Rosemary Pistachio Kabocha and Balsamic Reduction

fullsizeoutput_2467.jpeg

Well, that is a mouth full.  But, I promise, worth every syllable and word once you make it. 

How's life?  It's Thanksgiving next week and I just heard my first Christmas song on the radio as I type this.  I don't hate it. 

fullsizeoutput_2469.jpeg

As a healthy living enthusiast and and Holistic Health Coach, I feel it's my duty to give you those wellness hacks.  The ones that keep you feeling good, when the feasts begin, the booze is flowing, and the parties run a little later.  Oh, and it's cold.  I want to keep you warm.  Next post!

Kabocha squash.  Have you heard of it?  TASTED IT?!  It's delicious.  The great thing about all the squashes this season are the subtle differences and versatility.  (Except for spaghetti squash, you pretty much get the same deal --  a beautiful, orange flesh, easy to puree and pleasurably sweet. 

fullsizeoutput_2460.jpeg

I chose to use Kabocha for this recipe.  It was actually my first time and it came out pretty damn good.  This squash is particularly a bit sweeter with a consitency more like pumpkin; easily mashed or pureed.  The perks of this recipe are the simple production, playful use of herbs and your choice of enjoying it mashed, chunky or pureed!

Perfect freshly made and warm, or some hearty leftovers.  On a piece of sourdough toast...Heaven.

fullsizeoutput_246a.jpeg

Rosemary Pistachio Kabocha and Balsamic Reduction

  • 1 medium/large kabocha squash
  • 3 sprigs rosemary(tarragon or oregano work as well!)
  • 1 cup pistachios (roughly chopped)
  • 1 tablespoon olive oil
  • 1 cup balsamic vinegar
  • salt and pepper

Preheat oven to 375.  Cut squash into 1/8, wedged.  Spread on baking sheet and dress with oil (I use grapeseed) and salt to taste.  Roast for one hour, turning just once to ensure caramelization.  Once done, take out and let completely cool.  This is to ensure squash stays together for easy preparation. 

In a medium sauce pan, bring vinegar to a boil over high heat.  Lower heat to about medium, keeping the vinegar to a high simmer for about 10 minutes stirring occasionally.  Turn off once reduced and slightly thicker. 

Once squash cooled, peel skin and chop into large cubes.  It's okay if it's soft and fall apart a bit.  Transfers straight into bowl.  Add rosemary, chopped pistachios, and olive oil.  Toss adding salt and pepper to taste.  Using a spoon drizzle reduction over squash.  Serve!

fullsizeoutput_2463.jpeg

 

 

 

 

Rosemary Italian Plum Compote

FullSizeRender (30).jpg

Sigh... Until the good stuff begins.  

This is just the beginning ya'll.  I am ready.  Ready for all the pies, cookies, and festive activities I can find and part-take in.

You see, Thanksgiving and Christmas kind of blend as one for me.  I want to enjoy them both as soon as November.  Don't hate. You see, I love the idea of family get-together's and family-style traditional American foods.  I am always about those mashed potatoes, brussel sprouts (hello, wellness blogger!) macaroni, and stuffing.  Clearly, I have a thing for carbs.  Oh, and I don't care for turkey.  Moving on. 

FullSizeRender (33).jpg

But, Christmas... I am in love with the lights, glamorous to humble decorations, shops and markets, and COOKIES galore.  I still recognize the true meaning and celebration of the holiday, I just can't help but get into the spirit of a little magic and beauty.  I am actually writing this while watching a recording of Elf, cozy in blankets.  Hellooo winter wonderland!

So, if you are anything like me, you will give any excuse to keep it festive, but also keep it light and fun.  I believe in the simplicity.  The little things that make this season worth while.  Because, shorter and colder days are rough.  And, isn't it about the time spent with others that matter most? So, let's take it easy and make it yummy, shall we? 

A simple compote to spruce up almost any recipe.  Whether it be your everyday breakfast granola and yogurt, to a small cheese plate enjoy with friends and a glass of wine. An aroma that will have your kitchen smelling of something sweet and cozy, and leaving it feeling quite festive.  Rosemary Plum Compote.  For the love of Fall.

FullSizeRender (35).jpg

Rosemary Italian Plum Compote

(1 or 2 servings)

  • 4 or 5 imperfect plums (bruised and super soft)
  • 1 tbs raw sugar
  • 2 sprigs fresh rosemary

Roughly chop the plums discarding the pits and stems.  Heat sauce pan over medium high, and add the plums, 1/2 tbs of sugar, and rosemary.  Let sit for a few minutes then add about 2 tbs of water.  Make sure to mix and let cook for about 10 min, mixing only about twice in between.  Once softened, take out the sprigs of rosemary.  Transport plums in a bowl and top with remaining sugar.  Enjoy!

FullSizeRender (31).jpg