Roasted Beets and Squash

Posting has been slow lately. It may have something to do with this:
Our kitchen wasn't really built for two. I've gotten very good at pivoting.
Beets and Squash. Feels like fall, doesn't it? Maybe I'm a little late but Seattle has shown some summer weather it was hoarding from June through September.

This is one of those recipes that gets thrown together because it's what you have on hand. Do you ever feel like a meal is not really a meal unless there's meat? No? Just me.
Well consider this your meat. It's red (ish), it's super rich and flavorful and, it bleeds (stains).
Mix that with with your chopped squash (any type you like)
Toss with olive oil, sea salt, cumin, pepper and onion. Roast at 400 degrees for 25 minutes. Add one can of chickpeas, toss. Roast for another 10 minutes. Remove from oven, toss with feta. Serve in a bowl. Top with chopped green onion...or anything green. Chives, parsley, whatever.
You won't miss the meat. Promise.

Quick Weeknight Din

I usually like to have a game plan before making dinner. Actually, if I'm really organized, I like to have a few dinners planned out on Sunday, go to the grocery, then feel like a grown up come Monday when I have a plan for dinner AND all the ingredients to make it happen. Or most of the ingredients, save a few James has to pick up on the way home. Then there are the majority of trips to the grocery store where I walk aimlessly through the aisles. I find a couple of new things that look good, I'm a sucker for packaging. I pick up things I know I like, squash, sugar (I just ran out) coffee, cereal, shrimp, apples (honey crisp), goat cheese and tomatoes. This is also the way I pack (except my closet only has one aisle). I find single items that I like without forming any outfits. I arrive at my destination to realize I have a cute dress I want to wear but I don't have the right shoes! Like the single food items, I like them all on their own but I put no thought into arranging them to create a meal. My lack of organization finally paid off. This is something I'll make again, intentionally.


Blanch some green and yellow zuchinni.
Let the zucchini hang out in the ice bath. Boil any type of pasta you like, I used angel hair. Saute shrimp with olive oil, garlic, basil and several halved cherry tomatoes.
Mix shrimp with zucchini and pour over the pasta.
Now, this is the most important step. Listen carefully. Generously sprinkle with goat cheese. Please. Please?

Avocado and Tomatillo Soup

When the weather is warm the last thing I want to do is turn on the oven, especially in our tiny, cramped kitchen. I don't particularly love cold soups but I do love the ease of taking fresh ingredients and simply blending (or in my case: magic bullet-ing) them. I've found the avocado adds the perfect creamy flavor while the tomatillo lends a sharper, bitter taste.

2 avocados
3/4 C milk (I used skim)
1 garlic clove
1/2 C chicken broth
2 tomatillos
Crushed red pepper
Salt and pepper to taste

Combine all ingredients and blend, refrigerate or
warm over stove-or try both! I prefer this one cold.

We had leftover chicken which I shredded on top, but it could be topped with anything: shrimp, tofu, crab! Mmm, crab. I also added a quick cheese quesadilla for dipping...Summer's grilled cheese and tomato soup equivalent.

Croque Monsieur

A couple of weeks ago, I managed to talk James into watching a chick-flick. Usually that requires some sort of compromise...like watching a D grade horror flick. Fortunately, we both thought "It's Complicated" was pretty decent. After promising to make croque monsieur (thanks Meryl Streep!) I think it's safe to say I won't be watching "Chainsaw Massacre." This seriously rich meal won't cut it for a weekly regular, but when you've earned an indulgence, this is it.

The two most important ingredients: Gruyere and ham.

Key to a balanced diet: cheese, cured meat, cheese, bread and most importantly, cheese.

Add a salad, it will make your mom happy.

Adapted from Ina Garten:

Ingredients
(quarter recipe for 2 servings) nocoupons

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch nutmeg
• 12 ounces Gruyere, grated (5 cups)
• 1/2 cup freshly grated Parmesan
• 16 slices white sandwich bread, crusts removed
• Dijon mustard
• 8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.