Pot Roast with Root Vegetables and Kumquats

Presenting… your holiday roast!

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Pot Roast with Root Vegetables and Kumquats

Yield: 6 servings

1 (2½- to 3-pound) boneless beef chuck roast

1½ teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

4 tablespoons extra-virgin olive oil, divided

2 large yellow onions, peeled and diced medium (3 cups)

3 celery stalks, chopped roughly (1½ cups)

5 large carrots, peeled and chopped roughly (5 cups)

3 tablespoons tomato paste

3 large garlic cloves, peeled and chopped roughly (1 tablespoon)

2 cups red Zinfandel wine

4 cups chicken stock

2 dried bay leaves

5 sprigs fresh thyme

1 pound small yellow potatoes (7 to 10), scrubbed

6 kumquats, halved and seeded

  1. Remove the roast from the refrigerator, pat dry and season all sides with the salt and pepper. Allow the roast to sit at room temperature for 1 hour.
  1. Adjust an oven rack to the middle position, then preheat the oven to 300ºF. Open a few windows or turn on the oven hood/fan; it might get a little smoky.
  1. Heat a small oven-safe pot over medium-high heat until hot, then add 1 tablespoon oil. It will most likely start to smoke. Immediately add the roast and brown on all sides, 2 minutes per side. Transfer the roast to a large plate and discard the oil.
  1. Return the pot to medium-high heat. Add 2 tablespoons olive oil, the onion, celery and carrots. Cook, stirring occasionally for 5 to 7 minutes until the onions are soft and translucent.
  1. Add 1 additional tablespoon of olive oil, the tomato paste and the garlic. Cook 2 minutes more, stirring often.
  1. Add the wine and stir with a wooden spoon, loosening up any brown bits stuck to the bottom of the pan. Cook for 3 minutes more; it will begin to thicken just a bit.
  1. Stir in the stock, bay leaves, thyme, potatoes and kumquats. Replace the roast in the pan. Depending on the size of your pot, the roast may be halfway or completely submerged.
  1. Bring the pot just barely to a simmer, cover and carefully place in the oven for 2 hours and 45 minutes. Remove from the oven.
  1. Season to taste with salt and pepper. To serve, remove the roast and cut into pieces, or simply pull apart with two forks. Discard the bay leaves and thyme sprigs. Ladle pieces of the roast, vegetables, and broth into soup bowls.

Note: When shopping for your boneless beef chuck, look for a lot of marbling in the meat. Those white streaks are marbling, or fat. It is the fat, in part, that gives this dish loads of flavor and keeps the meat moist. The total cooking time is just over 1 hour per pound of meat. Thus, a 2½ pound beef chuck roast will take approximately 2¾ hours to cook.

Pasta with Spicy Sausage, Ricotta, Golden Raisins, and Pine Nuts

Your new favorite Autumn/Winter pasta dish is here! Serves 4 to 6, but you may want to just serve a couple people and have plenty for leftovers…

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Pasta with Spicy Sausage, Ricotta, Golden Raisins, and Pine Nuts

Yield: 4 to 6 servings

2 bunches cavolo nero (also known as black, dinosaur, Lacinato, or Tuscan kale)

6 tablespoons extra-virgin olive oil, divided, plus more for drizzling

2 medium yellow onions, peeled and diced small (2 cups)

6 large garlic cloves, peeled and minced (2 tablespoons)

2 (6-inch) fresh rosemary sprigs, bruised with your fingers

½ teaspoon ground fennel seed

½ pound fresh spicy Italian sausage (pork or turkey), removed from casing, approximately 2 to 3 links

½ cup golden raisins

1 (14-ounce) can diced tomatoes, undrained, preferably fire-roasted, if possible

1¼ cup vegetable or chicken stock

2 teaspoons freshly squeezed lemon juice

2 teaspoons red wine vinegar

2 tablespoons kosher salt, plus more to taste

Freshly ground black pepper, to taste

12 ounces gemelli or penne pasta

2 cups ricotta salata, drained and crumbled, or grated Pecorino Romano, not pre-grated

Parmigiano-Reggiano cheese, not pre-grated, for serving

⅓ cup toasted pine nuts, for serving

  1. Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop finely.
  1. Combine 4 tablespoons of olive oil and the onions in a small pot over medium-low heat and cook, stirring occasionally for approximately 8 to 10 minutes, until the onions are soft and translucent.
  1. Add the garlic, rosemary, and ground fennel, stir to combine, and cook until fragrant, 1 minute.
  1. Add the sausage to the pot. Cook for approximately 7 to 8 minutes until the sausage has browned, breaking up the sausage into small pieces with the back of a wooden spoon as it cooks.
  1. Add the chopped kale, golden raisins, drained diced tomatoes, and stock to the sausage mixture and stir to combine.
  1. Turn the heat to high to bring to a simmer, then reduce the heat to low to continue simmering and cover with a lid. Continue simmering until the kale is soft, and less than a third of the liquid remains, 20 to 25 minutes, stirring occasionally.
  1. Remove the rosemary sprigs, stir in the lemon juice and vinegar, and season to taste with salt and pepper. Turn off the heat and cover to keep warm.
  1. Meanwhile, bring a small pot of water to a rolling boil. Add 2 tablespoons of salt.
  1. Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).
  1. Drain the pasta without rinsing, then immediately return it to the pot. Add 2 tablespoons olive oil to the pasta and stir to coat.
  1. Add the pasta to the warm sausage-kale mixture, gently stir together and season to taste with salt and pepper.
  1. Serve in shallow pasta bowls, topped with the ricotta salata or Pecorino Romano. If using ricotta salata, shave some Parmigiano-Reggiano over each serving with a vegetable peeler. Top with a drizzle of olive oil and the toasted pine nuts.

Superfood Recipes and Sustainable Seafood

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Grab the latest (October) issue of Clean Eating Magazine to read my spread on sustainable seafood, the Seafood Watch App from the Monterey Bay Aquarium and my new online cooking course (which starts October 25th) “Mastering Sustainable Seafood, Poultry and Meat!”

Plus, 5 of my superfood recipes are published in this issue – just look for these dishes (including the cover photo)…

BONUS: Enter promo code NLYON50 to get $50 off my course “Mastering Sustainable Seafood, Poultry and Meat.”

MARK YOUR CALENDAR: I’ll be doing a Facebook LIVE this Wednesday, October 19th, at 1pm PST / 4pm EST, from the Clean Eating Magazine Facebook page. Tune in and I’ll teach you how to make my Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots!

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See you in the kitchen!

2 Weeks Until Mastering Sustainable Seafood, Poultry and Meat

2 week countdown until my Clean Eating Magazine course, “Mastering Sustainable Seafood, Poultry and Meat!”

Here are a couple of dishes that we will be making together:

salmon

Pan-Seared Salmon with Fresh Herb Cauliflower Couscous

 

tuna

Tuna and Lentil Salad with a Dijon Vinaigrette

 

If you haven’t seen the course promo, take a look:

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DISCOUNT ALERT: Register today and enter NLYON50 for $50 off!

See you on October 25th!

Honey Vanilla Ricotta with Fresh Berries

It’s summer! Make use of your stash of berries with this simple and super quick dessert. Sure to be a crowd pleaser (for kids and adults)… Enjoy! Recipe is below (and in my cookbook, Great Food Starts Fresh, page 110) AND you can also watch me make this on my youtube page. https://www.youtube.com/watch?v=quJvHnOrIlE

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Fresh Fruit with Honey Vanilla Whipped Ricotta

Yield: 4 to 6 servings

Fruit: (feel free to make your own berry combo!)

2 cups fresh sweet cherries, halved and pits removed

2 pints strawberries, hulled and quartered

1 pint blueberries, raspberries, blackberries, or a combination

5 large fresh mint leaves, chopped finely (2 tablespoons) plus 4 large whole mint leaves for garnish

1 teaspoon granulated sugar

Vanilla Whipped Ricotta:

1 (16-ounce) container whole-milk ricotta cheese, drained

1 teaspoon pure vanilla extract

⅓ cup confectioners’ sugar

2 tablespoons honey, preferably orange blossom

 

In a medium bowl, toss to combine the fruit salad ingredients.

Put the ricotta, vanilla extract, confectioners’ sugar, and honey in the bowl of a food processor or mixer. Process or whip until smooth. Refrigerate until it’s time for dessert.

To serve, divide the fruit into bowls, top with a generous spoonful of the Honey Whipped Vanilla Ricotta and garnish with a mint leaf.

Vegan Vanilla Marshmallow Fluff – Enter Aquafaba

This recipe is pretty darn amazing! Not just because it gives a vegan alternative to marshmallow fluff (something usually made with gelatin), but because it uses the liquid found in a can of chickpeas (which, let’s be honest, is commonly tossed out). This liquid is called aquafaba and it’s like magic. Whip it up and it will form stiff peaks like a meringue. The aquafaba has properties akin to egg whites and the taste is so similar, you probably won’t even notice the difference. That makes this the perfect Drought Friendly Recipe. And when you pair the fluff with the Drought Friendly Chocolate Peanut Butter Cookies and a slathering of some more peanut butter, you have a fluffernutter cookie sandwich that is knock ’em out of the park delicious. So, next time you open a can of chickpeas or other white beans (yes, you can use other canned bean brine!) reserve that liquid and whip up something deliciously cool.

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Whipped Aquafaba Fluff

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Looks just like the “real” thing!

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Fluffernutter cookie sandwich, anyone?

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Overhead shot of deliciousness

vegan cookies fluffernutter torched

Get crazy and torch that marshmallow for a fluffernutter s’mores cookie sandwich – WHAT?!

vegan cookies fluffernutter sandwich

This is taking your cookie sandwich to the next level…

 

Vegan Vanilla Marshmallow Fluff

Yield: 5 cups

 

½ cup garbanzo bean brine (the liquid from a can of garbanzo beans)

½ teaspoon xanthan gum

1/8 teaspoon kosher salt

½ cup organic powdered sugar

¼ cup water

¼ cup organic corn syrup

½ cup organic granulated sugar

1 teaspoon pure vanilla extract

 

Add the brine to the bowl of a stand mixer. Sprinkle over the xanthan gum and using a hand whisk, whisk vigorously until fully combined. Add the salt and powdered sugar and whisk vigorously until fully combined. Using the whisk attachment, turn the mixer to medium-high and let whisk until it looks like whipped meringue, white in color and holds a medium peak. Turn off the mixer.

In a small saucepan add the water, corn syrup, then the sugar. Place over medium heat and cook until an instant thermometer reads 240 degrees Fahrenheit.

Turn the stand mixer to medium speed and very slowly stream (the slower the better!) in the hot syrup aiming for the space between the whisk and the inside of the mixer bowl.

Add the vanilla extract, a few drops at a time, aiming for the space between the whisk and the inside of the mixer bowl.

Turn the mixer to high and mix for an additional minute.

Store in refrigerator.