For Christmas eve we always try to take things a little easy in my family. Simple dinner, simple fun. Hopefully no tantrums (from the adults, not the kids) and just sitting around enjoying each others presence. Dinner is also a more simple affair, in preparation for the feast that will ensue the next day.

French onion soup is one of those deceptive dishes. It sounds so simple and light – just onions and broth, right? Ohhhh nooo it has to be smothered in bread and cheese and toasted to bubbly, ooey-gooey awesome richness. Served with a nice salad and crusty bread, this is the perfect meal to get you ready for a Christmas day feast.

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French Onion Soup

Based on the recipe from the late, great Gourmet.

Makes 4 dinner-sized servings.

Ingredients 

• 2lb medium onions, halved lengthwise, then thinly sliced lengthwise
• 3 sprigs fresh thyme
• 2  bay leaves
• ¾ tsp. salt
• ½ stick (¼ cup) unsalted butter
• 2 tsp. all-purpose flour
• ¾ cup dry white wine, such as sauvignon blanc
• 32 oz. (4 cups) reduced-sodium beef stock
• 1½ cups water
• ½ tsp. freshly ground black pepper
• Six ½-inch-thick diagonal slices of baguette
• 1 cup shredded gruyere cheese
• 2 Tbsp. finely grated Parmesan

Directions

1.) Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

2.) While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

3.) Remove bread from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a piece of bread in each

4.) Combine gruyere and parmesan in a small bowl and sprinkle evenly over prepared crocks. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

© Jessica J. for jonesing for..., 2011. | Permalink | No comment | Add to del.icio.us
Post tags: salty, soup, vegetables

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My mom and I have been planning the Christmas dinner menu lately and she made the observation that we hardly ever care about the main protein in a dinner – our family is alllll about the side dishes.

I don’t think we’re an anomaly, though. Let’s face it – at Thanksgiving, people aren’t drooling over the turkey. They’re eyeing the mashed potatoes and stuffing and cranberries and rolls and… you get the point. 9 times out of 10, the sides make or break the dinner. And a side like this will make the dinner.

I actually made this for a potluck at work weeks and weeks ago but it would be just perfect to have at a Christmas brunch or even as a vegetarian main at dinner (it’s that filling!) The dressing is so warm and nutty and the earthiness of the squash and chickpeas just makes it a wonderful winter comfort food.

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Warm Chickpea Salad with Tahini

Based on the recipe from Orangette.

Serves 4-6.

Ingredients

• 1 clove garlic, minced
• ¼ cup lemon juice
• 3 Tbsp. tahini
• 2 Tbsp. water
• ¼ cup olive oil, divded
• 1 medium butternut squash, peeled, seeded, and cut into bite-sized pieces
• 2 cloves garlic, sliced
• ½ tsp. ground allspice
• Kosher salt
• One 15oz. can chickpeas, drained and rinsed very well
• 1/3 cup finely chopped red onion
• ¼ cup finely chopped cilantro

Directions

1.) Preheat oven to 425 °F. In a small bowl whisk together minced garlic, lemon juice, tahini, water, and 2 Tbsp. olive oil. Set aside.

2.) In a large bowl toss together squash, sliced garlic cloves, allspice, and remaining 2 Tbsp. olive oil. Season with salt. Roast squash until soft, about 20 minutes. Set aside to cool slightly.

3.) To finish, toss together warm squash, chickpeas, onion, cilantro, and dressing. Season to taste. Serve immediately.

© Jessica J. for jonesing for..., 2011. | Permalink | No comment | Add to del.icio.us
Post tags: side dish, vegetables, vegetarian, winter

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Tomatillos are one of those fascinating and underused ingredients in your everyday kitchen. I can understand why. They have an odd papery husk, they’re sticky as all get out, and are almost inedibly sour when served raw (confession: for many years I believed that raw tomatillos were poisonous – don’t ask me where or how I gleaned this “knowledge”.) They’re just, well, weird. But also incredibly delicious, tart, and a staple in Mexican cuisine.

I baked these up on a Sunday afternoon and have been eating them off and on all week. Like any good casserole it reheats beautifully (even with the sour cream on top) and the whole thing comes together pretty easily. The flavor is tangy and refreshing, but still hearty with the chicken and tortillas melting together in one awesome layer. It’s a light casserole, perfect for an 80 degree fall day.

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Tomatillo Enchiladas 

Serves 6

Based on the recipe from Everyday Food.

Ingredients 

• 2 lbs. tomatillos, husks removed, washed, and chopped
• 1 Tbsp. canola oil
• 1 onion, chopped
• 3 garlic cloves, minced
• Salt and pepper
• 12 6-inch yellow corn tortillas
• 2½ cups cooked, shredded chicken (rotisserie chicken is great here)
• 3 Tbsp. sour cream mixed with 2 Tbsp. water
• ½ cup chopped fresh cilantro

Directions

1.) Preheat oven to 400 F, coat a 9×13″ baking dish with nonstick cooking spray and set aside.

2.) Puree tomatillos in a food processor until smooth. Sauté onion and garlic in oil until softened. Add tomatillo mixture to onions and bring to a boil. Reduce heat and simmer 10 minutes. Season with salt and pepper.

3.) Wrap tortillas in a damp paper towel and microwave 30 seconds. Fill each tortilla with some chicken, fold in half, and arrange in baking dish. Top with tomatillo mixture, cover with foil, and bake 25 minutes.

4.) Cool 5 minutes. Drizzle with sour cream mixture and sprinkle with cilantro.

© Jessica J. for jonesing for..., 2011. | Permalink | One comment | Add to del.icio.us
Post tags: chicken, mexican, salty, vegetables

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Salty and crunchy. The two characteristics I look for in my favorite kind of after-work snack. Usually the first thing I do when I get home from work is unload my crap, wash off my make-up, and open a bag of chips to munch on while I unwind. Although I’ve been good lately snacking on Popchips or other healthy alternatives, I decided to step up my game and get even healthier with these tasty treats.

Kale chips are pretty hot right now considering they have practically no calories, are incredibly crunchy, and have a pretty awesome flavor profile. You can make them as salty or spicy as you like, and they’re perfect for satisfying that salty-crunchy tooth. I’m trying to get back on the super healthy eating wagon since I started doing morning work-outs again and can actually control what I eat nowadays. Snacks like this really help, and I hope they do the same for you.

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Kale Chips 

Ingredients 

• 1 large head kale, destemmed and torn into large pieces
• 1 Tbsp. olive oil
• Salt & pepper
• Cayenne pepper or paprika (optional)

Directions

1.) Preheat oven to 375° F. Line 2 baking sheets with parchment paper and set aside.

2.) Toss kale with olive oil until well coated. Lay out on prepared baking sheets and season with salt and pepper (and optional spices).

3.) Bake 15 minutes or until dry and crisp.

© Jessica J. for jonesing for..., 2011. | Permalink | 2 comments | Add to del.icio.us
Post tags: healthy rethink, sidedish, vegetables

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One of my favorite snacks, side dishes, or hey even a dinner on a weeknight. I’ve got all sorts of free produce to take home every day from the studio (especially fresh herbs), so I like putting them to good use.  The fries are sweet and crunchy, the dip is refreshing and can be used for anything – crudite, chips, rye bread, etc. It’s simple and delicious.

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Sweet Potato Fries + Creamy Dill Dip 

Serves 1

Ingredients

• 1 large sweet potato, peeled, cut into ¼-inch wide strips
• olive oil
• salt and pepper cc
• 1/2 cup low-fat Greek yogurt
• 3 Tbsp. chopped fresh dill
• 1 tsp. lemon juice

Directions

1.) Preheat oven to 450° F and line a large baking sheet with parchment paper. Toss sweet potato with olive oil, salt, and pepper. Spread out on baking sheet and bake 20-25 minutes, turning occasionally, until golden brown.

2.) For the dip, stir together yogurt, dill, and lemon juice. Season with salt and pepper.

© Jessica J. for jonesing for..., 2011. | Permalink | No comment | Add to del.icio.us
Post tags: fall, sidedish, vegetables

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