Celery Root and Sweet Potato Soup.

I’ve been wanting to try this type of thing for a while. Have you ever noticed, while you wander through the grocery store, a really knobby, homely-looking reject vegetable? One that looks like something went wrong when a normal vegetable was growing and it came out all messed-up? That’s celery root, also called celeriac. It’s notorious in the culinary world as one of those foods that many home cooks tend to shy away from, never knowing its versatility and great flavor. I hope to learn a lot more about celery root and to have some more recipes up here in the near future! For now, this warming, pale orange soup is just lovely, despite celeriac’s homeliness. Thank you to Frugal Feeding for the inspiration.

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INGREDIENTS

2 tbsp butter, divided (or skip the butter and just stick with oil)
olive oil (any oil really will work  – I used sunflower oil. Because I felt like it.)
2 small onions, diced
2 stalks celery, diced
2 cloves garlic, minced
1 small celery root, peeled and diced
1 large sweet potato, peeled and diced
4-5 cups vegetable or chicken stock
thyme, paprika, salt, pepper to taste (I used a small palmful of each)
bay leaf
1/2 – 1 cup half and half
fresh parsley for garnish

Just the Recipe link: Celery Root and Sweet Potato Soup

DIRECTIONS

Heat oil and, if using, 1 tbs if butter in a large soup pot, and add onion and celery. Cook until translucent, stirring occasionally. When the onions are nearly there, stir in the garlic.

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Add the celery root and sweet potato and cook 5 minutes.

Next, pour in the stock and add your thyme, paprika, salt, pepper, and bay leaf. If you’re using butter, add the second tbsp here and stir in to melt. Simmer, stirring occasionally, until the sweet potato and celery root are totally soft.

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Remove from heat and puree in batches, either using a blender or food processor, or, if you’re lucky enough to have one (I do not!) use an immersion blender.

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Pour in the half and half and stir, and you’re ready to serve! Garnish with fresh chopped parsley. I had a nice little lunch of this soup with a butternut squash and green onion quesadilla.

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Cauliflower Crust Pizza.

This recipe is a tribute to a friend who so generously acted as beauty consultant / hair colorist for me yesterday. To thank her, I made these gluten-free pizzas, which are completely delicious whether g-free is your lifestyle (hers) or not (mine). Though gluten is fine by me, I’ve found that a lot of the things I love to cook (and eat) are already gluten-free. So when I find a recipe, like this one, that is totally dreamy and healthy AND fits in with the g-free life, I love to share it. This is one of those! I came upon essentially the same ingenious recipe on 3 of my favorite blogs, and this is my version of that awesomely tasty and healthy pizza. Yum! And thanks Jeni!

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INGREDIENTS

for crust:
2 cups cauliflower stems and florets, grated
1 cup mozzarella cheese, shredded
oregano and granulated garlic to taste
1 egg
salt and pepper
2-3 tbsp cottage cheese, to hold it together

topping ideas:
1/2 cubed chicken breast, sauteed with salt, pepper, and paprika
shredded mozzarella
grape tomatoes, quartered
green onions, chopped

Just the Recipe link: Cauliflower Crust Pizza

DIRECTIONS

Preheat oven to 450 F.

First, put the grated cauliflower into a bowl and microwave for 7 minutes, covered with a washcloth or paper towel. When it’s cooked, mix all the crust ingredients in a bowl. Use more or less cottage cheese, depending on how dry the mixture is and how it’s holding together.

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On a greased baking pan, shape the cauliflower mixture into two flat discs, as thick or thin as you like.

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Bake them for about 15 minutes, or until the edges are browned and the top is flecked with bits of golden melted cheese. The thickness of the crusts will affect baking time, so make sure to keep an eye on them.

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Once the crusts come out of the oven, I use a spatula to loosen them from the bottom of the pan and make sure they come off in one piece, because this will be a lot harder to do once they’re topped with cheese and other wonderful things.

Before you start with the toppings, turn up your oven to broil (or to very, very hot!). The pizzas only have a few minutes left to cook, and we want to do it at a high heat.

On to the beautiful toppings. They can truly be whatever you want – we went with chicken, green onion, tomato, and cheese, and they were fantastic!

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Stick back in the oven for 3-5 minutes, until the cheese is melted and has started to turn a little golden. Sprinkle with some more green onion or some oregano and dig in!

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Rosemary Lemon Roasted Brussels Sprouts.

Let’s keep this simple: I love Nigella Lawson.

I love her recipes. I love her witticisms. I love her energy.

My approach to cooking is strongly influenced by something she once said: “Don’t worry if bits of eggshell get into the bowl. It proves it’s homemade.”

So when I made her recipe for roasted brussels sprouts and discovered that a few lemon seeds had made their way into my final product, I wasn’t bothered in the least.

All is right with the world. Try these Rosemary Lemon Roasted Brussels Sprouts a la Nigellissima yourself, and just be sure to mind the pips!

Rosemary Lemon Roasted Brussels Sprouts | KellyintheKitchen | olive oil, lemon zest, 1 clove garlic, 1 sprig rosemary, 100 g brussels sprouts, 1 tbsp parmesan cheese, salt and pepper

INGREDIENTS

olive oil
1 lemon, zested to taste (I go lighter on lemon zest but Nigella’s recipe calls for the zest of a whole lemon)
1 clove garlic, grated or finely minced
1 sprig rosemary
a few handfuls of brussels sprouts, trimmed and halved (you want enough to form a single layer on the bottom of a standard sized cast iron skillet)
1-2 tbsp parmesan cheese (to taste)
salt and pepper
NOTE: this recipe doubles and triples easily if you’re cooking for a bigger group!

DIRECTIONS

Preheat oven to 425 F.

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Drizzle olive oil on the bottom of a pan (I used my cast-iron skillet). Grate the garlic and lemons zest into the pan and, tearing the rosemary leaves apart roughly, strew them about the pan. You can leave them large enough to remove at the end if you like. Add the brussels sprouts and toss to coat.

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Roast for about 15 minutes, until starting to become tender. Drizzle with lemon juice and sprinkle with parmesan and salt and pepper at pop back in the oven for another 5 minutes. They’re ready when they’re tender but still have a little bit of bite in them.

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Pull out the rosemary leaves and serve ’em up! These make a fantastic side dish to an herby roasted chicken, but we ate almost all of them straight out with our fingers. Yeah, they’re that good!

Roasted Spiced Chickpeas.

Lately at work, I’ve been hanging around a lot of talk about snack foods. Normally I’m not really much of a snacker; I never buy chips or pretzels or anything like that, because I generally don’t crave them. But for the past week, I’ve been taking a lot of notes about people’s snacking habits, and as a result, I found myself really craving salty snack foods. This led me to two thoughts: 1) I have a reaffirmed belief in the power of advertising to get people interested in products they never would have cared about before (i.e., me craving snack foods), and 2) I wanted to give these roasted chickpeas a go, after having seen them on a handful of blogs over the past month or so. Roasted chickpeas make a fantastic replacement for chips. They’re crunchy, salty, spicy, and come in any flavor you can make. So make some!

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INGREDIENTS

1 can chickpeas
olive oil
salt
extra virgin olive oil
seasonings of your choice (I used Ukrainian Village Seasoning from the Spice House)

Just the Recipe link: Roasted Spiced Chickpeas

DIRECTIONS

Preheat oven to 350 F.

The chickpeas require quite a bit of prep: Drain them. Rinse them off. Remove the skin from each little bean, pretending you’re a rabbi conducting a hundred brises. Lay them out on a towel and gently pat them dry. In a bowl, toss them with a drizzle of olive oil and a good sprinkling of salt.

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Lay the salted, oiled chickpeas out on a baking sheet.

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Bake about 50 minutes, until they’re crunchy and browned.

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Now, the seasoning part. There are so many flavor combos that I want to try! Paprika and cumin, parsley and granulated garlic, honey and cayenne pepper, and good old salt and pepper – all yummy pairings. For this batch, I used one of the Spice House‘s awesome Chicago neighborhoods spice blends – the Ukrainian Village seasoning – which has a great blend of onion and pepper flavors. I topped it off with a little sprinkle of truffle salt, just because I was feelin’ fancy.

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That’s it! I love these. They’re a great, substantial snack to munch on when you need a crunch but don’t want to go the chips or nuts route. Enjoy! And be sure to let them cool completely before you put them in any kind of container, or else the heat/condensation will make the chickpeas soggy.

Blackened Onion and Lentil Pilaf.

On Wednesday night, I got home late from a busy day at work, and I was starving! Thinking to make something easy and quick, I decided to put together a really simple lentil dish to accompany the chicken drumsticks I was roasting. I love lentils and consider them an almost-perfect food. They taste good, they’re really versatile, they’re easy to cook, they’re good for you, they last forever, and they’re incredibly cheap! What’s not to love? Last night, I riffed on a Lebanese rice dish called mdardara, which I had learned about a long time ago but hadn’t ever made. It’s a really simple lentil and rice pilaf topped with blackened onion strings, but in my version, I replace the rice with quinoa and the regular brown lentils with the slightly fancier French lentils. What makes this dish so great is that you can really use any kind of lentil, any kind of onion, and any kind of grain that you have around the house. It’s so flexible – just use what you’ve got and you’ll be good to go with a tasty side or main dish that’s totally simple and healthy.

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INGREDIENTS

1/2 cup French lentils
2 cups stock or water (I used homemade vegetable stock)
bay leaf
1/2 onion, sliced
olive oil
salt and pepper
1/3 cup red quinoa (really this will work with any grain)

Just the Recipe link: Blackened Onion and Lentil Pilaf

DIRECTIONS

Add lentils, 1 1/2 cups stock or water, and bay leaf to a pan and bring to a boil.

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Reduce to a simmer and cook until lentils are tender, about 30-40 minutes. Remove the bay leaf, drain any excess liquid, season with salt and pepper, and set aside.

Meanwhile, heat olive oil in a frying pan and add the onions. Cook over medium low, stirring occasionally. When they start to take on a slightly blackened color, add a shallow layer of stock or water to the pan, to help them soften and brown rather than dry up and turn black. If you want them on the more charred side, use less stock; if you like them totally browned and almost caramelized, as I do, use a bit more stock.

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Turn the fire down to low and cook the onions until they’re a deep brown-black and the liquid is almost totally reduced.

Finally, the quinoa. Cook according to package directions. I recommend cooking the quinoa in any remaining stock you have on hand, as this really perks up the flavor of quinoa and makes it way more flavorful than when it’s cooked with water.

When everything is cooked, assemble! Mix the lentils and quinoa and make sure to season with salt and pepper. Spoon them into your bowl or serving dish and top with the onion strings. Add another sprinkle of salt to the onions and that’s it! A simple and easy yet very yummy after work meal that functions as a side or a main dish. And I’m saving the leftovers for lunch.

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100th recipe! and, Roasted Garlic Refried Black Beans.

Happy 100th recipe from KellyintheKitchen! And just in time before the new year. These humble yet flexible refried black beans perhaps aren’t high-brow enough to be deserving of posting-milestone glory, but look beyond their simplicity to see the awesome possibilities. They work great as enchilada or taco filling, a topping for rice, a spread on top of toast, omelet filling or a side for scrambled eggs…the list goes on. My recipe includes ham, but these also make great vegan beans, sans ham of course. They are incredibly versatile. I ate them with a scoop of Greek yogurt and scallions on top and it was great. These are smart to have around. Happy 100!

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INGREDIENTS

3 cloves garlic, with peels still on
olive oil
1/2 red pepper, diced
4 scallions
1 cup diced ham (optional)
2 cans of black beans (one can drained and rinsed, the other with the liquid)
dash of seasoning salt (I used Pilsen Latino Seasoning from the Spice House) – optional
salt and pepper

Just the Recipe link: Roasted Garlic Refried Black Beans

DIRECTIONS

First, dry roast the garlic in a pan over medium low heat. Once they’re tender and soft, set the cloves aside until they’re cool enough to peel.

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In another pan, heat a drizzle of olive oil over medium heat and add the red pepper. Once it’s softened, add the peeled roasted garlic and scallions and, if you’re not doing vegan beans, the ham. Stir around to crisp it up a bit, cooking for about 3 minutes if you’re using ham, or about 1 minute if not.

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Add the black beans and go at the whole thing with a potato masher. Add a drizzle of olive oil, salt and pepper to taste, and if you want, a pinch of seasoning salt.

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Cook, stirring occasionally, until the beans are heated through. Add a splash or two of water if you want a looser texture – I left mine as they were and they were great. Then serve them however you like! I gave ’em a good dollop of Greek yogurt and an extra sprinkle of scallions and was good to go. Enjoy!