Roasted Carrot and Avocado Salad with Citrus Dressing

When I first saw this Roasted Carrot and Avocado Salad with Citrus Dressing in Food & Wine I thought: "Hmmmm... interesting but it looks like a lot of work for a salad."  Thank goodness Michael is not so easily discouraged.  It was DELICIOUS and unique and totally worth the little bit of extra time!

INGREDIENTS
1 pound medium carrots
2 teaspoons cumin seeds
1 chile de árbol or other small red chile
Kosher salt
Freshly ground pepper
2 garlic cloves
1 teaspoon thyme leaves
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 orange, halved
1 lemon, halved
Four 1/2-inch-thick slices of ciabatta bread
3 Hass avocados, pitted, peeled and cut into 6 wedges each
8 ounces assorted greens, such as watercress, spinach or mesclun
2 cups baby arugula
2 tablespoons unsalted roasted sunflower seeds
1 tablespoon roasted sesame seeds
1 tablespoon poppy seeds
3 tablespoons low-fat sour cream mixed with 1 tablespoon of water

Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.

In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.

Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.

Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.

Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.

Happy Year of the Snake

Happy New Year!  Here's our baby's first lucky pocket money!  Thanks Auntie Vicky!  Gong Hay Fat Choy!!!

We can't wait to meet our little boy but right now, we can only speculate what his personality is going to be and whether he'll look more like mommy or daddy... but it's always fun to read his Chinese zodiac horoscope:

People born in the Year of the Snake are reputed to be thoughtful and wise and to approach problems rationally and logically, seldom instinctively. Such people are complex beings, they are clever and men of few words from their birth. Their business is always going well, but they are stingy very often. They are sometimes egoistic and conceited. However they can be very active in their friends’ life. They are often too active, not believing other people and relying only on themselves. Snakes are also very insightful and naturally intuitive. If anyone has a sixth sense, it's those born in the Snake year. This is partly what makes them so mysterious.

Snakes come in all varieties of colors and patterns. And maybe that's why people born in the Snake year love to appreciate beauty. People with the Chinese zodiac snake sign are very stylish, fashionable and have exceptional taste.

The 2013 year of Snake is Water Snake, Water Snakes are lucky with finances, they always seem to have money flowing their way. They are adventurous spirits and love to take risks. They are also very intelligent and often a wellspring of creative ideas. Water Snakes love to socialize and meet new friends. They are proud of their achievements, and also very thoughtful and considerate of others.

Whatever his personality, we will love him with all our hearts.  And we wish you and your family a wonderful new year!

Curried-Chicken and Vegetable Pan Roast

With all this winter weather, this is a cozy delicious dinner to make this weekend.  So yummy with naan and yogurt... mmmm... Food & Wine again, of course...

INGREDIENTS
2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
1 1/2 pounds brussels sprouts, halved
2 large red onions, cut into thin wedges
1 cup canola oil
Salt and freshly ground pepper
1 cup plain fat-free Greek yogurt, plus more for serving
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 tablespoon Madras curry powder
4 pounds skinless, boneless chicken thighs
Warm naan, for serving

Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.

MAKE AHEAD: The chicken and vegetables can be refrigerated overnight. Reheat gently before serving.

Yellowstone and Grand Tetons National Parks

Finally!  I finished our digital scrapbook for our 2nd Joint Family Vacation in October to Yellowstone and Grand Teton National Parks!

It took me a while, but it was great to finally see this in print and relive the fun memories we had in the GORGEOUS national treasure in the middle of our great country.  (Confession: hardest part was going through the 1500+ photos that we took and picking out the best ones)

Scroll through the digital scrapbook link to check out what  we did and you can zoom in on a specific page by clicking on it.  Special thanks to geologist extraordinaire Carl Merschat for verifying and editing the scientific text throughout the book.

What a trip. What great memories. We are so blessed to have such wonderful families and we can't wait until our 3rd Joint Family Vacation with the addition of with our new little mountain man!