Apple, Leek, and Butternut Squash Gratin

Leeks are my new thing. Some girls are fashion aficionados or can craft adorable decor. I'm into food. (OK, I try to dress decently. But crafts really do scare me.) The latest trend in my kitchen is the onion-like leek. They're slightly milder than scallions and when cooked slowly, become caramelized and sweet. I'm not surprised I'm so fond of them, because I've never met a member of the onion family I didn't like!

When I decided to make this recipe I was skeptical whether such simple ingredients could combine to create much of anything.  But thankfully, I was wrong. The layers of the this gratin melded together wonderfully. Topped with just a little Parmesan, it was a beautiful thing. I did use ground sage. I couldn't be bothered to go buy fresh (I know, how unlike me!). But several people had commented that the fresh sage almost overwhelmed the dish. So I was happy with my lazy decision. Mine turned out just right.

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
salt and freshly ground black pepper, to taste
1/2 cup apple cider or apple juice
1/2 tsp. ground sage (original recipe called for 1 Tbsp. fresh sage, chopped)
1 lb. butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 lb. apples, such as Gala or Fuji, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup Parmesan cheese, freshly grated

DIRECTIONS
1. Preheat oven to 350 F. In a large skillet, heat 1 Tbsp. of olive oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add cider and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.

2. In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.

3. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining Tbsp. oil. Cover tightly with aluminum foil. Bake 45 minutes.

4. Uncover and sprinkle Parmesan over the top. Raise the oven temperature to 450 F and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves (optional).

Serves 4.

(Adapted from Martha Stewart, via Ezra Pound Cake)

Pumpkin Oatmeal Cranberry Cookies

I wanted to sneak in one last post before this weekend. A pumpkin treat for Halloween! Last weekend Dustin was craving chocolate chip cookies. So while I made him a batch of his favorites, I whipped these up for me. You see, Dustin dislikes pumpkin. In any form. It's a terrible shame. It has taken me quite some time to accept this fact and move on. And I no longer try to force my pumpkin baked goods upon him. But it sure doesn't stop me from making them!

This recipe is superbly flexible. You could use dried cranberries, raisins, or cherries. Or try it with milk or white chocolate chips. Even nuts would be a welcome addition. These cookies are soft, chewy, and delicious.

INGREDIENTS
2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup sugar
1 cup pure pumpkin puree
1 large egg
1 tsp. pure vanilla extract
1 cup dried cranberries (or cherries)
1 cup chocolate chips or white chocolate chips (optional)

DIRECTIONS
1. Preheat oven to 350 F. Line a baking sheet with a silicone mat or parchment paper.

2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in cranberries and chocolate chips.

4. Drop by rounded tablespoons onto prepared baking sheets. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 3-4 dozen cookies.

(Adapted from My Baking Addiction)

Chili con Carne with Cheddar Jalapeno Biscuits

Until recently, a good beef chili recipe has eluded me. Then just a couple weeks ago Smitten Kitchen posted this Gourmet (as in the magazine) recipe and I knew there was hope! Besides upping the ratio of beans to beef (making it slightly more figure-friendly), I kept pretty close to the original recipe. And with my tweaks I thought it turned out just right. Not too thick, not too runny. Spicy, but not hot (although it can be if you want). I was especially happy with how quickly it came together (less than an hour from start to finish including the cheddar jalapeno biscuits).

The biscuits. Oh my goodness. They're good. Moistened with tangy sour cream, blistering Cheddar, and speckled with bits of pickled jalapeno. Make sure to have a biscuit with your chili, or a little chili with your biscuit. Or just make the biscuits and eat them all alone.

INGREDIENTS
Chili:
2 large onions, chopped
2 Tbsp. canola oil
1 Tbsp. garlic, minced
2 large carrots, peeled and diced
2 lbs. lean ground beef
1/4 cup chili powder
1 Tbsp. ground cumin
2 Tbsp. paprika
1 Tbsp. Mexican oregano
1 tsp. dried red pepper flakes (or more to taste)
2 8-oz. cans tomato sauce
1 1/4 cups low-sodium beef broth
3 Tbsp. cider vinegar
2 15-oz. cans kidney beans, drained and rinsed
2 green bell peppers, diced (I used a red and a green)
sour cream, for serving
pickled jalapenos, for serving

Cheddar Jalapeno Biscuits:
3 cups white whole wheat flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 cup (1/2 stick) cold unsalted butter, cut into tiny pieces
3 cups sharp Cheddar cheese, grated
1/4 cup pickled jalapenos, drained and chopped (or more to taste)
2 cups sour cream

DIRECTIONS
1. To make the chili, heat the oil in a very large pot over medium heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and carrots and cook for one minute more. Add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar and simmer the chili, covered, for 35 to 40 minutes. Add the kidney beans, bell peppers, salt and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are tender.

2. To make the biscuits, preheat oven to 425 F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut twelve rounds. Bake on an ungreased (or parchment-lined) baking sheet for 12-15 minutes, until golden on top.

3. Serve chili ladled over a split biscuit with additional sour cream and pickled jalapenos, if desired.

Chili serves 8, makes 12 biscuits.

(Adapted from Gourmet via Smitten Kitchen)

Turkey Meatballs with Spicy Marinara Sauce over Spaghetti Squash

As I've mentioned before, spaghetti is my least favorite pasta. I love the meatballs. I love the sauce. I just don't care for the noodles. I'd rather have penne, ziti, rigatoni, ravioli.... or I'd rather have squash. Spaghetti squash is intriguing. When you bake it, and take a fork to it, it shreds into thin little strands of... spaghetti! And it's lighter and more nutrient-rich than a carb-dense pile of pasta. It paired perfectly with these turkey meatballs and spicy marinara sauce.

I realize this recipe calls for five different fresh herbs. That alone could set you back a big chunk of change. I conveniently had all but the parsley on hand (my little herb garden is still growing strong). While the fresh herbs will undoubtedly provide the best flavor, I'm sure you could substitute dried with delicious results. (Remember the 3:1 fresh to dried ratio when making the exchange.) If I had to pick just one to use fresh- it would be the basil, since it goes into the sauce at the end and always adds a special touch as a garnish. The minced chipotle in adobo is what gives the sauce some kick. Using only a teaspoon won't make it hot, but provides a smoky zing.

INGREDIENTS
Spicy Marinara Sauce:
1 Tbsp. extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 Tbsp. tomato paste
28 oz. can fire-roasted crushed tomatoes
1 tsp. chipotle in adobo sauce, minced (or more to taste)
2 tsp. fresh oregano, chopped
1 sprig fresh rosemary
salt and freshly ground black pepper, to taste
1/4 cup fresh basil, julienned

Turkey Meatballs:
1 lb. ground turkey
1 slice fresh whole wheat bread, crusts removed and crumbled
1/4 cup Parmigiano Reggiano, grated + extra for serving
1/2 cup carrot, finely grated
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh thyme, minced
1 egg, lightly beaten
1/2 tsp. salt
freshly ground black pepper

1 large spaghetti squash
extra virgin olive oil
salt and freshly ground black pepper
OR
1 lb. whole wheat spaghetti

DIRECTIONS
1. Preheat oven to 400 F. Halve spaghetti squash and scrape out the seeds. Place on a foil lined baking sheet, cut sides up, brush with olive oil, and season with salt and pepper. Roast in preheated oven for about 45 minutes, until tender. Let cool several minutes before scraping out the inside of the squash into strands with a fork. (Or if you are using pasta, bring a large pot of salted water to a boil and cook pasta according to package directions.)

2. To prepare the sauce, heat the olive oil in a large skillet over medium heat. Saute the onions several minutes, until tender. Add the garlic and cook for another minute. Stir in the tomato pasta, crushed tomatoes, chipotles, oregano, rosemary, and salt. Bring to a low boil, cover, and reduce heat. Simmer 15 minutes until slightly thickened. Season with salt and pepper to taste.

3. Meanwhile, to make the meatballs, combine the turkey and remaining ingredients in a large bowl. Gently mix with you hands and form into balls. Preheat broiler. Place meatballs on a foil lined baking sheet and broil for 5-10 minutes (depending on the size of your meatballs) until slightly browned and almost cooked through.

4. Remove the rosemary sprig from the sauce and stir in the basil. Add the broiled meatballs, cover, and cook another 10 minutes until the meatballs have absorbed some of the sauce.

5. Serve meatballs and sauce over spaghetti squash (or pasta) with freshly grated Parmesan.

Serves 4-6.

(Adapted from Food Network)

Asiago, Sun-dried Tomato, and Chicken Sausage Strata

Last night it hit me why I like writing. It's because I find it so much easier than speaking. I rarely feel like I adequately express myself with spoken words. Their meaning usually gets jumbled on the way out. (Occasionally I wonder if something I've just said even made sense.) But when I write, the words seem to flow. I am able to portray what I'm really thinking much more clearly. And it doesn't hurt that I can go back and revise. When you're talking you only get one attempt to get it right. (Because usually by the second try you'll have lost your listener's attention.)

And that's why I like blogging. It gives me the opportunity to speak what's on my mind in a more efficient and effective way. To tell the stories that might otherwise be misunderstood. Those of you who are close to me know that I do plenty of talking, but sometimes I like to seek refuge in writing. Have you ever tried to tell someone how much they mean to you in words? Most of us would write a letter or scribble a note rather than rely on our oral eloquence. Whenever I have something meaningful to say, I write it down.

While many of these posts are simply descriptions of delicious recipes, a few are slightly more. This has become a place for me to liberate my thoughts. To give voice to the words I find difficult to say. Sometimes somewhere to just ramble about nothing (like today)! And honestly, I don't care if anyone is listening. Most of what I write is meant for me. I hope you're here for the recipes!

OK. Back to food. This strata was very loosely adapted from Bon Appetit. Since fresh tomatoes are falling out of season, I used sun-dried. I plucked a few peppers from my bushes out back. I incorporated some surprisingly delicious maple apple chicken sausage that I'd bought and didn't know what else to do with. And the Asiago was left over from another dish. Somehow it all worked so well. Good Great enough to be a real recipe!

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
2 large bell peppers, julienned (I used a red and a green)
12 oz. chicken sausage, cut into bite-size pieces (I used maple apple chicken sausage from Trader Joe's)
8 cups whole wheat boule or sourdough bread, cubed
1 cup sun-dried tomatoes packed in olive oil, drained and julienned
2 cups Asiago, grated
8 eggs, whisked
3 cups milk
2 tsp. Dijon mustard
1 tsp. dried basil
salt and freshly ground black pepper

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

2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell peppers and saute until tender-crisp. Add the chicken sausage and cook until browned. Season to taste with salt and pepper. Remove from the heat and add the cubed bread, sun-dried tomatoes, and 1 cup of Asiago. Toss to combine. Pour mixture into the prepared baking dish.

3. In a medium bowl, whisk to combine the eggs, milk, Dijon, and basil. Season with salt and pepper.
Pour over the bread and sausage mixture. Top with the remaining cup of Asiago.

4. Bake in preheated oven for 40-50 minutes, until puffed in the center and golden on top. Remove from the oven and let set several minutes before serving.

Serves 8.

(Adapted from Bon Appetit)

Beef Tenderloin with Mushroom Gravy

Beef tenderloin (also known as fillet mignon) is the king of meats. This tender and velvety beef makes all other steaks look cheap. (Which in fact is true- this is the most expensive cut of meat you can find.) Generally, I'm not a huge fan of steak. In fact, I never cared for it until I tried beef tenderloin. Then I understood what a lightly seared, rare-centered, succulent slice of beef could achieve.

If you order fillet mignon in a fancy restaurant, you might have to skip grocery shopping for the rest of the week. But it is simpler than you might think to prepare just as impressive of a dish at home- and costs much less. I made this meal last Sunday after lounging around the house in my pajamas all day. An indulgent day to say the least. But I felt guilty eating beef tenderloin in my sweats and T, so I dressed up just to eat dinner. This steak deserved it.

Let's be honest. A sprinkling of kosher salt and freshly ground black pepper would do. You really don't need the gravy. But we enjoyed this creamy mushroom gravy to soak up the steak and roasted potatoes I paired it with.

INGREDIENTS
4 4-6 oz. beef tenderloin fillets
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste
1/2 cup shallots, thinly sliced
1 1/2-2 cups cremini mushrooms, thinly sliced
1/2 cup low-sodium beef broth
1/3 cup sour cream
2 Tbsp. fresh parsley, chopped

DIRECTIONS
1. Preheat olive oil over medium-high heat in large skillet. Sprinkle steaks with salt and pepper. Add steaks to pan and cook 3-4 minutes on each side, or until they reach the desired degree of doneness. Remove from pan and set aside tented with foil.

2. Reduce heat to medium and add mushrooms, garlic, and shallots to pan. Saute 5 minutes until tender. Add the beef broth and bring to a boil. Cover, reduce heat, and simmer 3 minutes. Remove from the heat and gradually whisk in the sour cream, stirring constantly. Stir in parsley and season to taste with salt and pepper. Serve over steaks.

Serves 4.

(Adapted from Cooking Light)

Roasted Potatoes and Shallots

 

This recipe really isn't necessary. Here's the gist: chop up some Yukon gold potatoes, slice some shallots, and toss them both in a little olive oil. Spread on a baking sheet, season generously with salt and pepper, and roast. Roast 'till they're tender in the center, crispy on the outside, and glowing golden brown. Then devour. Don't worry about measurements, just go with what feels right. I've never roasted a vegetable that didn't make me swoon. A hot oven can do magical things.

INGREDIENTS
2 lbs. small Yukon gold potatoes, quartered
6 shallots, peeled and quartered lengthwise
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

DIRECTIONS
1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil.

2. In large bowl, toss to coat potatoes and shallots with olive oil. Season with salt and pepper. Spread on the prepared baking sheet and roast in preheated oven for 40-50 minutes, turning occasionally, until the potatoes are tender and crusty brown.

Serves 4.

(Adapted from Gourmet)

Caramel Apple Cheesecake Bars

I know this has nothing to do with caramel apples or cheesecake, or their marvelous fusion into these bars. But I wanted to tell you so badly. Yesterday I saw heart surgery. (Specifically it was a double valve replacement and coronary artery bypass graft.) Typically, I'm in the post-anesthesia care unit, taking care of (or being entertained by) patients waking up after surgery. But on occasion I get the chance to visit the OR and be a part of the procedures. I never get to choose where I go, and in the past I've seen a few cool things- a spinal fusion, ulcer debridement, kidney transplant and enough c-sections to scare me out of ever getting pregnant (just kidding). But yesterday I got to see the human heart. I saw the heart beating and the lungs breathing. And then stopped as all the blood was shunted through a bypass machine. The patient was essentially killed and revived several hours later on that operating room table, the surgeon's own hands massaging the heart back to life. Aside from the bone sawing and flesh slicing that is an unavoidable aspect of surgery, it was a delicate and beautiful thing. I am always amazed at the resilience of the human body and the ability we have to give someone a second chance at life.

Surgery inspires and enthralls me in a way that no other aspect of nursing has. I've applied for internships in both the operating rooms and peri-operative units for after graduation. They are extremely competitive, so I'm not counting on getting in. But at least now I know where I want to be.

It strikes me funny that cooking and surgery have a lot in common. (Not that I'll be performing many surgical procures as an RN.) On several occasions I have thoroughly disgusted Dustin by dissecting the left-over carcass of my roasted chicken and presenting him with the vertebrae and spinal chord. I find such things fascinating. I hope I haven't ruined your appetite, because these cheesecake bars really are amazing. After 18 months of hospital life I can scarf down lunch between giving an old man a bed bath and watching a ventriculotomy. So you'll have to excuse me for mixing food and surgery. They're my life.

INGREDIENTS
Crust:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 8-oz. packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 tsp. vanilla extract

Apples:
4 Granny Smith apples, peeled, cored, and finely chopped
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Streusal Topping:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup (1 stick) butter, softened

Homemade Caramel Sauce, for drizzling (half of this recipe will be more than enough)

DIRECTIONS

1. Preheat oven to 350 F.

2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil (or parchment paper). Bake 15 minutes or until lightly browned.

3. In a large bowl, beat cream cheese with sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

4. In a small bowl, stir together chopped apples, remaining 2 Tbsp. sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. 

5. To make the streusal, in a small bowl, combine the brown sugar, flour, oats, and butter with your fingers until crumbly. Sprinkle evenly over the apples. 

6. Bake in preheated oven for 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Refrigerate until cold. Cut into squares and serve.

Fills a 9x13 pan.

(Adapted from Food Network via The Girl Who Ate Everything )

Autumn Chicken and Vegetable Cobbler

I loved the idea of a cobbler that wasn't dessert. Who can resist fluffy baked biscuits on top of a creamy chicken and vegetable filling? Apparently not us. This dish was supposed to serve eight. Well, Dustin and I finished it off in two days. It's safe to say we thought it was pretty tasty. And luckily, it's rather healthy too. (Besides the few dabs of butter- what are biscuits without butter?) It's made with whole wheat, lots of veggies (even some fruit), and lean protein. And it's super comforting. I tweaked several recipes to come up with this one, my favorite addition being the apple and cranberries. Very autumn. They added a surprising touch of sweetness to this savory dish.

INGREDIENTS
Filling:
1 Tbsp. butter
1 large yellow onion, thinly sliced
3 cloves garlic, minced
4 small (or 2 large) leeks, thinly sliced
salt and freshly ground black pepper, to taste
1 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. crushed red pepper flakes
1 Tbsp. Dijon mustard
5 oz. cremini mushrooms, thinly sliced
1 small sweet potato, peeled and diced (or butternut squash)
several Yukon gold potatoes, diced
1 Granny Smith apple, peeled, cored, and diced
3 medium carrots, thinly sliced
1/4 cup cornstarch + 1/2 cup cold low-sodium chicken broth
3 cups low-sodium chicken broth
1/4 cup sweetened dried cranberries
2 chicken breasts, cooked and shredded or diced

Biscuits:
2 cups white whole wheat flour
1 Tbsp. organic cane sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbsp. baking powder
1 cup + 2 Tbsp. buttermilk
6 Tbsp. butter, melted
fresh chives, chopped for sprinkling on top

DIRECTIONS
1. Preheat oven to 400 F. Lightly grease a 9x13 baking dish with cooking spray.

2. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, leeks, and garlic. Season with salt and pepper and cook until soft, stirring occasionally, about 12 minutes.

3. Add the thyme, rosemary, red pepper flakes, Dijon, and mushrooms. Cook until the mushrooms start to release their juices, about 5 minutes.

4. Add the sweet potato, gold potato, apple, carrots, and chicken broth and bring to a boil. Reduce heat, cover, and simmer until the vegetables are just tender, about 15 minutes.

5. Dissolve the cornstarch in the chicken broth. Add to the simmering vegetables, stirring constantly. When it starts to thicken, stir in the cranberries and chicken. Season to taste with salt and pepper. Pour filling in to the prepared baking dish and set aside.

6. To make the biscuits, whisk to combine the flour, sugar, salt, baking soda, and baking powder in a medium bowl. In a separate bowl, mix together the melted butter and buttermilk. Combine the wet and dry ingredients with as few strokes as possible to make a soft dough. Drop the biscuit batter over the filling. Sprinkle with chopped chives (or another fresh herb).

7. Bake in preheated oven for 15-25 minutes until the biscuits are golden and the filling is bubbling. Serve warm.

Serves 6-8.

(Adapted from Ezra Pound Cake and The Noshery )

Roasted Red Onion, Goat Cheese and Spinach Salad with Citrus Vinaigrette

If you could sum up a season in a salad, this one would be called Fall. Roasted red onions, creamy goat cheese, sweet cranberries, and crunchy pecans. Spinach lightly dressed in a vinaigrette featuring lemon, orange, honey, and Dijon. Such a perfect fit. My posts often focus on what's available fresh and local. And sometimes you might get sick of reading about spring asparagus or autumn apples. But the seasons truly come alive when you cook with what they provide. A pear that traveled halfway across the globe to become my summer snack, isn't going to taste as good or feel as satisfying as the crumbly pear crisp served at Christmas. It isn't easy to go without certain foods for part of the year (especially when anemic looking versions of themselves can still be found on the shelves). It requires significant self-discipline for me not to grab a pint of strawberries when I've got the winter blues. But I've learned to relish in what's available here and now, knowing that spring (or summer or fall) will return again. And think how awesome that strawberry will taste then!

The roasted red onions really made this salad spectacular. I was nibbling on slices of them straight off the roasting pan. Soft and mild and sweet. Dustin thought they were a little slimy. I'll give him that. But I love how they slip right down. Make sure to take the time to toast your pecans. Place them in a dry skillet over medium-heat, tossing them every so often until fragrant and golden brown.

INGREDIENTS
1 medium red onion
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste
5 oz. baby spinach
1/2 cup pecans, toasted and chopped
1/3 cup goat cheese, crumbled
1/3 cup sweetened dried cranberries

Citrus Vinaigrette:
1/2 tsp. lemon zest
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed orange juice
1 1/2 tsp. Dijon mustard
1/2 tsp. honey
salt and freshly ground black pepper, to taste
2 Tbsp. extra virgin olive oil

DIRECTIONS
1. Preheat oven to 400 F.

2. Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt and pepper, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.

3. Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, and salt in a small bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

4. Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.

Serves 4.

(Adapted from Food Network)

Rustic Apple Crostata

Here it is! The first (of probably many) apple dishes/desserts of the season. Using the Virginia apples we just picked, of course! About that apple picking trip. I was really looking forward to the Saturday afternoon drive to Charlottesville, cruising through the hills blanketed in the colors of fall. And the drive was enjoyable. But the minute we pulled off of the freeway to wind our way up to the orchard (Carter Mountain is situated on the top of the mountain and comes with a stunning view of the valley below), the fun was over. All of a sudden we found ourselves stopped in a endless line of cars. What?! We weren't even off the freeway ramp and we were stuck in several miles of traffic. I was desperately hoping that there was a reason for this mess. Some huge accident on the other side of the bridge (selfish and morbid, I know) or the President flying in to visit Monticello (also just up the road). Something good. But no. It was the apples. All these people had come from apparently everywhere wanting some apples. I can't blame them. But it was frustrating. Who knew that apple picking was so popular? (To further explain my surprise, we have picked apples here for several years now and never experienced any delays.) It took us another hour to reach the top of Carter Mountain. I hate to admit that on the way up I was seriously questioning my commitment to this outing. Had turning around even been an option, I might have succumb.

So I guess the secret's out. The whole world knows about our apple orchard. But I suppose I can share. Once I'd taken my first bite of a Golden Delicious right off the tree, I had already forgotten about the traffic. I'm willing to endure that drive many times over if it means months of local fresh apples and desserts like this. This crostata made it worth it. A crostata is essentially a free-form pie crust, topped with fresh fruit and a spicy-sweet crumble. This is another awesome Ina Garten recipe. I loved the buttery, flakey crust and that the filling is not overly sweet (which is why I used a sweeter variety of apple- which I recommend). Definitely don't skip the orange zest. And serve it warm with a scoop of vanilla ice cream.

INGREDIENTS

Pastry:
1 cup all-purpose flour
2 Tbsp. sugar
1/4 tsp. kosher salt
1/2 cup (1 stick) cold unsalted butter, diced
2 Tbsp. ice water

Filling:
1 1/2 lbs. (3 large) Fuji apples (or another crisp and sweet variety)
1/4 tsp. freshly grated orange zest
1/4 cup all-purpose flour
1/4 cup sugar
1/4 tsp. kosher salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
4 Tbsp. (1/2 stick) unsalted butter, diced

DIRECTIONS
1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

2. Preheat the oven to 450 F.

3. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

4. For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

5. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

6. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool several minutes. Serve warm with a scoop of vanilla ice cream.

Serves 6.

(Adapted from Food Network)

Spice-Rubbed Pork Tenderloin with Roasted Carrots

I'm crazy about pork tenderloin. It's tender and juicy, easy to prepare, and healthy and lean. The only con? It's not cheap. So it's not for everyday. But if you've never tried to roast (or grill) a pork tenderloin, it's time! I'm always coming across new methods of making it, and this recipe was one of the best. You rub a few smoky spices over the surface of the meat, sear it on the stove to create a lovely crust, and finishing roasting it in the oven. The carrots that accompany it take much longer to cook so they have to be started ahead of time. If you've never tried a golden-sweet roasted carrot, you're  in for a double treat!

In order to properly cook your tenderloin, make sure you have an instant-read meat thermometer. It would be such a shame to overcook this succulent piece of pork. Once the internal temp reaches 145-150 degrees F, remove it from the oven and tent it with aluminum foil. Let it rest for at least 5 minutes before slicing. This step is essential in preventing all the juices from escaping. 

INGREDIENTS
Roasted Carrots:
2 lbs. baby carrots with stems (not the pre-cut packaged kind), peeled and trimmed leaving 1/2-inch of the green top attached
1 Tbsp. extra virgin olive oil
2 Tbsp. water
1 Tbsp. butter, diced
2 garlic cloves, minced or thinly sliced
1 small jalapeno, deveined, seeded, and minced
1 tsp. honey
1/2 tsp. ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. kosher salt

Pork Tenderloin:
2 1-lb. pork tenderloins
2 tsp. dried Mexican oregano
2 tsp. ground cumin
1 tsp. ancho chili powder
1 tsp. smoked paprika
1 tsp. kosher salt
1 Tbsp. extra virgin olive oil

DIRECTIONS
1. Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil.

2. Preheat oven to 400 F. Roast carrot mixture covered until just tender, about 30 minutes.

3. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.

4. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145 F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Remove from the oven and let rest 5 to 10 minutes.

5. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Serves 6.

(Adapted from Bon Appetit)

Roasted Butternut Squash, Caramelized Onion, and Rosemary Pizza

I managed to get all of my clothes on right-side-out this weekend, but apparently my streak of embarrassment isn't over! On Saturday evening we met my family in Charlottesville to go apple picking, which was followed by dinner and walking around UVA enjoying the uncharacteristically warm fall. We left after dark and returned to Richmond for the night. On our way out the front door Sunday morning we were greeted by our car eagerly flashing its emergency lights! At first I thought our little blue civic might have magical powers or that one of the neighborhood cats had set it off. But then we remembered. We had pulled over on the side of the road for a moment the night before, responsibly turned on the blinkers, and then forgot to shut them off. We made the entire hour-long drive home with our emergency lights blaring and not realized it. We then parked our car in front of our house, got ready for bed, and slept soundly all the while our emergency lights flashed on through the night. So if you happened to pass us on Route 64, or drive by our house that night, be assured that there was no emergency. Just us, having a little too much fun blasting club music to notice something silly like that.

I did make it home with 30 lbs. of apples. You know what that means. Apples in everything...! But for now, enjoy one of my other favorite foods of fall- roasted butternut squash. On a pizza no less. With sweet caramelized red onions, fresh rosemary, and sharp Parmesan and Asiago. It's wonderful.

INGREDIENTS
1 recipe pizza dough
1 Tbsp. extra virgin olive oil
fresh rosemary, chopped
Parmigiano Reggiano, freshly grated
Asiago, freshly grated

Roasted Butternut Squash:
1 small butternut squash, peeled, seeded, and diced
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
kosher salt
freshly ground black pepper

Caramelized Onions:
2 red onions
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Meanwhile, preheat oven to 425 F. In a large bowl, toss to coat squash and garlic with olive oil. Season with kosher salt and pepper. Spread in an even layer on a baking sheet lined with aluminum foil. Roast in preheated oven for 25 minutes, turning occasionally, until tender and golden brown. Remove from the oven and set aside to cool.

3. To caramelize the onions, heat the olive oil in a large skillet over medium heat. Add the onions and stir to coat. Season with salt and pepper. Reduce heat to medium-low and cook, stirring frequently, until the onions are soft and caramelized, 30-40 minutes.

4. Preheat oven and pizza stone to 450 F. Brush the prepared crust with the remaining Tbsp. of olive oil. Sprinkle with a little cheese. Distribute the roasted squash and caramelized onions over the crust. Sprinkle with the freshly chopped rosemary, Parmesan, and Asiago.

5. Bake in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese has melted. Remove from the oven and let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from All Recipes)

Cashew Chicken Curry

Do embarrassing things often happen to you? Lately I've been wearing my clothes backwards. Yesterday I was halfway through my shift in the OR when I realized I had my scrubs on inside out! The big tag poking up in the back might have been a clue. Maybe that one I can blame on getting dressed at 4 am in the dark. But the week before I got dressed up for a meeting at the hospital and wore my sweater inside out too! Which I probably never would have noticed if a friend hadn't pointed it out. And that day I got ready well after noon. There was no excuse. While I find these blips rather hilarious, I'm hoping that this string of unfortunate dressing comes to an end. I'm not safe to leave the house. I need someone to check me over for fashion mishaps before going out.

What does this have to do with Indian food? Absolutely nothing. But at this moment I couldn't think of anything else to talk about! This curry is quick. It's easy. And it's really delicious. I lightened up the original recipe (in regards to fat and spice) by using half oil/half butter, boneless skinless chicken breast, a little less curry powder and cayenne, and nonfat Greek yogurt. And it was still creamy and rich. I loved the unusual use of cashews. Make to sure to add a few on top for crunch.

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
2 medium onions, chopped
2 large cloves garlic, minced
1 Tbsp. fresh ginger, minced
2 Tbsp. curry powder
1 tsp. salt
1 tsp. ground cumin
1/4 tsp. cayenne (adjust to taste)
1 1/2- 2 lbs. boneless skinless chicken breast, cut into bite-size pieces
28 oz. can crushed or diced tomatoes (I used fire-roasted)
1/4 cup fresh cilantro, chopped + extra for serving
3/4 cup roasted unsalted cashews + extra for serving
3/4 cup nonfat Greek yogurt
cooked brown basmati rice, for serving

DIRECTIONS
1. Heat olive oil and butter in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring to coat, for 2 minutes. Add chicken and cook, stirring to coat, for 3 minutes. Add tomatoes (and their juice) and cilantro and bring to a simmer, cover, and reduce heat to medium-low. Continue cooking, stirring occasionally, until chicken is cooked through, about 15-20 minutes.

2. Meanwhile, pulse cashews in a food processor until very finely ground. Once chicken has cooked through, stir in ground cashews and yogurt and simmer 5 minutes until slightly thickened. Serve over brown basmati rice with cilantro and cashews sprinkled on top.

Serves 6.

(Adapted from Gourmet)

Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese

I still don't like arugula. Same goes for strong varieties of blue cheese. It must be a bitter thing, because I can't eat either of them straight. But mingled with other flavors on a sandwich, I get by. It pains me to admit there are foods I dislike. Especially ones that a significant percentage of the adult population enjoys. Because it makes me think there's something wrong with me. That I must be missing out. Oh, I forgot about eggplant! Once again, I can't gag it down unless it's disguised within a dish. I might not be buying basket-fulls of bitter greens and cheeses or oblong purple globes, but when they cross my path I'm always willing to give them another try.

This sandwich called for arugula. I went halfway and bought a bag of mixed greens with a few pieces of arugula thrown in. If you're cooler than me, and can handle the peppery leaves, then go with it. There are so many delicious flavors built into this sandwich- garlic and rosemary grilled chicken, briny sun-dried tomatoes, charred red onions, and creamy goat cheese. Like Dustin said, it's a sandwich you might find at a gourmet cafe.

INGREDIENTS
4 small boneless skinless chicken breast halves
2 Tbsp. red wine or balsamic vinegar
1 Tbsp. extra virgin olive oil
2 cloves garlic, minced
2 tsp. fresh rosemary, minced
salt and freshly ground black pepper
8 slices whole wheat boule or sourdough
goat cheese
sun-dried tomatoes packed in olive oil, drained and chopped
arugula, spinach, or mixed greens
red onion, sliced into 1/2-in. thick rings

DIRECTIONS
1. In a medium bowl, combine vinegar, olive oil, garlic, and rosemary. Season with salt and pepper. Coat chicken in marinade, cover, and refrigerate overnight.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and grill chicken until the juices run clear. Remove chicken and set aside to rest several minutes before slicing. Meanwhile, grill the onions until golden and soft and the bread until sightly crusty.

3. Spread sun-dried tomatoes over half of the grilled slices of bread. Top with the sliced grilled chicken, onions, and arugula. Spread goat cheese over the remaining slices of bread and place on top of the sandwiches. Serve warm.

Makes 4 sandwiches.

(Adapted from Bon Appetit)

Caramel Apple Sticky Buns

This is the same cinnamon roll dough you've seen several times recently around here. Just updated for the season with a caramel apple topping. I found the inspiration for this on Pioneer Woman Cooks. To achieve such sweet sticky goodness, you fill the bottom of your baking pan with a quick homemade caramel sauce. Then you sprinkle it with diced apple and arrange the rolls above. After a second rise, the rolls are baked and come out of the oven golden brown on top with caramel bubbling up from below. Next the entire pan is inverted onto a serving platter so that the caramel seeps into every crack and coats ever corner of these pillowy rolls. They're unbelievable served warm with their chewy bits of apple and oozing caramel sauce.

INGREDIENTS
Dough:
3-4 cups unbleached all-purpose flour
1 Tbsp. instant yeast
1 tsp. salt
1/4 cup sugar
1/4 cup butter, melted
1 egg, whisked
1 cup + 2 Tbsp. warm milk

Filling:
1/4 cup butter, melted
3/4 cup brown sugar
ground cinnamon

Caramel Apple Topping:
1/2 cup salted butter (if using unsalted butter, add a pinch of salt)
1 1/2 cups brown sugar
1 Tbsp. honey (probably unnecessary, I used it to replace corn syrup)
2 Tbsp. heavy cream
1 tsp. vanilla extract
1 Granny Smith apple, peeled, cored, and finely diced

DIRECTIONS
1. In a large bowl combine 1 1/2 cups flour, yeast, salt, and sugar. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/4 cup at a time, until it comes together into a ball.

2. Turn out onto a lightly floured flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

3. To prepare the caramel sauce, combine the butter, sugar, honey, heavy cream, and vanilla in a saucepan over medium heat and bring to a boil. Allow to boil for a few seconds before removing from the heat. Set aside to cool. 

4. Punch down the dough. Roll out into a large rectangle. Brush melted butter over the surface of the dough. Sprinkle with brown sugar and cinnamon. Roll up lengthwise. Cut into 12 evenly sized pinwheels. Pour the prepared caramel sauce into the bottom of a lightly greased 9x13 baking dish. Sprinkle the diced apple over the caramel sauce. Arrange the 12 rolls evenly spaced on top of the caramel and apples. Cover the pan and let rise until the rolls have doubled in size, about 1 hour.

5. Preheat oven to 350 F. Bake rolls, covered for the first 15 minutes. Remove the foil and continue baking until golden on top (approx. another 5-10 minutes). Remove from the oven and invert onto a large baking sheet or serving tray. Let cool slightly before serving.

Makes 12 rolls.

(Caramel Apple Topping adapted from Pioneer Woman Cooks)

Pasta with Sausage and Tomato Cream Sauce

I've had a sudden craving for creamy cheesy Italian pasta dishes. Maybe it's because the weather is turning cold and suddenly a steaming plate of pasta hits the spot. All I know is that Dustin, who has been a pasta-lover all along, is thrilled with my new obsession. I've accumulated a pile of pasta recipes much like this one. So get yourselves ready for a pasta-full fall!

I appreciated the simplicity of this dish. Sauteed sausage, onion, and garlic, simmered with tomatoes and cream, poured over a pot of al dente pasta, and finished off with fresh basil and Parmesan. Even though it's not complicated it's full of rich flavors.  As usual, I was trying to be health-conscious when I made this dinner and made several alterations to suit my needs. I've listed the options for you below.

INGREDIENTS
1 lb. whole wheat pasta
1 Tbsp. extra virgin olive oil
3/4 lb. Italian pork sausage (or turkey or chicken sausage)
1/2 tsp. dried crushed red pepper
1 cup onion, diced
3 cloves garlic, minced
salt and freshly ground black pepper, to taste
28 oz. can crushed tomatoes (San Marzano recommended)
1/2 cup half and half (heavy cream if you're feeling indulgent)
1/4 cup fresh basil, julienned
1/2 cup Parmigiano Regiano, freshly grated (more to taste)

DIRECTIONS
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.

2. Meanwhile, preheat olive oil in a large skillet over medium heat. Add the sausage and red pepper flakes and cook until no longer pink. Add the onion and garlic. Saute until the onion is soft and the sausage is browned. Stir in the tomatoes and cream. Simmer for several minutes until slightly thickened. Season to taste with salt and pepper.

3. Drain the pasta, reserving some of the pasta water. Add the pasta to the sauce and toss. Thin with a little pasta water, if necessary. Top with a handful of freshly grated Parmesan and fresh basil and serve.

Serves 4-6. 

(Adapted from Bon Appetit)