A Snowy Day + Football Dinner

I'm in heaven right now... I've been wanting to make garlic knots for over a year now. I cannot figure out why I waited so long for these amazing rolls! They are incredible! I am in love! I paired them with chili and that was our nice, snowy- football watching meal. I tend to load as many vegetables into my chili as possible so that it's a nice inclusive meal.

Turkey Chili
My own concotion

1 package ground turkey meat
1 onion, diced
3 cloves garlic, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 cup carrots, diced/ sliced
1 summer squash- cut in half lengthwise then sliced
1 cup (or more) spinach
1 cup (or more) mushrooms, sliced (Market Basket was out of mushrooms today)
zucchini, butternut squash, celery and whatever else you want can be added as well
2 cups whole wheat elbow macaroni, cooked al dente
3+ tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1 tbsp red pepper flakes
Salt & pepper to taste
1 28 oz can crushed tomatoes
2 14.5 oz cans diced tomatoes (no salt added)
1 14.5 oz can stewed tomatoes
1 14.5 oz can chicken broth (reduced sodium)
1 tbsp tomato puree
1 can black beans, rinsed
1 can red kidney beans, rinsed

In a large pot, saute onions until clear/ golden in color. Add garlic and cook for 30 seconds. Add turkey meat and cook until no longer pink. Once meat is cooked, add everything else and bring to a boil. Turn heat down and simmer for 45 minutes or so. The seasonings are just an estimate of what I used-- I think this time I used more of everything.





Garlic Knots
Amber's Delectable Delights adapted from I Heart Food for Thought adapted from King Arthur Flour

Ingredients


Dough
3 cups + additional 1/4 cup as needed bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1-1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water

Glaze
2-4 cloves peeled, garlic
2 tablespoons melted butter
1/4 teaspoon Pizza Seasoning or Italian seasoning, optional

Directions
1. For the dough - In the bowl of a stand mixer combine the dry ingredients together then add the olive oil, milk and water. Using the dough hook, mix and knead to form smooth, elastic dough, adding additional water or flour as needed. I added about 1/4 cup additional flour and no extra water. Transfer the dough to a lightly greased bowl, turn once and cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk. I spray the plastic wrap lightly as well.


2. Divide the dough into 12 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.
 
3. To make glaze - Unpeel garlic cloves. Chop the garlic in a food processor (or you can use a garlic press), with the melted butter.
 
4. To bake - Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned butter.

Roasted Vegetables Rock

Christmas Day is spent at Danimal's aunt & uncle's house. I woke up (not early... but early for my in-laws!) and made this fresh for the day... before presents and breakfast! I really love this dish and could make it every week and not get sick of it! It's so easy to prepare and pretty to serve.

Orzo with Roasted Vegetable
adapted from Ina Garten

Ingredients1 small eggplant, 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
plus additional veggies as desired
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil (I use less)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic (and whatever other veggies you want) with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.


For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

I tend to double-triple this recipe because it's so good. This last time, I used 2 eggplant, 3 red peppers, 3 yellow peppers, 2 onions, a lot of garlic, 1 green pepper, 1 container crimini mushrooms (quartered), and 1/2 butternut squash (cubed). I don't tend to add feta but LOVE the pine nuts so I used a whole bag (probably 1 lb). I don't measure the lemon juice that I add but I do cut back on the oil (probably 1/4 cup vs 1/3 cup).