Meyer Lemon Crumb Bars

It's the last day of February and it's supposed to be 80 degrees. I was enjoying the early spring-like weather, but eighty? Really? I'm not ready for summer. I shouldn't complain. It'll probably start snowing again in a few days. Since it's technically still winter, I went on a quest to find a recipe that used Meyer lemons. Only in season for a few months each year, these slightly sweeter (less acidic) lemons are a cross between a lemon and a mandarin orange. They have a softer thinner skin, which is supposedly edible. (I'm not big on rind though.) And they're a pretty deep egg-yolk color.

I found a lot of lemon recipes, but this one in particular grabbed my attention. The Pioneer Woman said it came from her grandmother-in-law. I trust grandmothers. They usually know a thing or two about good cooking. And hers definitely did! These bars have a creamy lemony center (specked with brilliant lemon zest) and crumbly oat crust. A mouthful of bliss. And even better, they're a cinch to prepare. (If you've got two bowls, your hands, and a whisk.) And you don't have to use Meyer lemons- any regular lemon will work- they just add a special touch.

Meyer Lemon Crumb Bars

INGREDIENTS
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup brown sugar
1 cup old-fashioned oats
1 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 can sweetened condensed milk
1/2 cup freshly squeezed lemon juice (I used 3 juicy Meyer lemons)
zest of two lemons

DIRECTIONS
1. Preheat oven to 350 F. Butter or lightly grease a 9x9 inch baking pan.

2. Combine butter, sugar, and oats in a large bowl. Whisk together flour, baking powder, and salt. Add to oat mixture and blend with your finger until evenly moistened and small clumps form. Press half of the crumb mixture into the bottom of the prepared baking pan.

3. Whisk to combine the sweetened condensed milk, lemon juice, and lemon zest. Pour evenly over the crust. Top with the remaining crumb mixture.

4. Bake in preheated oven for 25-30 minutes, until golden brown. Remove from oven to cool for 30 minutes on a wire rack. Slice into squares and refrigerate 2 hours until set.

Fills a 9x9-inch pan.

(Adapted from The Pioneer Woman)

Black Bean, Butternut Squash, and Bulgur Chili

Another recipe from a recent issue of Bon Appetit. I learned something in the process of making this chili: it's a good idea to soak your beans. I neglected this step and the beans had a strange chewy texture (tender on the inside but not-so-soft on the outside). Luckily it didn't affect the flavor, but it wasn't ideal. The dried beans should be soaked for several hours or overnight, then rinsed before proceeding. If you want to skip the soaking altogether and save some time on simmering, you could use canned beans. 3-4 cans (well drained and rinsed) should do. You won't need as much broth so you'll have to experiment with reducing the liquid too.

I was impressed by how flavorful and deceptively "meaty" this vegetarian chili turned out. Somehow the combined texture of the beans and barley makes you feel like you're eating meat. But maybe you'll disagree. Not that this chili was lacking anything. With all the warm spices and fresh garnishes (onion, cilantro, peppery cheese, and sour cream) this was a comforting, satisfying meal.

Black Bean, Butternut Squash, and Bulgur Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
2 onions, chopped
8 cloves garlic, minced
2 1/2 Tbsp. chili powder
1 Tbsp. ground coriander
28 oz. can fire-roasted crushed tomatoes
1 lb. dried black beans, soaked and rinsed (or 3-4 14-oz. cans black beans, drained and rinsed)
2 chipotles in adobo, minced
2 tsp. Mexican oregano
10 cups low-sodium vegetable or chicken broth or water
kosher salt and freshly ground black pepper, to taste
1 2-1/4 lb. butternut squash, peeled, seeded, and cubed (about 3 cups cubed)
1/2 cup bulgur

sour cream
Pepper-jack cheese
red or green onion, diced
fresh cilantro, chopped
pickled jalapeno rings

DIRECTIONS
1. Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add broth or water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with kosher salt and freshly ground black pepper. (Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.)

2. Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, onion, cilantro, and pickled jalapeño rings.

Serves 8-10.

(Adapted from Bon Appetit)

Baked Pasta with Tomatoes, Mushrooms, and Prosciutto

When I want a guaranteed excited reaction from Dustin over what I'm serving for dinner, I turn to pasta. He'd be happy with tender noodles bathed in butter alone. But in my opinion, the saucier, the cheesier, the better. Baked until golden and bubbling- you've won me over too. So I chose this pasta to make on Valentine's Day- brimming with mushrooms, thin strands of prosciutto, crushed tomatoes, and a white béchamel sauce. Then there's the cheeses- creamy fontina, pungent gorgonzola, and fresh Parmigiano.

You might recall that I used to hate gorgonzola (or any blue cheese for that matter). But I'm thrilled to announce that I've overcome my aversion! I might not be snacking on handfuls of blue cheese, but paired with the right ingredients, I now appreciate it as a integral and delicious part of many dishes. (This  Pear and Prosciutto Pizza with Caramelized Onions and Gorgonzola or this Rainbow Chopped Salad for example.)

This dish can be prepared ahead of time and the stowed in the refrigerator until you're ready to serve it. Just be prepared to increase the baking time if it's going into the oven cold. Next time I might throw in a few more mushrooms (they cook down drastically) and prosciutto. But honestly, this pasta is perfect as is.

Baked Pasta with Tomatoes, Mushrooms, and Prosciutto

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 cups onion, diced
2 large cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1 tsp. dried basil
1 tsp. dried oregano
1 lb. cremini mushrooms, sliced
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups milk
2 28-oz. cans crushed tomatoes
4 oz. prosciutto, thinly sliced and cut into strips (a little more wouldn't hurt)
1 cup Fontina, grated
1 cup Gorgonzola, crumbled
1 1/2 cups Parmigiano Reggiano, freshly grated
1 lb. whole wheat pasta (farfalle, penne, etc.- I used gemelli)

DIRECTIONS
1. Preheat olive oil in a large skillet over medium heat. Add the onion and saute until tender. Add the garlic, red pepper flakes, basil, and oregano and cook for 1 minute. Stir in the mushrooms and cook until tender, stirring occasionally, about 10 minutes. Transfer mushroom mixture to a large bowl.

2. In the same skillet, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute. Slowly stream in the milk, whisking constantly, and bring to a simmer. Simmer, whisking frequently, several minutes until thickened. Pour over the mushroom mixture.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al-dente and drain well. Add the pasta to the mushroom mixture along with the crushed tomatoes, prosciutto, and cheeses (reserving some of each to sprinkle on top). Pour into a lightly greased 9x13 baking dish. Sprinkle with the remaining cheese.

4. Bake pasta in preheated 450 F oven, 20-30 minutes, until the cheese on top is golden and bubbling and the pasta is heated through.

Serves 8-10.

(Adapted from Gourmet)

Cinnamon Ice Cream

I've been churning a quart of ice cream almost weekly since I unwrapped my ice cream maker on Christmas Day. I've made a lot of vanilla- French-style with eggs and Philadelphia-style without, some with whole milk and another batch with low-fat. Then came the richest most luxurious ice cream I've ever met- Salted Caramel. This last week I spiced up the usual vanilla with a little cinnamon. I thought it was the perfect occasion to try a new addition to my spice collection- Vietnamese cinnamon. Vietnamese cinnamon is known for its intensity. According to My Spice Sage it's powerfully spicy, sweet, and warm. For this reason, I used slightly less than the recipe called for. I didn't want the cinnamon to overwhelm the other flavors. And it was just right. You can, of course, stick to using any regular ground cinnamon. Just make sure it's fairly fresh so that your ice cream is aromatic and wonderful.

I realize I occasionally use ingredients that aren't easy to find at every supermarket. I've had trouble locating some of them myself and/or been frustrated at how expensive they are. And then recently I discovered the web site I referenced above- My Spice Sage. (I'm NOT being paid to advertise for them or getting any credit at all- I'm just sharing my sources!) They carry almost any obscure spice you can dream up, and then all the usuals. Shipping is a reasonable flat rate and they always throw in a free sample of your choice, as well as a free gift (with my last order I got 8 FREE Madagascar Vanilla Beans- which is worth quite a bit of money and handy when you're making so much vanilla ice cream). And I know that there are other similar sites out there.

In case you're wondering, those are the Browned Butter Walnut Brownies I made for Valentines Day and served with this cinnamon ice cream. The combination was devastating. Dustin, who doesn't care much for cinnamon, was amazed at how much he loved it. He asked me how a little spice could transform ordinary ice cream into something so good. Magic is my guess.

Cinnamon Ice Cream

INGREDIENTS
2 cups heavy cream
1 cup whole milk (or 2% milk)
3/4 cup sugar
1/4 tsp. salt
2 eggs, whisked (or 5 yolks)
1 tsp. vanilla extract
2 tsp. ground cinnamon (I used 1 1/2 tsp. Vietnamese cinnamon)

DIRECTIONS
1. In a saucepan over medium heat, dissolve the sugar in the milk and 1 cup of heavy cream. When the mixture begins to simmer, remove from the heat and add to the whisked eggs in a slow stream, whisking constantly (if you alter the temperature too quickly the eggs will scramble).

2. Pour back into the saucepan and cook over medium heat, stirring frequently, until custard coats the back of a spoon and registers 170 F (do not let boil). Remove from the heat and whisk in the remaning cream, salt, vanilla, and cinnamon. Chill custard (preferably overnight) until very cold.

3. Pour custard into an ice cream maker and freeze according to manufacturer's directions. Transfer to an airtight container and place in freezer to firm up.

Makes about 1 quart.

(Adapted from Simply Recipes and All Recipes)

Browned Butter Walnut Brownies

These brownies graced the cover of this month's issue of Bon Appetit, claiming to be the "best-ever". They even came with a subtitle that read "WARNING: YOU WILL EAT THE ENTIRE TRAY"! Shortly after, they started popping up on every other food blog I encountered. Most bakers agreed that they were worthy of the cover shot and claim. I was searching for the perfect dessert to make Dustin on Valentine's day and figured that not much would make him happier than a rich fudgy brownie. He likes chocolate. A lot. (Not that I don't, I'm just not as passionate about it.) So what better way to say "I love you" than serving my husband the best brownie in the world?

So how were they? Pretty much that good. While I've by no means tried every brownie ever made, I can confidently guess that this recipe is one of the best. The browned butter makes it sound a little fussy. But it only takes an extra few minutes of simmering your butter on the stove, and the unique flavor it imparts is worth the effort. Otherwise, this recipe is extremely easy to prepare. I think the walnuts add an essential element of crunch, but you could try a different nut or go without. These brownies definitely made for a memorable Valentines Day.

Browned Butter Walnut Brownies

INGREDIENTS
10 Tbsp. (1 1/4 sticks) unsalted butter, diced
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder
1 tsp. vanilla extract
2 large eggs
1/3 cup + 1 Tbsp. all-purpose flour
1 cup walnuts, roughly chopped

DIRECTIONS
1. Preheat oven to 325 F. Line an 8x8 baking pan with foil and coat foil with cooking spray.

2. Melt butter in a medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 tsp. water, vanilla, and a generous 1⁄4 tsp. salt. Stir to blend. Let cool several minutes (mixture will still be hot). Add eggs to hot mixture, 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

3. Bake in preheated oven for 25-30 minutes, until a toothpick inserted in to the center comes out almost clean (with a few moist crumbs attached). Cool in pan on a wire rack. Using the foil, lift brownies from the pan, slice, and serve.

Makes an 8x8 pan of brownies.

(Adapted from Bon Appetit)

Rainbow Chopped Salad

This salad was so stunning that I didn't want to eat it. But that didn't last long. I snuck a forkful, a then a few more. And had made a significant dent it in before it even got to the dinner table. And then I pretty much forget about everything else on my plate and finished off half the salad in one sitting. Which might be prone to happen with a plate of brownies, but a salad, rarely.

Why was this salad so irresistible? At first I thought it was the juicy winter fruits- apple, pear, pomegranate, and mango (or persimmons if you're feeling adventurous). Then I remembered the crunchy bits of hazelnut and creamy sharp gorgonzola. And the light honey-shallot red vine vinaigrette. All good ingredients on their own, but toss them all together and prepare to be wowed.

Rainbow Chopped Salad

INGREDIENTS
1 large head romaine lettuce, chopped (about 8 cups)
4 cups sliced red cabbage
1 large Fuji apple, cored and diced
1 Asian or Bartlett pear, cored and diced
1 mango, peeled and diced OR 2 Fuyu persimmons, peeled, seeded and diced
3/4 cup hazelnuts, toasted, husked and coarsely chopped
1/2 cup pomegranate seeds
1/2 cup gorgonzola cheese, crumbled (optional)

Dressing:
1/4 cup red wine vinegar
1 1/2 Tbsp. shallot, minced
1 1/2 tsp. honey
1/4 cup hazelnut oil or extra-virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the dressing, whisk to combine vinegar, shallot, and honey in a small bowl. Slowly stream in the oil while whisking constantly to emulsify. Season to taste with salt and pepper.

2. In a large bowl, combine romaine, cabbage, apple, pear, mango, hazelnuts, and pomegranate seeds. Drizzle with dressing* and toss to coat. Sprinkle with gorgonzola (optional) and serve.
*You may not need all the dressing- just use enough to lightly coat.

Serves 8.

(Adapted fron Bon Appetit)

Balsamic-Ginger Marinated Salmon

This is Dustin's favorite way to eat fish. That's what he told me when I made it (for the second time) recently. And I'd have to agree that it's pretty delicious. I'd be happy to devour a fillet of Wild Alaskan Salmon simply grilled with a dash of salt and pepper. But for those less-enthusiastic about fish, this recipe does the trick. If you opt to bake it, make sure to serve the salmon drizzled with any sweet and garlicky marinade left in the baking dish. Perhaps, over a bed of brown rice to soak up the flavor. Yum.

Balsamic-Ginger Marinated Salmon

INGREDIENTS
4 (6-oz.) salmon fillets
2 Tbsp. peanut oil
2 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
2 Tbsp. green onion, thinly sliced
1 tsp. honey
1 clove garlic, minced or grated
2 tsp. fresh ginger, minced or grated
1/4 tsp. crushed red pepper flakes
1/2 tsp. toasted sesame oil
pinch salt

DIRECTIONS
1. Whisk to combine peanut oil, soy sauce, vinegar, green onion, honey, garlic, ginger, crushed red pepper, sesame oil, and a pinch of salt. Place salmon fillets in a shallow baking dish and pour marinade over top. Cover and refrigerate 2-4 hours.

2. Preheat grill to medium-high heat or oven to 400 F. Grill or bake (12-15 minutes) until fish flakes easily with a fork. Serve over a bed of brown rice garnished with sliced green onion.

Serves 4.

(Adapted from All Recipes)

Bean and Butternut Tacos with Tomatillo-Avocado Salsa

I guess you could call it a resolution (although we've never been big on making them), that recently Dustin and I decided to start eating less meat (meaning more vegetables) as well as more fish. Specifically, my goal is to serve a meat-free meal at least once a week and another that features fish.

Most of us know that we should be a little less carnivorous, but it's hard to put into practice. The health merits of a vegetarian diet are sound. But I've never felt compelled to eliminate meat completely. (I don't have any hesitation about consuming animals on moral grounds, just strictly nutritionally speaking.) We all get plenty of protein in our diet and so much of the meat we're eating is excess fats (especially the saturated kind) and calories. Instead of being the center of every meal, meat can be moved to the side to make room for nutrient-dense fruits and vegetables, beans, and whole grains. Since I started buying higher quality meat and poultry, I can't afford to serve it in as large of portions or as often, so frequently eating vegetarian solves two problems.

I know that the word alone installs fear in some of you. But vegetarian meals can be delicious. Here's proof in the form of a taco. First of all, this salsa of roasted tomatillos, garlic, and jalapeno blended with creamy avocado is phenomenal. And then there's roasted butternut squash dusted with chile, cumin, and oregano. And pinto beans, shredded cabbage, and crumbled queso fresco as well. Put it all together and you have an explosion of flavor in a taco shell. Yummy, healthy, and interesting. And no meat needed.

Bean and Butternut Tacos with Tomatillo-Avocado Salsa

INGREDIENTS
Tomatillo-Avocado Salsa:
8 oz. tomatillos, peeled
2 cloves garlic, peeled
1 jalapeno pepper, stemmed and halved
1/2 white onion, roughly chopped
drizzle extra virgin olive oil
1/2 ripe avocado, diced
3 Tbsp. fresh cilantro, chopped
1/2 lime, juiced
salt and freshly ground black pepper, to taste

Roasted Butternut Squash:
1 small butternut squash, peeled, seeded, and diced (about 4 cups diced)
3-4 small dried red chiles, minced OR 1/2 tsp. chili powder
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
1/2 tsp. Mexican oregano
1/4 tsp. whole cumin seeds
salt and freshly ground black pepper

Pinto Beans:
1 15-oz. can pinto beans, drained and rinsed
1/4 cup water or low-sodium chicken broth
1/4 tsp. Mexican oregano
1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and freshly ground black pepper, to taste

small corn or whole wheat tortillas, warmed
red or green cabbage, shredded
fresh cilantro, chopped
queso fresco, crumbled

DIRECTIONS
1. Preheat oven to 400 F. Line two large baking sheets with aluminum foil.

2. Toss tomatillos, garlic, jalapeno, and onion with enough olive oil to coat. Sprinkle with salt and pepper. Spread evenly on one of the prepared baking sheets and roast in preheated oven for 15 minutes. When cool enough to handle, pulse tomatillos, garlic, jalapeno, onion, avocado, cilantro, and lime juice in food processor until smooth. Season to taste with salt and pepper. Set aside until ready to use. (Can be prepared up to a day ahead of time and refrigerated prior to use.)

3. Toss butternut squash with chiles (or chili powder), garlic, olive oil, oregano, and cumin seeds to coat. Sprinkle with salt and pepper. Spread on the other prepared baking sheet and roast in preheated oven for 20-30 minutes, until tender.

4. Meanwhile, combine beans and water or broth in a small saucepan. Stir in the oregano, cumin, and chili powder. Heat over medium heat for about 10 minutes. Season to taste with salt and pepper.

5. To assemble tacos, layer cabbage, beans, butternut squash, and tomatillo-avocado salsa in a warmed tortilla. Sprinkle with crumbled queso and garnish with fresh cilantro.

Serves 4.

(Adapted from Eating Well)

Salted Caramel Ice Cream

I wish I could claim this recipe was quick and easy. But unless you're a professional candy-maker (not me), it's a bit tricky. First, you have to make the caramel. I'm not talking about melting little candy squares- I mean the old-fashioned way with sugar and cream and heat. This part was the most stressful for me. Then you have to make the custard, which requires tempering (not scrambling) the eggs and thickening the mixture without boiling it. This I had done before, but it makes me nervous every time. Several times during the process I thought for sure my caramel was ruined (is it supposed to clump and harden like that?!). But I kept going, with the faint hope that I wasn't going to have to pour such precious ingredients down the drain.

And then worst of all, you have to wait. After all of this work, you can't enjoy the results of your effort until the next day. The custard must chill overnight (or the better part of a day) before churning. But you know what? Despite a few glitches, it somehow worked. And it was worth all the trouble and the patience. I ended up with intensely rich, smooth, creamy caramel ice cream. With a touch of salt to offset the sweet. This is the type of recipe that makes you truly proud (and relieved) when you're done. My own frozen masterpiece.

Salted Caramel Ice Cream

INGREDIENTS
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 tsp. flaky sea salt such as Maldon (I used kosher salt)
1/2 tsp. pure vanilla extract
1 cup whole milk
3 large eggs

DIRECTIONS
1. Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.

2. Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

3. Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

4. Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

5. Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

Makes about 1 quart.

(Recipe from Gourmet)

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

I feel like a hypocrite posting this recipe only several days after demonizing sugar. Let's get one thing straight: sugar isn't evil. Only concentrated amounts of it on a regular basis can wreak havoc on your body. So when your parents turn fifty-something and it's time to celebrate, have a slice of cake (and a scoop of the most luxurious salted caramel ice cream) and don't feel bad about it. Just don't eat the whole cake. Share with friends. Banish leftovers to the freezer. Whatever works. This cake is worthy of a special occasion. It's aromatic and moist. The cinnamon makes the cream cheese frosting unforgettable. And that ice cream... well, you'll have to wait to hear about it another day!

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

INGREDIENTS
Spiced Applesauce Cake:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 tsp. pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
1/2 cup walnuts, toasted and chopped (optional)

Cinnamon Cream Cheese Frosting:
5 oz. cream cheese, softened
3 Tbsp. unsalted butter, softened
1/4 tsp. pure vanilla extract
1 cup powdered sugar
1/2 tsp. cinnamon

DIRECTIONS
1. Preheat oven to 350 F. Butter a 8 or 9 inch square cake pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a separate large bowl, beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2-3 minutes. Add eggs, 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour until just combined, then fold in walnuts.

3. Spread batter evenly in prepared pan and bake in preheated oven for 35-45 minutes, until a toothpick inserted into the center comes out clean. Cool in pan 15 minutes. Run a knife around the edge of the cake to loosen, then invert onto a plate. Reinvert cake onto rack to cool completely.

4. To prepare the frosting, beat cream cheese, butter, and vanilla with an electric mixer at high speed until light and fluffy. Sift powdered sugar and cinnamon over top and beat at medium speed until incorporated. Spread frosting over cooled cake.

Makes a single-layer 8 or 9 inch square cake.

(Adapted from Gourmet)

Spinach, Pear, and Hazelnut Salad with White Balsamic Vinaigrette

I found out just a day ago... I passed my boards and now I'm an RN!! And it feels spectacular. A nursing degree doesn't get you much without a license. So I guess you could say I'm a real nurse now. Although an unemployed one. That's next on the to-do list. Get hired.

Over the weekend we celebrated my parents' birthdays. Brooke and I cooked them Sunday dinner and this salad started us off. The spinach, thinly sliced pears, and raw red onion are tossed in a light floral vinaigrette and finished off with sweet chewy cranberries and crunchy toasted hazelnuts. I was unable to find pre-blanched hazelnuts, so I used the method detailed below to removed the skins. (Don't leave them on- they taste bitter.) While not essential, the white balsamic vinegar and whole grain mustard really make a difference in this dressing. Both are milder than their counterparts and also add an aesthetic touch.

Spinach, Pear, and Hazelnut Salad with White Balsamic Vinaigrette

INGREDIENTS
6 oz. baby spinach
1 firm ripe Barlett or Bosc pear, thinly sliced
1/3 cup red onion, thinly sliced
2 Tbsp. sweetened dried cranberries
2 Tbsp. toasted* hazelnuts (filberts), chopped

White Balsamic Vinaigrette:
1 Tbsp. white balsamic vinegar
2 Tbsp. extra virgin olive oil
1/2 tsp. whole grain Dijon mustard (use less if you substitute regular Dijon mustard)
1/2 tsp. honey
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the vinaigrette, whisk vinegar, mustard, and honey in a small bowl. Slowly stream in the olive oil, while whisking constantly, to emulsify. Season to taste with salt and pepper.

2. In a large bowl, toss spinach, pears, and red onion with enough vinaigrette to lightly coat. Sprinkle with cranberries and hazelnuts and serve.

*Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot to a clean kitchen towel. (Use a clean towel that is old or you don’t mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).

Serves 4.

(Adapted from Epicurious)

Honey Whole Wheat Bran Muffins

This is what happens when you leave me at home without a job and too much time on my hands. I make muffins. Thankfully wheaty-bran ones that don't pack too much sugar or fat. That can be enjoyed for breakfast or as an afternoon snack and not cause an unwanted crash. The fiber found in whole grains is sustaining. It slows down the absorption of your food, leaving you filling full longer and stabilizing your blood-sugar. It also regulates digestion- and who doesn't appreciate that?!

I love sweet things. But sugar is not your body's friend. Especially not in high doses and unaccompanied by other nutrients. If nursing school left a lasting impression, it was that I don't want to develop diabetes (not to mention heart disease). Without getting grossly descriptive, I've seen too many patients (young and old) who are enslaved to their disease, losing limbs, losing their lives because of poor diet choices (largely the result of unrestrained sugar and fat intake). I don't want that to be me or my family.

I'm not saying I don't (or you can't) enjoy treats once and a while. Deprivation doesn't work either. Have dessert on occasion and savor it. You'll find that you'll enjoy it immensely more when your taste buds are not constantly saturated by sweet. Getting rid of the processed junk foods in your pantry will eliminate a huge quantity of sugar that you might not realize is even there. Cook at home as much as possible. Replace white flours/rice (a.k.a. sugar) with whole grains. Choose natural sweeteners that have retained some nutrients (honey, molasses, agave). Please, just say no to soda! And when you need a healthy way to satisfy your sweet tooth, make muffins like these- naturally sweetened, low in fat, and high in fiber. After they've cooled and I've enjoyed one (or two), I freeze them for future snacking.

Honey Whole Wheat Bran Muffins

INGREDIENTS
1 1/2 cups wheat bran
1 cup white whole wheat flour
1/2 cup raisins
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup unsweetened applesauce
1 cup milk
2 eggs
1/3 cup honey (they were plenty sweet so I'll reduce to 1/4 cup next time)
1/2 tsp. pure vanilla extract
1/4 cup walnuts, chopped (optional- I omitted)

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease or line a 12-cup muffin tin.

2. In a large bowl, whisk to combine the wheat bran, flour, baking soda, baking powder, salt, raisins, and walnuts (if using). In separate large bowl, whisk to combine applesauce, milk, eggs, honey, and vanilla extract. Combine wet and dry ingredients, just mixing until the batter is moistened throughout.

3. Divide the batter between the 12 muffin cups, filling each to the brim. Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for several minutes in the pan before removing muffins to cool completely on a wire rack.

Makes 12 muffins.

(Adapted from All Recipes)

Pizza with Chicken Sausage and Black Olives

I would say that pizza is my favorite meal to make. I've done it enough times now that I've got it down to an art. My pizza dough recipe is reliable and there is little stress involved. Even when I'm experimenting with unusual toppings, the puffed chewy crust and blanket of cheese guarantee that it's going to be pretty good. Dustin is always happy to have pizza. He lights up at mention of the word. And it makes leftovers that we actually look forward to eating!

As much as I love pork sausage, I can't justify eating it very often. So that's where chicken comes in. Trader Joe's sells an array of flavored chicken sausages that all sound delectable and so far, are. Less calories, but still full of flavor. This time we tried the roasted garlic. It paired perfectly with the black olives, roasted red peppers, and red onions. With a half-whole wheat crust and lighter sausage, you can feel a little better about pizza for dinner. And I promise you won't miss the pork.

Pizza with Chicken Sausage and Black Olives

INGREDIENTS
1 recipe pizza dough
1 recipe pizza sauce (or jarred)
fully cooked chicken sausage, sliced (your favorite flavor- I used roasted garlic)
black olives, sliced
roasted red peppers, thinly sliced (optional)
red onion, thinly sliced (optional)
dash dried oregano
dash crushed red pepper flakes
mozzarella, shredded (or a combination of shredded cheeses such as asiago, romano, fontina, etc.)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Preheat oven and pizza stone to 450 F.

3. Top prepared crust with a thin layer of tomato sauce, chicken sausage, olives, peppers (optional), and onion (optional). Sprinkle with oregano and red pepper flakes. Top with a generous sprinkling of cheese.

4. Bake in preheated oven for 10-12 minutes until the crust is puffed and golden and the cheese is bubbling. Let cool several minutes before slicing.

Makes 1 large pizza.

(Inspired by Slow Like Honey)

Roasted Cauliflower and White Cheddar Soup

Consider this two recipes in one. It's a rich and comforting soup, yes. But if you stop after step one, you have an awesome roasted cauliflower side dish. When my tray of cauliflower came out of the oven, I couldn't stop swiping bits of golden blistered florets. Sweet and tender and oh my goodness. The cauliflower almost didn't make it into the soup. But that would have been such a shame, because this soup is really wonderful, too. It's simple, and I think that's what makes it taste so good. Each ingredient is pronounced. You can distinguish the roasted cauliflower and garlic, the sharp creamy cheddar, and the specks of fresh thyme. A little kosher salt and freshly ground black pepper go a long way. Use homemade chicken or vegetable broth (for a vegetarian option), if possible, for a purer flavor. And serve with a crusty hunk of whole wheat bread. Happy slurping!

Roasted Cauliflower and White Cheddar Soup

INGREDIENTS
1 large head cauliflower, roughly chopped
2 large shallots, peeled and quartered
3 cloves garlic, peeled
2 Tbsp. extra virgin olive oil
4 cups homemade or low-sodium chicken broth
1 1/2 cups sharp white cheddar cheese, shredded
1 Tbsp. fresh thyme, chopped
kosher salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil. Toss cauliflower, shallots, and garlic with olive oil to coat. Season with kosher salt and pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.

2. Cool vegetables slightly and then puree in the food processor or blender with some of the chicken broth. (Some texture is good, just not large chunks.) Place the pureed vegetables and remaining chicken broth in a large pot and bring to a boil. Reduce heat and simmer 10 minutes. Stir in the cheddar and thyme and season to taste with salt and pepper. Serve warm with crusty whole wheat bread.

Serves 4.

(Adapted from Tasty Kitchen)

Curried Chicken Salad Pita

My life is really quiet right now. I'm spending a lot of time at home, alone, studying. After the excitement of finishing school and the holidays, it seems rather dull. But it leaves lots of time for recipe-searching and cooking, which I'm definitely loving! But even when I have the time, I don't always want to spend hours preparing a meal. Sometimes I'm too hungry or tired or impatient to stand over the stove at all. That's when I rely on recipes like this. Dishes that don't require much investment, but are still rewarding.

This chicken salad can be eaten warm or chilled, in a pita pocket, on a bed of lettuce, or between slices of toast. To save even more time you could purchase and dice up a rotisserie chicken. Or try this method (see the NOTE) for baking chicken breasts, which I find to be just as easy. I never use all mayonnaise when I make chicken salad, opting for at least half plain yogurt. I promise you won't miss any of the flavor- not with all of the other ingredients going on here. The pear was my favorite part- sweet and smooth and unexpected.

Curried Chicken Salad Pita

INGREDIENTS
12 oz. boneless skinless chicken breast, cooked and diced or shredded
3 Tbsp. plain nonfat Greek yogurt
3 Tbsp. mayonnaise
freshly squeezed lemon juice, to taste
2-3 tsp. curry powder (to taste)
1 firm ripe Barlett pear, cored and diced
1 stalk celery, diced
1/3 cup sweetened dried cranberries
1/3 cup green onions, thinly sliced
1/4 cup sliced almonds, toasted
salt and freshly ground black pepper, to taste
4 whole wheat pita halves
alfafa sprouts

DIRECTIONS
1. In a large bowl, toss to combine chicken, pear, celery, cranberries, green onions, and almonds. In a small bowl, whisk yogurt, mayonnaise, lemon juice, and curry powder until smooth. Pour over the chicken mixture and toss to coat. Season to taste with salt and pepper and curry powder. Serve in pitas with alfalfa sprouts.

Serves 4.

(Adapted from Eating Well)