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Butternut Squash & Mushroom Chicken Pot Pie

Fall is my favorite season. The temperatures begin to cool off, holidays inch tantalizingly closer and new ingredients fill the stores. Winter squashes, apples, pears, sweet potatoes. Comfort food. The best kind of food.

This weekend it was storming out. Granted we’re in Miami so it was more like a Tropical Storm, but it just seemed like the perfect day for a casserole. So I made a big pot pie, but instead of using traditional carrots and celery, I sauteed the chicken with bacon, lots of portabello and crimini mushrooms and onions. Then I swapped the heavy bechamel for a smoked paprika-spiked butternut squash puree.

The mushrooms and the butternut squash melded into the most delicious gravy and the buttermilk biscuit top was just the thing to mop it all up. Not as heavy as your typical pot pie, but just as substantial and delicious. A new fall favorite around here!

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Thai-style Chicken Salad

Oh, hello there readers! I have been swept away by an adorable baby and I’m determined to spend every last second of my maternity leave cuddling and playing with my little girl. So that means cooking has become less of a priority and I’ve neglected my poor blog. But a girl’s gotta eat and food should always be delicious. For me, this now means having something ready to go in the fridge. Like this Thai-style chicken salad. Good Lord, this stuff is good!

First, you marinate the chicken in a little lemongrass, then throw onto your grill (or grill pan if you live in a condo like we do). Let cool, then mix with shallots, cucumbers, shredded cabbage, mayo, fish sauce, sriracha (rooster sauce) and cilantro. It’s got a subtle char flavor from the grill, crunch from the veggies and that spicy mayo combination that just makes it perfect for a warm and crusty roll.

I recommend making it next time you’ve got leftover grilled chicken – you can skip the lemongrass marinade if you can’t find it or if you’ve got leftovers. I seriously can’t wait to make another big batch of it soon since the first batch disappeared in one day. What can I say? We like to eat around here…

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Tomato Carrot Soup with Bacon Croutons

Diet food. Two words that make me shudder. I’ve always thought it better to take an extra walk or run an extra mile rather than give up the things I love to eat. I guess it’s good that I don’t like junk food, but a life without full-fat cheese and pasta is no life at all. Even so, I find myself heavier than I’d like 6 weeks after pregnancy. I guess a pint or two of Ben & Jerry’s a week for 9 months will do that to you. So, it’s time to buckle down and diet. For me, that means more vegetables and more workouts, but no less flavor.

This soup is packed with good-for-you stuff and lots of taste. Bacon on a diet? I say yes! A little bacon goes a long and delicious way. It’s an easy soup – carrots, diced tomatoes, onions and garlic. Some spicy smoked paprika and saffron give it loads of flavor, and everything is brightened with lemon juice. Torn bread toasted in bacon fat makes some nice bacon croutons that add just the right amount of crunch and interest. With diet food like this, I should be skinny in no time! That is, if I can stay away from the Ben & Jerry’s…

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Greek-Style Stuffed Zucchini

This is my annual and obligatory post about how to use up all your extra summer zucchini. Last year it was Green Curry Zucchini & Spinach Soup, the year before it was Lighter Summer Squash Red Curry with Basil. This year I took a break from curry and decided I was in the mood for stuffed zucchini. Usually, I’ll just do a beef and tomato stuffing with mozzarella and Parmesan on top. It’s classic and simple, but I didn’t have everything I needed. What I had was lots of Greek-style stuff. Black olives, baby spinach and feta. So why not try that instead?

The result is a dish that might not be super pretty, but it is pretty delicious. I used ground pork instead of ground beef and browned it with onions and garlic. I added diced tomatoes, black olives, baby spinach, feta and a pinch of oregano to make the stuffing. Some panko breadcrumbs on sprinkled on top finish it off.

The stuffing was so good – porky and a little briny from the olives and feta, but still light enough from all the vegetables. I couldn’t keep myself from sampling it straight from the pan. I liked it so much that I don’t think I’ll ever go back to the plain old beef and tomatoes stuffing. This is a very happy way to use all that extra zucchini!

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Creamed Summer Corn (and a new addition!)

Hi everyone! As you probably guessed, I’ve been a bit busy with our new addition. Olivia Camero Ainslie made her debut on Saturday, June 18th at 10:29 PM. She was 6 lbs 5 oz., 19 inches long and cute as a button! Here she is at 2 weeks old (cue the awwwww). Thank you all for your well-wishes!

Although I’ve miraculously been finding the time to cook, our meals have been nothing to blog about. Mostly sandwiches, stir-frys and my standard pasta with sausage and kale. But I finally found time to make something easy and still delicious enough to share. Summer means corn and I was looking for a side dish that was luscious, but not too heavy. (I’ve got some Ben & Jerry’s baby weight to shed!)

This creamed corn is much lighter than the traditional version, and oh my was it good! The corn was sweet and summery and a little creamy. Cherry tomatoes, lime zest and fresh basil add just the right amount of brightness. It was a most perfect summer side dish and made our otherwise boring lunch (sandwich, of course) something special.

Now that things have settled into more of a pattern, I’m looking forward to blogging at least once a week. Wish me luck!

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Pesto Power Salad

Sometimes you crave Mac & Cheese. The good, homemade kind made with bechamel and extra sharp cheddar and topped with buttery breadcrumbs. That’s what I had this weekend. It was delicious and comforting and heavy. (See Epicurious for the recipe.) Other times, you actually want something a little healthier. Something that doesn’t make you want to curl up on the couch in a food coma for 2 hours. Especially if it’s a weekday lunch and you’ve got at least 5 more hours of work to do.

For me, a grain salad is the best kind of lunch. You can make a big batch at the beginning of the week, it doesn’t wilt and it just tastes better the longer it marinades. I like to call this kind of salad Power Salad. It all starts with your favorite grain – anything from quinoa to farro. The key to good grains is toasting them in a dry skillet until they’re just starting to turn golden and become fragrant. Toasting gives them a deeper, nuttier flavor.

Once you’ve cooked your grains, toss them with beans, sturdy vegetables and an herby vinaigrette. This time I used edamame beans and a lemony pesto made with almonds. Mix everything together, refrigerate and you’ve got lunch for the week. Lunch that will make you feel great and not put you in a food coma. I like to save good food comas for the weekend when you can really enjoy them.

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Peach & Radish Salad

I wish I could take credit for this recipe, but I am sad to say that I cannot. I’ve mentioned before that Michael’s Genuine is my favorite spot for brunch. And I don’t mean that it’s my favorite spot in Miami, I mean that it’s my favorite anywhere. Now that my due date is fast approaching (32 days left! But who’s counting…), I’m taking every opportunity to do things I soon won’t be able to. Like sleeping in and going out for fancy brunch with Tom.

One of the many daily specials at our fancy brunch was “Local Peaches” – a salad made with peaches, radishes, almonds, feta cheese and basil. Since Tom isn’t a huge fan of peaches, I was going to pass even though it was the dish that stood out from the menu. But then a server walked by with the dish and it was such a beautiful plate of food – all gem-toned peaches, bright radish rings and vibrant basil – that I knew I had to get have it despite Tom’s anti-peach stance. As usual, I was right. The peaches were the most memorable dish we tried and Tom loved it. It’s nice to be right.

Of course, I had to try to recreate it at home. I couldn’t find local peaches, but I did find some nice-looking ones from Georgia which were the perfect almost-ripe for the salad. The peaches and radishes are sliced super-thin (a mandoline works particularly well for the radishes) and tossed with a little olive oil and a touch of white wine vinegar. Almonds are coarsely chopped and toasted. Basil is torn. Feta is crumbled. Everything gets assembled prettily on a plate and generously sprinkled with freshly ground black pepper. It’s a little sweet, crisp, crunchy and super refreshing. Seriously one of the best ideas I’ve ever stolen from a restaurant and the perfect summer side to a sandwich, or a beautiful appetizer for a fancy dinner party.

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Mint Limeade

I know it may not seem this way for some of you up north, but I assure you that warm weather is on its way! It’s just two short weeks until Memorial Day, the official kick-off for picnics, BBQs and pool parties. All you need now is the perfect drink recipe.

And of course, by drink I don’t mean cocktail. I am, after all, a responsible 8-month pregnant lady and someone my size and shape would get funny looks holding a cocktail. So this Mint Limeade is a deliciously virgin beverage, though I’m quite sure adding a shot or two of tequila wouldn’t detract from its charms. Usually, I’m too impatient to make quality beverages. They always require cooled simple syrup and I just don’t plan that far in advance.

That’s why I love this recipe. You basically take all the ingredients and throw them in a blender – whole limes, ice, water, brown sugar and mint leaves. The lime and mint make it super refreshing while the brown sugar adds a nice depth and almost caramel flavor. It’s definitely summer in a glass.

Shameless Plug! Check out the Miami New Times Blog Watch post featuring yours truly!

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Guava & Cream Cheese French Toast

I often hear people commenting on how they’re not breakfast people. Or how they can’t eat for a few hours after they wake up in the morning. I do not understand these people. Am I the only one who wakes up hungry? Now that I’m pregnant, I actually wake up starving and usually have two, sometimes three, breakfasts. A small one before I work out – a piece of fruit, a little bit of cereal – and then a more substantial one before I get ready to go to work – usually a fruit and peanut butter smoothie or oatmeal and an egg. If I’m still hungry, I’ll have cheese and crackers when I get to work. Am I boring you with my daily routine? Sorry about that. I just mean to say – I am really into breakfast.

And breakfast on the weekend is even better. You get to stay in your pajamas while you make something good to eat and you don’t have to worry about how long it will take or how much of a mess you’ll make. There’s plenty of time for special treats. This breakfast definitely falls into the “special treat” category and it’s not for those of you on diets. 07 19 30

I got the idea when I had brunch at my favorite restaurant – Michael’s Genuine Food & Drink. They serve a Guava and Cream Cheese stuffed French Toast which was one of the highlights of our meal. Granted, my version is not as pretty or as well-executed, but I can promise you that it’s delicious.

The secret is to use non-sweet bread. While I love regular french toast made with brioche and challah bread, I think those would make thing dish overly sweet. Instead I opted for something called a “Neo Tuscan Boule” from the bakery. It was basically a sourdough boule and it was the perfect contrast to the sweet guava and maple syrup. If you’ve never had guava and cream cheese together, then shame on you! It’s amazing. Like chocolate covered pretzels or gorgonzola and pears. A match made in breakfast heaven.

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Southwestern Chicken & Corn Chowder

I’ve been thinking a lot about freezer meals. Over the past few years, I’ve developed a morning routine that I really love. I get up before the sun rises, work out and cook lunch or dinner. I guess that makes me a morning person. But I have a long commute and my job keeps late hours, so there’s no way I’ll be up for making dinner after 8 at night. My little routine has worked out really well for us so far.

All that is about to change. I know there’s no way I’ll be able to cook in the mornings before work with a newborn. So, it’s going to be all about weekend cooking and freezer meals. Or salads, sandwiches, omelets and other super-quick dinners. Luckily, I love leftovers and think that some foods benefit from some time in the freezer. Especially soups.

The trick to making freezer meals is making sure it’s a well-rounded one. Sure, braised meat freezes well, but then I have to think of a side dish and I want something easier. Thick hearty stews and chowder fit the bill and this one is especially tasty.

For the chowder, I browned some onions, potatoes, Mexican chorizo and chicken with dried guajillo chile peppers. I added some fire-roasted tomatoes, corn and chicken stock and let the whole thing simmer until the potatoes were tender and the chicken was falling apart. Stir in a little lime zest and some cream and that’s it. The chowder is richly flavored – spicy, smoky and creamy. The lime zest and cilantro add a brightness that I think every freezer meal needs. A wonderful thing when you’re starving and your fridge is bare of anything but condiments and juice.

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