Yellow Lentil Soup with Coriander, Lime and Pepitas

International Meatless Day!

...was last Tuesday. Sorry everyone, with travel and all, I didn't get a chance to post my recipe salute to the day until now.

In fact, I only learned of the existence of this pre-Thanksgiving holiday-from-meat until I heard mention of it on NPR on my drive home from the gym last Tuesday a.m.. We left town that same afternoon to visit my in-laws in Arkansas, but my packing was light, and with Nick at Mother's Day Out for a few hours, I had time to whip up a batch of vegetarian soup for the road.

Despite a heaping bowl of cereal, yogurt, and a piece of toast, I was still feeling famished by 10 a.m., so the soup could not be an esoteric, affair. Moreover, I aimed to convince my hooray-for-meat husband to sip a cup en route. So I reached for a bag of neglected yellow lentils and set to stirring up a pot of hot, hearty sustenance.

You may have expected a carrot, squash or pumpkin soup at first glance of the photo; nope, lentils. Yellow lentils, like red and orange lentils, cook in a flash.

I left the chopping to the food processor, and the soup came together in no time. I poured about a third of it into a thermos for the trip, and cooled and froze the remainder for our return-home supper. It was perfectly sip-able on the road, and coupled with some seeds on top for crunch and protein, my rapacious appetite was soon gone.

Like most good soups, this one was even better days later, just right after a long journey home (one largely spent chewing five packs of gum, reading back issues of the New Yorker, and singing the first refrain of Jingle Bells ad nauseum avec Nick--the three activities went together surprisingly well). And though International Meatless Day is five days past, you may find this is just the thing for your post-Thanksgiving Monday. I'll be heating up the final bowl for lunch shortly.

Yellow Lentil Soup with Coriander, Lime and Pepitas

2 tablespoons olive oil
2 large onions, chopped
3 medium carrots, peeled, chopped
2 stalks celery, peeled, chopped
2 teaspoons ground coriander
2 cups yellow lentils (or yellow split peas)
8 cups water
2 teaspoon salt
2 teaspoons finely grated lime zest
1 tablespoon fresh lime juice (or more to taste)
Optional: 1/4 roasted pepitas (green pumpkin seeds)

Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onion, carrots, celery, and coriander. Sauté until vegetables begin to soften, about 8 minutes. Add lentils, water, salt abd lime zest; bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until vegetables are tender and peas are falling apart, stirring often, about 1 hour and 10 minutes.

Puree 5 cups soup (mostly solids) in batches in blender. Return to pot. Stir in lime juice and season with salt and pepper. Serve with seeds, if desired. Makes 6 servings.

A Toddler Success Story

Woe is the blogger who fails to post for a week. The brain blocks, the words fail, and the ideas, despite many meals and recipes made and served, evaporate.

But this blogger decided enough is enough and started writing about her success with one of the harshest critics she has encountered in her cooking career: a tow-headed, two-year-old Munchkin named Nick.

I had all kinds of foolish notions about how my child would eat. I would introduce vegetables, spices, herbs, and all the concoctions I prepare for my husband and myself before he could walk, developing his pint-size palate before he was capable of uttering "chicken nugget."

Things were going as planned in the early days of solid food. I stirred ginger into his pureed squash, basil into his green beans, nutmeg into his mashed bananas, and flaxseed into his porridge. He lapped it up; I gloated.

Then one fall day, Nick gazed at his seasoned mush medley, looked up at me, and said, "No! NOOOOOOO!!!!" No more mush, no more purees, and no more mashes. And bye-bye crazy concoctions, thank you very much, Mommy. My little baby wanted big boy food, sans spice.

Have I compromised? Oh yes. Have I given up? No way. I'm willing to risk 99 yuckys for 1 yummy--well, most days. A mother must consider self-preservation, specifically regarding her sanity.

Yesterday marked one of the 1 in 100 successes; the recipe's worth sharing, since I loved it too.

I've made pasta frittatas on several occasions, typically with spaghetti. I think the first one I ever made was from my Lorenza De'Medici cookbook ; it included about 1 cup of cream and 3 cups of cheese, but was worth every calorie. I'm not sure what sparked the idea to try such a frittata (albeit lighter) in pint-sized form, but it's likely the confluence of Nick's general willingness to eat all things noodle, my determination to have him eat (and like) eggs, and a promise to go on a picnic at Nick's favorite park. A muffin-sized frittata seemed ideal for both its potential and portability.

I decided to keep it simple, essentially macaroni and cheese, with some vegetables (ones that Nick has eaten, albeit occasionally) thrown in. [I used the whole eggs (he's a growing boy), but you could swap out a few for all white (e.g., 5 whole eggs, 4 egg whites instead of 7 whole)]. They loooked and smelled wonderful, but as I've learned, that is no guarantee in pleasing Nick. I cooled and packed a few, then added some grapes and milk to the bag before picking up picky Nicky from pre-school.

We made it to the park, and once seated, I unpacked the loot, trying to act nonchalant about the new offering. Nick eyed the frittatas, then picked one up. I held my breath. He took a bite.

"Yummy, Mommy!"

One small step for mommy; one giant leap for kinder-kind.

Macaroni & Cheese Mini Frittatas

I've eaten my share of pizza for in the a.m., but until now, I've never eaten pasta for breakfast. These were excellent the morning after, warmed in the microwave. I can't wait to try some other flavor combinations. I'm not sure about freezing; I'll give it a try and let you know.

3/4 cup macaroni pasta (preferably whole grain or multi-grain, like Barilla Plus)
1 cup frozen corn, thawed
1 medium red bell pepper, seeded, finely chopped
1 medium carrot, peeled, finely grated
1 cup coarsely grated sharp cheddar cheese
7 large eggs, lightly whisked
1/2 cup nonfat milk

Cook the pasta in a large pot of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.

Preheat oven to 350°F. Spray six regular-size muffin pan cups with nonstick cooking spray. Combine the macaroni, corn, bell pepper, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.

Whisk together the egg and milk in a medium bowl (transfer to a pitcher for easier pouring). Pour mixture over thepasta mixture. Bake 20-23 minutes or until just set. Remove from oven. Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool.

Camilla’s Notes: Store in an airtight container in the refrigerator and bring to room temperature before serving (you can nuke in the microwave about 20 seconds to do so)

Nutrition per Serving (1 frittata):
Calories 224; Fat 5.1g (poly 1.5g, mono 1.2g, sat 2.4g); Protein 14.9g; Cholesterol 40mg; Carbohydrate 28.7g; Fiber 1.1; Sodium 349mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

Win a Free Trip to Paris!!!

I thought that would get your attention :).

Better still, it's a very real possibility: enter your favorite puff pastry recipe in the Pepperidge Farm Puff Pastry to Paris contest (deadline December 31st) and you could win one of three grand prize trips to Paris. Whoo-Hoo! You can find all of the details for entering the contest by visiting their website:

Pepperidge Farm Puff Pastry

So why am I touting this contest? First, if you check the side bar to your right and scroll down to my books, you'll see I've written an entire book on the subject of Puff Pastry; one can't spend an entire year baking, testing, and eating hundred of sheets of puff pastry creations without being somewhat mad about the stuff (this should also explain why I keep up all of my exercise :)).

Second, I am the new brand ambassador for Pepperidge Farm Puff Pastry! I am thrilled. If you like, you can check out my new puff pastry videos on their website and sign up for the simple elegance newsletter (see below) which I'll be writing quarterly. In the coming weeks I'll be launching the puff pastry online community--another way we can meet. I'll let you know when that's starting; I hope you'll join in.

In the meantime, start dreaming up puff pastry ideas to enter. Can't you just see yourself strolling through the City of Love's streets (with someone you love--they're trips for two) in the new year?

Pastitsio (Greek Comfort Casserole; Veg Option Included)

My husband and I played hookie from church yesterday, not for a sleep-in (those days are a distant memory courtesy of 2-year-old Mr. Dumpling), but to read the Sunday New York Times and clean house. Both activites were long overdue, the former reduced to scattered few pages each weekend and the latter nearly forgotten save for the everyday duties of dishes, bed-making and such.

Both felt darn good.

And in the process of scrubbing, raking, and vacuuming, I had more time than usual to contemplate what I really wanted for dinner. It didn't take long to reach a decision: a rich, lusty casserole.

Many people, of course, have less than pleasant memories of casseroles. Limp noodles, mysterious lumps and bumps, equally enigmatic sauces, and plenty of startling orange goo, melted to resemble Cheddar cheese.

I have endured many such assemblages in multiple settings and circumstances, but never in my childhood home. That's because my mother had a thing for great casseroles. She turned out Americana classics, International superstars, and plenty more vegetable & legume-packed 1970s amalgamtions that were downright delicious. All were loaded with equal measures of great taste, good health, and frugality--isn't that what a casserole is (should be) about?

It certainly can be, and it certainly is here in my rendition of pastitsio, a lusty Greek casserole loaded with pasta and lamb (or beef), scented with cinnamon and oregano, and gilded with a Parmesan-nutmeg becahamel. Here's to you, Mom!

The following is a variation on the pastitsio recipe that first appeared in the Martha Stewart publication Everday Food (worth every penny of the subscription price--terrific, quick ideas throughout). I made the original last February and loved it. But given it was loaded with fat and calories, this time around I gave it my Enlightened spin. It is every bit as good (dare I say better? I do dare.) as the original. Here's what I changed:

(1) Whole grain penne in place of plain semolina penne.

(2) Lean ground beef instead of ground lamb.

(3) Marinara sauce, and more of it, in place of tomato paste (the fat from the lamb made up most of the moisture in the original, but I found it more greasy than moist, and lacking in flavor).

(4) More cinnamon (the orginal had a measly 1/2 teaspoon, for pete's sake!) Some dried oregano, too, to up the Greek-ness.

(5) My much lighter version of bechamel, with an added pinch of nutmeg.




Enlightened Pastitsio (Greek Pasta Comfort Casserole)

This makes a HUGE casserole. The original (Martha's recipe) says it makes 8 servings, but I think that must be for teenage boys who play 3 different sports; 1/10 of the casserole is still an enormous piece. It freezes very well, too; cut into individual portions and freeze in heavy duty quart-size freezer bags for quick lunches and future dinners.

Enlightened Filling:
1 pound multigrain penne (I used Barilla plus)
2 pounds lean ground beef (*see note below for vegetarian options)
2 medium onions, chopped
1/2 cup red wine
1 and 1/3 cups good-quality marinara sauce
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons dried oregano
1/2 teaspoon salt

Lighter Parmesan Bechamel:
3 cups low-fat milk (I used 1%)
2 tablespoons unsalted butter
3 tablespoons sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/4 cup Parmesan cheese

Preheat oven to 375 degrees. Cook pasta in a large pot of salted water for 3 minutes fewer than specified on box (~8 minutes). Drain; set aside.

Meanwhile, in a large saucepan, over medium heat, cook ground beef, breaking apart pieces with a wooden spoon, until no longer pink. Add onions; cook and stir 5 minutes longer. Transfer to a colander; drain fat, and discard. Return beef to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.

Stir in marinara sauce, cinnamon, oregano, salt, and 2 cups water; simmer 15 minutes , stirring occasionally, until thickened. Season to taste with salt and pepper.

To prepare topping, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in Parmesan.

Add pasta to beef mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving. Makes 10 generous servings.

Vegetarian Option: 2 cups lentils can be cooked (about 4 cups cooked) until tender and then used in place of the ground beef.

Nutrition per serving (1/10 of casserole):
Calories 403; Fat 8.9g (poly 0.9g, mono 2.7g, sat 4.1g); Protein 27.8g; Cholesterol 97mg; Carbohydrate 58g; Sodium 690mg; Fiber 4.9g)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

Enlightened Starbucks Coffeecake

I'm sitting in the warm, late-morning sun at my local Starbuck's savoring a tall coffee with ample amounts of half & half and sugar. Seems like the perfect time to work on my post for Enlightened Starbuck's coffee cake.

The genesis comes straight from the pages of Picky Palate, the inspired blog of my talented friend and fellow cooking contester, Jenny Flake. Several months back, Jenny published the recipe for a quick (starts with a yellow cake mix) yet decadent interpretation of Starbuck's coffeecake. I've waxed poetic about my love of all things brown sugar & butter, so it should come as no surprise that I tucked the recipe away for future baking.

The opportunity to give it a try presented itself last week. I needed to make a dessert for a baby shower potluck, and, having left the task until 9 p.m., I needed something fast, fabulous, and ready in time for me to get to bed at a reasonable hour. I had a yellow cake mix, but little else on hand. Then I remembered Jenny's recipe. I fished it out, set to work, and had myself one heck of cake in less than an hour (thank you, Jenny).

To say the cake was enjoyed at the baby shower is to say it's humid in summertime Texas. By all accounts, every last crumb was scraped up, licked up, and otherwise inhaled in 5 minutes flat.

The cake made enough to feed a small village, so I cut a hefty piece for myself. Oh bliss; you've got to splurge sometime. But here's the rub; eating it made me realize I need brown-sugar & cinnamon coffeecake in my life on a regular basis. I had a choice: incorporate 20 more hours of exercise into my routine or create a lighter version of the cake. I chose the latter.

I began by making a smaller cake (enough for a 9-inch pan). Even if cake is lighter, I don't want (or, more precisely, need) 32 servings hanging around for me to nibble on day and night! I made a plum crumb cake for my Enlightened Cakes book, so I used that as a starting point, making sure to use buttermilk for a light, flavorful base.

I trimmed the topping, but not much. If there's one thing I dislike, it's a skimpy crumb topping. I think I've got just the right ratio of cake to crumbs here, but I'll let you be the judge (1 and 1/2 the topping if decadence defines the day). I used good old all-purpose flour on my first rendering, but white whole wheat white flour (e.g., King Arthur Brand) on my second rendering. I also doubled the recipe and used a 13x9-inch baking pan second time around (I was on duty for after-church refreshments last Sunday). I liked the white whole wheat flour every bit as much as the a-p flour, so it's your call.

I wanted to get this to you before the weekend. It's good anytime, but a Saturday breakfast of crumb coffeecake, hot coffee, and warm pajamas is a very good thing, especially when, after it, you find that the sun is shining, your son is playing quietly, and your husband has already done the dishes.




I had to hide this bowl of topping from myself; I couldn't stop nibbling it.


Me and my parchment again...


Ready to bake.
This is my piece :)

Enlightened Starbucks Coffeecake

As mentioned above, you can double this recipe with excellent results. Bake in a 13x9-inch pan and bake for 45 minutes.

Crumb Topping:
1/2 cup white whole wheat flour (or all-purpose flour)
1/2 cup packed brown sugar (preferably dark brown)
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) chilled butter, cut into small pieces

Cake:
2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3/4 cup lowfat buttermilk

Topping: Whisk the 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Cut in 1/4 cup butter with a pastry blender or fingers until mixture resembles coarse meal; set aside.

Preheat oven to 350°F.

Cake: Lightly spray a 9-inch square pan with cooking spray (or line with parchment paper, spraying uncovered sides only); set aside. Whisk the 2 cups flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Combine sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add oil, vanilla, egg and egg whites; beat 2 minutes. Add buttermilk and beat 2 minutes.

Add half of flour mixture to sugar mixture; stir until smooth. Add remaining flour mixture, and stir just until combined.

Spoon batter into prepared pan, spreading evenly. Sprinkle crumb topping evenly over batter. Bake 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 16 servings.

Nutrition per serving (1/16 of cake):
Calories 171; Fat 6.3g (poly 0.6g, mono 1.7g, sat 3.8g); Protein 2.5g; Cholesterol 33mg; Carbohydrate 29.7g; Sodium 153mg; Fiber 1.6g)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

A Recipe for Change! Tofu Cream with Fresh Berries

Hooray for the red, white and blue, especially in my breakfast bowl!

I decided to celebrate last night's historic event with a splurge and a change, so I made a quick stop at the supermarket on my way home from my 6am step class and purchased some gorgeous blackberries, raspberries and blueberries, despite their outrageous cost. These were followed into the basket by a 16-ounce package of fresh, firm tofu. Stay with me; I've a delicious surprise.

I have a roller coaster relationship with tofu, obsessing over it one moment, scorning it the next. Last month I went into a tofu-scramble frenzy, stir-frying crumbled extra-firm tofu, vegetables, and spices into my morning skillet with unbridled glee. By day six, the mere thought of it made me wince, so I abandoned it without goodbyes or regret.

But the other week, tofu started calling my name, and I found myself willing to answer. This time, it needed to be silken, not crumbly; sweet, not savory. Welcome tofu cream.

I've made tofu chocolate pudding (melted chocolate, silken tofu, vanilla--it's fantastic), but never a straight up tofu cream. I came across the recipe in a Vegetarian Times cookbook compilation a few months back, but though I was intrigued, I didn't try it. When my interest in tofu resurfaced the other day, the recipe came to mind, and I decided the time was right. Now I've tried it, so I'll cut to the chase.

You. Must. Try. This. Recipe.

Whether you love tofu, hate tofu, or have no opinion of tofu at all, this is a winner. I am a yogurt fiend, but I think I will add this to my morning yogurt rotation. I should note that I've tried soy yogurt; it is putrid, vile stuff. Tasting it was the only time in my life I've spit out yogurt.

This tofu cream bears no resemblance to soy yogurt. It is silken, smooth, faintly sweet, and 100% spoon-worthy. I would happily eat this for dessert as well as breakfast ( hmm...perhaps a drizzle of melted chocolate, a dollop of jam, or more maple syrup?), and the consistency would also be just right as a replacement for whipped cream on Thanksgiving pies and cobblers.

And, oh happy day, it is so easy to whip together, and healthy, too.

Here's to delicious change!




Tofu Cream with Fresh Berries

The canola oil and salt may sound odd, but they are essential. I tried a batch without the oil and it just didn't cut it. As for the salt, it works to bring out the sweet of the syrup and the brightness of the lemon juice (you won't taste "salty").

1 16-ounce package firm tofu (use fresh tofu, not vacuum-packed)
2 tablespoons canola oil
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
2 tablespoons maple syrup (or honey or agave syrup)
1/4 teaspoon salt

In a food processor or blender, combine all ingredients and process until completely smooth and creamy. Store in airtight container in refrigerator up to 4 days. Makes 4 servings (about 2/3 cup per serving). (Adapted from Vegtarian Times)

Nutrition per Serving (1/4 of recipe):Calories 126; Fat 7.1g (poly 2.3g, mono 3.4g, sat 0g); Protein 8.5g; Cholesterol 0mg; Carbohydrate 9g; Fiber 1.8; Sodium 96mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

VOTE!!!!! As American as Enlightened Apple Pie

I developed and made this scrumptious apple pie several months ago and have been saving the photo and recipe for this exciting day! I'm giddy with excitement and anticipation (and a touch of nausea).

No matter what your political position, I do hope you vote--predictions indicate new records across the states--so exciting! I will reveal my position tomorrow, but I think my background (born in Berkeley, 7 Sisters College, sociologist) gives it away :). But now that I live in a small town in East Texas, you can be sure I have plenty of friends on both sides of the fence, and many straddlers, too. Hooray for diversity, and yes, there can be harmony.

Enough politics for a split second. On to PIE, my husband's favorite food. I developed this for the Cooking Light Annual Cooking Contest this year. It wasn't chosen, but I still love it--turns out pie and good health can live in sweet accord, too. You can use cinnamon, pumpkin pie spice, or whichever type of spice you prefer, but I have a thing for ginger and cardamom, so this hits all of my voting buttons.

God bless America! (one of my favorite songs, especially sung by Kate Smith!)

Enlightened Apple Pie with Ginger & Cardamom

Tender Whole Wheat Crust
1 and 1/2 cups white whole wheat flour (e.g., King Arthur Brand)
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
2 ounces reduced-fat cream cheese (1/4 of an 8-ounce block)
2 tablespoons canola oil
3 tablespoons ice water


Filling
3 medium Granny Smith apples, peeled and thinly sliced
3 medium McIntosh apples, peeled and thinly sliced
1/2 cup packed light brown sugar
1 tablespoon lemon juice
3 tablespoons minced candied ginger
3/4 teaspoon ground cardamom
2 tablespoons white whole wheat flour (e.g., King Arthur Brand)

Topping
2/3 cup white whole wheat flour (e.g., King Arthur Brand)
2 tablespoons ground flax (flaxmeal)
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
1/4 cup chopped walnuts or pecans

Crust: Whisk flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and the cream cheese using a pastry blender or fingers until crumbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes.

Roll the dough into a 14-inch circle between 2 large pieces of wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off remaining paper. Press the dough firmly into pan. Tuck the overhanging dough under; crimp the edge with your fingers. Using a fork, prick the dough in several places. Chill 15 minutes. (Camilla’s Note: this helps relax the dough so it won’t shrink in pre-baking).

Position a rack in the lower third of the oven; preheat to 375°F. Bake the crust for 15 minutes. Cool 30 minutes.

Filling: While crust cools, combine apples, 1/2 cup brown sugar, lemon juice, candied ginger and cardamom in a large bowl. Let stand for 10 minutes. Sprinkle the 2 tablespoons flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.

Topping: Meanwhile, combine the remaining 2/3 cup whole-wheat flour, flaxmeal, 1/4 cup brown sugar, cinnamon, and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or fingers until evenly distributed. Stir in oil and nuts.

After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they're browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving. Makes 8 servings.

Nutrition per Serving (1/8 of pie):
Calories 338; Fat 12.9g (poly 3.1g, mono 2g, sat 6g); Protein 4.2g; Cholesterol 21mg; Carbohydrate g; Fiber 4.4; Sodium 211mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

Brown Rice, Butternut Squash, & Arugula Salad

I have two people in my life--one big, one small--who do not like vegetables. After eight years of life and eating spent in common, the big one is coming around, but the small one is putting up a vociferous fight.

I hate to break it to you Nicky, but Mommy's going to win.

But winning involves a strategy. I've been pelted with raw baby carrots, steamed edamame, and stir-fried broccoli, so I turned to the vegetable tactic I employed in my initial operatives against my husband: roasting.

Roasting vegetables involves a bit of Halloween magic: a few minutes in the oven and squash, peppers, onions--even turnips and brussels sprouts--are transformed into candy.

Well, candy may be a stretch, but roasting does lead to sweetness. Roasting browns vegetables, which is far more than a cosmetic alteration: the browning indicates a caramelizing of the given vegetable's natural sugars. This subdues any of the vegetable's natural bitter notes, too, and deepens the earthy flavors to a point that even avowed veggie haters find themselves falling in love.

I award extra kudos to roasting for being fairly quick and hands-off, too; moreover, much of the prep can be done ahead of roasting time. You can cut up the vegetables (except potatoes and sweet potatoes) in the morning, if you like, so by the time you’re ready to roast, all you have to do is toss them with oil and seasonings, spread them on a pan, and check on them occasionally as they roast. Yippee!

So given the season of pumpkin, squash and gourds, I put my knife to a butternut beauty and set to cubing, followed by a toss with olive oil, salt and pepper, and finally a quick roasting.

In the meantime, it was on to the doodle test. Fearing a waste of my precious cubes of gold, I offered a small dish with a tiny trio of squash to start. He scowled. He sniffed. He finally gave one a try.

"Yummy!" He ate the the other two in a flash and asked for more.

My squash made about 2 big pans of cubes, enough for Nick and plenty more for an adult dish, too. Feeling like Old Mother Hubbard, I did in fact go to my cupboard, and pulled out some brown rice to make a simple salad. The result is a confluence of a few more favorite flavors (soy, lime, sesame oil) and items on hand (arugula and pepitas). After some adjusting and lots of tasting, I decided I had put together a new favorite.

If tomorrow I'm feeling brave, I may even try it on Nick.

Cut the cubes into relatively uniform pieces so they cook evenly.


Another use for my beloved parchment! But you can certainly skip it or use foil in its place. The parchment and foil options make for extra-easy clean-up, though; can you resist it?

Mmm....it does look like candy...



Brown Rice, Butternut Squash, & Arugula Salad

If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning.

1 medium butternut squash, peeled, deseeded, cut into 3/4- to 1-inch pieces
1 tablespoon olive oil
2 cups brown rice
2/3 cup roasted, lightly salted pepitas (green pumpkin seed kernels)
1/4 cup fresh lime juice
1 tablespoon tamari (or regular soy sauce)
1 tablespoon toasted sesame oil
1 small garlic clove, pressed
1 tablespoon brown sugar
1 5-ounce bag baby arugula leaves, leaves torn

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the butternut squash with the olive oil to coat. Season with salt and a few grinds of pepper.

Turn the butternut squash out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. Roast until the squash is browned on bottom, 15-20 minutes. Flip and roast until tender, 5 to 10 minutes.

Meanwhile, cook the rice in a large saucepan of boiling water for ~40 minutes or until tender (do not overcook). Drain in a large colander and set aside for 30 minutes to cool to room temperature.

Whisk the lime juice, soy sauce, sesame oil, garlic and brown sugar in bottom of large bowl Add the rice and toss to coat. Add the arugula, squash and pepitas to the rice mixture and gently stir until well combined. Spoon salad among serving plates and serve immediately. Makes 8 big servings.