Roasted Butternut Squash and Farro Salad

This was my contribution to our Christmas eve feast (which has always consisted of finger foods/appetizers and desserts). When we were children there was fruit, baby carrots and dip, bagel bites, cheese cubes and Ritz. While the tradition persists, in recent years our "dinner" has turned a bit more gourmet. Mom's peanut butter balls still make an appearance. But we've traded the cheddar for Boursin, frozen snacks for grilled meat and veggie kabobs, and healthier options such as this. I left most of the planning and preparation up to my younger sisters who are budding little chefs. But I wanted to try something new and thought this salad sounded fantastic. (If it comes from Smitten Kitchen, it's guaranteed to be good.) Most of my family members had never heard of farro or Manchego, couldn't tell you what a pepita was, and were wary of anything squash. But I think I converted them to all of the above. Or rather this recipe did.

I've made this salad twice now and learned something in the process. It's best served at room temperature, assembled after the individual ingredients have cooled. The second time around I was in a rush and threw them together hot, which resulted in still-delicious sticky glop. If you want fluffy farro and perfectly formed cubes of squash mingling with flecks of cheese and pepita bits, allow some time for them to cool off. This also tastes great after a fews hours (and possibly days- although why wait that long?) in the fridge.

Roasted Butternut Squash and Farro Salad

INGREDIENTS
1 cup semi-pearled farro, cooked according to package directions
5 Tbsp. extra virgin olive oil, divided
kosher salt and freshly ground black pepper
1 medium-large butternut (or acorn) squash, peeled, seeded, and diced
1 Tbsp. sherry vinegar (I used apple cider vinegar)
1 Tbsp. water
1/2 tsp. sugar
1/4 tsp. salt
1/2 small red onion, diced
1/3 cup toasted salted pepitas
3/4 cup Manchego (spanish sheep's milk cheese), grated (or Ricota salta, feta, etc.)

DIRECTIONS
1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray. Toss the butternut squash in 2 Tbsp. olive oil and a generous sprinkling of kosher salt and freshly ground black pepper and arrange in an even layer on the baking sheet. Roast in preheated oven for 25-30 minutes, turning occasionally, until golden and tender. Set aside to cool.

2. Meanwhile, cook the farro according to package directions. Drain; fluff with a fork and set aside to cool.

3. While the farro is cooking, combine the vinegar, water, sugar, and 1/4 tsp. salt in a small bowl. Whisk until the sugar and salt are dissolved. Stir in the onion (it will barely be covered by the vinegar mixture.) Cover and refrigerate until needed. (30 minutes is ideal but less time will still provide a lightly pickled onion.)

4. To assemble the salad, in a large bowl mix together the cooled butternut squash and farro. Stir in the pickled onions and vinegar mixture, pepitas, and cheese. Toss with the 3 remaining Tbsp. olive oil. Season to taste with salt and pepper. Serve slightly warm, at room temperature, or after refrigerating.

Serves 4-6.

(Adapted from Smitten Kitchen)

Chocolate Chip, Butterscotch, and Walnut Cookie Bars

This recipe isn't much different than our favorite chocolate chip cookies. But it's baked in bar form, which results in a giant soft/gooey cookie than can be cut into bite-size bars for sharing (or not). And it's stuffed with walnuts and butterscotch chips in addition to the chocolate. There's something about those butterscotch morsels that I can't resist. While I thought they were perfect as written, you could use almonds or cashews in place of the walnuts. And then there are endless options with dark chocolate and white chocolate and peanut butter, etc. chips. However you make them, they're likely to disappear fast.

Chocolate Chip, Butterscotch, and Walnut Cookie Bars

INGREDIENTS
2 1/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. sea salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar (I used dark brown)
1 tsp. pure vanilla extract
2 large eggs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts, chopped (toast for even more flavor)

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

2. With an electric mixer on medium, cream butter, sugar, and vanilla extract until smooth. Add the eggs, one at a time, mixing well after each addition.

3. In a separate bowl, whisk to combine the flour, baking powder, and salt. With the mixer running on low, gradually add the dry ingredients and mix until well combined. Stir in the chocolate chips, butterscotch chips, and walnuts by hand.

4. Drop dough into the prepared baking dish and spread with a spatula until even. Bake in preheated oven for about 18 minutes, until the edges and top are golden brown. Cool on a wire rack before cutting into bars and serving.

Fills a 9x13 pan.

(Adapted from Passports and Pancakes)

Roasted Sweet Potato and Black Bean Tacos

I wasn't expecting much when I threw this dinner together. I'd seen sweet potato tacos floating around a few food blogs and thought they sounded healthy and easy. (And sweet potatoes are a staple around here as they are a favorite of our now-eating-real-food baby.) Much like my attitude towards pizza toppings, if it'll fit inside a taco shell, I'm bound to try it out. These tacos were a pleasant surprise. A meal worth sharing and repeating.  I roasted them for maximum flavor- tossed with peppers, onion, garlic, and some earthy spices (which you shouldn't hesitate to experiment with). The additional fillings are also up to you, but I highly recommend the chipotle cream (which has just a touch of heat) and some fresh (preferably homemade) salsa. And I would have included avocado if I had one.

Despite the fact that baby girl is almost 8 months old, I'm still proud of myself when I get a home-cooked meal on the table. (Which means that I also managed to get dressed, shop for groceries, clean the kitchen...!) But I'm more motivated than ever as I'm cooking for her, too. We've given up on purees and started a different approach to feeding her called baby led weaning. So far it's working great for all of us. I'm sure I'll have more to tell on that topic later. But for now, if I don't check back in before next week- Merry Christmas!! Have a wonderful holiday.

Roasted Sweet Potato and Black Bean Tacos

INGREDIENTS
3 medium or 2 large sweet potatoes, peeled and diced
1 bell pepper or poblano (I used a green bell pepper), seeded and diced
1 small white onion, chopped
3 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. Mexican oregano
1/2 tsp. smoked paprika
pinch cayenne pepper (more or less depending on how much heat you want)
1 cup black beans, drained and rinsed
handful cilantro, chopped (more or less to taste)

1/2 cup sour cream
1 Tbsp. chipotle in adobo, minced
1/2 lime, juiced
salt and freshly ground black pepper, to taste

8 flour or corn tortillas
Monterey Jack cheese, shredded (or Pepper Jack or Cheddar, or Manchego)

fresh salsa or pico de gallo, for serving (optional)
avocado, for serving (optional)

DIRECTIONS
1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.

2. Toss sweet potatoes, pepper, onion, and garlic with olive oil, a generous sprinkling of salt and pepper, and spices. Spread in an even layer on the prepared baking sheet. Bake in preheated oven for 25-30 minutes, turning occasionally, until tender and browned. Remove from the oven and add black beans and cilantro; toss to combine.

3. Meanwhile, combine the sour cream, chipotle, and lime juice in a blender or food processor. Pulse until smooth. Season to taste with salt and freshly ground black pepper.

4. Heat a large skillet on the stove over medium heat. Add a tortilla, top with shredded cheese, and cook until the tortilla is lightly browned and the cheese is melted. Repeat with the remaining tortillas. (Already prepared tortillas can be placed on baking sheet in a 200 F oven to keep warm until serving.)

5. Spoon sweet potato filling into center of each tortilla. Drizzle with chipotle cream and top with fresh salsa and/or avocado.

Serves 3-4.

(Inspiration from here and here)

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

I'm amazed that I'm still coming up with new combinations for pizza toppings. Apparently the possibilites are endless. (And I already have a few more ideas up my sleeve.) Homemade pizza is our favorite dinner around here. The dough takes a little work, but the results are totally worth it. Even Dustin prefers it to just about any take-out version (especially deep-dish which we've learned isn't our thing). This pizza featured chicken and bacon, bits of cremini (baby portobello) mushroom, and juicy slices of roasted red peppers. I just used mozzarella, but next time I think I'll get more adventurous with the cheese- something smoked (cheddar, gouda, etc.) would add the perfect pizzaz.

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

INGREDIENTS
1 recipe pizza dough
favorite tomato-based pizza sauce (jarred or homemade)
1 large boneless skinless chicken breast, grilled and thinly sliced (or a rotisserie chicken would work well)
3 slices bacon, cooked until crisp and crumbled
8 oz. cremini mushrooms, sliced
12 oz. jar roasted red peppers, drained and sliced
1/4 red onion, thinly sliced
2-3 cups mozzarella, shredded (you could also add smoked mozzarella, cheddar, or gouda)

DIRECTIONS
1. Prepare pizza according to recipe directions.

2. While dough is rising, grill chicken and cook bacon. Prep vegetables.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pizza sauce, sliced chicken, crumbled bacon, mushrooms, peppers, onion, and cheese.

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

Sausage Lentil Soup

My photography doesn't always do my recipes justice. I spend a lot more time worrying about taste than looks. And now that it gets dark in the late afternoon it's almost impossible to get a good shot of anything I cook for dinner. So I'm either in a rush or shooting leftovers that never look as attractive after their time in the fridge. But I refuse to let a less-than-perfect photo deter me from posting an awesome recipe. This one must be shared. This soup is just what you need to get through these next few months. It's hearty and warm and will feed a lot of mouths. Serve with fresh Parmesan and crusty bread for soaking up the rich broth.

Sausage Lentil Soup

INGREDIENTS
1 lb. green lentils
1 Tbsp. extra virgin olive oil
1 lb. ground Italian sausage
1 large onion, diced
4 stalks celery, diced
3 large carrots, peeled and diced
1 small zucchini or yellow squash, diced
2 large cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes (more to taste)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried parsley
6 cups low-sodium chicken broth
28 oz. can diced or crushed tomatoes (I used fire-roasted crushed tomatoes)
2 Tbsp. red wine vinegar
freshly grated Parmesan, for serving

DIRECTIONS
1. In a large bowl, cover the lentils with boiling water and let sit 15 minutes. Drain.

2. Heat oil in a very large pot over medium-high heat. Add the Italian sausage and cook until browned and no longer pink.

3. Add the onion, celery, carrots, zucchini, garlic, salt, pepper, red pepper, and dried herbs. Cook for about 15 minutes, stirring often.

4. Add chicken broth, tomatoes, and drained lentils, cover, and bring to a boil.

5. Reduce heat to medium-low and simmer for 1 1/2 hours or until the lentils are cooked through and tender, stirring occasionally. If needed, add water partway through cooking to thin the soup. (I added about 1 cup.)

6. Stir in the red wine vinegar and season with salt and pepper to taste. Serve with freshly grated Parmesan.

Serves 8+.

(Adapted from Food.com via My Baking Addiction)

Portobello "Cheese Steak" Sandwich

I love when a recipe says it serves four (or even six) and Dustin and I finish it off in a single meal. Way to make us me (he could care less) feel like a pig. I suspect some recipes are just off. Or at least I hope. But occasionally I think we just eat a lot. Especially over the last six months as I'm breastfeeding and I'm ravenous. When I was pregnant I ate about my usual, or less. But now that food tastes good again and I'm a calorie-burning machine, I consume an impressive amount.

I admit, it's hard to keep it healthy when you're constantly needing to eat. I wish fruits and veggies were always satisfying. Or that a nutritious meal would magically appear on my counter- three times a day. But alas, this is real life and I don't get everything I want. Even if I don't always have a home-cooked dinner anymore (or never even get dressed for the day), I do have an adorable baby girl. And I don't want to give her back. So most of the meals I do make now can be prepared during the short duration that she naps. My new focus: simple, healthy, filling, and quick.

This recipe was supposed to serve four. But I added an extra pepper and even then, could only stretch it to make three sandwiches. So either we stuffed ourselves or you can expect a similar result. I thought these "cheese steaks" were flavorful and "meaty" (which is quite a feat considering mushrooms replace the steak). I served them with a pan of roasted potatoes, parsnips, and carrots. And devoured the leftovers as a snack.

Portobello "Cheese Steak" Sandwich

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 medium yellow onion
4 large portobello mushroom caps
1 green bell pepper
1 red bell pepper
2 Tbsp. fresh oregano, minced or 2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 Tbsp. all-purpose flour
1/4 cup low-sodium vegetable or chicken broth
1 Tbsp. reduced-sodium soy sauce
Provolone cheese, thinly sliced
4 whole wheat buns

DIRECTIONS
1. Heat oil in a large nonstick skillet over medium heat. Add onions and saute until soft and beginning to brown, about 3 minutes. Add mushrooms, peppers, oregano, and black pepper, and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer and cook until sauce is thickened.

3. Preheat broiler. Divide the filling between the four buns and top with sliced provolone. Broil until the buns are toasted and the cheese is bubbling. Serve warm.

Serves 4 (or if yours buns are extra large, 2-3).

(Adapted from Eating Well)

Chicken Tikka Masala, Revisited

Last week I started cooking for Clara. We waited for her six month birthday to start feeding her "solids" and she was more than ready. She attacked her first spoonful of sweet potatoes. And now has embraced green beans, pears, avocado, bananas, acorn squash, and brown rice cereal. So far she loves eating just as much as I do!

I admit, at first the thought of feeding another mouth stressed me out. But I did a little research (love this book and site) and found that making your own baby food at home was cheap and easy and, of course, very healthy. So that's what I'm doing. And it's been a lot of fun. It takes very little effort to throw a squash in the oven and later give it a whirl in the food processor. Some gets served immediately and the rest frozen in cubes for later. I'm determined to have a child that willingly eats a huge variety of nutritious real foods. (Or in other words: everything.) And likes trying new things. I hope we're off to a good start.

Now I should probably say a word or two about this recipe. I've posted it twice before. But it was begging for a better photo. So I'll just remind you how delicious and worth your while it is, and let you read the rest of the praise I've previously written below...

5/12/10: This recipe rocks. This is the second time I've made it and I didn't change a thing (which is quite unusual for me)! There was no need to. The chicken turned out flavorful, moist, and tender. The sauce was rich and creamy. And it's all so easy. Try it. I swear.

3/22/09: I'm embarrassed to admit it, but I'd never had Indian cuisine before last night. And since I made the dish myself, it's probably safe to say I've still never had authentic Indian food. I chose to make Chicken Tikka Masala because it is such a widely popular dish, and several friends had raved about this recipe. Our dinner guests, who were much more experienced in the world of Indian entrees, not only enjoyed this dish (which alone was enough to make me thrilled) but said it was a very close representation of Tikka Masala they had eaten at restaurants! I loved the combination of spices: cumin, cinnamon, ginger, garlic, paprika, and the garam masala, which smelled so enticing that I kept opening the bag to take whiffs of it all night (no I didn't experience any side effects)! A creamy tomato sauce blankets the spicy (depending on how you make it) tender grilled chicken, tomatoes and rice. Hot and buttery garlic naan is excellent served on the side for dipping. If this is a true representation of Indian food, then I've just discovered a whole new continent of cuisine to explore! (And I have committed to dining at an Indian Restaurant in the very near future.)

Chicken Tikka Masala

INGREDIENTS
Marinade:
1 cup plain yogurt (I've used Greek and nonfat with success)
1 Tbsp. freshly squeezed lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper (up to 2 tsp. for more heat)
2 tsp. freshly ground black pepper
1 Tbsp. minced fresh ginger
1 tsp. salt
1 tsp. garam masala*
1 1/2- 2 lbs. boneless skinless chicken breast halves, cut into bite-size pieces

Sauce:
2 Tbsp. butter
4 cloves garlic, minced
1 jalapeno pepper, diced and seeded (or leave seeds in for more heat)
2 tsp. ground cumin
2 tsp. paprika
2 tsp. garam masala*
sea salt, to taste
1 (16-oz.) can tomato sauce
1 cup heavy cream (I used half and half)
1 (14-oz.) can diced or crushed tomatoes (I used fire-roasted crushed tomatoes)

1/4 cup chopped fresh cilantro, for garnish
brown rice, for serving
naan bread, for serving

*Garam masala is a spice mixture than can be found at most supermarkets, but tends to be a bit pricey. World Market carries a packet of it that is inexpensive and has great flavor (if you can find it in stock). Or you can make your own- I've used this recipe.

DIRECTIONS
1. In a large bowl, combine marinade ingredients: yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, garam masala, ginger, and salt. Stir in chicken, cover, and refrigerate for at least several hours or overnight.

2. Preheat a grill for high heat. Lightly oil the grill grate. Grill until juices run clear, about 5 minutes on each side. (Can be done on skewers.)

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, garam masala and garam masala. Stir in tomato sauce, diced tomatoes and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season to taste with salt. Transfer to a serving platter, and garnish with fresh cilantro. Serve with brown rice and flatbread.

Serves 4.

(Adapted from All Recipes)

Apple, Bacon, and Onion Pizza

Why didn't I think of this? During my  4+ years of blogging and testing/perfecting/sharing well over 500 recipes, it never occurred to me to put apple on a pizza. And I'm the pizza queen. (You can find 30 variations in the index.) Bacon makes a regular appearance. And slinky-sweet caramelized onions are one of my favorite toppings. But bacon + onion + apple + cheese. The best idea I never had.

On the topic of cheese... I couldn't make up my mind. Cheddar or gouda? Apples and cheddar just go together. But smoked gouda is always good. So I split the pizza in half, hoping to try them both and then decide. (You can tell- the left half was shredded gouda* that didn't melt as well as the cheddar on the right.) But both halves were so delicious that I am refusing to pick a side. I'll leave that up to you. Although, the best pieces were the ones where the cheddar and gouda collided. So why not use them together?

*I used Trader Joe's smoked gouda that is tasty and inexpensive, but doesn't melt exceptionally well. If you can afford to spend a little more, Whole Foods sells an applewood smoked gouda that is incredible and much creamier.

Apple, Bacon, and Onion Pizza

INGREDIENTS
1 recipe pizza dough
1 red onion, thinly sliced
drizzle olive oil
salt and freshly ground black pepper
6 slices bacon, cooked until crisp and roughly chopped
1 large or 2 small honeycrisp apples, cored and thinly sliced
fresh sage, chiffonade
2 cups sharp white cheddar or smoked gouda (or a combination of the two)
1/2 cup freshly grated Parmesan

DIRECTIONS
1. Prepare dough according to recipe directions.

2. While dough is rising, heat a drizzle of olive oil in a large skillet over medium heat. Add onion; season with salt and pepper, and cook until soft and caramelized, about 20 minutes.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with caramelized onions, bacon, apple slices, sage, and cheese.

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

Makes 1 large pizza.

(Adapted from How Sweet it Is)

Autumn Chopped Salad with Balsamic Poppy Seed Vinaigrette

This recipe is wildly popular on Pinterest. (I've yet to create an account on there yet. But I do search through "pins" occasionally. Usually looking at food.) And when I saw it, like everyone else, I thought it looked amazing. Pears, bacon, pecans. Yes, please. But I was a bit disappointed to to find it called for bottled dressings (two actually- balsamic and poppyseed- mixed together). Since vinaigrettes are so simple, I decided to make my own. I whisked white balsamic vinegar (regular balsamic can be used- it will alter the color but still taste great) with a dab of Dijon, a spoonful of honey, and a drizzle of grapeseed (or use another neutral-flavored) oil. Sweet and tangy and light. Salad perfection.

Autumn Chopped Salad with Balsamic Poppy Seed Vinaigrette

INGREDIENTS
Autumn Chopped Salad:
romaine lettuce, chopped
pear, cored and diced
sweetened dried cranberries
bacon, cooked and crumbled
red onion, diced (optional)
feta, crumbled

White Balsamic Poppy Seed Vinaigrette:
2 Tbsp. white (or regular) balsamic vinegar
1/2 tsp. Dijon mustard
1 Tbsp. honey
1 tsp. poppy seeds
1/4 cup grapeseed or canola oil
salt and freshly ground black pepper to taste

DIRECTIONS
1. To make the vinaigrette, whisk to combine vinegar, mustard, honey, and poppy seeds in a small bowl. While whisking constantly, add the oil in a steady stream. Season to taste with salt and freshly ground black pepper.

2. To assemble the salad, combine all ingredients in a large bowl. Toss with vinaigrette and serve.

Vinaigrette serves 4.

(Adapted from Espresso and Cream)

Pork Meatball Bahn Mi

I found this delectable sandwich during my hunt for dairy-free recipes. I didn't get around to trying it until just recently. But I wish I hadn't waited. It was insanely delicious. If you're not familiar with the bahn mi, essentially it's just a Vietnamese sandwich. "Bahn mi" literally means bread or baguette, which, as I just learned, was introduced to the country by French colonists. The chewy-soft rolls are commonly filled with meat, picked vegetables, cilantro, and finished with a spicy mayo. This version is stuffed with plump pork meatballs, along with the traditional fixings. The meatballs were warm and juicy, bursting with basil, garlic, and chili flavors- the perfect contrast to the sweet pickled carrot and radish and creamy hot mayonnaise. If you want to lighten things up, try using ground chicken or turkey. And if you're feeling extra lazy, you could simply use thinly sliced or shredded roasted chicken breast- you'll still have an awesome sandwich.

Pork Meatball Bahn Mi

INGREDIENTS
Pork Meatballs:
1 lb. ground pork (or chicken or turkey)
1/4 cup fresh basil, finely chopped
4 cloves garlic, minced
3 green onions, finely chopped
1 Tbsp. fish sauce
1 Tbsp. hot chili sauce (such as sriracha)
1 tsp. sugar
2 tsp. cornstarch
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt

Pickled Vegetables:
2 cups carrot, coarsely grated or julienned
2 cups daikon (japanese radish) or regular radish, coarsely grated or julienned
1 cup white onion, thinly sliced
1/4 cup rice vinegar
2 Tbsp. sugar
1/2 tsp. kosher salt

Hot Chili Mayonnaise:
1/3 cup mayonnaise
2 green onions, finely chopped
1 Tbsp. hot chili sauce (such as sriracha)

1 Tbsp. sesame oil
4 french rolls or pieces sliced baguette
cucumber, peeled and thinly sliced
jalapeno, thinly sliced into rings (optional)
fresh cilantro

DIRECTIONS
1. To prepare the meatballs: Gently mix all ingredients in a large bowl and form into 1-inch meatballs (should yield about 24). Place on a rimmed baking sheet and refrigerate until ready to use. (Can be made up to a day ahead of time.)

2. To prepare the pickled vegetables: In a medium bowl dissolve sugar in rice vinegar and season with kosher salt. Toss with carrot, daikon, and onion. Let stand at room temperature 1 hour (or refrigerate if made farther in advance).

3. To prepare the hot chili mayonnaise: Stir to combine mayonnaise, green onion, and chili sauce in a small bowl. Refrigerate until ready to serve. (Can be made up to a day ahead of time.)

4. Heat sesame oil in a large skillet over medium-high heat. (You may want to divide the meatballs up and cook them in two batches.) Add meatballs and saute until browned and cooked through, about 10-15 minutes. Lower the heat if the meatballs are browning too quickly. (Already cooked meatballs can be kept warm on a baking sheet in a 300 F oven.)

5. To assemble the sandwiches: Slice rolls in half and remove enough bread out of the center so you have a 1/2-inch thick shell. Spread with hot chili mayo. Arrange cucumber, jalapeno (optional), and cilantro on the bottom halves. Top with meatballs and pickled vegetables and serve.

Makes 4 sandwiches.

(Adapted from Bon Appetit)

Multi-Grain Waffles

This is another fantastic recipe that I found through my friend Jenna's blog. I've made these waffles twice now- once with oil and once with applesauce- and they're great both ways. They're hearty without being heavy. A touch sweet. And healthy. Breakfast doesn't get much better.

Multi-Grain Waffles

INGREDIENTS
2 cups buttermilk
1/2 cup old-fashioned oats
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ, or cornmeal (or use another 1/4 cup whole wheat flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2 large eggs, lightly beaten
2 Tbsp. brown sugar
1 Tbsp. canola oil (or unsweetened applesauce)
2 tsp. pure vanilla extract

DIRECTIONS
1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

3. Stir eggs, sugar, applesauce and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

4. Preheat a waffle iron and coat a waffle iron with cooking spray. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

*I've yet to try it, but supposedly this recipe can be used for pancakes as well!

Serves 4-6.

(Adapted from Eating Well via Lahatchita Eats)

Slow-Cooker Moroccan Chicken, Chickpea, and Apricot Tagine

One of my favorite restaurants back in Richmond served, among other incredible things, the most delicious Moroccan tagine. I'd always hoped to find a recipe that allowed me to replicate it at home. Or at least come close. And here it is. In the eloquent words of Wikepedia, tagines are "slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce". They are actually named after the pot in which they are traditionally cooked, which is this cute little triangular dish with a chimney. While you are welcome to go out and pick yourself up a tagine, it won't be necessary. This recipe uses the slow-cooker to achieve the same result- with little time or fuss.

While I find this recipe to be near perfect as is, it would be easily amenable to changes. Throw in a few extra vegetables such as cauliflower, sweet potatoes, or squash. (I would wait and add softer ones partway through cooking so they don't turn to mush.) Or try it with pork or lamb. And in case you're wondering, ras el hanout is simply a Moroccan spice blend. It can be found at some upscale groceries (try Whole Foods), online, or you can make it yourself (links below).

Slow-cooker Moroccan Chicken, Chickpea, and Apricot Tagine

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 large onions, chopped
4 cloves garlic, minced
1 inch fresh ginger root, peeled and grated
1 Tbsp. all-purpose flour
2 Tbsp. tomato paste
2 Tbsp. honey
4 tsp. ras el hanout (available here, or try this recipe)
1 tsp. turmeric (or a pinch of saffron)
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground coriander
up to 1 tsp. cayenne pepper (I only used ~1/4 tsp.)
1 cup low-sodium chicken stock
2 cans diced tomatoes (I used fire-roasted crushed tomatoes)
2 cans chickpeas, drained and rinsed
6 oz. dried apricots, diced (or you can leave them whole, but I prefer the texture of them diced)
3 lbs. boneless skinless chicken thighs
4 carrots, peeled and chopped
1 preserved lemon, cut into wedges (optional, I omitted)
salt and freshly ground black pepper, to taste

fresh cilantro, chopped for serving
cous cous or rice, for serving

DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened. Add the garlic and ginger and cook for 1 minute. Stir in the flour, tomato paste, honey, and spices and cook for another minute. Add the chicken stock and tomatoes and cook for several minutes, making sure to get out any lumps of flour. Season with salt and freshly ground black pepper.

2. Combine the tomato/spice mixture with the chickpeas, apricots, chicken thighs, carrots, and lemon (if using) in a large slower cooker, mixing well. Cover and cook on high for 3-4 hours, or until the meat shreds easily with a fork. Serve over cous cous or rice, topped with fresh cilantro.

Serves 8.

(Adapted from Food.com)

Apple Cream Cheese Bundt Cake

After a month and a half of meals devoid of milk, cheese, and anything creamy, I had to celebrate my return to dairy with something sensational. So I baked this cake. With chunks of apples and pecans, spicy cinnamon, allspice, and nutmeg, and a rich swirl of cream cheese hiding in the center. And a generous drizzle of praline frosting on top. It was wonderful. (And it feeds a crowd.)

Oh butter, how I missed you.

Clara still has reflux. Eliminating dairy from my diet didn't yield significant improvement in her symptoms. I wanted it to work, but at the same time I'm glad it didn't. (It wasn't particularly easy or convenient and once it was clear that she was still suffering, it became incredibly hard for me to adhere.) Medication has helped though. And so has, it seems, giving up chocolate. Supposedly caffeine, even in the smallest dose, can aggravate reflux. So bring on the cream and forget the cocoa- for now.

Apple Cream Cheese Bundt Cake

INGREDIENTS
Cream Cheese Filling:
8 oz. cream cheese
1/4 cup butter, softened
1/2 cup sugar
1 large egg
2 Tbsp. all-purpose flour
1 tsp. vanilla extract

Apple Cake Batter:
1 cup pecans, finely chopped
3 cups all-purpose flour
1 cup sugar
1 cup light brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 tsp. pure vanilla extract
3 cups apples, peeled and finely chopped (I used Fuji)

Praline Frosting:
1/2 cup light brown sugar
1/4 cup butter
3 Tbsp. milk
1 tsp. pure vanilla extract
1 cup powdered sugar

DIRECTIONS
1. To prepare the filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. To prepare the batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring brown sugar, butter, and milk to a boil in a saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Serves 12.

(Adapted from Southern Living)

Shrimp Fajtas

I already had a shrimp fajita recipe in my archives. But it has been replaced. There was nothing wrong with it- it was an excellent recipe. But this one is even better. I've made it twice now in the last few weeks. I served it to my parents this weekend when they came to visit and they too thought it was fantastic. And it's easily adaptable (and just as tasty) if you're eating dairy-free: just forego the sour cream.

Shrimp Fajitas

INGREDIENTS
1 1/2 lbs. shrimp, peeled and deveined
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. light brown sugar
1/4 tsp. dried oregano
2 cloves garlic, minced
2 Tbsp. extra virgin olive oil + extra for sautéing
1 large white onion, sliced into thin wedges
2-3 bell peppers (I used yellow, red, and green), seeded and sliced into thin strips

for serving:
warmed flour tortillas
guacamole or avocado
salsa or pico de gallo
sour cream
cilantro, chopped
lime wedges

DIRECTIONS
1. In a small bowl combine the spices and brown sugar. Set aside 1 Tbsp. of the spice mixture for later. Add the shrimp, garlic, and olive oil and toss to coat.

2. Heat a drizzle of olive oil in a large saute pan over medium-high heat. Add the onion and cook until starting to soften and brown, about 4 minutes. Add the peppers and continue to saute for 3 minutes. Stir in the remaining spice mixture and continue to cook until the onions and peppers are tender, another couple minutes. Transfer to a bowl or plate. Return the skillet to medium-high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, about 3-4 minutes. Add the vegetables; toss to combine and reheat. Serve with warm flour tortillas and the other optional toppings.

Serves 4.

(Adapted from Fine Cooking)

Massaged Kale Salad

I usually don't get excited about kale. I know it's really good for you. But that's not incentive enough to eat something otherwise unappealing. It's part of the cabbage family and in its raw form, can be tough and bitter. But I saw this recipe on my friend Jenna's blog and I trust her taste. If she said a little massage can make kale delicious, then I was willing to try it! After a minute or two of literally massaging (as in with your hands) coarse salt and a drizzle of olive oil into the kale, it becomes soft and moist and almost sweet. There are all sorts of variations on this salad floating about. I went with her recommendation of red onion, apples, cranberries, sunflower seeds, and feta. Yes, I'm eating cheese again. (Hooray!) More on that later. Although this salad would still be wonderful- and completely dairy-free- without it.

Massaged Kale Salad

INGREDIENTS
1 large bunch kale
1/2 tsp. kosher salt (if you are using a smaller grained salt- such as table or sea salt- make sure to reduce the total amount accordingly)
drizzle olive oil
red onion, diced
dried cranberries
apple, diced
toasted sunflower seeds
2 Tbsp. red wine vinegar
1/2 tsp. sugar
1/4 cup extra virgin olive oil
feta, crumbled
freshly ground black pepper, to taste

DIRECTIONS
1. Wash the kale and pat it dry. Slice off the stiff stems below the leaves and continue slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf and removed the tough stem all the way up. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

2. Place the kale ribbons in a large mixing bowl. Add the salt and a drizzle of oil and massage it into the kale with your hands for two minutes. You’ll notice the kale start to turn a darker green and the texture of the kale will begin to soften a bit.

3. Toss in the red onions, dried cranberries, apples, and sunflower seeds. In a small bowl, whisk together the oil, vinegar and sugar. Pour over the salad and toss. Sprinkle feta cheese over the top and serve. The salad can be refrigerated for up to a day before serving.

 Serves 4.

(Adapted from Mel's Kitchen Cafe via Lahatchita Eats)

Turkey Pinto Bean Chili

As much as I hate saying goodbye to summer, I get excited about fall every year. Particularly the food. Apples and pears, pumpkin and squash. Hearty and comforting dishes like casseroles and stews and chili. I was made for warmer weather (probably the only thing I'll miss about being pregnant is not having that internal heater all winter). But I fully embrace boots and scarves and warm bowls of soup. I'm not gonna lie- I'm terrified of what's coming. I hear Chicago gets ugly this time of year. That there is snow and wind and COLD coming my way. So far my only strategy for surviving these impending months is hiding out in my kitchen with my hot oven, a pile of recipes, and baby girl in tow.

This chili has been sitting in my "recipe box" all year waiting for the right moment to be shared. I fused two similar Bon Appetit recipes to come up with this one. Simple to prepare and full of flavor (which gets even better as leftovers), this dish'll keep you toasty and full. (And it can be made dairy-free by opting for the cocoa powder or using milk-free chocolate chips.)

Turkey Pinto Bean Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large onion, diced
2 red bell peppers, seeded and diced
4 cloves garlic, minced
2 lbs. ground turkey thigh
1/4 cup chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cinnamon
1 bay leaf
1 oz. semi-sweet chocolate OR 1 Tbsp. unsweetened cocoa powder
3 cans pinto beans (I used 2 cans pinto and 1 can white/Great Northern beans)
28 oz. can diced tomatoes in juice
3 cups low-sodium chicken broth
salt and freshly ground black pepper, to taste

for serving (optional):
chopped cilantro
diced red or green onion
sour cream or plain yogurt
sharp cheddar

DIRECTIONS
1. Heat oil in a large pot over medium heat. Add the onion, peppers, and garlic and saute until soft, about 10 minutes. Add the turkey thigh and cook, breaking up with the back of a spoon, until no longer pink. Stir in the chili powder, cumin, oregano, cinnamon, bay leaf, and chocolate. Add beans, tomatoes with their juice, and chicken broth. Bring to a boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 45 minutes- 1 hour. Season to taste with salt and freshly ground black pepper. Serve with optional toppings.

Serves 8.

(Adapted from Bon Appetit and Bon Appetit)

Mexican Pork Kebabs

My love affair with pork persists... bacon, pulled pork, pork roast, but particularly pork tenderloin. Usually I don't mess much with such a perfect cut of meat. I might give it a gentle spice or herb rub or let it bathe for a few hours in marinade. And then it usually goes into the oven to get roasted whole. So this recipe, that suggested I chop it up into bite-size pieces and thread it onto skewers, made me nervous. This was new territory. But as usual, the pork tenderloin did not disappoint. It was tender and juicy and bursting with flavor. I couldn't resist wrapping my pork morsels in a warm tortillas and devouring them taco-style with salsa and guacamole. I find that avocado goes well with just about everything. But especially in this case. The only way to mess this dish up would be to overcook the meat. Take it off the grill before it is fully cooked through. (It will continue cooking even further once removed from the heat.) Ideally, pork tenderloin should remain just slightly blush/pink in the center.

Mexican Pork Kebabs

INGREDIENTS
2 pork tenderloins (approx. 1- 1 1/4 lbs. each), trimmed, halved lengthwise, and cut into 1 1/2 inch thick rounds

for the marinade:
1 Tbsp. grated lime zest
2 Tbsp. freshly squeezed lime juice
1/2 cup yellow onion, diced
1/2 cup freshly squeezed orange juice
1/4 cup fresh cilantro, chopped
1 tsp. dried Mexican oregano
1 tsp. ground cumin
1 tsp. light brown sugar
1 Tbsp. canned chipotle in adobo, chopped
1 tsp. garlic, minced
1 tsp. kosher salt
1/4 cup canola oil

for the kebabs:
2 red bell peppers, seeded and chopped
1 red onion, chopped
or scallions, radishes, poblanos, etc.

for serving:
warmed flour or corn tortillas
sliced avocado or guacamole
fresh salsa or pico de gallo
chopped cilantro

DIRECTIONS
1. Combine all marinade ingredients in a blender or food processor and blend until smooth. Pour over the pork and marinate in the refrigerator 1-2 hours (I suspect you could go longer).

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread pork and vegetables onto skewers. (If you are using wooden skewers, remember to soak them in water first.)

3. Grill until the pork is firm to the touch and the edges have begun to brown and the vegetables have begun to brown and soften. Serve with tortillas, avocado, salsa, and cilantro (all optional).

Serves 4-6.

(Adapted from Fine Cooking)

Chocolate Coconut Bars

There aren't a lot of dessert options when you're eating dairy-free. Desserts that don't include any milk, butter, buttermilk, yogurt, cream, cream cheese, etc. are not only hard to come by, but usually not too enticing. I know dairy-free margarine and several other substitutes exist. (I've got some and I'll try them out eventually.) They just don't excite me. Thankfully, not all chocolate is made with milk (especially the dark varieties). And coconut oil makes an excellent replacement for butter in some recipes.

I just discovered coconut oil and I love it. And from what I hear/read- it happens to be good for you. I'll eat it for breakfast spread on a toasted english muffin. Yum. Anyway, its health benefits are probably negated by the copious amounts of sugar used in this recipe. But this is after all, dessert. Feel free to use butter instead. I'm sure (in fact, I know) that would be good. But the oil adds even more coconut flavor without sacrificing richness or texture in this recipe.

Chocolate Coconut Bars

INGREDIENTS
1 cup all-purpose flour
1/8 tsp. salt
1/2 cup unsalted butter, melted and at room temperature (I used 1/2 cup coconut oil)
1 cup light brown sugar
1 large egg
1 1/2 tsp. pure vanilla extract
1 cup sweetened coconut flakes + extra for sprinkling on top
1 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 F. Spray an 8-inch square baking pan with cooking spray.

2. Combine the flour and salt; whisk and set aside.

3. Stir together the melted butter (or coconut oil) and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.

5. Bake for about 20-25 minutes, or until set in the center but still soft. (Mine were almost overly done after 18 minutes- this may be due to my hot oven or replacing the butter with coconut oil.) Do not overbake the bars. Let cool slightly before cutting the bars into squares and serving.

Makes an 8x8 pan.

(Adapted from Brown Eyed Baker via Lahatchita Eats)

Sweet Potato, Bacon, and Baked Egg Hash

I miss this. This hobby/art form/outlet of cooking and writing and photography. I realize I've been absent lately. And I have all sorts of excuses. First Clara joined our family. Then we moved and we've been adjusting to our new life in the city. Husband has a new job. I have a new home and a new very old kitchen. And as soon as I thought I was getting my groove back, baby girl started having reflux issues which led to the conclusion that I should eliminate diary from my diet (I'm breastfeeding). And along with the cheese and yogurt and ice cream, I said goodbye to piles of recipes I wanted to try and lost my culinary motivation again.

Six weeks later and I'm still dairy-free (and craving a slice of pizza like crazy), but I have learned one thing: you can survive, even eat well, without milk and all its derivatives. Baking gets tricky and dining out is barely worth the hassle. But I did discover some wonderful foods I was previously missing out on- like rice milk (which I actually prefer to the real thing) and coconut oil (to be featured in my next post).

This recipe is naturally dairy free. (Although a handful of cheddar or smoked gouda baked in would be a fabulous addition.) It's also completely hearty and delicious. Sauteed in glimmering bacon grease, the sweet potato hash is topped with cracked eggs and baked until perfectly tender and crisp. Meant for breakfast, but great for dinner. And again reheated the next morning.

Sweet Potato, Bacon, and Baked Egg Hash

INGREDIENTS
6 slices bacon
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 large yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 tsp. ground cumin
1/2 tsp. paprika (I used smoked paprika)
4 large eggs
salt and freshly ground black pepper, to taste
green onion, sliced
cilantro, chopped

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large oven-proof skillet cook bacon over medium heat until crisp. Remove bacon and set aside on a paper towel to drain, reserving at least 1 Tbsp. of bacon grease in the pan. Crumble bacon once cooled.

3. Add the sweet potatoes to the reserved bacon grease and saute over medium-high heat until browned, about 12 minutes. Add onion and peppers and saute until softened, 6 to 8 minutes more. Stir in the cumin and paprika and crumbled bacon. Season to taste with salt and freshly ground black pepper.

4. Make 4 little wells in the sweet potato mixture and crack an egg into each well. Season the eggs with salt and freshly ground black pepper. Transfer the skillet to the preheated oven and bake until the sweet potatoes are tender and the eggs are set but the yolks are still soft, about 12 minutes. Garnish with green onion and cilantro and serve.

Serves 3-4.

(Adapted from Joy of Kosher)

Triple Chocolate Trifle with Raspberries

My husband loves chocolate desserts. And I love anything with fruit. Add a little (or whole lot) of fresh whipped cream, even better. So when I stumbled upon this recipe I knew we had a winner. Decadent chocolate brownies layered with creamy chocolate custard, summer raspberries, lightly whipped cream, and bittersweet chocolate shavings. It was as awesome as it sounds. The original recipe called for cocoa in the whipped cream as well. For aesthetic reasons more than taste, I left it out. Technically its addition would make this a quadruple chocolate trifle and I think that might just be overdoing it. I also forgot to add the chocolate shavings between the layers, but didn't miss them. I think a hearty sprinkling on top is just the right amount.

Triple Chocolate Trifle with Raspberries

INGREDIENTS
Brownies:
1 cup + 2 Tbsp. unsalted butter
3 oz. unsweetened chocolate, finely chopped (I used 3 oz. milk chocolate and reduced the sugar)
1/2 cup cocoa powder
2 1/2 cups sugar (I used 2 cups, see above)
3 eggs, beaten
1 Tbsp. pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. kosher salt

Chocolate Custard:
1/2 cup sugar
3 Tbsp. cocoa powder
2 Tbsp. cornstarch
pinch salt
1 3/4 cups whole milk
1/2 cup heavy cream
2 large egg yolks
10 oz. (2 cups) bittersweet chocolate (I used 60% dark), finely chopped
2 Tbsp. unsalted butter
1 tsp. pure vanilla extract

Whipped Cream:
2 cups heavy whipping cream
1/4 cup powdered sugar
5 Tbsp. cocoa powder (optional- I omitted)

1-2 pints fresh raspberries
bittersweet chocolate (I used 60% dark), shaved or roughly chopped for layers and/or topping

DIRECTIONS
1. To make brownies, preheat oven to 350 F. Grease a 9-by-13-inch baking pan.

2. In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.

3. Pour batter into prepared pan. Bake until just firm, about 20-25 minutes (do not overbake). Transfer pan to a rack to cool.

4. In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)

5. In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.

6. Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)

7. Just before assembling, in an electric mixer, beat remaining 2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners’ sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.

8. Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

Serves 8-10.

(Adapted from The New York Times)

Whole Wheat Orange Batter Bread

My sweet little sister made me this bread while she was visiting this weekend. It's a recipe she acquired from a cooking class in college and I've been meaning to share it with you for some time now. But I still haven't gotten back into my groove in the kitchen. So thank you, Katelyn, for this one. (She baked it, and I photographed and ate it. We should make this a permanent arrangement.) This recipe is unique in that the sticky dough completes a quick rise in a warm oven and then finishes cooking while the oven heats up. I don't know how or why it works. But it does. And it works well. This orange-infused loaf is moist and nutty and sweet. (And made with healthy whole wheat!)

Whole Wheat Orange Batter Bread

INGREDIENTS
juice 1 large fresh orange + hot water to equal 1 1/4 cups
1/2 Tbsp. active dry yeast
3 Tbsp. extra virgin olive oil
3 Tbsp. honey
1 Tbsp. freshly grated orange rind
1 tsp. salt
2 1/4- 2 1/2 cups whole wheat flour

DIRECTIONS
1. Zest the orange peel.  In a 2 cup liquid measuring cup,  juice the orange and add hot tap water to equal 1 ¼ cups, dissolve yeast in this mixture.

2. Preheat oven to 250 degrees.

3. Add oil, honey, orange rind, salt, and half of flour to yeast and water. Mix with flat beater attachment in electric mixer.

4. Add enough of remaining flour to make a thick, sticky batter. Yes, the dough is really sticky.

5. Knead well (at least 5 minutes in your KitchenAid mixer).

6. Place dough in a well-greased loaf pan.  Put pan in warm oven. TURN OVEN OFF.

7. Let loaf sit in warm oven for 20 minutes.

8. With loaves still in oven, turn oven to 350 degrees.

9. Set timer for 30 minutes. Remove bread from oven when timer goes off. If loaves aren’t nicely browned, bake for an additional 3-5 minutes.

10. Brush with butter and remove from pan to cool. Slice and serve. (This bread freezes well.)

Makes 1 loaf.

(Adapted from For the First Thyme)

The Latest

Here are the photos of baby Clara that I promised long ago. Today she's 10 weeks old! Time has flown by since her birth. We've moved to Chicago (just 3 weeks ago) and are starting to feel somewhat adjusted. New parents in a new city. It's a lot to take in. I've missed cooking and sharing, so I hope there will be some new recipes coming your way soon!

3 Weeks

 5 Weeks

9 weeks

images 2, 3, 4 by Danielle Hone, daniellehonephotography.squarespace.com

Mashed Potatoes with Gouda and Bacon

This will probably be the last recipe to come from my Richmond kitchen. We're finally packing and we load up and pull out for good Saturday morning. I have mixed emotions about this move. Usually I'm all about new places and new people. But I've loved it here. It has only been four years but this is home. We've spent the majority of our married lives here, started a family here. I hope Chicago will be so good to us.

I plan on cooking and blogging again. As soon as things get settled and our life regains some sort of routine. Motherhood has been a big change, but it definitely won't keep me out of the kitchen and away from you! So until then- I leave you with this creamy cheesy not-so-waistline friendly mashed potato casserole. Bacon, gouda, sour cream... I probably don't need to tell you that it's heavenly.

Mashed Potatoes with Gouda and Bacon

INGREDIENTS
8 slices bacon
5 large green onions, finely chopped
3 lbs. russet potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup butter
1/3-1/2 cup milk (to desired consistency)
2 cups (about 8 oz.) smoked gouda, grated
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Butter a 9x13 baking dish. Cook bacon until browned and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl and add green onions; toss to combine.

2. Place potatoes in a large pot and add enough water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until tender, 15-20 minutes. Drain.

3. Add the sour cream, butter, and milk to the pot. Using a potato masher, mash until almost smooth. Add more milk to thin if necessary. Stir in 1 1/2 cups smoked gouda and 1 cup of the bacon-onion mixture. Season to taste with salt and freshly ground black pepper. Spread in the prepared baking dish. Top with remaining cheese.

4. Preheat oven to 375 F and bake for about 30 minutes until the edges are bubbling and the top is golden. Top with the remaining bacon-onion mixture and serve.

Serves 6-8.

(Adapted from Bon Appetit)

BBQ Chicken Chopped Salad with Creamy Avocado Dressing

I'm not big on salads as a meal. A bowl of lettuce usually just doesn't do it for me. On the side- sure. But I want to eat. Not nibble on greens and pretend I'm filled. But for this salad I make an exception. It's got everything I could want to leave me completely satisfied! It's not particularly light on calories (the good salads usually aren't). (Although I did replace some of the fat in the dressing by swapping in nonfat yogurt.) But it is packed with flavor and nutrients. With chopped lettuce, onion, and tomatoes, flecks of corn and black beans, briny olives and grilled barbecue chicken it offers a good dose of fiber and protein. (The stuff that sticks with you, leaving you full.) I finished it off with a creamy avocado ranch-style dressing, chopped cilantro, and crunchy crushed tortilla chips. You can, of course, use this recipe as a starting point and adapt the ingredients to your preference. Use pinto beans instead of black. Throw in some cabbage or jicama. Try gouda in place of cheddar. You get it.

BBQ Chicken Chopped Salad with Creamy Avocado Dressing

INGREDIENTS
romaine lettuce, chopped
fresh or frozen corn kernels
black beans
red onion, thinly sliced
cheddar, grated
tomato, chopped
cilantro, chopped
black olives, sliced (optional)
tortilla chips, crushed (optional)
chicken breast
barbecue sauce

Creamy Avocado Dressing:
1/2 ripe avocado
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1/4 cup Greek yogurt (nonfat is fine)
1 Tbsp. buttermilk + extra milk or buttermilk to thin
1 1/2 tsp. white vinegar
1/8 tsp. dried parsley
1/8 tsp. onion powder
pinch dried dill
pinch garlic powder
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the dressing, blend all ingredients in food processor or blender until smooth (or mash the avocado and whisk all ingredients together by hand). Thin with extra milk or buttermilk if necessary. Season to taste with salt and freshly ground black pepper.

2. Preheat outdoor grill or indoor grill pan to medium high heat. Season chicken with salt and pepper and grill until the juices run clear. Let rest several minutes before chopping and tossing in your favorite barbecue sauce.

3. To make the salad, toss to combine lettuce, corn, black beans, onion, cheddar, tomato, cilantro, olives (optional), and tortilla chips (optional) in a large bowl. Top with grilled chicken and dressing and serve.

Dressing serves 4-6.

(Dressing adapted from All Recipes)

Strawberry Avocado Salad, Revisited

I'm bringing this favorite back again, updated with a new photo and addition of red onion. Now that I'm no longer pregnant I can enjoy onions again so I'm sneaking them into everything! Thin slivers of crunchy raw onion make this salad even more enticing. With strawberries and avocado tossed in a tangy sweet vinaigrette- it's the perfect start to your summer.

4/7/10: Since strawberry season will soon be upon us, I thought I'd bring back this recipe. Whenever I can get fresh strawberries, it finds our way on to our dinner menu. I'm thrilled that spring (yes it is still spring, even though at a predicted 94 F today in April, it feels much  more like summer!) has decided to stay. That means we're nearing the most wonderful time of the year- for fruit anyway! I've waited all winter long for fresh berries. Spring, I'm so glad you're here!

1/8/09: I was lucky enough to find both ripe avocados and strawberries on sale on my last grocery trip. (Not exactly in season in the dead of winter.) Although it is more of a summer dish, I couldn't wait to try this salad, which turned out to be refreshing and perfect! The dressing is sweet, yet tangy and light. I served it (paired with soup and sandwiches) to my mother and her parents who were in town for lunch today. And I determined it a success when my mother exclaimed that it was "even better than Panera!"

Strawberry Avocado Salad

INGREDIENTS
2 Tbsp. extra virgin olive oil
1 Tbsp. honey
1 Tbsp. cider vinegar
1 tsp. lemon juice
dash of salt and freshly ground black pepper

romaine, chopped
avocado, peeled, pitted and sliced
strawberries, sliced
pecans, toasted and chopped
red onion, thinly sliced (optional)

DIRECTIONS
1. In a small bowl, whisk together the olive oil, honey, vinegar, and lemon juice. Season with a dash of salt and pepper. Set aside.

2. Toss the avocado in a little of the dressing to prevent browning. Place the salad greens in a bowl and top with sliced avocado and strawberries. Drizzle dressing over top, then sprinkle with pecans and serve.

Serves 2.

(Adapted from All Recipes)

Lemon Zucchini Bread

A recipe! Life has been absolutely crazy since Clara joined our family (just over three weeks ago). It has been much harder than I expected, and yet awesome in so many ways. Between recovering from delivery, nonstop breastfeeding, very little sleeping, family visiting, husband graduating, and trying my best to ignore the fact that we're moving in three weeks, you might guess I haven't had much time for cooking. But then my sister (who has started a recipe blog of her own) visited this week and graciously baked this delicious bread for me. So technically I didn't make this- but I did grate the zucchini. Hopefully it won't be too long before I'm back with more recipes- and a few photos of our baby girl- to share. In the mean time I leave you with this sweet loaf of lemony zucchini bread.

Lemon Zucchini Bread

INGREDIENTS
2 cups white whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup unsweetened applesauce
1/3 cup sugar (the original recipe calls for 2/3 cup but I found 1/3 cup to be plenty sweet)
1/2 cup buttermilk
zest and juice of 1 lemon
1 cup zucchini, grated

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour a 9×5 inch loaf pan; set aside.

2. In a large bowl, blend flour, salt, and baking powder; set aside.

 3. In a medium bowl, beat 2 eggs then add applesauce and sugar and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

 4. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

 5. Pour batter into prepared 9×5 loaf pan and bake in preheated oven for 35-45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.

Makes 1 loaf.

(Adapted from Nancy Creative via For the First Thyme)

Distracted

Please excuse me if things get a little neglected around here, we're slightly distracted by this tiny face.

Clara Jade arrived just yesterday and now we're a family of three! 

Turkey Burgers with Romaine Slaw

Let me tell you the secret to a turkey burger that your husband (or boyfriend, son, etc.) will actually want to eat... it's in the thigh. Forget ground turkey breast that can turn tough and rubbery. Turkey thigh is still lean and packed with good-for-you things. And it stays wonderfully juicy and flavorful on the grill. (A quick note: "ground turkey thigh" is 100% ground thigh meat as opposed to something labeled "ground turkey" which can contain ground up tidbits of all parts of the turkey- so read your labels.) Ever since we made the switch-over my husband gets just as excited about turkey burgers as he does about beef. (And we both love a good hunk of beef.) So before you write-off the notion of a tasty turkey burger, I suggest you give thigh a try.

I've posted several previous turkey burger recipes. No way could I pick a favorite. This one is on the lighter side and yet still fantastic. The patties are simply seasoned with mustard, onions, and thyme. And the heavy toppings have been replaced with a creamy romaine slaw. Juicy grilled burger + soft warm bun + tangy pile of slaw. That's it. And it was awesome.

Turkey Burgers with Romaine Slaw

INGREDIENTS
1 lb. ground turkey thigh
1 Tbsp. dijon mustard
1 Tbsp. fresh thyme or 1/2. tsp dried thyme
2 green onions, sliced
salt and freshly ground black pepper

Romaine Slaw:
2 Tbsp. mayonnaise (I used 1 Tbsp. mayo and 1 Tbsp. plain Greek yogurt)
1 Tbsp. white wine vinegar
3 packed cups shredded romaine lettuce
2 medium carrots, peeled and grated
salt and freshly ground black pepper, to taste

4 light brioche hamburger buns

DIRECTIONS
1. In a medium bowl, gently combine the turkey, dijon, thyme, and green onions. Form into four patties and season with salt and pepper.

2. To make the slaw, whisk together the mayonnaise (and Greek yogurt, if using) and vinegar. Toss with the lettuce and carrot to coat. Season to taste with salt and freshly ground black pepper.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill burgers until the juices run clear. Serve on a warm bun topped with romaine slaw.

Makes 4 burgers.

(Adapted from Real Simple)