Roasted Butternut Squash and Farro Salad

This was my contribution to our Christmas eve feast (which has always consisted of finger foods/appetizers and desserts). When we were children there was fruit, baby carrots and dip, bagel bites, cheese cubes and Ritz. While the tradition persists, in recent years our "dinner" has turned a bit more gourmet. Mom's peanut butter balls still make an appearance. But we've traded the cheddar for Boursin, frozen snacks for grilled meat and veggie kabobs, and healthier options such as this. I left most of the planning and preparation up to my younger sisters who are budding little chefs. But I wanted to try something new and thought this salad sounded fantastic. (If it comes from Smitten Kitchen, it's guaranteed to be good.) Most of my family members had never heard of farro or Manchego, couldn't tell you what a pepita was, and were wary of anything squash. But I think I converted them to all of the above. Or rather this recipe did.

I've made this salad twice now and learned something in the process. It's best served at room temperature, assembled after the individual ingredients have cooled. The second time around I was in a rush and threw them together hot, which resulted in still-delicious sticky glop. If you want fluffy farro and perfectly formed cubes of squash mingling with flecks of cheese and pepita bits, allow some time for them to cool off. This also tastes great after a fews hours (and possibly days- although why wait that long?) in the fridge.

Roasted Butternut Squash and Farro Salad

INGREDIENTS
1 cup semi-pearled farro, cooked according to package directions
5 Tbsp. extra virgin olive oil, divided
kosher salt and freshly ground black pepper
1 medium-large butternut (or acorn) squash, peeled, seeded, and diced
1 Tbsp. sherry vinegar (I used apple cider vinegar)
1 Tbsp. water
1/2 tsp. sugar
1/4 tsp. salt
1/2 small red onion, diced
1/3 cup toasted salted pepitas
3/4 cup Manchego (spanish sheep's milk cheese), grated (or Ricota salta, feta, etc.)

DIRECTIONS
1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray. Toss the butternut squash in 2 Tbsp. olive oil and a generous sprinkling of kosher salt and freshly ground black pepper and arrange in an even layer on the baking sheet. Roast in preheated oven for 25-30 minutes, turning occasionally, until golden and tender. Set aside to cool.

2. Meanwhile, cook the farro according to package directions. Drain; fluff with a fork and set aside to cool.

3. While the farro is cooking, combine the vinegar, water, sugar, and 1/4 tsp. salt in a small bowl. Whisk until the sugar and salt are dissolved. Stir in the onion (it will barely be covered by the vinegar mixture.) Cover and refrigerate until needed. (30 minutes is ideal but less time will still provide a lightly pickled onion.)

4. To assemble the salad, in a large bowl mix together the cooled butternut squash and farro. Stir in the pickled onions and vinegar mixture, pepitas, and cheese. Toss with the 3 remaining Tbsp. olive oil. Season to taste with salt and pepper. Serve slightly warm, at room temperature, or after refrigerating.

Serves 4-6.

(Adapted from Smitten Kitchen)

Chocolate Chip, Butterscotch, and Walnut Cookie Bars

This recipe isn't much different than our favorite chocolate chip cookies. But it's baked in bar form, which results in a giant soft/gooey cookie than can be cut into bite-size bars for sharing (or not). And it's stuffed with walnuts and butterscotch chips in addition to the chocolate. There's something about those butterscotch morsels that I can't resist. While I thought they were perfect as written, you could use almonds or cashews in place of the walnuts. And then there are endless options with dark chocolate and white chocolate and peanut butter, etc. chips. However you make them, they're likely to disappear fast.

Chocolate Chip, Butterscotch, and Walnut Cookie Bars

INGREDIENTS
2 1/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. sea salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar (I used dark brown)
1 tsp. pure vanilla extract
2 large eggs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts, chopped (toast for even more flavor)

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish.

2. With an electric mixer on medium, cream butter, sugar, and vanilla extract until smooth. Add the eggs, one at a time, mixing well after each addition.

3. In a separate bowl, whisk to combine the flour, baking powder, and salt. With the mixer running on low, gradually add the dry ingredients and mix until well combined. Stir in the chocolate chips, butterscotch chips, and walnuts by hand.

4. Drop dough into the prepared baking dish and spread with a spatula until even. Bake in preheated oven for about 18 minutes, until the edges and top are golden brown. Cool on a wire rack before cutting into bars and serving.

Fills a 9x13 pan.

(Adapted from Passports and Pancakes)

Roasted Sweet Potato and Black Bean Tacos

I wasn't expecting much when I threw this dinner together. I'd seen sweet potato tacos floating around a few food blogs and thought they sounded healthy and easy. (And sweet potatoes are a staple around here as they are a favorite of our now-eating-real-food baby.) Much like my attitude towards pizza toppings, if it'll fit inside a taco shell, I'm bound to try it out. These tacos were a pleasant surprise. A meal worth sharing and repeating.  I roasted them for maximum flavor- tossed with peppers, onion, garlic, and some earthy spices (which you shouldn't hesitate to experiment with). The additional fillings are also up to you, but I highly recommend the chipotle cream (which has just a touch of heat) and some fresh (preferably homemade) salsa. And I would have included avocado if I had one.

Despite the fact that baby girl is almost 8 months old, I'm still proud of myself when I get a home-cooked meal on the table. (Which means that I also managed to get dressed, shop for groceries, clean the kitchen...!) But I'm more motivated than ever as I'm cooking for her, too. We've given up on purees and started a different approach to feeding her called baby led weaning. So far it's working great for all of us. I'm sure I'll have more to tell on that topic later. But for now, if I don't check back in before next week- Merry Christmas!! Have a wonderful holiday.

Roasted Sweet Potato and Black Bean Tacos

INGREDIENTS
3 medium or 2 large sweet potatoes, peeled and diced
1 bell pepper or poblano (I used a green bell pepper), seeded and diced
1 small white onion, chopped
3 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. Mexican oregano
1/2 tsp. smoked paprika
pinch cayenne pepper (more or less depending on how much heat you want)
1 cup black beans, drained and rinsed
handful cilantro, chopped (more or less to taste)

1/2 cup sour cream
1 Tbsp. chipotle in adobo, minced
1/2 lime, juiced
salt and freshly ground black pepper, to taste

8 flour or corn tortillas
Monterey Jack cheese, shredded (or Pepper Jack or Cheddar, or Manchego)

fresh salsa or pico de gallo, for serving (optional)
avocado, for serving (optional)

DIRECTIONS
1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.

2. Toss sweet potatoes, pepper, onion, and garlic with olive oil, a generous sprinkling of salt and pepper, and spices. Spread in an even layer on the prepared baking sheet. Bake in preheated oven for 25-30 minutes, turning occasionally, until tender and browned. Remove from the oven and add black beans and cilantro; toss to combine.

3. Meanwhile, combine the sour cream, chipotle, and lime juice in a blender or food processor. Pulse until smooth. Season to taste with salt and freshly ground black pepper.

4. Heat a large skillet on the stove over medium heat. Add a tortilla, top with shredded cheese, and cook until the tortilla is lightly browned and the cheese is melted. Repeat with the remaining tortillas. (Already prepared tortillas can be placed on baking sheet in a 200 F oven to keep warm until serving.)

5. Spoon sweet potato filling into center of each tortilla. Drizzle with chipotle cream and top with fresh salsa and/or avocado.

Serves 3-4.

(Inspiration from here and here)

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

I'm amazed that I'm still coming up with new combinations for pizza toppings. Apparently the possibilites are endless. (And I already have a few more ideas up my sleeve.) Homemade pizza is our favorite dinner around here. The dough takes a little work, but the results are totally worth it. Even Dustin prefers it to just about any take-out version (especially deep-dish which we've learned isn't our thing). This pizza featured chicken and bacon, bits of cremini (baby portobello) mushroom, and juicy slices of roasted red peppers. I just used mozzarella, but next time I think I'll get more adventurous with the cheese- something smoked (cheddar, gouda, etc.) would add the perfect pizzaz.

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

INGREDIENTS
1 recipe pizza dough
favorite tomato-based pizza sauce (jarred or homemade)
1 large boneless skinless chicken breast, grilled and thinly sliced (or a rotisserie chicken would work well)
3 slices bacon, cooked until crisp and crumbled
8 oz. cremini mushrooms, sliced
12 oz. jar roasted red peppers, drained and sliced
1/4 red onion, thinly sliced
2-3 cups mozzarella, shredded (you could also add smoked mozzarella, cheddar, or gouda)

DIRECTIONS
1. Prepare pizza according to recipe directions.

2. While dough is rising, grill chicken and cook bacon. Prep vegetables.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pizza sauce, sliced chicken, crumbled bacon, mushrooms, peppers, onion, and cheese.

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.