Chicken and Dumplings

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

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

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

Chicken and Dumplings

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

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

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

DIRECTIONS

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

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

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

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

Serves 6-8.

(Adapted from Food Network)

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

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

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

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

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

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

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

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

Serves 8.

(Adapted from Martha Stewart)

Pear Spice Bundt Cake with Walnut Praline Topping

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

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

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

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

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

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

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

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

(Adapted from Joy the Baker)

Balsamic Herb Turkey Tenderloin

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

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

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

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

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

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

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

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

Serves 4-6.

Ribollita (Tuscan Bread Soup)

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

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

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

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

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

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

Serves 6-8.

(Adapted from Food Network)

Portobello, Pesto, and Roasted Red Pepper Pizza

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

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

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

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

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

4. Preheat oven and pizza stone to 450 F.

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

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

Makes 1 large pizza.

(Adapted from Food and Wine)

Morning Glory Oat Muffins

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

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

DIRECTIONS

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

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

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



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

Makes 12 muffins.

(Adapted from King Arthur Flour via Honey and Jam)

Slow-Cooked Pork Tacos with Pickled Onions

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

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

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

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

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

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

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

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

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

Serves 6.

(Adapted from Food Network)

Broiled Fish Gyros

 

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

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

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

DIRECTIONS
1. Preheat broiler.

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

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

Serves 4.

(Adapted from Cooking Light)

Southwestern Barley and Chicken Chili

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

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

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

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

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

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

Serves 4.

(Adapted from Cooking Light and Lahatchita Eats)

Sun-dried Tomato Bruschetta

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

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

DIRECTIONS
1. Preheat oven broiler.

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

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

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

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

Serves 12.

(Adapted from All Recipes, photo by Danielle Hone)

Roasted Butternut Squash Lasagna with Smoky Marinara Sauce

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

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

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

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

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

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

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

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

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

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

Serves 8.

(Adapted from Cooking Light)

Pumpkin Bars with Cream Cheese Frosting

Here is Halloween treat #3. (I saved the best for last in my opinion.) This is Paula Deen's recipe. I find her adorable, but most of her recipes scare me. (Buttered this, fried that...) But since this is dessert, I wasn't going for healthy. These classic pumpkin bars turned out fluffy and moist with a thin yet rich layer of cream cheese frosting. Two of my favorite ingredients in perfect form. Just not husband friendly. (Anytime I bake with pumpkin I have to make an alternate dessert for Dustin. He won't go near it.) Yeah, he's missing out.

INGREDIENTS
Bars:
4 eggs
1 2/3 cup sugar
1 cup canola oil
1 15-oz. can pumpkin
2 cups all-purpose
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 tsp. vanilla extract

DIRECTIONS
1. Preheat the oven to 350 F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

3. Spread the batter into a greased 9x13 baking pan. Bake in preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

4. To make the frosting, combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Makes a 9x13 pan of bars.

(Adapted from Food Network)

Devil's Food Cupcakes with Chocolate Sour Cream Frosting

Welcome, weekend. I'm so glad you're here. It's Friday and all I wanted to do was come home and cook a yummy dinner and curl up on the couch in warm socks (my feet are often cold this time of year) and cozy pajamas and watch a movie. And I'm doing just that (and fitting in a little time for the blog). Since I've still got two Halloween desserts I made to share, I thought I'd sneak you a late-night treat... fluffy, moist, devil's food cupcakes with tangy chocolate sour cream frosting. They were a hit with me. I think you might like them too.

INGREDIENTS
Cupcakes:
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
4 tsp. pure vanilla extract
1 cup sour cream, room temperature

Chocolate Sour Cream Frosting:
1 cup semisweet chocolate chips
1/4 cup (1/2 stick) butter
1/2 cup sour cream
1 tsp. pure vanilla extract
1/4 tsp. salt
1 1/2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To make the frosting, in a small bowl melt chocolate and butter together. Let cool before blending in the sour cream, vanilla, and salt. Slowly add the powdered sugar, beating well, until smooth. Refrigerate until rady to use.

5. Use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers.

Makes 36 cupcakes.

(Cupcakes from Martha Stewart via The Kitchen Sink, Frosting adapted from All Recipes)

Chicken Noodle Soup

For the last few months I've been  making hearty fall dishes, even though outside it still felt like summer. But today it's dark and rainy and cold. So soup feels just right. I'll admit that this dish isn't weeknight material (unless you do the prep ahead of time). It's a little fussy, considering you have to boil, strain, cool, and skim the stock. But making the stock from scratch is what makes it so wonderful. Once that step is done, the rest is simple.

This is your quintessential chicken soup. No special ingredients, no frills. Made with tender shredded chicken and classic egg noodles. But I'm sure you could easily add to it. Throw in a few extra vegetables. Try a different type of pasta or substitute rice. This base recipe is fool-proof. It's now my go-to chicken noodle soup.

INGREDIENTS
Chicken Stock:
1 whole chicken (about 3 lbs.), giblets discarded
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 tsp. whole black peppercorns
kosher salt

Chicken Noodle Soup:
2 Tbsp. extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, thinly sliced (I used 3)
2 celery sticks, halved lengthwise and thinly sliced
4 sprigs fresh thyme
1 bay leaf
2 quarts (8 cups) chicken stock (recipe above)
6 oz. whole wheat wide egg noodles
2-3 cups cooked chicken, shredded (I used all the meat from the chicken)
kosher salt and freshly ground black pepper, to taste
fresh parsley, finely chopped for serving

DIRECTIONS
1. To prepare the stock, place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts or 12 cups); too much will make the broth taste weak. Toss in the thyme, bay leaves, peppercorns, and a dash of salt, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 45 minutes- 1 hour (depending on the size of your chicken), partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, cool before covering and refrigerating it for up to one week or freeze.

4. To prepare the soup, place a large pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes, or until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper to taste. (This is when I removed the bay leaf and sprigs of thyme.) Sprinkle with chopped parsley before serving.

Serves 4-6.

(Adapted from Food Network)

Caramel Apple Pecan Bars

Halloween is the perfect excuse to bake treats. It seems like every year I spend the better part of a day creating goodies. (I'm not big into candy. I'd rather make my sweets than purchase them.) This year I made three: one with chocolate, a second with apples, and another with pumpkin (all the important food groups)! So over the next week I'll be sharing a lot of dessert recipes with you, possibly interspersed with something nutritious.

Somewhat reminiscent of apple crisp, these caramel apple pecan bars are chewy, gooey, and cinnamony (which is now a word).  The pecans are ground into the crumble. You might not even notice they're there. If that's a problem, you could toss a few chopped pecans on top. Make sure to allow plenty of time for these bars to set. While they might taste good warm, they won't maintain their shape. 

INGREDIENTS
Oatmeal Pecan Crust:
1 cup brown sugar
3/4 cup butter, softened
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1 cup all-purpose flour
1 cup ground pecans (I ground them in the food processor)
2 cups rolled oats

Filling:
3 1/2 cups apples, peeled, cored, and thinly sliced (I used 3 large Granny Smiths)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup homemade caramel sauce

DIRECTIONS
1. Preheat oven to 400 F. Line a 9×13 baking pan with parchment paper or lightly grease with cooking spray.

2. In a medium bowl, beat the brown sugar and the next 4 ingredients (through baking soda) until thoroughly combined. Mix in the flour, ground pecans and oats until crumbly. Scoop out 2 cups and set aside. Place the remaining crumbs into your prepared pan and press down firmly to coat the bottom.

3. Toss apples in a large bowl with the salt and cinnamon. Arrange them over the crust. Drizzle 1 cup of warm caramel over the top and the sprinkle with the remaining crumbs you set aside.

4. Bake in preheated oven for 30-35 minutes until bubbly and the apples are just tender. Remove and let cool before cutting into squares. Let the bars rest until the caramel has set before serving.

Makes a 9x13 pan of bars.

(Adapted from Recipe Girl)