Southwest Egg Rolls with Avocado Dipping Sauce, Revisited

7/14/09: Yum, yum, yum! I, excuse me, we (my entire family) love these Mexican "egg rolls"! Family tradition dictates that for our Christmas Eve dinner we serve an array of appetizers and treats. This past 24th of December I debuted this recipe and it was a smashing success! My younger sister Katelyn has been ferociously baking batches of them ever since. You must serve them alongside either avocado dipping sauce (not pictured) or chipotle spiked sour cream (both fabulous)!

2/16/09: I suppose these Southwest Egg Rolls are technically an appetizer, but since no human being has ever been known to eat only one, we have turned them into a complete meal! Filled with an assortment of sauteed Southwestern ingredients, held together by oozing Jack cheese, and oven-baked-till-crisp in a butter-brushed tortilla shell, they will tantalize your taste buds and leave your stomach shouting for more! We make huge batches of them and store them in the fridge or freezer. This ensures that there will be leftovers galore-perfect to sneak when that can't-quite-get-enough feeling overcomes us again! For a seriously greasy snack, try deep frying them!

INGREDIENTS

Southwest Rolls
2 Tbsp. extra virgin olive oil
4 skinless, boneless chicken breast halves, cooked and diced

2/3 cup green onion, sliced
2/3 cup red bell pepper, minced
1 cup frozen corn kernels, thawed
1 can black beans, rinsed and drained
2/3 cup frozen chopped spinach, thawed and drained
1/4 cup diced jalapeno peppers, seeded and rinsed (1 medium sized)
3 Tbsp. minced fresh parsley (or 1 1/2 tsp dried)
2 tsp. ground cumin
2 tsp. chili powder

2 tsp. garlic powder (or 5 cloves fresh minced garlic)

1/4 cup fresh cilantro, chopped (or 1 Tbsp. dried)
1 tsp. salt
1/4-1/2 tsp. ground cayenne pepper (more or less to taste)

3 cups shredded Monterrey Jack or Cheddar cheese
20-30 (6-8 inch) whole wheat flour tortillas (depends on the size of your tortillas and how full you stuff them)

Avocado Dipping Sauce

1 fresh avocado, smashed
1/4 cup mayonnaise

1/4 cup sour cream

1 Tbsp. buttermilk

1 1/2 tsp. white vinegar

1/8 tsp. salt

1/8 tsp. dried parsley

1/8 tsp. onion powder

1/8 tsp. garlic powder

1 dash dried dill weed

1 dash pepper

DIRECTIONS

1. Heat olive oil over medium heat. Add green onions and bell pepper and saute 5 minutes until tender.

2. Add diced cooked chicken, corn, spinach, black beans, jalapeno, parsley, cumin, chili powder, garlic powder, cilantro, salt, and cayenne pepper. Cook and stir 5 minutes until well blended and tender. Remove from heat and stir in cheese so it melts.

3. Place tortillas between two moist paper towels and microwave 30 seconds-1 minute until hot and pliable.

4. Spoon even amounts of mixture onto each tortilla. Fold in ends of tortilla, then roll tightly around mixture. Arrange in a medium dish, cover, and store in the freezer or refrigerator. Chilling them for several hours before baking helps hold them together, but is not absolutely necessary. They keep well frozen, and can be placed directly in the oven.

5. Butter a baking sheet and place rolls evenly on the pan. Brush them with melted butter.

6. Bake rolls at 375 F for 20-25 minutes, until golden brown and the edges begin to crisp, rotating them every 10 minutes.

7. Remove them from the oven and allow them to cool for several minutes before slicing in half. Serve with Avocado Dipping Sauce and garnish with chopped onion and tomato.

8. To prepare sauce combine all ingredients in a small bowl and whip until creamy. Store in an airtight container in the refrigerator until ready to serve.

Makes 20-30 rolls.

(Adapted from Recipe Zaar)

Ginger Balsamic Glazed Mahi Mahi

If a degree could (and it should) be awarded in the area of recipe research expertise, I would be an overqualified candidate. I have become a sleuth of sorts. A dinner detective. An ingredient interrogator. If the recipe for a mystery dish exists, I will hunt it down. I will not rest until it's found.

Alright, I'm exaggerating a bit, but the truth is, I've become very efficient at tracking down recipes. I spend a lot of free time perusing cooking sites on the Internet and I know where to go. So about a month ago, when a friend had me over for dinner and served me the most delicious Mahi I'd ever tasted, I should have asked her for the recipe. But instead (perhaps I like the thrill of the chase), I found myself conducting a cyber search for it's whereabouts. And then one day I stumbled upon it... hidden in plain sight at All Recipes!

This fish is fantastic! Mahi mahi is now my favorite (cooked) fish. (I like my tuna and salmon better raw.) It is a lot meatier than its other finned friends and has very little fishy flavor. (Funny how when we eat fish we don't want them to taste like...fish.) The ginger balsamic marinade which also serves as the glaze for this Mahi dish is phenomenal! Serve it over a bed of brown rice to soak up the runoff.

This case is closed, but the dish has been such a hit that I've begun a new search for more methods of Mahi preparation, and already have several exotic and delicious looking recipes to try!

INGREDIENTS
3 Tbsp. honey
3 Tbsp. reduced sodium soy sauce
3 Tbsp. balsamic vinegar
1 tsp. fresh ginger root, grated
1 clove garlic, minced
2 tsp. extra virgin olive oil
2 6 oz. mahi mahi fillets
salt and pepper, to taste

DIRECTIONS
1. Season fish fillets with salt and pepper. In shallow dish stir together honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Place fish into the dish. Cover and let marinate in the refrigerator for 20 minutes.

2. Preheat oven to 400 F. Remove fish from marinade, draining it into a shallow pan. Bake fish for 10-15 minutes, until it easily flakes with a fork. (Fish could also be grilled or pan fried.)

3. While the fish is baking, place the reserved marinade in a shallow pan over medium high heat and bring to a boil. Reduce heat and simmer several minutes. Spoon glaze over fish, and serve.

Serves 2.

(Adapted from All Recipes)

Carrot Cake Cookies

If I had to pick a favorite dessert, it would be carrot cake with cream cheese frosting. I've given this quite a bit of thought, and I can't remember anything that comes close to the utter decadence of a moist, frosting-laden carrot cake. When I made my own several months ago, it was my first step into the realm of cake baking, and I was thrilled with my success. It inspired a flurry of cake creations (in all their forms, i.e. cupcakes) and convinced me to make this recipe.

These cookies mirror the defining flavors of a carrot cake: the carrots, raisins, nuts, and cinnamon, with the addition of oatmeal for a more substantial texture. Squeeze an excessive amount of cream cheese frosting between two small cookies and you've created a carrot cake sandwich to die for! Martha, this is a terrific recipe. I'll be back for more!

INGREDIENTS
Cookies
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups carrots, finely grated (about 3 large carrots)
1 cup raisins
pecans or walnuts, chopped (optional)

Cream Cheese Frosting
8 oz. cream cheese, room temperature
8 Tbsp. (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 tsp. pure vanilla extract

NOTE: Next time I will double the frosting because it didn't go very far!

DIRECTIONS
1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

4. To make the frosting, place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

(Recipe from Martha Stewart)

Makes 2 dozen cookies.

Chicken Tortilla Soup, Revisited

7/8/09: To make this soup I once again boiled a whole chicken and accumulated enough stock to stock my (minuscule) freezer. Storage space is lacking in our kitchen. The fridge space seems adequate but our freezer just about explodes every time you open the door and we've got the cupboards jam packed with pots, pans, dishes, and the like (and I don't have very many of them). Our furnace closet also serves as a pantry and trash can container (If this seems like a bad idea to you, don't tell me because I have no where else to put stuff). When I can find the space, the freezer is my favorite spot for storage. Food becomes practically immortal in there.

This recipe made enough soup that even after two days of leftovers, I froze some for later! Home cooked soup makes a great freezer dinner... thaw it for a day in the fridge and then reheat it on the stove (or pack it in your lunchbox for a meal-on-the-go). This tortilla soup highlights the best flavors of Mexican food- all in one bowl!

2/8/09: For my parents' birthdays this weekend I prepared a Mexican Feast. For the main course I debuted my original Chicken Tortilla Soup! I have had many versions of this dish and I finally decided to create my own that Incorporated all of my favorite aspects of each. My family loved it and I was elated that it turned out so well on my first try! I provided an array of toppings... such as sharp cheese, tangy sour cream, and bright cilantro, that further enhanced the flavor and flair of this soup! While it is absolutely delicious as is, if you like it spicy you could add some diced jalapeno or cayenne pepper. Boiling a whole chicken might take some time, but it provides for the juiciest meat and top notch stock. If you are in a hurry you could substitute diced cooked chicken breast and canned chicken broth, but the results won't be as phenomenal (and watch out for the sodium content in your broth). Adobo seasoning is my "secret ingredient"! While the ingredients might vary by brand, mine contains salt, garlic, onion, black pepper, oregano, bay, and turmeric. It is available at most grocery stores (although my specific version comes from Whole Foods). Next time I might use fresh diced/pureed tomatoes in place of the canned, but otherwise I'm sticking to this recipe for good!

INGREDIENTS
1 3 lb. chicken, giblets removed

water, enough to cover chicken for boiling and create at least 6 cups of stock

2 cans black beans, drained and rinsed

1 can whole kernel corn, drained

28 oz. can crushed tomatoes (I used fire-roasted)
4 oz. can diced green chiles

2 Tbsp. extra virgin olive oil

1 large onion, diced

4 cloves garlic, minced

1 tsp. Adobo seasoning (I purchase this brand) 

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. paprika

salt and freshly ground black pepper, to taste

pinch cayenne pepper, to taste

To garnish:
sharp Cheddar or Monterrey Jack cheese

fresh cilantro, chopped
sour cream

green onions, sliced

avocado, sliced

tortilla chips

DIRECTIONS

1. Place chicken in a large pot. Cover with water (at least 8 cups) and bring to a boil. Boil for 40 minutes, or until the chicken is no longer pink and the juices run clear.

2. Take the pot off of the stove. Remove chicken from the pot and set aside to cool. Strain the stock and allow it to cool to room temperature. Once the chicken has cooled, remove the meat from the bones. Store the stock and chicken meat in the refrigerator until you are ready to use them (can be several hours or overnight). Before using the stock, skim the fat off the surface. Shred or dice the chicken before use.

3. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook for about a minute. Stir in the Adobo, cumin, chili powder, and paprika and cook for another minute. Add 6 cups of chicken stock, the black beans, corn, tomatoes (I dumped in one can of beans whole and pureed the second in a blender for a creamier consistency.), green chilies, and chicken.

4. Bring to a boil and then reduce heat to medium-low and simmer for at least 15 minutes. Season to taste with salt and freshly ground black pepper and cayenne. 

5. Serve hot and garnish with a selection of Cheddar or Monterrey Jack, fresh cilantro, sour cream, green onions, avocado, and tortilla chips.

Serves 8.

Oreo Sandwich Cookies

It has taken me five days to get around to finishing this post. These last two weeks of school (before a glorious summer break) have been the busiest yet. Why is it that teachers like to throw everything at you at once? I have a final tomorrow morning that I should be studying for right now. That or practicing giving a physical examination that I have to record to DVD next week. But instead I've got my laptop propped on the end of an examination table in our clinical lab, next to the otoscope and blood pressure cuff, avoiding productivity for just a few more minutes.

Food is my creative escape from this sterile world of hospital gowns and surgical gloves. I want to be a nurse. I signed up for this. But some days I want to be a the girl who doesn't think about food as a measure of input and output. I'll never again be able to eat a cinnamon bun without thinking about its spiking affect on my blood glucose. This heightened level of awareness is keeping me healthy, but it can be irritating.

Since adopting a natural foods diet, there are several treats we miss. I miss my daily Fiber1 Bar (they are way too tasty to actually be good for you). Dustin longs for his favorite packaged cookies: Keebler Fudge Sticks, Nutter Butters, and Oreos. When I came across this recipe I was super excited! Homemade Oreos! I was not expecting to be wowed, but Dustin and I both agreed (and he is the expert) that these are far superior the to Nabisco brand! The outer cookie is soft and chewy (and stays so stored at room temperature for a few days) and perfect with the fluffy frosting filling. Pour a glass of milk, pile up a plate of cookies, dip, and devour.

INGREDIENTS
For the chocolate cookies:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg

For the filling:
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup non-hydrogenated shortening (suggested: Spectrum organic shortening made with palm oil)
2 cups confectioners’ sugar, sifted
2 tsp. vanilla extract

NOTE: While I try not to use shortening, it is essential in this case to maintain the consistency of the filling. If you were to use butter or oil it wouldn't keep its shape at room temperature (and would alter the taste.)

DIRECTIONS
1. Preheat oven to 375 F.

2. In a food processor or electric mixer (this could be done by hand as well), thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar. With the motor running on low add the butter and then the egg. Continue mixing until the dough comes together in a big ball.

3. Spoon rounded teaspoonfuls onto parchment lined baking sheets (giving them room to spread). Slightly flatten them with the tips of your fingers. Bake in the preheated oven for 9 minutes. Remove from the oven to cool on a wire rack.

4. To make the filling, cream butter and shortening at low speed, gradually beating in the sugar and vanilla. Turn mixer to high and beat several minutes until light and fluffy.

5. To assemble the cookies, spoon frosting into a piping bag (or a Ziploc with the corner cut off works just as well). Pipe dots of filling onto the center of half of the cookies. Place a second cookie (that is the same size) on top and press down gently so the filling spreads to the sides. Continue assembling all of the cookies and enjoy!

Makes about 2 dozen sandwich cookies.

(Adapted from Smitten Kitchen)

Mushroom Jack & Spinach Quesadillas

Last weekend I was rummaging through my fridge, hoping to find something to make lunch with, when I spotted a package of Cremini mushrooms. Those mushrooms had been staring at me from the shelf all week, threatening me with their expiration. I had bought them for a salad I never got around to making and now they would be wasted. I feel guilty when food goes bad. Especially a noble vegetable. Money and nutrition straight sent to the dump doesn't sit well, so I determined to find a use for them.

I turned to my trusty source for meal inspiration...my laptop. (When it's not at school with me it has permanent residence in the kitchen. We are companions in meal-prep and it's got stains to show from it. It's not abuse, it's love.) All Recipes provided me with the basis for this recipe and I added a few touches of my own. When it comes to quesadillas, you can free-style it. The method is important, the fillings not so much. Two things are required: cheese and a tortilla. If you've got both, you've got yourself a quesadilla. I keep ample of both on hand for moments such as this.

This quick-fix quesadilla was great...stuffed with spinach and mushrooms, jack cheese oozing out it's sides! It's 8:30 in the morning and I'd like another one right now. If mushrooms aren't your thing (although you really should give them a chance), take this as a lesson in creativity. I guarantee that a yummy quesadilla can be made with just about any ingredients you've got.

INGREDIENTS
2 large whole wheat tortillas
1 Tbsp. extra virgin olive oil
1 package Cremini mushrooms, sliced
handful of baby spinach
red onion, thinly sliced
salt and pepper, to taste
Monterrey Jack cheese (or a blend of mozzarella and cheddar)
salsa, for dipping

DIRECTIONS
1. Heat olive oil in a pan over medium heat. Saute mushrooms until soft. Add spinach, stirring until it has wilted. Remove from the heat and season with salt and pepper.

2. Preheat a griddle or stovetop pan over medium heat. Place 1 tortilla on the preheated surface. Cover with cheese. Spoon half of the mushroom and spinach mixture on to 1/2 of the tortilla. Sprinkle with red onions. Once the cheese has begun to melt, fold over the other half of the tortilla. Cook until it has evenly browned on both sides and the cheese has melted, flipping halfway through. Repeat with the second tortilla.

3. Slice and serve hot with salsa for dipping.

Makes 2 quesadillas.

(Adapted from All Recipes)

Pizza Margherita

Once upon a time in a land far far away, the Kingdom of Italy was ruled by a king and his Queen Margherita. During Margherita's reign a gifted artisan baker crafted a pizza "whose red tomatoes, green basil, and white cheese represent the Italian flag". The queen so loved the pizza that it was named Margherita in her honor (which actually means "daisy" in Italian). This traditional pizza is served to this day in Italy, and throughout the world. (This story brought to you by Wikipedia.)

I thank Queen Margherita for her good taste, without which I would not be enjoying such a fantastic pizza today. Like is the focus of most Italian food, pizza Margherita is all about using the freshest ingredients. You need four simple, fresco ingredients: tomatoes (Romas preferred), basil leaves, extra virgin olive oil, and mozzarella. Don't even think about using the bagged or pre-shredded or low moisture/low-fat cheese. You need a ball of fresh, moist, luxurious mozzarella. It's the only way.

A slice of this breathtaking pizza will take you back to Naples...back to the birthplace of a culinary masterpiece that has found its way into your kitchen.

INGREDIENTS
1 recipe pizza dough
Roma tomatoes, sliced (enough to cover surface of pizza)
handful fresh basil leaves, chopped
8 oz. fresh mozzarella, sliced
1 Tbsp. extra virgin olive oil
salt and freshly ground pepper
balsamic vinegar + extra virgin olive oil, for dipping

DIRECTIONS
1. Prepare pizza dough according to directions.

2. Preheat oven and pizza stone to 450 F.

3. Brush crust with olive oil. Layer tomatoes and mozzarella over crust. Season with salt and pepper.

4. Bake in preheated oven for 10-12 minutes until crust is golden brown and cheese is bubbling. Remove from the oven and sprinkle with basil.

5. (Optional) Serve with a mixture of balsamic vinegar and olive oil for dipping.

Makes 1 pizza.

Pecan Crusted Salmon

I eat most of my fish raw. In the form of sushi, that is. I find it tastes less fishy in its naked state. Like most people I've met, I put up a fight before trying my first bite of raw sea life. But that's all it took before my misconceptions vanished. I've never met someone who has tried quality sushi and disliked it. (And by quality I don't mean the grocery-store imitation.) You want your fish fresh-as-it-gets (for taste and safety reasons.) I acknowledge that Sashimi is not for the shallow-hearted. But put it in a roll and you're crazy not to like it.

Dustin and I go out for sushi more than any other cuisine. I crave it...all the time. And it's not something I can make at home (yet). Fresh fish is expensive and perfect sticky rice takes hours of preparation. And since the variety of sushi you can get at restaurants is extensive, making my own seems impractical. Something I'll try for sure, but not for everyday.

So at home I cook my fish. Salmon is a favorite. It can stand on it's own...delicious with just a dab of butter and shake of salt and pepper. But if you want to go all out- I'm talking restaurant worthy- make this dish: flaky salmon beneath a layer of honey-mustard and a crunchy pecan-bread crumb crust. Served with a salad it makes a splendid seafood supper.

INGREDIENTS
1 tsp. Dijon mustard
2 tsp. honey
1/4 cup whole wheat bread crumbs
1/4 cup pecans, finely chopped
1 Tbsp. fresh parsley, chopped
2 (4 oz.) salmon fillets
salt and pepper, to taste
lemon wedges, for serving

DIRECTIONS
1. Preheat oven to 400 F.

2. Combine honey and mustard in a small bowl. In a separate bowl combine bread crumbs, pecans, and parsley.

3. Season salmon fillets with salt and pepper. Brush with honeymustard. Sprinkle with bread crumb mixture. Place in a greased baking dish.

4. Bake in preheated oven for 10 minutes per inch of thickness or until salmon flakes when tested with a fork. Serve garnished with lemon wedges.

Serves 2.

(Adapted from All Recipes)