Archives for the month of: October, 2014

delicata squash

delicata squash + various seasonal veggies

rainbow carrots 2

The day after a girls night with glass of wine after glass of wine will make for a slow moving Saturday, and this was the perfect way to spend the afternoon. After making it back to Santa Cruz I grabbed my friend K and headed to New Leaf, where we rambled through the store like a pair of lovers and picked out veggies and spices to put together this savory curry. I also picked up a breakfast burrito and a six pack, to help cure the hangover, because we were both moving at a snails pace this afternoon. The rain and the completely free day made preparing dual curries at her home feel guilt free and productive. I had planned on starting the curry at noon, which would make it perfect to consume six hours later during the SF Giants game 4 of the World Series, even with the extra pair of hands we didn’t end up starting our cookers until 2:30pm and now we have dinner (or breakfast) for Sunday. It was fun to share ingredients and stories with my girl and using the slow cooker made it brainless and left time to take a West Cliff stroll with the doggies. (K made her curry sans chicken and can easily be made veggie or vegan)

Serve with brown or white rice.


  • 2 lbs of organic boneless skinless chicken thighs
  • 1 yellow onion, chopped
  • 1 delicata squash, seeded and cut into chunks
  • 1/2 bunch rainbow carrots, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 can full fat coconut milk
  • 1 (15 oz) can of plain tomato sauce
  • 2 cloves of garlic, chopped
  • 1 heaping tbs of red curry paste
  • 2 1/2 tsp yellow curry powder
  • 1 tsp minced ginger
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp gram masala
  • 1/4 tsp cayenne pepper
  • 1 bunch of curly leaf kale, stems removed and chopped


  1. Add the chicken thighs to the bottom of your crock pot with the chopped onion and delicata squash.
  2. In a separate bowl, whisk together the coconut milk, tomato sauce, garlic, ginger, curry paste and spices. Once whisked together well, pour it on-top of your chicken and squash in the crock pot.
  3. Cook on low for six hours, adding the kale in the last 15-30 minutes of cooking time.
  4. Serve over rice, cauliflower “rice”, or simply on it’s own! Enjoy!

Kale and crimini mac’ and cheese

with smoky gouda, white cheddar and parmesan bread crumbs.
buffalo chick mac and cheese 2

Adopted from this recipe on


  • 6 tablespoons (3/4 stick) butter, divided
  • 1 cup chopped shallots
  • 2 garlic cloves, minced
  • 1/4 cup unbleached all purpose flour
  • 3 cups reduced-fat (2%) milk
  • 2 cups (packed) coarsely grated smoked gouda
  • 2 cups (packed) coarsely grated sharp white cheddar
  • 1/2 teaspoon cayenne pepper
  • 10 crimini mushrooms, sliced
  • 1 tablespoon coconut oil
  • 1 1/2 pounds lacinato kale, stems and center ribs removed
  • 12 ounces mini shell pasta
  • 1 cup fresh breadcrumbs made from crustless sourdough bread

It is Game 1 of the WORLD SERIES and the San Francisco Giants are playing the Kansas City Royals. What better reason to make this American favorite while watching America’s favorite sport. It was perfect to bring to a friend’s backyard BBQ and share with new and old friends. I even got to sneak in some nutrient rich kale for added texture and flavor.

Sautee the onions, crimini mushrooms and garlic in a pan with the coconut oil, add the kale towards the end until it is wilted and the cayenne pepper for added kick.

Melt 3 tablespoons butter in large pot over medium heat. Add flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup white cheddar. Stir until cheeses melt, about 2 minutes.

Preheat oven to 350°F. Butter casserole dish.

Bring water in pot to boil. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Stir pasta into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup cheddar cheese, then veggie mixture. Top with remaining pasta mixture; spread evenly.

Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated parm and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese.

Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.