Stir-Fried Winter Greens From Our First Hoop-House Harvest

Wednesday, November 30, 2011

The seedlings we planted in our hoop house earlier this fall (see photo below from October) have been thriving under their protective plastic sheeting.

Mini hoop house on our back deck by Eve Fox, Garden of Eating blog, copyright 2011

I like knowing there's a little pocket of happy growing green stuff out on our deck (even though it's hidden by the plastic most of the time.) When I went out to check on them today, I realized it was time to do some harvesting.

Happy in the hoop house by Eve Fox, Garden of Eating blog, copyright 2011

So's I cut some kale and some mustard greens and I have to admit I don't even know what (everything was grown from some spicy greens seed mix...)

Late fall harvest by Eve Fox, Garden of Eating blog, copyright 2011

Then I took it inside and washed it (there were some bugs...) guess they're one of the downsides to the balmy weather we've been having lately.

Washing the greens by Eve Fox, Garden of Eating blog, copyright 2011

Then I stir-fried it with garlic, ginger, red pepper flakes and tossed it with soy sauce, rice mirin and sesame oil.

Stir-fried winter greens by Eve Fox, Garden of Eating blog, copyright 2011

We ate them with some leftover rice and grilled salmon we'd made for dinner the other night.

Stir-fried winter greens with grilled salmon & basmati rice by Eve Fox, Garden of Eating blog, copyright 2011

'Twas good. I'm happy the hoop house is there and that the plants are dug in, doing their thing.

Stir-Fried Winter Greens
Serves 4

Ingredients

* 1 large bag of winter greens (kale, chard, bok choy, etc.,) washed and dried and cut or torn into ribbons if the leaves are large

* 2-3 cloves of garlic, minced or pressed
* 2 Tbsp minced fresh ginger
* Pinch of red chili flakes or a tsp of chopped jalapeno pepper
* 2 tsps soy sauce
* 2 tsps rice mirin
* 1 Tbsp toasted sesame oil
* Few grinds of white pepper
* 2 Tbsp peanut oil
* Handful of sesame seeds


Directions

1. Place a wok (or large skillet) over high heat and pour the peanut oil into the wok. Swirl to coat the wok's sides evenly with the oil.

2. Toss the garlic and ginger into the oil, along with the pinch of chili flakes and stir-fry for 30-45 seconds to flavor the oil, stirring to prevent the garlic from sticking or burning.


3. Add the greens and stir to ensure that they get coated with oil and come into contact with the wok's searing hot sides. Stir-fry until they are wilted and softened to a point you like--some people prefer them more raw than cooked and others prefer them really cooked. Regardless, it is truly amazing how much the greens cook down in just a few minutes.

4. Add the rice mirin, soy sauce and sesame oil and toss to coat. Turn off the heat and remove the stir-fried veggies to a bowl or plate (sitting in a wok after cooking can turn food black as the metal oxidizes.) Serve the stir-fried greens over rice and top with the sesame seeds.



Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping

Monday, November 28, 2011

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

There was no love lost between me and the vast majority of vegetables when I was growing up. But even as a child, I adored Brussels sprouts. And my passion for these cruciferous cuties continues unabated in my adult life (wait, when did I become an adult?!)

Brussels sprouts by Eve Fox, Garden of Eating blog, copyright 2011

They're good so many ways - pan seared, roasted, etc., But after my friend, Marc introduced me to the idea of slicing them in shoestrings and roasting them with garlic, whole grain mustard, white wine, and Pecorino cheese a few years ago, I pretty much stopped making them any other way.

I was stuck in a Brussels sprouts rut and very happy about it. It was not until I was asked to bring Brussels sprouts to the lovely Thanksgiving gathering of family and friends we attended this year that I felt it was time to try something new. So I pulled one of my very favorite cookbooks, Andrea Chesman's excellent, Recipes From The Root Cellar off the shelf and started thumbing through it for ideas. She's got so many delicious-sounding Brussels sprouts recipes that I had a hard time choosing just one.


After much agonizing, I settled on this recipe because I liked the idea of using breadcrumbs, garlic and Parmesan (how can you really go wrong with these ingredients?)

The prep is fairly simple (the most time-consuming part for me was trimming the sprouts since the ones I had to work with were not in the best shape and needed a lot of peeling). And the results are simply divine...

Brussels sprouts peeled, trimmed and halved by Eve Fox, Garden of Eating blog, copyright 2011

Just toss with olive oil, salt and pepper and roast for 15 minutes.

Brussels sprouts about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Then remove from the delightfully browned, caramelized petit choux from the oven.

Sprouts done roasting by Eve Fox, Garden of Eating blog, copyright 2011

Top with the breadcrumb mixture and bake for another few minutes to crisp the topping.

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

And then try not to devour the entire panful in one sitting.

-- print recipe --
Roasted Brussels Sprouts With Garlic Parmesan Buttered Breadcrumb Topping
Serves 4

Ingredients

* 1-1 1/2 lbs Brussels sprouts, trimmed and halved or quartered if large
* 2 Tbsp extra-virgin olive oil
* 4 Tbsp (1/2 stick) organic butter
* 2 large garlic cloves, minced
* 1 cup fresh breadcrumbs (make your own or buy some good organic ones - Trader Joe's has a nice, affordable organic option)
* 1/2 cup grated Parmesan cheese
* Sea salt and freshly ground black pepper to taste

Directions

1. Preheat the oven to 425 F. Lightly oil a heavy baking sheet (preferred) or large shallow roasting pan.

2. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

3. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

4. Meanwhile, melt the butter in a small saucepan and toss the garlic in for just 2-3 minutes. Then combine the butter-garlic mixture with the breadcrumbs and cheese in a small bowl and season with salt and pepper.

5. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Pumpkin Mac 'n Cheese

Friday, November 25, 2011

Sugar pie pumpkin by Eve Fox, Garden of Eating blog, copyright 2011

After years of resistance, I finally started delving into the universe known as Twitter a few weeks ago. While I'm less than thrilled to have found yet another way to waste time online, there are some definite bright spots. One of them is this delicious recipe that popped up on BrokeAss Gourmet's Twitter feed a few days ago.

It's pretty hard to beat plain old homemade mac 'n cheese but the addition of the pumpkin gives it a lovely flavor and the fresh herbs add a little depth.

If you've got some extra pumpkin puree or roasted butternut, acorn or delicata squash lying around after yesterday's extravaganza, this is a great way to use it up.

Pumpkin by Eve Fox, Garden of Eating blog, copyright 2011

The key to making your own mac 'n cheese is starting the cheese sauce with a roux, a killer combination of browned butter and flour that provides a sumptuous base for the rest of the dish. Trust the French to think this up. Of course, adding a mountain of grated cheese helps, too.

Mountain o cheddar by Eve Fox, Garden of Eating blog, copyright 2011

I've adapted Gabi's recipe slightly - adding some fresh herbs (the thyme complements the pumpkin really nicely), increasing the onion a bit and doubling the size (with time at a premium, I consider any recipe that only feeds us for one meal a bit of a waste) but it's basically the same.

Pumpkin Mac 'n Cheese about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

So stop wasting time online! Go use up some of those Thanksgiving leftovers.

Pumpkin Mac 'n Cheese by Eve Fox, Garden of Eating blog, copyright 2011

-- print recipe --
Pumpkin Mac 'n Cheese
Serves 6-8

Ingredients

* 1 box (16 oz.) macaroni, penne, shells, elbows or other small pasta
* 1 stick (8 Tbsp) unsalted butter plus more for the pan
* 1 large onion, chopped
* 4 Tbsp all-purpose flour
* 1 1/2 cup whole milk or half-and-half
* 1 1/2 cup unsweetened pumpkin puree (you can use any winter squash - just roast or steam the squash and then mash the flesh)
* 2 cups plus 1/2 cup shredded aged white cheddar cheese (you can also use some Gruyère cheese in place of part of the cheddar - it's great in mac 'n cheese)
* 2 Tbsp chopped fresh thyme
* 2 Tbsp chopped parsley
* 1 Tbsp dried summer savory (if you can find fresh, great, use it!)
* Dash nutmeg
* Sea salt and freshly ground black pepper to taste
* 1/2 cup dry bread crumbs (you can make your own or if you're lazy like me, get some organic ones from Trader Joe's)

Directions

1. Preheat the oven to 375 degrees F. Lightly butter a large baking dish.

2. Cook the pasta in salted boiling water according to package directions until al dente.

3. While the pasta is cooking, it's time to make the roux. Melt the butter in a medium pot over medium-low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until the onions soften and become translucent. Turn the heat up to medium and cook, just until the butter begins to brown. Add the flour and whisk until you have a thick paste. Continue whisking the butter-onion-flour mixture for 1 minute.

4. Slowly whisk in the milk or half-and-half a little at a time, to form a thick sauce. Continue whisking as you add the pureed pumpkin or squash and two cups of the white cheddar. Add the chopped herbs and season with the nutmeg, salt and pepper to taste.

5. Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.

6. Scrape the sauced pasta into the prepared pan and top it with the bread crumbs and the reserved half cup of cheddar cheese.

7. Bake for 20-25 minutes or until the cheese is very bubbly and the breadcrumbs are lightly browned. Serve hot.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

23 Tried & True Thanksgiving Recipes

Thursday, November 17, 2011

T-minus one week to Turkey Day. Since the biggest and best eating holiday of the year is just around the corner, I'm posting this round-up of my favorite recipes for your Thanksgiving table. Plus a couple of helpful how-to's if you're roasting a turkey for the first time (or even the second or third...) and could use a little support.

Apologies for some of the less than stellar photos - a few of these are from when I first started blogging before I'd even heard of a macro lens :) Even if the photo is not mouth-watering, the dish will be!

Sides


Slightly Spicy Candied Pecans


And a key turkey-related how-to

How to carve a turkey by Ray Venezia via the New York Times.



Sign To Stop BPA, PVC & Other Toxic Chemicals - Senate Hearing Tomorrow!

Wednesday, November 16, 2011

I'm writing with an unusual request -- will you sign my petition urging Congress to support a crucial new bill called the Safe Chemicals Act that would help protect us and our children from toxic chemicals like BPA, PVC, phtalates and more?

There's a Senate hearing on this scheduled for tomorrow, November 17th so I'm hoping that you will sign today and then share it with your friends and family.  (You can still sign after Thursday, of course - every signature helps!)

Here's the deal: From the BPA (bisphenol-A) in our canned food and water bottles to the PVC (polyvinyl chloride) in our shower curtains and baby toys to the phthalates in our shampoo and shaving cream to the BFR (brominated flame retardant) in our mattresses and our baby's pajamas, we're surrounded by toxic chemicals that raise our risk of developing cancer, asthma, Alzheimers, and also cause a dizzying array of developmental, neurological, immunologic, reproductive, and endocrine disorders.

Needless to say, these toxic chemicals need to be banned and there's a whole host of others that need MUCH closer scrutiny and regulation. Add your signature today to hasten that process.

Despite study after study and lots of media coverage of the growing dangers these chemicals pose, Congress has been frustratingly slooooooow to reform the lame dinosaur of a law that currently "controls" these chemicals -- the Toxic Substances Control Act (of 1976...) 

But now Senator Lautenberg has introduced The Safe Chemicals Act of 2011 which would put a stop to the wild west attitude towards toxic chemicals and help protect consumers from unwittingly being exposed to these and other toxins in our food, cosmetics, clothes, cars and more.

There's a Senate hearing scheduled for tomorrow, Thursday, Nov. 17th to discuss the landmark Safe Chemicals Act of 2011, a looooooooong overdue law that would regulate toxic chemicals like BPA, PVC and others that are threatening our health.

I've created a petition urging Congress to support the Safe Chemicals Act and it'd be a HUGE help if you'd sign it today and pass it on to your friends and family.

Thanks so much for signing and sharing. Here's to toxin-free foods, shampoo, mattresses, clothes and more!

You might also like:

Baked Ginger Soy Tofu Squares

Friday, November 11, 2011

When I saw this baked tofu recipe pop up on The Kitchn's Facebook feed last week, I ran downstairs to add tofu to my grocery list.

Baked marinated tofu squares by Eve Fox, Garden of Eating blog, copyright 2011

I'd recently made a divine coconut peanut sauce inspired by a simple recipe I found on the Thai cooking blog, SheSimmers, and was looking for things to show it off on. And baked tofu squares certainly fit the bill...

Tofu by Eve Fox, Garden of Eating blog, copyright 2011

I started by unwrapping the tofu and placing it under pressure (in this case, a cutting board topped with a small dutch oven to provide some serious heft) to drain.

Draining the tofu by Eve Fox, Garden of Eating blog, copyright 2011

While the tofu drained, I whipped up a simple marinade - soy sauce, garlic, ginger, sesame seeds, sesame oil, a dash of tabasco sauce and a little bit of organic apricot jam for sweetness.

Marinade ingredients by Eve Fox, Garden of Eating blog, copyright 2011

Twenty minutes later, my tofu had shed some water weight and was ready for cubing. I used firm tofu which is very easy to cut (soft tofu is more prone to crumbling or tearing.)

Sliced, drained tofu by Eve Fox, Garden of Eating blog, copyright 2011

I placed the squares in the marinade and left them to soak up the sesame soy goodness for about half an hour. Then I dropped the marinated squares onto a heavy baking sheet and popped them into the oven.

Tofu squares heading into the oven by Eve Fox, Garden of Eating blog, copyright 2011

I flipped them once. 35 minutes later, a tray full of delightfully chewy, flavorful tofu squares was giving me a "come hither" look I found myself powerless to resist.

Baked marinated tofu squares by Eve Fox, Garden of Eating blog, copyright 2011

I served them with the coconut peanut sauce, brown rice and baked yams and 'twas mighty tasty.

Baked Soy Ginger Tofu Squares
Serves 4 as part of a meal

Ingredients

* 1 (16-ounce) block extra firm tofu
* 1/2 cup soy sauce
* 2 tsps sesame oil
* 1 clove garlic, pressed or minced
* 1 tsp fresh ginger, peeled and minced or grated
* 1 Tbsp sesame seeds
* 1 Tbsp apricot preserves
* Dash of tabasco sauce or hot sauce
* Peanut oil for greasing

Directions

1. Drain and rinse the block of tofu. Set it on a rimmed dinner plate. Place another plate on top and weight it down with something heavy, like a handy can of tomatoes or a heavy skillet, to press out some of the excess liquid. Let sit 15 - 30 minutes.

2. Meanwhile, make the marinade. Combine the soy sauce, sesame oil, ginger, garlic, jam and sesame seeds (feel free to adjust amounts and add or delete ingredients to suit your taste) and stir well to make sure the jam is dissolved. Set aside.

3. Cut the tofu into pieces. You can do cubes for croutons, sticks for dipping, flat squares to layer on sandwiches, or any other shape you feel like. Thinner pieces will get harder and chewier than thicker ones.

4. Put the cut tofu in a shallow dish, cover with marinade, and let sit for 15 - 30 minutes. Flip the tofu a few times so the marinade is absorbed evenly. The longer you let the tofu sit, the deeper the flavor will be.

5. While the squares are soaking, pre-heat your oven to 350-degrees. Place the squares on a greased baking sheet (I used peanut oil) and cook for 10 minutes and then flip them over. Continue cooking and flipping every 10 minutes until the tofu is as baked as you like it, 20 - 45 minutes total.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? Click here to "like" the Garden of Eating on Facebook!

Wednesday, November 30, 2011

Stir-Fried Winter Greens From Our First Hoop-House Harvest

The seedlings we planted in our hoop house earlier this fall (see photo below from October) have been thriving under their protective plastic sheeting.

Mini hoop house on our back deck by Eve Fox, Garden of Eating blog, copyright 2011

I like knowing there's a little pocket of happy growing green stuff out on our deck (even though it's hidden by the plastic most of the time.) When I went out to check on them today, I realized it was time to do some harvesting.

Happy in the hoop house by Eve Fox, Garden of Eating blog, copyright 2011

So's I cut some kale and some mustard greens and I have to admit I don't even know what (everything was grown from some spicy greens seed mix...)

Late fall harvest by Eve Fox, Garden of Eating blog, copyright 2011

Then I took it inside and washed it (there were some bugs...) guess they're one of the downsides to the balmy weather we've been having lately.

Washing the greens by Eve Fox, Garden of Eating blog, copyright 2011

Then I stir-fried it with garlic, ginger, red pepper flakes and tossed it with soy sauce, rice mirin and sesame oil.

Stir-fried winter greens by Eve Fox, Garden of Eating blog, copyright 2011

We ate them with some leftover rice and grilled salmon we'd made for dinner the other night.

Stir-fried winter greens with grilled salmon & basmati rice by Eve Fox, Garden of Eating blog, copyright 2011

'Twas good. I'm happy the hoop house is there and that the plants are dug in, doing their thing.

Stir-Fried Winter Greens
Serves 4

Ingredients

* 1 large bag of winter greens (kale, chard, bok choy, etc.,) washed and dried and cut or torn into ribbons if the leaves are large

* 2-3 cloves of garlic, minced or pressed
* 2 Tbsp minced fresh ginger
* Pinch of red chili flakes or a tsp of chopped jalapeno pepper
* 2 tsps soy sauce
* 2 tsps rice mirin
* 1 Tbsp toasted sesame oil
* Few grinds of white pepper
* 2 Tbsp peanut oil
* Handful of sesame seeds


Directions

1. Place a wok (or large skillet) over high heat and pour the peanut oil into the wok. Swirl to coat the wok's sides evenly with the oil.

2. Toss the garlic and ginger into the oil, along with the pinch of chili flakes and stir-fry for 30-45 seconds to flavor the oil, stirring to prevent the garlic from sticking or burning.


3. Add the greens and stir to ensure that they get coated with oil and come into contact with the wok's searing hot sides. Stir-fry until they are wilted and softened to a point you like--some people prefer them more raw than cooked and others prefer them really cooked. Regardless, it is truly amazing how much the greens cook down in just a few minutes.

4. Add the rice mirin, soy sauce and sesame oil and toss to coat. Turn off the heat and remove the stir-fried veggies to a bowl or plate (sitting in a wok after cooking can turn food black as the metal oxidizes.) Serve the stir-fried greens over rice and top with the sesame seeds.



Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Monday, November 28, 2011

Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

There was no love lost between me and the vast majority of vegetables when I was growing up. But even as a child, I adored Brussels sprouts. And my passion for these cruciferous cuties continues unabated in my adult life (wait, when did I become an adult?!)

Brussels sprouts by Eve Fox, Garden of Eating blog, copyright 2011

They're good so many ways - pan seared, roasted, etc., But after my friend, Marc introduced me to the idea of slicing them in shoestrings and roasting them with garlic, whole grain mustard, white wine, and Pecorino cheese a few years ago, I pretty much stopped making them any other way.

I was stuck in a Brussels sprouts rut and very happy about it. It was not until I was asked to bring Brussels sprouts to the lovely Thanksgiving gathering of family and friends we attended this year that I felt it was time to try something new. So I pulled one of my very favorite cookbooks, Andrea Chesman's excellent, Recipes From The Root Cellar off the shelf and started thumbing through it for ideas. She's got so many delicious-sounding Brussels sprouts recipes that I had a hard time choosing just one.


After much agonizing, I settled on this recipe because I liked the idea of using breadcrumbs, garlic and Parmesan (how can you really go wrong with these ingredients?)

The prep is fairly simple (the most time-consuming part for me was trimming the sprouts since the ones I had to work with were not in the best shape and needed a lot of peeling). And the results are simply divine...

Brussels sprouts peeled, trimmed and halved by Eve Fox, Garden of Eating blog, copyright 2011

Just toss with olive oil, salt and pepper and roast for 15 minutes.

Brussels sprouts about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

Then remove from the delightfully browned, caramelized petit choux from the oven.

Sprouts done roasting by Eve Fox, Garden of Eating blog, copyright 2011

Top with the breadcrumb mixture and bake for another few minutes to crisp the topping.

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

And then try not to devour the entire panful in one sitting.

-- print recipe --
Roasted Brussels Sprouts With Garlic Parmesan Buttered Breadcrumb Topping
Serves 4

Ingredients

* 1-1 1/2 lbs Brussels sprouts, trimmed and halved or quartered if large
* 2 Tbsp extra-virgin olive oil
* 4 Tbsp (1/2 stick) organic butter
* 2 large garlic cloves, minced
* 1 cup fresh breadcrumbs (make your own or buy some good organic ones - Trader Joe's has a nice, affordable organic option)
* 1/2 cup grated Parmesan cheese
* Sea salt and freshly ground black pepper to taste

Directions

1. Preheat the oven to 425 F. Lightly oil a heavy baking sheet (preferred) or large shallow roasting pan.

2. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

3. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

4. Meanwhile, melt the butter in a small saucepan and toss the garlic in for just 2-3 minutes. Then combine the butter-garlic mixture with the breadcrumbs and cheese in a small bowl and season with salt and pepper.

5. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Friday, November 25, 2011

Pumpkin Mac 'n Cheese

Sugar pie pumpkin by Eve Fox, Garden of Eating blog, copyright 2011

After years of resistance, I finally started delving into the universe known as Twitter a few weeks ago. While I'm less than thrilled to have found yet another way to waste time online, there are some definite bright spots. One of them is this delicious recipe that popped up on BrokeAss Gourmet's Twitter feed a few days ago.

It's pretty hard to beat plain old homemade mac 'n cheese but the addition of the pumpkin gives it a lovely flavor and the fresh herbs add a little depth.

If you've got some extra pumpkin puree or roasted butternut, acorn or delicata squash lying around after yesterday's extravaganza, this is a great way to use it up.

Pumpkin by Eve Fox, Garden of Eating blog, copyright 2011

The key to making your own mac 'n cheese is starting the cheese sauce with a roux, a killer combination of browned butter and flour that provides a sumptuous base for the rest of the dish. Trust the French to think this up. Of course, adding a mountain of grated cheese helps, too.

Mountain o cheddar by Eve Fox, Garden of Eating blog, copyright 2011

I've adapted Gabi's recipe slightly - adding some fresh herbs (the thyme complements the pumpkin really nicely), increasing the onion a bit and doubling the size (with time at a premium, I consider any recipe that only feeds us for one meal a bit of a waste) but it's basically the same.

Pumpkin Mac 'n Cheese about to go into the oven by Eve Fox, Garden of Eating blog, copyright 2011

So stop wasting time online! Go use up some of those Thanksgiving leftovers.

Pumpkin Mac 'n Cheese by Eve Fox, Garden of Eating blog, copyright 2011

-- print recipe --
Pumpkin Mac 'n Cheese
Serves 6-8

Ingredients

* 1 box (16 oz.) macaroni, penne, shells, elbows or other small pasta
* 1 stick (8 Tbsp) unsalted butter plus more for the pan
* 1 large onion, chopped
* 4 Tbsp all-purpose flour
* 1 1/2 cup whole milk or half-and-half
* 1 1/2 cup unsweetened pumpkin puree (you can use any winter squash - just roast or steam the squash and then mash the flesh)
* 2 cups plus 1/2 cup shredded aged white cheddar cheese (you can also use some Gruyère cheese in place of part of the cheddar - it's great in mac 'n cheese)
* 2 Tbsp chopped fresh thyme
* 2 Tbsp chopped parsley
* 1 Tbsp dried summer savory (if you can find fresh, great, use it!)
* Dash nutmeg
* Sea salt and freshly ground black pepper to taste
* 1/2 cup dry bread crumbs (you can make your own or if you're lazy like me, get some organic ones from Trader Joe's)

Directions

1. Preheat the oven to 375 degrees F. Lightly butter a large baking dish.

2. Cook the pasta in salted boiling water according to package directions until al dente.

3. While the pasta is cooking, it's time to make the roux. Melt the butter in a medium pot over medium-low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until the onions soften and become translucent. Turn the heat up to medium and cook, just until the butter begins to brown. Add the flour and whisk until you have a thick paste. Continue whisking the butter-onion-flour mixture for 1 minute.

4. Slowly whisk in the milk or half-and-half a little at a time, to form a thick sauce. Continue whisking as you add the pureed pumpkin or squash and two cups of the white cheddar. Add the chopped herbs and season with the nutmeg, salt and pepper to taste.

5. Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.

6. Scrape the sauced pasta into the prepared pan and top it with the bread crumbs and the reserved half cup of cheddar cheese.

7. Bake for 20-25 minutes or until the cheese is very bubbly and the breadcrumbs are lightly browned. Serve hot.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Thursday, November 17, 2011

23 Tried & True Thanksgiving Recipes

T-minus one week to Turkey Day. Since the biggest and best eating holiday of the year is just around the corner, I'm posting this round-up of my favorite recipes for your Thanksgiving table. Plus a couple of helpful how-to's if you're roasting a turkey for the first time (or even the second or third...) and could use a little support.

Apologies for some of the less than stellar photos - a few of these are from when I first started blogging before I'd even heard of a macro lens :) Even if the photo is not mouth-watering, the dish will be!

Sides


Slightly Spicy Candied Pecans


And a key turkey-related how-to

How to carve a turkey by Ray Venezia via the New York Times.



Wednesday, November 16, 2011

Sign To Stop BPA, PVC & Other Toxic Chemicals - Senate Hearing Tomorrow!

I'm writing with an unusual request -- will you sign my petition urging Congress to support a crucial new bill called the Safe Chemicals Act that would help protect us and our children from toxic chemicals like BPA, PVC, phtalates and more?

There's a Senate hearing on this scheduled for tomorrow, November 17th so I'm hoping that you will sign today and then share it with your friends and family.  (You can still sign after Thursday, of course - every signature helps!)

Here's the deal: From the BPA (bisphenol-A) in our canned food and water bottles to the PVC (polyvinyl chloride) in our shower curtains and baby toys to the phthalates in our shampoo and shaving cream to the BFR (brominated flame retardant) in our mattresses and our baby's pajamas, we're surrounded by toxic chemicals that raise our risk of developing cancer, asthma, Alzheimers, and also cause a dizzying array of developmental, neurological, immunologic, reproductive, and endocrine disorders.

Needless to say, these toxic chemicals need to be banned and there's a whole host of others that need MUCH closer scrutiny and regulation. Add your signature today to hasten that process.

Despite study after study and lots of media coverage of the growing dangers these chemicals pose, Congress has been frustratingly slooooooow to reform the lame dinosaur of a law that currently "controls" these chemicals -- the Toxic Substances Control Act (of 1976...) 

But now Senator Lautenberg has introduced The Safe Chemicals Act of 2011 which would put a stop to the wild west attitude towards toxic chemicals and help protect consumers from unwittingly being exposed to these and other toxins in our food, cosmetics, clothes, cars and more.

There's a Senate hearing scheduled for tomorrow, Thursday, Nov. 17th to discuss the landmark Safe Chemicals Act of 2011, a looooooooong overdue law that would regulate toxic chemicals like BPA, PVC and others that are threatening our health.

I've created a petition urging Congress to support the Safe Chemicals Act and it'd be a HUGE help if you'd sign it today and pass it on to your friends and family.

Thanks so much for signing and sharing. Here's to toxin-free foods, shampoo, mattresses, clothes and more!

You might also like:

Friday, November 11, 2011

Baked Ginger Soy Tofu Squares

When I saw this baked tofu recipe pop up on The Kitchn's Facebook feed last week, I ran downstairs to add tofu to my grocery list.

Baked marinated tofu squares by Eve Fox, Garden of Eating blog, copyright 2011

I'd recently made a divine coconut peanut sauce inspired by a simple recipe I found on the Thai cooking blog, SheSimmers, and was looking for things to show it off on. And baked tofu squares certainly fit the bill...

Tofu by Eve Fox, Garden of Eating blog, copyright 2011

I started by unwrapping the tofu and placing it under pressure (in this case, a cutting board topped with a small dutch oven to provide some serious heft) to drain.

Draining the tofu by Eve Fox, Garden of Eating blog, copyright 2011

While the tofu drained, I whipped up a simple marinade - soy sauce, garlic, ginger, sesame seeds, sesame oil, a dash of tabasco sauce and a little bit of organic apricot jam for sweetness.

Marinade ingredients by Eve Fox, Garden of Eating blog, copyright 2011

Twenty minutes later, my tofu had shed some water weight and was ready for cubing. I used firm tofu which is very easy to cut (soft tofu is more prone to crumbling or tearing.)

Sliced, drained tofu by Eve Fox, Garden of Eating blog, copyright 2011

I placed the squares in the marinade and left them to soak up the sesame soy goodness for about half an hour. Then I dropped the marinated squares onto a heavy baking sheet and popped them into the oven.

Tofu squares heading into the oven by Eve Fox, Garden of Eating blog, copyright 2011

I flipped them once. 35 minutes later, a tray full of delightfully chewy, flavorful tofu squares was giving me a "come hither" look I found myself powerless to resist.

Baked marinated tofu squares by Eve Fox, Garden of Eating blog, copyright 2011

I served them with the coconut peanut sauce, brown rice and baked yams and 'twas mighty tasty.

Baked Soy Ginger Tofu Squares
Serves 4 as part of a meal

Ingredients

* 1 (16-ounce) block extra firm tofu
* 1/2 cup soy sauce
* 2 tsps sesame oil
* 1 clove garlic, pressed or minced
* 1 tsp fresh ginger, peeled and minced or grated
* 1 Tbsp sesame seeds
* 1 Tbsp apricot preserves
* Dash of tabasco sauce or hot sauce
* Peanut oil for greasing

Directions

1. Drain and rinse the block of tofu. Set it on a rimmed dinner plate. Place another plate on top and weight it down with something heavy, like a handy can of tomatoes or a heavy skillet, to press out some of the excess liquid. Let sit 15 - 30 minutes.

2. Meanwhile, make the marinade. Combine the soy sauce, sesame oil, ginger, garlic, jam and sesame seeds (feel free to adjust amounts and add or delete ingredients to suit your taste) and stir well to make sure the jam is dissolved. Set aside.

3. Cut the tofu into pieces. You can do cubes for croutons, sticks for dipping, flat squares to layer on sandwiches, or any other shape you feel like. Thinner pieces will get harder and chewier than thicker ones.

4. Put the cut tofu in a shallow dish, cover with marinade, and let sit for 15 - 30 minutes. Flip the tofu a few times so the marinade is absorbed evenly. The longer you let the tofu sit, the deeper the flavor will be.

5. While the squares are soaking, pre-heat your oven to 350-degrees. Place the squares on a greased baking sheet (I used peanut oil) and cook for 10 minutes and then flip them over. Continue cooking and flipping every 10 minutes until the tofu is as baked as you like it, 20 - 45 minutes total.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? Click here to "like" the Garden of Eating on Facebook!