Spinach Salad with Orange Balsamic Vinaigrette

This spinach salad accompanied our Christmas dinner (served with turkey and ham, potatoes, and these rolls I wrote about recently). It's a favorite I first posted well over a year ago. Now updated with a snazzy new photo. It's fun to be at my mom's house and have pretty dishes and serving bowls. I don't have anything that fancy of my own. Good thing food tastes the same no matter what you serve it on. Because that's all that really matters.

8/8/09: I wish I had a better shot of this beautiful orange vinaigrette. It's a bright punch of citrus on a basic spinach salad. I adapted the recipe from Giada (Food Network's Everyday Italian chef). I didn't know what to expect. But I loved it! We loved it! It kept for several days in the fridge and I had no trouble finishing off several bags of spinach in that time. The vinaigrette pairs well with mild spinach, but it could be used on a variety of greens. Be creative and mix up the toppings. I'm sure this dressing would be wonderful served many ways!

Spinach Salad with Orange Balsamic Vinaigrette

INGREDIENTS
baby spinach
dried cranberries
sliced almonds, toasted

Orange Vinaigrette:
1/2 orange, juiced
1 tsp. orange zest
1 Tbsp. balsamic vinegar
1 Tbsp. honey
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. To make the vinaigrette, combine the orange juice, zest, vinegar, and honey in a food processor or blender. Pulse to combine. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Dressing will keep for several days in the refrigerator.

2. Place baby spinach in a bowl. Drizzle with vinaigrette and toss to coat. Top with cranberries and almonds.

Makes about 3/4 cup vinaigrette.

(Adapted from Food Network)

Oatmeal Honey Whole Wheat Rolls

Usually for Christmas and other holidays we bake batches of my mom's buttery sweet crescent dough or fluffy white rolls of some sort. This year I tried something a littler... healthier. Rolls with whole wheat and oats. Since this was my first go at adapting a new recipe, I used a bit of all-purpose flour to ensure a lighter texture and higher rise. So they're more like 80% whole wheat. I think my whole family was pleasantly surprised at how good whole grains can be. They're soft, chewy, and naturally sweet. Excellent with a Christmas ham and potatoes or piled high with leftover turkey.

Oatmeal Honey Whole Wheat Rolls

INGREDIENTS
2 cups water, divided
1 cup old-fashioned oats
3 Tbsp. butter
1 Tbsp. active dry yeast
1/3 cup honey
1 1/2 tsp. salt
1 cup all-purpose flour 
3-3 1/2 cups white whole wheat flour

1 egg + 1 Tbsp. water, whisked for egg wash
old-fashioned oats, for sprinkling

DIRECTIONS
1. In a small saucepan, bring 1 cup water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.

2. In a large bowl, dissolve honey and yeast in warm water. Add the cooled oat mixture, salt and all-purpose flour; beat until smooth. Slowly add the whole wheat flour to form a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more whole wheat flour as necessary. Place in a lightly greased bowl. Cover and let rise in a warm place until doubled, 1-2 hours.

4. Punch dough down; allow to rest for 10 minutes. Shape into 15-18 balls. Place in two greased 9-in. round baking pans (or a 9x13 pan). Cover and let rise until doubled, about 45 minutes. Just before baking, brush tops with egg wash and sprinkle with oats.

5. Bake at 350 F for 20-25 minutes or until golden brown. Remove from pan to cool on wire racks.

Makes 15-18 rolls.

(Adapted from Taste of Home)

Chicken Enchiladas with Roasted Tomatillo Salsa

Right before Christmas I made dinner for my entire family plus a few. I'm not used to cooking for so many people. I was daunted by the lengthy grocery list and mass quantities of food required. And then there was the issue of whether the sauce would even fit in the saute pan. It all worked out, but it in the end I dirtied a lot of dishes. But I also fed a lot of happy mouths. And that made it worth it.

I had a hunch that these enchiladas would be good. Tyler Florence usually comes through. I was excited that this recipe didn't contain any sour cream or even butter in the enchilada sauce. Which means that they're lighter than typical. The roasted tomatillo salsa was the highlight of the dish. You might want to double it so you have extra for snacking on. Two whole jalapenos (seeds and all) might seem like a lot, but because they're roasted (alongside the tomatillos, onion, and garlic) they're not too hot. I boiled a whole chicken and made my own stock, but you can use a rotisserie to save some time. And I recommend using at least part Pepper Jack cheese. It's so much more flavorful than Monterey Jack and adds the perfect amount of heat. 

Chicken Enchiladas with Roasted Tomatillo Salsa

INGREDIENTS
Roasted Tomatillo Salsa:
1 lb. tomatillos, husked
1 white onion, peeled and quartered
4 garlic cloves, peeled
2 jalapenos, stems removed
2 tsp. ground cumin
1 tsp. salt
1/2 cup fresh cilantro, chopped
1/2 lime, juiced

Enchiladas:
1 Tbsp. extra virgin olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups homemade or store-bought low-sodium chicken broth
fresh cilantro, chopped (to taste)
1 3 lb. chicken (rotisserie or boil your own to make the broth), boned and meat shredded
salt and freshly ground black pepper, to taste
10 large whole wheat flour tortillas, warmed
8 oz. Monterey Jack and/or Pepper Jack cheese, shredded

sour cream, for serving
shredded lettuce, for serving
Roma tomatoes, diced for serving
avocado or guacamole, for serving
fresh cilantro, chopped for garnish

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large baking sheet with aluminum foil and lightly grease with cooking spray. Spread tomatillos, onion, garlic, and jalapenos on the prepared baking tray. Roast in preheated oven for 15 minutes. Cool slightly before transferring roasted vegetables and their juices to a blender or food processor. Add the cumin, salt, cilantro, and lime juice and pulse until well combined but still slightly chunky.

3. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and caramelized, about 7 minutes. Add the garlic and cumin and cook for another minute. Sprinkle in the flour and stir until a thick paste forms. Slowly stir in the chicken broth and simmer until thickened. Remove from the heat and add half of the roasted tomatillo salsa, a handful of fresh cilantro, and fold in the shredded chicken. Season to taste with salt and pepper.

4. Preheat oven to 350 F. Lightly grease a 9x13 baking dish with cooking spray. Spread a little of the reserved salsa in the bottom of the baking dish.

5. To assemble the enchiladas, put a scoop of the filling inside each warmed tortilla and sprinkle with some shredded cheese. Roll up and place in the prepared baking dish. Pour the remaining salsa over top and sprinkle with the remaining cheese.

6. Bake uncovered in preheated oven for 30 minutes, until bubbling and golden brown on top. Garnish with fresh cilantro and serve with sour cream, shredded lettuce, diced tomato, and avocado.

Serves 6.

(Adapted from Food Network)

Pumpkin Gingerbread Whoopie Pies

Since it's Christmas Eve, I thought I'd share a last minute holiday treat. Kristin and I baked these during her visit over the weekend. Since the recipe made so many, we passed them on to friends and family. And everyone agreed- these pumpkin gingerbread whoopie pies (or call them gobs if you're from Pennsylvania like Kristin) are ridiculously good!  The cookie portion is soft and cake-like and tastes more like gingerbread than pumpkin. And the cream cheese filling... spiked with a few spoonfuls of pure maple syrup and a dusting of cinnamon... amazing! I do recommend using a small cookie scoop (I went with what I had on hand which was rather large and I ended up with softball-size whoopie pies!). Which taste great but aren't exactly "cute". Because if we're being honest, looks do matter. Oh, and Merry Christmas!

Pumpkin Gingerbread Whoopie Pies

INGREDIENTS

Cookies:

3 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 Tbsp. ground cloves

2 cups packed brown sugar

1 cup canola oil

3 cups chilled pumpkin puree

2 large eggs

1 tsp. pure vanilla extract

Maple Cinnamon Cream Cheese Frosting:

3 cups powdered sugar

1/2 cup unsalted butter, room temperature

8 oz. cream cheese, room temperature

3 Tbsp. maple syrup

1 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

DIRECTIONS

1. Preheat oven to 350 F.

2. To make the cookies, in a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves and set aside. In another large bowl, whisk together brown sugar and oil.  Whisk in pumpkin puree, eggs, and vanilla.  Slowly stir in the flour mixture, mixing until well combined.

3. Using a small cookie scoop, drop heaping tablespoonfuls of dough onto silpat lined baking sheets.  Bake 12-15 minutes or until a toothpick inserted into the center of a cookie comes out clean.  Let cool on pan for several minutes before transferring to a wire rack to cool completely.

4. To make the filling, using an electric mixer, beat butter and cream cheese until fluffy. Add the powdered sugar, maple syrup, vanilla and cinnamon and beat until smooth. Refrigerate until ready to use.

5. To assemble the cookies, spoon frosting into a piping bag or 1 quart zip top bag. (Just cut about 1/4 inch off the corner of the bag.) Turn half the cooled cookies upside down.  Pipe filling onto the halves.  Place the other halves, flat side down, on the filled halve.  Press down slightly.  Refrigerate until filling is firm, if necessary.

Makes 24-36 whoopie pies, depending on size.

(Adapted from Gonna Want Seconds, originally from Baked)

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

All those Florida palm trees last week must have put me in the mood for something tropical. That, and the need to lighten things up in the midst of the calorie-laden holidays inspired these shrimp tacos. They're actually a revision on an old recipe I posted. The salsa is the same (you shouldn't mess with something perfect), but the shrimp have been improved. Instead of using minced chipotle in adobo sauce, I went with a spice rub featuring ground chipotle powder. So no marinating involved but still tons of spicy smoky flavor. The chipotle-crusted shrimp pack some heat, but the cool mango avocado salsa balances them out. (As long as you don't go overboard with the jalapeno.)

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

INGREDIENTS
1 lb. raw shrimp, peeled and deveined
whole wheat flour or corn tortillas, warmed

Chipotle Spice Rub:
1 tsp. chipotle powder
1/2 tsp. garlic powder
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. Mexican oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Mango Avocado Salsa:
1 mango, peeled, pitted, and diced
1 avocado, peeled, pitted, and diced
1/2 small red onion, diced
1 jalapeno, seeds and ribs removed and diced
1 lime, juiced
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the salsa, toss to combine mango, avocado, onion , jalapeno, lime juice and cilantro in a medium bowl. Season to taste with salt and pepper. Refrigerate until ready to use.

2. To make the spice rub, combine all spices in a small bowl. 

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Pat shrimp dry and sprinkle with spice rub on both sides. Lightly grease grill with olive oil or cooking spray. Grill shrimp until curled and opaque. Serve in warmed tortillas with avocado mango salsa.

Serves 2-4.

(Salsa adapted from All Recipes)

Chorizo, Shrimp, and Manchego Pizza

This is my Spanish pizza. A concoction I've been contemplating for a long time. I knew it had to have chorizo (a Spanish pork sausage flavored with smoked paprika) and manchego (Spanish sheep's milk cheese). When I came across this flatbread recipe in Food and Wine, I decided to add the shrimp and the sauce. And then I threw in some caramelized onions. Good call. It all worked so well. The sauce has a subtle sweetness to balance the heat of the chorizo. The bite-size shrimp can go on the pizza raw and will curl and cook under the high oven heat. And you can never go wrong with manchego.

What prompted me to finally make this recipe was the arrival of my friend Kristin. We were inseparable through our first few years of college (before both getting married) and it had been almost two years since I'd seen her (a tragedy). Spanish class is what brought us together. (And brought Dustin to me as well, but that's a story for another day.) As sophomores we applied to study abroad together in Spain, but due to a series of unfortunate events, Kristin had to make the trip without me. She spent the winter in Madrid (and Barcelona, and Rome, and...) and I'm still a little jealous.

So when she told me she was coming to Richmond, I knew I had to make her this pizza! No one would appreciate it more than Kristin. And so last night I did. We stuffed ourselves on pizza (and tossed green salad to offset the calories) and then baked the most scrumptious treat... pumpkin gingerbread whoopie pies! Those, I'm saving for later.

Chorizo, Shrimp, and Manchego Pizza

INGREDIENTS
1 recipe pizza dough
6 oz. Spanish chorizo, halved lengthwise and sliced
8 oz. raw shrimp, shelled and deveined and halved lengthwise
8 oz. manchego, grated
1 Tbsp. extra virgin olive oil
2 medium yellow onions, halved and thinly sliced
salt and freshly ground black pepper

Sauce:
14 oz. can diced or crushed tomatoes, drained and pureed
1 Tbsp. extra virgin olive oil
1 Tbsp. white wine vinegar
1 tsp. honey
1 tsp. fresh thyme, chopped
1 small shallot, minced
1 clove garlic, minced
2 Tbsp. fresh parsley, chopped (or 1 tsp. dried)
pinch crushed red pepper flakes
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. To caramelize the onions, preheat olive oil in a large skillet over medium heat. Add onions and stir to coat. Season with salt and pepper. Cook, stirring frequently, until the onions are soft and golden brown, about 25-30 minutes. Reduce the heat as you are cooking if they begin to burn.

3. To prepare the sauce, stir to combine drained and pureed tomatoes, olive oil, vinegar, honey, thyme, shallot, garlic, parsley, and crushed red pepper. Season to taste with salt and pepper.

4. Preheat oven and pizza stone to 450 F. Prepare crust according to recipe directions. Spread sauce in an even layer over prepared crust. Top with caramelized onions, sausage, shrimp, and manchego.

5. Bake in preheated oven on pizza stone for 10-12 minutes, until the shrimp is opaque, the cheese is bubbling, and the crust is puffed and golden brown. Remove from the oven and let sit several minutes before slicing.

Makes 1 large pizza.

(Adapted from Food and Wine)

Mint Brownies

My mom loves mint brownies. And for a long time I'd promised her I'd make some. So last week when my family (the condensed version) came down to attend my graduation, I baked these. It turns out we all love mint brownies. Even Dustin, who thinks that the brownie shouldn't be messed with. He gets uneasy whenever he hears I'm putting a new twist on something traditional. But the boy couldn't stop eating these. (Victory!) Maybe it was the fudgy brownie base, or perhaps the thin layer of mint filling. Or was it the rich chocolate topping? Probably the irresistible combination of all three.

I was a little bit concerned about how much butter went into these brownies. It's probably why they're so awesome. Two sticks here, another two there. What's a little butter over the holidays, right? Just make sure you've got someone to share these with. (And the recipe could easily be reduced by half, or less.)

Mint Brownies

INGREDIENTS
Brownie Batter:
1 cup (2 sticks) unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups sugar
4 eggs, whisked
1 tsp. pure vanilla extract
1/2 tsp. salt
1 1/2 cups sifted all-purpose flour

Mint Frosting:
1/2 cup (1 stick) unsalted butter, softened
2 Tbsp. milk
2 cups powdered sugar
1 tsp. peppermint extract
green food coloring (optional)

Chocolate Topping:
1/2 cup (1 stick) unsalted butter
1 1/2 cups semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking pan with cooking spray.

2. To make the brownie batter, in a large bowl, whisk to combine melted butter and cocoa powder. Add the sugar, eggs, vanilla, and salt and mix well. Stir in the flour, mixing until just combined. Pour into the prepared baking dish. Bake in preheated oven for about 20 minutes, until set in the center. Cool slightly before placing in the freezer for 20 minutes.

3. To prepare the mint frosting, combine all ingredients in a medium bowl. Mix with electric beaters on medium speed until fluffy. Spread over brownies and return pan to freezer for 20 more minutes.

4. To prepare the chocolate topping, melt butter and chocolate together in a glass bowl (on the stove or in the microwave). Drizzle over brownies and spread into an even layer with a spatula. Place in the freezer or refrigerator until set.

Fills a 9x13 pan.

(Adapted from Make it Do)

Multi-grain Rolls

I know it's not fair to play favorites, but of all the things I make, I have a soft spot for baking bread. I'm not sure if it's because it makes me feel old-fashioned and industrious or because there's nothing I'd rather eat than hot-out-of-the-oven carbohydrates. Probably all of the above. It could also be that yeast fascinates me. How the single-celled fungus comes to life with the touch of water. Give it some sugar to munch on and it will release digestive gasses that cause your dough to rise. It's magical.

I know some people find bread-baking a hassle. Not me. I've got fancy kitchen gadgets that would make the job easier, but I like to do it by hand. To knead, to massage, to feel the dough. It's a workout and therapy all rolled into one. And when you taste the final product, knowing you made it all on your own, from scratch, you'll understand.

It's also hard to find good whole-grain breads in stores (without hundreds of additives or sweeteners). Make it yourself and you can control what goes into what you eat. And homemade always tastes better! This multi-grain roll recipe incorporates oats, bran, flax, and whole wheat, with a touch of honey throughout and a sprinkling of seeds on top. They turned out fluffy and soft, hearty and wholesome. Serve with soup or stew. Or slice for sandwiches.

Multi-grain Rolls

INGREDIENTS
1/2 cup oat bran
1/4 cup flax seeds
1/2 cup boiling water
1 cup warm milk
2 1/4 tsp. instant (rapid rise) yeast
1/4 cup honey
1/4 tsp. freshly ground black pepper
1 1/2 tsp. salt
1/2 cup bread flour
2 1/2- 3-1/2 cups white whole wheat flour
2 large eggs
2/3 cup old-fashioned (not instant) oats

1 large egg yolk
1 Tbsp. water
2 Tbsp. mixed seeds (poppy, sesame, etc.)

DIRECTIONS
1. Combine the oat bran and flax seeds in a small bowl.  Pour the boiling water into the bowl and mix to moisten.  Let sit until the water is absorbed, about 5 minutes.  Set aside to cool.

2. Meanwhile, in the bowl of an electric mixer, combine the milk, yeast and honey; mix briefly to blend.  With the dough hook and the mixer on low speed, mix in the eggs, oats, bread flour, pepper, salt and oat bran mixture until combined.  Slowly add enough whole wheat flour, 1/2 cup at a time, to make a soft, slightly sticky dough.  Continue to knead on medium-low speed, about 3 minutes. (I did this step completely by hand.)

3. Form the dough into a ball.  Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 11/2-2 hours.

4. Brush a baking dish lightly with oil. (I used two 9-inch round cake pans.) On a lightly floured surface, turn the dough out and divide into 12-16 equal pieces. Form each portion into a ball and place the dough balls in the baking dish, spaced slightly apart so they have room to grow together.   Cover and let rise until puffy and nearly doubled in bulk, about 30-60 minutes.

5. Preheat oven to 375 F.  In a small bowl whisk together the egg yolk and water.  Brush lightly over the proofed rolls.  Sprinkle the unbaked rolls with the seed mixture.  Bake until the tops are golden, about 15 minutes.  Let cool slightly before removing from the pan.

Makes 12-16 rolls.

(Adapted from Annie's Eats)

Spice-Rubbed Grilled Chicken Tacos with Cilantro Slaw and Chipotle Cream

A day after my graduation we took off to Orlando. And while I'm loving the relaxation, the shopping, and the lack of dirty dishes, I'm disappointed by the weather. I came to Florida for warmth. It's sunny, but it's bitterly cold! I'm assuming twenty degrees at night isn't normal for here. Please, sunshine state, spare us a little heat before I have to return home. I drove a long way so I could shed my coat and slather on some sunscreen in December.

Last week, back in Richmond and dreaming of warmer days, I "fired up" my indoor grill pan and made these tacos. The cinnamon in the spice rub might sound odd, but blended with smoky ancho chile and cumin it was fantastic. The cilantro slaw was crisp and fresh and the chipotle cream added just a touch of heat. If just for a meal, winter was forgotten.

Spice-Rubbed Grilled Chicken Tacos with Cilantro Slaw and Chipotle Cream

INGREDIENTS
1 lb. boneless skinless chicken breast
1/2 red onion, sliced
1 red bell pepper, halved and ribs and seeds removed
1/2 cup sour cream
1 tsp. chipotle in adobo, minced
whole wheat flour or corn tortillas, warmed

Spice Rub:
1 Tbsp. ancho chili powder
1 tsp. ground cinnamon
1 tsp. brown sugar
1 tsp. cumin
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Cilantro Slaw:
3-4 cups red and green cabbage, shredded
1/2 cup fresh cilantro, chopped
4 green onions, thinly sliced
1 Tbsp. canola oil
1 lime, juiced
salt and freshly ground black pepper, to taste
dash of cumin

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. To make the chipotle cream, whisk sour cream and chipotle in adobo in small bowl. Season with salt and freshly ground black pepper.

3. To make the spice rub, whisk ingredients in another small bowl to blend.

4. To make the cilantro slaw, in a medium bowl, toss to combine cabbage, cilantro, onions, oil, and lime. Season to taste with salt, pepper, and cumin.

5. Sprinkle spice rub over both sides of vegetables and chicken. Grill vegetables until tender and browned and chicken until cooked through. Remove from the grill and let chicken rest several minutes. Slice (or dice) chicken and vegetables and place in a large bowl; toss to blend. Serve in warmed tortillas with cilantro slaw and chipotle cream.

Serves 4.

(Spice-rub adapted from Food Network, Cilantro Slaw and Chipotle Cream from Bon Appetit)

Pear Crisp with Candied Ginger

How odd. I'm no longer a student. Last night I graduated from nursing school! Now I've got two degrees and no job. (And I won't officially be an RN 'till I pass boards.) But despite all the uncertainty, it feels good. My family came down to celebrate (we even ate sushi!) and I was surrounded by the friends who made nursing school so wonderful. (Yes, there were some memorable patients and awesome instructors. But the friends I survived school with made all the difference.) Last weekend I invited them to dinner. We had salad and lasagna, and for dessert I served this pear crisp.

Baked pears make me swoon. Other fruits make good fillings, but pears are outstanding. They're soft and juicy and sweet. Here they were dusted in cinnamon and baked underneath a crunchy almond and oatmeal crumble studded with candied ginger. The ginger has got some zing. Such a festive, perfect finish to a memorable meal.

Pear Crisp with Candied Ginger

INGREDIENTS
Topping:
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
heaping 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 cup old-fashioned oats
1/2 cup whole raw almonds, coarsely chopped
1/4 cup candied or crystallized ginger, finely chopped

Filling:
1/2 cup sugar
2 Tbsp. cornstarch
heaping 1/2 tsp. ground cinnamon
1/4 tsp. salt
4 lbs. firm but ripe Bartlett pears (6-7 large), peeled, cored, and diced

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish with cooking spray.

2. To prepare the topping, whisk the first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. (Alternately, the topping can be prepared in the food processor. Pulse the almonds and ginger until finely chopped. Add the flour, sugar, salt, and cinnamon and pulse to combine. Add the cold diced butter and pulse until moist clumps form. Last, add the oatmeal and pulse until incorporated into large clumps. Refrigerate while preparing the filling.)

3. To prepare the filling, in a large bowl whisk together the sugar, cornstarch, cinnamon, and salt, Add the pears and toss to coat. Pour filling into the prepared baking dish. Crumble topping over the filling.

4. Bake in preheated oven for 50 minutes, until filling is bubbling and topping is golden brown (cover partway through if necessary). Serve warm with a scoop of vanilla ice cream or dollop of whipped cream. 

Serves 8-10.

(Adapted from Bon Appetit)

Fish en Papillote

Don't be turned off by the fancy title of this dish. Yeah, it's French. But it simply means "Fish in Parchment". And preparing this petite bundle of fish couldn't be less fussy. You do need parchment paper. I keep it on hand for baking and pizza-making. All you do is place a fillet of white fish (I went with flounder) in the center of a parchment square and top it with with freshly sliced veggies, a few slices of lemon, two sprigs of fresh thyme, a pat or dab of butter, and  little white wine (or lemon juice). The hardest part is making sure your parchment is securely crimped. Otherwise the steam will escape and the veggies will be undercooked. Into the oven it goes to steam for 10-15 minutes. When it comes out the fish is flaky, the vegetables tender-crisp, and the juices pooled at the bottom of the packet are infused with lemon, garlic, and thyme. Forget plates and dive right into the parchment, or serve over a bed of brown rice to soak up the runoff. Easy and impressive.

Fish en Papillote

INGREDIENTS
1/2 red onion, halved and thinly sliced
1 zucchini, julienned
1 large carrot, julienned (I think I'll use a yellow squash next time)
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
4 4-6 oz. flounder, sole, or other white fish fillets
1 lemon, thinly sliced
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine (I used a squeeze of lemon juice instead)

DIRECTIONS
1. Preheat oven to 375 F.

2. In a large bowl toss onion, zucchini, and carrot with garlic and olive oil. Season with salt and pepper.

3. Place each fillet in the center of a large square of parchment paper and season with salt and pepper. Arrange the vegetables on top, dividing evenly among the fillets. Top each fillet with 2 slices of lemon, 2 sprigs of thyme, a pat of butter, and 1 Tbsp. white wine (or a squeeze of lemon juice). Fold the parchment paper over and secure the edges tightly in 1/4-inch folds to make a half-moon shape. Make sure the packets are sealed well, or the steam will escape.

4. Arrange the packets on a baking sheet and bake in preheated oven for about 12 minutes, depending on the thickness of the fish. Cut the packets open and serve immediately.

Serves 4.

(Adapted from Food Network)

Honey Mustard Glazed Salmon

After Thanksgiving I went through a brief fish phase. I try to incorporate sea life into our diet regularly, but last week was particularly packed with it. I guess I felt the need to lighten things up after an indulgent holiday. And in the process I discovered two new delicious fish recipes. Both simple and quick, too! The first is this honey-mustard glazed salmon fillet. A combination of tangy Dijon, wholegrain mustard (which accounts for the seeds you can see), and clover honey is slathered over the surface of the fish, which is then broiled until flaky. The wholegrain mustard adds the right touch of texture, so don't go without it. Mustard-lovers will definitely be fans of this recipe. Not too strong, not too sweet. Just right. I served it with steamed broccoli and sweet potatoes roasted with a little fresh garlic and thyme.

Honey Mustard Glazed Salmon

INGREDIENTS
1 1/2 lb. salmon fillet
1 Tbsp. Dijon mustard
1 Tbsp. wholegrain mustard
1 Tbsp. honey
1 clove garlic, grated
salt and freshly ground black pepper

DIRECTIONS
1. Preheat boiler. Line a baking sheet with aluminum foil and lightly grease with cooking spray.

2. In a small bowl, whisk to combine mustard, honey, and garlic.

3. Place salmon, skin side down (if not removed), on prepared baking sheet. Season with salt and pepper. Spread honey mustard mixture evenly over the surface.

4. Broil in preheated oven for 10-15 minutes, until fish flakes easily with a fork. Serve immediately.

Serves 4.

(Adapted from Gourmet)

Roasted Butternut Squash and Bacon Pasta

I've always found it interesting that I can look through the same old cookbook (or recipe site) over and over again and each time something new jumps out at me. A recipe that I never noticed lurking there before. And it usually relates to whatever ingredient or cuisine I'm currently obsessing over. For example, had I encountered this recipe in April, my eyes would have glazed right over the page. But in the heart of fall, this bacon and squash pasta dish was screaming my name. It also helps that I'm infatuated with pasta right now. You can probably tell by looking at it that this was wonderful. Rich and cheesy, yes. But not overwhelmingly so. Just enough crispy bacon to add outstanding flavor. And the right amount of bechamel to lubricate the noodles. Oh, and the roasted butternut squash. Like candy, I swear.

Roasted Butternut Squash and Bacon Pasta

INGREDIENTS
1 butternut squash, peeled, seeded, and diced (3 cups diced)
1/2 tsp. dried rosemary (or 1 1/2 tsp. fresh)
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/4 lb. bacon
1 cup shallots, thinly sliced
2 cloves garlic, minced
2 Tbsp. all-purpose flour
2 cups milk, warmed
pinch nutmeg
8 oz. whole wheat penne, shells, or macaroni
3/4 cup sharp provolone, shredded (I used smoked provolone)
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS
1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly grease with cooking spray.

2. In a large bowl toss squash and rosemary with olive oil to coat. Season with kosher salt and pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.

3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions; drain; set aside.

4. Cook bacon in a large skillet over medium heat until crisp. Set aside to drain. Reserve 1 Tbsp. of bacon grease in the skillet. Crumble bacon once cooled.

5. Saute shallots and garlic in the reserved bacon grease over medium heat until tender. Stir in the flour and cook for 30 seconds. Slowly whisk in the milk, 1/2 cup at a time, and bring to a boil. Reduce heat and simmer until thickened. Season with a pinch of nutmeg and salt and pepper to taste.

6. In a large bowl, toss to combine 3/4 of the roasted squash, the cooked pasta, 3/4 of the crumbled bacon, the sauce, and the Provolone and Parmesan (reserving some cheese to sprinkle on top). Pour into a lightly greased 9x9 baking dish. Top with the remaining bacon and squash. Sprinkle with the reserved cheese.

7. Bake in preheated 425 F oven for 10 minutes, until golden and bubbling. Let set several minutes before serving.

Serves 4.

(Adapted from Cooking Light)

Smoked Paprika Vinaigrette

There's only so much you can say about a vinaigrette. It dresses up otherwise dull lettuce. Makes the blandest of vegetables enticing. Every girl should know how to whip one up. I've got several up my sleeve. This one is a little different than all the others. It's sweet and sultry and smoky. It's got all the requisite vinaigrette ingredients (vinegar, olive oil)- and then a few more. Like a drizzle of honey, a squeeze of lime, fresh minced garlic and tangy Dijon. And oh yeah, a spoonful of smoked paprika. (A wonderful Spanish spice made from ground smoked pimientos- or essentially, bell peppers.) I can't tell you how much I love this spice. There's nothing like it. So you have plenty of excuses to invest in a tin of it, here are are some other recipes you can try: Roasted Butternut Squash Lasagna with Smoky Marinara Sauce, Grilled Shrimp and Sausage Skewers with Smoked Paprika Glaze, Grilled Turkey Burgers with Smoky Aioli and Smoky Pulled Chicken.

Smoked Paprika Vinaigrette

INGREDIENTS
1/2 cup red wine vinegar
1/4 cup honey
1 Tbsp. Dijon mustard
1 Tbsp. lime juice
1 tsp. smoked paprika
1 clove garlic, minced or grated
2 Tbsp. shallot or onion, minced
1/4 tsp. oregano
1/2 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Blend the vinegar, honey, mustard, lime juice, paprika, garlic, onion, and oregano in a blender or food processor until smooth. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Chill at least 1 hour before serving. Dressing will last several days refrigerated. 

Makes almost 2 cups.

(Adapted from All Recipes)

Winter Fruit Pie with Walnut Crumble

Over the last few years I've developed a sincere fondness for pie. I never disliked it before, but it wasn't something I'd choose for dessert. What changed? The crust. I learned how to make a rich buttery pie crust. A pastry shell that you could fill with practically anything and it would taste divine. Pie pastry gets a bad rep. There's a misconception that it's difficult to make. To me, pies are one of the easiest things to bake! (Especially if you have a food processor to do all the work for you.) It only takes a little flour, a dash of salt and sugar, ice water, and a lot of very cold butter. Butter can do amazing things to ordinary ingredients. The one essential pie-making advice I can offer is that temperature is key. Cold specks of butter exploding in the hot oven is what magically creates that crispy flakey crust. For a basic, go-to pie crust, visit this recipe. (It's adaptable for one or two layers and can be used with any variety of fillings.)

This deep-dish pie was my contribution to our Thanksgiving dinner. I thought it perfectly fit the season, stuffed full of fresh apples, cranberries, and pears. The original version called for dried figs. Since I was feeding my family and feeling less adventurous, I left them out. The filling was fabulous and adequately sweet. And the walnut crumb topping made it unique. A hit even with my younger twin sisters (who haven't outgrown their pie aversion yet).

Winter Fruit Pie with Walnut Crumble

INGREDIENTS

Crust:
1 3/4 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
12 Tbsp. cold unsalted butter, diced
3 Tbsp. ice water
1 tsp. freshly squeezed lemon juice

Walnut Crumb Topping:
3/4 cup all-purpose flour
3/4 cup brown sugar
3/4 cup raw walnuts, coarsely chopped
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
6 Tbsp. unsalted butter, melted

Filling:
4 small Granny Smith apples, peeled, cored, and sliced 1/2-inch thick
4 Bartlett pears, peeled, cored, and sliced 1/2-inch thick
1 cup fresh or frozen cranberries
1 cup dried figs (optional, I omitted)
1/2 cup sugar
2 Tbsp. cornstarch

DIRECTIONS
1. To make the pastry crust, put the flour, sugar, and salt in a bowl, stir to combine. Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened. Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

2. Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan (or 9 or 10 inch deep pie dish) with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.

3. To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.

4. Position a rack in the lower third of the oven and preheat the oven to 375 F.

5. To make the fruit filling, remove the stem from each fig (if using), then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.

6. Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated. Transfer the filling to the pie shell and top with the walnut crumb.

7. Bake for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil. When done, cool for several hours on a wire rack. Serve warm with a scoop of vanilla ice cream.

Makes a 9-10-inch round deep dish pie.

(Adapted from Rustic Fruit Desserts via Epicurious)

Chicken and Dumplings

It's a matter of days... 10 to be exact. To when I don my black and gold cap and gown and graduate! I didn't attend my first college graduation. I had my diploma mailed to me. Sometimes I forget I've already got one. But this time it feels different- more important. Possibly because, for once, I've really dedicated myself to something. Nursing school has demanded much of my time, most of my (physical and emotional) energy, and quite a few tears. It has been the most challenging and most rewarding thing I've ever done.

It's a lot of lead up to climax with a couple hours in an auditorium, enduring long speeches and constant camera flashes. But my friends and family will be there. I'll wear a cute dress and probably bake myself a cake to celebrate. And while that night I'll be granted my second bachelors degree, I won't officially be an RN until I pass boards in early February. I'm feeling bittersweet about this impending date because I don't have a job yet or any idea of what the future holds. But those things will come. And for now I've got Christmas. And there's always cooking. It tends to keep me going.

On mornings like today, when the thermometer registers below freezing and getting out of the house (or out of bed) is a traumatic experience, comfort food becomes necessary. I wouldn't dream of chicken and dumplings in July. I'd be standing over the stove sweating. But in November a big bowl of chicken and vegetables in thick gravy topped with billowing dumplings sounds divine. And it is. This recipe makes a large pot-full. We were eating dumplings for days. Dustin couldn't resist them (I know he really loves a recipe when he eats himself sick). While they're not light, they are wholesome. I left out the cream (it's not necessary) and used half whole wheat flour (the dumplings were still fluffy). There are quite a few steps, but if you do the prep work (boil the stock) the night before, they come together fairly quickly.

Chicken and Dumplings

INGREDIENTS
Chicken and Stock:
1 3- 3 1/2 lb. whole chicken
2 bay leaves
6 sprigs thyme
sprinkling of whole black peppercorns
1 head garlic, halved
1 onion, quartered
1 carrot, roughly chopped
1 stalk celery, roughly chopped
sprinkling of salt

Buttermilk-Chive Dumplings:
1 cup white whole wheat flour
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
1/4 cup chives, chopped
1 cup buttermilk

Sauce:
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
1 yellow onion, diced
1 leek, thinly sliced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 sweet potato, peeled and diced
2 tsp. fresh thyme, chopped
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock (recipe above)
1 cup frozen peas
1/4 cup heavy cream (optional, I omitted)
salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish

DIRECTIONS

1. To prepare the stock, place the chicken and remaining ingredients in a large pot or dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 45-60 minutes, until the chicken is tender. When done remove the chicken to a cutting board to cool. Strain the stock. Cool to room temperature and then refrigerate. Skim the fat off the surface before using. Once the chicken has cooled, shred the meat and discard the bones/fat. Refrigerate until ready to use.

2. To prepare the sauce, heat the butter and oil in a large pot or dutch oven over medium heat. Add the onion, leek, carrot, celery, garlic, sweet potatoes, and bay leaves and saute until the onions are soft, about 10 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring for 1 minute after each addition. Let the sauce simmer until it is thick enough to coat the back of a spoon and the vegetables are tender, about 15 minutes. Stir in the heavy cream (optional) and season to taste with salt and pepper.

3. Meanwhile, to prepare the dumplings, whisk the dry ingredients together in a large bowl. In a small bowl,  lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

4. Add the shredded chicken and peas to the sauce and bring to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10-15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

Serves 6-8.

(Adapted from Food Network)

Baked Penne with Chicken, Mushrooms, and Sun-dried Tomatoes

Are you sick of turkey yet? I could eat a leftover roasted turkey sandwich for lunch every day of my life and not complain. Whole grain bread, lightly peppered turkey breast, a smear or Dijon or cranberry relish, and creamy brie or sliced gouda. Nothing beats it. But in case you're ready to move on after Thanksgiving, here's a diversion. A cheesy baked stick-to-your-ribs pasta dish. With whole wheat penne, a lightly spiced beshamel, and chicken, mushrooms, and sun-dried tomatoes. Dustin and I agreed it was one our our favorite pastas yet. I added a few touches to Martha's original recipe... some sauteed shallots, red pepper flakes, and a pinch (or several) of dried basil.

INGREDIENTS
1 lb. boneless skinless chicken breast, cooked and diced
16 oz. whole wheat penne
1/4 cup butter
4 medium shallots, thinly sliced
4 cloves garlic, minced
10 oz. cremini mushrooms, sliced
1/4 cup all-purpose flour
4 cups milk, warmed
pinch nutmeg
2 tsp. dried basil (or 2 Tbsp. fresh)
salt and freshly ground black pepper, to taste
crushed red pepper flakes, optional
1 cup sun-dried tomatoes packed in olive oil, drained, rinsed, and chopped
1 1/2 cups smoked provolone
1 cup Parmigiano Reggiano, freshly grated

DIRECTIONS
1. Bring a large pot of salted water to a boil and cook pasta according to package directions.

2. Preheat oven to 400 F. Lightly grease a 9x13 baking dish.

3. Melt butter in a large saute pan over medium heat. Add shallots, garlic, and mushrooms and cook several minutes until softened. Stir in flour, whisking for 1 minute. While whisking, gradually add the milk. Bring to a boil, reduce heat, and simmer until thickened. Add a pinch of nutmeg and the basil. Season to taste with salt and pepper and crushed red pepper flakes (optional). 

4. In a large bowl, combine the cooked pasta, sauce, diced chicken, sun-dried tomatoes, and cheese (reserving some to sprinkle on top). Pour into the prepared baking dish. Sprinkle with the reserved cheese.

5. Bake, uncovered, in preheated oven for 20-30 minutes until bubbling and golden brown on top. Let stand 5 minutes before serving.

Serves 8.

(Adapted from Martha Stewart)

Pear Spice Bundt Cake with Walnut Praline Topping

I just wanted to drop in and say... Happy Thanksgiving! I'm too distracted by turkey-roasting, pastry-making, and movie watching to think of much else to say. Last week I baked this bundt cake, hoping I'd have something special to share with you on Thanksgiving. It was definitely worthy! Richly spiced with generous chunks of ripe pear and topped with a caramel-walnut-praline. The cake itself is so moist and sweet that the topping is almost unnecessary. But it sure looks spectacular. The perfect holiday treat.

INGREDIENTS
2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 1/2 tsp. allspice
3/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 tsp. pure vanilla extract
1 cup buttermilk
2 pears, peeled, cored, and roughly diced
1 cup walnuts, toasted and finely chopped (optional)

Walnut Praline:
3/4 cup packed brown sugar
1/2 cup (1 stick) butter
1/4 cup heavy cream
1 cup walnuts, toasted and roughly chopped

DIRECTIONS
1. Preheat oven to 350 F. Butter and flour bundt pan.

2. Sift together flour,  baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy (about 3 minutes in a stand mixer). Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.  Fold in pear pieces and chopped walnuts.

3. Beat egg whites in another bowl until they just hold stiff peaks, then fold whites into batter gently but thoroughly.

4. Spoon batter into pan, smoothing top, and bake in preheated oven until a toothpick comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.

5. Stir golden brown sugar, whipping cream and  1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over cake. Serve warm or at room temperature.

(Adapted from Joy the Baker)

Balsamic Herb Turkey Tenderloin

If you're short on guests, oven space, or time this Thanksgiving, you might want to skip wrestling an entire turkey and consider the tenderloin. Or save this recipe for when March rolls around and you want a home-cooked turkey dinner without much fuss. Or how about anytime that you want lean juicy turkey that takes almost no time to prepare!

I wasn't even sure what a turkey tenderloin was until I looked it up. It's the long strip of white meat hidden under the breast. Because it is an underused muscle (yes, your dinner was once alive), it is extra-tender. (Hence, "tenderloin". The same theory applies to beef and pork tenderloin.)

Problem is, there aren't a lot of recipes for turkey tenderloin. I guess its healthy deliciousness just hasn't caught on yet. So I re-purposed a marinade meant for pork... with balsamic vinegar, minced garlic, and chopped fresh herbs. After a few hours of soaking in the fridge, the meat is seared on the stove and then roasted in the oven until the juices run clear (and no longer). Let the meat rest a while before slicing into medallions. You'll be astonished at how moist it turns out! If you're interested, I've posted two other methods of preparing turkey tenderloin: Spice-Rubbed for the grill and Marinated Kabobs.

INGREDIENTS
2 1-lb. turkey (or pork) tenderloins
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
2 cloves garlic, minced
salt and freshly ground black pepper
1 Tbsp. extra virgin olive oil, for searing

DIRECTIONS
1. Whisk to combine vinegar, olive oil, rosemary, thyme, garlic, salt and pepper in a small bowl. Place tenderloin in a resealable plastic bag. Pour in marinade. Shake to coat. Refrigerate at least 3 hours.

2. Preheat oven to 400 F. Line a baking sheet with aluminum foil and lightly grease it with cooking spray.

3. Preheat 1 Tbsp. olive oil in a large skillet over medium-high heat. Discard the marinade and sear the tenderloins, several minutes on each side, until a nice crust forms.

4. Transfer tenderloins to the prepared baking sheet and roast in preheated oven for 20-30 minutes, until a meat thermometer inserted into the thickest part registers 160-165 F (or until the juices run clear). Remove from the oven and let rest 5-10 minutes before slicing.

Serves 4-6.

Ribollita (Tuscan Bread Soup)

This was new territory for me. I'd never even heard of ribollita, nor cooked with kale or savoy cabbage before. A friend told me about this amazing soup she'd made and directed me to Ina's recipe. The Italian word ribollita literally means "reboiled". According to Wikipedia, it derived this name because it was originally made by recooking leftover minestrone or vegetable soup from the previous day. Seems resourceful to me. Such a clever use of leftovers.

I simplified things by using already cooked (a.k.a. canned) beans. And I went with bacon because I can't afford pancetta. While I recommend using the kale, I'm not sure I'd include the cabbage again. The taste didn't both me, but it had an odd stringy texture that felt out of place. My last deviation was to save the bread for serving with the soup rather than stirring it in. I wasn't in the mood for a soggy bowl of bread. (I'm not saying that the authentic method of preparing it wouldn't be good. I just didn't risk it.) Hearty sourdough (or another artisinal) bread can be served on the top (much like croutons) or bottom of the bowl, or simply on the side for dipping. I liked the last option best.

INGREDIENTS
2 Tbsp. extra virgin olive oil
1/4 lb. bacon or pancetta, diced
2 yellow onions, chopped
3 carrots, peeled and thinly sliced
3 stalks celery, thinly sliced
6 cloves garlic, minced
salt and freshly ground black pepper, to taste (I started with about 1 tsp. of each and then adjusted to taste form there)
1/4 tsp. crushed red pepper flakes
28-oz. can Italian plum tomatoes in puree, chopped (I pureed mine in the food processor for a smooth consistency)
4 cups savoy cabbage, shredded or chopped (optional- I'll probably omit it next time)
4 cups kale, chopped (I'll probably use more next time)
1/2 cup fresh basil, chopped
2 cans great northern or canellini beans, drained and rinsed
6-8 cups homemade or low-sodium chicken stock (I only used 6 cups)
whole wheat sourdough bread, for serving
Parmigiano Reggiano, freshly grated for serving

DIRECTIONS
1. Heat the olive oil in a large stockpot over medium heat. Add the pancetta/bacon and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tsp. each of salt and pepper, and the red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

2. Puree half (one can) of the beans in a blender or food processor (adding a little liquid if necessary). Add to the stockpot, along with the remaining whole beans. Add the chicken stock to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

3. Taste for seasoning and serve hot in large bowls with sourdough bread, freshly grated Parmesan, and a drizzle of olive oil (optional).

Serves 6-8.

(Adapted from Food Network)

Portobello, Pesto, and Roasted Red Pepper Pizza

Ever since I first made this panini I couldn't stop thinking about how yummy it would be turned into a pizza! On my trusty half-wheat crust with pesto, meaty portobellos, roasted red peppers, and of course, cheese. I skipped the spinach (but you don't have to) and added some onion. And I used smoked provolone with a sprinkling of Parmesan as an added touch. As suspected, it turned out delicious.

INGREDIENTS
1 recipe pizza dough
1/2 recipe basil pesto
2 red bell peppers (or you could use jarred roasted red peppers)
1 Tbsp. extra virgin olive oil
2-3 large portobello mushrooms, stems and gills removed and sliced into wedges
1/2 red onion, thinly sliced
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
2 cups smoked provolone, shredded
1/2 cup Parmigiano Reggiano, freshly grated
crushed red pepper flakes, for sprinkling
fresh basil, for garnish (optional)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Roast the red peppers directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. OR char under the broiler, turning once or twice, for 5 to 7 minutes total. Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes. Remove from the bowl and allow to cool before peeling off the skin. Remove the stem and seeds and cut into long strips.

3. Preheat 1 Tbsp. olive oil in a large skillet over medium heat. Add the portobellos and onions. Saute until softened. Add the garlic and cook for several minutes more. Season to taste with salt and pepper. Set aside.

4. Preheat oven and pizza stone to 450 F.

5. Prepare the crust according to recipe directions. Brush with the prepared pesto. Top with the roasted red peppers and sauteed portobellos and onions. Sprinkle with provolone and Parmesan.

6. Bake in preheated oven for 10-12 minutes until the crust if puffed and golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing. Serve with crushed red pepper flakes and fresh basil.

Makes 1 large pizza.

(Adapted from Food and Wine)

Morning Glory Oat Muffins

I have a weakness for muffins. Every time I make them I'm reminded of this fact and of why I don't make them more often. Because I can't stop eating them. I consider it sufficient self-control if I stop after only three (when they're warm out of the oven) and confine the rest to the back of the freezer. (Where they might last for a week... if they're lucky.) Even if they are packed with fiber and nutritious things like shredded carrots, apples, and raisins, too many muffins in one day isn't a good thing. As far as muffins go, these Morning Glory Oat Muffins are quite healthy. Honey and Jam added oatmeal (good for the heart and digestion) and substituted applesauce for the oil. Both smart moves. I further reduced the sugar and they were still plenty sweet. These spiced muffins are dense and chewy and full of all the goodness that morning brings.

INGREDIENTS
1/2 cup raisins (I used a mix of golden and regular)
1 cup whole wheat pastry flour
3/4 cup old fashioned oats
1/2 cup organic cane sugar (or brown sugar or honey)
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
2 cups carrots, peeled and grated
1 large Granny Smith apple, peeled, cored, and grated
1/2 cup shredded sweetened or unsweetened coconut (optional, I omitted)
1/2 cup walnuts, chopped (or pecans)
1/3 cup wheat germ or sunflower seeds (optional, I omitted)
3 large eggs
2/3 cup unsweetened applesauce
2 tsp. pure vanilla extract
1/4 cup freshly squeezed orange juice
demarara or turbinado sugar, for sprinkling (optional)

DIRECTIONS

1. Preheat oven to 375 F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. 

In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

2. In a large bowl, whisk together the flour, oats, brown sugar, baking soda, cinnamon, ginger, and salt. Stir in the carrots, apple, coconut, nuts, and wheat germ, if using. In a separate bowl, beat together the eggs, applesauce, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan, filling to the top. Sprinkle with demerara sugar (optional).



3. Bake in preheated oven for 20- 25 minutes, until domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Makes 12 muffins.

(Adapted from King Arthur Flour via Honey and Jam)

Slow-Cooked Pork Tacos with Pickled Onions

I'm always in the mood for Mexican food. One of the things I miss most about living out West is the abundance of fantastic fresh Mexican restaurants. I haven't found a single place in Richmond that compares. Luckily, it's one of the easier cuisines to (successfully) recreate at home. I'm not claiming that all (or any) of my "southwestern" labeled recipes are authentic. I just know that they're tasty and that's good enough for me!

Here's another taco recipe to add to your Mexican collection. This time it's a pork shoulder slow-cooked to tender perfection in a fire-roasted tomato and chipotle sauce. The shredded pork is piled on warm tortillas with crunchy cabbage, smooth avocado, and robust pickled red onions. Remember to make the onions when you prep the pork. They need the better part of a day to marinate and become soft and sweet.

INGREDIENTS
Pork:
1 yellow onion, chopped
2 cloves garlic, minced
1 15-oz. can fire-roasted crushed tomatoes
1-2 chipotle peppers in adobo, minced
2 Tbsp. Worcestershire sauce
1/4 cup fresh cilantro, chopped
1 4-5 lb. bone-in pork shoulder (Boston butt)
2 tsp. salt
1 tsp. freshly ground black pepper

Pickled Onions:
1/2 cup white vinegar
2 Tbsp. organic cane sugar
pinch red pepper flakes
1 tsp. kosher salt
1 red onion, thinly sliced
1 tsp. dried Mexican oregano

corn or whole wheat flour tortillas
red and green cabbage, shredded
avocado, peeled, pitted, and thinly sliced
sour cream
fresh cilantro, chopped

DIRECTIONS
1. Combine the onion, garlic, tomatoes, chipotle, W. sauce, and cilantro in a large slow cooker. Add the pork shoulder and season with salt and pepper. Cook on high for 4-6 hours until tender.

2. To prepare the pickled onions, in a small saucepan (or microwavable dish) combine the vinegar, sugar, red pepper flakes, and salt. Heat until the sugar dissolves. Remove from the heat and stir in the onions and oregano. Keep, covered, at room temperature for up to six hours before refrigerating.

3. Remove the pork from the slow cooker and shred with two forks (removing any fat and gristle). Skim the fat off the surface of the remaining liquid. Reserve 1/2-1 cup of the liquid. Toss with the pulled pork.

4. Serve over warmed tortillas with pickled onions, cabbage, avocado, sour cream, and fresh cilantro.

Serves 6.

(Adapted from Food Network)

Broiled Fish Gyros

 

It feels weird. Last night I got home from the hospital and pulled off my navy blue embroidered nursing scrubs for the last time. You see, yesterday was my last day in the hospital during nursing school. I still have a few classes and finals to make it through (and boards to pass in February). But on December 10th I'm graduating and the next time I don scrubs and walk through hospital doors, I'll be an RN! It's bittersweet because for the first time ever, I didn't want to leave the floor I was on. My PACU (post-anesthesia care unit) experience was awesome and I'd have happily stayed there forever. But I have to find a job (which is NOT easy right now). I'm thrilled to be done with the lectures and tests, but I'm anxious about being out on my own. I've learned so much, yet I know so little. I'm both excited and terrified at the same time.

I do have a recipe to share with you today. This one is easy, fresh, and fast. And super healthy, too! (Sounds perfect, right?) It's a gyro (a Greek dish with meat, tomato, onion, and tzatziki sauce on pita bread), but I've lightened it up with fish! You could use any thin fillet of mild white fish (such as tilapia), but I chose flounder. My favorite. I tried flounder for the first time several summers ago at the beach. My dad had actually caught one while fishing in the ocean. Talk about fresh and delicious. And it cooks almost instantly under the broiler! I loved it layered in a soft wheat pita with crisp veggies, smooth avocado, and creamy tzatziki sauce. Yum!

INGREDIENTS
4 6-oz. tilapia or flounder fillets
salt and freshly ground black pepper
mix of Greek seasonings (garlic powder, onion powder, dried basil and oregano, etc.)
4 whole wheat pitas or flatbreads
red onion, thinly sliced
cucumber, thinly sliced
tomato, thinly sliced
avocado, peeled, pitted and thinly sliced
Tzatziki sauce

DIRECTIONS
1. Preheat broiler.

2. Line a baking sheet with aluminum foil and lightly grease it with cooking spray. Place the fillets on the baking sheet and sprinkle with salt and pepper and Greek seasonings.

3. Broil for several minutes until the fish flakes easily with a fork. Place the fish on the flatbreads and top with onion, cucumber, tomato, avocado, and tzatziki sauce.

Serves 4.

(Adapted from Cooking Light)

Southwestern Barley and Chicken Chili

I can thank my friend Jenna and her cute collection of recipes for introducing me to barley. She posted a similar version of this a few weeks ago and it sounded so healthy and delicious I couldn't wait to try it! Barley is a nutty cereal grain that is super rich in fiber. When cooked, it puffs up into soft chewy beads that soak up all the flavors of this dish. This chili can be prepared vegetarian (substitute vegetable broth) or you can add cooked shredded chicken for extra protein. The avocado salsa is awesome, but gets somewhat overshadowed by everything else going on in the dish. We found ourselves eating on the side with tortilla chips.

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. Mexican oregano
dash of coriander
1 4.5-oz. can chopped green chiles
2/3 cup pearl barley
2 cups low-sodium chicken broth
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. can crushed tomatoes 
2 boneless skinless chicken breasts, cooked and shredded (optional)
1 cup frozen corn (optional)
handful of fresh cilantro, chopped
squeeze of fresh lime juice

sour cream, for serving
Cheddar, grated for serving
tortilla chips, for serving
green onions, thinly sliced for serving
avocado, sliced for serving OR Avocado Salsa (recipe below)

Avocado Salsa:
1 avocado. peeled, cored, and diced
1/4 cup red or white onion, diced
1-2 Tbsp. jalapeno, minced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. freshly squeezed lime juice
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper and saute until tender. Add the garlic and cook for another minute. Stir in the chili powder, cumin, oregano, coriander, and green chiles and cook for another minute. Stir in barley, chicken broth, black beans, and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 35-45 minutes or until barley is tender. Stir in the shredded chicken and corn to heat through. Garnish with a handful of fresh cilantro and a squeeze of lime. Serve with sour cream, Cheddar, tortilla chips, green onions, and Avocado Salsa.

2. To make the avocado salsa, toss to combine the avocado, onion, jalapeno, cilantro, and lime juice in a medium bowl. Season to taste with salt and pepper.

Serves 4.

(Adapted from Cooking Light and Lahatchita Eats)

Sun-dried Tomato Bruschetta

This bruschetta is incredibly good. It consists of Roma and sun-dried tomatoes tossed with fresh basil, pungent garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished with a blanket of melted fresh mozzarella. Bruschetta (properly pronounced brus'ketta) is typically served as an appetizer, but I wouldn't hesitate to make a meal out of it. Don't wait for a fancy occasion. You want this now.

INGREDIENTS
8 Roma (plum) tomatoes, seeded and diced
1 cup sun-dried tomatoes packed in olive oil, drained and chopped
3 cloves garlic, minced
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1/4 cup fresh basil, chopped
salt and freshly ground black pepper, to taste
whole wheat baguettes, sliced 3/4-in. thick
fresh mozzarella, shredded

DIRECTIONS
1. Preheat oven broiler.

2. In a large bowl, toss to combine tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, and basil. Season to taste with salt and pepper. Set aside for 10 minutes to marinate. 

3. Line a large baking sheet with aluminum foil. Spread the sliced baguette in a single layer on the baking sheet. Brush with a light amount of olive oil or spray with cooking spray. Broil for 1-2 minutes until lightly browned.

4. Spoon the tomato mixture onto the toasted baguette slices. Sprinkle with freshly grated mozzarella cheese.

5. Broil for 3-5 minutes until the cheese has melted and the baguette is golden brown on the edges. Serve immediately.

Serves 12.

(Adapted from All Recipes, photo by Danielle Hone)

Roasted Butternut Squash Lasagna with Smoky Marinara Sauce

It happened again. I keep hoping every year that it won't turn dark and cold but the seasons are stubbornly predictable and once again I've lost my evening sun. During the daytime it's gorgeous here. The leaves are ablaze with the colors of fall. It's cool and I smell Christmas in the air. But by 5 o'clock it all disappears and the darkness sets in. And I haven't even made it home from school or started dinner yet.

Taking a decent photo of what I'm eating is becoming difficult, but I'll stop complaining, because I love the food of this season. This is my autumn lasagna... roasted butternut squash and spinach with a smoky marinara sauce. The smokiness comes from the fire-roasted tomatoes, smoked paprika, and smoked provolone. Don't skip any one of those ingredients. They add a really special touch. I made quite a few changes to Cooking Light's version of this recipe. For instance, I got rid of the ricotta and replaced it with fresh mozzarella (which melts luxuriously). This dish is a rich, gooey, cheesy mess. In the best way possible.

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large onion, diced
1 clove garlic, minced
16 oz. chopped frozen spinach, thawed and excess water squeezed out
salt and freshly ground black pepper, to taste
1 9 oz. package whole wheat no boil lasagna noodles
fresh mozzarella, grated
smoked provolone, grated
Parmigiano Reggiano, freshly grated

Roasted Butternut Squash:
1 medium to large butternut squash, peeled, seeded, and diced
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

Smoky Marinara Sauce:
1 Tbsp. extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
1/4 cup fresh basil, chopped
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh oregano, chopped (or 2 tsp. dried oregano)
1 tsp. smoked paprika
2 tsp. balsamic vinegar
1 28-oz. can fire-roasted crushed tomatoes
1 28-oz. can crushed tomatoes
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To roast the squash, preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly grease with cooking spray. Toss the squash with olive oil to coat. Season with salt and pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 20-30 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside.

2. To prepare the sauce, preheat the olive oil in a large skillet over medium heat. Add the onion and cook until tender. Stir in the garlic and cook for another minute. Add the basil, parsley, oregano, paprika, vinegar, and tomatoes. Simmer 10-15 minutes. Season to taste with salt and pepper.

3. To prepare the filling, preheat olive oil in a second large skillet over medium heat. Add the onion and cook until soft. Add the garlic and cook for another minute. Stir in the spinach and cook for several minutes until heated through. Season to taste with salt and pepper.

4. To prepare the lasagna, pour a thin layer of sauce over the bottom of a lightly greased 9x13 baking dish. Place a single layer of noodles over the sauce. Top with a layer of mozzarella, provolone, and Parmesan, then half of the roasted squash, half of the spinach mixture, and 1/3 of the remaining sauce. Top with another layer of noodles, another layer of cheese, the remaining squash, the remaining spinach mixture, and half of the remaining sauce. Top with a final layer of noodles, the remaining sauce, and a generous sprinkling of cheeses.

5. Preheat oven to 375 F. Bake, loosely covered with aluminum foil, for 30 minutes. Remove foil and bake another 15 minutes uncovered, until golden and bubbling.

Serves 8.

(Adapted from Cooking Light)