Category: Sides

Sweet Potato Empanadas

Happy Sunday! As you may have already seen on Instagram, I made these sweet potato empanadas last night to bring over to a friend’s house for their annual Friendsgiving (which, by the way, is an awesome tradition… two Thanksgiving feasts in one week? Umm, yes please.) and I think they were a hit! A little bit different, but still with those Thanksgiving flavors that everyone expects.

Sweet Potato Empanadas
Sweet Potato Empanadas

I searched high and low on every Harris Teeter shelf to find empanada dough, to no avail. I guess Harris Teeter just doesn’t give off that Mexican vibe. I settled on Pillsbury pie crust- 2 for $4! I think it still turned out ok- the crust was flaky and crispy- I just had to punch out my own circles. NBD.

For the filling, I used canned sweet potato, cream cheese, and a corn and black bean mixture that I sautéed with cilantro, onion and garlic. Crumbled goat cheese and walnut pieces on top! Then roll, crimp, and bake for about 20 minutes or until golden brown and flaky.

Sweet Potato Empanadas
Recipe Type: Appetizer, Main Dish, Side
Cuisine: Mexican, Thanksgiving
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-15
A fun and different addition for Thanksgiving this year! Use as an appetizer, side, or pair with a nice big salad for post-Turkey day leftovers!
Ingredients
  • 1 package refrigerated pie crust (2 crusts), at room temperature
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp garlic
  • 1/2 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1/4 cup cilantro
  • 1/2 cup chopped spinach
  • 1 tsp balsamic vinegar
  • 1 tsp lemon or lime juice
  • 1 tbsp butter
  • 1 can sweet potato puree
  • 4 oz. plain cream cheese spread
  • 1/2 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1/4 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp honey
  • 1/2 cup crumbled goat cheese
  • 1/4 cup crumbled walnut pieces (optional)
  • 1 egg
Instructions
  1. In a medium skillet, heat olive oil over medium-high. Add onion, garlic, and corn and cook, stirring occasionally, until onion is softened- about 4 minutes. Add black beans, cilantro, and spinach and stir until wilted. Remove from heat and immediately stir in vinegar and lemon juice. Mash beans slightly with the back of your spoon.
  2. In a saucepan, heat butter over low heat. Add sweet potato, cream cheese, spices, and honey and stir to combine, until cheese is melted through.
  3. Add corn and bean mixture to sweet potatoes and mix.
  4. Unwrap pie crust and roll out with a rolling pin. Use the top of a large glass or a biscuit cutter to cut out circles 3″ in diameter. Fill each with about 1 tbsp filling, then fold over edges and crimp with fingers or a fork.
  5. Place on a cookie sheet and brush with egg wash (1 egg whisked with 1 tbsp water).
  6. Bake at 400 deg for 20 minutes, until golden brown and flaky.
  7. Makes about 12-15 medium sized empanadas (depending on size)
Heat sweet potato mixture with cream cheese and spices.
Heat sweet potato mixture with cream cheese and spices. Drizzle in honey.
Cook onion with corn, beans, and cilantro.
Cook onion with corn, beans, and cilantro.
Cut out pie dough into circles about 3" in diameter.
Cut out pie dough into circles about 3″ in diameter.
Spoon about 1 tbsp filling onto each disc.
Spoon about 1 tbsp filling onto each disc.
Seal with fingers or a fork and brush with egg.
Seal with fingers or a fork and brush with egg.
Cook at 400 deg for 20 minutes or until golden brown.
Cook at 400 deg for 20 minutes or until golden brown.
Sweet Potato Empanadas
Sweet Potato Empanadas

Enjoy your Mexican Thanksgiving!

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

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

Fresh Corn & Tomato Basil Tortellini Salad

I REFUSE to admit that summer is almost over. Just because today is the 1st of September, there are still a ton of signs of summer around. Starting with the heat. I took Samoa for a walk tonight and despite the fact that it was past 7, I still came back drenched in sweat. The humidity here, y’all!

Heat aside, there are still a bounty of fresh veggies at the farmers’ market and grocery store, and I took advantage by making this super easy tortellini salad with some fresh corn, tomatoes, and basil from our herb garden. I tossed it with a bit of spinach, parmesan cheese, and homemade vinaigrette and called it a day. It was the perfect light supper for me, served with my leftover fish from Bleu Olive. Ben got steak. 🙂

Fresh Corn & Tomato Basil Tortellini Salad
Fresh Corn & Tomato Basil Tortellini Salad
Fresh Corn & Tomato Basil Tortellini Salad
Recipe Type: Salad, Pasta
Cuisine: Italian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
This easy, throw-together salad comes together in minutes. The longest step is waiting for the tortellini to cook! Toss it with a simple vinaigrette and call it a day.
Ingredients
  • 1 package tortellini (I used DeLallo Ricotta and Spinach)
  • 1 cup cherry tomatoes, halved
  • corn from 2 fresh ears (about 3/4 cup)
  • 1/2 cup fresh or frozen peas
  • 1/4 cup red onion, chopped
  • sliced or spiralized zucchini (about 1 cup)
  • 2 cups fresh baby spinach
  • 1/2 cup chopped fresh basil
  • For the vinaigrette:
  • 1/4 cup olive oil
  • 1 tsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • pinch of red pepper flakes
  • salt and pepper, to taste
  • parmesan cheese, to taste
Instructions
  1. Cook tortellini according to package directions, about 13 minutes or until al dente. Drain in a colander.
  2. In a large bowl, combine remaining vegetable ingredients (except vinaigrette). Add the pasta and toss.
  3. Whisk together ingredients for the vinaigrette. I used a mason jar to shake, shake, shake it up. Spoon over the salad and lightly toss. Serve with grated parmesan cheese and more spinach, if desired.

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Enjoy the last of summer’s best!

ClaireLeave a comment

Quick Tuesday Night Summer Veggie Stir Fry

Ok, so I promised to have this up by yesterday, but it never happened. My bad. I know all of you were waiting in absolute nail-biting anticipation of this quick and easy, throw-together stir fry recipe, so I apologize for your lack of sleep and constant refreshing of the webpage.

I am LOVING the abundance of fresh veggies this time of year. I didn’t make it to the Durham Farmers’ Market last Saturday, so I’ve had to do a bit of shopping at the (dare I say it out loud) grocery store to restock on some tomatoes and corn… luckily, our local Harris Teeter supports local farms and I was able to get most of my produce local (I think?). I also still had some leftover green beans, zucchini, and squash that I just chopped up and threw in the pan with the other veggies.

Plus my leftovers from Shiki Sushi from the other night. Ok, so this recipe had a lot of help. But isn’t that the beauty of throw-together, clean-out-the-fridge Tuesday suppers?

I always go stir-fry crazy (not to be confused with “stir-crazy”) and end up adding wayyyyy too many veggies to the pan. I also have this problem with pizza toppings. I think I have the mindset that the more you can throw in, the better. That’s how I get into trouble with crock-pot recipes that end up making enough servings to feed a small army, and pizza that sort of just, well- droops when you slice it because it’s so laden down with veggies.

But it all gets chopped up into a salad anyway, right? 🙂

Without further ado…

Quick Summer Veggie Stir-Fry
Quick Tuesday Night Summer Veggie Stir Fry
Recipe Type: Main, Side
Cuisine: Stir-Fry, Asian Fusion
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Shop your fridge with the latest of summer’s bounty vegetables! Perfect for using up leftovers and any other vegetables you have in the house. Experiment with the add-ins and spices!
Ingredients
  • 1 red pepper
  • 3 large carrots
  • 1 onion, chopped
  • 2 tbsp minced garlic
  • 2 tbsp olive oil
  • 1 tsp each ground ginger, red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp curry powder
  • 1 tsp garlic powder
  • 1 small zucchini
  • 1 small squash
  • fresh or frozen green beans, with ends trimmed
  • 1/2 cup frozen peas
  • frozen broccoli or stir fry mixture (I used a whole foods 365 blend that had frozen broccoli, peppers, onions, mushrooms, and green beans)
  • 2 tbsp dijon mustard
  • 1/4 cup rice wine vinegar
  • 3 tbsp soy sauce
  • dash of hot sauce
  • drizzle of honey
  • 1 tbsp chopped fresh basil and a few sprigs fresh rosemary
  • chopped kale (roughly 2 cups)
Instructions
  1. In a large wok or saute pan, heat olive oil on medium heat. Add red pepper, carrots, onion, and garlic and cook until tender, about 4 minutes. Sprinkle in the ginger, oregano, curry powder, and garlic powder. Remove from pan and set aside.
  2. Chop zucchini and squash. Add to same pan with the frozen veggies. Cook on medium heat for 3-4 minutes until tender but not cooked fully.
  3. Whisk together mustard, red wine vinegar, soy sauce, hot sauce, and honey. Drizzle over stir fry vegetables, add the chopped fresh herbs, reduce heat to low and cover. Allow to simmer for about 10 minutes, stirring occasionally.
  4. Return onion and pepper mixture to pan and top with kale. Cover and cook until kale is wilted but still bright green, about 5 minutes.
  5. Serve over brown rice with protein of your choice. (leftover tofu for me, chicken for Ben!). Add more sauce if desired.
Cook up the carrots, onions, pepper and garlic.
Cook up the carrots, onions, pepper and garlic.
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Add spices.
Prep your chopped veggies. Pictured here is some leftover squash and zucchini from a friend's mother's farm! Yay Summer.
Prep your chopped veggies. Pictured here is some leftover squash and zucchini from a friend’s mother’s farm! Yay Summer.
I used some of this frozen stir-fry blend from Whole Foods to bulk up the dish a bit (I thought I wouldn't have enough...)
I used some of this frozen stir-fry blend from Whole Foods to bulk up the dish a bit (I thought I wouldn’t have enough…)
Return carrots to pan, cover and simmer until tender.
Return carrots to pan, cover and simmer until tender.
Add some kale and steam.
Add some kale and steam.
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Give it a stir to incorporate all the sauce.
Serve over rice with tofu or other protein of your choice!
Serve over rice with tofu or other protein of your choice!

***Disclaimer: Ben thought the sauce had a bit too much of a “kick” to it (that’s his way of saying he didn’t like it at all… he doesn’t really care for mustardy or vinegary things), so instead of watching him suffer finish just to please me, I decided to take matters into my own hands.

The solution? Peanut butter.

I whisked together about a tablespoon of PB, a bit of water, a drizzle of honey and some leftover apricot marmalade. Nuked it for 20 seconds or so and drizzled it over his remaining veggies. And you know what? He loved it! It was almost like a peanut butter soup… a little sweet and with more of that umami taste. I even spooned a bit of it over my own! Yum.

What’s your favorite go-to, shop-the-fridge dinner recipe?

ClaireLeave a comment

Heirloom Tomato & Summer Squash Salad

HEIRLOOM TOMATO & SUMMER SQUASH SALAD
HEIRLOOM TOMATO & SUMMER SQUASH SALAD

I got the inspiration for this light and lemony summer salad from a recent dinner at The Boot, a new Italian-American restaurant that just opened in Durham. The Boot prioritizes using fresh, local ingredients and features Italian classics like Spaghetti & Meatballs while infusing a little NC flair into other dishes like their “Linguine & NC Clams.” We went with some friends and ordered three appetizers: Fried Mozzarella, Mussels (shown below), and Herb & Garlic Fries. The variety of our appetizers alone speaks to the versatility and variety of this restaurant! Our waitress was also extremely helpful (she even told Ben not to order the lemonade because she didn’t think it was very good!) and accommodating: an extra loaf of bread for the table, patience when we took longer to decide what to order, and checking back frequently to refill waters and make sure we were all satisfied.

One of our Appetizers: Mussels at The Boot Durham
One of our Appetizers: Mussels at The Boot Durham

For my entree, I ordered their “Local Tomatoes,” a deliciously light and fresh vegetable salad with kalamata olives, basil and Italian parsley. I loved the dressing on it, too, which was a simple lemon-balsamic vinaigrette- perfectly soaked up by that extra ciabatta! I ordered a side of braised kale and white beans to supplement the salad. It ended up being just enough for an early dinner, and I even took home a few leftovers to enjoy for lunch the next day.

Local Tomatoes Salad at The Boot Durham
Local Tomatoes Salad at The Boot Durham

Anyway, this salad basically makes itself. When you have fresh, local ingredients that are this ripe and juicy, you really cannot go wrong. I used the same ingredients as the salad at The Boot, except without the basil and I added the white beans into the salad to begin with. I also added some squash and couscous to add some bulk and soak up the extra dressing. This could be enjoyed as a side or a main dish with some chicken on top (or poached egg, for vegetarians). I also recommend serving with feta and pita wedges!

Heirloom Tomato & Summer Squash Salad
Recipe Type: Salad
Cuisine: Vegetarian, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 12
Summer is the absolute BEST time for tomatoes! Plump and juicy, with just the right amount of sweetness, I love this summer squash and tomato salad with Italian/Mediterranean-inspired flavors! Bright and fresh, this light summer salad is will last all week and can be served as a side or a main dish.
Ingredients
  • 1 yellow squash
  • 1 zucchini
  • 2 cucumbers, diced or sliced into ribbons
  • 3 large heirloom tomatoes
  • 3/4 cup golden cherry tomatoes, halved
  • 1 jar kalamata olives, halved and pitted
  • 1/3 cup red onion, sliced
  • 1 head Italian parsley, rinsed and chopped roughly
  • juice of 1 fresh lemon
  • 2 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp minced garlic
  • 1 tbsp Greek seasoning (optional)
  • salt and pepper, to taste
  • 1 tsp sugar
  • 1 cup couscous
  • 1 can white beans, rinsed
  • Pita bread wedges and feta (optional)
  • Balsamic vinegar for drizzling (optional)
Instructions
  1. Spiralize yellow squash and zucchini. Dice cucumbers or slice into long ribbons using a vegetable peeler.
  2. Slice tomatoes into large chunks.
  3. In a large bowl, stir together veggies, olives, onion, and parsley.
  4. In a small bowl, whisk together the lemon, vinegar, olive oil, garlic, Greek seasoning, S+P, and sugar. Pour over the salad and toss.
  5. Cook couscous according to package directions: add 1 cup hot water to 1 cup dry couscous). Stir in the sugar and allow to sit for 5 minutes.
  6. Toss the warm couscous and white beans with the rest of the salad.
  7. Serve with pita bread, feta and drizzle of balsamic (if using).
HEIRLOOM TOMATO & SUMMER SQUASH SALAD
HEIRLOOM TOMATO & SUMMER SQUASH SALAD

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ClaireLeave a comment