Author: Claire

Roasted Butternut Squash & Cranberry Spinach Salad

Hey, two posts in two days! (Soon to be three in three- keep an eye out for my sweet potato empanadas tomorrow!) You lucky ducks. I’ve been slaving away in the kitchen all day preparing empanadas and salad to bring to our friends’ annual Friendsgiving. Looking at the list and seeing a long column of heavy casseroles and about six different versions of stuffing (all delicious, don’t get me wrong!), it seemed like a nice green salad was missing. Inspired by fall flavors and colors, I settled on a roasted butternut squash and cranberry spinach salad with dried cherries, walnuts and goat cheese.

Roasted Butternut Squash and Cranberry Spinach Salad

This is the perfect complement to the rows of cornbread, mashed potatoes, and decadent casseroles that make up your Thanksgiving spread this year- fill up half of your plate with this fresh salad, then go to town on that turkey and gravy!

Roasted Butternut Squash & Cranberry Spinach Salad
Recipe Type: Salad
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Looking for a bright and colorful salad to complement the stuffings, casseroles, and mashed potatoes that make up your Thanksgiving spread? This is a perfect choice!
Ingredients
  • 10 oz baby spinach
  • 1/2 cup cranberries
  • 1 butternut squash, cubed
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • salt and pepper, to taste
  • 1/2 cup dried cherries
  • 1/2 cup walnut pieces
  • 1 ripe pear, chopped
  • 1/2 cup feta or goat cheese
  • Balsamic dressing (see homemade recipe below)
Instructions
  1. Preheat oven to 425 deg.
  2. Spread butternut squash and cranberries on a large cookie sheet and drizzle with olive oil, rosemary, salt and pepper. Toss to combine.
  3. Cook at 425 for 40 minutes until lightly browned. Allow to cool for at least 5 minutes.
  4. In a large salad bowl, add spinach and top with roasted butternut squash and cranberries. Top with cherries, walnuts, pears, and feta, then toss gently.
  5. Serve with your favorite dressing (I used a homemade balsamic dressing: 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup apple cider vinegar, pinch of salt and pepper, 1 tbsp dijon, 1 tsp sugar, and about 1/2 tsp each rosemary and parsley).

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Can I just say that I LOVE roasted butternut squash? Not quite as much as I love sweet potatoes, but almost.

Enjoy the rest of your weekend! And like I mentioned earlier, keep an eye out tomorrow for an easy sweet potato empanada recipe- a fun and unexpected side to bring a little Mexican love to your Thanksgiving table!

ClaireLeave a comment

Apple Chutney Chicken

Happy Friday! What was the best part of your week? I felt like I was “in the groove” this week in a lot of ways, and learning a lot about patience in some other ways! God has been blessing me over and over! I am so grateful for all of the ways He provides for me and reminds me of His love.

We are officially out of leftovers. After about two weeks of having more half-full tupperware and take-out containers in our fridge than we knew what to do with, we finally reached the point where I had nothing to feed Ben for dinner!

Luckily frozen chicken breasts were Buy one, Get one free at Harris Teeter. Score! I also had planned to make another batch of applesauce like I did the other week with Natalie. I didn’t even get freeze any because we I (let’s be honest here) gobbled it up so fast! So I made another version of the peach version tonight when I got home from work. So relaxing to come home from a long day and just get to fool around in the kitchen.

Apple Chutney Chicken

 

Since dinner was being prepped at the same time, I just used some of the applesauce mixture (about 30 min into the cooking process) to ladle over these breaded chicken breasts. I also added a little dollop of apple salsa from a few weeks ago (which I had gotten a chance to freeze some of, luckily!), kale, and sharp cheddar cheese.

Apple Chutney Chicken
Apple Chutney Chicken

The result was a win… Ben gobbled this up! Speed of eating also may have had something to do with the fact that we were also watching a very exciting Duke vs. VCU game and some stress eating was involved. But let’s be real- cheese and apples make everything good.

Enjoy this as a light (but still satisfying and delicious) weeknight meal for pre-Turkey Day. I’m sure these would also be great with leftover turkey next Friday… just bake for 30 min instead of the full 50!

Apple Chutney Chicken
Recipe Type: Main Dish
Cuisine: Chicken
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6
A fall-inspired, healthy yet satisfying entree for pre-Turkey day dinner!
Ingredients
  • 6 large chicken breasts, defrosted
  • 3 eggs, beaten
  • 2 tbsp milk
  • 1/2 cup flour
  • 1 cup breadcrumbs, original flavor
  • salt and pepper to taste
  • handful of kale
  • 1 tbsp olive oil
  • 3/4 c. applesauce (see link for the homemade recipe in text above!)
  • ~1/3 c. apple salsa (see link in text above for my crock-pot recipe)
  • sharp cheddar cheese (slices or shredded)
Instructions
  1. Mix egg with milk and salt and pepper.
  2. Dredge defrosted chicken breasts in flour, followed by egg mixture. Shake of excess and dredge both sides in breadcrumbs. Place in a large casserole pan sprayed with cooking spray. Sprinkle kale in between chicken breasts and spray with olive oil or cooking spray.
  3. Preheat oven to 375 deg.
  4. Ladle about 2 tbsp applesauce mixture over each chicken breast, followed by about 1 tbsp apple salsa.
  5. Layer cheese on top of chicken.
  6. Drizzle olive oil over entire pan.
  7. Cook, covered with foil, for 35 min followed by uncovered for 15 minutes, or until internal temperature is 160 and cheese is golden brown.
  8. Allow to sit for 5 min before digging in!
Layer breaded chicken with applesauce mixture and apple salsa.
Layer breaded chicken with applesauce mixture and apple salsa.

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Top with cheese.
Top with cheese.
Bake at 375 until cheese is golden brown. Allow to sit for at least 5 minutes before serving.
Apple Chutney Chicken
Apple Chutney Chicken

Have a wonderful weekend!

ClaireLeave a comment

Roasted Butternut Squash & Red Beet Salad w/ Warm Lemon-Curry Vinaigrette

If you’re thinking, “hmm, that picture looks familiar…” you’re right. I admit it right up front- this is a picture of a lentil salad I created this past September. That was back when we still had natural light streaming through our window at 4:00pm- a decent and completely respectable time to be making dinner! But come mid-November, at 4pm it’s basically already dark out and all my pictures end up looking shadowy and grainy. Since this salad has a lot of the same ingredients and honestly looks the same as this one did, I had to use it.

Roasted Butternut Squash & Red Beet Salad w/ Warm Lemon-Curry Vinaigrette

 

I love the flavors and colors of fall and how easy it is to eat healthily but satisfyingly. For this salad, I tweaked my original recipe by using butternut squash in place of sweet potato, garbanzo beans instead of white beans, and a bit more curry powder. Plus, REAL BEETS! Not that canned beets aren’t real… but I had never actually roasted my own beets. This was a major life event, ya’ll. I’ve heard they’re really easy to make and that the skin will rub right off after roasting in tin foil for about 45 min… and while this was sort of true, I found I really had to rub (or use the peeler) to get the skins off. Maybe I should’ve let them cool more? Will have to keep experimenting. But at least I can say I am no longer a raw beet virgin. Good times.

Roasted Butternut Squash & Red Beet Salad w/ Warm Lemon-Curry Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-16
Roasting beets sounds scary, but it’s really super easy! Make a big batch of this power salad and enjoy the leftovers all week long!
Ingredients
  • 1 cup lentils
  • 1 butternut squash, cubed (you can find cubed squash at the store pre-cut! makes it so much easier!)
  • 1 lemon, halved
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1½ tbsp curry powder, divided
  • 2 tsp cumin
  • pinch of red pepper flakes
  • salt and pepper
  • 1/4 cup olive oil, divided
  • 1 tbsp dijon mustard
  • 1 can garbanzo beans, drained and rinsed
  • 5-6 small beets
  • Broccoli and cauliflower florets, chopped roughly (about 2 cups)
  • 1 cup sliced mushrooms
  • ½ red onion, chopped
  • 1 1/2 cups grape tomatoes, halved
  • 1 bunch Italian parsley, chopped roughly
  • feta and spinach, for serving (optional)
Instructions
  1. Heat oven to 425 deg. Wrap beets loosely in foil and bake for 45
  2. minutes until tender. Meanwhile, cook lentils according to package directions.
  3. Pat garbanzo beans with a paper towel until dry and combine with butternut squash cubes, minced garlic, garlic powder, 1 tbsp curry powder, and 1 tsp cumin. Drizzle with 2 tbsp olive oil and add a pinch of salt and pepper. Mix to combine. Bake on a large cookie sheet for 45 minutes (at the same time as the beets).
  4. When beets until cool to touch, rub skins off with a paper towel and slice into chunks.
  5. Remove squash and garbanzos from the cookie sheet and set aside. Using the same cookie sheet, add broccoli, cauliflower and mushrooms and spray with cooking spray. Reduce heat to 375 and bake for 15 minutes, stirring occasionally.
  6. Add parsley, red onion, juice of 1/2 of the lemon, and half of the garbanzos to a food processor and pulse only a few times until chopped roughly. Add to a large bowl with squash, remaining garbanzos, lentils, beets, and roasted veggies. Toss to combine.
  7. In a small bowl, whisk together remaining curry powder, cumin, 2 tbsp olive oil, other 1/2 lemon juice, dijon mustard, and salt and pepper. Let tomatoes marinate in the dressing for 10 minutes before pouring entire mixture over the rest of the salad. Toss to combine.

Wherever you are, whatever you’re doing, make sure to eat with your eyes this holiday season! Chances are you’ll find your food tastier and healthier!

And if I don’t get a chance to say this before next week, Happy Thanksgiving! I am so thankful for so many things in my life, including my husband, my pup, countless professional opportunities, and my loyal readers!

ClaireLeave a comment

3 Minute Microwave Paleo(ish) English Muffins

Don’t worry, I haven’t decided to go all paleo on you. While I know the Paleo diet has lots of benefits in that it encourages lean proteins, non-starchy veggies and fruits, I have to admit… I like dairy and oats too much.

I saw a version of this recipe on The Big Man’s World this morning and decided I felt like being creative with my Sunday brunch. The original recipe came with three different versions- paleo-free, gluten-free, and vegan. I settled on the paleo version because I didn’t have peanut flour! Other variations I made were adding raisins, using 1 egg white instead of a full egg (or 2 whites), and a handful of oats instead of the full amount of almond flour. I realized after I made these that the fact that I used oats completely goes against the Paleo principles… oops. So I guess these aren’t really Paleo. But they’re still delicious. And gluten-free!

3 Minute Microwave Paleo English Muffins
3 Minute Microwave Paleo English Muffins
3 Minute Microwave Paleo(ish) English Muffins
Recipe Type: Brunch, Breakfast, Snack
Cuisine: Gluten-Free
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 1
An adapted-from-paleo, gluten-free english muffin recipe that serves one and is simply to make! Serve with natural PB, honey, and jam or applesauce. This version is unsweetened, but you could also add a dash of honey, sugar, or maple syrup to make the muffins a bit sweeter!
Ingredients
  • 1 T almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp ground flaxmeal
  • 1/4 tsp cinnamon
  • 2 tbsp oats
  • 1 egg white
  • 1-2 T almond milk
  • 1/2 tsp vanilla
  • pinch of sea salt
  • 1 T raisins
  • Toppings: peanut butter, applesauce, jam, banana, honey
Instructions
  1. In a bowl, mix together dry ingredients, followed by egg white whisked with almond milk and vanilla.
  2. Sprinkle in salt and raisins.
  3. Spray a small ramekin with cooking spray, then pour mixture into ramekin. Microwave 3 minutes or until firm. (I had to turn the muffin halfway through to make sure the bottom cooked all the way! I also used a fork to periodically stab holes in the batter so it didn’t spill over the sides of the ramekin).
  4. Slice in half and toast (oven or toaster) to crispness of your choice.
  5. Top with PB, applesauce, jam, fresh fruit or honey!

The result was not exactly as I expected, but better! After toasting in the oven for a few minutes, the english muffin was hearty, savory and a bit like a pancake! I love that you can make one serving of these when you only have one mouth to feed, and that you can really play with the ingredients based on what you’re in the mood for. I decided not to add any sweetener because I was serving it with honey, banana and the homemade applesauce I made with my friend Natalie yesterday, but you could also add a pinch of sugar or maple syrup in the batter if you wanted a sweeter muffin.

Enjoy this paleo(ish) Sunday!

ClaireLeave a comment

Mediterranean Spaghetti Squash Sauté

I’ve been craving spaghetti squash since July. No, not the kind of squash that gets dry and sticks together and has no flavor at all- not the kind that gets less and less appetizing the longer you let it sit on your plate getting clammy… I’ve been craving the kind that is juicy, buttery, and cheesy. Comfort food at its best.

Who says spaghetti squash can’t be every bit as satisfying as a huge bowl of spaghetti?

Mediterranean Spaghetti Squash Sauté
Mediterranean Spaghetti Squash Sauté

I love that spaghetti squash comes back into season in late October/early November, just as I’m starting to think about comfort foods that won’t break the calorie bank or send me out shopping for a new pair of elastic waist-banded skinny jeans. And as a lover of lots of different ethnicities of foods, I also love the fact that spaghetti squash is versatile enough to treat as a blank canvas for whatever seasonings or flavor profile you choose! I’m partial to mediterranean flavors, so of course I decided to add Italian seasonings, kalamatas, capers and feta to top this one off. I also topped it with a fried egg for a little extra protein, plus Greek yogurt (as usual).

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Did you know that spaghetti squash, cooked (without seasonings or oil) has only 42 calories per cup?! That’s a whole lot less than a cup of cooked spaghetti, which will cost you 220 calories! Just think- eat this instead and you can have an extra piece of Halloween candy for dessert. 🙂

Hope you had a very happy Halloween, and a great weekend!

Mediterranean Spaghetti Squash Sauté
Recipe Type: Main Dish, Side
Cuisine: Mediterranean, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Who says squash has to be boring?
Ingredients
  • 1 spaghetti squash
  • 4 tbsp olive oil, divided
  • 1 tsp each dried oregano, basil, garlic powder, onion powder
  • 1/2 tsp salt and pepper
  • 1 tbsp chopped fresh rosemary
  • 1 onion, diced
  • 1 tbsp garlic, minced
  • 3 tomatoes, diced
  • 2 cups veggies of your choice (I used broccoli, cauliflower, frozen peas and mushrooms)
  • 2 tbsp lemon juice
  • 1/2 cup reduced sodium vegetable stock
  • 2 cups frozen or fresh spinach or kale
  • 1/2 cup kalamata olives, chopped
  • 1/4 cup chopped fresh parsley
  • 2 tbsp capers
  • 1/2 cup feta cheese, for serving
Instructions
  1. Preheat oven to 375 deg. Pierce squash with sharp knife around the center, then microwave squash for 3 minutes so it’s easier to slice.
  2. Slice squash in half and spoon out seeds.
  3. Place on a baking sheet, flesh side up and drizzle with 2 tbsp olive oil, followed by oregano, basil, garlic powder, onion powder, salt/pepper and rosemary. Bake at 375 for 50-60 minutes or until strands flake easily away from the skin.
  4. Allow to cool for at least 5 minutes before removing strands of squash into a large bowl.
  5. Meanwhile, heat remaining oil in a large skillet on medium-high. Add onion and garlic and cook for 2 minutes until soft. Add tomatoes and veggies and cook for 2 more minutes. Pour in lemon juice and vegetable stock, cover with lid and reduce heat to low. Simmer for 15 minutes.
  6. Just before serving, add spinach, followed by the spaghetti squash.
  7. Top with olives, parsley, capers and feta.

Slice squash and season.

Slice squash and season.

Cook onions and garlic.
Cook onions and garlic.
Add veggies to pan and cook, then simmer until squash is done.
Add veggies to pan and cook, then simmer until squash is done.
Simmer until squash is done.
Simmer until squash is done.
Cool squash before shredding.
Cool squash before shredding.
Shred strands with a fork.
Shred strands with a fork.
Top with kalamata olives, parsley and capers.
Top with kalamata olives, parsley and capers.
Finish with feta and serve!
Finish with feta and serve!

ClaireLeave a comment

Pork Roast w/ Goat Cheese & Apple Salsa Stuffing

Hello! How was your weekend! Ours was perfect. Ben and I took our annual trip to Carter Mountain Orchard for apple picking! The weather was gorgeous, the kids were out in full swing, and the apple cider doughnuts were warm and doughy as usual! We ended up picking about 35 Winesap and Stayman apples (I always go for those two because we can’t always get them here in Durham and they’re my favorite!). The Winesaps were abundant but most of them were pretty high up there, so good thing I have a 6’4″ husband with a wingspan that can reach any stubborn apple! The Staymans were a little slim pickins’ this year and required some tree shimmying on my part. Looking back, I probably broke some rules… but it’s all part of the fun!

Carter Mountain 2015
Carter Mountain 2015

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On the trip home I was already thinking about what to make with all these apples. Last year I made Harvest Apple Spice Cake  and just ate the rest! These apples are so good on their own, I almost hate to chop them up for a recipe! But this year I was sure what to do. Carter Mountain has a country store with all sorts of little souvenirs, home decorations, and jams and jellies. I usually pick up a bunch of jam for Christmas gifting. This year I was also tempted by an assortment of fruit salsas that they had on display. But before coughing up an extra $7.99 a piece, I said to myself, “I can make this!”

What does apple salsa go better with than pork? I made a similar pork tenderloin for a party last year and it was a major hit. I tweaked the recipe a bit this time and made a bigger batch of apple salsa in the crock pot, figuring I’d freeze some for later on this winter.

Serve the pork with more salsa, potatoes, and vegetable du jour! Happy harvesting!

Pork Roast w/ Goat Cheese & Apple Salsa Stuffing
Pork Roast with Goat Cheese and Apple Salsa
Apple Salsa
Apple Salsa
Serve with more salsa, vegetables and potatoes!
Serve with more salsa, vegetables and potatoes!
Pork Roast w/ Goat Cheese & Apple Salsa Stuffing
Recipe Type: Pork
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Looking for a way to use up all those freshly picked apples? Look no further! This apple salsa goes great with pork tenderloin, some crusty bread, or as a garnish for salads.
Ingredients
  • For the Pork:
  • 3 lb pork tenderloin
  • 2 tbsp butter
  • Goat cheese (optional)
  • 1 cup apple salsa (see recipe below)
  • salt and pepper, to taste
  • For the apple salsa:
  • 6 medium apples, peeled and chopped
  • 1 ripe pear, chopped
  • 1 cup cranberries
  • 1/3 cup red onion, chopped
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1/4 cup apple cider vinegar
  • 2 tbsp apricot brandy
  • 1 tbsp granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp chili flakes
  • 1/2 tsp cayenne pepper
  • 1/2 tsp nutmeg
  • 1 tbsp cinnamon
  • 1/4 cup raisins
Instructions
  1. Prepare Pork:
  2. Butterfly open the pork tenderloin. Spread apple salsa (see recipe below) over the top of the bottom layer, followed by slices of goat cheese. Replace the top of the pork and secure with kitchen twine.
  3. In a skillet, heat butter on medium high.
  4. Sear the pork on both sides until browned, about 2 min per side.
  5. Cook at 450 deg for 40 min or until internal temperature reaches 145 deg.
  6. Allow to sit for 10 minutes before slicing. Serve with more salsa and roasted red potatoes on the side!
  7. Prepare Salsa:
  8. In a large bowl, combine apples, pear, cranberries, onion, and rosemary.
  9. Place 1 tbsp butter in bottom of slow cooker and set to low. Pour the apple mixture into the slow cooker over the butter, then add the remaining ingredients and stir to combine.
  10. Cook on low for 5-6 hours or until the fruit has broken down completely (I stirred the pot halfway).
  11. Serve warm or cold over meat, salad, crusty bread, or as a side dish on its own!
Prepare salsa ingredients and add to crock pot.
Prepare salsa ingredients and add to crock pot.
Cook salsa on low for up to 6 hours or until broken down.
Cook salsa on low for up to 6 hours or until broken down.
Store salsa in mason jars until ready to use.
Store salsa in mason jars until ready to use.
Butterfly open the pork.
Butterfly open the pork.
Spread salsa and goat cheese on pork.
Spread salsa and goat cheese on pork.
Secure with twine.
Secure with twine.
Sear both sides of pork, 2 min per side.
Sear both sides of pork, 2 min per side.
Cook 40 min at 450 deg until browned and temperature reaches 145 deg.
Cook 40 min at 450 deg until browned and temperature reaches 145 deg.
Pork Roast with Goat Cheese and Apple Salsa
Pork Roast with Goat Cheese and Apple Salsa

ClaireLeave a comment