Pork-and-Green-Chile Stew w/ Side of Black-Bean and Yellow-Rice Salad

Oh my, has it been almost 7 weeks since our sweet Heath came into our world?  Time flies and he continues to bring so much joy into our lives with every little expression on his cute little face!

On a good night, Heath will allow Michael and I to sit down at the table for 10 minutes to eat dinner together (on a normal night, we take turns holding him while the other one eats).  I forgot if we got to both sit down for this particular meal, but I do remember it being really good.  Thank goodness Michael still has the energy to try great new recipes from Food & Wine!

Pork and Green Chile Stew
INGREDIENTS
1/4 cup extra-virgin olive oil
2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
Salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced
3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor)
6 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1/4 cup chopped cilantro, plus more for garnish
Lime wedges, warm corn tortillas and rice, for serving

In a large enameled cast-iron casserole, heat the olive oil until almost smoking. Season the pork cubes with salt and black pepper and add them to the casserole. Cook the pork over high heat, stirring once or twice, until lightly browned in spots, about 5 minutes. Add the onion, green chiles, serrano chiles and garlic. Cover and cook over high heat, stirring once or twice, until the vegetables are softened, about 5 minutes. Add the chicken broth and bring to a boil. Cover partially and simmer the stew over moderately low heat until the pork is just tender and the broth is reduced by about half, about 20 minutes.

Stir in the 1/4 cup of cilantro and season with salt and black pepper. Garnish the stew with cilantro and serve with lime wedges, corn tortillas and rice.

MAKE AHEAD The stew can be refrigerated for up to 3 days.

Black Bean and Yellow Rice Salad
INGREDIENTS
3 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf
1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1/4 cup chopped fresh parsley
1 lime, quartered, for serving (optional)

In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes.

Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.

In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

And here are some more photos of Heath:

Heath just a couple days shy of 1 month checking out his new stuffed lion

Heath at 5 weeks all dressed up for his Sip 'n' See in Chapel Hill, NC

White Bean Salad with Preserved Tuna and Parsley Vinaigrette

Because of Seamus Mullen's Hero Food book, Michael's gotten really into cooking with dried beans instead of canned ones.  I heard about this cookbook from Gwyneth Paltrow's newsletter Goop - I know what you're thinking... why is M-W reading a celebrity newsletter... I hear ya... but it's actually really interesting! (You can read her interview with him and get some recipes here).

And of course Michael preserved his own tuna like the book suggests, but since then we've seen good-quality preserved tuna (no, not Chicken of the Sea!) at Whole Foods that we may try next time we make this.

The recipe says flake the tuna, but I really like Michael's presentation with the whole chunk of tuna showcased on top.  (In my opinion, it looks fancier than flaked tuna!)

Any way you want to eat it, this salad is hearty, healthy, and perfect for spring... definitely one of our favorites.

INGREDIENTS
For the salad:
1 cup dried cannellini beans, soaked overnight
1 large carrot, peeled and roughly chopped
2 stalks celery, divided
1 onion, quartered
2 bay leaves
1 cup preserved tuna or good-quality canned tuna
1 head radicchio, finely chopped
Salt
Freshly ground black pepper

For the parsley vinaigrette:
A handful of fresh parsley leaves and stems
1 clove garlic
Juice of 1 lemon
1/2 tablespoon Champagne vinegar
1/4 cup Arbequina or other good-quality olive oil
Salt
Freshly ground black pepper

Combine the beans, carrot, 1 celery stalk, the onion and bay leaves in a pressure cooker. Add 4 cups water, close, and heat over high heat until it starts to whistle. Reduce the heat and simmer for 45 minutes, until the beans are tender. Alternatively, cook in a covered heavy-bottomed pot for 2 hours over medium-low heat. Once the beans are tender and cooked through, drain and discard the veggies. Set the beans aside to cool.

Thinly slice the remaining stalk of celery on the bias. Flake the tuna into a bowl and combine with the celery, beans, and radicchio. Season with salt and pepper and toss with the parsley vinaigrette (recipe follows). This salad can be eaten right way, but the flavor is even better if you let it sit in the fridge for a few hours.

For the parsley vinaigrette: A parsley vinaigrette is a terrifically versatile thing, perfect with all sorts of salads, like potato salad and bean salad. But I also use it to spark up a sautéed piece of fish or grilled meat and vegetables. All hail Lady Parsley.

Combine the parsley, garlic, lemon juice and vinegar in a Vitamix or blender. Process until smooth and bright green; remove to a bowl and whisk in the olive oil. Adjust the seasoning with salt and pepper.

**********************
And just because I'm lucky enough to spend all day with my sweet little Heath and everyone loves pictures, here's the cute Shrek hat that Auntie Linda and Uncle Jim sent him!  I like to think that he's dreaming of lots of adventures when he smiles while sleeping like a perfect little angel...

...but he can be a cranky, little ogre sometimes too (usually when mommy forces him to take pictures with silly hats and he's tired or hungry or both!)...

...either way, he's just darling and we can't get enough of our little man!  More pictures and recipes to come!

First Mother's Day feat. Herb-Crusted Rack of Lamb with Gremolata Pesto & Stuffed Sweet Potatoes with Beans and Greens

Everyday is Mother's Day when you get to wake up to this face in the morning!

My appreciation for my own mother and for mothers everywhere has grown to a new level the last three weeks.  It's an amazing, rewarding, and sometimes frustrating experience that continues to enrich our lives every minute of everyday.

But even with the decreased free time with our little bundle of joy, Michael still managed to cook me a delicious Mother's Day dinner.  I'm a lucky girl! (Note: The Stuffed Sweet Potatoes with Beans and Greens can totally be a mid-week meal! This was a great Pinterest find!)

Herb-Crusted Rack of Lamb with Gremolata Pesto
INGREDIENTS
LAMB AND SAUCE
1 tablespoon extra-virgin olive oil, plus more for drizzling
Three 8-bone racks of lamb (1 1/2 pounds each), bones frenched and trimmings reserved (see Note)
1 carrot, chopped
1 stalk of celery, chopped
1 small onion, chopped
6 large garlic cloves, chopped (about 3 tablespoons)
1 medium tomato, chopped
1/2 cup dry red wine
1 quart low-sodium beef broth
1/4 cup chopped flat-leaf parsley, stems reserved
2 tablespoons chopped thyme, stems reserved
Salt
Freshly ground black pepper

GREMOLATA PESTO
1/4 cup pine nuts
1 cup flat-leaf parsley leaves
2 garlic cloves, smashed
Finely grated zest of 1 lemon
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper

PREPARE THE LAMB AND SAUCE In a large saucepan, heat the 1 tablespoon of olive oil. Add the reserved lamb trimmings along with the chopped carrot, celery and onion and cook over moderately high heat, stirring, until lightly browned, about 10 minutes. Add 1 tablespoon of the chopped garlic and the chopped tomato and cook until softened, about 5 minutes. Add the red wine and bring to a boil. Add the low-sodium beef broth and the reserved parsley and thyme stems and simmer over moderate heat until reduced to 1 1/4 cups, about 1 hour. Strain the lamb sauce into a small saucepan and spoon off the fat. Season the sauce with salt and pepper and keep warm.

Preheat the oven to 400°. Light a grill or preheat a grill pan. In a small bowl, combine the chopped parsley, chopped thyme and the remaining 2 tablespoons of garlic. Season the lamb racks with salt and freshly ground black pepper and coat with the herb mixture. Drizzle the lamb with olive oil and oil the grill or the grill pan. Grill the lamb over moderately high heat, turning once, until browned all over, about 5 minutes. Transfer the racks to a sturdy baking sheet.

Roast the racks of lamb for about 15 minutes, until an instant-read thermometer inserted in the center of the meat registers 130° to 135° for medium-rare. Let the racks rest for 15 minutes.

MEANWHILE, MAKE THE GREMOLATA PESTO In a medium skillet, toast the pine nuts over moderate heat, stirring, until they are golden, about 5 minutes. Let the toasted pine nuts cool slightly. Transfer the toasted pine nuts to a blender. Add the parsley leaves, garlic and grated lemon zest and pulse to combine. Add the olive oil and process until smooth. Season the gremolata pesto with salt and pepper.

Reheat the sauce. Carve the racks of lamb into chops and serve the chops with the sauce and pesto.

MAKE AHEAD
The sauce and gremolata pesto can be refrigerated overnight.

NOTE
Ask your butcher to french the racks of lamb (meaning scrape the fat and gristle from the bones); also be sure to ask the butcher to reserve all trimmings.

Stuffed Sweet Potatoes with Beans and Greens
INGREDIENTS
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

Welcome Baby Heath!

As you probably know, Heath Yuan-Yang Merschat made his way into the world and into our hearts on April 25, 2013.  We left for the hospital to induce labor on the evening of the 23rd and 32 hour later we were blessed with our sweet Heath!

He was a healthy 7 pounds 2 ounces and 20.5 inches with a great set of lungs!

Michael is such a proud papa and I cannot get enough of our wonderful little boy - even though the middle of the night feedings are interrupting my beauty sleep!

And we were so happy to have both sets of proud grandparents and our siblings to share this amazing and wonderful time in our lives.

(Note: Arthur was at the hospital too but I didn't have any photos of him.)  We are so lucky to have our families come from so far away to share this with us!

Needless to say, the last 10 days have been exhausting, emotional, unpredictable, and incredible.  I feel like we're being introduced to a little more of Heath's personality everyday and learning more about ourselves in the process.  There is so much love in our little family.

It's only been 10 days since his birthday, but we couldn't imagine our lives without our sweet baby Heath.  We look forward to sharing more photos (as we find the time)!

Fish in Crazy Water

How fabulous is the name of this recipe?!?!  It tastes as fab as it sounds.

This is yet another Food & Wine recipe, but Michael is slowly working his way through the Essentials of Classic Italian Cooking book by Marcella Hazan that his mom got him a couple years ago and this recipe is in the cookbook too.  We are really starting to appreciate non-Americanized Italian cuisine and I keep daydreaming about a vacation in Rome and/or Florence (especially since my friend just got back from a fabulous Roman holiday)!

INGREDIENTS
1 1/2 pounds ripe tomatoes—coarsely chopped, juices reserved
1/4 cup extra-virgin olive oil
3 large garlic cloves, very thinly sliced
2 tablespoons minced parsley
1/8 teaspoon chopped fresh red chile, or more to taste
Salt
4 cups water
Four 6-ounce red snapper fillets, skin on
4 slices of grilled sourdough bread

In a deep skillet that’s large enough for the fish fillets to lie flat without overlapping, combine the tomatoes, olive oil, garlic, parsley, chile, a large pinch of salt and the water. Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 45 minutes.

Uncover the skillet and boil the liquid until it has reduced by half. Add the fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Season the fish with salt and simmer until just cooked through.

Put the grilled bread in shallow bowls and arrange the snapper fillets on top. Spoon the broth all around and serve.

BABY MERSCHAT UPDATE...

Mom and M-C arrived last weekend, my last day of work was last Wednesday, official due date was last Thursday, Daddy flies into town today... and still no baby yet!  We've been doing a lot of walking so we hope he comes soon!

Here are some photos of springtime in DC.  I look okay sitting down...

But I look much larger standing up!

Let's hope this baby comes soon!!!

Chicken Goulash with Biscuit Dumplings

For a cool spring evening, this is a quick and delicious meal that his the spot.  Another Grace Parisi success in Food & Wine.

INGREDIENTS
2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
Salt
Freshly ground pepper
1 1/2 cups all-purpose flour, plus more for dusting
5 tablespoons cold unsalted butter, cut into tablespoons
2 tablespoons extra-virgin olive oil
2 teaspoons baking powder
2 1/2 cups chicken stock or low-sodium broth
1 cup sour cream
1 large white onion, finely chopped
1 red bell pepper, finely diced
2 garlic cloves, minced
2 tablespoons hot Hungarian paprika
3/4 teaspoon caraway seeds
1 teaspoon thyme leaves

Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a deep skillet, melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.

Meanwhile, in a food processor, pulse the 1 1/2 cups of flour with the baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.

Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme and bring to a boil.

Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked. Turn on the broiler and broil for about 2 minutes, until the biscuits are golden. Serve the goulash in bowls, spooning the biscuits on top.

AND FOR DESSERT...

... I used our favorite moist chocolate cupcake with vanilla buttercream recipe to make a layer cake with strawberries.  It was so good and so easy!  Just split the batter into two greased 8 or 9 inch cake pans instead of putting them in muffin tins.  Then spread the buttercream and chopped strawberries in the middle layer and on top.  It really quenched my chocolate craving!

And I figured we deserved it since we finished the baby's corner... I hope he likes it!

It won't be long now... the doctor said I could go into labor at any time.  We can't wait to meet the little guy!!!

Spicy Root and Lentil Casserole

This was a fabulous pinterest find from the BBC Good Food blog!  London isn't know for great food, but they sure have good taste in curry.  It's not authentic Indian curry, but it's quick, easy and pretty darn good for London curry!  Healthy too!

And it warms your stomach when it looks like this outside:

And I look like this inside:

As far as we know, Baby Merschat love curry too!  Enjoy!

INGREDIENTS
2 tbsp sunflower or vegetable oil
1 onion , chopped
2 garlic cloves , crushed
700g potatoes , peeled and cut into chunks
4 carrots , thickly sliced
2 parsnips , thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh cilantro, roughly chopped
low-fat yogurt and naan bread, to serve

Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.

Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.

Stir in most of the coriander, season and heat for a minute or so. Top with yogurt and the rest of the coriander. Serve with naan bread.

Countdown to Baby Merschat's Arrival

It won't be too long until we get to meet our little boy!  I'm sorry I have not been diligent about posting photos of the pregnancy, but I really haven't had a noticeable baby bump until fairly recently, so I didn't think there was much to show!  But, with only a month or so left, here is a retrospective of the last 33 weeks...

This is our first photo of our little guy in September 2012... our little jelly bean!

And here's a video in October of our little guy kicking up a storm!  Isn't technology AMAZING?!?!  I never get tired watching this video...

And here he is at the end of November!  This is when we found out he was a BOY!!!  He has such a handsome profile, don't you think?

Now is about the time that I started showing just a little bit of a belly... just in time for my first baby shower hosted by mom and Ming-Cee in the bay area the weekend before Christmas...

It was such a wonderful party where we revealed the gender to all the guests when we cut the cake and the inside was blue!

For such a busy time of year, I was so honored to see many of my oldest friends and a lot of my "aunties" that I haven't seen in years!  Here's a photo of my good friends from high school... it's hard to think that we graduated almost 15 years ago!

In mid-January, we saw our little man yawn during our sonogram!  It was so cute and we were lucky that the nurse got a picture of it!

Here's a photo of the little basketball baby bump that I took in the mirror for a friend last month...

And here are some photos of my east coast baby shower last weekend hosted by my mother-in-law (Holley), Elizabeth, Vicky, and Pat!  It was quite a party at Elizabeth's house and everyone had so much fun!!!

Unfortunately, Vicky couldn't make it but she did MAKE this fabulous diaper cake (complete with lion hooded towel on top) and helped plan a bunch!  How impressive is this diaper cake?!?!  Wow.

And unfortunately Pat couldn't make it either but she helped Holley with the planning, contributed so much stuff, and we even used the beautiful Turkish bowl they gave us for Christmas for the fruit!  So super classy!

And I was so humbled by the thoughtful and generous gifts that everyone gave us, but the most special gift was the homemade quilt that Holley made for our little boy.  It was just perfect and we know it is something that he will cherish forever...

And of course the baby shower wouldn't be complete without another baby bump photo with some of my girlfriends...

It was so wonderful for our friends to come share this special time and I'm so grateful for all the generous gifts we got to welcome our little guy into this wonderful world.  And to show our gratitude, I painted and potted many of our house plants to give away to our guests to make room in our one-bedroom apartment for the little baby's arrival... I called it the baby plant adoption!

So with our mid-April due date looming just around the corner, we are working hard to get the place ready for the little guy... I'm only doing light cleaning and reorganizing, and Michael is doing all the heavy lifting and assembling furniture!  My in-laws helped us with some furniture last weekend too - it's really amazing how much work goes into getting ready for a little baby!

We can't wait to meet him and we can't wait for you to meet him too!!!  I'm sure I'll be better at posting pictures of the little guy once he gets here... at least I hope I will...

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!