Sausage, Apple, and Wild Rice Stuffed Acorn Squash

I don't love winter. I could do without the sub-freezing temperatures, numb fingers and toes, treacherous driving conditions, and exorbitant heating bills. I could pass happily from spring to summer to fall and back again and be perfectly content with the seasons. There are only two reasons I can think of that I might slightly miss winter: the clothes and the food. I love soft cozy sweaters and adorable jackets and coats. And also boots. It would be such a shame to never have the chance to wear them. As for the food, I would truly miss winter squash. Pumpkin, butternut, spaghetti, acorn... the list goes on. Oh, and pomegranates and pears. The jewels of the season.

So those are the reasons I am able to survive, and occasionally even look forward to, these cold months. Is it sad that my winter wardrobe and love of fruits and vegetables keep me going? (OK, Christmas isn't so bad either.) Considering my seasonal preoccupation with these ingredients, it's surprising I haven't posted an acorn squash recipe before now. It seems like butternut gets all the attention. (It must be the name. What sounds tastier-an acorn or butter? I thought so.) But this recipe reminded me of how wonderfully delicious roasted acorn squash is. And then stuff it with a little sausage, sauteed apple, nutty wild rice, and a few other irresistible ingredients- it's incredible! After a few bites I think you'll reconsider your stance on winter. It converted me.

Sausage, Apple, and Wild Rice Stuffed Acorn Squash

INGREDIENTS
1 cup uncooked brown/wild rice blend, cooked according to package directions
8 oz. mild Italian pork, turkey or chicken sausage
2 acorn squash, halved through the middle and seeded
drizzle extra virgin olive oil
1/2 cup shallots, thinly sliced
2 Fuji apples, peeled, cored and diced
1/4 cup sweetened dried cranberries
2 Tbsp. pecans, chopped
1 tsp. fresh thyme, chopped
1/4 cup freshly squeezed tangerine or orange juice
1 tsp. tangerine or orange zest
2 tsp. pure maple syrup
salt and freshly ground black pepper, to taste
dash ground cinnamon
dash ground cloves

DIRECTIONS
1. Preheat oven to 375 F. Line a rimmed baking sheet with aluminum foil. Drizzle the squash halves with a little olive oil and sprinkle with salt and pepper. Place skin-side up on the prepared baking sheet and tightly cover with a second piece of aluminum foil. Bake in preheated oven for 45-60 minutes, until tender.

2. Meanwhile, to prepare the filling, brown the sausage in a large skillet over medium-high heat. After several minutes, add the shallots and apples and continue cooking until apples are tender and the sausage is cooked through. Stir in the cranberries, pecans, and thyme.

3. In a large bowl, toss to combine the cooked rice and sausage mixtures. In a small bowl, whisk to combine the orange juice, orange zest, and maple syrup. Pour over the rice and sausage mixture and toss to incorporate. Season to taste with salt and pepper, cinnamon, and cloves.

4. Once the squash have cooked, turn them over on the baking sheet. Fill each squash with 1/4 of the filling. Return to the oven, uncovered, for 10 minutes to lightly brown. Serve immediately.

Serves 4 as a main dish, more as an appetizer or side.

(Adapted from Sunset)

Philadelphia-Style Vanilla Ice Cream

I'm hooked on homemade ice cream. And now that I've discovered an even simpler method for vanilla bean, I might never go back to buying it! So what's the difference between French and Philadelphia-style ice creams? Eggs. French-style incorporates egg yolks to make a custard base that has to be heated to a certain temperature. It's luxuriously soft and rich and creamy. Whereas Philadelphia-style doesn't use any eggs at all, which makes the preparation much quicker. You still heat a little of the cream to infuse the vanilla bean, but there's no thermometers or tempering involved. Super easy! The result is a slightly firmer, icier ice cream. We preferred the Philadelphia-style, especially for pairing with other desserts- such as White Chocolate Walnut Blondies with Maple Cream Sauce (pictured above)!

Philadelphia-Style Vanilla Ice Cream

INGREDIENTS
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise
3/4 cup sugar
3/4 tsp. vanilla extract
pinch salt

DIRECTIONS
1. Pour 1 cup of cream into a medium saucepan and add the sugar and a pinch of salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining cup of cream, the milk, and the vanilla extract.

2. Chill thoroughly in the refrigerator (preferably overnight). When ready to churn, remove the vanilla bean, and freeze the mixture in your ice cream maker according to manufacturer's instructions. After churning, freeze for several hours to harden.

Makes about 1 quart.

(Adapted from Brown Eyed Baker, originally from David Lebovitz)

White Chocolate Walnut Blondies with Maple Cream Sauce

This morning I'll be receiving my first formal culinary training. I've been wanting to take a cooking class for ages, and for Christmas, Dustin granted my wish! I wanted to learn something that I wouldn't ordinarily make at home and so I chose puff pastry. I might be able to make a near-perfect pie crust, but I always thought of flakey layered puff pastry as something you purchased. No longer! (Or at least that's what I'm hoping.) But even if my pastry creations disappoint, the experience should be fun!

As much as I love cooking (and eating healthy), I have a weakness for baking. I guess you could say that I cook out of necessity and bake for pleasure. Breads, cookies, cakes... I'm not ashamed to play favorites.  Let's be real- the best prepared vegetable (and I like vegetables) will never produce the same reaction as a hot buttered slice of homemade bread or a warm and gooey chocolate chip cookie. So mingled amongst the nutritious and savory, I slip in something sweet and sinful every so often.

If you're in the mood for a spectacular treat, try this one. This recipe is meant to mimick a dessert served at Applebee's (I wouldn't know, we don't won't eat there). It consists of three essential elements: a warm blonde "brownie" base stuffed with white chocolate chips and walnuts, a scoop of vanilla bean ice cream, and a drizzle of hot maple cream sauce. You can even add more toasted walnuts on top. While each respective part is good, it's the combination of the three that is unforgettable. Check back in a day or two for an easy homemade vanilla ice cream recipe!

White Chocolate Walnut Blondies with Maple Cream Sauce

INGREDIENTS
Blondies:
3 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
10 Tbsp. unsalted butter, melted
2 cups light brown sugar
3 eggs, lightly beaten
1 tsp. pure vanilla extract
1/2 cup walnuts, chopped
1 cup white chocolate chips

Maple Cream Sauce:
2 Tbsp. unsalted butter
1/2 cup pure maple syrup
1 1/2 cups heavy cream

vanilla bean ice cream, for serving
walnuts, toasted and chopped, for serving

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

2. In a medium bowl, whisk to combine the flour, salt, and baking powder. In a separate large bowl, whisk to combine the melted butter and brown sugar until well-blended. Stir in the eggs and vanilla, mixing well. Slowly add the flour mixture to the wet ingredients, until moist throughout (be careful not to overmix). Stir in the walnuts and white chocolate chips. (The batter will be very thick.)

3. Pour batter into the prepared baking dish and baked in preheated oven for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool slightly before serving.

4. To prepare the maple cream sauce, melt butter in a medium saucepan over medium heat. Add the maple syrup and heavy cream and bring to a simmer. Reduce heat slightly and simmer for about 30 minutes, until thickened and reduced by 1/3. Let cool slightly before serving. (Or refrigerate and reheat prior to serving.)

5. Place a scoop of vanilla ice cream over top of a warm blondie. Drizzle with warm maple cream sauce, sprinkle with toasted walnuts and serve.

Serves 12.

(Adapted from Tasty Kitchen)

Spiced Chicken Barley Stew with Spinach and Sweet Potatoes

Lately I've been doing some cleaning up around here. Getting rid of excess clutter. I get quite a bit of pleasure out of throwing things away. (To the point that I'll spend forever searching for something and realize I probably tossed it ages ago. Now that I think about it, there might be a pertinent psychiatric diagnosis here.) Dustin is the opposite of me. He's a collector. He clings to objects for the sake of nostalgia. This can create some drama. (But luckily I've learned that if something is not mine, I can't dispose of it without permission.) Thankfully though, this blog is my territory and I can de-clutter to my hearts content!

So if you notice something disappear, it could be for one of three reasons. One, I'm improving up on it. Occasionally I temporarily remove a recipe while I'm re-making it and updating the post. No worries, it will resurface soon. Two, it could have moved. Recently I changed the format for the recipe index and several other pages. They're still here but old links might not work. Three, I may have deleted it. Over the last two years my culinary skills and tastes have evolved and I've become a lot more critical of the food I share. If there's a recipe I once posted that I know I'm never going to make again (perhaps because I found a better one- or whatever reason), I don't bother keeping it around. Since this blog primarily serves as my own recipe collection and resource, I reserve the right to edit/add/remove as much as I'd like. If a recipe goes missing that you were looking for, send me an e-mail. I'll be able to get it to you.

Now, how about some barley stew? This is the first recipe I've made in the a while that came from an actual cookbook. (The kind made of paper and glue that sits on your bookshelf.) For once, I wasn't consulting my computer screen for instructions and ingredients. It felt oddly old-fashioned and homey. Isn't it funny that our world has become so digital that using a cookbook seems old-school?! Most recipes, even though they've been published as a hard copy at some point, are available online. Not this one (well, until now). It comes from In the Kitchen with A Good Appetite by Melissa Clark (New York Times food writer). And I only adapted it slightly. She intended it to be a soup, and I made it a stew. (Which was an easy fix- I used less liquid.) I was pleased with the chewy texture of the barley, the sweet and earthy medley of spices, and the tender chunks of chicken and sweet potato. A dinner that's warm, hearty, and good for you.

Spiced Chicken Barley Stew with Spinach and Sweet Potatoes

INGREDIENTS
2 Tbsp. extra virgin olive oil
1 large yellow onion, chopped
1 tsp. kosher salt
1/2 tsp. sweet paprika
1/4 tsp. ground cinnamon
1/4 tsp. chili powder
1/4 tsp ground coriander
1/4 tsp. freshly ground black pepper
pinch cayenne
1 Tbsp. tomato paste
3 cloves garlic, minced
4 cups homemade or low-sodium chicken broth
1/2 cup water
1 cup pearled barley, rinsed well
1 large sweet potato, peeled and diced
12 oz. boneless skinless chicken breasts or thighs, cooked and shredded or diced (or boil a whole chicken to make the broth)
6 oz. baby spinach, chopped
1/2 cup fresh cilantro, chopped + extra for garnish
1 Tbsp. freshly squeezed lemon juice + lemon wedges for serving

DIRECTIONS
1. Heat the olive oil in a large pot over medium heat. Add the onion and kosher salt and saute until tender, 5-10 minutes. Add the spices and saute until fragrant, about 2 minutes. Add the tomato paste and saute for another minute. Add the garlic and cook for 1 minute longer. Add the broth, water, and barley and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

2. Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30-40 minutes more.

3. Stir in the cooked chicken, spinach, and cilantro and cook until the spinach is wilted and the chicken is heated through. Add the lemon juice and season to taste with salt and pepper. Serve garnished with fresh chopped cilantro and lemon wedges.

Serves 6.

(Adapted from In the Kitchen with A Good Appetite)

Roasted Brussel Sprouts

If I were writing an editorial, I'd title this one, "How to Get Your Husband to Eat Brussel Sprouts". (It might even work on kids, but I don't have any experience in that area yet.) What's the secret to accomplishing such a feat, you ask? Roasting. Yep, that's it. No butter, no sugar, no hiding them in a bowl of ice cream (this was how my grandparents tricked my dad into eating peas). Just a drizzle of olive oil and shake of salt (kosher for superior flavor) and pepper. Then into the oven they go to roast until they shrivel and caramelize. They lose their infamous bitterness and turn soft and sweet.

Dustin begged me not to buy them. He'd been scarred by a past encounter with brussel sprouts and knew he didn't like them. Well, I'd never tried one and I didn't believe him. I'm never willing to write off a food just because it has a bad reputation. Plus, the opinions we form about taste when we're children are not to be trusted. As kids we're too picky, too easily traumatized. So I set out to prove him wrong broaden his palate. And did just that. He liked them. Brussel sprouts might not be his new favorite snack, but he admitted they weren't half bad. As for me, I ate half the pan. Luckily brussel sprouts are nutritious, but that's a lot of fiber for one night and it came with some regret. I'm telling you, if you've never had a roasted brussel sprout it's time to reconsider this tiny cabbage and try this recipe out.

Roasted Brussel Sprouts

INGREDIENTS
1 lb. brussel sprouts, ends trimmed, yellow leaves removed, and halved
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 a large bowl, combine brussel sprouts and olive oil and toss to coat. Season with kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet.

3. Roast in preheated oven for about 30 minutes, turning frequently, until tender and caramelized. Serve immediately.

Serves 2-4.

(Adapted from All Recipes)

Curried Roasted Pear and Butternut Squash Soup

There are a lot of butternut squash soup recipes out there. What caught my attention about this one was the roasted pear. I wanted to see what adding a little fruit would do to my soup. (Good things, it turns out.) I decided to roast the garlic alongside the squash and pears. Roasted garlic is sweet and creamy and mild. Just what I want. The soup has a subtle kick from the curry and ginger. And a dash (or a few) of cinnamon adds warmth. Instead of finishing it off with a glug of heavy cream, I lightened it up with coconut milk. (Also sweet and creamy and complimentary.) Nutritious, flavorful, and filling, this soup is just what you need on a cold winter day.

Curried Roasted Pear and Butternut Squash Soup

INGREDIENTS
1 2-lb. butternut squash, peeled, seeded, and chopped
2 firm ripe Bartlett pears, peeled, cored, and chopped
4 cloves garlic
extra virgin olive oil
kosher salt and freshly ground black pepper
1 Tbsp. butter
1 yellow onion, diced
2 tsp. fresh ginger, minced
1 Tbsp. curry powder
3 1/2 cups homemade or low-sodium chicken broth
1/2 cup lite coconut milk
dash cinnamon
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil. In a large bowl, toss squash, pear, and garlic with enough olive oil to lightly coat. Season with kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 35-45 minutes, turning occasionally, until tender and golden brown. Remove from the oven and set aside to cool.

2. Meanwhile, heat butter in a large pot over medium heat. Saute onion in butter until soft and translucent (about 10 minutes). Stir in the ginger and curry powder and saute for 1 minute. Add the roasted vegetables and chicken broth and bring to a boil. Reduce heat and simmer 10 minutes. Cool slightly before pureeing in batches in a blender or food processor.

3. Return the soup to the pot over medium-low heat. Stir in the coconut milk. Season with a dash of cinnamon and salt and freshly ground black pepper to taste. Serve warm.

Serves 4-6.

(Adapted from All Recipes)

Whole Wheat Artisan Bread, Revisited

I've already told you how awesome this recipe is. It's a shame that I waited well over a year to make it again. (But that's how it goes when you're always trying out new recipes. Some of the old- yet fantastic- ones get forgotten.) Today I just have a few more tips to share on perfecting your artisan bread. Since you are working with so few ingredients, quality matters. Tap water will be fine. Use fresh active dry yeast. (If your yeast has passed its expiration date, toss it. Although you can freeze yeast to extend its shelf life.) Kosher salt is essential. (Table salt is more intense and if you were to use a whole 1 1/2 tablespoonfuls you'd regret it).

Last of all, about the flour. The quality of flour you use can make the most difference in the final product. I primarily use King Arthur brand flours for baking. Their white whole wheat flour allows me to incorporate whole grains without being overly dense and their unbleached all-purpose flour is perfect for a vast array of baked goods (cookies, cakes, sweet breads). Once again, make sure your flour is fresh. Store it in a cool dry place (even the freezer). Grinding your own wheat would be ideal, but I'm not expecting you to out and buy your own grain mill. You can still achieve impressive artisan loaves with what you've already got at home.

3/30/09 There is a current best-selling cookbook that claims you can make your own bakery-quality artisan bread in five minutes a day. I was skeptical (especially when seeing the bread pictured on the cover of the book-no way could I create that!), and I confess that I started out with the intent to prove its author wrong. I highly doubted that what was going to come out of my oven would share any resemblance to that crusty, golden, orb of pastry perfection with a soft spongy interior. Of course, secretly I hoped it would turn out, because that would boost my self esteem to the moon. Mastering the creation of a loaf of bread makes you feel more competent at, well, life.

All I can say is, I was wrong. The good news is that this recipe is so simple and easy that I don't think it takes any skill at all. The bad? This loaf of bread by no means proves I have any hidden talent for artisanal baking. Although it does support little Ratatouille's bold declaration that "anyone can cook"! Or bake in this case. Well maybe not anyone can bake anything, but anyone can make this bread! And you should. I threw my 4 ingredients together in 5 minutes and later that weekend I enjoyed 3 loaves with crunchy exteriors and soft tender centers. And I made them with half whole wheat flour- I just had to decrease the total flour by about 1/2 cup. I will be trying it with 100% whole wheat next time. I will probably add a little honey to offset the slight bitterness that can accompany whole wheat (although my half whole wheat version was by no means bitter). In the book (which I anticipate is worth exploring) there are dozens of variations on this base recipe. One blogger adds sourdough starer to her loaves with excellent results. Really, the possibilities seem endless!

Whole Wheat Artisan Bread

INGREDIENTS

1 1/2 Tbsp. granulated yeast

1 1/2 Tbsp. kosher salt

6 1/2 cups unbleached flour, plus extra for dusting dough (I used 3 cups white whole wheat flour and 3 cups unbleached all-purpose flour)

3 cups warm water (100 F)

DIRECTIONS

1. In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 F) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

2. When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and preheat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in a lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-lb. portions in airtight containers and defrosted overnight in the refrigerator prior to baking day.)

3. Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

Makes 3 medium or 2 large loaves.

(I took these directions word for word from The Bad Girl's Kitchen, the original recipe comes from Artisan Bread in Five Minutes a Day)

Pear and Prosciutto Pizza with Caramelized Onions and Gorgonzola

It probably goes without saying that this isn't your ordinary pizza. There's the usual soft and chewy crust and bubbling fresh mozzarella, but that's where the familiarity ends. You might even be used to caramelized onions by now (I love them and use them often). But how about the salty prosciutto, delicate slices of pear, and chopped toasted walnuts? Not to mention the crumbly pungent Gorgonzola. It's a careful balance of sweet and savory, crunchy and gooey. And as strange as it all sounds, it makes for a marvelous pizza.

I'm particularly proud of the fact that I used Gorgonzola and liked it very much! I hope this means I'm beginning to outgrow my blue cheese aversion. Gorgonzola is an Italian blue cheese and I find it to be slightly milder than other types. Did you know that its characteristic blue veins are created by injecting mold spores of penicillin bacteria into the aging cheese? (Sounds pretty gross, right?) It definitely has a distinctive flavor. But interspersed with all of these other amazing ingredients the bitterness adds a pleasant contrast. So even if blue cheese makes you nervous (like me), I'm confident you'll be surprised by how much you like this pizza!

Pear and Prosciutto Pizza with Caramelized Onions and Gorgonzola

INGREDIENTS
1 recipe pizza dough
1 Tbsp. extra virgin olive oil
2 medium yellow onions, thinly sliced
salt and freshly ground black pepper, to taste
1 Bartlett pear, thinly sliced
1/4 cup walnuts, toasted and chopped
1/4 lb. (4 oz.) prosciutto, thinly sliced
1 1/2 cups fresh mozzarella, grated
1/2 cup Gorgonzola, crumbled

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 generously 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 are beginning to burn.

3. Preheat oven and pizza stone to 450 F. Form pizza crust and lightly brush with olive oil. Top with caramelized onions, sliced pear, prosciutto, mozzarella, and Gorgonzola. Sprinkle with walnuts.

4. Place on pizza stone and bake for 10-12 minutes until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and let rest a minute before slicing.

Makes 1 large pizza.

(Adapted from All Recipes)

Moroccan Carrot Soup

I really like soup. But I stopped buying it canned some time ago and feel a twinge of regret every time I order it at a restaurant or cafe. You see, they manage to pack it full of so much sodium that it ceases to be a guilt-less pleasure and more often leaves me unsatisfied and thirsty. So I consider it a real feat when I create a pot of delicious, low-sodium soup on my own. Soup should be tasty, but it should also be comforting, nutritious, and hydrating. This one accomplishes all of the above.

To prevent over-loading your homemade soup with sodium, make your own stock. (It's healthier, more flavorful [because it's made from real chicken], and easier than you'd think. And it can be made ahead of time and frozen for months!) Or at the very least buy low-sodium broth. (There's no reason to ever buy full-sodium broth for anything. You can always add more salt to taste but you'd need a laboratory to extract all the sodium and other chemicals they pack into processed broths.)

This soup was far from salty. It was smooth and creamy. Lightly scented with cumin and allspice. Barely sweet from the carrots and honey. Enjoy it warm with an dollop of plain Greek yogurt and a sprinkling of toasted cumin seeds. And some crusty bread (or in our case, grilled cheese) alongside. A word on the cumin seeds. Bon Appetit suggested toasting and grinding your own cumin for superior flavor. The cumin seeds I had were too tiny and slipped through the bottom of my cheap spice mill. So I used already ground cumin in the soup and saved the seeds for on top. But if you have a functioning spice mill, by all means, grind your own. It will taste (and smell) wonderful.

Moroccan Carrot Soup

INGREDIENTS
2 Tbsp. butter
1 small white onion, chopped
2 cloves garlic, minced
1 lb. large carrots, peeled and chopped
2 1/2 cups homemade or low-sodium chicken broth
1/2 tsp. freshly ground cumin
1/8 tsp. ground allspice
1 Tbsp. honey
1 tsp. freshly squeezed lemon juice
1/4 cup plain Greek yogurt + extra for serving
cumin seeds, lightly toasted (optional)

DIRECTIONS
1. Melt butter in large pot over medium-high heat. Add onion and saute until tender. Mix in garlic and carrots and saute for another minute. Add broth and bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

2. Remove soup from heat. Cool slightly before pureeing in batches in food processor or blender until smooth. Return to same pan over medium-low heat. Whisk in honey, lemon juice, ground cumin, allspice, and yogurt. Season to taste with salt and pepper.

3. Ladle soup into bowls. Dollop with yogurt, sprinkle with cumin seeds, and serve.

Serves 4.

(Adapted from Bon Appetit)

Vanilla Bean Ice Cream (French-Style)

Here it is, my first batch of homemade ice cream! Naturally, I started with vanilla. Made with the real thing- a Madagascar vanilla bean! First, a word on vanilla beans. I did a little research on the subject and concluded a few things: there are several places they come from (Tahiti, Mexico, and Madagascar) and the origin of the bean affects its flavor and potency, they are expensive, and they're best fresh. Madagascar (also referred to as Bourbon) beans tend to be bold and robust. Why I chose to use them brings us to point number two- price. A single vanilla bean can set you back anywhere from 3-10 $ at a local grocery store. So I went online and found a great deal at Amazon- 7 Madagascar beans for around 7 $ (and free shipping). Sold. But if you can't fathom yourself using up seven beans in the next year or so, this may not be the best option for you. They're only worth it if they're fresh, which is evident if they're juicy and plump and intensely vanilla-y. Store them in a airtight container (such as a zipped plastic baggie) in a cool dark place (but NOT the refrigerator or freezer). I anticipated that I wouldn't have a problem making seven batches of ice cream in the next year. In fact, I may be out of vanilla beans by next month.

Now about the ice cream. I read up on a lot of recipes before attempting this one. Apparently there's not one right way to do vanilla. Since it was my first try, I went with an ultra-creamy highly rated recipe from David Lebovitz. And then I switched things up by following the method from a recipe in Gourmet. I took some risks, and second guessed myself quite a bit, but in the end all was well. Here's what I learned: you could substitute half and half or a lower fat milk for some of the cream (but the end product will be less creamy and more icy), the vanilla extract is optional (the vanilla bean provided plenty of flavor on it's own and next time I plan on omitting the extract), and the custard can be made without a thermometer (it will just be more stressful). If you don't have a candy thermometer, bring the custard to the point where it begins to bubble around the edges of the pot, before it reaches a full boil, and remove it from the heat. It worked for me. But I didn't enjoy worrying about whether I was going to ruin my custard so I already went out and bought a thermometer for next time.

My last piece of advice is to make sure that the custard and the ice cream maker bowl are both properly cold before the churning process begins. Carefully follow the instructions that came with your ice cream maker. I know this seems like a lot to remember, but it's not as complicated as it sounds. The finished product is so luxurious and infinitely better than what you'll buy in the store that it's worth the few extra steps. This recipe is fantastic on it's own or perfect for topping a fudgy brownie or slice of pie. And you always have the option of adding in something extra- I'm thinking cinnamon!

Vanilla Bean Ice Cream (French-Style)

INGREDIENTS
1 cup whole milk
pinch salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 tsp. pure vanilla extract (optional)

DIRECTIONS
1. With a knife scrape the seeds of the halved vanilla bean into a large heavy saucepan and stir in pods, milk, salt, sugar, and cream. Bring mixture just to a simmer, stirring occasionally, and remove pan from heat.

2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking (this process is called tempering, if you add the hot cream too fast the eggs will scramble), and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl (making sure to remove the vanilla bean pods), stir in the vanilla extract (if using), and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold (preferably overnight).

3. Freeze custard according to ice-cream maker instructions.Transfer ice cream to an airtight container and put in freezer to harden.

Makes about 1 quart.

(Adapted from David Lebovitz and Gourmet)

Pear-Cranberry (or Apple-Raisin) Bread Pudding

Bread pudding is yet another dish that I've been introduced to since living in Richmond. I was attending a fancy scholarship brunch (back when I was still a nursing student) at the famous Jefferson Hotel, when, in good Southern tradition, they served us each a generous portion of bread pudding for dessert. It consisted of thinly sliced apples dusted with cinnamon and soft white bread, baked into a custard, chilled, and served with a dollop of vanilla cream. I was sold. I knew I'd be making bread pudding in the near future.

Did I mention that for Christmas I got an ice cream maker? It's been on my wishlist for ages. And now my dreams of homemade ice cream have come true. So I not only made bread pudding, but I creamed my first batch of vanilla ice cream (with a real vanilla bean)! Instead of apples and raisins, I loaded my bread pudding with beautiful ripe pears and sweetened dried cranberries (Dustin hates raisins). The ice cream went on top and pooled all over the sides of the warm pudding. The combination was heavenly. Now that's how you do dessert 'round here.

Pear-Cranberry (or Apple-Raisin) Bread Pudding

INGREDIENTS
2 cups whole milk
1/4 cup brown sugar
1/2 cup white sugar
4 eggs
3 Tbsp. unsalted butter, melted
1/2 tsp. cinnamon + extra for sprinkling on top
1/8 tsp. salt
1/8 tsp. nutmeg
1 tsp. pure vanilla extract
~ 4 cups crust-less white bread or challah, cubed
1-2 apples or pears (depending on size and how much fruit you want), peeled and chopped or sliced
1/2 cup raisins or dried cranberries

DIRECTIONS
1. Preheat oven to 350 F. Butter an 8 x 8-inch baking dish.

2. Whisk milk, sugars, eggs, butter, cinnamon, nutmeg, salt, and vanilla in large bowl to blend. Fold in bread, apples (or pears), and raisins (or cranberries). Pour batter into prepared dish.

3. Bake in preheated oven 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, 20-30 minutes longer. Remove from the oven to cool on a wire rack. Serve warm with whipped cream or vanilla ice cream.

Makes an 8x8 square pan.

(Adapted from Epicurious via Slow Like Honey)

Coconut-Curry Chicken Soup

I keep resorting to soup. It must be due to the cold. And the wind and snow. Soup is warm. It's comforting and filling and nourishing. I like the feel of sipping spoonfuls from a steaming hot bowl. It feels like home. Soup such as this is best enjoyed on a dreary day, with some warm and crusty bread to dip in it. Soup is one of the few reasons I can find to appreciate winter. It wouldn't taste the same without it.

When I set about developing this recipe, I found five or six variations on it. I had no idea coconut-curry soup was so versatile. In the end I kept pretty close to this Cooking Light recipe. And it was the right choice. The broth, while mildly spicy, has a subtle sweetness. I chose to incorporate rice, but instead you could use noodles (I'd suggest soba). Whatever you do, just make some soup. Your stomach will thank you.

Coconut-Curry Chicken Soup

INGREDIENTS
1 3 lb. whole chicken (or 1 lb. chicken breast), cooked, and shredded
1 Tbsp. canola oil
1/4 cup shallots, thinly sliced
2 carrots, peeled and grated
3 cloves garlic, minced
1 Tbsp. fresh ginger, minced or grated
2 tsp. red curry paste
1 1/2 tsp. curry powder
1/2 tsp. turmeric
1/2 tsp. ground coriander
6 cups homemade or low-sodium chicken broth
1 (14 oz.) can light coconut milk
3/4 cup long grain brown rice OR 6 oz. soba noodles
1/2 cup green onions, sliced + extra for garnish
1 tsp. organic cane sugar
2 Tbsp. fish sauce
1/2 cup fresh cilantro, chopped + extra for garnish
1/4 tsp. crushed red pepper
salt and freshly ground black pepper, to taste
lime wedges, for serving

DIRECTIONS
1. Heat oil in a large pot over medium heat. Add the shallot and carrots and saute several minutes until tender. Add the garlic and ginger and saute for 1 minute. Stir in the curry paste, curry powder, cumin, and coriander and cook spices for another minute. Add the chicken broth, coconut milk, and rice (or noodles) and bring to a boil. Cover, reduce heat, and simmer for about 30 minutes, until the rice is tender (reduce the time if you're cooking noodles).

2. Stir in the shredded chicken, green onions, sugar, fish sauce, cilantro, and red pepper. Simmer just long enough to heat through. Season to taste with salt and pepper. Serve sprinkled with extra green onions and cilantro and garnish with a lime wedge.

Serves 6.

(Adapted form Cooking Light)

Ginger Carrot Muffins

After a recent string of disappointing dishes (nothing terrible, just not blog-worthy), I wasn't expecting much when I slung these muffins into the oven yesterday. I was discouraged and I had tinkered with the recipe. You never know how things will turn out when you start messing with ingredients. (Like adding a little baking powder here, subtracting some sugar and replacing the oil there.) I had further healthified these muffins, and wasn't confident in the outcome. But (as you've probably already guessed since I'm talking about them now) I was wrong. So wrong.

They're wonderful. Fluffy, moist, and soft. Not overly sweet, but not bitter in the least. Completely whole grain, low on fat (especially if you use low-fat buttermilk), and packed with nutritious things like carrots, walnuts, and ginger. The ginger is what makes these muffins. Ground cinnamon and ginger provide a base, but it's the candied specks that provide the explosion of flavor. Chewy, spicy, and sweet all at the same time. Such a pleasant surprise.

Ginger Carrot Muffins

INGREDIENTS
1 3/4 cups white whole wheat flour
1/2 cup oat flour (ground oats)
1/2 cup milled flax
1/2 cup organic cane sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 cup candied or crystallized ginger, finely diced
1/4 cup walnuts, chopped (optional)
2 large eggs
1 cup buttermilk
1/3 cup unsweetened applesauce
2 cups carrots, grated

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease (or fill with paper liners) a 12-cup muffin pan.

2. In a large bowl, whisk to combine flours, flax, sugar, baking powder, baking soda, cinnamon, ginger, salt, and crystallized ginger.

3. In a separate large bowl, whisk to combine the eggs, buttermilk, and applesauce. Add the dry ingredients and stir until just moistened. Fold in the carrots and walnuts.

4. Spoon batter into the muffin cups, filling above the rims. Bake in preheated oven for 18-20 minutes, until a tooth pick inserted into the center of a muffin comes out clean. Cool for several minutes in the pan before transferring to a wire rack to cool completely.

Makes 12 muffins.

(Adapted from King Arthur)

Herb Roasted Vegetables

If you roast them, I will eat them. That goes for veggies at least. I've never met a roasted vegetable that was undesirable. A quick shake in olive oil, kosher salt, and pepper (and any other spices you might want to include) and they're ready to go. Into the oven until they're tender inside, crisp around the edges, and all over golden and caramelized. Roasting brings out their natural sweetness. Makes vegetables almost as addictive as candy (yes, I said that).  There are some I've never tried, such as brussel sprouts. Dustin requested that I never touch/purchase/prepare a brussel sprout. At some point in his past he had a bad experience with them. But I'm sure I'll ignore his aversion and someday get around to roasting them. I'm guessing we'll both be pleasantly surprised.

This recipe complicates the process by using fresh herbs and balsamic vinegar (or lemon). But you can handle it. Usually, I would suggest using dried herbs in a pinch. But not in this case. I think it would ruin the flavor. Better to leave them out altogether. You can, however, toss in whatever vegetables you wish (as long as they will all cook at relatively the same speed).

Herb Roasted Vegetables

INGREDIENTS
1 small red onion, chopped
1-2 red bell peppers, seeded and deveined and chopped
1 small sweet potato, peeled and cubed
1 small butternut squash, peeled, seeded, and cubed
several small Yukon gold potatoes, cubed (I used a mix of gold, red, and purple potatoes)
1 Tbsp. fresh thyme, chopped
2 Tbsp. fresh rosemary, chopped
1 Tbsp. balsamic vinegar (or freshly squeezed lemon juice)
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

DIRECTIONS
1. Preheat oven to 450 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray.

2. In a large bowl, toss to combine vegetables and herbs. Pour in vinegar and olive oil and toss to coat. Season with salt and pepper.

3. Spread on the prepared baking sheet and roast in preheated oven for 35-45 minutes, turning occasionally, until tender and golden.

Serves 6.

(Adapted form All Recipes)

Herb Marinated Pork Tenderloin, Revisited

Since I first posted this pork recipe last January, I've probably prepared it half a dozen times (which is record-breaking for me). It's just that good. It's hard to find a leaner, juicer, more tender cut of meat. And one  that's bursting with this much flavor (lemon, garlic, thyme, and rosemary). If you're thinking that the ingredient amounts look strange (like 1/3 of a lemon), they are. Sorry about that. I reduced the original recipe which called for enough marinade for 3 pork tenderloins. There's only two of us here and that would be way too much pork, no matter how delicious it is.

1/26/10: This was my juiciest, most flavorful roasted pork tenderloin yet! It must have been the marinade. I've never marinated a tenderloin before and it really made a difference! I usually buy thicker cuts of pork (which are technically "tenderloin roasts") but this time I bought a true tenderloin (long and thin), which allowed for a shorter cooking time and consequently, moister meat. The herbs infused their subtle flavor and the outside had a irresistible crunchy crust from pan-searing. Really, it was wonderful. Another Barefoot Contessa recipe that was a complete success!

Herb Marinated Pork Tenderloin

INGREDIENTS
1 lb. pork tenderloin
1/3 lemon, zested
1/4 cup freshly squeezed lemon juice
1/6 cup extra virgin olive oil
2 cloves garlic, minced
1 1/2 tsp. fresh rosemary leaves, minced
1 tsp. fresh thyme leaves, chopped
3/4 tsp. Dijon mustard
kosher salt and freshly ground black pepper

DIRECTIONS
1. To make the marinade, in a shallow dish whisk to combine the lemon juice, lemon zest, olive oil, garlic, rosemary, thyme, mustard, and 1/2 tsp. salt. Place the pork tenderloin in a resealable plastic bag and pour in the marinade. Seal the bag and turn to coat. Marinate for at least 3 hours but preferably overnight (I let mine marinate for 8 hours and it was extremely flavorful!).

2. Preheat oven to 400 F.

3. Heat 1 Tbsp. extra virgin olive oil in a skillet over medium-high heat. Remove the pork tenderloin from the bag and discard the marinade. Sprinkle the pork generously with salt and pepper. Sear the pork in the preheated skillet until brown on all sides.

4. Transfer the pan to the oven and cook until an instant read thermometer reads 137 F in the thickest part. (This was Ina's recommendation, but I found mine to be a bit underdone at this point. You be the judge of how done you want it. Ever so slightly pink is ideal. My tenderloin took about 20-25 minutes to finish cooking.) When done, transfer to a plate and tent with foil. Let sit 10 minutes before slicing.

Serves 2.

(Adapted from Food Network)

Black-Eyed Pea Salad, Revisited

Since I'm living in Richmond and embracing southern customs, I served black eyed peas on New Years Eve. I only recently heard about this tradition. How it originated is up for debate, but I like this version of the story. Supposedly the little beans bring luck. Something I could use a bit of right now. Maybe these lucky beans will bring me an RN position. But it's OK if not, I'm happy to eat them anyway. Lucky or not, they're yummy.

4/23/10: I've been astonishingly on top of things this week! I've posted a new recipe every single day, which seems to be rare lately. It's because the mid-semester mania has come to an end. Things are slowing down at school. I have a few more weeks of finals and then I get a May break (not sure what to call it because I already had spring break in March and will have a summer break in August) before I go back and do it all again. At least summer is a mini semester (only 10 weeks). We still haven't figured out how we're going to spend our one week of overlapping vacation time together. (Dental school and nursing school have not figured out how to coordinate their breaks. Apparently they could care less that Dustin and I will be forever separated by our schedules. It's not much fun to be sitting home, homework free, when you've got no one to share the time with!) So our brains are hard at work (or distracted rather) planning how to make the most of our week of no responsibility. Where to go? What to do (or not to do for that matter!)...?

In the mean time, I'm enjoying the sunshine and warmth, the open windows and sunroofs, the bees I have to dodge every time I open my front door (I'm pretending to appreciate them, anyway), the flowers blossoming, the birds chirping (that wake me up way too early every morning), and the bounty of fresh food that spring brings. My appetite is turning towards light, fresh, summery dishes. Picnics and BBQ's are in our future. Oh, I'm so ready to grill!

This bean salad would be a hit on any occasion this summer. It's quick, inexpensive, and easy. And it's addictive. I started by piling it high on tortillas chips and then gave up the dipping and swallowed it by the spoonful. It's full of fiber and protein from the beans and vitamins from the veggies. Rice wine vinegar makes it slightly sweet and all that onion adds pizazz! More black-eyed peas for me, please!

Black-Eyed Pea Salad

INGREDIENTS
2 cans black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar (unseasoned)
2 Tbsp. canola oil
1/2 tsp. organic cane sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl.

2. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with salt and pepper.

3. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be).

Serves 8.

(Adapted from Food Network)