Spinach Salad with Orange Balsamic Vinaigrette

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

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

Spinach Salad with Orange Balsamic Vinaigrette

INGREDIENTS
baby spinach
dried cranberries
sliced almonds, toasted

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

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

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

Makes about 3/4 cup vinaigrette.

(Adapted from Food Network)

Oatmeal Honey Whole Wheat Rolls

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

Oatmeal Honey Whole Wheat Rolls

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

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

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

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

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

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

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

Makes 15-18 rolls.

(Adapted from Taste of Home)

Chicken Enchiladas with Roasted Tomatillo Salsa

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

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

Chicken Enchiladas with Roasted Tomatillo Salsa

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

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

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

DIRECTIONS
1. Preheat oven to 400 F.

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

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

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

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

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

Serves 6.

(Adapted from Food Network)

Pumpkin Gingerbread Whoopie Pies

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

Pumpkin Gingerbread Whoopie Pies

INGREDIENTS

Cookies:

3 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 Tbsp. ground cloves

2 cups packed brown sugar

1 cup canola oil

3 cups chilled pumpkin puree

2 large eggs

1 tsp. pure vanilla extract

Maple Cinnamon Cream Cheese Frosting:

3 cups powdered sugar

1/2 cup unsalted butter, room temperature

8 oz. cream cheese, room temperature

3 Tbsp. maple syrup

1 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

DIRECTIONS

1. Preheat oven to 350 F.

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

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

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

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

Makes 24-36 whoopie pies, depending on size.

(Adapted from Gonna Want Seconds, originally from Baked)

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

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

Grilled Chipotle Shrimp Tacos with Mango Avocado Salsa

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

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

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

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

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

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

Serves 2-4.

(Salsa adapted from All Recipes)

Chorizo, Shrimp, and Manchego Pizza

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

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

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

Chorizo, Shrimp, and Manchego Pizza

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

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

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

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

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

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

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

Makes 1 large pizza.

(Adapted from Food and Wine)

Mint Brownies

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

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

Mint Brownies

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

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

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

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

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

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

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

Fills a 9x13 pan.

(Adapted from Make it Do)

Multi-grain Rolls

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

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

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

Multi-grain Rolls

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

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

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

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

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

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

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

Makes 12-16 rolls.

(Adapted from Annie's Eats)

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

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

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

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

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

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

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

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

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

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

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

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

Serves 4.

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

Pear Crisp with Candied Ginger

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

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

Pear Crisp with Candied Ginger

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

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

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

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

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

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

Serves 8-10.

(Adapted from Bon Appetit)

Fish en Papillote

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

Fish en Papillote

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

DIRECTIONS
1. Preheat oven to 375 F.

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

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

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

Serves 4.

(Adapted from Food Network)

Honey Mustard Glazed Salmon

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

Honey Mustard Glazed Salmon

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

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

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

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

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

Serves 4.

(Adapted from Gourmet)

Roasted Butternut Squash and Bacon Pasta

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

Roasted Butternut Squash and Bacon Pasta

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

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

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

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

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

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

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

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

Serves 4.

(Adapted from Cooking Light)

Smoked Paprika Vinaigrette

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

Smoked Paprika Vinaigrette

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

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

Makes almost 2 cups.

(Adapted from All Recipes)

Winter Fruit Pie with Walnut Crumble

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

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

Winter Fruit Pie with Walnut Crumble

INGREDIENTS

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

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

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

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

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

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

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

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

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

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

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

(Adapted from Rustic Fruit Desserts via Epicurious)