Month: January 2014

Butternut Squash and Spinach Lasagna with Homemade Spinach Whole Wheat Noodles

Well Dined | Butternut Squash and Spinach Lasagna with Homemade Spinach Whole Wheat Noodles

I had a plan to make spinach and butternut squash lasagna roll-ups last week.  But then I decided to add chicken so that Jasper would be more likely to eat it (note that this plan failed, ha).  And then I thought it would be good to make my own spinach whole wheat noodles, which turned out to be too fragile to roll up, especially with the heavy chicken added.  So it turned into a regular layered lasagna instead, and I’m not even sad.  The colors were so pretty, and it was gooey and cheesy and filling.

Well Dined | Butternut Squash and Spinach Lasagna with Homemade Spinach Whole Wheat Noodles

So here’s where I made a mistake – I thought I would be clever and puree the spinach in the food processor instead of the blender before adding  in my flour in order to reduce the number of dirty containers.  Except that the food processor didn’t really puree the spinach very well.  I even had a moment where I stopped and thought I should transfer it to the blender and decided against it, *sigh*.  All those little flakes of spinach made the dough very fragile and difficult to work with, but I stuck it out.

Well Dined | Butternut Squash and Spinach Lasagna with Homemade Spinach Whole Wheat Noodles

The noodles turned out fine (and they certainly tasted good) when cooked, but they were still too fragile to roll (and not very pretty).

Well Dined | Butternut Squash and Spinach Lasagna with Homemade Spinach Whole Wheat Noodles

So I just layered them instead and all was well.  Now, remember earlier this week when I talked about having leftover butternut squash?  Well, this is where it went.  I pureed the roasted squash and shallots together to make a sauce.  A little of that went on the bottom of the pan, then a layer of noodles. (more…)

Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon

Well Dined | Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon

This is a perfect winter weeknight meal.  Buy some pizza dough from the store, throw on some delicious winter veggies, finish with smokey bacon and mozzarella.  Done.  Awesome.

Well Dined | Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon

Remember how I only needed a little bit of squash for last week’s Carbonara?  Well, this is what I did with the rest of it – cubed it up and roasted it with shallots, thyme, olive oil, salt, pepper, and nutmeg.  I only used about half of this squash for the pizza – the rest of it?  Stay tuned.

Well Dined | Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon

Ugh, blurry picture.  Sorry.  Anyway, top some rolled out dough with slices of smoked mozzarella, the roasted squash, some kale rubbed with olive oil, and some halfway cooked bacon.  I bought some fresh dough from Whole Foods because I really didn’t feel like making my own, but I wish they sold wheat dough.  That would make things easy AND healthy.  Also, I really should have split this into 2 pizzas.  It was almost too big for my stone and I ended up with a lot of crust.

Well Dined | Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon

In the super hot oven, the bacon finishes cooking, the kale becomes crispy, and the cheese gets all melty and golden.  Yum.  The smoked mozzarella is really key here, it goes so well with the bacon and the kale – so don’t skip it! (more…)

Butternut Squash Carbonara

Well Dined | Butternut Squash Carbonara

By now, you guys should have figured out that I love butternut squash and pasta together.  I could practically rename my blog “The Butternut Squash Blog”.  So when I saw someone grate butternut squash so that it dissolves into their velvety carbonara sauce, you know I was all over that.  Especially because I had a nasty cold and wanted comfort and didn’t care that the pasta wasn’t whole wheat.

Well Dined | Butternut Squash Carbonara

The original recipe used buccatini, which I love, but I couldn’t find any at the store.  I did see these gorgeous long fusilli noodles though.  I have to say, after having cooked with them twice, I wouldn’t actually recommend these.  It takes longer to cook than advertised and the inside is still crunchy (not al dente – crunchy), while the outside has gotten soft so that it breaks apart and doesn’t stay long and beautiful.  Sigh.

Well Dined | Butternut Squash Carbonara

Anyway, grate up that squash (just a little chunk, not even a whole one) and toss it into a pan with a little rendered bacon fat, butter, and garlic. (more…)

Miso Tahini Soup

Well Dined | Miso Tahini Soup

After a bit of a hiatus, Melissa (Smells Like Brownies) and I are getting back to our weekly vegetarian lunches.  Last week we tried this amazing soup recipe packed with veggies.  It is warm and comforting, with lots of flavor and texture – plus it’s really easy to make.  It’s also both vegan and vegetarian friendly.  And gosh, isn’t it pretty?

Well Dined | Miso Tahini Soup

The soup starts out with sliced squash (we used acorn) and tiny cubes of turnip simmered in water until tender.  At first I thought that one small squash and one turnip wouldn’t be enough, but they turned out to be plenty!  So don’t go overboard and think that you need to get more/bigger.  The cooking water then becomes the base for the broth and miso, tahini, and lemon zest are added to round it out.

Well Dined | Miso Tahini Soup

You can garnish the soup however you like, but we stuck with the original recipe and used avocado, chives, toasted nori, and toasted sesame seeds.

Well Dined | Miso Tahini Soup

The soup can be served over a grain, and we choose to try out buckwheat.  We are both avoiding white rice for health reasons and thought this grain-like seed would be fun to try.  Unfortunately it cooks to a porridge like consistency instead of individual grains.  So I would recommend barley or brown rice instead. (more…)

Butternut Squash, Caramelized Onion, and Goat Cheese – Three Ways

Well Dined | Buttery Pappardelle with Roasted Butternut Squash, Caramelized Onions, and Goat Cheese

So I got this combination of ingredients into my head and couldn’t stop thinking about all the ways I could use them.  Pasta, pizza, tarts – the list goes on.  I decided to caramelize a big batch of onions, roast a big squash, and use them all week in a few different dishes.

Well Dined | Roasted Butternut Squash

First off, I peeled and cut up a large (4 lb) butternut squash and laid the cubes out on a baking sheet.  I drizzled them with olive oil and seasoned with salt, pepper, and a little nutmeg.  Then I roasted them at 400 degrees for 20-25 minutes.  I used some right away, and stored the rest in an airtight container in the fridge.

Well Dined | Caramelized Onions

For the onions, I bought one of those bags that has about 5 onions in it, sliced them all, and threw them in a large pan with olive oil.  After they turned translucent and soft, I turned the heat down from med-hi to med-lo and let them caramelize.  This will take anywhere from 20 minutes to 45 minutes.  About halfway through, I added a few sprigs of thyme.  Once they were really brown, I added a splash of sherry to de-glaze the pan and removed the thyme stems.  Again, I used some right away, and stored the rest in an airtight container in the fridge. (more…)

Food ‘N Flix The Breakfast Club

You guys.  This is my FAVORITE movie.  Ever.  Seriously.  And it is the January pick for Food ‘N Flix!  I am so excited that I can’t even… wait… wait a second… how is this a foodie movie?  I mean they do eat food in it, but… whatever, I don’t even care.  A brain, an athlete, a basket case, a princess, and a criminal thrown together for one day of detention – it’s The Breakfast Club!

Well Dined | Turkey, Bacon, Avocado, and Egg Sandwich on Toast with Roasted Garlic Aioli

Mad props to Eliot’s Eats for choosing this movie, but what a tough one to get a recipe inspiration from!  In the end, I decided to make what I would want for lunch if I was stuck in detention.  I mean, sushi would be great (looking at you, Molly Ringwald), but I can’t make that at home yet.  So instead I present to you the best sandwich in the world!  To me, at least.  Turkey, bacon, avocado, and a fried egg on toasted whole wheat bread slathered with roasted garlic aioli.  Everything I want and nothing I don’t, this is sandwich perfection.  I’m calling it The Breakfast Club Sandwich because it has breakfast food like bacon and egg, and is kind of like a club sandwich.  It’s so clever, I’m dying.

Well Dined | Turkey, Bacon, Avocado, and Egg Sandwich on Toast with Roasted Garlic Aioli

I don’t have a recipe for you (cuz it’s a sandwich), but I want you to bust out your copy of The Breakfast Club and tell me what your detention meal would be.  A classic pb&j, perhaps?  Or something more exotic like cereal and pixie sticks with mayo?

One Year Ago – The Hunger Games Lamb Stew w/ Dried Plums
Two Years Ago – Salmon Cakes
Three Years Ago – Winter Soups

Holiday Roadtrip Restaurant Reviews

Well Dined | Inn at Biltmore Estate

We had two different events planned in two different states in the weeks before Christmas: a weekend-long birthday party in the Outer Banks and a family get-together in Nashville, TN.  We decided it would be fun to connect the events via a long roadtrip, stopping at the Biltmore Estate in NC before continuing on to TN.  Biltmore is HUGE.  The house is the largest privately owned house in the US, and the grounds cover 8000 acres.  It takes 30 minutes to get from the Inn on the property to the house.

Well Dined | Inn at Biltmore Estate

We stayed for two nights at the Inn, which is a really nice hotel and spa.  They were all decked out for Christmas, and had a gingerbread house replica of the Inn.  There are multiple restaurants on the Estate – we ate at the Inn Dining Room the first night, and like it so much we decided to eat there the second night too!

The Dining Room is seasonal, farm-sourced fine dining.  I really liked their small plates and respectful treatment of produce.  The amuse bouche was a different cream based vegetable veluote both nights and they were both outstanding.  I could have eaten a bowl of that for dinner and been happy.

My favorite dish was the fried brussels sprouts with a farm egg, frisee, and bacon.  This is seriously the BEST brussels sprouts dish I have ever had.  It was eye-rolling good.  I ordered it both nights and asked for the recipe, which they gave me!  I’ll post it at the bottom.

Another standout was the roasted corn and lobster soup with piquillo peppers.  This has been added to my list of favorite lobster dishes, and is in the top 3 lobster bisques for sure.

The pork belly with apple tart and goat cheese ravioli appetizers were also very good and I would highly recommend them.  The gnocchi with brie, figs, and bacon was not enjoyable, though.  The brie overpowered everything else and the bacon was way too salty.  It sounded great on paper, but didn’t work.

The artisan meat and cheese platter was very satisfying, with lots of variety and good portions.  I didn’t order any entrees, and Jasper ordered specials both nights.  He really enjoyed the seafood special the first night, but did not like the steak special the second night.

Overall, the good outweighs the bad here and I would recommend trying it out if you are ever in the area. (more…)

Raw Tahini Date Salted Caramels

Well Dined | Raw Tahini Date Salted Caramels

I’m about to get all raw food, vegan, and healthy on you.  If those words make you cringe, don’t worry – these things are addictively delicious no matter what diet you follow!  Let’s talk about dates – they are naturally super sweet and packed with vitamins, minerals, and fiber.  They are also low calorie compared to processed sweets.  In other words, they are nature’s guilt-free candy.  Now let’s talk about Barhi dates. Oh. My. Gosh.  These dates have a really short season and can be hard to find (I order them from here), but they are totally worth the hunt.  They taste like butterscotch candy or caramel, just on their own!  There is seriously a world of difference between Barhi and other dates, believe me.  And in this recipe?  Killer.

Well Dined | Raw Tahini Date Salted Caramels

Now that we’ve established that you should totally use Barhi dates because they are way more delicious than any other kind, what else do you need to make these caramels?  Tahini, coconut oil, cardamom, and that’s it!  Blend it all up in a food processor and press into a lined pan.  I had trouble getting all the coconut oil to incorporate, which didn’t make any difference taste-wise, but made them less pretty.  Sprinkle liberally with sea salt and freeze until firm.

Well Dined | Raw Tahini Date Salted Caramels

Once they are firm, cut them into little squares and that’s it!  You have to keep them in the freezer so that they stay firm, but that’s not so much to ask, is it?  They are rich, sweet, and complex with the flavors of caramel, tahini, cardamom, and coconut coming together, and the sea salt just takes it over the top.  Good for you, delicious, fits any diet, and makes great gifts – why are you not making these yet?  Get on it!

Raw Tahini Date Salted Caramels
adapted from The Kitchn
*I made double

1 cup pitted dates (Barhi highly recommended)
1/2 cup tahini
2 tbsp coconut oil (room temperature)
1/2 tsp ground cardamom (optional)
1/8 tsp fleur de sel or other finishing salt

Combine the dates, tahini, coconut oil, and cardamom in a blender or food processor. You should have a very smooth, creamy, and thick paste.

Transfer the mixture to a parchment-lined loaf pan (or another equivalent container) and use a spatula to press it down evenly. Sprinkle with salt.

Freeze until firm. Remove from the pan and cut into bite-size pieces.

Store in an airtight container in the freezer for up to a month.

One Year Ago – Glazed Figs – 2 Ways
Two Years Ago – Carnitas
Three Years Ago – Winter Soups

Butternut Squash, Apple, and Sausage Lasagna Rolls

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Oh my gosh, you guys.  This might be my favorite butternut squash pasta since the life-saving mac and cheese.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Sheets of homemade pasta filled with roasted butternut squash, apple, onion, sausage, and three cheeses; topped with a creamy sage bechamel.  It’s totally swoon worthy.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

The filling is a little complicated, but totally worth it.  While your butternut squash is roasting in the oven, mix up and brown your sausage mixture.  Did I mention that you are creating your own sausage, so you can adjust the spices to your liking?  And you can be sure that there are no weird preservatives or sugar?  Awesome.  Anyway, next you saute some onions, garlic, and apple.  Plus a little white wine – aww, yeah.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Oh my gosh this filling.  It’s insane.  You may want to make extra to use in other ways.  I’ll talk about that later. (more…)

Carrot Ricotta Ravioli

Well Dined | Carrot Ricotta Ravioli

Were you guys dying for another homemade pasta post?  Based on the popularity of the other ones, I bet you were!  So here is one for veggie lovers (but don’t worry, there’s also plenty of cheese).  Sweet and savory, with just a hint of nutmeg – so good!

Well Dined | Carrot Ricotta Ravioli

Carrots, shallots, ricotta, Parmesan, and a little cream, butter, and nutmeg go into this lovely filling.  I had a little filling leftover when I finished up, so I tossed it into some brown butter and sage to make a sauce.  And that’s it!

If I had massive amounts of time, I would love to make a trio of veggie raviolis to serve together – this one, the beet and goat cheese one, and a spinach one (maybe with feta?).  Wouldn’t that be fun?  And with the fresh pasta, you could see the orange, purple, and green fillings and it would be super pretty.  *Sigh*  One day!

Carrot Ricotta Ravioli
adapted from Food and Wine
serves 2-4, about 36 ravioli

Pasta:
2 cups flour
3 eggs, beaten
1 tbsp olive oil

Filling:
3 large carrots (3/4 lb), peeled and cut into 1-inch chunks
1 tbsp extra-virgin olive oil
Salt and freshly ground pepper
2 tsp unsalted butter
1 tbsp minced shallot
1 tbsp heavy cream
5 oz ricotta (1/2 cup firmly packed)
6 tbsp freshly grated Parmigiano-Reggiano cheese
Pinch of freshly grated nutmeg
1 large egg yolk

Pulse the flour in a food processor to evenly distribute and aerate.  Add the eggs and olive oil.  Process until the dough forms a rough ball, about 30 seconds.  (If the dough resembles small pebbles, add water 1/2 tsp at a time; if it sticks to the side of the bowl, add flour 1 tbsp at a time.)

Turn the dough out onto a clean work surface and knead until smooth, about 1 minute.  Cover with plastic wrap and set aside for at least 15 minutes or up to 2 hours

Make the filling.  Preheat the oven to 400°.  In a baking dish, toss the carrots with the olive oil and season with salt and pepper.  Cover with foil and bake for about 45 minutes, until tender and lightly browned.  Let cool slightly.

In a small skillet, melt the butter . Add the shallot and cook over moderate heat until softened, about 3 minutes.

In a food processor, combine the carrots, shallot, and cream and puree until smooth.  Transfer the puree to a bowl.  Stir in the ricotta, Parmigiano, and nutmeg and season with salt and pepper.  Stir in the egg yolk (taste for seasoning before you do this).

Roll out the pasta dough using a pasta roller.  Set the thin sheet of dough over a ravioli press.  Drop small balls of filling into the pockets.  Lay a second rectangle of pasta over the filling layer.  Seal the edges by pressing a rolling pin over the top.  Flip over, release from the mold (flouring the mold/pasta helps), and cut into squares with whatever cutter you have available.

Boil the ravioli, about a dozen at a time, for 4 minutes.  Using a slotted spoon, transfer the ravioli from the pot to plates.  Top with sauce of choice (I recommend brown butter, or white wine cream) and a sprinkle of extra Parmesan.

One Year Ago – Food ‘n Flix Roundup for Willy Wonka
Two Years Ago – Quinoa Stuffed Acorn Squash
Three Years Ago – Winter Soups