I’ve never understood why there are so many pea blogs out there, and then it hit me: I can’t remember ever trying peas before. I’ve had snap peas, but never peas out of their pod—at least not ever since I’ve been old enough to remember. I used to ice my legs with frozen peas I stole from a common room refrigerator, but that doesn’t count I don’t think. I even went to London where I was promised there would be mushy peas and I never saw any. What a disappointment. So when I went to Trader Joe’s and saw a bag of frozen peas for fairly cheap I thought I’d try them out.

Peas and carrots seem to be the quintessential baby food. I’m not sure why; they’re two vegetables that just about anyone can enjoy. Dressed up with quinoa, they’re perfectly good for adults, too. And these were good. Now I see why all the fuss over peas. I can’t believe I’ve gone so long without trying them! Never again. I find their sweet, earthy pop of flavor addicting. I absolutely couldn’t get enough of this when I made it, and you won’t be able to either.

Peas And Carrots Quinoa

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes 4 servings):

• 1 cup uncooked quinoa, washed and drained
• 1/2 cup cooked peas
• 1 carrots, sliced thinly
• 1/2 teaspoon salt
• 1 Tablespoon honey(optional)

Method:

1. Bring the quinoa and 2 cups of water to a boil over the stove.
2. Add in the carrots and cook until the quinoa has soaked up all of the water.
3. Add in the peas, salt, and honey. Mix and fluff the quinoa. Move to a serving bowl and serve hot.

More peas, please.

Now is my favorite time of the year, for food at least. I love pumpkin, squash, mashed potatoes, sweet potatoes—basically anything starchy that looks like baby food. Naturally I was excited to see local squash at the farmers’ market last week and picked out the biggest, most obscene looking butternut squash I could find.

Like I said, this is basically glorified baby food: Smooth squash puree mixed with amber maple syrup, rich cream, and nutty spices. It’s reminiscent of a pie filling but without the overpowering sweetness so you can feel good about eating this with dinner. It’s definitely a new favorite that I’ll probably turn to time and time again the next few months; it’s good enough that I’d invite it to the Thanksgiving table!

Baked Butternut Squash Mash

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(Makes 4 servings):

• 3 cups butternut squash puree*
• 1/2 cup almond cream(recipe below) or regular cream or other non-dairy cream
• 3 Tablespoons maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

*This is easy to make yourself. Roast a medium-sized butternut squash until the inside is soft. Scoop the flesh out from the skin and puree it in a food processor until smooth.

For the almond cream:

• 3 Tablespoons smooth almond butter
• 5 Tablespoons water

Method:

1. In a small bowl, whisk together the almond butter and water until it forms a rich and smooth liquid.

Method:

1. Preheat your oven to 375 degrees
2. Stir together the butternut squash puree, cream, maple syrup, salt, cinnamon, and nutmeg until completely combined.
3. Scoop the squash into a large casserole dish or individual ramekins. Bake for 20-30 minutes until the squash is heated through and the top has goldened slightly and begun to crack.
4. Garnish with cinnamon and serve hot.

There were no leftovers, but I figured a picture of a half-eaten bowl was better than an empty bowl.

Now what other squash can I find?

A lot has changed since I started this blog 11 months ago. Personally, I think I’ve become a better blogger. I got my first DSLR camera for Christmas last year. At the time I didn’t know how to use it; hell, I’m still learning how to use it. I shot in auto-mode for so long that I’m just getting around to teaching myself to shoot in manual, which I’m enjoying more and more.

Even though my photos and writing may have changed, my recipes and the way I eat really hasn’t. Case in point: I made this broccoli last year and blogged about it, and I’m still making it today. I thought it deserved a new post, one that makes it look as great as it tastes. If you’ve never tried roasted broccoli before, you’re really missing out. It’s tender and earthy with a nutty flavor—like no other broccoli you’ve ever eaten. Toasted walnuts add a nice added crunch and compliments the flavor.

You can use frozen instead of fresh in this recipe, too, however the broccoli will have a soggy bite to it.

Nutty Roasted Broccoli

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(makes 4 servings):

• 3 cups fresh broccoli florets
• 3 Tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 cup walnuts, crushed and toasted

Method:

1. Preheat your oven to 375 degrees.
2. Lay the broccoli florets out in a single layer on a baking tray.
3. Pour the oil on top and sprinkle on the salt. Toss a few times with your hands.
4. Roast in the oven for 30 minutes.
5. When the broccoli’s done, take the tray out of the oven and add in the walnuts. Toss to distribute. Serve hot.

Seriously, what was I thinking photographing in automatic all Summer when the lighting is best? I’m just learning more and more about aperture thanks to Anne’s guest post, and it’s like seeing through a whole new lens. It’s definitely worth the read to any photo enthusiasts.

Last week a reader asked me to post about how I cook kale and specifically a mushroom/kale side dish I photographed. You don’t have to ask me twice to cook this dish; kale and mushrooms are two of my favorite foods when prepared properly.

This recipe cooks kale by steaming it, which gets it to that soft and tender point without removing many nutrients. Properly steamed kale should be bright green, stiff, and still have a crunch in its stalk.

As for the mushrooms, I’m a big believer in that you don’t need to buy the expensive mushrooms to bring out an expensive flavor. Mushrooms do a great job of soaking up whatever you give them, so I use oil and seasonings to make the cheapest mushrooms taste like a 5 star dish. 

I’m crazy for this sesame seasoning I got in a swag bag from a conference last month.

They do not hold back on the ginger, which I love. You can either use a seasoning like this or make the recipe with just sesame seeds and salt for a milder flavor.

Sesame Mushroom And Kale

Prep time: 0 minutes

Cook time: 10 minutes

Ingredients(makes 2 servings):

• 2 Tablespoons sesame oil
• 2/3 cup sliced mushrooms
• 2 cups kale
• 1/2 teaspoon salt
• 1 Tablespoon sesame seeds

Method:

1. Heat the oil in a pan that has a lid over medium heat.
2. Sauté the mushrooms until they’ve browned on both sides.
3. Add the kale and cover the pan. Let it stand still for about a minute while the kale steams.
4. When all of the kale has turned a vibrant green color, remove the pan from the heat. Add the salt and sesame seeds and toss all of the ingredients together.
5. Serve hot.

I like to eat mine with seared tempeh, another favorite. Just toss the tempeh in the pan and cook it until it’s browned on both side. It’s delicious and one of the healthiest soy products for you. If you know anyone who refuses to eat healthy because they think healthy eating is bland, this is the dish that will change their mind.