Pumpkin Oatmeal Cranberry Cookies

I wanted to sneak in one last post before this weekend. A pumpkin treat for Halloween! Last weekend Dustin was craving chocolate chip cookies. So while I made him a batch of his favorites, I whipped these up for me. You see, Dustin dislikes pumpkin. In any form. It's a terrible shame. It has taken me quite some time to accept this fact and move on. And I no longer try to force my pumpkin baked goods upon him. But it sure doesn't stop me from making them!

This recipe is superbly flexible. You could use dried cranberries, raisins, or cherries. Or try it with milk or white chocolate chips. Even nuts would be a welcome addition. These cookies are soft, chewy, and delicious.

INGREDIENTS
2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup sugar
1 cup pure pumpkin puree
1 large egg
1 tsp. pure vanilla extract
1 cup dried cranberries (or cherries)
1 cup chocolate chips or white chocolate chips (optional)

DIRECTIONS
1. Preheat oven to 350 F. Line a baking sheet with a silicone mat or parchment paper.

2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in cranberries and chocolate chips.

4. Drop by rounded tablespoons onto prepared baking sheets. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 3-4 dozen cookies.

(Adapted from My Baking Addiction)

Chili con Carne with Cheddar Jalapeno Biscuits

Until recently, a good beef chili recipe has eluded me. Then just a couple weeks ago Smitten Kitchen posted this Gourmet (as in the magazine) recipe and I knew there was hope! Besides upping the ratio of beans to beef (making it slightly more figure-friendly), I kept pretty close to the original recipe. And with my tweaks I thought it turned out just right. Not too thick, not too runny. Spicy, but not hot (although it can be if you want). I was especially happy with how quickly it came together (less than an hour from start to finish including the cheddar jalapeno biscuits).

The biscuits. Oh my goodness. They're good. Moistened with tangy sour cream, blistering Cheddar, and speckled with bits of pickled jalapeno. Make sure to have a biscuit with your chili, or a little chili with your biscuit. Or just make the biscuits and eat them all alone.

INGREDIENTS
Chili:
2 large onions, chopped
2 Tbsp. canola oil
1 Tbsp. garlic, minced
2 large carrots, peeled and diced
2 lbs. lean ground beef
1/4 cup chili powder
1 Tbsp. ground cumin
2 Tbsp. paprika
1 Tbsp. Mexican oregano
1 tsp. dried red pepper flakes (or more to taste)
2 8-oz. cans tomato sauce
1 1/4 cups low-sodium beef broth
3 Tbsp. cider vinegar
2 15-oz. cans kidney beans, drained and rinsed
2 green bell peppers, diced (I used a red and a green)
sour cream, for serving
pickled jalapenos, for serving

Cheddar Jalapeno Biscuits:
3 cups white whole wheat flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 cup (1/2 stick) cold unsalted butter, cut into tiny pieces
3 cups sharp Cheddar cheese, grated
1/4 cup pickled jalapenos, drained and chopped (or more to taste)
2 cups sour cream

DIRECTIONS
1. To make the chili, heat the oil in a very large pot over medium heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and carrots and cook for one minute more. Add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar and simmer the chili, covered, for 35 to 40 minutes. Add the kidney beans, bell peppers, salt and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are tender.

2. To make the biscuits, preheat oven to 425 F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut twelve rounds. Bake on an ungreased (or parchment-lined) baking sheet for 12-15 minutes, until golden on top.

3. Serve chili ladled over a split biscuit with additional sour cream and pickled jalapenos, if desired.

Chili serves 8, makes 12 biscuits.

(Adapted from Gourmet via Smitten Kitchen)

Turkey Meatballs with Spicy Marinara Sauce over Spaghetti Squash

As I've mentioned before, spaghetti is my least favorite pasta. I love the meatballs. I love the sauce. I just don't care for the noodles. I'd rather have penne, ziti, rigatoni, ravioli.... or I'd rather have squash. Spaghetti squash is intriguing. When you bake it, and take a fork to it, it shreds into thin little strands of... spaghetti! And it's lighter and more nutrient-rich than a carb-dense pile of pasta. It paired perfectly with these turkey meatballs and spicy marinara sauce.

I realize this recipe calls for five different fresh herbs. That alone could set you back a big chunk of change. I conveniently had all but the parsley on hand (my little herb garden is still growing strong). While the fresh herbs will undoubtedly provide the best flavor, I'm sure you could substitute dried with delicious results. (Remember the 3:1 fresh to dried ratio when making the exchange.) If I had to pick just one to use fresh- it would be the basil, since it goes into the sauce at the end and always adds a special touch as a garnish. The minced chipotle in adobo is what gives the sauce some kick. Using only a teaspoon won't make it hot, but provides a smoky zing.

INGREDIENTS
Spicy Marinara Sauce:
1 Tbsp. extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 Tbsp. tomato paste
28 oz. can fire-roasted crushed tomatoes
1 tsp. chipotle in adobo sauce, minced (or more to taste)
2 tsp. fresh oregano, chopped
1 sprig fresh rosemary
salt and freshly ground black pepper, to taste
1/4 cup fresh basil, julienned

Turkey Meatballs:
1 lb. ground turkey
1 slice fresh whole wheat bread, crusts removed and crumbled
1/4 cup Parmigiano Reggiano, grated + extra for serving
1/2 cup carrot, finely grated
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh thyme, minced
1 egg, lightly beaten
1/2 tsp. salt
freshly ground black pepper

1 large spaghetti squash
extra virgin olive oil
salt and freshly ground black pepper
OR
1 lb. whole wheat spaghetti

DIRECTIONS
1. Preheat oven to 400 F. Halve spaghetti squash and scrape out the seeds. Place on a foil lined baking sheet, cut sides up, brush with olive oil, and season with salt and pepper. Roast in preheated oven for about 45 minutes, until tender. Let cool several minutes before scraping out the inside of the squash into strands with a fork. (Or if you are using pasta, bring a large pot of salted water to a boil and cook pasta according to package directions.)

2. To prepare the sauce, heat the olive oil in a large skillet over medium heat. Saute the onions several minutes, until tender. Add the garlic and cook for another minute. Stir in the tomato pasta, crushed tomatoes, chipotles, oregano, rosemary, and salt. Bring to a low boil, cover, and reduce heat. Simmer 15 minutes until slightly thickened. Season with salt and pepper to taste.

3. Meanwhile, to make the meatballs, combine the turkey and remaining ingredients in a large bowl. Gently mix with you hands and form into balls. Preheat broiler. Place meatballs on a foil lined baking sheet and broil for 5-10 minutes (depending on the size of your meatballs) until slightly browned and almost cooked through.

4. Remove the rosemary sprig from the sauce and stir in the basil. Add the broiled meatballs, cover, and cook another 10 minutes until the meatballs have absorbed some of the sauce.

5. Serve meatballs and sauce over spaghetti squash (or pasta) with freshly grated Parmesan.

Serves 4-6.

(Adapted from Food Network)

Asiago, Sun-dried Tomato, and Chicken Sausage Strata

Last night it hit me why I like writing. It's because I find it so much easier than speaking. I rarely feel like I adequately express myself with spoken words. Their meaning usually gets jumbled on the way out. (Occasionally I wonder if something I've just said even made sense.) But when I write, the words seem to flow. I am able to portray what I'm really thinking much more clearly. And it doesn't hurt that I can go back and revise. When you're talking you only get one attempt to get it right. (Because usually by the second try you'll have lost your listener's attention.)

And that's why I like blogging. It gives me the opportunity to speak what's on my mind in a more efficient and effective way. To tell the stories that might otherwise be misunderstood. Those of you who are close to me know that I do plenty of talking, but sometimes I like to seek refuge in writing. Have you ever tried to tell someone how much they mean to you in words? Most of us would write a letter or scribble a note rather than rely on our oral eloquence. Whenever I have something meaningful to say, I write it down.

While many of these posts are simply descriptions of delicious recipes, a few are slightly more. This has become a place for me to liberate my thoughts. To give voice to the words I find difficult to say. Sometimes somewhere to just ramble about nothing (like today)! And honestly, I don't care if anyone is listening. Most of what I write is meant for me. I hope you're here for the recipes!

OK. Back to food. This strata was very loosely adapted from Bon Appetit. Since fresh tomatoes are falling out of season, I used sun-dried. I plucked a few peppers from my bushes out back. I incorporated some surprisingly delicious maple apple chicken sausage that I'd bought and didn't know what else to do with. And the Asiago was left over from another dish. Somehow it all worked so well. Good Great enough to be a real recipe!

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
2 large bell peppers, julienned (I used a red and a green)
12 oz. chicken sausage, cut into bite-size pieces (I used maple apple chicken sausage from Trader Joe's)
8 cups whole wheat boule or sourdough bread, cubed
1 cup sun-dried tomatoes packed in olive oil, drained and julienned
2 cups Asiago, grated
8 eggs, whisked
3 cups milk
2 tsp. Dijon mustard
1 tsp. dried basil
salt and freshly ground black pepper

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

2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell peppers and saute until tender-crisp. Add the chicken sausage and cook until browned. Season to taste with salt and pepper. Remove from the heat and add the cubed bread, sun-dried tomatoes, and 1 cup of Asiago. Toss to combine. Pour mixture into the prepared baking dish.

3. In a medium bowl, whisk to combine the eggs, milk, Dijon, and basil. Season with salt and pepper.
Pour over the bread and sausage mixture. Top with the remaining cup of Asiago.

4. Bake in preheated oven for 40-50 minutes, until puffed in the center and golden on top. Remove from the oven and let set several minutes before serving.

Serves 8.

(Adapted from Bon Appetit)

Beef Tenderloin with Mushroom Gravy

Beef tenderloin (also known as fillet mignon) is the king of meats. This tender and velvety beef makes all other steaks look cheap. (Which in fact is true- this is the most expensive cut of meat you can find.) Generally, I'm not a huge fan of steak. In fact, I never cared for it until I tried beef tenderloin. Then I understood what a lightly seared, rare-centered, succulent slice of beef could achieve.

If you order fillet mignon in a fancy restaurant, you might have to skip grocery shopping for the rest of the week. But it is simpler than you might think to prepare just as impressive of a dish at home- and costs much less. I made this meal last Sunday after lounging around the house in my pajamas all day. An indulgent day to say the least. But I felt guilty eating beef tenderloin in my sweats and T, so I dressed up just to eat dinner. This steak deserved it.

Let's be honest. A sprinkling of kosher salt and freshly ground black pepper would do. You really don't need the gravy. But we enjoyed this creamy mushroom gravy to soak up the steak and roasted potatoes I paired it with.

INGREDIENTS
4 4-6 oz. beef tenderloin fillets
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste
1/2 cup shallots, thinly sliced
1 1/2-2 cups cremini mushrooms, thinly sliced
1/2 cup low-sodium beef broth
1/3 cup sour cream
2 Tbsp. fresh parsley, chopped

DIRECTIONS
1. Preheat olive oil over medium-high heat in large skillet. Sprinkle steaks with salt and pepper. Add steaks to pan and cook 3-4 minutes on each side, or until they reach the desired degree of doneness. Remove from pan and set aside tented with foil.

2. Reduce heat to medium and add mushrooms, garlic, and shallots to pan. Saute 5 minutes until tender. Add the beef broth and bring to a boil. Cover, reduce heat, and simmer 3 minutes. Remove from the heat and gradually whisk in the sour cream, stirring constantly. Stir in parsley and season to taste with salt and pepper. Serve over steaks.

Serves 4.

(Adapted from Cooking Light)

Roasted Potatoes and Shallots

 

This recipe really isn't necessary. Here's the gist: chop up some Yukon gold potatoes, slice some shallots, and toss them both in a little olive oil. Spread on a baking sheet, season generously with salt and pepper, and roast. Roast 'till they're tender in the center, crispy on the outside, and glowing golden brown. Then devour. Don't worry about measurements, just go with what feels right. I've never roasted a vegetable that didn't make me swoon. A hot oven can do magical things.

INGREDIENTS
2 lbs. small Yukon gold potatoes, quartered
6 shallots, peeled and quartered lengthwise
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

DIRECTIONS
1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil.

2. In large bowl, toss to coat potatoes and shallots with olive oil. Season with salt and pepper. Spread on the prepared baking sheet and roast in preheated oven for 40-50 minutes, turning occasionally, until the potatoes are tender and crusty brown.

Serves 4.

(Adapted from Gourmet)

Caramel Apple Cheesecake Bars

I know this has nothing to do with caramel apples or cheesecake, or their marvelous fusion into these bars. But I wanted to tell you so badly. Yesterday I saw heart surgery. (Specifically it was a double valve replacement and coronary artery bypass graft.) Typically, I'm in the post-anesthesia care unit, taking care of (or being entertained by) patients waking up after surgery. But on occasion I get the chance to visit the OR and be a part of the procedures. I never get to choose where I go, and in the past I've seen a few cool things- a spinal fusion, ulcer debridement, kidney transplant and enough c-sections to scare me out of ever getting pregnant (just kidding). But yesterday I got to see the human heart. I saw the heart beating and the lungs breathing. And then stopped as all the blood was shunted through a bypass machine. The patient was essentially killed and revived several hours later on that operating room table, the surgeon's own hands massaging the heart back to life. Aside from the bone sawing and flesh slicing that is an unavoidable aspect of surgery, it was a delicate and beautiful thing. I am always amazed at the resilience of the human body and the ability we have to give someone a second chance at life.

Surgery inspires and enthralls me in a way that no other aspect of nursing has. I've applied for internships in both the operating rooms and peri-operative units for after graduation. They are extremely competitive, so I'm not counting on getting in. But at least now I know where I want to be.

It strikes me funny that cooking and surgery have a lot in common. (Not that I'll be performing many surgical procures as an RN.) On several occasions I have thoroughly disgusted Dustin by dissecting the left-over carcass of my roasted chicken and presenting him with the vertebrae and spinal chord. I find such things fascinating. I hope I haven't ruined your appetite, because these cheesecake bars really are amazing. After 18 months of hospital life I can scarf down lunch between giving an old man a bed bath and watching a ventriculotomy. So you'll have to excuse me for mixing food and surgery. They're my life.

INGREDIENTS
Crust:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 8-oz. packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 tsp. vanilla extract

Apples:
4 Granny Smith apples, peeled, cored, and finely chopped
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Streusal Topping:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup (1 stick) butter, softened

Homemade Caramel Sauce, for drizzling (half of this recipe will be more than enough)

DIRECTIONS

1. Preheat oven to 350 F.

2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil (or parchment paper). Bake 15 minutes or until lightly browned.

3. In a large bowl, beat cream cheese with sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

4. In a small bowl, stir together chopped apples, remaining 2 Tbsp. sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. 

5. To make the streusal, in a small bowl, combine the brown sugar, flour, oats, and butter with your fingers until crumbly. Sprinkle evenly over the apples. 

6. Bake in preheated oven for 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Refrigerate until cold. Cut into squares and serve.

Fills a 9x13 pan.

(Adapted from Food Network via The Girl Who Ate Everything )

Autumn Chicken and Vegetable Cobbler

I loved the idea of a cobbler that wasn't dessert. Who can resist fluffy baked biscuits on top of a creamy chicken and vegetable filling? Apparently not us. This dish was supposed to serve eight. Well, Dustin and I finished it off in two days. It's safe to say we thought it was pretty tasty. And luckily, it's rather healthy too. (Besides the few dabs of butter- what are biscuits without butter?) It's made with whole wheat, lots of veggies (even some fruit), and lean protein. And it's super comforting. I tweaked several recipes to come up with this one, my favorite addition being the apple and cranberries. Very autumn. They added a surprising touch of sweetness to this savory dish.

INGREDIENTS
Filling:
1 Tbsp. butter
1 large yellow onion, thinly sliced
3 cloves garlic, minced
4 small (or 2 large) leeks, thinly sliced
salt and freshly ground black pepper, to taste
1 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. crushed red pepper flakes
1 Tbsp. Dijon mustard
5 oz. cremini mushrooms, thinly sliced
1 small sweet potato, peeled and diced (or butternut squash)
several Yukon gold potatoes, diced
1 Granny Smith apple, peeled, cored, and diced
3 medium carrots, thinly sliced
1/4 cup cornstarch + 1/2 cup cold low-sodium chicken broth
3 cups low-sodium chicken broth
1/4 cup sweetened dried cranberries
2 chicken breasts, cooked and shredded or diced

Biscuits:
2 cups white whole wheat flour
1 Tbsp. organic cane sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbsp. baking powder
1 cup + 2 Tbsp. buttermilk
6 Tbsp. butter, melted
fresh chives, chopped for sprinkling on top

DIRECTIONS
1. Preheat oven to 400 F. Lightly grease a 9x13 baking dish with cooking spray.

2. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, leeks, and garlic. Season with salt and pepper and cook until soft, stirring occasionally, about 12 minutes.

3. Add the thyme, rosemary, red pepper flakes, Dijon, and mushrooms. Cook until the mushrooms start to release their juices, about 5 minutes.

4. Add the sweet potato, gold potato, apple, carrots, and chicken broth and bring to a boil. Reduce heat, cover, and simmer until the vegetables are just tender, about 15 minutes.

5. Dissolve the cornstarch in the chicken broth. Add to the simmering vegetables, stirring constantly. When it starts to thicken, stir in the cranberries and chicken. Season to taste with salt and pepper. Pour filling in to the prepared baking dish and set aside.

6. To make the biscuits, whisk to combine the flour, sugar, salt, baking soda, and baking powder in a medium bowl. In a separate bowl, mix together the melted butter and buttermilk. Combine the wet and dry ingredients with as few strokes as possible to make a soft dough. Drop the biscuit batter over the filling. Sprinkle with chopped chives (or another fresh herb).

7. Bake in preheated oven for 15-25 minutes until the biscuits are golden and the filling is bubbling. Serve warm.

Serves 6-8.

(Adapted from Ezra Pound Cake and The Noshery )