Broiled Fish Gyros

 

It feels weird. Last night I got home from the hospital and pulled off my navy blue embroidered nursing scrubs for the last time. You see, yesterday was my last day in the hospital during nursing school. I still have a few classes and finals to make it through (and boards to pass in February). But on December 10th I'm graduating and the next time I don scrubs and walk through hospital doors, I'll be an RN! It's bittersweet because for the first time ever, I didn't want to leave the floor I was on. My PACU (post-anesthesia care unit) experience was awesome and I'd have happily stayed there forever. But I have to find a job (which is NOT easy right now). I'm thrilled to be done with the lectures and tests, but I'm anxious about being out on my own. I've learned so much, yet I know so little. I'm both excited and terrified at the same time.

I do have a recipe to share with you today. This one is easy, fresh, and fast. And super healthy, too! (Sounds perfect, right?) It's a gyro (a Greek dish with meat, tomato, onion, and tzatziki sauce on pita bread), but I've lightened it up with fish! You could use any thin fillet of mild white fish (such as tilapia), but I chose flounder. My favorite. I tried flounder for the first time several summers ago at the beach. My dad had actually caught one while fishing in the ocean. Talk about fresh and delicious. And it cooks almost instantly under the broiler! I loved it layered in a soft wheat pita with crisp veggies, smooth avocado, and creamy tzatziki sauce. Yum!

INGREDIENTS
4 6-oz. tilapia or flounder fillets
salt and freshly ground black pepper
mix of Greek seasonings (garlic powder, onion powder, dried basil and oregano, etc.)
4 whole wheat pitas or flatbreads
red onion, thinly sliced
cucumber, thinly sliced
tomato, thinly sliced
avocado, peeled, pitted and thinly sliced
Tzatziki sauce

DIRECTIONS
1. Preheat broiler.

2. Line a baking sheet with aluminum foil and lightly grease it with cooking spray. Place the fillets on the baking sheet and sprinkle with salt and pepper and Greek seasonings.

3. Broil for several minutes until the fish flakes easily with a fork. Place the fish on the flatbreads and top with onion, cucumber, tomato, avocado, and tzatziki sauce.

Serves 4.

(Adapted from Cooking Light)

Southwestern Barley and Chicken Chili

I can thank my friend Jenna and her cute collection of recipes for introducing me to barley. She posted a similar version of this a few weeks ago and it sounded so healthy and delicious I couldn't wait to try it! Barley is a nutty cereal grain that is super rich in fiber. When cooked, it puffs up into soft chewy beads that soak up all the flavors of this dish. This chili can be prepared vegetarian (substitute vegetable broth) or you can add cooked shredded chicken for extra protein. The avocado salsa is awesome, but gets somewhat overshadowed by everything else going on in the dish. We found ourselves eating on the side with tortilla chips.

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. Mexican oregano
dash of coriander
1 4.5-oz. can chopped green chiles
2/3 cup pearl barley
2 cups low-sodium chicken broth
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. can crushed tomatoes 
2 boneless skinless chicken breasts, cooked and shredded (optional)
1 cup frozen corn (optional)
handful of fresh cilantro, chopped
squeeze of fresh lime juice

sour cream, for serving
Cheddar, grated for serving
tortilla chips, for serving
green onions, thinly sliced for serving
avocado, sliced for serving OR Avocado Salsa (recipe below)

Avocado Salsa:
1 avocado. peeled, cored, and diced
1/4 cup red or white onion, diced
1-2 Tbsp. jalapeno, minced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. freshly squeezed lime juice
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper and saute until tender. Add the garlic and cook for another minute. Stir in the chili powder, cumin, oregano, coriander, and green chiles and cook for another minute. Stir in barley, chicken broth, black beans, and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 35-45 minutes or until barley is tender. Stir in the shredded chicken and corn to heat through. Garnish with a handful of fresh cilantro and a squeeze of lime. Serve with sour cream, Cheddar, tortilla chips, green onions, and Avocado Salsa.

2. To make the avocado salsa, toss to combine the avocado, onion, jalapeno, cilantro, and lime juice in a medium bowl. Season to taste with salt and pepper.

Serves 4.

(Adapted from Cooking Light and Lahatchita Eats)

Sun-dried Tomato Bruschetta

This bruschetta is incredibly good. It consists of Roma and sun-dried tomatoes tossed with fresh basil, pungent garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished with a blanket of melted fresh mozzarella. Bruschetta (properly pronounced brus'ketta) is typically served as an appetizer, but I wouldn't hesitate to make a meal out of it. Don't wait for a fancy occasion. You want this now.

INGREDIENTS
8 Roma (plum) tomatoes, seeded and diced
1 cup sun-dried tomatoes packed in olive oil, drained and chopped
3 cloves garlic, minced
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1/4 cup fresh basil, chopped
salt and freshly ground black pepper, to taste
whole wheat baguettes, sliced 3/4-in. thick
fresh mozzarella, shredded

DIRECTIONS
1. Preheat oven broiler.

2. In a large bowl, toss to combine tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, and basil. Season to taste with salt and pepper. Set aside for 10 minutes to marinate. 

3. Line a large baking sheet with aluminum foil. Spread the sliced baguette in a single layer on the baking sheet. Brush with a light amount of olive oil or spray with cooking spray. Broil for 1-2 minutes until lightly browned.

4. Spoon the tomato mixture onto the toasted baguette slices. Sprinkle with freshly grated mozzarella cheese.

5. Broil for 3-5 minutes until the cheese has melted and the baguette is golden brown on the edges. Serve immediately.

Serves 12.

(Adapted from All Recipes, photo by Danielle Hone)

Roasted Butternut Squash Lasagna with Smoky Marinara Sauce

It happened again. I keep hoping every year that it won't turn dark and cold but the seasons are stubbornly predictable and once again I've lost my evening sun. During the daytime it's gorgeous here. The leaves are ablaze with the colors of fall. It's cool and I smell Christmas in the air. But by 5 o'clock it all disappears and the darkness sets in. And I haven't even made it home from school or started dinner yet.

Taking a decent photo of what I'm eating is becoming difficult, but I'll stop complaining, because I love the food of this season. This is my autumn lasagna... roasted butternut squash and spinach with a smoky marinara sauce. The smokiness comes from the fire-roasted tomatoes, smoked paprika, and smoked provolone. Don't skip any one of those ingredients. They add a really special touch. I made quite a few changes to Cooking Light's version of this recipe. For instance, I got rid of the ricotta and replaced it with fresh mozzarella (which melts luxuriously). This dish is a rich, gooey, cheesy mess. In the best way possible.

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large onion, diced
1 clove garlic, minced
16 oz. chopped frozen spinach, thawed and excess water squeezed out
salt and freshly ground black pepper, to taste
1 9 oz. package whole wheat no boil lasagna noodles
fresh mozzarella, grated
smoked provolone, grated
Parmigiano Reggiano, freshly grated

Roasted Butternut Squash:
1 medium to large butternut squash, peeled, seeded, and diced
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

Smoky Marinara Sauce:
1 Tbsp. extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
1/4 cup fresh basil, chopped
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh oregano, chopped (or 2 tsp. dried oregano)
1 tsp. smoked paprika
2 tsp. balsamic vinegar
1 28-oz. can fire-roasted crushed tomatoes
1 28-oz. can crushed tomatoes
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To roast the squash, preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly grease with cooking spray. Toss the squash with olive oil to coat. Season with salt and pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 20-30 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside.

2. To prepare the sauce, preheat the olive oil in a large skillet over medium heat. Add the onion and cook until tender. Stir in the garlic and cook for another minute. Add the basil, parsley, oregano, paprika, vinegar, and tomatoes. Simmer 10-15 minutes. Season to taste with salt and pepper.

3. To prepare the filling, preheat olive oil in a second large skillet over medium heat. Add the onion and cook until soft. Add the garlic and cook for another minute. Stir in the spinach and cook for several minutes until heated through. Season to taste with salt and pepper.

4. To prepare the lasagna, pour a thin layer of sauce over the bottom of a lightly greased 9x13 baking dish. Place a single layer of noodles over the sauce. Top with a layer of mozzarella, provolone, and Parmesan, then half of the roasted squash, half of the spinach mixture, and 1/3 of the remaining sauce. Top with another layer of noodles, another layer of cheese, the remaining squash, the remaining spinach mixture, and half of the remaining sauce. Top with a final layer of noodles, the remaining sauce, and a generous sprinkling of cheeses.

5. Preheat oven to 375 F. Bake, loosely covered with aluminum foil, for 30 minutes. Remove foil and bake another 15 minutes uncovered, until golden and bubbling.

Serves 8.

(Adapted from Cooking Light)

Pumpkin Bars with Cream Cheese Frosting

Here is Halloween treat #3. (I saved the best for last in my opinion.) This is Paula Deen's recipe. I find her adorable, but most of her recipes scare me. (Buttered this, fried that...) But since this is dessert, I wasn't going for healthy. These classic pumpkin bars turned out fluffy and moist with a thin yet rich layer of cream cheese frosting. Two of my favorite ingredients in perfect form. Just not husband friendly. (Anytime I bake with pumpkin I have to make an alternate dessert for Dustin. He won't go near it.) Yeah, he's missing out.

INGREDIENTS
Bars:
4 eggs
1 2/3 cup sugar
1 cup canola oil
1 15-oz. can pumpkin
2 cups all-purpose
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 tsp. vanilla extract

DIRECTIONS
1. Preheat the oven to 350 F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

3. Spread the batter into a greased 9x13 baking pan. Bake in preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

4. To make the frosting, combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Makes a 9x13 pan of bars.

(Adapted from Food Network)

Devil's Food Cupcakes with Chocolate Sour Cream Frosting

Welcome, weekend. I'm so glad you're here. It's Friday and all I wanted to do was come home and cook a yummy dinner and curl up on the couch in warm socks (my feet are often cold this time of year) and cozy pajamas and watch a movie. And I'm doing just that (and fitting in a little time for the blog). Since I've still got two Halloween desserts I made to share, I thought I'd sneak you a late-night treat... fluffy, moist, devil's food cupcakes with tangy chocolate sour cream frosting. They were a hit with me. I think you might like them too.

INGREDIENTS
Cupcakes:
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
4 tsp. pure vanilla extract
1 cup sour cream, room temperature

Chocolate Sour Cream Frosting:
1 cup semisweet chocolate chips
1/4 cup (1/2 stick) butter
1/2 cup sour cream
1 tsp. pure vanilla extract
1/4 tsp. salt
1 1/2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To make the frosting, in a small bowl melt chocolate and butter together. Let cool before blending in the sour cream, vanilla, and salt. Slowly add the powdered sugar, beating well, until smooth. Refrigerate until rady to use.

5. Use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers.

Makes 36 cupcakes.

(Cupcakes from Martha Stewart via The Kitchen Sink, Frosting adapted from All Recipes)

Chicken Noodle Soup

For the last few months I've been  making hearty fall dishes, even though outside it still felt like summer. But today it's dark and rainy and cold. So soup feels just right. I'll admit that this dish isn't weeknight material (unless you do the prep ahead of time). It's a little fussy, considering you have to boil, strain, cool, and skim the stock. But making the stock from scratch is what makes it so wonderful. Once that step is done, the rest is simple.

This is your quintessential chicken soup. No special ingredients, no frills. Made with tender shredded chicken and classic egg noodles. But I'm sure you could easily add to it. Throw in a few extra vegetables. Try a different type of pasta or substitute rice. This base recipe is fool-proof. It's now my go-to chicken noodle soup.

INGREDIENTS
Chicken Stock:
1 whole chicken (about 3 lbs.), giblets discarded
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 tsp. whole black peppercorns
kosher salt

Chicken Noodle Soup:
2 Tbsp. extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, thinly sliced (I used 3)
2 celery sticks, halved lengthwise and thinly sliced
4 sprigs fresh thyme
1 bay leaf
2 quarts (8 cups) chicken stock (recipe above)
6 oz. whole wheat wide egg noodles
2-3 cups cooked chicken, shredded (I used all the meat from the chicken)
kosher salt and freshly ground black pepper, to taste
fresh parsley, finely chopped for serving

DIRECTIONS
1. To prepare the stock, place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts or 12 cups); too much will make the broth taste weak. Toss in the thyme, bay leaves, peppercorns, and a dash of salt, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 45 minutes- 1 hour (depending on the size of your chicken), partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, cool before covering and refrigerating it for up to one week or freeze.

4. To prepare the soup, place a large pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes, or until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper to taste. (This is when I removed the bay leaf and sprigs of thyme.) Sprinkle with chopped parsley before serving.

Serves 4-6.

(Adapted from Food Network)

Caramel Apple Pecan Bars

Halloween is the perfect excuse to bake treats. It seems like every year I spend the better part of a day creating goodies. (I'm not big into candy. I'd rather make my sweets than purchase them.) This year I made three: one with chocolate, a second with apples, and another with pumpkin (all the important food groups)! So over the next week I'll be sharing a lot of dessert recipes with you, possibly interspersed with something nutritious.

Somewhat reminiscent of apple crisp, these caramel apple pecan bars are chewy, gooey, and cinnamony (which is now a word).  The pecans are ground into the crumble. You might not even notice they're there. If that's a problem, you could toss a few chopped pecans on top. Make sure to allow plenty of time for these bars to set. While they might taste good warm, they won't maintain their shape. 

INGREDIENTS
Oatmeal Pecan Crust:
1 cup brown sugar
3/4 cup butter, softened
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1 cup all-purpose flour
1 cup ground pecans (I ground them in the food processor)
2 cups rolled oats

Filling:
3 1/2 cups apples, peeled, cored, and thinly sliced (I used 3 large Granny Smiths)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup homemade caramel sauce

DIRECTIONS
1. Preheat oven to 400 F. Line a 9×13 baking pan with parchment paper or lightly grease with cooking spray.

2. In a medium bowl, beat the brown sugar and the next 4 ingredients (through baking soda) until thoroughly combined. Mix in the flour, ground pecans and oats until crumbly. Scoop out 2 cups and set aside. Place the remaining crumbs into your prepared pan and press down firmly to coat the bottom.

3. Toss apples in a large bowl with the salt and cinnamon. Arrange them over the crust. Drizzle 1 cup of warm caramel over the top and the sprinkle with the remaining crumbs you set aside.

4. Bake in preheated oven for 30-35 minutes until bubbly and the apples are just tender. Remove and let cool before cutting into squares. Let the bars rest until the caramel has set before serving.

Makes a 9x13 pan of bars.

(Adapted from Recipe Girl)