Roasted Acorn Squash and Kale Rice Bowl

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The other morning I woke attempted to wake up at 5:15am so that I could get to a 6am yoga class. Yes you heard right I take a 6am class 4x/week. And while that does sound like an ungodly hour to dress and get to a yoga class, it actually works for me. After hitting the snooze bar way too many times I roll out of bed, stumble into the kitchen (usually stubbing my toe on some furniture along the way) to make some tea or coffee. Once the caffeine gets into my system I’m ready to go.  What motivates me most about attending class is the feeling I get right after, it feels like I’ve won the day.

I digress. I promise this is actually a recipe post.

Although I didn’t go to yoga that day I did do something great, I made greens!! Cause what else does an aspiring food blogger do with an extra morning hour?  You make greens, obviously. Lying in bed I thought about how I would prepare the greens, but remembered I had an acorn squash that I’d been neglecting. And then I had a “light bulb” moment. “Why not add roasted squash to the cooked kale? When mixed with a some water, the squash could make a nice gravy and a different element to the final dish.” This early morning stroke of genius wouldn’t have been possible had it not been for this recipe posted by one of my favorite bloggers, Heidi Swanson.

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Kashke-Bademjan – Roasted Eggplant Dip

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My first official recipe post. Wow, this is kind of a big deal for me. It feels like the first day of school or something, but I’m not going to think about it too much. I’m just going to dive in.

So, in my mind I had grand ideas about what my first post would be and romanticized about the whole process. I imagined my first post would be about my quest to find the recipe of a plum cake I had in Brittany last summer and that I would be writing the post while having my Sunday morning cup of coffee with the whole day in front of me. Everything outside would be quite and still, no ambulances blaring just an easy Sunday morning. But alas, it’s not Sunday, it’s Tuesday night. Several ambulances have zipped by, instead of coffee I’m drinking a cup of Sweet Rose Tea, and you know what…all is well. Because sometimes life happens and things just may not go as planned, but that doesn’t mean it’s not possible.

Can I get an “Amen?”

Alright, now lets get this Thirteen Plums party started!

We’re going to start with my favorite Persian go-to side dish for any party or pot luck.  My friends can never pronounce the name of this dish, but they never forget the flavor or the taste, it’s called Kashke Bademjan (Kash-keh Badem-jaan) and I know you’re going to love it. The combination of ingredients makes for some divine cooking alchemy. In this dish we have roasted eggplant, mixed with liquid whey (adds a creamy tart flavor like yoghurt), caramelized onions, sauteed garlic and mint all topped with saffron. And even though it’s our first time in the kitchen together you’ve got to trust me, you’ll be amazed at how simple and tasty this dish is.

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