Caramelized Chipotle Chicken

Here I go again with the chipotle. I'm not going to apologize, though. If you're sick of chipotle, you haven't tried it yet. (Not by itself of course. That would be a hot mistake. In or on something.) These tender juicy chicken pieces smothered in a caramelized chipotle sauce would do the trick. They are finger-lickin', bone-suckin', spicy-sweet delicious.

I didn't bake two whole chickens (that would be overboard for just the two of us). I cut the recipe in half and it still fed us for several nights. The leftovers make a yummy taco/fajita/or wrap filling. I made arepas (little cornmeal cakes that I'll someday share a recipe for) and we stuffed them with the leftover sticky chicken and some guacamole-sour cream.

Since you aren't roasting the chicken whole, it cooks a LOT faster. The recipe calls for skin-on chicken, which I neglected to notice. I bought mine skinless but with the bone in tact (which is essential for juicy tenderness). The skin would have provided even more flavor, so if you are going to use it, make sure to get the sauce under the skin so that it has contact with and flavors the meat.

INGREDIENTS
2 whole chickens (about 3 lbs. each), each cut into 8 pieces (You can buy them in parts- it makes your work a lot easier)
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 cup ketchup
2 Tbsp. Dijon mustard
2 Tbsp. packed dark brown sugar
1/4 cup canned chipotle chiles in adobo, chopped
1 Tbsp. Worcestershire sauce
2 Tbsp. cider vinegar
1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. pepper

DIRECTIONS
1.Heat oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.

2. Add garlic and remaining ingredients, except chicken, to skillet with 1 tsp. salt and 1/2 tsp. pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.

NOTE: The sauce can be made up to a day ahead and chilled until ready to use.

3. Preheat oven to 450°F with rack in middle.

4. Coat chicken with half of sauce, then roast, skin side up, in a large heavy sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25*** minutes more. Remove from the oven and let sit for a few minutes before serving.

***NOTE: Mine cooked a lot faster than this. It was completely done after about 25 minutes in the oven. I suspect it was because I only roasted 1 chicken (and my oven has always been hyperactive). Watch your chicken carefully. It probably won't take the full amount of time.

Serves 8.

(Adapted from Gourmet)

Caramel Apple Crisp (with Homemade Caramel Sauce)

I have this protocol I follow, where after I make a recipe I add it to my queue of recipes to post. They're always in chronological order, so they get posted in the order that I made them. I'm such a rule follower- I feel guilty about breaking my own self-inflicted habit. But tonight I'm a rebel. I'm posting a recipe out of line. I'm going to close my eyes and pretend I don't notice, and let this one cut, because honestly, it can't wait!! And since apple season is upon us, I can't let the opportunity to make this dish pass you by!

Last post I asserted that the best recipes come from friends (and family). Well, here's further proof. This crazy-delicious Caramel Apple Crisp came from a friend back at school in Utah. I'm not sure where she got it from- maybe, reader, it was you! All I know is, I had it once and was hooked! I made a minor change (or two). We'll call them enhancements. First, I made my own caramel sauce. And it was easy. And second, I spiced it up with several dashes of cinnamon. The result would make any apple pie jealous.

This dessert must be served a la mode. With the best creamy vanilla bean ice cream you can get your hands on (Breyer's Natural Vanilla is our top choice). Drop a scoop of vanilla bean on top of your caramel-oozing warm apple crisp and take a taste. Now you know why it couldn't wait.

INGREDIENTS
2 cups all-purpose flour + 1/2 cup for thickening the caramel sauce
1 1/2 cups brown sugar
1 cup butter, softened
2 cups oatmeal
1 tsp. baking soda
1/2 tsp. cinnamon
5 apples, peeled and chopped (tart green ones works best for baking)
1/2 cup walnuts, chopped (optional)

Caramel Sauce: (OR use a 12 oz. jar of canned caramel sauce)
1 1/4 cups (packed) brown sugar
1/2 cup salted butter (I always use unsalted butter for baking, but in this case salted is necessary)
1/2 cup heavy cream

DIRECTIONS
1. To make the caramel sauce, whisk sugar and butter in a heavy-bottomed saucepan over medium heat until it melts. Bring to a boil, remove from heat, and whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Let cool. It can be stored in the refrigerator until ready to use.

2. Preheat oven to 350 F. In a large bowl, mix together flour, sugar, oatmeal, baking soda, and cinnamon. Add the butter, and with your hands, incorporate until the mixture is crumbly. Press half of the crumb topping into a 9x13 pan and bake for 8 minutes. Remove from the oven.

NOTE: You can add the cinnamon to the crumb topping or you can toss it with the apples to coat (which is what I did). Either way, I'm sure it will taste splendid!

3. Meanwhile, bring the caramel sauce and 1/2 cup flour to a boil in a saucepan over medium heat, stirring constantly. Reduce heat and cook until it thickens, about 5 minutes.

4. Sprinkle apples and nuts (optional) on the crust. Pour caramel sauce over the apples. Sprinkle the remaining crumb mixture on top. Bake for 30 minutes, until golden brown. Remove from the oven. Let sit for 30 minutes before serving warm with vanilla ice cream. (If you serve it immediately it will be too runny.)

Fills a 9x13 pan.

(Recipe courtesy of Jamie Adcox, Caramel sauce from Bon Appetit)

Britt's Black Bean Salsa

The best recipes come from friends (family is included in that statement). The ones you've tried and decided you can't live without. I'm no longer shy about requesting recipes. If I'm served a dish I love, I want to be able to have it again, and again! I figure its the greatest compliment you can give (and get).

This recipe came from my friend Brittany and she has graciously permitted me to share it with you. It's a simple and scrumptious black bean salsa. It makes the perfect party appetizer or Mexican side dish. Try it on top of grilled fish, in your taco, or straight outta the bowl. It's even good without the chips!

INGREDIENTS
1 can black beans, drained and rinsed
1 can of corn, drained
1 1/2 avocados, chopped
2 large tomatoes, diced (I used a pint of cherry tomatoes)
1/2 red onion, diced
1/2 bunch of fresh cilantro, chopped
2 limes, juiced
jalapeno pepper, minced, to taste
fresh garlic, minced or garlic powder, to taste
salt and pepper, to taste

DIRECTIONS
1. Combine beans, corn, avocado, tomatoes, and onion in a large bowl. Toss with lemon juice and cilantro. Season to taste with jalapeno, garlic, salt, and pepper. Refrigerate for several hours before serving.

Makes a large bowlful.

(Recipe courtesy of Brittany Miles)

Asian Beef Lettuce Wraps with Sweet Chili Lime Dipping Sauce

I'm having a hard time thinking of clever things to say tonight. I'm exhausted. I've been hit with an avalanche of assignments and tests and projects, not to mention the long days on my feet. Nursing is no joke. It's hard work. Much harder than cooking. And not as immediately rewarding.

Cooking is fun! For me, it's therapeutic. What do I do to say sane? I'm not sure if it's working, but my answer would be that I cook. Sometimes it's a hassle... all the planning and ingredient purchasing that goes into a meal. But its never not worth it. (When dinner turns out, anyway.)

I hope someday I'll say that about school- about all the hours I've spent studying (fighting sleep) when I could have been cooking. Problem is, I won't be able to afford cooking for much longer if I don't get a career. As lovely as it would be, to spend my life eating, drinking, and daydreaming about food, it's not the only thing that matters. But it does provide a wonderful escape from the pressures/due dates/deadlines of real life. Just me and a kitchen of possibilities. That's how it should be.

INGREDIENTS
1-2 heads Bibb lettuce leaves, rinsed and dried
1 lb. lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. low-sodium soy sauce
1/4 cup hoisin sauce
2 tsp. fresh ginger, minced
1 Tbsp. rice wine vinegar
1/4 tsp. sriracha sauce
1 5-oz. can water chestnuts, drained and chopped
1 bunch green onions, sliced

Optional toppings:
cucumber, thinly sliced
carrots, shredded
cilantro, chopped
rice or cellophane noodles, prepared according to package direction
peanuts, crushed

Sweet Chili Dipping Sauce:
2 Tbsp. rice wine vinegar
1 Tbsp. fish sauce
2 Tbsp. hot water
1 Tbsp. sugar
1/2 lime, juiced
1/2 tsp. garlic, minced
1/2 tsp. red chili paste

Dark Dipping Sauce:
1 tsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. chili paste
drizzle of honey

DIRECTIONS
1. Preheat skillet over medium high heat. Brown the ground beef, drain, and set aside. Add the onion with a little oil to the pan and saute until soft. Stir in the garlic, soy sauce, hoisin, ginger, vinegar, and chili paste. Return the ground beef to the pan and add the water chestnuts, green onions, and sesame oil. Stirring frequently, cook for 2 more minutes to heat through.

2. To make the Sweet Chili Lime Dipping Sauce, combine all the ingredients in a blender/food processor and puree until smooth. Pour into a small bowl and serve with lettuce wraps.

3. To make the Dark Dipping Sauce, combine all the ingredients in a small bowl and whisk together. Serve with lettuce wraps.

4. Serve beef and lettuce alongside toppings of choice and dipping sauces.

Serves 2-4 as a main course and more as an appetizer.

(Filling adapted from All Recipes and Sweet Chili Lime Dip from Food Network)

Quinoa and Black Bean Salad

Quinoa is a nutty, delicate, grain-like seed. It's actually related to spinach, beets, and tumbleweed, but neither looks nor tastes anything like them. It comes dry and after boiling for 10-15 minutes, puffs into tender little pearls packed with protein and fiber. This was my first taste of quinoa and I was shocked how wonderful this simple recipe was! Quinoa is naturally gluten-free and makes a great substitute for those with wheat intolerance.

INGREDIENTS
1/3 cup quinoa
2/3 cup low-sodium chicken or vegetable broth
1 tsp. extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
salt and pepper, to taste
1/2 tsp. cumin
1/8 tsp. cayenne
1/2 cup corn (frozen, canned, or fresh)
1 can black beans, drained and rinsed
1/4 cup cilantro, chopped
tomatoes, diced (optional)

DIRECTIONS
1. Heat olive oil in large skillet over medium heat. Saute onions and garlic until lightly browned. Add quinoa and broth. Season with cumin, cayenne, salt, and pepper. Bring to a boil, cover, then reduce heat and simmer 20 minutes, or until the quinoa is soft and has absorbed the liquid.

2. Add corn and black beans. Simmer for 5 more minutes until heated through. Remove from the heat and add tomatoes and cilantro. Toss and serve.

Serves 2-4.

(Adapted from All Recipes)

Coconut Banana Bread

Half a can of coconut milk was sitting in my fridge just tempting me to take advantage of it. I can't look at coconut milk without thinking of this recipe. So I gave in and ended up with coconut banana bread muffins! My favorite improvement was sprinkling coconut over the muffins before they went into the oven. Topped with toasted coconut flakes, there is no mistaking these beauties for ordinary banana muffins.

1/22/09: It is surprising that this is the first bread recipe I've posted! I am the queen of carbs: I adore breads, rolls, muffins, bagels, and the list goes on! That being said, I try not to bake them too often (especially the sweet varieties) in fear that my diet will become dangerously unbalanced. Ice cream, brownies and such-not a big temptation. But if you leave a loaf of warm sweet something on the counter it'll be gone before you know it! This loaf is no exception. (I've already frozen what was left as soon as it cooled. This helps the loaf last maybe a week instead of an hour.) I'm having a hard time not digging it out of the freezer right now, just writing about it! The unique banana and coconut combo is amazing! It is much more moist than any banana bread I've ever made. I used half whole wheat flour and I doubt you could tell the difference. In the future I will try all whole wheat and see how it works out. This recipe would make perfect muffins as well.

INGREDIENTS
2 cups white whole wheat flour (You can use all-purpose but you'll want to add another 1/4 cup flour)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup evaporated cane sugar (I reduced the sugar from the original recipe, which was 1 cup. If you prefer your bread very sweet then you can increase the sugar to your taste.)
2 large eggs
1 cup very ripe banana (2 med-large), mashed
1/2 cup lite coconut milk
1/4 cup plain non-fat yogurt (I used Greek style, use butter for a richer bread)
1 tsp. vanilla extract
1 cup shredded coconut + extra for topping (optional)

DIRECTIONS
1. Preheat oven to 350F. Lightly grease a 9x5 loaf pan or muffin tin (or fill with liners).

2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon.

3. In a large bowl, beat the eggs and sugar until well combined, then whisk in the mashed banana, coconut milk, yogurt and vanilla extract.

4.Pour dry ingredients into wet ingredients and stir until just combined. Stir in shredded coconut and pour batter into prepared baking pan/divide among muffin tins.

NOTE: If you are making muffins, you can sprinkle shredded coconut over the tops at this stage and they will come out of the oven with a lightly toasted coconut top. I don't suggest this for the loaf because it takes so long to cook that the coconut will likely burn.

5. For a loaf, bake for 50 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached. For muffins, bake for 15-17 minutes, or until it passes the same toothpick test. Turn loaf/muffins out onto a wire rack to cool.

Makes 1 loaf or 15 muffins.

(Adapted from Baking Bites and Cooking Light)

Mediterranean Veggie Wrap

 
Even though I have healthy habits, I still have a hard time eating mountains of raw vegetables. By themselves, they're just not that enticing. But when they come wrapped up in a cute little package they seem much more appealing. A creamy layer of hummus and crumbles of tangy feta impart richness to this veggie medley. If you want to go all out drizzle a little balsamic vinegar over the whole shebang. That's one fancy sandwich!

These same ingredients would make an awesome panini. Something about grilling your wrap/sandwich makes it even more satisfying. Hot off the press the outside is crisp, the vegetables crunch, and the melted cheese comes oozing out.

INGREDIENTS
whole wheat wrap or tortilla
hummus
baby spinach
red bell pepper, sliced (or you could try roasted red peppers)
cucumber, sliced
tomatoes, chopped
red onion, thinly sliced
kalamata olives, halved
feta, crumbled
sprouts (optional)
balsamic vinaigrette (optional)

DIRECTIONS
1. Spread hummus over the wrap. Place baby spinach on top of the hummus and then layer red peppers, cucumbers, tomatoes, red onion, and olives. Top with feta and sprouts (optional). Drizzle with balsamic vinaigrette (optional). Fold the sides in and tightly roll up with wrap.

2. To grill, preheat panini press. Place on the press and cook until grill marks form and the cheese is beginning to melt. Serve hot.

Vietnamese Summer Rolls with Peanut Sauce

I'm sneaking a few last summer-y recipes into September. I can't let go of the long days and warm nights quite yet. According to the calendar, it is summer until September 22! (I've always had this date memorized. You can see how affected I am by seasons.) That means we have 5 whole days of the sunny season to go!

The title of this Vietnamese appetizer/snack is not a direct translation. To be accurate they should really be called "mixed salad rolls". But some creative fellow named them summer rolls because they are not fried and are served cold (light and healthy for the hot season). And not to be confused with Chinese Spring rolls which are fried.

I've provided you with two different filling combinations and a fantastic peanut sauce for dipping. Really, though, you can fill them with anything you'd like... chicken, pork, beef, tofu, any variety of vegetables, fruits, and herbs. Get creative. I think these recipes are a good starting point. Don't despair if your rolls don't look pretty at first. It takes a little practice to become an expert wrapper. Pulling the rice paper tight is key so that your fillings aren't spilling everywhere.

Shrimp and Vegetable Summer Rolls:
cellophane noodles, prepared as directed below
2 tsp. extra virgin olive oil
2 tsp. fresh ginger, minced
16 uncooked medium shrimp, peeled and deveined
salt and pepper, to taste
Bibb lettuce leaves, rinsed and dried
green onions, sliced in long strips
cucumber, seeded, peeled and julienned
carrots, peeled and shredded or julienned
red bell pepper, seeded and julienned
fresh cilantro, chopped
fresh mint leaves, minced (optional)
Rice paper wrappers

Mango Avocado Summer Rolls:
cellophane noodles, prepared as directed below
mango, thinly sliced
avocado, sliced and tossed with lime juice
Bibb lettuce leaves, rinsed and dried
fresh cilantro, chopped
Rice paper wrappers

Peanut Dipping Sauce:
1/3 cup peanut butter
3 Tbsp. soy sauce
1 tsp. rice vinegar
3 Tbsp. brown sugar
1 Tbsp. sesame oil
1/2 tsp. sriracha chili sauce (adjust to taste)
3-4 Tbsp. water (to thin it down- I had to add even more after it had been refrigerated)

Cellophane noodles:
1 package cellophane noodles
1 Tbsp. rice vinegar
1 Tbsp. sugar

DIRECTIONS
1. Prepare the cellophane noodles according to package directions. Rinse with cold water and let drain.Toss with vinegar and sugar. Set aside.

2. To make the peanut sauce, combine peanut butter, soy sauce, vinegar, brown sugar, and sesame oil in a small bowl and microwave for 30 seconds (it could also be heated over the stove). Stir together. Add the sriracha to taste. Add water, by the Tbsp. until you achieve the desired consistency.

3. To cook the shrimp, heat olive oil in a skillet over medium-high heat. Add ginger and saute for 10 seconds. Add shrimp and saute until just cooked through (they'll turn opaque). This will only take a minute or two. Remove from the heat and season to taste with salt and pepper.

4. To assemble the summer rolls, soften the rice paper in hot water, according to package directions. Place the fillings (don't forget the noddles) on the center of the paper, fold up the sides and then roll tightly. Repeat with the remaining rice papers and ingredients. Slice on the diagonal, drizzle with peanut sauce, and serve (with extra sauce for dipping).

(Adapted from Love and Olive Oil)

Kiwi Avocado Salsa, Revisited

I'm slowly revisiting my recipes of long ago (half a year!) and updating and improving upon them. Mostly, I'm taking better photos. I've forgotten how good some of them are. When you try 30 new dishes every month (probably an underexaggeration) you can't possibly remember every one. When I was compiling my recipe index (cutting and pasting posts and links) I stumbled upon recipes thinking, "I made that? Yum! I'll have to try it out!".

Here is Kiwi Avocado Salsa, renewed. Kiwifruit, avocado, and pomegranates are all in season during the winter (here in North America anyway). So my timing is perfect. Say goodbye to summer and embrace the tastes that can be enjoyed all winter long.

1/22/09: I confess, I had my doubts about the outcome of this recipe. But being a lover of kiwi, avocado, and pomegranate I had to try it. What worried me was adding onion, cilantro, and jalapeno to such sweet ingredients. I thought there was no way it would work. I was completely wrong! This salsa is exceptional! You do need to be careful, particularly with the cilantro and jalapeno, to not overwhelm the other ingredients. Add them in slowly, taste testing as you go. If you like it hot, add more pepper. All the ingredients are essential though! Together they create a beautiful, mouth-watering appetizer! It is literally bursting with sweet and spicy in every bite!

INGREDIENTS
4 ripe kiwi, peeled and chopped
1/4 cup pomegranate seeds (arils)
1 ripe avocado, peeled and chopped
1 heaping Tbsp. green onion, thinly sliced
1 tsp. jalapeno, seeds discarded and minced, to taste
fresh cilantro, chopped, to taste
1 tsp. olive oil
Salt and pepper, to taste

DIRECTIONS
1. Place the kiwi, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Gently fold in chopped jalapeno, adding more to your desired level of heat. Add cilantro. Season with salt and pepper to taste.

Makes about 1 1/2 cups.

(Adapted from Simply Recipes)

Texas Sheet Cake

Kristin at The Kitchen Sink put her own twist on class sheet cake and now I'm sharing it with you. She made it truly Texas with the addition of earthy cinnamon and spicy chipotle powder. I chickened out at the last minute and left out the chipotle. I love the idea of chocolate + chili, but I was serving this to guests and wanted to play it safe. But now I know how delish this cake is minus the kick, I won't hesitate to throw it in next time!

Per her instructions I baked it in a 9x13 pan, but I think I'd prefer it thinner (such as in a sheet pan). It is, after all, called Texas sheet cake. I hypothesize that increasing the cake-making-contact-with-frosting ratio would improve upon the irresistible gooeyness. But either way it's a moist, rich, chocolaty cake.

INGREDIENTS
2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
pinch chipotle chili powder (optional)
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup buttermilk
1 tsp. vanilla extract
2 large eggs

Frosting:
6 Tbsp. butter
1/3 cup milk
3 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tsp. vanilla extract
pinch of chipotle powder (optional)

1/4 cup chopped pecans, toasted (optional)

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease a 9x13 baking pan or sheet pan.

2. In a large bowl combine flour, sugar, baking soda, cinnamon, salt, and chili powder (optional) and stir together with a whisk. In a small saucepan, combine water, butter, and cocoa and bring to a boil, stirring frequently. Pour into flour mixture. Beat with an electric mixer at medium speed until well blended. Add buttermilk, vanilla, and eggs. Beat well. Pour batter into prepared pan. Bake in preheated oven for 20-25 minutes (it will bake even faster if you are using a sheet pan), until a toothpick inserted into the center comes out clean. Remove from the oven and place on a wire rack.

3. To make the frosting, combine the butter, milk, cocoa, and chili powder (optional) in a saucepan and bring to a boil, stirring constantly. Remove from heat and stir in vanilla and powdered sugar. Spread over warm cake. Sprinkle with pecans (optional). Cool completely.

Makes a 9x13 or sheet pan cake.

(Adapted from The Kitchen Sink who adapted it from Cooking Light)

Spinach, Apple, Almond, and Manchego Salad with Honey-Lemon Vinaigrette

I'll never share a recipe with you that I don't feel is worth your time. In my opinion, they're all outstanding. But some are even better than others. Some I get jittery and excited just thinking about (nerdy, right?) and can't hardly wait to post. Like this one. It is extra outstanding. I've concluded that Manchego is going to be good any way you have it. But cut it into little squares and toss it with baby spinach, crispy apple cubes, Marcona almonds (a new treat I discovered), and a honey-lemon vinaigrette, and it's a tantalizing experience.

About those almonds: "The Marcona variety of almond, which is shorter, rounder, sweeter, and more delicate in texture than other varieties, originated in Spain and is becoming popular in North America and other parts of the world" (Wikipedia). Until I just looked this up I didn't realize that Marcona almonds came from Spain. It makes sense. Manchego is a Spanish sheep's milk cheese and nestled in a bed of greens with its native brother, Marcona, it feels right at home. Perhaps I'll call this my Spanish Spinach salad.

INGREDIENTS
baby spinach
Braeburn or Granny Smith apple, cored and cubed
Manchego, cubed
salted Marcona almonds

Honey-Lemon Vinaigrette:
1 tsp. honey
1 lemon, juiced (I used a small lemon-no more than 2 Tbsp. juice. If you use a larger lemon you will probably need to add more honey to balance the taste.)
1 Tbsp. water
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

Vinaigrette serves 4.

(Adapted from Whole Foods Market)

Oven Baked Potato Wedges with Chipotle Ketchup

A burger is nothing without fries. They compliment and improve each other. But I have to say, I don't care much for skinny mini straws that are unfairly called fries. Might as well be grease on a plate- hardly any potato in sight. I want hefty chunks of potato with a crunchy exterior. And I'll share a secret: they don't have to hit the deep fryer to achieve such crispy perfection!

There is a world of difference between these potato wedges and their anorexic opponents. Mainly, they have nutritional value. And I find them endlessly more satisfying. I know some of you will defend your puny greasy fries to the death, but they're not for me. Leaving the skin on your potatoes provides you with vitamins, minerals, and fiber (why would you throw all that goodness away?) and it helps them get extra crispy during baking. A thin coating of olive oil (no trans-fat here) and high heat will take care of the rest.

As for seasoning, you can really go anywhere with this. I did a classic Mexican blend called adobo. In the past I've used a blend of paprika, ancho chili powder, cumin, cayenne, and garlic, but considering the spicy chipotle ketchup I was serving on the side, I went with a more mild mix this time. The chipotle ketchup has kick, but it's not extremely hot. Lightened with a squirt of lime, it is smokey and wonderful.

INGREDIENTS
Oven Fries:
Russet potatoes, skins scrubbed and cut into wedges
drizzle of extra virgin olive oil
adobo seasoning (or any seasoning blend of your choosing)
salt and freshly ground black pepper

Chipotle Ketchup:
1/4 cup ketchup
1/2 tsp. chipotle pepper, minced + 1 tsp. adobo sauce
1/4 tsp. cumin
1 Tbsp. freshly squeezed lime juice

DIRECTIONS
1. Preheat oven to 425 F. Line a baking sheet with aluminum foil. (Some sources suggest rinsing your cut fries in cold water before seasoning. Supposedly it helps them crisp up.) In a large bowl toss potato wedges with olive oil and seasonings. Spread in a single layer on the baking sheet. Bake for roughly 30 minutes, flipping partway through, until soft in the center and crunchy on the outside.

2. To make the ketchup, combine ketchup, chipotle, cumin, and lime juice in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for 2 minutes until thickened. Remove from the heat and let cool completely before storing in the refrigerator.

(Chipotle Ketchup from Panini Express)

Mango Black Bean Salsa

Oooh! I love salsas. This is the 8th salsa recipe I've posted and I'm not through yet! Every time I make a new one I swear it's my favorite. I guess they're all so good I can't differentiate. Let me tell you why this one is so awesome... it's the ripe lush mango and the smooth black beans studded with crisp red onion and bright cilantro. Then the lime, the olive oil, the HONEY... this salsa is dressed to kill!

Speaking of dress-up, it would be the perfect accessory to a variety of grilled meat or fish dishes. But this salsa makes a statement and is bold enough to stand on it's own. We devoured a bowlful with blue corn tortillas chips. That was a lot of beans in one sitting. Good thing we're used to a high fiber diet.

INGREDIENTS
1 lime, juiced
2 tsp. extra virgin olive oil
1 tsp. honey
1 can black beans, drained and rinsed
2 mangoes, peeled, cored, and diced
1/2 jalapeno, minced (or more to taste)
1/4 cup cilantro, chopped
1/2 small red onion, diced
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine the lime juice, olive oil, honey, beans, mango, cilantro, and onion in a large bowl. Toss and season with salt and pepper. Can be made ahead of time and refrigerated. Let sit at room temperature for a bit before serving.

(Adapted from Bobby Flay's Mesa Grill Cookbook)

Honey Spelt Bread

Spelt is a hybrid species of wheat. Wikipedia isn't sure which came first- the modern species of wheat that we commonly use today, or spelt, but it geographically arose from the Near East. It is popular in the health food world because of its high fiber content and is better tolerated by people with wheat or gluten allergies (although it is NOT gluten-free).

I like the rustic texture and nutty taste. When you are living on whole grains, it's fun to mix it up sometimes. Honey whole wheat bread is a staple in my diet (I've been trying to master a recipe of my own, and hope to someday share one with you.), but sometimes I get bored. Spelt is just one option to cure your bread blues... you can find loaves made from all sorts of whole grains: barley, oats, rye, quinoa, brown rice, sprouted grains, cornmeal, and so on!

This recipe is fantastic because it is super simple! No proofing, kneading, or rising. No yeast! Just stir the ingredients together, pour them in a loaf pan, and bake. It will take longer to preheat your oven than make the dough. An hour later you'll have a steaming hot loaf of grainy goodness cooling on your counter. It makes me smile.

INGREDIENTS
4 cups spelt flour
1/4 tsp. salt
1 Tbsp. honey or molasses
1 tsp. baking soda
2 1/4 cups milk
1/4 cup sesame or sunflower seeds (optional)

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x5 loaf pan.

2. In a large bowl, combine flour, salt, honey, baking soda, milk, and sesame/sunflower seeds (optional). Mix together until well blended. Pour into the loaf pan.

3. Bake in preheated oven for about 1 hour, until golden. Remove from the oven and let cool before slicing.

Makes 1 loaf.

(Adapted from All Recipes)

Chicken and Pinto Bean Enchiladas

Rotisserie chicken to the rescue! Let's be honest. You don't always have to to baste and roast a whole chicken or even shove a few skinless breasts in the oven. When you want full flavor and no effort... rotisserie comes through. I'm highly suspicious of the amount of butter they bath the buggers in, but if you don't eat the skin they can't be too unhealthy. (Although I admit to sneaking bites with the crunchy skin still on. It's tastes terrific.) You bring home a recently roasted warm rotisserie chicken and all you have to do is discard the skin and bones (the meat usually falls right off) and it's ready for whatever use you want to put it to.

You could make enchiladas. How about these ones? Chicken and pinto beans (and cheese of course) are wrapped in whole grain tortillas and smothered in a creamy tomato-based sauce. More cheese on top and your meal is done. I like to assemble them ahead of time and keep the pan in the fridge until I come home hungry. Pop it in the oven and dinner is done. The pico de gallo can also be made ahead of time and will keep for a day or two.

INGREDIENTS
2 cups shredded rotisserie chicken
1 15 oz. can pinto beans, drained and rinsed
2 cups Monteray Jack, Pepper Jack, or Cheddar Cheese, shredded
1 medium onion, chopped
1 Tbsp. extra virgin olive oil
2 15 oz. cans tomato sauce
1 14.5 oz. can low-sodium chicken broth
6 Tbsp. sour cream
dash of cayenne pepper
salt and pepper, to taste
6-12 corn or whole wheat flour tortillas (depends on the size)
cilantro, for garnish
pico de gallo, for garnish

DIRECTIONS
1. Preheat oven to 375 F. In a medium bowl mix together chicken, beans, and 1 cup of cheese. Set aside.

2. Preheat oil in a large skillet over medium heat. Add onions and saute until soft and golden. Add tomato sauce and simmer until thick, about 15 minutes (reduce heat if it is sputtering violently). Add chicken broth and bring to a simmer. Remove from the heat and whisk in the sour cream. Season to taste with cayenne, salt, and pepper. Pour about 1/3 of the sauce over the chicken mixture and stir to combine.

3. Lightly grease a 9x13 baking dish with cooking spray. Warm tortillas by microwaving them for a minute. Divide the filling between the tortillas, roll them up, and place them side by side in the baking dish. Pour the remaining sauce over the enchiladas. Top with the remaining 1 cup of cheese.

4. Bake for 20-30 minutes, until the cheese is bubbling and a brown crust is forming on top. Remove from the oven and serve topped with cilantro and pico de gallo.

Serves 6.

(Adapted from All Recipes)

Spinach Pomegranate Salad with Honey Balsamic Vinaigrette

I think I've finally done it. I've perfected the simplest honey balsamic vinaigrette. Sure, there are other ingredients you could add to make it more complex, more intricate. But this dressing hits a note of sweet beautiful balsamic that seems just right.

And then there's this stunning spinach salad to accompany it. Pomegranate arils make the dark green spinach pop and contrast with the creamy white feta, purple-red onions, and rustic brown walnuts. I promise it's as pleasing to eat as it is to look at.

INGREDIENTS
baby spinach
red onion, thinly sliced
pomegranate arils
walnut pieces
feta, crumbled (optional)

Honey Balsamic Vinaigrette:
1 Tbsp. balsamic vinegar
1 tsp. honey
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. Layer spinach, onion, arils, walnuts, and feta. Drizzle with vinaigrette. Toss and serve.

2. To make the vinaigrette, combine vinegar and honey in a small bowl. Whisk together while slowly adding the olive oil. Season to taste with salt and pepper.

Serves 2.

(Adapted from All Recipes)

Crab Cake Sandwiches with Roasted Red Pepper Aioli

I started panicking when I went to type up this recipe this morning. See, I didn't strictly follow a recipe. This one is a conglomeration of several crab cake recipes I came across. And the problem is (was), that I forgot to write down how much of each ingredient I used. Or I lost the paper I wrote it on (meaning, I probably threw it away during one of my daily OCD kitchen counter sweeps). I'm surprised this didn't happen sooner.

The good news is my week-long recall is in tact. For the most part, I remembered what I used, and think I got the amounts right. I was really freaking out because these crab cakes turned out so good. And it would be such a shame to have to start all over! Now if only I had that kind of recall ability when it comes to taking tests. My life would be easier. The truth is, if I cared, I probably could remember the dosage, mechanism of action, and side effects of the entire class of anti-psychotics. But I worry I'd start needing one if I put that much effort into it. You can tell where my heart is... in cooking!

I must have told you before about the best crab cake sandwich on the East Coast (or possibly anywhere)? It comes from a special little place called Market Lunch at D.C.'s Eastern Market. We find excuses to make the 2 hour drive into the city so we can stop and stand in line for an hour to buy a crab cake sandwich. They do it right- a lightly fried crab cake on a soft bun topped with lettuce, tomato, and tartar on the side.

Instead of tartar I made a roasted red pepper aioli, which was even better! My oven-baked crab patty is sitting pretty on a light brioche hamburger bun with oven-baked fries on the side (recipe coming soon).

INGREDIENTS
1/2 lb. lump crab meat
2 Tbsp. red onion
1/4 cup whole wheat bread crumbs (Panko can be used)
1 Tbsp. fresh parsley, chopped
1/2 tsp. Dijon mustard
1 Tbsp. mayonnaise
1 egg white, beaten
1 tsp. freshly squeezed lemon juice
1/4 tsp. old bay seasoning
salt and pepper, to taste

3-4 sandwich buns
lettuce
tomato, thinly sliced

Roasted Red Pepper Aioli:
1 clove garlic
1/4 cup roasted red peppers, drained, patted dry
1/6 cup mayonnaise
1 Tbsp. extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. In a large bowl combine crab meat, onion, bread crumbs, parsley, Dijon, mayonnaise, egg white, lemon, old bay, salt and pepper. Gently mix together with your hands. Form into 3 or 4 patties. (If the patties seem too dry and aren't sticking together well, add more mayonnaise 1 tsp. at a time until you reach the right consistency. You shouldn't have any trouble though.) Keep refrigerated until ready to use.

2. To make the aioli, combine the garlic, red peppers, and mayonnaise in a food processor. Blend until smooth. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Store in the refrigerator until ready to use.

3. Preheat oven broiler. Broil patties on a greased baking sheet until lightly browned, flipping halfway through. Place on sandwich bun. Top with lettuce, tomato, and red pepper aioli. Serve warm.

Makes 2-4 crab cake sandwiches, depending on size.

(Crab Cakes adapted from Cooking Light, Red Pepper Aioli from Food Network)

Pink Strawberry Cake

My littlest sister turned 15 while we were at the beach last weekend. I had been saving this recipe to make for her birthday. A pink strawberry cake! How fitting. Let me start by saying, I am not talented at cake decorating. But you already assumed that much. Just because the cake doesn't look perfect (or is toppling sideways), doesn't mean it's not unbelievably tasty. I'll work on my aesthetic skills, if you'll trust me on this one.

I had quite a few factors fighting against me: a foreign kitchen and oven, lack of utensils (no spatula?!), a hot/humid climate, and the pressure of 16 hungry eyes. Despite my initial doubt about the finished product, after a few bites I called it a success. Any my baby sister loved it! That's all that matters, right?

My own touch was adding thin strawberry slices between each layer of cake. It helps bring out the strawberry flavor, which is very faint in the cake itself. I used pink food coloring, but next time I think I'll keep it all-natural and use strawberry puree to tint the frosting (I'll probably have to add more sugar to thicken it up).

INGREDIENTS
For the cake:
4 1/2 cups cake flour
3 cups sugar
5 1/4 tsp. baking powder
3/4 tsp. salt
3 sticks (12 oz.) unsalted butter, room temperature
1 1/2 cups pureed frozen strawberries (1 1/2 cups after you puree them)
8 egg whites
2/3 cup milk

Cream Cheese Frosting:
3 8-oz. packages cream cheese, softened
3/4 cup (1 1/2 sticks, 6 oz.) unsalted butter, softened
3-5 cups powdered sugar (depending on how strong of a cream cheese flavor you want for your frosting, I used all 5)
2 tsp. vanilla extract

1 pint fresh strawberries, for between the layers or decorating (optional)

DIRECTIONS
1. Preheat oven to 350 F. Butter and flour 3 9-inch round cake pans.

2. In a large bowl, combine flour, sugar, baking powder, and salt. Blend with an electric mixer on low speed for 30 seconds. Add the butter and pureed strawberries and mix to blend. Raise the speed to medium and beat until light and fluffy, several minutes. (The batter will be very thick at this point and resemble strawberry ice cream.)

3. In a separate large bowl, whisk together the egg whites and milk. Add the egg whites to the batter in two or three additions, scraping down the sides of the bowl and mixing just enough to incorporate (you want to do this by hand). Divide the batter equally among the 3 pans.

4. Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the center of each cake comes out clean. (If you are baking fewer than 3 cakes at a time, they will be done sooner.) Cool in the pans for several minutes before removing them to a wire rack to cool completely.

5. In a medium bowl, cream together the cream cheese and butter until fluffy. Mix in the vanilla and then gradually stir in the powdered sugar until you reach the consistency you want. Keep refrigerated until ready to use.

6. To assemble the cake (after the layers have cooled completely): Set aside some frosting to reserve for piping, if you wish. Spread frosting and sliced fresh strawberries between each layer of the cake. Cover the top and sides with the remaining frosting. Decorate.

Makes 1 9-inch round, 3-layer cake.

(Adapted from Smitten Kitchen)

Tri-Pepper Pizza

Why is it that whenever I need a certain ingredient the store is OUT of it? And then the next time (when I most definitely DO NOT need said ingredient) the shelves will be overflowing with it-and it will be on sale! Today it was limes. Trader Joe's always carries these cute little bags of limes. You get around 8 limes for less than a dollar. A steal. But today (I was shopping on a Saturday, so I should have expected the worst) they were out. Zip. Zero. Zilch. Wait, yes they did have limes. They had a bag containing half as many organic limes for three and a half times the price. I'm too lazy to do the math, but I know that's not a good deal.

One minute a store is stocked with an overabundance of something and the next it's nowhere to be found. Did all of the west side of Richmond decide to make limeade this weekend? So it goes every week with something on my list.

While I'm on my rant, I came across this hilarious blog post last night. Dustin and I laughed because we so closely identified with its author. She lists her pet peeves, most of which I share. You could add stores who run out of cheap limes to the list. She's also very correct in her assertion that people have no right to negatively rate/review a recipe after they have altered it to the point that it is unrecognizable. You find this a lot on popular recipe sharing sights (e.g. AllRecipes.com). Instead of whining that things didn't turn out, perhaps the reviewer should say: "I made a version of this recipe that was nothing like the original and because of my own bad judgment it turned out terrible. But this reflects nothing on the original recipe because it might actually be good. I wouldn't know." If you ruin something, own up to it. Or better yet- keep it to yourself and let the rest of us enjoy our dinner.

Now that I'm done venting, a word about this pizza. It came about as a way to use up a pile of leftover peppers. But magically, it turned out incredibly good! Dressing the veggies in Italian herbs and olive oil made them extra delectable and the feta adds another unique element.

INGREDIENTS
1 recipe pizza dough
3 different colored small bell peppers (I used red, orange, and yellow)
1/2 red onion, sliced into rings
3 cloves garlic, minced
1 1/2 tsp. dried Italian herbs (I used a blend of oregano and herbs de Provence)
1-2 Tbsp. extra virgin olive oil
salt and pepper, to taste
baby spinach (optional)
cremini mushrooms, sliced (optional)
1/2 cup Feta, crumbled
1 cup mozzarella, shredded
crushed red pepper flakes, to taste

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough is rising, in a large bowl toss together the peppers, onions, garlic, dried herbs, and olive oil. Season with salt and pepper.

3. Preheat oven and pizza stone to 450 F. Top formed crust with vegetable mixture, spinach (optional), and mushrooms (optional). Spread a layer of mozzarella over the vegetables and sprinkle the feta on top. Season with black pepper and crushed red pepper flakes (optional).

4. Bake in the preheated oven for 10-12 minutes, until the crust has puffed and browned and the cheese is bubbling. Remove from the oven and let sit for a few minutes before slicing.

Makes 1 large pizza.

(Adapted from All Recipes)

Cashew Chicken Salad, Revisited

I can't recommend this recipe because it is low-calorie or low-fat or particularly healthy at all. It's just so delicious that it doesn't matter! Most of the ingredients you'll already have in your refrigerator or pantry and it's the ideal way to use up cooked chicken from another dinner. A sweet and creamy dressing is the perfect coating for crunchy cashews, onion, and celery. Stuff a pita or tortilla or pile it high in a sandwich or croissant...anyway you make it you'll love it! If you want a healthier alternative you could try substituting plain yogurt for the mayonnaise, although I haven't tried it yet and so can't promise you it will be as amazing as the original.

INGREDIENTS

1/4 cup mayonnaise (or 2 Tbsp. mayonnaise + 2 Tbsp. plain Greek yogurt)
1 Tbsp. honey

1 Tbsp. mustard
1 1/2 tsp. red wine vinegar
salt and freshly ground black pepper, to taste

1 lb. cubed cooked chicken (about 2 large chicken breasts)
2 celery ribs, thinly sliced
1/2 cup cashews, chopped
1/3 cup red onion, chopped
4 whole wheat tortillas or pitas
1/2 cup Cheddar cheese, shredded

DIRECTIONS
1. In a medium bowl, combine the mayonnaise, honey, mustard, vinegar, salt and pepper. Stir in the chicken, celery, cashews and onion. Divide the chicken salad between the four tortillas or pitas. Sprinkle with cheese and serve.

Makes 4 wraps.

(Adapted from All Recipes)

Greek Burgers with Tzatziki Sauce

The burger bonanza continues (I can't get enough of those buttery brioche buns). I like Greek flavors, and what better way to use them than in/on a burger? This time I incorporated the cheese into the patty. This is a comparatively healthy burger. (Half) whole wheat bun, lean beef, tomato, spinach, onion, and Tzatziki sauce (which is non-fat yogurt and cucumber). So many vegetables and yet so good.

I sliced my tomato way too thick. I could barely get my hands around that burger (my hands are awkwardly small), let alone open my minuscule mouth wide enough to take a bite. I kind of came at it from the side. Safe yourself the mess and slice the tomatoes thin. I get carried away with ripe juicy red tomatoes. I just noticed that besides the desserts, practically every recipe I've posted lately contains tomatoes. As it should be.

INGREDIENTS
Burgers:
1/2 lb. lean ground beef
handful of feta (just depends how much you want)
dash or two of dried oregano
dash or two of salt and pepper

Toppings:
baby spinach
red onion, thinly sliced
tzatziki sauce (recipe below)
tomato, sliced (not too thick or your burger will be too tall to bite)
2 Light brioche hamburger buns or whole wheat pitas

Tzatziki Sauce*:
8 oz. plain Greek yogurt (you need Greek style so that your sauce is thick enough, the higher the fat content the richer your sauce will be)
1/2 cucumber shredded, water squeezed out
1/2 lemon, juiced
salt and freshly ground black pepper, to taste
1 clove garlic, minced or grated
1 Tbsp. extra virgin olive oil
several dashes of dried dill, to taste

*This recipe makes much more than you will need for just two burgers, probably enough for 8 or 10.

DIRECTIONS
1. In a bowl medium bowl combine the ground beef, feta, oregano, salt and pepper. Using your hands gently incorporate the ingredients into the meat. Be careful not to overwork it. Form into two even (or odd) sized patties.

2. Preheat indoor grill pan or outdoor grill to high heat. Grill each patty until it's done (according to how red you want it). Place the patty on a hamburger bun and top with spinach, red onion, tzatziki sauce, and tomato (not necessarily in that order). Take a bite.

3. To make the tzatziki sauce, stir to combine the yogurt, cucumber, garlic, and lemon in a small bowl. Season to taste with dill, salt, and pepper. Refrigerate until ready to use.

Makes 2 burgers.

(Adapted from Foodo del Mundo)

Oatmeal Peanut Butter Bars with Peanut Butter Frosting

I can't emphasize enough how simple this recipe is. When you are on a time crunch and need to satisfy a sweet tooth... here you go! This recipe also happens to be budget friendly AND is made with things I always have on hand- oats, flour, sugar, peanut butter (but that's me, and I love to bake)! No need to make a list and take a trip to the grocery store; just pull the ingredients out of your pantry and dessert is done!

These oatmeal cookie bars are chewy and delicious. And for a peanut butter lover, they deliver. Peanut butter throughout. The frosting is especially dangerous. It should be considered a drug.

Oatmeal Peanut Butter Bars with Peanut Butter Frosting

INGREDIENTS
Oatmeal Peanut Butter Bars:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter (I use natural)
1/2 cup butter, softened
1 egg, lightly beaten
1 cup all-purpose flour
1/2 tsp. baking soda
1 cup oatmeal

Peanut Butter Frosting:
1/4 cup butter, softened
1/4 cup peanut butter
1 tsp. vanilla extract
2-3 Tbsp. milk
1 3/4 cup powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Cream butter, peanut butter and sugars in a large bowl. Beat in egg. Add flour, baking soda, and oatmeal and mix until well combined. Press into an ungreased 9x13 pan. Bake for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool completely before frosting.

2. To make the frosting, combine the butter, peanut butter, and vanilla in a medium sized bowl. Whip until light and fluffy. Start by adding 2 Tbsp. milk and the powdered sugar. Whip until incorporated. Adjust by adding more milk or more sugar until you reach the desired consistency.

Makes a 9x13 pan.

(My mom's recipe.)

Whole Wheat Gnocchi with Summer Vegetables and Brown Butter

I have to quote my husband's reaction to this dish (I scribbled it down right after he said it, to ensure accuracy.): " You took 3 things I don't really want to eat and made them incredibly tasty!" He's always honest. His statement made me feel good, although I have to give some credit to the butter- it probably helped. I personally, love gnocchi, zucchini, and cherry tomatoes, and not surprisingly loved this as well! Gnocchi are notoriously dense and usually bathed in rich sauces. This version is light enough for summer. I still fit into my swimsuit the next day.

I wanted to try using whole wheat flour instead of white in the gnocchi and it turned out swell. I figured that because the flour to potato ratio is so small, it wouldn't alter the texture or taste of the final product too significantly, and it didn't. Just another way to sneak more whole grain into your life.

This is a very time sensitive recipe. Prepare the sauce once you have started cooking the gnocchi. If you start it ahead of time you risk sogging up your vegetables and ruining the beautiful freshness of the dish. Nobody likes wilted zucchini and mushy tomatoes. I must emphasize the importance of fresh fresh fresh ingredients- the parsley, the produce, and oh, the Parmesan! It will make or break this one.

By all means, you can make the gnocchi ahead of time. I have never frozen this recipe, but I suspect it will work wonderfully, as I have previously purchased frozen gnocchi and it is great (much better than the vacuum-packed preserved kind).

INGREDIENTS
Gnocchi:
2 lb. russet potatoes (about 4 medium), scrubbed
1- 1 1/2 cups white whole wheat flour, plus extra for kneading and rolling
1 tsp. kosher salt
1 large egg, lightly beaten

NOTE: This makes twice as much gnocchi as is needed to accompany the following recipe. You could halve the gnocchi recipe and it would be just right, or make the full recipe and save half for later!

Brown Butter Sauce with Summer Vegetables:
2 Tbsp. butter (or slightly less)
2 medium shallots, minced
1 lb. zucchini, very thinly sliced lengthwise (use a vegetable peeler)
1 pint cherry tomatoes, halved
1/2 tsp. salt
1/8 tsp. ground nutmeg
freshly grated pepper, to taste
1/2 cup freshly grated Parmesan
fresh parsley, chopped, to garnish

DIRECTIONS
1. Boil the unpeeled potatoes in a large pot until tender (easily pierced with a knife), about 30 minutes. Drain. Once the potatoes are cool enough to handle. peel off the skins and mash until light and fluffy (or run them through a ricer if you have one). Let cool to room temperature.

2. In a large bowl, combine the potatoes with the egg. Add the flour (starting with about 1 cup) and salt. Mix with your hands until the flour is moistened and the dough starts to clump together (adding more flour if necessary). Form the dough into a large ball. "Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don't overmix it, or the gnocchi will be tough; the dough should feel very delicate.)" Cover the formed dough with a clean kitchen towel.

3. Lightly flour your work surface. Tear off a lemon-sized piece of dough (covering the rest with the towel so it doesn't dry out). With the palms of your hands, roll the dough on the floured surface into a rope (about 3/4 inch in diameter). With a sharp knife cut the rope crosswise into square gnocchi. Arrange them in a single layer on a parchment lined baking sheet (sprinkled with flour) to prevent sticking. Repeat until you have used all the dough, reflouring the work surface as needed.

NOTE: At this point the gnocchi can be kept at room temperature for several hours or refrigerated if longer. Gnocchi can also be frozen and then directly boiled at a later time. To prevent clumping, I suggest sticking the entire pan of gnocchi into the freezer until they have partially hardened. At that point they can be combined in freezer-safe storage containers without risk of clumping.

4. To cook the gnocchi, bring a pot of salted water to a boil over high heat. Add about 1/3 of the gnocchi (you can do this by forming a chute with the parchment paper and gently shaking them in). "Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute." Remove the from the boiling water with a slotted spoon. Set them aside in a bowl or add them directly to the prepared sauce if it is ready. Continue cooking the next 2 batches of gnocchi.

5. To prepare the brown butter sauce (while the gnocchi is boiling), melt the butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add the shallots and zucchini ribbons and cook, stirring often, until softened, 2 to 3 minutes. Season with salt, nutmeg, and pepper. Add the gnocchi, Parmesan, parsley and tomatoes, and toss to coat. Serve immediately. (You can add the tomatoes earlier if you like them soft and broken-down. I prefer mine less soggy, so I wait until the last second to add them in.)

Serves 4.

(Gnocchi Recipe from Fine Cooking*, Summer Vegetables with Brown Butter from Eating Well)

*For the full version of this recipe and extensive detail on the pasta making process, as well as recipes for accompanying sauces, visit the January 2008 issue of Fine Cooking.