/2 c lemon juice
1 T lemon zest
1/2 t red pepper flakes
1.5 t salt
3/4 c olive oil

 

Instructions 

Cook each of the grains separately, according to the package. 

Glorious grains. Millet, quinoa, kasha (which is also known as buckwheat)

Glorious grains. Millet, quinoa, kasha (which is also known as buckwheat)

While those are cooking, chop and prep all the remaining ingredients and have ready to mix together.   

Parsley, dates, scallions, red onion, almonds, dried apricots, chives, mint.  Oh, these are going to love dancing together.

Parsley, dates, scallions, red onion, almonds, dried apricots, chives, mint.  Oh, these are going to love dancing together.

Once the grains are done, drain and mix them together, adding the dressing before all the other ingredients.

Cooked kasha, milliet, quinoa.

Cooked kasha, milliet, quinoa.

Pour the dressing on first and let it all soak in.

Pour the dressing on first and let it all soak in.

Then add in all the remaining ingredients and toss until well combined. 

A bounty of textures, flavors and nutrients all in one big bowl.

A bounty of textures, flavors and nutrients all in one big bowl.

You see that big LOVE sign.  That's right, stir this up with huge amounts of Love. (See below about the new sign.)

You see that big LOVE sign.  That's right, stir this up with huge amounts of Love. (See below about the new sign.)

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This dish can be served slightly warm, room temp or even chilled.  Since it has a nod to Moroccan flavors it will pair with lamb or chicken dishes quite well.  I ate mine with ripe heirloom tomatoes and French feta cheese.  The rest of our gang enjoyed it with roasted chicken.

 

You may have noticed that my LOVE in the background of some my shots has grown.  Indeed, it has.  There are moments in my life that continue to remind me of the many blessings bestowed on me.  Friends are at the top of my list.  One of my best friends extended her love by sending me some of hers in the form of that huge swirl of emotion.  Thank you Dominique for sharing this with me and for your eternal friendship, support and of course, Love.  My heart grew 3 sizes that day!