Baklava for Breakfast: Yogurt Bowl with Oranges, Pistachios, Walnuts, and Spiced Honey

I went to H-Mart the other day and geeked out because they were selling bags of blood oranges for $2.99. An entire 2 pounds of absolutely beautifully unblemished (albeit smallish) blood oranges for $2.99! I immediately grabbed a bag and put it in my basket. And then got home and had no idea what to do with them.

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Turns out that blood oranges are the fresh produce equivalent of high heels. I bought them because they were just too gorgeous to pass up, not because they were practical. I didn’t actually have a need for them. I was in love with the idea of them. When I got around to trying to use them, I had to admit that professionals make them look way sexier than I do.

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Despite its name being a blunt and obvious warning (hello, blood orange here), it’s still shockingly gory when you slice into one. The color and the juice make your cutting board look like a crime scene. I mean, red beets have nothing on these guys. And yet, I was still tempted to get past the mess and make something pretty with them. Haven’t you seen all of those Instagram photos where spectacular rainbows are made from translucent slices of winter citrus? (Yes, you have.)

These things are way too messy to eat out of hand, unless you don’t mind looking like you finger-painted with cherry Kool-Aid powder. Perhaps this is why I’ve seen plenty of drink and dessert recipes that call for blood orange juice, but not many that use the fresh fruit, which is what I wanted to do. Preferably over yogurt, because I could supreme the orange and mostly avoid the stained-hands problem. Also because a yogurt bowl with seasonal fruit sounded like a delicious way to get out of my cold-cereal breakfast rut.

I surveyed the kitchen for what else would work well with the blood oranges. In the fridge, we had pink Cara Cara oranges (thank you, Trader Joe’s). In the freezer: an arsenal of nuts (thanks again, TJ’s). In the liquor cabinet: orange flower water (thank you, husband who likes making fancy cocktails). I decided to go for baklava-inspired toppings: toasted pistachios and walnuts, and a honey drizzle with a little bit of orange water, cardamom, and cinnamon. No, there aren’t any phyllo crumbles, but it is a nice change from the typical yogurt bowl.

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Note: I call for roasting more nuts than you need because it’s a pain to roast just 2 tablespoons, and the extras will keep for a long time in a sealed jar. Also, adjust away. I recently discovered that I love mixing half plain yogurt with half vanilla because—for me—it makes the yogurt the perfect amount of barely-sweet for adding toppings. If you like your yogurt less sweet, use all plain; more sweet, use all vanilla. You could also increase or decrease the amount of honey.


serves 1; can easily be doubled, tripled, etc

  • 1/4 c. raw pistachios
  • 1/4 c. raw walnuts
  • about 1/3 c. (or 1/2 an individual-serving container) plain Greek yogurt (I’m partial to Fage 2%)
  • about 1/3 c. (or 1/2 an individual-serving container) vanilla Greek yogurt
  • 1 small blood orange
  • 1 small navel orange, I used pink Cara Cara
  • 1/2 Tbsp. honey
  • the tiniest pinch of ground cinnamon
  • the tiniest pinch of ground cardamom
  • a tiny pinch of table salt
  • a few drops of orange flower water
  1. Preheat the oven to 350°. Roast the nuts until fragrant, about 6 minutes. Let cool completely, and then chop. Transfer to an airtight container.
  2. Mix the yogurts together in a cereal bowl.
  3. Over another small bowl, supreme both of the oranges: First, trim the top and bottom. Next, cutting from top to bottom, trim all of the pith away. Finally, remove the sections by slicing next to each membrane; the sections should easily pop out. Remove any seeds you come across.
  4. Put the honey in a small microwave-safe bowl. Heat it for 5 seconds or so, just long enough to get it thin and barely warm, which makes it easier to mix and pour. Add the cinnamon, cardamom, salt, and orange flower water. Taste, and adjust the seasonings to your liking.
  5. If you want your yogurt to stay thicker, remove the orange segments from their bowl and place them on top of the yogurt. (And then drink the juice that collected at the bottom of the bowl! Yum!) If you like your yogurt thinner, just dump the orange slices and their accumulated juices on top of the yogurt. Top with 2 tablespoons of the chopped nuts, and drizzle with the honey.

 

 

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Creamy Gnocchi with Braised Chicken and Winter Vegetables

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After the holidays (or a vacation), do you ever eat so much heavy food (or junk) that you come home and just crave vegetables? I do. But come on, it’s so cold out there that I’m walking the dog in two pairs of pants, a scarf, and a knit hat on top of the hood of my hoodie, with my gloved hands shoved inside the fleeced-lined pockets of my down coat. I know that I can’t keep counting mashed potatoes and corn pudding as my only vegetables, but a cold romaine salad with mealy winter tomatoes and waxy cucumber slices isn’t going to cut it either.

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No, when I crave vegetables in the winter, I want winter vegetables. I want something warm and hearty, not something that I feel like I should eat just because you’re supposed to eat vegetables. I can’t get excited about the same light and refreshing things that I would choose during the summer. And I want to look forward to my food, even if I am making a conscientious effort to include more veggies in it.

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So, the pantry part of this dish came from some leftover butternut squash chunks and a bag of carrots, some frozen chicken thighs, an opened container of mascarpone that was mostly full, and some sage and parsley that had I picked before the frost finally killed it off. I rounded out the vegetables with mushrooms (because cooked mushrooms are delicious), parsnips (totally underrated and so good), and broccoli (mostly because I’m a big fan of broccoli but partly because I was motivated by a deeply-rooted and overwhelming conviction that Dinner Must Include Something Green (thanks, Mom)).

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Sage in the garden on a foggy morning.

I used pre-packaged gnocchi since I’ve tried and failed several times before to make home-made gnocchi; the kind that comes in a vacuum-sealed package is way easier and quicker, and maybe I’m just not too picky about my gnocchi because I’m a sucker for anything that’s like a dumpling / pierogi / potsticker.  All of the vegetables are braised with the chicken thighs—it’s a bit of a pain with the timing because they cook at different rates, and you don’t want your broccoli to be mush while your carrots are raw, but hey!, at least it’s all cooked in one skillet—and tossed with the gnocchi in a lightly creamy pan sauce. It’s a one-dish meal that doesn’t need any sides, except maybe a glass of wine.

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Note: You will need a 12″ skillet with a lid. This dish is best eaten the day it’s made; if you have leftovers, add an extra splash of chicken broth before you reheat them.  Also, my package of gnocchi claimed it was 3 servings, but with everything else that’s added in here, it easily serves 4.


Creamy Gnocchi with Braised Chicken and Winter Vegetables

serves 4

  • 8 oz. cremini / baby bella mushrooms
  • 2 medium parsnips
  • 2 medium carrots
  • 1 generous cup of 1/2″- 3/4″ cubes of butternut squash (about 6 oz.)
  • 1 medium-large broccoli crown (about 6 oz.)
  • 1/2 Tbsp. butter
  • 1/2 Tbsp. olive oil
  • 4 smallish boneless, skinless chicken thighs (about 3/4 lb.), trimmed of excess fat
  • kosher salt and freshly ground pepper
  • 2 garlic cloves, minced
  • 1/2 Tbsp. minced fresh sage
  • 1/4 c. dry white wine
  • 1 1/2 c. chicken broth, divided
  • one 17.5-oz. package of gnocchi (I used De Cecco brand)
  • 1/4 c. half-and-half
  • 1/4 c. mascarpone cheese
  • 1/4 c. all-purpose flour
  • chopped fresh parsley for serving
  1. Prep all of the vegetables. You are going to add them to the pan at different times, so—except for the carrots and parsnips—keep them in separate bowls. Wash and stem the mushrooms, and pat them dry; quarter them if they are small and cut them into 6 or 8 pieces if they are large. Peel the carrots and parsnips and cut them on the diagonal into 1/3″ coins. Separate the broccoli crown into bite-site florets.
  2. Heat the butter and olive oil in a 12″ skillet over medium-high heat. Pat the chicken dry and sprinkle it on both sides with salt and pepper. When the pan is hot, add the chicken and cook until browned on both sides, flipping once, about 3-4 minutes per side. Remove the chicken from the pan, place on a plate, and tent with foil.
  3. Add chopped mushrooms to the pan and cook until they release their juices and the juices have mostly evaporated, about 5 minutes total.
  4. Add the garlic and sage and stir for 30 seconds to 1 minute, just until fragrant, then pour in the wine and scrape up any brown bits. Boil for 1 minute.
  5. Return the chicken thighs and any accumulated juices to the pan, and also add the carrots, parsnips, and 1/4 cup of the chicken broth. Turn the heat down to medium-low, cover, and braise for 5 minutes. After the carrots and parsnips have cooked for 5 minutes, add the butternut squash to the pan, stir, put the lid back on, and cook for 15 more minutes. Then add the broccoli, stir, put the lid back on, and cook for 5 additional minutes.
  6. While the  vegetables are braising, cook the gnocchi according to the package directions, drain, and set aside. Meanwhile, in a small measuring cup, combine the half-and-half with 3/4 cup of the chicken broth. In a different cup, whisk the flour into the remaining 1/2 cup of broth.
  7. After the broccoli has cooked for 5 minutes, remove the chicken, place it in your serving bowl, and shred it with 2 forks. Pour the half-and-half / broth mixture into the pan and also add the mascarpone cheese. Turn the heat up to medium-high and stir until smooth. When the liquid starts simmering, add the flour/broth mixture and stir until thickened. Add the whole thing to the serving bowl, dump in the gnocchi, and toss gently to coat everything evenly. Season to taste with salt and pepper, and serve immediately. Top each serving with a small handful of parsley.