Huevos Rancheros

Another breakfast turned dinner. It's kinda my thing right now. Breakfast all day long. This dish is quick, flavorful, satisfying- exactly what I want to have up my sleeve for a rushed weeknight or a lazy weekend morning. And you know how I feel about anything served in a tortilla with salsa and cheese. If it happens to have a fried egg cooked right on top all the better. I almost felt silly writing out this recipe. It's painfully simple to make (albeit possibly messy) and although I suggested a few choice toppings, you can add whatever you want to your huevos. (I'm considering avocado next go-around.) I found Smitten Kitchen's detailed photos of the process helpful when it came to flipping the tortilla and egg. The hardest part is keeping your yolk in the skillet and off the wall.

Huevos Rancheros

INGREDIENTS
corn tortillas
sharp cheddar, shredded
eggs

black beans (or refried beans)
salsa fresca
cilantro, chopped
sour cream
hot sauce (optional)

DIRECTIONS
1. Preheat a skillet over medium heat. Lightly grease it with cooking spray. Add a corn tortilla and cook until lightly browned on one side. Flip and sprinkle with cheese. Once the cheese has begun to melt, crack an egg over the center of the tortilla. Season the egg with salt and pepper. Cook until the whites have begun to set before carefully flipping the tortilla. Cook until the yolk is still runny or set (however you like your eggs). Remove from the heat and repeat. Serve toped with black beans, salsa fresca, cilantro, sour cream, and hot sauce (optional).

(Adapted from Smitten Kitchen)

Whole Wheat Buttermilk Pancakes with Blueberry Maple Syrup

We had an eventful last week on the East Coast. First an earthquake and then a hurricane. Neither severely impacted our lives and for that we're grateful. In the anticipation of losing power over the weekend we snuck north to stay with my parents. (Our neighborhood seems to go dark every time a breeze passes through.) It would have been such a shame if a whole weekend of cooking were thwarted by a black-out. I wasn't going to let that happen. So we got away. And I spent a rainy Saturday making homemade pasta with my sister. And snuggled under a blanket, indoors, hidden from the storm. And when we returned Sunday morning we found our garden flattened and our power going strong. We were part of the small percentage of Richmond that didn't go dark. (Some kind of miracle.) So I guess the getaway was unnecessary, but still fun.

Since our church wasn't as lucky on the power front, we had lots of time to laze around on Sunday and I made us pancakes for lunch. I found this basic whole wheat buttermilk pancake recipe on 101 Cookbooks (a great resource for natural/organic recipes). And they were soft and fluffy and happen to be good for you. But the blueberry maple syrup is what had me enthralled. Hotcakes with warm sweet berries. What a perfect combination.

Whole Wheat Buttermilk Pancakes with Blueberry Maple Syrup

INGREDIENTS
Whole Wheat Buttermilk Pancakes:
2 cups white whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. organic cane sugar
1/2 tsp. salt
2 1/4 cups buttermilk
2 eggs
2 Tbsp. butter, melted + extra for greasing the pan and serving

Blueberry Maple Syrup:
6 oz. fresh blueberries
1/4 cup pure maple syrup
2 Tbsp. organic cane sugar (you can add 1-2 Tbsp. more if your blueberries are tart)
2 Tbsp. water

DIRECTIONS
1. To make the blueberry maple syrup, put 1/2 of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside (or keep warm on the stove over low heat).

2. To make the pancakes, combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

3. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter (cooked pancakes can be kept warm in a 200 F oven in the meantime). Serve with pat of butter and blueberry maple syrup.

Makes 12 pancakes.

(Adapted from 101 Cookbooks)

Peanut Butter Banana Oatmeal

Often the simplest meals are the most satisfying. Sure, I love sushi or a perfectly seared beef fillet. But I look forward to pb&j or a grilled cheese sandwich just as much. These comfort foods never grow old. And that's how I feel about a warm bowl of oatmeal. My favorite way to prepare it includes a spoonful of peanut butter (or almond butter) and a sliced banana. And I usually top it off with a drizzle of honey. A hearty, healthy way to begin (or end) any day.

Peanut Butter Banana Oatmeal

INGREDIENTS
1/2 cup old-fashioned oats
1 cup water
pinch salt
1 Tbsp. peanut butter (or almond butter)
1 ripe banana, sliced
drizzle of honey (optional)

DIRECTIONS
1. Combine oatmeal, water, and a pinch of salt in a small saucepan or microwave-safe bowl and cook according to package directions.

2. When oatmeal is done, stir in peanut butter and sliced bananas. Serve with a drizzle of honey (optional).

Serves 1.

(Adapted from Lahatchita Eats)

Summer Veggie Omelette

Can you believe I've never made an omelette/omelet (same thing- spell it however you want) until now? I have no idea why not! It just never crossed my mind. It might have something to do with not being much of a breakfast person. But that's changing. And I admit that my first attempt at an omelette was intimidating. I was completely flustered by the process. A good omelette (as I learned after reading bunches of recipes) is soft and fluffy and neatly folded. That's a lot to live up to. And then there's the decision of what to stuff it with. Oh the possibilites...

For the filling I sauteed a few summer vegetables, garlic, and onion, and topped it with a little lot of cheese. Easy. To the omelette itself I incorporated fresh chives, although any fresh herb would work. I followed a basic recipe that produced a near-perfect omelet (based on the above description) on three separate attempts. (With only minimal sweating involved.) This will be my go-to recipe from here on out. And if I can do it, so can you.

Summer Veggie Omelette

INGREDIENTS
Omelette:
2-3 large eggs (I used 2)
1 Tbsp. water
fresh herbs, chopped (chives, basil, etc.)
salt and freshly ground black pepper
butter, to grease the pan

Filling:
drizzle extra virgin olive oil
onion, thinly sliced
garlic, minced
bell pepper, diced
fresh corn, kernels sliced off
zucchini, diced
tomato, seeded and diced
salt and freshly ground black pepper, to taste
cheese (Cheddar, Gruyere, Gouda, etc.)

DIRECTIONS
1. To prepare the filling, heat a drizzle of olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, and saute until tender. Stir in the corn and zucchini and continue to cook until tender-crisp. Remove from the heat and stir in the tomatoes. Season to taste with salt and freshly ground black pepper.

2. To prepare the omelette, crack the eggs into a small bowl. Add 1 Tbsp. water, a generous pinch of salta and pepper, and any fresh herbs. Gently whisk with a fork to combine.

3. Heat a 6-8 inch skillet over medium-high heat. Once the pan is HOT, add the butter, making sure it coats the bottom of the pan. Slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Once the eggs firm up a little, use a spatula to gently direct the eggs away from the sides and into the middle. Tilt the pan to allow the remaining liquid to flow into the space left at the sides of the pan.

4. Continue to cook for another minute or so until the eggs begin to set. While the middle is still a little runny, add the filling (about 1/3 cup per omelette) near the center and sprinkle with cheese. Use a spatula to fold the sides of the omelette over the middle (or simply fold it in half like I did). Let it continue cooking until the cheese has melted, then slide the omelette off the pan and onto a plate. Garnish with fresh herbs and serve.

Makes 1 omelette.

(Adapted from Epicurious)

B.E.L.T. (Bacon, Egg, Lettuce, Tomato) Sandwich, Revisited

Sandwiches are completely frustrating to photograph. I've never met a less photogenic food. Not that I'm an expert photographer. Or working with professional equipment. But I'm particularly bad at capturing an image of something stuffed between two slices of bread. You should try taking a picture of that sandwich you packed for lunch sometime and see how it goes. Then you'll relate.

I had some leftover bacon in my freezer and kept thinking about how I had to make this sandwich before the end of tomato season. I'm trying to eat as much as possible of what's left of summer right now. I always looks forward to fall, but all the berries, tomatoes, and sweet corn will be sorely missed in a month or so.

9/7/10: It's not very often that I eat bacon. Or fried eggs. But for this sandwich I'll make an exception. You've probably noticed by now that I strongly believe in using nutritious high-quality ingredients in my cooking. With a sandwich this simple, it makes all the difference. Fresh baked sourdough bread (whole wheat if available), juicy ripe tomatoes (mine came right from the farm!), nitrate-free bacon, organic brown eggs (I could go on and on about how awesome local pastured eggs are), silky bibb lettuce, a (small) dollop of real mayonnaise, fresh garlic, garden-grown chives. I know, it's not every time of year you can have such fantastic fresh ingredients. That's what makes this a treat. So don't wait- make this sandwich right now before summer tomato season slips away. It's too sensational to miss.

B.E.L.T. (Bacon, Egg, Lettuce, Tomato) Sandwich

INGREDIENTS
4 slices whole wheat sourdough bread, lightly toasted
4 slices bacon, cooked until crisp
2 large eggs
bibb lettuce
tomato, thinly sliced
2 Tbsp. mayonnaise
1 tsp. garlic, grated
fresh chives, chopped (to taste)
salt and freshly ground pepper, to taste

DIRECTIONS
1. In a small bowl, stir to combine mayonnaise with garlic and chives. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.

2. Preheat a large skillet over medium-high heat. Lightly grease with cooking spray. Crack each egg into the skillet and sprinkle with salt and pepper. Add a drizzle of water and cover. Cook until the eggs are done (I like a soft center.)

3. Spread mayonnaise on the lightly toasted bread. Season tomato slices with salt and pepper. Top each sandwich with two slices of bacon, a fried egg, lettuce, and tomato. Slice and serve.

Makes 2 sandwiches.

(Adapted from Kiss My Spatula)

Roasted Eggplant Pizza

Picky eating is my top pet peeve. I get all shook up when people tell me they hate something. Or refuse to try it. It might be a little hypocritical since I used to be picky myself. It wasn't all that long ago that I had a list of foods I thought I disliked. (My high school self refused barbecue sauce, beans, and generally all seafood- to name a few.) And then something changed (and I highly doubt it was my taste buds). A mental shift occurred when I started cooking and I suddenly wanted to try new things. I not only discovered that I liked most of the foods I was too stubborn to eat before, but also that a single bad experience with an ingredient didn't mean it was repulsive. Over the last few years of more open-minded eating I have come to the conclusion that there isn't a single food I don't like when it's prepared well.

So I should clarify that what really frustrates me is when people (adults in particular- kids don't know much better and often learn their picky habits from others) won't step outside of their culinary comfort zone. And with regularity. It makes eating- and life altogether- much more exciting. And like me, you might learn something about yourself. About how interesting and varied your tastes actually are. About how liberating it feels to not surround yourself with invented limitations. (Do I need to point out that this doesn't only apply to food?) When you're open to new experiences (expecting they won't go well every time, and not shunning a food forever because of a bad encounter), eating becomes much more enjoyable. An adventure. And for everyone else's sake, you'll be a lot more pleasant to dine with.

It's no coincidence that I broached this topic on my eggplant pizza post. I've only recently overcome my faux-aversion to this rich purple fruit. Eggplant has a reputation for being somewhat bitter in its raw state. I like how Wikipedia describes the transformation it takes- how eggplant "becomes tender when cooked and develops a rich, complex flavor." It really can be delicious. We recently had an incredible eggplant parmesan dish that convinced me of this. (Although, admittedly, probably anything would taste good fried and smothered in tomato sauce and cheese.) But nevertheless I was motivated to prepare eggplant at home. And more simply. Since I've had great success with this method in the past, I chose roasting. When I found Pioneer Woman's version of this pizza (which she deems her favorite!), I didn't look back.

I wasn't surprised that I loved it. Perhaps a little amazed that I couldn't stop sneaking roasted bits of eggplant off the baking sheet before they even made it onto the pizza crust. But what really blew my socks off is that our beach-house full of self-proclaimed "picky eaters" (including a large portion of my own family) liked it just as well. I was proud of them for giving it a go. And I could see the satisfaction they felt for trying, and genuinely liking, something new.

Roasted Eggplant Pizza

INGREDIENTS

1 large eggplant, chopped

1 pint grape tomatoes, halved

1 yellow or red onion, chopped

2 cloves garlic, minced
drizzle extra virgin olive oil

kosher salt and freshly ground black pepper

8 oz. fresh mozzarella, sliced or shredded

1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS

1. Prepare pizza dough according to recipe directions.

2. To roast the eggplant, preheat oven to 450 F. Line a large rimmed baking sheet with aluminum foil. Combine the eggplant, tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper and toss to coat. Spread in an even layer on the baking sheet. (Or onto two baking sheets. The vegetables caramelize better if they have room to breathe.) Roast in the preheated oven 20-25 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside to cool.

3. Keep the oven at 450 F and preheat the pizza stone.

4. Prepare the crust according to recipe directions. Top with the roasted vegetables, mozzarella, and parmesan.

5. Bake on preheated pizza stone for about 10 minutes, until the crust is puffed and golden and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

(Adapted from Pioneer Woman)

Pineapple Black Bean Salsa, Revisited

In the midst of all the craziness here at our crowded beach house, I've managed to make a recipe or two. This one is not so new but deserves a repeat. Just a few spoonfuls of this salsa (because that's all you might get when you're sharing with over a dozen others) is worth the work and the effort. And the five dollars spent on the only ripe pineapple I could find in our vicinity. Something about combining juicy fruit with pungent raw ingredients (onion, jalapeno, cilantro) boosts its flavor to a whole new level. I served this sweet salsa with baked tortilla chips alongside these fresh fish tacos.

5/1/10: I intended to pair this with grilled chicken or fish, but I got so impatient to try it that I abandoned hope of it becoming a main dish and ended up devouring it all with tortilla chips. At least now I know that this salsa is sensational and that it would be excellent on top of just about anything! Quite often I consult seasonal growth charts to figure out what fruits and veggies are currently in season. Right now, pineapple is in. Not in Richmond, VA mind you, but somewhere in the world (like Oahu) it's pineapple season. And I can purchase a juicy ripe pineapple that has possibly traveled farther than I ever have, to become my snack. As much as I promote using local ingredients, I'm just outta luck in this case. This salsa is fruity and sweet (without a speck of added sugar), and if you choose, spicy too! It'll be awesome any way you serve it.

Pineapple Black Bean Salsa

INGREDIENTS
2 cans black beans, drained and rinsed
1 pineapple, cored, peeled, and diced
1 large bunch cilantro, coarsely chopped (to taste)
1 small red onion, diced
3 cloves garlic, minced
3 limes, juiced
1 jalapeno, minced
sea salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine black beans, pineapple, onion, garlic, lime juice, and jalapeno. Stir in cilantro and season with sea salt and freshly ground black pepper to taste. Refrigerate until ready to serve. 

Serves 8.

(Adapted from The Nourishing Gourmet)

Breakfast Burritos

With my recent efforts to eat less meat (only several times a week instead of daily), I've gained a new appreciation for eggs. Packed into those tiny oblong shells are a surprising amount of nutrients and protein. Eggs, if you don't over-do it, are really good for you! And they leave you feeling full. Plus, they're delicious. I want to eat them. And that's what really matters.

We stuffed our burritos full of sauteed peppers and onions, black beans, soft scrambled eggs, melted cheese, avocado, tomato, sour cream, salsa, and cilantro. And ate them for dinner instead of breakfast. Because that's what we do around here. Eat breakfast in the evening. And then we made them again for lunch the next day. But I bet they make a fantastic energizing morning meal- I just wouldn't know.

Breakfast Burritos

INGREDIENTS
extra virgin olive oil
1/2 red onion, thinly sliced or diced
1 red bell pepper, seeded and sliced or diced (I used a mixture of red and green bell pepper)
1 cup canned black beans, drained and rinsed
crushed red pepper, to taste
salt and freshly ground black pepper, to taste
8 large eggs, whisked (or 4 whole eggs and 6-8 egg whites)
green onions or chives, chopped (optional)
4 large whole wheat tortillas, warmed
pepper jack or sharp cheddar cheese, shredded
avocado, sliced
tomato, seeded and diced
fresh cilantro, chopped
sour cream
salsa
hot sauce, for serving (optional)

DIRECTIONS
1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onions and peppers and cook until the onions are soft and the peppers are slightly charred, about 8 minutes. Stir in the black beans and crushed red pepper. Cook until the beans are warmed through. Season to taste with salt and freshly ground black pepper.

2. Meanwhile, heat a separate skillet over medium heat. Lightly coat the skillet with cooking spray, reduce the heat to low, and add the eggs and green onions or chives (optional). Season with salt and freshly ground black pepper. Scramble until cooked through.

3. Distribute the scrambled eggs between the warmed tortillas. Top with the pepper and onion mixture, cheese, avocado, tomato, cilantro, sour cream, and salsa. Roll up burrito-style and serve.

Makes 4 burritos.

(Adapted from Food Network)

Grilled Turkey Burgers with Smoky Aioli, Revisited

Yes, I've shared this one before. But it's hands down one of my favorite burgers and I decided it deserved a better picture and a second debut. I'm not usually big on putting mayonnaise on anything. Call me a mustard girl. But when you take that mayo, add a little lemon and garlic (and in this case some fabulous spices) and call it aioli, it's exponentially more appealing. For the juiciest turkey burger I recommend pure ground turkey thigh. And for buttery, soft, and fluffy hamburger rolls (that you'll want to eat with everything- not just your burger) try this recipe.

8/29/10: This is no girly turkey burger. There's nothing light or wimpy about it. (OK, it is made with ground turkey breast or thigh, which is much leaner than beef, but you'll see what I mean.) Because it's smothered in a blanket of sharp Cheddar cheese and then topped with a dollop of smokey aioli (a spiced mayonnaise-garlic blend). And then there's tender charred red peppers and onions, peppery arugula, and a soft brioche bun. This is a killer dinner. Thank you Bon Appetit, for making my taste buds sing!

INGREDIENTS
Smoky Aioli:
1/4 tsp. ground cumin
1/4 tsp. ground corinader
3/4 tsp. smoked paprika
1/4 cup mayonnaise
1 tsp. freshly squeezed lemon juice
1/2 clove garlic, minced
salt and freshly ground black pepper, to taste

1 lb. ground turkey breast or thigh
salt and freshly ground black pepper
extra virgin olive oil
4 thick slices red onion
1 large red bell pepper, quartered
4 slices sharp white cheddar cheese (I used smoked cheddar)
4 whole wheat burger buns
arugula or spring mix

DIRECTIONS
1. To make the aioli, whisk to combine the spices, mayonnaise, lemon juice, and garlic in a small bowl. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.

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

3. In a medium bowl, combine the turkey and 2 Tbsp. of the aioli. Form into four evenly sized patties.Sprinkle with salt and pepper.

4. Brush onions and peppers with olive oil and sprinkle with salt and pepper. Grill until tender and slightly charred on each side.

5. Grill turkey burgers, topping with the cheese before they are done cooking to allow the cheese to melt. Place on a bun and top with peppers, onions, smokey aioli, and arugula.

Makes 4 burgers.

(Adapted from Bon Appetit)

Peach Ice Cream

We're on the verge of a week-long getaway to the beach. Actually, let me clarify. We'll be cramming with my family (and a few add-ons- friends, girlfriends) into a modest (a.k.a. somewhat small and outdated) beach house. But it's right on the ocean. And there will be swimming and sunbathing and all sorts of fun involved. My family makes this trip to the Carolina coast every summer. And this is the first time we're lucky enough to be able to join them! We've been looking forward to this for months.

We'll also be celebrating our 5th anniversary while we're away. And we have a special little escape planned for just the two of us- involving a charming southern town, dinner out, and a picturesque bed and breakfast. (We decided a crowded beach house wasn't exactly romantic.)  I can't wait! 

There won't be a whole lot of cooking happening this week. We'll be relishing the local seafood. And trying to stay out of each others way in the kitchen. But for sure there will be fish tacos and always pizza. (Pizza is my most-requested dish. I've become expert at whipping out double, triple, quadruple, etc. etc. batches of pizza dough. I can make enough pizza to feed a small country.)

Before I go I wanted to share this little recipe. For a luscious and dreamy peach ice cream. Now is the time to pick up a basket full of peaches and make yourself this frozen treat. It's tangy and sweet and smooth (although it could be chunky if you preferred). Not that you would want to wait, but definitely enjoy this ice cream soon after it has been churned. Because of the fruit, it gets frosty and loses some of its creaminess after being frozen for too long.

Peach Ice Cream

INGREDIENTS
1 1/3 lbs. ripe peaches, peeled, pitted, and chopped
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp. pure vanilla extract
few drops freshly squeezed lemon juice

DIRECTIONS
1. Combine the peaches and water in a medium saucepan. Cook over medium heat, covered and stirring occasionally, until the peaches are soft and cooked through, about 10 minutes. Remove the pan from the heat, stir in the sugar, and set aside to cool.

2. Add the cooled peaches to a blender or food processor and puree until chunky or smooth. In a medium bowl, whisk to combine the sour cream, heavy cream, vanilla, and lemon juice. Stir in the peaches. Chill the mixture thoroughly in the refrigerator. Once chilled, transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.

Note: This ice cream is best enjoyed immediately or soon after churning, as it gets frosty after being in the freezer for very long.

Makes about 1 quart.

(Adapted from David Lebovitz via Annie's Eats)

Blueberry Cornmeal Pancakes

I'm bringing breakfast back. It is definitely the most neglected meal around here and I'm promising to change my ways. Even if we don't eat it at the traditional time of day. You see I am a morning person. The kind that wakes up with the sun, obnoxiously bright-eyed and energetic wayyy too early (no matter how late I was up the night before). For me there is no such thing as sleeping in. So you'd think breakfast would be right up my ally. But I'm not a big meal in the a.m. kinda girl. (Which has a lot to do with some pesky stomach issues that I try not to mention too often. They're not pretty.) So most mornings I eat whole wheat toast or yogurt or a banana. Stomach settling foods. And save the cooking for later in the day.

But breakfast for dinner I can do. And lately that's exactly what has happened. It started with this quiche last week. And then when Sunday rolled around and I couldn't decide what to make for dinner, I turned to pancakes (and chicken sausage and scrambled eggs). And oh my gosh it hit the spot. These blueberry cornmeal pancakes reignited my interest in breakfast foods. This recipe originally came from Martha Stewart and I simply incorporated whole wheat flour and reduced the sugar. The cornmeal gives these pancakes extra oomph- great texture and flavor. I made a full batch and froze the leftovers for snacking. They were wonderful reheated in the microwave and/or toasted the next day.

Blueberry Cornmeal Pancakes

INGREDIENTS
1 cup white whole wheat flour
1/2 cup cornmeal
2 Tbsp. organic cane sugar
1 1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 3/4 cups low-fat buttermilk
3 Tbsp. unsalted butter, melted + extra for the griddle and serving
1 large egg
2 cups (1 pint) fresh blueberries

pure maple syrup, for serving

DIRECTIONS
1. Whisk together the flour, cornmeal, baking powder, salt, and baking soda. In a separate bowl, whisk to combine the buttermilk, butter, and egg. Whisk the wet ingredients into the dry ingredients until just combined (batter will be lumpy).

2. Preheat oven to 200 F. Heat a large griddle or nonstick skillet over medium heat. Brush the griddle with melted butter and spoon the batter onto the griddle, 1/3 cup at a time. Sprinkle with about 2 Tbsp. blueberries per pancake. Cook until edges are set and bubbles form in the center, about 4 minutes. Flip and cook for 2 minutes on the other side, until golden brown. Repeat with remaining batter and blueberries. Keep prepared pancakes warm on a baking sheet in the oven. Serve with butter, pure maple syrup, and more blueberries.

Serves 3-4.

(Adapted from Martha Stewart via The Little Red House)

Tomato and Fresh Corn Quiche

This recipe was meant to make a pie. A pie filled with tomatoes (intriguing), Cheddar (getting even better), and gobs of mayo (ick!).  I'm sure that such a creation would taste good, but I can't bring myself to bake or eat such a mayo-heavy dish. So that's why my tomato pie became a quiche. A lovely cheesy quiche filled to the brim with grape tomatoes, sweet corn, caramelized onions, and fresh herbs. And a rich and flaky butter pie crust (in which I successfully replaced most of the flour with whole wheat). If you're trying to save some calories you could ditch the crust altogether. I've been known to go crustless on occasion. I served this for dinner, alongside a balsamic-dressed salad of baby greens, shredded carrot, red onion, and dried cranberries. As a main dish it could probably stretch to serve four. Should I admit that ours didn't go near that far?

Tomato and Fresh Corn Quiche

INGREDIENTS
1 butter pie crust (I replaced 1 cup of the all-purpose flour with whole wheat and had to use slightly more water)
1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded
2 ears corn, kernels sliced off
3 eggs
1 cup milk
1 packed cup sharp white Cheddar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper

DIRECTIONS
1. Prepare crust according to recipe directions. (Make sure to pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned.)

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.

3. Preheat oven to 350 F. Scatter onions in the bottom of the pre-baked crust. Top with the tomatoes, corn, basil, and chives.

4. In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.

5. Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.

Makes a 9-inch round quiche.

(Adapted from Eat Make Read)

Whole Wheat Pitas, Revisited

Not up for cooking a few nights ago, we tried a new Lebanese restaurant in Richmond. Everything we ordered was wonderful- except for the pita. It was cold and dry and plain unimpressive. So when I came home with my styrofoam container full of hummus and tabbouleh, I decided to make a proper lunch out of it and make some pita myself. Accompanied by soft warm pita right out of the oven, my meal was better as leftovers! Homemade bread everything really is best.

This go-around I took my own suggestion and misted the tops of the pitas with water as soon as I'd set them on the pizza stone (and then shut the oven as quick as possible to trap the heat). And I think it worked because my pitas puffed beautifully.

3/4/09: Each month, I anticipate the day when I'll open my mailbox to find my very own fresh-off-the-press copy of Cooking Light awaiting me! I'll sink into a cozy spot on the couch and peruse page after page of stunningly photographed delicacies. I tear up post-it notes and bookmark each recipe that beckons my approval. More recently, I discovered that you can go online to their website to find the same exact recipes and read other people's reviews of them. When I'm unsure of whether to try a dish, other reader's opinions are just a few clicks away! On the very last page of this month's issue (March) I found this recipe, and didn't have to think twice. I was definitely making my own pitas- the only question was what to fill them with? I think the Greek yogurt as an ingredient inspired the theme of our dinner. Greek Chicken Kebabs and veggies with Tzatziki Sauce was the perfect filling!

Making these pitas reminded me a lot of making my pizza dough recipe. The only real differences were adding the yogurt, and using a bit more flour. The rise time is similar and they are also best cooked on a pizza stone. Be very gentle in the rolling out process- you want to make sure they stay light and airy so that they puff during baking. It will be much easier to split them open if they've successfully puffed. We ate half the batch last night while they were still piping hot! The rest I've already got stored in the freezer. If you don't have white whole wheat flour you might want to use half all-purpose and half whole wheat to ensure that they aren't too dense. These are 100% better than any store-bought pita I've ever had!

NOTE: I haven't tried this yet but another baking blogger suggested spraying the pita dough with a few squirts of water right as it goes on the hot stone. This is supposed to guarantee perfect puffage! I'm curious and will give it a try next time.

Fresh Whole Wheat Pitas

INGREDIENTS

1 tsp. sugar or honey

1 25-oz. package (2 1/4 tsp.) active dry yeast

1 cup + 2 Tbsp. warm water (100-110 F)

2 1/2 cups white whole wheat flour + extra for kneading

2 Tbsp. Greek yogurt (2% recommended)

1 Tbsp. extra virgin olive oil

3/4 tsp. salt

DIRECTIONS

1. Dissolve sugar and yeast in warm water in a large bowl and let stand 10 minutes.

2. Add flour, yogurt, oil, and salt to the yeast mixture. If using a mixer, beat at a medium speed until smooth. If making by hand, mix ingredients until flour is absorbed and smooth.

3. Turn out the dough on a lightly floured surface. Knead until smooth and elastic (about 5 minutes) adding more flour if needed to prevent dough from sticking to hands.

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for about 45 minutes or until doubled in size.

5. Position oven rack on the lowest shelf. Preheat the oven (and a pizza stone if you have one) to 500 F.

6. Divide the dough into 8 equal portions. Working with one portion at a time, gently roll each portion into a 5-6 inch circle.

7. Place dough circles (4 at a time) on baking sheets coated heavily with cooking spray. (Or if you are using a pizza stone they can go directly onto the preheated stone- careful it will be HOT! You might want to dust it with cornmeal or semolina flour first to prevent sticking.) Bake, 1 sheet at a time, for 5-8 minutes, or until puffed and lightly browned. Cool on a wire rack.

Makes 8 pitas.

(Adapted from Cooking Light)

Zucchini, Corn, and Bacon Fusilli with Basil Pesto

When I was first with you, I wrote posts about my indifference to pasta dishes. About how my husband would rather have pasta than just about any other meal, but it was the last thing I would choose. But things have changed since then. I think Dustin has converted me into a pasta person. Because as of late, I find myself bookmarking and subsequently cooking and noshing lots of noodles. And liking it, too! I'm not sure when the transformation took place. It might have been this lasagna or this cheesy bake that changed my perspective on the world. But never mind the specifics, our visions have united and we're a pasta-obsessed duo now!

This recipe caught my attention because it stars two of summer's freshest ingredients: corn and zucchini. (And then there's basil in the pesto.) The bacon is just a bonus. A touch of bacon grease flavors the vegetables and the crumbled bacon adds a salty bite to the finished dish. Don't over cook the corn and zucchini- simply saute them until slightly tender. You don't want soggy veggies. And be sure to toss a generous handful of high-quality Parmigiano on top. Then you'll see what I mean about pasta.

Zucchini, Corn, and Bacon Fusilli with Basil Pesto

INGREDIENTS
1 lb. whole wheat fusilli pasta
6 slices bacon, diced
3 ears corn, kernels sliced off
1 1/2 lbs. zucchini (I also used some yellow squash)
salt and freshly ground black pepper, to taste
Parmigiano Reggiano, freshly grated for serving

Basil Pesto:
1 1/2 cups fresh basil
1/2 cup pine nuts, toasted
2 small cloves garlic
6 Tbsp. Parmesan, freshly grated
6 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the pesto, place the basil, pine nuts, garlic, and Parmesan in a food processor. Pulse to create a chunky paste. With the motor running, stream in the olive oil until smooth. Season to taste with salt and freshly ground black pepper.

2. In a large skillet, cook the bacon over medium heat until crisp. Set bacon aside on a paper towel to drain. Reserve about 1 Tbsp. of bacon grease in the skillet and return to medium heat. Add the corn and zucchini and saute until tender-crisp, about 8-10 minutes. Season to taste with salt and freshly ground black pepper.

3. Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook, according to package directions, until al dente. Drain, reserving some of the pasta cooking water. Toss the cooked pasta with the zucchini mixture and pesto. Add a little of the cooking water to thin, if necessary. Stir in the bacon. Serve topped with freshly grated Parmesan.

Serves 4-6.

(Adapted from Gourmet)

Homemade Whole Grain Tortillas

I have three sisters. (Ages 19, 19 -yep, twins- and 16.) The youngest decorates elaborate cakes. I wish I had that kind of patience and artistic skill. The oldest bakes this loaf of bread almost every other day. She's mastered my own recipe better than me. And then the sister stuck in the middle (if only by a few minutes) cooks and bakes like crazy. She's a cute little recipe-trying machine. And I love it because she sends the best ones my way. Like these whole grain tortillas. Something I've been meaning to make for such a long time, but was too lazy to ever attempt. (Actually, I did try a whole wheat tortilla recipe once- years ago- that was a complete fail. And after that I was too discourage to try again.)

But sister #2 swore these were worth the effort. So I went for it. And they were not only surprisingly easy, but delicious, soft, and chewy. And healthy. Dustin said they were the best tortillas he's ever had. Talk about impressive. I realize I won't always have the time to make my tortillas from scratch. But it's nice to know I can. And I'll want to because they're that darn tasty.

Homemade Whole Grain Tortillas

INGREDIENTS
2 cups whole spelt flour or white whole wheat flour (I used spelt flour)
1/2 tsp. salt
3 Tbsp. canola oil
1/2 cup warm water if using spelt flour or 2/3 cup warm water if using whole wheat flour

DIRECTIONS
1. Combine the flour and salt in a mixing bowl or in the food processor. Add the oil and mix to incorporate into the flour thoroughly. Mix in the warm water (with the machine running if using the food processor). The dough should be soft and the flour will absorb water as it sits. Once mixed, let the dough rest 20 minutes, covered.

2. Turn the dough out onto a lightly flour surface, knead a couple of times, and form into a disk. Cut the dough into 10 pieces and roll each into a ball. Cover and let rest 20 minutes.

3. Flatten each ball of dough with a tortilla press or by hand with a rolling pin (using a floured rolling pin on a lightly floured surface roll tortillas into a very thin flat round, about 6-8 inches in diameter).

4. Heat a heavy ungreased griddle over medium-high heat. Toss a tortilla on the hot griddle and let it cook for about a minute, until it begins to puff and brown in spots. Flip and cook for about a minute on the other side. Transfer the baked tortilla to a plate and cover with a dish towel to keep warm. Repeat with the remaining tortillas. Serve immediately or refrigerate for up to 1 week or freeze for up to 2 months.

Makes 10 small tortillas.

(Adapted from King Arthur Baking via Handle the Heat)

Blackened Salmon Tacos with Roasted Corn Salsa and Cilantro-Lime Aioli

There are a two dishes I never tire of trying new variations on: pizza and tacos. Pizza is a given. I've never met anyone not enamored by it. And the taco obsession probably stems from my love of Mexican (Tex-mex, Southwestern, whatever you want to call it...) food. It takes the right moment for me to crave a plate of curry or bowl of noodles, but for a burrito, enchilada, or taco- I'm always in the mood. Hence the large collection of tacos around here. They probably deserve an index category of their own. Or a shrine in my kitchen cupboard.

Fish tacos are my favorite of them all. I've made them with tilapia, cod, and mahi, but never salmon. Until now. Whole Foods had an incredible deal on fresh salmon last week and once I spotted it I knew what I would be making for dinner. I found this recipe on Foodess and followed it pretty closely- except I chose to broil the salmon instead of pan-frying it. Since I was already using the broiler to roast the salsa, I was saving myself some time (and calories). I even made homemade tortillas (recipe forthcoming) to stuff all the fantastic fillings in- the flaky salmon, the charred tomato-corn salsa, the avocado, radish, and cilantro-lime sauce. Yum.

Blackened Salmon Tacos with Roasted Corn Salsa and Cilantro-Lime Aioli

INGREDIENTS
12 oz. salmon, skin removed
blackening seasoning (I used half of this recipe)
corn or whole wheat flour tortillas, warmed
avocado, thinly sliced
radish, diced
fresh cilantro, chopped for garnish

Charred Corn Salsa:
1 ear fresh corn, kernels sliced off
2 Roma tomatoes, seeded and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced (or more if you want it hot)
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

Cilantro-Lime Aioli:
2 Tbsp. mayonnaise (or substitute sour cream or Mexican crema)
1 Tbsp. freshly squeeze lime juice
1 Tbsp. fresh cilantro, minced

DIRECTIONS
1. Preheat oven broiler. Line two baking sheets with aluminum foil and lightly grease with cooking spray.

2. To make the salsa, toss the corn, tomatoes, onion, and jalapeno with the olive oil and spread in a single layer on one of the prepared baking sheets. Season with kosher salt and freshly ground black pepper. Broil 10-15 minutes, turning occasionally, until slightly charred. Keep warm until ready to serve.

3. Meanwhile, to prepare the aioli, whisk to combine the mayonnaise, lime juice, and cilantro.

4. Rub the blackening seasoning over both sides of the salmon. Place on the second prepared baking sheet and broil until the fish flakes easily with a fork. Serve in warm tortillas topped with charred corn salsa, cilantro-lime aioli, avocado, radish, and cilantro.

Serves 2.

(Adapted from Foodess)