Curried Egg Salad Sandwich

Several days ago I made egg salad sandwiches. Last week I made a curried turkey salad. Can you see where this is going...? So when I came across this curried egg salad recipe on 101 Cookbooks I instantly added it to my virtual recipe file. Since Heidi (of 101 Cookbooks)'s egg salad recipe was inspired, and I'd recently discovered that mayonnaise, yogurt, and curry are meant for each other, why wouldn't this new combination work?!

With creamy and soft hard-boiled eggs (no that's not an oxymoron, despite their name hard boiled eggs should be soft!), you don't miss the meat in your sandwich. Plus there's crunchy red onions, sweet diced apple, and pretty green flecks of fresh chives. This curried concoction does work- and it's delicious!

It's fortunate that I recently acquired these recipes. As of last night, we're snowed in! Stuck under a foot (at least ) of snow. As exciting as this is, (I'm still hoping for classes to be canceled on Monday- how inconvenient that it snows on a Saturday), I didn't rush to the grocery Friday night and stockpile my fridge. I choose to not take part in the madness. But when our leftovers run out, I might regret my decision! But I do have bread and eggs. And mayonnaise, always mayonnaise. So I'm thinking egg salad might get us through. Or at least give us the energy to don our ski gear and sweep our way down the sidewalk (we don't own a shovel- also inconvenient) so we can uncover our cars and slide down the street to the store. I'll let you know how that goes. For now, I'm going to stay under this blanket and the heat radiating off my laptop and hope I don't have to step out into that frozen white world anytime too soon.

INGREDIENTS
5 large eggs
1 Tbsp. mayonnaise
2 Tbsp. plain Greek yogurt (nonfat works fine)
1- 1 1/2 tsp. curry powder (to taste)
2 large pinches salt
freshly ground black pepper, to taste

1/2 apple, chopped
1/4 red or white onion, diced
1/4 cup pecans, toasted and chopped
small bunch chives, chopped

whole wheat bread (optional)
butter lettuce (optional)

DIRECTIONS
1. Place the eggs in a large pot and cover with cold water. Place over high heat and bring to a boil. Immediately remove from the heat, cover, and let sit 10 minutes undisturbed. Remove the eggs from the water and rinse in cold water or set in a bowl full of ice water until cooled. Crack and peel each egg and place in a medium sized bowl.

2. Stir to combine the mayonnaise, yogurt, curry powder, and salt in a small bowl. Pour over the eggs and use a fork to mash to a chunky consistency. Gently stir in the apple, onion, pecans, and chives to coat. (If needed, add a little extra plain yogurt for moisture.) Season to taste with salt and pepper. Serve over toasted whole wheat bread with butter lettuce.

Serves 2-3.

(Adapted from 101 Cookbooks)

Chunky Peanut, Chocolate Chip, and Cinnamon Cookies

There must be at least a thousand different ways to make a chocolate chip cookie. I hope that means I'll never run out of creative new cookies to share with you! This peanut butter and chunky roasted peanut-loaded chocolate chip cookie (say that three times fast!) is superb! It's full of peanut flavor, but not enough to overwhelm the semi-sweet chocolate. And it's all balanced by a subtle saltiness. Sweet and salty, soft and crunchy, all in one cookie.

This cookie dough has an amazing texture. The cookies puff right up in the oven and stay tender and chewy once cooled. No flat cookie pucks, which is my cookie nightmare. I stuck the dough in the fridge for the recommended 15 minutes prior to baking, but if you're in a hurry, go ahead and skip that step. These keep well stored at room temperature for a few days or tucked away in the freezer for several weeks. They'll last a lot longer out of sight!

INGREDIENTS
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup smooth peanut butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F.

2. In a medium sized bowl whisk together flour, baking soda, salt, and cinnamon. In a large bowl, mix butter and peanut butter with an electric mixer on medium speed, until combined, about 2 minutes. Add sugar and mix another 2 minutes. Add the vanilla and eggs, one at a time. Gradually add the flour mixture, mixing until just combined. Fold in the chocolate chips and peanuts by hand. Refrigerate dough until slightly firm, about 15 minutes.

3. Lightly grease or line a baking sheet. Distribute the dough by rounded tablespoons-fulls onto the prepared baking sheet. Bake in preheated oven for 8-10 minutes until golden brown on the edges. When done, cool cookies on pan for 2 minutes, then transfer to a wire rack to cool. 

Makes 24-36 cookies.

(Adapted from Martha Stewart's Cookies via Every Last Cookie)

Egg Salad Sandwich

The key to a good egg salad is in how you cook the eggs. Hard boiled eggs, as simple as they seem, take some practice to perfect. I detailed my new found method in step 1 below. I've repeated it several times now and always achieved the same result: a soft and creamy yellow center, a pure solid white (no green ring in sight), and a shell that practically slips right off.

Because egg salad is all about the eggs, I think you should keep it simple. I didn't even bother with mustard (but left the option for you mustard lovers). This is how egg salad should be done: gently chunked eggs, light on the mayonnaise (notice I've included a lighter alternative), celery for crunch, chives for kick, and a splash of lemon to freshen it up. Serve it piled high on toasted whole wheat over a slice of smooth butter lettuce. (Yes, I made that whole wheat bread! Recipe found here.)

INGREDIENTS
6 large eggs
2-3 Tbsp. mayonnaise (you can try using Greek yogurt for part of the mayo)
squirt of mustard, to taste (optional- I went without)
1 large or 2 small stalks celery, chopped
1/2 bunch fresh chives, chopped
splash of freshly squeezed lemon juice
salt and pepper, to taste
8 slices whole wheat bread, toasted
4 butter lettuce leaves

DIRECTIONS
1. Place the eggs in a large pot and cover with cold water. Place over high heat and bring to a boil. Immediately remove from the heat, cover, and let sit 10 minutes undisturbed. Remove the eggs from the water and rinse in cold water or set in a bowl full of ice water until cooled. Crack and peel each egg and place in a medium sized bowl.

2. Add the mayonnaise, mustard (optional), and a splash of lemon juice. Mash with a fork into bite-size chunks. Stir in the celery and chives. Season to taste with salt and pepper. Refrigerate until ready to serve.

3. To assemble the sandwich, place lettuce on one slice of the toasted bread. Top with some of the egg salad mixture, then the second slice of bread. Repeat with the remaining sandwiches.

Makes 4 sandwiches (or 2 very large ones).

(Adapted from 101 Cookbooks)

Curried Couscous with Cranberries

School is back in full swing and the cooking has slowed down. But at least one day a week (usually ends up being Saturday or Sunday) I like to go all out and cook a real meal. (Not that tacos and paninis aren't for real, I just mean a dinner with multiple side dishes and even dessert! So last Sunday I roasted this herb marinated pork tenderloin and paired it with a curried couscous salad. The juicy, tender pork medallions went so well with the fluffy sweet couscous. A successful match!

When I first glanced at this recipe I was concerned over the amount of curry powder it called for. A full tablespoon seemed like it would overwhelm the dish, but it did not. It was just right. The little couscous beads soaked up the citrus and curry flavors. Tossed with crunchy green onions, toasted walnuts and sweet chewy cranberries, this salad made a sparkling side dish!

INGREDIENTS
1 cup whole wheat couscous
1 cup boiling water
3/4 cup sweetened dried cranberries
1 Tbsp. curry powder
1/2-1 tsp. salt (to taste)
1 tsp. organic cane sugar
1/2 navel orange, juiced
2-3 Tbsp. extra virgin olive oil (to taste)
4 scallions, thinly sliced
2 Tbsp. fresh Italian parsley, chopped
1/2 lemon, juiced
3/4 cup walnuts, toasted and chopped (can be toasted in a dry skillet over medium-low heat or in the oven)
freshly ground black pepper, to taste

DIRECTIONS

1. In a medium sized bowl, stir to combine the couscous, cranberries, curry powder, salt, and sugar. Bring water to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly with plastic wrap, and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

2. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve (it can be enjoyed cold, although we liked it best warm). Check the seasonings just before you serve and add salt and pepper, to taste.

Serves 4.

(Adapted from Food Network)

Carrot Ginger Cake with Orange Cream Cheese Frosting

Last year I made a carrot cake that I absolutely loved. You can read me gush about it here. Then a few weeks ago I came across this recipe for a ginger carrot cake that caught my eye. I wasn't hoping to replace my favorite carrot cake, but to augment my cake recipe collection. Carrot cake is so good, why not have a few spectacular styles up your sleeve? I think what really got me was the ginger-carrot combination (I love love love a good carrot ginger vinaigrette!). And this cake uses fresh ginger instead of powder. That's unique!

So as I always can, I found an excuse to make a double decker cake and eat way too much of it. The cake itself is light, but the frosting (which uses fresh ginger as well) is thick and decadent and rich. Flecks of bright orange zest add a citrus zing to to the frosting that pairs perfectly with the cake. The ginger flavor is not overwhelming- I found it rather refreshing. I used the pecans called for in the batter, but I suppose you could leave them out. The only advice I would give you is to not overbake your cake. I think I left mine in the oven a bit too long (and I blame Martha), because it was rather crumbly when I went to decorate. If anything, you want to slightly under-bake for a super-moist cake.

INGREDIENTS
3 cups all-purpose flour
1 cup (3 oz.) pecan halves, toasted (this can be done in a skillet or the oven) and finely chopped
about 1 lb. large carrots, peeled and finely grated (2 1/2 cups grated)
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 tsp. pure vanilla extract
2 cups sugar
1 1/2 cups canola oil
1 Tbsp. freshly grated ginger
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon

Orange Cream Cheese Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 (8-oz. each) cream cheese, room temperature
3 cups confectioners' sugar
1 Tbsp. freshly grated orange zest
2 Tbsp. freshly grated ginger
Pinch of salt

DIRECTIONS
1. Preheat oven to 375 F. Butter and flour two 8 or 9 inch round cake pans.

2. In a large bowl, combine carrots, eggs, buttermilk, vanilla, sugar, oil, and ginger. Whisk until well combined. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Fold the flour mixture into the wet ingredients until just combined. Fold in the toasted pecans.

3. Divide the batter between the prepared cake pans and bake in preheated oven for 45-55 minutes, until a toothpick inserted into the center comes out clean. Remove pans from the oven to cool on a wire rack for 15 minutes. Turn cakes out onto rack to continue cooling to room temperature.

4. To make the cream cheese frosting, whip butter with an electric mixer on medium high for 2 minutes until fluffy. Add cream cheese and beat until well combines and fluffy, about 2 minutes more. Add the remaining ingredients and beat several minutes more. Store in the refrigerator until ready to use.

5. Once the cakes have cooled, they are ready to frost. You can make a 4-layer cake by slicing each cake round in half with a serrated knife. (I chose to keep it 2 layers as I was worried it would crumble too much when slicing.) Place a layer of frosting between each layer of cake, then cover the sides and top with the remaining frosting. The cake can be frosted ahead of time and stored in the refrigerator. Let sit at room temperature for at least 30 minutes before serving. Serve with a scoop of vanilla bean ice cream.

Makes a tall 8 or 9 inch round cake (serves around 12).

(Adapted from Martha Stewart)

Avocado Feta Salsa

As I was reading reviews on this recipe (on All Recipes) prior to posting it, I came across one that suggested removing the feta and replacing it with corn and black beans (because it would be so much better!). WHAT? ARE YOU KIDDING ME? HOW...DARE... THEY... (I call this my recipe rage) suggest something so absurd! Did someone miss the title? It's called avocado feta salsa for a reason. Because it's all about the feta!!! It's the star, the special ingredient that makes this so sinfully good. So, dear absurd All Recipes reader, go stick your opinionated nose elsewhere if you want a corn, black bean, and tomato salsa. You've clearly missed the point. I came here for feta salsa, and that's what I'm gonna get!

Phew, I'm glad I got that off my chest! Some people are so unreasonable (and I wonder if not somewhat mental). Because feta, Greek king of cheeses, is pungent, it's bold, it's fantastic. It goes exceptionally well with avocado which is mellow and mild. The other ingredients in this salsa are meant to accessorize. They bring the taste together. Serve it with with pita or tortilla chips, raw veggies for dunking, or on top of a taco. I don't care how you eat it, just keep you corn and black beans out of sight!

INGREDIENTS
1/2 tsp. dried oregano (or 1 1/2 tsp. fresh)
1 Tbsp. fresh parsley, minced
1 avocado, peeled, pitted, and chopped
2-3 Roma tomatoes, seeded and diced
1/4 cup red onion, diced
1 clove garlic, minced
4 oz. feta, crumbled (I used garlic and herb flavored feta, use as much as you want, to taste)
2 tsp. red wine vinegar
2 tsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a medium sized bowl, toss to combine avocado, tomato, onion, and garlic. Stir in oregano and parsley. Drizzle with red wine vinegar and olive oil; toss to coat. Gently fold in the feta. Season to taste with salt and pepper. Cover and chill for several hours, or until ready to serve.

Serves 4.

(Adapted from All Recipes)

Grilled Chicken Fajita Pizza

Oh, I love pizza. You couldn't tell, could you? Over the last year I've only posted ten different pizzas! All on my homemade (half whole wheat) crust. All delectable, all delish! This is a new twist: a southwest style fajita pizza. Replacing the traditional tomato sauce is thick and chunky salsa, which is topped with grilled fajita-seasoned chicken, peppers and onions, and then smothered in spicy Pepper Jack cheese. You're losing the tortilla, but you're getting a golden chewy crust! Very conveniently you can ramp up (or dampen) the heat to your liking- just use your favorite level of salsa (mild, medium, or hot) and preferred intensity of Pepper Jack (I recently learned they make a version using habeneros- only for the brave crazy!). Grilling the meat and vegetables gives them that distinguished smoky flavor- don't skip that step- it's easy and so worth it!

INGREDIENTS
1 recipe pizza dough
1 skinless boneless chicken breast half
1/2 white onion, sliced
1/2 red bell pepper
1/2 green bell pepper
1/2 orange or yellow bell pepper
extra virgin olive oil
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. sea salt
3/4 cup salsa (I used our favorite thick and chunky jarred salsa)
approx. 2 cups Pepper Jack cheese
cilantro, chopped (for garnish)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough is rising, preheat indoor grill pan to medium-high heat. In a small bowl, combine chili powder, garlic powder, and sea salt. In a large bowl, toss vegetables with 1/2 tsp. of the spice mixture and a drizzle of olive oil to coat. Rub the remaining spice mixture over the surface of the chicken breast.

3. Place vegetables on preheated grill and grill for several minutes on each side, until the onion begins to soften and the pepper skins begin to blister. Remove from the grill and once cooled, cut into thin slices. Place the chicken breast on the grill and cook until the juices run clear. Remove from the grill and let sit several minutes before slicing.

4. Preheat oven and pizza stone to 450 F. Prepare crust according to recipe directions.

5. Spread salsa over the prepared crust. Top with grilled chicken and vegetables. Sprinkle Pepper Jack over top. Bake in preheated oven for 10-12 minutes, until the crust is golden brown and the cheese is bubbling. Sprinkle with cilantro before slicing.

Makes 1 large pizza.

(Adapted from Blog Chef)

Honey Whole Wheat Bread

There's nothing I've been wanting more to make, to master, than honey whole wheat. Now you think I'm crazy. Let me explain. Bread, to me, is the pinnacle of baking. The toughest and yet the most rewarding prize to produce. But I wasn't going to be happy with just any bread. I wanted to create a hearty, healthy loaf of whole wheat. One that would compare to ones I buy from local bakeries that are soft and chewy, moist, and sweet. That taste like home.

I had my doubts about this goal. I'd never baked a perfect loaf before and I didn't know where to start. I knew I wanted to keep it simple. Five ingredients: whole wheat flour, water, yeast, salt, and honey. No butter, oil, or fat of any kind. It's not necessary. I don't want to rely on fat for taste and texture. I want it to be the skillful combination of healthy whole ingredients that result in a loaf our grandmothers would be proud of. And I want to stop buying store-bought sandwich bread. It's never very good.

So here's what I did... I did not look at a recipe (except for a suggested baking temperature). I figured I knew enough about baking bread that I could wing it (and it worked wonderfully when I invented my pizza dough recipe!). I proofed the yeast in honey + water. Yeast thrives on sugar, so this activates it very quickly. Then, I soaked half of the flour in the yeast, honey, and water mixture. This allows the gluten to develop (which can be a problem in whole wheat dough). I only soaked it for half an hour, but you might get even better results the longer you let it sit. Then I stirred in the salt (and not a moment sooner, because salt can de-activate yeast) and the white whole wheat flour (made from white wheat, has a higher gluten content than red wheat) and kneaded until I had dough. I allowed for two rise cycles in the warmest place I could find- or create (this can be done by preheating your oven to say, 250 F, turning it off, and then placing the rising dough in or on the oven). In the summer I have no trouble rising dough but the winter is another matter.

Partway through baking wonderful smells began to emanate throughout my house. The kind that bring hungry wanderers to the kitchen. That would be me, in this case. I couldn't help but watch through the glowing oven door as the loaf rose and slowly turned golden brown. I could hardly wait to cut a steaming slice off and take a bite. I didn't wait. There are some times when I have no self control and baking bread is one of them. I sawed right down the middle of that loaf and cut myself a hefty slice. And then another. That loaf disappeared ridiculously fast. Good thing I left out the fat.

Just to make sure my first attempt wasn't a freak accident and that I really could bake a loaf of whole wheat bread that good, I repeated the procedure yesterday. And while the loaf rose a little less vigorously (so I extended the rise time), I ended up with another scrumptious loaf of honey-sweet whole wheat. This time the minute I took the bread out of the oven I left the house. That way it would have time to cool without my interfering. By the time I returned home the bread had reached room temperature, so I set about to slicing. I successfully sliced it thin enough for sandwiches and it is now resting in my freezer (carefully wrapped in a Ziploc sac).

Somehow I'm going to have to fit bread-baking into my school schedule. It might take time, but I'll be saving money (and calories) by making my own. I'll probably make double recipes from now on (since they freeze so well). And I'm going to experiment with variations- such as sunflower whole wheat!

INGREDIENTS
1 1/2 cups warm water (100-110 F)
1/4 cup honey
1 Tbsp. active dry yeast
2 cups whole wheat flour
1 tsp. salt
1 1/2-2 cups white whole wheat flour

DIRECTIONS
1. Combine honey and warm water in a large glass or plastic bowl (I sometimes microwave the honey for a few seconds to get it to dissolve better). Add yeast and let sit 10 minutes or until frothy.

2. Add the 2 cups of whole wheat flour, and stir until no dry clumps remain. Cover and let sit at least 30 minutes until bubbly.

3. Stir in the salt and 1 cup of white whole wheat flour, mixing until the dough pulls away from the side of the bowl. Turn dough out onto a lightly floured surface and knead, adding the remaining flour as necessary to prevent sticking, 8-10 minutes until smooth. Return the dough to a lightly greased bowl, cover, and let rise in a warm place 1 hour, or until doubled in size.

4. Lightly grease a loaf pan with cooking spray. Punch down the dough and form into a log (dusting your fingers with flour will help prevent sticking). Place the dough into the bottom of the loaf pan and cover (I use a thin kitchen towel that I dampen with hot water). Let rise in a warm place for 1 hour, or until doubled (the dough should rise well past the top of the pan).

5. Preheat oven to 350 F. Bake in preheated oven for 30-35 minutes, until golden brown on top (the loaf will sound hollow when tapped). Remove from the pan to cool on a wire rack. Cool completely before slicing (especially if you want thin slices for sandwiches). Keeps for several days at room temperature and much longer in the freezer.

Makes 1 loaf.

(My own recipe.)

Sweet and Spicy Grilled Cheese, Revisited

You need this sandwich in your grilled cheese repertoire. It will extend your circle of friends. The ability to throw together an enticing hot panini is a much-desired quality (or at least it should be!). Lunch is never boring once you've mastered the art of the melt! This one is meat-less, but believe me, you're not missing out. What it lacks in meat, it makes up for with thick gooey cheese. Bold cheddar and spicy Pepper Jack that slowly melts into every crevice of the tomato and crease of the bread. This is one mean grilled cheese.

1/31/09: Dustin and I oohed and aahed between bites of this truly outstanding grilled cheese sandwich! Thick cuts of juicy beefsteak tomatoes are trapped between melted spicy pepper jack and sharp cheddar, oozing out of crisp buttered whole wheat bread. I'm not always in the mood to spend hours preparing dinner. I heated up some minestrone soup on the side, and voila, dinner was served!

INGREDIENTS
2 tsp. olive or canola oil
1/2 red onion, finely diced (use more or less depending on your love for onion)
salt and freshly ground black pepper, to taste
3 oz. sharp white Cheddar, thinly sliced, divided
8 slices whole-wheat bread
3 oz. Pepper Jack cheese, thinly sliced, divided
1 large beefsteak tomato, seeded and sliced
butter or cooking spray

DIRECTIONS
1. Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.

2. Place 3/4-oz. Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 1 large or 2 medium slices tomato, then 3/4-oz. Pepper Jack and other slice of bread. Repeat with 3 other sandwiches.

4. Preheat a nonstick griddle or skillet. Butter both sides of the sandwich (or lightly coat with cooking spray) and place it on the griddle and weigh down with a heavy skillet or plate. (Or if you have a panini press it works wonders!) Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.

Serves 4.

(Adapted from Food Network)

Nan's Potato Salad

Ever since I met Dustin, I've been hearing about this potato salad. How it is the best. How no store brand or any other recipe could ever compare. How his mom is the only woman in the world who knows how to make potato salad right. Well, it took five years, but I finally got to try it for myself. (It was Dustin's one food request over our Christmas trip.) And you know what? The boy doesn't lie!

I've never been that impressed with any potato salad- until now. This one is different, it's delightful, it's down right delicious! Dustin's mom never follows a recipe. She was taught how to make perfect potato salad by her mother, and only does it by taste. But she taught me her tricks and I think I've come very close to replicating the dish. Keep in mind that these amounts are all estimates- they can and should be adjusted to taste. But there are a few essential steps: You must use small baking potatoes and boil them until just tender, use crunchy kosher dills and their briny juice to flavor the dressing, and keep your onions out of sight. Not that I would mind the addition of onions, but that's not how the Davis family does it, so I wouldn't dare deviate.

I realize that I might never make this potato salad as perfect as Nan can. That's OK. I got close (very close in fact) and that's good enough for us! Now Dustin and I can have our fill whenever the craving hits, without traveling 2000 to get it.

INGREDIENTS
8 small Russet potatoes (not large ones, they need to be small to boil whole)
6 large eggs
1 1/2 cups crunchy kosher dill pickles, diced
1/2 cup mayonnaise
1/3-1/2 cup dill pickle juice (I'm leaning towards 1/2 cup next time)
1 Tbsp. ketchup
2 tsp. mustard (not Dijon)
1/4 tsp. garlic powder
1/4 tsp. chili powder
salt and pepper, to taste
paprika, for garnish

DIRECTIONS
1. Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat, and boil 20-25 minutes until potatoes are tender-firm (a knife will slide in but the center will still be firm). Remove from the water and set aside to cool. Once cooled, peel off the skins and chop into bite-size pieces.

2. To hard boil the eggs, place the eggs in a large pot and cover with cold water. Bring to a boil and then immediately remove the eggs from the heat, cover, and let sit 10 minutes. After 10 minutes, run the eggs under cold water to cool them. Peel off the shells and dice. RESERVE 1 whole egg for slicing on top.

3. In a medium sized bowl, whisk together mayonnaise, pickle juice, ketchup, mustard, garlic powder, and chili powder. Season to taste with salt and pepper. Adjust amounts of mayonnaise and pickle juice to reach the desired consistency- slightly thick but runny enough to coat the potatoes. Adjust any seasonings to taste.

4. In a large bowl combine the potatoes, pickles, and eggs. Pour dressing over the salad and toss gently to coat. Cover and chill until ready to serve. (While the salad can be eaten immediately, refrigerating it allows the flavors time to develop.) Before serving, sprinkle with paprika (to taste) and garnish with the remaining egg, thinly sliced.

Serves 4-6.

(Recipe courtesy of Nannette Davis)

Curried Turkey Salad Sandwich

Today was my first day back at school. I'd forgotten how tired I am when I crawl in the front door and how by the time we finish dinner I can barely peel myself off the kitchen chair to clean up my mess, publish a post, and get around to homework. Yes, I already have some. I'm not too thrilled about it. But I'm happy to be back. And excited to start a new semester- I get to spend my clinical time in the pediatric and labor and delivery units, which should be such fun!

Like I said last year, I'll do my best to keep up with cooking and blogging about it. I can't make any promises but if I had made a cooking resolution for 2010, it would be to keep cooking. That's it! As long as my passion for food and healthy eating thrives, so will this blog!

I found yet another way to use up turkey leftovers. (Sometimes I consider roasting a turkey just for the fabulous dishes I can make from the scraps!) I tried a curried chicken salad at a local cafe and couldn't wait to try it with turkey. The dressing is lightened up by using half yogurt and the honey adds the perfect touch of sweetness. Instead of grapes, you could use diced apple. Instead of walnuts, pecans. This recipe is easily adaptable. The curry dressing was the perfect touch to liven this turkey up!

INGREDIENTS
1 1/2 cups roasted turkey breast, chopped (chicken could be used)
1/3 cup seedless red grapes, halved
1/4 cup toasted walnuts, chopped
2 Tbsp. red onion, diced (optional)

4 slices whole wheat bread, toasted
tomato, thinly sliced (optional)
green leaf or butter (Boston) lettuce (optional)

Curry Dressing:
2 Tbsp. plain Greek yogurt
2 Tbsp. mayonnaise
1 tsp. curry powder
1 tsp. honey
salt and pepper, to taste

DIRECTIONS
1. In a small bowl, whisk together yogurt, mayonnaise, curry powder, and honey. Season to taste with salt and pepper. Toss with turkey, grapes, walnuts, and onion (optional) to coat.

2. Place lettuce, tomato, and half of the turkey salad on one slice of bread. Top with the second slice. Repeat with the remaining sandwich. Slice and serve.

Makes 2 sandwiches.

(Adapted from Pinch my Salt)

Pear Butterscotch Pie

I'm feeling really torn. Apple or pear? I don't want to be a traitor, but ever since I lifted a forkful of this sweet butterscotch pear pie to my lips, I've never felt the same way about the all-American apple pie. Because, to me, this is better! If you're wondering- you can really taste the pear! The flavor is very pronounced and it's made even more enticing by a butter and brown sugar coating that melts into butterscotch bliss. Plus, there's that crust. I'm not bragging because I didn't invent the recipe, but this pastry is phenomenal! It uses only butter (shortening stay away!) and when it hits the high heat something magical happens- it turns sweet, flakey, and golden. It's awesome. You could put anything (edible) in this crust and I'd eat it. Really, I can't think of anything I wouldn't like!

INGREDIENTS
1 recipe double sweet all-butter pie crust
3 Tbsp. all-purpose flour
1 tsp. cinnamon
1/4-1/2 tsp. grated nutmeg (to taste- I can't remember which I used!)
1/8 tsp. salt
1/2 cup packed dark brown sugar
2 1/2 lb. firm-ripe Bartlett pears (about 5), peeled, cut into 6-8 wedges, and cored
1 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
1 Tbsp. unsalted butter, cut into bits
1 large egg, beaten + 1 Tbsp. warm water
1 tablespoon organic cane sugar

DIRECTIONS
1. Prepare pastry dough according to recipe directions (make sure to allow time for refrigerating).

2. Place baking sheet on middle rack of oven and preheat oven to 425 F.

3. In a large bowl, whisk together flour, cinnamon, nutmeg, salt, and brown sugar, making sure break up any lumps. Add the pears, lemon juice, and vanilla and gently toss to coat. Let stand 5 to 15 minutes to macerate fruit.

4. Roll out prepared pastry dough on a lightly floured surface into two 13-inch rounds. Fit one half into the bottom of a 9-inch pie dish, trimming the edges if necessary.

5. Transfer the filling to the shell. Top with the second rolled out pastry, trim, and pinch the edges to seal. Lightly brush the top with some of the egg wash. Using a sharp knife cut three long vents in the top. Sprinkle the crust with sugar.

6. Place pie on hot baking sheet and bake in preheated oven for 20 minutes. Reduce temperature to 375 F and continue baking until crust is golden and filling is bubbling, about 20-30 minutes more. (I covered mine with foil for the last part of baking because it was browning so fast.) Remove from the oven and let cool on a wire rack for 1 hour before slicing. Serve warm with vanilla ice cream.

Makes 1 9-inch pie.

(Adapted from Gourmet)

Sausage, Apple, and Cranberry Stuffing

This isn't your ordinary stuffing. It's something special. It's got apples and cranberries, fresh autumn herbs, chunky cubes of bread, and it's loaded with sausage.  Yes, full-fat, flavorful, juicy pork sausage. And it tastes wonderful! I feel bad calling it a "side" dish because it practically stole the show! I could easily eat a big bowlful and call it dinner. (It does contain two fruits, vegetables, whole grains, dairy (yep, butter counts), and a protein- it practically is a meal!) We enjoyed it alongside herb-roasted turkey, balsamic roasted potatoes, buttered haricots verts, and rich turkey gravy. I'm pretty sure this recipe is going to stick around; it might even make the Thanksgiving line up for years to come!

INGREDIENTS
6-8 cups cubed bread (I used half whole wheat sourdough and half roasted garlic loaf)
1 lb. mild Italian pork sausage (this is definitely a lot of sausage, next time I think I'll use less)
1 cup onion, chopped
3/4 cup celery, chopped
2 Tbsp. fresh sage, chopped
1 Tbsp. fresh rosemary, chopped
1 1/2 tsp. fresh thyme, chopped
1 golden delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup fresh parsley, minced
approx. 1 cup turkey stock (homemade is best!)
4 Tbsp. unsalted butter, melted
salt and pepper, to taste

DIRECTIONS
1. To toast the bread cubes, preheat oven to 350 F. Spread bread in an even layer on a baking sheet. Bake for 10-15 minutes in preheated oven until evenly toasted. Remove and let cool.

2. Cook sausage and onion in a large skillet over medium heat until the sausage is browned and the onions are soft. Add celery, sage, rosemary, and thyme. Continue cooking for 2 minutes, stirring frequently, to blend flavors.

3. Toss to combine toasted bread cubes and sausage mixture in a large bowl. Stir in apple, cranberries, and parsley. Pour into a lightly greased 9x13 baking dish. Drizzle with melted butter and turkey stock and mix lightly. Season with salt and pepper, to taste (if you are using store-bought turkey stock you will probably NOT need to add any salt).

4. Preheat oven to 400 F (or whatever your turkey is cooking at). Cover with aluminum foil and bake in preheated oven for 30 minutes. Remove foil and continue baking until apples are tender and the stuffing has browned on top. You can stir it every so often for more even cooking. If it becomes dry, drizzle more turkey stock over top.

Serves 8.

(Adapted from All Recipes)

Balsamic Roasted Vegetables

These beautiful jeweled potatoes accompanied our roasted turkey feast. I'm proud that I managed to squeeze a (rather small) turkey and two side dishes into the oven to bake. Large dinners are problematic when you have a small kitchen. Oven space aside, I don't have the counter, fridge/freezer, or dishwasher capacity to handle such a mega meal. My dream kitchen would include two of each- ovens, dishwashers, and sinks. A massive range, freezer big enough to hold several bodies (sorry, couldn't think of a better comparison), and endless cupboards and counter top. But since that is only a dream, I've learned to make do.

You'd be amazed what a girl in dire circumstances can do. Have I mentioned that my furnace closet serves as a pantry? I'm not sure if that breaks any sort of law or presents a health/safety hazard. I don't have a choice! I'm not complaining. I love my kitchen. There's just no room to expand. For now, while I'm still only feeding two, it works. Any more additions to this family and the kitchen's gonna have to grow with us.

But back to turkey dinner. I came up with this recipe sort of on the spot. I have roasted my share of vegetables and saw the idea for using balsamic- somewhere. The shallots and garlic are requisite in my opinion. Two of my favorite flavors. I threw the sheet of vegetables in the oven during the last hour of cooking the turkey and by the time we ate they had crispy skin and soft centers. And they looked gorgeous on the plate!

INGREDIENTS
1 large sweet potato, peeled and cubed
1 small butternut squash, peeled, cored, and cubed
potatoes (I used a mix of baby Yukon, red, and purple potatoes), cubed
several shallots, peeled and sliced
several cloves garlic, minced
2:1 ratio extra virgin olive oil to balsamic vinegar (enough to lightly coat the vegetables- I used about 1 Tbsp. balsamic to 2 Tbsp. olive oil)
kosher salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat oven to 425 F. Line baking sheet with aluminum foil.

2. In a large bowl, toss vegetables with shallots, garlic, oil, and vinegar to coat. Season generously with salt and pepper. Spread in a single layer on prepared baking sheet.

3. Roast in preheated oven, turning occasionally, until tender, approx. 40-50 minutes.

Serving size depends on the amount of vegetables used.

(My own recipe.)

Herb Roasted Turkey with Gravy

Thanksgiving in January. There's nothing wrong with that. I'll eat turkey dinner any day! I might be a few months late, but I finally got around to cooking the holiday feast I'd been dreaming about. Not that our Thanksgiving with my family wasn't spectacular- it was! I just wanted to repeat it on my own! Except, admittedly, I went a little bit gourmet. Herb-rubbed roasted turkey, balsamic jeweled potatoes, sausage, apple, and cranberry stuffing, and a butterscotch pear pie. I'm already longing for it next year!

Gourmet doesn't necessarily mean complicated. And in this case, it really couldn't be simpler. This turkey only takes a few minutes to prepare. You stuff the cavity full of earthy aromatics and rub fresh chopped herbs over and under the skin to infuse during roasting. Before and during cooking you drench the skin in melted butter. This, in combination with a generous sprinkling of kosher salt and black pepper, results an irresistibly crisp skin and unbelievably moist meat.

Then there's the gravy. I didn't think I could do it. Gravy scared me silly. So much so that I almost didn't even try. But what is turkey and potatoes without gravy? So at the last minute I decided to attempt something simple. I knew our bird (being so small) wouldn't produce an excessive amount of drippings. But I did have frozen turkey stock (left from our real Thanksgiving). So I made a roux with equal parts butter and flour (classic thickening method), stirred in the drippings and stock, brought it to a boil, and cooked it "till thick. It worked! It was wonderful! (Full of flavor- highlighted by the fresh herbs that collected in the juices.) And so easy. I'm no longer afraid of gravy. Phew!

Really, you don't have to wait until the end of November to make such a meal. You could buy a bone-in turkey breast instead of a whole bird. In that case, you can skip stuffing the cavity (since there won't be one). Remember to save the bones and carcass of your devoured bird to make rich turkey broth when you're done. Homemade broth/stock can be frozen for months and defrosted when the need arises. It is worth it's weight in gold.

INGREDIENTS
10 lb. turkey
kosher salt and freshly ground black pepper
1 medium onion, quartered
1 head garlic, halved
several sprigs of fresh herbs (I used parsley, rosemary, thyme, and sage)
2 bay leaves
1/2 cup butter (1 stick), melted
1 Tbsp. each fresh parsley, rosemary, thyme, and sage, chopped

Turkey Gravy:
turkey drippings (from above 10 lb. roasted turkey)
2 Tbsp. butter
2 Tbsp. all-purpose flour
2-3 cups turkey stock/broth
salt and pepper, to taste

DIRECTIONS
1. Adjust rack to lowest position in oven. Preheat oven to 325 F.

2. Remove turkey parts from cavities and pat the bird dry with a paper towel. Stuff the cavity with the onion, head of garlic, sprigs of herbs, and bay leaves. In a small bowl, combine the chopped fresh herbs. Rub the herbs all over the surface of the turkey, making sure to rub underneath the skin on the breast. Place the turkey breast side up on a roasting rack and brush with half of the melted butter. Season with salt and pepper.

3. Tent with foil and roast in the preheated oven for 2 hours. Remove the foil and baste with the remaining butter. Raise oven temperature to 425 F and continue roasting until the turkey reaches an internal temperature of 165 F in the thigh (about 45-60 minutes more). Re-cover with foil if it is browning too fast. When done, remove the turkey from the oven and let it rest for 15 minutes before carving.

5. To make the gravy, melt butter in a saucepan over medium heat. Add the flour and whisk constantly to form a roux. After about 1 minute, pour in the drippings from the turkey as well as the turkey stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, 5-10 minutes, until thickened. Season to taste with salt and pepper. Add more or less stock according to desired taste and consistency (and amount of drippings you had).

Serves 4-6.

(Adapted from Food Network)

Oatmeal Chocolate Chip Cookies

This is it! The oatmeal chocolate chip cookie recipe I've been searching for! Funny thing is, I had it all along. I just forgot. Over the last year I've tried quite a few different recipes in search of one that blows me away. None were that special though. And then one day last week it hit me- I had an oatmeal butterscotch cookie recipe that I'd made several times before with great success, why don't I try that one out?! So I did, and it was equally delicious with chocolate chips!

I couldn't help but notice how similar this recipe is to my family's classic chocolate chip cookie recipe. Just a little less flour and some oatmeal in its place. No wonder it's so good! You could easily use any type of baking "chips" you want- white chocolate, butterscotch, peanut butter...! Or use dried fruits and nuts instead. This is a very simple and versatile cookie recipe that you should definitely add to your collection!

INGREDIENTS
1 cup butter (2 sticks), room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups oatmeal
1 1/2 cups chocolate chips (or white chocolate chips, butterscotch chips, Craisins, etc.)

DIRECTIONS
1. Preheat oven to 350 F.

2. Combine butter and sugars in a large bowl and beat with an electric mixer until light and fluffy. Add in the eggs, 1 at a time, and the vanilla, beating until incorporated.

3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to the wet ingredients and mix until just blended. Stir in the oats and chocolate chips by hand.

4. Bake in preheated oven for 8-10 minutes until golden on the edges. Remove from the oven to cool on a wire rack. Store at room temperature in an airtight container or in the freezer.

Makes 3-4 dozen cookies.

Crispy Fish Sandwich

No, not fried. But, yes, still crispy and delicious! A fillet-o-fish sandwich that's absolutely good for you! With a dose of heart-healthy omega-3 fatty acids found in the fish (and there's more good-for-you fat in that avocado), luscious sliced tomato, crunch green leaves, and a whole wheat bun, this is a lunch or dinner that with keep you full and fit! Once again, it's Panko breadcrumbs to the rescue, allowing this dish to baked, but still maintain that crispy exterior.

We tried cod for the first time and were pleasantly surprised! It has a mild flavor and meaty texture. It was perfect for this sandwich! Halibut is about twice as expensive, so cod is a great option for saving some cash.

INGREDIENTS
2 4-oz. cod or halibut fillets, patted dry
salt and pepper, to taste
1 egg, whisked
1/4 cup milk
approx. 1 cup whole wheat panko breadcrumbs
approx. 1/2 cup all-purpose flour

2 whole wheat sandwich rolls (I used these onion rolls), toasted
romaine or butter (Boston ) lettuce
tomato, thinly sliced
salt and pepper, to taste
1/2 avocado, sliced

Lemon Herb Mayonnaise:
2 Tbsp. mayonnaise
splash of freshly squeezed lemon juice (to taste)
fresh herbs (such as basil and chives), chopped (to taste)

DIRECTIONS
1. Preheat oven to 350 F. Line a baking sheet with aluminum foil and place it in the oven to preheat as well.

2. Set up a breading station by placing the breadcrumbs, egg, and flour in three separate shallow dishes. Add the milk to the egg and whisk to combine. Season fish with salt and pepper on both sides. First dredge in the flour, then dip in the egg mixture, then coat with breadcrumbs. Set on a plate until ready to bake.

3. Remove the baking sheet from the oven and carefully place the fish on the sheet. Return to the oven and bake, uncovered, for 15-30 minutes (baking times will vary widely based on the size and type of fish), until fish flakes easily with a fork.

4. To prepare the mayonnaise, stir to combine mayo, lemon juice, and herbs in a small bowl. Adjust according to taste. Store in the refrigerator until ready to use.

5. When the fish is done, remove it from the oven. Spread mayonnaise on the top and bottom of each roll. First, place a bed of lettuce on the bottom of the roll. Next, place a slice of tomato, and season with salt and pepper. Place fish directly over the tomato. Top with avocado slices, and the other half of the bun. Serve immediately.

Makes 2 sandwiches.

(Adapted from Food Network)

Shrimp Fried Rice

I made shrimp fried rice and it worked! I even used brown rice with no difficulty! I owe my success to Jaden of Steamy Kitchen who spares no detail in explaining how to achieve fantastic fried rice. I thought about not even bothering to post the recipe myself, and instead link you directly to her site, but I've decided to do both. I made a few slight changes to the ingredients but I followed her directions exactly. If you are considering making this recipe, please follow this link to read her rules for the best fried rice. And then stick to them. Unless, of course, you're already a pro with a wok, and then I feel embarrassed because I'm such a novice. I'm still elated that I had my rice dancing in the skillet, and the eggs cooked to perfection, and that my husband kept mouthing "this is so good!" in between forkfuls of tender shrimp and rice!

I thought the flavor was very very good. But I was craving a little more kick. Nothing that I presume garlic couldn't solve. So next time I'll add a few cloves and see what happens. I just realized I might need to enroll in some sort of garlic addiction recovery program. I can't make a recipe anymore without throwing some in. It seems wrong not too!

I can't emphasize enough- strictly adhere to the instructions on the method of cooking. If you do, your fried rice will work like a charm. You'll masterfully replicate the Chinese takeout favorite. My second piece of advise would be to prep all of your ingredients before you begin. There's no time to chop and measure once you start frying. In a hot wok, things cook fast, and you'll become flustered and most likely ruin the recipe. So be ready to go with your ingredients lined up next to your stove. This goes for any form of stir-frying- if you are prepared you have a much better chance of success! 

INGREDIENTS
 8 oz. small uncooked shrimp
1/4 tsp salt (or 1/2 tsp. kosher salt)
freshly ground black pepper
1/2 tsp. cornstarch
2 Tbsp. canola oil, divided
3 eggs, beaten
2 stalks green onion, thinly sliced
4 cups leftover cooked brown rice, grains separated well (I recommend using day-old par-boiled brown rice, the grains are much less sticky)
3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot)
1 Tbsp. low-sodium soy sauce + 1 tsp. extra to taste
1 tsp. toasted sesame oil

DIRECTIONS (direct from Steamy Kitchen)
1. In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2. Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3. Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4. Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5. Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Serves 2-4.

(Adapted from Simply Recipes and Steamy Kitchen)

Curried Cashew, Pear, and Grape Salad with Honey Mustard Vinaigrette

I'm catching up on what was supposed to be yesterday's post. You see, the day got away from me because I was cooking a feast. Around Thanksgiving, I bought a turkey that I never got to cook (we spent the holiday with my family). By the time January rolled around I was ready for another turkey dinner. (Truthfully, I could eat oven-roasted turkey every week. It's one of my favorite meals ever!) So I spent all of Sunday afternoon hopping around my tiny kitchen, basting a bird, concocting the stuffing, peeling potatoes, rolling out pastry, and steaming vegetables. It was an excuse to try out a bunch of Thanksgiving recipes I've been drooling over for months. And afterwards I was exhausted... but I was happy. Because it was so good!

All of those recipes, well, they're coming soon! (Sorry, I'm such a tease!) I'm quite excited about today's yesterday's post, though, because this salad is spectacular! And different than any other I've made. The curried cashews make it unique- a careful balance of spicy and sweet. It's difficult not to eat them all before they make it to the salad bowl! The vinaigrette is something new too. Dustin and I are not usually honey mustard fans. But this dressing is different. Instead of mayonnaise, it is vinegar-based, and I loved it! Put it all together- the lettuce, pears, grapes, curried cashews, and tangy honey mustard vinaigrette- and you have a beautiful salad with an intriguing combination of flavors!

INGREDIENTS
6 oz. mixed greens (I used both romaine and classic mixed greens)
1 Bartlett of Bosc pear, thinly sliced
1/2 cup seedless red grapes, halved

Curried Cashews:
1/2 cup unsalted roasted cashew halves
1 tsp. butter, melted
1/2 tsp. fresh rosemary, chopped
1/2 tsp. curry powder
1 tsp. brown sugar
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper

Honey Mustard Vinaigrette:
1 Tbsp. white wine/white balsamic vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. Toast cashews in a dry skillet over medium heat for 5 minutes, until browned. In a small bowl, combine melted butter, rosemary, curry powder, brown sugar, salt, and red pepper. Add cashews and shake to coat. Cool.

2. To make the vinaigrette, whisk to combine vinegar, Dijon, and honey in a small bowl. While whisking, slowly stream in the olive oil to emulsify. Season to taste with salt and pepper.

3. Toss greens with just enough vinaigrette to lightly coat. Top with pears, grapes, and curried cashews. Drizzle with extra vinaigrette if desired.

Serves 4.

(Adapted from All Recipes)

Slow-Roasted Pulled Pork with Sweet Vinegar Sauce

I've published several pulled pork recipes by now. I can't really recommend one over the others, because each is deserving, each is different. But this spice-rubbed tender pork with a sweet vinegar sauce is a new favorite! I found the recipe in a new issue of Cooking Light (Sadly, my subscription expired. BUT they publish all of the new issue recipes online every month, so I'm not deprived!). I drastically changed the cooking method of this pork roast, because I didn't want to sit at home all afternoon and watch the oven. I wanted to shop!! So I used my slow cooker. The original recipe required basting the meat every hour with a vinegar sauce. This part probably isn't necessary when using a crock pot because the meat stays extremely moist, but I managed a quick baste every so often throughout the course of the afternoon.

In under 5 hours I had tender succulent pulled pork. It practically fell apart on the plate. I tossed the finished pork with a little bit of the barbecue sauce, and reserved the rest to serve on top at the table. We piled the pork high on yummy onion buns and finished the meal off with homemade potato salad (up next!).

If you're interested in slow-roasting your pork in the oven, visit this link to the original recipe. Note that I halved all of the ingredients but the sauce. If you plan on making the full recipe (from the Cooking Light web site), I suggest doubling the sauce. It just wasn't enough to make us happy!

INGREDIENTS
Pork:
1  Tbsp. dark brown sugar
1 1/2  tsp.  smoked paprika
1 1/2 tsp.  chili powder
1/2  tsp. salt
1 tsp.  ground cumin
1/2 tsp.  freshly ground black pepper
1/4 tsp. dry mustard
1/4 tsp.  ground chipotle chile pepper
1  (2 1/2 lb.)  pork shoulder (Boston butt), trimmed of fat (mine still had the bone in, but the original recipe recommended boneless)
1/2 cup water
1/4  cup  apple cider vinegar
1/6  cup  ketchup

Sauce:
3/4  cup  apple cider vinegar
1/2  cup  ketchup
3  Tbsp. dark brown sugar
2  tsp. smoked paprika
1  tsp. chili powder

DIRECTIONS
1. In a small bowl, combine spices for rub (brown sugar through ground chipotle pepper). Rub spices over the entire surface of the pork.

2. In a separate bowl, whisk together the apple cider vinegar and ketchup. Set aside.

3. Place pork in slow cooker. Pour in 1/2 cup water. Turn on high and cook for 4-6 hours, basting every so often with the vinegar and ketchup mixture, until the meat is fork tender and falling off the bone (if your pork has a bone). When finished, remove the pork to a plate or cutting board and shred, removing any fat or gristle.

4. To prepare the sauce, combine the ingredients in a small saucepan over medium heat. Bring to a boil, reduce heat, and simmer 5 minutes, or until slightly thickened.

5. Toss the pork with a little bit of the sauce. Serve on buns (optional) with extra sauce.

Serves 4-6.

(Adapted from Cooking Light)

Onion Rolls

Onion rolls are the perfect accompaniment to barbecue. Pork, chicken, turkey- pick your protein, it'll taste good slathered in barbecue sauce and sandwiched between these buns. Onion rolls have been on my to-bake list for quite some time. And I finally found a recipe that suits my tastes. This one, developed by Coconut & Lime, incorporates real onion specks throughout the dough. The onion's presence was sweet and mild. I really liked the recipe, but decided that next time I'll use a bit more onion for a stronger flavor (and have already adjusted the recipe). With a good amount of whole wheat flour, these rolls are surprisingly healthy! For an extra touch, try sprinkling dried onion flakes on top before baking.

INGREDIENTS
1 cup warm water
1 cup warm milk
2 tsp. organic cane sugar
4 1/2 tsp. active dry yeast
2 Tbsp. butter, melted
1 1/2 tsp. salt
3 1/2 cups white whole wheat flour
1 cup all-purpose flour + extra for kneading (I might use bread flour next time and see how it affects the texture)

Onions:
1 cup onion, finely diced
2 tsp. butter

Egg Wash:
1 egg
1 Tbsp. water

Toppings:
dried onion flakes, poppy seeds, sesame seeds, caraway seeds (optional)

DIRECTIONS
1. Combine water or milk in a glass bowl. Heat on stove or in microwave to 100-110 F. Stir in sugar. Pour yeast on top and let sit 10 minutes, until frothy.

2. Meanwhile, saute onion in butter over medium heat until soft but not browned. Cool.

3. In a large bowl, whisk together  3 cups whole wheat flour, 1 cup all-purpose flour, and salt. Pour in yeast mixture, melted butter, and cooked onions. Stir until dough forms and pulls away from the side of the bowl. Knead dough on a lightly floured surface, adding the remaining 1/2 cup whole wheat flour and any extra flour needed, for 5-10 minutes, until smooth. Cover, and let rise 1 hour, or until doubled in size.

5. Line two baking sheets with parchment paper. Dust your fingers with flour before forming the dough into 12 evenly sized balls. Place on the prepared baking sheet equal distance apart. Cover, and let rise another hour, or until doubled in size.

6. Preheat oven to 375 F.

7. In a small bowl, whisk together egg and 1 Tbsp. water. Gently brush the tops of the rolls with the egg wash. Sprinkle with dried onion, caraway, poppy seeds, or sesame seeds (optional).

8. Bake in preheated oven for 10-15 minutes until golden brown (the rolls will sounds hollow when tapped).
 Cool on a wire rack. The rolls can be stored in an airtight container at room temperature for several days or frozen for several weeks.

Makes 12 rolls.

(Adapted from Coconut & Lime)

White Chocolate, Cranberry, and Macadamia Nut Cookies

Today is A Hint of Honey's first Birthday! We made through a full year! I meant to celebrate today with cake, but the cake I baked didn't turn out as grand as I'd hoped. I made a towering-tall red velvet cake. It was pretty with fluffy white frosting and a deep scarlet middle. It tasted much like I imagined red velvet cake would (it was my first try), but I just wasn't thrilled with the result. It seemed a little dry and the frosting wasn't the perfect match. Maybe it was the recipe, probably it was me. Anyhow, today we'll be without a birthday cake. So instead, I have a different treat to share with you: white chocolate, cranberry, and macadamia nut cookies. Still worth celebrating!

I feel obliged to make some soft of birthday speech. A toast to a full year of memorable meals, delectable desserts, mounds of dishes, and millions of messes. To food-spattered cookbooks (and computers and cameras), frustrating photo shoots, and friends and family who shared it all with me. To Dustin, for his patience and encouragement. To my readers, for making this so much fun! Happy 1!

INGREDIENTS
3 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
2 large eggs
1 Tbsp. vanilla extract
1 1/2 cups dried cranberries
1 1/2 cups white chocolate chips, coarsely chopped

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or line two large baking sheets.

2. Using an electric mixer, beat butter in a large bowl until fluffy. Add sugars and beat until blended. Beat in the eggs, one at a time, and then the vanilla.

3. In a medium bowl, sift together the flour, baking soda, and salt. Add to the wet ingredients and beat until just blended. Stir in the chocolate, cranberries, and macadamia nuts with a spatula.

4. Drop by tablespoonfuls onto the prepared baking sheets. Baked in preheated oven for 10-12 minutes until lightly golden. Cool on a wire rack. Can be stored in an airtight container at room temperature or frozen for several weeks.

 Makes 48 cookies.

(Adapted from Bon Appetit)

Spinach and Artichoke Lasagna

After a year of cooking and writing about it, you'd think I'd feel like an expert in the kitchen. But it's quite the opposite. The more I learn, the further I step into the culinary world, the more inadequate I feel. I'm taking baby steps. I have small victories every day, but there is so much I don't know. I can roast vegetables, most of the time I can bake bread (yeast is unpredictable at best), I can toss together a sensational salad and whisk up a tasty vinaigrette. I've finally figured out how to bake a succulent and moist chicken breast. And I can make a mean pizza. These are a few of my triumphs!

At the same time, I'm horrible at decorating cakes (at least they're edible!), my boiled eggs are never just right, I have definitely not mastered the technique of stir-fry, and I mess up (and make massive messes) all the time. Can I share a secret with you? We all do. We all screw up in the kitchen. From beginner cook to expert chef (I fall nearer the first), everyone fails miserably at times. There's no way you can get from one to the other without making mistakes. Part of developing your skills is taking risks, and nurturing your creativity. Luckily, I've learned to sometimes enjoy my failures. It motivates me to become better, to learn more.

And what's the fun in cooking if you always stick to the book, never inject your own flavors and personality into dishes? Following recipes exactly is a great place to start, but once your confidence buds, start experimenting. You're bound to ruin a few recipes. Get over it. I used to get highly emotional about a dinner that Dustin didn't like or a pan of rolls that didn't rise. It doesn't make me a bad person. It doesn't make me undeserving to be blogging. Now I use that frustration as the fire that keeps me going. And let me tell you, it feels so good when you finally get it right. When you create a meal that makes you happy. Because really that's what matters.

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups low-sodium vegetable broth
1 Tbsp. fresh rosemary, chopped
14 oz. jar marinated artichoke hearts, drained and chopped (or frozen, thawed, drained and chopped)
16 oz. frozen chopped spinach (or fresh, cooked, chopped and the excess water squeezed out)
28 oz. tomato pasta sauce
salt and pepper, to taste
1 package no boil whole wheat lasagna noodles
3-4 cups mozzarella, shredded
4-6 oz. herb and garlic feta, crumbled

DIRECTIONS
1. Preheat oven to 350 F.

2. Preheat olive oil in a large skillet over medium heat. Saute the onion for several minutes. Add the garlic and continue cooking until onion is tender. Stir in broth and rosemary; bring to a boil. Stir in artichokes and spinach; reduce heat, cover, and simmer several minutes. Stir in the pasta sauce and cook until heated through. Season to taste with salt and pepper.

3. To assemble the lasagna, spread 1/4 of the sauce over the bottom of a 9x13 baking dish. Place a layer of noodles over the sauce (no overlapping). Sprinkle with mozzarella cheese. Repeat layering, sauce, noodles, and mozzarella 2 more times. Sprinkle crumbled feta on top.

4. Cover with aluminum foil and bake in preheated oven for 40 minutes. Uncover, and continue baking for 10-15 minutes, until the cheese is bubbling on top. Remove from the oven and let sit 10 minute before serving.

Serves 8.

(Adapted from All Recipes)

Turkey Swiss and Tomato Grilled Sandwich, Revisited

I hadn't made these grilled turkey cheese and tomato melts since March when I first introduced them to you. I like revisiting my old recipes. Usually I've forgotten how good they are! Sometimes I make minor changes if I feel it would improve upon the recipe, but for the most part, I'm really happy with my early work!

3/5/09: The creamy mayo-mustard spread with crunchy diced onion is what sets this sandwich apart from an ordinary turkey and tomato melt. It was quick and comforting as a late-night dinner, served with sweet potato chips and mini dills. It was one of those rare meals where Dustin and I sat in complete silence, concentrating more on gulping down hurried mouthfuls than on conversing with each other. We were hungry, and this sandwich delivered. It is ooey, gooey, buttery grilled cheese bliss!

INGREDIENTS

1/4 cup red onion, chopped
1/2 tsp. dried thyme
2 Tbsp. mayonnaise
1 tsp. Dijon mustard

4 slices whole wheat bread
4 oz. roast turkey breast, thinly sliced
4 slices tomato
salt and pepper, to taste
2 slices Swiss cheese (We love Jarlsberg!)

butter, softened (or you can use olive oil or cooking spray)

DIRECTIONS

1. In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter on the other side of the slices of bread.

2. Heat a large skillet over medium heat (or a panini press). Place 2 slices of the bread into the skillet with the butter side down. On each slice of bread, layer half of the sliced turkey, then 2 slices of tomato (sprinkled with salt and pepper), and top with a slice of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side. Serve immediately.

Makes 2 sandwiches.

(Adapted from All Recipes)