Lemon Pound Cake with Strawberry Coulis

Calling all lemon lovers- this cake is for you! I love the dense consistency of pound cake. It literally weighs a pound and will probably add a pound (or two) to your waistline, but is too good to pass up. The lemon flavor of this cake is intense. I really enjoyed the fresh strawberry coulis which balanced out the citrus tang. This recipe makes a large amount of lemon syrup to be spooned over the still-warm cakes. I didn't use near the full amount and felt that it turned out plenty moist. I did use all of the lemon glaze, but as you can see most of it ended up on the serving platter! In order to get your syrup to absorb into the cake, I suggest poking a hundred mini holes in it (I used a metal skewer). Otherwise your syrup will run instead of soak.

INGREDIENTS
Lemon Pound Cake:
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup lemon zest
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup + 3 1/2 Tbsp. freshly squeezed lemon juice
3/4 cup buttermilk, room temperature
1 tsp. pure vanilla extract
2 cups powdered sugar, sifted

Strawberry Coulis:
2 cups strawberries, hulled and quartered
1/4 cup water
3 Tbsp. sugar
1 Tbsp. freshly squeezed lemon juice

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two loaf pan or one bundt pan.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy.

3. Mixing at medium speed, add eggs, one at a time, and lemon zest.

4. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

5. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

6. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. (I only used about half of the syrup.) Let cakes cool completely.

7. For lemon glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

8. For strawberry coulis, combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold. Coulis can be prepared one day ahead.

Makes 2 loaf cakes or 1 bundt.

(Adapted from Smitten Kitchen)

"Roquefort" Pear Salad, Revisited

Roquefort is a type of blue cheese (there are about 100 varieties), made with sheep’s milk. I decided to use Gorgonzola, which is another variety of blue, but made with cow’s milk. While preparing the salad, I took a bite of the gorgonzola, only to confirm a long-time suspicion that I strongly dislike blue cheese! (Although I'm in love with CPK's Pear and Gorgonzola Pizza.) I even tried it doused in dressing and with the rest of the salad ingredients but it was still too strong. So I substituted some feta that I had on hand, with much better results. If you know you love blue cheese, then use it! But if you are in doubt, try feta which is mild and complementary. Otherwise this salad is divine…my husband said it was one of his favorites yet!

INGREDIENTS

1 head romaine lettuce, chopped
3 pears, cored and sliced
5 oz. Roquefort or Gorgonzola cheese, crumbled (or feta if you must)
1 avocado, peeled, pitted, and diced
1/2 cup red or green onion, thinly sliced

pecans, toasted

Mustard Vinaigrette:

1/3 cup extra virgin olive oil
3 Tbsp. red wine vinegar
1 1/2 tsp. organic cane sugar
1 1/2 tsp. Dijon mustard
1 clove garlic, minced
salt and freshly ground black pepper, to taste

DIRECTIONS

1. For the vinaigrette, blend oil, vinegar, sugar, mustard, and garlic. Season to taste with salt and pepper.

2. In a large serving bowl, layer lettuce, pears, cheese, avocado, and onions. Pour dressing over salad, sprinkle with pecans, and serve.

Serves 6.

(Adapted from All Recipes)

Spinach "Brownies"

It's surprising that spinach can taste this good. You're probably thinking that "brownies" is a deceiving description of anything that contains spinach. These might not be sweet, but they are still a treat. The original recipe called them brownies and the name stuck. They're spinach bars made much like a quiche, but with a thicker, brownie-like batter. Traditional brownies are tempting, but I have a lot harder time not devouring a pan of these in one sitting than resisting their chocolate cousins.

INGREDIENTS
10 oz. fresh spinach, rinsed and chopped
1 cup whole wheat flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1 cup milk
1/4 cup butter, divided
1 onion, chopped
2 cloves garlic, minced
2 cups mozzarella, shredded

DIRECTIONS
1. Preheat oven to 375 F. Butter or grease a 9x13 baking dish.

2. Heat 2 Tbsp. butter in a skillet over medium heat. Saute onions until translucent. Add garlic and cook for 1 minute. Add spinach and saute until limp.

3. In a large bowl combine flour, salt, and baking powder. Whisk in the eggs. Stir in the spinach mixture and mozzarella.

4. Transfer to the prepared baking dish. Bake in the preheated oven for 25-35 minutes, until the center is set. Serve hot or cooled.

Serves 8.

(Adapted from All Recipes)

Beef Fajita Burgers

Several posts ago I warned you that more beef-containing recipes were on their way. Well, I kept my promise and here is #2. What is the most classic use for ground beef? A burger, of course! But this is no ordinary burger. It's packed full of yummy tidbits that make it intensely flavorful and fresh. It's a fajita burger! The fajita is in the fillings (onion, cilantro, garlic, chili powder, cumin, Mexican oregano) and on top (sizzling peppers and onions)!

While I was assembling these burgers I kept wanting to reach for a slice of cheese. I'm a cheeseburger gal. Actually, I pretty much put cheese on everything. But after exerting a substantial amount of self-restraint, I withheld the cheese. And I'm grateful I did, because these burgers don't need it. It might even do them harm. So save your cheese for something else.

These cheeseless fajitas on a bun were awesome! Better than I'd imagined! The beef patties were juicy and so dang flavorful and the peppers and onions added zip on top. And I'll even share a secret with you: I cheated. I don't wimp out and turn "semi-homemade" very often, but this time I did. I bought a bag of frozen fajita mix. It came from Trader Joe's and contained pre-sliced onions and tri-color peppers. I added some red onion and garlic of my own. I justified it because peppers are expensive right now and I saved myself a few bucks (and a few minutes of rinsing and slicing).

INGREDIENTS
For the burgers:
1 lb. lean ground beef
1/4 cup fresh cilantro, chopped
1/2 cup red onion, finely chopped
1/4 cup scallions, chopped
2 tsp. garlic, minced
1 Tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano, preferably Mexican
1/2 tsp. freshly ground pepper
1/4 tsp. salt

For the fajita topping:
1 Tbsp. extra virgin olive oil
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow or orange bell pepper, sliced
2 cloves garlic, minced
salt and freshly ground pepper, to taste

DIRECTIONS
1. Preheat grill to medium-high.

2. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without over mixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the hamburger buns.

3. Preheat the olive oil in a large saute pan over medium heat. Add the onion and cook for several minutes until it starts to soften. Add the garlic and cook for 1 minute. Add the peppers and saute until the onions start to caramelize and the peppers are soft and cooked through. Season to taste with salt and pepper.

4. Grill the burgers until they are no longer pink in the center (the time will vary according to what type of grill you are using and the thickness of the patties). Place the patties on the hamburger buns and top will a generous spoonful of hot peppers and onions.

Serves 4.

(Adapted from Eating Well)

Spanish Rice Bake

Every Saturday since May I've been visiting the local farmer's market. Surprisingly, my favorite find is a local farm selling grass-fed beef. At minimally higher price than I'd pay at the supermarket for much poorer quality of meat, I can have fresh, healthy, Virginia beef. So all of a sudden I'm inspired to cook more meat. (I usually shy away from red meat dishes- I have a hard time with industrial beef- it's just not that good for you.) So far I've only purchased their ground beef, but I love it! It looks and tastes so much better. I'm already dreading saying goodbye to my farmer friends at the end of summer. I'll have to stock up and fill my freezer come fall if I want beef to last me through the winter.


This dish is true comfort food. Easy to prepare and satisfying to serve. You have flexibility with how much beef you want to add. In an effort to be less carnivorous, I usually only use half a pound and I don't miss the extra meat. I'm sure this Spanish Rice Bake will become tradition in my future family (children are somewhere in our horizon). Sure to please kids and husbands alike.

INGREDIENTS

1/2-1 lb. lean ground beef

1 small onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 (14.5 oz.) can diced tomatoes

3/4 cup brown rice (Cook according to package directions)

1/2 cup chile sauce or prepared salsa

1 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. Worcestershire sauce

pinch ground black pepper

1/2 cup Cheddar cheese, shredded

2 Tbsp. fresh cilantro, chopped

DIRECTIONS

1. Preheat oven to 375 F.

2. Brown the ground beef along with the onions, bell pepper, and garlic in a very large skillet over medium-high heat. Drain excess fat and return to the stove top over medium low heat. Stir in the tomatoes, water, rice, chile sauce/salsa, salt, cumin, Worcestershire sauce and ground black pepper.

3. Let simmer for about 30 minutes, stirring occasionally, until the rice is cooked. Transport to a 9x9 pan or casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.

4. Bake at 375 F for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

Serves 4.

(Adapted from All Recipes)

Cous Cous and Feta Stuffed Peppers

Other food blogs are a reliable source for great recipes. Especially when they have a significant amount of followers who leave nit picky comments about each post. Food blog frequenters are harsh critics. If a recipe is not good, they're not afraid to voice their opinion- in bold black and white, SOMETIMES SCREAMING. You can't get away with mediocre. It makes me grateful that my little baby blog hasn't found it's way out into the big scary world.

Luckily, these mystery critics are just as quick to compliment as they are willing to criticize. If a recipe is good, you'll know it. And so I search for those recipes- the ones that hundreds of random readers swear will change your life (it's a dramatic bunch). Food is their/our passion and they/we can get very excited about it.

So, many of the recipes I share with you come well regarded. I'm not the only one who thinks they're swell. There are several recipes on this site I developed myself, or I stole from family. In that case, you'll have to trust the taste of my friends and family. Every time I make a new recipe I am trusting somebodies opinion. Yes, it's a risk I take, and sometimes I'm disappointed. My disappointments don't make it onto this blog. But they happen.

This recipe comes from Smitten Kitchen, one of my favorite food blogs. Peppers make perfect vessels for all sorts of fillings. This was an interesting take on stuffed peppers, and didn't disappoint! The filling made more than I could cram into 4-5 bell peppers, but I won't complain because it was delicious all on it's own!

INGREDIENTS
1/2 cup whole wheat cous cous
low-sodium chicken or vegetable broth (Follow package directions for exact amount of broth)
4 extra-large or 5 large bell peppers, mixed colors
2 tsp. extra virgin olive oil
1/2 cup onion, chopped
6 oz. zucchini, quartered lengthwise then sliced across thinly
6 oz. yellow squash, quartered lengthwise then sliced across thinly
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. salt
1 cup cherry tomatoes, cut in half (I used Romas, diced)
15 oz. can chickpeas, drained and rinsed
4 oz. feta cheese, crumbled (about 1 cup)
3 Tbsp. tomato paste

DIRECTIONS
1. Preheat oven to 350°F. Coat a small baking dish with cooking spray.

2. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.

3. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready.

4. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, garlic, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

Serves 4.

(Adapted from Smitten Kitchen, originally from Epicurious)

Harvest Salad with Raspberry Walnut Vinaigrette

I know what you're thinking: "this girl has a salad fetish!" It's true. I do. I fear that someday I might run out of new salad recipes. At the rate I'm going, it could happen. But at least I have a solid repertoire of salads to fall back on. Before I began hunting down recipes like it was my life's purpose, I didn't care all that much for salads. But back then my salads always consisted of the same few things: lettuce (usually tasteless iceberg), tomatoes, carrots, and a bottled dressing (Ranch being the usual). That was before I discovered the wonder of homemade vinaigrette and was enlightened to the endless options of a salad.

I acknowledge that restaurant salads are often worse for you than the meat entree. Particularly fast food and chain joints have the knack for infusing more calories than it seems humanly possible into a measly bowl of greens. The dressing is usually the culprit (and all the cheese and croutons we pile on top to make it more edible). But at more quality eateries and in your own kitchen, when a dressing is lovingly crafted from scratch with familiar pronounceable ingredients, there is a world of difference.

Really, the toppings are up to you. The more salads you make the more you'll learn what combinations work well together. Typically I include a cheese, a nut, and a fruit or vegetable. In this case it's all of the above. Protein, in the form of shredded chicken or grilled shrimp makes an occasional appearance (when I want my salad to serve as a meal). Essential to a fantastic salad: fresh crisp greens. Don't be hesitant to mix your greens. Romaine + spinach + mixed greens is my favorite.

Aptly named, this "Harvest Salad" reminds me of fall. Spinach topped with heart-healthy walnuts, crumbled cheese, creamy avocado, juicy diced tomatoes, sweet onion slices and tart cranberries... perfect in my opinion!

INGREDIENTS
1/2 cup toasted walnuts, chopped
6 oz. baby spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup crumbled blue cheese or feta
2 tomatoes, chopped
1 avocado, peeled, pitted and diced
1/2 red onion, thinly sliced

Raspberry Walnut Vinaigrette:
2 Tbsp. red raspberry jam (with seeds)
2 Tbsp. red wine vinegar
1/4 cup walnut oil or extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To toast the walnuts, preheat oven to 375 F. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until the walnuts begin to brown.

2. In a large bowl or separate serving bowls, toss together spinach, cranberries, cheese, tomato, avocado, and red onion.

3. Combine raspberry jam and red wine vinegar in a food processor. With the motor running slowly add in the oil. Season to taste with salt and pepper. (This can be done by hand with a whisk but the dressing will easily separate.) Drizzle dressing over the salad and serve.

(Adapted from All Recipes)

Serves 4.

Fruit Tarts

I've been wanting to master the art of fruit tarts forever. Every time I passed by a bakery window I'd admire the rows of tart perfection and a wave of jealousy would rush over me. I want to be able to create that! If I thought about it too hard I'd begin to salivate...I could almost taste them...their flaky butter crusts surrounding the sweet cream filling, piled high with fresh juicy fruits in every color of the rainbow.

The crust recipe I used has been circulating through kitchens across America, and has such a good reputation that I didn't dare stray. It's quite easy to make, and if you take the shortcuts I did, it's quick as well. The filling? Only a matter of creaming a few ingredients together. And for the fruit topping...why, you can use whatever your heart (or stomach) desires. It couldn't be more simple.

I used marscapone for my filling but you could go with the more traditional cream cheese. There are countless recipes out there for tart fillings...so experiment. I was very happy with this crust, and I'm sure it would be great with a variety of creative fixings.

With a dessert this picturesque, I worried that the taste wouldn't stand up to it's visual appeal (as is often the case with sub-par baked goods). But these delicate morsels were divine. Fresh and fabulous.

Sweet Tart Crust

INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1/4 tsp. salt
9 Tbsp. very cold unsalted butter (1 stick plus 1 Tbsp.), cut into small pieces
1 large egg yolk

DIRECTIONS
1. Put the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in—you should have pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses—about 10 seconds each—until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change—heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic wrap, for about 2 hours before rolling.

NOTE: I don't have a large food processor and so I did this step by hand using a pastry blender. I found that my dough wasn't quite moist enough so I added about 1 Tbsp. of water to help it come together. If you are using a food processor you will probably not need to add the water. Instead of chilling the dough I chose to press it directly into the pastry tins. To prevent it from rising while baking I lined the dough filled pans with aluminum foil and filled them with beans. Halfway through baking (after about 10 minutes), I removed the beans from the crusts, pricked them with a fork, and returned them to the oven. Since I used smaller tins, they didn't take the full length of time to cook. Make sure to let them cool completely before filling.

2. To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.

3. Freeze the crust for at least 30 minutes, preferably longer, before baking.

4. To fully bake the crust: Center a rack in the oven and preheat the oven to 375°F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes.

5. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon (or prick it with the tip of a small knife). Bake the crust about 10 minutes longer, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. Transfer the pan to a rack and cool the crust to room temperature.

(Sweet Tart Crust from Confessions of a Tart, originally from Dorie Greenspan)


Marscapone Filling

INGREDIENTS
8 oz. marscapone cheese
1/4 tsp. vanilla
1/4 cup. confectioner's sugar
1 tsp. orange zest

DIRECTIONS
1. In a small bowl combine the marscapone, vanilla, sugar, and orange zest, mixing until smooth. Refrigerate until ready to use.

2. Once the tart crusts have cooled, evenly divide the filling between them and spread it over the bottom of the tart shell. Arrange fresh fruit/berries on top of the filling and serve.

(Filling adapted from Simply Recipes)

Makes 1 large 9-inch or 4 4-inch tarts.

Carrot Rice

This morning I'm playing catch-up. Frantically making up for the last few days of neglected posts. It's not that I've grown bored or lost interest in blogging- I just don't always have time. So when a few days go by without any new posts, do not fear. I will eventually return, and most likely with a flurry of new recipes!

The fantastic thing about this blog is how it's changed my life (or diet at least). Even though life is hectic now, we're still eating very well. Good food and mealtimes have taken on new meaning to me, and finding the time to purchase, prepare, and relish healthy, quality meals is a priority. My relationship with food has changed and I enjoy it all the more.

One of my nursing instructors asks us interesting questions at the beginning of each class, in order to get to know us better. The first week she asked where she would find us in a Barnes and Noble. That one was easy. Pouring over cookbooks (or cooking magazines). No question. The next week she inquired what our favorite way to de-stress/relax is. Without hesitation, I answered that I'd be in the kitchen...cooking, baking, eating, feeding friends and family. Yes, I recognize that it can be stressful to get dinner on the table when you're starved after a long day. But lately for me, meals have become a way to unwind. To set aside whatever is bothering me, to take my mind off life, and focus on only what is in front of me. Much like running can do, cooking puts me in "the zone".

I do exercise too. That's the other thing that keeps me sane. I wouldn't say I work out so I can eat, or eat because I work out. Really, it's about balance. If all I did was eat, it would no longer be very enjoyable. Food or exercise alone cannot make you strong. Both staying in shape and eating healthy (which is an essential part of it) can be fun and are always rewarding. Especially when done with others.

Make the time to take a walk with a friend, and then to prepare and sit down together for dinner with your family, and your relationship with food will improve and the pleasure you experience from it will increase.

INGREDIENTS
1 cup brown basmati rice, cooked according to package directions
1/4 cup roasted peanuts, chopped
1 Tbsp. butter
1 onion, sliced
1 clove garlic, minced
1 tsp. fresh ginger root, minced
3/4 cup carrots, grated
salt, to taste
cayenne pepper, to taste

DIRECTIONS
1. Melt butter in a large skillet over medium-high heat. Saute onions until golden brown. Stir in garlic, ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Serves 6.

(Adapted from All Recipes)

Thai Chicken Satay with Spicy Peanut Dipping Sauce, Revisited

6/16/09 Yum, yum, yum! Chicken on a skewer is one of my favorite meals. Add peanut sauce for dipping and I'm one happy girl. Just as delicious as I remembered it to be- I'll be revisiting this recipe often. This time I served it on top of carrot rice- they made the perfect pair!

1/13/09 All morning I was staring at the clock, waiting for lunch to arrive, so I could devour the rest of last nights leftovers. (What little that was left anyway.) While it tastes so good that it ought to be sinful, this recipe actually comes from Food Network's healthy celebrity chef Ellie Krieger. The only change I made was reducing the amount of chili flakes in fear of burning off my taste buds. But if you like it hot, you could surely use the full amount (1/2 tsp.) or maybe even more. I served it with brown rice (dredged in peanut sauce of course) and cauliflower, which also found itself dipping in the same yummy sauce. Having just finished off the last of the chicken (with sauce to spare), I find myself wondering "what wouldn't taste good smothered in this?"

INGREDIENTS

Marinade:

1/2 cup homemade or low-sodium chicken broth
1/2 cup lite coconut milk
2 Tbsp. low-sodium soy sauce
1 shallot, minced
1 clove garlic, minced
1 1/2 tsp. Thai fish sauce
1 Tbsp. brown sugar
1/2 tsp. lime zest
1 Tbsp. fresh ginger, minced
1 lb. skinless, boneless chicken breast, pounded slightly and cut into 1-in. strips

2 Tbsp. fresh cilantro, minced

1/4 cup roasted peanuts, chopped

Peanut Sauce:

1/2 cup natural creamy peanut butter
1/4 cup homemade or low-sodium chicken broth
3 Tbsp. low-sodium soy sauce
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. fresh ginger, minced
2 Tbsp. lime juice

1 tsp. garlic, minced
1/4 tsp. chili flakes
1 tsp. red curry paste
1 shallot, minced

DIRECTIONS

1. Soak 8 bamboo skewers for 20 minutes. (This prevents them from burning while grilling.)

2. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for at least 1 hour. (I left them in for almost 6 hours- the longer the better!) Remove the chicken from the marinade and discard the marinade.

3. To make the sauce combine all ingredients in a blender or food processor and blend until smooth. The dip can be made up to a day ahead of time and keeps for several days in the refrigerator. Reheat before serving.

4. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill on each side until meat is cooked through and has light grill marks.

5. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

Serves 4 as an appetizer, 2 as a main dish.

(Adapted from Food Network)

Winter Fruit Salad with Lemon Poppyseed Dressing

So long to boring salads and bottled dressings. Admittedly, a lot more time and effort go into making your own dressings than reaching for a bottle stored neatly on your refrigerator shelf. But despite my new crazy schedule, I still have time to whisk one up before dinner. The result is worth it. I wish I'd known years ago how fantastic and simple homemade vinaigrettes are. This is another I can add to my list of "favorites". I've thought hard about it, and I can't pick just one to top the list. They're all so good, so unique, so unlike anything pre-packaged and purchased that I've ever had.

You're probably thinking, "Why a winter fruit salad in the middle of summer?" I know it's not winter. I couldn't resist. I eat apples all year round and for this occasion, had to splurge on a pear. But this salad has been beckoning me and I'm so glad I gave in. All the bits and pieces are fabulous, but it is the dressing that will really knock your socks off- a beautiful, lightly sweet lemon poppy seed vinaigrette. I guess you just can't bottle perfection.

INGREDIENTS

Lemon Poppy Seed Vinaigrette:

2 tsp. honey

2 Tbsp. lemon juice (If you use a Meyer lemon you can reduce the honey slightly) 

1/2 tsp. diced onion

1/4 tsp. Dijon mustard

dash of salt

2 Tbsp. extra virgin olive oil

1 tsp. poppy seeds

4 cups romaine lettuce

4 cups mixed greens

1/2 cup roasted cashews

1/4 cup dried cranberries

1 apple, cored and sliced

1 pear, cored and sliced

DIRECTIONS
To make the vinaigrette:
1. In a blender or food processor, combine the honey, lemon juice, mustard, and salt. Process until well blended. With the motor running, add the oil in a slow, steady stream, until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

To assemble the salad:
1. In a large bowl, combine the romaine and mixed greens. Top with cashews, cranberries, apple, and pear. Drizzle with vinaigrette and toss to combine. Serve immediately.

Serves 2-4.

(Adapted from All Recipes)

Spice-Rubbed Roast Chicken Breast

I realize that my posts have become unusually short this past week. I'm just so drained after school day after day that I'm lucky to get dinner prepared, let alone photographed and written about. I apologize for the lack of enthusiasm and abrupt recipe descriptions. Just because I don't rant about how incredible a dish is, doesn't mean it isn't good- or even excellent!

Take this chicken for example: It started out as another plain piece of protein but with a few exotic spices not-so-gently rubbed over its skinless surface, transformed into a dish bursting with flavor. And it happened to be the juiciest piece of chicken I've ever tasted. Pan searing and roasting works wonders!

I haven't lost my enthusiasm for cooking. It's as alive as ever! Probably because I can't do it all the time, I want to cook even more. I never thought I'd say this, but I just don't have the time to prep a gourmet dinner AND study for an exam. As you might have guessed from the continued frequency of my posting, more often than not, dinner wins out.

INGREDIENTS
2 chicken breast halves
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. black pepper
1/8 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. olive oil

DIRECTIONS
1. Preheat oven to 450 F.

2. Stir together spices and salt and rub evenly all over the chicken breasts.

3. Heat olive oil in a heavy ovenproof skillet over medium heat (until hot but not smoking). Brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, until just cooked through, about 12-18 minutes.

(Adapted from Gourmet)

Serves 2.

Roasted Vegetables

This post is really a teaser...an intro into what is to come. As much as I love veggies, particularly roasted ones, they don't make much of a meal by themselves. They've become my go-to side dish. All the work is in the dicing and slicing. Roasting is a cinch. Stick them in the oven and let the heat work its magic. While they are delicious on their own, it's what I devised to do with them that's got me so excited! Coming soon...a Caramelized Onion and Roasted Veggie Pizza! It's possibly the best pizza yet!

INGREDIENTS

1 zucchini, evenly cubed

1 yellow squash, evenly cubed

1 red bell pepper, evenly sliced

1 yellow bell pepper, evenly sliced

1 orange bell pepper, evenly sliced

1 lb. asparagus, cut into 1-inch pieces

1 red onion, evenly sliced

2-4 cloves garlic, minced (optional)

2 Tbsp. extra virgin olive oil
1 tsp. sea salt
1 tsp. freshly ground black pepper

DIRECTIONS

1. Preheat oven to 450 F. Place vegetables and garlic in a large bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper. Spread in a single layer on a roasting pan (I line mine with foil). Roast for 10-20 minutes until veggies are lightly browned and tender.

(Adapted from All Recipes)

Serves 6.

Chickpea Salad with Red Onion and Tomato

Beans are so good for you. Eat them. Lots and lots of them. (But slowly at first if you are not used to a high-fiber diet. They don't lie when they say beans can have unpleasant effects. Eventually you will get used to them and they won't bother your system.) And they can be so yummy...take this salad for example. Chickpeas (the cutest bean ever, I'd say) mixed with bright juicy tomatoes and crunchy red onion, fresh chopped parsley, and a lemon-olive oil dressing. That's it! Simple, yet elegant and full of flavor. Give it a few hours in the fridge to marinate before eating. I swear it tastes even better the second day.

INGREDIENTS

1 14 oz. can garbanzo beans (chickpeas), drained and rinsed

2 Tbsp. red onion, diced

2 cloves garlic, minced

1 tomato, chopped

1/2 cup fresh parsley, chopped

2 Tbsp. extra virgin olive oil

1 Tbsp. lemon juice

salt and pepper to taste

DIRECTIONS

1. Combine chickpeas, red onion, garlic, tomato, parsley, olive oil, and lemon juice in a large bowl. Toss to coat. Season to taste with salt and pepper. Chill for several hours before serving to blend flavors.

(Adapted from All Recipes)

Serves 4.

Garlic Chicken

This recipe yields unbelievably juicy chicken! Each bite is bursting with garlic and Parmesan... hidden to the eye by a crunchy bread crumb crust. So simple and so satisfying. If you closely follow the cooking instructions and take your chicken out of the oven as soon as it's done you can't go wrong. You could easily make finger-size, kid-friendly chicken strips following the same directions. Just buy or cut yourself some chicken tenderloins and remember to reduce your baking time. Such a simple recipe...and yet so good!

INGREDIENTS

2 skinless, boneless chicken breast halves, pounded to 1/4-1/2 inch thickness
2 Tbsp. extra virgin olive oil
2 tsp. garlic, minced
1/4 cup bread crumbs (I used whole wheat Panko)
1/4 cup fresh Parmesan cheese, grated
salt and pepper, to taste

DIRECTIONS

1. Heat the garlic and olive oil to infuse the flavors. In a shallow dish, combine the bread crumbs and Parmesan. Season the chicken with salt and pepper. Dip the chicken breasts first in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a greased baking dish.

2. Bake in a 425 F preheated oven for 20-30 minutes, until the juices run clear.

Serves 2.

(Adapted from All Recipes)

B.L.A.T. Bacon Lettuce Avocado and Tomato Sandwich

I've never eaten a BLT without avocado. Is that strange? It just doesn't seem as appealing. I suspect that once you try this you won't go back. This sandwich is very similar to another I previously posted- the California BLT. The difference? This B.L.A.T. has an avocado spread whereas the C.B.L.T. is layered with sliced avocado and contains mayonnaise. Like I said, they're nothing alike. Both wonderful though. If I had to choose between the two? I'd probably go California-style. But if you like your avocado smooth and creamy this sandwich is for you!

INGREDIENTS
1 extra-ripe avocado
2 Tbsp. fresh lemon or lime juice
1/2 tsp. salt
dash of cayenne pepper
8 slices bacon, cooked
8 slices whole wheat bread
8 leaves romaine or bibb lettuce
2 medium tomatoes, sliced (Beefsteak are best!)
1 red onion, thinly sliced

DIRECTIONS
1. Combine first 4 ingredients in a small bowl. Mash until smooth and set aside.

2. Toast bread. Spread an equal amount of avocado on each slice. Top 4 slices with even amounts of bacon, lettuce, tomato and red onion. Cover with second slice of bread. Cut in half and serve immediately.

Makes 4 sandwiches.

(Adapted from Epicurious)

Nutella Brownies

I'm having a hard time keeping up with posts. I've got a virtual stack of recipes awaiting publication. So it's not for a lack of cooking...I'm keeping up with that (a girl's got to eat!). It's the writing about it that slows me down. So occasionally, posts will show up without any comments. In case you were worried-I always come back later to add my spiel (I just had to look up how to spell that one).

These brownies are brownie-licious! Chocolaty and yummy and slightly nutty. (Especially if you sprinkle hazelnuts on top or add them to the batter.) The Nutella flavor didn't come through very strong though- subtle enough that you might miss it. So next go-around I think I'll add more Nutella (perhaps reducing the cocoa and butter slightly). The blog that I got this recipe from (titled Noble Pig) used half Nutella and half peanut butter. A noble idea, but I feared the Nutella would be completely lost in the mix.

INGREDIENTS
1 cup butter, melted
2 cups sugar
2 tsp. pure vanilla extract
4 large eggs, room temperature
1 cup all-purpose flour
3/4 cup cocoa
1/8 tsp. salt
1/2 tsp. baking powder
1 cup nutella
chopped hazelnuts, for sprinkling (optional)

DIRECTIONS
1. In a medium bowl combine all-purpose flour, cocoa (sift this in to get rid of lumps), baking powder and salt. Set aside.

2. Over low heat, melt butter and stir in sugar and vanilla extract until well combined.

3. To the butter-sugar mixture add eggs, one at a time. Vigorously mix in each egg until well-combined. Whisk in the cocoa mixture until fully combined. Stir the Nutella into the batter (warming it in the microwave for a few seconds will make it easier to incorporate).

4. Pour the batter into a greased 9 x 13 pan. Bake for 25-30 minutes in a 350 degree oven, or until the center is set. Let cool before cutting.

Makes 1 9x13 pan.

(Adapted from Noble Pig)

Smokey Pulled Chicken

When you want simple, affordable comfort food, look no further. I was craving pulled chicken sandwiches something fierce. (Did my southern dialect fool you?!) Instead of resorting to a bottled BBQ sauce (which is fine for the truly time crunched), I followed this recipe to create my own. Not your traditional taste, but very good. I used smoked paprika, which Dustin felt overwhelmed the other flavors. I liked the smokiness it infused. I'll have to try it with sweet paprika in the future. This is a no-nonsense, throw it in the crock pot and walk away kinda meal. Of course, if you are going to make your own sandwich rolls as I did, you'll need a few more minutes for that.

INGREDIENTS

1 8 oz. can tomato sauce

1 4 oz. can chopped green chiles, drained

3 Tbsp. cider vinegar

2 Tbsp. honey

1 Tbsp. sweet or smoked paprika

1 Tbsp. tomato paste

1 Tbsp. Worcestershire sauce

2 tsp. dry mustard (I used 1 tsp. Dijon)

1 tsp. ground chipotle chile

1/2 tsp. salt

2 1/2 lbs. boneless, skinless chicken thighs (I used breasts), trimmed of fat

1 onion, finely chopped

1 clove garlic, minced

DIRECTIONS

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Serves 8.

(Adapted from Eating Well)

Soft Wheat Sandwich Rolls

Not all of my cooking endeavors are a success. Lately I must be off my A game because I've had several baking fiascos. (Cookies as flat as pancakes, bread with gooey centers, cupcakes overflowing their tins.) But these rolls were a shining success amongst a string of baking disasters. Recipes like this restore my confidence and remind me why I love cooking: the reward of tasting something beyond delicious...that you created!

I can't take too much credit. This is just a fantastic recipe. These rolls serve their purpose perfectly. I've already made two batches and used them for sandwiches, burgers, and just plain snacking. They're soft and silky and light (that with the goodness of whole grain). This is the first time I've baked with bread flour and I really felt/saw/tasted the difference. It provides lift and a "bread-like" texture that all-purpose doesn't impart. I'm converted. When a recipe calls for bread flour I will now obey.

Soft Wheat Sandwich Rolls

INGREDIENTS
1 1/4 cups milk, warmed
2 tsp. active dry yeast
1/4 cup honey
1 egg, beaten
2 Tbsp. butter, softened
2 cups white whole wheat flour
1 1/2-2 cups bread flour
1/2 tsp. salt

DIRECTIONS
1. Warm milk to 100-110 F. Add yeast and let proof for 10 minutes.

2. In a large bowl combine honey, egg, and butter. Add yeast and milk mixture. Stir in whole wheat flour, salt, and 1 cup bread flour. Continue adding bread flour until dough pulls away from the side of the bowl.

3. Turn dough out onto a lightly floured surface. Knead, continuing to add flour when necessary, until dough is smooth and no longer sticky.

4. Place in a lightly greased bowl and cover. Let rise 1 hour or until doubled.

5. Deflate dough. Form into 12 rolls. Place on a lined baking sheet, cover, and let rise 1 hour or until doubled.

6. During the second rise, preheat oven to 350 F. Bake for 10-15 minutes in preheated oven until lightly browned. Brush tops with melted butter after removing from oven. Let cool on a wire rack.

Makes 12 rolls.

(Adapted from All Recipes)