Monthly Archives: October 2017

Sushi Rolls

Sushi takes a bit of work on the front end not just preparing ingredients, but having some utensils ready (sushi mat, rice paddle, rice cooker).  You can prepare sushi without these essentials, it just may get a little messy.  Might I suggest a fun trip to one of the many asian markets around Seattle for well-priced sushi rice, nori, and utensils.  A few purchases now will allow for many sushi creating adventures in the years to come.  If you don’t have a sushi mat on hand, try folding a clean tea towel to use for sushi rolling instead.


  • 1 cup sushi rice
  • 3 Tablespoons rice vinegar
  • 2 Tablespoons sugar
  • ½ teaspoon salt
  • 4 sheets of nori (seaweed)
  • various vegetables chopped in matchsticks: carrots, cucumber, red pepper, avacado
  • additional fillings: sushi grade tuna or smoked salmon, cream cheese, panko crumbs, spicy mayo, sesame seeds, soy sauce/tamari, pickled ginger, wasabi


  1. Rinse rice thoroughly and cook according to package instructions in a rice cooker or on the stove.
  2. Once rice is cooked, add vinegar, sugar, and salt and mix well.
  3. Lay out 1 sheet of nori, shiny side down, on sushi mat.  Using a rice paddle, spread a layer rice the over entire sheet.
  4. Arrange a single, horizontal row of vegetables and other filling in the center atop the rice.  Keep in mind that too much filling causes some difficulty in rolling the sushi…use moderation.
  5. Starting with the edge closest to you, lift the sushi mat and begin rolling the mat way from you moving toward the row of filling.  Apply light pressure to maintain a tight grip on the roll.  Once the roll has made a full rotation, move the mat forward out of the way and continue to allow the roll to, well, roll! forward until the roll is completely closed off.
  6. Unfold the mat and marvel at your glorious sushi roll before chopping it into 6-8 bit size pieces.

Try a few of these sushi roll variations:

  1. salmon, avocado, creme cheese, cucumber, sesame seeds
  2. cucumber, carrot, avalado, red pepper, spicy mayo
  3. tuna, cucumber, red peper, panko crumbs, spicy mayo
  4. salmon, red pepper, spicy mayo, avacado, pickled ginger

Butternut Squash and Kale Tacos



  • 2 tablespoons high heat cooking oil
  • 3 cloves garlic, minced
  • 1 butternut squash, peeled, seeded, and chopped to bit size pieces
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 cups roughly chopped kale
  • corn tortillas, warmed for serving
  • Optional toppings: pumpkin seeds, feta cheese, sour cream

Pico De Gallo

  • 3 tomatoes, seeds removed and diced
  • ⅓ chopped cilantro
  • ¼ yellow onion, diced
  • 1 jalapeno; finely chopped
  • juice of 1 lime
  • 1 teaspoon kosher salt


  1. Heat oil in large skillet on medium–high heat.  Cook garlic until fragrant and add spices.
  2. Cook squash until tender, stirring regularly (10-15minutes).
  3. Meanwhile, combine pico de gallo ingredients in a medium bowl mix well.
  4. Add kale to skillet and cook covered until it begins to wilt.  May need to work in batches.
  5. Prepare tacos by serving filling in tortillas topped with pepitas, feta cheese, and pico de gallo.

Delicata Squash Risotto


  • 2 delicata squash, seeded and cut into bite size chunks
  • 2 tablespoons high heat cooking oil
  • Kosher salt and pepper to taste
  • 4 tablespoons butter
  • 2 shallots, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 6 cups vegetable or chicken broth
  • ⅓ cup grated Parmesan cheese


  1. Preheat oven to 400°.
  2. Toss chopped squash with oil, salt and pepper.  Roast for 20-30 minutes until tender when pierced with fork.
  3. Heat butter in medium saucepan over medium heat.  Add shallots and cook until translucent.
  4. Add rice, stirring to coat with butter.
  5. Add wine and cook until most liquid evaporates.
  6. Add ½ cup broth, and salt and pepper.  Stir until almost all liquid is absorbed (5-10 minutes).
  7. Add remaining broth ½ cup at a time allowing liquid to be absorbed before adding more water (30-40 minutes).
  8. Stir in roasted squash and Parmesan, pomegranate seeds, and salt ot taste.

Mushroom Dumplings


  • 1 Tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 6 ounces oyster mushrooms, diced
  • 6 ounces shiitake mushrooms, diced
  • ¼ teaspoon kosher salt
  • 3 green onions, thinly sliced
  • package of dumpling, wonton, or gyoza wrappers


  1. Heat sesame oil in large pan on medium-low head.  Sauté garlic until golden.  Add mushrooms and salt.  Cook for about 15 minutes , stirring occasionally, until most liquid as evaporated.  Add green onions and cook until tender.
  2. Prepare dumpling filling station with clean surface, dumpling wrappers, small bowl of water, and pan lined with parchment paper.
  3. Lay out a single wrapper and fill with ½ tablespoon of filling.  Dip fingers in water, wet edge of wrapper, fold over, and press edge together to seal.  Place dumpling on pan and repeat until filling is gone.
  4. To steam, add the dumplings to a steamer or steamer basket, and steam until the wrappers become translucent (8-10 minutes).
  5. Serve dumplings on a platter with tamari (soy sauce) or mixture of tamari, rice vinegar, and siracha.

Autumn Salad with Delicata Squash and Bartlett Pear



  • 1 delicata squash
  • 3 tablespoons high heat cooking oil
  • 1 teaspoon kosher salt to taste
  • ½ cup walnuts, roughly chopped
  • 5-7oz package of baby arugula
  • 1 fennel bulb, thinly sliced
  • 1 Bartlett pear, thinly sliced
  • 2 green onions, thinly sliced
  • 4 oz goat cheese


  • ¼ cup cider vinegar
  • ¾ cup olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 400°.
  2. Cut delicate squash in half lengthwise.  Use a spoon or ice cream scoop to scrape seeds from center of squash.  Chop squash into ¼” half moon slices.
  3. Arrange squash on a baking dish and drizzle with oil.  Sprinkle with salt
  4. Roast for 8 min.  Flip squash and roast for additional 8-10minutes until tender when pierced with fork.
  5. Place walnuts in small baking dish and place in oven while squash is roasting (approximately 20 minutes).  Quickly open oven and shake baking dish at various intervals to ensure walnuts toast evenly.
  6. Allow squash and walnuts to cool for 5 minutes.
  7. Combine all dressing ingredients in a food processor or shake vigorously in sealed container.
  8. Combine all ingredients in a large salad bowl, dress, and serve.