Holiday Chocolate Cake

Not a huge fan of chocolate cake myself, I thought - what a great way to cut back on calories this Christmas! Hah! Well, THAT plan didn't work! This cake was tasty enough to make me glad I had doubled the recipe and had leftovers!

Save room for dessert!
And save a slice for breakfast
Fruit makes it healthy. ;)

Ingredients

• 4 oz fine-quality unsweetened chocolate
• 3/4 stick (6 Tbsp) unsalted butter
• 3/4 cup brewed strong black coffee
• 2 Tbsp Grand Marnier
• 3/4 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat the oven to 300F.
2. Butter and flour a 9-inch by 5-inch loaf pan. *
3. Combine the chocolate, butter, and coffee in the top of a double boiler or in a very heavy pot, and stir constantly over low heat until melted.
4. Let the mixture cool for 15 minutes. Then add the Grand Marnier, sugar, egg, and vanilla. Stir well.
5. Stir the flour, baking soda, and salt together, and add this to the chocolate mixture. Pour the batter into the prepared loaf pan and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

* I used a cake pan in lieu of a loaf pan. It was just what I had on hand.

You should note, I made this recipe at an altitude of over 6,000 feet above sea level, so I altered the amounts of liquids, sugar, leavening and even then time and temperature cooked.

I garnished the cake with fresh raspberries and coconut ice cream.

Recipe from Ruth Reichl's book Garlic and Sapphires.

Absolutely Perfect Scalloped Potatoes

As an accompaniment to the lamb at Christmas dinner, I made scalloped potatoes. Why haven't I made these before?! What a delicious and easy way to feed a lot of people! As Ruth Reichl says in the recipe, "Nobody doesn't like these."

Scalloped potatoes
A family dinner staple
I went back for more!

Ingredients

• 1 clove garlic, cut in half
• 1 Tbsp unsalted butter
• 2 cups milk
• 3 cups heavy cream
• Salt and Pepper
• 4 pounds baking potatoes, peeled
• 

1. Preheat the oven to 325F
2. Rub a roasting pan with the garlic, and then coat thickly with the butter.
3. Combine the milk and cream in a saucepan, and heat until just bout to boil Season with salt and pepper, and remove from the heat.
4. Cut the potatoes into 1/4 inch thick rounds and arrange them in layers in the pan. Pour the cream mixture over the potatoes (it should come just to the top but not cover them). Bake uncovered, pressing the potatoes into the milk every 30 minutes or so, for an hour and a half.
5. Remove the pan from the oven when the potatoes are golden and allow to sit for 10 to 20 minutes before serving.

Recipe from Ruth Reichl's book Garlic and Sapphires.

Roast Leg of Lamb with Garlic and Rosemary

As the main course to our Christmas dinner this year, this leg of lamb was perfect. It is easy to make, though it was a bit time consuming and expensive.

Roasted Leg of Lamb
Tastier than it looks here
Celebration food!

Ingredients

• 1 small leg of lamb, about 6 - 7 lbs, trimmed of all visible fat *
  
• 4 cloves garlic, peeled and cut into 6 slivers each
• 1 bunch rosemary
• 2 Tbsp olive oil
• Salt and Pepper
• 
  
• 

1. Remove the lamb from the refrigerator 1 hour before starting.
2. Preheat oven to 350F.
3. Make 8 small slits in the lamb on each side, and place a sliver of garlic and a leaf of rosemary in each slit. Massage the olive oil into the meat, and season with salt and pepper.
4. If you have a rack, place the lamb on the rack on top of the remaining rosemary and garlic. If you don't, simply put the meat on top of the rosemary and garlic in a roasting pan.
   
5. Cook uncovered for about 1 1/2 hours, or until an instant-read thermometer inserted away from the bone registers 125F. Remove the lamb from the oven and let it rest for 20 minutes before carving.

Serves 6 - 8.

* Make sure you leave ample time to trim the fat from the lamb as it is a hefty job and takes longer than you think it might.

Recipe from Ruth Reichl's book Garlic and Sapphires.

Rosemary Roasted Squash

What else can we do with all the squash and sweet potatoes we have at this time of year?! Well, here is another dish that I tried at Whole Foods, that I cooked on my own and it turned out delightful.

One more squash to use
Something a little lighter?
A winter salad.

Ingredients:

• One squash. The medium to large kind. I think any type will do!
• One medium onion, chopped
  
• 1 Tbsp of chopped, fresh Rosemary
• 3 Tbsp butter or ghee
• salt and pepper to taste

1. Preheat oven to 400F.
2. Melt ghee in a 9x13 pan on top of the stove.
3. Cut the squash in half and bake it for 20 minutes, or microwave it for five to soften the skin enough to remove it. Remove the seeds and cube the squash.
4. In a bowl, mix together the chopped onion, rosemary and salt and pepper. Add the squash and toss.
5. Add this mixture to the pan with the melted ghee and bake, uncovered for 40 minutes. Serve warm or room temperature.

.

Pumpkin Muffins

For those of you that liked the smell of the pumpkin doggie biscuits. Here are some pumpkin treats for you.

Bite sized pumpkin pie
Perfect with tea for breakfast
Keep warm this winter!

Ingredients:

• 2 cups unbleached all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp allspice
• 3 Tbsp granulated sugar
• 1 Tbsp chopped orange zest
• 1/3 cup (packed) dark brown sugar
• 1 cup mashed pumpkin
• 1 large egg
• 1/2 cup milk
• 1 Tbsp vanilla extract
• 4 Tbsp unsalted butter, melted

1. Preheat the oven to 400F. Lightly spray muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, spices, granulated sugar, and orange zest in a medium-sized bowl. Crumble in the brown sugar and mix with a fork or your fingers until thoroughly blended.
3. Measure the pumpkin into a second medium-sized bowl. Add the egg, milk, and vanilla, and beat with a fork or a whisk until smooth.
4. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
5. Spoon the batter into the prepared muffins cups. Bake in the middle of the oven for 20 minutes, or until lightly browned on to and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Recipe from Mollie Katzen's Sunlight Cafe.
.

Apple Sage Corn Muffins

I had something like this at a Whole Foods recently and had to try to figure it out. This recipe was close and I'll keep working on it this fall. As a side note, my dog loved them. She ate the entire batch in the car ride on the way to Thanksgiving.

Best to cook at home
Thirty for the price of one
Plus time and patience!

Ingredients:

• 1/2 cup flour
• 2/3 cup cornmeal
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 Tbsp sugar
• 1/2 cup milk
• 1 egg
• 3 Tbsp melted butter
• 1 small apple, finely chopped
  
• 3 Tbsp fresh chopped sage
• 3 oz. sharp cheddar cheese

1. Preheat the oven to 400F and prepare baking cups with nonstick spray or paper baking cups.
2. Mix all of the dry ingredients (flour through sugar) together in a medium sized bowl.
3. In a measuring cup, beat the milk and egg together. Add to the dry ingredients along with the melted butter.
4. Add the apple, sage and cheese, stirring just enough to mix.
5. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Recipe from my taste buds!

Mushroom Hazelnut Stuffing

This stuffing is unusual, since it has no bread in it. However, the flavors of the sage, mushrooms and hazelnuts add so much kick to some of the less flavorful dishes at Thanksgiving dinner. I would also recommend it atop chicken.

Hazelnut stuffing
Aromatic and healthy!
Veggies, herbs and nuts!

Ingredients:

• 3 Tbsp coconut oil
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 2 cloves of garlic
• 1 small onion, chopped
  
• 1 lb mushrooms (button, cremini), sliced
  
• 3 Tbsp fresh chopped sage
• 3 Tbsp fresh chopped parsley
• 1 cup roasted, chopped hazelnuts
• 2 eggs, beaten
  

1. Heat one Tbsp coconut oil over medium-high heat. Add carrots, celery and onion and saute until the carrots are tender, about 5 minutes.
2. Add the garlic and saute until flavorful; about 2 minutes.
3. Remove the vegetables to a bowl and set aside.
4. In the same pan, heat another 1 Tbsp of coconut oil. Finely chop half of the mushrooms and add to the pan. Saute about 5 minutes, until most of the liquid is removed. Add to the vegetable bowl and set aside.
5. With the remaining coconut oil, saute the remaining mushrooms about 5 minutes, until the liquid is removed.
   
6. Add to the vegetable bowl. Add the herbs, eggs, and salt and pepper to taste.
7. Pour into a baking pan and bake at 375F for 20 minutes. Serve warm.

Recipe from Mariel Hemingway's book, Mariel's Kitchen.

Carrot Currant Muffins

Aside from grating the carrots without a food processor, these muffins were easy to make and absolutely delicious. I'll try to save some to share!

Colorful and warm,
Healthier than carrot cake
These are great ALL day!

Ingredients:

• Nonstick spray (or paper muffin cups)
• 2 cups unbleached all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• 1/3 cup (packed) light brown sugar
• 2 Tbsp granulated sugar (or Xylosweet)
• 1 cup (packed) freshly grated carrot
• 1 Tbsp grated lemon zest
• 3 Tbsp fresh lemon juice
• 1/2 cup currants
• 1/2 cup milk
• 1 large egg
• 2 tsp vanilla extract
• 4 Tbsp (1/2 stick) unsalted butter, melted

1. Preheat the oven to 400F. Lightly spray muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, and spices in a medium-sized bowl. Crumble in the brown sugar, rubbing it in a bit with your fingers until the mixture is thoroughly blended. Stir in the granulated sugar if you like your muffins on the sweet side.
3. Place the grated carrot in a second bowl. Add the lemon zest, lemon juice, and currants, and mix with a fork. Use the fork to beat in the milk, egg, and vanilla. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
4. Spoon the batter into the prepared muffin cups.
5. Bake in the middle of the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Recipe from Sunlight Cafe, Mollie Katzen.

Pumpkin Pie Dog Biscuits

These little dog biscuits are perfect for Thanksgiving and smell great. And making these cookies yourself is a lot more affordable than buying the organic ones from a bakery or pet supply store!

Ingredients:

• 1 1/2 cups unbleached flour
• 1 cup rolled oats
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• 2 Tbsp canola oil
• 1/2 cup pumpkin puree
• 1/4 cup natural unsalted peanut butter
• 1/4 cup filtered water

1. Preheat the oven to 325F.
   
2. Measure the flour, rolled oats, baking powder, cinnamon, and ginger into a mixing bowl. Whisk until combined.
3. Make a well in the flour and add the canola oil. Mix at medium speed with a spatula or paddle attachment. Add the pumpkin and peanut butter, and stir until combined.
4. Add the water all at once and mix until dough forms and all the ingredients are combined.
5. Turn the dough out onto a slightly floured surface and gently knead until dough is smooth and soft. Roll the dough 1/4 inch thick, and cut the biscuits into desired shapes with cookie cutters.
6. Place the biscuits on a parchment-lined cookie sheet and bake 12-15 minutes until they are dry and firm to the touch. Turn the oven off and leave the biscuits in another 20-30 minutes. Remove them from the oven, cool them on a cooling rack, and store them in a cookie tin.

Recipe from The Everything Cooking for Dogs Book, Lisa Fortunato.

Warm Autumn White Bean Salad

For those of you who, like me, prefer their salads without lettuce, here is a nice one for the fall.

A yummy side dish
A salad without lettuce
Ready in a pinch.

Ingredients:

• 1 can white beans, rinsed and drained
• 1 Tbsp lemon juice
• 1 tsp coconut oil
• 1/4 cup minced red onion
• 1 small red, orange or yellow bell pepper, finely chopped
• 2 small tomatoes, finely chopped
• 1 small clove garlic, minced
• 1/4 cup finely chopped basil leaves
• freshly ground black pepper

1. Toss all of the ingredients together in a medium bowl. Serve at room temperature, or chill to save for later!

The recipe calls for salt as well, but I found it unnecessary. And as you can see by my picture, the basil and tomatoes are not finely chopped. Delicious eaten on its own, this salad is also quite delicious with corn tortilla chips.

Recipe taken from Mariel Hemingway's book Mariel's Kitchen.

Cauliflower, Leek and Chevre Jack Cheese Soup

Soup! It is that time of year again! It is also that time of year to find new ways to eat cauliflower. This one was very easy, used a ton of the seasonal vegetables I had gotten in my CSA box and has been good as a leftover dish all week!

Who doesn't like soup?!
It is likely my favorite -
Comforting and warm.

Ingredients

• 1 Tbsp olive oil
• 1 large leek, white and light green part only, thinly sliced
• 2 medium organic carrots, chopped
• 2 medium celery stalks, chopped
• 2 garlic cloves, minced
• 1 tsp finely chopped thyme
• 1 pound cauliflower florets, chopped
• 4 cups quality organic vegetable or chicken broth
• 4 oz chevre jack-style cheese, shredded
• sea salt
• freshly ground black pepper

1. Heat oil in a large, heavy pot over medium heat. Add leeks, carrots, and celery and saute until soft, about 4 minutes. Add garlic and thyme and cook for 2 minutes.
2. Add cauliflower and broth, bring to a boil, and then reduce heat and simmer until cauliflower is very tender, about 15 minutes.
3. Puree mixture in the work bowl of a food processor or blender. Return to pot over very low heat. Add cheese and continue cooking just until cheese melts. Season with salt and pepper. Serve immediately.

I didn't puree the entire pot of soup, leaving it a little chunky, which was nice. This was really good with sweet potato fries and salad . When microwaving leftovers, add a few bits of grated cheese to the top once it is hot.

Recipe taken from Mariel Hemingway's book Mariel's Kitchen.

Thai Pork Lettuce Wraps

This was a really delicious meal that I might make again - though I rarely eat pork, and the preparation actually took quite a while. Eating them was a little messy too!

Thai Pork Lettuce Wraps
When take-out's not an option
Exotic at home!

Ingredients:

• 1 lb organic fresh ground pork
• 2 1/2 Tbsp fish sauce
• 1 Tbsp white rice
• 1/4 cup low-sodium chicken broth
• 2 medium shallots, peeled and sliced into thin rings
• 3 Tbsp juice from 2 limes
• 2 tsp sugar
• 1/4 tsp red pepper flakes
• 3 Tbsp roughly chopped fresh mint leaves
• 3 Tbsp roughly chopped fresh cilantro leaves
• 1 head Bibb lettuce, washed and dried, leaves separated and left whole

1. In a medium bowl, mix the ground pork with the fish sauce. Cover and refrigerate 15 minutes.
2. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind in a mortar and pestle until it resembles a fine meal.
3. Bring broth to a simmer in a 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of the pork is no longer pink, about 2 minutes. Sprinkle 1 tsp rice powder over pork; continue to cook, stirring constantly until the remaining pork is no longer pink, 2 minutes longer. Transfer pork to a large bowl and let it cool for 10 minutes.
4. Add the remaining 1 1/2 tsp fish sauce, remaining 2 tsp rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to the pork; toss to combine. Serve with lettuce leaves.

The original recipe calls for pork tenderloin and requires you to grind it yourself. (Do this by cutting it into chunks, freezing until firm (about 15 minutes) and then pulsing it in a food processor.) I thought the recipe would have been better with slightly less fish sauce and slightly less sugar. The former was quite salty and the latter too sweet. I liked the taste of the mind and cilantro to come through fresher. It is very important to use fresh limes since bottled lime juice has an unnaturally tangy flavor.

Recipe found in Cook's Illustrated, October 2009.

Pinneapple Coconut Ginger Muffins

For using up that crystallized ginger you bought months ago for another recipe in here (the pine nut polenta cookies?), here is a great recipe for mini muffins that freeze really well.

Pinneapple muffins
Breakfast or dessert
Children love them too!

Ingredients:

• Nonstick spray
• 2 1/2 cups unbleached all-purpose flour
• 3/4 tsp salt
• 1 1/2 tsp baking powder
• 2 Tbsp sugar
• 1 tsp powdered ginger
• 1 1/2 cups shredded sweetened coconut
• 1/4 cup finely minced crystallized ginger
• 2/3 cups coconut milk (regular or low-fat)
• 1 cup plus 2 Tbsp canned crushed pineapple packed in juice, undrained
• 1 large egg
• 1 Tbsp vanilla extract
• 3 Tbsp unsalted butter, melted

1. Preheat oven to 400. Lightly spray mini muffin tray with nonstick spray.
2. Combine the flower, salt, baking powder, sugar, powdered ginger, and coconut in a medium-sized bowl.
3. Add the minced crystallized ginger and stir it around until coated. Then comb through the mixture with your fingers, picking up the larger pieces of ginger and snipping them into smaller pieces with scissors. The ginger should be in bits the size of currants.
4. Measure the 2/3 cup coconut milk into a 4-cup liquid measure, then add the pineapple with its juice and the egg and vanilla. Beat gently with a fork or a small whisk until smooth.
5. Slowly pour this mixture, along with the butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
6. Spoon the batter into the prepared muffin cups and bake in the middle of the oven for 20 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

I had a fresh pineapple that I wanted to use, so I chopped that up into very small pieces and it worked out splendidly. The shredded coconut I used was unsweetened, but it didn't seem to matter as these muffins were so flavorful without the added sugar!

Recipe taken from Molly Katzen's book Sunlight Cafe.

Ginger-Pear Mini-Muffins

As the weather turns cold - I find it is time for mini-muffins again!

Though these muffins aren't much to look at (they're kind of bland-looking, aren't they?), they are really tasty, and definitely are muffins I'll make again.

Mini Muffins are...
Reasons to use the oven,
Drink tea, and relax.

Ingredients:

• 1 cup finely chopped ripe pear
• 1 Tbsp fresh lemon juice
• 2 cups unbleached all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/3 to 1/2 cup sugar
• 1 Tbsp grated lemon zest
• 1/3 cup very finely minced crystallized ginger
• 1 cup buttermilk
• 1 large egg
• 1 to 3 tsp grated fresh ginger
• 1 tsp vanilla extract
• 4 Tbsp unsalted butter, melted

1. Preheat the oven to 375. Lightly spray mini muffin tray with nonstick spray.
2. Place the chopped pear in a shallow dish, drizzle with the lemon juice, and set aside.
3. Combine the flour, salt, baking powder, sugar, and lemon zest in a medium-sized bowl. Stir in the minced crystallized ginger, then comb through the mixture with your fingers to seek out any larger pieces. Cut them into even smaller pieces with scissors. (This is far easier to do when they are coated with flour. Ideally, each bit of ginger should end up about the size of a rolled oat flake).
4. Measure the 1 cup buttermilk into a 2-cup liquid measure. Add the egg, fresh ginger, and vanilla, and beat gently with a fork or a small whisk until smooth.
5. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
6. Spoon the batter into the prepared muffin cups.
7. Bake in the middle of the oven for 20 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Recipe taken from Mollie Katzen's Book Sunlight Cafe.

Summer Squash "Linguini" with Chicken, Goat Cheese, and Basil

I've been making delicious and light lunches every day this week and I find that my day is so much more satisfying that way. Today I made a delicious and healthy dish that I can see myself making many times in the future - and it is one that is so simple as to be easily modified to fit whatever you have in the house.

Fresh, tasty and green
Everything's better with cheese
Even in summer

Ingredients:

• 2 Tbsp coconut or olive oil
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• Freshly ground black pepper
• 1 Tbsp unsalted butter
• 1 Tbsp minced shallot
• 1 garlic clove, minced
• 1/4 cup chicken broth, vegetable broth, or water
• 3 small green zucchini, julienned
• 3 small yellow zucchini, julienned
• 1/4 cup jullienned fresh basil
• 5 oz. goat cheese, crumbled

1. Heat oil in a large saute pan over medium heat. Season chicken pieces with salt and pepper and saute until the outside is golden and the chicken is cooked through and no longer pink. Remove from pan with a slotted spoon into a bowl, cover to keep warm and set aside. Drain all but 1 Tbsp of oil from pan.
2. Add butter to pan. Add shallot and saute until it becomes soft, about 3-4 minutes. Add garlic and saute until fragrant.
3. Add chicken broth; then add zucchini and saute for about 3-4 minutes or just until soft. Remove from heat.
4. Add chicken and basil, season with salt and pepper, and stir to combine. Divide among four individual dinner plates and top with the crumbled goat cheese.
5. Serve immediately.

I didn't have any salt on hand, but I used chicken broth, which I assume is salty enough. I also cooked the zucchini a little bit longer than the recipe called for since my slices weren't as thin as I would have liked.

Recipe from Mariel's Kitchen.

What to do with those avocados that are getting too soft.

For lunch the other day, I pulled out the produce drawer to find unused produce from previously planned meals. Lunch was a thrown-together last-minute salad that I only post here because of the colors. And because of the dressing.

Leftovers for lunch
Only minutes to prepare
Green is healthy, right?

Ingredients

• Asparagus that didn't get eaten the night before
• Mushrooms that you didn't need for your pizza and put back in the fridge
• Lettuce that one can never seem to finish all of before it wilts
• 1 Avocado
• 1/2 a lime
• Water
• Pepper
• Goat Cheese

1. Lightly steam the asparagus
2. Blend the avocado, lime, and a couple of tablespoons of water in a blender.
3. Chill the asparagus briefly (a few minutes in the freezer will do it)
4. Put lettuce, mushrooms and asparagus in a bowl
5. Top with the avocado dressing, pepper and goat cheese.

This would be more typical of a spring or early summer meal, but since we have scarcely had a summer, I think it is right in season.

Goat Cheese Croquettes

Three cheers for more ways to eat goat cheese!  This one is fried with shallots and honey.  It is most delicious spread on bread as an appetizer!

Who doesn't like cheese?

Why not try a new method -

And enjoy it MORE!

Ingredients

• 1 4oz log of goat cheese, frozen
• 1 shallot
• 1 egg
• 1/2 cup panko (Japanese bread crumbs)
• Honey
• Olive oil

1. Heat a tablespoon of olive oil over medium heat.  Add sliced shallot (separating each ring) and cook until shallot is glistening, and starting to brown.
2. Remove from heat, drain on paper towel and set aside.
3. Cut goat cheese log into four pieces (1 oz each).
4. In a small bowl, whisk the egg and cover a piece of the goat cheese in egg.
5. Dredge the same piece in panko crumbs, being sure to cover it completely.
6. In a pan with heated oil, immediately start frying the panko covered goat cheese, 2-3 minutes on each side.
7. On a serving plate, drizzle honey, sprinkle fried shallots, and top with fried goat cheese.  Drizzle a bit of honey on top and serve immediately!

The next time I make these, I think I'll keep the goat cheese soft and try it without the egg.  (I like fewer steps).  I also think I'll sprinkle them with freshly ground pepper before drizzling them with honey.  I also might make a honey-balsalmic sauce for the plate.  I'll let you know how it turns out!

Recipe from East Village Kitchen.

Datiles con Tocino

These little tidbits are delicious.  They are not quick to make, but I don't know anyone who doesn't like them!

Tasty tiny treats

Datiles con tocino

Worth all the effort!

Ingredients:

• 12 plump dates
• 6 strips of bacon
• 12 Marcona almonds
• Valdeon cheese (a spanish blue cheese)

1. Slice the dates in half an remove the pit.
2. Replace the pit in each date with an almond and a little bit of the cheese.
3. 
4. Close up each date and roll each one in half a slice of stretched bacon.
   
5. In a bit of olive oil or butter, fry the bacon wrapped dates, turning consistently (approx 2 minutes on each side).
6. Remove the dates from the pan to a plate covered in paper towels to soak off some of the grease.
7. Insert a toothpick into each date and serve after cooling a few minutes.

The dates are supposed to be deep fried for a more consistent cook.  Do as you please!

Recipe from Seamus Mullen, chef at Boqueria, NYC.

Paella

Paella is such a versatile dish and can be made to anybody's tastes.  This dish served four with leftovers and followed a table of tapas.

A family-style meal

Sparks lively conversation

Colorful; Hearty.

• 2 Tbsp olive oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 lemon, cut in wedges
• 6 oz medium button or cremini mushrooms, quartered
• 2 cups organic vegetable broth
• 1/8 tsp saffron threads
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 bay leaf
• 1 1/2 cups brown rice
• 4 fresh plum tomatoes, seeds removed and diced
• 1 small zucchini, cut into 1/2 inch cubes
• 1 can, or 6 thawed (from frozen) artichoke hearts, quartered
• 8 sea scallops
• 8 black mussels
• 8 shrimp

1. Steam the rice according to directions.  Set aside.
2. Add oil to a large saute pan over medium heat.  Add onion, garlic and mushrooms and saute until onion is soft and mushrooms have given up most of their liquid, stirring often, 5 - 7 minutes.  Remove from heat and set aside.
3. In a large saucepan or Dutch oven, bring the broth to a simmer over medium-high heat.  Stir in saffron, paprika, cayenne, and bay leaf.  Stir in onion mixture, rice, tomatoes, zucchini, and artichoke hearts.  Return to a simmer, cover, reduce heat, and cook until rice has absorbed liquid, about 10 minutes.
4. Meanwhile, steam the mussels and the shrimp while pan-searing the scallops.
5. Add the scallops and shrimp to the rice mixture, cover and let sit 5 minutes.
6. Remove from heat and discard bay leaf.  Gently fluff with a fork to combine.
7. Serve topped with mussels and lemon wedges.

This dish can be altered by adding sausage or chicken, edamame, or serving it as a vegetarian dish of just vegetables!  Adding a red bell pepper to the onion mixture would also be delicious.  

Recipe adapted from Mariel's Kitchen.

Slumming It with Cupcakes from a Box

As if making cupcakes from a box isn't unappetizing enough on its own, my sister and I had fun with some unique cupcake decorating for my birthday this year.

Cupcakes from a box - 

Not a bit of nutrition!

Good for the spirit.

Biting into a lemon cupcake that says "pink eye" without being grossed out reminds me a bit of the Stroop Task used by psychologists to test directed attention. As weird as it seemed, we had no problem enjoying them.

Thank you Pillsbury and Betty Crocker!

Angel Hair Pasta with Morels and Asparagus

This was a delicious seasonal meal that was very satisfying and everyone enjoyed - it was a lot of fun to cook too! I did NOT find the morels myself.

What to eat in spring?
Morels and asparagus
Followed by some pie.

• 1 lb fresh angel hair pasta
• 2 Tbsp extra virgin olive oil
• ½ cup chopped shallots
• 2 cups diagonally sliced fresh asparagus ( 2-inch pieces)
• 1 ½ quarts fresh morel mushrooms, halved and cleaned
• 6 Tbsp cold butter, cut into pieces
• 2 Tbsp finely chopped fresh chives
• ½ tsp black pepper
• kosher salt to taste

1. Cook pasta according to package directions. Drain and place in a large serving bowl and keep warm.
2. In a large skillet on medium high heat, add olive oil and shallots; sauté for 30 seconds. Add asparagus and sauté for 1 minute. Stir in morels and cook 1-2 minutes or until softened.
3. Drain asparagus-mushroom mixture, reserving juices.
4. Add the mixture to the pasta and return the juices to the skillet. Cook to reduce by ¾. Add butter, stirring constantly, until melted.
5. Remove from heat; stir into pasta mixture with the chives, pepper and salt.
6. Garnish with chives and serve.

I used a tad less butter and added just a wee bit of white wine. I also sprinkled parmesan cheese on top with the chive garnish. Don’t look at how much I used. You’d prefer less. I’m addicted.

Recipe found at culinarycafe.com.

Caribbean Coconut Rice

This side dish was subtle and flavorful and I can see myself making this often to accompany many a meal!

Any time of year

When in a tropical mood

Stay in - cook - pretend.

• 2 tsp unsalted butter
• 2 tsp minced fresh ginger
• 1 clove garlic, minced
• 1 3- inch cinnamon stick
• 1 cup jasmine rice, rinsed and drained
• ¾ cup light coconut milk
• 1 tsp sugar
• ½ tsp kosher salt
• ¼ tsp grated lime zest
• 1/8 tsp white pepper
• ¼ cup shredded, unsweetened coconut, optional

1. Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick and sauté 1 minute, or until fragrant.
2. Stir in rice, and sauté 2 minutes, or until rice grains are opaque.
3. Add coconut milk, sugar, salt, lime zest, white pepper, and 2/3 cup water, and bring to a simmer.
4. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.

Of course, when is rice sufficient for an entire meal? While cooking up the rice, I whipped up a mango lassi with mint to sip. Using the remaining coconut milk from the can, as well as some garlic and ginger, I baked a tilapia fillet and some snow peas to go with the rice. The entire meal was fabulous with a grape and saffron beer and was followed by some caramelized bananas.

Recipe from Vegetarian Magazine, April 2009.

Wild Rice and Quinoa Muffins with Cranberries

It is probably quite obvious that I am a fan of mini-muffins. Here is my most recent batch – a muffin that is packed with protein and flavor and great for a little pick-me-up.

Sweet and healthy treats
Festive and aromatic
Perfect on-the-go

• Nonstick spray
• 2 cups unbleached all-purpose flour
• ¾ tsp salt
• 1 ½ tsp baking powder
• 1/3 cup (packed) light brown sugar
• 2 – 3 Tbsp granulated sugar (optional)
• 1 ¼ cups cooked wild rice (cooked a day or so in advance)
• 1 ¼ cups cooked quinoa (cooked a day or so in advance)
• 2/3 cup dried cranberries
• 1 cup milk
• 1 large egg
• 1 ½ tsp vanilla extract
• 4 Tbsp unsalted butter, melted

1. Preheat the oven to 400. Lightly spray 10 standard (I used mini, of course) muffin cups with nonstick spray.
2. Place the flour, salt, baking powder, and brown sugar in a medium to large bowl. Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined. Stir in the granulated sugar, if you like your muffins on the sweet side.
3. Add the cooked grains, using a fork or your fingers to separate and distribute them throughout. Stir in the dried cranberries.
4. Measure the 1 cup of milk into a 2-cup liquid measure. Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
5. Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t overmix; a few lumps are okay.
6. Spoon the batter into the prepared muffin cups.
7. Bake in the middle of the oven for 20 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove from oven, place on wire rack to cool, and wait 30 minutes before serving.

I used a little bit of almond flour to replace some of the unbleached all-purpose flour and then replaced ½ tsp of the vanilla extract with almond extract. It gave the muffins a very hearty and delicious smell and made them feel like a holiday treat. Enjoy!

Recipe (again) from Molly Katzen's Sunlight Kitchen.

Ye'abesha gomen

I am a big fan of Ethiopian food, and love ways of using entire bunches of greens in one fell swoop.

Aside from red lentils, collard greens are my favorites at an Ethiopian restaurant (I would love to be able to imitate any of the dishes at Ethiopian Diamond or Ras Dashen) and I found this easy recipe for them and made them tonight. Though it is never very pretty, it certainly is tasty and quite as good as any of the above mentioned restaurants!

One more produce box

Too many oranges to eat

Glad for collard greens!

• 1 lb collard greens
• 2 cups water
• 3 Tbsp olive oil
• 1 cup chopped red onion
• 1/2 tsp fresh minced garlic
• 1/4 tsp fresh minced ginger
• Salt, to taste
• 3 medium Anaheim chilies, cut into thin strips

1. Wash the greens thoroughly. Place in a heavy saucepan with 1 cup of the water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until greens are tender.
2. Drain the greens, reserving the liquid, and chop into small pieces.
3. In a heavy skillet, heat the oil and cook the onions until they are browned.
4. Add the greens, the reserved and remaining water, the garlic and ginger and cook uncovered until almost dry.
5. Add the chilies and cook another 5 minutes. Serve hot or at room temperature.

Recipe taken from The Africa Cookbook by Jessica Harris. Found online.

Overnight Roasted Fruit

This recipe was fun.  I felt like I was conducting a science experiment, but what I was really trying to do was find another way to eat some of the fruit that is accumulating on my kitchen counter!

Wrinkled, juicy fruit

Fabulous in the morning

Right when you wake up.

If you have an abundance of:  apples, pears, underripe bananas, papayas, pineapples, peaches, plums, apricots, cherries or grapes, you can throw them all together and roast them.  They're great with oatmeal, cereal, cheese and crackers, and just as a quick snack!

1. In the evening, preheat the oven to 375.  Line a ceramic baking dish with foil and spray it generously with nonstick spray.
2. Cut the fruit into large chunks.  Peel bananas, papayas, and pineapple.  Leave other fruit unpeeled.  Arrange the pieces peel side down or on their sides in the prepared dish, and place the dish in the oven.
3. After 30 minutes, open the oven, pull out the dish, and use a small metal spatula to loosen any pieces that might have stuck.  After the pieces are loosened, just leave them in place.  Return the baking dish to the oven, turn the oven off, and leave the baking dish in there overnight.
4. In the morning, you will have a wonderful result:  beautiful, small pieces of fruit that are tender, chewy, and sweet - about halfway dried, but still moist.

I wasn't extremely fond of the bananas.  The pears and apples were fabulous though!  What I loved though was waking up in the morning and running to the oven to see how they turned out.  A gourmet breakfast without having to take the time in the morning to prepare it!

Recipe taken from Molly Katzen's Sunlight Cafe.  I swear I use other sources.  Hers just turn out to be so good!

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Polenta-Pine Nut Cookies

These delicious little cookies make a great energy-delivering snack and can be adjusted for the sweet tooth in you. They were very easy to make and introduced me to crystallized ginger, which I'm going to start using all over the place!

I'm still eating these
Pine nut cookies - who'd have thought?
Packed with energy

Ingredients:

• Nonstick Spray
• 2 large eggs
• 1/2 tsp salt
• 1/4 cup maple syrup
• 2 Tbsp canola oil
• 1/2 tsp vanilla extract (optional)
• 1 1/3 c unbleached all-purpose flour
• 2/3 c polenta
• 3/4 c pine nuts
• 1 Tbsp chopped lemon zest
• 1/2 c minced crystallized ginger (optional)
• Sugar to sprinkle on top.

Preparation time is only 15 minutes, with 15 minutes for baking (more for the two batches that this yields).

1. Preheat the oven to 350F. Line a baking tray with foil, and spray it generously with nonstick spray.
2. Break the eggs into a medium-sized bowl, and beat until smooth. Stir in the salt, maple syrup, oil, and optional vanilla.
3. Sprinkle in the flour, polenta, pine nuts, lemon zest, and optional ginger. Mix with a wooden spoon until completely blended.
4. Wet your hands, and pick up a small piece of dough, about 2 teaspoons' worth. Roll it into a ball about 1 inch in diameter, then flatten it into a small circle. Place on the prepared baking tray, patting it down to about 1/8 of an inch thick.
5. Bake in the center of the oven for 15 minutes, or until the cookies turn golden brown around the edges and on the bottoms. If you like the cookies sweeter, sprinkle them with additional sugar as soon as they come out of the oven. It will melt into the tops of the cookies to form a sweet crust.
6. Cool on a rack for at least 15 minutes before eating. (I didn't. I ate one ONE minute after it came out!)

Recipe from Mollie Katzen's Sunlight Cafe.

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Butternut Squash Soup

This recipe was a lot of fun to make, though I found it to take a very long time. I have leftovers though, and it is a warm, colorful and tasty winter dish.

Hearty, delicious
One of my favorite colors
I have leftovers!

Ingredients:

• 2 Tbsp ghee (you can use butter, but the ghee is so nutty in flavor!)
• 1 medium butternut squash, peeled, seeded and cut into 1-inch chunks
• 1 medium sweet potato, peeled and chopped
• 1 medium onion, loosely diced
• 2 large garlic cloves, smashed
• 1-inch knob of fresh ginger, washed and finely chopped
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves (I used whole)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 3 cups water
• 1 cup coconut milk or half-and-half
• Freshly ground pepper to taste

Before attempting to peel the butternut squash, it is best to cook it slightly so that a regular vegetable peeler may be used. Cut in half and put on a plate in the microwave for two minutes and that should do the trick!

1. Melt 1 Tbsp ghee over medium-high heat in a large, deep saute pan.
2. Add squash, sweet potato, and then onion. Saute, stirring very little at first, then more frequently, for 7 - 8 minutes or until all ingredients turn golden brown.
3. 
   
   
   
4. Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
5. In a separate soup pot, add 1 tbsp ghee, the ginger, and the rest of the spices. Saute until fragrant.
6. Add water and vegetables to soup pot. Bring to a low boil over medium-high heat. Reduce heat to low and simmer for about 10 minutes, partially covered, until squash is tender.
7. Let cool just a bit, and puree in a blender until smooth.
8. Return to soup pot. Pour in enough coconut milk so that the mixture flows easily, yet is thick and hearty. Add pepper to taste. Heat through and serve.

Recipe from YogaJournal, February 2009.

Caramelized Fruit and Buttermilk Corn Cakes

This was a brunch inspired by the fact that I had a huge mound of fruit that I didn't know what to do with and buttermilk in the fridge that needed also to be eaten. However, it turned out FABULOUSLY and is quite easy to make! I suggest making the fruit first and while it is cooking, starting on the pancakes.

I love my griddle
This was just what I needed
On a cold morning.

Caramelized Fruit

• 1/2 to 3/4 lb of fruit, fresh (I used two apples and a pear)
• 1-2 Tsp unsalted butter (I misread it as tablespoons, and used a full two)
• 1 Tbsp vinegar (I used pomegranate balsalmic, though raspberry, cider or balsalmic will do)
• 3/4 to 1 tsp sugar
• Orange juice (up to 1/4 cup)
• Squeezable lemon or lime wedges

1. Chop the fruit in thick slices.
2. Place a medium-sized skillet over medium heat for about a minute. Add the butter, and when it melts, swirl to coat the pan.
3. Reduce the heat to medium-low. Place the fruit, skin side down, in the melted butter, and cook for about 5 minutes, or until it softens slightly.
4. Turn the fruit over, and press it down gently. Drizzle with the vinegar, and cook on the second side for about 3 minutes, or until tender. Sprinkle the sugar over the top, and continue to cook just until the sugar melts.
5. Remove the pan from the heat and transfer the fruit to a plate with a rim. Any sauce that comes out of the pan easily can be spooned over the fruit.
6. Pour the orange juice into the pan, mixing to dissolve the remaining sauce. Spoon this over the fruit and serve hot or warm with squeezable citrus wedges.

Buttermilk Corn Cakes

• 1/4 cup cornmeal
• 1/4 cup unbleached all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 Tbsp sugar
• 1/2 cup buttermilk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 Tbsp unsalted butter, melted
• Nonstick spray

1. Combine all dry ingredients in a medium-sized bowl.
2. Measure the buttermilk into a 2 cup liquid measure. Add the egg, and beat gently with a fork or small whisk until thoroughly combined. Beat in the vanilla.
3. Pour the buttermilk mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few small lumps are okay.
4. Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray. Using a 1/4 cup measure with a handle, scoop up batter and pour it onto the hot griddle.
5. Cook the pancakes for 3 - 4 minutes on the first side, or until really golden on the bottom. The second side will go a little faster; 2 - 3 minutes will usually do it, depending on the heat.
6. Serve immediately with topping.

Warming Winter Tea

This is a very cozy, warming tea that is perfect for cold afternoons and evenings. The stimulating spices is excellent for sluggish digestive systems and helps flush out symptoms of a cold.

Combine:

• 1 tsp whole cardamom seeds
• 1 tablespoon whole dried cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• pinch of black pepper

Place the above in a french press, or a tea strainer and add hot water. Let steep for 10 minutes; strain and serve.

Recipe from The Spa Deck, put out by Chronicle Books.

One tall cup a day
Will keep the doctor away
It's so tasty too!

Orange-Cherry Corn Muffins

I love mini-muffins. These are great for a quick pick-me-up or even for a breakfast on the go. I made a whole batch of them and have them in an airtight container for the week. They're not very sweet though. If you're wanting a dessert muffin - make cupcakes!

Morning pick-me-up
Eat a handful at a time
Great with a mocha!

Ingredients:

Nonstick spray
1 c unbleached all-purpose flour
1 c cornmeal
1/4 tsp salt
1 1/2 tsp baking powder
1/8 tsp baking soda
1/3 c sugar
1 Tbsp grated orange zest
1/2 c orange juice
1/2 c buttermilk
1 large egg
1/2 tsp vanilla extract
4 Tbsp (1/2 stick) unsalted butter, melted
1 1/2 c cherries (fresh or frozen, undefrosted), pitted and sliced, or 1 c dried cherries

1. Preheat the oven to 400 F. Lightly spray mini muffin tray with nonstick spray.
2. Combine the flour, cornmeal, salt, baking powder, baking soda, sugar, and orange zest in a medium-sized bowl.
3. Measure the orane juice and buttermilk into a 2-cup liquid measure. Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
4. Slowly pour this mixture, plus teh melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl. When it is almost all mixed, add the cherries, then complete the mixing with a few swift strokes until the dry ingredients are all moistened. Don't over-mix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups.
   
6. Bake in the midde of the oven for 15 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

* You can make regular sized muffins too. Just bake them for 20 to 25 minutes.
* You don't have to wait 30 minutes before serving. I waited a mere 3 minutes.

Recipe taken from Mollie Katzen's Book Sunlight Cafe.

Sweet Potato Quesadillas

When root vegetables are cheap, local and abundant, it is nice to have new ways of cooking them. I came across this recipe this morning, realized I had everything in the house I needed, and made these quesadillas for breakfast - though they would be great for any other hearty meal.

Sweet Potato Que -
-sadillas! These were tasty!
Healthy and hearty.

Ingredients:

2 medium sweet potatoes 4 flour tortillas

1/2 onion 4 oz Brie or other medium soft cheese

1 clove garlic 2-3 leaves Swiss chard (or other greens)

1 Tbsp oregano

1 Tbsp basil

1 tsp cumin

Chile powder to taste

Olive oil for saute

1. Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash.
2. Chop and saute garlic and onion in a large skillet. Add spices and sweet potato and mix well, adding a little water if it's too sticky. Turn burner very low to keep warm without burning.
3. Preheat oven to 400.
4. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each.
5. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 minutes); cute into wedges for serving.

I actually didn't have any oregano and only had laughing cow spreadable cheese in the fridge, but the quesadillas turned out fabulously anyway.

Recipe taken from Barbara Kingsolver's book Animal, Vegetable, Miracle.

Addendum:

Okay - time to find a new go-to vegetable (Midwesterners - stop it.  Asparagus is NOT in season.)  You know what I have right now?  Kale, leftover basil and oregano, peppers (mmmm poplanos) and sweet potatoes.  This recipe is PERFECT.  Pictured here, about to be topped and cooked:

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Sunlight Souffle

Happy New Year! It is a little dismal in Chicago and I miss the sunshine. Here is a recipe that I'll probably make again in February, when the greyness really gets me down:

Sunlight Souffle, Mmmmmm!!!!
Ate it all in one sitting.
I had help - Thanks Tim!

Ingredients:

2 cups ricotta
6 large eggs, separated and at room temperature
2 tsp vanilla extract
1/8 tsp almond extract
6 Tbsp unbleached all-purpose flour
1/2 tsp salt
1/4 cup sugar
1 Tbsp grated lemon zest
2 medium-sized ripe peaches, peeled and sliced
2 tsp fresh lemon juice

1. Preheat the oven to 375F. Lightly spray a 1 1/2 quart souffle dish with non-stick spray.
2. Place the ricotta in a large bowl and add the egg yolks, extracts, flour, salt, sugar, and lemon zest. Whisk together until fluffy and smooth.
3. Beat the egg whites until they form peaks that don't fall over when the whisk or beaters are lifted and just a little liquid is left in the bottom of the bowl. Don't overbeat, which is easy to do when using an electric mixer. *
4. Fold the beaten whites into the cheese mixture until they are mostly incorporated. The mixture will not be uniform - there will be little puffs of "cloud" here and there - and that is fine. (It's best not to overfold, as this will deflate the egg whites.) Transfer the mixture to the prepared dish.
5. Toss together the peach slices and the lemon juice, then arrange the peaches in a design on top of the souffle.
6. Bake in the center of the oven for 45 minutes, or until the souffle seems solid when you gently shake the dish. Serve immediately.

* Don't underbeat, which is easy to do when using a fork.

Recipe taken from Mollie Katzen's Book Sunlight Cafe, lent to me by Megan. Thanks!