tag:blogger.com,1999:blog-35178446590691696112024-03-05T12:15:45.962-05:00The Cook, The Dishwasher, and The CookbooksToo much cooking. Too many dishes. Way too many cookbooks.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-3517844659069169611.post-33270941990164536072011-11-03T15:59:00.000-04:002011-11-03T15:59:49.884-04:00I'll Be Back Soon...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.<br />
<br />
I'll come back soon though, and we can talk about Thanksgiving menu planning. What are you serving this year?Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com4tag:blogger.com,1999:blog-3517844659069169611.post-89310061793258447822011-10-25T20:53:00.001-04:002011-10-26T17:48:27.675-04:00Pasta with Creamy Red Pepper Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMd8ZagwFNrPJljVlR1k9aPLNnjhpDsIpAkRsdiRYNV3Va3IXXzjkJSGdPxfLLMBQ5nE6h8jNuMmx3Qzbm35qV59Q2ueCLqM-8CrTrk8U5leGKhW24Dlf3pVlNst1qxZgdvlwSXjXTGw/s1600/IMG_3081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMd8ZagwFNrPJljVlR1k9aPLNnjhpDsIpAkRsdiRYNV3Va3IXXzjkJSGdPxfLLMBQ5nE6h8jNuMmx3Qzbm35qV59Q2ueCLqM-8CrTrk8U5leGKhW24Dlf3pVlNst1qxZgdvlwSXjXTGw/s400/IMG_3081.JPG" width="400" /></a></div><br />
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 <a href="http://www.williams-sonoma.com/">Williams-Sonoma</a>?<br />
<br />
This is another Ellie Krieger recipe, but it's from an earlier book, <a href="http://www.amazon.com/Food-You-Crave-Luscious-Recipes/dp/1600850219/ref=sr_1_1?ie=UTF8&qid=1319589592&sr=8-1">The Food You Crave</a>. And I definitely crave this dish often!<br />
<a name='more'></a><b>Pasta with Creamy Red Pepper Sauce</b><br />
<b><i>serves 4-6</i></b><br />
<b><i>from <a href="http://www.amazon.com/Food-You-Crave-Luscious-Recipes/dp/1600850219/ref=sr_1_1?ie=UTF8&qid=1319589592&sr=8-1">The Food You Crave</a>, by Ellie Krieger</i></b><br />
<b><i><br />
</i></b><br />
<i>Ingredients:</i><br />
2 Tbsp olive oil<br />
1 small onion, chopped<br />
2-3 cloves garlic, minced<br />
1 (16oz) jar roasted red peppers, rinsed, drained, and roughly chopped<br />
1/2 cup chicken or vegetable stock<br />
1 cup crumbled feta cheese<br />
13 oz whole wheat spaghetti or fettucine<br />
salt<br />
freshly ground black pepper<br />
parsley<br />
<br />
<i>Directions:</i><br />
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.<br />
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. <br />
3. Add in the roasted red peppers and the stock. Cook an additional 2-3 minutes, until heated through.<br />
4. Add in the feta cheese, reserving 2 Tbsp. and heat for an additional 30 seconds.<br />
5. In a food processor (or using an immersion blender), puree the sauce. Add in salt and pepper to taste.<br />
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.<br />
7. Serve in bowls, topped with the reserved feta cheese and chopped parsley.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com10tag:blogger.com,1999:blog-3517844659069169611.post-82893111498216357402011-10-24T19:49:00.001-04:002011-10-24T21:37:59.949-04:00Cranberry Banana Coconut Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nkCGnSmEj_OiBuVoEg-Whsn8gV6AaEDizv-OVm8LVTLtsY1ba4AAlfWTCO5GSspXW2KFQEvuu-3iYedxB4ZwhvWUP67lIrJTVvA8EW7IQDMmZlG37rjuYJHPRVtNoWs1ai9kDbTLi8w/s1600/IMG_3090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nkCGnSmEj_OiBuVoEg-Whsn8gV6AaEDizv-OVm8LVTLtsY1ba4AAlfWTCO5GSspXW2KFQEvuu-3iYedxB4ZwhvWUP67lIrJTVvA8EW7IQDMmZlG37rjuYJHPRVtNoWs1ai9kDbTLi8w/s400/IMG_3090.JPG" width="400" /></a></div><br />
These muffins pack so much into your breakfast: bright red tart cranberries, sweet chunks of banana, tender coconut, and ground flax seeds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5k2oDoPQTEjjB-oTDk6ntfZWuQn1qtjK-JNvPlunr5eBDg8B7WecC7wqTulqHAJCpAPGM_SF7FL8AwSsmva9Qi8gWohX9gGw0tIfZNe4g8qly-2ngREWybwfmJONT6Qwzlp71ot1TpY/s1600/IMG_3091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5k2oDoPQTEjjB-oTDk6ntfZWuQn1qtjK-JNvPlunr5eBDg8B7WecC7wqTulqHAJCpAPGM_SF7FL8AwSsmva9Qi8gWohX9gGw0tIfZNe4g8qly-2ngREWybwfmJONT6Qwzlp71ot1TpY/s400/IMG_3091.JPG" width="296" /></a></div><br />
I actually adapted this recipe from the base in<a href="http://cookanddishwasher.blogspot.com/2011/09/apple-muffins.html"> these apple muffin</a>s. 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. <br />
<br />
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.<br />
<br />
<a name='more'></a><span class="Apple-style-span" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b>Cranberry Banana Coconut Muffins</b><br />
<b><i>yields 12 muffins</i></b><br />
<b><i>recipe adapted from <a href="http://www.amazon.com/Simple-Art-EatingWell-Techniques-Delicious/dp/0881509353" style="color: #d52a33; text-decoration: none;">The Simple Art of Eating Well</a></i></b></span><br />
<span class="Apple-style-span" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b><i><br />
</i></b><i>Ingredients:</i><br />
2 1/4 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1/4 cup ground flax seed<br />
1 1/2 tsp baking powder<br />
1/2 tsp ground cinnamon<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
2 large eggs<br />
1 cup buttermilk<br />
2/3 cup packed brown sugar<br />
2 Tbsp butter, melted<br />
2 Tbsp canola oil<br />
1 tsp vanilla extract<br />
1 cup frozen or fresh cranberries (not thawed, if frozen)</span><br />
<span class="Apple-style-span" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1 cup chopped ripe banana (about 2)</span><br />
<span class="Apple-style-span" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">2/3 cup shredded sweetened coconut</span><br />
<span class="Apple-style-span" style="background-color: #fefdfa; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1 tsp orange zest<br />
<br />
<i>Directions:</i><br />
1. Preheat oven to 400 degress Fahrenheit, and coat the cups of a muffin pan with cooking spray.<br />
2. Whisk together the whole wheat flour, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a large bowl.<br />
3.Whisk together the eggs, buttermilk, brown sugar, melted butter, canola oil, and vanilla extract in a medium bowl.<br />
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.<br />
5. Add in the cranberries, banana, coconut, and orange zest. Stir until combined.<br />
6. Pour the batter into the muffin cups, until each is 3/4 full.<br />
7. Bake for 22 - 25 minutes, until golden brown and a wooden skewer inserted to the center of a muffin come out dry.</span>Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com5tag:blogger.com,1999:blog-3517844659069169611.post-44719352562706676312011-10-23T21:46:00.000-04:002011-10-23T21:46:45.706-04:00Stovetop Baked Beans with Apple Chicken Sausage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0UxlIyiCjdPKmRVGSh3T91EF_KiXqNzQlyDQs-nrkzapHWl0Cv7zq8_vqaeEPQAmsCrlvlKfTeQHPsbCi9nWHnuWfOfv_64ZGxxEk1pu0UrIdhxBI1fPUmM204jnuktR4DmgGomJv-M/s1600/IMG_3073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0UxlIyiCjdPKmRVGSh3T91EF_KiXqNzQlyDQs-nrkzapHWl0Cv7zq8_vqaeEPQAmsCrlvlKfTeQHPsbCi9nWHnuWfOfv_64ZGxxEk1pu0UrIdhxBI1fPUmM204jnuktR4DmgGomJv-M/s400/IMG_3073.JPG" width="400" /></a></div>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.<br />
<br />
The stove-top baked beans recipe comes from Ellie Krieger's <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_13?url=search-alias%3Daps&field-keywords=comfort+food+fix&sprefix=comfort+food+">Comfort Food Fix</a>. Yes, I'm still fixed on <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_13?url=search-alias%3Daps&field-keywords=comfort+food+fix&sprefix=comfort+food+">Comfort Food Fix</a>! 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.<br />
<br />
I used the apple chicken sausage from <a href="http://www.johnsonville.com/products/chicken-sausage-apples.html">Johnsonville</a> here. Have you tried it yet? It was delicious!<br />
<a name='more'></a><b>Stovetop Baked Beans with Apple Chicken Sausage</b><br />
<i><b>serves 3-4</b></i><br />
<b><i> adapted from <a href="http://www.amazon.com/Comfort-Food-Fix-Feel-Good-Favorites/dp/0470603097">Comfort Food Fix</a>, by Ellie Krieger</i></b><br />
<b><i><br />
</i></b><br />
<i>Ingredients:</i><br />
2 tsp olive oil<br />
1 small onion, finely chopped<br />
1 clove garlic, minced<br />
1 8oz can tomato sauce, no salt added<br />
1/4 cup dark brown sugar<br />
1 Tbsp tomato paste<br />
1 Tbsp white vinegar<br />
1 tsp yellow mustard<br />
1/2 tsp garlic powder<br />
1/2 tsp onion powder<br />
1/2 tsp paprika (preferably smoked)<br />
1/2 tsp salt<br />
1/4 tsp freshly ground black pepper<br />
1 15oz can white beans, preferably small white beans such as navy beans<br />
1 cup water<br />
4 pre-cooked apple chicken sausages, sliced<br />
<br />
<i>Directions:</i><br />
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.<br />
2. Add the tomato sauce, brown sugar, tomato paste, vinegar, mustard, garlic powder, onion powder, paprika, salt, and pepper. Whisk to combine.<br />
3. Add the beans and 1 cup of water. Bring to a boil.<br />
4. Lower heat to medium low. Simmer about 15 minutes.<br />
5. Add the apple chicken sausage slices. Simmer an addition 15 minutes, until the liquid has thickened and sausage has been heated through.<br />
4. Reduce the heat to me<br />
<br />
<b><i><br />
</i></b>Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com2tag:blogger.com,1999:blog-3517844659069169611.post-61569558786133862192011-10-22T10:24:00.000-04:002011-10-22T10:24:44.594-04:00Cranberry Upside Down Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsj1S9UTINkvDmw4UPQTG8Go_gttgXmE3I_W0kQNp7uzZ5NPTFYXuDbopBc_XBBfqjBHLG0k1VHvk-XfDXLPxW_XZ_RNolMxF_A89N0dx-KTNExZLWhSeO7g0oSyCHQxn6QefMLgq8sA/s1600/IMG_3061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsj1S9UTINkvDmw4UPQTG8Go_gttgXmE3I_W0kQNp7uzZ5NPTFYXuDbopBc_XBBfqjBHLG0k1VHvk-XfDXLPxW_XZ_RNolMxF_A89N0dx-KTNExZLWhSeO7g0oSyCHQxn6QefMLgq8sA/s400/IMG_3061.JPG" width="400" /></a></div>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.<br />
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!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyc145pO9fH6w8vEtm2aJucc4GSxVWP9r3o5P9njDOLZGwoXeZheqZCVaVNms0Ar7-wOo1w1n8eCk1wUgwFsEJnsr43Xm3LEGMgxezTm5Xzl_XN-kWiULR0SarqaisqLVZuaABeb4Zss/s1600/IMG_3058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyc145pO9fH6w8vEtm2aJucc4GSxVWP9r3o5P9njDOLZGwoXeZheqZCVaVNms0Ar7-wOo1w1n8eCk1wUgwFsEJnsr43Xm3LEGMgxezTm5Xzl_XN-kWiULR0SarqaisqLVZuaABeb4Zss/s400/IMG_3058.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><b>Cranberry Upside Down Cake</b><br />
<div class="separator" style="clear: both; text-align: left;"><b><i>serves 8</i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i>from: <a href="http://www.amazon.com/Everyday-Food-Great-Fast/dp/0307354164">Everyday Food: Great Food Fast</a></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #5e5a57; line-height: 12px;"></span></div><h2 style="color: #222222; display: inline !important; font: normal normal 100 20px/23px museo-slab-1, museo-slab-2, Georgia, 'Times New Roman', Times, serif; margin-bottom: 10px;"><i><b><span class="Apple-style-span" style="font-family: inherit; font-size: x-small;">Ingredients</span></b></i></h2><br />
<div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="background-color: #a0e1da; font-weight: normal; line-height: 12px;"></span></b></div><div class="item-list" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><ul class="content-multigroup-group-ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><b><span class="Apple-style-span" style="font-family: inherit;">
<li class="ingredient first" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">8 tablespoons unsalted butter, room temperature</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 cup sugar, divided</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 teaspoon ground cinnamon</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 teaspoon allspice</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 3/4 cups cranberries, washed and picked over</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 large egg</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon vanilla extract</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 1/4 cups all-purpose flour</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 1/2 teaspoons baking powder</li>
<li class="ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 teaspoon salt</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 cup milk</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><i>Directions:</i></li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1. Preheat the oven to 350 degrees Fahrenheit. </li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">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.)</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">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.</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">4. Spread the cranberries in a single layer over the sugar mixture in the cake pan.</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">5. Using an electric mixture, cream together the remaining butter and remaining sugar until light and fluffy. Beat in the egg and vanilla extract.</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">6. Meanwhile, whisk together the flour, baking powder, and salt.</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">7. Alternate between the flour mixture and milk, and add both to the liquid ingredients, with the beaters on low.</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">8. Spoon batter over the cranberries in the pan, and smooth the top.</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">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.</li>
<li class="ingredient last" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">10. To invert, run a knife along the rim of the pan, and then carefully release onto a plate or cake pedestal.</li>
</span></b></ul></div>Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com3tag:blogger.com,1999:blog-3517844659069169611.post-12740755719361867852011-10-19T20:42:00.001-04:002011-10-20T11:14:34.685-04:00Butternut Squash Pasta Casserole with Parmesan and Pecans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheT0ZhcxLqBck9Q07ozpRA2cBLwcBYssxYQvZmITvcfkjkLelxNcAIUZKw5FlL5O2geCJnM1YwPruLWmDl5bAdiqSlKhyFWhffcRG5WYaPJMBOGFa0QNDB-pntjYsH7YO84_43gOCXlxM/s1600/IMG_3068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheT0ZhcxLqBck9Q07ozpRA2cBLwcBYssxYQvZmITvcfkjkLelxNcAIUZKw5FlL5O2geCJnM1YwPruLWmDl5bAdiqSlKhyFWhffcRG5WYaPJMBOGFa0QNDB-pntjYsH7YO84_43gOCXlxM/s400/IMG_3068.JPG" width="400" /></a></div>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?<br />
<br />
I've adapted this recipe from a cookbooks I use often when entertaining: <a href="http://www.amazon.com/Not-Your-Mothers-Casseroles-NYM/dp/1558324844">Not Your Mother's Casseroles</a>, 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?<br />
<br />
<a name='more'></a><b>Butternut Squash Pasta Casserole with Parmesan and Pecans</b><br />
<b><i>serves 6-8</i></b><br />
<b><i>adapted from <a href="http://www.amazon.com/Not-Your-Mothers-Casseroles-NYM/dp/1558324844">Not Your Mother's Casseroles</a>, by Faith Durand</i></b><br />
<b><i><br />
</i></b><br />
<i>Ingredients:</i><br />
1 lb curly pasta (such as cavatappi, radiatore, or rigatoni)<br />
4-6 slices bacon or turkey bacon<br />
1 small onion, minced<br />
10-12 sage leaves, coarsely chopped<br />
1 two lb. butternut squash, peeled and chopped into 1 inch cubes<br />
1 1/2 cups evaporated skim milk or cream<br />
1 tsp salt<br />
freshly ground pepper<br />
1/2 ground nutmeg<br />
1 cup grated Parmesan (or try Gruyere)<br />
1 cup pecans, toasted and coarsely chopped<br />
<br />
<i>Directions:</i><br />
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.)<br />
2. Cook the pasta in salted water five minutes less than indicated on the package directions.<br />
3. In a large pot, cook the bacon. Set aside to cool, and crumble into small pieces.<br />
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.<br />
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.<br />
5. Add the salt, pepper, and nutmeg. Stir thoroughly. Stir in the cheese and pasta, and combine. <br />
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.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com9tag:blogger.com,1999:blog-3517844659069169611.post-68266326323552582532011-10-18T20:20:00.000-04:002011-10-18T20:20:06.152-04:00Fall Entertaining Part 4: An Autumn Dinner Party<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyFH1du5wl975JJdkWbCbA2i9q3iJtSmKbSZDUBVqtFi_rYaVGRBPKm2bK1JSjmgrYqKkyjTmUJDV_8mZhTqroWHM-Y7wDtvhNnECex5V8J13H5asCfmMygSGbDTRzFvadH5ZZhf2J9Q/s1600/IMG_3070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyFH1du5wl975JJdkWbCbA2i9q3iJtSmKbSZDUBVqtFi_rYaVGRBPKm2bK1JSjmgrYqKkyjTmUJDV_8mZhTqroWHM-Y7wDtvhNnECex5V8J13H5asCfmMygSGbDTRzFvadH5ZZhf2J9Q/s400/IMG_3070.JPG" width="297" /></a></div>We had friends over for dinner last weekend, and here's what we served:<br />
<br />
Hummus and Chips<br />
Green Salad with Sauteed Apples, Cheddar, and a Maple Vinaigrette<br />
Butternut Squash Pasta Casserole with Parmesan and Pecans (recipe coming soon)<br />
Green Beans in a Brown Butter Garlic Sauce<br />
Cranberry Upside Down Cake (recipe coming soon)Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com2tag:blogger.com,1999:blog-3517844659069169611.post-46858564587665633442011-10-15T09:52:00.000-04:002011-10-15T09:52:35.188-04:00Sweet and Spicy Grilled Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBu7UMG40IudEWbD0t1MXcRS_oMyBbopcmnMplBuMcN6MSjB3CuUPGSI8VFsQJboW7cjdZCEFGSb9lyHn1eAOLa6f11OiTcwfyoKrJWb2Uo8Ph-vNnoLL0yrwfxY07hKb56QqS-TT_A0/s1600/IMG_3046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBu7UMG40IudEWbD0t1MXcRS_oMyBbopcmnMplBuMcN6MSjB3CuUPGSI8VFsQJboW7cjdZCEFGSb9lyHn1eAOLa6f11OiTcwfyoKrJWb2Uo8Ph-vNnoLL0yrwfxY07hKb56QqS-TT_A0/s400/IMG_3046.JPG" width="400" /></a></div>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.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGInfBKthdjLsIN5u1DUihifdN7B1p0dI-QwP4dVzymd76JF7BY-piBLRT69v73iLHr8hJdlWFQFnI1OkRK4nWXIDepD-EHksoaxQv5KRqmLwNyvwcBXJ44tpxAhyZIFFdnar-M-fdKQk/s1600/IMG_3048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGInfBKthdjLsIN5u1DUihifdN7B1p0dI-QwP4dVzymd76JF7BY-piBLRT69v73iLHr8hJdlWFQFnI1OkRK4nWXIDepD-EHksoaxQv5KRqmLwNyvwcBXJ44tpxAhyZIFFdnar-M-fdKQk/s400/IMG_3048.JPG" width="297" /></a></div>This is another recipe from Ellie Krieger (from <a href="http://www.amazon.com/gp/product/1600850219/ref=s9_simh_gw_p14_d2_g14_i3?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=039MZNFW2265AAA9R57H&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846">The Food You Crave</a>) 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!<br />
<br />
On a rainy day (and we've had many in the Boston area), try this with <a href="http://cookanddishwasher.blogspot.com/2011/08/cream-of-roasted-tomato-soup.html">Cream of Roasted Tomato Soup</a>.<br />
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<a name='more'></a><b>Sweet and Spicy Grilled Cheese</b><br />
<i><b>adapted from <a href="http://cookanddishwasher.blogspot.com/2011/08/cream-of-roasted-tomato-soup.html">The Food You Crave,</a> by Ellie Krieger</b></i><br />
<i><b>yields 4 sandwiches</b></i><br />
<i><b><br />
</b></i><br />
<i>Ingredients:</i><br />
about <a href="http://cookanddishwasher.blogspot.com/2010/08/corn-and-chive-cakes-topped-with.html">1 cup caramelized onions</a> (red onions work best)<br />
3 oz extra sharp cheddar cheese, thinly sliced<br />
8 slices whole wheat bread<br />
2 tsp sambal oelek or other chili-garlic paste (optional, and to taste)<br />
3 oz pepper jack cheese, thinly sliced<br />
1 large beefsteak tomato, sliced<br />
cooking spray<br />
<br />
<i>Directions:</i><br />
1. Coat a non-stick skillet with cooking spray, and heat over a medium-high burner.<br />
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.<br />
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. <br />
4. Cover the first two sandwiches with foil to keep warm, and repeat the cooking process with the remaining sandwiches.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com5tag:blogger.com,1999:blog-3517844659069169611.post-47758351631914630212011-10-12T21:10:00.001-04:002011-10-13T09:36:00.846-04:00Broccoli Cheddar Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCQw_fms4iKuqwzu4uossOJhtxK2EF9IvMPxlGS_izfEd7Ecg-ajtfL80T5OLLg_QqZvO9xErzAaq5R5u9JmHMm-WuK40sBgQxLUIt_p37BgeLikFOKB2LOEz-qG-YAjKme3borNL04U/s1600/IMG_3057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCQw_fms4iKuqwzu4uossOJhtxK2EF9IvMPxlGS_izfEd7Ecg-ajtfL80T5OLLg_QqZvO9xErzAaq5R5u9JmHMm-WuK40sBgQxLUIt_p37BgeLikFOKB2LOEz-qG-YAjKme3borNL04U/s400/IMG_3057.JPG" width="400" /></a></div>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.<br />
<br />
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<a href="http://www.amazon.com/Comfort-Food-Fix-Feel-Good-Favorites/dp/0470603097/ref=sr_1_1?ie=UTF8&qid=1318467854&sr=8-1"> Comfort Food Fix </a>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.<br />
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<a name='more'></a><span class="Apple-style-span" style="font-family: inherit;"></span><br />
<div><span class="Apple-style-span" style="font-family: inherit;"><strong>Broccoli-Cheddar Soup</strong></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><strong><i>from Comfort Food Fix, by Ellie Krieger</i></strong></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><strong><i>serves 4-6</i></strong></span></div><div></div><div><span class="Apple-style-span" style="font-family: inherit;">2 cups low-fat (1%) or skim milk</span></div><div><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons all-purpose flour</span></div><div><span class="Apple-style-span" style="font-family: inherit;">1 and 1/2 cup lightly packed, shredded extra-sharp cheddar cheese (4 ounces) (divided)</span></div><div><span class="Apple-style-span" style="font-family: inherit;">2 teaspoons olive oil</span></div><div><span class="Apple-style-span" style="font-family: inherit;">1 medium onion, thinly sliced</span></div><div><span class="Apple-style-span" style="font-family: inherit;">1 clove garlic, minced</span></div><div><span class="Apple-style-span" style="font-family: inherit;">½ teaspoon ground nutmeg</span></div><div><span class="Apple-style-span" style="font-family: inherit;">1 large head broccoli, florets and tender part of stems, chopped (about 6 cups)</span></div><div><span class="Apple-style-span" style="font-family: inherit;">3 cups low-sodium chicken broth</span></div><div><span class="Apple-style-span" style="font-family: inherit;">½ teaspoon salt</span></div><div><span class="Apple-style-span" style="font-family: inherit;">¼ teaspoon freshly ground black pepper</span></div><div></div><div><span class="Apple-style-span" style="font-family: inherit;">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. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">2. Add 1 cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.</span></div><div><span class="Apple-style-span" style="font-family: inherit;"> 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. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">4. Add the broccoli and chicken broth and bring the mixture to a boil. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">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.</span></div><div><span class="Apple-style-span" style="font-family: inherit;"> 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.</span></div><div><span class="Apple-style-span" style="font-family: inherit;">7. Garnish with the remaining 1/2 cup cheese.</span></div><div></div><div><span class="Apple-style-span" style="font-family: inherit;">For more calcium-rich recipes using milk, check out <a href="http://eatathomecooks.com/2011/10/ingredient-spotlight-milk.html">Eat at Home</a>.</span></div>Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com10tag:blogger.com,1999:blog-3517844659069169611.post-75776671861901102452011-10-11T21:32:00.001-04:002011-10-13T08:53:59.546-04:00Little Devil's Food Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDES8r5ip-Fy1DvVIZFdcjHsfVD37Rt8-ftAWR8sWi-NFBHhj2fVYg9M4E1aSYD6tdWD_RmSm5hjSWfxhLO2dsMvHeP2aDFKZ6cXku6CoVQFA-SyXm-4nBKq4A0lHIUrrn24XlxeHhT0/s1600/IMG_3034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDES8r5ip-Fy1DvVIZFdcjHsfVD37Rt8-ftAWR8sWi-NFBHhj2fVYg9M4E1aSYD6tdWD_RmSm5hjSWfxhLO2dsMvHeP2aDFKZ6cXku6CoVQFA-SyXm-4nBKq4A0lHIUrrn24XlxeHhT0/s400/IMG_3034.JPG" width="398" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>An alternate title for this post was, ahem: "Homely, homely, homely are the cupcakes."<br />
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My husband said they looked home-made. He <i>is</i> very nice, you know.<br />
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Okay, so the truth is: this was my first time decorating cupcakes. Thank, thank you, for welcoming me to 2005. <br />
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They do <i>taste</i> very good. What they taste like, actually, is a devil dog...homey and delicious and perfect with a glass of milk.<br />
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This is another great recipe from my new favorite cookbook, Ellie Krieger's <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_3_12?url=search-alias%3Daps&field-keywords=comfort+food+fix&sprefix=comfort+food">Comfort Food Fix</a>. 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. <i>Tons</i>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlG33Chuor9qJUjJ-0hRCDhl_MIjht1CJ2r4t-Tbnv_u6FdfNOomNPmW92CnI7QsW7uXdsoiqYtykNEsYaq41nrUhBSPwyjH21lv_aHmtbLt1lyXTi1PPHF7VAzcS_azRFoxTTI-Gh1aE/s1600/IMG_3031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlG33Chuor9qJUjJ-0hRCDhl_MIjht1CJ2r4t-Tbnv_u6FdfNOomNPmW92CnI7QsW7uXdsoiqYtykNEsYaq41nrUhBSPwyjH21lv_aHmtbLt1lyXTi1PPHF7VAzcS_azRFoxTTI-Gh1aE/s320/IMG_3031.JPG" width="320" /></a></div>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?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv49Je_ntUY3SmjL4Owr_tAUrDjRAbIa8h512TWR4epfpUb36K31-hA7AGw2u6-eAffuYkIEclqHvXFCL6MHhwdtBwAAcDEM4WUyTCbDfuaOe_ZmLYfM2249JtfXN47sgHd2Wdu24vhqg/s1600/IMG_3024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv49Je_ntUY3SmjL4Owr_tAUrDjRAbIa8h512TWR4epfpUb36K31-hA7AGw2u6-eAffuYkIEclqHvXFCL6MHhwdtBwAAcDEM4WUyTCbDfuaOe_ZmLYfM2249JtfXN47sgHd2Wdu24vhqg/s400/IMG_3024.JPG" width="400" /></a></div><div><b>Little Devil's Food Cupcakes</b><br />
<b><i>yields 24 miniature cupcakes</i></b><br />
<b><i>from <u><a href="http://www.amazon.com/s/ref=nb_sb_ss_i_3_12?url=search-alias%3Daps&field-keywords=comfort+food+fix&sprefix=comfort+food">Comfort Food Fix</a></u>, by Ellie Krieger</i></b><br />
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<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><br />
<h3 style="font-weight: bold; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-family: inherit;">For cupcakes:</span></span></h3><ul class="kv-ingred-list1" style="line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup whole-grain <span class="Apple-style-span" style="outline-color: initial; outline-width: initial;">pastry flour</span></span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup cake flour</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup natural cocoa</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 teaspoon <span class="Apple-style-span" style="outline-color: initial; outline-width: initial;">baking soda</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon salt</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup reduced-fat <span class="Apple-style-span" style="outline-color: initial; outline-width: initial;">sour cream</span></span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/3 cup lowfat <span class="Apple-style-span" style="outline-color: initial; outline-width: initial;">buttermilk</span></span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup <span class="Apple-style-span" style="outline-color: initial; outline-width: initial;">canola oil</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2/3 cup dark <span class="Apple-style-span" style="outline-color: initial; outline-width: initial;">brown sugar</span></span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 egg</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 egg white</span></li>
</ul><div><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><br />
<h3 style="font-weight: bold; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">For Icing:</span></span></h3><ul class="kv-ingred-list1" style="line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup confectioners' sugar</span></span></li>
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;">
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 tsp tablespoon nonfat milk, plus more if needed</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2ounces dark chocolate (60 to 70 percent cocoa solids) finely chopped</li>
</span></span></ul><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><h3 style="font-weight: bold; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">For Squiggle:</h3><ul class="kv-ingred-list1" style="line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 tablespoons whipped cream cheese</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup confectioners' sugar</li>
</ul></span></span><span class="Apple-style-span" style="background-color: white; font-weight: bold; line-height: 14px;"><i><span class="Apple-style-span" style="font-family: inherit;">Directions</span></i></span></div><div><span class="Apple-style-span" style="background-color: white; font-weight: bold; line-height: 14px;"><i><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></i></span></div><div><span class="Apple-style-span" style="background-color: white; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">1. Preheat the oven to 350 Fahrenheit. Place paper liners in the cups of a pan that fits 24 cupcakes or muffins.</span></span></div><div><span class="Apple-style-span" style="background-color: white; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">2. In a medium bowl, combine the flours, cocoa, baking soda, and salt. Whisk together well.</span></span></div><div><span class="Apple-style-span" style="background-color: white; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">3. In a small bowl, combine the sour cream and butter cream.</span></span></div><div><span class="Apple-style-span" style="background-color: white; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">4. In a large bowl, whisk together the oil, brown sugar, and eggs. </span></span></div><div><span class="Apple-style-span" style="background-color: white; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">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.</span></span></div><div><span class="Apple-style-span" style="line-height: 12px;">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.</span></div><div><span class="Apple-style-span" style="line-height: 12px;">7. Let cool in the pan for 5 minutes, and then on a cooling rack for 10 - 15 minutes.</span></div><div><span class="Apple-style-span" style="line-height: 12px;">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.</span></div><div><span class="Apple-style-span" style="line-height: 12px;">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.</span><br />
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<span class="Apple-style-span" style="line-height: 12px;">For more yummy recipes, check out<a href="http://thischickcooks.blogspot.com/2011/10/these-chicks-cooked-link-party_12.html"> this chick cooks</a>.</span></div></div>Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com4tag:blogger.com,1999:blog-3517844659069169611.post-63207791183278067392011-10-10T10:19:00.001-04:002011-10-10T10:23:09.536-04:00Sole in a White Wine Pan Sauce with Hazelnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jfTiAZbsO1pt9yOwSaPrEC0RRrdME0GNSdxvQZAjyzqyNyWT-A6MLTogSShSiUZ42fTMo9UnNkFZHPiyU2ZdeI7GcnQ-64SLUop1bw_3U6UHVa6SaAqQQrqu-pmCLJiES8sxCapr9Vs/s1600/IMG_3043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jfTiAZbsO1pt9yOwSaPrEC0RRrdME0GNSdxvQZAjyzqyNyWT-A6MLTogSShSiUZ42fTMo9UnNkFZHPiyU2ZdeI7GcnQ-64SLUop1bw_3U6UHVa6SaAqQQrqu-pmCLJiES8sxCapr9Vs/s400/IMG_3043.JPG" width="400" /></a></div>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, <a href="http://www.amazon.com/Comfort-Food-Fix-Feel-Good-Favorites/dp/0470603097/ref=sr_1_1?s=books&ie=UTF8&qid=1318254546&sr=1-1">Comfort Food Fix</a>. Second, you must try this recipe.<br />
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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.<br />
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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!<br />
<a name='more'></a><b>Sole in a White Wine Pan Sauce with Hazelnuts</b><br />
<b><i>serves 4</i></b><br />
<b><i>adapted from <a href="http://www.amazon.com/Comfort-Food-Fix-Feel-Good-Favorites/dp/0470603097/ref=sr_1_1?s=books&ie=UTF8&qid=1318254546&sr=1-1">Comfort Food Fix</a>, by Ellie Krieger</i></b><br />
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<i>Ingredients:</i><br />
1/2 cup hazelnuts, coarsely chopped<br />
1/3 cup all purpose flour<br />
1/2 tsp paprika (smoked works well)<br />
1/4 tsp salt<br />
1/4 tsp freshly ground black pepper<br />
4 fillets of sole or flounder<br />
3 Tbsp plus 1 tsp olive oil, divided<br />
2 medium shallots, finely chopped<br />
3/4 cup dry white wine<br />
1/4 cup lemon juice<br />
1 Tbsp butter<br />
2 Tbsp chopped fresh parsley<br />
<br />
<i>Directions:</i><br />
1. Toast the hazelnuts in a dry skillet over medium-high heat, stirring frequently, until browned and fragrant (3-4 minutes).<br />
2. In a large, shallow dish, combine the flour, paprika, salt, and pepper.<br />
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.<br />
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.<br />
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). <br />
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.<br />
7. Add the butter, and whisk through to melt it in. Add the parsley.<br />
8. To plate, serve each person 1 fish fillet, 1/3 cup of the sauce, and 3 Tbsp of the nuts.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com7tag:blogger.com,1999:blog-3517844659069169611.post-24502653062035891422011-10-09T21:23:00.002-04:002011-10-10T09:46:07.222-04:00Fall Entertaining Part 3: An Indian Summer Dinner Party for Four<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgh_MP3llDtx_tSuWH-LoTEUEi9hVPZxoo1UUMHslPIgyFNJmP7MrHCf3Hf__zur3S7aqAXDlz5pRm31z3IoC0AYeJydUjkDRY7Ed2jpPHhX-cZl5A_wdI_u81F57ujeWKLMkK2WJtXA/s1600/IMG_3039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgh_MP3llDtx_tSuWH-LoTEUEi9hVPZxoo1UUMHslPIgyFNJmP7MrHCf3Hf__zur3S7aqAXDlz5pRm31z3IoC0AYeJydUjkDRY7Ed2jpPHhX-cZl5A_wdI_u81F57ujeWKLMkK2WJtXA/s400/IMG_3039.JPG" width="400" /></a></div>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.<br />
<br />
We served:<br />
<br />
Roasted Red Pepper Hummus with Lemon Garlic Pita Chip<br />
Greens tossed with Dried Apricots, Feta Cheese, and Mediterranean Croutons<br />
Sole in a White Wine Sauce with Toasted Hazelnuts (recipe coming soon)<br />
Roasted Potatoes with Rosemary and Garlic<br />
Little Devil's Food Cupcakes (recipe coming soon)Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com1tag:blogger.com,1999:blog-3517844659069169611.post-71896768722673364442011-10-08T10:35:00.000-04:002011-10-08T10:35:32.777-04:00Joanne Chang's Heart-Healthy Dried Fruit Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHKfPIwtosm4oWBdFLMY6QSU-j6bshFVX7bzo149zFGcK_KymFWk0hfyZIW3qeXF4FWbQ2Mc65pWIOrwmLTczDnX57UHl8Vw-2AOjOK0q6QW7nKi31aa7hOeucCDRFMtsVlaPxq71RXE/s1600/IMG_3010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHKfPIwtosm4oWBdFLMY6QSU-j6bshFVX7bzo149zFGcK_KymFWk0hfyZIW3qeXF4FWbQ2Mc65pWIOrwmLTczDnX57UHl8Vw-2AOjOK0q6QW7nKi31aa7hOeucCDRFMtsVlaPxq71RXE/s400/IMG_3010.JPG" width="297" /></a></div>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 <a href="http://flourbakery.com/">Flour</a>. 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. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0l_GNv5JoW_nZ2gh2WFD3lYSICiwIKeyKBwT8Ij4xRw9FZkRZJXfpo19RIAh3xqtOUuMJ6u4oZS3H_O11HTgpbI4XQdtWNpglujXL9g9SHCvUWswX937lSXs78P2X8t9RtVHfCz1034/s1600/IMG_3013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh0l_GNv5JoW_nZ2gh2WFD3lYSICiwIKeyKBwT8Ij4xRw9FZkRZJXfpo19RIAh3xqtOUuMJ6u4oZS3H_O11HTgpbI4XQdtWNpglujXL9g9SHCvUWswX937lSXs78P2X8t9RtVHfCz1034/s400/IMG_3013.JPG" width="400" /></a></div><br />
So, it didn't take me long to buy Joanne Chang's cookbook, <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X/ref=sr_1_1?s=books&ie=UTF8&qid=1296498718&sr=1-1">Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe</a>. 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).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKc_tRrSe6FAI4RokONRqnYgfjp1KDAM038NhbmlOnq3PWFe97IN4FwzZ01Df_FoUQvitFExCf1goYxEf8RZZYwd_vb9P74LRoD2nbH41z643sN_f7hAKAsWAEuYENx3M5qiPaXmk1ie8/s1600/IMG_3009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKc_tRrSe6FAI4RokONRqnYgfjp1KDAM038NhbmlOnq3PWFe97IN4FwzZ01Df_FoUQvitFExCf1goYxEf8RZZYwd_vb9P74LRoD2nbH41z643sN_f7hAKAsWAEuYENx3M5qiPaXmk1ie8/s400/IMG_3009.JPG" width="297" /></a></div>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!Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com5tag:blogger.com,1999:blog-3517844659069169611.post-22962281156708145822011-10-05T20:13:00.000-04:002011-10-05T20:13:28.816-04:00Sunflower Seed and Oregano Hummus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0M-IBjqrBs3URyy8NLNAVxoAXg5q2CShLO_YWD3XaSg4Tzmel8n-x8h0piUcVDCWlUMzRR6NIwUE3UgGmO0YnLv3ZEFtC2qVRcKVlI8Y3y8BwYtG457zX2yYe9pR8-b24rKn6UmQTqI/s1600/IMG_2989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0M-IBjqrBs3URyy8NLNAVxoAXg5q2CShLO_YWD3XaSg4Tzmel8n-x8h0piUcVDCWlUMzRR6NIwUE3UgGmO0YnLv3ZEFtC2qVRcKVlI8Y3y8BwYtG457zX2yYe9pR8-b24rKn6UmQTqI/s400/IMG_2989.JPG" width="400" /></a></div>I didn't make my own hummus until just last month. Can you believe that, what with our incredible fondness for the <a href="http://cookanddishwasher.blogspot.com/2010/07/chickpeas-and-rice-with-zucchini-dates.html">humble</a> <a href="http://cookanddishwasher.blogspot.com/2010/10/african-chicken-stew-over-couscous.html">chickpea</a>? I don't know what stopped me, except that it's so easy to find at the store. <br />
<br />
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. <br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
<a name='more'></a><b>Sunflower Seed and Oregano Hummus</b><br />
<b><i>adapted from <a href="http://www.amazon.com/Cat-Coras-Classics-Twist-Favorite/dp/0547126034">Cat Cora's Classics with a Twist</a></i></b><br />
<b><i>yields 2 cups</i></b><br />
<b><i><br />
</i></b><br />
<i>Ingredients:</i><br />
1 15oz can chickpeas, drained and rinsed<br />
2 Tbsp fresh lemon juice<br />
2 garlic cloves, chopped<br />
1/4 cup sunflower seed butter<br />
2 Tbsp chopped fresh oregano<br />
1/2 tsp salt<br />
1/4 Tbsp olive oil or canola oil<br />
1 roasted red pepper, chopped (optional)<br />
<br />
<i>Directions:</i><br />
1. In a food processor (a mini one will work), pulse the chickpeas, lemon juice, garlic, sunflower seed butter, and oregano together.<br />
2. Drizzle in the oil, and blend.<br />
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.)Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com2tag:blogger.com,1999:blog-3517844659069169611.post-46441745389939188542011-10-03T19:44:00.000-04:002011-10-03T19:44:21.552-04:00Pumpkin Spice Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhut9xMH8GR2TIIJCbq-rn17ZmHlG2PAaIcUFwVlyyc4-OOhKByBOzW_q6ocUBN-7VlWSt3etGynRtLW-ByQ2vWlsGBzZOJhvnyRK32C9keTc-Ju3Nu8V1gwtGUkeUN_NtlpdYYvIVf2Nc/s1600/IMG_3018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhut9xMH8GR2TIIJCbq-rn17ZmHlG2PAaIcUFwVlyyc4-OOhKByBOzW_q6ocUBN-7VlWSt3etGynRtLW-ByQ2vWlsGBzZOJhvnyRK32C9keTc-Ju3Nu8V1gwtGUkeUN_NtlpdYYvIVf2Nc/s400/IMG_3018.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">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!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">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?</div><a name='more'></a><b><i>Pumpkin Spice Bars</i></b><br />
<div class="separator" style="clear: both; text-align: left;"><i><b>makes one 9x13 pan, yields 12-16 large bars</b></i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Ingredients:</i></div><div class="separator" style="clear: both; text-align: left;">1 1/4 cups sugar</div><div class="separator" style="clear: both; text-align: left;">1 cup canned pumpkin or mashed sweet potato</div><div class="separator" style="clear: both; text-align: left;">2 eggs, well beaten</div><div class="separator" style="clear: both; text-align: left;">1/3 cup water</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp vanilla</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp nutmeg</div><div class="separator" style="clear: both; text-align: left;">1/8 tsp cloves</div><div class="separator" style="clear: both; text-align: left;">cooking spray</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Optional:</i></div><div class="separator" style="clear: both; text-align: left;">1/2 cup raisins</div><div class="separator" style="clear: both; text-align: left;">1/2 cup chopped nuts</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Directions:</i></div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9x13 pan with cooking spray.</div><div class="separator" style="clear: both; text-align: left;">2. In a large bowl, mix sugar, oil, and pumpkin well. Add in the beaten eggs, water, and vanilla. Stir well.</div><div class="separator" style="clear: both; text-align: left;">3. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.</div><div class="separator" style="clear: both; text-align: left;">4. Add the dry ingredients to the wet ones in the large bowl. Mix until blended.</div><div class="separator" style="clear: both; text-align: left;">5. If using add-ins (such as raisins or nuts), fold in, but do not over mix.</div><div class="separator" style="clear: both; text-align: left;">6. Pour into the prepared pan.</div><div class="separator" style="clear: both; text-align: left;">7. Bake for 30 minutes. Cool, and slice into bars. Ice if desired.</div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div>Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com9tag:blogger.com,1999:blog-3517844659069169611.post-9130655444504990752011-10-02T08:50:00.002-04:002011-10-03T19:27:19.387-04:00Roasted Pear and Apple Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvudoKWx8WnUElxtJqczH4okhSCUNhawNJiwbyXNK9w1FAeskAbWdtY-O-aDOP7Amw6F9GoI31lXk3nFzOFpNSm3cuCv5s5zdfPvvjY6CQVYoTIRhh6ReGsGcbXaq87HsjWCLbS9uJ0c/s1600/IMG_3002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvudoKWx8WnUElxtJqczH4okhSCUNhawNJiwbyXNK9w1FAeskAbWdtY-O-aDOP7Amw6F9GoI31lXk3nFzOFpNSm3cuCv5s5zdfPvvjY6CQVYoTIRhh6ReGsGcbXaq87HsjWCLbS9uJ0c/s400/IMG_3002.JPG" width="296" /></a></div>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!<br />
<br />
My husband tasted it, and said that it was "pretty good." Hmph, what does he know?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeLHOKL3ju4Gp0-ylhHALtFnaIIuSXmhl8nHZ78LxtoyO769TXtCAXGjcy6TMpKlz16vZ8CxPjDhBJ2oYQ7rbtug06kANIMo9MrEiNEY4msaAML-gMAyNFeZG_VpvMDO4GM8W5rY-9B8/s1600/IMG_2983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeLHOKL3ju4Gp0-ylhHALtFnaIIuSXmhl8nHZ78LxtoyO769TXtCAXGjcy6TMpKlz16vZ8CxPjDhBJ2oYQ7rbtug06kANIMo9MrEiNEY4msaAML-gMAyNFeZG_VpvMDO4GM8W5rY-9B8/s400/IMG_2983.JPG" width="400" /></a></div><br />
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.<br />
<br />
And it makes a delicious snack...which I would know about, because it's gone already!<br />
<br />
<a name='more'></a><b>Roasted Pear and Apple Sauce</b><br />
<b><i>serves 6</i></b><br />
<b><i>adapted from <a href="http://www.amazon.com/Barefoot-Contessa-How-Easy-That/dp/0307238768">Barefoot Contessa How Easy Is That?</a> by Ina Garten</i></b><br />
<b><i><br />
</i></b><br />
<i>Ingredients:</i><br />
zest and juice of 1 large naval orange<br />
zest and juice of 1 half of a lemon<br />
1.5 lbs apples (try Macoun or Empire) (about 4)<br />
1.5 lbs ripe Bosc pears (about 3)<br />
1/4 cup light brown sugar, lightly packed<br />
1 Tbsp unsalted butter (Smart Balance, or a trans fat free substitute will work)<br />
1/2 tsp ground cinnamon<br />
<br />
<i>Directions:</i><br />
1. Preheat the oven to 350 Fahrenheit.<br />
2. Zest and juice the orange and half of the lemon. Place the zest and juice in an enameled cast iron Dutch oven.<br />
3. Peel, core, and quarter the fruit, placing the chunks in the Dutch oven.<br />
4. Add the brown sugar, butter, and cinnamon. Cover the pot.<br />
5. Bake for 75 to 90 minutes, until the fruit is tender. (The apples will turn to mush on their own.)<br />
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.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com4tag:blogger.com,1999:blog-3517844659069169611.post-72231545803278776682011-10-01T07:52:00.000-04:002011-10-01T07:52:16.011-04:00Sweet and Sour Cucumber Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKcKKeIgHn-eEhv9k89TgFzttMriRPYAAkOZgRYleo6Titrhy5fncd5vdB6WEN4i_jrKd3QacxxjiNZwbPrqQzAfHtwEANe0-LmRXMY1s3138meHd3tFBWJ_sh6wBotCuXVQgkfWWq8I/s1600/IMG_2994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKcKKeIgHn-eEhv9k89TgFzttMriRPYAAkOZgRYleo6Titrhy5fncd5vdB6WEN4i_jrKd3QacxxjiNZwbPrqQzAfHtwEANe0-LmRXMY1s3138meHd3tFBWJ_sh6wBotCuXVQgkfWWq8I/s400/IMG_2994.JPG" width="400" /></a></div>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.<br />
<br />
<a name='more'></a><b>Sweet and Sour Cucumber Salad</b><br />
<b><i>serves 4-6</i></b><br />
<b><i>adapted from <a href="http://www.amazon.com/Emilys-Table-Friends-Emily-Mehlman/dp/0615271847/ref=cm_aya_orig_subj">Emily's Table</a>, by Friends of Emily Mehlman</i></b><br />
<b><i><br />
</i></b><br />
<i>Ingredients:</i><br />
3/4 cup water<br />
6-8 Tbsp white vinegar (to taste)<br />
1-2 Tbsp sugar (to taste)<br />
4 Persian cucumbers (or 2-3 pickling cucumbers)<br />
1/2 onion<br />
<br />
<i>Directions:</i><br />
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.<br />
2. Thinly slice the cucumbers and onion, and add to the marinade.<br />
3. Let stand at room temperature for one hour, and then refrigerate. Will stay in fridge for up to two weeks.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com5tag:blogger.com,1999:blog-3517844659069169611.post-10932030816271183592011-09-30T08:36:00.002-04:002011-09-30T08:39:23.683-04:00Fall Entertaining Part 2: A Vegetarian Rosh Hashanah Feast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8syuGj3Pf0V7S3k7FrlrwCeGNzhUBrRQIKvH662_ax5OBqEZgZu5PWJ9XK519VTP-Y4a4TydQ0LB74rk63Xg5EYOAzdj-yRHtoKiqdO-xfBzBCTBPOCJ5hzWlSgHaeIqElYFNCeFC7c/s1600/IMG_2998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8syuGj3Pf0V7S3k7FrlrwCeGNzhUBrRQIKvH662_ax5OBqEZgZu5PWJ9XK519VTP-Y4a4TydQ0LB74rk63Xg5EYOAzdj-yRHtoKiqdO-xfBzBCTBPOCJ5hzWlSgHaeIqElYFNCeFC7c/s400/IMG_2998.JPG" width="293" /></a></div><br />
L'Shana Tova! Here's the menu we picked and served for a vegetarian meal for four, mid-afternoon, post synagogue attendance.<br />
<br />
Nibbles and Noshes: Dried cranberries, dried apples, and Tam Tam crackers<br />
Main Dish: <a href="http://cookanddishwasher.blogspot.com/2010/07/chickpeas-and-rice-with-zucchini-dates.html">Chickpeas and Rice</a> with Spinach, served with plain yogurt and feta cheese for garnish<br />
Accompaniments: Round challah bread<br />
Sweet and Sour Cucumber Salad (recipe coming soon)<br />
Roasted Pear and Apple Sauce (recipe coming soon)<br />
Warm Whole Wheat Pita <br />
Chickpea, Sunflower Seed, and Oregano Hummus (recipe coming soon)<br />
Dessert: <a href="http://cookanddishwasher.blogspot.com/2010/09/honey-spice-cake.html">Honey Cake</a> and Pomegranate TriflesLarissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com3tag:blogger.com,1999:blog-3517844659069169611.post-87294867397914620602011-09-25T10:05:00.000-04:002011-09-25T10:05:27.046-04:00Apple Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iuSsaR5-vvYcapO7vd_jBS_LX1HXG8j_eohDMak4thEcpB7ksDN7StOfiXiGYra5uBhqfCKD0iDcunGPBCAouReKasrr3vGRLZVDDSoVicBecl5-i-BzrpUTzKEEUpS3_hln5g3wW-w/s1600/IMG_2948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iuSsaR5-vvYcapO7vd_jBS_LX1HXG8j_eohDMak4thEcpB7ksDN7StOfiXiGYra5uBhqfCKD0iDcunGPBCAouReKasrr3vGRLZVDDSoVicBecl5-i-BzrpUTzKEEUpS3_hln5g3wW-w/s400/IMG_2948.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">These are simple, wholesome muffins, packed with chunks of fresh apples. I am a <a href="http://cookanddishwasher.blogspot.com/2011/09/multigrain-banana-streusel-muffins.html">huge</a> <a href="http://cookanddishwasher.blogspot.com/2010/08/apple-zucchini-muffins.html">fan</a> of <a href="http://cookanddishwasher.blogspot.com/2010/10/brown-butter-banana-muffins.html">muffins</a>, 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!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXIGPXK5dvmGZ_Ptf90oARH4ISuGyrnVU0fJ-QyNGWj-hBr10P-hqeT8hScupWeKhDLX-sXy1zOZwtXgjw81CSlVtLF1ljjfIViM4WLiq7WOdfw6RkhkAXTguQl7Or8uwi7mI4s3CneU/s1600/IMG_2945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXIGPXK5dvmGZ_Ptf90oARH4ISuGyrnVU0fJ-QyNGWj-hBr10P-hqeT8hScupWeKhDLX-sXy1zOZwtXgjw81CSlVtLF1ljjfIViM4WLiq7WOdfw6RkhkAXTguQl7Or8uwi7mI4s3CneU/s400/IMG_2945.JPG" width="400" /></a></div><br />
<a name='more'></a><b>Apple Muffins</b><br />
<b><i>yields 12 muffins</i></b><br />
<b><i>recipe adapted from <a href="http://www.amazon.com/Simple-Art-EatingWell-Techniques-Delicious/dp/0881509353">The Simple Art of Eating Well</a></i></b><br />
<b><br />
</b><br />
<i>Ingredients:</i><br />
1 1/2 cups whole wheat flour or white whole wheat flour<br />
1 cup all-purpose flour<br />
1 1/2 tsp baking powder<br />
1 tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
2 large eggs<br />
1 cup buttermilk<br />
3/4 cup packed brown sugar<br />
2 Tbsp butter, melted<br />
2 Tbsp canola oil<br />
1 tsp vanilla extract<br />
2 large apples, peeled, cored, and diced into 1/3 inch cubes<br />
<br />
<i>Directions:</i><br />
1. Preheat oven to 400 degress Fahrenheit, and coat the cups of a muffin pan with cooking spray.<br />
2. Whisk together the whole wheat flour, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a large bowl.<br />
3.Whisk together the eggs, buttermilk, brown sugar, melted butter, canola oil, and vanilla extract in a medium bowl.<br />
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.<br />
5. Add in the apple chunks, stir until combined.<br />
6. Pour the batter into the muffin cups, until each is 3/4 full.<br />
7. Bake for 22 - 25 minutes, until golden brown and a wooden skewer inserted to the center of a muffin come out dry.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com10tag:blogger.com,1999:blog-3517844659069169611.post-3404812811937008872011-09-21T18:00:00.000-04:002011-09-21T18:00:24.980-04:00Rosh HashanahI 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).<br />
<br />
<br />
<ul><li><a href="http://cookanddishwasher.blogspot.com/2010/07/pomegranate-blueberry-bellinis.html">Pomegranate Blueberry Bellinis</a></li>
<li><a href="http://cookanddishwasher.blogspot.com/2010/11/fig-and-ricotta-flatbread.html">Fig and Ricotta Flatbread</a></li>
<li><a href="http://cookanddishwasher.blogspot.com/2010/08/appetizers-for-dinner-part-3-roasted.html">Mediterranean Nachos</a></li>
<li><a href="http://cookanddishwasher.blogspot.com/2010/10/roasted-pear-cheddar-and-walnut-salad.html">Roasted Pear, Cheddar, and Walnut Salad in Apple Cider Vinaigrette</a></li>
<li><a href="http://cookanddishwasher.blogspot.com/2010/07/apple-celery-and-nut-rice-salad.html">Apple, Celery, and Nut Rice Salad</a></li>
<li><a href="http://cookanddishwasher.blogspot.com/2010/07/chickpeas-and-rice-with-zucchini-dates.html">Chickpeas and Rice</a></li>
<li><a href="http://cookanddishwasher.blogspot.com/2010/08/kasha-varnishkes.html">Kasha Varnishkes</a></li>
<li><a href="http://cookanddishwasher.blogspot.com/2010/08/kasha-varnishkes.html">Honey Spice Cake</a></li>
<li><a href="http://cookanddishwasher.blogspot.com/2010/08/walnut-honey-cake.html">Walnut Honey Cake</a></li>
</ul>Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com3tag:blogger.com,1999:blog-3517844659069169611.post-41799204725072334202011-09-20T20:23:00.001-04:002011-09-20T20:25:17.998-04:00White Bean and Bacon Soup with Mediterranean Croutons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBJjxYX440KqhIyfiGpGnVf4zzUfGUfSUxKgiYapSBpav1_7cMG_zB2yDOfUFOETpfgbRQGqMe6rgI66BofcEmMqVrJKHLjQ-CeYUxbpytmOe4edO7SCft6J1h8xYSrYRbLmQC0VUDxs/s1600/IMG_2959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBJjxYX440KqhIyfiGpGnVf4zzUfGUfSUxKgiYapSBpav1_7cMG_zB2yDOfUFOETpfgbRQGqMe6rgI66BofcEmMqVrJKHLjQ-CeYUxbpytmOe4edO7SCft6J1h8xYSrYRbLmQC0VUDxs/s400/IMG_2959.JPG" width="400" /></a></div>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. <br />
<br />
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 <a href="http://www.amazon.com/Your-Mothers-Slow-Cooker-Recipes/dp/1558323414">Not Your Mother's Slow Cooker Recipes for Two</a>, 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.<br />
<br />
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.<br />
<br />
<a name='more'></a><b>White Bean and Bacon Soup with Mediterranean Croutons</b><br />
<b><i>serves 4</i></b><br />
<b><i>adapted from <a href="http://www.amazon.com/Your-Mothers-Slow-Cooker-Recipes/dp/1558323414">Not Your Mother's Slow Cooker Recipes for Two</a></i></b><br />
<b><br />
</b><br />
<i>Ingredients:</i><br />
1 cup dried small white beans, soaked overnight and drained<br />
1 onion, chopped<br />
1 carrot, chopped<br />
2 cloves garlic, chopped<br />
1/2 cup tomato sauce<br />
5-6 cups reduced sodium chicken broth<br />
3 oz bacon or turkey bacon<br />
ground pepper<br />
1 tsp red wine vinegar<br />
1 cup Mediterranean croutons (see below)<br />
<br />
<i>Directions:</i><br />
1. Cook the bacon in a skillet until crisp and browned. Drain the fat and allow cool for a minute or two.<br />
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.<br />
3. Cook on low for 8-10 hours.<br />
4. Add ground pepper and red wine vinegar to taste. Blend with an immersion blender (optional).<br />
5. Serve in large bowls, and top with croutons.<br />
<br />
<b>Mediterranean Croutons</b><br />
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 <a href="http://cookanddishwasher.blogspot.com/2011/09/fall-entertaining-part-1-family-sunday.html">obsessed</a> 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.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com5tag:blogger.com,1999:blog-3517844659069169611.post-86930956526331894032011-09-19T19:50:00.000-04:002011-09-19T19:50:27.005-04:00Molasses Ginger Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlF8WmQ1ElIUpEIVpwJNePXW31WoE-m5SNjaGlF5ToYfzFt0S8nAVF_v-UQ2klYdcOx9xtFJu-kiPJtRIzCekGxRUP2iJaY5IFmdSZRKC2wXtLFSLGstSVsk8_namR6K0qA3vm9k1GHE/s1600/IMG_2942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlF8WmQ1ElIUpEIVpwJNePXW31WoE-m5SNjaGlF5ToYfzFt0S8nAVF_v-UQ2klYdcOx9xtFJu-kiPJtRIzCekGxRUP2iJaY5IFmdSZRKC2wXtLFSLGstSVsk8_namR6K0qA3vm9k1GHE/s400/IMG_2942.JPG" width="297" /></a></div>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. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOFAjBojtzIUtP4I2I_dgS0WeCOZzC2im5C3AIQaRKcAvuXsXobf9SajttNkRuCgVDlYJ2s3AMSoHXf-bOK5mD21q689gAsPA0eHNsxiNnXd8EYxaNW8AyNn90HlMSrRUNb5jw6_Cf3Y/s1600/IMG_2938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOFAjBojtzIUtP4I2I_dgS0WeCOZzC2im5C3AIQaRKcAvuXsXobf9SajttNkRuCgVDlYJ2s3AMSoHXf-bOK5mD21q689gAsPA0eHNsxiNnXd8EYxaNW8AyNn90HlMSrRUNb5jw6_Cf3Y/s400/IMG_2938.JPG" width="400" /></a></div><br />
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.<br />
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.<br />
<a name='more'></a><b>Molasses Ginger Cookie</b><div><b><i>yields 30 cookies</i></b></div><div><b><i>adapted (slightly) from The <a href="http://www.amazon.com/Simple-Art-EatingWell-Techniques-Delicious/dp/0881509353/ref=sr_1_1?s=books&ie=UTF8&qid=1316475703&sr=1-1">Simple Art of Eating Well</a></i></b></div><div><b><br />
</b></div><div><i>Ingredients:</i></div><div><i><br />
</i></div><div>1/4 cup unsalted butter, softened (or 1/8 cup butter and 1/8 cup trans fat-free butter substitute)</div><div>1 cup plus 1/3 cup sugar, divided</div><div>1 large egg, beaten</div><div>1/4 cup molasses</div><div>2 cups all-purpose flour</div><div>2 tsp baking soda</div><div>1 tsp ground cinnamon</div><div>1/2 tsp salt</div><div>1/4 tsp ground cloves</div><div>1/4 tsp ground ginger</div><div>1/3 cup crystallized ginger, finely chopped</div><div><br />
</div><div><i>Directions:</i></div><div>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.</div><div>2. In a separate bowl, mix the flour, baking soda, cinnamon, salt, cloves, and ginger. Stir in the crystallized ginger. </div><div>3. Add the flour mixture into the butter mixture, a cup at a time, until thoroughly incorporated.</div><div>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.)</div><div>5. Preheat the oven to 375 Fahrenheit. Lightly coat 2 baking sheets with cooking spray.</div><div>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.</div><div>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.</div>Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com7tag:blogger.com,1999:blog-3517844659069169611.post-59795945474185432032011-09-18T15:15:00.000-04:002011-09-18T15:15:30.663-04:00Fall Entertaining Part 1: A Family Sunday Brunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qKRq8TmrUwARHYpDUsgzSz56lq6vaG8_sCtQXNSjKN-C5HNasbtyaL1w4Y8AhOuY9Sp4UUzL3ZG9kpomej_1m-xVPed7-x9KCHPOn1AMEF7i71YE6mECAEDiRMpOL6iQ8DcK5G-ChYc/s1600/IMG_2947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qKRq8TmrUwARHYpDUsgzSz56lq6vaG8_sCtQXNSjKN-C5HNasbtyaL1w4Y8AhOuY9Sp4UUzL3ZG9kpomej_1m-xVPed7-x9KCHPOn1AMEF7i71YE6mECAEDiRMpOL6iQ8DcK5G-ChYc/s400/IMG_2947.JPG" width="400" /></a></div>We have lots of entertaining plans this fall. I love entertaining. What can I say? I had a subscription for <a href="http://www.amazon.com/Martha-Stewart-Living-1-year-auto-renewal/dp/B002PXW0EO/ref=sr_1_1?ie=UTF8&qid=1316372619&sr=8-1">Martha Stewart Living</a> when I was 15, and I loved every issue.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XmP8Vn6CacmgPVh2PRBDPXQlYWBoyut38VOVsUvJwIMBwbk8avA4fjr3iYIY2Z9a_fe5FzzDjJuzRLq_xjUXBs7LTGzrYmjQ60vmOI60aFklj5MP3rXpy2j_YyR-Yrg7g0TrZwssxFM/s1600/IMG_2943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XmP8Vn6CacmgPVh2PRBDPXQlYWBoyut38VOVsUvJwIMBwbk8avA4fjr3iYIY2Z9a_fe5FzzDjJuzRLq_xjUXBs7LTGzrYmjQ60vmOI60aFklj5MP3rXpy2j_YyR-Yrg7g0TrZwssxFM/s400/IMG_2943.JPG" width="400" /></a></div>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.<br />
<br />
This was a cozy brunch for four, very impromptu. We served:<br />
<br />
-- Apple Cider<br />
-- Sliced Watermelon<br />
-- Apple Muffins (recipe coming soon)<br />
-- Buckwheat Pancakes (from a mix), with apple butter, maple syrup, and honey<br />
-- French-style Scrambled Eggs with Mediterranean Herbs<br />
-- Molasses Ginger Cookies (recipe coming soon)<br />
-- Caramel Apples (store-bought)<br />
<br />
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 <a href="http://www.amazon.com/Barefoot-Paris-Easy-French-Food/dp/1400049350">Barefoot in Paris</a>, 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. <a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=402&S=0">This</a> 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: <a href="http://www.mccormick.com/Products/Herbs-and-Spices/Blends/Perfect-Pinch.aspx">McCormick's Perfect Pinch</a>. I love, love, love those herb and spice blends, and now am crushing on the Mediterranean blend.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com5tag:blogger.com,1999:blog-3517844659069169611.post-41479275125308095712011-09-17T20:52:00.001-04:002011-09-17T20:53:48.639-04:00Thai Chicken Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin5z6_ny6yymgX-54qJpvdKIW7yhu9YCSmLniqhG75tAowiWrAOvmOZ_OlZ4SXq7WPG7mcJrYXewvAO2OMZYyNuoh0yZVAEIvr9cNI9TvGJODoHF6Ela5wxQmEmBM-K_LnewpDTdZnJ9Q/s1600/IMG_2934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin5z6_ny6yymgX-54qJpvdKIW7yhu9YCSmLniqhG75tAowiWrAOvmOZ_OlZ4SXq7WPG7mcJrYXewvAO2OMZYyNuoh0yZVAEIvr9cNI9TvGJODoHF6Ela5wxQmEmBM-K_LnewpDTdZnJ9Q/s400/IMG_2934.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>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.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHwLip7vRTSHh7aLvXW5cZee0oGBQm-AfR41CQqMAJ45Ll7ewJefE0L1qxSSNMaTz4-PVQuqnMc4f2X2oGmWhOZ9rbnspLjdrrk3vLWaBWuPeLfR9hn61RIn7tm4VDY2cAX1bmm8Iie8/s1600/IMG_2928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHwLip7vRTSHh7aLvXW5cZee0oGBQm-AfR41CQqMAJ45Ll7ewJefE0L1qxSSNMaTz4-PVQuqnMc4f2X2oGmWhOZ9rbnspLjdrrk3vLWaBWuPeLfR9hn61RIn7tm4VDY2cAX1bmm8Iie8/s400/IMG_2928.JPG" width="400" /></a></div><br />
I've adapted <a href="http://www.eatingwell.com/recipes/thai_chicken_pizza.html">this recipe</a> (slightly) from a great book:<a href="http://www.amazon.com/EatingWell-Budget-Jessie-Price/dp/0881509132/ref=sr_1_1?ie=UTF8&qid=1316306308&sr=8-1"> </a><a href="http://www.amazon.com/EatingWell-Budget-Jessie-Price/dp/0881509132/ref=sr_1_1?s=books&ie=UTF8&qid=1316306682&sr=1-1">EatingWell On a Budget</a>. I love <a href="http://www.amazon.com/EatingWell-1-year-auto-renewal/dp/B002PXW06C/ref=amb_link_192549822_3?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=auto-sparkle&pf_rd_r=12HJWJ18YBKG817VF895&pf_rd_t=301&pf_rd_p=1278299342&pf_rd_i=eating%20well%20magazine">Eating Well magazine</a> 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?<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<b><i>Thai Chicken Pizza</i></b><br />
<b><i>serves 6</i></b><br />
<b><i>adapted from <a href="http://www.amazon.com/EatingWell-Budget-Jessie-Price/dp/0881509132/ref=sr_1_1?s=books&ie=UTF8&qid=1316306682&sr=1-1">EatingWell Budget Meals</a></i></b><br />
<br />
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #555555;"><span class="Apple-style-span" style="line-height: 42px; text-transform: uppercase; white-space: nowrap;"><i>Ingredients:</i></span></span></span></span><br />
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #454545; font-style: inherit; line-height: 19px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">20 ounces prepared whole-wheat pizza dough, (see Shopping Tip)</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup smooth reduced fat peanut butter</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">3 tablespoons water</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">2 teaspoons reduced-sodium soy sauce</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">2 teaspoons rice vinegar</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">2 teaspoons minced fresh ginger</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">1 clove garlic, minced</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon canola oil</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">8 ounces boneless, skinless chicken thigh, trimmed and diced</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">1 red bell pepper, diced</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">4 scallions, thinly sliced</span></li>
<li itemprop="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;">2/3 cup shredded part-skim mozzarella cheese</span></li>
</ul><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #454545;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #454545;"><span class="Apple-style-span" style="line-height: 18px;"><i>Directions:</i></span></span></span></div><span class="Apple-style-span" style="background-color: white; color: #454545; line-height: 19px;"></span><br />
<ol itemprop="recipeInstructions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; list-style-position: inside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: white; color: #454545; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">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.</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">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.</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 6px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">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.</li>
</span></span></ol>Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com4tag:blogger.com,1999:blog-3517844659069169611.post-81175249509625976572011-09-13T20:26:00.000-04:002011-09-13T20:26:52.648-04:00Coconut Chicken Fingers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4RgFwQQXEFXtCzAbB27NvB1wGzbYl1I0Kxy1tgrN4Ilk4hJ0wIeRsp9ri1L85YL62Omgnd_t1ZyuUvh1Qd1IP7Ur6Xc60bxCJmq4pe3ARe77f31BEpC3Iy8BsIYvSWSYnFrjya72-44/s1600/IMG_2900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4RgFwQQXEFXtCzAbB27NvB1wGzbYl1I0Kxy1tgrN4Ilk4hJ0wIeRsp9ri1L85YL62Omgnd_t1ZyuUvh1Qd1IP7Ur6Xc60bxCJmq4pe3ARe77f31BEpC3Iy8BsIYvSWSYnFrjya72-44/s400/IMG_2900.JPG" width="400" /></a></div>Here is another great recipe from Liz Weiss and Janice Newell Bissex's book, <a href="http://www.amazon.com/No-Whine-Dinner-Liz-Weiss/dp/0615381227">No Whine With Dinner</a>. 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?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fjVUe_QlcNIHluVKjR3EX9-LblvOa2BARcxrwsHdnaykedn9t3JWhdJIxstnQcqmAsXIo5m8R-yyklRWHt9vEDKHuc2ScGJP_RdDwTcpIK3jkpKF2GCo3n2Tx2zn4Svar6gyxI8R9xg/s1600/IMG_2906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fjVUe_QlcNIHluVKjR3EX9-LblvOa2BARcxrwsHdnaykedn9t3JWhdJIxstnQcqmAsXIo5m8R-yyklRWHt9vEDKHuc2ScGJP_RdDwTcpIK3jkpKF2GCo3n2Tx2zn4Svar6gyxI8R9xg/s400/IMG_2906.JPG" width="400" /></a></div><br />
For kids or for a game-watching crowd, these would be great on their own or with a dipping sauce -- <a href="http://cookanddishwasher.blogspot.com/2010/08/sesame-chicken-with-spicy-dipping-sauce.html">try this one</a>. For a nice grown-up dinner, they're great served over greens with orange segments and pineapple cubes with a little apricot-soy vinaigrette. <br />
<br />
<a name='more'></a><b><i>Coconut Chicken Fingers</i></b><br />
<b><i>serves 4</i></b><br />
<b><i>from <a href="lhttp://www.amazon.com/No-Whine-Dinner-Liz-Weiss/dp/0615381227">No Whine With Dinner</a>, by Liz Weiss and Janice Newell Bissex, shared with permission</i></b><br />
<b><i><br />
</i></b><br />
<i>Ingredients:</i><br />
1 lb skinless, boneless chicken breast halves<br />
1/2 cup sweetened shredded coconut<br />
1/2 cup bread crumbs, preferably panko<br />
1/2 tsp kosher slat<br />
1/2 tsp ground ginger<br />
1/4 tsp garlic powder<br />
1 large egg, beaten<br />
3 Tbsp all-purpose flour<br />
4 tsp canola oil, divided<br />
<br />
<i>Directions:</i><br />
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).<br />
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.<br />
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.<br />
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.Larissahttp://www.blogger.com/profile/01403411638305355759noreply@blogger.com11