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Shredded Beef Machaca

Shredded Beef Machaca // Karista's Kitchen

If I’m being totally honest, I’m not a huge fan of leftovers.  Unless its pot roast, roasted or fried chicken and maybe my Tuscan lasagna; which is always better the second day.  Often, a recipe can lose some of the fresh flavor and texture during the process of re-heating and then I promptly lose interest.  I sound like a food snob.  I promise I’m not a food snob, just a little picky about the flavor and texture of my food.

The beauty of leftover pot roast are the many ways it can be re-invented into another recipe.  I adore pot roast sandwiches smothered with caramelized onions and Havarti cheese, a simple pot roast soup with pearled barley and porcini mushrooms and of course this gorgeous shredded beef machaca.

You can certainly prepare a pot roast specifically for this recipe, but it tastes just as delicious with leftovers.

As a child, this dish was a staple in our home.  Although we call it machaca, it’s not a traditional Mexican machaca. Mexican machaca is actually a dried, marinated beef (much like our beef jerky).  However, because we include scrambled eggs in the shredded beef, it was dubbed “machaca” in my house. Sort of a riff on the very popular machaca con huevos, a Mexican beef and egg scramble.

Shredded beef machaca was served as a celebration meal, a meal for dinner guests and on occasion a Sunday supper.  My parents used to make it into burritos with the usual assortment of delicious Mexican condiments.  I serve this machaca with warm corn tortillas, lime wedges, cotija cheese, avocado slices, red chili sauce or my brothers delicious salsa recipe.

When I prepare this for my family I like to make dinner a casual event and place the shredded beef machaca and layering ingredients in the center of the table. Then everyone can assemble their own taco or burrito with their favorite condiments.

The result is loads of easy conversation, laughter, smiling faces and very happy bellies. Which always makes me happy.

Shredded beef machaca makes a delightful meal and can be served a la carte or with salad greens, black beans and a little cerveza to top it off!

Delicious Wishes and Loads of Love,

Karista

Shredded Beef Machaca

Serving Size: 6

Shredded Beef Machaca

Ingredients

    For the pot roast (or use your favorite basic pot roast recipe)
  • 3-4lbs beef chuck roast, halved
  • Salt and pepper
  • 2 tablespoons ghee (clarified butter)
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 1 cup beef broth
  • 1 bay leaf
    For the Machaca
  • 2 tablespoons ghee or high heat oil
  • 1 cup diced white onion
  • 2-3 cloves garlic
  • 1-2 poblano peppers, roasted, skinned and diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1 cup red chile sauce or your favorite salsa
  • 2-3 large eggs, whisked
  • Salt and pepper to taste
  • Squeeze of lime juice
  • Dash of hot sauce, optional
  • Crumbled cotija cheese
  • Avocado slices
  • Warm corn tortillas
  • Mexican crema or sour cream
  • Fresh chopped cilantro
  • Salsa

Instructions

To make the pot roast
  • Pre-heat the slow cooker on low. Season both halves of the beef chuck with salt and pepper.
  • In a large skillet, heat the ghee over medium high heat and brown all sides of the chuck roast. Transfer the chuck roast pieces to the slow cooker and add the beef broth, bay leaf, onions and garlic. I don't add too much liquid when preparing a pot roast in my slow cooker as I want the pot roast to slowly cook in as much of it's own juices as possible. This will make for a very tasty pot roast. Adding too much liquid will cause the roast to boil which will give it a bland and chewy texture.
  • Let the pot roast cook on low for about 6-8 hours.
  • When the pot roast is done, shred the beef and set aside.
  • To prepare the Machaca
  • Heat a large skillet and add another two tablespoons of ghee or high heat oil. Sauté the diced onions until soft and slightly caramelized and then add the garlic. Sauté for one minute longer. Stir in the diced poblano peppers, cumin, coriander and smoked paprika.
  • Add the shredded beef and chile sauce and toss to combine.
  • In another small pan, add a little butter to the pan and cook the eggs, scrambled style. When the eggs are done, fold them into the machaca.
  • Add a squeeze of lime and season to taste with salt, pepper and a dash of hot sauce.
  • Serve with crumbled cotija, avocado slices, warm tortillas, sour cream, fresh cilantro and additional salsa.
  • Notes

    I like to cook the eggs in a separate pan rather than in the machaca directly, to keep the texture from being soggy.

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    Appetizers Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes Soup

    Carrot Ginger Coconut Soup

    Carrot Ginger Coconut Soup // Dairy Free // Karista's Kitchen

    This gorgeous Carrot Ginger Coconut soup is a revised version of my original carrot soup recipe.  As time passes, and the more I prepare a recipe, chances are it’s going to get a few makeovers now and again.

    Although I do love my original recipe, I’ve created this version with coconut milk to appease my nagging dairy allergy and to create a different flavor twist to the soup.

    I prepare carrot ginger soup almost year round.  My family completely adores this soup in the fall and winter months because of the soothing properties of ginger.  It’s also equally as loved in the spring and summer for the bold taste of earthy, sweet carrots and the tropical flavors of coconut milk.

    Last week I topped the carrot ginger coconut soup with candied blood orange that my brother and sister-in-law sent me from Japan.  The simple touch of orange elevated the flavors yet again, creating the most delightful winter soup.

    I often make the soup on the weekend and store it in the fridge for quick weekday lunches or a light weeknight meal.  It also makes a delicious starter to Sunday dinner or a late night snack.

    And sometimes, I just find myself stopping by the fridge and snagging a spoonful of the silky, lush soup. It’s delicious room temp or warm and obviously, I eat it when it’s cold. 😉

    Delicious Wishes and Loads of Love,

    Karista

    Carrot Ginger Coconut Soup

    Serving Size: 4-6

    Carrot Ginger Coconut Soup

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 yellow onion, diced
    • 12-15 medium carrots, chopped
    • 2 ribs celery, diced
    • 3 cloves garlic, minced
    • 1/4 cup sliced fresh ginger
    • 1/2 teaspoon dried thyme
    • 4 cups vegetable broth or 2 cups vegetable broth and 2 cups carrot juice (enough liquid to cover the veggies in the soup pot)
    • 1/2 teaspoon allspice
    • Pinch of ground cloves
    • 1 cup canned organic coconut milk (not the light coconut milk)
    • Salt and pepper to taste

    Instructions

  • Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, carrots, garlic and dried thyme. Sauté for about 10 minutes or until all the veggies have softened.
  • Add the 4 cups of vegetable broth or 2 cups vegetable broth and 2 cups carrot juice and sliced ginger. (enough liquid to cover all the vegetables in the pot) Bring to a boil. Turn the heat down to a simmer. Let the soup simmer for about 30 minutes, stirring occasionally.
  • Remove the ginger slices, or as many as you can.
  • Either using a hand blender or pour the soup into a blender, Vitamix or food processor and puree. You may need to do this in stages as all the soup may not fit in the blender/food processor all at once.
  • Pour the pureed soup back into the pot and stir in the allspice, pinch of cloves and coconut milk. Season with additional salt and pepper to taste. If the soup feels too thick, stir in ¼ cup of vegetable broth at a time until the consistency feels right.
  • Serve immediately. You can keep it warm on the stove if needed. Just keep the heat on low. This soup can be refrigerated for about 3 days and reheated stove top, or microwave.
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    Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes

    Roasted New Red Potatoes with Lemon and Basil

    Roasted New Red Potatoes with Lemon and Basil // Karista's Kitchen

    A potato side dish can taste indulgent, comforting or even refreshing like this Roasted New Red Potatoes with Lemon and Basil.  

    Although I’m a huge fan of classically prepared potatoes such as mashed potatoes, I do have an affinity for a simply roasted potato dish.  Roasting new potatoes or fingerlings gives a crisp outside and soft, creamy inside which pairs well with all sorts of lovely ingredients.

    Often I use chopped fresh rosemary, garlic and lemon and finish with sea salt.  But this recipe uses the combination of lemon and basil, which I think are two ingredients that were made for each other.

    Sometimes I’ll gently warm a bit of sliced garlic in extra virgin olive oil and then when the potatoes are done, I’ll toss the potatoes with the garlic infused oil and top with the lemon and basil.  And sometimes I skip the garlic and simply finish roasted new or fingerling potatoes with a sprinkling of lemon zest and basil chiffonade.

    Or you can do what my youngest gal does… slather these potatoes with some sour cream, Irish cheddar cheese and dig in. 😉

    Roasted New Red Potatoes with Lemon and Basil // Karista's Kitchen

    When I’ve had my fill of potatoes dauphinoise, gratin, scalloped or mashed potatoes, this lovely side dish is a most refreshing change and a delicious compliment to a meat or poultry entrée.

    This potato dish is also fabulous in the spring paired with roast lamb or whatever you might serve for Easter or Mother’s Day Dinner.

    This will be my last post until after the Christmas holiday, but until then, you can follow all my food finds and kitchen chaos on Instagram and Facebook.

    Thank you for your continual support and for sharing Karista’s Kitchen with your friends and family.

    Wishing you loads of love, true joy and the most delicious food!

    Karista

    Roasted New Red Potatoes with Lemon and Basil

    Serving Size: 4-6

    Roasted New Red Potatoes with Lemon and Basil

    Ingredients

    • 1lb red new potatoes or fingerlings, scrubbed clean
    • 3-4 tablespoons extra virgin olive oil, divided
    • Salt and pepper
    • 1 clove garlic, sliced
    • Zest of one lemon
    • 1 bunch basil, sliced chiffonade or chopped
    • Sea salt to finish

    Instructions

  • Pre-heat the oven to 425F
  • Toss the potatoes in 2 tablespoons extra virgin olive oil and then season with some salt and pepper. Place the potatoes in a single layer on a lined baking sheet and place them in the oven.
  • Roast the potatoes for 25-30 minutes or until toasty brown on the outside and soft on the inside.
  • When the potatoes are done remove them from the oven and let them cool for five minutes.
  • While the potatoes are cooling, warm 2 tablespoons olive oil in a saute pan over low heat and then add the sliced garlic. When the garlic becomes fragrant, about 3-5 minutes, remove the garlic from the oil.
  • Transfer the potatoes to a bowl and toss with the garlic oil, lemon zest and basil chiffonade. Season to taste with sea salt and then transfer to a serving bowl or platter. Serve warm.
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    Karista's Kitchen Kid Friendly Life Around My Table Sweets

    Peppermint Chocolate Pots de Créme

    Peppermint Chocolate Pots de Créme // Karista's Kitchen

    These happy little peppermint chocolate pots de créme combine two of my family’s favorite flavors. It seems that peppermint and chocolate are the Ying and Yang of dessert flavors around here. 

    If I make a trip to the chocolate shop they ask me to bring them chocolate covered peppermint patties.  If I make chocolate cake, my family asks me to add peppermint chips to the frosting.  And when we have homemade hot cocoa, they love to add a peppermint stick or peppermint schnapps.

    So naturally when I was making chocolate pots de créme this week, I had to include peppermint.

    I love to serve pots de créme for dessert.  I’m not a huge fan of sweets, I’m more of a salty kind of gal, but I do love all things creamy and chocolate. Which is why if I serve a dessert, it’s usually a creme brûlée, pudding, custard, mousse or pots de créme.  And what could be more seasonal than peppermint chocolate pots de creme.
    Peppermint Chocolate Pots de Créme // Karista's Kitchen

    I have to admit, this festive dessert made me smile. They look so happy and cheerful and full of everything delicious this holiday season.  So rather than place them in the fridge to serve with dinner, I proceeded to pull out the equipment and photograph the little lovelies.

    What I captured certainly mimics my current holiday mood.  These peppermint chocolate pots de créme look like little snow-capped mountain peaks, laced with the flavors of holiday celebrations.  Although deliciously perfect for the holiday dessert table, they will be just as refreshing for a summertime treat.

    Wishing you a tranquil yet festive holiday season of good cheer, warm hugs and delicious food!

    Loads of Love,

    Karista

    Peppermint Chocolate Pots de Créme

    Makes 4, 4ounce cups

    Peppermint Chocolate Pots de Créme

    Ingredients

    • 8 ounces semi-sweet chocolate chips
    • 1 ½ cups heavy cream
    • 3 tablespoons sugar
    • 4 egg yolks
    • 2 tablespoons Peppermint Schnapps (optional) or 1/4 teaspoon peppermint extract
      For the Whipped Cream
    • 1 cup heavy cream
    • 3 tablespoons powdered sugar
    • ¼ teaspoon peppermint extract (optional)

    Instructions

  • Combine the chocolate chips, heavy cream and sugar in a saucepan or use a double boiler over simmering water.
  • Heat the chocolate mixture over medium heat until the chocolate is completely melted and the mixture has come to a simmer. Take it off the heat.
  • Put the egg yolks in a heat proof bowl and whisk smooth. While whisking the eggs, carefully drizzle a tablespoon of warm chocolate mixture into the eggs. Continue to do this three or four times until the eggs have been tempered and are slightly warm.
  • Whisk in the remaining chocolate and then add the peppermint schnapps.
  • Return the mixture back to the pan and heat while stirring until the liquid is thickened and coats the back of a spoon.
  • If you have any lumps, pass the mixture through a sieve. Pour the chocolate into small jelly jars, ramekins or pots de créme cups and place them in the refrigerator for at least 2-4 hours or overnight.
  • Before serving make the whipped cream.
  • Whisk together the heavy cream, powdered sugar and peppermint extract until soft peaks form. Dollop or pipe the heavy cream onto the pots de creme and garnish with peppermint chips, chopped candy canes or just dig in and enjoy!
  • Notes

    This recipe is easily doubled.

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    http://karistaskitchen.com/2016/12/15/peppermint-chocolate-pots-de-creme/

    Beef Karista's Kitchen Life Around My Table

    Five Spice Braised Short Ribs with Creamy Polenta

     

    Five Spice Braised Short Ribs with Cream Polenta // Karista's Kitchen

     

    When I dream about sitting down to the perfect meal, paired with the perfect wine, this Five Spice Braised Short Ribs with Creamy Polenta and a glass of Yao Ming 2013 Family Reserve Cabernet Sauvignon rings my dinner bell to the core. 

    There is something so completely indulgent about sitting down to a plate of beef short ribs.  It’s on my Sunday supper menu at least once a month during the fall and winter months and for good reason.  Typically it’s a simple meal to prepare and it pairs deliciously with creamy polenta, rice or gnocchi.  I’m a huge polenta fan, so if I’m cooking, the side dish is creamy polenta. 🙂 Although this recipe is exquisite in flavor as well as presentation, it can be served as fancy or as casually as you like.

    I created this dish with Five Spice Powder along with traditional aromatics and dry red wine because I felt the flavors could definitely live up to the bold notes of the gorgeous Yao Ming 2013 Family Reserve Cabernet Sauvignon (and I adore Five Spice Powder). “The 2013 vintage will prove to be one of the most outstanding in Napa history, and this wine is one of the most artful expressions of the vintage. 96% Cabernet, 100% new French oak for 24 months. An absolute classic in the making”.

    Five Spice Braised Beef Short Ribs with Creamy Polenta // Karista's Kitchen

    I am completely in love with this wine.  Yes, they sent me a bottle to “taste test” for this recipe, and I was oh so happy to do that taste testing. Pure heaven. Ranger Craig and I sipped and savored every last drop of this wine.  So impressive and unlike any Cabernet Sauvignon my palate has ever had the pleasure of tasting. If you’re looking for that special gift for that special someone in your life or you want to add to your fabulous wine collection, this is the wine to purchase.

    I hope your holidays have been joyous!  I wish you loads of love, delicious food and everything warm and cozy in life.

    Karista

    Five Spice Braised Short Ribs with Creamy Polenta

    Serving Size: 4

    Five Spice Braised Short Ribs with Creamy Polenta

    Ingredients

    • 8-10 beef short ribs (I serve 2-3 short ribs per person)
    • Salt and freshly ground black pepper
    • ¼ cup of corn starch
    • 2-4 tablespoons ghee (clarified butter) or vegetable oil
    • 1 large yellow onion, diced
    • 1 medium carrot, diced
    • 1 rib celery, diced
    • 4 cloves garlic, finely chopped
    • 1 tablespoon plus 1 teaspoon Chinese Five Spice Powder
    • 2 small bay leaves
    • 1 tablespoon tomato paste
    • 1 bottle of dry red wine
    • 2 cups beef broth
    • Chopped fresh cilantro or microgreens for garnish
      For the Creamy Polenta
    • 3 cups whole milk
    • 2 tablespoons butter
    • ½ -1 cup quick cook polenta (or according to package directions)
    • ¼ cup grated parmesan cheese
    • Salt and pepper to taste

    Instructions

  • Pre-heat the oven to 350F.
  • Season the short ribs with salt and pepper and then dust them with the corn starch. Place a Dutch oven over medium high heat and add 2 tablespoons ghee or oil. When the ghee/oil is hot but not smoking, brown the short ribs. You will need to do this in batches as placing too many short ribs into the pot at once will lower the temperature on the bottom of the pot and the short ribs won’t brown.
  • Transfer the browned short ribs to a platter and then add additional ghee/oil if needed to the pot. Add the onions, carrots and celery and cook until the vegetables are wilted. Then stir in the garlic and cook for another minute or two.
  • Stir in the Chinese Five Spice Powder, bay leaves, tomato paste and bottle of wine, about 4 cups of wine. Add the browned short ribs back to the pot and liquid and then add enough beef broth to cover the short ribs completely.
  • Cover the Dutch oven and place it into the oven and braise for about 2 hours. After 2 hours check the beef to see if it is fork tender. If not, place it back in the oven for another 30 minutes and then check again.
  • Once the short ribs are done, remove them from the pot and strain the liquid. Put the liquid into the pot and then add the short ribs back into the liquid. Keep the short ribs warm over low heat while you prepare the polenta.
  • In a medium sauce pan over medium heat add the three cups of milk and two tablespoons butter, stirring occasionally until the milk comes to a boil. Then add the ½- 1 cup of quick cook polenta, depending on the package instructions. Cook the polenta for 3-5 minutes and then take it off the heat. Stir in the parmesan cheese and season to taste with salt and pepper.
  • To serve, pour the polenta onto a platter and place the short ribs over the polenta and then drizzle the sauce over the short ribs, or serve the sauce on the side. Garnish with chopped fresh cilantro or micro greens.
  • Notes

    Braised beef short ribs are never short on flavor and remain one of the most sumptuous beef dishes one could serve. This recipe uses a fragrant Chinese Five Spice Powder along with traditional aromatics and dry red wine which lives up to the bold notes of this gorgeous cabernet sauvignon. The braised beef ribs are served over creamy polenta which balances flavor and texture for a lush and enticing meal.

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    Appetizers Karista's Kitchen Kid Friendly Life Around My Table

    Holiday Cheese Board

    Holiday Cheese Board with Nibbles // Karista's Kitchen

     

    If there is one moment during the year that no one will ever question how long you (I) linger around the hors d’oeuvre table, it’s during the holidays when the table is loaded with glorious amounts of creamy, lush cheese.  After all, what can be more fun than nibbling on new types of cheese or an excuse to indulge in your favorite cheese?

    Putting together a holiday cheese board couldn’t be simpler.  I like to include at least five kinds of cheese ranging from soft, semi-soft, semi-hard and hard from different regions of the US or International.  You could always create a “local” cheese board with cheese made only from your region.  This would be a delicious way to support not only your local cheese makers but introduce your guests to the cheese produced in your area.

    I also like to assemble an international cheese board, sort of “around the world in cheese”.  This is delectable fun and creates interesting conversation around the food table.  It’s also a great way to introduce guests to new cheese!

    Holiday Cheese Board with Nibbles // Karista's Kitchen

    I like to label the cheese on the holiday cheese board and if there is room on the label, give a short tasting description.  You can find tasting descriptions online or simply ask your local cheese specialist.  They love to talk cheese. 😉 I should know, I worked as a cheese specialist once upon a time – and I still like to talk about cheese.

    When putting together your holiday cheese board be sure to add in a few extra nibbles either on the board or on platters around the board.  I recently found these lovely parmesan cheese crisp crackers that are divine when paired with cheese.  I also love an interesting selection of charcuterie paired with the cheese, possibly from your local charcuterie shop or butcher.  Assorted oil cured or stuffed olives (I adore lemon rind stuffed green olives), candied or truffle laced nuts, peppers or peppadew peppers, grapes, apple or pear slices dipped in chocolate.  A small assortment of fresh bread, crostini or crackers rounds out this lovely holiday cheese board.

    A holiday cheese board makes a perfect first course for all your dinner parties or celebrations, but it can also make a fabulous last course with cocktails or aperitif.

    Wishing you all a most delicious and happy holiday season!

    Loads of Love,

    Karista

    Holiday Cheese Board

    Holiday Cheese Board

    Ingredients

    • Five types of cheese ranging from soft, semi-soft, semi-hard to soft
    • Oil cured or stuffed olives
    • Charcuterie, assorted (salami, prosciutto, mortadella, pancetta, etc)
    • Fresh fruit such as grapes, pear or apple slices
    • Peppers or Peppadew Peppers (goat cheese stuffed peppadews are divine!)
    • Candied, smoked, herbed or truffled nuts
    • Assorted crackers, crostini, fresh bread, slices of pumpkin or banana bread is always fun

    Instructions

  • On a large platter, platters or wood board, place your cheese around the board/platter, spacing it out and cutting a few slices of each to get the slicing started.
  • In between the cheese place bits of grapes/fruit, tiny bowls of nuts, peppers and olives, roll or stack the charcuterie and then wedge the crackers in if there is space. If not, serve the crackers, crostini, bread pieces, etc in small bowls or platters.
  • Label the cheese and serve. Simple and delicious!
  • Notes

    This Holiday Cheese Board was created for Western Horse & Gun Magazine 2016 Holiday Issue.

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    Appetizers Breakfast Karista's Kitchen Kid Friendly Life Around My Table vegetarian

    Socca (chickpea flatbread)

    Socca (Chickpea Flatbread) // Karista's Kitchen

    Sometimes I feel this humble blog is my somewhat ignored child.  I think about this blog all the time and I’m constantly planning a million things to post here.  But alas, paid work must come first and sometimes that work takes up most of my time… which is a good thing is it not?

    You should see my list of recipes I’ve got going.  Every season I make this long list of recipes to prepare, photograph and post here for you to completely revel in and enjoy.   However, half of those recipes never make it onto the blog. The really delicious recipes that I feel you MUST have come rain or shine or snowstorm or vacation actually get posted.  Other recipes sort of hang around season after season until before I know it, it’s been a full year and the recipe is still on my “to post” list.

    This Socca (chickpea flatbread) is one such recipe.  I can’t say for certain why it’s taken me so long to post this other than it often disappears before I can snap a few photos.

    Socca (Chickpea Flatbread) // Karista's Kitchen

    Socca is such a simple, fragrant, tasty little recipe that I prepare at least two or three times a week.  Sometimes I’ll make Socca on the weekends and we nibble on it with cheese and wine for a light dinner or snack.  My sassy gals love socca with fresh herbs and garlic as a compliment to a dinner salad or soup.

    Socca is so versatile I use it for pizza crust on occasion or serve it for breakfast with fried eggs and wilted greens.

    Socca, also referred to as Farinata, originated in Italy.  It’s a simple flatbread made with chickpea flour, water, olive oil, salt and typically rosemary.  Although, many versions of socca can be found all over the world.  Some recipes call for resting the batter for several hours prior to baking.  I’ve tried it both ways. Whisking the batter and baking it off within minutes of preparation. Or letting the batter sit for several hours before popping it in the oven before dinner.  Personally, I love the end result when the batter has had time to rest and flavors meld and allow all the delicious magic to happen.  But if you’re in a hurry and just need to get it in the oven, it will still taste delicious.

    I’ve listed a basic socca recipe but feel free to add your favorite fresh chopped herbs, garlic, sautéed onions, shallots or garlic.  I love it simply with rosemary, salt and pepper and eaten right out of the pan.  Which is how I finally managed to photograph the socca.  I suppose I could have fancied up the photo but socca is simple goodness and truly needs nothing fancy added.  Maybe just hungry family members. 😉

    Delicious Wishes and Loads of Love,

    Karista

    Socca (chickpea flatbread)

    Serving Size: Makes 8 slices

    Socca (chickpea flatbread)

    Ingredients

    • 1 cup chickpea flour (I use Bob's Red Mill)
    • 3/4 cup - 1 cup lukewarm water
    • 1 teaspoon sea salt
    • 1 tablespoon finely chopped fresh rosemary (or a mixture of fresh herbs or chives)
    • 4 tablespoons extra virgin olive oil, divided

    Instructions

  • Whisk together the chickpea flour, 3/4 cup water (adding more for a thinner flatbread), salt, fresh herbs and 2 tablespoons of extra virgin olive oil. Let the batter sit for 15 minutes or covered in the fridge for about 2-3 hours or overnight if you're preparing for breakfast.
  • When you are ready to bake the socca, pre-heat the oven to 425F. Place a 10 inch cast iron or iron skillet in the oven and let it pre-heat with the oven.
  • When the oven is ready, carefully remove the pre-heated skillet and add 2 tablespoons of extra virgin olive oil to the skillet and swirl to coat the pan. Pour in the socca batter.
  • Carefully place the skillet back in the oven and bake for about 8-10 minutes or until it's golden brown and a little cracked on top.
  • Remove it from the oven and slice into 8 wedges and serve immediately. Enjoy!
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    Karista's Kitchen Life Around My Table Salad vegetarian

    Warm Kale, Delicata Squash and Quinoa Salad

    Warm Kale, Delicata Squash and Quinoa Salad for the win! // Karista's Kitchen

     

    Sometimes the simplest ingredients come together easily like this Warm Kale, Delicata Squash and Quinoa Salad.  

    I adore warm salads during the cooler months, which is why I probably make a warm salad almost every night for dinner. I like to serve warm salads with roast beef, pork and chicken as well as  fish or shellfish.  Warm salads also make a fabulous one-dish meal.

    When I make a warm salad, I use every kind of green that’s available this time of year – or any leftover leafy greens that might be growing in my fall garden. Kale, Swiss chard, collard greens, beet greens, spinach and arugula are all perfectly delicious slightly warm and dressed in a sweet or spicy vinaigrette.

    Warm Kale, Delicata Squash and Quinoa Salad for the win! // Karista's Kitchen

    Kale and collard greens hold up best to the slight heat and vinaigrette – and they hold really well on the dinner table.  If I’m using Swiss chard, spinach, beet greens or arugula, I heat the vinaigrette first, add the delicate greens and then take the pan off the heat, tossing the greens in the warm vinaigrette.

    I especially adore the flavor combination of this warm kale, Delicata squash and quinoa salad.  The slight peppery flavor of kale, sweetness of the Delicata, and nutty flavor of quinoa pair so deliciously together.  I use thinly sliced red onions for the aromatics and roasting the squash with maple syrup adds another beautiful layer of flavor.  I toss the salad in a sweet and spicy mustard vinaigrette and I like to finish this salad with pumpkin seeds, pomegranate seeds or dried cherries.

    For me, the weeknight meal is all about taking fresh, seasonal ingredients and pairing them with a few pantry staples.  This makes dinner delicious, healthy and achievable.  Achievable is good, right? 

    Delicious Wishes and Loads of Love!

    Karista

    Warm Kale, Delicata Squash and Quinoa Salad

    Serving Size: 4

    Warm Kale, Delicata Squash and Quinoa Salad

    Ingredients

    • 1 Delicata Squash, halved, seeded and chopped into bite size pieces
    • 2 tablespoons extra virgin olive oil
    • 1/4 cup real maple syrup
    • 1-2 cups cooked quinoa (cook according to package directions)
    • 1 bunch purple or green kale, stemmed and chopped
    • 1/2 cup thinly sliced red onion
    • 2 cloves garlic, minced
    • 1/4 cup pomegranate seeds
    • 1/4 cup pumpkin seeds
    • 1/4 cup dried cherries or cranberries (optional)
    • Salt and Pepper to taste
      For the Vinaigrette
    • 3/4 cup extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • 2-3 tablespoons stone ground mustard
    • 2 tablespoons honey
    • 1 clove garlic, minced
    • Pinch of crushed red pepper flakes
    • Dash of water
    • Salt and pepper to taste

    Instructions

  • Pre-heat the oven to 400F.
  • Toss the bite sized Delicata squash with the 2 tablespoons olive oil and 1/4 cup maple syrup. Season with salt and pepper. Place the squash in a single layer on a lined baking sheet and roast for about 15-20 minutes or until the squash is slightly soft and golden. Remove from the oven and let it cool.
  • Whisk together the 3/4 cup extra virgin olive oil, apple cider vinegar, mustard, honey, garlic, red pepper flakes and dash of water. Season to taste with salt and pepper.
  • To assemble the salad
  • In a skillet over medium heat, add about 1/4 cup of the vinaigrette and heat. When it's hot add the sliced red onion and sauté just until slightly soft. Then stir in the garlic and sauté for 30 seconds longer. Fold in the chopped kale and tossing it with the onion and garlic. When the kale is warm and slightly wilted, remove the skillet from the heat and season the kale with salt and pepper. Toss the kale with the squash and quinoa, adding more vinaigrette as needed.
  • Transfer the warm salad to a platter or individual bowls and garnish with pomegranate seeds, pumpkin seeds and dried cherries or cranberries. Serve.
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    Karista's Kitchen Kid Friendly Life Around My Table Salad VRAI Magazine

    Autumn Harvest Salad with Maple Vinaigrette

    Autumn Harvest Salad from A View to Delicious Magazine // Karista's Kitchen

    I know I’m blasting your inbox with posts today and I’m hoping you don’t mind an extra post.  I wanted to mention that this gorgeous Autumn Harvest Salad recipe is included in our first digital food magazine, A View to Delicious!

    We published A View to Delicious to highlight the bounty of the season and the beauty of the Pacific Northwest.  This magazine is our first issue and it won’t be our last.  We’re working on a second issue that is going to be jam-packed with even more recipes, stories, photos, tips and techniques that you won’t want to miss.  I’ll announce more about it later. 😉

    Until then, A View to Delicious is on sale!  Click HERE  (and enter code “delicious 50” for 50% off ) to download your copy today and don’t miss all the delectable recipes that are so perfect for this time of year.  And so perfect for your holiday table!

    As well, we have a new kitchen shop that is filled with the most unique and fun kitchen finds and so perfect for your holiday shopping.  You’ll find the link at the top of the front page under “Shop Karista’s Kitchen Store”.  Check out the new Karista’s Kitchen Fall Baking and Spice box. I love this little box for gift giving.

    This beautifully curated box is perfect for the FOODIE and home chef!  The Karista’s Kitchen Fall Spice & Baking Box contains hand selected, high-quality spices that are perfect for all seasons but especially wonderful for Fall Baking! Included in the box are two packages each of fragrant smoked paprika and Korinje cinnamon and a delightful matcha green tea salt.  I completely adore the Matcha Green Tea Salt as a finishing salt for the Autumn Harvest Salad.

    Also in the box are four Kilner square spice jars, crafted in the U.K., three recipes from Karista’s Kitchen and a gorgeous tea towel from Claudia Pearson or Belle & Union. Purchase the box as a hostess gift, birthday gift or gift to yourself.  Be sure to use the coupon code for 25% off this box! Coupon Code is: kkbox25

    Karista's Kitchen Spice and Baking Box from the Karista's Kitchen Shop

     

    Loads of love and gratitude to you all for reading and supporting Karista’s Kitchen!

    Delicious Wishes,

    Karista

     

    Karista's Kitchen Kid Friendly Life Around My Table Soup vegetarian

    Classic Tomato Soup with Grilled Cheese Croutons

    Classic Tomato Soup with Grilled Cheese Croutons // Karista's Kitchen

    Can you believe I never liked tomato soup when I was a kid? I mean, really, who doesn’t love tomato soup and grilled cheese sandwiches? Well, I didn’t.

    I’m not sure why I didn’t like tomato soup; honestly I didn’t like any kind of soup.  My mom prepared all sorts of crazy grilled cheese sandwiches just to get me to eat soup. Which I ate. That is, I ate the grilled cheese sandwiches and usually left a nearly full bowl of soup at the table.

    However, somewhere along the years and with a more developed palate, I became obsessed with tomato soup.  So much that I serve tomato soup often in my kitchen and today, both my daughters love a bowl of tomato soup, tomato bisque, or just a chunky tomato stew.

    For me, it was the creamy texture of tomato bisque that first caught my attention.  I was working in Boston and there was a little Italian deli down the street from where I worked that served the most lush, creamy and cheesy soup.  In a word, it was divine.  The highly entertaining and charismatic deli owner, Giovanni, served it with crusty Italian bread and butter which paired perfectly with the creamy tomato concoction.

    I walked to that deli every day for my beloved tomato bisque, when finally, I realized I was developing a bit of an allergy to tomatoes.  I seriously had to back off the soup for a while. Thankfully at that time, spring was making an appearance and my soup days would hopefully be limited with the warmer weather.

    Of course, I continue to eat tomato soup – just not every day. I enjoy it the most when the weather is cool and rainy outdoors and when the soup is paired with my friend, Sheri’s, version of grilled cheese with apple butter.  For me, its food heaven.

    Classic Tomato Soup with Grilled Cheese Croutons // Karista's Kitchen

    When my client asked for a classic tomato soup recipe for a retro food article, I was thrilled.  I knew I wanted to include grilled cheese somehow, so I made little mini’s and called them grilled cheese croutons.  However, there are times when I really want a hearty grilled cheese and apple butter sandwich with my tomato soup, so feel free to indulge.

    This is totally off topic but notice the sweet table-cloth printed with apricots? Yep, it’s my mom’s tablecloth from the 1950’s and it was so perfect for this shoot.  😉

    Wishing you warm and cozy days all curled up with this Classic Tomato Soup and Grilled Cheese Croutons!

    Loads of Love,

    Karista

    Classic Tomato Soup with Grilled Cheese Croutons

    Serving Size: 4

    Ingredients

    • 2 tablespoons ghee or extra virgin olive oil
    • 1 onion, finely diced
    • 1 clove garlic, minced
    • 1 28-32 ounce can of crushed tomatoes
    • ½ teaspoon dried basil
    • Pinch of crushed red pepper flakes
    • 1 ¼ cup vegetable broth
    • 1 tablespoon sugar
    • Salt and pepper to taste
    • ¼ cup heavy cream
    • 8 slices good quality white bread
    • 1-2 tablespoons of butter
    • 4 slices cheddar cheese

    Instructions

  • In a large pot over medium heat, add the ghee or olive oil and onions. Sauté the onions until wilted and then add the garlic and cook one minute longer.
  • Stir in the crushed tomatoes, dried basil, pinch of crushed red pepper, vegetable broth and sugar. Bring to a slow boil and then turn the heat down to a simmer. Cook for about 15 minutes.
  • While the soup is cooking, prepare the croutons. Pre-heat the oven to broil. Butter one side of each slice of bread and place them buttered side down on a baking sheet. Add the cheese slices to the bread and then top with the remaining bread buttered side up. Place the baking sheet under the broiler and toast. Flip the sandwiches and toast the other side.
  • Remove them from the oven and let them cool. Slice them into small square croutons.
  • When the soup is done either transfer to a blender and blend until smooth or using an emersion blender, blend the soup until smooth. Season to taste with salt and pepper and then stir in the heavy cream.
  • Serve the warm soup in bowls topped with the grilled cheese croutons.
  • Notes

    This recipe first appeared in Home By Design Magazine Fall 2016

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    Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes vegetarian

    Creamed Swiss Chard

    Creamed Swiss Chard // Karista's Kitchen

    Creamed Swiss Chard is always a welcomed side dish on my dinner table. It never fails to bring a smile to my hungry family’s faces.  But really, who could ever resist creamy, cheesy, leafy green goodness?! 

    This gorgeous leafy green is a staple in my kitchen and I use it in all kinds of recipes.  Swiss chard finds its way into our weeknight sautés, salads, rice bowls, weekend egg dishes, pastas and even my savory bread pudding.  Although I do love kale, mustard greens, spinach and collard greens, lately Swiss chard has been my “go to” green.   Mostly because it grows so voraciously in my garden and I typically get a good 7-8 months worth of chard each year.  It’s the leafy green that just keeps on giving!

    Swiss chard is a tall leafy green that belongs to the same family as beets and spinach.  It tastes similar to spinach, which makes Swiss chard an excellent substitute in cooked dishes.  It doesn’t cook down quite as much as spinach and it omits less water – making it a meatier option for sautés and gratins.  Honestly, sometimes I prefer it to spinach because it holds up a little better when cooked. Not quite as hearty as kale, but not quite as delicate as spinach.

    Creamed Swiss Chard // Karista's Kitchen

    This gorgeous Creamed Swiss Chard makes a delightful side dish to any meal.  It’s especially complimentary to grilled or roasted meat or poultry or prepared in individual dishes for a light lunch or brunch.  For a one dish meal, I add diced ham to this recipe and serve with a warm crusty baguette and a glass of wine. Ahh… my kind of meal.

    I’ve paired this Creamed Swiss Chard with leeks, however shallots work just as well.  And on occasion when I’m out of both leeks and shallots, a yellow onion will do the job just fine.

    Delicious Wishes and Loads of Love!

    Karista

    Creamed Swiss Chard

    Serving Size: 4-6

    Ingredients

    • ¼ cup panko bread crumbs
    • ¼ cup grated parmesan cheese
    • 1 tablespoon of butter
    • 1 tablespoon of extra virgin olive oil
    • 1-2 leeks, trimmed just as the light green turns to dark green, cut in half lengthwise, rinse and dice
    • 1 teaspoon chopped fresh Italian parsley
    • 1-2 cloves garlic, minced
    • ½ teaspoon grated nutmeg
    • 2 bunches of Swiss chard or about 2lbs, stems removed (I save the stems for stock or soup), leaves coarsely chopped
    • 1 cup of heavy whipping cream
    • Salt and Pepper to taste

    Instructions

  • Pre-heat the oven to 375F. Mix together the panko bread crumbs and grated parmesan cheese. Set aside.
  • In a large oven safe sauté pan or skillet, add the butter and olive oil to the pan and place the pan over medium high heat.
  • Once the butter is melted and oil is hot, add the chopped leeks and chopped fresh Italian parsley and sauté until wilted and slightly golden. Then stir in the minced garlic and sauté for one minute longer.
  • With tongs, add the chopped Swiss chard in batches to the pan and toss with the leeks, continuing to toss the greens and leeks gently, until all the greens are in the pan and wilted. Sprinkle with the grated nutmeg and season with ½ - 1 teaspoon of salt and ½ teaspoon of black pepper.
  • Pour the heavy cream into the pan and gently toss with the greens. Sprinkle the panko parmesan mixture over the top of the creamed Swiss chard and then place the pan in the oven.
  • Let the creamed Swiss chard bake for about 15-20 minutes or until the sides are bubbly and the cream has thickened. To toast the panko parmesan mixture, set the pan under the broiler for just a few minutes.
  • Remove from the oven and let the creamed Swiss chard sit for about 5 minutes before serving.
  • Notes

    I originally created this recipe for Hobby Farms Magazine Spring 2016

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    Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes Uncategorized

    Thanksgiving Side Dishes

    Maple Whipped Sweet Potatoes // Karista's Kitchen

    It seems I anguish over Thanksgiving side dishes every year.  

    The question being, should I prepare the same sides as last year and make everyone completely happy or should I venture out of our “safe” side dish zone and create a few new dishes that will hopefully catch on and become new favorites? Ah the side dish dilemma.

    I always try to set a selection of colorful and appetizing sides on the Thanksgiving table as well as sides that complement our roasted or grilled turkey.  One of my daughters insists on some sort of potato dish, preferably a mashed potato, and my other daughter would never let me hear the end of it if we didn’t serve apple and sausage stuffing.  Ranger Craig is big on veggies, so there is always a hearty vegetable dish of some sort along with my favorite roasted cranberry and mandarin salad.  Dare I forget the gravy and on occasion I’ll throw in a sweet potato spoon bread for good measure.

    As my youngest daughter once said, “I come to the Thanksgiving table excited for all the side dishes”. 🙂

    So in honor of the well-loved and obligatory side dish, I thought I’d share a collection of side dishes that just might tickle your taste buds and inspire a few new Thanksgiving side dish traditions in your home.

    Maple Roasted Carrots and Parsnips from Alaska From Scratch

    Maple Roasted Parsnips and Carrots from Alaska From Scratch

    I think what I love most about these Maple Roasted Carrots and Parsnips from Alaska From Scratch and Perfect Roasted Brussels Sprouts from Luci’s Morsels is that they make a colorful and delectable addition to the Thanksgiving table as well as they are relatively fuss-free – which is a good thing during the holidays.

    Perfectly Roasted Brussels Sprouts from Luci’s Morsels

    Roasted Brussels Sprouts from Luci's Morsels

    These stuffed acorn squash make a lovely alternative to Thanksgiving side dishes and can serve as a vegetarian entrée option for your guests.

    Cranberry, Wild Rice and Walnut Stuffed Acorn Squash

    Cranberry, Wild Rice and Walnut Stuffed Acorn Squash // Karista's Kitchen

    Oh who can resist the lush elegance of Gorgonzola mashed potatoes?!  This is always the first of the side dishes to be passed around my table.

    Gorgonzola Mashed Potatoes 

    Gorgonzola Mashed Potatoes // Karista's Kitchen

    Add a little light, fresh and sweet to the meal with this gorgeous mixed greens salad with mandarin oranges. A tasteful compliment to the heavier Thanksgiving side dishes.

     

    Mixed Greens and Mandarin Orange Salad with Candied Nuts 

    Mixed Greens with Mandarin Oranges, Candied Nuts and Parsley Vinaigrette // Karista's Kitchen

    I’ve finished this round-up with one of my favorite sweet potato dishes, Maple Whipped Sweet Potatoes with Gingersnap Crumbles – you’ll find the recipe below.  This captivating dish often serves as my dessert!

    Wishing you all the most delicious of holiday seasons.  If you have any questions, comments or need a different recipe for your Thanksgiving table, please leave a comment below or feel free to email me.

    Loads of Love!

    Karista

    Thanksgiving Side Dishes

    Serving Size: 4-6

    Thanksgiving Side Dishes

    Sweet potatoes are delicious on their own, but add maple syrup, spices and ginger snaps and this bright orange side dish tastes like a celebration

    Ingredients

    • 3 large sweet potatoes or yams (I prefer yams due to the rich color and smooth texture)
    • 6 tablespoons melted unsalted butter
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground all-spice
    • ½ cup real maple syrup, divided
    • Salt and pepper to taste
    • 1/3 cup crumbled ginger snaps

    Instructions

  • Pre-heat the oven to 400F. Wrap each sweet potato or yam loosely in foil. Place them on a baking sheet and bake for about 45 minutes or until soft. Remove them from the oven and let them cool. When they are cool, take them out of the foil and remove the skins. The skins should easily peel away. Discard the skin and place the sweet potato in the bowl of an electric mixer.
  • With the whip attachment, begin to whip the potatoes on medium speed. Add the melted butter, cinnamon, all-spice and ¼ cup of the maple syrup and whip until smooth. Season to taste with salt and pepper.
  • Transfer the potatoes to a serving bowl and top with the remaining ¼ cup of maple syrup and sprinkle with crumbled ginger snaps. Serve warm.
  • Notes

    Created for Home By Design Magazine Retro Buffett Issue 2016

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