a hint of honey

Cranberry-Almond Grilled Chicken Salad

2012-02-17T12:56:00.000-05:00

For the first few months of this pregnancy I could barely eat anything that resembled a vegetable. Lettuce? Forget it. And meat was equally repulsive. Bread and fruit kept us alive. Thankfully, I've recovered much of my appetite and I'm getting my greens again. Salads are especially enticing. And since I've been surviving off of this one lately, I figured it was time I shared it with you. It was inspired by a salad I ordered at a local cafe, and conveniently uses ingredients that I usually have on hand. I've made it a dozen times, and half a dozen different ways. In fact, this time I forgot to add the carrot. No biggie. But it's best with all the elements to play off each other- sharp cheddar and crisp apple, tart-sweet cranberries and toasty almonds, juicy tomato and cool cucumber. The chicken is definitely optional. I've paired it with a honey-mustard vinaigrette here, but it's equally delicious with balsamic or pomegranate dressings as well.

Cranberry-Almond Grilled Chicken Salad

INGREDIENTS
mixed greens
spinach
carrot, shredded
grape tomatoes, halved
cucumber, diced
cheddar cheese, grated
apple, thinly sliced
sweetened dried cranberries
sliced almonds, toasted
chicken breast, seasoned with salt and pepper, grilled and thinly sliced

Honey Mustard Vinaigrette:
1 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the salad, combine mixed greens, spinach, carrot, tomatoes, cucumber, cheddar, apple, cranberries, and almond on a large plate or bowl. Top with grilled chicken breast.

2. To make the vinaigrette, whisk to combine the vinegar, Dijon, and honey. While whisking constantly, slowly stream in the olive oil to emulsify. Season to taste with salt and freshly ground black pepper. Drizzle over salad and serve.

Vinaigrette serves 3-4.

(Vinaigrette from this recipe)

Oatmeal Fudge Bars

2012-02-06T15:43:00.005-05:00

I've been posting so infrequently that when I finally have a recipe to share, I find that I can't figure out what to say. It's like talking to a friend that you don't keep in close touch with. You have the best of intentions, but when you finally get around to phoning, those long-apart conversations are punctuated with awkward pauses. You could say I'm back in the kitchen on a PRN basis, but my mind has definitely been elsewhere. Like figuring out all the things I need to buy before baby girl shows up in 3 months or less (yes, I'm 27 weeks- reaching my third trimester!). And how we're going to manage moving just a month after she arrives (Dustin was recently accepted into a pediatric dentistry residency in Chicago). So much excitement! Combine that with a still-diminished appetite, and cooking isn't a big priority currently.

But every so often I find a reason to bake something sweet. This weekend it was the Superbowl. So I dug out a recipe I'd been meaning to try and gave it a go. As a fan of anything fudgy these bars sounded irresistible. And they definitely hit that chocolate-loving spot. The chewy oatmeal crumb balances the rich filling for the perfect salty-sweet treat.

Oatmeal Fudge Bars

INGREDIENTS
Oatmeal Crumb:
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
2 cups brown sugar
2 eggs
2 tsp. pure vanilla extract
3 cups oats

Fudge Filling:
2 cups chocolate chips (I used semi-sweet)
1 (15-oz.) can sweetened-condensed milk
2 Tbsp. butter
1 tsp. salt
2 1/2 tsp. pure vanilla extract
1 cup chopped nuts such as walnuts or pecans, optional (I omitted)

DIRECTIONS
1. Preheat oven to 325 F. Lightly grease or line a 9x13 baking dish with parchment paper.

2. To make the oatmeal crumb, sift together the flour, baking soda, and salt and set aside. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, and beat until combined. Add the vanilla and mix well. Slowly add the flour mixture and mix until combined. Stir in the oatmeal. Press 2/3 of the oatmeal crumb into an even layer in the bottom of the prepared baking dish. Reserve the rest for topping.

3. To make the fudge filling, in a saucepan over medium-low heat melt together the chocolate chips, sweetened-condensed milk, butter, and salt. Stir until smooth. Remove from the heat and stir in the vanilla and nuts (if using). Evenly pour over the prepared crust, leaving about a 1/4 inch margin around the sides of the pan (to prevent the fudge from sticking). Evenly dollop the remaining oat mixture on top of the filling.

4. Bake in preheated oven for 25-30 minutes until the top is golden and the fudge layer is set but not solid. (Don't over bake or these bars will become dry.) Place on a wire rack to cool completely before cutting. (They take a while to cool and for the filling to set, so you can speed up the process by placing them in the refrigerator after they have cooled slightly.) Store in an airtight container at room temperature.

Makes a 9x13 pan.

(Adapted from Erin's Food Files)

Best Buttermilk Pancakes

2012-01-09T14:11:00.000-05:00

This is the basic pancake recipe I've been waiting for. Nothing fancy or unusual about this breakfast specialty. Easy to whip up on a whim and reliably satisfying. We've had pancakes for breakfast and/or lunch or dinner several times over the last few weeks. Pregnant and picky, I eat whatever sounds good to me (and that I can get down without regretting) and lately, this has been it! Luckily, my husband loved them too and hasn't complained about the pancake overdose- yet. This makes a big batch (if you're only serving 2 1/2), but the best part is they can be frozen and reheated to enjoy later. Pop 'em in the microwave to defrost followed by a minute in the toaster and you've got breakfast on the go! They're perfect served with butter and syrup. Or opt for Greek yogurt, a drizzle of honey, and out-of-season strawberries, like me.

On a non-food note, I was lucky and thrilled to get a Canon Rebel camera for Christmas. I've yet to use it out of automatic mode though. (And this is the first picture it has taken to grace this blog.) I'm a DSLR novice and currently know nothing about manual settings. I'm amazed that's I've gotten by the last three years using a point and shoot and figure it's about time I learned how to be a "real" photographer. But just a warning that my photos will probably get worse before they get better. I'm fully expecting to suck at first. We've signed up for a photography workshop and have some expert friends who have offered to show us the ropes. I'd be happy for any recommendations on photography books, websites, or classes (preferably in the Richmond vicinity) that could help a girl out...

Best Buttermilk Pancakes

INGREDIENTS
2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup white whole wheat flour)
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
3 Tbsp. unsalted butter, melted
1 large egg

DIRECTIONS
1. Preheat griddle over medium heat (we set our electric griddle at 350 F).

2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk, butter, and egg together. Pour the wet ingredients into the dry and gently whisk until just incorporated with a few lumps remaining (don't overmix, the batter will be fairly thick).

3. Brush the preheated griddle with butter. Pour batter in 1/4-cup portions onto the griddle and cook until golden brown and bubbling. Flip and cook until golden on the other side. Serve warm.

Makes 12-15 pancakes.

(Adapted from One She Two She)

Red Velvet Whoopie Pies with Cream Cheese Frosting

2012-01-03T17:23:00.000-05:00

I'm back! With a recipe, finally! And hopefully there will be more to come over the next few months before baby girl arrives. I was in the mood to make something sweet to celebrate the New Year and found this recipe of Paula Deen's. Red velvet has always intrigued me, so I decided to attempt an easy version of the classic cake in the form of a cookie (or actually whoopie pie). While the shape might be unusual, this recipe includes all of the traditional elements of red velvet- cocoa powder, buttermilk, and mounds of cream cheese frosting. My only complaint is that this recipe makes a bit too much frosting, if there is such a thing. I'm sure you'll find a use for the excess though. Or just start by halving that part of the recipe and see how it goes. I thought these were delicious- the cake is soft and chewy, the filling is rich and creamy, and the toasted pecans added the perfect bit of crunch.

Red Velvet Whoopie Pies with Cream Cheese Frosting

INGREDIENTS
Red Velvet Whoopie Pies:
1 1/3 cups all-purpose flour
2 Tbsp. cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 Tbsp. buttermilk
2 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 Tbsp. red food coloring

Cream Cheese Frosting:
16 oz. cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 tsp. vanilla extract
4 cups powdered sugar
3/4 cup toasted pecans, finely chopped (optional)

DIRECTIONS
1. Preheat oven to 375 F. Line a large baking sheet with parchment paper.

2. In a small bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla, and red food coloring. Once combined, add the dry ingredients to the wet and mix until thoroughly combined.

3. Drop batter into rounded mounds on the prepared baking sheet using a small ice cream/cookie scoop or a tablespoon. Bake in preheated oven for about 10 minutes, until set. (The cookies should be cake-like and light.) Remove cookies from the pan to a wire rack to cool completely.

4. To make the cream cheese frosting, in a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until light and fluffy. Spread the frosting between two cooled cookies and roll the edges in pecans, if desired.

Makes 16-20 sandwich cookies.

(Recipe from Food Network)

Absence

2011-12-18T12:12:00.001-05:00

I figured it's time I provided an update on my absence. I've reached 20 weeks (halfway!) in my pregnancy and we found out the most wonderful news on Friday. We're having a healthy little girl! And I couldn't be more thrilled! I'd always hoped and dreamed that my first would be a little girl. Someone to dress up and shop with, to spend hours creating goodies in the kitchen. I'm so excited!

While I've been feeling significantly better lately, I haven't been able to bring myself to start cooking. Food still doesn't appeal like it used to. I'm eating, but more out of necessity than desire. The several times I tried to make something I could barely bring myself to eat it and the majority of it ended up in the trash bin. Many foods I used to enjoy just sound and smell gross. I can't predict when or even if I'll get my appetite back. I sorely miss being passionate about eating, but someday this will pass (and it's definitely for a worthy cause). For now, we're spending Christmas split between Oregon and Virginia and I have my family to feed me!

I hope you all have a Merry Christmas, filled with love and happiness and all sorts of delicious things. ..

Here are a few of my favorite holiday treats:

Cinnamon Chocolate Fudge

Spiced Pumpkin Cheesecake

Salted Caramel Ice Cream

Bird's Nest (Thumbprint) Cookies

Pear Spice Bundt Cake with Walnut Praline Topping

Mint Brownies

White Chocolate Walnut Blondies with Maple Cream Sauce

Winter Fruit Pie with Walnut Crumble

Cinnamon Rolls

Thanksgiving Feast

2011-11-15T15:58:00.000-05:00

Since I don't anticipate having a new recipe to share with you before Thanksgiving, I thought I'd put together a list of my favorite recipes that I would include in a Thanksgiving Feast.

(Luckily, my mom is doing the cooking this year and I'm sure I'll be by her side when it comes time to make the pies. The only thing I've been able to stomach cooking so far is sweets! And I've been dreaming of pumpkin pie...)

Main Dish:

Herb Roasted Turkey with Gravy

Spice Rubbed Roast Turkey Breast

On the Side:

Sausage, Apple, and Cranberry Stuffing

Oranged Cranberry Sauce

Herb Roasted Vegetables

Cauliflower Gratin

Spinach Salad with Butternut Squash and Sherry Maple Walnut Vinaigrette

Spinach Pear and Hazelnut Salad with White Balsamic Vinaigrette

Potato Crescent Rolls

Dessert:

Pear Butterscotch Pie

Apple, Pear, and Cranberry Crisp

Vanilla Bean Ice Cream

Spice Cake with Caramel Cream Cheese Frosting

With Leftovers:

Turkey Pot Pie with Cheddar Biscuit Crust

Turkey Brie and Cranberry Panini

Curried Turkey Salad Sandwich

Happy Thanksgiving!

Recipeless

2011-11-01T09:44:00.001-04:00

I apologize for my long absence. And for not being completely honest with you. While all of the reasons I listed for taking a break from posting were true, I left a little something out. At the same time I came down with a nasty bug, morning sickness struck. Yes, we're expecting!! And for the last two months, food has turned into a nightmare. Just the thought (not to even mention the smell) of buying, cooking, or eating almost everything has been nauseating. Even looking at my blog made me queasy. So I had the best intentions of this being a "short" break, but I didn't know what I was in for.

The good news is I'm feeling so much better! I've reached 13 weeks (3 months) and the aversions are slowly fading. Some things sound good again. Especially sweets. Last night a made a pan of brownies... progress! (My goal- as if I have any control over it- is to recover in time to enjoy Thanksgiving dinner. I can't imagine missing out on that one.) I'm due in early May and we are so excited! I hope to return to posting recipes again, but I can't say how frequently. This baby has already changed our lives drastically and I can only imagine how it will impact things once he/she is here.

I might seem absent but I check the blog daily for comments/questions and try to respond quickly. In the mean time I hope you can find some gems to tide you over among my 500+ recipes...

Whole Wheat Cinnamon Raisin Bread, Revisited

2011-09-13T06:00:00.098-04:00

I've always assumed that someday the nonstop cooking and photographing and posting would get tiresome and I would eventually burn out. I surprised myself and made it through countless holidays and vacations, nursing school, and my first job- almost three uninterrupted years! But recently I've reached that point where I need a break. Not that I'll ever stop loving food. It's just that lately, keeping up with myself around here has become less fun and more of a burden. And that's not why I cook or blog. So I'm going to slow down. By no means am I stopping, I'll just be posting a lot less often.

There are several factors playing into this decision. We haven't been home as much over the last month or two- with trips and family visits and Dustin away on dental rotations. I have a hard time finding the motivation to cook a gourmet meal for one. Also, lately I'm more inclined to re-make old recipes. (I have well over 500 of them, many of which I haven't made again since they were first posted. And I miss them.) But like I said, I'm not done. I'm sure a new recipe or two will sneak its way onto our menu that I'll be dying to share. (And ~~will I~~ could I ever stop baking? Never.)

And I think what put me over the edge is that this last week I've been sick. I've had a flurry of flu-like symptoms (sore throat, fever, headaches, chills- thankfully, no vomiting...) that keep coming back. I thought September was too early for the flu, but something is making me miserable. Needless to say, food is the last thing on my mind right now. I did manage to make this loaf of cinnamon raisin bread before my sickness set in. Cinnamon is a popular ingredient around here. Like the snickerdoodles, the smell of this bread baking will make your tummy smile. (p.s. I used golden raisins since that's all I had left- that's why they look greenish/yellow.)

4/3/09: Cinnamon swirls and flecks of sun-dried raisins fill this honey whole wheat loaf with an earthy sweetness. Baking with whole wheat has given me trouble in the past. (A lot more trouble before I discovered white whole wheat.) But following this recipe to a T produced a whole wheat loaf to be proud of. Not your typical sandwich bread, but perfect toasted for breakfast or snacking or devoured right out of the oven. Try not to eat the whole loaf at once.

Whole Wheat Cinnamon Raisin Bread

INGREDIENTS
1 Tbsp. active dry yeast
1/4 cup warm water (100-110 F)
1 1/4 cups buttermilk, room temperature or a bit warmer
1/4 cup honey
2 tsp. salt
2 tsp. cinnamon
1 cup whole wheat flour
2 - 2 1/2 cups white whole wheat flour
2/3 cups raisins

DIRECTIONS
1. In a large bowl, combine yeast and warm water. Let stand for 5-10 minutes until foamy.

2. Mix in buttermilk, honey, salt, cinnamon, raisins and 1 cup whole wheat flour. Stir well. Gradually mix in white whole wheat flour, stirring until dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface, adding a bit more flour as you go to keep it from sticking, and knead until smooth and elastic, about 5-7 minutes (it won’t get quite as smooth as breads made with other flours, but it will still be a bit stretchy).

3. Place in a lightly greased bowl and cover with plastic wrap. Let stand for 1 1/2 - 2 hours, until doubled in size.

4. Turn bread out onto a lightly floured surface and gently deflate. Shape into a rectangle, then form into a log by folding the short ends into the center, then pulling the long ends up and pinching them together. Place dough seam-side down into a greased loaf pan. Let rise, covered, for 45-60 minutes.

5. Preheat oven to 375 F. Bake for 30-35 minutes until the loaf is browned on top and sounds hollow when tapped. Remove from pan and cool completely on a wire rack before slicing.

Makes 1 loaf.

(Adapted from Baking Bites)

Snickerdoodles, Revisited

2011-09-10T10:25:00.005-04:00

How I love cinnamon. Cinnamon rolls, cinnamon swirl loaves, cinnamon-spiced cakes, even ice cream. I can always count on cinnamon to bring me to a happy place. When I need a quick cinnamon fix I turn to snickerdoodles- the classic cinnamon 'n sugar dusted cookies. You'll be able to taste these cookies long before you bite into them. The smells of butter and sugar and cinnamon permeating every part of your kitchen (or entire house if its small like ours). If the aroma is too much to resist you can always freeze the remainder of the batch. That way they might last a little bit longer.

7/28/09: When I started typing out this recipe one ingredient in particular caught my eye. Baking soda? I don't remember using any baking soda. In fact, I remember reaching for my trusty tin of baking powder, and dumping in two whole teaspoonfuls. So I double checked the recipe. Yep, baking soda. Every single snickerdoodle recipe in the world calls for baking soda, NOT baking powder (I checked most of them).

So I was a little scatterbrained that night. I must have been on painkillers- or something. There has to be an excuse. But now I recall that on Sunday when I was making Blueberry Crumb bars (coming soon) I used the wrong measuring cup, dumping in 1/3 cup sugar instead of 1/4. Well nobody is going to complain about that. Those turned out delish.

Luckily, neither mistake was fatal. These snickerdoodles were a tad bit on the airy side. Soft, like biting into a cinnamon-sugar dusted pillow. I'm almost embarrassed to admit, this was only my second experience with snickerdoodles. I was introduced to them last week, and have ever since been lamenting the fact that my childhood was devoid of their presence. It should be a crime.

So this is the way they should be made. With baking soda. Next time I'll get it right.

Snickerdoodles

INGREDIENTS
1 cup butter
1 1/2 cups white sugar
2 eggs
1 tsp. vanilla extract
2 3/4 cup all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 cup white sugar
2 tsp. cinnamon

DIRECTIONS
1. Preheat oven to 400 F.

2. Cream butter and sugar. Add the eggs and vanilla and cream until light and fluffy.

3.. In a separate bowl combine the flour, cream of tartar, baking soda, and salt. Blend the dry ingredients into the wet, mixing by hand.

4. In a small bowl, mix together the 1/4 cup sugar and cinnamon. Shape the dough into small balls and roll them in the cinnamon-sugar to coat. Place 2 inches apart on an UNgreased cookie sheet.

5. Bake in preheated oven for 6-10 minutes (depending on size) until the tops are set and the bottoms are beginning to brown. Remove from the cookie sheet and cool on a wire rack.

Makes 3-4 dozen cookies.

(Adapted from All Recipes)

Summer Vegetable Minestrone, Revisited

2011-09-08T05:19:00.037-04:00

This week started out bleak and dreary and soup seemed like the thing to make. Summer vegetables are still abundant around here, so I decided to revisit my minestrone. A pot-full makes enough to feed us for days... just the thing to have around when the temperatures drop and the rain lingers. Enjoy it with a crusty hunk of bread and some freshly shaved Parmesan.

7/1/10: As promised, here's a healthy and delicious recipe to offset all those sweets I've shared with you lately. It's a simmering medley of nutritious summer vegetables, whites beans, and a pasta al dente. Low fat, high fiber, and packed with vitamins and minerals. Minestrone is a traditional Italian soup made with whatever fresh vegetables can be found. There's no set rule for what to include. Sprinkle a little Parmesan on top and enjoy a bowl of guilt-free Italian comfort food.

Summer Vegetable Minestrone

INGREDIENTS
2 Tbsp. extra virgin olive oil
4 cloves garlic, minced
2 onions, chopped
1 cup celery, chopped
5 carrots, peeled and sliced
4 cups low-sodium or homemade chicken or vegetable broth
~ 4 cups crushed tomatoes (I used fire roasted crushed tomatoes)
1 can canellini (white kidney) beans, drained and rinsed
handful fresh green beans, ends trimmed and cut into 1-inch pieces
1 cup whole wheat seashell pasta
1 small zucchini, quartered and sliced
1 small yellow squash, quartered and sliced
1 Tbsp. fresh oregano (or 1 tsp. dried)
2 Tbsp. fresh basil (or 2 tsp. dried)
2 cups baby spinach, chopped
salt and freshly ground black pepper, to taste
freshly grated Parmagiano Regiano, for serving

DIRECTIONS
1. In a large pot preheat olive oil over medium heat. Add onion and garlic and saute for 5 minutes. Add celery and carrots and saute for several more minutes.

2. Add chicken broth and tomatoes and bring to boil, stirring frequently. Reduce heat to low and add canellini beans, green beans, zucchini, squash, oregano, and basil. Simmer for 30-40 minutes, adding the pasta halfway through. (You can always add water if the pasta is absorbing too much liquid.) Cook until the pasta is soft and the vegetables are tender (the carrots will take longest to cook).

3. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. Ladle into bowls and serve topped with freshly grated Parmesan.

Serves 6-8.

(Adapted from All Recipes)

French Toast with Mixed Berry Compote

2011-09-06T08:36:00.000-04:00

Most of you can probably whip up a batch of french toast without consulting a recipe. An egg or two, a splash of milk. Maybe a dash of cinnamon. That's how I used to do it. (I had a phase of undergrad where I made myself french toast every single morning. It's a wonder I didn't gain twenty pounds.) You can find numerous opinions on how to prepare the perfect french toast batter. Heated debates on the proper egg to milk ratio. I did a little research and settled on this concoction- now my classic french toast recipe. I used hearty whole grain bread, but any thick-sliced loaf would work (brioche, cinnamon-raisin, etc.) And the spices and vanilla, while not essential, add a rich aroma and burst of flavor.

And then there's the berry compote. (I can't let summer slip away without making a few more berry recipes.) Blueberries, blackberries, and raspberries simmered in butter, lemon juice, and brown sugar. Just until soft and warm and juicy. Ladle it over hot-off-the-griddle french toast topped with a knob of butter and dusted with powdered sugar.

French Toast with Mixed Berry Compote

INGREDIENTS
French Toast:
2 eggs
1/2 cup milk
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. pure vanilla extract
pinch salt
4-6 thick slices whole grain French/Italian bread
butter, for brushing the griddle and for serving
powdered sugar, for serving (optional)

Mixed Berry Compote:
3 Tbsp. butter
1/4 cup packed light brown sugar
2 Tbsp. freshly squeezed lemon juice
3 cups mixed berries (blueberries, raspberries, and blackberries)

DIRECTIONS
1. To prepare the french toast, in a shallow dish whisk to combine the eggs, milk, cinnamon, nutmeg, and vanilla. Season with a pinch of salt.

2. Preheat griddle to medium-high heat. Brush with butter. Dunk each slice of bread in the egg mixture, soaking both sides. Place on the hot griddle and cook on both sides until golden. Serve warm with butter, powdered sugar, and mixed berry compote.

3. To prepare the mixed berry compote, melt the butter in a skillet over medium heat. Stir in the sugar and lemon juice and cook until the sugar is dissolved. Add the berries and toss gently. Cook for 2-3 minutes, until the berries are warm and begin to release their juices. Serve immediately.

French toast serves 2, Compote makes about 3 cups.

(French Toast adapted from All Recipes, Mixed Berry Compote adapted from Gourmet)

Fig and Prosciutto Pizza with Caramelized Onions

2011-09-04T06:49:00.099-04:00

I've been looking forward to figs all year. So much so that back in July when I spotted the first few pints (direct from California) on display at Whole Foods I whisked one home immediately- only to be sorely disappointed. Those figs were mushy and tasteless and I drove myself right back there and got a refund. Those babies weren't cheap. But it was my hopes that were crushed more than my budget. So I refrained from making any more such purchases until September, once fig-season was in full swing. The wait paid off. My second set of figs was tender yet firm, juicy, and sweet. One of the most heavenly things I've yet to eat.

The first thing I made with my long-awaited fresh figs was pizza. I topped my usual chewy crust with salty prosciutto and cheese and sweet caramelized onions and figs. Amazing. I only wished I'd had more figs. They had succumb to my nibbling long before the pizza dough had risen. Oh well. Some things can't be controlled.

Just a note: I opted to top my pizza with fresh mozzarella and Parmesan. But I think that thinly sliced brie or crumbled gorgonzola or goat cheese would be equally as tempting.

Fig and Prosciutto Pizza with Caramelized Onions

INGREDIENTS
1 recipe pizza dough
1 Tbsp. extra virgin olive oil
2 large yellow onions, halved and thinly sliced
salt and freshly ground black pepper
3 oz. prosciutto, thinly sliced
1 pint (or more) figs, thinly sliced
8 oz. fresh mozzarella, sliced
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring frequently (and reducing the heat as necessary to prevent burning), until the onions are soft and golden brown, about 30-40 minutes. Set aside.

3. Preheat oven and pizza stone to 450 F.

4. Prepare crust according to recipe directions. Top prepared crust with caramelized onions, prosciutto, figs, and mozzarella. Sprinkle with Parmesan. Bake in preheated oven for about 10 minutes, until the cheese is bubbling and the crust is golden brown.

Makes 1 large pizza.

Grilled Chicken, Red Pepper, and Smoked Gouda Panini, Revisited

2011-09-02T06:00:00.002-04:00

Hello, September. You've always been one of my favorite months. Sadly, you signal the impending end of summer. But you bring with you cooler days (and warmer clothes), apple-picking, and the first colors of fall. Squeezed into September you get the best of both seasons... lingering summer produce (I'm not yet ready to part with you, berries and corn) with relief from the blazing summer heat. Life slows down a little. And the outside world is changing, turning right before my eyes.

I wrote quite the lengthy post the first time I shared this recipe, so today I'll be brief. This grilled sandwich is as good as ever. And arriving just in time to take advantage of those red peppers popping up in your backyard (or farmer's market). Serve it for lunch or dinner- perhaps with a bowl of soup or tossed salad.

10/1/10: Before now I've never associated peppers with fall. But this year I planted my own mini garden and have experienced the growing season first hand. I grew zucchinis (which got so big we had to mount a counterattack and hack them back), tomatoes (which were rather unsuccessful- lots of vines, little fruit), and herbs (my basil, rosemary, oregano, and chives are still alive). I also planted peppers- red and green bells and jalapenos. The peppers just started popping up at the end of the summer. And now that it's Fall, they're growing strong. The farmers markets are full of them as well.

I learned my lesson about jalapenos. I was so excited when I found out I could grow my own (I really love salsa), that we planted four. One bush would have been enough. It's raining jalapenos around here. There's no way I can use up a dozen (or more) fiery little peppers every week. (Dustin pointed out that the bugs residing in our backyard must have a low heat tolerance, because the peppers are the only plants they're leaving alone. That explains the success!) So many jalapenos and not enough uses for them. Perhaps I could set up a roadside pepper stand.

But back to the bell peppers. This recipe uses my favorite red peppers, which are ripe as ever night now. They're charred on the grill alongside mustardy smoked paprika marinated chicken and then layered with smoked gouda and fresh basil between two pieces of flatbread. The sandwiches go back on the grill until the cheese is oozing out the edges. Because it was storming outside, I employed my panini press which did the job just as well.

Grilled Chicken, Red Pepper, and Smoked Gouda Panini

INGREDIENTS
2 large boneless skinless chicken breast halves (I pounded them thin for even grilling)
1 Tbsp. Dijon mustard
1/2 lemon, juiced
1/4 tsp. smoked paprika
salt and freshly ground black pepper
2 red bell peppers
extra virgin olive oil
4 pieces whole wheat flatbread or naan
12 fresh basil leaves
smoked gouda, thinly sliced or shredded

DIRECTIONS

1. In a medium bowl, whisk together the mustard, lemon juice, paprika and salt and pepper. Add the chicken breasts and massage the marinade into the chicken. Allow to marinate in the refrigerator for about 30 minutes.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Rub the red pepper halves with olive oil and sprinkle with salt and pepper. Grill the chicken breasts (until cooked through) and the red pepper (until softened and blackened in spots). Do not turn the grill off. Allow the chicken and the peppers to rest so they are cool enough to handle. Once cooled, slice the red peppers and chicken breasts into thin strips.

3. Working with a pair of naan halves, pile on several slices of gouda, three basil leaves ,a quarter of the red peppers and a quarter of the chicken. Top with several more slices of gouda and the other naan halves. Repeat with the remaining three pairs of naan halves.

4. Once the sandwiches are assembled, return them to the grill for a couple minutes per side, until the gouda has melted and the naan has toasted. Serve warm.

Makes 4 paninis.

(Adapted from The Kitchen Sink via Lahatchita Eats)

Huevos Rancheros

2011-08-31T06:18:00.085-04:00

Another breakfast turned dinner. It's kinda my thing right now. Breakfast all day long. This dish is quick, flavorful, satisfying- exactly what I want to have up my sleeve for a rushed weeknight or a lazy weekend morning. And you know how I feel about anything served in a tortilla with salsa and cheese. If it happens to have a fried egg cooked right on top all the better. I almost felt silly writing out this recipe. It's painfully simple to make (albeit possibly messy) and although I suggested a few choice toppings, you can add whatever you want to your huevos. (I'm considering avocado next go-around.) I found Smitten Kitchen's detailed photos of the process helpful when it came to flipping the tortilla and egg. The hardest part is keeping your yolk in the skillet and off the wall.

Huevos Rancheros

INGREDIENTS
corn tortillas
sharp cheddar, shredded
eggs

black beans (or refried beans)
salsa fresca
cilantro, chopped
sour cream
hot sauce (optional)

DIRECTIONS
1. Preheat a skillet over medium heat. Lightly grease it with cooking spray. Add a corn tortilla and cook until lightly browned on one side. Flip and sprinkle with cheese. Once the cheese has begun to melt, crack an egg over the center of the tortilla. Season the egg with salt and pepper. Cook until the whites have begun to set before carefully flipping the tortilla. Cook until the yolk is still runny or set (however you like your eggs). Remove from the heat and repeat. Serve toped with black beans, salsa fresca, cilantro, sour cream, and hot sauce (optional).

(Adapted from Smitten Kitchen)

Whole Wheat Buttermilk Pancakes with Blueberry Maple Syrup

2011-08-29T09:26:00.001-04:00

We had an eventful last week on the East Coast. First an earthquake and then a hurricane. Neither severely impacted our lives and for that we're grateful. In the anticipation of losing power over the weekend we snuck north to stay with my parents. (Our neighborhood seems to go dark every time a breeze passes through.) It would have been such a shame if a whole weekend of cooking were thwarted by a black-out. I wasn't going to let that happen. So we got away. And I spent a rainy Saturday making homemade pasta with my sister. And snuggled under a blanket, indoors, hidden from the storm. And when we returned Sunday morning we found our garden flattened and our power going strong. We were part of the small percentage of Richmond that didn't go dark. (Some kind of miracle.) So I guess the getaway was unnecessary, but still fun.

Since our church wasn't as lucky on the power front, we had lots of time to laze around on Sunday and I made us pancakes for lunch. I found this basic whole wheat buttermilk pancake recipe on 101 Cookbooks (a great resource for natural/organic recipes). And they were soft and fluffy and happen to be good for you. But the blueberry maple syrup is what had me enthralled. Hotcakes with warm sweet berries. What a perfect combination.

Whole Wheat Buttermilk Pancakes with Blueberry Maple Syrup

INGREDIENTS
Whole Wheat Buttermilk Pancakes:
2 cups white whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. organic cane sugar
1/2 tsp. salt
2 1/4 cups buttermilk
2 eggs
2 Tbsp. butter, melted + extra for greasing the pan and serving

Blueberry Maple Syrup:
6 oz. fresh blueberries
1/4 cup pure maple syrup
2 Tbsp. organic cane sugar (you can add 1-2 Tbsp. more if your blueberries are tart)
2 Tbsp. water

DIRECTIONS
1. To make the blueberry maple syrup, put 1/2 of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside (or keep warm on the stove over low heat).

2. To make the pancakes, combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

3. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter (cooked pancakes can be kept warm in a 200 F oven in the meantime). Serve with pat of butter and blueberry maple syrup.

Makes 12 pancakes.

(Adapted from 101 Cookbooks)

Peanut Butter Banana Oatmeal

2011-08-27T06:12:00.059-04:00

Often the simplest meals are the most satisfying. Sure, I love sushi or a perfectly seared beef fillet. But I look forward to pb&j or a grilled cheese sandwich just as much. These comfort foods never grow old. And that's how I feel about a warm bowl of oatmeal. My favorite way to prepare it includes a spoonful of peanut butter (or almond butter) and a sliced banana. And I usually top it off with a drizzle of honey. A hearty, healthy way to begin (or end) any day.

Peanut Butter Banana Oatmeal

INGREDIENTS
1/2 cup old-fashioned oats
1 cup water
pinch salt
1 Tbsp. peanut butter (or almond butter)
1 ripe banana, sliced
drizzle of honey (optional)

DIRECTIONS
1. Combine oatmeal, water, and a pinch of salt in a small saucepan or microwave-safe bowl and cook according to package directions.

2. When oatmeal is done, stir in peanut butter and sliced bananas. Serve with a drizzle of honey (optional).

Serves 1.

(Adapted from Lahatchita Eats)

Summer Veggie Omelette

2011-08-25T06:33:00.140-04:00

Can you believe I've never made an omelette/omelet (same thing- spell it however you want) until now? I have no idea why not! It just never crossed my mind. It might have something to do with not being much of a breakfast person. But that's changing. And I admit that my first attempt at an omelette was intimidating. I was completely flustered by the process. A good omelette (as I learned after reading bunches of recipes) is soft and fluffy and neatly folded. That's a lot to live up to. And then there's the decision of what to stuff it with. Oh the possibilites...

For the filling I sauteed a few summer vegetables, garlic, and onion, and topped it with a ~~little~~ lot of cheese. Easy. To the omelette itself I incorporated fresh chives, although any fresh herb would work. I followed a basic recipe that produced a near-perfect omelet (based on the above description) on three separate attempts. (With only minimal sweating involved.) This will be my go-to recipe from here on out. And if I can do it, so can you.

Summer Veggie Omelette

INGREDIENTS
Omelette:
2-3 large eggs (I used 2)
1 Tbsp. water
fresh herbs, chopped (chives, basil, etc.)
salt and freshly ground black pepper
butter, to grease the pan

Filling:
drizzle extra virgin olive oil
onion, thinly sliced
garlic, minced
bell pepper, diced
fresh corn, kernels sliced off
zucchini, diced
tomato, seeded and diced
salt and freshly ground black pepper, to taste
cheese (Cheddar, Gruyere, Gouda, etc.)

DIRECTIONS
1. To prepare the filling, heat a drizzle of olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, and saute until tender. Stir in the corn and zucchini and continue to cook until tender-crisp. Remove from the heat and stir in the tomatoes. Season to taste with salt and freshly ground black pepper.

2. To prepare the omelette, crack the eggs into a small bowl. Add 1 Tbsp. water, a generous pinch of salta and pepper, and any fresh herbs. Gently whisk with a fork to combine.

3. Heat a 6-8 inch skillet over medium-high heat. Once the pan is HOT, add the butter, making sure it coats the bottom of the pan. Slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Once the eggs firm up a little, use a spatula to gently direct the eggs away from the sides and into the middle. Tilt the pan to allow the remaining liquid to flow into the space left at the sides of the pan.

4. Continue to cook for another minute or so until the eggs begin to set. While the middle is still a little runny, add the filling (about 1/3 cup per omelette) near the center and sprinkle with cheese. Use a spatula to fold the sides of the omelette over the middle (or simply fold it in half like I did). Let it continue cooking until the cheese has melted, then slide the omelette off the pan and onto a plate. Garnish with fresh herbs and serve.

Makes 1 omelette.

(Adapted from Epicurious)

B.E.L.T. (Bacon, Egg, Lettuce, Tomato) Sandwich, Revisited

2011-08-23T06:09:00.033-04:00

Sandwiches are completely frustrating to photograph. I've never met a less photogenic food. Not that I'm an expert photographer. Or working with professional equipment. But I'm particularly bad at capturing an image of something stuffed between two slices of bread. You should try taking a picture of that sandwich you packed for lunch sometime and see how it goes. Then you'll relate.

I had some leftover bacon in my freezer and kept thinking about how I had to make this sandwich before the end of tomato season. I'm trying to eat as much as possible of what's left of summer right now. I always looks forward to fall, but all the berries, tomatoes, and sweet corn will be sorely missed in a month or so.

9/7/10: It's not very often that I eat bacon. Or fried eggs. But for this sandwich I'll make an exception. You've probably noticed by now that I strongly believe in using nutritious high-quality ingredients in my cooking. With a sandwich this simple, it makes all the difference. Fresh baked sourdough bread (whole wheat if available), juicy ripe tomatoes (mine came right from the farm!), nitrate-free bacon, organic brown eggs (I could go on and on about how awesome local pastured eggs are), silky bibb lettuce, a (small) dollop of real mayonnaise, fresh garlic, garden-grown chives. I know, it's not every time of year you can have such fantastic fresh ingredients. That's what makes this a treat. So don't wait- make this sandwich right now before summer tomato season slips away. It's too sensational to miss.

B.E.L.T. (Bacon, Egg, Lettuce, Tomato) Sandwich

INGREDIENTS
4 slices whole wheat sourdough bread, lightly toasted
4 slices bacon, cooked until crisp
2 large eggs
bibb lettuce
tomato, thinly sliced
2 Tbsp. mayonnaise
1 tsp. garlic, grated
fresh chives, chopped (to taste)
salt and freshly ground pepper, to taste

DIRECTIONS
1. In a small bowl, stir to combine mayonnaise with garlic and chives. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.

2. Preheat a large skillet over medium-high heat. Lightly grease with cooking spray. Crack each egg into the skillet and sprinkle with salt and pepper. Add a drizzle of water and cover. Cook until the eggs are done (I like a soft center.)

3. Spread mayonnaise on the lightly toasted bread. Season tomato slices with salt and pepper. Top each sandwich with two slices of bacon, a fried egg, lettuce, and tomato. Slice and serve.

Makes 2 sandwiches.

(Adapted from Kiss My Spatula)

Roasted Eggplant Pizza

2011-08-21T07:34:00.000-04:00

Picky eating is my top pet peeve. I get all shook up when people tell me they hate something. Or refuse to try it. It might be a little hypocritical since I used to be picky myself. It wasn't all that long ago that I had a list of foods I thought I disliked. (My high school self refused barbecue sauce, beans, and generally all seafood- to name a few.) And then something changed (and I highly doubt it was my taste buds). A mental shift occurred when I started cooking and I suddenly wanted to try new things. I not only discovered that I liked most of the foods I was too stubborn to eat before, but also that a single bad experience with an ingredient didn't mean it was repulsive. Over the last few years of more open-minded eating I have come to the conclusion that there isn't a single food I don't like when it's prepared well.

So I should clarify that what really frustrates me is when people (adults in particular- kids don't know much better and often learn their picky habits from others) won't step outside of their culinary comfort zone. And with regularity. It makes eating- and life altogether- much more exciting. And like me, you might learn something about yourself. About how interesting and varied your tastes actually are. About how liberating it feels to not surround yourself with invented limitations. (Do I need to point out that this doesn't only apply to food?) When you're open to new experiences (expecting they won't go well every time, and not shunning a food forever because of a bad encounter), eating becomes much more enjoyable. An adventure. And for everyone else's sake, you'll be a lot more pleasant to dine with.

It's no coincidence that I broached this topic on my eggplant pizza post. I've only recently overcome my faux-aversion to this rich purple fruit. Eggplant has a reputation for being somewhat bitter in its raw state. I like how Wikipedia describes the transformation it takes- how eggplant "becomes tender when cooked and develops a rich, complex flavor." It really can be delicious. We recently had an incredible eggplant parmesan dish that convinced me of this. (Although, admittedly, probably anything would taste good fried and smothered in tomato sauce and cheese.) But nevertheless I was motivated to prepare eggplant at home. And more simply. Since I've had great success with this method in the past, I chose roasting. When I found Pioneer Woman's version of this pizza (which she deems her favorite!), I didn't look back.

I wasn't surprised that I loved it. Perhaps a little amazed that I couldn't stop sneaking roasted bits of eggplant off the baking sheet before they even made it onto the pizza crust. But what really blew my socks off is that our beach-house full of self-proclaimed "picky eaters" (including a large portion of my own family) liked it just as well. I was proud of them for giving it a go. And I could see the satisfaction they felt for trying, and genuinely liking, something new.

Roasted Eggplant Pizza

INGREDIENTS

1 large eggplant, chopped

1 pint grape tomatoes, halved

1 yellow or red onion, chopped

2 cloves garlic, minced
drizzle extra virgin olive oil

kosher salt and freshly ground black pepper

8 oz. fresh mozzarella, sliced or shredded

1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS

1. Prepare pizza dough according to recipe directions.

2. To roast the eggplant, preheat oven to 450 F. Line a large rimmed baking sheet with aluminum foil. Combine the eggplant, tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper and toss to coat. Spread in an even layer on the baking sheet. (Or onto two baking sheets. The vegetables caramelize better if they have room to breathe.) Roast in the preheated oven 20-25 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside to cool.

3. Keep the oven at 450 F and preheat the pizza stone.

4. Prepare the crust according to recipe directions. Top with the roasted vegetables, mozzarella, and parmesan.

5. Bake on preheated pizza stone for about 10 minutes, until the crust is puffed and golden and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

(Adapted from Pioneer Woman)

Pineapple Black Bean Salsa, Revisited

2011-08-19T06:16:00.077-04:00

In the midst of all the craziness here at our crowded beach house, I've managed to make a recipe or two. This one is not so new but deserves a repeat. Just a few spoonfuls of this salsa (because that's all you might get when you're sharing with over a dozen others) is worth the work and the effort. And the five dollars spent on the only ripe pineapple I could find in our vicinity. Something about combining juicy fruit with pungent raw ingredients (onion, jalapeno, cilantro) boosts its flavor to a whole new level. I served this sweet salsa with baked tortilla chips alongside these fresh fish tacos.

5/1/10: I intended to pair this with grilled chicken or fish, but I got so impatient to try it that I abandoned hope of it becoming a main dish and ended up devouring it all with tortilla chips. At least now I know that this salsa is sensational and that it would be excellent on top of just about anything! Quite often I consult seasonal growth charts to figure out what fruits and veggies are currently in season. Right now, pineapple is in. Not in Richmond, VA mind you, but somewhere in the world (like Oahu) it's pineapple season. And I can purchase a juicy ripe pineapple that has possibly traveled farther than I ever have, to become my snack. As much as I promote using local ingredients, I'm just outta luck in this case. This salsa is fruity and sweet (without a speck of added sugar), and if you choose, spicy too! It'll be awesome any way you serve it.

Pineapple Black Bean Salsa

INGREDIENTS
2 cans black beans, drained and rinsed
1 pineapple, cored, peeled, and diced
1 large bunch cilantro, coarsely chopped (to taste)
1 small red onion, diced
3 cloves garlic, minced
3 limes, juiced
1 jalapeno, minced
sea salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine black beans, pineapple, onion, garlic, lime juice, and jalapeno. Stir in cilantro and season with sea salt and freshly ground black pepper to taste. Refrigerate until ready to serve.

Serves 8.

(Adapted from The Nourishing Gourmet)

Breakfast Burritos

2011-08-17T06:31:00.077-04:00

With my recent efforts to eat less meat (only several times a week instead of daily), I've gained a new appreciation for eggs. Packed into those tiny oblong shells are a surprising amount of nutrients and protein. Eggs, if you don't over-do it, are really good for you! And they leave you feeling full. Plus, they're delicious. I want to eat them. And that's what really matters.

We stuffed our burritos full of sauteed peppers and onions, black beans, soft scrambled eggs, melted cheese, avocado, tomato, sour cream, salsa, and cilantro. And ate them for dinner instead of breakfast. Because that's what we do around here. Eat breakfast in the evening. And then we made them again for lunch the next day. But I bet they make a fantastic energizing morning meal- I just wouldn't know.

Breakfast Burritos

INGREDIENTS
extra virgin olive oil
1/2 red onion, thinly sliced or diced
1 red bell pepper, seeded and sliced or diced (I used a mixture of red and green bell pepper)
1 cup canned black beans, drained and rinsed
crushed red pepper, to taste
salt and freshly ground black pepper, to taste
8 large eggs, whisked (or 4 whole eggs and 6-8 egg whites)
green onions or chives, chopped (optional)
4 large whole wheat tortillas, warmed
pepper jack or sharp cheddar cheese, shredded
avocado, sliced
tomato, seeded and diced
fresh cilantro, chopped
sour cream
salsa
hot sauce, for serving (optional)

DIRECTIONS
1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onions and peppers and cook until the onions are soft and the peppers are slightly charred, about 8 minutes. Stir in the black beans and crushed red pepper. Cook until the beans are warmed through. Season to taste with salt and freshly ground black pepper.

2. Meanwhile, heat a separate skillet over medium heat. Lightly coat the skillet with cooking spray, reduce the heat to low, and add the eggs and green onions or chives (optional). Season with salt and freshly ground black pepper. Scramble until cooked through.

3. Distribute the scrambled eggs between the warmed tortillas. Top with the pepper and onion mixture, cheese, avocado, tomato, cilantro, sour cream, and salsa. Roll up burrito-style and serve.

Makes 4 burritos.

(Adapted from Food Network)

Grilled Turkey Burgers with Smoky Aioli, Revisited

2011-08-15T06:43:00.038-04:00

Yes, I've shared this one before. But it's hands down one of my favorite burgers and I decided it deserved a better picture and a second debut. I'm not usually big on putting mayonnaise on anything. Call me a mustard girl. But when you take that mayo, add a little lemon and garlic (and in this case some fabulous spices) and call it aioli, it's exponentially more appealing. For the juiciest turkey burger I recommend pure ground turkey thigh. And for buttery, soft, and fluffy hamburger rolls (that you'll want to eat with everything- not just your burger) try this recipe.

8/29/10: This is no girly turkey burger. There's nothing light or wimpy about it. (OK, it is made with ground turkey breast or thigh, which is much leaner than beef, but you'll see what I mean.) Because it's smothered in a blanket of sharp Cheddar cheese and then topped with a dollop of smokey aioli (a spiced mayonnaise-garlic blend). And then there's tender charred red peppers and onions, peppery arugula, and a soft brioche bun. This is a killer dinner. Thank you Bon Appetit, for making my taste buds sing!

INGREDIENTS
Smoky Aioli:
1/4 tsp. ground cumin
1/4 tsp. ground corinader
3/4 tsp. smoked paprika
1/4 cup mayonnaise
1 tsp. freshly squeezed lemon juice
1/2 clove garlic, minced
salt and freshly ground black pepper, to taste

1 lb. ground turkey breast or thigh
salt and freshly ground black pepper
extra virgin olive oil
4 thick slices red onion
1 large red bell pepper, quartered
4 slices sharp white cheddar cheese (I used smoked cheddar)
4 whole wheat burger buns
arugula or spring mix

DIRECTIONS
1. To make the aioli, whisk to combine the spices, mayonnaise, lemon juice, and garlic in a small bowl. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.

2. Preheat outdoor grill or indoor grill pan to medium-high heat.

3. In a medium bowl, combine the turkey and 2 Tbsp. of the aioli. Form into four evenly sized patties.Sprinkle with salt and pepper.

4. Brush onions and peppers with olive oil and sprinkle with salt and pepper. Grill until tender and slightly charred on each side.

5. Grill turkey burgers, topping with the cheese before they are done cooking to allow the cheese to melt. Place on a bun and top with peppers, onions, smokey aioli, and arugula.

Makes 4 burgers.

(Adapted from Bon Appetit)

Peach Ice Cream

2011-08-13T06:03:00.084-04:00

We're on the verge of a week-long getaway to the beach. Actually, let me clarify. We'll be cramming with my family (and a few add-ons- friends, girlfriends) into a modest (a.k.a. somewhat small and outdated) beach house. But it's right on the ocean. And there will be swimming and sunbathing and all sorts of fun involved. My family makes this trip to the Carolina coast every summer. And this is the first time we're lucky enough to be able to join them! We've been looking forward to this for months.

We'll also be celebrating our 5th anniversary while we're away. And we have a special little escape planned for just the two of us- involving a charming southern town, dinner out, and a picturesque bed and breakfast. (We decided a crowded beach house wasn't exactly romantic.) I can't wait!

There won't be a whole lot of cooking happening this week. We'll be relishing the local seafood. And trying to stay out of each others way in the kitchen. But for sure there will be fish tacos and always pizza. (Pizza is my most-requested dish. I've become expert at whipping out double, triple, quadruple, etc. etc. batches of pizza dough. I can make enough pizza to feed a small country.)

Before I go I wanted to share this little recipe. For a luscious and dreamy peach ice cream. Now is the time to pick up a basket full of peaches and make yourself this frozen treat. It's tangy and sweet and smooth (although it could be chunky if you preferred). Not that you would want to wait, but definitely enjoy this ice cream soon after it has been churned. Because of the fruit, it gets frosty and loses some of its creaminess after being frozen for too long.

Peach Ice Cream

INGREDIENTS
1 1/3 lbs. ripe peaches, peeled, pitted, and chopped
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp. pure vanilla extract
few drops freshly squeezed lemon juice

DIRECTIONS
1. Combine the peaches and water in a medium saucepan. Cook over medium heat, covered and stirring occasionally, until the peaches are soft and cooked through, about 10 minutes. Remove the pan from the heat, stir in the sugar, and set aside to cool.

2. Add the cooled peaches to a blender or food processor and puree until chunky or smooth. In a medium bowl, whisk to combine the sour cream, heavy cream, vanilla, and lemon juice. Stir in the peaches. Chill the mixture thoroughly in the refrigerator. Once chilled, transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.

Note: This ice cream is best enjoyed immediately or soon after churning, as it gets frosty after being in the freezer for very long.

Makes about 1 quart.

(Adapted from David Lebovitz via Annie's Eats)

Blueberry Cornmeal Pancakes

2011-08-11T06:03:00.079-04:00

I'm bringing breakfast back. It is definitely the most neglected meal around here and I'm promising to change my ways. Even if we don't eat it at the traditional time of day. You see I am a morning person. The kind that wakes up with the sun, obnoxiously bright-eyed and energetic wayyy too early (no matter how late I was up the night before). For me there is no such thing as sleeping in. So you'd think breakfast would be right up my ally. But I'm not a big meal in the a.m. kinda girl. (Which has a lot to do with some pesky stomach issues that I try not to mention too often. They're not pretty.) So most mornings I eat whole wheat toast or yogurt or a banana. Stomach settling foods. And save the cooking for later in the day.

But breakfast for dinner I can do. And lately that's exactly what has happened. It started with this quiche last week. And then when Sunday rolled around and I couldn't decide what to make for dinner, I turned to pancakes (and chicken sausage and scrambled eggs). And oh my gosh it hit the spot. These blueberry cornmeal pancakes reignited my interest in breakfast foods. This recipe originally came from Martha Stewart and I simply incorporated whole wheat flour and reduced the sugar. The cornmeal gives these pancakes extra oomph- great texture and flavor. I made a full batch and froze the leftovers for snacking. They were wonderful reheated in the microwave and/or toasted the next day.

Blueberry Cornmeal Pancakes

INGREDIENTS
1 cup white whole wheat flour
1/2 cup cornmeal
2 Tbsp. organic cane sugar
1 1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 3/4 cups low-fat buttermilk
3 Tbsp. unsalted butter, melted + extra for the griddle and serving
1 large egg
2 cups (1 pint) fresh blueberries

pure maple syrup, for serving

DIRECTIONS
1. Whisk together the flour, cornmeal, baking powder, salt, and baking soda. In a separate bowl, whisk to combine the buttermilk, butter, and egg. Whisk the wet ingredients into the dry ingredients until just combined (batter will be lumpy).

2. Preheat oven to 200 F. Heat a large griddle or nonstick skillet over medium heat. Brush the griddle with melted butter and spoon the batter onto the griddle, 1/3 cup at a time. Sprinkle with about 2 Tbsp. blueberries per pancake. Cook until edges are set and bubbles form in the center, about 4 minutes. Flip and cook for 2 minutes on the other side, until golden brown. Repeat with remaining batter and blueberries. Keep prepared pancakes warm on a baking sheet in the oven. Serve with butter, pure maple syrup, and more blueberries.

Serves 3-4.

(Adapted from Martha Stewart via The Little Red House)

Tomato and Fresh Corn Quiche

2011-08-09T06:39:00.101-04:00

This recipe was meant to make a pie. A pie filled with tomatoes (intriguing), Cheddar (getting even better), and gobs of mayo (ick!). I'm sure that such a creation would taste good, but I can't bring myself to bake or eat such a mayo-heavy dish. So that's why my tomato pie became a quiche. A lovely cheesy quiche filled to the brim with grape tomatoes, sweet corn, caramelized onions, and fresh herbs. And a rich and flaky butter pie crust (in which I successfully replaced most of the flour with whole wheat). If you're trying to save some calories you could ditch the crust altogether. I've been known to go crustless on occasion. I served this for dinner, alongside a balsamic-dressed salad of baby greens, shredded carrot, red onion, and dried cranberries. As a main dish it could probably stretch to serve four. Should I admit that ours didn't go near that far?

Tomato and Fresh Corn Quiche

INGREDIENTS
1 butter pie crust (I replaced 1 cup of the all-purpose flour with whole wheat and had to use slightly more water)
1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded
2 ears corn, kernels sliced off
3 eggs
1 cup milk
1 packed cup sharp white Cheddar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper

DIRECTIONS
1. Prepare crust according to recipe directions. (Make sure to pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned.)

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.

3. Preheat oven to 350 F. Scatter onions in the bottom of the pre-baked crust. Top with the tomatoes, corn, basil, and chives.

4. In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.

5. Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.

Makes a 9-inch round quiche.

(Adapted from Eat Make Read)

Whole Wheat Pitas, Revisited

2011-08-07T07:21:00.059-04:00

Not up for cooking a few nights ago, we tried a new Lebanese restaurant in Richmond. Everything we ordered was wonderful- except for the pita. It was cold and dry and plain unimpressive. So when I came home with my styrofoam container full of hummus and tabbouleh, I decided to make a proper lunch out of it and make some pita myself. Accompanied by soft warm pita right out of the oven, my meal was better as leftovers! Homemade ~~bread~~ everything really is best.

This go-around I took my own suggestion and misted the tops of the pitas with water as soon as I'd set them on the pizza stone (and then shut the oven as quick as possible to trap the heat). And I think it worked because my pitas puffed beautifully.

3/4/09: Each month, I anticipate the day when I'll open my mailbox to find my very own fresh-off-the-press copy of Cooking Light awaiting me! I'll sink into a cozy spot on the couch and peruse page after page of stunningly photographed delicacies. I tear up post-it notes and bookmark each recipe that beckons my approval. More recently, I discovered that you can go online to their website to find the same exact recipes and read other people's reviews of them. When I'm unsure of whether to try a dish, other reader's opinions are just a few clicks away! On the very last page of this month's issue (March) I found this recipe, and didn't have to think twice. I was definitely making my own pitas- the only question was what to fill them with? I think the Greek yogurt as an ingredient inspired the theme of our dinner. Greek Chicken Kebabs and veggies with Tzatziki Sauce was the perfect filling!

Making these pitas reminded me a lot of making my pizza dough recipe. The only real differences were adding the yogurt, and using a bit more flour. The rise time is similar and they are also best cooked on a pizza stone. Be very gentle in the rolling out process- you want to make sure they stay light and airy so that they puff during baking. It will be much easier to split them open if they've successfully puffed. We ate half the batch last night while they were still piping hot! The rest I've already got stored in the freezer. If you don't have white whole wheat flour you might want to use half all-purpose and half whole wheat to ensure that they aren't too dense. These are 100% better than any store-bought pita I've ever had!

NOTE: I haven't tried this yet but another baking blogger suggested spraying the pita dough with a few squirts of water right as it goes on the hot stone. This is supposed to guarantee perfect puffage! I'm curious and will give it a try next time.

Fresh Whole Wheat Pitas

INGREDIENTS

1 tsp. sugar or honey

1 25-oz. package (2 1/4 tsp.) active dry yeast

1 cup + 2 Tbsp. warm water (100-110 F)

2 1/2 cups white whole wheat flour + extra for kneading

2 Tbsp. Greek yogurt (2% recommended)

1 Tbsp. extra virgin olive oil

3/4 tsp. salt

DIRECTIONS

1. Dissolve sugar and yeast in warm water in a large bowl and let stand 10 minutes.

2. Add flour, yogurt, oil, and salt to the yeast mixture. If using a mixer, beat at a medium speed until smooth. If making by hand, mix ingredients until flour is absorbed and smooth.

3. Turn out the dough on a lightly floured surface. Knead until smooth and elastic (about 5 minutes) adding more flour if needed to prevent dough from sticking to hands.

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for about 45 minutes or until doubled in size.

5. Position oven rack on the lowest shelf. Preheat the oven (and a pizza stone if you have one) to 500 F.

6. Divide the dough into 8 equal portions. Working with one portion at a time, gently roll each portion into a 5-6 inch circle.

7. Place dough circles (4 at a time) on baking sheets coated heavily with cooking spray. (Or if you are using a pizza stone they can go directly onto the preheated stone- careful it will be HOT! You might want to dust it with cornmeal or semolina flour first to prevent sticking.) Bake, 1 sheet at a time, for 5-8 minutes, or until puffed and lightly browned. Cool on a wire rack.

Makes 8 pitas.

(Adapted from Cooking Light)

Zucchini, Corn, and Bacon Fusilli with Basil Pesto

2011-08-05T03:19:00.098-04:00

When I was first with you, I wrote posts about my indifference to pasta dishes. About how my husband would rather have pasta than just about any other meal, but it was the last thing I would choose. But things have changed since then. I think Dustin has converted me into a pasta person. Because as of late, I find myself bookmarking and subsequently cooking and noshing lots of noodles. And liking it, too! I'm not sure when the transformation took place. It might have been this lasagna or this cheesy bake that changed my perspective on the world. But never mind the specifics, our visions have united and we're a pasta-obsessed duo now!

This recipe caught my attention because it stars two of summer's freshest ingredients: corn and zucchini. (And then there's basil in the pesto.) The bacon is just a bonus. A touch of bacon grease flavors the vegetables and the crumbled bacon adds a salty bite to the finished dish. Don't over cook the corn and zucchini- simply saute them until slightly tender. You don't want soggy veggies. And be sure to toss a generous handful of high-quality Parmigiano on top. Then you'll see what I mean about pasta.

Zucchini, Corn, and Bacon Fusilli with Basil Pesto

INGREDIENTS
1 lb. whole wheat fusilli pasta
6 slices bacon, diced
3 ears corn, kernels sliced off
1 1/2 lbs. zucchini (I also used some yellow squash)
salt and freshly ground black pepper, to taste
Parmigiano Reggiano, freshly grated for serving

Basil Pesto:
1 1/2 cups fresh basil
1/2 cup pine nuts, toasted
2 small cloves garlic
6 Tbsp. Parmesan, freshly grated
6 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the pesto, place the basil, pine nuts, garlic, and Parmesan in a food processor. Pulse to create a chunky paste. With the motor running, stream in the olive oil until smooth. Season to taste with salt and freshly ground black pepper.

2. In a large skillet, cook the bacon over medium heat until crisp. Set bacon aside on a paper towel to drain. Reserve about 1 Tbsp. of bacon grease in the skillet and return to medium heat. Add the corn and zucchini and saute until tender-crisp, about 8-10 minutes. Season to taste with salt and freshly ground black pepper.

3. Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook, according to package directions, until al dente. Drain, reserving some of the pasta cooking water. Toss the cooked pasta with the zucchini mixture and pesto. Add a little of the cooking water to thin, if necessary. Stir in the bacon. Serve topped with freshly grated Parmesan.

Serves 4-6.

(Adapted from Gourmet)

Homemade Whole Grain Tortillas

2011-08-03T06:53:00.077-04:00

I have three sisters. (Ages 19, 19 -yep, twins- and 16.) The youngest decorates elaborate cakes. I wish I had that kind of patience and artistic skill. The oldest bakes this loaf of bread almost every other day. She's mastered my own recipe better than me. And then the sister stuck in the middle (if only by a few minutes) cooks and bakes like crazy. She's a cute little recipe-trying machine. And I love it because she sends the best ones my way. Like these whole grain tortillas. Something I've been meaning to make for such a long time, but was too lazy to ever attempt. (Actually, I did try a whole wheat tortilla recipe once- years ago- that was a complete fail. And after that I was too discourage to try again.)

But sister #2 swore these were worth the effort. So I went for it. And they were not only surprisingly easy, but delicious, soft, and chewy. And healthy. Dustin said they were the best tortillas he's ever had. Talk about impressive. I realize I won't always have the time to make my tortillas from scratch. But it's nice to know I can. And I'll want to because they're that darn tasty.

Homemade Whole Grain Tortillas

INGREDIENTS
2 cups whole spelt flour or white whole wheat flour (I used spelt flour)
1/2 tsp. salt
3 Tbsp. canola oil
1/2 cup warm water if using spelt flour or 2/3 cup warm water if using whole wheat flour

DIRECTIONS
1. Combine the flour and salt in a mixing bowl or in the food processor. Add the oil and mix to incorporate into the flour thoroughly. Mix in the warm water (with the machine running if using the food processor). The dough should be soft and the flour will absorb water as it sits. Once mixed, let the dough rest 20 minutes, covered.

2. Turn the dough out onto a lightly flour surface, knead a couple of times, and form into a disk. Cut the dough into 10 pieces and roll each into a ball. Cover and let rest 20 minutes.

3. Flatten each ball of dough with a tortilla press or by hand with a rolling pin (using a floured rolling pin on a lightly floured surface roll tortillas into a very thin flat round, about 6-8 inches in diameter).

4. Heat a heavy ungreased griddle over medium-high heat. Toss a tortilla on the hot griddle and let it cook for about a minute, until it begins to puff and brown in spots. Flip and cook for about a minute on the other side. Transfer the baked tortilla to a plate and cover with a dish towel to keep warm. Repeat with the remaining tortillas. Serve immediately or refrigerate for up to 1 week or freeze for up to 2 months.

Makes 10 small tortillas.

(Adapted from King Arthur Baking via Handle the Heat)

Blackened Salmon Tacos with Roasted Corn Salsa and Cilantro-Lime Aioli

2011-08-01T06:52:00.003-04:00

There are a two dishes I never tire of trying new variations on: pizza and tacos. Pizza is a given. I've never met anyone not enamored by it. And the taco obsession probably stems from my love of Mexican (Tex-mex, Southwestern, whatever you want to call it...) food. It takes the right moment for me to crave a plate of curry or bowl of noodles, but for a burrito, enchilada, or taco- I'm always in the mood. Hence the large collection of tacos around here. They probably deserve an index category of their own. Or a shrine in my kitchen cupboard.

Fish tacos are my favorite of them all. I've made them with tilapia, cod, and mahi, but never salmon. Until now. Whole Foods had an incredible deal on fresh salmon last week and once I spotted it I knew what I would be making for dinner. I found this recipe on Foodess and followed it pretty closely- except I chose to broil the salmon instead of pan-frying it. Since I was already using the broiler to roast the salsa, I was saving myself some time (and calories). I even made homemade tortillas (recipe forthcoming) to stuff all the fantastic fillings in- the flaky salmon, the charred tomato-corn salsa, the avocado, radish, and cilantro-lime sauce. Yum.

Blackened Salmon Tacos with Roasted Corn Salsa and Cilantro-Lime Aioli

INGREDIENTS
12 oz. salmon, skin removed
blackening seasoning (I used half of this recipe)
corn or whole wheat flour tortillas, warmed
avocado, thinly sliced
radish, diced
fresh cilantro, chopped for garnish

Charred Corn Salsa:
1 ear fresh corn, kernels sliced off
2 Roma tomatoes, seeded and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced (or more if you want it hot)
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

Cilantro-Lime Aioli:
2 Tbsp. mayonnaise (or substitute sour cream or Mexican crema)
1 Tbsp. freshly squeeze lime juice
1 Tbsp. fresh cilantro, minced

DIRECTIONS
1. Preheat oven broiler. Line two baking sheets with aluminum foil and lightly grease with cooking spray.

2. To make the salsa, toss the corn, tomatoes, onion, and jalapeno with the olive oil and spread in a single layer on one of the prepared baking sheets. Season with kosher salt and freshly ground black pepper. Broil 10-15 minutes, turning occasionally, until slightly charred. Keep warm until ready to serve.

3. Meanwhile, to prepare the aioli, whisk to combine the mayonnaise, lime juice, and cilantro.

4. Rub the blackening seasoning over both sides of the salmon. Place on the second prepared baking sheet and broil until the fish flakes easily with a fork. Serve in warm tortillas topped with charred corn salsa, cilantro-lime aioli, avocado, radish, and cilantro.

Serves 2.

(Adapted from Foodess)

Bacon, Tomato, Corn, and Basil Pizza

2011-07-30T06:56:00.035-04:00

At first I thought that corn seemed a little out of place on a pizza. But let's be honest, you can put just about anything on a crisp and chewy pizza crust under a blanket of gooey cheese and it'll taste good. So I reconsidered. And oh-my-goodness I'm glad I gave this one a go. Those crunchy little flecks of sweet corn kernels made this pizza. Not to forget the salty bacon, fresh sliced tomato, and creamy goat cheese. Or the garden basil and chives that make the presentation so beautiful. But it was that unexpected ingredient that made this pizza really something incredible.

Bacon, Tomato, Corn, and Basil Pizza

INGREDIENTS
1 recipe pizza dough
extra virgin olive oil
4 slices bacon, cooked until crisp and crumbled
2 ears fresh corn, kernels sliced off
several tomatoes, thinly sliced
8 oz. fresh mozzarella, sliced or shredded
3 oz. goat cheese, crumbled
salt and freshly ground black pepper
handful fresh basil, chopped
handful fresh chives, chopped

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Brush prepared crust with extra virgin olive oil. Top with mozzarella, bacon, corn, and tomatoes. Sprinkle with goat cheese. Season with salt and freshly ground black pepper.

3. Bake on pizza stone in preheated oven for about 10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and sprinkle with fresh basil and chives. Slice and serve.

Makes 1 large pizza.

(Adapted from Eggs on Sunday)

Blackberry Pie Bars

2011-07-28T07:37:00.169-04:00

It doesn't make any sense. It's the middle of the summer. It's sunny and hot and sticky and I have the sniffles. Going on a week now I've been toting around a roll of toilet paper in my bag (I'm too cheap to buy tissue) for sudden episodes of sneezing and dripping. All the sleeping, shopping, cooking, and lounging at the pool I've been doing must have really worn me out. Relaxing too hard. It can be hazardous.

The worst part of a little congestion? Nothing tastes good. Food loses it's savor. I've thrown out a lot of recipes I've tried over the past few weeks, later wondering if they were actually blah or my taste buds are just duds. Not having a hearty appetite is very unusual for me. And disappointing. My world isn't as fun or exciting when I'm not dying to eat anything. Except for sweets. When all other foods have lost their appeal, I tend to still crave sugar. (I'm sure there's a medical/biological explanation for this, but I didn't learn it in nursing school.)

And so sugar I bring you. A summer treat that can be enjoyed with a cold or without. (It's been thoroughly tested both ways.) I'm not sure that Blackberry Pie Bars is the right name for this recipe. These don't remind me much of pie. But that's the name they've been circulating food blogs by, so I stuck with it. They're really a combination of a crumbly shortbread crust flavored with lemon zest (or almond extract if the lemon you thought you had went missing) and a sour cream-blackberry filling. The tang of the sour cream and tartness of the berries play well against the otherwise sweet ingredients. We thought these were wonderful in every way. Addictive, to say the least.

Blackberry Pie Bars

INGREDIENTS
Crust:
zest of a lemon (or 1 tsp. almond extract)
1 1/2 cups sugar
3 cups all-purpose flour
1/4 tsp. salt
1 1/2 cups (3 sticks) cold butter, cubed (I used unsalted butter and added an extra pinch of salt)

Filling:
4 eggs
1 1/2 cups sugar (or 2 cups if your blackberries are super tart)
1 cup sour cream
3/4 cup all-purpose flour
pinch salt
6 cups blackberries

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish (and/or line with parchment paper).

2. To make the crust, pulse to combine the lemon zest (or almond extract), sugar, flour, and salt in the food processor. Add the butter and pulse until the mixture resembles coarse crumbs. Reserve 1 1/2 cups in the refrigerator for topping. Press the remaining crust into the bottom of the prepared baking dish. Bake in preheated oven for 15-20 minutes, until golden brown.

3. To make the filling, whisk to combine the eggs, sugar, sour cream, flour, and salt. Gently fold in the blackberries. Spread over the pre-baked crust. Sprinkle with the reserved topping.

4. Bake in preheated oven for about 45 minutes, until the center is set and the topping is lightly browned. Cool on a wire rack before slicing into squares.

Makes a 9x13 pan of bars.

(Adapted from Always with Butter)

Fresh Tomato Basil Pasta Sauce

2011-07-26T06:36:00.010-04:00

No matter how many tomato-full recipes I make, I can't seem to make a dent in my supply. I'm not complaining. I'm just explaining why every other recipe I've posted in July features tomatoes, or basil, or the heavenly union of the two. And each one has become my new favorite. This pasta sauce being no exception.

Because of the simplicity of ingredients and method of preparation, you must use juicy, ripe, peak-season tomatoes for this recipe. (Although any variety will do- mine were Roma and Beefsteak.) I didn't bother to blanch my tomatoes. I left the skins intact and then pureed part of the sauce after simmering, resulting in a consistency somewhere between chunky and smooth. I ladled it over vegetable ravioli and topped it with freshly grated Parmesan and more chopped basil. Sneaking spoonfuls as it was simmering away on the stove and later diving into the most sensationally-sauced bowl of pasta, I felt like I had been transported to Italy. If only.

*While this made the perfect amount of sauce for two, it could be easily doubled, tripled, quadrupled... you get the point... to feed a crowd or be canned or frozen for later use.

Fresh Tomato Basil Pasta Sauce

INGREDIENTS
2 lbs. fresh tomatoes, seeded and diced
2 Tbsp. extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
2 Tbsp. fresh basil, chopped + extra for serving
salt and freshly ground black pepper, to taste
pinch crushed red pepper flakes (optional)

DIRECTIONS
1. Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until soft and translucent, about 10 minutes. Stir in the tomatoes and basil. Season with salt and freshly ground black pepper. Bring to a boil; reduce heat to medium-low and simmer, partially covered, 1 1/2- 2 hours until thickened.

2. (Optional) Puree part or all of the sauce in a food processor or blender to your desired consistency and then return the sauce to the pan over medium-low heat.

3. Add a pinch of red pepper flakes and season to taste with salt and freshly ground black pepper. Serve warm over al dente pasta, sprinkled with freshly grated Parmesan and garnished with chopped basil.

Serves 2.

(Adapted from All Recipes)

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Vanilla Frozen Yogurt

2011-07-24T06:44:00.004-04:00

I had no idea that making my own frozen yogurt would be so easy! OK, it does require an ice cream maker. That's the only catch. But everyone should own an ice cream machine. Homemade ice cream- and now frozen yogurt- is unbelievable. And it's sad that I only figured this out so recently. But we'll talk about ice cream another day. This moment belongs to yogurt.

I adore yogurt. I just don't care for the thin runny stuff. (Or all the sugary flavored varieties.) I love pure unadulterated thick and luscious plain Greek yogurt. It's marvelous paired with fruit and a drizzle of honey. I eat it almost daily. And that's what's used in this recipe. The original source suggested using whole milk yogurt for the creamiest result. And while I agree that whole milk yogurt would make this wonderful, I didn't want my fro-yo to be as calorie dense as ice cream. So I went with 2%. I also reduced the amount of sugar. I wanted my frozen yogurt to be pleasantly sweet, with a bit of tartness sneaking through. And that's just what I got. A creamy and simultaneously tart and sweet frozen treat. I served it straight out of the ice cream machine topped with sliced kiwi and fresh berries.

Vanilla Frozen Yogurt

INGREDIENTS
4 cups plain Greek yogurt (I used Fage 2%)
1/2 cup sugar (more or less to taste)
1 1/2 tsp. pure vanilla extract

DIRECTIONS
1. Combine yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate at least one hour.

2. Freeze in ice cream maker according to manufacturer's instructions. (Mine took about 20 minutes to churn.)

Several notes: This frozen yogurt is best enjoyed immediately after churning. It eventually loses its creaminess and solidifies in the freezer. Also, this recipe can be scaled down to make fewer servings. Just reduce the sugar and vanilla accordingly.

Makes slightly more than a quart.

(Adapted from David Lebovitz via 101 Cookbooks)

Roasted Vegetable Enchiladas

2011-07-22T06:38:00.085-04:00

I'm convinced that you can make just about any dish using roasted vegetables and it would be delish. I've done it with pasta and pizza, tacos and quesadillas, sandwiches, salads, and soups, and now enchiladas. It's a no-fail method for a healthy, flavorful, enticing veggie meal. I'm trying to cut back on the amount of meat in our diet, but it would be perfectly acceptable to add some shredded chicken or turkey into the mix. Or keep it vegetarian and up the protein with beans. Really, it's up to you. But I found these to be perfectly satisfying as written. Dustin must have agreed because he attacked the leftovers for lunch and then finished them off by dinnertime the next day.

A note: You can roast any combination of vegetables you want to include in the filling. Just remember that certain vegetables take longer than others to cook, so you will want to roast them on separate trays. Root vegetables (such as carrots and potatoes) and hard winter squash take slightly longer. Chopping them into smaller cubes will help them roast faster.

Roasted Vegetable Enchiladas

INGREDIENTS
1 lb. tomatillos, husked and rinsed
1 medium white onion, chopped
3 cloves garlic, peeled
1-2 jalapenos, stemmed (I used one for a slight kick)
extra virgin olive oil
2 cups homemade or low-sodium vegetable or chicken broth
1/2 cup Mexican crema or creme fraiche (I substituted sour cream)
8 cups vegetables, cut into 1/2-inch cubes (I used zucchini, yellow squash, red onion, sweet potato, cremini mushrooms, sweet peppers, and cauliflower)
kosher salt and freshly ground black pepper
12 small corn or 8 medium whole wheat tortillas
1-2 cups Mexican melting cheese (like Asadero, Monterey Jack, Pepper Jack, Cheddar, or a combination of the above)
white onion, thinly sliced for garnish
fresh cilantro, chopped for garnish

DIRECTIONS
1. To make the sauce, preheat oven broiler. Place the tomatillos, onion, garlic, and jalapeno on a large rimmed baking sheet. Place directly under the broiler and broil for 8-10 minutes, turning halfway through, until the tomatillos are soft and blotchy black in spots. Remove and reduce the oven heat to 400 F. Puree tomatillo mixture until smooth in blender or food processor. Heat 1 Tbsp. olive oil in a large saute pan over medium-high heat. Add the puree and cook for several minutes until darker and thicker. Add the broth and crema. Reduce heat to medium-low, partially cover, and simmer 30 minutes until reduced and thickened. Once the sauce has thickened, season to taste with salt.

2. Meanwhile, to roast the vegetables spread the cubed vegetables on a large rimmed baking sheet (or two baking sheets). Toss with enough olive oil to lightly coat. Season generously with kosher salt and freshly ground black pepper. Roast in preheated 400 F oven for 20-30 minutes, until golden and tender. Remove from the oven and set aside.

3. To assemble the enchiladas, warm tortillas in the microwave until pliable. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Roll a portion of the roasted vegetables into each tortilla (with a little cheese if you wish) and place in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with several handfuls of cheese.

4. Bake in preheated 400 F oven for 10 minutes, until the enchiladas are heated through and the cheese is golden brown and bubbling. Garnish with onion and cilantro and serve.

Serves 4.

(Adapted from Rick Bayless)

Smoky Deviled Eggs

2011-07-20T05:57:00.005-04:00

This one is for Dustin. Deviled eggs are not something I would probably ever choose to make for myself. I'm not big on anything mayonnaise-heavy. But he craves all the traditional summer picnic foods- deviled eggs, potato salad- that take no shame in swimming in mayonnaise. Sometimes I just want to make the boy happy. And this is what we end up with.

And I admit that... I really liked these! The filling is creamy and tangy- if not a little too rich. (I didn't bother to ease up on the calories, but I like the idea of using Greek yogurt to replace some of the mayonnaise.) The chives are crunchy and fresh. Dusted in mild, smoky paprika I found them to be unexpectedly alluring.

Smoky Deviled Eggs

INGREDIENTS
12 eggs
1/2 cup mayonnaise (or a combination of mayonnaise and plain Greek yogurt)
2 tsp. Dijon mustard
2 tsp. white wine vinegar
salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish
smoked paprika, for garnish

DIRECTIONS
1. To hard boil the eggs, place the eggs in a single layer in a large saucepan, covered by at least an inch of cold water. Add a half teaspoonful or so of salt. Place the saucepan over high heat and bring to a rolling boil. Remove the pan from the heat, immediately cover, and let sit 12-15 minutes (depending on the size of your eggs- larger eggs take slightly longer). Rinse the eggs under cold water to stop the cooking (or cool in an ice bath). Once cooled, the eggs can be refrigerated until ready to use.

2. Carefully peel and cut each egg in half lengthwise. Scoop out the yolks into a small bowl. Set the egg whites on a serving platter.

3. To the egg yolks, add the mayonnaise, Dijon, and vinegar. Mash together with a fork until you reach the desired consistency. (I like my filling almost smooth.) Season to taste with salt and freshly ground black pepper.

4. Pipe filling into each egg white. Sprinkle with chives and dust with smoked paprika. Refrigerate until ready to serve.

Makes 24 deviled eggs.

(Adapted from Pinch My Salt)

Roasted Tomato Basil Soup

2011-07-18T06:45:00.064-04:00

My garden has amazed me. I never imagined that I could grow juicy fat Beefsteak and picturesque Roma tomatoes (along with a plethora of herbs and peppers) on my own. Or dreamed that my kitchen countertop would be overflowing with them. I've got more ripe tomatoes than I know what to do with. It's the best kind of problem to have. And it's forcing me to get creative. Lately I've found a way to incorporate them into just about every meal I have. I'm eating them raw with bagels and cream cheese, slicing them for sandwiches and burgers, pulsing them into pico, tossing them in salads, and roasting them, too. Since I'm having a similar explosion of basil, tomato soup seemed like a good solution to such overabundance.

This tomato basil soup is simple and completely wonderful. Roasting mellows and sweetens the flavors of the tomatoes, garlic, and onion. Butter and bay add depth of flavor to the broth and fresh basil brightens it up. You have the option of finishing it off with heavy cream. But I promise it's not necessary. Save yourself some calories and leave it out. I served this with crisp grilled cheese sandwiches for dipping.

Roasted Tomato Basil Soup

INGREDIENTS
2 1/2 lbs. fresh tomatoes (I used a mixture of Roma and beefsteak), cored and halved
6 cloves garlic, peeled
2 small yellow onions, chopped
extra virgin olive oil
kosher salt and freshly ground black pepper
2 Tbsp. butter
3 cups homemade or low-sodium chicken or vegetable stock
2 bay leaves
1/2 cup fresh basil, chopped
3/4 cup heavy cream (optional- I omitted)

DIRECTIONS
1. Preheat oven to 450 F.

2. Place tomatoes, garlic, and onion on a large rimmed baking sheet. Drizzle with olive oil (about 1/4 cup), sprinkle with salt and pepper, and toss to coat. Spread in an even layer and roast in preheated oven for 20-30 minutes, until tender and caramelized.

3. Transfer roasted vegetables to a large pot. Add the butter, bay leaves, and stock. Bring to a boil, reduce heat and simmer 15-20 minutes or until the liquid has reduced by a third.

4. Add basil to the pot. Using an immersion blender (or food processor), puree the soup until smooth. Return the soup to low heat and stir in the cream (if using). Season to taste with salt and freshly ground black pepper.

Serves 4.

(Adapted from Food Network)

Chocolate Ice Cream

2011-07-16T06:54:00.001-04:00

Since Dustin just turned 30 and he loves chocolate (and since no birthday party would be complete without cake and ice cream), I chose this recipe. Out of my ice-cream machine came the most decadent, most intensely chocolatey frozen treat. Thick and rich and almost chewy (if you can imagine such a thing). I used Ghirardelli semi-sweet chocolate chips, but would probably choose bittersweet next time. The darker the better, I say. And while Dutch-processed cocoa powder is recommended, you can get away with regular (or a mixture in my case). I always churn my ice cream at least several hours ahead of when I want to eat it so that it has some time to set up in the freezer. But I won't judge if you end up eating it straight out of the machine. One spoonful and you'll lose all self-restraint.

Chocolate Ice Cream

INGREDIENTS
2 cups heavy cream
3 Tbsp. unsweetened Dutch-process cocoa powder (I used Hershey's Special Dark- a blend of regular and Dutch-processed cocoa)
5 oz. bittersweet or semisweet chocolate
1 cup whole milk
3/4 cup sugar
pinch salt
5 large egg yolks
1/2 tsp. pure vanilla extract

DIRECTIONS
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170 F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. (I skipped the ice bath step.)

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

Makes about 1 quart.

(Adapted from Brown Eyed Baker, originally from The Perfect Scoop by David Lebovitz)

Homemade Funfetti Cupcakes with Vanilla Buttercream Frosting

2011-07-14T06:55:00.003-04:00

Yesterday was Dustin's 30th birthday. I love birthdays (the celebrating, the presents, the candles and cake...), but this one was a little scary. Thirty seems so grown up, so serious. Are we ready for this? (Thankfully, I'm the baby in the relationship. No matter how old he is, I'll feel young in comparison! Sorry, hun. That's just how it is.)

Wanting to please Dustin (who loves no frosting more than buttercream), and to feel a little bit like a kid again, I baked Funfetti Cupcakes. Not from a box. From this fast and simple recipe. These sprinkle-studded cupcakes were soft and fluffy and topped with the vanilla buttercream of his dreams. Most importantly, they tasted like childhood.

Homemade Funfetti Cupcakes with Vanilla Buttercream Frosting

INGREDIENTS
Funfetti Cupcakes:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 Tbsp. pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking powder
pinch salt
1/3 cup milk
1/4 cup rainbow sprinkles + more for decorating

Vanilla Buttercream Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1 Tbsp. pure vanilla extract
1 Tbsp. milk, if needed

DIRECTIONS
1. Preheat oven to 350 F. Place paper liners in a 12-hole cupcake pan.

2. Cream butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until well combined. In a separate bowl, whisk to combine the flour, baking powder, and salt. With the mixer on low, add half of the dry ingredients, then the milk, then the remaining dry ingredients, mixing until just combined. Fold in the sprinkles.

3. Pour the batter into the cupcake pan, filling each hole about 2/3 full. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack before frosting.

4. To make the frosting, beat the butter with an electric mixer until smooth and creamy. With the mixer on low, add the powdered sugar gradually. Increase the speed and add the vanilla. Whip for 2-3 minutes, adding milk if the frosting is too thick or powdered sugar if it is too thin. Spread over cooled cupcakes and top with sprinkles.

Makes 12 cupcakes.

(Adapted from How Sweet Eats)

Roasted Cherry Tomato and Basil Pizza

2011-07-12T06:37:00.026-04:00

I'm loving summer. It might be 96 degrees (with a disgusting % of humidity), BUT it's sunny. The trees (and surprisingly, the grass) are green. The days are long. I can sleep with my toes peeking out of my covers and a gentle fan blowing. I've got plump peppers and juicy tomatoes growing outside my back door.

I can't think of a better recipe to celebrate the abundance of ripe summer tomatoes than this Roman-inspired pizza. Fresh roasted baby tomatoes, silky mozzarella and salty Parmesan, and beautiful bright basil on a light and chewy crust. Summer, you're so good to me.

Roasted Cherry Tomato and Basil Pizza

INGREDIENTS
1 recipe pizza dough
1 1/2 lbs. cherry or grape tomatoes
extra virgin olive oil
kosher salt and freshly ground black pepper
8 oz. fresh mozzarella, thinly sliced
1 cup Parmigiano Reggiano, freshly grated
handful fresh basil, chopped

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough rises, preheat oven to 450 F. Scatter tomatoes on a large rimmed baking sheet and toss with just enough olive oil to coat. Season with salt and pepper. Roast in preheated oven for 10-12 minutes, until the skins split. Remove from the oven and set aside. (Leave the oven on and add the pizza stone to preheat.)

3. Prepare crust according to recipe directions. Brush crust with a little olive oil and top with the mozzarella, Parmesan, and tomatoes. Season with freshly ground black pepper.

4. Bake pizza on pizza stone for about 10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and sprinkle with fresh basil. Slice and serve.

Makes 1 large pizza.

(Adapted from Bon Appetit)

Whole Wheat Belgian Waffles

2011-07-10T06:37:00.006-04:00

I don't cook breakfast- for breakfast, anyway- very often. Occasionally we'll have pancakes or french toast for dinner. But a big meal before noon? Rarely. I like to eat light in the mornings. Heavy breakfasts weigh me down for the rest of the day. So unless I can crawl back into bed after consuming a stack of carbohydrates, I stick to fruit and toast.

But this weekend I was in the breakfast mood. There's something fun and comforting about gathering (if you can call two a gathering) around the kitchen table on a Sunday morning to share a plate of waffles. And I decided that a hearty breakfast doesn't have to be heavy. It can, in fact, be light and wonderful and leave you energized instead of comatose.

These whole wheat belgian waffles are impossibly fluffy. They come out of the waffle iron crisp on the outside and light as air in the middle. (The secret is beating the egg whites until stiff and then gently folding them into the batter.) I've also replaced the fat with applesauce with great results. Serve them warm with a dab of butter and real maple syrup, or a spoonful of thick greek yogurt, fresh fruit, and a drizzle of honey.

Whole Wheat Belgian Waffles

INGREDIENTS
2 cups white whole wheat flour (or all-purpose flour)
2 Tbsp. organic cane sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 cups milk (or buttermilk)
4 eggs, whites and yolks separated
2 tsp. pure vanilla extract
1/3 cup unsweetened applesauce (or butter or oil)
dash cinnamon (optional)

DIRECTIONS
1. Preheat belgian waffle maker.

2. In a large bowl, whisk to combine flour, sugar, baking powder, and salt. In a separate bowl, whisk to combine milk, egg yolks, vanilla, and applesauce. Add to dry ingredients and mix until well combined. Beat egg whites to stiff peaks. Gently fold into the batter.

3. Cook on preheated waffle iron according to manufacturer's instructions, using about 2/3 cup batter per waffle (making sure to lightly grease the iron with cooking spray between each waffle or they'll stick).

Makes 6 belgian waffles.

(Adapted from Food.com)

Grilled Stuffed Poblanos

2011-07-08T06:26:00.004-04:00

My dad comes from New Mexico. He grew up in a little town called Los Alamos (where they built the atom bomb). But then he left for college, got married, had five children, and eventually ended up out East. Sometimes us kids forget he didn't grow up where we did (first San Diego, then Northern Virginia). We forget that he's from the Southwest- until he pulls out his tumbled rock collection and homemade jewelry or starts a braiding leather bookmarks. Our first reaction is, "Dad, you're weird!". And then we remember he was raised in the Land of Enchantment, alongside the pueblos and Native Americans. And we understand his quirky hobbies a little better.

I was once again reminded of his roots when I brought these stuffed peppers to the dinner table on Sunday. He immediately lit up and exclaimed, "You made chile rellenos!". I just thought they were poblanos stuffed with beans and rice and cheese. Nothing special. But he was adamant that I had made one of his favorite New Mexican dishes. Google later confirmed that, indeed, he was right. A chile relleno is a stuffed poblano. What it gets stuffed with can vary widely, but usually includes cheese.

Whatever you call them, they're yummy. All of my family loved the filling, but a few of them couldn't handle the heat of the peppers. Poblanos can be mild or hot. You're never quite sure what you're gonna get. I ate mine whole without any problem. But some family members were not so lucky. This filling could be stuffed into any chile- anaheim, hatch, or even everyday bell peppers would do. They could also be prepared in the oven instead of on the grill. If you choose to bake them, I recommend following this method.

Grilled Stuffed Poblanos

INGREDIENTS
6-8 poblano peppers, halved lengthwise, seeds and ribs removed
1 cup uncooked brown rice
1 15-oz. can black beans, drained and rinsed
1 15-oz. can diced tomatoes with green chiles
1 cup fresh or frozen corn kernels (optional)
3 green onions, sliced
1 jalapeno, minced (optional)
1 tsp. cumin
1 tsp. chili powder
dash cayenne pepper
salt and freshly ground black pepper, to taste
1/3 cup fresh cilantro, chopped + extra for garnish
Cheddar or any Mexican blend of cheese, shredded for topping

DIRECTIONS
1. Cook rice according to package directions.

2. In a large bowl, toss to combine cooked rice, beans, tomatoes, corn (optional), onion, jalapeno (optional), cumin, chili powder, cayenne and cilantro. Season to taste with salt and freshly ground black pepper. Stuff peppers with the filling.

3. Preheat grill to medium-high heat. Grill peppers until tender and charred on the bottom. Top with cheese several minutes before they are done grilling to allow the cheese to melt. Garnish with fresh cilantro and serve.

Makes 12-16 stuffed peppers.

(Adapted from A Couple Cooks)

Southwestern Lime Chicken with Ancho Chile Sauce

2011-07-06T06:25:00.007-04:00

Part two of our 4th of July BBQ... grilled chicken skewers. With a Mexican flair. These juicy chunks of chicken were marinated overnight in a blend of lime, garlic, herbs, and soy sauce. And served with a spicy-sweet ancho chile sour cream. We threw some onions on the skewers (but you could add lots of veggies) and served 'em with corn on the cob. While the sauce isn't essential, it's delicious. It seemed to find its way onto everything on my plate. So don't skip it!

Southwestern Lime Chicken with Ancho Chile Sauce

INGREDIENTS
Southwestern Lime Chicken:
1/2 cup freshly squeezed lime juice
6 Tbsp. low-sodium soy sauce
1/4 cup canola oil
2 Tbsp. sugar
2 Tbsp. fresh oregano, chopped (or 2 tsp. dried Mexican oregano)
1 Tbsp. fresh rosemary, chopped
1 Tbsp. garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper
3-4 lbs. boneless skinless chicken breast, cubed

Ancho Chile Sauce:
1/2 cup sour cream
1 lime, juiced
1 tsp. ancho chile powder
1/2 tsp. cumin
1/2 tsp. Mexican oregano
1/2 tsp. brown sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Whisk to combine the lime juice, soy sauce, canola oil, sugar, oregano, rosemary, garlic, chili powder, and cayenne pepper in a medium bowl. Place chicken in a glass baking dish and pour the marinade over top. Cover and refrigerate overnight, turning occasionally.

2. To make the ancho chile sauce, combine the sour cream, lime juice, chile powder, cumin, oregano, and brown sugar in the food processor and pulse until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard the marinade and thread the chicken onto skewers (with onions and other veggies, if desired). Grill until the juices run clear. Serve with the ancho chile sauce.

Serves 6-8.

(Adapted from Bon Appetit)

Blueberry Cream Cheese Danish Cake

2011-07-04T06:24:00.061-04:00

Happy Independence Day! We've already exhausted ourselves with the festivities this weekend. Friday night we snuck away to explore some more of D.C. and discovered the arboretum (a massive park/gardens hidden right in the middle of the city) and some fantastic pizza and gelato on Capitol Hill. Saturday I learned to shoot a shotgun. Very patriotic, right? And I actually hit something! We also went to dinner and shopping and to the movies. Yesterday we had our family BBQ and played way too many rounds of Bang! (which incidentally also involves a lot of shooting). And now that the 4th is here, we're tired and headed for home. Perhaps tonight we'll catch a few fireworks along the river.

Over the next week I'll be sharing the new recipes I made over the holiday. Starting with dessert, today. Originally I was going to make a cheesecake with blueberry sauce (and someday will), but at the last minute I was feeling lazy and settled on this danish cake, filled with cream cheese and blueberries, instead. The buttermilk cake base was light and moist. The lemony filling was rich and creamy. The blueberries were beautiful. And the toasted almonds added a bit of crunch to each bite. That's how we celebrate.

Blueberry Cream Cheese Danish Cake

INGREDIENTS
Cake:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
pinch nutmeg
1/2 cup butter, room temperature
1 cup light brown sugar
2 eggs
2/3 cup buttermilk
2 tsp. freshly squeezed lemon juice
1/2 tsp. pure vanilla extract

Cream Cheese Filling:
8 oz. cream cheese, room temperature
1/2 cup sugar
1 tsp. all-purpose flour
1 egg
2 tsp. lemon zest
2 cups fresh blueberries
1/2 cup sliced almonds

DIRECTIONS
1. Preheat oven to 350 F. Oil a 9-inch round springform pan and lightly dust with flour.

2. Sift together the flour, baking powder, salt, and nutmeg and set aside.

3. In a large mixing bowl, beat the butter until creamy. Gradually add the brown sugar and beat for about a minute, until light and well-blended. Add the eggs, one at a time, beating well after each addition. Alternate adding half the flour mixture and then half the buttermilk, mixing briefly after each addition, and repeat. Stir in the lemon juice and vanilla extract. Pour the batter into the prepared pan.

4. To make the filling, beat the cream cheese, sugar, flour, egg, and lemon zest until very smooth and creamy. Spread the filling over the center of the cake batter, leaving a 1-inch margin of cake batter exposed around the edges. Sprinkle the blueberries over the cream cheese filling and the almonds around the perimeter of the cake.

5. Bake for 40-50 minutes (mine took 42 minutes), until the cake begins to pull away from the edges of the pan and the filling is slightly set in the center. Place on a wire rack and cool to room temperature before serving.

Makes a 9-inch round cake.

(Adapted from Modern Comfort Food)

Slow-roasted Tomato, Cucumber, and Hummus Sandwich

2011-07-02T06:49:00.075-04:00

It's time to talk tomatoes. Last year I planted my first garden and while I harvested mutant oversize zucchini and an abundance of jalapenos, my tomatoes failed miserably. This year I vowed it would be different. And so I took great care in selecting the varieties I would grow and gave them the prime real estate in our small patch of garden out back. I went with my favorites- beefsteak and Romas. And I'm thrilled to say that they're growing! Beautifully. And over the last few weeks I've been enjoying my own fresh juicy home-grown beefsteak tomatoes. (The Romas have yet to ripen.) They might not look like the pristine manicured supermarket type, but they taste far better!

The best way to enjoy a just-picked tomato? Toast a slice of whole wheat bread or bagel, smear it with cream cheese, top with sliced tomato, and season with sea salt and freshly ground black pepper. And die of pleasure. Don't have your own tomato patch? The farmers market works too!

I didn't grow the tomatoes featured in this sandwich. But they did come from a local Virginia farm. (Virginia is amazing for locally grown produce in the summer!) Slow-roasted tomatoes are oven-dried until shriveled and chewy on the outside but still moist and juicy in the middle. The flavor concentrates and they become richer and sweeter and explode in your mouth with each bite. Once again, this sandwich was inspired by a favorite Richmond cafe that serves their slow-roasted tomatoes on toasted bread with cucumber, sprouts, and hummus. If you don't have the time or patience for slow-roasting, fresh tomato slices can be substituted for a still-delicious sandwich.

Slow-roasted Tomato, Cucumber, and Hummus Sandwich

INGREDIENTS
whole wheat or multi-grain bread, toasted
hummus

carrot, grated

red onion, thinly sliced

sprouts

slow-roasted tomatoes (recipe below) or tomato, thinly sliced and seasoned with salt and freshly ground black pepper
cucumber, thinly sliced

DIRECTIONS
1. Spread hummus over two slices of bread. On one slice layer grated carrots, red onion, sprouts, tomatoes, and cucumber. Top with the second slice of bread and serve.

Slow-roasted Tomatoes

INGREDIENTS
cherry, grape, or small Roma tomatoes, halved
whole cloves of garlic, unpeeled
extra virgin olive oil
salt and freshly ground black pepper
fresh herbs (optional)

DIRECTIONS
1. Preheat oven to 225 F. Arrange tomato halves on a baking sheet lined with parchment paper. Drizzle with just enough olive oil to make the tomatoes glisten. Sprinkle lightly with salt and freshly ground black pepper and herbs, if using.

2. Bake in preheated oven for about 3 hours (depending on the size of the tomatoes), until the tomatoes are shriveled and almost dry (with a little juice still left inside). Use right away or cool and store in the refrigerator covered in a little olive oil.

(Sow-roasted tomatoes adapted from Smitten Kitchen)

Baja Fish Tacos

2011-06-30T06:31:00.038-04:00

This isn't the first fish taco I've ever made, but it just might be my favorite! I've been determined to find a very traditional fish taco recipe (no frills or unusual ingredients) that really wowed me. And there were several attempts. What I learned in the end is that basic is better. I'm not discounting any of the previous recipes I've posted with their rubs and relishes and fruits salsas. They're all awesome. But something about this simple preparation really hits the spot. These grilled tilapia tacos are light and healthy and comforting. (Is that weird that fish tacos are one of my top comfort foods? Love 'em!)

I chose tilapia because it's mild, easy to find, and inexpensive. But you could use any flakey white fish (snapper, cod, mahi, etc.). The quick slaw adds a burst of lime and bit of crunch- great contrast to the tender fish and creamy avocado. And as far as the salsa goes, I usually make my own pico de gallo. (It's a snap if you throw everything in the food processor.) But this week I was lazy and bought a little tub of salsa fresca on my shopping trip. Whatever you do, make sure the salsa's fresh!

Baja Fish Tacos

INGREDIENTS
1 lb. tilapia

1 lime, juiced

1 Tbsp. canola oil

2 cloves garlic, minced

1/2 tsp. chili powder

1/2 tsp. cumin

kosher salt and freshly ground black pepper

Slaw:

2 cups green cabbage, shredded

2 cups red cabbage, shredded

1/2 red onion, thinly sliced
1/4 cup fresh cilantro, roughly chopped

1 lime, juiced

1 Tbsp. canola oil

kosher salt and freshly ground black pepper, to taste

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a minute on each side)

avocado, thinly sliced

fresh salsa/pico de gallo

sour cream

fresh cilantro, chopped for garnish

lime wedges, for serving

DIRECTIONS
1. Place the fish in a shallow dish and pour the lime juice over it. Add the garlic, cumin, chili powder, and canola oil. Season with salt and pepper and turn the fish in the marinade to evenly coat. Set aside to let marinate 15 minutes.

2. Meanwhile, prepare the slaw by combining the cabbage, onion, and cilantro in a large bowl. Squeeze a lime over top and drizzle with the canola oil. Toss to coat. Season to taste with salt and freshly ground black pepper.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill fish, flipping halfway through, until it flakes easily with a fork. Serve fish in tortillas with slaw, avocado, salsa, and sour cream. Garnish with fresh cilantro and serve with lime wedges.

Serves 4.

(Adapted from CHOW)

Herb-Roasted Onions

2011-06-28T04:54:00.004-04:00

These caramelized oven-roasted onions accompanied the pork tenderloin I served for Sunday dinner. I also made the most addictive whipped sweet potatoes spiced with smoked paprika. But I didn't get a picture that captured their true deliciousness so I've posted them here, photo-less. This meal might sound better fit for fall, when you're craving a hearty meat-and-potatoes type dish. But that didn't deter me because I have a garden overflowing with herbs that I need to put to use. And it actually turned out to be a light yet filling meal.

If you've never served onions as a stand-alone side, you should. Especially like this- soft and sweet and blistered. Here they're tossed in a lemon, mustard, garlic, and thyme vinaigrette before roasting. But I bet they'd still be divine dressed only in a little olive oil, salt, and pepper. Save leftovers for piling on sandwiches or adding to a salad.

Herb-Roasted Onions

INGREDIENTS
1 yellow onion, peeled, halved, and sliced into wedges
2 red onions, peeled, halved, and sliced into wedges
2 Tbsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
1 clove garlic, minced
1 1/2 tsp. fresh thyme leaves, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil
fresh parsley, minced for garnish

DIRECTIONS
1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil.

2. Whisk to combine lemon juice, mustard, garlic, thyme, salt and pepper in a large bowl. Slowly stream in the olive oil while whisking constantly. Add the onions and toss to coat.

3. Spread the onions in a single layer on the prepared baking sheet (setting aside any dressing left behind in the bowl). Bake in preheated oven for 30-45 minutes, turning occasionally, until tender and golden brown. Remove from the oven and drizzle with the reserved dressing (optional). Sprinkle with parsley and serve warm.

Serves 4.

(Adapted from Food Network)

Herb Crusted Pork Tenderloin

2011-06-26T16:53:00.002-04:00

I've found another way to prepare my favorite cut of meat. Instead of marinating pork tenderloin in garlic and herbs, I've combined them with a little olive oil to form a paste that's rubbed over the surface of the pork right before it's roasted. It's an almost-instant preparation that doesn't sacrifice on texture or flavor. This pork was impossibly tender and juicy. Honestly, pork tenderloin is hard to ruin- unless you over-cook it. So stay close to the oven and have your meat thermometer in hand. You could easily adapt this recipe for the grill. But the cooking time would probably need to be adjusted so make sure to watch it closely.

Herb Crusted Pork Tenderloin

INGREDIENTS
1 lb. pork tenderloin
1 clove garlic, minced
1 tsp. fresh basil leaves, minced
1 tsp. fresh rosemary, minced
1 tsp. fresh thyme leaves, minced
1 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS
1. Preheat oven to 425 F.

2. In a small bowl, combine garlic, herbs, olive oil, salt and pepper to form a pasta. Rub over the surface of the pork.

3. Place the pork in a roasting dish and bake in preheated oven for about 25 minutes, until an instant- read thermometer registers 140-150 F (for slightly pink). Remove from the oven and let rest 10 minutes, tented with aluminum foil (it will continue to cook slightly as it rests). Slice and serve.

Serves 2-3.

(Adapted from Food Network)

Cavatappi with Pesto, Shrimp, and Asparagus

2011-06-24T06:47:00.007-04:00

I realize that I'm a little late with the asparagus. Its season peaked a few months ago. But since we live in the supermarket age where produce can be grown just about anywhere in the world and shipped to your dinner table, I can get away with this. I did try this recipe back in the spring using gnocchi (small potato dumplings, like these) instead of cavatappi. But I decided to tweak the recipe a bit and remake it in the future. Gnocchi is still a great option. (And I probably would have stuck with it, but Dustin prefers plain old pasta.) I threw in the cherry tomatoes as an ode to summer, knowing they would add a beautiful punch of color to the dish (and juicy bursts of flavor). I don't bother cooking the tomatoes, but rather stirring them in after removing the pasta from the heat. While the steam will still soften them, I think they're best as fresh as possible.

Cavatappi with Pesto, Shrimp, and Asparagus

INGREDIENTS
12 oz. whole wheat cavatappi
1 Tbsp. extra virgin olive oil
1 lb. asparagus, ends trimmed and cut into 1-inch pieces
pinch crushed red pepper flakes
1 lb. raw shrimp, shelled and deveined
1 pint cherry or grape tomatoes, halved
salt and freshly ground black pepper, to taste
Parmigiano Reggiano, freshly grated for serving

Basil Pesto:
1 packed cup fresh basil
1/3 cup pine nuts (pistachios can also be used)
1 clove garlic
1/4 cup Parmigiano Reggiano, freshly grated for serving
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the pesto, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until well combined. With the motor running, slowly stream in the olive oil. Season to taste with salt and freshly ground black pepper.

2. Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente. Drain pasta (reserving about 1 cup of cooking water) and set aside.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the asparagus and a pinch of red pepper flakes and saute until tender-crisp. Add the shrimp and saute until just cooked through (they will curl and turn opaque).

4. Toss shrimp and asparagus with the cooked pasta, pesto, and tomatoes, thinning with some of the reserved cooking water as necessary. Season to taste with salt and freshly ground black peper. Serve with freshly grated Parmesan.

Serves 4.

(Adapted from Cooking Light)

Berry Trifle with Cream Cheese Pound Cake

2011-06-22T07:00:00.073-04:00

Ever since last year I've been wanting to make this trifle. Near the end of summer my friend Jenna made it for her out-of-town family and had me bake the pound cake in my oven while they were sightseeing. It smelled, it looked wonderful. I could only imagine what it tasted like layered with vanilla bean custard, sweetened whipped cream, and fresh summer berries. I had dessert envy. But I had to wait for the right season and occasion to try it out myself. (This dessert is too much work, too tempting, and much too impressive not to share.) On Father's Day my opportunity arrived.

All I can say is that this trifle was as amazing as I'd envisioned it to be. My entire family swooned over it. The pound cake is super moist and slightly tangy from the cream cheese. The custard is smooth and luxurious. The whipped cream is light and airy. And the berries (which I picked up at the charming farmer's market in Old Town Manassas) were bursting with flavor. It was a masterpiece.

I contemplated posting the trifle and pound cake recipes separately, but since I forgot to capture a photo of the cake alone, they appear here together. That doesn't mean you have to make them both. The pound cake is absolutely great served alone- with a dollop of whipped cream or drizzle of fruit sauce. (I had extra anyway which we gobbled up plain.) This will be my go-to pound cake recipe from now on.

Berry Trifle

INGREDIENTS
Pastry Cream:
2 cups whole milk
1 cup heavy cream
pinch of kosher salt
1 vanilla bean, halved lengthwise and seeds scraped out (or 1 tsp. pure vanilla extract)
1/2 cup cornstarch
1 cup sugar
4 large eggs
1/2 cup (1 stick) unsalted butter, room temperature and diced

Trifle:
3 pints strawberries, hulled and sliced
1/2 cup sugar
pinch of salt
pound cake (recipe below), cut into slices
mixed berries (blueberries, raspberries, blackberries)

Whipped Cream:
1 cup heavy cream
1 Tbsp. sugar
1/2 tsp. pure vanilla extract

DIRECTIONS
1. To make the pastry cream, in a medium saucepan combine milk, cream, salt, and vanilla bean seeds (or extract). Bring to just under a boil. In a second bowl, whisk together cornstarch and sugar, then whisk in eggs. Add a ladle of hot liquid to egg mixture, whisking constantly. Repeat twice, then whisk egg mixture into remaining milk mixture in pot. Cook over medium heat, whisking constantly until bubbling and thick, about 2 minutes. Whisk in butter. Place plastic wrap directly onto surface of cream and refrigerate until chilled, at least 2 hours and up to overnight. Whisk to loosen before using.

2. Mash a third to a half of the strawberries with 1/2 cup sugar and a pinch of salt to macerate berries.

3. Layer pound cake in bottom of a 14-cup trifle dish or bowl. Spread a layer of macerated berries over top, then pastry cream and additional strawberry halves with whole berries. Repeat layering up to twice more. Can eat immediately, but the trifle tastes best if refrigerated several hours or overnight.

4. Whip heavy cream to medium peaks with 1 Tbsp. sugar and 1/2 tsp. vanilla extract and spoon over top. Garnish with fresh berries.

Cream Cheese Pound Cake

INGREDIENTS
1 1/2 cups (3 sticks) unsalted butter, room temperature
8 oz. cream cheese, room temperature (Philadelphia brand recommended)
3 cups sugar
6 large eggs
1 1/2 tsp. pure vanilla extract
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt

DIRECTIONS
1. Preheat the oven to 325 F. Butter and flour a 12-cup bunt pan.

2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla extract, almond extract, then the flour and salt all at once. Beat just until incorporated.

3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 65-75 minutes.

4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

Fills a 12-cup bunt pan.

(Pound Cake adapted from Smitten Kitchen and Berry Trifle adapted from Martha Stewart, both via Lahatchita Eats)

Grilled Sweet Potato and Vegetable Skewers

2011-06-20T05:58:00.005-04:00

This one I invented. I wanted a quick and easy way to grill sweet potatoes with variety of vegetables to serve alongside burgers. Skewering veggies decreases the risk of them plunging through the grates on the grill. I've had too many casualties in the past and learned my lesson. Plus, kabobs are fun. Anything on a stick seems more appealing. Instead of a marinade I went with a simple spice rub. The prepared skewers are brushed with olive oil and seasoned with salt and pepper and a smoky spice mixture. This recipe can be customized to whatever combination of veggies and spices/herbs you prefer. I haven't included amounts for any specific ingredients because 1) I didn't measure and 2) it doesn't matter. Make as many or as few kabobs as you want. Just don't go too heavy on the seasoning. Let the wonderful flavors of the vegetables shine through.

Grilled Sweet Potato and Vegetable Skewers

INGREDIENTS
sweet potatoes
bell peppers (red, green, orange, etc.)
red onion
zucchini and/or yellow squash
portobello or cremini mushrooms
extra virgin olive oil
kosher salt and freshly ground black pepper
smoked paprika
garlic powder
dried basil
dried oregano

DIRECTIONS
1. Scrub and dry sweet potatoes. Pierce several times with a fork. Bake or microwave until just knife-tender. (You don't want them too soft or they'll fall apart on the grill.) Cool before slicing into cubes.

2. Chop remaining vegetables into bite-size cubes. Thread sweet potatoes and vegetables onto skewers. Brush with olive oil and season with kosher salt and freshly ground black pepper. In a small bowl, combine a spoonful each of smoked paprika, garlic powder, basil, and oregano. Sprinkle over each side of the skewers.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill skewers until the vegetables are tender and slightly charred. Serve immediately.

Hazelnut Banana Bread

2011-06-18T06:02:00.005-04:00

This is what happens when I have free time. I start baking. Not cookies or brownies or cakes. Either muffins or bread. Hopefully ones without a lot of sugar and packed with whole grains. So I can satisfying my daily carb cravings without too much regret. Considering my love of loaves, it's surprising that I haven't posted a banana bread recipe before now. It did take me some time to find one that looked worthy of trying. I wanted my banana bread to be made with whole wheat and jam packed with bananas. This recipe accomplishes both goals, as well as being low in fat and relatively low in sugar. (But still incredibly moist and pleasantly sweet!) The cinnamon and nutmeg add a subtle spice and the hazelnuts (which could be substituted with walnuts or pecans or omitted) add a little crunch. I bet you could sneak even more bananas into the batter with a good result. I say go for it!

Hazelnut Banana Bread

INGREDIENTS
1/3 cup applesauce
1/2 cup honey (I used 1/3 cup)
1 tsp. pure vanilla extract
2 eggs
1 1/2 cups mashed ripe bananas
1 3/4 cups white whole wheat flour
1/2 tsp. salt
1/2 tsp. ground cinnamon
pinch nutmeg
1 tsp. baking soda
1/4 cup hot water
1/2 cup hazelnuts, skinned and roughly chopped (optional)

DIRECTIONS
1. Preheat oven to 325 F. Lightly grease a 9x5 bread pan.

2. In a large bowl, whisk to combine applesauce, honey, vanilla, eggs, and bananas. In a separate bowl, whisk to combine flour, salt, cinnamon, and nutmeg. Stir flour mixture into the wet ingredients until just moistened. Add baking soda to hot water, stir to mix, then add to batter. Fold in nuts, if using.

3. Pour into prepared baking pan and bake in preheated oven for 60-70 minutes, until a toothpick inserted into the center comes out clean. (Cover with foil partway through cooking if the top is browning too fast.) Cool on a wire rack before slicing.

Makes 1 loaf.

(Adapted from All Recipes)

Honey Vanilla Ice Cream

2011-06-16T06:23:00.027-04:00

There's not much to say about this recipe except that I adore honey and I love creamy vanilla ice cream. So here's my effort at combining the two. I decided if I was going to do this right I was going to use 100% honey (no sugar in sight). Here I learned that the flavor and intensity of particular types of honey vary depending on the flower source of the nectar that the bees collect. There are over 300 varieties of honey found in the US alone, with wildflower, clover, tulepo, and orange blossom being a few of the more common ones. Certain types of honey are much stronger than others. Generally, the the lighter the color the milder the flavor and the darker the color the bolder it is. Since you don't want to be overpowered with each bite, it's best to choose a mild honey for this purpose. While I desire the richness that adding egg yolks lends to ice cream, I suspect you could make this Philadelphia-style and leave them out. If you do- let me know how it goes!

Honey Vanilla Ice Cream

INGREDIENTS
1 cup whole milk
2 cups heavy cream
2/3 cup mild honey
pinch salt
1 vanilla bean, split lengthwise
5 egg yolks

DIRECTIONS
1. With a knife scrape the seeds of the halved vanilla bean into a large heavy saucepan and stir in pods, milk, salt, honey and 1 cup cream. Bring mixture just to a simmer, stirring occasionally, and remove pan from heat.

2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking (this process is called tempering, if you add the hot cream too fast the eggs will scramble), and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170 F (or the custard coats the back of a spoon). (Do not let boil.) Pour custard through a sieve into a clean bowl, stir in the remaining cup of cream, and cool. Chill custard until cold (preferably overnight).

3. Freeze custard according to ice-cream maker instructions.Transfer ice cream to an airtight container and put in freezer to harden.

Makes about 1 quart.

(Adapted from French-style Vanilla Bean Ice Cream)

Browned Butter Almond Torte with Cherry Sauce

2011-06-14T06:19:00.003-04:00

Sadly I haven't got a picture of the stunning cherry sauce that accompanies this cake. The sauce was the entire reason I made this recipe in the first place. I was searching for a sweet way to use some beautiful Bing cherries I bought. And I thought I'd try a torte. I'd never made one before. Merriam-Webster's online dictionary defines a torte as a "cake made with many eggs and often grated nuts...". Sounds right. This cake contains ground almonds (and a little flour) and is leavened by egg whites. What makes it even more interesting is the addition of nutty browned butter. It was light and aromatic and moist. Quite incredible. And then the chunky cherry sauce made it extra special. I even went a step further and served it warm with a scoop of honey vanilla ice cream (recipe forthcoming).

A note (or two): The original recipe calls for sour cherries, which I couldn't find. I used sweet cherries and reduced the sugar in the sauce. Simple fix. Second, take care to not overcook the cake. I found that mine was perfectly done after 25 minutes (although my oven is somewhat hyperactive). Super moist always beats out dry. And one last thing- while this dessert can be served at room temperature, I found that it was most irresistible still warm.

Browned Butter Almond Torte with Cherry Sauce

INGREDIENTS
Browned Butter Almond Torte:
1/2 cup (1 stick) unsalted butter
1 tsp. pure vanilla extract
4 oz. blanched almonds (I used sliced almonds) or almond flour
1/2 cup all-purpose flour
1 cup sugar, divided
3/4 tsp. salt
6 large egg whites
1/3 cup sliced almonds
powdered sugar, for dusting (optional)

Cherry Sauce:
3 cups Bing cherries, halved and pitted
1/4 cup water
1/4 cup sugar
1 tsp. cornstarch + 1 Tbsp. water

DIRECTIONS
1. In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.

2. Preheat oven to 375 F. Butter and flour a 9-inch round cake pan, knocking out excess flour.

3. In a food processor finely grind almonds with flour, 2/3 cup sugar, and 1/2 tsp. salt.

4. In a large bowl with an electric mixer beat whites with remaining 1/4 tsp. salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.

5. Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 25-30 minutes, or until it begins to pull away from side of pan and a tester comes out clean. Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. Dust with powdered sugar before serving (optional).

6. To make the cherry sauce, bring cherries, sugar, and water to a boil in a heavy saucepan over medium heat. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce about 5 minutes. For a thicker chunky sauce, partly blend in food processor or with immersion blender. Cool slightly before serving over torte. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.)

Makes a 9-inch round torte.

(Adapted from Gourmet)

Zucchini, Corn, and Black Bean Quesadillas

2011-06-12T05:54:00.003-04:00

Most people are passionate about- or slightly obsessed with- something. For some it's their clothes, their car, or their pet. They're willing to go to great lengths for whatever it is they care about. Some people are willing to camp out all night in the snow to get tickets to a ball game. Or stand in line for hours at midnight in wizarding robes to be the first to see a movie. (Which I might have witnessed in person- once.) Or run through blizzards, heat waves, and/or a sprain to train for a race. We're all a little quirky when it comes to our thing. For me, it happens to be food.

When I was staying with my family in Northern Virginia last week I decided to make this pizza and I needed barbecue sauce. But not just any old sauce would do. My family was shocked when I informed them that I would be taking a trip to Trader Joe's to obtain a bottle of my favorite barbecue sauce. You see, Trader Joe's isn't next door. It's a good twenty minute drive- minimum. And I was braving rush hour. But nothing could deter me. So they rolled their eyes and wished me well.

The trip took well over an hour. (Traffic up there sucks. It's a fact.) But it didn't bother me. Looking back, I probably seemed a little bit crazy. But the truth is, I just really like to cook! I want the food I make, what I eat, and what I feed to others to be awesome. While most people wouldn't make that drive if you paid them, to me it was barely inconvenient. And while a bottle of barbecue sauce is admittedly insignificant, it illustrates my point perfectly. We all love something. This is what I love to do.

I won't be reposting that pizza recipe. It's tucked away in the archives if you want to try it (and you should). Today I'm sharing another recipe I made for my family. They were a bit hesitant when I told them I was making veggie and bean quesadillas. They're frequent meat-eating folks. But my mom, probably happy to not have to cook, convinced me to make enough for everyone. And so I made near a dozen of these cheesy corn and zucchini discs over the last week. And everyone loved them. I used fresh corn cut off the cob (since it's now in season) which I lightly sauteed with jalapeno and zucchini, tossed with black beans and cilantro, and smothered in Pepper Jack cheese. Health-friendly, fast, and family-approved.

Zucchini, Corn, and Black Bean Quesadillas

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 small red onion, thinly sliced
1/2 jalapeno pepper, seeded and minced
1 cup fresh or frozen corn kernels
1 small zucchini, finely diced
1 tsp. chili powder
salt and freshly ground black pepper, to taste
1 can black beans, drained and rinsed
fresh cilantro, chopped + extra for garnish
8 medium whole wheat flour tortillas
12 oz. Pepper Jack cheese, grated
sour cream, for serving
salsa, for serving

DIRECTIONS
1. Heat olive oil in a large saute pan over medium heat. Add onion and jalapeno and cooked until softened. Stir in corn and zucchini. Season with chili powder, salt, and pepper. Cook until the zucchini is tender, about 5 minutes. Stir in the black beans to warm through.

2. Preheat a large skillet or griddle over medium heat. Place a tortilla on the skillet and sprinkle with cheese. Spread several spoonfuls of the filling over the cheese. Sprinkle with cilantro. Top with more cheese and a second tortilla. Cook, flipping halfway through, until the tortilla is crisp and golden brown and the cheese has melted. Repeat with the remaining ingredients. Slice and serve with sour cream and salsa and garnish with fresh cilantro.

Makes 4 quesadillas.

(Adapted from Food and Wine)

Smoked Gouda Turkey Burgers

2011-06-10T07:20:00.047-04:00

I've been making turkey burgers for quite some time and usually opt for ground breast. (Since it's the leanest, healthiest, etc.) But without some add-ins and careful cooking, breast meat can turn out flavorless and dry. Most recipes call for spices or herbs or aromatics (such as onion and garlic) to be mixed into the patties. But not this one. So to ensure a tender juicy burger I decided to try something new. And I discovered turkey thigh.

I found ground turkey thigh on my trip to Whole Foods. (I'm not sure how readily available it is at local grocery stores.) Turkey thigh is considered "dark meat". Don't let that term turn you off. The red color of the meat comes from the myoglobin protein found in muscles that are used for sustained activities (such as walking). So basically, the dark meat has gotten more exercise. In contrast, the white meat/muscle is used for short bursts of activity such as flying (which cooped up birds don't do much of).

Dark meat does have a higher fat content, but not significantly so (and still dramatically less than lean cuts of beef). It also has a higher concentration of certain vitamins and minerals. And it tastes better. I was shocked by how rich and juicy these turkey patties turned out. Topped with melted Gouda, charred red onions, and a honey-Dijon spread they were one of the best burgers I've ever had.

Note: When you are shopping, make sure to purchase meat that is labeled "ground turkey breast" or "ground turkey thigh". If it simply says "ground turkey" then it likely contains bits of skin and other turkey parts in addition to the breast and/or thigh.

Smoked Gouda Turkey Burgers

INGREDIENTS
1 lb. ground turkey (I used ground turkey thigh)
salt and freshly ground black pepper
1 red onion, sliced into 1/4-inch thick rings
4 slices smoked Gouda
2 tsp. Dijon mustard
2 tsp. whole grain Dijon mustard
2 tsp. honey
4 whole wheat or light brioche hamburger buns

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. Form turkey into four patties. Season with salt and pepper. Drizzle red onion with a little olive oil and season with salt and pepper. In a small bowl, stir to combine mustards and honey.

2. Grill burgers until the juices run clear and onions until slightly charred and softened. Place cheese on the burgers several minutes before they are done cooking to allow it to melt. Place burgers on hamburger buns, top with red onions, spread with honey mustard, and serve.

Makes 4 burgers.

(Adapted from Food and Wine)

Cucumber Avocado Sandwich

2011-06-08T12:20:00.030-04:00

I'm ridiculously late finishing this post. No excuse. Just laziness. Instead of writing about food I've been shopping my way through Northern Virginia and sunbathing at the pool. Spending time with my sisters and family. Not working. Yeah, that's right. I no longer have a job. I haven't been in the mood to talk it about it much. Thankfully, it was by choice. But it's still no fun to be suddenly unemployed and unsure of what the future holds. It was a hard decision to make because I love surgery. But for a list of reasons the operating room wasn't the right fit for me long term. And it hasn't been easy letting go.

So while I recommence my job search, I'll turn my attention back to the kitchen. Because cooking is how I like to spend my free time. My favorite form of therapy. (And luckily, for my health, I also like to work out. Don't think I cook and eat all day. That would be scary.) I especially love being at home for lunch. Packing a sandwich to haul to work at 5 AM is unpleasant. And then that sandwich never looks or tastes quite the same after being smashed into a locker or purse all morning. Compounded with the fact that everything you eat in a hospital is less appetizing. (Trust me, the cafeteria food is an even worse option.) So I'm spoiling myself right now when lunchtime rolls around.

I'd never have the patience to make this sandwich pre-dawn. And it wouldn't hold up well in a paper bag. But I've made it at least three times this week. It's got cream cheese spread on one slice of bread and avocado slices on the other. And in between is layered cucumber, tomato, lettuce, onion, peppers, and sprouts. Veggielicious.

Cucumber Avocado Sandwich

INGREDIENTS
2 slices whole wheat or multi-grain bread
avocado, peeled, pitted, and sliced
salt and freshly ground black pepper
tomato, thinly sliced
green leaf lettuce
cucumber, thinly sliced
red onion, thinly sliced
pepperoncini, sliced
sprouts
drizzle red wine vinegar
cream cheese

DIRECTIONS
1. Spread avocado on a slice of bread. Season with salt and freshly ground black pepper. Layer with tomato, lettuce, cucumber, onion, pepperoncinis, and sprouts. Drizzle with red wine vinegar. Spread cream cheese on the second slice of bread and place on top. Slice and serve.

Makes 1 sandwich.

(Adapted from All Recipes)

Coconut Sandwich Cookies

2011-06-06T17:58:00.007-04:00

I am was really unhappy with the picture I took of this recipe. (Problem solved- I've already updated the photo!) I was in such a rush to get these cookies photographed before our Memorial Day BBQ that I didn't notice how poor the lighting was. And by the time our guests were gone, so were all the cookies. I had several requests that I post them ASAP. (They were really delicious.) So I'm putting them up here regardless of the ugly photo. I'm considering making another batch- to properly photograph and share with my family. I'm sure nobody would complain. These cute little coconut sandwiches are soft and chewy, with a thin layer of buttercream frosting and shredded coconut spilling out the sides. While you can make them as big as you'd like, I find them most adorable bite-size.

Coconut Sandwich Cookies

INGREDIENTS

Coconut Cookies:
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups shredded sweetened coconut + 1/2 cup set aside for rolling the cookies in
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 tsp. pure vanilla extract

Vanilla Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
1/2 tsp. pure vanilla extract
1 Tbsp. milk

DIRECTIONS
1. Preheat oven to 350 F.

2. In a medium bowl, whisk together flour, baking powder, and salt. Place 1 3/4 cups coconut in food processor and pulse until coarsely ground. Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low gradually add in the flour mixture and coconut, mixing until just combined.

3. Drop dough by teaspoonfuls onto two baking sheets. Bake in preheated oven for 10-12 minutes until lightly browned around the edges. Transfer cookies to a wire rack to cool completely.

4. To make the frosting, beat butter with an electric mixer until light and fluffy. Slowly beat in the powdered sugar, vanilla extract, and milk until smooth. Spread frosting over the flat side of half of the cookies and sandwich with the remaining cookies. Roll edges in the reserved coconut and serve.

Makes about 18- 24 cookies.

(Adapted from Erin Cooks, originally from Martha Stewart)

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

2011-06-04T05:57:00.006-04:00

I've been waiting all winter for blueberries. Anticipating the season when I could bake my way through a stack of blueberry recipes. Summer's not officially here yet, but I couldn't hold out past Memorial Day. I had to have a blueberry lemon cupcake. It couldn't wait. And I'm glad I didn't. Because these were wonderful. As bright and bursting with flavor as possible. Soft, moist, sweet- all of these things. I also loved the lemon cream cheese frosting. Each was great on its own but beyond delicious put together!

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

INGREDIENTS
Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

DIRECTIONS
1. Preheat oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Makes about 16 cupcakes.

(Adapted from Annie's Eats)

Cheddar and Chive Corn Muffins

2011-06-02T06:38:00.012-04:00

I'm grateful that after 2 1/2 years of blogging I still get excited every time I log on to share a recipe with you. That this project hasn't become a chore. Some days I'm frustrated by a poor photo or feel like I've run out of words to say. There are nights when dinner turns out far from delicious and others when cooking is the last thing I want to do. But despite the occasional upsets, I love this. And I'll be continuing as long as that passion exists.

Today's recipe is particularly good. Fantastic, actually. I like cornbread- especially with a bowl of spicy chili. But not all cornbread is equally yummy. It can't be too bitter or too sweet. And it can never be dry. These muffins manage that delicate balance perfectly. Savory, sweet, and moist. With chunks of corn and flecks of chive. And melted Cheddar cheese. The kind of thing you can't stop eating. The kind of recipe that makes me love what I'm doing!

Cheddar and Chive Corn Muffins

INGREDIENTS
1/2 cup white whole wheat flour
1/2 cup cornmeal
2 Tbsp. honey or organic cane sugar
1 Tbsp. butter, melted
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
pinch freshly ground black pepper
1 egg
1 cup buttermilk
1 cup Cheddar cheese, grated
3/4 cup fresh or frozen corn kernels
2 Tbsp. fresh chives, chopped

DIRECTIONS
1. Preheat oven to 425 F. Lightly grease a 12-cup muffin pan.

2. In a large bowl, whisk to combine flour, cornmeal, baking powder, baking soda, salt and pepper. Make a well in the center and add the honey or sugar, butter, egg, buttermilk, corn, and chives. Mix just until everything comes together. Fold in the cheddar.

3. Spoon the batter into the prepared muffin pan. Bake in preheated oven for about 12 minutes, until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Remove from the pan to cool on a wire rack. Serve warm.

Makes 10-12 muffins.

(Adapted from Simply Scratch)

Jerk Chicken Chili

2011-05-31T06:30:00.004-04:00

I should have checked the weather forecast before I went and made chili. I didn't realize the last few days of May would be ~~warm~~ ~~hot~~ sweltering. Nevertheless, we cranked up the AC and hid indoors slurping this spicy soup. It's richly flavored with chiles, allspice, and cinnamon and brimming with black and white beans and tender chunks of chicken. And there's another ingredient that puts it totally over the top- chocolate! Just enough semi-sweet chocolate is swirled into the pot to impart flavor without making the chili sweet. It adds a certain something that's hard to describe. You'll just have to try it to understand.

Jerk Chicken Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
2 Tbsp. chili powder
1/2 tsp. ground cinnamon
1/2 tsp. allspice
1 3 lb. chicken, cooked and meat shredded or diced
4 cups homemade or low-sodium chicken broth
1 (14 oz.) can crushed or diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can white (Canellini or Great Northern) beans, drained and rinsed
2 Tbsp. pickled jalapenos, diced
1 oz. semisweet chocolate
1/2 cup fresh cilantro, chopped + extra for garnish
sour cream, for serving

DIRECTIONS
1. Heat olive oil in a large pot over medium heat. Add onion, pepper, and garlic and cook until softened. Stir in the chili powder, cinnamon, and allspice and cook, stirring constantly, for 1 minute. Add the chicken and stir to coat with the spices. Add the broth, tomatoes, beans, and jalapenos and bring to a boil. Reduce heat, cover partially, and simmer 20 minutes.

2. Stir in the chocolate and cilantro. Remove from the heat and let rest 5-10 minutes. Serve with cilantro and sour cream.

Serves 6-8.

(Adapted from Pam Anderson's Perfect One Dish Dinners via Smells Like Home)

Veggie and Cheese Bagel Sandwich

2011-05-29T05:28:00.035-04:00

I'm still in the mood for less meat and lots of veggies. And I'm always craving avocado and cheese. Two of my favorite things. Soft chewy whole wheat bagels top the favorites list as well. Basically, I love everything about this sandwich. It's filling and good for me. And it's user friendly. Anyone can toast a bagel, slather it in stone-ground mustard, and pile it high (in no particular order) with veggies and cheese. The hardest part is keeping it in one piece while slicing and eating. The tomato is slippery and slivers of cucumber like to slide out the sides. Otherwise- super easy.

Veggie and Cheese Bagel Sandwich

INGREDIENTS
whole wheat bagel, sliced in half
avocado, sliced
Muenster or Havarti, thinly sliced
butter lettuce
tomato, sliced
salt and freshly ground black pepper
cucumber, thinly sliced
radishes, thinly sliced (optional)
red onion, thinly sliced
alfalfa sprouts (optional)
stone ground mustard

DIRECTIONS
1. Toast bagel. Season tomato with salt and freshly ground black pepper. Layer bottom half of bagel with avocado, cheese, lettuce, tomato, cucumber, radish (optional), onion, and sprouts (optional). Spread mustard on the top half of the bagel. Place on top. Slice and serve.

Makes 1 bagel sandwich.

Portobello, Brie, and Caramelized Onion Quesadillas

2011-05-27T05:36:00.004-04:00

Cooking is a convenient hobby because inspiration comes from everywhere. I could be watching TV, perusing a restaurant menu, or listening to a stranger describe their favorite meal and the creative juices start to flow. Friends and family, the internet, the grocery store- all possible sources for ideas. And the best part is that everyone needs to eat. At least three times a day (usually). So there's no shortage of opportunity to be consuming or dreaming about food.

A few weeks ago I was looking over the online menu of one of my favorite Richmond cafes and a certain quesadilla, stuffed with portobellos, spinach, and brie, caught my attention. We never made it to the restaurant for dinner, but I couldn't get that quesadilla off my mind. The solution? Make it myself. So I rounded up the necessary ingredients, plus a few. I added caramelized onions, which take some time, but make everything better. I sauteed the meaty mushrooms in olive oil, garlic, and balsamic vinegar, and then wilted in the spinach and seasoned it with salt and pepper. With thick slices of brie oozing out the sides of the stove-top charred tortillas, these veggie quesadillas were delicious. Just as good, if not better, than anticipated.

Portobello, Brie, and Caramelized Onion Quesadillas

INGREDIENTS
1 large onion, thinly sliced
2 Tbsp. extra virgin olive oil, divided
salt and freshly ground black pepper, to taste
1 large clove garlic, minced
6 oz. portobello mushrooms (about 2 large), stems and gills removed and sliced
1 Tbsp. balsamic vinegar
handful fresh spinach, chopped
2 large whole wheat tortillas
brie, thinly sliced

DIRECTIONS
1. To caramelize onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring frequently, until soft and caramelized, 25-35 minutes. (Reduce heat as necessary to prevent onions from browning too quickly.)

2. Meanwhile, heat 1 Tbsp. olive oil in a second large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and season with salt and pepper. Stir in the balsamic vinegar. Cover and cook, stirring occasionally, until mushrooms are tender. Stir in the spinach and cook until wilted. Season to taste with salt and pepper.

3. Heat a large skillet or griddle over medium heat. Place the tortillas on the skillet and top half of each of the tortillas with thinly sliced brie, half of the caramelized onions, and half of the mushroom-spinach mixture. Fold over the second half of the tortillas. Cook, flipping halfway through, until the cheese is melted and the tortillas are golden brown. Slice and serve.

Makes 2 quesadillas.

Spicy Shrimp Fettucine

2011-05-25T05:40:00.004-04:00

This meal started with a box of fresh whole wheat fettucine from a Richmond pasta shop. (I haven't got the time- or gadgets- to be making fresh pasta of my own. Someday I hope to.) Purchasing the pasta was easy. The hard part- finding a recipe worthy of it. Fresh shrimp happened to be on sale this week at Whole Foods and that led me here. To fettucine with a spicy tomato sauce and big juicy shrimp. Finished with julienned basil and freshly grated Parmesan. To a fabulous restaurant-quality dinner in a hurry.

I have a habit of taking Cooking Light recipes and making them slightly heavier. I don't mess around with low-fat this or light that (a.k.a. more additives and less flavor). I use the real deal. I tend be generous with the cheese. That kind of thing. Not that this dish isn't good for you. It still is. It just tastes like it shouldn't be.

Spicy Shrimp Fettucine

INGREDIENTS
1 lb. whole wheat fettucine
2 Tbsp. extra virgin olive oil
8 cloves garlic, minced
1/2- 1 tsp. crushed red pepper flakes (I used 1/2 tsp. and it was mildly spicy)
1 1/2 lbs. raw shrimp, peeled and deveined
28 oz. can crushed tomatoes (I used crushed tomatoes with basil)
1/4 cup sour cream
2 Tbsp. tomato paste
2 tsp. dried basil (because I used canned tomatoes with basil and fresh basil for serving, I omitted)
kosher salt and freshly ground black pepper, to taste
freshly grated Parmesan cheese, for serving
fresh basil, julienned for serving

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook pasta until al dente and drain (reserving a little of the cooking water).

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and saute 1 minute. Add shrimp, season with salt and pepper, and cook 1 minute. Stir in the crushed tomatoes, sour cream, tomato paste, and dried basil (if using). Bring to a boil; reduce heat; simmer 5 minutes until the shrimp are cooked through (they turn opaque and curl). Season with salt and pepper to taste.

3. Add the cooked pasta and toss to coat. Thin the sauce with some of the pasta cooking water, if desired. Stir in a handful of Parmesan and fresh basil. Serve with extra Parmesan and fresh basil for topping.

Serves 6.

(Adapted from Cooking Light)

Zucchini Brownies, Revisited

2011-05-23T05:27:00.006-04:00

I know I've posted a lot of desserts lately. I promise I'm cooking other things. But the un-sweet dishes aren't turning out as well as the treats. Or it could be that I just don't think they taste as good because of my recent decrease in appetite. I'm still having trouble stomaching meat. So I'm eating a lot of peanut butter and jelly, cheese quesadillas, hummus and veggies. Seafood is safe though. It doesn't resemble anything I've seen so far in surgery. So tomorrow I'm going to try a new shrimp pasta dish. And hopefully- if all goes well- I'll be sharing it with you soon.

I've probably already told you a dozen times- I'm not a chocoholic. Dustin holds that title in our family. But every so often I get the urge to have something dense and dark and cocoa-y. That's how I felt this weekend. I considered baking a chocolate cake. But then I got lazy and opted for the quicker solution to my craving. And we ended up with zucchini brownies. They were so moist and warm and fudgy when they came out of the oven that I couldn't wait long enough to let them cool- I slathered them in a quick chocolate frosting and sunk my teeth in. (Which explains the frosting oozing everywhere.) These odd brownies are ridiculously good!

4/28/09: If I had to pick a favorite vegetable, it would be zucchini. My husband would argue that carrots are my favorite, because he's watched me plow through hundreds of bags of baby carrots since we've been together. But I don't love them. They are just convenient (no cooking required) and have a pleasant crunch. But zucchini is fabulous. I love it prepared every which way (even raw once in a salad). It also bakes well- into breads and muffins and... brownies!?!

Yes dear world, zucchini brownies. Last week when I told my husband I was going to make him brownies, his face lit up. Then I mentioned I would be putting zucchini in them and his grin turned sour. He then told me he didn't want them. But I knew better. I know this is a strange notion and quite frankly, it's a strange recipe. But you have to trust me!

The batter doesn't contain any egg, and really isn't a batter at all, because it's dry. Barely moist enough to come together into a big clump, which you have to press into your baking pan. But don't despair, when the zucchini hits the high oven heat it sheds all it's moisture and you will end up with the softest, gooiest brownies ever! Don't mess with this recipe- just try it and I promise you will be amazed!

The chocolaty frosting tops off the best brownie I've ever made (and can remember eating, ever). Dustin was completely flabbergasted. We were both shocked that a veggie (the best vegetable, mind you) could make such a rich, sinfully delicious dessert! I swear it must be magic, because zucchini goes into the oven but has disappeared when you pull these fudgey brownies out!

I've seen a black bean brownie recipe floating around the blogosphere. I can't decide if it's more/less repulsive sounding than the zucchini brownies. But since the zucchini was such a hit, I'll have to try that one as well!

Zucchini Brownies

INGREDIENTS
1/2 cup canola oil
1 1/2 cups sugar
2 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups zucchini, shredded
1/2 cup walnuts, chopped (optional)

Frosting:
6 Tbsp. unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla extract

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. (Mixture will be very dry.) Press evenly into the prepared pan.

3. Bake for 25 minutes in the preheated oven, until brownies spring back when gently touched. Remove from the oven and let cool.

4. To make the frosting, melt together the cocoa and butter; set aside to cool. In a medium bowl, blend together the powdered sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Makes a 13x9 pan of brownies.

(Adapted from All Recipes)

Pineapple Carrot Muffins

2011-05-21T06:29:00.018-04:00

I don't know where my mother came across this recipe, but she's been making it for years now and I'm finally getting around to including it in my collection. When I first left home for college (almost 7 years ago- wow) she typed up a binder full of all the recipes I grew up on. That was before I cooked much of anything. But as you can see that changed. And I still consult that notebook regularly.

My mom and I have both tweaked this recipe multiple times and, if anything, learned that it is very forgiving. She (accidentally) left out all of the sugar on one occasion, but had included raisins, and the muffins were still pleasantly edible. We've tried various combinations of all-purpose and wheat flour, used applesauce to replace the oil, and even added nuts. All successful. These softly spiced muffins always turn out moist and yummy.

Pineapple Carrot Muffins

INGREDIENTS
1 1/2 cups white whole wheat flour
1/4 cup organic cane sugar (or brown sugar)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. canola oil (or unsweetened applesauce)
1 egg
1/4 cup milk
1 cup carrot, grated
8 oz. can crushed pineapple (do NOT drain)
1/2 cup raisins (optional)

DIRECTIONS
1. Preheat oven to 350 F. Line or lightly grease a 12-hole muffin pan.

2. In a medium bowl, whisk to combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt. In a separate bowl, whisk to combine oil (or applesauce), egg, milk, carrot, and pineapple (and its juices). Add dry ingredients and mix until just moistened throughout. Fold in raisins (optional). Spoon into prepared muffin pan, filling almost to the top.

3. Bake in preheated oven for about 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins.

Fresh Pineapple Upside Down Cake

2011-05-19T05:08:00.002-04:00

This is one of the best things I've tasted in a long time. It's the first pineapple upside down cake I've ever had and boy have I been missing out! I knew when I decided to attempt this classic cake that I would be using fresh pineapple. Forget the limp fruit that comes in a can. Fresh is best. So after consulting two popular recipes, I took what I liked about each and combined them into one. And it was awesome. The cake base was buttery, moist, and not overly sweet. The caramel soaked into the cake and oozed over the sides. And the ripe juicy pineapple turned tender and irresistible. We devoured it warm underneath a scoop (or two) of vanilla bean ice cream.

Fresh Pineapple Upside Down Cake

INGREDIENTS
Topping:
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
1/2 fresh pineapple, cored and sliced

Batter:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
6 Tbsp. (3/4 stick) unsalted butter, room temperature
3 eggs, separated
1/2 cup unsweetened pineapple juice
1 tsp. pure vanilla extract
vanilla bean ice cream, for serving

DIRECTIONS
1. Preheat oven to 400 F. Butter a 9-inch round cake pan.

2. Melt one stick of butter and brown sugar in a medium saucepan over medium heat. Simmer, stirring occasionally, four minutes. Remove from heat and pour into the bottom of the prepared cake pan. Arrange pineapple on top of caramel, overlapping slightly.

3. To make the batter, whisk to combine flour, baking powder, and salt and set aside. In a separate bowl, beat egg whites until stiff peaks form and set aside. In a third bowl, cream butter and sugar with an electric mixer until light and fluffy. Add egg yolks and vanilla extract and beat until smooth. Add half of the flour mixture and beat on low until just blended. Beat in the pineapple juice, then add the remaining flour mixture beating until just blended. Fold in the egg whites by hand. Pour batter over the pineapple topping and spread evenly.

4. Bake in preheated oven for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool 5-10 minutes before inverting onto a cake platter. Replace any pineapple that sticks to the pan. Serve warm with a scoop of vanilla ice cream.

Makes a 9-inch round cake.

(Adapted from All Recipes and Smitten Kitchen)

Caramelized Onion and Roasted Veggie Pizza, Revisited

2011-05-17T05:20:00.006-04:00

Last week I developed a sudden aversion to meat. I couldn't figure out why the turkey on my sandwich looked so unappetizing or how come a juicy burger was such a turn-off. While I'm not a hard carnivore, I've never disliked meat. At first I blamed the warm weather. I thought the heat was causing me to crave lighter, healthier foods. But that seemed silly. And then it hit me. I've spent the majority of the last month in an operating room. Around exposed muscle, bone, and tissue. Inhaling the fumes of burning flesh. (Pleasant images, I know.) Hmmm. I'm guessing there's a correlation here.

Luckily, Dustin has been gracious about my change in appetite and hasn't complained too much that I'm currently leaning vegetarian. (He confessed to similar feelings after spending a semester of anatomy in the cadaver lab.) So we're clear- I'm not giving up on meat. I just need a break. (Which would do us all some good on occasion.) Over the weekend I was craving pizza and remembered this favorite recipe I first posted two years ago. Oven-roasted vegetables and sweet caramelized onions are piled high on my homemade pizza dough and smothered in mozzarella and fontina. This time I added mushrooms to the veggie mix. There's no rule about what to include. All vegetables are welcome here.

6/11/09: I'm especially fond of this pizza because I developed it on my own. I take my inspirations from everywhere, but for the most part, this one came from within! I fall more and more in love with my pizza dough recipe every time I make it, which is very often. I enjoyed this pizza so much that I made it twice in one week (and we know I rarely repeat the same recipe twice within a year)!

I'm all about incorporating more vegetables into my diet, and what better way to enjoy them than atop a pizza?! You can roast whatever vegetables you prefer, but I definitely recommend including peppers and squash. The caramelized onions are essential. If you've never tried caramelized onions, you are in for a treat. Literally. They are sweet and aromatic and I can't stop myself from eating them right out of the pan! The Fontina is another required ingredient. I can't quite describe how it tastes- it just makes all the difference! Basically, don't make any substitutions or you won't get the same result. And then I can't be blamed if your pizza is sub-par.

Another note: I never actually measure how much cheese ends up on my pizza. Just judge for yourself how much is enough. Shoot for a ratio of about half Fontina to half mozzarella.

Caramelized Onion and Roasted Veggie Pizza

INGREDIENTS
1 recipe pizza dough
roasted veggies
2 large yellow onions, thinly sliced
2 Tbsp. extra virgin olive oil, divided
1 1/2 cups Fontina cheese, shredded
1 1/2 cups Mozzarella cheese, shredded

DIRECTIONS
1. Prepare pizza dough according to directions. While pizza dough is rising, roast veggies according to directions (or you can use previously roasted vegetables that have been kept in the refrigerator).

2. In a large pan heat 1 Tbsp. of olive oil over medium heat. Add the onion and saute, stirring occasionally, until caramelized (they will reach a deep golden brown), 25-40 minutes.

3. Place pizza stone in oven and preheat to 450 F.

4. When dough is ready, turn out on to a lightly floured surface to form your crust (see pizza dough directions). Sprinkle parchment paper with cornmeal and place your formed crust on it. Brush the crust with the remaining 1 Tbsp. olive oil. Spread half of the Fontina and mozzarella over the crust. Next layer with the roasted vegetables and caramelized onion. Top with the remaining Fontina and mozzarella.

5. Place pizza onto the preheated pizza stone and bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbling. Remove from the oven and let rest for 5 minutes before slicing.

Makes 1 pizza.

Scrambled Egg and Chorizo Breakfast Tacos

2011-05-15T06:26:00.046-04:00

I've been experiencing a string of technical difficulties lately. First blogger went down for a day or two. I'm sure worldwide panic ensued. But it didn't bother me too much because I didn't have the time to post even if I'd wanted to. And now today my usual web browser can't find my site. Is it possibly sending me a message that it's sick of my blog? (It is undoubtedly the most frequently visited site in my history.) Temporarily losing my blog twice in one week now has been no subtle hint that I might want to do something to back it up. I'd be devastated if I were to lose the last two and a half years of work I put into this. It's time to get on that.

On a more pertinent topic, this week I dug some pork chorizo out of the freezer (that I can't remember when I purchased) and finally put it to use. Dustin loves scrambled eggs. Every husband loves sausage. And we both love tacos. So I knew this recipe would be a hit. It made for a filling, fast, and flavorful weeknight meal. (And would, of course, make for an awesome breakfast or brunch.) My one suggestion is that you cook the sausage and scramble the eggs separately. It might be tempting to combine everything into one pan. But unless you want to turn your eggs an unappetizing shade of brown, I recommend keeping them separate. The heavily-spiced chorizo releases a lot of grease that will stain anything you add to it.

Chorizo and Scrambled Egg Breakfast Tacos

INGREDIENTS
1 lb. fresh pork, turkey, or chicken chorizo sausage, casings removed
8 eggs, whisked
8 green onions, sliced
1/4 cup fresh cilantro, chopped + extra for garnish
salt and freshly ground black pepper
8-10 small corn or whole wheat four tortillas
sharp Cheddar cheese, grated
pico del gallo
sour cream (optional)
hot sauce (optional)

DIRECTIONS
1. Saute chorizo in a large skillet over medium heat, breaking up with a wooden spoon, until browned and cooked through. Drain and set aside.

2. Meanwhile, preheat a separate large skillet over medium heat. Lightly coat with cooking spray. Add the green onions and saute for 2 minutes. Add the eggs and cilantro and season with salt and pepper. Reduce the heat and cook until softly set, stirring frequently.

3. Sprinkle each tortilla with cheese and heat over a dry skillet until the cheese has melted and the tortillas are golden brown. Fill each tortilla with chorizo and scrambled eggs. Serve with pico de gallo, sour cream, and hot sauce and garnish with fresh cilantro.

Serves 4.

(Adapted from Bon Appetit)

Strawberry Avocado Salsa, Revisited

2011-05-13T05:00:00.010-04:00

On Saturday mornings I wake up much too early (my internal alarm clock has no snooze) and head to the gym. And on the way home (in my post-workout state, hiding my flushed make-up free face under my biggest pair of shades), I stop at the farmer's market to sample what Virginia has to offer. I won't let a little sweat get in the way of me and my local produce. The routine stays the same, but the spoils change with the season. Spring brings strawberries. Corn and peaches arrive mid-Summer. Followed by apples and squash in the Fall.

Right now I can't resist the strawberries. They're so juicy, ripe, and red. And they won't last long enough. So I'm buying them by the pint-full and baking them into desserts and dicing them up in salsa. Salsa? Yeah. Avocados and strawberries are a surprisingly good combination. Especially with a little onion, lime, cilantro, and jalapeno and a handful of salty tortilla chips. The only downside? The very same acid that prevents the avocado from browning tends to break down the strawberries before too long. So this salsa is best enjoyed the same day it's made.

5/31/09: We've already established that strawberries and avocado are a delectable duo. They make for an excellent salad, and now a show-stopping salsa! Here we've added a little spice (add more if you'd like) and they're suddenly a Southwestern staple. Who doesn't love salsa? It's always bright and appealing and one of the healthiest snacks available. (Just be careful what you serve it with.)

There's your traditional tomato-based salsas and your sweeter fruit flecked ones. Salsas with spice and salsas without. Bean salsas and corn salsas and salsas galore. With endless combinations, I could dedicate an entire category just to salsas. In fact, I might! But as far as salsas go, this is one of my best yet!

Strawberry Avocado Salsa

INGREDIENTS
2 cups strawberries, stemmed and diced
1 avocado, peeled, pitted, and diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 tsp. lime zest
2-3 Tbsp. freshly squeezed lime juice
2 tsp. jalapeno pepper, seeded and diced
1/2 tsp. evaporated cane sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine all ingredients in a small bowl. Toss gently, season to taste with salt and pepper, and serve.

Serves 4.

(Adapted from Cooking Light)

White Chocolate Macadamia Nut Cookies, Revisited

2011-05-11T05:28:00.017-04:00

Today I get to scrub in for my first surgery! (Up to this point I've been watching from afar.) My goal for today is to stand next to the surgeon and assistants and not get in the way. And not touch anything unsterile. Sound easy? Not when you're used to being able to move your arms freely or sit down or scratch your nose. One wrong move could get me in trouble. I'm curious to see how this goes...

My mind has been so focused on the operating room lately that I've had a hard time writing blog posts. I don't have as much time to think about food. But over the weekend we celebrated Mother's Day with my family and my sister and I cooked a big meal. We grilled chicken and vegetable kabobs and baked a creamy cauliflower gratin and homemade rolls (all previously posted recipes). And for dessert I made these cookies (as well as an attempt at fresh strawberry ice cream). The ice cream didn't live up to my expectations, so I'll be trying again in the future. But these cookies we loved! Soft and chewy, salty and sweet. With bits of crunchy macadamia and smooth white chocolate strewn throughout. Cookie perfection.

2/18/09: Feeling guilty for leaving Dustin alone the last few days (slaving away in school while I visited my family and got our car fixed, again), I decided to bake him a batch of cookies when I got home tonight! Macadamia nuts are a splurge, so these are a rare treat! In fact, he just walked in the door and exclaimed, "mhh...smells so good!" And now, he keeps repeating between bitefuls, "these are so good!" I predict these morsels of nutty perfection won't be around for long. I'll be making a double batch next time.

White Chocolate Macadamia Nut Cookies

INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups white sugar
2 eggs
2 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups white chocolate chips
6 oz. macadamia nuts, chopped

DIRECTIONS
1. Preheat oven to 375 F.

2. In a medium bowl, cream the butter and sugar with an electric mixer. Beat in the egg and vanilla. In a separate bowl, whisk to combine the flour, baking soda and salt. Add the flour mixture to the wet ingredients, mixing well. Fold in the white chocolate and nuts. Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet.

3. Bake in preheated oven for 8-10 minutes, until the edges are lightly browned. Cool on wire racks.

Makes 2-3 dozen cookies, depending on size.

(Adapted from All Recipes)

Chicken Souvlaki

2011-05-09T04:44:00.003-04:00

This is one of my favorite quick and healthy dinners that I've just never gotten around to posting before. Chicken souvlaki is the Greek equivalent of fast food. Here that means a previously frozen burger and greasy bag of fries, but in Greece you get flame-grilled marinated chicken with fresh tomatoes and onion and creamy cucumber-yogurt sauce wrapped in a warm pita. How unfair.

Luckily this delicious Greek street food is easy to recreate at home. The chicken only needs half an hour to soak up the flavors from the lemon, garlic, and oregano. In the mean time you can whip up the tzatziki, slice the vegetables, and preheat the grill. I buy chewy soft whole wheat pitas for extra fiber and add a sprinkling of feta on top. And have a napkin ready. The sauce will ooze and chunks of veggie and chicken will attempt to slip out the sides, but it's one delicious mess.

Chicken Souvlaki

INGREDIENTS
1 recipe Marinated Greek Chicken
6 whole wheat pitas, warmed
Roma tomato, thinly sliced
red onion, thinly sliced
cucumber, thinly sliced (optional)
feta, crumbled (optional)
Tzatziki sauce

DIRECTIONS
1. Marinate and grill chicken according to recipe directions.

2. Prepare tzatziki sauce according to recipe directions. Refrigerate until ready to use.

3. Fill warmed pitas with grilled chicken, cucumber, tomato, onion, feta, and tzatziki and serve.

Serves 4-6.

Creamy Tomato and Roasted Red Pepper Soup

2011-05-07T05:40:00.047-04:00

I know that it's spring and you're ready to pull out the flip flops and and sip lemonade, not curl up under a blanket with a bowl of soup. But I'm in the mood for soup year 'round. Especially something light and refreshing like this. And since this soup is made with fire-roasted canned tomatoes and jarred roasted red peppers, it claims no season. (As long as you can get your hands on fresh basil, which it wouldn't be the same without.)

I thought this recipe was terrific for three reasons: flavor, nutrition, and ease of preparation. It manages the perfect balance of roasted tomatoes vs. peppers, the acidity offset with a pinch of sugar. A touch of half and half lends a creaminess without unnecessary calories. And it was very simple to create- saute, simmer, blend, and serve. I packed the leftovers for lunch at work over the next few days and it got even better with age! Make it a meal with hot grilled cheese on whole wheat for dipping.

Creamy Tomato and Roasted Red Pepper Soup

INGREDIENTS
2 Tbsp. extra virgin olive oil
1 yellow onion, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
1 Tbsp. tomato paste
14.5 oz. can fire-roasted crushed tomatoes
12 oz. jar roasted red peppers, drained and chopped
2 1/2 cups homemade or low-sodium chicken or vegetable broth
2 tsp. organic cane sugar
1/2 cup half and half
1/4 cup fresh basil, chopped + extra for garnish

DIRECTIONS
1. Heat olive oil in a large pot over medium-high heat. Add carrot and onion and saute until tender, about 5 minutes. Add garlic and saute for another minute. Season with salt and pepper. Add tomato paste and cook for 1 minute. Stir in the tomatoes, roasted red peppers, and broth. Bring to a boil; reduce heat; simmer 25 minutes until the vegetables are tender.

2. Stir in the sugar, half and half, and basil. Puree with an immersion blender (or food processor) until smooth. Season to taste with salt and pepper. Serve garnished with fresh basil.

Serves 4.

(Adapted from Food Network)

Strawberry-Rhubarb Hazelnut Crumble

2011-05-05T05:21:00.055-04:00

I'm a little uneasy around rhubarb. Its crunchy long stalks (which resemble red celery) are extremely tart and its leafy greens are toxic. Definitely not something I'd reach for when I've got the munchies. I learned on Wikipedia that while rhubarb is technically a vegetable, a court in New York ruled that it would be considered a fruit. (I didn't know the U.S. justice system could do that. How come we've never gotten around to re-classifying the tomato? It would make a much better vegetable.)

But whoever had the idea to bake it into a dessert was onto something. Rhubarb becomes more than edible with the help of juicy ripe strawberries and a whole lotta sugar. A buttery hazelnut crumb topping and scoop of vanilla bean ice cream don't hurt either. I realized after making this recipe that it's very similar to one I posted last year that combines strawberries, rhubarb, and walnuts in a crisp. Two delicious uses for this formerly unlovable spring produce.

Strawberry-Rhubarb Hazelnut Crumble

INGREDIENTS
Crumble:
3/4 cup all-purpose flour
2/3 cup sugar
large pinch salt
6 Tbsp. cold unsalted butter, diced
1/2 cup old-fashioned oats
1/2 cup hazelnuts, husked, toasted, and chopped

Filling:
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 lb. strawberries, stemmed and quartered
12 oz. rhubarb, ends trimmed and chopped

vanilla bean ice cream, for serving

DIRECTIONS
1. Preheat oven to 375 F. Butter an 11x7 (I fit mine into an 8x8) baking dish.

2. To make the crumble, in a medium bowl whisk to combine flour, sugar, and salt. Add diced butter and rub with your fingertips until the mixture sticks together in clumps. Mix in the oats and nuts. Refrigerate until ready to use.

3. To make the filling, whisk to combine sugar and seeds scraped from half a vanilla bean in a large bowl. Add strawberries and rhubarb and toss to coat. Pour filling into the prepared baking dish. Sprinkle with the crumb topping.

4. Bake in preheated oven for about 45 minutes, until the filling is bubbling and the topping is golden brown (cover with foil partway through cooking if the top is browning too fast). Let cool 15 minutes. Serve warm with a scoop of vanilla bean ice cream.

Serves 6.

(Adapted from Bon Appetit)

Tacos al Pastor (Grilled Pineapple Pork Tacos)

2011-05-03T05:32:00.025-04:00

I'm a taco, burrito, enchilada, quesadilla kinda girl. Whatever you want to call it- Mexican/Southwestern/Tex-mex- I love it! The only reason I could ever be tempted to leave the lush East Coast to live in the dry deserts of the Southwest would be the food. What you can find around here just doesn't compare. So I've learned to satisfy my cravings at home. And I'll let you in on a little secret- delicious (although questionably authentic) Mexican food is easy to make on your own!

Tacos al Pastor, a famous Mexican street dish, consist of grilled chile-marinated pork and pineapple, freshly diced onion and cilantro, and a piquant red salsa. So much flavor wrapped in a little tortilla. This recipe does require a few unique ingredients- specifically, guajillo chile powder (which I ordered here), whole guajillo chiles (also available here, but I found them for a reasonable price at Whole Foods), chipotles in adobo (available at most grocery stores), and Mexican oregano (use Greek oregano in a pinch). This was my first encounter with the guajillo chile. I was nervous to dump a whole quarter cup of chile powder into the marinade, fearing I'd set our mouths on fire. But I went with it and was pleasantly surprised. The guajillo chile is mild and it was just right. But do use caution when it comes to the chipotles. They pack a lot of heat.

Tacos al Pastor (Grilled Pineapple Pork Tacos)

INGREDIENTS
Marinade:
1/2 large white onion, chopped (the other half reserved for the salsa or for serving)
1/2 cup freshly squeezed orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 cloves garlic, halved
2 tsp. kosher salt
1 tsp. dried Mexican oregano
1 tsp. ground cumin
1 large chipotle en adobo + 1 tsp. adobo sauce (or more if you like it hot)
2 1/2 - 3 lb. boneless pork loin, cut into 1/2-inch slices (I cut mine into 1-inch cubes and grilled them on skewers)

1 pineapple, peeled, cored, and sliced
corn or whole wheat flour tortillas, warmed
white onion, diced for serving
fresh cilantro, chopped for serving
lime wedges, for serving
sour cream, for serving (optional)

Salsa:
8 large dried Guajillo or New Mexico chiles, stemmed, seeded, and coarsely torn
2 cups hot water
1/2 medium onion, roughly chopped
3 cloves garlic, halved
1 small chipotle in adobo + 1 tsp. adobo sauce (more if you like it hot)
1/4 cup fresh cilantro, chopped
2 tsp. freshly squeezed lime juice
kosher salt, to taste

DIRECTIONS
1. To make the marinade, place onion, orange juice and next 7 ingredients in blender or food processor; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

2. To prepare the salsa, place torn chiles in a bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid. Heat a small nonstick skillet over medium heat. Add the onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Place onion and garlic in blender or food processor. Add drained chiles, 1 cup soaking liquid, chipotle chile and adobo, cilantro, and lime juice; puree until smooth. Transfer to bowl. Season to taste with kosher salt.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill pineapple until warm and slightly charred. Grill pork with some marinade still clinging until slightly charred and cooked through. Transfer pineapple and pork to work surface; chop pineapple and pork into bite-size pieces. Transfer to platter; toss to combine. Serve in warmed tortillas with onion, cilantro, salsa, lime wedges, and sour cream (optional).

Serves 6-8.

(Adapted from Bon Appetit)

Sloppy Bombay Joes

2011-05-01T05:22:00.003-04:00

This isn't your ordinary sloppy joe. Truthfully, I'm not sure what is because I've never made them before. The last time I had a sloppy joe I was a kid and I'm sure it came from a can. This, on the other hand, is a fresh, exotic take on a truly American dish. (If you Wikipedia 'sloppy joe' you'll find an entertaining list of what people call them in different regions of the country. Ever heard of a slushburger? Or how about a Yum Yum?)

Several reasons this recipe caught my attention: 600+ 5-star reviews (unheard of, even for a Food Network recipe), the use of ground turkey in place of beef (healthier), and the Indian twist. The tomato sauce is spiced with ginger, garlic, paprika, and garam masala. And the turkey is simmered with cumin, raisins, and pistachios. Pretty fresh cilantro fishes it off. A little unusual? Sure. Still sloppy? Yes, very. And absolutely delicious.

Sloppy Bombay Joes

INGREDIENTS
Sauce:
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh ginger, minced
2 cloves garlic, minced
1/2 serrano chile, seeded and minced (reserve the other half for the turkey below)
1 tsp. garam masala
1/2 tsp. paprika
1 15-oz. can tomato sauce
1 cup water

Turkey:
1/4 cup shelled unsalted pistachios
1 Tbsp. extra virgin olive oil
1 tsp. cumin seeds (or 3/4 tsp. ground cumin)
1/2 large white onion, diced
1 red bell pepper, seeds and membranes removed and diced
1/2 serrano chile, seeds intact
kosher salt and freshly ground black pepper
1 lb. ground turkey (I used ground turkey thigh)
1/2 tsp. honey
1/4 cup raisins
fresh cilantro, chopped for garnish
light brioche or whole wheat hamburger buns, for serving

DIRECTIONS
1. To make the sauce, heat the olive oil in a large skillet over medium heat. Add the ginger, garlic, and serrano and saute until slightly browned. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, or until thickened.

2. Meanwhile, toast pistachios in a large dry skillet over medium-low heat until fragrant. Set the pistachios aside. Add the olive oil to the pan and turn to medium heat. Stir in the cumin and cook for a few seconds. Stir in the onions, bell pepper, and serrano and saute until softened and starting to brown. Stir in the turkey, breaking it into chunks, and cook for 5 minutes, until opaque.

3. Now the sauce should be ready. Add the sauce to the skillet with the turkey. Season generously with salt and freshly ground black pepper. Bring the mixture to boil, then reduce heat and simmer, uncovered, for about 10 minutes until thickened slightly.

4. Remove the serrano pepper. Stir in the honey, pistachios, and raisins. Adjust seasonings to taste. Serve on whole wheat hamburgers buns and garnish with fresh cilantro.

Serves 4-6.

(Adapted from Food Network)

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

2011-04-29T05:19:00.011-04:00

I've spent my week between textbooks and computer screens and the operating room. Dodging scalpels and specimens. Mostly trying to stay out of the way. There's been a lot of reading, so it feels like I'm right back in school. But the best part is I'm getting paid to study, to learn, to observe. To watch laproscopic surgeries and joint replacements. It's a sweet deal. (If you love that kind of thing. I sure do.)

I'm not getting as much quality time cooking. Dinners are rushed and I look forward to the weekend when I can waste a few hours in the kitchen. When I'll have time to bake. Almost every week I pick a treat to make. Last Sunday, in honor of Easter, I chose carrot cake. In the form of cupcakes (which I've never done before). What intrigued me about this recipe was the inclusion of white chocolate in the frosting. White chocolate + cream cheese on top of carrot cake- it sounded amazing! And I'm here today to tell you, it was. These cupcakes were moist and scrumptious! They're stuffed with walnuts and crushed pineapple but you could always add some raisins and shredded coconut to kick it up another notch. So take some time for yourself this weekend and get to baking. Cupcakes are calling...

Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting

INGREDIENTS
Carrot Cake Cupcakes:
3 eggs
1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup canola oil
1 1/2 tsp. pure vanilla extract
3 cups carrots, peeled and shredded
3/4 cup crushed pineapple
2 1/4 cups all-purpose flour
2 tsp. baking soda
3/4 tsp. salt
2 1/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. ground ginger
3/4 cup walnuts, chopped + extra for garnish

White Chocolate Cream Cheese Frosting:
8 oz. cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 oz. white chocolate
1 tsp. pure vanilla extract
2 Tbsp. heavy cream
3 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Line or lightly grease two cupcake pans.

2. In a large bowl, beat eggs and sugars with an electric mixer until frothy. Beat in the oil and vanilla. Stir in the carrots and pineapple.

3. In a separate bowl, whisk to combine flour, baking soda, salt, and spices. Add to the wet ingredients and mix until evenly moist. Fold in the chopped walnuts.

4. Divide batter among the prepared cupcake pans and bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from the pans and cool completely on a wire rack before frosting.

5. To make the frosting, melt chocolate in a small saucepan over medium heat, stirring until smooth. Allow to come to room temperature. Cream butter and cream cheese with an electric mixer until smooth. Mix in the melted chocolate, vanilla, and heavy cream. Gradually beat in the powdered sugar until fluffy. Spread over cooled cupcakes and top with chopped walnuts.

Makes 24 cupcakes.

(Adapted from All Recipes)

Potato Leek Gratin

2011-04-27T06:10:00.004-04:00

Traditionally we have Easter dinner with my family. My mom cooks a spiral ham. There's mashed potatoes and homemade rolls. And of course, gravy. But this year they ditched us and went out of town to spend the holiday elsewhere. After I got over feeling left behind, I realized this would give me the chance to make my first Easter dinner all on my own! There was no question that pork would be involved. It's required. And potatoes of some sort almost seem a given. But instead of ham, I prepared my favorite pork tenderloin. And instead of mashed spuds, I chose au gratin.

My crescent rolls didn't rise (too hot of water will kill yeast). Such an elementary mistake. They were flat, but still tasty- thankfully. But this dish couldn't have turned out better. Thin tender layers of creamy potato and leeks baked under a crisp cheesy crust. Heavenly. And the perfect pairing for the juicy pork tenderloin. Not only was this gratin dangerously good, but convenient too! It can be prepped hours (or possibly a day or two) in advance and then baked right before mealtime.

Potato Leek Gratin

INGREDIENTS
4 Tbsp. unsalted butter
4 large leeks, trimmed, halved lengthwise, and thinly sliced
3 lbs. Yukon gold potatoes, peeled and sliced 1/8-inch thick
1 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
4 sprigs thyme
2 cups whole milk (low-fat would be fine)
2 large cloves garlic, minced
2 bay leaves
1/2 tsp. nutmeg, freshly grated
1 packed cup Gruyere, grated
1/2 cup Parmesan, freshly grated

DIRECTIONS
1. Preheat oven to 350 F. Butter a 9x13 baking dish.

2. Toss potatoes with 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper. Layer the potato rounds in the prepared baking dish.

3. Melt butter in a large skillet over medium heat. Add leeks, remaining 1/2 tsp. salt and 1/2 tsp. pepper, and sprigs of thyme. Cook, stirring frequently, until the leeks are tender and golden, 5-7 minutes. Discard the thyme and scatter the leeks over the potatoes.

4. Add garlic, bay leaf, and milk to the skillet, scraping up any brown bits from the bottom of the pan. Simmer gently for 5 minutes. Stir in the nutmeg. Pour the milk mixture over the leeks and potatoes and top with the Parmesan and Gruyere.

5. Cover with aluminum foil and bake in preheated oven for 40 minutes. Uncover and bake until cheese is bubbling and golden, 15-20 minutes longer. Let cool slightly before serving.

Serves 8-10.

(Adapted from The New York Times)

Caramelized Fennel and Sweet Onion Pizza

2011-04-25T04:53:00.005-04:00

I can't remember the last time I was this tired. Today I had all the best intentions of making it to the gym after work and then preparing dinner, but instead I came directly home and collapsed on the couch. And woke up much later. Thank goodness for Easter leftovers. (The recipes for which I'll be sharing with you later this week.) I'm sure eventually I'll adjust to my new schedule. And that someday I'll have the energy to cook on a weeknight again. I forgot how exhausting being busy is.

Over the weekend I found the time to make pizza. To stand over the stove and slow-cook thin slices of fennel and onion until golden and tender. And lovingly pile them on top of my homemade pizza crust alongside browned chicken sausage, Gouda, and olives. The fennel was a special touch. I've only cooked with it once or twice before. I find its flavor overwhelming in its raw form, but not like this. Caramelized fennel is soft and sweet with just a hint of anise. How I wish I was nibbling on a slice of this pizza right now, instead of merely writing about it!

Caramelized Fennel and Sweet Onion Pizza

INGREDIENTS
1 recipe pizza dough
1 link (~ 3 oz.) chicken sausage (I used Tuscan flavored chicken sausage)
1 Tbsp. extra virgin olive oil
1 large bulb fennel, halved and thinly sliced
1 large yellow onion, halved and thinly sliced
salt and freshly ground black pepper, to taste
1/3 cup kalamata olives, pitted and diced (optional)
1 cup Gouda, shredded
1 cup mozzarella, shredded
fresh chives, chopped for garnish

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While dough is rising, crumble and brown sausage a skillet over medium heat until cooked through. Remove sausage from the pan and set aside. Add olive oil, fennel, and onion to pan. Season with salt and pepper. Reduce heat to medium-low and cook, stirring frequently, about 30 minutes, until golden brown and caramelized.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with sausage, fennel and onion mixture, and olives (optional). Sprinkle with Gouda and mozzarella.

5. Bake in preheated oven for 10-12 minutes until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from Cooking Light)

Peanut Butter Fudge Brownies with Salted Peanuts

2011-04-23T06:21:00.002-04:00

I like chocolate. But I love peanut butter. The two of them together- even better. Especially in the form of a brownie. These three-layer brownies start with a thick and fudgy base studded with roasted salted peanuts. Then there's a smooth layer of peanut butter frosting (you can choose to go chunky if that's your thing). And last a thin layer of rich chocolate ganache sits on top. I suggest cutting these into little squares as they are seriously decadent and best enjoyed in small quantities. (With a refreshing glass of milk or creamy cool ice cream, obviously.)

Peanut Butter Fudge Brownies with Salted Peanuts

INGREDIENTS
Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
7 oz. bittersweet or semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped (I skipped this and used 10 oz. of bittersweet Ghirardelli chips)
1 1/2 cups sugar
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts, coarsely chopped

Peanut Butter Frosting:
1 cup chunky peanut butter (I used smooth natural peanut butter)
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup powdered sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. whole milk
1 tsp. pure vanilla extract

Ganache:
7 oz. bittersweet or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter

DIRECTIONS
1. Preheat oven to 325 F. Line a 9x13 baking pan with aluminum foil and butter the foil.

2. To make the brownie batter, melt the butter and chocolate in a medium saucepan over medium-low heat, stirring until smooth. Remove from the heat and whisk in the sugar, vanilla, and salt. Whisk in the eggs, 1 at a time. Fold in the flour, then the nuts. Spread in the prepared pan and bake in the preheated oven for 20-30 minutes, until a toothpick comes out with a few moist crumbs. Place on a rack to cool.

3. To make the frosting, cream the peanut butter and butter with an electric mixer until smooth. Beat in the powdered sugar, salt, nutmeg, milk, and vanilla. Spread over the cooled brownies.

4. To make the ganache, melt the chocolate and butter in a small saucepan over medium-low heat, stirring until smooth. Drop over the frosted brownies and spread to cover.

5. Refrigerate 1 1/2 hours, or until set. Bring to room temperature, cut into squares, and serve.

Makes a 9x13 pan of brownies.

(Adapted from Bon Appetit)

Herbed Turkey Burgers

2011-04-21T06:07:00.005-04:00

Along with my new job I started this week comes a 20+ minute commute through the outskirts of Richmond. At first the drive didn't sound like much fun, but so far I love it! I crank up the tunes and try to keep my eyes on the road meanwhile basking in the view. Spring here is beautiful. The whole landscape has turned a vibrant shade of green. Cherry and Dogwood blossoms line the streets and even the ordinary shrubs outside our front door have turned into a brilliant bouquet of pink.

With weather this pleasant, we've been spending a lot of time out at the grill. I refuse to wait for the official start of summer to enjoy burgers and barbecue. By summertime it will be hot and sticky and I'll miss these warm breezy spring days. I managed to get my garden planted just last week, including several pot-fulls of herbs. That's what sparked my interest in this burger. I had most of the ingredients growing in my backyard. (Minus the sage- which I didn't plant- and thus omitted. It wasn't missed.) Even using ground turkey breast, these burgers were tender and juicy. And these can be topped however you please- Dustin went with mayo and cheese, while I stuck with just mustard (and lettuce, onion, and tomato).

Herbed Turkey Burgers

INGREDIENTS
1 lb. ground turkey breast or thigh (I used ground turkey breast)
3 Tbsp. onion, minced
2 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
2 Tbsp. fresh parsley, chopped
1 tsp. fresh thyme, minced
2 tsp. fresh rosemary, minced
2 tsp. fresh sage, minced (I omitted because I didn't have any on hand)
2 tsp. Dijon mustard
1 Tbsp. extra virgin olive oil
4 light brioche or whole wheat hamburger buns
4 slices Havarti cheese (optional)
tomato, lettuce, red onion, mayonnaise or mustard, for serving

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine turkey, onion, garlic, salt, pepper, crushed red pepper, herbs, mustard, and olive oil in a large bowl. Mix with your hands to incorporate (being careful not to overmix or your burgers will be tough) and form into four patties.

3. Grill until the burgers are cooked through. If using, top with the sliced cheese a minute or so before the burgers are done to allow the cheese to melt. Serve on hamburger buns with lettuce, tomato, onion, mayonnaise and/or mustard.

Makes 4 burgers.

(Adapted from Pink Parsley)

Baked Penne with Roasted Vegetables, Revisited

2011-04-19T06:35:00.129-04:00

I didn't read my previous post when I decided to revisit this recipe. I was craving pasta and veggies (odd, but true- I was craving vegetables) and remembered how much I loved this dish. I figured it was time to bring it back. So a few days ago I resurrected this baked pasta that was buried deep in the index. And it was just as satisfying as I remembered. With lots of penne and cheese and heavy on the awesome oven-roasted veggies. But what is truly strange is the timing of it all. That I'm coincidentally updating this post on the day my career as a nurse begins. Today was my first in the world of an OR intern. And if you read below, you'll notice that the first time (almost 2 years ago) I shared this recipe, was my first day of nursing school.

I had no clue what I was getting myself into that day 23 months ago. How much I'd go through and how much those experiences would impact me. No glimpse of who or where I am now. And I suspect that a few years down the road I'll say the same thing about today. You had no idea. How challenging and rewarding this job is going to be or how much my life will change. And I don't want to know. If I knew what was ahead it would probably scare me away. So I'm considering this small coincidence a little gift- a reminder of what I've been able to accomplish and the much-needed encouragement that I can do it again. So here's my tribute to a favorite pasta dish and coming a long way since I first shared it here.

5/18/09: Today it happened. My life became insane. I'd been meaning to warn you that this was coming. That all of a sudden I might drop off the face of the planet and you would never hear from me again. (Or at least I'd neglect my blog.) But I got so busy, preparing to be busy, that I forgot to tell you. So here we go: I'm back in school. Nursing school, that is. And it's intimidating and intense and I'm terrified.

For months I moaned about being bored, and so I took up a hobby: chronicling before your eyes my daily cooking adventures. And I grew to love it- to love cooking and writing about it and hearing your reaction to it. Now all that free time has been stolen from me and I want it back! At least enough of it to spend several hours basting a silly bird if I want roast chicken for dinner or making totally unnecessary recipes from scratch, just because. Since I began, meal times have taken on new meaning. I have a new appreciation for food, and for the thought and preparation that goes into a memorable dining experience.

Somehow, I will find the time to keep at it. The frequency of my posts may (OK, will) become more sparse, and the recipes less intricate. But I shall continue, and here's your proof: tonight I'm writing this post instead of reading the four chapters of dense text that I'm supposed to have learned by tomorrow. We're off on the right track. The good news is I have a stash of all-ready-to-post recipes. So even if I don't have the time or energy to cook the next few weeks, I have backup!

I should probably mention something about this recipe- Baked Penne with Roasted Vegetables. It's veggie-licious! These roasted vegetables have exuberant flavor and you will have no trouble getting your daily value when they are baked together with marinara and penne and gooey mozzarella and fontina. I made the full size recipe (it filled one and a half pans) and froze leftovers in single serving containers for school-day lunches. It's one packed lunch I'll definitely look forward to.

Baked Penne with Roasted Vegetables

INGREDIENTS
2 red peppers, cored and chopped
2 zucchini, quartered and chopped
2 summer squash, quartered and chopped
4 large cremini mushrooms, halved
1 yellow onion, chopped
1/4 cup extra-virgin olive oil
1 tsp. salt, divided
1 tsp. freshly ground black pepper, divided
1 Tbsp. dried Italian herb mix or herbs de Provence
1 lb. whole wheat penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup fontina cheese, grated
1/2 cup smoked mozzarella, grated (I used regular mozzarella)
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan + 1/3 cup for topping

DIRECTIONS

1. Preheat the oven to 450 F.

2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8 minutes (adjust according to directions on package- whole wheat takes longer). Since you will be cooking the pasta a second time in the oven, make sure it is only cooked to al dente. Drain in a colander.

3. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, and remaining salt and pepper. Gently mix until all the pasta is coated with the sauce and the ingredients are combined.

4. Pour the pasta into a lightly greased 9 x 13 baking pan. Top with the remaining Parmesan. Bake in preheated oven until top is golden and cheese is bubbling, about 20 minutes.

Serves 8.

(Adapted from Food Network)

Rosemary Olive Oil Bread

2011-04-17T06:57:00.007-04:00

Feeling sick is terrible. And especially inconvenient over the weekend you were planning to try a pile of new recipes because you start work on Monday morning and might not have so much free time ever again. But instead you're spending your last valuable hours comfortlessly rotating between the couch, the futon, the floor, the bed- everywhere but the kitchen. Up half the night watching episodes of The Kennedy's (thank goodness for the DVR in your time of need). Because you've got the aches and chills and just the thought of food makes you feel queasy. Not cool.

Maybe I should be more concerned about recovering in time to make it to work tomorrow instead of what I'm not eating. It crossed my mind, but with my luck I'll be perfectly recovered by 6 am in the morning and left frustrated that my weekend plans (cooking, baking, and ice cream-making) were thwarted. Actually, ice cream is the only thing that sounds appealing at all right now. That one might still happen.

On a much cheerier note, back when I was feeling more like myself (hearty appetite in-tact), I baked this wondrous loaf of rosemary bread. I was inspired by my sisters' (yes, plural- they're twins) roommate, Laura, who made something similar while I was a guest inhabiting their couch. (I've clocked a lot of nights on the couch lately it seems.) While I managed to get a peek at her recipe, I was foolish enough not to write it down. So when I arrived home with the urgency to bake my own version of the bread, I sought advice from a second recipe source. The main tinkering I did was to incorporate whole wheat flour and to use fresh rosemary instead of dried (either works fine). I was very happy with the result- a loaf so flavorful that it needs no accompaniment. The rosemary is prominent but not overwhelming. And while this bread is best enjoyed warm out of the oven, it can be frozen and reheated later.

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

(Adapted from Laura A. and All Recipes)

Mango Macadamia Crisp

2011-04-15T06:56:00.013-04:00

Mango crisp never crossed my mind until recently. I'm crazy about mangoes and wondered for some time how I could incorporate them into a dessert. And then it just came to me. Soft, sweet mangoes bubbling under a crunchy oatmeal crust. With vanilla ice cream melting on top. It sure sounded good in my head. It was one of those rare occasions where I dreamed up what I wanted to make before ever finding a recipe. So I went on a search and found that several other people had the same brilliant idea.

I based my version on a Cooking Light recipe that incorporated macadamia nuts into the crumbled topping and freshly squeezed lime juice in the filling. I spiced it up with ginger and cinnamon, but cardamom and nutmeg sound like plausible options, too. This crisp was just as wonderful as I'd imagined it would be. A light and refreshing tropical treat!

Mango Macadamia Crisp

INGREDIENTS
Filling:
4 cups ripe mango, peeled, pitted, and chopped
1/4 cup sugar
2 tsp. cornstarch
3 Tbsp. freshly squeezed lime juice
2 tsp. butter, melted

Topping:
1/2 cup all-purpose flour
2 Tbsp. brown sugar
1/4 cup sugar
pinch salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
6 Tbsp. cold butter, diced
1/3 cup old-fashioned oats
1/4 cup roasted macadamia nuts, roughly chopped

DIRECTIONS
1. Preheat oven to 400 F. Lightly butter or grease an 8x8 inch baking dish.

2. To make the filling, whisk to combine the sugar and cornstarch. Add mango, lime juice, and butter and toss to coat. Pour into the prepared baking dish.

3. To prepare the topping, whisk to combine flour, sugars, salt, ginger, and cinnamon. Cut in the cold butter with a pastry blender until pea-size chunks remain. Stir in the nuts and oats until the mixture clumps. Sprinkle evenly over the filling. (This step can also be done in the food processor. Mix the flour, sugars, and spices and then pulse in the butter until coarse. Add the nuts and oatmeal and pulse several more times until clumps form.)

4. Bake in preheated oven for 30-40 minutes, until the top is golden brown and the filling is bubbling (cover partway through cooking if it is browning too fast). Let cool several minutes before serving warm with a scoop of vanilla bean ice cream.

Fills an 8-inch square pan.

(Adapted from Cooking Light)

Garlic-Mustard Glazed Skewers

2011-04-13T06:56:00.020-04:00

I had a fantastic time visiting Utah last week and left with only one complaint: the snow. The second half of my trip was cold and dreary and it snowed for two days. Not how I envisioned my April would begin. It was such a stark contrast to what I came home to- spring in full bloom. Richmond has been beautiful, sunny, and warm. And I'm thrilled. In honor of the glorious weather, for my first home-cooked meal in a week I decided to break out the grill. It had been sitting shivering in the back yard all winter long, no doubt anticipating this moment of its unveiling. It turned out to be the perfect welcome home and warmth and springtime meal.

Kabobs are one of my favorite things to grill. They're fast, easy, and fun. This garlic-mustard glaze was meant for beef tenderloin, but I adapted it as a marinade for chicken. (Not that beef tenderloin skewers wouldn't be to-die-for. I can't afford them.) Instead of brushing the glaze on right before grilling, I let the meat soak in the fridge for about five hours. Every bit of that chicken was infused with garlic, mustard, rosemary, and smoked paprika. The charred vegetables threaded in-between picked up a hint of the flavors as well. Don't hesitate to use this recipe on beef, turkey, or pork as well. Just adjust the method and cooking time accordingly.

Garlic-Mustard Glazed Skewers
INGREDIENTS
2 Tbsp. whole grain mustard
2 Tbsp. Dijon mustard
4 cloves garlic, minced
2 Tbsp. white wine vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. honey
1 Tbsp. fresh rosemary, finely chopped
2 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 lbs. chicken breast (or turkey, pork, or beef tenderloin), cubed

DIRECTIONS
1. In a medium bowl, whisk together mustards, garlic, vinegar, soy sauce, honey, rosemary, paprika, salt, and pepper. Pour over meat and marinade for at least 30 minutes, up to 6 hours.

2. Preheat grill to medium-high. Discard excess marinade and thread meat onto skewers. Grill (drizzle with a little olive oil to prevent sticking) until the juices run clear (if using chicken).

Makes enough marinade for 2 lbs. of meat.

(Adapted from Bobby Flay's Grilling For Life)

Spinach, Green Onion, and Smoked Gouda Quiche

2011-04-11T07:11:00.031-04:00

I didn't realize how atrocious my grammar was until I started blogging. Blogging is like writing in a journal, except there's one big difference: the whole world (or at least a few people) will read it. You have to worry not only about what you say, but how you punctuate and spell it. And you become suddenly aware of your imperfections. I'll be honest, when I sit down to type a post I'm usually focused on being expressive and creative. And I assume that spell-check will catch my mistakes. Not so. On occasion (when boredom strikes) I read through old posts and encounter all the grammatical errors I've shared. They're everywhere! Each improperly used pronoun or misplaced comma makes me cringe slightly upon discovery, but then I fix them and move on. And hope that someday I'll learn how to spell.

And so I officially apologize to all my past English teachers and to you, my readers, for my writing blunders. You put up with a lot. I swear I read through posts before they're published. But I guess that's the hazard of self-editing. Much eludes me. But I didn't start a blog to share poetry or short stories or anything more than recipes, really. We're both here for the food, so let's focus on that, shall we? (I know you'll all be searching this post for errors now that I mentioned them. Today calls for triple-editing!)

Now for a word or two about this quiche. It's wonderful. Delightful. Makes for an outstanding breakfast or brunch. Though, personally, I'd be happy to devour it any time of day. I've determined that anything containing smoked Gouda tastes good. It just has to. If you are trying to save a few calories, you can forgo the flaky butter crust. Skip steps 1 & 2 and just lightly grease a pie dish and pour the filling in. It should take approximately the same amount of time to bake.

Spinach, Green Onion, and Smoked Gouda Quiche

INGREDIENTS
1 recipe butter pie crust
1 Tbsp. extra virgin olive oil
1/2 cup green onions, thinly sliced
2 cloves garlic, minced
3-4 cups fresh baby spinach, chopped
3 large eggs, whisked
1 cup milk
packed 3/4 cup smoked Gouda, grated
dash freshly grated nutmeg
3/4 tsp. salt
freshly ground black pepper

DIRECTIONS
1. Prepare crust according to recipe directions.

2. Preheat oven to 350 F. Bake crust for 15-20 minutes until lightly browned. Remove from the oven and set aside to cool.

3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic and saute several minutes until tender. Remove from the heat and stir in the chopped spinach to wilt.

4. In a medium bowl, combine eggs, milk, cheese, nutmeg, salt, and a generous amount of freshly ground black pepper. Stir in the spinach mixture. Pour filling into the crust.

5. Bake in preheated oven for 35-45 minutes until golden brown and the center is set. Cool slightly before serving.

Serves 6.

(Adapted from Cooking Light)

Whole Wheat Oatmeal Knots

2011-04-09T07:34:00.060-04:00

I'm a little behind on finishing this post since I spent the majority of yesterday in a car or on a plane. But now I'm home. I had a splendid time in Utah- despite a few inconvenient days of snow. The friends and family (and food) made it worth putting up with winter for a little longer. And now I've only got a week left before I start my internship. That means a week to make all those time-consuming recipes that I'll never get around to once I'm a working girl. What I always miss the most when I'm busy is having the time to bake bread. Or rolls, pizza dough- anything with yeast that's got to proof and rise. Bread never tastes better than when it comes warm out of your own oven. I guess it makes sense that the best things to eat take the most effort and time to make.

This whole-grain roll recipe comes from Cooking Light and in addition to whole wheat flour, features flax and oats. I was impressed with how high the dough rose and how light these rolls turned out. Although I was too rough when I brushed on the egg wash and my rolls sunk a little before making it into the oven. So they're not as tall as they could have been. But still soft and chewy and completely yummy. Versatile too- serve them with butter for dinner, as a side for soup, or as a healthy sandwich or burger bun.

Whole Wheat Oatmeal Knots

INGREDIENTS
1 cup old-fashioned oats
1/4 cup honey
2 Tbsp. butter
1 1/2 tsp. salt
2 cups boiling water
1 package (2 1/4 tsp.) active dry yeast
1/3 cup warm water (100-110 F)
1/4 cup flaxseed meal
4 cups white whole wheat flour
~1/2 cup all-purpose flour
1 large egg, whisked + 1 tsp. water
1 Tbsp. old-fashioned oats
1 Tbsp. poppy seeds
1 Tbsp. sesame seeds

DIRECTIONS
1. Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.

2. Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal.

3. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 4 cups whole wheat flour to oats mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of all-purpose flour to prevent dough from sticking to hands (dough will feel tacky).

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 60-90 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest for 5 minutes.

5. Divide dough in half; cut each half into 8-12 equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in a warm place, free from drafts, for 30-60 minutes or until doubled in size.

6. Preheat oven to 400 F.

7. Combine water and egg in a small bowl; brush egg mixture over rolls. Combine oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls.

8. Bake in preheated oven for 10-15 minutes or until golden. Cool on wire racks.

Makes 16-24 rolls, depending on size.

(Adapted from Cooking Light)

Pizza with Bacon and Asparagus

2011-04-07T06:10:00.004-04:00

During one of the recent long afternoons I spent on my couch, I watched Pat and Gina Neely (Food Network's down-home barbecuing couple) make this pizza. I'm always on the lookout for new ways to top a pizza and with the arrival of Spring, asparagus seemed like just the thing. The bacon and asparagus and mounds of mozzarella were great. But what really stood out to me about this dish was the quick-simmered tomato sauce. Fire-roasted canned tomatoes are improved with sliced garlic, red pepper flakes, and torn fresh basil. Simple, fast, and yet fantastic.

Pizza with Bacon and Asparagus

INGREDIENTS
1 recipe pizza dough
1 lb. fresh asparagus, ends trimmed and cut into 1-inch pieces
2 Tbsp. extra virgin olive oil
3 cloves garlic, thinly sliced
pinch red pepper flakes
14.5 oz. can crushed tomatoes (I used fire-roasted)
kosher salt and freshly ground black pepper
pinch sugar
3 Tbsp. fresh basil, torn
6 slices bacon, cooked until crisp and crumbled
8 oz. (2-3 cups) mozzarella, shredded
1/2 red onion, thinly sliced

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While dough is rising, bring a large pot of salted water to a boil. Blanch asparagus in boiling water for 1-2 minutes, until tender-crisp. Remove immediately and shock in a bowl of ice water to stop the cooking; drain and set aside.

3. To prepare the sauce, heat olive oil in a large saute pan over medium heat. Add the garlic and a pinch of red pepper flakes and cook for about a minute, until the garlic browns around the edges. Stir in the tomatoes and season with kosher salt and freshly ground black pepper and a pinch of sugar. Simmer for 15 minutes until thickened slightly. Remove from the heat and stir in the torn basil.

4. Preheat oven and pizza stone to 450 F.

5. Spread the tomato sauce over the prepared crust. Top with half of the mozzarella, the asparagus, bacon, and red onions. Sprinkle with the remaining mozzarella. Bake in preheated oven for 10-12 minutes, until the crust is puffed and golden and the cheese is bubbling. Let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from Food Network)

Caramelized Banana Ice Cream

2011-04-05T06:42:00.049-04:00

Three years ago we graduated from undergrad at BYU, stuffed almost all of our belongings into our tiny blue Civic, and left Utah in the rear-view mirror. Now for the first time since then, I'm back! I'm here on my own (while Dustin is busy with school) for a few days to spend time with my sisters, friends, and relatives who I don't see often enough. I thought it would feel strange to return after such a long absence, but it feels more like returning home. Is that possible? To have several places where you feel you belong? We love Richmond and I'm so happy there. But I have so many fond memories of our four years here. It's where I first moved after leaving home, where I met Dustin, where I got married, and where I fell in love with food. That's right. My cooking adventures started in the teeny one-bedroom apartment we rented while going to school here.

This week I get to revisit all the people and places (mainly restaurants, of course!) in Utah that I love and take my mind off the big change awaiting me. Only two weeks until I start working full time. Yes, I'm excited about being an OR intern, but the anticipation is getting to me. (And I had to take advantage of my current free time, since there won't be any vacationing in the near future.)

So I'll be out of the kitchen for a while. But no worries- I've saved a few special recipes to share from afar. Starting with this luxurious dessert: caramelized banana ice cream. I served it with the Browned Butter Cake with Cinnamon Chocolate Frosting I recently posted. Ripe bananas are roasted with butter, brown sugar, and cinnamon until soft and syrupy. Then they're churned with a vanilla cream base to create a distinctly banana treat. Yummy and unique.

Caramelized Banana Ice Cream

INGREDIENTS
4 ripe bananas, sliced
1/4 cup brown sugar
1 tsp. cinnamon
1 Tbsp. butter, melted
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1/4 tsp. salt
2 tsp. pure vanilla extract

DIRECTIONS
1. To roast bananas, preheat oven to 400 F. Line a 9x13 baking dish with aluminum foil and place banans in it. Sprinkle with brown sugar and cinnamon and pour melted butter over top. Toss to coat. Spread in a single layer. Bake in preheated oven for 30 minutes, stirring halfway through, until caramelized. Set aside to cool.

2. Meanwhile, combine cream, milk, sugar, salt, and vanilla, whisking until sugar is dissolved. Place in the refrigerator to chill.

3. Once bananas have cooled completely, puree them in a food processor or blender until smooth. Whisk bananas into the milk mixture until well combined. Refrigerate several hours or overnight until chilled.

4. Churn mixture in ice cream maker according to manufacturer's direction. Transfer to an air-tight container and freeze several hours to set up.

(Adapted from Our Best Bites)

Browned Butter Cake with Cinnamon Chocolate Frosting

2011-04-03T06:42:00.085-04:00

Sometimes I find a recipe that instead of stuffing into the back of my file (or favorites folder) to eventually try, I have to make right away. There will be no waiting. That's how it went with this cake. I didn't immediately dash to my pantry and pull out the mixer and get busy. But I did dream up the soonest occasion that serving a cake of this caliber seemed appropriate and set my heart on it. I had a date with a cake. Well, a group date actually. As I often say, baked goods are best enjoyed in the company of others. When the excitement can be passed among friends and you're not left feeling sick after eating a two-story cake (or a dozen cupcakes) on your own.

Well how did the date go? The fact that I'm sharing the details of it with you, suggests success. This was a splendid cake. The base looks like a plain yellow cake, but it is so much more than that. It's nutty and aromatic from the inclusion of browned butter. And that's no ordinary chocolate frosting- it has been lightly spiced with cinnamon! If you too choose to set a date with this cake, my main piece of advice would be to not over-bake it. Too long in the oven and it it'll turn crumbly instead of moist. (I often take cakes out slightly before they pass the toothpick test. And I never trust a baking time. Always check early and often!) And if I had a chance to do it over again, I think I'd go for cupcakes. They can be enjoyed much quicker and are infinitely easier to slather in frosting.

Browned Butter Cake with Cinnamon Chocolate Frosting

INGREDIENTS
Browned Butter Cake:
2 cups sugar
4 eggs
1 cup milk
3/4 cup (1 1/2 sticks) salted butter (if using unsalted, add a pinch of salt)
1 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
2 1/4 tsp. baking powder

Cinnamon Chocolate Frosting:
5 oz. semisweet or bittersweet chocolate (I used Ghirardelli 60% bittersweet chips)
1/2 cup (1 stick) salted butter, room temperature (if using unsalted, add a pinch of salt)
3 cups powdered sugar
2 Tbsp. cocoa powder
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
4-8 Tbsp. milk (to desired consistency- I used 4 Tbsp.)

DIRECTIONS
1. To brown the butter, melt butter in a heavy-bottomed saute pan over medium heat. Cook, stirring frequently, until foam subsides and brown flecks appear in the bottom of the pan. Continue stirring until it reaches a brown hue with a nutty aroma. Remove from the heat to cool.

2. Preheat oven to 350 F. Butter and flour 2 9-inch round cake pans. (Or line a 12-hole cupcake pan.)

3. To prepare the cake batter, beat sugar and eggs with an electric mixer until slightly thickened, about a minute. Add the milk, browned butter, and vanilla, mixing until just combined. Add the flour and baking powder and beat until well incorporated, about a minute.

4. Divide the batter among the two cake pans (or cupcake tins) and bake in the preheated oven for 25-30 minutes (18-20 minutes for cupcakes), until a toothpick inserted into the center comes out clean (or the cakes spring back lightly when touched). After cooling on a rack for several minutes, remove the cake from the pans to cool completely before frosting.

5. To prepare the frosting, melt chocolate in a double broiler (or in the microwave, stirring at 15-second intervals) and set aside. Beat butter with an electric mixer until creamy. Beat in the melted chocolate. Add powdered sugar, cocoa, cinnamon, and vanilla and beat until smooth. Slowly add the milk, 1 Tbsp. at a time, until you reach the desired consistency. Spread over cooled cake (or cupcakes) and serve.

Makes a 9-inch round 2-layer cake or a dozen cupcakes.

(Adapted from Honey and Jam)

Slow-Cooker Carnitas Tacos

2011-04-01T06:41:00.082-04:00

I contemplated starting this post with an ode to spring. But it doesn't look much like spring out my window. Lately it has been blustery and cold and frankly, I'm not willing to extoll a season that has been dragging its feet, teasing us with its arrival. A hint of warm warm weather and then right back to dreary drizzle. I'm in no mood for picnics and smoothies by the pool. I need bowls of soup and warm comfort food. And so that's what I've been making.

Last week my brother arrived home after spending two years in Ukraine in desperate need of some good "American" home-cookin'. My mom and I made him this lasagna and then I settled on carnitas (adapted for the slow-cooker). I assumed he hadn't eaten too many tacos in Ukraine and could use a dose of Tex-Mex. Chili-rubbed garlic-infused pork slow-simmered all day (or night actually), wrapped in warm tortillas with cabbage, cojita, and guacamole- comfort food at it's best.

Slow-Cooker Carnitas Tacos

INGREDIENTS
3 lb. pork shoulder (Boston butt), trimmed of excess fat
2 tsp. ancho chile powder
1-2 tsp. chipotle chili powder (I used 1 tsp., but it was hardly spicy at all)
1 tsp. ground cumin
4 cloves garlic, sliced
juice of one orange
salta and freshly ground black pepper

whole wheat flour or corn tortillas, warmed
guacamole
red and green cabbage, shredded and tossed with freshly squeezed lime juice and seasoned with salt and pepper
cotija cheese, crumbled
sour cream
fresh cilantro, chopped
lime wedges

DIRECTIONS
1. Combine chili powders and cumin in a small bowl. Season pork with salt and freshly ground black pepper. Rub spice mixture over entire surface of pork.

2. Place seasoned pork, garlic, orange juice, and about 1 cup of water in a large slow-cooker. Cook on low for 8-10 hours, until the meat shreds easily with a fork.

3. Remove the meat from the slow-cooker and set aside to cool. Drain the juices from the slow-cooker into a large bowl and also set aside to cool. Shred the meat once it is cool enough to handle, removing any fat and gristle. Skim the fat off the surface of the reserved juices.

4. Return the shredded pork to the slow cooker to re-warm, adding some of the reserved juices to keep it moist. Serve in warm tortillas with cabbage, guacamole, cojita, sour cream, cilantro, and lime.

Serves 4-6.

(Adapted from The Year in Food)

Roasted Red Pepper and Sweet Potato Soup

2011-03-30T07:15:00.007-04:00

I had a roasted red pepper and sweet potato soup ages ago at a local Richmond cafe. And loved it. I went home determined to make my own, but never found a recipe that seemed adequate or the inspiration to dream one up. Then a few weeks ago I happened upon this one. No butter. No cream. Purely vegetables. Pure goodness. It sounded perfect. The recipe came from Canadian Living, a publication I'd never read nor cooked from before. It seems I've been missing out. Apparently they've got a stash of seriously good recipes north of the border. (Although in fairness, I knew this. My mom hails from Alberta and some of the recipes she grew up on are our favorites to this day.)

I didn't realize that making a fresh and healthy vegetable soup was so easy. All you have to do is combine all the ingredients in a shallow pan and roast them 'till they're tender and blistered. Then you add the liquid (your choice of chicken or vegetable broth) and puree them. Simmer a few minutes to reheat, adjust seasonings to taste, and dinner is served. To round out the meal, I went with oozing grilled cheese- there's nothing better for dunking in a steaming bowl of soup.

Roasted Red Pepper and Sweet Potato Soup

INGREDIENTS
2 large sweet potatoes, peeled and chopped
3 red bell peppers, seeded and chopped
1 large yellow onion, chopped
3 cloves garlic
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
dash crushed red pepper flakes (to taste)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried parsley
4 cups homemade or low-sodium chicken or vegetable broth

DIRECTIONS
1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray.

2. In a large bowl, combine sweet potato, red pepper, onion, garlic, olive oil, red pepper flakes, basil, oregano, and parsley. Toss to coat. Season generously with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet.

3. Roast in preheated oven for 45-60 minutes, until the vegetables are tender and golden brown, turning occasionally. Remove from the oven and let cool for several minutes.

4. Working in batches, puree vegetables with chicken or vegetable broth in blender or food processor until smooth. (You can add up to a cup of water for a thinner consistency.) Pour mixture into a large pot and bring to a boil; reduce heat and simmer 5 minutes. Season to taste with crushed red pepper, salt, and freshly ground black pepper. Serve warm.

Serves 4-6.

(Adapted from Canadian Living)

Coconut Oatmeal Raisin Cookies

2011-03-28T05:40:00.020-04:00

Another recipe that I grew up on. Addictive oatmeal cookies stuffed with raisins and coconut. Little clusters of happiness. The key to the perfect cookies is slightly under-baking them. Take them out just before you think they're done. This way once they set they'll stay irresistibly moist and chewy. Even the raisin and coconut-hater around here appreciated these.

Coconut Oatmeal Raisin Cookies

INGREDIENTS
1 cup (2 sticks) butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 tsp. pure vanilla extract
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups raisins
2 cups old-fashioned oats
1 cup shredded sweetened coconut

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or line a large baking sheet.

2. Cream butter and sugar in a large bowl until light and fluffy. Beat in the eggs and vanilla. Add the flour, baking powder, and salt and mix until well incorporated. Stir in the oatmeal, raisins, and coconut. Drop by heaping spoonfuls onto the prepared baking sheet.

3. Bake in preheated oven for 8-10 minutes, until lightly golden around the edges. Remove from the pan to cool on a wire rack.

Makes 2-3 dozen cookies.

Rosemary Chicken Burgers with Caramelized Shallots and Blue Cheese

2011-03-26T05:39:00.040-04:00

Last weekend was so beautiful that we had dinner outside by the grill. We were wearing flip flops and dining outdoors on burgers and salad and cookies. Life was good. But now it's cold again (with a chance of snow tonight). Come on, it's practically April! It's so hard to plunge back into winter once you've had a taste of spring. So depressing. I'll get through this frigid spell by thinking of all the warm-weather foods to come. The barbecue, the berries, the watermelon, ahhh....

After my recent acceptance of blue cheese, I encountered this recipe which I would have formerly shrugged off. It's a healthier take on the burger, but not lacking in flavor. To my astonishment, Dustin announced that it was his "favorite burger ever"! What?!

"Do you realize that you're eating chicken and not beef?" I asked.

"Yup." he said.

"And blue cheese?"

"Uh-huh." he replied.

He stated that he felt the combination of mayonnaise and blue cheese was just right and paired expertly with the shallots and juicy chicken patty and homemade bun.

What has become of my husband? He's turned into a foodie! (One that still craves a gloriously unhealthy Five Guys burger and grease-soaked bag of fries on occasion.) But also a chicken-burger, gorgonzola appreciating kinda-guy. And it's sexy.

To his credit, this is a fine burger. I'm not sure I'd say it is the best ever. I'm still partial to beef. But he was right about the combination of mayo and blue cheese, chicken, and onion. Pretty awesome.

Rosemary Chicken Burgers with Caramelized Shallots and Blue Cheese

INGREDIENTS
1 Tbsp. extra virgin olive oil
4 large shallots, thinly sliced
1 lb. ground chicken (I used ground chicken breast)
1 large clove garlic, minced
1 tsp. fresh rosemary, chopped
1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/4 cup mayonnaise
1/4 cup blue cheese or gorgonzola, crumbled
lettuce or mixed greens
4 whole wheat hamburger buns (I made these buns)

DIRECTIONS
1. To caramelize shallots, heat olive oil in a large skillet over medium heat. Add shallots and season with a dash of salt and pepper. Cook, reducing heat to prevent burning, until soft and golden, about 15-20 minutes.

2. Preheat outdoor grill or indoor grill pan to medium-high heat.

3. Combine ground chicken, garlic, rosemary, salt, and pepper. Form into four patties. Grill until the juices run clear.

4. Mix together mayonnaise and blue cheese. Divide spread among the four bun tops. Place a bed of lettuce on each bun bottom. Top with a grilled burger and caramelized shallots and serve.

Serves 4.

(Adapted from Sunset)

Spinach, Orange, and Fig Salad with Warm Goat Cheese

2011-03-24T07:30:00.005-04:00

My new obsession: figs. I can't get enough of them. They're chewy and sweet and completely delicious. Since it's not fig season, I'm sticking with the dried variety for now (but just wait- I'll be posting plenty of fresh fig recipes come summer!). They didn't even belong in this salad and I inserted them. Lightly dressed baby spinach, segments of juicy orange, slivers of crunchy red onion, warm pecan-encrusted goat cheese, and the figs. An improvement on an already stellar salad.

Spinach, Orange, and Fig Salad with Warm Goat Cheese

INGREDIENTS
10 oz. baby spinach
navel orange, peeled, sliced, and segmented
4 oz. goat cheese (preferably in log form)
1/3 cup pecans, chopped
small red onion, thinly sliced
1/2 cup dried figs, stemmed and quartered

Vinaigrette:
1 Tbsp. freshly squeezed orange juice
1 tsp. white wine vinegar
1/2 tsp. whole grain Dijon mustard
pinch organic cane sugar
2 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat oven to 350 F.

2. To make the vinaigrette, whisk to combine orange juice, vinegar, Dijon, and sugar in a small bowl. Slowly stream in olive oil while whisking constantly to emulsify. Season to taste with salt and pepper.

3. Slice the log of goat cheese into four medallions. Roll in the chopped pecans. Place on a baking sheet and bake in preheated oven for about 5 minutes, until warmed through.

4. In a large bowl, combine spinach, orange segments, red onion, and figs. Pour vinaigrette over salad and toss to coat. Divide among four plates, top with the warmed goat cheese, and serve.

NOTE: If you don't want to go to all the work of baking the goat cheese, this salad is as equally delicious topped with crumbled goat cheese and toasted pecan pieces.

Serves 4.

(Adapted from Gourmet)