The Cook, The Dishwasher, and The Cookbooks

I'll Be Back Soon...

2011-11-03T15:59:00.000-04:00

So, it's been a crazy week. We lost our power during a snowstorm last weekend and had to stay with my in-laws. Once we got it back, we ended up having more family staying with us, because their power was still out. And now we've had a death in the family and have to go out of town for a funeral.

I'll come back soon though, and we can talk about Thanksgiving menu planning. What are you serving this year?

Pasta with Creamy Red Pepper Sauce

2011-10-25T20:53:00.001-04:00

This is one of my very favorite pasta dishes. It is quick (ready in under 30 minutes, with minimal chopping)! But it is also a little elegant and different, with rich and full Mediterranean flavors I make this often for a weeknight meal, but, now that I think of it, I wonder why I haven't served it to guests. Wouldn't it be fabulous in one of those cool Mediterranean style pasta bowls that I always covet from Williams-Sonoma?

This is another Ellie Krieger recipe, but it's from an earlier book, The Food You Crave. And I definitely crave this dish often!
Pasta with Creamy Red Pepper Sauce
serves 4-6
from The Food You Crave, by Ellie Krieger

Ingredients:
2 Tbsp olive oil
1 small onion, chopped
2-3 cloves garlic, minced
1 (16oz) jar roasted red peppers, rinsed, drained, and roughly chopped
1/2 cup chicken or vegetable stock
1 cup crumbled feta cheese
13 oz whole wheat spaghetti or fettucine
salt
freshly ground black pepper
parsley

Directions:
1. Bring a large pot of water to boil. Salt generously once boiling, and cook and drain the pasta to package directions. Reserve 1 cup of the pasta water.
2. Meanwhile, heat the olive oil in a non-stick skillet. Saute the onion until soft, about 8-10 minutes. Add garlic in during the last minute of cooking.
3. Add in the roasted red peppers and the stock. Cook an additional 2-3 minutes, until heated through.
4. Add in the feta cheese, reserving 2 Tbsp. and heat for an additional 30 seconds.
5. In a food processor (or using an immersion blender), puree the sauce. Add in salt and pepper to taste.
6. Return the sauce to the skillet. Stir in the pasta, and toss vigorously until coated. Add in a little pasta water, as needed, if the sauce is too thick.
7. Serve in bowls, topped with the reserved feta cheese and chopped parsley.

Cranberry Banana Coconut Muffins

2011-10-24T19:49:00.001-04:00

These muffins pack so much into your breakfast: bright red tart cranberries, sweet chunks of banana, tender coconut, and ground flax seeds.

I actually adapted this recipe from the base in these apple muffins. It's a great base for a lot of different fruit combinations. This one, I'll confess, is sort of the random bits lying around my house: bananas getting too ripe in the fruit basket, some frozen cranberries, half a bag of shredded coconut, and a half-zested orange. I think that some of my favorite foods come about from cleaning out the fridge. There is something so joyful in having such a bounty of leftover bits and pieces, and being able to whip up amazing muffins or a great soup or stock with them.

If you want to clean out your own fridge -- keep the wet and dry ingredients the same, and just add in 2 cups of fruit and an optional 1/2 cup of nuts.

Cranberry Banana Coconut Muffins
yields 12 muffins
recipe adapted from The Simple Art of Eating Well

Ingredients:
2 1/4 cups all-purpose flour
1/4 cup ground flax seed
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup buttermilk
2/3 cup packed brown sugar
2 Tbsp butter, melted
2 Tbsp canola oil
1 tsp vanilla extract
1 cup frozen or fresh cranberries (not thawed, if frozen)
1 cup chopped ripe banana (about 2)
2/3 cup shredded sweetened coconut
1 tsp orange zest

Directions:
1. Preheat oven to 400 degress Fahrenheit, and coat the cups of a muffin pan with cooking spray.
2. Whisk together the whole wheat flour, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a large bowl.
3.Whisk together the eggs, buttermilk, brown sugar, melted butter, canola oil, and vanilla extract in a medium bowl.
4. Make a well in the center of the dry ingredients in the large bowl. Stir in the wet mix, until well combined. Do not overmix.
5. Add in the cranberries, banana, coconut, and orange zest. Stir until combined.
6. Pour the batter into the muffin cups, until each is 3/4 full.
7. Bake for 22 - 25 minutes, until golden brown and a wooden skewer inserted to the center of a muffin come out dry.

Stovetop Baked Beans with Apple Chicken Sausage

2011-10-23T21:46:00.000-04:00

This is a humble, but delicious dish for supper. It's how we turn one of our favorite summer meals (hot dogs with baked beans) into a warm, one pot sausage and beans bowl for the autumn.

The stove-top baked beans recipe comes from Ellie Krieger's Comfort Food Fix. Yes, I'm still fixed on Comfort Food Fix! It is filled with so many incredible recipes. This recipe is great in that you make on the stove in just 30 minutes, but it tastes like it's been in your oven all day. Plus, by making the baked beans yourself (and not cracking open a can), you can control the sodium, sugar, and preservatives.

I used the apple chicken sausage from Johnsonville here. Have you tried it yet? It was delicious!
Stovetop Baked Beans with Apple Chicken Sausage
serves 3-4
adapted from Comfort Food Fix, by Ellie Krieger

Ingredients:
2 tsp olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 8oz can tomato sauce, no salt added
1/4 cup dark brown sugar
1 Tbsp tomato paste
1 Tbsp white vinegar
1 tsp yellow mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika (preferably smoked)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 15oz can white beans, preferably small white beans such as navy beans
1 cup water
4 pre-cooked apple chicken sausages, sliced

Directions:
1. Heat the oil in a large sauce pan over medium-high heat. Add the onion and cook 3 minutes, until the onion is translucent. Add the garlic and cook for 30 seconds.
2. Add the tomato sauce, brown sugar, tomato paste, vinegar, mustard, garlic powder, onion powder, paprika, salt, and pepper. Whisk to combine.
3. Add the beans and 1 cup of water. Bring to a boil.
4. Lower heat to medium low. Simmer about 15 minutes.
5. Add the apple chicken sausage slices. Simmer an addition 15 minutes, until the liquid has thickened and sausage has been heated through.
4. Reduce the heat to me

Cranberry Upside Down Cake

2011-10-22T10:24:00.000-04:00

Well, I didn't exactly get a photo of this before we dug in. And once we dug in, well, it was hard to stop.
This is a simple cake -- easy to bake and easy to eat. It's not overly sweet or decadent, and you could easily get away with serving it with tea in the afternoon. I served it alone after dinner, and then wished I'd gotten a little vanilla ice cream or sweetened whipped cream. It was lovely and everyone loved it; I just thought it needed a little something!

Cranberry Upside Down Cake

serves 8

from: Everyday Food: Great Food Fast

Ingredients

8 tablespoons unsalted butter, room temperature
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 3/4 cups cranberries, washed and picked over
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Rub 2 Tbsp of the room temperature butter around the bottom and edges of an 8 inch cake pan. (I found this worked best when I just plunged in with my hands and got messy.)
3. In a small bowl, mix together 1/2 cup of the sugar, the cinnamon, and the allspice. Distribute the sugar mixture evenly over the bottom of the pan.
4. Spread the cranberries in a single layer over the sugar mixture in the cake pan.
5. Using an electric mixture, cream together the remaining butter and remaining sugar until light and fluffy. Beat in the egg and vanilla extract.
6. Meanwhile, whisk together the flour, baking powder, and salt.
7. Alternate between the flour mixture and milk, and add both to the liquid ingredients, with the beaters on low.
8. Spoon batter over the cranberries in the pan, and smooth the top.
9. Bake for 30-35 minutes, until a wooden skewer inserted into the center comes out clean. Allow to cool for 20 minutes on a wire rack.
10. To invert, run a knife along the rim of the pan, and then carefully release onto a plate or cake pedestal.

Butternut Squash Pasta Casserole with Parmesan and Pecans

2011-10-19T20:42:00.001-04:00

This casserole captures so many of my favorite fall flavors: sweet butternut squash and savory sage with nutty Parmesan cheese and toasty pecans. Also, there's bacon. Need I say more?

I've adapted this recipe from a cookbooks I use often when entertaining: Not Your Mother's Casseroles, by Faith Durand. I love casseroles when I'm entertaining, and this collection of casseroles is elegant and modern. I try to get them in the oven just before my guests arrive, and then I don't get stuck in the kitchen alone! What are your tricks for entertaining?

Butternut Squash Pasta Casserole with Parmesan and Pecans
serves 6-8
adapted from Not Your Mother's Casseroles, by Faith Durand

Ingredients:
1 lb curly pasta (such as cavatappi, radiatore, or rigatoni)
4-6 slices bacon or turkey bacon
1 small onion, minced
10-12 sage leaves, coarsely chopped
1 two lb. butternut squash, peeled and chopped into 1 inch cubes
1 1/2 cups evaporated skim milk or cream
1 tsp salt
freshly ground pepper
1/2 ground nutmeg
1 cup grated Parmesan (or try Gruyere)
1 cup pecans, toasted and coarsely chopped

Directions:
1. Preheat the oven to 375 Fahrenheit. Lightly grease a 9 x 13 baking dish. (You can also use a wide, shallow enameled cast iron pan.)
2. Cook the pasta in salted water five minutes less than indicated on the package directions.
3. In a large pot, cook the bacon. Set aside to cool, and crumble into small pieces.
3. Return the pot to the heat with a tablespoon of bacon fat (or a tablespoon or two of olive oil if you have used turkey bacon). Add the onion and sage, and cook for five minutes, until the onion is translucent.
4. Add the chopped squash, and cook for an additional 3-4 minutes. Pour in the evaporated milk or cream, and bring to a simmer. Lower the heat and cover the pot. Cook for ten minutes, until the squash is tender when pierced with a fork.
5. Add the salt, pepper, and nutmeg. Stir thoroughly. Stir in the cheese and pasta, and combine.
6. Spread into the prepared baking dish. Top with the nuts and reserved bacon, and a little additional cheese if desired. Bake uncovered for 30 minutes, until the cheese is bubbling. Let sit for 5 minutes before serving.

Fall Entertaining Part 4: An Autumn Dinner Party

2011-10-18T20:20:00.000-04:00

We had friends over for dinner last weekend, and here's what we served:

Hummus and Chips
Green Salad with Sauteed Apples, Cheddar, and a Maple Vinaigrette
Butternut Squash Pasta Casserole with Parmesan and Pecans (recipe coming soon)
Green Beans in a Brown Butter Garlic Sauce
Cranberry Upside Down Cake (recipe coming soon)

Sweet and Spicy Grilled Cheese

2011-10-15T09:52:00.000-04:00

So this is how you make grilled cheese for dinner and still feel like a proper adult: you pack in spicy pepper jack cheese, sweet caramelized onions, and fresh tomato, and pack in between nutty whole wheat bread.

This is another recipe from Ellie Krieger (from The Food You Crave) that highlights her strategy of using full fat ingredients with a high amount of flavor, allowing you to use a smaller portion. I have really learned a lot about healthful cooking from following her recipes. The texture of the cheeses on this sandwich is amazing, and by choosing strongly flavored pepper jack and extra-sharp cheddar, you can get away with using a lot less cheese. The sandwiches still come out at 350 calories each! I think that I may be passing up that fat-free cheese a little more often!

On a rainy day (and we've had many in the Boston area), try this with Cream of Roasted Tomato Soup.

Sweet and Spicy Grilled Cheese
adapted from The Food You Crave, by Ellie Krieger
yields 4 sandwiches

Ingredients:
about 1 cup caramelized onions (red onions work best)
3 oz extra sharp cheddar cheese, thinly sliced
8 slices whole wheat bread
2 tsp sambal oelek or other chili-garlic paste (optional, and to taste)
3 oz pepper jack cheese, thinly sliced
1 large beefsteak tomato, sliced
cooking spray

Directions:
1. Coat a non-stick skillet with cooking spray, and heat over a medium-high burner.
2. Assemble the sandwiches, equally dividing the ingredients. First, spread a little sambal oelek (if using) on each slice of bread. Then, equally divide the cheddar cheese. Follow with 2 Tbsp of caramelized onions, then the pepper jack. Complete the sandwiches with a slice of tomato each and the remaining bread.
3. Cook two sandwiches at a time, lowering the heat to medium. Weigh the sandwiches down with a press or a heavy skillet or plate. Cook for 5-6 minutes on the first side, and flip when the bottoms are brown and crispy and the cheese is beginning to melt. Cook for an addition 4-5 minutes on the reverse side before removing to a plate.
4. Cover the first two sandwiches with foil to keep warm, and repeat the cooking process with the remaining sandwiches.

Broccoli Cheddar Soup

2011-10-12T21:10:00.001-04:00

This smooth, rich soup comes together in just half an hour, making in the perfect way to warm your belly on chilly fall evening after a busy day. Broccoli Cheddar Soup is one of those things that I always see on the menu at restaurants...especially Panera! But I never order it, because of it being a little unfriendly to the waistline.

With this recipe, though, you can have your Broccoli Cheddar AND fit into your jeans the next day! It's loaded with broccoli, and the milk and cheese make it a great source of calcium. This is another recipe that I've loved from Comfort Food Fix by Ellie Krieger. It is heavy on the broccoli and lighter on the cheese, which yields a great flavor and less fat and calories. I love that Krieger calls for full fat cheese here and not that fat-free stuff that doesn't actually melt! By using extra sharp cheddar cheese, you can add less cheese, but still get a lot of flavor.

Broccoli-Cheddar Soup

from Comfort Food Fix, by Ellie Krieger

serves 4-6

2 cups low-fat (1%) or skim milk

2 tablespoons all-purpose flour

1 and 1/2 cup lightly packed, shredded extra-sharp cheddar cheese (4 ounces) (divided)

2 teaspoons olive oil

1 medium onion, thinly sliced

1 clove garlic, minced

½ teaspoon ground nutmeg

1 large head broccoli, florets and tender part of stems, chopped (about 6 cups)

3 cups low-sodium chicken broth

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1.In a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes.

2. Add 1 cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.

3. Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds.

4. Add the broccoli and chicken broth and bring the mixture to a boil.

5. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.

6. Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more.

7. Garnish with the remaining 1/2 cup cheese.

For more calcium-rich recipes using milk, check out Eat at Home.

Little Devil's Food Cupcakes

2011-10-11T21:32:00.001-04:00

An alternate title for this post was, ahem: "Homely, homely, homely are the cupcakes."

My husband said they looked home-made. He is very nice, you know.

Okay, so the truth is: this was my first time decorating cupcakes. Thank, thank you, for welcoming me to 2005.

They do taste very good. What they taste like, actually, is a devil dog...homey and delicious and perfect with a glass of milk.

This is another great recipe from my new favorite cookbook, Ellie Krieger's Comfort Food Fix. I am so enamored with this book, that I have decided to celebrate with a whole month of Ellie Krieger recipes. I'll have you know, that's an unusual amount of loyalty to me as far as cookbooks are concerned. I mean, I do sort of have tons. Tons.

Do try these little cupcakes. They are the perfect portion size, and deliver a good strong dose of chocolate. The chocolate glaze is so easy and so, so, so delicious! Frosting is always the best part, right?

Little Devil's Food Cupcakes
yields 24 miniature cupcakes
from Comfort Food Fix, by Ellie Krieger

For cupcakes:

1/2 cup whole-grain pastry flour
1/2 cup cake flour
1/2 cup natural cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
1/3 cup lowfat buttermilk
1/2 cup canola oil
2/3 cup dark brown sugar
1 egg
1 egg white

For Icing:

1/2 cup confectioners' sugar

4 tsp tablespoon nonfat milk, plus more if needed

2ounces dark chocolate (60 to 70 percent cocoa solids) finely chopped

For Squiggle:

3 tablespoons whipped cream cheese
1/4 cup confectioners' sugar

Directions

1. Preheat the oven to 350 Fahrenheit. Place paper liners in the cups of a pan that fits 24 cupcakes or muffins.

2. In a medium bowl, combine the flours, cocoa, baking soda, and salt. Whisk together well.

3. In a small bowl, combine the sour cream and butter cream.

4. In a large bowl, whisk together the oil, brown sugar, and eggs.

5. Mix one third of the dry mixture into the oil mixture. Then add in half of the sour cream mixture. Follow with half of dry mixture, then the remaining sour cream mixture. Finally, fold in the remaining dry ingredients.

6. Fill up the muffin cups to 3/4 fullness. Bake the cupcakes for 13-17 minutes, until a wooden skewer inserted in the middle comes out dry.

7. Let cool in the pan for 5 minutes, and then on a cooling rack for 10 - 15 minutes.

8. Meanwhile, prepare the icing. Combine the the confectioner's sugar and 4 tsp milk over low heat, stirring and heating until the sugar is dissolved. Add the chocolate to melt it in. The icing should be the consistency of pancake batter. If it is too dry or thick, add in a little more milk. Drizzle it over the cupcakes before it cools.

9. To prepare the squiggle, melt the cream cheese in the microwave by heating for 10-20 seconds. Stir in the confectioner's sugar. Allow to cool slightly. Place in a piping bag or a plastic bag with a small corner cut off. Pipe squiggles on to each cupcake.

For more yummy recipes, check out this chick cooks.

Sole in a White Wine Pan Sauce with Hazelnuts

2011-10-10T10:19:00.001-04:00

There are two things that you must do. First, you must run to the store, and get yourself a copy of Ellie Krieger's latest book, Comfort Food Fix. Second, you must try this recipe.

First things first -- you might recognize Ellie Krieger from the Food Network or the Cooking Channel. (Here is where I whine about how we don't get the Cooking Channel!) She's a registered dietitian who offers recipes for food that works as hard for your body as it tastes good. Her new book (out just this month) is great! It offers clear instructions, beautiful photos (of most of the recipes), an easy-to-read layout, and nutrition information. The selection of recipes is very strong. Krieger goes beyond the dishes you see in most books or articles on comfort food to reflect the diverse foods that are comforting to eaters. I am looking forward to trying: Kasha Varnishkes, Swedish Meatballs, and Autumn Vegetable Curry, among others. Each dish is presented in a way that is healthier and fresh, incorporating whole grains, fresh produce, and low-fat dairy when possible. Krieger is not afraid to use a little butter, and she does so in a way that produces just the right results.

This recipe is a great example of that philosophy. Krieger calls for much less butter than in your typical white wine sauce, and favors instead mostly olive oil. You add just a tablespoon of butter at the very end, which allows you to get tons of flavor from it without all of the saturated fat. The sauce is amazing, and tastes better than many full-fat versions. I loved this dish, as did my guests!
Sole in a White Wine Pan Sauce with Hazelnuts
serves 4
adapted from Comfort Food Fix, by Ellie Krieger

Ingredients:
1/2 cup hazelnuts, coarsely chopped
1/3 cup all purpose flour
1/2 tsp paprika (smoked works well)
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 fillets of sole or flounder
3 Tbsp plus 1 tsp olive oil, divided
2 medium shallots, finely chopped
3/4 cup dry white wine
1/4 cup lemon juice
1 Tbsp butter
2 Tbsp chopped fresh parsley

Directions:
1. Toast the hazelnuts in a dry skillet over medium-high heat, stirring frequently, until browned and fragrant (3-4 minutes).
2. In a large, shallow dish, combine the flour, paprika, salt, and pepper.
3. Heat a non-stick skillet over medium-high heat, and warm 2 teaspoons of the olive oil in the pan. Meanwhile, dredge two of the fish fillets in the flour mixture.
4. When the oil is warm and fragrant, add the fish fillets to the pan. Cook for two minutes. Carefully flip the fish, and add two more teaspoons of olive oil to the pan. Cook for an additional two minutes. When the fish is browned and both sides and flakes when touched with a fork, remove it from the pan and place on a plate. Cover the cooked fish with foil, and then repeat the process with the remaining two fish fillets.
5. Once all of the fish is cooked through, add the remaining two teaspoons of olive oil to the pan. Cook the shallots over medium-high heat, until translucent (about two minutes).
6. Add the white wine and lemon juice. Bring to a boil, and then reduce heat to medium-low. Simmer for three minutes, until thickened.
7. Add the butter, and whisk through to melt it in. Add the parsley.
8. To plate, serve each person 1 fish fillet, 1/3 cup of the sauce, and 3 Tbsp of the nuts.

Fall Entertaining Part 3: An Indian Summer Dinner Party for Four

2011-10-09T21:23:00.002-04:00

You wouldn't believe how warm it is here! It was in the 80's today! We went to an autumn craft fair at a nearby Botanical Gardens. It was great to be outside. We returned home to put together a little dinner for my father, who got married this past August, and his new wife.

We served:

Roasted Red Pepper Hummus with Lemon Garlic Pita Chip
Greens tossed with Dried Apricots, Feta Cheese, and Mediterranean Croutons
Sole in a White Wine Sauce with Toasted Hazelnuts (recipe coming soon)
Roasted Potatoes with Rosemary and Garlic
Little Devil's Food Cupcakes (recipe coming soon)

Joanne Chang's Heart-Healthy Dried Fruit Scones

2011-10-08T10:35:00.000-04:00

My husband and I live just about half an hour outside of Boston, but we frequently pass a weekend day wandering around the city. On such a day, one of our favorite things to do is to stop into one of the locations of Flour, Joanne Chang's bakery. Well, to be more frank, if we are downtown, than I do require a visit to Flour. What I love about Flour is that it feels like being at a much better version of a bake sale. The cookies, bars, cakes, and cupcakes are all better versions of things you ate growing up: homemade oreos, granola bars, cupcakes, etc.

So, it didn't take me long to buy Joanne Chang's cookbook, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe. I highly recommend this book. It is clearly written, and packed with photographs. The introduction sections are worth the purchase alone -- Chang offers a simple, clear primer on baking, and my baking has improved since reading this! I think she convinced that it is worth being a little less cavalier about measuring, etc, when baking (which was always one of my bad habits).

I've made these scones a few times. I followed the recipe without changing it, and therefore cannot share it here. But you must, must check out this cookbook! These scones use just a little oil, and no butter, but a combination of yogurt and buttermilk yields a great texture. They are packed with dried fruit. Chang makes recommendations about which fruits, but also suggests using your own combinations. I love being able to customize the recipe for one of my favorite bakery treats. I enjoy making them over the weekend, and heating them up for breakfasts throughout the week. When we have them around, I wake up happy each morning, awaiting my warm scone for breakfast!

Sunflower Seed and Oregano Hummus

2011-10-05T20:13:00.000-04:00

I didn't make my own hummus until just last month. Can you believe that, what with our incredible fondness for the humble chickpea? I don't know what stopped me, except that it's so easy to find at the store.

But, let me tell you, I now make my own hummus. And it's hard to think about going back to the store-bought stuff.

This recipe is so creamy and packs in an incredible assortment of flavors: sweetness from the sunflower seeds, woody oregano, rich olive oil, and pungent garlic. And, oh, yes, chickpeas. I do love chickpeas.

To tell you the truth, I put the sunflower seed butter in more out of economic practicality than culinary ambition. It worked, and boy did it work! I use it in place of tahini, which can be expensive and which my husband doesn't eat. We always have sunflower seed butter on hand because I pack it for lunch for myself now and then, where it pretends to be the peanut butter side of a sandwich. It's fairly inexpensive, and you can find it in the peanut butter section of your supermarket.

This hummus is great as a dip for carrots or pita. We've also used it on crispy, whole wheat flat-breads, topped with sauteed seasonal vegetables. It also really whips your turkey sandwich into place.

Sunflower Seed and Oregano Hummus
adapted from Cat Cora's Classics with a Twist
yields 2 cups

Ingredients:
1 15oz can chickpeas, drained and rinsed
2 Tbsp fresh lemon juice
2 garlic cloves, chopped
1/4 cup sunflower seed butter
2 Tbsp chopped fresh oregano
1/2 tsp salt
1/4 Tbsp olive oil or canola oil
1 roasted red pepper, chopped (optional)

Directions:
1. In a food processor (a mini one will work), pulse the chickpeas, lemon juice, garlic, sunflower seed butter, and oregano together.
2. Drizzle in the oil, and blend.
3. Add in the roasted red pepper, if desired, and blend to your preferred consistency. (I like it all pureed, but you could also leave small bits of the pepper.)

Pumpkin Spice Bars

2011-10-03T19:44:00.000-04:00

This recipe and I go way back. It comes from my elementary school cafeteria! I liked these so much in kindergarten that my mom asked for the recipe so that she could make them at home. I bet that none of you liked the school cafeteria food that much!

These are very easy to make, and yield a tender, cakey bar. You can add raisins or walnuts to them, but I like them plain and simple. A confectioner's sugar glaze or a streusel topping might also be a good addition. As for me, I am desperate to add in a few chocolate chips. Everything is better with chocolate, right?

Pumpkin Spice Bars

makes one 9x13 pan, yields 12-16 large bars

Ingredients:

1 1/4 cups sugar

1 cup canned pumpkin or mashed sweet potato

2 eggs, well beaten

1/3 cup water

1/2 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

cooking spray

Optional:

1/2 cup raisins

1/2 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9x13 pan with cooking spray.

2. In a large bowl, mix sugar, oil, and pumpkin well. Add in the beaten eggs, water, and vanilla. Stir well.

3. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.

4. Add the dry ingredients to the wet ones in the large bowl. Mix until blended.

5. If using add-ins (such as raisins or nuts), fold in, but do not over mix.

6. Pour into the prepared pan.

7. Bake for 30 minutes. Cool, and slice into bars. Ice if desired.

Roasted Pear and Apple Sauce

2011-10-02T08:50:00.002-04:00

This dish is so, so, so much more than your regular stove-top applesauce. I really couldn't get enough of it! The pears and apples are a wonderful combination, and are so well complemented by a little citrus zest, a little brown sugar, and cinnamon. The overall flavor tastes rich and incredibly well balanced. I tasted it, and then I cussed because it was so good!

My husband tasted it, and said that it was "pretty good." Hmph, what does he know?

This is very easy to make, especially if you're going to be in the kitchen or around the house doing other things. It can be served hot, at room temperature, or cold. I served it as a side to a vegetarian entree, but it would also be a great complement to roasted chicken or to some sausage. It would also be lovely as dessert, topped with a little whipped cream or vanilla ice cream.

And it makes a delicious snack...which I would know about, because it's gone already!

Roasted Pear and Apple Sauce
serves 6
adapted from Barefoot Contessa How Easy Is That? by Ina Garten

Ingredients:
zest and juice of 1 large naval orange
zest and juice of 1 half of a lemon
1.5 lbs apples (try Macoun or Empire) (about 4)
1.5 lbs ripe Bosc pears (about 3)
1/4 cup light brown sugar, lightly packed
1 Tbsp unsalted butter (Smart Balance, or a trans fat free substitute will work)
1/2 tsp ground cinnamon

Directions:
1. Preheat the oven to 350 Fahrenheit.
2. Zest and juice the orange and half of the lemon. Place the zest and juice in an enameled cast iron Dutch oven.
3. Peel, core, and quarter the fruit, placing the chunks in the Dutch oven.
4. Add the brown sugar, butter, and cinnamon. Cover the pot.
5. Bake for 75 to 90 minutes, until the fruit is tender. (The apples will turn to mush on their own.)
6. Use a whisk to mix until you have a smooth sauce with a few chunks. The apples will fall apart, but the pears will break up into small chunk.

Sweet and Sour Cucumber Salad

2011-10-01T07:52:00.000-04:00

This is a very simple dish, and a little bit retro. It's the kind of thing I've only every seen in Jewish style delis or in diner salad bars, sitting next to the carrot raisin salad. Really, this dish is closer to a quick refrigerator pickle. My husband, who hates cucumbers, admitting to kind of liking this. It's quick and easy -- just be sure to make it ahead so that the cucumbers and onions absorb the maximum amount of flavor.

Sweet and Sour Cucumber Salad
serves 4-6
adapted from Emily's Table, by Friends of Emily Mehlman

Ingredients:
3/4 cup water
6-8 Tbsp white vinegar (to taste)
1-2 Tbsp sugar (to taste)
4 Persian cucumbers (or 2-3 pickling cucumbers)
1/2 onion

Directions:
1. In a medium bowl, combine the sugar, vinegar, and sugar. I recommend starting with the smaller amounts of vinegar and sugar, and then adjusting to your personal preference.
2. Thinly slice the cucumbers and onion, and add to the marinade.
3. Let stand at room temperature for one hour, and then refrigerate. Will stay in fridge for up to two weeks.

Fall Entertaining Part 2: A Vegetarian Rosh Hashanah Feast

2011-09-30T08:36:00.002-04:00

L'Shana Tova! Here's the menu we picked and served for a vegetarian meal for four, mid-afternoon, post synagogue attendance.

Nibbles and Noshes: Dried cranberries, dried apples, and Tam Tam crackers
Main Dish: Chickpeas and Rice with Spinach, served with plain yogurt and feta cheese for garnish
Accompaniments: Round challah bread
Sweet and Sour Cucumber Salad (recipe coming soon)
Roasted Pear and Apple Sauce (recipe coming soon)
Warm Whole Wheat Pita
Chickpea, Sunflower Seed, and Oregano Hummus (recipe coming soon)
Dessert: Honey Cake and Pomegranate Trifles

Apple Muffins

2011-09-25T10:05:00.000-04:00

These are simple, wholesome muffins, packed with chunks of fresh apples. I am a huge fan of muffins, but usually I end up eating them alone. My husband liked these so much though that I actually had to share the leftovers! They are good and filling to eat for breakfast with a piece of fruit. My usual complaint about muffins is that after I eat one, I'm hungry an hour later. So I consider these quite a success!

Apple Muffins
yields 12 muffins
recipe adapted from The Simple Art of Eating Well

Ingredients:
1 1/2 cups whole wheat flour or white whole wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup buttermilk
3/4 cup packed brown sugar
2 Tbsp butter, melted
2 Tbsp canola oil
1 tsp vanilla extract
2 large apples, peeled, cored, and diced into 1/3 inch cubes

Directions:
1. Preheat oven to 400 degress Fahrenheit, and coat the cups of a muffin pan with cooking spray.
2. Whisk together the whole wheat flour, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a large bowl.
3.Whisk together the eggs, buttermilk, brown sugar, melted butter, canola oil, and vanilla extract in a medium bowl.
4. Make a well in the center of the dry ingredients in the large bowl. Stir in the wet mix, until well combined. Do not overmix.
5. Add in the apple chunks, stir until combined.
6. Pour the batter into the muffin cups, until each is 3/4 full.
7. Bake for 22 - 25 minutes, until golden brown and a wooden skewer inserted to the center of a muffin come out dry.

Rosh Hashanah

2011-09-21T18:00:00.000-04:00

I haven't settled yet on my menu for Rosh Hashanah, but I wanted to share with you some of the things that I'm considering. We're serving a late lunch/early dinner after services on Thursday, and I might even go vegetarian (which, in our family, rarely garners a complaint).

White Bean and Bacon Soup with Mediterranean Croutons

2011-09-20T20:23:00.001-04:00

Here is the perfect meal for a chilly, rainy autumn night. This slow-cooker soup is warm and creamy, with a delicious smokiness from the bacon. You can get it into your slow cooker in 10 minutes before you leave for work in the morning, and come home to a delicious, home made belly warming soup with very little further effort.

I've adapted this (a little) from another great slow cooker cookbook from Beth Hensperger. I love her contemporary slow cooker recipes! This one is from Not Your Mother's Slow Cooker Recipes for Two, but we got a good four servings out of it. I decided to puree it, because I love creamy bean soups. With an immersion blender, it takes only 5 minutes. If you don't have an immersion blender already, you have to get one! You will love it! I added the croutons for a little crunchy topping, and they were a wonderful addition.

I used my smaller slow cooker here -- not my large, new fancy one. Slow cookers function better when they are 2/3 to 3/4 of the way full, and as this is a smaller recipe, it is best suited to a smaller slow cooker.

White Bean and Bacon Soup with Mediterranean Croutons
serves 4
adapted from Not Your Mother's Slow Cooker Recipes for Two

Ingredients:
1 cup dried small white beans, soaked overnight and drained
1 onion, chopped
1 carrot, chopped
2 cloves garlic, chopped
1/2 cup tomato sauce
5-6 cups reduced sodium chicken broth
3 oz bacon or turkey bacon
ground pepper
1 tsp red wine vinegar
1 cup Mediterranean croutons (see below)

Directions:
1. Cook the bacon in a skillet until crisp and browned. Drain the fat and allow cool for a minute or two.
2. Meanwhile, place the beans, onion, carrot, garlic, tomato sauce, and broth in the slow cooker. Crumble the bacon and add to the slow cooker.
3. Cook on low for 8-10 hours.
4. Add ground pepper and red wine vinegar to taste. Blend with an immersion blender (optional).
5. Serve in large bowls, and top with croutons.

Mediterranean Croutons
Preheat over to 300 degrees Fahrenheit. Cut whole grain bread into 1/2 inch cubes (left over bread is ideal). In a large bowl, mix together 1-2 Tbsp olive or canola oil, a pinch of ground pepper, and a couple of teaspoons of your favorite Mediterranean Herb seasoning (I am still obsessed with the one from McCormick's Perfect Pinch). Toss the bread cubes into the bowl, and stir until the bread is well coated. Spread the bread out onto cookie sheets, and put into the coven. Bake for 30 minutes or so, until crunchy.

Molasses Ginger Cookies

2011-09-19T19:50:00.000-04:00

There are so many delicious fall flavors out there, and boy are they out there. Everywhere I turn, I see pumpkin and apple flavored treats, and I've been sure to indulge. Sweet apple topping on my frozen yogurt at my favorite ice cream shop, an apple cider donut at the donut shop, pumpkin coffee at the coffee shop...there is no shortage.

But it's a little too easy to focus on pumpkins and apples, and to forget about some of their important sidekicks: ginger and molasses. In these soft, chewy cookies, molasses and ginger take center stage, with the warm, intense flavor of molasses and a double dose of ginger, from ginger powder and chopped crystallized ginger.
Some people around here claimed the flavor in these cookies was a little too strong, but some people also have been nevertheless seen with their hands poking back into the cookie jar. (Only then did I confess to having accidentally been a little heavy handed with the ginger powder.) I think they are perfect. And they are so deliciously chewy, which is my favorite cookie texture. Leave yours in the oven a little longer if you like a crisp cookie.
Molasses Ginger Cookie

yields 30 cookies

adapted (slightly) from The Simple Art of Eating Well

Ingredients:

1/4 cup unsalted butter, softened (or 1/8 cup butter and 1/8 cup trans fat-free butter substitute)

1 cup plus 1/3 cup sugar, divided

1 large egg, beaten

1/4 cup molasses

2 cups all-purpose flour

2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp ground ginger

1/3 cup crystallized ginger, finely chopped

Directions:

1. Beat the butter and 1 cup sugar in a large bowl with an electric mixer until light and fluffy. Add the egg and molasses. Mix well.

2. In a separate bowl, mix the flour, baking soda, cinnamon, salt, cloves, and ginger. Stir in the crystallized ginger.

3. Add the flour mixture into the butter mixture, a cup at a time, until thoroughly incorporated.

4. Chill until the dough is firm, about 1/2 hour to 1 hour. (I ran out of butter and used a butter substitute combined with butter. My dough, as a result, was very soft, and I chilled it in the freezer.)

5. Preheat the oven to 375 Fahrenheit. Lightly coat 2 baking sheets with cooking spray.

6. Roll the dough into balls, each about 1 inch big. Roll each ball through the remaining 1/3 cup sugar and place on baking sheets, about 1 1/2 inches apart.

4. Place the cookies in the oven, and bake about 8-10 minutes, until they crackle on top. Transfer to a wire rack to cool.

Fall Entertaining Part 1: A Family Sunday Brunch

2011-09-18T15:15:00.000-04:00

We have lots of entertaining plans this fall. I love entertaining. What can I say? I had a subscription for Martha Stewart Living when I was 15, and I loved every issue.

I thought it would be fun to keep track of some of my menus, and it's helpful for me to have them to plan for future events.

This was a cozy brunch for four, very impromptu. We served:

-- Apple Cider
-- Sliced Watermelon
-- Apple Muffins (recipe coming soon)
-- Buckwheat Pancakes (from a mix), with apple butter, maple syrup, and honey
-- French-style Scrambled Eggs with Mediterranean Herbs
-- Molasses Ginger Cookies (recipe coming soon)
-- Caramel Apples (store-bought)

I think that the biggest hit was actually the eggs, and I am sorry to say there was not much of a recipe involved. I make them the way the Barefoot Contessa does in Barefoot in Paris, and I've done so often enough that I don't use a recipe. It's scrambled eggs, after all -- just a bit of this and a bit of that. This is pretty much the technique ... low and slow, and I cook them until they resemble risotto. I tossed in a piece of Laughing Cow cheese in Garlic & Herb, but didn't tell my husband because he would not have loved the eggs so much if he knew there was creamy cheese in them! I also threw in some of one of my favorite products in the world: McCormick's Perfect Pinch. I love, love, love those herb and spice blends, and now am crushing on the Mediterranean blend.

Thai Chicken Pizza

2011-09-17T20:52:00.001-04:00

This is one of our favorite twists on pizza night -- Thai Chicken Pizza! It's like a combination of thai take-out and pizza delivery...but it's cheaper, fresher, healthier, and doesn't take all that long to get on the table.

I've adapted this recipe (slightly) from a great book: EatingWell On a Budget. I love Eating Well magazine and especially love their cookbooks, but I think that this one might be my favorite. It offers healthy, budget friendly, quick meal solutions. Really, what more can you ask from a cookbook?

Thai Chicken Pizza
serves 6
adapted from EatingWell Budget Meals

Ingredients:

20 ounces prepared whole-wheat pizza dough, (see Shopping Tip)
1/4 cup smooth reduced fat peanut butter
3 tablespoons water
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon canola oil
8 ounces boneless, skinless chicken thigh, trimmed and diced
1 red bell pepper, diced
4 scallions, thinly sliced
2/3 cup shredded part-skim mozzarella cheese

Directions:

Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Coconut Chicken Fingers

2011-09-13T20:26:00.000-04:00

Here is another great recipe from Liz Weiss and Janice Newell Bissex's book, No Whine With Dinner. These chicken fingers are so much better than anything you'd pick up at a fast food restaurant. They're moist with a crispy, coconut coating, and fresh. What beats relatively guiltless comfort food?

For kids or for a game-watching crowd, these would be great on their own or with a dipping sauce -- try this one. For a nice grown-up dinner, they're great served over greens with orange segments and pineapple cubes with a little apricot-soy vinaigrette.

Coconut Chicken Fingers
serves 4
from No Whine With Dinner, by Liz Weiss and Janice Newell Bissex, shared with permission

Ingredients:
1 lb skinless, boneless chicken breast halves
1/2 cup sweetened shredded coconut
1/2 cup bread crumbs, preferably panko
1/2 tsp kosher slat
1/2 tsp ground ginger
1/4 tsp garlic powder
1 large egg, beaten
3 Tbsp all-purpose flour
4 tsp canola oil, divided

Directions:
1. Place the chicken on a cutting board and slice each chicken breast into 1/2 inch thick by 4-inch long strips (to yield about 7 strips per breast).
2. Place the coconut, bread crumbs, salt, ginger, and garlic powder in a medium bowl and stir to combine. Use a fork or your fingers to break up any clumps of coconut.
3. Place the egg in another bowl and the flour on a plate. To bread the chicken, coat both sides with the flour and shake off the excess. Dip in the egg and then coat evenly with the coconut mixture.
4. Heat 2 tsp of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until the bottoms are golden brown, about 4 to 5 minutes. Reduce the heat if the coconut browns too quickly. Flip the chicken strips, add the remaining oil, and cook until the meat is no longer pink and the bottoms are golden brown, about 4 minutes.

"S'mores" Fudge

2011-09-12T20:07:00.000-04:00

Here's a fun way to take a favorite summer flavor with you into fall. What's more -- this is so quick to make! The generous addition of marshmallows and graham cracker really lightens things up a bit, and keeps this fudge from being as cloying as some of the others out there. This is great to share! I brought some in to school today for the teachers for the first day of school, and brought home an extra container.

"S'mores" Fudge
yields 48 small pieces
adapted slightly from Taste of Home Comfort Food Diet Cookbook

Ingredients:
1 1/3 cups semisweet chocolate chips
2/3 cup fat free sweetened condensed milk
1 tsp vanilla bean paste
1 1/3 cup miniature marshmallows
2 whole sheets of graham crackers, broken into bite-sized piece

Directions:
1. Line an 8 x 8 pan with aluminum foil.
2. In a medium saucepan over medium heat, melt the chocolate chips with the fat free sweetened condensed milk. Cook and stir until there are no lumps.
3. Allow the mixture to cool for two minutes.
4. Stir in vanilla bean paste.
5. Fold in the mini-marshmallows and the graham cracker pieces.
6. Spread the mixture into the prepared pan.
7. Cool in the refrigerator for at least one hour before cutting into small pieces.

Sneak Peek at Next Week

2011-09-11T07:23:00.000-04:00

Here's what we have planned for next week:

-- Grilled Apple Salad with Cheese and Bacon Crumbles
-- Quinoa and Cranberry Protein Plate
-- Thai Chicken Pizza
-- Chickpeas with Rice

Have I ever shared this with you? It's from Real Simple Magazine, and is my favorite tool for organizing my trips to the grocery store. I downloaded it and printed off a bunch of copies. I plug in my weekly meal plan, and then write down the ingredients that I need by category. It makes trips through the grocery store so much quicker, because I don't have to backtrack five times to the produce section because I forgot something!

Luau Chicken

2011-09-10T09:19:00.001-04:00

Here's a great little recipe to get you back into the swing of things, now that September is in full swing, packed with long days and hectic schedules. You can put it up in your slow cooker in the morning with very little effort. When you come home, there are just few odds and ends to take care of while you put up some brown rice or noodles, and then, ta da, you have dinner. Not just dinner, but dinner with Hawaiian flavors. I'd like to think that Hawaii has very little to do with long days and hectic schedules. Please don't tell me otherwise.

Do check out this recipe, and furthermore, check out the cookbook that it comes from, No Whine With Dinner, by Liz Weiss and Janice Newell Bissex. So, you can see from the title that this a book meant for people with kids. And there is still a cook here, a dishwasher, way too many cookbooks, and entirely no kids. But there are people with little time and people who are picky eaters and people who like kid food. And that makes this book perfect for us. Furthermore, all of the recipes in this book are healthful and include nutrition information. It's definitely a keeper!

Luau Chicken
serves 8
from No Whine with Dinner, by Liz Weiss and Janice Newell Bissex, shared with permission of the authors

Ingredients:
3 lbs boneless, skinless chicken thighs, trimmed of fat
8 oz baby carrots (half a bag)
1/2 cup reduced sodium teriyaki sauce
1 clove garlic, minced
1/2 tsp ground ginger
2 Tbsp cornstarch
1 8oz can crushed pineapple, packed in juice, drained with liquid reserved

Directions:
1. Add the chicken, carrots, teriyaki sauce, garlic, and ginger to a 5- or 6-quart slow cooker, and stir to combine. Cover, and cook on low until the chicken is cooked through and the carrots are tender, about 4 hours.
2. When done, maintain the slow cooker on low heat. In a bow, whisk together the cornstarch and the reserved pineapple juice until well combined. Carefully remove the chicken and carrots and place in a large bowl. Cover with aluminum foil to keep warm. Gently stir the cornstarch mixture and the crushed pineapple into the slow cooker and cover until the liquid thickens, about 5 minutes.
3. Pour the sauce over the chicken and carrots, or gently stir the chicken and carrots back into the slow cooker and serve directly from there.

Per serving: 300 caloris, 13 g fat, 1 g fiber, 32 g protein

Also, try Chicken Teriyaki with Grilled Pineapple

Soupe au Pistou (Provencal Vegetable Soup)

2011-09-05T21:41:00.003-04:00

Here is the perfect soup for September: warm, and yet packed with the flavors of summer. It is a vivid yellow in color, thanks to a healthy dose of saffron. Saffron and chicken broth were just made for each other, and the taste is warm and sunny and just slightly sweet. It is a delicious vehicle for late summer vegetables, and besides the fresh green beans, you would be wise to toss in zucchini or summer squash. The pistou is a French pesto -- no pine nuts, just some good olive oil, basil, and garlic with a little tomato to deepen the flavor. I could really eat that pistou up all by myself, but it is heavenly enough swirled into the soup, and then dolloped on top before serving to warrant some self-restraint. Also, my jeans have been getting tight recently.

In college, I was a French major, and spent a wonderful six months studying in Provence. And when I say studying, I mean shopping in open-air markets for the world's freshest produce, drinking kir royale, and train-hopping around Europe when possible. It was warm and sunny every day and the mangoes were always so ripe that they dripped down my hand when I bit greedily into them. I had this soup twice, that I remember. The first time, I confess, was from a box, and was by far the best soup that I've ever had from a box. The second time I had it was in the most wonderful little seaside town, Cassis, where I had gone to study for my French poetry class on the beach. You should only ever study French poetry on the beach. My friends and had a long lunch in the sun, started with a bottle of white wine and soupe au pistou. What is it about the feeling of being in the sun all day and then the cool and warming sensation of a fabulous bottle of white wine? In yoga classes, when they tell me to imagine a relaxing, joyful place, I always think of that moment, on the beach in Cassis, with the sun and the white wine.

And the soup. Oh the soup. This recipe is strikingly close, though in Cassis I had it served with topped with croutes and spoonfuls of rouille (which is traditionally the way bouillabaisse is served). It makes a lovely light supper. I served it tonight with melon slices, whole grain bread and butter, tiny ice cream sandwiches and a table full of family. It was a new lovely moment.

Soupe au Pistou (Provencal Vegetable Soup)
serves 8
adapted (slightly) from Barefoot in Paris, by Ina Garten

Ingredients for Soup:
2 Tbsp olive oil
2 onions, chopped (about 1 cup)
3 cups carrots, cut into a 1 1/2 cup dice
3 cups boiling potatoes, unpeeled, cut into a 1 1/2 inch dice
4 shallots, thinly sliced
2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
3 quarts chicken broth (it is worth it here to use the best chicken broth you have access to)
1 tsp saffron
1/2 lb fresh green beans, ends trimmed, and cut into thirds
4 oz spaghetti (whole wheat is fine) (broken into thirds)

Ingredients for Pistou
1 1/2 cups fresh basil
4 garlic cloves
1/3 cup tomato paste
1/2 cup grated Parmesan cheese
2 Tbsp olive oil
4 Tbsp water

Directions:
1. Heat the two tablespoons of olive oil in a large stockpot over low heat. When shimmering, add in the chopped onion. Cook uncovered for ten minutes, until the onion is translucent.
2. Add the carrots, potatoes, shallots, salt, and pepper. Cook for an additional five minutes. If you are using a salty broth, adjust the salt accordingly.
3. Add the broth and the saffron. Bring to a boil, and then reduce to a simmer. Simmer for 30 minutes.
4. Add the green beans, and then the spaghetti (broken into small pieces). Cook for an additional 15 minutes.
5. Meanwhile, prepare the pistou by combining and pureeing all of the ingredients in a food processor (I use my small one).
6, Once the pasta is cooked through, remove the soup from the heat. Swirl 1/4 cup of the pistou into the soup. Reserve the rest for serving.
7. Serve each bowl of soup topped with a dollop of pistou, and if desired, additional Parmesan cheese.

Multigrain Banana Streusel Muffins

2011-09-04T18:48:00.006-04:00

If there is one thing you don't know about me, it's that, in spite of the wonderful variety of recipes I've shared here...I am a total creature of habit. Throughout the four years that I was in high school, I ate a peanut butter banana sandwich for lunch every single day, without fail. When my mom got sick of making the same sandwich every single day, I took over. And now...well, I eat some form of a peanut butter and banana sandwich for breakfast about 8 days out of 10. Sure, I've grown a little -- now I wrap up in a whole grain tortilla or put it on left over pita. But I am very, very loyal to this sandwich. (I have not yet tried it fried, though I hear this was Elvis's favorite.)

So when I saw that this muffin recipe(from the special Fall Baking issue of Better Homes and Gardens), I knew that it wouldn't be long before I tried it. And it wasn't! These are great muffins, with a great combination of flavors: a very subtle hint of banana, the tang of the buttermilk, the sweet and salty taste of the peanut butter, and finally, the crunchy warm cinnamon streusel topping. But, the best thing about them, in my opinion, is how filling they are. It is a rare muffin that holds me over until lunch (in spite of some of the jumbo muffins out there in the world), but these really do the trick. I have to imagine that the whole wheat flour, ground flax seed, and healthy fat and protein from the peanut butter help.

All I have to say, really, is that these muffins have me cheating on my regular breakfast big time. Please don't tell the bananas!

Multigrain Banana Streusel Muffins

yields 30 regular sized muffins

from Better Homes and Gardens

Ingredients:

Nonstick cooking spray

1/4 cup canola oil

1/2 cup reduced fat creamy peanut butter

1/2 cup packed brown sugar

1 egg

1 cup whole bran cereal (such as Total)

1 cup mashed very ripe banana

1/4 cup light sour cream (or light plain yogurt)

1 Tbsp vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

2 Tbsp ground flaxseed

2 tsp baking powder

1 tsp ground nutmeg

1/2 tsp salt

1 cup buttermilk

For streusel topping:

1/4 cup all-purpose flour

1/4 cup rolled oats

1/4 cup brown sugar

1/4 tsp ground cinnamon

3 Tbsp canola oil

Directions:

1. Preheat oven to 325 Fahrenheit. Prepare muffin pan by coating it with non-stick cooking spray.

2. In a large bowl (or in the bowl of a stand mixer), combine the oil and peanut butter. Beat on medium speed for 30 seconds to combine. Add the brown sugar, and beat until combined.

3. Add the egg, cereal, banana, sour cream or yogurt, and vanilla. Beat until just combined.

4. In a medium bowl, measure and combine the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, nutmeg, and salt. Stir thoroughly.

5. Alternately add small amounts of the buttermilk and flour mixture to the peanut butter and banana mixture. Beat on low speed after each addition. Mix until just combined, and do not overmix.

5. Fill muffin cups with the batter until each is 2/3 full.

6. In a small bowl, combine the streusel ingredients; the mixtures should resemble coarse sand.

7. Sprinkle the streusel mixture evenly over the muffins.

8. Bake for 20 minutes. The finished muffins will be lightly browned, and a cake tester inserted into the center shall come out dry. Cool in muffin cups on a wire rack for 5 minutes, and then remove from pan.

For more yummy sweets, check out Sweet as Sugar Cookies.
For more things to do with your overripe bananas, check out Brown Butter Banana Muffins, Multigrain Banana Bread, or Banana Nut Scones.

Sneak Peek at Next Week

2011-09-01T21:38:00.000-04:00

I've already got my meals planned for next week! Here is what we're looking forward to:

-- Soup au Pistou
-- Coconut Chicken Fingers
-- Luau Chicken with Pineapple and Carrots
-- Fried Eggs and "Refried" Beans Burritos

Meanwhile, I have tomorrow off and am looking forward to doing a little baking, but I haven't decided yet what to bake! Any good ideas or inspiration? Then we are going to upstate NY on Saturday for a little overnight getaway. Aren't holiday weekends the best?

Pasta Fagioli Casserole

2011-08-31T21:48:00.003-04:00

Hello, September! Hello Pasta Fagioli Casserole! I have to confess, this year, I have no nostalgia for summer. I am so ready for the fall, and this a perfect dish to warm your belly on a chilly night. Though, to tell you the truth, my chilly nights still come from the air conditioner. Don't judge me people. I like fall.

My mom made a great, quick pasta fagioli when I was growing up, and we had it sometimes before dinner and often as a meal. It was a frequent request among my sister and me. I've shared my love for that dish with my husband, and so we were both excited to try this warm, baked pasta fagioli. It's closer to a baked pasta dish than a soup...the broth turns into a thin, but flavor-packed sauce. The flavor of the red wine, celery, carrots, and rosemary are an incredible complement to the Parmesan cheese.

This can be made ahead and either refrigerated or frozen, which makes it a great dish for entertaining...or for a late work-night. We made ours vegetarian (or almost vegetarian...I still used chicken broth). But you could also add some Italian sausage or chicken or turkey sausage, sauteed before the aromatics are added to the Dutch oven. I am really curious about trying it with a little turkey bacon...I'd cook it before sauteing the vegetables, remove it from the pan, crumble it, and sprinkle it on top with the Parmesan cheese before baking.

Do check out the cookbook this recipe comes from ...You've Got It Made, by Diane Phillips. It's a great collection of elegant make-ahead appetizers, main-dishes, braises, casseroles, and desserts. Make-ahead dishes are often my preference for entertaining, so that I can spend time with my guests. I really love that this cookbook offers dishes that are worthy as guests!

Pasta Fagioli Casserole
serves 6-8
adapted very slightly from You've Got It Made, by Diane Phillips

Ingredients:
2 Tbsp olive oil
1 cup chopped onion
1 clove garlic
4 rips celery, chopped
2 cups chopped carrots
1 Tbsp chopped fresh rosemary
1/4 cup red wine
1 tsp salt
1 tsp freshly ground black pepper
1 14.5 oz can diced tomatoes in their liquid
1 14.5 oz can vegetable or chicken broth
1 small square Parmesan or Pecorino rind, cut into small pieces
3 14.5oz cans of beans (I used two can of chickpeas and one can of small white beans), drained and rinsed
1/2 lb elbow macaroni
1/2 cup grated Parmesan cheese

Directions:
1. Chop the vegetables and set aside. Heat the oil in a large Dutch oven over medium heat. Add the onion, garlic, celery, carrots, and rosemary. Saute for 5 minutes, until the vegetables begin to soften.
2. Add the wine, salt, and pepper, and boil until the wine is reduced by half. This will happen quickly, in about 2-3 minutes. Add the tomatoes, and return the mixture to a boil.
3. Add in the broth, cheese rind, and beans. Simmer the mixture, uncovered, for 25 minutes. Add the pasta, and cook for an addition 8 - 10 minutes, until the liquid has thickened and the noodles are al dente.
4. At this point, you may let the dish cool, and then cover and put in the fridge for up to 2 days, or the freezer for up to 2 months.
5. If baking ahead, defrost the casserole in the refrigerator overnight before baking. Preheat the oven to 350 Fahrenheit, and allow the casserole to come to room temperature (around 40 minutes) before baking.
6. Cover the top of the casserole with the 1/2 cup grated Parmesan.
7. Bake for 25 minutes, until the sauce is bubbling and the cheese is beginning to brown.

Soft Pretzels

2011-08-29T20:08:00.002-04:00

So this recipe comes from my other life, my 9-5 life (err, 8-3 life)...the one in which I can rattle off the names of a good 15 dinosaur species, make play-dough snakes, dance to a song about rocket ships, and wipe away countless tears, all in the name of making a living. In my Pre-K classroom, we do a lot of cooking. I love sharing my joy in cooking with my students, and it's also a great, authentic way for them to learn about math, literacy, and taking turns. Out of all of the recipes we make, this is the one recipe that a good 98% of the children will actually eat very, very happily.

That's probably because the pretzels are really white. And if I've learned one thing about feeding small people, it's that they have a natural inclination towards white foods.

This is really quick, easy, and fun to make, no matter how old you are. My husband and I had a great time shaping pretzels while Irene cooped us up in the house for the day. For kids, you can give them the dough to play with and shape however they'd like -- like play-dough. Alphabet letter pretzels are always fun!

I've always made these with all purpose flour, but it would be fun and healthy to mix in a little whole wheat flour. I think my husband and I would be happy with 100% whole wheat, but for my students, I'd try half whole wheat flour and half all purpose. You can top these with salt -- coarse or kosher salts are best. Little and big people also really like cinnamon-sugar blends. I'm really curious to try them with a little Parmesan cheese or garlic or other herbs.

Soft Pretzels
yields 16 or so small pretzels
from Mudworks, by MaryAnn Kohl
Ingredients:
1 package active dry yeast
1 1/2 cups warm water
1 Tbsp sugar
1 tsp salt
4 cups all purpose flour
1 egg (optional)
coarse salt, or sugar and cinnamon mix (optional)

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, sprinkle the yeast. Pour the warm water on top, and stir until softened.
3. Add in the sugar, salt, and the four cups of flour. Knead with your hands until dough forms a solid ball. If it is sticking to your hands, add a little more flour.
4. Shape into pretzels, or any other shape you desire. You want each pretzel to be about the same size so none will burn. When working with children, I give them dough balls that are all the same size, which helps.
5. Beat the egg, and brush over the pretzels, if desired.
6. Sprinkle with any chosen toppings.
7. Bake 15-20 minutes. Serve warm.

Find more yummy treats at Make Ahead Meals for Busy Moms.

Pulled Barbecue Chicken Burritos

2011-08-28T19:09:00.000-04:00

Hello! I hope that all of you East-Coasters have fared well in the midst of Irene. My husband and I were very lucky and haven't even lost power. That meant that I could stay in the kitchen nearly all day! While it was storming outside, I baked up a storm: Multi-Grain Banana Streusel Muffins, Classic Northern Cornbread, and Soft Pretzels.

This is what I threw together for dinner: warm whole-wheat tortillas with gooey melted sharp cheddar cheese around a sweet, tangy, spicy mixture of red barbecue sauce, pulled chicken breast, and sweet onions and corn. This is not, by any means, made with authentic barbecued pulled chicken. But is quick, fairly healthy, and delicious, especially to husbands.

Pulled Barbecue Chicken Burritos

serves 4

Ingredients:

1 Tbsp olive oil

1 medium onion, sliced

1 lb boneless, skinless chicken breasts (about 2 large breasts)

1 1/2 - 2 cups red barbecue sauce, or other favorite barbecue sauce

1 1/2 cups corn kernels, fresh or frozen

4 whole wheat tortillas, 8-10 inches in diameter

1/3 cup shredded low-fat sharp cheddar cheese

Directions:

1. Heat the olive oil over medium-high heat in a non-stick skillet.

2. Add the onion slices and the chicken. Turn the heat up to high.

3. Brown the chicken on both sides, cooking for 2-3 minutes on each side.

4. Add the barbecue sauce, and reduce heat to medium low.

5. Simmer the chicken breasts and barbecue sauce. Turn the chicken after 10-15 minutes, and cook until no longer pink in the center.

6. Remove the chicken to a cutting board. Using two forks, shred the chicken. Meanwhile, turn the heat down to low, and add the corn kernels. Return the shredded chicken to the pan so that it can remain warm.

7. Meanwhile, wrap the tortillas in a damp paper towel. Microwave for 30 seconds.

8. Place each tortilla on the serving plate, and sprinkle shredded cheese on each. Microwave each plate for 25 seconds, until cheese is melted.

9. Spoon about 2/3 cup of the chicken and vegetable mixture into the center of each tortilla, and wrap up and serve.

Sweet and Tangy Lettuce Wraps with Ginger-Soy Brown Rice

2011-08-27T16:18:00.005-04:00

Hello, hello, how are all of you doing with this crazy weather? In the Boston area, we felt a small earthquake earlier in the week, and are now getting ready for Hurricane Irene. Or Tropical Storm Irene...whoever she is!

So, remember how we really like to eat appetizers for dinner? Well, here we go again, more finger food for dinner! But seriously, these lettuce wraps were a very successful dinner for my family, who, last week, included my sister who does not eat gluten. They were quick and easy to make, with a sauce that tasted a little like a barbecue sauce but with Asian flavorings. If you wanted a heartier meal, you could serve the filling in a whole wheat tortilla for extra-yummy wraps. I served my lettuce wraps with a sweet, spicy, salty ginger-soy brown rice that was so tasty!

Sweet and Tangy Lettuce Wraps
serves 3 as a main dish, 6 as an appetizer
from The Stocked Kitchen, by Sarah Kallio and Stacey Krastins, with minor adaptations

Ingredients:
Glaze:
1/4 cup applesauce
2 Tbsp peach or apricot preserves
1 1/2 tsp honey
1/4 cup rice vinegar or white wine vinegar
2 Tbsp fresh grated ginger
1 Tbsp Worcestershire sauce
3 Tbsp soy sauce

12 oz boneless skinless chicken breast, chopped into bite-sized pieces
4-6 tsp vegetable oil
1/2 tsp garlic powder
1 bell pepper, sliced
3 scallions, sliced
1 cup cabbage and carrot mixture (bagged slaw mix)
Iceberg or Bibb lettuce leaves, for serving

Directions:
1. Mix together all the glaze ingredients in a medium bowl, and set aside.
2. Heat the oil in a non-stick skillet over medium-high heat. When warm, add the chicken, and cook through until done. Stir in the garlic powder, bell pepper, scallions, and slaw mix. Cook for an additional 2-3 minutes. Add the glaze and cook until just heated.
3. Spoon the chicken mixture into lettuce leaves for serving.

Ginger-Soy Brown Rice
serves 3
Ingredients:
2 Tbsp grated fresh ginger
2 Tbsp soy sauce
1 1/2 Tbsp brown sugar
2 cups water
1 cup brown rice
2 scallions, chopped
Directions:
1. In a small saucepan, combine the ginger, soy sauce, brown sugar, and water. Cook on high until boiling.
2. Add the brown rice, and lower the heat to a simmer.
3. Cook for 45 - 50 minutes. Add the scallions about five minutes before the rice is done so that they can cook through.

Sneak Peek at Next Week

2011-08-26T20:59:00.000-04:00

I made sure to get my plan for next week done ahead of time to get to the grocery stores before there is no food left! Everyone is going crazy around here with hurricane predictions. I am hoping that all we get is a good rainy day -- I would not complain about being stuck inside doing a little bit of baking.

Here is my plan for the week. My mother-in-law is coming for dinner Wednesday. Which recipe do you think I should serve?

-- Hearty Minestrone Soup with Mediterranean-Parmesan Bread-sticks

-- Fast Veggie Pizza with Oregano Hummus

-- White Chicken Chili Blanca with Baked Tortilla Chips

-- Stovetop Tex-Mex Mac and Cheese with Toasted Cornbread Crumbs and Orange-Soy Broccoli

Cinnamon Toast French Toast Bake

2011-08-24T20:55:00.001-04:00

I have become obsessed with make-ahead breakfasts, and french toast casseroles are among my favorites. They are great for having family or friends for brunch, but I think it's decadent and cozy to make one for just the two of us. It is a great way to ensure that a weekend morning starts off slowly: one of us gets out of bed to put the casserole in the oven, and then we laze about and have coffee while the french toast bakes. There are many, many wonderful ways to spend a weekend morning that do not involve standing over a pan frying up some french toast!

This baked french toast is warm and rich with the taste of cinnamon and brown sugar. It's sort of like the Pioneer Woman's cinnamon rolls hooked up with french toast. This french toast is a lot less sweet than the creme brulee challah french toast that I made a couple of weeks ago, which frees you up in terms of toppings...hello maple syrup!

Cook's notes: I adapted this recipe from The Stocked Kitchen, by Sara Kallio and Stacey Krastins. Have you seen this book yet? If you are interested in menu planning, saving money, and organizing your meal prep, then this is a great volume! I lightened the recipe up a little. Also...I didn't have white bread sitting around, but instead some hot cross buns on the verge of becoming stale. This was a great way to use them up! I cubed my rolls, so my casserole looks a little more like a bread pudding. But you can go ahead and use sandwich bread, and put it flat into the dish, which will look more like classic french toast.

Cinnamon Toast French Toast Bake
serves 4
adapted from The Stocked Kitchen, by Sara Kallio and Stacey Krastins
Ingredients:
2-4 Tbsp unsalted butter, melted
2 tsp cinnamon, divided
1/2 cup brown sugar
8-9 slices bread, crusts removed according to your preference,
or the equivalent cubed cinnamon bread or cinnamon rolls
3 eggs
4 Tbsp granulated sugar, divided
1 1/2 cups milk
1 tsp vanilla extract
Directions:
1. Spray an 8 inch square baking pan, or 7 x 11 baking pan, with nonstick spray.
2. Mix together the melted butter, 1 tsp of the cinnamon, and the brown sugar. Spread one third of the mixture on the bottom on the baking pan.
3. Cover the cinnamon-butter-sugar mixture with 3 slices of bread (or the equivalent cubed bread). Sprinkle another third of the cinnamon-butter-sugar spread on top. Repeat, layering bread and cinnamon mixture, until both have been used up.
4. In a mixing bowl, lightly beat the eggs. Add 2 Tbsp of the granulated sugar, the milk, and the vanilla. Pour over the bread.
5. Mix the remaining 1 tsp cinnamon with the remaining 2 Tbsp sugar. Sprinkle over the top of the casserole.
6. Cover, and refrigerate overnight, or for at least 2 hours.
7. Preheat the oven to 350 degree Fahrenheit.
8. Bake for 1 hour. Let sit for 10 minutes, and then serve with maple syrup.

Cream of Roasted Tomato Soup

2011-08-22T19:18:00.002-04:00

This is so simple...it's barely a recipe and just slightly more effort than opening up a can of Campbell's soup. But the resulting soup is full of flavor and feels fresh: the sweet taste of roasted tomatoes combined with sauteed onions and fresh cilantro. Like all good tomato soups, it begs for a grilled cheese sandwich, preferably dunked right into the soup.

You make this in the microwave, and then you wonder why microwave cooking has begun to seem so retro and not done. When I was growing up, my mom and grandmother both had large microwave cookbooks and were constantly exchanging tips about how to cook in there. My mom still makes the world's best macaroni and cheese in her microwave. But now it seems like all people do in there is heat up a Lean Cuisine or make popcorn in a bag.

Beth Hensperger's book, Not Your Mother's Microwave Cookbook, is here to change that. It presents a wonderful collection of microwave recipes that are fresh and contemporary. The great thing about the microwave is that you can often cook with less fat, and that it cooks so quickly. I frequently rely on my microwave for vegetable side dishes -- since I'm not usually quite organized enough to get them done on the stove in time for when the main course is recipe. This book has a great vegetable chapter, and I have already used it frequently.

Cream of Roasted Tomato Soup
from Not Your Mother's Microwave Cookbook, by Beth Hensperger
serves 4

Ingredients:
1 cup chopped onion
1 Tbsp butter or olive oil
1 28oz can fire-roasted diced tomatoes (such as Muir Glen Organic Fire-Roasted Tomatoes) (undrained)
1 14 oz can chicken or vegetable broth
3 Tbsp cilantro leaves, chopped (or try basil or parsley)
1 to 11/2 tsp sugar
1/2 cup heavy cream or half-and-half (fat-free or reduced fat is okay)

Directions:
1. Combine the olive oil (or butter) and onion in a large microwave-safe casserole dish. Partially cover with lid or plastic wrap, and cook on HIGH for two minutes.
2. Add the tomatoes and their juices, broth, cilantro, and sugar. Microwave on HIGH for five to six minutes, until steaming hot.
3. Use a handheld immersion blender to puree the soup. Add the cream.
4. Microwave on HIGH for one to two minutes, until steaming hot.

Multi-grain Banana Bread

2011-08-20T17:14:00.000-04:00

Ladies and gentlemen, please meet my new favorite banana bread. And my husband's new favorite banana bread. And everyone else who tries it.

We all know that there are some fancy pants banana breads out there. Chocolate chips! Crystallized ginger! Coconut! I've been there and done that and it's great. This is not that. this is a humble, simple banana bread. It tastes sort of like...being at home on a rainy morning with a cup of coffee, a good book, and of something homemade.

This recipe comes from Cooking Light: Way to Cook. It calls for oatmeal, mixed in with the flour. I've made it that way before, and it's great. It's even garnered some genuine kid-approval. But the last time I made it, I was out of oats. So I tossed in a hot multi-grain cereal mix. The result was incredible...a tender loaf loaded with chewy grains and seeds. We loved it! Sometimes, I think, good things come from a bare pantry.

Multi-Grain Banana Bread
adapted from Cooking Light: Way to Cook
serves 12

Ingredients:
1 1/2 cup all purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup multi-grain cereal (such as this by Bob's Red Mill)
1 cup mashed ripe banana (about 2 large)
1/3 cup low-fat buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
2 large eggs, lightly beaten (or 1/2 cup egg substitute)
cooking spray

Directions:
1. Preheat oven to 350 Fahrenheit, and lightly coat a 9 x 5 loaf pan with cooking spray.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the multi-grain cereal (raw), and stir well.
3. In a small bowl, combine the banana, buttermilk, vegetable oil, vanilla extract, and eggs.
4. Combine the wet mixture to the dry mixture. Stir until just moistened and combined, but do not stir until smooth.
5. Pour batter into pan.
6. Bake at 350 for 55 minutes, or until crust is golden and a cake tester inserted into the center comes out clean.

Faux Fried Zucchini

2011-08-19T09:41:00.000-04:00

So, around here, we love having appetizers for dinner. What's not to love about appetizers? They're usually packed with flavor, fun, and who can say anything bad about an entire dinner that you get to eat with your hands? Sometimes I just put a couple together to make a full meal. This is exactly what we did last night: we had polenta "fries" and faux-fried zucchini sticks and dipped them into a roasted tomato sauce.

Yes, I said faux-fried zucchini sticks. In my opinion, few fake things are worth having, and I'd rather just live without. I forgo in life fake coach purses and cubic zirconia. Also, hair extensions appall me.

But these zucchini sticks are awesome! They come from a Hungry Girl recipe. To be honest, it took me a really long time to try a Hungry Girl recipe. I've gotten the newsletter forever, but the recipes always reminded me too much of the kinds of concoctions that people talk about at WeightWatchers meetings. Do you know what I'm talking about? The kinds of things that women go on and on about at the meetings...often involving a can of pumpkin, cake mix, or a can of diet soda? Plus, some of HungryGirl's ingredients didn't always do much for me (lots of Splenda, FiberOne, and LaughingCow cheese). But once they started showing some of the new HungryGirl shows on Food Network, I was intrigued. Really intrigued. And I took the plunge.

You know what? That HungryGirl writes an incredible recipe. We have absolutely loved every single recipe of hers that we've tried. Sure, I sometimes substitute out some of the Splenda or Laughing Cow Cheese. But they're quick, easy, healthy, and incredibly, incredibly tasty.

And last night, I served my family zucchini coated in FiberOne. And it was good. Great. But don't tell your family about the FiberOne until they clean their plates!

Cook's notes: You can find the original recipe here. I made two changes: I cut the zucchini into spears. I also used a tablespoon of a Mediterranean seasoning blend instead of the dry ranch seasoning mix.

Faux Fried Zucchini

adapted from Hungry Girl: 200 Under 200, by Lisa Lillien

serves 3

Ingredients:
2 large zucchini; ends removed
3/4 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters)
1 tbsp. Mediterranean seasoning blend
1/4 tsp. plus 1 dash garlic powder
1/4 tsp. plus 1 dash onion powder
1/4 tsp. plus 1 dash oregano
2 dashes pepper
2 dashes salt

Directions: 1.Preheat oven to 350 degrees. Cut zucchini into spears. Blot away any excess moisture with a paper towel.

2. Fill a medium-sized dish with egg substitute, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper. In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano -- add the Mediterranean seasoning blend and a dash each of salt and pepper, and then mix well.

3. Set out a baking pan, and spray with nonstick spray. Toss zucchini spears in the egg substitute until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan.

4. Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through.

Sneak Peek at Next Week

2011-08-19T09:08:00.000-04:00

Well, I'm back to work next week, which means back to getting dinner on the table after a long day of work, just like the rest of the world! I'm making two microwave recipes (so fabulously retro, right?) and one make-ahead recipe so that we can have wholesome meals while I get to relax a bit after work.

Here's our roster:
-- Sweet and Tangy Lettuce Wraps
-- Pasta Fagioli Casserole
-- Apple-Cheddar Quesadillas, with a Fruit, Nut, and Cheese Salad over Greens
-- Roasted Tomato Soup with Grilled Cheese Sandwiches

Brown Sugar Meringues

2011-08-18T08:51:00.000-04:00

So, first things first: I really love meringues. This is convenient for me, since, as far as sweets go, they are generally relatively guiltless. Also, if you happen to have a sister who cannot eat gluten who is coming to stay with you for the weekend, she can eat meringues too. Double bonus. (Though, I am concerned that I may not have any of these left by then, ahem.)

These are fabulous. The brown sugar yields a caramel/butterscotch type flavor. My husband and I agree that they taste like toasted marshmallows. They come to the perfect crunchy texture. And...each meringue (if you get the full 30 out of the recipe) has only 11 calories. For real, people, for real. Plus, you need all of four ingredients that are probably sitting in your kitchen right now!

A few cook's notes: I baked these on a humid, rainy day. I followed the recipe through, baking them in a slow oven for 75 minutes and then propping the door oven while they cooled. I cheated and touched one, and I could tell...all was not well in meringue world. They felt mushy and under-baked. So I put them up for another 20 minutes, and then left the oven door shut while they cooled. Perfection!

Brown Sugar Meringues
adapted from Cook Yourself Thin Faster, by Lauren Deen
yields 24-30 meringues

Ingredients:
3 egg whites
1/2 cup light brown sugar
pinch of salt
1/2 tsp vanilla extract

Directions:
1. Preheat oven to 225 Fahrenheit.
2. Line two or three baking sheets with parchment paper or silicone baking sheets. (Aluminum foil will work in a pinch, but is not ideal.)
3. Use a large stand mixer (with the whisk attachment) or a hand-held mixer to beat the eat whites and salt on high speed until soft peaks form. Begin to add the brown sugar, adding a few spoonfuls at a time, until the mixture is shiny and holds stiff beaks (about 3-5 minutes). Add the vanilla extract, and beat to combine.
4. Using two tablespoons, drop the meringue onto the baking sheets, about two inches apart. Alternatively, to make a pretty "kiss" shape, you can use a large ziploc bag with a corner cut off to pipe the meringue.
5. Bake for about 1 hour and 15 minutes.
6. Turn the oven off, but leave the cookies in the oven for an additional hour.
7. To store, wrap in aluminum foil or store in a tin. Storage in a plastic or glass container with make the meringues soggy or mushy.

Oatmeal Apple Fig Crisp

2011-08-17T07:56:00.003-04:00

So I love the fall. Everyone loves fall, right? Well, me, I'm extending the love to August, which promises the anticipation of fall. No one loves August, I don't think. But I do. I love the slow quiet days, the bright colors, back-to-school shopping, and early apples.
We picked some early apples last weekend. And it was clear to me, when I noticed that my fruit basket was about to overflow, that something had to to be done.

And so, I did it. I surprised my husband with a warm, apple fig crisp for dessert following our meatloaf the other night. I felt like a very good and proper wife, serving meatloaf and apple crisp on a Sunday night.

(I watched a lot of the Donna Reed Show on Nick at Nite during my formative years. It apparently had a big impact. Really big. I wear aprons.)

And now, a few notes for the chef...this crisp recipe is adapted from You've Got It Made, by Diane Phillips. This is a great little volume about make ahead meals, with many that can be frozen, including this one. It can be frozen, unbaked, for up to two months, before serving. I think that Donna Reed would have thought this quite clever. I didn't have quite enough apples for Phillips' recipe (um, we ate a bunch), so I added in the dried figs. They are great in a crisp! The filling here uses a combination of brown and white sugar, which creates a lovely caramel syrup among the fruit. I would recommend serving this with unsweetened whipped cream, greek yogurt, or creme fraiche.

Oatmeal Apple Fig Crisp
adapted from You've Got It Made, by Diane Phillips
serves 6-8

Ingredients:
TOPPING:
3/4 cup old fashioned rolled oats (not instant)
2/3 cup all purpose flour
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup (1 stick) cold sweet butter, cut into 1/2 inch cubes (or substitute 1/4 cup butter and 1/4 cup SmartBalance, as I did)

FILLING:
3 large tart apples, peeled, cored, and thinly sliced (about 4 or 5 cups)
1/2 cup quartered dried figs (about 12)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 TBSP cornstarch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp lemon juice

Directions:
1. First prepare the topping. I use my miniature food processor for this, and it fits perfectly, but go ahead and use your large one if you haven't got a small one. Combine the oats, flour, both sugars, and salt in the bowl of the food processor. Pulse on and off to blend. Add the butter (or butter and SmartBalance combination) by sprinkling the small bits on top of the combined topping. Pulse on and off about 10 times, until the mixture just comes together.
2. Now prepare the filling. I do this right in my baking pan -- it makes fewer dishes. You can use a 9 inch round pie dish or a 9 inch square pan. Combine the apples, figs, both sugars, cornstarch, cinnamon, nutmeg, and lemon juice. Stir until the apples are well coated.
3. Sprinkle and press the crumble over the fruit mixture.
4. At this point, you may cover and freeze for up to two months.
5. Or you may just bake the crumble for 45 to 55 minutes in a preheated 350 degree oven. It should be bubble and the topping should be golden brown. Allow it to rest for 10 minutes before serving.

Giada DeLaurentiis's Fresh Pasta

2011-08-15T20:02:00.001-04:00

Well, I've done it. I've made my own pasta. And it turns out that it's not that hard. It always sounded really impossible. Compared to picking up a box of Barilla and throwing it into boiling water, this is considerably more difficult. But, all in all, it just takes a bit of time and a lot of muscle power. A lot. My biceps are sore, and it's not really socially acceptable to say, "Uh, I'm so sore, I made bucatini last night." Though I do like to think that there was some real neturalization of the caloric intake generally involved when eating pasta. Tell me you agree.

I used Giada DiLaurentiis's recipe from Everyday Pasta. It's not otherwise online, and I didn't make any changes, so I don't feel comfortable sharing it, but do pick up this lovely little book!

This is my pasta maker -- it was super on sale at Williams-Sonoma last weekend. The pasta was incredible. I tasted a bit before I sauced it, and it had so much flavor! I used it for a cinnamon-scented carbonara, and my husband has since had to bar me from entering the kitchen because the leftovers are calling me. Loudly. Next time, though, I'm saving my homemade pasta for a light little garlic, olive oil treatment so that I can really taste the pasta.

Bacon-Wrapped Meatloaf with Roasted Vegetables

2011-08-14T21:29:00.001-04:00

This is a lovely little meatloaf -- plump, round, shaped like an egg, and carefully wrapped in bacon. It's served with rosemary and sage roasted potatoes, zucchini, peppers, and carrots and the whole bit gets topped with a white wine gravy. It's a bit of a step-up from a regular old homey little meatloaf, and definitely worthy of a casual supper with friends or family. It's an efficient process: you roast the vegetables right in the pan with the meatloaf, and they absorb much of the flavor from the drippings. The remaining drippings are turned into a gravy that is both sharp and gentle, thanks to a bit of white wine, and again, cooked right in the same pan. Thus, this is easy on your palate and on your kitchen sink.

You know how I am a total cookbook hoarder, right? Well, I'm fairly good and methodical about getting to use all of the books, which means I rarely repeat a recipe. But I do make this meatloaf quite a bit. And it's from one of my top five favorite cookbooks: Tessa Kiros's Apples for Jam. I craved this book for a good year before finally getting it as a birthday gift from my in-laws. It was worth the wait. Have you seen it? It's a gorgeous book, packed with amazing photographs memories of Kiros's childhood. It's an excellent collection of home cooking: the kinds of things that you remember eating, and that you serve to your family because you want them to have the same memories. Out of all of my cookbooks, it is one that I have used with great frequency, and one in which I have made many, many of the recipes (and loved them). If you don't have this, you really should.

Just a few notes for the cook: I've made this before with ground turkey with some good success, though, to tell you the truth, lean ground beef tastes better (I use 90% lean). I use much less olive oil than Kiros calls for, and can't imagine using more, but if that's your preference, up the olive oil to 6 Tbsp. Also, we don't eat pork products at home and so we use turkey bacon. I love it that way, but again, don't shy away from the real thing on my part. Also, while I love the white wine gravy, my husband would be upset if I didn't suggest slathering your meatloaf with red barbecue sauce.

Bacon Wrapped Meatloaf with Roasted Vegetables
serves 4-6
adapted slightly from Apples for Jam, by Tessa Kiros

Ingredients:
4 slices white or wheat sandwich bread, crusts removed
1/2 cup milk
2 large zucchini
1 cup baby carrots (or 1-2 carrots, peeled and cut into sticks)
1 bell pepper (any color you choose)
1 potato
3 Tbsp parsley, chopped
3 cloves garlic, 1 minced, 2 left unpeeled
1 egg, lightly beaten
1/2 tsp salt
1/4 tsp red pepper flakes
3 Tbsp grated Parmesan
1 1/4 lbs lean ground beef
2 Tbsp olive oil
2 sprigs sage
2 sprigs rosemary
bacon or turkey bacon -- about 6-8 slices
1/2 cup white wine
1 1/2 Tbsp all-purpose flour
up to 1 cup hot water

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.

2. Soak the crustless bread in a bowl full of the half a cup of milk. Push it down with your hand from time to time, allowing the bread to fully absorb the milk and turn to mush. This process takes about 15 minutes.

3. Meanwhile, chop the vegetables into spears, in equal sizes. Each should be about the size and shape of a baby carrot.

4. Mush up the bread a bit with your hand. Add in the parsley, one clove minced garlic, the beaten egg, the 1/2 tsp salt, the crushed red pepper, the Parmesan cheese, and the ground beef. Mix well with your hand to combine, but don't over mix.

5. In a small stove-top safe roasting pan, add 1 Tbsp of the oil, then swirl the pan around a bit to coat. Shape the meat mixture in the pan, into an egg shape. Add the rosemary, sage, and two unpeeled garlic cloves to the pan.
6. Wrap the bacon around the meatloaf, tucking the ends underneath the loaf and overlapping the edges slightly.
7. Arrange the vegetables around the meatloaf, spreading them out so that they do not steam.
8. Drizzle the remaining tablespoon of olive oil over the vegetables.
9. Cook for 75 minutes, turning the vegetables midway through.
10. Remove from the oven. Remove the meatloaf and the vegetables to a large plate. Cover with foil, and place in the oven to keep warm.
11. Put the roasting pan on the stove, over high heat. Scrape up the browned bits at the bottom of the pan. Sprinkle the flour across the top. Whisk the mixture well and cook through, to make a roux.
12. Add the white wine. Cook for 5-10 minutes, until the alcohol has evaporated.
13. Add the hot water. I like a thick gravy, and add less water.
14. Serve the meatloaf and vegetables with the gravy across the top. But do feel free to just skip making the gravy, and to serve with barbecue sauce or ketchup.

I've linked this post with Melt in Your Mouth Mondays at Make Ahead Meals for Busy Moms.

Farmer's Market, Bakey Cafe, Peach Picking, and Fresh Whole Wheat Rigatoni with Spinach Sauce Topped with a Poached Egg and Pecorino Romano

2011-08-13T19:36:00.002-04:00

We had a great, action-packed Saturday today. I woke up to pancakes and maple syrup, courtesy of the Dishwasher. We then headed out to our local farmers' market, where I bought some fresh whole wheat rigatoni and a new melon that I've never seen before: a Sugar Cube melon. It is a small melon -- about the size of a large grapefruit, and I can't wait to taste it. Doesn't it look cute sitting in my fruit basket?

We always go to the Bakery on the Common after our trip to the Farmers's Market. Today we had an early lunch. I had an iced coffee, with a half smoked turkey sandwich and a cup of gazpacho. The Dishwasher had a cup of chicken-rice soup with a half of a basil, mozzarella, tomato sandwich.

Then we went fruit picking. We picked nectarines, peaches, and some early apples. We went to Lookout Farm in Natick. It was amazing to see such a variety of stone fruit, apples, pears, and grapes growing. The smell of the fresh peaches was incredible, and made me greedy.

We ran a few more errands, and then came home to relax and to put dinner up. We made a great use of that fresh pasta. I made a spinach sauce recipe that I adapted from The Silver Spoon, and then topped the whole bit with a poached egg and some freshly grated pecorino romano. It was a feast for the eyes and the plate, with the bright green spinach sauce and the gooey egg and melting cheese. I am never going to be done with this whole "top it all with an egg" phase. Ever.

Fresh Whole Wheat Rigatoni with Spinach Sauce Topped with a Poached Egg and Pecorino Romano
serves 3
sauce adapted slightly from The Silver Spoon

Ingredients:
10 oz fresh spinach (or subsitute frozen)
1 1/2 Tbsp butter (SmartBalance or other light, trans-fat free butter substitute will work fine)
1/2 cup milk
1 pinch nutmeg
salt
1/2 Tbsp all-purpose flour
ground pepper to taste
12 oz fresh whole wheat rigatoni, or other fresh whole wheat pasta
3 eggs, poached
1 cup freshly grated pecorino romano

Directions:
1. To begin with, make the sauce. First rinse the spinach. Then cook it in a large covered pot over medium heat for five minutes, with just the water that clings to the leaves. You may have to add the spinach in batches so that it will all fit. Using tongs to move the spinach around after 2 or 3 minutes.
2. Use a food processor (my small chopper worked fine) to puree the spinach.
3. Meanwhile, melt the butter or butter substitute over medium heat in a small saute pan. Then add in the spinach puree and the milk. Add in the nutmeg and salt to taste -- these are both crucial to good flavor. If the sauce appears, runny, add in the flour and stir through to thicken.
4. Simmer for 10 minutes or so. Add ground pepper to taste.
5. Meanwhile, cook the fresh pasta in plenty of salted boiling water according to package directions (fresh pasta takes only a very few minutes to cook).
6. To serve, place a mound of pasta in each bowl, topped with a generous spoonful or two of sauce. Top with a poached egg, piercing the yolk so that it oozes over the pasta. Cover with a generous 1/3 cup pecorino romano.

Sneak Peek at Next Week

2011-08-13T07:14:00.001-04:00

Well, I may not have always been a faithful blogger, but I have been a faithful meal planner! This coming week I am off of work. We have no fancy travel plans, really, but I'm looking forwards to doing a lot of cooking!

Here is what we are having:

Polenta "Fries" and Zucchini Sticks with Roasted Tomato Sauce
Fig and Rosemary Flatbread
Cinnamon Bacon Carbonara made with homemade pasta (my first attempt!)
Meatloaf with Roasted Vegetables

I've also promised my husband a good batch of hot cross buns. Do you have any good recipes to recommend? There's one in my copy of Nigella Feast that I was thinking of trying.

Farmers' Market Barley Risotto

2011-08-11T19:35:00.000-04:00

Here is another fun way to load up on all of the season's fresh produce -- a tender barley risotto, flavored with white wine and pecorino romano packed with corn, zucchini, and tomatoes. Have you ever had a barley risotto before? We love risotto and love barley, and so I think it's a natural for us. I love trying barley outside of soup, and getting a good serving of whole grains in to our diets. It takes a bit longer than arbrorio rice, but the texture is great!

Farmers' Market Barley Risotto
adapted from Betty Crocker Cookbook for Women
serves 4

Ingredients
1 Tbsp olive oil
1 medium onion, chopped
1 large zucchini, chopped
1 cup frozen corn kernels (or fresh, off the cob)
1 medium bell pepper, coarsely chopped
1 cup uncooked pearl barley
1/4 cup dry white wine
2 cups chicken stock
3 cups water
2 plum tomatoes, diced
1 cup grated pecorino romano
1 tsp dried basil (or 3 Tbsp fresh)
1/2 tsp fresh ground black pepper

Directions:
1. Over a large, deep skillet, heat the olive oil over medium heat.
2. Once the oil is warmed through (you will be able to smell its fruity fragrance, add the onion, pepper, corn, and zucchini. Saute gently for five minutes, until the vegetables are crisp-tender.
3. Add the barley, and stir through. Toast for one minute.
4. Stir in the wine and 1/2 cup of the chicken stock. Cook five minutes, until most of the liquid is absorbed.
5. Continue to add the broth, adding half of a cup each time the liquid is absorbed. Stir now and then. Once you've used up the stock, begin to add the water.
6. When there is just half a cup or so of water left, add the tomatoes.
7. Once all of the water is absorbed, and the barley is tender, creamy, and chewy, add the grated pecorino romano, the basil, and the pepper. Remove from heat and serve.

Barbecue Smoked Turkey and Caramelized Onion Sandwiches

2011-08-08T20:42:00.000-04:00

This is a lovely little sandwich for dinner, especially if you have tons of barbecue sauce floating around your fridge. It earned rave reviews from my husband! Do you like to have sandwiches for dinner? I love sammie night, though I do usually try to serve a side. Notice, ahem, how that sandwich stands in solitary confinement on that there plate. No comment...

This sandwich is a great combination of flavors: sweet, smoky, sour, and hot. It was inspired by one in Jennifer Bushman's Kitchen Coach: Weeknight Cooking. In my extensive collection of cookbooks (and in my silly heart), there is a very special place for weeknight, everyday, home cooking books. This one is great -- it truly presents a solution for every problem.

I'm not sure you really need a whole recipe for sandwich. We had ours on honey wheat bread, made fresh in our bread maker last night. Do you have a bread maker? That was my first time using it, and I'm obsessed already. Do you have any good recipes for a bread machine? I can't wait try more!

Here's what we had on our sandwiches:
-- low fat shredded cheddar cheese, melted onto the bread under the broiler
-- smoked turkey
-- caramelized onions
-- red barbecue sauce
Load up, and enjoy...with plenty of napkins! If I'd gotten my act together enough for a side dish, I think corn on the cob would be perfect, don't you?

Red Barbecue Sauce

2011-08-07T20:25:00.000-04:00

I'm sure you all have your own favorite recipe for barbecue sauce, but this is ours. My husband loves barbecue sauce, and this one is his favorite out of all the recipes I've tried. It it thick and full of smoky, deep flavor with some nice heat to it. It is simple and easy to make, and you probably have everything you need in your pantry right now. This recipe makes a quart. It is great with pulled chicken, pinto beans, sauteed onions and cheddar cheese in a burrito. Or over pizza crust, with pulled chicken, peppers, onions, and mozzarella.

The recipe comes from Cheap, Fast, Good, which is part of the Desperation Dinners series. I love these cookbooks! Beverly Mills and Alicia Ross, the authors, consistently come through with their promises of recipes that are very fast, easy, and inexpensive. What's more, the recipes are also consistently delicious and never taste like a quickly cooked dinner!

Red Barbecue Sauce
yields 1 quart
from Cheap, Fast, Good by Beverly Mills and Alicia Ross

Ingredients:
1 1/2 cups ketchup
8 oz tomato sauce
1 /2 cup lightly packed brown sugar
1/2 cup red wine vinegar or cider vinegar
1/3 cup Worcestershire sauce
2 Tbsp low sodium soy sauce
1 1/2 Tbsp lemon juice
1 tsp minced fresh ginger
1/2 tsp black pepper
1/2 tsp ground mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes, or more, to taste
1/4 tsp allspice

Directions:
1. In a large saucepan, mix together all ingredients.
2. Heat through to boiling. Lower heat to a simmer, and cook for an additional 15 minutes, stirring occasionally.
3. Remove the sauce from the heat. Store in the refrigerator up to 1 month.

Creme Brulee Challah French Toast

2011-08-07T09:55:00.000-04:00

You know, most of the time when you talk to women about their weddings, they groan about how they didn't get to eat a thing. Well, what can I say about myself? Even my own wedding didn't come between me and a meal!

We had a brunch wedding, which we loved and would highly recommend. I love brunch and always wanted a brunch wedding -- it was perfect for us. The Dishwasher and I both adored the french toast that they served: a creme brulee challah french toast. I promised him that I would try to recreate it for our 1st wedding aanniversary. Well...I was only a good 5-6 weeks late!

This recipe comes from the Food Network. It delivers a creamy, caramel flavored french toast. As you serve it, you discover a lovely bit of caramel syrup at the bottom of the pan, which is great for spooning over top -- just like a flan. The original recipe calls for Grand Marnier, but I substituted orange zest. The Dishwasher said he would prefer it without the orange flavor next time, but I thought it was rather lovely in cutting through the sweetness a bit. I would recommend serving this topped with a dollop of Greek yogurt.

You prepare this the night before, and then bake it in the morning. I always think that that is an ideal format for brunch recipes. I will definitely make this the next time we have company for brunch! It is incredibly decadent and delicious. I did try to lighten it up a bit, but it still came in at so many Weight Watchers Points Plus that I will keep the number to myself! We thought it tasted a lot like the dish we had at our wedding. If you want the full, very rich recipe, go ahead to the Food Network...but here is my slightly lighter version. Also, the recipe says it serves 6. I will not tell you how quickly it is disappearing from our fridge, and there are only two of us here.

Creme Brulee Challah French Toast
serves 4-6
adapted from The Food Network

Ingredients:

1/2 cup light butter (I buy a product without trans fats)
1 cup packed browns sugar
2 TBSP light corn syrup
1 medium to large loaf challah, cut into 1 inch thick slices
1 1/4 cups egg substitute
1 1/2 cups fat-free half-and-half
1 tsp vanilla
1 tsp orange zest (optional)
1/4 tsp salt

Directions:
1. Over medium heat, in a small saucepan, stir together the light butter, the brown sugar, and the corn syrup. Heat through until all of the ingredients are melted and well combined.
2. Pour into a 9x13 baking pan.
3. Place the thick slices of challah bread into the 9x13 baker. They should fit into the pan as tightly as possible.
4. In a bowl, combine the egg substitute, the half-and-half, the vanilla, the orange zest, and the salt.
5. Pour over the top of the challah bread.
6. Cover tightly and refrigerate at least 8 hours, and up to 24 hours.
7. Remove from the fridge and bring to room temperature before baking.
8. Preheat oven to 350 degrees Fahrenheit.
9. Bake for 35-40 minutes, until the casserole is golden and puffed up.

Farmer's Market Stir-Fry with Mollie Katzen's Wonderful Peanut Sauce

2011-08-06T20:23:00.000-04:00

So I still exist. Do you? Does anyone read this anymore?

Tonight we threw together a lovely little stir-fry, packed with veggies from the farmer's market. Our new town has a great farmers' market on Saturday mornings, packed with fresh, local produce, breads, cakes, meat, cheese, and even fresh pasta. I have to say though, I do often read and hear people talk about great bargains at farmers' markets, and I would love to know where those people live! For us, it's a little pricier than the grocery store, but we like to pick out a few fun splurges. Today, we picked up some fresh green beans, and a green and an orange zucchini. Let's not talk about the low ratio of fresh green beans that actually made it into the bowl. What can I say, there are worse things a girl could devour while making dinner!

We had some leftover "Wonderful Peanut Sauce" from a Mollie Katzen recipe we made a couple of nights ago. I figured I'd toss this over the stir-fry to save a little time, and it was, well, wonderful. Don't you just love the way Mollie Katzen names her recipes? The dreamy white beans, the enchanted broccoli forest...sometimes they make me giggle. Respectfully, of course. I mean, the wonderful peanut sauce really is wonderful.

The sauce recipe comes from The Vegetable Dishes I Can't Live Without (also a great name). Now, if you remember how many cookbooks I have (and, well, there are many, many more since the last time we spoke), you can imagine that I own my fair share of peanut sauce recipes and have tried many. This is the one that I keep coming back to. I'm entirely lacking in loyalty to recipes, so when there's one I make repeated times, you should listen.

Katzen suggests serving this peanut sauce with warm or cold blanched broccoli spears, and I do, often. It makes a wonderful light supper, served with stir-fried vegetables or rice noodles on the side. It makes a lot of peanut sauce, and is great to snack on in the afternoon with carrot sticks or cucumber spears. It would make one heck of a dip for grilled chicken on skewers, or drizzled over cold noodles wrapped up in Bibb lettuce leaves. It's not cooked, which makes it perfect for a hot summer night. If you're using it in a hot dish, like my stir-fry, then add it in at the very end, just to heat the sauce through.

Mollie Katzen's Wonderful Peanut Sauce
from The Vegetable Dishes I Can't Live Without
yield approximately two cups

1 cup good peanut butter (smooth, not chunky, reduced fat works fine)
3-4 TBSP honey (in a pinch, apricot jam is wonderful here too)
1 cup hot water
3 TBSP soy sauce (I prefer lite)
1 1/2 tsp minced garlic
2 tsp cider vinegar
3 to 4 TBSP finely minced cilantro
salt (to taste)
cayenne pepper (to taste)

Combine the peanut butter, honey (or jam) water, and soy sauce. Stir and mash until smooth. You can do this with a fork or a whisk, but an immersion blender will make a quick job of it. Add in the garlic, cider, and cilantro. Add in the cayenne pepper to taste, as well as the salt. (I prefer it without salt.)

Fig and Ricotta Flatbread

2010-11-01T20:42:00.000-04:00

This is so simple, with just a few ingredients, but it is delicious! The ricotta, rosemary, and figs are a heavenly (if not unlikely) combination). I served this for dinner with an egg and bacon salad, and it was both comforting and elegant at the end of the day.

With so few ingredients, get the best you can. I used store-bought pizza dough. And fat-free ricotta. And dried figs (they are no longer easy to find fresh here). My husband did not complain about any of the above. But, I implore you to at least use fresh rosemary! This is one of my most helpful strategies in cooking...when using some less than fresh (i.e., canned) ingredients, use fresh herbs and feel altogether less guilty. Or don't feel guilty at all. You still cooked dinner, right?

Fig and Ricotta Flatbread
serves 4-6 as a main-dish, more an an appetizer
adapted from 5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes, by Claire Robinson

Ingredients:

1 lb pizza dough -- it stretches better if you let it hang out on the counter a half hour before you are going to work with it.
2 Tbsp garlic flavored oil (or 2 Tbsp olive oil and a few shakes of, ahem, garlic powder)
1 1/2 cups ricotta cheese, preferably fresh
1 tsp finely chopped fresh rosemary
salt and pepper
12-16 fresh or dried figs, sliced

Directions:
1. Preheat the oven to 450 degrees Fahrenheit.
2. Coat an 11 x 17 jelly roll pan with a little extra oil or cooking spray. Stretch the dough to fit the pan -- you want it to be quite thin.
3. Sprinkle the garlic oil (or olive oil and garlic powder) over the dough.
4. Combine the ricotta and chopped rosemary. Spread over the dough.
5. Sprinkle the fig slices on top.
6. Pop in the oven, and bake for 12-15 minutes. Sprinkle with a little more garlic oil and rosemary, if desired, and cut into rectangles before serving.

Brown Butter Banana Muffins

2010-10-25T20:10:00.000-04:00

Hello, hello! I still exist! Things have been wild here, chez The Cook and The Dishwasher. We may be buying a house...as in we have a real, life, accepted offer. Hopefully the rest of the process will continue to go smoothly, because I am really excited about tripling my kitchen space so I can churn out my yummy things!

So these muffins are among the best I've ever made, and maybe you've noticed...I make a lot of muffins. And they are very simple and quick as a jiff to get into the oven. The nutty brown butter flavor is a perfect complement for the sweet bananas and honey and agave nectar. I used my mini-muffin pan to keep the portion size under control., but to tell you the truth...these make me want to go out and buy a jumbo muffin pan. And just maybe I will soon have the cabinet space to justify such a purchase!

Brown Butter Banana Muffins

yeilds 12 regular sized muffins, or 23 mini-muffins

from 5 Ingredient Fix, by Claire Robinson

Ingredients:

1 stick butter

4 very ripe bananas

1/3 cup raw agave syrup or honey (I used a blend)

1 large egg

1 3/4 cup self-rising flour

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Meanwhile, put the stick of butter in a small saucepan over medium heat and melt. Continue cooking, stirring occaisonally, until the milk solids turn a golden brown and smell nutty. Remove from the heat and cool.

2. Mash the four bananas with a potato masher until they liquifiy (or leave a few chunks, if you like chunks like I do!). Add in the egg and agavey syrup (or honey) and stir until well-blended. Pour in the butter, and whisk until thoroughly combined.

3. Add in the self-rising flour, and stir until just combined. Do not over mix.

4. Coat a muffin tin with cooking spray. Pour the batter evenly into the cups. Bake for 25 minutes for regular sized muffins, and 18-20 minutes for mini-muffins. The tops should be slightly golden and should spring back to the touch.

5. Cool for 5 minutes in the muffin pan, and then remove to a wire rack. Serve warm or at room temperature.

Classic Sticky Buns

2010-10-18T20:37:00.000-04:00

Um, remember last month when I made the Pioneer Woman's Cinnamon Rolls? And remember how they were really, really, really good? And remember how I do not actually wrangle cattle all day long, and do not burn off a zillion calories a day?

Yeah. And remember how I wanted to make more and more cinnamon rolls? Well, you probably don't remember. I didn't tell you. I just went ahead and made this Weight Watchers' recipe for sticky buns.

Ok, if we're going to be brutally honest with each other, I should tell you that these have more in common with a cinnamon raisin bagel than those dreamy, gooey cinnamon rolls. But, in their defense, they are most fabulous warm, with delightful hints of cinnamon and brown sugar and just the right amount of icing. And they will not leave you racing to the fridge to chug the milk straight from the container to cut the sweetness, which, on some days, can be a plus.

Classic Sticky Buns
yields 8 buns
adapted from Weight Watchers New Complete Cookbook

Ingredients:
1 envelope dry yeast
2 Tbsp lukewarm water
1/2 cup lukewarm skim milk (microwave for 20 seconds)
1 large egg
2 tsp sweet butter, melted
2 1/4 cups all-purpose flour
3 Tbsp brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 cup dark raisins
2 tsp skim milk
1/4 cup confectioners' sugar
1/2 tsp vanilla extract
1 1/2 tsp warm water

Directions:
1. In a small bowl, sprinkle the yeast over the water. Let sit until foamy, about 10 minutes.
2. Meanwhile, measure out the lukewarm milk and butter. Combine with the egg and lightly beat. In a food processor, combine the flour, brown sugar, cinnamon, and salt. With the machine running, add the yeast mixture and the milk mixture through the feed tube until the dough forms a ball. Knead the dough by pulsing the food processor about 30 times, until the dough is smooth and no longer sticky.
3. Coat a large bowl with non-stick spray. Put the dough in the bowl, and cover loosely with saran wrap or a slightly damp towel. Let the dough rise in a warm place for about 30-45 minutes, until it doubles in size.
4. Spray an 8-inch cake pan with cooking spray. Punch down the dough and place on a lightly floured surface.
5. Knead the raisins into the dough. Divide into 8 pieces. Roll each piece into an 8 inch rope, and then coil the ropes into buns. Place the buns in the pan. Cover loosely again with plastic wrap or a damp towel. Let rise for another 35-40 minutes, until doubled in volume.
6. Preheat the oven to 375 degrees Fahrenheit. Brush the tops of the buns with the 2 tsp skim milk. Bake on the center of the oven rack for about 20-25 minutes, until lightly browned.
7. Meanwhile, prepare the glaze by combining the confectioners' sugar, vanilla, and warm water. Glaze the buns as soon as they come out of the oven. Serve warm.

Sneak Peek at Next Week

2010-10-17T08:51:00.000-04:00

This weekend is flying by! Don't you wish that they were all three-day weekends?

Here's what we'll be eating in the week to come...if we ever get to the grocery store!

-- Slow Cooker Thai Chili Chicken and Noodles
-- Fusilli with Spicy Pesto
-- Arugula Salad with Roasted Fruit and Challah Croutons
-- Turkey and Cheese Waffle Sandwiches with Stewed Apples

Fast French Onion Soup

2010-10-16T08:53:00.001-04:00

People, people, have I got news for you! This version of French onion Soup can be on your table in 30 minutes, and it tastes like it's been cooking all day. French onion soup is one of my husband's favorite dishes, which makes him more of a connoisseur than me, and he pronounced this to be great. As for me, I love finding recipes like this: ones that taste like they have been cooked for hours, and that can be prepared in a jiff after work.

I have made a more traditional recipe for french onion soup in the past, in which the onions are slowly caramelized, and then the broth is added and slowly simmered. To tell you the truth...I like this version better. The broth had much more flavor, and I didn't have to cope with the smell of pounds of onions oh-so-slowly cooking down in my kitchen for an hour.

So I just had to share this with you! Does anyone else have any great, fast recipes for traditionally slow-cooking dishes to share? I'd love to know your secrets!

Fast French Onion Soup

serve 3-4 as a main course, 6 as a starter

adapted from Desperation Dinners, by Beverly Mills and Alicia Ross

Ingredients:

2 Tbsp margarine (I used Land of Lakes Light Butter, made with canola oil)

3 extra-large onions (to yield about 4 cups sliced)

1 Tbsp brown sugar

2 cans (or 4 cups) reduced fat, low-sodium beef broth

1 can (2 cups) fat-free low-sodium chicken broth

1/4 cup white wine

2 Tbsp Worcestershire sauce

1 tsp dried chopped onion

1/2 tsp bottled minced garlic

1/2 tsp onion powder

1/4 tsp dried thyme

1 1/2 cups shredded low-fat mozzarella

3 cups garlic and onion fat-free croutons

6 Tbsp shredded Parmesan

Directions:

1. Turn on the broiler.

2. In a large skillet over medium heat, melt the 2 Tbsp of margarine. Slice the onions into 1/4 inch sliced, and add to the pan as you slice. Turn the heat up to high once you begin to add the onions. Once all of the onions are added, add the brown sugar. Turn the heat down to medium once the onions begin to brown. Stir the onions from time to time, but not too frequently.

3. While the onions are cooking, bring the beef and chicken broth to a boil in a covered Dutch oven. Once the broth reaches a boil, uncover quickly to add the wine, Worcestershire sauce, garlic, dried onion, onion powder, and thyme. No need to be very precise about measurements here -- your hands will work fine to measure the spices.

4. While the soup is coming to a boil, place 6 (or fewer for a main-course portion) oven-proof bowls on baking sheets. If you are not serving all of the soup, just use as many bowls as you need, and prepare the rest of the soup through step 5 before refrigerating for leftovers.

5. When the broth is boiling, add the onions to the soup pot and cover it. Reduce the heat to medium-high and bring back to a boil for 2-5 minutes to incorporate onion flavor. Remove from the heat.

6. Ladle soup into the bowls, and sprinkle each bowl with 1/2 cup croutons. Place 1/4 cup shredded mozzarella over the top of the croutons, followed by 1 Tbsp of Parmesan for each serving. Carefully place the baking sheet under the boiler for 1 minute, or until the cheese melts and slightly browns.

African Chicken Stew over Couscous

2010-10-12T19:56:00.000-04:00

Sometimes, ahem, there is nothing better than a quickie. And this stew is a quickie! The warmth from the North African spices (cinnamon, turmeric, and cumin) is the perfect thing to fill your belly on a chilly fall evening. The chicken here comes out perfectly moist. I think the raisins are my favorite part of this...they balance out the spices and the savory vegetables well. But I imagine some of you are raisin-haters, so feel free to leave them out!

African Chicken Stew over Couscous
adapted from Desperation Dinners, by Beverly Mills and Alicia Ross
serves 4-6

Ingredients:
1 can fat free, reduced sodium chicken broth
1 box (about 10oz) couscous
3 boneless, skinless chicken breasts
2 tsp canola oil
1 medium onion
10-12 peeled baby carrots (to yield about 1/2 cup sliced)
2 medium zucchini or summer squash
2 tsp minced garlic (fresh or bottled, I won't tell if you don't)
1 can no salt-added stewed tomatoes
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp turmeric
black pepper
1 tsp honey
1 generous cup frozen tri-color pepper stir-fry blend
1/2 cup raisins
1 small can (7 oz) chickpeas, drained and rinsed

Directions:
1. Bring the chicken broth to a boil in a small sauce pan.
2. In a large saucepan, heat the canola oil over medium heat. Meanwhile, slice the carrots and add to the large saucepan as you slice. Slice the onion and then add that as well. Follow with the summer squash, adding to the pan as you slice.
3. Once the broth comes to a boil, add the box of couscous. Cover, and remove from the heat. Let it steam for 5 minutes and the fluff with a fork. Cover to keep warm while the stew is cooking.
4. Pound the chicken breast with a meat mallet to about 1/2 inch thickness. This step is optional, but I prefer my chicken pounded for one reason or another! Cut the chicken into 1 inch chunks.
5. Add the chicken and the garlic to the large sauce pan. Stir. Turn the heat up to high and cover and cook for 2 minutes.
6. Add the stewed tomatoes, the cinnamon, cumin, turmeric, and honey. Follow with a generous sprinkling of black pepper. Add the frozen pepper blend and the raisins. Bring the mixture up to a boil, and stir thoroughly.
7. Cover the pot and adjust the heat to maintain an active simmer. Cook for an additional 10 minutes, or until the chicken is cooked through.
8. Serve the stew over generous helpings of couscous.

Roasted Pear, Cheddar, and Walnut Salad in Apple Cider Dressing

2010-10-11T19:40:00.001-04:00

Did you all have a nice long weekend? My husband and I had a great trip to Upstate New York! The drive was beautiful, with all of the leaves changing color. We had plenty of time to relax and be away from computers and work, and also plenty to do!

We stopped by Indian Ladder Farm, in Altamont, NY, where I used to go apple picking as a child. Sadly, they weren't doing pick-your-own yesterday, so I didn't bring back any apples. But they did have loads of beautiful squash. I bought a white pumpkin, my very first! It looks great in the apartment. Can you cook with white pumpkin just the same as you do with orange one? I am getting a little attached to this guy; he's rather cute. Nevertheless, I am curious. You can't save a pumpkin forever!

Once we got home this afternoon, it was great to have a salad as a light supper, especially after indulging a little more than usual (cider doughnuts were involved). This one packs in many of my favorite fall flavors: sweet roasted pears, sharp cheddar, toasted walnuts, and fresh greens, under a sweet and tangy cider dressing. I rounded this out for a meal with some garlic-Parmesan biscuits. It would be a great starter salad too, though.

Roasted Pear, Cheddar, and Walnut Salad in Apple Cider Dressing
adapted from The Way We Cook by Julie Riven and Sheryl Julian
serves 3 as a main course, 6 as a starter

Ingredients:

2 firm pears, such as Bosc
1 head red- or green-leaf lettuce, washed, dried, and chopped
1/4 cup walnut pieces, toasted
2-4 ounces sharp Cheddar (to taste), cut into 1/4 inch cube
1/4 cup apple cider
1 1/2 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp canola oil
1/2 Tbsp honey.

Directions:
1. Pre-heat oven to 250 degrees Fahrenheit.
2. Slice the pears (not peeled) in half. Use a paring knife to remove the core and stem. Cut into 1/8 inch slices. Spread out on a baking sheet, prepared with Pam spray. Roast for 40 to 50 minutes, until slightly browned on the edges.
3. To prepare the dressing, combine the cider, vinegar, salt, pepper, and oil well. Add in the honey, and whisk thoroughly to emulsify.
4. Arrange the greens in shallow bowls, topped with the nuts. Arrange a few slices of roasted pears on each salad. Drizzle a little dressing over the top, and then scatter the cheddar to taste over each salad.

Sneak Peek at Next Week

2010-10-07T20:55:00.000-04:00

One more work day till the long weekend! Anyone doing anything fun? We are staying at a B&B in Saratoga, and hanging out in both Saratoga and the Albany, NY area, which is, coincidentally, where I grew up. I am so excited! It is beautiful there this time of year. I am hoping to get a little more apple picking in -- at Indian Ladder Farms, where I went growing up. They have the best cider doughnuts. My husband has never had a cider doughnot, can you believe that? So I am taking him to get the best of the best!

Here's what we'll be eating when we get back...along with a lot of apples, I hope!

-- Spaghetti alla Carbonara
-- Fast French Onion Soup
-- African Chicken Stew with Couscous
-- Roasted Pears, Walnut, and Goat Cheese on a Green Salad

Southwestern Bean Soup with Cornmeal Dumplings

2010-10-06T18:39:00.000-04:00

This is a GREAT soup to warm your belly with on, say, the third cold, rainy day in a row. It is mildly spicy, with tender beans and vegetables in a warm, flavorful broth. The cornmeal dumplings made us think of a cross between cornbread and matzo balls, a great combination if you ask me!

This is a slow-cooker recipe. Can you tell that I love my slow-cooker? Since I run out of the door in the mornings, I usually prep my slow-cooker meals the night before, and refrigerate them in a large Tupperware. That means that in the morning all I have to do is dump everything into the slow-cooker and program it. This turned out to be a great strategy today, as I ended up being home sick with a cold. It was great to have hot soup that cooked itself while I pretty much slept on the couch all day.

This soup makes for a great filling, healthy one-dish meal. I topped ours with a little shredded cheese and cold sour cream. I think you could have a lot of fun with garnishes here -- scallions, olives, avocado, diced tomatoes, and other traditional taco toppings would work well.

Southwestern Bean Soup with Cornmeal Dumplings

source: Better Homes and Gardens Crockery Cooking

serves 6

Ingredients:
Soup
3 cups water
1 15oz can red kidney beans, rinsed and drained
1 15oz can black beans, pinto beans, or Great Northern beans, rinsed and drained
1 14.5 oz can Mexican-style stewed tomatoes, undrained
1 10z package frozen corn
1 cup sliced carrot
1 large onion, chopped
1 4oz can diced green chili peppers, undrained
2 Tbsp instant beef or chicken bouillon
2 tsp chili powder
2 cloves garlic, minced (optional)

Dumplings:
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp baking powder
a little fresh ground pepper
1 beaten egg white
2 Tbsp milk
1 Tbsp canola oil

Garnishes (optional, and to taste):
shredded cheddar cheese
shredded Montery Jack cheese
scallions
sliced black olives
sour cream
avocado
diced tomatoes

Directions:
1. Mix all of the soup ingredients in a slow-cooker. cover and cook on LOW for 10-12 hours, or on HIGH for 5-6 hours.
2. For the dumplings, mix the dry ingredients (flour through pepper) in a medium bowl. In a small bowl, beat together the wet ingredients (egg white, milk, and oil). Combine the wet and dry ingredients thoroughly, but do not over-mix.
3. Drop the dumplings into the slow-cooker in 6 mounds, right atop the bubbling soup. Cook for an additional 30 minutes on LOW, or 20 minutes on HIGH. Do not open the lid during this time! Check for doneness by inserting a toothpick into the center of a dumpling -- it should come out dry.
4. Ladle into bowls, and top each serving with a dumpling. Garnish to taste.

Spiced Pumpkin Bread

2010-10-05T19:59:00.000-04:00

I get so excited for fall flavors every year! Apples, pears, cranberries, cinnamon, squash, pumpkin...I love them all. Really, I can't get enough! This pumpkin bread is a great way to get your pumpkin in. It is very light, but you wouldn't know that from tasting it! It has a great moist texture, and the pumpkin and spices blend perfectly. This is perfect with a nice cup of Rooibos tea -- my favorite.

(Look carefully at the background there, and you can see how cookbook and magazine crazy I am! And that's not even half of it!)

Spiced Pumpkin Bread
(yields 1 9X5 loaf, 12-18 slices)
source: Cook Healthy Cook Quick

Ingredients:

2 cups sifted cake flour

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2/3 cup firmly packed brown sugar

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp cloves

1 cup canned pumpkin

1/4 cup unsweetened applesauce

3 Tbsp canola oil

1 tsp vanilla extract

2 eggs, lightly beaten

cooking spray

1. Preheat oven to 350 degrees Fahrenheit. Coat a 9x5 baking pan with cooking spray.

2. Combine the first 8 ingredients (flour through cloves) in a medium bowl.

3. Combine pumpkin and next 4 ingredients (through eggs). Add to the dry ingredients, and stir until just combined.

4. Spoon batter into the prepared baking pan. Bake for 45 to 50 minutes, until a cake tester inserted into the center comes out clean.

5. Cool in the pan for 10 minutes, than turn out to a wire rack to cool the rest of the way.

Pizza Burgers Parmesan with Spinach Salad with Bacon and Eggs

2010-10-03T09:46:00.001-04:00

Speaking of pizza, we like to eat it other ways too...such as in burger form! My husband and I agreed that this was our favorite new recipe from this past week. These burgers pack in so much flavor! I thought they tasted like a great cross between burgers, chicken parmesan, and pizza. Really, how can you go wrong there? The spinach salad, with smoky bacon, hard-boiled eggs, and sauteed onions served in an apple cider vinaigrette is a perfect complement.

I adapted this recipe from Robin Miller's latest cookbook, Robin Rescues Dinner. I've always loved Robin Miller's recipes because they are quick, creative, and very flavorful. What's more, they generally lean on the healthy side. I like this latest cookbook because each recipe comes with a side dish suggestion. I think I've mentioned this before, but I live for recipes with side dish suggestions! Without those suggestions...my meals tend to become one-dish meals, or, are accompanied by my standard green salad. That can get, well, a little dull. So I am always seeking out cookbooks like this one, that provide a recipe and suggest a full menu. It makes my life much easier! Just a note -- I basically prepared the salad first, and then the burgers.

My adaptations here were the same as always -- intended to make the meal more economical and healthier for us. I used 95% lean ground beef because it was on sale last week. I think ground chicken would be great here, however, and really yield a burger that tastes like chicken parm! Also, did you see how we used English muffins? In a family of two, it really doesn't pay for us to buy hamburger rolls and English muffins most weeks. So I often just serve burgers right on English muffins, which we buy anyway for breakfasts.

Pizza Burgers Parmesan
adapted from Robin Rescues Dinner, by Robin Miller
serves 4

Ingredients:
1 cup prepared pizza sauce
1 lb lean ground beef, turkey, or chicken
1/3 cup grated Parmesan cheese
1/3 cup seasoned dry breadcrumbs (I used homemade, but you can obviously use store bought)
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup shredded low-fat mozzarella cheese
4 hamburger buns or English muffins, preferably whole wheat, toasted

Directions:
1. Preheat a non-stick skillet or grill pan over medium-high heat.
2. Place the pizza sauce in a small saucepan over medium heat to warm.
3. Mix together the ground meat, the Parmesan cheese, the breadcrumbs, garlic powder, oregano, salt, and pepper. Shape into 4 patties, about 1 inch thick.
4. Cook the burgers in the skillet or grill pan, for about 3 minutes per side, until cooked through. Top with the mozzarella cheese (about 2 Tbsp on each burger), and tent with foil for 1 minute, until the cheese is melted. Place each patty on the bottom of a toasted bun or English muffin, and cover with 1/4 cup of warm pizza sauce. Place the top of the roll on the burger and serve.

Spinach Salad with Bacon and Eggs
adapted from Robin Rescues Dinner, by Robin Miller
serves 4-6

Ingredients:
1 10oz bag baby spinach leaves
1/2 red onion
4 slices bacon or turkey bacon
4 eggs, hard-boiled, sliced
3 Tbsp balsamic vinegar
3 Tbsp apple cider
1 Tbsp canola oil
salt and pepper

Directions:
1. Thinly slice red-onion.
2. Cook bacon according to package directions on a large griddle or non-stick skillet. Place bacon strips on one side of the pan, and add the onion slices to the other half to cook both at once.
3. While the bacon and onions are cooking, combine the vinegar, cider, and oil well in a small bowl. Season generously with salt and pepper.
4. When the bacon strips are cooked through, remove from the pan. Spread out the onion.
5. Add the dressing and cook for 1 minute.
6. Toss the hot dressing and onions over the spinach. Toss through to slightly wilt the spinach.
7. Sprinkle the salad with the sliced eggs. Chop the bacon and sprinkle over the salad as well.

For more great recipes from great cookbooks, check out Cookbook Sundays at Brenda's Canadian Kitchen!

Pesto, Broccoli, and Spinach Pizza

2010-10-02T14:04:00.002-04:00

My husband and I are both big fans of pizza. Really, who isn't? Last year, I did a whole unit on pizza with my pre-K class! We cooked, graphed, did pizza fractions...even pizza art! (And my husband enjoyed multiple trips to Bertucci's so that we could stock on pizza boxes and take-out menus for the dramatic play area in my classroom!)

There are so many fun, easy ways to make pizza at home, and we love them all! Naan pizza, pita pizza, refrigerated crust...we like all of these. For this pizza, I had some dough in the freezer from a month or so ago. I've made the Barefoot Contessa's recipe and the Pioneer Woman's recipe in the past, and I have to say that I am partial to the Pioneer Woman's recipe. (My regrets, Ina.) The PW's dough yields a very thin crust that is full of flavor, and makes any pizza shine. I love that the recipe yields enough for 2 pizzas. It freezes and defrosts so easily -- why not make a little extra ahead?

This is a very simple pizza recipe -- and it's very green, literally! Loaded up with spinach and broccoli, it is easy to convince yourself that pizza is a health food. This recipe uses pesto instead of a traditional pizza sauce. While pesto can be dense in calories, it packs in a lot of flavor, and you really don't need much. I used a reduced-fat mozzarella (but not fat-free, yuck!) and I do think that I completely convinced myself that this is quite healthy -- lots of veggies and calcium!

Pesto, Broccoli, and Spinach Pizza
serves 4-6
adapted from Cooking Rocks! Rachael Ray 30 Minute Meals for Kids

Ingredients:

1 box frozen chopped spinach
2 small crowns broccoli
1 batch pizza dough (store-bought or homemade, your choice)
1/2 cup pesto sauce (mine came from the jar, I won't tell if you don't tell)
1 1/2 cups shredded mozzarella, preferably low-fat
2 cloves garlic, pushed through a press

Directions:

1. Prepare pizza dough according to package directions or recipe. (Alternately, you can use a pre-cooked pizza dough or naan bread for the crush, and bake the pizza in a cooler oven, about 375 or 400 degrees Fahrenheit.
2. Preheat oven to 500 degrees Fahrenheit.
3. Defrost spinach in the microwave, about 5 minutes on high, breaking it up after 3 minutes with a fork. Meanwhile, wash broccoli and chop finely.
4. Use paper towels to press down on the spinach to absorb the excess water. Be careful, because it will be hot. This will take you a few paper towels -- you want to wring most of the moisture out of the spinach.
5. Meanwhile, steam the broccoli in the microwave. Place it in a glass bowl with a tablespoon of water, and cook on high for about 5 minutes.
6. Spread the pesto over the pizza dough. Top with the spinach, broccoli, and cheese. Sprinkle the pressed garlic over the top.
7. Bake in the oven for 10 to 12 minutes, until the cheese is melted and the crust is golden.

For more fun Rachael Ray recipes, check out one of my most FAVORITE blogs -- Taste and Tell for Saturdays with Rachael Ray! This is one of the blogs that I check even on nights when I'm way too exhausted and full to think about food. It's a great source of cookbook reviews and fun, tasty recipes!

Sneak Peek at Next Week

2010-10-01T20:31:00.000-04:00

Can you believe it's the weekend again? Well, I'm not complaining!
Here's our plan for next week:

-- Pasta with Chilli, Tomatoes, and Mozzarella
-- Chilli Cashew Chicken Noodles
-- Pizza Napoli (on French Bread!)
-- Southwestern Bean Soup with Cornmeal Dumplings

Cinnamon Rolls

2010-09-29T19:52:00.000-04:00

Think of this post as a public service announcement. I am going to just take a minute here to highly recommend, that, on your next rainy Sunday morning, you click on over to the Pioneer Woman's website and get to work on these cinnamon rolls. You and your family will be very, very happy. We were!

If, like me, you only have two people in your family, this recipe halves very well. This was a relief, since I think that even though it's just the two of us...we could have easily polished off the 50 of these that the entire recipe makes! I made half the recipe, which yielded just about 20 cinnamon rolls. I baked them all, but froze one tray. We had unexpected guests that afternoon, and polished off the first tray. With mulled apple cider (boozed up with some Butterscotch Schnapps, thanks mom!) and a little early Halloween candy, it was, I have to say, my best party ever. And completely unplanned.

I daresay, Martha would have been proud. And maybe even the Pioneer Woman. I am lucky enough to have her cookbook, and have definitely gotten a lot of use out of it. But the rest of you can just follow this link. I will say this though -- I am pretty sure I have never used so much butter and sugar at once! Nor made such a mess of my tiny kitchen. All totally worth it. I am now considering using that much butter and sugar in everything! Turns out...fat and sugar taste very, very, very good indeed.

Apple Cranberry Torte

2010-09-27T19:34:00.000-04:00

As far as recipes go, Marian Burros' Plum Torte is pretty darn famous, having appeared in the New York Time something like 15 times. Growing up, however, I thought of it as my mom's famous plum torte. A big fan of Elegant But Easy (by Marian Burros and Lois Levine), my mom made this torte often and it was requested even more often.

So imagine my surprise, as an adult, when I discovered that other people knew about my mom's plum torte! Although, if you ask me, not enough people know about Elegant But Easy! I myself cook from The New Elegant But Easy Cookbook, the second edition that came out in the `90's. As a fickle owner of many cookbooks, I am quite loyal to this one, and turn to it when I need to bring along a dish to a potluck or am entertaining. The dessert chapters, in particular, have never let me down. There is a Chocolate Angel Food Cake recipe in there that is a favorite of mine! My only complaint about this book is that the brownie recipe is all gussied up, not the simple Barbara's Brownie recipe in the original book. That was our classic family brownie recipe growing up, and my sister even made it to a state fair on that recipe! I have to confess that I am keeping an eye out for an old copy of the original book, even though it is pretty out of date.

This Apple Cranberry Torte recipe appears in the new edition of the book, alongside the original plum torte. And, for those of us who like to keep things healthy, there is even a healthier version. I've yet to try that one, but I will let you know if I do soon! I have a full basket of apple from apple picking on the kitchen table, so you never know.

This torte, like the original plum torte, is easy peasy. And moist and delicious and very impressive when you arrive to a party with it in hand. Really, can you ask for anything more?

Apple Cranberry Torte

from The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine

serves at least 8

Ingredients:

1/2 cup dried cranberries

3 medium-large tart, firm apples

1/2 lemon

1 stick unsalted butter, softened

3/4 cup plus 2-3 Tbsp sugar

2 eggs

1 cup all-purpose flour

1 tsp baking powder

1-2 tsp cinnamon, or to taste

1/4 cup currant jelly or apricot jam

Directions:

1. Preheat the oven to 350 degrees. Butter a 10-inch springform pan.

2. Bring 1 and 1/2 cups water to a simmer and then remove from the heat. Add the dried cranberries and soak for about 15-20 minutes, until the berries become plump. Drain well. Meanwhile, peel and core the apples. Cut into 1/2 inch thick wedges. Squeeze the lemon juice from the 1/2 lemon over the apples so that they do not brown. Set aside.

3. Cream the butter and the sugar using an electric mixer until fluffy. Add the flour, eggs, and baking powder. Stir until well-combined. Stir in the cranberries, reserving a small handful to sprinkle on top.

4. Spread the batter evenly in the prepared pan.

5. Starting from the outside, place the apple wedges in concentric circles, pointed edges facing towards the center.

6. Combine the 2-3 Tbsp sugar with 1-2 tsp cinnamon (to taste). Sprinkle the cinnamon-sugar mixture liberally over the apple wedges. Toss the remaining cranberries over the top.

7. Place in the pre-heated oven and bake about 40-50 minutes, until the top is golden brown, the apples are tender (but not mushy), and a cake tester inserted into the center comes out dry.

8. This cake refrigerates and freezes well when carefully wrapped.

9. Before serving, melt the jelly over the stove top. Use a pasty brush to glaze the cake with the melted jelly.

Spicy Honey-Nut Chicken with Barbecued Succotash

2010-09-25T17:08:00.002-04:00

So, the Dishwasher here (aka, my husband) is a little picky about his chicken, in that, he professes an extreme dislike to "boring chicken." This made planning our wedding menu pretty hard! Have you noticed how most reception sites serve, well, a slab of chicken and a few sides? That was so not going to fly with the groom! At any rate, it leaves me, when planning our weekly menus, constantly trying to come up with ways to make chicken more interesting. Dredged in a hot sauce mixture and coated in bread crumbs and honey-nut peanuts, this chicken, in my humble opinion, was certainly interesting enough! I served it with a simple succotash of beans, corn, and red pepper, combined with barbecue sauce. Succotash generally doesn't appeal to me (still traumatized by frozen lima beans), but this one, with its smoky barbecue flavor and soft pinto beans, was delish!

This is another recipe that I adapted from Rachael Ray's book for kids. Childless though we may be, we've loved every recipe that we've tried from this book. And since it's written for kids, the recipes have all actually taken me 30 minutes or less. So I am here to whole-heartedly recommend Cooking Rocks! Rachael Ray 30-Minute Meals for Kids to people of ALL ages!

Just a quick note before I get the recipe up here -- I used chicken cutlets in this recipe, which were fabulous. You could use breasts though, and if you were ambitious, you could pound them out nice and thin. I think chicken tenders would also be great here!

Spicy Honey-Nut Chicken with Barbecued Succotash

serves 4

adapted from Cooking Rocks! Rachael Ray 30-Minute Meals for Kids

Spicy Honey-Nut Chicken

Ingredients:

4-5 chicken cutlets (or 4 boneless skinless chicken breasts or 16 chicken tenders)

1/2 to 2/3 cup honey-roasted peanuts

1/2 cup bread crumbs (fresh or store-bought)

1 Tbsp grill seasoning blend, such as Montreal Grill Seasoning by McCormick

1 egg

a splash of half-and-half (fat-free works fine)

2 tsp (or more to taste) hot sauce

1/2 cup flour

cooking spray

Directions:

1. Preheat oven to 350 degree Fahrenheit.

2. Put the peanuts, breadcrumbs, and grill seasoning blend in a food-processor and grind to combine. (A mini-food processor is great here!)

3. Beat the egg with the half-and-half and hot sauce. Preheat a non-stick skillet on the stove, set at medium-high.

4. Set up your dredging stations. On the far left, in a shallow dish, put the 1/2 cup of flour. In the middle, in a shallow dish, place the egg mixture. On the right, in a shallow dish, place the nut-bread crumb mixture. Spray the non-stick skillet with cooking spray.

5. Coat the chicken pieces, first in the flour, then the egg mixture, and finally the bread crumb mixture. Tongs work great for this! Place the chicken in the skillet. Cook for two minutes on each side, coating with cooking spray on top before turning. Place the browned chicken on a baking sheet, and place it in the oven for 10-12 minutes (less for cutlets or tenders) until the chicken is cooked through.

Barbecued Succotash

Ingredients:

1 Tbsp canola oil or olive oil

1/2 red onion, chopped

1 red bell pepper, seeded and chopped

1 can pinto beans, drained and rinsed

1 box frozen corn (defrosted if you want to move a little quicker, frozen if you are lazy like me)

salt and ground pepper, to taste

1/4 cup barbecue sauce

a few Tbsp chopped cilantro, for garnish

Directions:

1. In a medium skillet, over medium-high heat, heat the oil through. Then add the onion and red bell pepper.

2. Once the vegetables are softened (about 5 minutes), add the beans and corn, and season to taste with salt and pepper.

3. Once the beans and corn have heated through, add the barbecue sauce. Serve with cilantro to garnish.

For more recipes from great cookbooks (you know me and the cookbooks), check out Cookbook Sundays over at Brenda's Canadian Kitchen!

Sneak Peek at Next Week

2010-09-24T17:15:00.000-04:00

TGIF! We are going to a potluck tonight, and I'm bringing along a fall version of Marion Burros' famous plum torte, with apples and cranberries instead of plums. I can't wait to try it! My mom made that plum torte a lot when I was growing up, and I have VERY fond memories of it. I'll let you know how it goes.

So, here's what else we're looking forward to eating around here!
- Breakfast for Dinner: Egg McMuffin sandwiches
- Bacon and Cheese Panini
- Hearty Minestrone Soup with Garlic Parmesan Breadsticks
- Parmesan Burgers served with Spinach, Bacon, and Egg Salad

Anyone else have any good plans?

Double Panini Night: Tomato, Basil, and Mozzarella Panini AND Pizza Panini

2010-09-23T06:46:00.000-04:00

This is another quick, simple, and fast dinner that went over BIG with the taste-tester (and by taste-tester, I mean my husband). This is actually two recipes in one...a Tomato, Basil, and Mozzarella panini and a Pizza panini. Both are made on garlic bread, and both are delicious! I like the Tomato, Basil, and Mozzarella myself -- I love tomato and basil together. But my husband loved the Pizza panini. My Pizza panini were very simple, just pizza sauce and cheese. But you could add pepperoni or roasted peppers or any of your favorite pizza toppings! I used a small loaf of Italian bread here, and made tiny little sandwiches so we could sample both. But you could go ahead and use a larger loaf of bread and just slice the sandwiches in half to mix and match. I served these with a quick green salad, which balanced out the meal perfectly.

Tomato, Basil, and Mozzarella Panini AND Pizza Panini
serves 3-4
adapted from Cooking Rocks! Rachael Ray 30-Minute Meals for Kids

Ingredients:
1 small loaf Italian bread, in 16slices, or 1 large loaf Italian bread, in 8 slices and then sliced in half
4 tsp canola or olive oil
2 cloves garlic
1-2 plum tomatoes, seeded and chopped
1/4 cup pesto (store-bought or homemade, I won't tell)
1/2 lb fresh mozzarella (sliced), or 1 cup cup shredded part-skim mozzarella
1/4 cup pizza sauce, any kind
salt and pepper

Directions:
1. Crush and peel the cloves of garlic by smashing with the side of a knife. Place them in a very small bowl with the 4 tsp of oil. Microwave on HIGH for 25 seconds, or until the garlic becomes fragrant.
2. Using a pastry brush, brush the garlic oil on each slice of bread.
3. Place the sliced bread, oil side down, on a large cutting board. Begin assembling the sandwiches.
4. For the four Tomato, Basil, and Mozzarella panini, begin by spreading 8 of the slices of bread with pesto (about 1 tsp on each slice). Then, sprinkle four slices of bread with the diced plum tomatoes. Cover with the sliced or shredded mozzarella. Then sprinkle with salt and pepper. Place another pesto-smothered slice of bread on top and close.
5. For the pizza panini, spread four of the remaining slices of bread with pizza sauce. Top with the remaining mozzarella cheese, and close with the remaining bread.
6. Use a panini press to press and toast for 5-8 minutes. Alternately, you can use a non-stick skillet or grill pan. Just use a second pan topped with a few cans to weight the sandwiches.

Cold Sesame Soy Noodles and Potstickers with Dipping Sauce

2010-09-20T19:37:00.000-04:00

This little dinner packs in a lot of flavor and a lot of (mostly hidden) vegetables...and can be on your table in 30 minutes! I adapted this from a Rachael Ray recipe...and frankly, I love Rachael Ray, but her 30-minute meals usually take me more like 45+ minutes. I know that that is a frequent complaint about her recipes, and so, let me tell you, from a slow cook, this dinner really takes only 30 minutes!

Now, two confessions here...first, those potstickers...well..um...they came from the frozen! I've made potstickers before a little more from scratch. Those are great for days when I have a little more time. But I found these Joyce Chen dumplings in the freezer section of my supermarket on sale, and I was very pleasantly surprised by how low in fat and sodium they were. So, in the cart and onto the plate they went! Also, my other confession...I adapted this recipe from Rachael Ray's cookbook for kids: Cooking Rocks! Rachael Ray 30-Minute Meals For Kids. Lest my relatives reading this get all excited, let me just assure you that there are no kids here. But, well, some of us have kiddie taste buds around here!

My adaptations here were to make this recipe a little lighter. I used less oil, and added in a little brown sugar to the dressing. When you add less oil to a dressing, you need a way to balance the acidity of the vinegar. A tablespoon of brown sugar actually packs in fewer calories than the equivalent in oil, and it rounds the flavor out nicely. I also packed in many more veggies than Rachael Ray suggested. The shredded cabbage and bean sprouts blend so nicely into the noodles that you don't even realize how many veggies you are getting! This recipe calls for one of my favorite quick fixes -- the shredded cabbage/carrot blend that you can find near the bagged salads in your grocery section. I can usually find this at a very reasonable price (usually $1.50 or so). It is great not just to make slaws with, but also to add to stir-fries and other Asian style dishes such as this one.

Cold Sesame Soy Noodles and Potstickers with Dipping Sauce
serves 4-6
adapted from Cooking Rocks! Rachael Ray 30-Minute Meals for Kids

Ingredients:
1 package frozen store-bought potstickers, dumplings, or spring rolls (vegetable, chicken, pork, or shrimp)
1/2 cup plum sauce or duck sauce
2 Tbsp reduced sodium soy sauce
2 tsp dark sesame oil
1 tsp red-pepper flakes
1 scallion, finely chopped

Noodles:
6oz thin whole-grain spaghetti
1/2 cup reduced sodium soy sauce
3 Tbsp reduced fat peanut butter
2 Tbsp rice vinegar
1 Tbsp dark sesame oil
1 Tbsp brown sugar
1 Tbsp water
1/4 - 1/2 tsp ground cayenne pepper (optional, and to taste)
2 cups shredded cabbage and carrot mix (coleslaw mix)
2 cups mung bean sprouts
1/2 cup sliced water chestnuts
1 1/2 cup broccoli florets, chopped.
3 scallions, finely chopped

Directions:
1. Prepare the dumplings/potstickers/spring rolls according to the package directions. (I used potstickers and boiled them as opposed to frying to make the dish light and healthy.)
2. Meanwhile, prepare the dipping sauce by mixing together the 1/2 cup plum or duck sauce, the 2 Tbsp soy sauce, the 2 tsp sesame oil, the 1 tsp red-pepper flakes, and the 1 finely chopped scallion. Set aside.
3. Cook the pasta according to the package directions so that it is slightly al dente. During the last five minutes of cooking, add the chopped broccoli to the boiling water. Once the noodles are done to your liking, drain them with the broccoli and rinse with cold water. Drain again, quite well.
4. In the bottom of a large bowl, combine the 1/2 cup soy sauce, the 3 Tbsp peanut butter, the 2 Tbsp rice vinegar, the 1 Tbsp sesame oil, the cayenne pepper (to taste), the brown sugar, and the water. Whisk well.
5. Add the shredded cabbage and carrots, the bean sprouts, the water chestnuts, the scallions, the broccoli, and the noodles. Toss well.
6. Serve a mound of noodles with the potstickers/dumplings/spring rolls on the side, along with dipping sauce in a small bowl.

Slow-Cooker Cuban Red Beans and Rice

2010-09-19T08:38:00.002-04:00

Can you tell how much we love beans around here? They are a great way to get protein and fiber, and very inexpensive! Lately, I am really loving making them in my slow-cooker. That enables me to use dried beans and avoid the sodium that is added in canned beans. I used red kidney beans in this recipe, but you could also try using black beans. It's a delicious recipe -- lots of flavor from the smoky cumin and sweet fennel seeds. There is just a little bit of heat to this, but feel free to top it with lots of hot sauce, the way that we did! Best of all, this is really easy to throw together! I soaked my beans the night before, and I put together the broth, water, peppers, and seasonings at the same time. I put them in a large Tupperware container in the fridge, and then just threw everything into the slow-cooker before I left the house in the morning. I came home, just made a little quick-cooking brown rice, and had a yummy, warm dinner to fill my belly on a chilly fall evening.

As I mention, I served this with a little hot sauce on top (actually, I used a Chinese chile-garlic sauce). This would also be cooked topped with cilantro, a few bacon crumbles, or sour cream. We ate this as a one-dish dinner, but a few sauteed plantains or a green salad would make a great side dish!

Slow-Cooker Cuban Red Beans and Rice
serves 10
adapted from The Best of Cooking Light Everyday Favorites

Ingredients:

1 pound dried red kidney beans
2 cups water
2 cups low-sodium chicken broth (to make this vegetarian, you can use vegetable broth)
2 cup chopped onion (about 2 small white onions)
1 chopped red bell pepper
1 chopped Cubanelle pepper
2 Tbsp canola oil
2 tsp salt
2 tsp fennel seeds
4 tsp cumin (or you can use 2 tsp cumin + 2 tsp coriander)
2 tsp dried oregano
2 Tbsp red wine vinegar
2 (10 oz) can diced tomatoes and green chiles (drained if you prefer)
5 cups hot cooked rice (I used brown minute rice)
Hot sauce, cilantro, bacon, sour cream to garnish (optional)

Directions:

1. Sort and wash beans and place in a large bowl. Cover with water by 2 inches, and leave overnight (or at least 8 hours). Drain.
2. Combine beans, 2 cups water, and next 10 ingredients (through oregano). You can do this ahead of time and refrigerate in a container, or you can do this right into your slow-cooker before cooking. Place in an electric slow-cooker. Cover, and cook on HIGH for 5 and 1/2 hours, or until the beans are tender. Add the vinegar and tomatoes before serving. (I cooked mine an addition 30 minutes on HIGH at this point to to heat through the tomatoes, but you do not have to.) Serve over hot cooked rice. A serving is 1 cup of the bean mixture and 1/2 cup of rice.
3. Garnish to taste with hot sauce, bacon crumbles, cilantro, or sour cream.

Sneak Peek at Next Week

2010-09-18T14:42:00.000-04:00

Well, I am still here and I still exist! I teach pre-kindergarten, and the kids started up at school this week. Every year, I am surprised how much energy it takes to settle them in! But I have a great slow-cooker recipe from this past week to share with you, so check back in tomorrow.

As for the week coming up...here's what we have planned!

-- Panini Night: Tomato, Cheese, and Basil Panini AND Pizza Panini
-- Pesto, Spinach, and Broccoli Pizza
-- Cold Soy Sesame Noodles and Spring Rolls
-- Spicy Honey-Nut Chicken with Barbecued Succotash

Anyone have any exciting recipes planned for next week? Do share!

Sloppy Bombay Joes

2010-09-13T19:59:00.000-04:00

Well, well, well. All of my rooting for Aarti Sequeira on the Next Food Network Star really paid off. Last night, I made my first recipe from her show, and people, believe me when I tell you that this was fabulous. My husband went back for seconds, and I think even thirds...and we're not big on seconds around here! These sloppy joes have a deep, warm flavor from the garam masala spice mix, and a wonderful crunch and sweetness from the toasted nuts and raisins. I cannot imagine how I will ever like a different sloppy joe as much!

This recipe went quicker for me than the website indicated -- it took just 45 minutes. The orignal recipe called for ground turkey....but my grocery store never got in their shipment of ground turkey. So, to keep this healthy and economical, I used a mixture of 90% lean beef and 1 can of cannellini beans. It turned out great, and I'd go ahead with that mix again! I also think this would be tasty with some lentils cooked right in the sauce, and could even be made that way to be completely vegetarian. I served this on whole-wheat English muffins, but if you want a bigger sandwich, by all means, get a good hamburger bun or sandwich roll! Just promise me you'll try this one...it's that good.

Bombay Sloppy Joes
serves 4-6
adapted from http://www.foodnetwork.com/recipes/aarti-sequeira/sloppy-bombay-joes-recipe/index.html

Ingredients:

Sauce:
2 tsp canola oil
1 Tbsp grated fresh ginger
2 garlic cloves, pushed through a press
1/2 serrano chile, seeded and well minced
1 tsp garam masala
1/2 tsp sweet paprika
1 15 oz. can tomato sauce
1 cup water

Meat Filling:
2 tsp canola oil, divided
1/4 cup peanuts, pistachios, or cashews
1/4 cup raisins
1 tsp cumin seeds
1/2 large white onion, finely diced
1 red bell pepper, finely diced
1/2 serrano chile, seeds intact (for more heat, you can finely dice the second half of the pepper)
salt
1/2 pound 90% lean ground beef
1 can cannellini beans, drained and rinsed
1/2 tsp honey
1/4 cup fat-free half-and-half
a few Tbsp finely chopped cilantro
4-5 hamburger buns or whole wheat English muffins, buttered (if desired) and toasted

Directions:
1. Begin by making the sauce. Heat 2 tsp canola oil over medium heat and a medium saucepan. Add the garlic, ginger, and minced serrano chile, and cook a couple of minutes, until the garlic and ginger become fragrant and take on a slight hint of color.
2. Add the 1 tsp garam masala and the 1/2 tsp paprika, and cook for 30 seconds, until the spices become fragrant.
3. Add the tomato sauce and 1 cup of water. Bring to boil, and then reduce the heat so the sauce just simmers. Cook for 15 minutes, until the sauce is thickened.
4. Meanwhile, in a large non-stick skillet, heat 1 tsp canola oil over medium heat. When the oil is good and hot, add in the nuts and raisins and 1 Tbsp of water. Cook for about 5 minutes, until the water has evaporated, the nuts have toasted, and the raisins have plumped up. Set the nut and raisin mixture aside.
5. Add a second teaspoon of oil to the skillet. When it has heated, add the cumin seeds. Allow them to sizzle for 1 minutes, and then add the minced onion and red bell pepper.
6. Cook for 5-7 minutes, until the vegetables have softened and just started to take on color.
7. Add the ground beef, and cook for 5 minutes, until the meat becomes opaque.
8. At this point, the sauce should be ready. Add the sauce and the beans to the skillet, and bring to a boil. Then reduce the heat so the mixture just simmers. Cook for another 10 minutes, to allow the mixture to become quite thick.
9. Remove from the heat, and add in the honey. Gradually add in the half-and-half. Stir through and taste, and then salt as necessary.
10. Serve on English muffins or buns, topped with a bit of finely topped cilantro.

Honey-Spice Cake

2010-09-12T09:49:00.000-04:00

Honey cake is a traditional dessert served on Rosh Hashanah, as the sweetness of the honey represent the sweetness of the new year ahead. This year I made us a Weight Watcher's recipe. The flavor is this cake is great -- the honey and spices blend together so well. I found the texture slightly dry at the end pieces. Next year I might try adding a little yogurt for moisture, or grabbing it out of the oven slightly sooner. Nevertheless, we are enjoying the left overs! I think it would also be a great candidate for a little vanilla ice cream topping, or perhaps even a glaze.

I had some cinnamon flavored artisanal honey from Jansal Valley on hand that I used in here. It was a great complement to the spices! Because my cinnamon honey is quite spacey, I reduced the ground cinnamon in the recipe from 1 tsp to 1/2 tsp. If you are just using regular honey, use a whole teaspoon of ground cinnamon!

Does anyone else have a great honey cake recipe? I considered making this one again, but I wanted to try something different!

Honey-Spice Cake
adapted from Weight Watchers
serves 12

Ingredients:
1 spray cooking spray
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1/2 tsp ground cinnamon
3/4 tsp ground allspice
2 large eggs
1/4 cup sugar
2 Tbsp canola oil
1/4 cup cinnamon honey (if you do not have this, just use 1/2 cup regular honey)
1/4 cup regular honey, preferably dark
1/4 cup unsweetened applesauce
1 tsp vanilla
3 Tbsp chopped walnuts

Directions:
1. Preheat oven to 350 Fahrenheit. Spray a 9x5 loaf pan with 1 spray of cooking spray.
2. In a large bowl, combine well the dry ingredients (flour through allspice). Set aside.
3. With an electric mixer, beat the eggs. Add in the sugar, oil, and honey. Beat until fluffy. Add in the applesauce and vanilla and stir well.
4. Slowly combine the flour mixture with the wet ingredients. Mix well, but not too much.
5. Pour the batter into the prepared pan. Sprinkle the 3 Tbsp chopped walnuts on top. Bake in the middle of the oven for 40 to 45 minutes, until a cake tester inserted into the middle comes out dry. Cool in pan for 15 minutes, and then on a wire rack until at room temperature.
6. Slice into 12 slices.
(Each slice is 3 Weight Watchers Points.)

Broccoli-Egg-Cheese Burritos

2010-09-11T08:34:00.001-04:00

Now, do you believe me that we like to eat eggs for dinner? Yup, here we go again. Actually, to tell you the truth, this is so simple that it is barely a recipe. I wasn't even going to blog it...but then my husband announced that it was his favorite meal all week! Yes. After I slaved around making homemade sausages and made pretty little make-ahead sandwich wedges...his favorite was the burrito! And, I definitely want to save this recipe for myself, since it is cheap AND healthy AND super-fast. These are tasty, but simple. I served them with barbecue sauce for dipping, which was a great combo with all that gooey, melted cheese. But you could have a lot of fun messing around with condiments here. There would also be good dipped in marinara or pizza sauce, or salsa, or even pesto.

And I won't blame you if you eat this burrito for breakfast!

Broccoli-Egg-Cheese-Burritos
serves 4
adapted from Yum-O, by Rachael Ray

Ingredients:

2 small crowns broccoli
Italian herb blend (I like McCormick's Perfect in a Pinch Herb Garlic blend)
4 tsp canola oil
8 eggs, or 4 egg white and 4 yolks, or all egg whites (I just used the whites)
pinch of milk
salt and pepper
1 cup reduced fat shredded cheddar cheese (or use a Mexican or Italian cheese blend)
4 large flour tortillas, preferably whole wheat.
barbecue sauce, marinara, pizza sauce, pesto, or salsa for dipping

Directions:
1. Chop the broccoli fairly finely (about 1/4 to 1/2 inch chunks...it has to fit in a burrito!).
2. Preheat the 4 tsp canola oil in a non-stick skillet over medium high heat. Add the chopped broccoli and a pinch or two of an herb blend. Saute about five to seven minutes, until the broccoli is cooked through.
3. Meanwhile, beat the eggs (or egg whites) and add a pinch of milk. Season with salt and pepper.
4. Once the broccoli is cooked, add the eggs to the pan and turn the heat down to medium-low. Scramble the eggs with the broccoli.
5. Meanwhile, heat up each tortilla by placing it on a dry, non-stick griddle for a minute on each side. The tortilla should bubble up a little. On the second side, place 1/4 cup of the shredded cheese in the center and lightly spread out. This coaxes the cheese into melting.
6. Once the eggs are scrambled, place 1/4 of the egg mixture on each tortilla. Roll up, and serve with your choice of sauces for dipping.

For more yummy Rachael Ray recipes, check out Saturdays with Rachael Ray over at Taste and Tell!

Sneak Peek at Next Week

2010-09-10T07:40:00.000-04:00

Whew, it is finally Friday! Thank goodness for that! I am enjoying a sneak preview of fall weather these few days here in the Boston area -- it is cooling down a little.

So here's what up on the roster for next week. Looks like it will be a busy week for me, as the kids at school are finally starting, and I have a few appointments after school. So I tried to find some good, quick dinner solutions! This is what we're having:

-- Sloppy Bombay Joes
-- Hot Dog night! Baked Beans and a slaw on the side
-- Egg Foo Yung, with a side of rice
-- Salad Nicoise in Pita Pockets
-- Cuban Beans and Rice

Anyone trying any interesting new recipes next week? Or have fun weekend plans?