Miso Hungry! (for Delicious Dark Green Chard Soup!)

 Does all she cook have to have dark leafy greens in it....well, no, but I have found myself making something involving kale, chard, spinach, collards, tatsoi....etc etc more and more these days, since we can get it so fresh and seasonal around here, and because there are SO many ways to prepare these knock-you-out-they-are-so-good-for-you veggies.  After a nice run at the end of the day here in Southern Oregon in the spring, as the sun goes down behind the Siskiyous it gets a wee bit chilly.  So, I'm sweaty and cold, and craving something warm that will boost my energy, full of filling fiber and phytonutrients, and some yummy salt to replace all those electrolytes lost sweatin' on the trails (or sweatin' to the oldies, or whatever makes you sweat!)

So I present to you simple, super fast, very wholesome: Siskiyou Sunset Miso in love with Chard Soup! (Say that 10 times fast!) 

This recipe is:

Vegan (if you leave out the cheese at the end)

Gluten Free

Ingredients:

One hearty bunch of fresh, shiny, crispy (not limp or dull) swiss or rainbow chard

One medium vidalia or walla walla onion, peeled, thinly sliced

Two heads of garlic peeled, crushed

2 heaping tablespoons of White or Yellow Miso paste

4 cups of homemade or your favorite organic store-bought veggie stock

3 pieces of slightly stale Gluten Free Bread  or 1/2 cup of your favorite gluten free breadcrumbs  

4 tablespoons of Walnut Oil (or extra virgin Olive Oil or Coconut Oil) 

White pepper

Instructions:

1. Rinse chard, spin dry or pat dry w/ paper towels.  

2. Remove big center stems from chard and chop into 1/4-1/2 " long pieces.  

Roughly tear chard leaves into big, 3-4"pieces.

3. Heat 3 tablespoons of the oil in a large heavy bottomed pot over medium heat until glistening, hot.

4. Add onions and garlic to oil, let sizzle a little bit, then saute w/ a wooden spoon for about 6-8 minutes until onion is translucent, soft.

5. Add the broth and bring to a simmer.

6. Add the chard LEAVES (not the stems) and stir, cooking for about 3-4 minutes.  You don't want to overcook the greens.

7. Add the miso and a dash of white pepper and stir well until miso is nice and evenly distributed in the liquid.

8.  Get out your immersion blender and go to town, pureeing contents of pot until nice and creamy and smooth (should look like a dark green smoothie!).  Alternatively, blend the soup in a blender, probably in two batches, being careful not to spew liquid hot magma I mean soup all over your kitchen and your skin.

9. Keep soup simmering on low heat on the stove for flavors to continue to mingle

10. Warm the other two tablespoons of oil in a small frying pan over high heat, then add the chard ribs, and stir around a bit to evenly coat w/ oil.  Then add the breadcrumbs and keep stirring until the breadcrumbs brown slightly and become crisp, about 3-4 minutes.  Remove from heat.

11. Serve in warmed bowls and top with chard rib/breadcrumb mixture.  

Extra: Feta goes well w/ chard, onions, and garlic, so sprinkle a little crumbed feta and greek yogurt on top for an extra creamy chewyness, yumm......

You can serve this w/ crusty (gluten free if you like) bread as a meal, or alongside tofu or chicken breasts marinated w/ herbs, lemon juice and olive oil and then coated in a ground almond, flax meal, and salt and pepper crust baked in the oven for 40  minutes on 350 (thats what I did). 

Ta Da!

The sous chefs soaking up the last of the evening sun:)

Winter squash and chicken and coconut, oh my!

I had a friend who said she was on her last Butternut Squash this week....I was confused, thinking, well, then go to the grocery store and buy another one!  But what she meant was the last squash from the gourds she had planted in her garden last fall!  So I felt a little guilty buying one that was grown (though organically) in Arizona... but now that I live on the west coast I don't feel AS bad when I buy something from this side of the country where we have the warmer, desert states that have a much longer growing season than the more temperate places like Virginia and Oregon. 

Anyways, this was a dish that I concocted when I was trying to come up with something 1) out of the ingredients I had lying around and 2) something I could make that would last me several nights for dinner when my husband was away on a business trip.  So, voila, a crazy mashed up mixture of some serious super foods, all in one bowl.  The combination works very well and can be adjusted according to your liking.  For instance, you can use sweet potato or any other kind of winter squash, you can use any kind of green leafy lettuce (like kale, chard, tatsoi, mustard greens, etc) instead of spinach, any nut or combination of nuts you prefer, and even sprinkle cheese on top for a more comfort foodie dish or a little soy sauce and siracha to give it more zing and bang and Asian flavor.

This dish is gluten and dairy free

Ingredients:

One medium to large firm butternut squash
2-3 boneless skinless chicken breasts (about 1.5 pounds)
1 large juicy orange
A large bunch of spinach, washed, chopped, or a package of pre-washed baby spinach
2-3 cloves garlic, chopped
1 cup chopped, toasted Filberts (hazelnuts, an Oregon specialty!) 
1 15 oz can light coconut milk, warmed to simmering in a little pot on the stove
2-3 tablespoons of masala spice
Sea salt w/ a grinder, Fresh ground black pepper
Siracha (optional)
Soy Sauce (optional)

Instructions:
1) To make the masala spice (this makes a lot more than what is needed for this recipe, so you have extra to use for other culinary adventures to come!)

Combine in a small Tupperware bowl that has a lid: 

2 tbsp ground cinnamon
2 tbsp ground cardamom
2 tsp ground ginger
2 tsp ground Chinese five spice powder
1 teaspoon ground nutmeg
1 tsp ground clove
2 tsp ground coriander
1 tsp ground black pepper

Seal with the lid and shake well to combine

2) Pre heat the oven to 350 degrees F

3) Slice the squash in half lengthwise, scoop out the seeds (my chickens love to eat the seeds!) sprinkle the flesh sides w/ salt and pepper, and place skin-side up on a prepared baking sheet.  Place in the middle rack in the oven.

 4) Place the chicken in an oven proof bowl, sprinkle w/ salt and pepper, and squeeze the juice and some pulp of the orange over the chicken, turning to coat in the yummy citrus liquid.  Place the orange halves on top of the chicken.  Place the chicken on the oven rack above the squash.  Cook the squash and chicken for 30-40 minutes, until the squash is soft and easy to scoop out from the peeling (careful, don't burn your hands) and the chicken is done but still juicy and moist.

 

 

5) If you haven't already, chop the Filberts and toast them in a toaster oven (or in the regular oven if you have enough room left) until slightly browned and aromatic.

 

 

 6) If you haven't already, open the coconut milk and pour it into a little pot on the stove on low, just to keep warm, you don't want it to boil.

 7) Peel and chop about 2-3 cloves of garlic. 

 8) When the oven timer has about 10 minutes left, saute the spinach and garlic in a large skillet or wok until spinach is wilted and garlic is lightly browned but not burnt!

9) Remove the squash and chicken when they are done.  Increase the oven temp to 500 degrees. Discard the orange halves.  Move the chicken to a cutting board (keep the bowl in which it was cooking with the oranges), shred or chop, then return to the bowl w/ the cooking juices so the meat really soaks up the orange flavor and all that Vitamin C!

10) Carefully (without burning your hands!) scoop the flesh from the squash halves and add to the chicken in the bowl, then thoroughly mix it all together.  Add about 1/2 cup of the nuts, about 1/2-3/4 cup of the warmed coconut milk, 2 tablespoons (or more to taste) of the masala spice mix, and as much ground sea salt as you like.  Use a big fork to mash it all together and thoroughly combine.

 11) Finally, scoop the mixture into ovenproof serving bowls, top with a scoop or few tong-fulls of sauteed spinach, sprinkle a few more nuts on top, and the place back in the oven for about 5-10 minutes until heated through. 

12) Serve immediately, place siracha and soy sauce on the table for optional garnishing/flavor enhancement, and enjoy! I served this with garlic naan  (not gluten free) for my husband and a slice of Ezekial bread for me. 

And of course, my new favorite beer:)

The hardest part about trying to cut out gluten was giving up IPA....not anymore!  Thanks Omission:)

Beautiful flowers my wonderful husband brought home to me after work today from

 

Eufloria

My little sous chef and dishwasher, a very helpful Beagle:)

What's for dinner MawMaw? Well, nothin' fancy, just savory roasted chicken, smashed sweet potatoes, a big fresh garden salad, homemade dill rye bread, home canned stewed tomatoes, applesauce cake.....

The cook with her two biggest fans

When trying to think of a name for this blog I kept coming back to what my Grandma and my Aunt used to say whenever I asked them what they were makin' for dinner Sunday night back in Virginia when I was growin' up and going to college.  Both women, in addition to teaching me a lot about life in general, also managed to inspire in me, through instruction and example, a passion for good, wholesome food that would bring together and deeply satisfy family, friends, and strangers that quickly became friends after sharing our bounty at the big table on Westwood Avenue in Charlottesville.  My Aunt Theresa, to whom I still owe so many of my "secrets" of culinary creativity and success, was always (and still is) in charge of making Thanksgiving dinner for our family of about a dozen or so hungry relatives.  Whenever I brought a friend or boyfriend to our annual Thanksgiving feast, she/he was truly speechless when sitting down to what we took for granted as a normal thanksgiving meal, about 20 different, diverse dishes, all exceptionally delicious and impossible to fit all on my plate at once.  Every year she would mix it up a bit, different yet still mouth watering versions of the same basic, seasonal, farm-to-table dish, items such as Saffron Stewed Tomatoes, Blood Orange and Pomegranate Yams, Hickory Smoked Oyster Stuffing, Garlic and Ramp Mashed Red Potatoes, Fontina Truffled Mac and Cheese, Curried Deviled eggs (wait, maybe those were at Easter...), Pumpkin Corn Pudding, and old fashioned home-canned green beans with bacon and butter!  I didn't realize until I was much older that these beans (which I thought were the green part of my meal therefore the healthiest) were probably higher in fat and sugar than the pecan pie I had for dessert!

My Slow Cooker Spanish Smoked Paprika Stew

Until my grandmother passed away when I was a 4th year (senior) at the University of Virginia, almost every Sunday I was invited to her and my PawPaw's home, and either she or my aunt Theresa would "whip up" something amazing and fulfilling that always left me feeling ready to tackle the week ahead of studying, clinicals, meetings, exams, and the inevitably complex relationships in which we find ourselves those formative four years of our lives.   

Whenever I asked MawMaw or Theresa what we were having for dinner, they would always say: "oh, nothin' fancy, just maple glazed short ribs w/ gorgonzola dipping sauce, chipotle boiled collards w/ shrimp and grits, and fresh picked strawberries and spinach.  Oh, and my great aunt "Momma Hoy's" famous creamy coconut cake for dessert"...you know, nothin' fancy:)

So, I have become a lover of good food, of fun food.  Planning recipes, experimenting with combinations of ingredients and flavors and themes, usually using my husband and friends as guinea pigs, is an activity that I love only second to and sometimes just as much as running, my other passion and free-time hobby.

Local Vineyard in Southern Oregon in the Autumn

My husband the grill-master and his slow-cooked smoky black beans! mmmmmm.......:)

I also believe in the power of food to calm, to nurture, to heal, to strengthen.  I became a nurse and then a nurse practitioner since I couldn't think of anything more exciting or rewarding than devoting my professional life to bringing health to others, individuals and communities.  My personal cooking is how I express my commitment to respecting and celebrating that gift of life and health that I am so blessed to have and share with others. 

Sharing a homegrown picnic with friends after a bike ride through the Shenandoah Valley

Apple and Pear Country!

We are very fortunate to live in a little mountain town in Southern Oregon where we are literally surrounded by small farms that provide year round fresh, low-spray or organic, produce, meats, nuts and grains. Our farmer's markets are a convenient and community-minded way to connect with the passionate growers of the amazing bounty of this region.  We also enjoy the luxury of living so close to the Pacific Northwest coast, so fresh seafood, especially local Salmon and Steelhead, are abundant! My style of cooking involves bringing these gifts of the garden, farm and sea into my kitchen and then seeing what new, yummy and healthful creation I can come up with to feed those I love.

The Oregon Coast

Port Orford docks, fresh caught fish for dinner every night!

This blog is not paleo, vegan, Atkins, South Beach, or any other genre of popular diet or cooking, however most of the recipes will be predominantly healthy, nutrient packed, gluten free, low in dairy and lactose, and full of macro and micronutrients that will help power you up for your week of work, caring for your family, or participating in your favorite recreational or competitive activity.  My husband is an ultra-runner, and I have been dabbling with the greater than marathon distance myself this past year, and we have found that by focusing on treating our bodies and our souls with the types of meals I will be sharing in the blog, we have an increased sense of well-being, more energy, endurance, and just happiness at the end of the day when its time to give the plates to the Beagle to lick her heart away....:)

Sigh....makes it all worth it when you sit down to a meal like this!

My first recipe: Tangy Kale Chips  

These spring and winter garden beauties make a healthy mid-day snack or dinner appetizer.  They are good for taking hiking or on long bike rides, since they have filling fiber, some protein from the soy in the miso paste, and sodium to help you rehydrate, especially if you sweat a lot like me!  They take about 15 minutes to prepare and then you can leave them in the oven while you are folding laundry, playing with your kids, going for a run, doing anything that takes about and hour or so.....

Health Benefits of this Magical Green Food Snack:

High in Vitamins A, K, C, iron, and calcium.

High in fiber.

Good source of Omega 3, anti-inflammatory fat.

Good source of  antioxidants. 

Extremely yummy....can't have just one! 

Ingredients:

One large bunch of dark green fresh spot free, preferably organic, Dinosaur Kale (also called Lacinato Kale)
2-3 teaspoons of red wine vinegar
2-3 tablespoons of fresh yellow miso paste
4 tablespoons of extra Virgin Olive Oil (I LOVE Hickory Smoked Olive Oil from the Temecula Olive Oil Company:  http://www.temeculaoliveoil.com/index.php/olive-oils/hickory-smoked-olive-oil.html)
Himalayan or Celtic Sea Salt (ok, it doesn't really matter where your salt is from here... you just want good fresh ground, large grain sea salt)
a sprinkle or dash or dusting of fresh ground black pepper

Instructions: 
1) Preheat your oven to 175-200 degrees F.
2) Cover two large baking/cookie sheets with parchment paper
2) Remove the larger, tough stems from the kale, tear or chop the leaves into 2-3" pieces, then rinse them well in a salad spinner.
3) Whisk together the vinegar, miso, olive oil (in that order)
4)  Toss the kale and dressing together in a large non reactive bowl until all the kale pieces are shiny and the dressing is evenly coating the greens.
5)  Divide the prepared kale in two on the baking sheets, spread out trying to get the leaves in a single layer as much as possible, then sprinkle with a moderate amount of fresh ground sea salt and a tiny eety bit of pepper.
6) Place in the Preheated oven and leave there for 1 to 1/2 hours, no longer!
7) Remove and let cool for about 10 minutes then gently pour into a bowl and munch until your heart's content. 

Places we have traveled that have helped inspire and inform my cooking!

 I am a cookbook junkie, my most important kitchen "tool" is the cookbook stand my mom gave us for our wedding! (and the ipad stand my husband gave me since so many awesome recipes are now online)

 Also, check out my first cookbook, you can view and download or buy it from Lulu.com: 

http://www.lulu.com/shop/heather-stadnisky-pediatric-nurse-practitioner/mom-appetit%C3%A9/paperback/product-15147180.html

Coming Next: Chai Chicken and Sweet Potato Bowl with Garlicky Spinach, Coconut and Toasted Filberts