Strawberry Banana Muffins

For being such a health food nerd, it's surprising I haven't used agave nectar before now. It's the new honey. Compared to honey it's little runnier and more mild in flavor. Supposedly its slightly sweeter than table sugar and it retains some of the nutrients that refined sugars lack. But keep in mind, it's still a concentrated source of carbohydrates and calories, so it should be used sparingly.

I found the first local strawberries at the market last weekend and knew immediately what I wanted to do with them- make muffins! Whole wheat, naturally sweetened, fresh strawberry and banana muffins, that is. Made with applesauce instead of butter or oil. They're a scrumptious snack you can feel good about! They turned out moist and fluffy with fantastic fruity flavor!

INGREDIENTS
2 ripe bananas, mashed
1 1/2 cups strawberries, stemmed and diced
1/4 cup agave nectar (or honey)
1 1/2 cups white whole wheat or whole wheat pastry flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup unsweetened applesauce
2 eggs
1 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or line a 12 cup muffin tin.

2. In a small bowl, combine the strawberries and agave. Set aside.

3. In a medium bowl, whisk to combine the flour, baking soda, and salt. In a separate bowl, whisk to combine the banana, egg, applesauce, and vanilla. Add the wet ingredients to the dry and stir until just moistened. Fold in the strawberries and agave.

4. Spoon the batter into the muffin tins, filling to the top. Bake in preheated oven for about 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins.

(Adapted from Fat Girl Trapped in a Skinny Body)

Sweet Onion and Zucchini Gratin

This creamy side dish combines two of my favorite veggies- zucchini and onions- in a cheesy gratin. It's another Ina Garten recipe, so of course it's splendid! She tends to douse food in butter, so I chose to lighten it up a bit by using less. It wasn't missed. This casserole contains A LOT of onions- so if you find soft sweet onions repulsive than maybe it isn't for you. But I love them! Dustin is somewhere in the middle and he managed just fine. I was amazed that just a few basic ingredients produced such outstanding flavor. Maybe it's the nutmeg, or perhaps the Gruyere?!

Be sure not to overcook the zucchini in the skillet. If you let it get too soft before the dish goes into the oven then you might end up with zucchini mush. So barely tenderize them before baking. Since the dish is already cooked, it only needs a few minutes in the oven to become brown and bubbly. It serves better after settling for a few minutes on the counter.

I served it alongside a balsamic roasted turkey tenderloin. The meat was incredibly moist and yes, tender! I just wish more of the balsamic flavor had come through in the marinade. I'll be perfecting that recipe in the future and then sharing it with you.

INGREDIENTS
2 Tbsp. unsalted butter + 1 Tbsp. for topping
1 lb. ( 2 large) yellow onions, thinly sliced
2 lbs. zucchini, sliced 1/4 inch thick
1 tsp. kosher salt (to taste)
freshly ground black pepper, to taste
1/4 tsp. ground nutmeg
2 Tbsp. all-purpose flour
1 cup hot milk (warm in the microwave or on the stove top)
3/4 cup fresh whole wheat bread crumbs (I used dried but fresh would have been much better)
3/4 cup Gruyere, grated

DIRECTIONS
1. Preheat oven to 400 F.

2. Melt 2 Tbsp. butter in a very large saute pan over medium heat. Add the onions and cook, reducing the heat as necessary, until soft and sweet (about 20 minutes). Add zucchini and cook for several minutes until they begin to soften (and no longer or the zucchini will turn to mush in the oven). Season with salt, pepper, and nutmeg to taste. Stir in the flour. Pour in the hot milk and cook for a few minutes until it forms a sauce. Pour the mixture into an 8x10 baking dish (I managed to fit mine into an 8x8 dish).

3. In a small bowl, toss the breadcrumbs and cheese together. Sprinkle on top of the zucchini mixture. Dot with the remaining Tbsp. of butter cut into small bits.

4. Bake in preheated oven for 15-20 minutes until bubbly and browned on top. Remove from the oven and let sit for at least 5 minutes before serving.

Serves 6.

(Adapted from Food Network)

Peanutty Chocolate Oatmeal Cookie Bars

Although the number of dessert recipes I've posted might suggest otherwise, I'm not a sweets addict. I do love baking, and for sure, I appreciate decadent treats. But since I only eat them on occasion, I've made an interesting connection. When your taste buds (and entire body) become accustomed to less sugar in your diet, they are more sensitive to sweet things. Dessert tastes that much better when you haven't been snacking on candy and sugar-laced snacks all day. And the first bite is always the best. Sink your teeth into a silky rich slice of chocolate pie or a crisp warm cookie. It's terrific.

But you'll notice, that with each bite, that sweet slice of cake becomes a little less tantalizing. It's hard to stop after just a small portion of something scrumptious, but the more you eat, the less you savor and appreciate it. Your tongue still graves that shock of sweetness but your body is often saying, "enough"! I'm still learning my lesson that taking a second slice, even though it seems so appealing, will never leave me as satisfied as stopping after the first.

The same principle applies if you're eating loads of sugar every day-- you become desensitized to it. You need more to get your fill. Your body starts expecting those jolts of sugar and you can become dependent on it- almost like a drug. And it doesn't taste near as rewarding as it should. (We actually give sugar boluses to babies/children in the hospital before painful procedures as a method of analgesia. Sounds an awful lot like a drug to me!) Reducing sugar in your diet is not to be done cold turkey. Like any addiction, it takes time to rid yourself of the effects of over-sweeting. Another benefit of less sugar in your system is that all of a sudden real healthy food tastes much better!

So why am I dissing the effects of sugar on your system right before sharing with you another sweet treat? Because my point is NOT that sugar is bad all around, but rather that it should be saved for special occasions. For a finish to a family dinner or to celebrate at holiday. Not on your cereal every morning, packed in your lunch box every weekday, or in your lap in front of the TV every night. If sweets become a habit they lose their novelty and harm your body. And instead of buying bags or boxes of packaged processed sweets- try making them at home. Most baking only requires that you can follow a recipe. The result will be a dessert that you made, with real ingredients, and that you can feel much better about indulging in!

This is the treat that I made last week with Dustin in mind. Turns out, I thought they were devilishly delicious as well! They're full of sugar (so go easy) but they're also full of fiber (from the oatmeal) and protein (from the peanuts). The oatmeal layer is soft and chewy and the contrast of salty peanuts and sweet fudgy chocolate is sensational!

INGREDIENTS
Oatmeal Layer:
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
2 sticks (8 oz.) unsalted butter, room temperature
2 cups packed brown sugar
2 large eggs
2 tsp. pure vanilla extract
3 cups old-fashioned (rolled) oats
1 cup roasted salted peanuts, coarsely chopped

Chocolate Layer:
14-oz. can sweetened condensed milk
2 cups (12 oz.) semi-sweet chocolate chips
2 Tbsp. unsalted butter
1/4 tsp. salt
1 tsp. pure vanilla extract
1 cup raisins (optional, I omitted)
1/2 cup roasted salted peanuts, coarsely chopped

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

2. To make the oatmeal layer, in a medium bowl, whisk together flour, baking soda, salt, and cinnamon. In a large bowl, beat the butter with an electric mixer on medium speed until soft and creamy. Add the brown sugar and beat for 2 minutes. Add the eggs, one at a time, beating for a minute after each addition. Add the vanilla and beat until light and fluffy. Reduce the speed to low and slowly add the dry ingredients, mixing until just combined. Stir in the oats and peanuts on low or by hand. Set aside 2 cups of the mixture. Press the remaining into the bottom of the prepared baking dish.

3. To make the chocolate layer, set a heat-proof bowl over a saucepan filled with simmering water (make sure the bottom of the bowl doesn't touch the water). Combine the chocolate chips, sweetened condensed milk, butter, and salt in the bowl, and stir occasionally until melted. Remove from the heat and stir in the vanilla, peanuts, and raisins (if using). Pour the warm chocolate mixture over the oatmeal crust. Scatter chunks of the remaining oatmeal mixture over the top.

4. Bake in preheated oven for 20-30 minutes, until the top is golden brown and the chocolate layer appears dull and is starting to pull away from the sides of the pan. Cool for 2 hours on a baking rack. Run a dull knife around the sides of the pan to loosen and invert the pan onto a baking sheet or cutting board. Turn right side up and refrigerate 1 hour before slicing.

NOTE: These bars can be enjoyed warm, but I believe, taste best at room temperature. They do need to cool completely before slicing. They'll keep best in the refrigerator or freezer.

Makes a 9x13 pan (about 32 bars). 

(Adapted from Confectiona's Realm)

Chipotle Turkey Burgers, Revisited

I've been repeating a lot more recipes lately because I miss them. I look through my archive list and start drooling at the memory of some of these dishes. Like this tempting turkey burger that I waited way too long to revisit! The first time around I served these on my homemade Wheat Sandwich Rolls which are soft and fluffy and delicious (almost too good because they detract from what's piled inside them)! This time I was lazy and purchased 100% whole wheat burger buns, which at least allowed the burger to shine over the bun.

6/14/09: Like first impressions, some meals stick with me. Long after the encounter is over, I keep thinking about them. Keep replaying every bite in my mind. Recalling and resavoring the experience. This burger left an impression.

It's made of turkey for goodness sake, how could it be so good?!? Truth is, I don't know. It just is. It's everything a burger should be, and more. (Like good for me.) I feel guilty confessing I liked it so much, because it is so healthy. (Why is it that we resist the things that we know are good for us?) I hold my burgers to strict standards, and by no means am I settling in the name of a few calories. But now you can have the best of both worlds: a flat-out delicious, figure-friendly burger!

The chipotle is in the sour cream spread. If you're a spicy food lover, try adding some minced chipotle into the burger mixture. That should kick things up a notch. Like I said, you won't be able to get this bodacious burger off your mind!

Chipotle Turkey Burgers

INGREDIENTS
Turkey Burger:
1 lb. ground turkey breast or thigh
1 shallot, minced
1 clove garlic, minced
2 Tbsp. cilantro, minced
salt and freshly ground pepper

Chipotle Sour Cream:
1/4 cup sour cream
1/2 chipotle pepper in adobo, minced (more or less, depending on how hot you want it)
fresh cilantro, minced
1/2 small clove garlic, minced

4 whole wheat hamburger buns
muenster cheese, thinly sliced (optional)
romaine or Bibb lettuce
tomato, sliced
red onion, thinly sliced
avocado, sliced

DIRECTIONS
1. Combine the turkey, shallot, garlic, and cilantro and mix gently with your hands. Divide the meat into 4 equal portions and form them into patties. Season both sides with salt and pepper.

2. Preheat grill to medium high heat. Grill patties for a few minutes per side, until cooked through. Place a slice of cheese on each patty just before it is done grilling to allow it to melt.

3. Place grilled burgers on buns and top with lettuce, tomato, red onion, avocado, and chipotle sour cream.

4. To make the chipotle sour cream, in a small bowl, stir to combine sour cream, chipotle peppers, cilantro, and garlic until creamy. Refrigerate until read to serve.

Makes 4 burgers.

(Adapted from The Kitchen Sink)

Sausage, Spinach, and Gruyere Breakfast Strata

Just because I call it breakfast, doesn't mean it has to be eaten in the AM. This strata makes a marvelous mid-day munch or evening supper. It includes all your essential food groups in one dish: meat (sausage- which you could omit, and eggs), dairy (milk and cheese), whole grains (crusty whole wheat bread), and veggies (spinach and onion). Slip in some fruit on the side and make it a meal!

The original instructions suggest refrigerating the prepared strata overnight (which would be handy if serving for breakfast), but I found that a few hours in the fridge was long enough. You might even be able to get away with baking it on the spot- I made a Sausage, Apple, and Cheddar strata that turned out incredible without any soaking.

INGREDIENTS
1 (16 oz.) package frozen chopped spinach (or 2 10-oz. packages), thawed and excess water squeezed out
1 Tbsp. butter
1 large onion, chopped
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. nutmeg
8 cups whole wheat bread, cubed (a thick hearty loaf like sourdough)
1 lb. sweet Italian pork sausage (optional)
6 oz. (2 cups) Gruyere, grated
2 oz. (1 cup) Parmigiano Reggiano, grated
2 3/4 cup milk
9 large eggs
2 Tbsp. Dijon Mustard (or whole grain mustard)

DIRECTIONS
1. Melt butter in a large skillet over medium  heat. Cook the onion until it begins to soften. Add the sausage and cook until browned. Drain any excess fat from the pan. Stir in the spinach and season with 1/2 tsp. salt, 1/4 tsp. pepper, and the nutmeg. Remove from the heat and set aside.

2. Lightly grease a 9x13 baking dish. Spread 1/3 of the bread crumbs in the bottom of the dish, top with 1/3 of the spinach mixture, and then with 1/3 of both cheeses. Repeat two more times, finishing with a layer of cheese.

3. In a large bowl, whisk together the eggs, milk, and Dijon mustard. Season with the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Pour the egg mixture over the strata. Cover and refrigerate at least 4 hours or overnight.

4. Preheat oven to 350 F. Bake, uncovered, in preheated oven for 45-60 minutes, until puffed and golden brown and cooked through. (I covered mine with foil for the last 10 minutes to prevent the top from getting too brown.) Let stand 5 minutes before serving.

Serves 8.

(Adapted from Gourmet)

Big Crumb Coffee Cake with Rhubarb

I couldn't do it. I couldn't file this gigantic crumb coffee cake under the "breakfast" category. It's too sinful, too sweet. I have to call it dessert! It definitely wouldn't be the healthiest way to start your day. It sure is scrumptious, though! It was love at first sight when I stumbled upon this recipe at Smitten Kitchen. I was on the search for new ways to use rhubarb when this crumbly coffee cake caught my eye. The best part about this recipe (besides the soft gooey center and oversize chunks of streusel on top) is that it can be made year-round with just about any tart fruity filling you can dream up! Rhubarb is just a start. Imagine cherries or blueberries or raspberries. (You would probably want to use less sugar in the filling if you're going with something less tart than rhubarb, which is about everything.) Whether you serve this for breakfast (I won't tell!) or dessert (as I did, with a scoop of freshly made strawberry ice cream), it is a pan of moist crumbly bliss!

Big Crumb Coffee Cake with Rhubarb

INGREDIENTS
Rhubarb Filling:

1/2 lb. rhubarb, trimmed and diced or sliced
1/4 cup sugar
2 tsp. cornstarch
1/2 tsp. ground ginger

Crumb Topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. salt
1/2 cup (1 stick) butter, melted
1 3/4 cups cake flour (all-purpose can also be used)

Cake batter:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 tsp. pure vanilla extract
1 cup cake flour (all-purpose can also be used)
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened and cut into 8 pieces

DIRECTIONS
1. Preheat oven to 325 F. Butter or grease an 8x8 inch baking dish.

2. In a small bowl, toss rhubarb with sugar, cornstarch, and ginger. Set aside.

3. To make the crumb topping, in a medium bowl whisk together sugars, spices, and salt. Pour in melted butter and mix until smooth. Add the flour, and with a spatula or wooden spoon, mix until a solid lump forms. Set aside.

4. To prepare the cake batter, in a small bowl whisk together the sour cream, egg, egg yolk, and vanilla. In an electric mixer stir together the flour, sugar, baking soda, baking powder, and salt. Add butter and a spoonful of the sour cream mixture. Mix on medium speed until the flour is moistened, then increase speed and beat for 30 seconds. Add the remaining sour cream mixture in two more batches, beating 20 seconds on high after each addition (scraping down the sides of the bowl as necessary) until the batter is light and fluffy. Scoop out about 1/2 cup batter and set aside.

5. Spread the batter (except for the reserved 1/2 cup) into the prepared pan. Distribute the rhubarb mixture over the batter. Dollop the reserved batter over top of the rhubarb. Using your fingers, break the topping mixture into large crumbs and sprinkle over the cake.

6. Bake in preheated oven for 45-55 minutes until a toothpick inserted into the center comes out clean. Remove from the oven to cool on a wire rack. Serve warm or at room temperature.

Makes an 8x8 pan of coffee cake.

(Adapted from Smitten Kitchen)

Spinach, Pesto, and Feta Pita Bake

I could have called these pita pizzas, because essentially, that's what they are. Pita rounds brushed with a thin layer of pesto, piled high with fresh vegetables, and topped with cheese. A super snappy dinner, lunch, or snack that's bursting with bright flavors!

I didn't include any amounts in the ingredient list. I like to leave you your freedom. There's no right or wrong way to go about this one. You can add or subtract certain toppings according to your preferences. I figure that anything prepared with your own creative touch will taste the best to you! You could even abandon the vegetarian nature of this dish and add some chopped (cooked, please) chicken or crumbled sausage. How fun that these are personal size and can be personalized!

INGREDIENTS
basil (or sun-dried tomato) pesto
baby spinach, chopped
Roma tomatoes, diced
cremini or portobello mushrooms, sliced
red onion, thinly sliced
feta, crumbled
Parmigiano Reggiano, grated
whole wheat pita or flatbread
extra virgin olive oil
freshly ground black pepper

DIRECTIONS
1. Preheat oven to 400 F.

2. Spread a thin layer of pesto on each pita. Top with spinach, tomato, mushrooms, onion, feta and Parmigiano. Sprinkle with freshly ground black pepper and drizzle with a tiny bit of olive oil.

3. Place pitas on a baking sheet and bake in preheated oven for 10-12 minutes, until the pita is crisp and the cheese is browning on top. Slice and serve.

(Adapted from All Recipes)

Portobello Lasagna Roll-Ups

I warned you a while ago that I was portobello crazed. I keep finding awesome new ways to use these king-size mushroom caps- in paninis and now pasta! Yes, this dish is vegetarian. It's meat-less but still manages to be meaty with thick hunks of portobello, spinach and ricotta, and a chunky tomato sauce.

The sauce surprised me. It's basic (even easy) and I didn't expect anything extraordinary. What made it so rich and delicious? Well, I finally shelled out and bought a jar of San Marzano tomatoes. I'd heard TV chefs raving about how juicy and sweet and far superior they are to all others. Wikipedia says they're "considered by many chefs to be the best sauce tomatoes in the world"! They're a special variety of plum tomatoes found in Italy that are stronger, sweeter, and less acidic than many other varieties. (The jar I bought was actually grown in a mystery location in the U.S.-but they're still sensational!) Alas, they're quite expensive, but you really should try them at least once. You'll see what I mean.

INGREDIENTS
3/4 lb. whole wheat lasagna noodles
extra virgin olive oil
12 oz. portobello mushrooms, chopped
salt and freshly ground black pepper, to taste
4 cups tomato sauce (recipe below) or purchased marinara sauce
15 oz. ricotta cheese
10 oz. frozen chopped spinach (I used a full 16 oz. bag)
1 egg, lightly beaten
pinch nutmeg
1/2 cup Parmigiano Regiano, grated
1 cup mozzarella, grated

Tomato Sauce:
1 Tbsp. extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 (28 oz.) can crushed tomatoes (San Marzano if you can find them- they're incredible!)
3 Tbsp. tomato paste
1 tsp. dried oregano
1 bay leaf
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat oven to 375 F.

2. Bring a large pot of water to a boil and cook the noodles according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

3. To make the tomato sauce, in a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.

4. Preheat several drizzles of olive oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. 

5. In a medium bowl combine the ricotta cheese, spinach, egg, a pinch of salt, a few turns of pepper, and nutmeg.

6. Spread 1 cup of tomato sauce on the bottom of a 9x13 baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining sauce over the lasagna rolls. Top with grated cheeses.

7. Cover loosely with foil, and bake in the preheated oven for 45 minutes. Uncover and bake for 15 minutes more, until the cheese is golden and bubbling. Let sit several minutes before serving.

Serves 8.

(Adapted from Food Network)

Strawberry Rhubarb Crisp

Fruit desserts are my favorite. Whatever the season, some variety of fresh fruit is sure to be found. Spring brings strawberries and rhubarb (which is technically a veggie- oh well!) and many new possibilities for dessert! Rhubarb stems, which look like red celery, are quite tart, but edible. Beware of the bushy green leaves, though, because they're toxic!

This crisp recipe came from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More. It's one of the best cookbooks I've come across in a long time. It's organized by season, putting fresh fruit to use in a variety of scrumptious looking desserts. It would make a thoughtful gift for any baker. This is the first Rustic Fruit recipe I've featured on the blog, but there are definitely more to come! I appreciated the simplicity of the preparation of this crisp and the stellar result. A fresh, fruity, sweet strawberry and rhubarb treat!

INGREDIENTS
Filling:
3 cups rhubarb, diced or sliced
1 pint fresh strawberries, hulled and sliced
1/2 cup sugar
1 Tbsp. cornstarch
1 Tbsp. cold butter, cut into small pieces

Topping:
1/2 cup all-purpose flour
1/3 cup old fashioned rolled oats
1/2 cup brown sugar
1/2 cup walnuts, chopped
1/2 tsp. ground cinnamon
4 Tbsp. butter, melted

DIRECTIONS
1. Preheat oven to 350 F. Butter an 8 inch square dish.

2. To make the topping, in a medium bowl mix together the flour, oats, brown sugar, walnuts, and cinnamon. Stir in the melted butter to make a crumbly mixture. Spread half of the topping in the prepared dish.

3. To make the filling, in a separate bowl gently toss the rhubarb and strawberries together and spread out into the dish.

4. In a small bowl, combine the sugar and cornstarch. Sprinkle over the rhubarb and strawberries evenly. Top with the remaining crumb mixture. Sprinkle the cold diced butter on top.

5. Bake in preheated oven for 45-60 minutes, until the juice is bubbling and the topping is crisp and golden brown. Remove from the oven to cool on a wire rack. Serve warm with vanilla ice cream.

Serves 4-6.

(Adapted from Rustic Fruit Desserts)

Yogurt Poppy Seed Rolls

Several years ago I read this cute little book called French Women Don't Get Fat. It was the first time two of my biggest interests (food and books) collided and I was hooked! I learned that French women (in general) have much healthier attitudes toward their food and consequently, healthier (and leaner looking) bodies! And I found this recipe. It came from the author's grandmother who lived in Alsace. And I love it!

These petite puffs of dough are tangy and sweet and packed with protein! The interplay of the fruity olive oil, tart plain yogurt, and pretty poppy seeds is unique and tantalizing. They're wonderful served warm- with a dab of butter, a drizzle of honey, or nothing at all. I had a hard time getting a good photograph of these delicate buns because Dustin and I devoured most of the batch before they made it to the table!

INGREDIENTS
1 cup all-purpose flour + extra for kneading
1 cup white whole wheat flour (if you are using all white flour you may need up to 1/2 cup more)
1 1/3 cup plain nonfat Greek yogurt (you can use regular yogurt but you will probably need to add more flour)
1/4 cup extra virgin olive oil
1 tsp. salt
2 Tbsp. organic cane sugar (I suppose you could use honey)
1 Tbsp. baking powder

1 egg, whisked + 1 Tbsp. water
poppy seeds, for sprinkling

DIRECTIONS
1. Preheat oven to 400 F. Lightly grease or line a large baking sheet.

2. In a small bowl, whisk together the egg and water. Set aside.

3. In a medium bowl, whip together the yogurt and olive oil until smooth. In a separate bowl, whisk together the flour, salt, sugar, and baking powder. Combine the wet and dry ingredients and using your fingertips, mix the dough until it comes together. Work the dough, adding more flour as necessary, until it is smooth and no longer sticky.

4. Form into 12 round rolls and place on the prepared baking sheet. Lightly brush the tops of the rolls with the egg-water mixture. Sprinkle with poppy seeds. Using a sharp knife, cut a cross on the top of each roll.

5. Bake in preheated oven for 15-25 minutes (I forgot to time how long mine took, hence the broad range) until golden. Best served warm.

Makes 12 rolls.

(Adapted from French Women Don't Get Fat)

Roasted Beet Salad with Apricots, Pistachios, and Goat Cheese

I'm all about trying new things, cooking with new ingredients.  It's extremely satisfying to take a raw ingredient you've never used before and turn it into something spectacular. Now I had encountered beets once before, back when my little brother convinced me to make borscht. So I knew they weren't all that awful. What I didn't realize is how wonderful, soft, and sweet they become when you roast them whole in the oven. It takes a long time, but they need minimal attention.

I created this salad to highlight the ruby red beets. I chose other ingredients that would compliment their flavor and that speak of the Spring season. My selection was somewhat inspired by this Quinoa Salad I made several weeks ago. The honey shallot sherry vinaigrette worked wonderfully with the combination. I suppose a balsamic vinaigrette would also pair well.

The moral of this story is: don't be afraid of beets! Or any other intimidating vegetable. Lovingly prepared, they're amazing! But please, do be very afraid of what the potent red beet juice will do to whatever it comes in contact with. My fingers finally lost their pink hue, but my wooden cutting board might have received permanent damage! And be especially careful to not stain your clothing!

INGREDIENTS
beets, roasted and sliced (see directions below)
extra virgin olive oil
sea salt
baby spinach or spring mix
goat cheese, crumbled
pistachios, toasted (in a dry skillet over medium-low heat)
dried apricots, chopped
green onion, thinly sliced

Honey Shallot Sherry Vinaigrette:
2 tsp. shallot, minced
2 tsp. honey
2 Tbsp. sherry vinegar
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To roast the beet(s), preheat oven to 400 F. Brush beet(s) with olive oil, sprinkle with salt, and lossely wrap in aluminum foil. Place directly on the oven rack (or you can place a baking sheet beneath them) and roast 60-90 minute, until tender. Let cool before peeling off the skin and slicing.

2. To make the vinaigrette, whisk to combine the shallot, honey, and vinegar in a small bowl. Slowly stream in the olive oil while whisking constantly. Season to taste with salt and pepper.

3. To assemble the salad, layer a bed of spinach or mixed greens with the beats, goat cheese, pistachios, apricots, and green onions. Drizzle with the vinaigrette and serve.

Vinaigrette serves 4.

Lemon, Rosemary, and Garlic Marinated Grilled Chicken and Vegetables

This is a fresh and simple marinade that is ideal for outdoor grilling! I chose to turn it into chicken skewers but it would work just as well with a whole breast (or legs or thighs or a whole chicken for that matter)! I bet it would also be excellent on shrimp or even pork. The combination of the floral olive oil, just-squeezed lemon juice, fresh-minced garlic, and woody rosemary was light and refreshing. Perfect for a Spring evening.

INGREDIENTS
1/4 cup extra virgin olive oil
2 lemons, juiced
2 cloves garlic, minced
2 Tbsp. fresh rosemary, finely chopped
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper

1-2 lbs. boneless skinless chicken breast (cubed if making skewers)
vegetables

DIRECTIONS
1. Whisk to combine olive oil, lemon juice, garlic, and rosemary in a medium sized bowl. Season with salt and pepper.

2. Place chicken in a shallow dish or plastic bag. Drizzle with marinade and shake to coat. Seal and refrigerate at least several hours (or overnight).

3. Preheat grill to medium-high heat. Discard marinade and grill chicken until the juices run clear.

Makes enough marinade for about 2 lbs. of chicken and/or vegetables. 

(Adapted from Cook Think)

Sausage, Manchego, and Caramelized Onion Pizza

Healthy eating isn't just about fat or sugar or calories. While I recognize that as Americans (myself included- I don't have a pretty history) we eat entirely too many sweet and fattening foods, becoming healthier doesn't mean eliminating them from your diet. I live by two (main) rules of healthy eating: eat less and eat quality. Eating less means smaller meals, smaller portions, smaller consumption of fat and sugar. Eating quality means eating real food. Both are harder than you'd think. Quality eating has a lot of implications.

Before starting this blog I made a resolution to give up all the processed and unnatural foods in my diet. Pretty much anything that comes in a box, pre-made. If I wanted a bean burrito or BBQ chicken pizza, I was going to have to learn to make it. Goodbye to frozen dinners, canned soups, shrink-wrapped snacks, and vending machine garbage (and all of the junk that's infused into them). A little inconvenient? Yeah, at first. But my body has been thanking me and after a while you get used to it. Planning, shopping for, and preparing meals becomes just another part of your life. One you might even look forward to. Because real food tastes better. No contest.

So what do I eat? Lots of fresh fruits and vegetables, dairy (to include lots of yogurt and cheeses), primarily whole grains, and poultry, fish, shrimp, and lean beef. Sometimes pork, occasionally sausage. But always good quality (local and organic when possible, nitrate free) and never in excess. I don't do low fat. If I want a low fat meal, I'm going to skip the butter or mayonnaise. But when I want mayonnaise, I go for the real deal. Low-fat versions of most things (besides milk and yogurt) have been chemically altered to make them that way. Plus, who are we kidding, you can taste the difference!

Luckily, there's no need to completely eliminate pleasureful foods from your life. With exercise and activity there is room for the occasional treat! And thankfully, the principles of healthy eating don't (haven't and never will) change. Fruit, vegetables, lean dairy and protein have always and will always be good for you. Save decadent sweets for special occasions. Once a week I treat myself to dessert. And I keep small snacks on hand for those moments when I just have to munch on something (dried fruit and nuts, lightly seasoned popcorn, peanut butter, etc.)

When I indulge, I don't worry about it too much. Life is about balance. If you have a particularly caloric-dense day, lighten up the next. Balance out your meals as well. Whenever I make pizza (such as this sausage-studded one), I serve it with a huge side salad dressed in a light vinaigrette. Oh, and please skip the soda! Water is your friend.

This pizza was delicious. Manchego is my favorite cheese and caramelized onions make everything a little sweeter (notice no sugar added- but still incredibly sweet)! It takes a little bit of work, but wow was the result worth it. Like I mentioned above, best served with a tossed green salad and light vinaigrette.

INGREDIENTS
1 recipe pizza dough
2 very large red onions (or 4 med-small onions)
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
salt and freshly ground black pepper
8 oz. sweet Italian pork sausage
8 oz. Manchego cheese, grated

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 the onions and stir to coat. Season with salt and pepper. Continue cooking, stirring frequently, for 30-40 minutes until the onions and soft of golden brown. Add the balsamic vinegar and stir to coat. Continue cooking another 5-10 minutes until they are completely caramelized. Set aside to cool.

3. Meanwhile, preheat a separate large skillet over medium-high heat. Add the sausage, breaking it into chunks and stirring frequently, until browned. Drain and set aside to cool.

4. Preheat oven and pizza stone to 450 F.

5. Prepare the crust according to recipe directions. Top with a thin layer of the Manchego, the caramelized onions, sausage, and the remaining cheese.

6. Bake in preheated oven for about 10 minutes, until the crust is golden brown and the cheese is bubbling. Remove from the oven and let sit several minutes before slicing.

Makes 1 large pizza.

(Adapted from Bon Appetit)

Hummingbird Cake

My food tastes have definitely been influenced by living in Richmond the last 2 years. I no longer think it's strange to see shrimp and grits or fried green tomatoes listed on every restaurant menu. Sweet potato fries are often served on the side (that one I'm thrilled about!), collard greens are common, and sweet tea is standard. While we're by no means in the deep south down here (although we were the capitol of the Confederacy!), we've definitely left Yankee territory. I'm looking at our four years here as a chance to immerse myself in this new culture and explore Southern cuisine!

Supposedly hummingbird cake is a southern specialty. I happened upon this recipe on another food blog. With all the cream cheese, pineapple, banana, and pecans it sure seems southern to me! Whether or not it's truly traditional, as long as it's delicious I don't really care! We devoured this triple decker after our Easter Sunday dinner. The cake is moist and nutty and the frosting was spectacular! Due to a powdered sugar shortage, I just dumped what we had left into the bowl and hoped for the best (it was definitely less than 2 lbs.)! It turned out perfect- tart and sweet all at once! Too bad I didn't measure. Just keep adding powdered sugar until you reach the taste and consistency you're going for. I like to be able to taste the tangy cream cheese so I opt for less sugar.

INGREDIENTS
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
3 eggs, beaten
1 1/2 cups canola oil
1 1/2 tsp. pure vanilla extract
1 (8 oz.) can crushed pineapple, undrained
2 cups pecans, toasted and chopped (divided)
2 very ripe bananas, chopped

Cream Cheese Frosting:
2 (8 oz.) packages cream cheese, room temperature
1 cup (2 sticks) salted butter, room temperature
1-2 lbs. powdered sugar (to taste- I use less because I want to actually taste the cream cheese!)
2 tsp. pure vanilla extract

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

2. In a large bowl, whisk to combine flour, sugar, baking soda, cinnamon, and salt. Add eggs, oil, and vanilla. Stir until all the dry ingredients are just moistened. Stir in the pineapple, 1 cup of the pecans, and the banana.

3. Distribute batter evenly into the three prepared cake pans. Bake in preheated oven for 20-30 minutes, until a toothpick inserted into the center comes out clean. Let cool several minutes in the pan before removing to a wire rack to cool completely.

4. To make the frosting, cream together cream cheese and butter in a large bowl with an electric mixer until smooth. Add the vanilla. Slowly add in the powdered sugar (to the desired sweetness) and beat until light and fluffy. Refrigerate until ready to use.

5. Once the cake has completely cooled, spread frosting between each layer and on the top and sides of the cake. Top with the remaining pecans.

Makes 1 9-inch round 3-layer cake.

(Adapted from Ezra Pound Cake)

Caramelized Onion Quiche

What's Easter without quiche? It was quite the production, but I managed to produce this multi-step dish before noon on Sunday, and called it Easter brunch! A flakey buttery pastry shell is filled with sweet caramelized red onions (spritzed with balsamic vinegar), eggs, and sharp Gruyere. For me, a devoted caramelized onion lover, it was heaven. I shared of course (with my husband and parents), but I was very unladylike and by far ate the most! I don't make such devilishly rich dishes very often, and so I indulged. I wish it wasn't gone. It may not be quick or easy enough for every day, but once and a while, it's definitely worth the effort. A similar recipe that I plan on someday sharing can be found here at Smitten Kitchen. It's a Cauliflower and Caramelized Onion Tart. A friend of mine made it and I ate it. And it, too, is awesome!

INGREDIENTS
1 recipe all-butter pastry crust
2 Tbsp. extra virgin olive oil
1 lb. red onions, thinly sliced (2-3 large onions)
salt and freshly ground black pepper
1 tsp. balsamic vinegar
1 cup milk (I used 2%, don't use skim)
3 large eggs
pinch nutmeg
6 oz. (1 1/2 cups) Gruyere, grated

DIRECTIONS
1. Prepare pastry according to recipe directions. After it has chilled in the fridge, roll out the dough and press into the quiche/pie pan you are using. Chill in the freezer for 30 minutes while you are caramelizing the onions.

NOTE: I only let mine sit in the freezer for about 10 minutes, but I recommend this step as it ensures that the butter is cold when it goes into the oven and results in a flakey crust!

2. To caramelize the onions: Preheat olive oil in a large skillet over medium heat. Add the onions and stir to coat. Season with salt and pepper. Continue cooking, stirring frequently, until the onions are soft and golden brown (this will take 40-50 minutes). (Reduce the heat slightly if they are starting to burn.) Add the balsamic vinegar and continue cooking another 5-10 minutes until they are completely caramelized. Remove from the heat and set aside.

3. To prebake the pie crust: Preheat oven to 350 F. Line the crust with parchment paper and place baking weights inside (dry beans, rice, etc.). Bake in preheated oven for 15 minutes. Remove from the oven and carefully remove the parchment and baking weights. Prick the bottom several times with a fork. Return to the oven to bake for 10 more minutes, until lightly golden. Remove from the oven and place on a wire rack.

4. To assemble the quiche: In a small bowl, whisk together the eggs and milk. Season with salt, pepper, and a pinch of nutmeg. Sprinkle half of the cheese over the bottom of the prebaked crust. Place the caramelized onions overs the cheese and top them with the remaining cheese. Pour the egg mixture over top. Place on a large baking sheet (in case of spill-over) and transfer to the 350 F oven and bake for 30-35 minutes, until the center is just set and the top is golden brown. Remove to a wire rack to cool for 10 minutes before slicing.

Makes 1 quiche.

(Adapted from Simply Recipes)

Portobello, Feta, and Pesto Panini

This is another sandwich inspired by my favorite restaurant in Richmond, Ipanema Cafe. It's a funky little vegetarian place that always surprises me. I never knew that meat-less food could be so good, so interesting! Once I was there for lunch and had a grilled sandwich that was just like this- soft portobellos tossed with feta on crisp bread brushed with basil pesto. This week I tried it at home and thought it turned out spectacular! Portobellos are deliciously meaty and rich- king of the mushrooms to me!

INGREDIENTS
6 oz. portobello mushrooms (about 3 large), stemmed and gills scraped off
extra virgin olive oil
salt and freshly ground black pepper
1/4 cup basil pesto (try making your own!)
1/3 cup feta, crumbled
4 slices whole wheat bread

DIRECTIONS
1. Preheat indoor grill pan or panini press to high heat. Brush both sides of the mushrooms with olive oil. Season with salt and pepper. Grill on preheated grill until tender. Slice or chop the grilled mushrooms and then toss them with the feta in a small bowl. Season to taste with salt and pepper.

2. Preheat panini press to high heat (should already be hot). Spread 1 Tbsp. pesto on each slice of bread. Top two slices with the mushroom-feta mixture and top with a second slice of bread. Grill on preheated press until the outside is crisp and the cheese is soft. Slice and serve immediately.

Makes 2 paninis.

(Inspired by Ipanema Cafe)