Sweet Potato and Orange Soup with Smoky Pecans

I may sound like a broken record, but I just can't say enough good things about Joe Yonan's cookbooks. His easy and delicious recipes make each meal something to look forward to, even when my dining companions are just the characters in a novel I'm reading. Making a concentrated soup base to switch up with each meal is an absolutely genius way to both plan ahead and decide on the fly what have for dinner, and as I predicted, my second foray into that territory was just as wonderful as the first.

The sweet potato soup base, as its name would imply, has an inherent sweetness, but thinning it with orange juice adds an extra nuanced layer balanced with enough acidity to keep it from becoming cloying. Creme fraiche and the spiced oil add richness, along with their respective tanginess and smokiness, with a final accent of toasted pecans to contrast the sumptuously silky soup. Each ingredient is a delightful touch even solo, but together they achieve a sublime, delicious balance.

After enjoying the soup base and two variations, I'm definitely ready to but my personal touch on the final portion in my freezer. And after that's gone, it's on to spicy black bean soup base!

Sweet Potato and Orange Soup with Smoky Pecans
adapted from Serve Yourself by Joe Yonan
makes 1 serving

1 cup Sweet Potato Soup Base, defrosted if frozen (see recipe below)
1/4 cup freshly squeezed orange juice
1/4 cup water or vegetable stock, plus more as needed
Kosher or sea salt
2 tablespoons pecan halves
1 tablespoon extra-virgin olive oil
1/2 teaspoon pimenton (smoked Spanish paprika) or ground chipotle chile
2 tablespoons creme fraiche, sour cream, or yogurt, whisked until smooth
Finely grated zest of 1 orange

1. Pour the soup base into a small saucepan over medium heat. Whisk in the orange juice and water, adding more water if you want a thinner consistency. Cook until the soup is bubbling hot, 3 to 4 minutes. Taste and add salt if needed. Decrease the heat to low, cover, and keep it hot.

2. Heat a small skillet over medium-high heat. Add the pecans and cook, stirring occasionally, until they are fragrant and start to darken, 2 to 3 minutes. Pour in the oil, stir in the pimenton, and cook for another 30 seconds to dissolve the spice. Use a heatproof spatula to scrape the spiced oil and pecans into a small bowl.

3. Pour the soup into a serving bowl, dollop the crème fraîche in the middle, and top with the pecans and spiced oil. Sprinkle the orange zest on top, and eat.

Sweet Potato Soup Base
from Serve Yourself by Joe Yonan
makes about 4 cups

2 (10- to 12-ounce) sweet potatoes
2 tablespoons extra virgin olive oil
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1 small leek, white and pale greens, thinly sliced
2 sprigs thyme
Kosher or sea salt
Pinch of curry powder
2 cups light chicken or vegetable stock, warmed

1. Preheat the oven to 425°F.

2. Use a fork or sharp knife to prick the sweet potatoes in several places. Place on a piece of aluminum foil
and bake until the sweet potatoes are tender and can be easily squeezed, 60 to 75 minutes.
(Alternatively, to speed up the process, microwave the pricked sweet potatoes on High for 1 minute,
then carefully transfer to the oven on a piece of foil. Bake until the potatoes are tender, 30 to 45
minutes.)

3. Pour the oil into a 3-quart saucepan over medium heat. When it starts to shimmer, add the carrots,
celery, leek, thyme, and a pinch of salt. Stir to combine well, then decrease the heat to low, cover the
pot, and allow the vegetables to sweat in their own juices until very soft, 10 to 15 minutes. (Take care
not to allow the vegetables to burn.)

4. Scrape into the saucepan the soft flesh from the roasted sweet potatoes, add the curry powder, and stir
to combine, mashing the sweet potato flesh with a spoon. The mixture will be chunky. Stir in the stock
and combine well. Bring the mixture to a boil, then decrease the heat so the mixture gently simmers, and
cook, covered but with the lid slightly ajar, for about 15 minutes to let the flavors meld. Allow the mixture
to cool slightly, then remove and discard the thyme.

5. Use a handheld immersion blender to puree the soup base, which will be very thick. (Alternatively, you
can puree it in a blender or food processor. If using a blender, be sure to remove the center cap on the
lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the
soup.) Taste and add salt if needed.

6. Let the soup base cool to room temperature. Divide it into 4 portions and use immediately, refrigerate
for up to 2 weeks, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags,
pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Curried Butternut Squash Risotto with Winter Greens

It's no secret that curry is a winter squash's best friend. Winter squash, especially butternut and pumpkin, readily adapt to both sweet and savory dishes, and curry expertly brings together spices from each of those applications. Utilizing those flavors in a risotto preparation creates an extraordinarily creamy and comforting result, the perfect antidote to the frigid winter weather. I like a little something green in my curries to contrast the hearty vegetable base, be it leafy greens or green peas, and here winter greens happily coexist with their seasonal squash counterparts. Lest it all become velvety indulgence, this risotto is topped with toasted pumpkin seeds and coconut, the ideal crunchy contrast to the pillowy bites underneath.

Curried Butternut Squash Risotto with Winter Greens
adapted from Serve Yourself by Joe Yonan

serves 1

For the squash pureé:
1 small (8 ounce) butternut or other winter squash, cut in half, seeds removed
Kosher or sea salt
Freshly ground black pepper
1 teaspoons olive oil

About 2 cups low-sodium or homemade vegetable broth
1 teaspoon olive oil
1/2 teaspoon curry powder
1 small shallot or 1 large shallot lobe, coarsely chopped (or 1/4 cup white or yellow onion and add an additional garlic clove, if desired)
1 large clove garlic, coarsely chopped
1/3 cup arborio or other risotto rice (or brown rice)
1 ounce (about 1 cup) baby spinach, kale, chard, or other greens (optional)
1 teaspoon unsalted butter or additional olive oil
2 tablespoons pistachios, cashews, or pepitas, toasted
2 tablespoons unsweetened coconut flakes, toasted

1. Preheat the oven to 400 degrees. Line a small roasting pan with aluminum foil.

2. Season the squash halves lightly with salt and pepper, then place them cut side up in the roasting pan. Drizzle with 1 teaspoon of the oil. Roast for 35 to 40 minutes, or until the squash is tender enough to be easily pierced with a fork. (Alternatively, microwave it on HIGH, uncovered, for 4 to 6 minutes or until tender.) Let it cool, then scoop out the flesh; the yield should be about 1/2 cup. (Alternatively, you can use 1/2 cup of prepared winter squash or pumpkin puree.)

3. Meanwhile, bring the broth to a boil in a small saucepan over medium-high heat, then reduce the heat to low and cover.

4. Heat the remaining teaspoon of oil in a heavy-bottomed small saucepan over medium heat. Add the curry powder and cook for about 1 minute, stirring to dissolve. Add the shallot and garlic; cook for 3 or 4 minutes, stirring occasionally, until they have slightly softened. Add the rice and cook for 1 or 2 minutes, stirring until the grains are evenly coated.

5. Add 1/4 cup of the hot broth; cook the rice, stirring frequently, until the liquid is absorbed. Be sure to scrape the bottom of the pan frequently to keep the rice from sticking. Repeat with 1/4 cup amounts, allowing the broth to be absorbed before the next addition; this will take about 20 minutes. You should end up using about 1 1/2 to 1 3/4 cups of broth. The rice should be tender but al dente: still slightly firm to the bite inside the rice grain. (Note: If you use brown rice, the cooking time will be longer and additional broth will be required).

6. Add the roasted butternut squash and greens, if using. Cook for few minutes, until the rice is tender but not mushy and greens are wilted, adding some of the remaining broth to keep the risotto moist but not soupy.

7. When the rice is done to your liking, add the butter, stir to combine, taste and add salt as necessary. Sprinkle with the pistachios and coconut; eat while the risotto is hot.

Sweet Potato Soup with Chorizo, Chickpeas, and Kale

One of the most genius things I've gleaned from my time pouring through Joe Yonan's cookbooks recently is the idea of making a concentrated soup base. Invest a little extra time one day, and you'll have a freezer full of flavorful foundation for diluting and dressing up at dinner time. This sweet potato soup base, while delicious all on its own, becomes something truly spectacular with a topping of savory chorizo, crispy chickpeas, and earthy kale. Rendering the fat from the chorizo quickly infuses the chickpeas and kale with flavor, creating the perfect crispy, spicy topping for the sweet and silky soup. This soup deftly balances indulgent and healthy elements, but if you absolutely have to cut back or are a vegetarian, you can crisp up the chickpeas and kale in olive oil instead.

With one more sweet potato soup left in Yonan's book for me to try, I hardly wait to break the next portion out of the freezer - if it's half as successful as this variation, I'm guaranteed to savor every bite. Now to decide what personal touch I'm going to put on the final serving...

Sweet Potato Soup with Chorizo, Chickpeas, and Kale
adapted from Serve Yourself by Joe Yonan
serves 1

1 cup Sweet Potato Soup Base, defrosted if frozen (see below)
½ to ¾ cup water or vegetable stock
1 (3- or 4-ounce) link fresh Mexican chorizo
1/3 cup cooked chickpeas, preferably homemade, rinsed and drained
4 or 5 leaves kale, stripped from the stem and torn into bite-size pieces

1. Pour the soup base into a small saucepan over medium heat. Whisk in ½ cup of the water and cook until the soup is bubbling hot, 3 to 4 minutes. Add more water if you want the soup thinner. Reduce the heat to low, cover, and keep it hot.

2. Heat a medium skillet over medium-high heat. Slice through the chorizo casing and squeeze the sausage into the skillet (or cut into small pieces). Cook, breaking it up with a spoon, until the chorizo’s fat starts to melt, 1 to 2 minutes. Add the chickpeas and cook until the chorizo and chickpeas brown, 4 to 6 minutes. Add the kale and stir-fry until the kale wilts slightly, brightens in color, and gets a few crunchy edges, 2 to 5 minutes.

3. Pour the soup base into a soup bowl, top with the chorizo mixture, and eat.

Sweet Potato Soup Base
from Serve Yourself by Joe Yonan
makes about 4 cups

2 (10- to 12-ounce) sweet potatoes
2 tablespoons extra virgin olive oil
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1 small leek, white and pale greens, thinly sliced
2 sprigs thyme
Kosher or sea salt
Pinch of curry powder
2 cups light chicken or vegetable stock, warmed

1. Preheat the oven to 425°F.

2. Use a fork or sharp knife to prick the sweet potatoes in several places. Place on a piece of aluminum foil
and bake until the sweet potatoes are tender and can be easily squeezed, 60 to 75 minutes.
(Alternatively, to speed up the process, microwave the pricked sweet potatoes on High for 1 minute,
then carefully transfer to the oven on a piece of foil. Bake until the potatoes are tender, 30 to 45
minutes.)

3. Pour the oil into a 3-quart saucepan over medium heat. When it starts to shimmer, add the carrots,
celery, leek, thyme, and a pinch of salt. Stir to combine well, then decrease the heat to low, cover the
pot, and allow the vegetables to sweat in their own juices until very soft, 10 to 15 minutes. (Take care
not to allow the vegetables to burn.)

4. Scrape into the saucepan the soft flesh from the roasted sweet potatoes, add the curry powder, and stir
to combine, mashing the sweet potato flesh with a spoon. The mixture will be chunky. Stir in the stock
and combine well. Bring the mixture to a boil, then decrease the heat so the mixture gently simmers, and
cook, covered but with the lid slightly ajar, for about 15 minutes to let the flavors meld. Allow the mixture
to cool slightly, then remove and discard the thyme.

5. Use a handheld immersion blender to puree the soup base, which will be very thick. (Alternatively, you
can puree it in a blender or food processor. If using a blender, be sure to remove the center cap on the
lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the
soup.) Taste and add salt if needed.

6. Let the soup base cool to room temperature. Divide it into 4 portions and use immediately, refrigerate
for up to 2 weeks, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags,
pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Mahi Mahi with Kiwi-Avocado Salsa and Coconut Rice

I just can't stop being impressed with Joe Yonan's Serve Yourself. Though I have the culinary ambition to cook for a full house most nights, I'm typically just preparing a meal for one or two, and Yonan's books keep my dinner table consistently interesting. Whether you're a single cook or a parent trying to eat healthy in a land of tater tots and chicken fingers, you still deserve to sit down to a proper dinner and Joe Yonan is just the man to help you do it.

Mahi mahi and other white fish are, at least in my opinion, serve more as a canvas than the main subject of interest. But with a gorgeous salsa like the one featured here, ordinary fish becomes irresistible. The avocado is rich and creamy, kiwi tart, cilantro fresh and herby, and jalapeno spicy, a melange of flavors hitting all your taste buds in wonderful balance. Using coconut water to prepare the fish and rice creates a base deserving of those vibrant flavors, both elements happily cooking away unattended while you quickly toss the salsa together. Toasted coconut is the perfect finishing touch, adding a lovely crunch and extra bit of toasty flavor.

Mahi Mahi with Kiwi-Avocado Salsa and Coconut Rice

adapted from Serve Yourself by Joe Yonan

serves 1

1 (6-ounce) mahi mahi fillet (or substitute halibut)
Kosher or sea salt
Freshly ground black pepper
¾ cup coconut water
1/3 cup jasmine or other long-grain white rice*
1 kiwi, peeled and cut into ½-inch cubes
½ ripe avocado, peeled, pitted, and cut into ½-inch cubes
1 scallion, white and green parts, cut into ¼-inch slices or 2 T. finely minced red onion
½ fresh jalapeno chile, stemmed, seeded, and finely chopped (optional)
Juice of 1 lime
Leaves from 3 or 4 sprigs cilantro, chopped, plus additional for garnish
½ teaspoon honey or agave, or more to taste (optional)
1 tablespoon toasted coconut
Sriracha or other hot sauce (optional)

*Substituting brown rice will required additional coconut water and cooking time.

1. Pat dry the mahi mahi with a paper towel and sprinkle with salt and pepper.

2. In a small skillet or saucepan fitted with a lid, combine the coconut water, rice, and ¼ teaspoon of salt over medium-high heat. Bring to a boil, then decrease the heat until the liquid is barely bubbling. Place the mahi mahi fillet on top of the rice, cover, and cook for about 15 minutes, or until all the coconut water is absorbed. Turn off the heat and let the rice and fish stand, covered, for another 5 minutes.

3. While the rice and fish are cooking, make the salsa. In a small bowl, stir together the kiwi, avocado, scallion, jalapeno, lime juice, and cilantro. Taste and add a touch of salt if necessary and a drizzle of honey if it’s too tart.

4. Transfer the rice and fish to a plate, top with the salsa, garnish with toasted coconut, cilantro, and hot sauce, if desired, and eat.

Spicy Kale Salad with Miso-Mushroom Omelet

It's not often that I discover a recipe that is truly a new culinary concept for me. Eggs are a staple food in my diet and it seems like I've prepared them nearly every possible way. More times than I can count, especially when I'm pressed for time, my dinner has been a veggie-packed frittata or omelet with a side salad and toast. With the thousands of bites of frittata and salad I've taken so perilously close to each other, I can't believe I'd never thought to cut up an omelet to top my salad until this recipe. But I'm here to tell you that it's fantastic!

It surely doesn't hurt that this particular omelet is one of savoriest you can make. Umami powerhouses miso and mushrooms team up in the omelet itself and with a topping of Parmesan cheese, this savoriness can scarcely be rivaled. Miso isn't a terribly common ingredient, though with the mainstreaming of sushi, it's finding its way into a lot more restaurants and home kitchens. I'll confess it might seem like a big investment for being used in a such a modest amount, but it's one of the best ingredients to have around for adding a quick punch of umami to a dish, especially when eating vegetarian. (But if you're in a real pinch, a bit of soy can almost do the trick.) It takes a hearty green like kale to hold up to the robustly flavored omelet and the spice of vinaigrette livens up every bite. Toasted pecan bits finish the dish with a rich and toasty note with a mere slice of crusty bread all that is required to turn this into full meal.

Spicy Kale Salad with Miso-Mushroom Omelet

adapted from Serve Yourself by Joe Yonan

serves 1

1 tablespoon unsalted raw pecan halves

1 teaspoon white miso

1 teaspoon water

1 egg

1 tablespoon extra-virgin oliveoil, plus more if needed

1 cup chopped cremini, oyster,hen of the woods, or othermeaty mushrooms

2 cups lacinato or other kale leaves, stripped from their stems, thinly sliced and massaged 

2 tablespoons Lemon Chile Vinaigrette (see below)

1 ounce coarsely grated Pecorino Romano or Parmesan cheese

Freshly ground black pepper

1. Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.

2. Whisk together the miso and water in a small bowl, then whisk in the egg until well combined.

3. Heat the olive oil in a small, preferably nonstick, skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook, stirring occasionally, until they collapse. Spoon the mushrooms onto a plate, leaving as much oil in the pan as you can.

4. Return the skillet to the heat and reduce the heat to medium. Add a little more oil if the pan seems dry. Pour in the miso-egg mixture; cook briefly, just until it sets on the bottom; lift the edges of the set egg on one side and tilt the pan toward that side so the uncooked egg runs underneath, and do this a time or two more until the egg isn’t runny on top. Spoon the mushrooms down the middle and fold the eggs over the mushrooms to form an omelet. Cook briefly on each side, until the omelet is just cooked through. Transfer it to a cutting board to cool.

5. Toss the massaged kale with the vinaigrette in a serving bowl. Once the omelet has cooled, chop it into bite-sized pieces. Add the omelet pieces and cheese to the kale and toss to combine, then grind a generous amount of pepper on top. Sprinkle on the pecans, and eat.

Lemon Chili Vinaigrette

1 clove garlic

1/2 teaspoon kosher salt, plus more to taste

1/3 cup freshly squeezed lemon juice (from 2 to 3 lemons)

1/4 cup chili-infused oil

1/4 cup extra-virgin olive oil

2 teaspoons Dijon mustard

2 teaspoons honey 

Freshly ground black pepper

1. Smash the garlic with the side of a chef’s knife, sprinkle with the salt, and finely chop the two together. Smear it with the side of the knife to create a paste, and transfer it to a small glass jar.

2. Add the lemon juice, chili oil, olive oil, mustard, honey and several grinds of black pepper. Screw on the jar’s lid and shake to combine. Taste and add more salt as needed. Refrigerate for up to 2 weeks.

Black Bean, Sweet Potato and Quinoa Chili

If I had one complaint about my wonderful winter CSA from Crossroads Community Farm, it would be that it leads me to eat way more potatoes than I ordinarily would. I can't bear the thought of wasting any of that delicious organic produce, so I cook up every one an but after I'm done, I find myself craving sweet potatoes, which had a much more modest presence in my CSA box. Even barring any nutritional considerations, I'll pick the sweet potato option over the regular potato option any day.

A hearty bowl of Black Bean, Quinoa, and Spinach Stew on New Year's Day definitely whetted my appetite for the black bean and quinoa pairing and I can't turn down the perfect combination of black beans and sweet potatoes. This chili is the perfect blending of those happy pairs, with all of the spicy, hearty goodness of the traditional bean and meat varieties, and the added nutrition and flavor of sweet potatoes and quinoa. Chili con carne it's not, but this vegetarian delight will fill your belly just as well, especially when served with a hearty piece of corn bread. To save some of this satisfying meal for a rainy (or should I say snowy?) day, portion and store any leftovers in the freezer.

Black Bean, Sweet Potato and Quinoa Chili
adapted from The Kitchn
serves 4-6

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1 /2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1 chipotle chile from canned chipotle chiles in adobo, minced
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1 /2 cups sweet potatoes (2-3 small), cut into 1 /2-inch cubes
1 /4 cup quinoa, rinsed and drained
2 cups vegetable or chicken broth/stock or water
2 14.5-ounce cans low-sodium black beans, rinsed and drained
Sour cream or yogurt, to top (optional)
Shredded cheddar cheese, to top (optional)
Green onions, chopped, to top (optional)
Fresh cilantro, chopped, to top (optional)

1. Heat the oil in heavy large pot ov er medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

2. Stir in the tomatoes with their juices, beans, chipotle pepper, oregano, sweet potatoes, quinoa, and broth and bring mixture to a boil. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are just cooked through, adding more water or broth as necessary if the chili becomes too thick. Just before the quinoa and sweet potatoes are done, add beans and stir to combine. Season to taste with salt and pepper and serve hot with your choice of toppings.

Lentil Sloppy Joes

Some favorite childhood foods will always have a special place in your heart (and belly). Taco night is best, I will always be excited for breakfast for dinner, and sloppy joes will always bring me a little child-like glee when they appear on my plate. Whether it was sauce from scratch or a can of Manwich, sloppy joes were a dinner that would make my kid-self linger in the kitchen and pester my parents asking when it was time to eat.

But as an adult, the HCFS-driven saccharinity of Manwich is a little much for me, and I keep to a primarily vegetarian diet so I can really splurge on the carnivorous delights I love. Enter lentil sloppy joes, with the deep flavor of a the traditional homemade sauce and all the affordable vegetarian nutrition lentils have to offer. This sauce is sweet, but not in a cloying way, and although the texture certainly different than the ground beef variety, the lentils hold their own against the hearty sauce. The complex mélange of smoky, sweet, and acidic elements all blend nicely together but I can see myself adding a kick of mustard next time.

Leftovers certainly shouldn't be subjected to a merely a sandwich fate. Serve these lentils over rice, as a taco filling, or next to eggs and definitely don't be afraid to melt some cheese over the top, no matter what you do. This recipe makes a generous batch and you can freeze leftovers, though the texture will change a bit on thawing.

Lentil Sloppy Joes
adapted from Whole Foods
serves 8

1 1/2 cup brown lentils, rinsed and picked over
1 tablespoon olive or canola oil
1 yellow or white onion, diced (about 2 cups)
1 cup diced sweet bell pepper, from one medium to large pepper, or a combination of
1 1/2 tablespoon chili powder
2 teaspoons smoked paprika
1 1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste (more recommended; optional)
1 (6-ounce) can no-salt-added tomato paste
2 tablespoons red wine vinegar
6 cloves garlic, minced
1 (15-ounce) can no-salt-added crushed tomatoes
Kosher or sea salt
Freshly ground black pepper
8 whole wheat hamburger buns, pitas, tortillas, or sliced bread, for serving

1. Place lentils in a small pot. Cover with 2 inches of water. Cover and bring to a boil, then reduce to a simmer. Cook until lentils are tender, about 20 minutes, or according to package directions.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook, stirring frequently until onion is golden brown, about 5 minutes. Add chili powder, paprika, cumin, cayenne and tomato paste. Cook, stirring constantly until spices and tomato paste are fragrant, about 2 minutes. Add vinegar and then use a wooden spoon to scrape up any bits from the bottom of the pan. Add 2 cups water, garlic, and crushed tomatoes. Reduce heat to medium-low and let sauce simmer until it thickens, at least 30 minutes. Season to taste with salt and pepper.

3. When lentils are cooked, drain off any excess cooking liquid. Add lentils to the pan with sauce; stir well to combine. Mash some or all of the lentils using a wooden spoon. Taste and season again with salt and pepper. Toast hamburger buns in the oven, if desired. Ladle approx. 1 cup of the lentil mixture on each toasted bun and serve.

Black Bean, Quinoa, and Spinach Stew

My New Year's Day started off on a wonderful foot with Whole Wheat Mixed Berry Muffins and continued right along its merry way at lunch with this fine dish. I've been a fan of Joe Yonan since I first came across his great book, Serve Yourself, which is full of amazing recipes for just one person. Some might say I over-think my diet, but even if I'm just cooking for myself, I take joy in preparing a proper meal.

And this recipe is certainly worth the relatively meager time and effort. Not only is this meal extremely healthy, packed with veggies, beans, and healthy grains, but it is bursting with flavor too. The smoked paprika makes the dish extremely hearty and earthy, with each different kind of paprika lending a unique character. This recipe can serve two modest appetites or one robust diner, and while I had good intentions of saving half for lunch the following day, I devoured the bowl in one sitting. While this generous meal might not prepared me for the Badgers loss in the Capital One Bowl, it did quickly satisfy a craving for chili on a cozy day at home.

Black Bean, Quinoa, and Spinach Stew
adapted from Joe Yonan at The Washington Post
serves 1 to 2

2 teaspoons extra-virgin olive oil
1 very small onion or large shallot, chopped
1 medium clove garlic, chopped
1 small carrot, chopped
1/2 to 1 teaspoon smoked paprika (pimenton, sweet or hot), to taste
1 small tomato, hulled and chopped
1/4 cup dried quinoa, rinsed and drained
1 1/2 cups homemade or no-salt-added vegetable or chicken broth
1/2 cup homemade or no-salt-added cooked black beans
Kosher or sea salt
Freshly ground black pepper
1 cup lightly packed baby spinach leaves, chopped

1. Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the
onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is
translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans.
Season with the salt and pepper.

2. Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low
so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has
swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are
wilted, a few minutes. Taste and season again with salt and pepper. Transfer to a bowl and eat.

Whole Wheat Mixed Berry Muffins

My problem during the holiday season is not that I stop exercising and eating healthy meals, it's all bonus eating and drinking that I do on top of my regular healthy routine. I've definitely packed on a little holiday cheer, and while I won't be trading in my homemade eggnog for SlimFast, it's time to get back on track. And what better way to start the new year than baking a batch of whole wheat, berry-packed muffins? They may not be vegetarian, vegan, gluten-free, or dairy-free, but they're just the thing this omnivore, food-loving, born-and-bred Wisconsin girl needs to get her 2014 off on the right foot. Fresh from the oven on a leisurely day off, they're sweet and tender and bursting with juicy berries, but they'll also be a bright spot in my work day when rescued from the freezer for a quick breakfast.

Whole Wheat Mixed Berry Muffins

adapted from Gourmet

makes 12 muffins

1 3/4 cups whole-wheat pastry flour
1/2 cup turbinado sugar
2 teaspoons baking powder
3/4 teaspoon salt

1/2 teaspoon cinnamon
1 large egg
1/2 cup low-fat or whole milk
5 tablespoons unsalted butter, melted
1 1/2 cups fresh or frozen mixed berries (blueberries, raspberries, blackberries, etc.)

1. Preheat oven to 375°F with rack in middle. Butter muffin pan or line with paper cups.

2. Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl.

3. Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber
spatula until just combined (batter will be dense). Fold in berries. Divide batter among muffin cups.

4. Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5

minutes, then unmold onto a rack. Serve warm or at room temperature.