Blueberry Crumb Bars

I found this recipe on Smitten Kitchen, who adapted it from All Recipes, and I did a little tinkering of my own. I tried it two ways: with classic white sugar and white flour and a "healthified" version with natural cane sugar and whole wheat. (The latter still contains a full stick of butter so it still doesn't exactly fall within the health food realm.) I split the pan right down the middle, half whole wheat and the other half not.

It was an experiment of sorts. As you can see, the whole wheat crust was a deeper golden brown, hinting at its whole grain goodness. The test was to see how different they tasted. I made the mistake of telling my guests the difference, and predictably, they avoided the whole wheat bars. I munched on both (with a scoop or two of vanilla ice cream on the side, yum!) and didn't think either stood out as better than the other. But sometimes I worry that I'm slightly jaded, being accustomed to the taste of whole wheat. My husband though, who is brutally honest in his culinary opinions, happily gobbled up the leftovers with no discrimination. According to him- brown or white- the taste was the same. So there you have it... either way you make 'em, you'll have blueberry bliss!

INGREDIENTS
1 cup white sugar (or evaporated cane sugar)
1 tsp. baking powder
3 cups all-purpose flour (or whole wheat pastry flour)
1 cup cold butter (2 sticks)
1 egg
1/4 tsp. salt
Zest and juice of 1 lemon
4 cups fresh blueberries
1/2 cup white sugar (or evaporated cane sugar)
4 tsp. cornstarch

DIRECTIONS
1. Preheat oven to 375 F. Grease a 9x13 inch baking dish.

2. In a large bowl, stir together sugar, baking powder, and flour. Mix in salt and lemon zest. Using a pastry blender, cut in the butter and egg. Dough will be crumbly. Pat half of the dough into the bottom of the prepared pan.

3. In a separate bowl stir together sugar, cornstarch, and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Top with the remaining dough crumbles.

4. Bake in preheated oven for 30-45 minutes, until the top is slightly browned. Cool before cutting into squares.

Makes 1 9x13 pan.

(Adapted from Smitten Kitchen)

Spinach Potato Gnocchi with Basil Pesto

From the couple who brought us Lasagna Italiano, I present to you... homemade gnocchi! Gnocchi is considered a pasta, although it can be made with a variety of ingredients: semolina or wheat flour, potatoes, sweet potatoes, spinach, ricotta, and even bread crumbs. I think of them more like mini potato pillows, soft and luxurious on your tongue. Really, they're quite unlike other pasta. They're better! (OK, that coming from a non-pasta lover. And to be fair I've never had homemade pasta, which I'm sure could compete.)

I can't take too much credit, Nick and Jenna were the chefs behind tonight's Italian invention. We arrived for dinner just as they began rolling out the gnocchi. I didn't hesitate to dust myself in flour and dive right in. Our gnocchi didn't turn out perfectly symmetric- we had four sets of hands helping out! But that's the beauty of home cooking...just because it doesn't look like it came from a professional kitchen doesn't mean it doesn't taste like it did (or better)!

We chose to serve our gnocchi with a simple basil pesto and freshly grated parmigiano-reggiano. Crusty Italian bread and a classic Caesar salad finished off the meal. Gnocchi is delicate, but dense. Just a warning: a little will fill a lot!

INGREDIENTS
3-4 medium potatoes
10 oz. spinach
1 egg
1-2 cups flour
salt, to taste

DIRECTIONS
1. Wash, peel, and dice potatoes. Boil until soft. Then mash them anyway you please (potato masher, pastry blender).

2. Steam spinach and chop finely (try to get rid of the excess water).

3. In large bowl, combine spinach and potatoes. Add egg and mix well. Add 1 cup of flour and knead in. Continue to add a little flour at a time, kneading until the dough is soft yet firm (it will still be a little sticky).

NOTE: If you are not planning to top your gnocchi with a saltier cheese, you will want to add some salt during this step.

4. Cover hands with flour to roll dough into teaspoon size balls. Press gently with a fork to semi-flatten.

5. Bring a pot of water to a boil. Place gnocchi a few at a time in boiling water. It is cooked when it floats to the top. Remove with a slotted spoon.

6. Serve with a sauce of your choice: white, red, pesto, or a cheesy cream sauce such as Gogonzola. Top with freshly grated Pecorino Romano or Parmigiano-Reggiano.

Serves 4-6.

(Recipe courtesy of Nick and Jenna Hatch)

Shrimp and Corn Quesadillas with Pico de Gallo

I have three and a half more weeks of lovely summer vacation, and I am savoring every second of it! Today, after finishing this post, I plan to take a leisurely trip to the market(s). I'll stroll the aisles, in no hurry at all, admiring all the bounty summer brings. Besides spending as much time as I possibly can lost in groceryland, I have several things I want to accomplish during my break. (I figured if I told you about them, I would be much more motivated to follow through.) Naturally, both involve this blog.

My first goal is to create an attractive header. I'm tired of looking at a blank page with stiff type. We need to liven things up. Second, I plan to compile a recipe archive for ease of navigation. The labels are a helpful feature, but I will create a separate page that will list every recipe by category and include links to find them. I'm not sure how hard this task will be or how I'm going to do it. But I will, and soon!

So there you have it, my summer resolutions for blog improvement. I have other goals (such as cooking all those intricate recipes that piled up during school) but I'll keep them to myself. I wouldn't want you judging me when the end of summer bliss rolls around and I didn't finish a dang one. In all truthfulness, I will feel completely satisfied with my summer no matter what I do, as long as nothing school related crosses my mind. It's a mental break- an escape from responsibility and seriousness and deadlines. And hopefully accompanied by good food, great friends, and sunshine.

INGREDIENTS
1 Tbsp. butter
1 onion, chopped
1 cup fresh corn kernels (about 2 ears)
1 clove garlic, minced
2/3 cup tomato, chopped
1 tsp. jalapeno, minced
1/2 lb. raw shrimp, peeled, deveined, and chopped
2 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, chopped
1/4 tsp. salt
4 very large or 8 small whole wheat flour tortillas
1-2 cups mozzarella and/or Mexican blend cheese, shredded
Pico de Gallo, for topping (recipe below)

Pico de Gallo:
3 tomatoes, diced
1/2 white onion, diced
jalapeno, diced, to taste
cilantro, chopped, to taste
1-2 limes, juiced
1 clove garlic, minced (optional)
salt and pepper, to taste

DIRECTIONS
1. Heat butter in a large pan over medium heat. Add onion, corn, garlic, and jalapeno and saute until tender. Add shrimp, tomato, lime juice, and cilantro and cook until shrimp are opaque (about 3 minutes). Season with salt and pepper. Remove from the heat.

2. Preheat griddle or nonstick skillet over medium heat. Place 1 tortilla on the surface and cover with cheese. Cover entire tortilla (if using small) or half the tortilla (if using large) with the shrimp mixture. Top with second (small) tortilla or fold over other half of (large) tortilla once the cheese has melted. Flip halfway through. Once the cheese has completely melted and it is warmed through, remove from the heat. Repeat with remaining tortillas. Use a pizza slicer to cut quesadilla into triangles. Top with pico de gallo and serve.

3. To make pico de gallo, toss tomato, onion, jalapeno, garlic (optional) and cilantro in lime juice. Season to taste with salt and pepper.

Makes 4 quesadillas.

(Adapted from Cooking Light)

Chewy Granola Bars

Everybody loves a soft chewy granola bar. I practically existed on them during my teenage years. Petite and portable, they make the perfect snack. Reasonably healthy as well. And that was the boxed (sat on a shelf for who knows how long) variety. When you make your own (as you will right away, I'm convinced) they are even better!

Have you ever taken a look under the flap of your store bought granola bar? Ever encountered that extensive list of unrecognizable ingredients? No longer. Who needs preservatives anyway when you've got a freezer (should be my motto)! Stored in a freezer safe container (individually wrapped even), they'll last... well, longer than it'll take you to eat them. Pop one out of the icebox, shove it in your purse (or pocket, guys), and by the time you're feeling famished, your granola bar will be ready for snacking.

The best part of this recipe is that one size fits all! All tastes and types and personalities. For me, it'll be a dried fruit (blueberries being my favorite) and a nut. My husband, who won't go near a raisin or fleck of coconut, prefers his specked with chocolate chips (make it dark and you're still reaping health benefits!). Things could get a little tricky when you start adding liquid or oily ingredients (applesauce, peanut butter)- you might have to play with the written ratios. Good luck! My only advice: don't overcook them or they won't stay soft and chewy, and that's the point!

INGREDIENTS
2 cups rolled oats
1/4-1/2 cup packed brown sugar or evaporated cane sugar (adjust to taste depending on what additions you use)
1/2 cup wheat germ
1 tsp. ground cinnamon
1 cup whole wheat pastry flour (all-purpose flour can be used)
1/2 tsp. salt
1/2 cup honey
1 egg, beaten
1/2 cup canola oil (you could try substituting applesauce for part of the oil)
2 tsp. vanilla extract
3/4 cup sweetened dried cranberries (Craisins)
1/4 cup almonds

Other suggested additions:
raisins
dried blueberries, cherries, or other fruit
mini chocolate chips
mini M&Ms
nuts (walnuts, pecans, peanuts, cashews)
peanut butter
coconut
pumpkin
sunflower seeds
banana
flax seeds

NOTE: If you are using extra wet ingredients, such as peanut butter or pumpkin, I recommend decreasing the amount of oil you use.

DIRECTIONS
1. Preheat oven to 350 F. Generously grease a 9x13 baking pan.

2. In a large bowl mix together oats, brown sugar, wheat germ, cinnamon, flour, and dry additions. Make a well in the center and pour in the honey, egg, oil, vanilla, and any other wet additions. Mix together with hands or spatula. Press the mixture evenly into the baking pan.

3. Bake for 18-25 minutes, until the tops are golden. Remove from the oven and cool for 5 minutes in the pan, then cut into bars while still warm. Store in an airtight container or the freezer.

Makes 1 9x13 pan.

(Adapted from All Recipes)

Sweet Potato and Black Bean Burritos

Definitely a unique twist on the standard burrito. Very vegetarian. Very yummy too. I added a few extras (cleaning out the fridge) that you may or may not want to include...spinach, bell pepper, and a dash of cinnamon. This recipe can be played with and odds are it will still turn out well. I've seen a bunch of different adaptations by fellow bloggers. Here's mine.

P.S. I know the soy sauce seems out of place in a Mexican dish. I questioned its authenticity too, but used it anyway. If you feel disloyal tainting a Southwestern staple with an Eastern ingredient I suggest just adding some salt (maybe a teaspoonful?). That should do the trick.

INGREDIENTS
1 can black beans, drained and rinsed
2 small or 1 large sweet potato, cooked and mashed
1 Tbsp. extra virgin olive oil
1 onion, diced
1 red, orange, or yellow bell pepper, diced (optional)
2 large cloves garlic, minced
1 Tbsp. chili powder
1 tsp. cumin
1/4 tsp. cinnamon
1/2 cup water (or chicken, vegetable, or beef broth)
1 tsp. mustard
1 Tbsp. soy sauce
handful of fresh spinach, chopped (optional)
1 cup Cheddar or Mexican cheese blend, shredded
4 large whole wheat tortillas
handful fresh cilantro, chopped for garnish

DIRECTIONS
1. Preheat oven to 350 F.

2. Heat olive oil in a large skillet over medium high heat. Add onion, bell pepper (if using), and garlic. Saute until soft. Add chili powder, cumin, and cinnamon, and black beans. Mash black means to desired consistency (I use a potato masher). Stir in water/broth, mustard, and soy sauce. Add spinach (if using), stirring until wilted.

3. Heat tortillas in microwave for a few seconds to make them soft. Spread mashed sweet potato on the center of the tortilla. Cover with black bean mixture. Sprinkle with cheese. Roll up burrito and place on a greased pan. Sprinkle with more cheese. Repeat with the rest of the tortillas.

4. Bake for 12-15 minutes (longer if they have been refrigerated first), until heated through and the cheese on top has melted. Garnish with cilantro and serve.

Makes 4 burritos.

(Adapted from All Recipes)

Nick & Jenna's Lasagna Italiano

It's been a while. We took a little trip to Charleston over the last few days and I thought I'd be able to keep up on the blog. I thought our (Priceline special) hotel would have wi-fi. And it did. But you had to pay an extra 10 bucks a day to use it. I guess you're just not worth it to me. I figured the blog could wait. I was probably much more anxious to continue posting than any of you were for my return.

Internetless (It's a helpless feeling!), our small budget went towards delectable, fresh, fantastic seafood. I didn't eat anything that spent its life on land during the trip. Why bother? Virginia produces plenty of pork and poultry, but Charleston is teeming with glorious sea life! For me, the highlight of the trip was the food. We also got a taste of real Southern cuisine. We nibbled fried green tomatoes, devoured Cajun shrimp po'boys, and slurped creamy crab fettuccine. We visited the french quarter and tried our first croque monsieur. The seared ahi was awesome and I fell head over heels for the best mahi fish tacos ever. The food was unforgettable. Expect to see many more seafood recipes in the near future. You can't visit a place like Charleston without feeling inspired!

I know I'm contradicting myself, raving about Southern shrimp and fish on a day that I present to you this extraordinary Italian recipe. Shift your focus to the flavors and aromas of Italy and just imagine...the most magnificent lasagna in the world! This is it! I might have had a little fling with those fish tacos, but this dish right here will be my lifetime companion. I'm still amazed that something this Italian, this good came out of my kitchen (Stouffers, goodbye.). Thank you, Nick and Jenna, for sharing this recipe with me and letting me share it with the world. I first had it in their home and am loving being able to recreate it in mine.

In the method of a true chef, the instructions I was given were far from exact. I have detailed what I have done, twice now, to achieve what I feel is the desired result. There are several keys to achieving greatness with this lasagna: high-quality fresh artisanal cheeses (worth every penny), no-boil lasagna noodles (they require less work and are much thinner which means more layers), and slow-simmering the sauce. Just accept that that it will take the better part of a day for the sauce to reach its peak. Your patience will be rewarded upon your first bite.

INGREDIENTS
Per il Ragu:
1 Tbsp. extra virgin olive oil
1 yellow onion, diced
1-2 red/yellow bell peppers, diced
2 cloves garlic, diced
2 carrots, shredded (optional)
2 stalks celery, diced (optional)
1 lb. lean ground beef
36 oz. plain tomato sauce
dried or fresh basil, to taste (I use about 1 Tbsp. dried)
crushed red pepper flakes, to taste (I use 1/2 tsp.)
salt and pepper, to taste

La Besciamela:
1/4 cup (1/2 stick) butter
4 Tbsp. flour
milk, enough to make a creamy sauce (I use 2-3 cups of 2% milk)
salt, to taste
nutmeg, to taste (I use 1/4 tsp.)

1-2 packages NO BOIL lasagna noodles (1 package of Barilla is usually enough)
FRESHLY GRATED Parmiagiano, Pecorino Romano, Mozzarella, and Asiago cheeses

DIRECTIONS
1. To make the Ragu sauce, heat olive oil in a large pan over medium high heat. Saute onion, peppers, garlic, carrot, and celery until soft. Add beef and cook until browned. Drain grease. Add tomato sauce and season with basil, red pepper, salt and pepper. Let simmer on the stove (the longer the better) or transfer to a crock pot set on low and let cook for about six hours.

2. When you are ready to assemble the lasagna, melt butter in a large pan over medium heat. Stir in flour until a thick paste forms. Whisking constantly, add milk to form a creamy sauce. Season with nutmeg and salt. Keep warm while assembling the lasagna.

3. Cover the bottom of a 9x13 pan first with a layer of ragu sauce. Next place a non-overlapping layer of pasta. Now another layer of ragu, then a sparse layer of besciamela, then cheese. Repeat as many times as you can fit into the pan. Top with a generous layer of cheese.

4. Bake in a 375 F preheated oven for 40 minutes lightly covered with foil. Remove foil and finish cooking for another 10-15 minutes. Let sit 10 minutes before serving. Buon appetito!

Fills a 9x13 pan.

(Recipe courtesy of Nick and Jenna Hatch)

Chicken Caesar Salad and Dressing

Caesar salad dressing is one of the last things I ever dreamed I'd be making. I mean, who buys anchovies? (At least the raw eggs didn't scare me, I've eaten my share of cookie dough.) But now no food, no matter how strange, is off limits. When my husband's birthday rolled around last weekend I wanted to create a dinner he would remember. He puts up with a lot of recipe testing and (the majority of the time) graciously tries new dishes. So for at least one night I wanted to serve something I knew he'd love. Something homey and comforting, just his style.

When we are dining out, Dustin always orders a Caesar salad as his side. I figured I could probably make one equal, if not better, and a whole lot healthier, than most restaurants. I started with the dressing, which can be made two ways: with raw egg yolks and without. I attempted both, and they taste very similar, the raw egg version being slightly tangier and the mayo more mild. But PLEASE don't skip the anchovies. They lend that salty kick that is uniquely Caesar dressing. I purchased anchovy paste in a little tube so that I didn't have to dice mini fish fillets (it seemed creepy).

I even baked homemade croutons. Cube a loaf of crusty French or Italian bread (whole wheat can be used as well), drizzle with olive oil, season with salt and pepper, and into the oven it goes. Fifteen minutes later you have fresh crunchy croutons. Excellent. Add some sliced chicken breast (rotisserie works wonders for the lazy) on top and this salad becomes a meal.

Don't worry, I didn't serve my husband only a salad for his birthday dinner. I made the most gorgeous, most decadent, most delicious dish to go with it. Next time I'll share with you Nick & Jenna's Italian Lasagna. Just wait!

INGREDIENTS
Salad:
romaine lettuce, chopped
red onion, thinly sliced
Parmesan cheese, grated
Croutons (see recipe below)
Dressing (see recipe below)
grilled or roasted chicken, sliced (optional)

Croutons:
loaf of crusty bread, sliced into 1-inch cubes
extra virgin olive oil
salt and pepper, to taste

Caesar Dressing:
1 egg yolk (or 2 Tbsp. mayonnaise)
1 anchovy fillet (or 1/4 tsp. anchovy paste)
1 large clove garlic, minced
1 Tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
To make the dressing:
1. In a small bowl, combine the egg yolk, anchovy, garlic, lemon juice, Dijon, and Worcestershire. Slowly drizzle in the olive oil while whisking constantly. Season to taste with salt and pepper. Dressing can be made up to a day ahead. Keep refrigerated and bring to room temperature before serving.

To make the croutons:
1. Preheat oven to 400 F. Toss cubed bread with olive oil, salt, and pepper. Place in a single layer on a baking sheet. Bake for 10-20 minutes until lightly browned. Store in an airtight container at room temperature for up to 1 week.

To assemble the salad:
1. Combine romaine and red onion. Toss with Caesar dressing. Sprinkle with Parmesan. Top with chicken (optional) and croutons.

Serves 4.

(Adapted from Smitten Kitchen)

Sweet Potato and Avocado Panini

Sweet potato + avocado- I know, it's a strange combination! I can assure you though, it's delicious! In the process of building this sandwich I learned a new method of roasting sweet potatoes: tossing thin slices in olive oil and honey and letting the oven work its magic. Sandwichless, they would make a great accompaniment to any meal! And here, layered with ripe green avocado and juicy red tomatoes (and spinach and red onion) and a special sauce they are oh-so-good! That sauce had me wondering too, but I swear the mayo, honey mustard, and poppy seed combo is awesome!

I got carried away and sliced my veggies a bit too thick. This presented a problem when the sandwiches were so fat that the panini maker didn't wanted to close around them. And after grilling they proceeded to slide around, the insides occasionally spilling out. But a deconstructed sandwich tastes just as good as a pristine obedient one, and so it didn't matter. I enjoyed every bite of this odd but impressive panini!

INGREDIENTS
1 sweet potato, peel and cut into 1/2-inch-thick slices
1 Tbsp. extra virgin olive oil
1 Tbsp. honey
4 tsp. honey mustard (I combined 2 tsp. Dijon + 2 tsp. honey)
2 tsp. mayonnaise
1/8 tsp. poppy seeds
4 slices whole wheat bread
red onion, thinly sliced
1 avocado, sliced 1/4-inch thick
1 tomato, sliced 1/4-inch thick
handful baby spinach or salad mix
1/4 cup Monterey Jack cheese, shredded (optional, I omitted)

DIRECTIONS
1. Toss sweet potatoes with olive oil and honey. Season with salt and pepper. Bake in 400 F preheated even for about 15 minutes, until tender, flipping halfway through.

2. In a small bowl whisk together honey mustard, mayonnaise, and poppy seeds.

3. To construct the sandwiches, spread half of the poppy seed mixture on two of the bread slices. Place half of the onion, avocado, and tomato slices on top. Season lightly with salt and pepper. Add the sweet potato slices, cheese (optional, I omitted), and spinach. Top with remaining slice of bread.

4. Preheat panini press or grill pan to medium high heat. Grill sandwich until bread is crispy and cheese has melted (if using). Slice in half and serve warm.

Makes 2 paninis.

(Adapted from Love and Olive Oil)

Banana Cupcakes with Honey Cinnamon Frosting

Everyone needs a banana recipe collection for when the bananas on the counter start looking rotten. Don't throw them away! That would be such a waste. Overly ripe bananas can be frozen (remove the peel) for months and later defrosted for baking purposes. These scrumptious banana cupcakes with a swirl of honey-butter-cinnamon frosting will have you wishing your bananas would brown a little quicker. You might even find yourself purchasing them bruised and speckled just for this purpose!

INGREDIENTS
Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 very ripe bananas), plus 1 whole banana for garnish (optional)
2 large eggs
1/2 tsp. pure vanilla extract

Frosting:
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp. honey
1/8 tsp. ground cinnamon

DIRECTIONS
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not over mix). Dividing evenly, spoon batter into muffin cups.

3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

4. To make the frosting, in a medium bowl, using an electric mixer, beat confectioners' sugar, butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

Makes 12 cupcakes.

(Recipe from Martha Stewart)

Southwest Egg Rolls with Avocado Dipping Sauce, Revisited

7/14/09: Yum, yum, yum! I, excuse me, we (my entire family) love these Mexican "egg rolls"! Family tradition dictates that for our Christmas Eve dinner we serve an array of appetizers and treats. This past 24th of December I debuted this recipe and it was a smashing success! My younger sister Katelyn has been ferociously baking batches of them ever since. You must serve them alongside either avocado dipping sauce (not pictured) or chipotle spiked sour cream (both fabulous)!

2/16/09: I suppose these Southwest Egg Rolls are technically an appetizer, but since no human being has ever been known to eat only one, we have turned them into a complete meal! Filled with an assortment of sauteed Southwestern ingredients, held together by oozing Jack cheese, and oven-baked-till-crisp in a butter-brushed tortilla shell, they will tantalize your taste buds and leave your stomach shouting for more! We make huge batches of them and store them in the fridge or freezer. This ensures that there will be leftovers galore-perfect to sneak when that can't-quite-get-enough feeling overcomes us again! For a seriously greasy snack, try deep frying them!

INGREDIENTS

Southwest Rolls
2 Tbsp. extra virgin olive oil
4 skinless, boneless chicken breast halves, cooked and diced

2/3 cup green onion, sliced
2/3 cup red bell pepper, minced
1 cup frozen corn kernels, thawed
1 can black beans, rinsed and drained
2/3 cup frozen chopped spinach, thawed and drained
1/4 cup diced jalapeno peppers, seeded and rinsed (1 medium sized)
3 Tbsp. minced fresh parsley (or 1 1/2 tsp dried)
2 tsp. ground cumin
2 tsp. chili powder

2 tsp. garlic powder (or 5 cloves fresh minced garlic)

1/4 cup fresh cilantro, chopped (or 1 Tbsp. dried)
1 tsp. salt
1/4-1/2 tsp. ground cayenne pepper (more or less to taste)

3 cups shredded Monterrey Jack or Cheddar cheese
20-30 (6-8 inch) whole wheat flour tortillas (depends on the size of your tortillas and how full you stuff them)

Avocado Dipping Sauce

1 fresh avocado, smashed
1/4 cup mayonnaise

1/4 cup sour cream

1 Tbsp. buttermilk

1 1/2 tsp. white vinegar

1/8 tsp. salt

1/8 tsp. dried parsley

1/8 tsp. onion powder

1/8 tsp. garlic powder

1 dash dried dill weed

1 dash pepper

DIRECTIONS

1. Heat olive oil over medium heat. Add green onions and bell pepper and saute 5 minutes until tender.

2. Add diced cooked chicken, corn, spinach, black beans, jalapeno, parsley, cumin, chili powder, garlic powder, cilantro, salt, and cayenne pepper. Cook and stir 5 minutes until well blended and tender. Remove from heat and stir in cheese so it melts.

3. Place tortillas between two moist paper towels and microwave 30 seconds-1 minute until hot and pliable.

4. Spoon even amounts of mixture onto each tortilla. Fold in ends of tortilla, then roll tightly around mixture. Arrange in a medium dish, cover, and store in the freezer or refrigerator. Chilling them for several hours before baking helps hold them together, but is not absolutely necessary. They keep well frozen, and can be placed directly in the oven.

5. Butter a baking sheet and place rolls evenly on the pan. Brush them with melted butter.

6. Bake rolls at 375 F for 20-25 minutes, until golden brown and the edges begin to crisp, rotating them every 10 minutes.

7. Remove them from the oven and allow them to cool for several minutes before slicing in half. Serve with Avocado Dipping Sauce and garnish with chopped onion and tomato.

8. To prepare sauce combine all ingredients in a small bowl and whip until creamy. Store in an airtight container in the refrigerator until ready to serve.

Makes 20-30 rolls.

(Adapted from Recipe Zaar)

Ginger Balsamic Glazed Mahi Mahi

If a degree could (and it should) be awarded in the area of recipe research expertise, I would be an overqualified candidate. I have become a sleuth of sorts. A dinner detective. An ingredient interrogator. If the recipe for a mystery dish exists, I will hunt it down. I will not rest until it's found.

Alright, I'm exaggerating a bit, but the truth is, I've become very efficient at tracking down recipes. I spend a lot of free time perusing cooking sites on the Internet and I know where to go. So about a month ago, when a friend had me over for dinner and served me the most delicious Mahi I'd ever tasted, I should have asked her for the recipe. But instead (perhaps I like the thrill of the chase), I found myself conducting a cyber search for it's whereabouts. And then one day I stumbled upon it... hidden in plain sight at All Recipes!

This fish is fantastic! Mahi mahi is now my favorite (cooked) fish. (I like my tuna and salmon better raw.) It is a lot meatier than its other finned friends and has very little fishy flavor. (Funny how when we eat fish we don't want them to taste like...fish.) The ginger balsamic marinade which also serves as the glaze for this Mahi dish is phenomenal! Serve it over a bed of brown rice to soak up the runoff.

This case is closed, but the dish has been such a hit that I've begun a new search for more methods of Mahi preparation, and already have several exotic and delicious looking recipes to try!

INGREDIENTS
3 Tbsp. honey
3 Tbsp. reduced sodium soy sauce
3 Tbsp. balsamic vinegar
1 tsp. fresh ginger root, grated
1 clove garlic, minced
2 tsp. extra virgin olive oil
2 6 oz. mahi mahi fillets
salt and pepper, to taste

DIRECTIONS
1. Season fish fillets with salt and pepper. In shallow dish stir together honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Place fish into the dish. Cover and let marinate in the refrigerator for 20 minutes.

2. Preheat oven to 400 F. Remove fish from marinade, draining it into a shallow pan. Bake fish for 10-15 minutes, until it easily flakes with a fork. (Fish could also be grilled or pan fried.)

3. While the fish is baking, place the reserved marinade in a shallow pan over medium high heat and bring to a boil. Reduce heat and simmer several minutes. Spoon glaze over fish, and serve.

Serves 2.

(Adapted from All Recipes)

Carrot Cake Cookies

If I had to pick a favorite dessert, it would be carrot cake with cream cheese frosting. I've given this quite a bit of thought, and I can't remember anything that comes close to the utter decadence of a moist, frosting-laden carrot cake. When I made my own several months ago, it was my first step into the realm of cake baking, and I was thrilled with my success. It inspired a flurry of cake creations (in all their forms, i.e. cupcakes) and convinced me to make this recipe.

These cookies mirror the defining flavors of a carrot cake: the carrots, raisins, nuts, and cinnamon, with the addition of oatmeal for a more substantial texture. Squeeze an excessive amount of cream cheese frosting between two small cookies and you've created a carrot cake sandwich to die for! Martha, this is a terrific recipe. I'll be back for more!

INGREDIENTS
Cookies
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups carrots, finely grated (about 3 large carrots)
1 cup raisins
pecans or walnuts, chopped (optional)

Cream Cheese Frosting
8 oz. cream cheese, room temperature
8 Tbsp. (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 tsp. pure vanilla extract

NOTE: Next time I will double the frosting because it didn't go very far!

DIRECTIONS
1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

4. To make the frosting, place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

(Recipe from Martha Stewart)

Makes 2 dozen cookies.

Chicken Tortilla Soup, Revisited

7/8/09: To make this soup I once again boiled a whole chicken and accumulated enough stock to stock my (minuscule) freezer. Storage space is lacking in our kitchen. The fridge space seems adequate but our freezer just about explodes every time you open the door and we've got the cupboards jam packed with pots, pans, dishes, and the like (and I don't have very many of them). Our furnace closet also serves as a pantry and trash can container (If this seems like a bad idea to you, don't tell me because I have no where else to put stuff). When I can find the space, the freezer is my favorite spot for storage. Food becomes practically immortal in there.

This recipe made enough soup that even after two days of leftovers, I froze some for later! Home cooked soup makes a great freezer dinner... thaw it for a day in the fridge and then reheat it on the stove (or pack it in your lunchbox for a meal-on-the-go). This tortilla soup highlights the best flavors of Mexican food- all in one bowl!

2/8/09: For my parents' birthdays this weekend I prepared a Mexican Feast. For the main course I debuted my original Chicken Tortilla Soup! I have had many versions of this dish and I finally decided to create my own that Incorporated all of my favorite aspects of each. My family loved it and I was elated that it turned out so well on my first try! I provided an array of toppings... such as sharp cheese, tangy sour cream, and bright cilantro, that further enhanced the flavor and flair of this soup! While it is absolutely delicious as is, if you like it spicy you could add some diced jalapeno or cayenne pepper. Boiling a whole chicken might take some time, but it provides for the juiciest meat and top notch stock. If you are in a hurry you could substitute diced cooked chicken breast and canned chicken broth, but the results won't be as phenomenal (and watch out for the sodium content in your broth). Adobo seasoning is my "secret ingredient"! While the ingredients might vary by brand, mine contains salt, garlic, onion, black pepper, oregano, bay, and turmeric. It is available at most grocery stores (although my specific version comes from Whole Foods). Next time I might use fresh diced/pureed tomatoes in place of the canned, but otherwise I'm sticking to this recipe for good!

INGREDIENTS
1 3 lb. chicken, giblets removed

water, enough to cover chicken for boiling and create at least 6 cups of stock

2 cans black beans, drained and rinsed

1 can whole kernel corn, drained

28 oz. can crushed tomatoes (I used fire-roasted)
4 oz. can diced green chiles

2 Tbsp. extra virgin olive oil

1 large onion, diced

4 cloves garlic, minced

1 tsp. Adobo seasoning (I purchase this brand) 

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. paprika

salt and freshly ground black pepper, to taste

pinch cayenne pepper, to taste

To garnish:
sharp Cheddar or Monterrey Jack cheese

fresh cilantro, chopped
sour cream

green onions, sliced

avocado, sliced

tortilla chips

DIRECTIONS

1. Place chicken in a large pot. Cover with water (at least 8 cups) and bring to a boil. Boil for 40 minutes, or until the chicken is no longer pink and the juices run clear.

2. Take the pot off of the stove. Remove chicken from the pot and set aside to cool. Strain the stock and allow it to cool to room temperature. Once the chicken has cooled, remove the meat from the bones. Store the stock and chicken meat in the refrigerator until you are ready to use them (can be several hours or overnight). Before using the stock, skim the fat off the surface. Shred or dice the chicken before use.

3. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook for about a minute. Stir in the Adobo, cumin, chili powder, and paprika and cook for another minute. Add 6 cups of chicken stock, the black beans, corn, tomatoes (I dumped in one can of beans whole and pureed the second in a blender for a creamier consistency.), green chilies, and chicken.

4. Bring to a boil and then reduce heat to medium-low and simmer for at least 15 minutes. Season to taste with salt and freshly ground black pepper and cayenne. 

5. Serve hot and garnish with a selection of Cheddar or Monterrey Jack, fresh cilantro, sour cream, green onions, avocado, and tortilla chips.

Serves 8.

Oreo Sandwich Cookies

It has taken me five days to get around to finishing this post. These last two weeks of school (before a glorious summer break) have been the busiest yet. Why is it that teachers like to throw everything at you at once? I have a final tomorrow morning that I should be studying for right now. That or practicing giving a physical examination that I have to record to DVD next week. But instead I've got my laptop propped on the end of an examination table in our clinical lab, next to the otoscope and blood pressure cuff, avoiding productivity for just a few more minutes.

Food is my creative escape from this sterile world of hospital gowns and surgical gloves. I want to be a nurse. I signed up for this. But some days I want to be a the girl who doesn't think about food as a measure of input and output. I'll never again be able to eat a cinnamon bun without thinking about its spiking affect on my blood glucose. This heightened level of awareness is keeping me healthy, but it can be irritating.

Since adopting a natural foods diet, there are several treats we miss. I miss my daily Fiber1 Bar (they are way too tasty to actually be good for you). Dustin longs for his favorite packaged cookies: Keebler Fudge Sticks, Nutter Butters, and Oreos. When I came across this recipe I was super excited! Homemade Oreos! I was not expecting to be wowed, but Dustin and I both agreed (and he is the expert) that these are far superior the to Nabisco brand! The outer cookie is soft and chewy (and stays so stored at room temperature for a few days) and perfect with the fluffy frosting filling. Pour a glass of milk, pile up a plate of cookies, dip, and devour.

INGREDIENTS
For the chocolate cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg

For the filling:
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup non-hydrogenated shortening (suggested: Spectrum organic shortening made with palm oil)
2 cups confectioners’ sugar, sifted
2 tsp. vanilla extract

NOTE: While I try not to use shortening, it is essential in this case to maintain the consistency of the filling. If you were to use butter or oil it wouldn't keep its shape at room temperature (and would alter the taste.)

DIRECTIONS
1. Preheat oven to 375 F.

2. In a food processor or electric mixer (this could be done by hand as well), thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar. With the motor running on low add the butter and then the egg. Continue mixing until the dough comes together in a big ball.

3. Spoon rounded teaspoonfuls onto parchment lined baking sheets (giving them room to spread). Slightly flatten them with the tips of your fingers. Bake in the preheated oven for 9 minutes. Remove from the oven to cool on a wire rack.

4. To make the filling, cream butter and shortening at low speed, gradually beating in the sugar and vanilla. Turn mixer to high and beat several minutes until light and fluffy.

5. To assemble the cookies, spoon frosting into a piping bag (or a Ziploc with the corner cut off works just as well). Pipe dots of filling onto the center of half of the cookies. Place a second cookie (that is the same size) on top and press down gently so the filling spreads to the sides. Continue assembling all of the cookies and enjoy!

Makes about 2 dozen sandwich cookies.

(Adapted from Smitten Kitchen)

Mushroom Jack & Spinach Quesadillas

Last weekend I was rummaging through my fridge, hoping to find something to make lunch with, when I spotted a package of Cremini mushrooms. Those mushrooms had been staring at me from the shelf all week, threatening me with their expiration. I had bought them for a salad I never got around to making and now they would be wasted. I feel guilty when food goes bad. Especially a noble vegetable. Money and nutrition straight sent to the dump doesn't sit well, so I determined to find a use for them.

I turned to my trusty source for meal inspiration...my laptop. (When it's not at school with me it has permanent residence in the kitchen. We are companions in meal-prep and it's got stains to show from it. It's not abuse, it's love.) All Recipes provided me with the basis for this recipe and I added a few touches of my own. When it comes to quesadillas, you can free-style it. The method is important, the fillings not so much. Two things are required: cheese and a tortilla. If you've got both, you've got yourself a quesadilla. I keep ample of both on hand for moments such as this.

This quick-fix quesadilla was great...stuffed with spinach and mushrooms, jack cheese oozing out it's sides! It's 8:30 in the morning and I'd like another one right now. If mushrooms aren't your thing (although you really should give them a chance), take this as a lesson in creativity. I guarantee that a yummy quesadilla can be made with just about any ingredients you've got.

INGREDIENTS
2 large whole wheat tortillas
1 Tbsp. extra virgin olive oil
1 package Cremini mushrooms, sliced
handful of baby spinach
red onion, thinly sliced
salt and pepper, to taste
Monterrey Jack cheese (or a blend of mozzarella and cheddar)
salsa, for dipping

DIRECTIONS
1. Heat olive oil in a pan over medium heat. Saute mushrooms until soft. Add spinach, stirring until it has wilted. Remove from the heat and season with salt and pepper.

2. Preheat a griddle or stovetop pan over medium heat. Place 1 tortilla on the preheated surface. Cover with cheese. Spoon half of the mushroom and spinach mixture on to 1/2 of the tortilla. Sprinkle with red onions. Once the cheese has begun to melt, fold over the other half of the tortilla. Cook until it has evenly browned on both sides and the cheese has melted, flipping halfway through. Repeat with the second tortilla.

3. Slice and serve hot with salsa for dipping.

Makes 2 quesadillas.

(Adapted from All Recipes)

Pizza Margherita

Once upon a time in a land far far away, the Kingdom of Italy was ruled by a king and his Queen Margherita. During Margherita's reign a gifted artisan baker crafted a pizza "whose red tomatoes, green basil, and white cheese represent the Italian flag". The queen so loved the pizza that it was named Margherita in her honor (which actually means "daisy" in Italian). This traditional pizza is served to this day in Italy, and throughout the world. (This story brought to you by Wikipedia.)

I thank Queen Margherita for her good taste, without which I would not be enjoying such a fantastic pizza today. Like is the focus of most Italian food, pizza Margherita is all about using the freshest ingredients. You need four simple, fresco ingredients: tomatoes (Romas preferred), basil leaves, extra virgin olive oil, and mozzarella. Don't even think about using the bagged or pre-shredded or low moisture/low-fat cheese. You need a ball of fresh, moist, luxurious mozzarella. It's the only way.

A slice of this breathtaking pizza will take you back to Naples...back to the birthplace of a culinary masterpiece that has found its way into your kitchen.

INGREDIENTS
1 recipe pizza dough
Roma tomatoes, sliced (enough to cover surface of pizza)
handful fresh basil leaves, chopped
8 oz. fresh mozzarella, sliced
1 Tbsp. extra virgin olive oil
salt and freshly ground pepper
balsamic vinegar + extra virgin olive oil, for dipping

DIRECTIONS
1. Prepare pizza dough according to directions.

2. Preheat oven and pizza stone to 450 F.

3. Brush crust with olive oil. Layer tomatoes and mozzarella over crust. Season with salt and pepper.

4. Bake in preheated oven for 10-12 minutes until crust is golden brown and cheese is bubbling. Remove from the oven and sprinkle with basil.

5. (Optional) Serve with a mixture of balsamic vinegar and olive oil for dipping.

Makes 1 pizza.

Pecan Crusted Salmon

I eat most of my fish raw. In the form of sushi, that is. I find it tastes less fishy in its naked state. Like most people I've met, I put up a fight before trying my first bite of raw sea life. But that's all it took before my misconceptions vanished. I've never met someone who has tried quality sushi and disliked it. (And by quality I don't mean the grocery-store imitation.) You want your fish fresh-as-it-gets (for taste and safety reasons.) I acknowledge that Sashimi is not for the shallow-hearted. But put it in a roll and you're crazy not to like it.

Dustin and I go out for sushi more than any other cuisine. I crave it...all the time. And it's not something I can make at home (yet). Fresh fish is expensive and perfect sticky rice takes hours of preparation. And since the variety of sushi you can get at restaurants is extensive, making my own seems impractical. Something I'll try for sure, but not for everyday.

So at home I cook my fish. Salmon is a favorite. It can stand on it's own...delicious with just a dab of butter and shake of salt and pepper. But if you want to go all out- I'm talking restaurant worthy- make this dish: flaky salmon beneath a layer of honey-mustard and a crunchy pecan-bread crumb crust. Served with a salad it makes a splendid seafood supper.

INGREDIENTS
1 tsp. Dijon mustard
2 tsp. honey
1/4 cup whole wheat bread crumbs
1/4 cup pecans, finely chopped
1 Tbsp. fresh parsley, chopped
2 (4 oz.) salmon fillets
salt and pepper, to taste
lemon wedges, for serving

DIRECTIONS
1. Preheat oven to 400 F.

2. Combine honey and mustard in a small bowl. In a separate bowl combine bread crumbs, pecans, and parsley.

3. Season salmon fillets with salt and pepper. Brush with honeymustard. Sprinkle with bread crumb mixture. Place in a greased baking dish.

4. Bake in preheated oven for 10 minutes per inch of thickness or until salmon flakes when tested with a fork. Serve garnished with lemon wedges.

Serves 2.

(Adapted from All Recipes)