Nico's Eats

Time to wrap up the blog

2009-05-14T19:54:00.003-04:00

After much consideration, I've decided I just don't have time to maintain this blog the way I'd like anymore. With a toddler running around and a baby due in September, I'm just too tired to blog at the end of the day.

Maybe someday I'll return to it, but for now, I have decided to wrap things up. I will leave this blog up, though; I go to it often myself for recipes that I haven't written down elsewhere.

And, just so you don't feel I'm leaving you hanging, I have a few kitchen tips to share.

From my brother-in-law, John: If you just want part of a banana, don't peel the whole thing and wrap the remainders in plastic wrap to put in the freezer. Whoever came up with that solution was dead wrong. Just slice off what you want to eat and leave what you don't eat in the peel. It will form a tough skin on the exposed banana part, and you can cut that right off when you're ready to. Underneath, it's good as new.

Also in today's banana news: If you buy bananas that aren't ripe yet -- don't you hate that? -- keep them covered in a brown paper bag for a couple days, and that should speed up the ripening process.

From my friend Dave: If you find your fresh herbs go bad sitting in the fridge, treat them like you would fresh flowers. Put them in a glass with water and put a paper sack over them, and they will stay fresh for quite a while.

Regarding the luscious avocado: If you aren't eating a whole avocado and want to keep the rest from turning brown, leave the pit lodged in it after cutting it in half and wrap it tightly in plastic wrap.

That's all I have for now. Thanks for reading!

Chocolate chip pecan cookies

2009-05-08T19:22:00.005-04:00

I've always loved chocolate chip cookies with walnuts, but when I tried a chocolate chip-pecan cookie, I was smitten.

It was the day after Alice was born, and my friend Jean came to see us at the hospital, armed with gifts for little A and a bag of cookies. Dan and I couldn't stop snacking on them until they were gone. I can't remember the brand, but they were delicious, crunchy little devils.

The ones I make are not crunchy -- I have a feeling that attribute only comes with some kind of partially hydrogenated oil, though I can't be sure -- but they are still hard to stop munching. Mine are made with butter, and I try to make them at least a tiny bit healthy by using organic ingredients, whole wheat flour, and unrefined sugar.

Chocolate chip pecan cookies (makes about 3 dozen)

2 sticks salted butter (if you just have unsalted, add a little extra salt to the recipe), room temperature

3/4 cup sucanat or other unrefined, granulated sugar

3/4 cup brown sugar

1/2 teaspoon salt

1 cup whole wheat flour

1-1/2 cup unbleached all-purpose flour

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

12 ounces semi-sweet chocolate chips

3/4-1 cup chopped pecans

1.) Mix the butter with the sugars well, until they look pretty creamy. Beat in the eggs and the vanilla.

2.) In a separate bowl, combine the flours, salt, and baking soda, and mix well with a fork or whisk.

3.) Add that dry mixture to the other bowl, beating well.

4.) Stir in the chocolate chips and nuts.

5.) Chill dough in the refrigerator for at least an hour. Roll cookies into balls a little bigger in diameter than a quarter, and place on a grease cookie sheet.

6.) Flatten the cookies a little with the palm of your hand, and bake at 375 degrees for 11-12 minutes. (Make sure not to make them too big, or they will break in half when you eat them.) Cool before removing from cookie sheet.

Curried sweet potato soup

2009-05-06T17:38:00.002-04:00

I was trying to recreate the curry soup at Roots. I'm obsessed with it these days! I knew I wouldn't be able to get the exact same thing, but I came pretty close. This is delicious -- and extra-super-duper healthy, too.

Curried sweet potato soup (makes 8 servings)

1 tablespoon canola oil

1-1/2 pounds sweet potatoes, peeled and diced

1/2 large red pepper, seeded and diced

1/2 medium red onion, chopped (a yellow onion would be fine, too)

2 shallots, chopped

1-1/2 teaspoons Madras curry powder

2 cloves garlic, minced

1 teaspoon finely grated fresh ginger

4 cups vegetable broth

1 cup diced apple (about 1 apple), something sweet like a Gala

2 cups soy milk

salt and pepper, to taste

2 tablespoons honey

1.) Heat the canola oil in a soup pot over medium heat. Add the onions and curry powder and cook, stirring frequently, for about 3 minutes.

2.) Add the red pepper, garlic, and ginger, and stir. Cook for about 1 minute, then add the broth, scraping up the bits on the bottom of the pot.

3.) Add the sweet potatoes, and bring to a boil. Reduce heat slightly, and simmer for about 10 minutes, then add the apple, and cook 5 minutes more, or until potatoes and apple are tender.

4.) Season with salt and pepper, and puree until smooth in a food processor or with a hand-held blender.

5.) Return soup to pot if you used a food processor, and stir in the soy milk. Reheat.

6.) Turn off the heat, and stir in the honey.

Black bean hummus

2009-05-03T10:04:00.006-04:00

Hummus is so good for you; you can pack it full of nutritious ingredients, and legumes are a wonderful vegetarian protein.

But I find that I tire of the taste of regular hummus, which is made with garbanzo beans, but I still enjoy its dip-like consistency to enhance my raw veggies and sandwiches. So, I'm always hoping to find new bean-filled recipes that I can use -- such as this incredible garlic and white bean dip. Someday soon I'm going to try to make some kind of lentil-walnut spread.

Today I made black bean hummus, which is very similar to the regular kind but has lime and cilantro. The addition of carrots is important because my black bean hummus tends to be very thick. The carrots give it a little juice and sweetness and boost its nutritional value.

Black bean hummus (makes 1-1/2 cups)

1 small can black beans, rinsed and drained

1/8 cup extra-virgin olive oil

1/4 cup tahini

juice of 2 small limes

2 small carrots, chopped

1/4 teaspoon salt

freshly ground black pepper, to taste

1/4 cup packed cilantro leaves

1/8-1/4 teaspoon cayenne powder

3/4 teaspoon cumin powder

Process all ingredients in a food processor until smooth. Serve as a sandwich spread or with fresh vegetables, pita chips, or crackers.

Food fact: Legumes are a type of vegetable that includes beans, lentils, soy nuts, edamame, and peas, among several others,and they are one of the most nutritious foods you can eat, according to the world-renowned Mayo Clinic.

"Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium," reads the clinic's Web site. "They're also a good source of protein and can be a healthy substitute for meat, which has more fat and cholesterol."

According to Nutrition Data, 1 cup of black beans has 227 calories, 1 gram of fat, and 15 grams of protein.

The Mayo Clinic offers a helpful guide to legumes and how to use them in food.

Coming soon: A post with useful kitchen tips.

Peanut butter & Nutella cookies

2009-05-01T17:35:00.007-04:00

A facebook friend recently suggested the awesome combo of peanut butter and Nutella to me. I tried it, just spooning each out of a jar, and decided to see what a cookie version would be like.

If you've never had Nutella, you're missing out. It's a delicious spread made with hazelnut and cocoa. And it turns out to bake surprisingly well: I thought it might get runny and burn, but it hardens ever so slightly, so the end result is a little like frosting.

I think these cookies are super yummy, but if you're in the mood for straight-up peanut butter cookies, you can use this recipe, too.

Peanut butter & Nutella cookies (makes 12-15 large cookies)

3/4 cup peanut butter (the all-natural, no-sugar-added kind)

1/2 cup Nutella

1 stick of salted butter, at room temperature

1/2 cup plus 2 tablespoons sugar

1/2 cup plus 1 tablespoon brown sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

1-1/2 cups flour

1.) Mix the butter and sugars together in a mixing bowl. Beat in the egg, then beat in the vanilla and peanut butter.

2.) Combine the salt, soda, and flour in a bowl, then add those ingredients to the wet ingredients.

3.) Mix well, then roll into balls with your hands. I made balls about the size of golf balls.

4.) Put the cookie dough on a greased cookie sheet. Flatten a little by hand, then scoop out about 1/2 teaspoon of dough from the center of each cookie. (You might have enough dough from this for 1-2 more cookies.)

5.) Spoon out 1 teaspoon of Nutella per cookie, spreading it into the little dip you made.

6.) Bake for about 13 minutes at 350 degrees. Cool completely before removing from cookie sheet.

*If you want plain peanut butter cookies, this is a great recipe. Just roll the dough into balls a little smaller than noted above, put them on a greased cookie sheet, and press an X into them with a fork.

Coming soon: Black bean hummus.

Stuffed turnips

2009-04-28T18:58:00.007-04:00

Unfortunately, I have to say these turnips look a tiny bit better than they taste. The filling is really tasty -- how can you go wrong with mashed potato and turnip with spinach, parmesan and butter? -- but the turnips themselves tasted a little bitter.

I know for a fact that baked turnips can taste absolutely fantastic, and quite sweet; the turnip dish at Samira is one of my favorites. Maybe mine didn't work out because I forgot to put a little water in the baking dish when I baked them at the end of the recipe (see step 7)...

I think this filling is worth trying in other vegetables to stuff -- specifically mushrooms and onions.

Stuffed turnips (makes 2-3 main dish servings or 4-6 sides)*

4 medium turnips, ends trimmed, peeled

1 potato, peeled

5 ounces fresh spinach

1/4 cup freshly grated parmesan

1 tablespoon butter

salt and pepper, to taste

1.) Cut a deep circle into the tops of the turnips. That will help you scoop out the centers later. Boil the turnips in salted water until tender but still firm. Remove from water and cool.

2.) Using the same water, boil the potato until tender.

3.) Scoop out the centers of the turnips, leaving a shell you can fill. Mash the turnip centers and potato with butter.

4.) Boil the spinach in a small amount of water, cool, and squeeze to remove all liquid. Chop.

5.) Add the spinach and parmesan to the mashed veggies. Sprinkle with salt and pepper.

6.) Fill each turnip shell with the mixture, piling the filling high. Place them in a baking pan.

7.) Add a little water to the baking pan, and bake the turnips at 400 degrees for 10-15 minutes, or until thoroughly heated.

* From The Tao of Cooking, by Sally Pasley.

Spinach & onion quiche

2009-04-25T08:38:00.004-04:00

Yesterday afternoon I realized I had no idea what I was going to have for dinner, and I wanted to pick something up at the store that would include greens and protein -- and be something my whole family would eat. My immediate thought: spinach quiche.

I hadn't thought of quiche in ages, really, and I don't know why it popped into my head. I thought I'd go somewhere with a nice deli that would have a pre-made quiche, so I went to O'Malia's (a store I consider mostly over-priced but will frequent for certain things, like fish).

Well, I checked out all the quiche there -- a couple of frozen kinds trying to pass as healthy and a couple of kinds of quiche in the cheese department. None of the crusts were whole grain, and they included mysterious ingredients.

As I perused the goods, I remembered that I used to make a damn fine quiche back in my days as a baker at the now-defunct Encore Cafe, and it was pretty easy. I also remembered I had fresh spinach at home -- for that spinach-stuffed turnip dish I'm still planning to make -- and whole wheat flour, butter, milk, and eggs. I had no reason not to head home and get to work in the kitchen. All I bought was Swiss cheese.

The nice thing about quiche is that you can add whatever vegetables (or sausage, bacon, ham, etc.) you want. It's a great way to use up leftovers. Just make sure the veggies are drained as much as possible of any liquid.

The recipe looks very involved, but after making this once, you'll see how easy it is.

Whole wheat crust (for a 10-inch pie, plus enough for lattice topping*)

1-1/2 cups whole wheat flour

1/2 cup wheat germ

8-1/2 tablespoons butter

1 teaspoon salt

4 teaspoons cold water (you can add a little more, if you feel the crust is too dry)

1.) Stir together the flour, wheat germ, and salt.

2.) Cut the butter into small pieces and add them to the flour mixture.

3.) Using your hands, work the butter into the flour mixture as well as you can.

4.) Sprinkle the water on top, and mix again by hand. When the crust clumps together nicely in handfuls, pack it into a ball and refrigerate it for an hour.

5.) Press the crust into a 9-inch deep-dish pie pan or round cake pan, making sure there are no holes in the coverage and that it comes up to the top of the pan's sides.*

6.) Bake at 400 degrees for 6-7 minutes.

*You will have some left over if you are using the recipe below.

Spinach and onion quiche (for a 9-inch deep-dish pie pan or cake pan)

1 whole wheat pie crust, partially baked (see #6 above)

2 cups milk, slightly warm

3 eggs, slighly beaten

1/2 medium red onion, sliced into rings

1 teaspoon oil

10 ounces fresh spinach, steamed, cooled, and squeezed of any liquid (you can also use frozen, just thaw it and squeeze out any liquid)

1/2 teaspoon salt

1/8 teaspoon white pepper

pinch of nutmeg

3/4 cup grated Swiss cheese

1/8-1/4 cup freshly grated parmesan

1.) Heat the oil in a small saucepan over medium-high heat. Brown the onion rings briefly. Don't let them get too soft.

2.) Spread the Swiss cheese in the bottom of the crust. Top with spinach and onions.

3.) Whisk together the milk, eggs, nutmeg, salt, and pepper, and pour over the spinach and onions. (You could have a little of the milk mixture left if you use more/different veggies than what I've used here.)

4.) Bake at 350 degrees for 30 minutes, then sprinkle the parmesan on top.

5.) Continue to bake for about 15 minutes, or until filling is set. It's OK if the very middle is slightly jiggly; it has to cool for 10 minutes before getting sliced, and it will continue to cook in that time.

6.) After cooling for 10 minutes, put quiche under the broiler very briefly to brown the top.

Seaweed wraps

2009-04-23T18:21:00.005-04:00

This is one of my all-time favorite healthy meals. It's so easy to make and so good for you.

My photo here doesn't do it justice; because of my pregnancy, I'm not eating sprouts (I read that I shouldn't - don't ask my why), and I was out of cucumber. Those are two of my favorite things to include in these.

Try them with your favorite ingredients. I will list some options below the recipe.

On a sad note: That lucky morel never made it into our bellies. We just ran out of time to decide what to do with it. When we find more -- though we've scoured our area and haven't come up with any yet! -- I will post recipes, I promise.

Seaweed wraps

sheets of dried seaweed

water-packed, extra firm tofu, drained

red bell peper

broccoli sprouts

carrot

avocado

wasabi paste (I put mine on the side, in the soy sauce)

cucumber, peeled and seeded

a 2-egg omelet, with a little sugar sprinkled on top while still hot

1.) Make sure all wrap add-ins are cut into long, thin slices.

2.) Arrange any mixture of them in the middle of a seaweed sheet.

3.) Wet your hands a little before rolling the sheet into a handroll. Cut wrap in half.

4.) Serve with soy sauce for dipping.

Other wrap add-ins:

crushed peanuts

steamed and cooled sweet potato slices

yellow bell pepper

cream cheese

smoked salmon

imitation crab meat

spinach

lettuce

green onions

rice

Coming up: Turnips stuffed with spinach and parmesan.

Healthier sloppy joes

2009-04-22T19:50:00.007-04:00

Who doesn’t love a sloppy joe?

That’s what I was in the mood for today – a meaty, saucy sandwich that was a little sweet, a little tangy. And while I wanted what I grew up eating – the kind of sloppy joe for which you basically just need ground beef and a seasoning packet – I decided to try the homemade version. It had to be healthier, I figured.

It turned out pretty tasty (but not exactly like the real thing, I must admit). I used a recipe from my Better Homes and Gardens New Cook Book, my trusted source for typically American food, and tweaked it just a bit.

Healthier sloppy joes (serves 5-6)

1 pound lean ground beef (I recommend the Fischer Farms brand)

½ cup chopped onion

½ cup chopped green pepper

8 ounces peeled, whole tomatoes from a can, juice included

2 tablespoons quick oats

1-1/2 teaspoons chili powder

1-1/2 teaspoons Worcestershire sauce

¼ teaspoon granulated garlic

½ teaspoon salt

a few shakes of hot sauce

a couple drizzles of ketchup

5-6 whole grain hamburger buns, toasted

1.) Brown the beef with the green pepper and onions in a large skillet until beef is no longer pink. Drain the fat.

2.) Stir in the tomatoes, oats, chili powder, Worcestershire sauce, garlic, salt, and hot sauce. When it’s bubbling, reduce the heat and cook about 10 minutes.

3.) Serve on buns.

Our lucky morel

2009-04-19T17:40:00.004-04:00

What a thrilling find! Dan and I were walking in our neighborhood with Alice today, and this lovely morel was just standing at the side of our road, waiting for us to pluck it out of the ground.

As I said in this post for chicken in morel cream sauce, I've never cooked with fresh morels before; nor have I ever gone morel hunting. But it was so exciting to see this one towering over the wet grass around it that Dan and I will be scouring our property in the coming days for more.

The question now is: What to do with the lone morel? We can't let it go to waste. (By the way, it measures about 5 inches tall, top to botttom.)

Check my blog this week to see what we did with it. I'll also be writing about how I plan to use those awesome salts I got from my sister- and brother-in-law.

Banana-berry bread

2009-04-18T12:34:00.012-04:00

Another toddler-friendly bread -- and one that adults will like, too. I made this because I had to use up some strawberries and bananas, and I love the combination of flavors. It turned out so deliciously moist, thanks to the fruit and the yogurt.

You could use regular white or brown sugar instead of sucanat, but sucanat is better for you because it's unrefined (see food fact, below).

Banana-berry bread (makes 1 loaf)

1 cup sucanat

1/2 cup canola oil

3 small or 2 large mashed bananas

1/4 cup blueberries

1/4 cup chopped strawberries

1/2 cup yogurt

1 teaspoon vanilla

2 eggs

2 cups whole wheat flour, or 1-1/2 cups whole wheat flour and 1/2 cup wheat bran, wheat germ, or oats

1 teaspoon baking soda

1/2 teaspoon salt

optional: 1/4 cup mini chocolate chips (I'm going to try this next time!)

1.) Combine the sugar and oil in a mixing bowl, and beat with an electric mixer.

2.) Add bananas, yogurt, vanilla, and eggs, and mix until well blended.

3.) Add the rest of the dry ingredients, and mix briefly.

4.) Stir in the berries and optional chocolate chips.

5.) Spread into a greased loaf pan.

6.) Bake at 350 degrees for about 45 minutes. Cool slightly before turning out of pan.

Food fact: Why choose unrefined sugar? Well, according to this article, research "suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets." I think that's a pretty good reason.

The article, at FoodNavigator.com, a Web site devoted to breaking news on food and beverage development in Europe, goes on to cite research by scientists at Virginia Tech that found that substituting alternative sugars -- raw cane sugar, plant saps, maple syrup, and honey, among others -- for a daily consumption of 130g of refined sugar could boost a person's antioxidant intake by an amount similar to eating a serving of berries or nuts. The contrast between refined and unrefined sugars was likened to the difference between refined grains and whole grains.

Dark chocolate truffles

2009-04-17T12:14:00.004-04:00

Who knew chocolate truffles could be so easy to make? Sadly, this photo is what happens when you wait too long to photograph your food, and most of it gets eaten...

My original plan was to make vegan truffles, and I found this easy and healthy recipe at one of my favorite food blogs, Enlightened Cooking. But wouldn't you know, I am a scatterbrain and was more focused on finding good quality chocolate for the truffles -- I opted for Ghirardelli's semi-sweet chips -- than on reading the ingredients to make sure the chocolate itself was vegan, too.

Well, good thing I'm not vegan! These truffles turned out delicious. I followed the recipe in the link above with my milk fattened chocolate chips being the only change. I was so impressed with how the cashews and water really turn into a cream when processed. (I wish I'd taken a picture of that, too! Next time...) They are the vegan substitute for heavy cream in this. And, while I love the taste of cashews, they blended right into the truffle, making it taste rich and nothing like nuts (except of course for the ones I rolled in toasted almonds).

Next time I make this, I'm going to find vegan chocolate chips and try different flavors in the truffles. What a great gift for someone!

How annoying!

2009-04-17T06:59:00.003-04:00

For some strange reason, the computer I usually use to do my blog is no longer recognizing my camera. That's why I haven't posted since Monday.

Please check back tonight or tomorrow for an update. I have two great recipes to share -- banana-berry bread and easy dark chocolate truffles!

Thai chicken thighs with coconut rice

2009-04-13T11:47:00.010-04:00

I created this recipe as an experiment, and I'm always nervous about those because I hate the idea that so many ingredients could go to waste.

Luckily, I guess it's hard to go wrong with common Thai ingredients such as peanuts, sweet potatoes, and curry. It turned out SOOOOO delicious, if I may say so myself!

I made this in a crock pot, but I'm guessing you could also layer everything the same way and cook it in the oven at 350 degrees for 45 minutes, or at a lower temp for a little longer to really let the flavors blend. (Just make sure the chicken is done; its juices should run clear. But I highly recommend investing a little money in a crock pot. They are totally underrated!)

The dish is shown in the photo above with Thai cucumber salad. (If you're a cucumber person, you should also try this Scandinavian cucumber salad and Michelle's gazpacho.)

Thai chicken thighs (serves 4)

2 tablespoons smooth peanut butter (the all-natural, unsweetened kind)

2 tablespoons soy sauce or tamari (look for a post on tamari in the near future!)

1 tablespoon honey

1-1/2 tablespoons Thai fish sauce

1-1/2 tablespoons Madras curry powder (I used this because I didn't have curry paste; you could whisk in a little of that instead)

1-1/2 tablespoons canola oil

pinch of red pepper flakes

1/2 cup chopped tomatoes (I used canned)

10-12 mini sweet potatoes (are these called fingerlings?), peeled

1/2 large red onion, sliced

1 ounce fresh basil leaves

1-1/4 pound boneless, skinless chicken thighs

1/2 cup cooking rice wine (you can get this at an Asian supermarket)

salt and pepper, to taste

fresh cilantro to garnish generously when serving

1.) Whisk together peanut butter, soy sauce or tamari, honey, fish sauce, curry powder, red pepper flakes, and canola oil in bottom of crock pot.

2.) Pour tomatoes on top; stir. Put the sweet potatoes on top of that.

3.) Spread the onion slices over the potatoes. Top with the chicken thighs.

4.) Pour the rice wine over the chicken. Sprinkle with salt and pepper.

5.) Cook on low for about 5 hours, sprinkling in the basil leaves and stirring the whole dish about a half hour before cooking time is up. Serve over coconut rice (recipe follows).

Coconut rice (makes about 3 cups)

1 cup brown basmati rice, rinsed

14 ounces coconut milk (shake the can before opening)

as much water as needed

Using a fork, smooth the coconut milk that has separated in its can. Mix with the amount of water required for cooking the rice and cook until done.

Note: I use a rice cooker, so I fill mine to whatever level is indicated; it was tricky with the coconut milk. The bottom of the rice browned a little, and the rice was a little crunchy. A stovetop pot is recommended, and make rice however you normally would as far as liquid content goes. (The coconut milk thins out as it heats, by the way.)

Coming soon: Vegan chocolate truffles from Enlightened Cooking!

Thai cucumber salad

2009-04-12T15:20:00.005-04:00

I successfully recreated one of my favorite salads from Bloomingfoods; I adapted it slightly by leaving out the hot green pepper and making a dressing that I guessed would taste similar using sweet and spicy chile sauce. It's really good! A great spring/summer side.

Thai cucumber salad (makes 4 side servings)

2 cucumbers, peeled, seeded and sliced

1 tablespoon chopped cilantro

optional: a little sliced onion (I decided not to include that today)

a splash of lime juice

2 teaspoons honey

2 teaspoons sweet chile sauce

generous splash of rice wine vinegar

Whisk together the lime juice, honey, chile sauce, and vinegar. Put the rest of the ingredients in a bowl and drizzle with dressing. You might have a little left over.

Hawaiian ginger-chicken stew

2009-04-09T13:26:00.006-04:00

Well, all this talk of cheese has made me realize I should up my intake of leafy greens. And I do love a warm dish rich with collards, mustard greens, or chard. (Check out this awesome spicy white bean stew recipe; it's a favorite!)

Thanks again, Eating Well. I stumbled upon this easy and super-healthy recipe the other day, and I adapted it by adding a mixture of brown and wild rice.

Hawaiian ginger-chicken stew (serves 4)

1 tablespoon canola or sesame oil (I mixed them)

4 cloves garlic, thinly slices

a 2-inch piece of ginger, peeled and sliced into matchsticks

1/2 cup dry sherry

1-3/4 cups chicken broth

1-1/2 cups water

2 tablespoons soy sauce

1 teaspoon chile-garlic sauce

1 bunch greens (I used red chard)

2 cups brown rice, or a mixture of brown and wild rice

1.) Heat the oil over medium heat in a pot. Add the chicken and cook, stirring occasionally, about 6 minutes. Transfer to a plate with tongs.

2.) Add ginger and garlic to the pot and cook about 10 seconds. Add sherry and cook, craping up any brown bits, for 3 minutes. Add broth and water, and increase heat. Bring to a boil, and boil for 5 minutes.

3.) Add soy sauce, chile sauce, and greens. Cook for 2-3 minutes, or until greens are tender. Return the chicken to the pot, add the rice, and cook another 2 minutes.

Today's question: Do you have a favorite recipe for greens, or a favorite kind of greens? I need ideas!

Ricotta cheese

2009-04-06T17:36:00.007-04:00

As I've previously mentioned, I've been craving all things cheese. And all kinds of cheese, as you can tell by the difference between this cheese dish and the one I made today.

As it turns out, ricotta is very easy to make, and it seems pretty hard to screw up, too. The only drawback is that it takes so much milk to make the cheese. I used a half gallon for this 1-1/2 cups of ricotta!

I decided to try it drizzled with olive oil and sprinkled with salt and pepper, to really be able to taste the flavor of the cheese the first time I made it. Next time, I'll use it in a recipe, such as for lasagna or gnocchi.

Ricotta cheese (makes 1-1/2 cups)

8 cups whole milk

1 teaspoon salt

3 tablespoons freshly squeezed lemon juice

1.) Bring milk and salt to a simmer over medium heat.

2.) Add the lemon juice, stir, and continue cooking 2 minutes. The mixture will curdle.

3.) Take off heat. Using a slotted spoon, scoop out the curds and put them in a cheesecloth-lined (four layers) colander. Drain for 1 minute.

4.) Transfer cheese to a bowl, cover, and chill about 3 hours.

Baked beans

2009-04-02T17:02:00.011-04:00

To go with our barbecue chicken tonight -- and I must add here that if you like barbecue, try Stubb's sauces! -- I decided cornbread and baked beans were in order.

Homemade cornbread is a cinch, but I'd never made homemade baked beans until today. Suprise! Also a cinch! It's one of those things that I now will probably never buy again. The add-ins are minimal, so even if you're having a cookout for lots of people, you can make this dish for very little money.

I browsed through several recipes for baked beans and found there's a wide range of possibilities. You can use different kinds of beans and choose from ingredients such as brown sugar, maple syrup, or even corn syrup; molasses, barbecue sauce, or ketchup; soy sauce or worcestershire; you name the condiment, it can fit in there.

Lots of the recipes had bacon as an ingredient, but I wanted to keep this vegetarian, so I left it out. Here's what I came up with, and I think it tastes delicious. (The color is not typical of baked beans, though, so if that bothers you, add a little B&B Kitchen Bouquet or something to darken it.)

Baked beans (serves 6-8)

3 small cans (15 ounces) navy beans, drained and rinsed

1 cup chopped onion (about 1/2 large onion)

1 teaspoon dry mustard

2 tablespoons worcestershire sauce

1-1/2 tablespoons apple cider vinegar

1/2 teaspoon onion powder

1/2 cup ketchup

1/2 cup light brown sugar

a splash of lime juice -- I added this in the middle of baking because the beans tasted so sweet to me; you could just cut down a little on the sugar

1.) Combine all ingredients in a baking dish. Stir to mix well.

2.) Bake at 350 degrees, uncovered, for 1 hour, stirring once while cooking.

Cheese fondue

2009-03-31T10:33:00.005-04:00

I have been craving all things cheese. I haven't mentioned on the blog yet that I am pregnant -- due in late September! -- and that is the true explanation for missing six weeks of blogging a while back. The early pregnancy nausea kept me as far from the kitchen as I could get.

Well, what's better than cheese fondue if you're craving something cheesy? Unfortunately, I won't be making this for myself today because I'm not sure the alcohol in it cooks off. That's why there's no photo. I'll post one the next time I make this, though! I just wanted to share the recipe with all you cheese lovers out there.

This is my dad's special recipe, which he's been making for as long as I can remember. It comes from a 1965 book by the editors of Holiday magazine (which I'm pretty sure no longer exists), called "Wines of the World." I'm pretty sure that's the title. It has a chapter on cooking with wine.

My dad says he adheres to the recipe strictly and doesn't let anyone rush him while he's slowly melting the cheese. He also says to splurge on the cheese; get the nice, imported kind.

My sisters- and brother-in-law made cheese and other fondues at Christmastime, and their cheese one tasted the same as this one. I would bet their ingredients were exactly the same. (It's thanks to them that Dan and I now own our own fondue pot. Thanks, Kara, John, and Kristen!)

Cheese fondue (serves 4)

1 French baguette, cut into small cubes and toasted (you can also just cut up a day-old baguette and not toast it)

2 garlic cloves, coarsely chopped

1-3/4 cup dry white wine

3 cups, or about 3/4 pound, grated, imported Swiss cheese, such as Gruyere or Compte (sorry, I don't know how to do accents with this computer!)

2 tablespoons flour

2 tablespoons butter, softened

2 tablespoons heavy cream, maybe even a little more if your fondue is turning out too thick

salt and fresh ground black pepper

3 tablespoons imported Kirsch (a French or German cherry liquor, also known as eau de vie)

1.) In a small saucepan, bring the white wine and garlic to a rapid boil. Let it boil until the wine reduces to 1-1/3 cup. This could take a while.

2.) Strain the garlic out of the wine, pouring the wine into your fondue pot.

3.) Mix the grated cheese with the flour. Bring the reduced wine to a boil, then immediately turn it down to a simmer, and toss the cheese/flour into it one handful at a time, allowing it to get smooth each time.

4.) When all the cheese is smooth, swirl in the butter. Swirl in the heavy cream (adding more if you think it's too thick), and seasoning with salt and pepper.

5.) Just before serving, stir in the Kirsch.

6.) Serve in a fondue pot, over a small flame, with cubes of French bread and fondue sticks. A green salad goes well with this.

Creamy onion dressing

2009-03-30T08:08:00.004-04:00

If I had seen this family recipe written out before trying this, I never could have imagined how tasty it is. I encourage you to make this before deciding you won't like it. It's simple enough, so why not?

Someday I'm going to try pureeing the ingredients to make it a smooth dressing. I wonder how that would turn out. I'll add a comment onto this post when I do.

Creamy onion dressing (makes 4 servings)

1/4 yellow onion, finely chopped

1/4 cup red wine vinegar

1/4 cup evaporated milk

2 tablespoons canola oil

generous sprinkling of salt

Whisk ingredients together and toss with salad.

Chicken in morel cream sauce

2009-03-26T18:05:00.007-04:00

I think this is one of the most delicious recipes ever. I can't believe it has taken me so long to get it posted, but now is a great time because morel season is getting into swing.

If you've never tried a morel, you're really missing out. They are such great mushrooms, and pretty easy to find in this part of Indiana, whether you're a picker or just a buyer.

I actually prefer to get them dried, as dried mushrooms -- in my opinion, and I'm sure this point could be argued -- are more flavorful. Unfortunately, morels are really expensive mushrooms, but you don't need many for a four-person meal.

Dieters, beware!

Chicken breast in morel cream sauce (serves 4)

about 20 medium dried morels (1 ounce)

4 chicken breasts

1 tablespoon butter

1/2 cup Port (the cheapest kind you can find, for cooking)

1/2 cup water

1 tablespoon beef bouillon

1/2 pint heavy cream

juice of 1/2 large lemon

salt and pepper, to taste

2 tablespoons cornstarch

1.) Fry the chicken in butter in a large pan over medium heat until almost cooked through, about 4 minutes a side. Transfer the chicken to a large skillet or pot.

2.) Soak the dried mushrooms in boiling water for about 10 minutes to make them workable, then cut the larger ones in half, and rinse them to make sure there's no dirt in the stems. Put the shrooms in a small saucepan and cover with water and about 1 teaspoon butter. Sprinkle with salt and pepper, and bring to a boil.

2.) In the pan and butter you used to cook the chicken, put the port, water, and bouillon. Whisk it, then add half of the squeezed lemon. Sprinkle the rest of the lemon over the chicken.

3.) Whisk the heavy cream into the port/broth mixture.

4.) In a small cup, stir the cornstarch with a couple tablespoons of water. Pour that in with the mushrooms. Let it boil and thicken for a while.

5.) Add the mushroom mixture to the port/broth mixture, and let it all thicken some more together. You want this to get extra thick because it will thin out a little bit with the chicken.

6.) Return the chicken to the sauce and boil gently about 3 minutes, until the chicken is thoroughly cooked.

7.) Serve with a vegetable, salad, and rice or crusty bread to soak up the sauce. You will want to!

Coming up soon: Creamy onion salad dressing, a family favorite.

Spaetzle (German noodles)

2009-03-22T20:43:00.005-04:00

This recipe sounds more complicated than it is. It's actually super simple, and it was my first experience making homemade noodles. (It's also a simple carb, but we won't dwell on that right now.)

These taste so much better than any noodles you can buy, although they are by nature very plain. Have them with meat and salad -- I recommend Schnitzel or venison Goulasch-- or try them with mushroom gravy.

You will need a noodle maker for this. Mine is one that looks a lot like a cheese grater, but the holes don't have sharp edges, and the smaller the holes on the gadget, the thinner your batter has to be (i.e. add a little more milk). Here's one just like mine for a great price. My mom paid triple that amount for mine in Germany, strangely! German engineering? For this, I don't think so...

Someday I'll try to make these noodles with whole wheat flour, and I'll add a comment to this post about how it turned out.

Spaetzle (German noodles) (serves 6)

1 pound all-purpose flour

1/8 gallon (minus a 1/4 cup or so) lowfat milk

4 small eggs

some butter for frying

1.) Combine ingredients in a mixing bowl, and whisk until it's the consistency of thick pancake batter.

2.) Bring 10-12 cups of water to a rapid boil in a large soup pot.

3.) Wet your noodle maker so the batter won't stick to it. Place it across the top of the pot in which the water is boiling. Using a large spoon, spoon batter out into the noodle maker.

4.) Push the batter through the noodle maker until the batter is gone. Bring it to a boil again. Boil uncovered for 3 minutes.

5.) Strain the noodles, and rinse them with cold water so they don't stick together.

6.) Cool briefly, then reheat just before serving in a skillet with a bit of butter, allowing some of the noodles to turn a semi-crisp golden-brown.

Need an idea for leftovers? Reheat the leftover noodles the next day in a little butter with some pressed garlic or a sprinkling of garlic salt. You can't go wrong.

Today's question: What's your favorite kind of noodle, and have you ever tried to make it at home?

Mushroom gravy

2009-03-20T17:08:00.004-04:00

You can use this gravy on meats or vegetables, or even side dishes of rice or noodles. (If you're not making this for a pretty big group, I'd cut the recipe in half.)

Mushroom gravy (makes about 4 cups)

3/4 pound mushrooms, quartered (I like cremini; they make the sauce a nice color because they're dark. Baby bella shrooms would probably work really well, too.)

1/4 cup finely diced onion

1/3 stick unsalted butter

a pinch of dried thyme

white pepper, to taste

1 teaspoon beef bouillon granules or vegetable broth powder

3/4 cup water

1/8 cup cornstarch

2 tablespoons Marsala cooking wine or cheap white wine

1.) Saute the mushrooms and onion in the butter over medium heat until semi-soft.

2.) Sprinkle with thyme and add white pepper and beef bouillon.

3.) Add water and bring to a boil. Reduce heat, add cornstarch and cook until the sauce clings to a metal spoon.

4.) Add wine, stir and cook briefly, then remove from heat.

Beef in oyster sauce

2009-03-17T09:16:00.002-04:00

I'm picking my mom up from the airport today, so I wanted to make something easy that I could just heat up in the oven for dinner. My answer came in the form of this beef dish, from the cookbook "The Essential Thai Cookbook."

I had never cooked anything with oyster sauce, and I wasn't sure if I would like it, but I figured it probably was used in dishes the same was fish sauce is, and that always just lends a subtle flavor to the meal.

Dan and I tried bites of this before cooling it and putting it away until the evening. We were both impressed and are now looking forward to a yummy dinner.

Need an idea for a side dish? Try this ultra-easy (but totally party-worthy) recipe: Kara's Asian slaw.

Beef in oyster sauce (serves 4)

4 tablespoons oyster sauce

4 teaspoons cornstarch

1 teaspoon freshly ground black pepper

1 pound prime steak, sliced into thin strips

3-1/2 tablespoons vegetable oil

2 garlic cloves, minced

1/2 pound mushrooms, sliced

12 green onions, sliced diagonally

1 cup chicken stock

1.) Whisk together the oyster sauce, cornstarch, and pepper in a shallow dish. Add the steak strips and stir, making sure they get coated in sauce. Set aside to marinate for 15 minutes.

2.) Heat oil in a wok or large skillet. Add garlic, and stir-fry until golden.

3.) Add the beef and stir-fry about 3 minutes more, until beef is medium-cooked.

4.) Add the mushrooms, green onions, and chicken stock, and cook gently for about 2 more minutes. Don't overcook, especially if you have to reheat it later!

5.) Serve with rice or noodles.

Zesty egg salad

2009-03-16T11:04:00.006-04:00

This is yet another recipe from my mom. Please note: This is very oniony! If you don't like onions, you can replace them with the same amount of finely chopped celery.

Zesty egg salad (makes enough for 2 sandwiches)

1-1/2 tablespoons finely chopped onion

1 small Roma tomato, finely chopped

2 finely chopped green onions

2 hard-boiled eggs, chilled and chopped

about 1/8 cup mayo

salt and pepper, to taste

optional: 1/2 teaspoon chopped fresh parsley

Mix ingredients together gently.

Pumpkin-pecan crumble

2009-03-13T19:18:00.006-04:00

Here's another delicious dessert recipe from my sister-in-law Kristen. I tried it at her house over the holidays and have been wanting to make it since.

Kristen has a way with desserts; try her pear custard bars and famous sugar cookies! (Some day, I'll also post her sour cream apple pie.)

This recipe came from Kristen's mother-in-law, who got it from her sister. It calls for a box of yellow cake mix, but I decided to try a vanilla cake mix from Namaste Foods. It's got just a few ingredients -- including sweet brown rice flour and evaporated cane juice -- so that was more appealing to me than a box of cake that has tons of hard-to-pronounce ingredients and food coloring that clearly can't be good for you.

It tasted just as good as the recipe with yellow cake.

Pumpkin-pecan crumble (makes one 13-by-9-inch pan)

3/4 cup sugar (1/2 cup would also do; this is a very sweet treat)

1-1/2 teaspoon pumpkin pie spice (I used a mixture of cinnamon, ginger, and nutmeg)

2 eggs

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

1 bag of gluten-free vanilla cake mix (the size that makes two 9-inch cake layers) OR 1 box yellow cake mix

1/2 cup butter, melted

3/4 cup chopped pecans

1.) Combine sugar, spices, egg,s pumpkin, and evaporated milk. Stir together.

2.) Pour into ungreased 13-by-9-inch pan.

3.) Sprinkle dry cake mix over pumpkin mixture.

4.) Drizzle butter on top, and sprinkle with chopped pecans.

5.) Cook 40-50 minutes, until golden brown on top, at 350 degrees. (Mine took the whole 50 minutes.)

6.) Chill, cut, and serve with whipped cream.

Food fact: The health benefits of eating walnuts is pretty commonly known, but did you know that pecans also offer plenty of good stuff?

According to the National Pecan Shellers Association, pecans are high in anti-oxidants.

"New research, published in the August 2006 issue of Nutrition Research, shows that adding just a handful of pecans to your diet each day may help inhibit unwanted oxidation of blood lipids, thus helping prevent coronary heart disease," reads the association's Web site.

The sweet nuts also are dense with nutrients and can help lower cholesterol.

So bring on that pecan pie!

Hot and sour soup

2009-03-11T10:36:00.005-04:00

This soup is very low-calorie, low fat, high in protein, and packed with vegetables.

Another perk? The ginger and the shiitake are said to be a boost to the immune system.

Hot and sour soup (makes 4-6 servings)

1/2 cup dried shiitake mushrooms, soaked for 20 minutes in hot water and drained

4 ounces seitan, cut into thin strips

a 6-ounce can of bamboo shoots, drained, rinsed, and cut into thin strips

2 garlic cloves, minced

1 tablespoon peeled and minced ginger

4 cups vegetable stock

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon hot chili paste

salt and pepper, to taste

2 eggs, beaten (vegans can just leave these out; they are not even in the original recipe)

1/2 cup frozen peas, thawed

2 tablespoons chopped scallions

1 tablespoon toasted sesame oil

1.) Place all ingredients except the eggs (if using), peas, scallions, and sesame oil into a slow cooker.

2.) Cook on low for 6 hours. At the end of that, stir in the remaining ingredients.

Note: The original recipe for this comes from Fresh from the Vegetarian Slow Cooker.

Honey-tahini dressing

2009-03-10T11:54:00.003-04:00

Eating Well magazine never fails me. Every time a new issue arrives in the mail, I look forward to having some quiet time in the evening to pore over the informative articles, beautiful photographs, and countless recipes. I always see several I can't wait to try.

Last night I made a salad dressing from the current issue: Honey-tahini dressing. It is so delicious, when Daniel and I finished our salads, we devoured more of the dressing by dipping bread into it.

For those unfamiliar with tahini, it's a thick paste made of ground sesame seeds. It's an important ingredient in hummus, and it's the basis for the sauce on falafel sandwiches.

Honey-tahini dressing (makes about 1-1/4 cups)

1/2 cup lemon juice (I used 1 large lemon)

1/3 cup extra-virgin olive oil

1/3 cup tahini

2 tablespoons honey

2 cloves garlic, minced (Mom, if you make this, you'll want to use an extra clove!)

1 teaspoon salt

freshly ground black pepper, to taste

Combine all ingredients except salt and pepper in a blender, a jar with a tight-fitting lid, or a bowl. Blend, shake, or whisk to mix thoroughly. Season with salt and pepper.

Food fact: Did you know honey is good for helping to heal minor cuts and burns? Really. Just smear a little bit on the affected spot.

According to Malcolm T. Sanford, a professor in the department of entomology and nematology at the University of Florida, "The sweet actively absorbs water from bacteria and fungi, retarding their growth and reproduction. Honey has been used successfully as a wound dressing because of its bactericidal properties, the result of hydrogen peroxide produced by the enzyme, glucose oxidase. It is also superior first aid for burns; the honey seals off the injured area to air currents, reducing pain and possible infection." (Read more from Sanford here.)

Honey also soothes a cough. Although children younger than 1 year old should not be given honey (infant botulism is a risk), children ages 1 and older can be given 1/2 teaspoon to soothe a cough or sore throat. Adults should double that dose.

I am a big fan of Hunter's Honey, located just about 25 miles from Bloomington, in Martinsville. This family business produces honey that is consistently good. If you ever get a chance to visit a honey farm, do it! The production process is a fascinating one.

Unfortunately, honey bees are dying off because of unknown causes; that essentially puts the growing of all fruits, vegetables, and nuts at risk. Scientists are busy trying to figure out why. Check out this "60 Minutes" segment to learn more.

Hey, you know what else honey is good for? Turning a piece of bland buttered toast into a little slice of Heaven.

Coming soon: Hot and sour soup.

Pecan-crusted chicken breasts

2009-03-09T16:04:00.007-04:00

What can I say? I'm just nuts about nuts.

I've lately been on a roasted-and-salted nuts kick, but that's really the worst way to eat them. This chicken recipe will give you that nut fix without making you feel like you've nixed all their good properties by eating too many of them.

This is the second recipe I've made from The Wine and Food Lover's Diet, by Phillip Tirman. I previously posted an adapted version of his tasty and interesting tofu pockets with tahini sauce. Unlike that recipe, this one was a snap to prepare. And all you really need, equipment-wise, is a food processor or a chef's knife capable of finely chopping the nuts.

Pecan-crusted chicken breasts (serves 4)

4 skinless, boneless chicken breasts, totaling about 1-1/2 pounds

1/2 cup pecans

1 tablespoon heavy cream

3 tablespoons chickpea flour, soy flour, or a nut flour

1/2 teaspoon cayenne pepper

1/8 teaspoon ground cumin

1/8 teaspoon ground cinnamon

coarse sea salt

freshly ground black pepper

1.) While the oven preheats to 375 degrees, pulse the pecans in a food processor until finely ground. (You can also chop them finely with a sharp knife.)

2.) Add the heavy cream, flour, cayenne, cumin, and cinnamon. Stir or pulse briefly to mix. Sprinkle with salt and pepper.

3.) Lightly salt and pepper both sides of the chicken, and place the breasts in a small baking dish. Spread the pecan mixture over the top.

4.) Bake until golden-brown, and the chicken is cooked but still juicy, about 30 minutes.

Michelle's gazpacho

2009-03-07T13:02:00.013-05:00

Greetings, everyone! I am back and ready to cook. I hope I haven't lost any of my faithful readers over the past 6 weeks. I had a much-needed break from the kitchen and got some freelance articles done.

Well now, I realize tomatoes aren't in season, but when you have a craving for something -- especially something healthy -- I say go for it!

Enter Michelle's gazpacho, which I've been thinking about for a few days now.

As some of you know, Michelle is my sister. She lived in Madrid for several years, and I shared her awesome tortilla recipe in a previous post.

Her gazpacho is also delish. She keeps it very simple and leaves out any garlic and onions, both of which are optional. Ordinarily, I say the more garlic and onions, the better, but not here. With this recipe, simplicity is what makes it so good. It's so fresh and tasty, and I am always amazed at how flavorful a few ingredients thrown together can be. A very important ingredient is the bread, which thickens the soup ever so slightly.

Please note that these ingredient amounts are just estimates, and you can change them depending on your personal tastes.

Michelle's gazpacho (makes about 3 cups)

4 large Roma tomatoes

1 large cucumber

1 green pepper (I use a mild poblano, but just regular bell pepper will also do)

1 chunk of stale bread, soaked in water (I used a 3-inch-long piece of day-old French bread)

a couple splashes of vinegar -- balsamic or sherry vinegar

salt and pepper, to taste

Chop ingredients coarsely, and process until smooth in a food processor or blender. Strain. Serve chilled and topped with toasted croutons.

P.S. It's 72 degrees today! Hooray!

A break from the blog

2009-02-02T13:51:00.002-05:00

I am sorry I've been away from the blog lately, and I hate to tell you this, but it's going to be quite a while longer until I post some recipes.
I have to abandon this hobby for a few weeks. Check back in mid-March for new posts!
Nicole

The snow stole my motivation!

2009-01-29T19:51:00.002-05:00

I realize this is the longest I've gone without posting since starting the blog in August. I disappeared for a little while for a couple of reasons -- the main one being the fact that we got 14 inches of snow dumped on us the other night!
I felt stranded, didn't get out for a couple of days, and survived on leftovers and recipes you've already seen here. Nothing great for the blog.
So, expect a couple new recipes in the coming days. Sorry for the delay!

Eggplant parmesan

2009-01-26T07:17:00.004-05:00

Eggplant parmesan usually requires a very short shopping list, which is one reason I like to make it. All you really need to get is the eggplant and breadcrumbs; the rest of the stuff you probably already have in the house -- noodles, eggs, tomato sauce, oil. Even the dried herbs are optional. This will taste just as good with breadcrumbs seasoned only with salt and pepper.

Eggplant parmesan (serves 4)

1 medium eggplant, sliced in 1/4-inch-thick slices

8 ounces spelt noodles (or your favorite pasta), cooked

2 egg whites, beaten with a fork

1/4 teaspoon garlic granules

1 teaspoon dried oregano

1 teaspoon dried parsley

salt and black pepper, to taste

a 25-ounce jar of marinara sauce

1 cup of whole wheat breadcrumbs

enough olive oil to fill a pan 1/8-inch deep with oil a few times

1/2 cup shredded parmesan (ground parm will also do)

1.) Sprinkle salt over the eggplant slices and let them drain on paper towels for 20 minutes or so.

2.) Put the egg whites in one small bowl, and toss the breadcrumbs with pepper, garlic, oregano, and parsley in another wide bowl.

3.) Heat some oil over medium-high heat in a nonstick pan. Dip one eggplant slice at a time into the egg whites, then into the breadcrumb mixture, coating completely.

4.) Fry the eggplant in the oil, about 2 minutes a side, until golden brown on each side. Drain on paper towels after sprinkling with a little more salt.

5.) Put the cooked noodles on the bottom of a baking dish. Spread marinara over them. Top with eggplant slices. Sprinkle the parmesan over the eggplant evenly.

6.) Bake in a 350-degree oven for 30 minutes, or until heated through.

Love garlic? This dressing is for you!

2009-01-24T16:21:00.007-05:00

This salad dressing is for big-time garlic lovers. I'm a serious garlic lover, for sure.

I found the recipe in a cookbook called "Barbecued," by Peter Howard. He says you can grill or roast the garlic, and because it's about 20 degrees today, I chose to use the oven.

I love love LOVE this dressing! And it will keep for about two weeks in the refrigerator.

Garlic dressing (makes about 1-1/2 cups)

30 cloves roasted garlic (I tossed them, unpeeled, with olive oil and roasted them for about 25 minutes at 350 degrees)

1 cup olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon white sugar

2 tablespoons sherry vinegar

1.) Put all ingredients except vinegar into a food process and process until smooth.

2.) Slowly add the vinegar through the feed chute while the motor is running.

Today's food fact: An October 2007 New York Times article says researchers are looking into the benefits of eating garlic.

"In the latest study, performed at the University of Alabama at Birmingham, researchers extracted juice from supermarket garlic and added small amounts to human red blood cells. The cells immediately began emitting hydrogen sulfide, the scientists found," the article reads.

"The power to boost hydrogen sulfide production may help explain why a garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer, say the study authors. Higher hydrogen sulfide might also protect the heart, according to other experts. Although garlic has not consistently been shown to lower cholesterol levels, researchers at Albert Einstein College of Medicine earlier this year found that injecting hydrogen sulfide into mice almost completely prevented the damage to heart muscle caused by a heart attack."

Coming up: I have a delicious eggplant parmesan recipe I'll be posting, as well as that chestnut puree I mentioned a couple weeks ago.

Quinoa salad

2009-01-22T09:49:00.006-05:00

This salad is a little spicy -- though you can make it super spicy, of course -- and it's packed full of healthful ingredients. You can enjoy it as a side dish, but it also makes a very satisfying meatless main dish.

Lots of people wonder what quinoa is. It has a slightly nutty flavor, it's got more protein than other grains (although it's technically a seed), and it can be used as a substitute for rice in most dishes. Check out this NPR link for a thorough explanation.

Spicy quinoa salad (makes about 8 side servings)

3 cups cooked quinoa, chilled

3/4 cup canned black beans, rinsed and drained

3/4 cup cooked edamame, chilled

1 medium zucchini, steamed, diced, and chilled

1 cup cooked corn, chilled

1/4 red onion, minced

1/4 sweet potato, steamed, diced, and chilled

chipotle sauce, to taste (I use about 12-15 shakes of chipotle-flavored Tabasco)

salt and pepper, to taste

1.) Toss all ingredients together in a large bowl.

2.) Refrigerate at least 4 hours, then taste for seasonings, adjust seasoning if necessary, and toss again.

Food fact: According to a 2005 article in the UK's Daily Mail's Mail Online, eating certain spicy foods has its benefits. One major one? It can fight cancer.

"Vegetables such as broccoli and spices like red chilli pepper could be used to combat cancer, researchers have said," reads the article.

"Scientists believe the foods may have a cancer-fighting benefit by slowing or preventing the growth of cancerous tumour cells." To read the whole article, click here.

Today's question: What's your favorite spicy food?

Easy beef & bean tortillas

2009-01-20T19:44:00.003-05:00

My Mexican dishes really don't photograph well. But they taste good, I promise!

This is another staple in our house, although usually we leave out the beef. We were in the mood for extra protein today, and ground beef sounded good.

I used two different salsas on this: On one half of the casserole dish, I used medium plain salsa, and on the other side, I used pineapple salsa. You can also pass the hot sauce and sliced jalapenos on the side, too.

Beef and bean tortillas (makes 4-6 servings)

1 pound ground beef

1 cup salsa

1-1/2 cups dried refried beans

4 ounces shredded cheddar or chihuahua cheese

salt and pepper, to taste

12 small corn tortillas (6-inchers)

boiling water, about 2 cups

1 tablespoon olive oil

store-bought mole sauce

fresh chopped cilantro and sliced avocado to garnish

1.) Put dried beans in a bowl, and slowly add enough boiling water to cover them. Stir, and let them sit about 10 minutes. Stir again, and let them sit while you prepare the beef.

2.) In a skillet, heat oil over medium-high heat. Add the beef and cook until browned, stirring frequently. You might have to lower the heat to medium as it gets hotter.

3.) Drain the beef (I use a strainer), sprinkle with salt and pepper, and set aside.

4.) One by one, put about 2 tablespoons beans, 2 tablespoons meat, and a little cheese in the center of each tortilla. Roll them up and line them up in a casserole dish or other pan. Mine tend to break as I roll them, but that's OK for this dish.

5.) Sprinkle the remaining beef over the top of the tortillas. Spread the salsa over that. Cover with a lid or foil.

6.) Bake at 350 for a half-hour, or until heated through. While this cools slightly, prepare your mole sauce according to directions.

7.) Serve these with the mole sauce on the side, as well as chopped cilantro and sliced avocado.

Red velvet cake with cream cheese frosting

2009-01-18T07:35:00.004-05:00

I found several recipes on the Web for red velvet cake -- which I made for my friend Courtney, in celebration of her master's degree completion (hooray!). It was a little confusing because some of them used yellow cake mix, while others used cocoa, both of course with red food coloring for the rich color.

I wanted to make this completely homemade, so I opted for the cocoa version. It seemed like the most authentic to me, as well, based on this history of the cake's southern origins.

It turned out great, and it was fun to watch the batter turn blood-red. The recipe came from About.com.

The frosting was HEAVENLY! Not so sickly sweet like the store-bought kind. It's a recipe I'm sure I'll use again. It's from Joy of Baking.

Next time I make this, I'll get a better photo. This was taken at The Irish Lion, and I had to use the flash, so it looks bright red. It's actually a medium red, not bright at all.

Red velvet cake (makes 1 double-layer 9-inch cake)
1/2 cup shortening
1-1/2 cups sugar
2 eggs
2 tablespoons cocoa
1-1/2 ounces red food coloring (I used 1 ounce because that was the bottle size)
1 teaspoon salt
2-1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoon white vinegar

1.) Cream shortening, then slowly add sugar. Beat in eggs, one at a time, mixing well with each addition.

2.) Make a paste using the cocoa and food coloring. Add this to the batter.

3.) Add salt, flour, and vanilla alternately with the buttermilk. (i.e. Add a little of the salt, then a little buttermilk, then a little flour, then a little buttermilk, then a little vanilla, a little buttermilk, etc.; that's how I interpreted those directions.)

4.) In a small separate bowl, sprinkle the soda over the vinegar. It will bubble. Sprinkle on top of the batter, and stir until combined.

5.) Spread the batter into two 9-inch cake pans, and bake at 350 degrees for a half-hour.

6.) Cool completely before icing with your favorite cream-cheese frosting; try the one below if you're feeling adventurous. It's got mascarpone cheese, heavy cream, and cream cheese -- wow! I recommend putting the cakes, wrapped in plastic wrap, in the freezer for a couple hours before frosting. This will allow the cake to be sliced later without crumbling apart, because it will seal in moisture.

Cream cheese frosting
1-1/2 cups heavy cream
8 ounces mascarpone (Italian cream cheese), at room temperature
8 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
3/4 teaspoon vanilla

1.) Cream together the mascarpone and cream cheese until smooth.

2.) Add powdered sugar and vanilla, and beat until well combined.

3.) Beat heavy cream in a separate bowl until stiff. First fold just a little into the cheese mixture with a spatula, then fold the rest into it in two phases.

4.) Cool in the refrigerator for at least an hour, until firm enough to frost cake.

My favorite hummus

2009-01-16T11:00:00.003-05:00

This recipe has a little of everything: It's sweet and spicy and has so many healthy ingredients -- healthy fats, garlic, legumes, citrus, and veggies. Yum!

My favorite hummus

1 can of garbanzo beans (15 ounces), rinsed and drained

2-1/2 tablespoons extra virgin olive oil

2 tablespoons tahini

2 small carrots, chopped

2 cloves garlic, quartered

2 teaspoons ground cumin

1/4 cup fresh squeezed lemon (about 1 large lemon's worth)

1/2 cup fire-roasted red pepper from a jar (in water, not oil)

liberal pinch of cayenne pepper

salt and pepper to taste

1.) Combine all ingredients in a food processor, and process until smooth.

2.) Serve with pita chips, chopped tomatoes, black olives, and carrot sticks. Or spread onto a sandwich with a slice of red onion, sliced cucumber, and sprouts.

Vegetable chowder

2009-01-14T14:13:00.004-05:00

I decided to make a veggie version of the tilapia chowder I love so much. It's a great day for soup today.

Serve this with warm whole wheat bread.

Vegetable chowder (serves 8)

3 carrots, chopped

1 sweet potato, diced

3 medium yellow potatoes, unpeeled and diced

1 cup green beans, chopped

6 cups vegetable broth

1/2 cup chopped yellow onion

2 teaspoons olive oil

2 cups frozen corn

1 cup frozen edamame

1 cup soy milk

salt and white pepper, to taste

2 tablespoons dried tarragon

1.) Combine first 5 ingredients in a soup pot over high heat. Bring to a boil, reduce heat, and simmer about 20 minutes, partially covered.

2.) While that is simmering, heat olive oil in a small saucepan over medium heat. Add onion and saute until soft and golden brown. Add onion to the soup pot. Season liberally with salt and pepper.

3.) Add the tarragon, corn, and edamame toward the end of the cooking time, allowing them to cook for 5-7 minutes. Turn off heat.

Salmon-noodle casserole

2009-01-13T07:37:00.010-05:00

I based this on a tuna casserole recipe to create this. I think it turned out really good.

Salmon-noodle casserole (makes 4 large servings)
3 cups uncooked whole-grain rotini noodles
1 can condensed cream of mushroom soup

3/4 cup fat-free milk
6 ounces cooked salmon
1 cup steamed green beans, chopped (or you could use chopped bell pepper or shrooms)
1/4 cup chopped onion
1 cup chopped celery
2 tablespoons butter
salt and pepper, to taste

optional: 3-4 tablespoons shredded parmesan

1.) Heat the butter in a large pan and cook the celery and onion until soft, about 5 minutes. Add the soup and whisk.

2.) Add the pasta, salmon, and beans, and stir gently. Take off heat.

3.) Spread into a casserole dish. Sprinkle with parmesan.

4.) Cook at 350 for 30 minutes.

Easy tortellini bake

2009-01-11T18:54:00.002-05:00

Tortellini is currently one of my toddler's favorite foods, so we kicked up its health factor a notch tonight by cooking it with spinach and zucchini.

I realize this isn't very original, but it's so easy to make I wanted to share it. It's great for any busy weeknight, or when you don't feel like cooking. It's also a good way to use up vegetables.

Easy tortellini bake (serves 4)

about 5 cups of cooked tortellini

a large (25-1/2-ounce) jar of pasta sauce

10 ounces of frozen spinach, thawed and squeezed to get rid of the water

1/2 zucchini, steamed and diced (you can also use carrots, bell peppers, mushrooms)

1/2 cup shredded mozarella

shaved parmesan, to garnish

1/8 teaspoon garlic granules

1.) Combine first five ingredients in a large bowl. Mix well using your hands.

2.) Spread into a casserole dish. Sprinkle with garlic granules.

3.) Bake at 350 for 30 minutes, or until heated through. Garnish with parmesan shavings.

How cool is this?

2009-01-10T07:57:00.003-05:00

Kara and John, my sister- and brother-in-law, gave me this awesome gift: a variety pack of salts from Herbs & Spice and Everything Nice. I'm excited to do some research on how to use them. (Googling qualifies as "research," doesn't it?)

Upcoming recipe posts will include these, for sure.

Zucchini pancakes

2009-01-09T12:56:00.004-05:00

Here is one of my favorite recipes from when I was little. I don't know exactly where it comes from, but I saw a Korean dish in a magazine once that was similar but had scallions.

You can serve these warm or cold, and they're even good as a sandwich with two pieces of crunchy whole-grain bread.

Zucchini pancakes (makes 10 small cakes)

2 cups shredded zucchini

1/2 a small yellow onion, shredded

1 egg

1 egg yolk

1 cup all-purpose flour

4 tablespoons canola oil, divided

salt and pepper, to taste

1.) Combine zucchini, onion, egg, yolk, and flour in a mixing bowl, and stir well with a fork.

2.) Heat half the oil in a medium nonstick skillet on high.

3.) Drop heaping spoonfuls -- about 1/8 cup each, I'd say -- of the batter into the oil. (Make about 5 pancakes at a time, if you can.)

4.) Cook cakes for about 3 minutes a side, or until they are a medium golden brown. As the oil gets hotter with each skilletful of cakes, this time may decrease.

5.) Transfer to a plate lined with a paper towel, and drain briefly before sprinkling with salt and pepper and keeping pancakes warm in the oven.

6.) Repeat with another round of cakes.

Cinnamon-walnut granola

2009-01-07T17:29:00.011-05:00

I have been thinking about granola since the holiday season began. It's something I've always wanted to make as a gift for family. But, I ran out of time in 2008, and I didn't make any treats to give away.

Next year, I'll be making this granola and Jean's delicious turtles. I have to pat myself on the back here: This is really good granola! I think it's probably because it's so fresh. Who knows how long the store-bought kind have been out of the oven?

The basic granola recipe for this came from this month's Bon Appetit magazine. You can substitute any chopped dried fruit and nuts that you like. I'm sure it will taste scrumptious. I turned the magazine's concoction into my favorite flavor, cinnamon-walnut with golden raisins and dried apple.

This is one of those things that I will no longer buy, now that I know how to make it. That's always nice -- and thrifty! Plus, you know exactly what's in it.

Cinnamon-walnut granola (makes 5-6 cups)

3 cups old-fashioned oats

3/4 cup packed light brown sugar

3 tablespoons oil, divided

2 egg whites from medium eggs

1/4 teaspoon cinnamon

1/2 cup flaxseed meal

1/4 cup honey

salt

1 cup walnut bits and pieces

1/2 cup golden raisins

1/2 cup chopped dried apple

1.) Brush 1 tablespoon oil onto a rimmed baking sheet. Preheat oven to 350.

2.) In a large bowl, whisk egg whites, remaining oil, and sugar. Add oats, flaxseed, and salt, and toss well.

3.) Spread mixture onto baking sheet evenly. Bake for 15 minutes. Stir with metal spatula, then bake another 15 minutes.

4.) Sprinkle the dried fruit on top of granola, drizzle with honey, stir, and bake another 10 minutes.

5.) Stir again before scooping onto a cold surface -- a clean baking sheet will do -- to cool completely before storing in an air-tight container. It will keep for about a month.

Miso hungry!

2009-01-05T20:25:00.005-05:00

Looking for a way to spruce up peas and carrots? If you like ginger, you should try this recipe. It's from an old issue of Eating Well.

I've happily just discovered that my toddler loves it as much as I do!

Miso-glazed peas and carrots (makes about 4 servings)

3 tablespoons miso (white, preferably)

1 tablespoon mirin

2 tablespoons rice vinegar

1 teaspoon minced fresh ginger

1 teaspoon toasted sesame oil

2 cups thinly sliced carrots, fresh or frozen

1/4 cup water

2 cups frozen peas

1.) Whisk together miso, mirin, vinegar, ginger, and oil in a small bowl.

2.) Put the carrots and water in a large non-stick pan over medium heat. Cover and cook, stirring now and then, until tender-crisp, 5-6 minutes.

3.) Stir in the miso and peas, and cook for about 3 minutes, stirring occasionally, until the peas are heated through, and the sauce is thickened.

White bean & ham soup

2009-01-04T08:16:00.003-05:00

Here is something Dan threw together last year, and it turned out so great, we made it again the other day. It's a good cold-weather dish. The first time we ate it, it had a ham bone in it, which was nice and salty. These ham shanks worked just as well -- the meat falls off the bones during cooking -- but you'll have to add a little salt while eating. (You can also just throw everything in a crock pot and let it cook on low all day.)

White bean & ham soup (serves about 8)

3 small cans of white beans

1 medium onion, chopped

3 medium carrots, chopped

2 small pork ham shanks, whole (about 1 pound)

4 celery stalks, chopped

2 bay leaves

dash of dried thyme

sprinkle of gumbo file

salt and white pepper, to taste

1 tablespoon canola oil

enough water to cover the ingredients during cooking

1.) Heat the oil in a soup pot, add the celery and onion, and let that cook on medium while you rinse and drain the white beans.

2.) Add the rest of the ingredients, except the gumbo file and salt. Add enough water to just barely cover the shanks, which stay whole. They will fall apart while cooking.

3.) Bring to a boil, then turn down heat and simmer for 2 hours.

4.) Sprinkle with gumbo file, and continue to simmer, partially covered, for another half hour to an hour. The water should have cooked down some, and the soup should be slightly thickened when served.

This goes great with cornbread. We like to sprinkle the cornbread on top of our individual servings.

German red cabbage

2009-01-02T08:49:00.003-05:00

Here is another typical German side dish. If only I had posted it a day earlier; apparently eating cabbage on New Year's Day brings prosperity!

If you want to give this a sweet-and-sour flavor, add a little vinegar at the end of the process.

Note: This dish freezes well.

Red cabbage (serves 4)

1 head of red cabbage, thinly sliced

2 tablespoons oil

1 onion, thinly sliced

2 apples, peeled and shredded

1 bay leaf

salt and pepper, to taste

1.) Heat oil on medium heat and saute the onion in it until soft. Stir often.

2.) Add the apple, cabbage and bay leaf.

3.) Add salt and pepper. Turn heat to low.

4.) Add water if needed; the ingredients should not be sticking to the bottom of the pot. Keep cooking on low heat.

5.) If you want this sweeter, add more apple. If you want a little sour in it, add the vinegar here.

Lemon chicken with sourdough croutons

2008-12-31T18:43:00.018-05:00

My New Year's resolution is not to wait long before trying out yummy-sounding recipes. Case in point: I've had this recipe for so long and am finally trying it out on this quiet New Year's Eve. It is incredibly delicious! I think it's my new favorite chicken recipe.

It came from my friend Laura Lane, an ace reporter at The Herald-Times here in Bloomington. She loves it, as was obvious by the fact that she rattled off the recipe as if she'd made it a thousand times. She said the croutons just soak up all the tasty juices. Now that I've made it, I will say also that the onion got a little crispy, and the lemons really made the chicken moist, tender, and flavorful. Yum!

Lemon chicken with sourdough croutons (serves 4)

a 3-1/2-pound chicken, rinsed and patted dry

salt and pepper, to taste

2 lemons, quartered

1 onion, sliced into rings

3-4 tablespoons olive oil, divided

6 cups of cut-up sourdough -- mine were three or four times the size of salad croutons

1.) Salt and pepper the inside of the chicken. (I did the outside, too.) Stuff the cavity with the lemon pieces.

2.) Put the onion on the bottom of a baking dish, and drizzle with about 1 tablespoon olive oil. Put the chicken on top. Roast at 425 degrees for about 1-1/2 hours, or until the thickest part of the thigh registers 180-185 degrees on a meat thermometer. I basted it a little during cooking.

3.) Cover the chicken with foil, and let it rest for 15 minutes while preparing the croutons.

4.) Heat 2 tablespoons oil in a large skillet until quite hot. Add the bread, and saute, adding more olive oil if needed, and sprinke with 1/2 teaspoon salt and 1/2 teaspoon pepper.

5.) Put the browned croutons on the bottom of a serving platter, and place the roast chicken on top with the onions and juices.

Fun fact: The chicken I bought today was a fresh Amish one. And, according to this 2006 Washington Post article, Elkhart and LaGrange counties in Indiana -- north of where I live and near the Michigan border -- are "home to 25,000 Old Order Amish, making it the group's third-largest U.S. settlement (after Lancaster, Pa., and Holmes County, Ohio)."

It goes on to say that the Old Order Amish was founded as a small group in Switzerland and migrated to the U.S. in the early 18th century.

All I can add is that they raise fine chickens.

Coming up soon: Warm red cabbage, chestnut puree, and white bean soup with ham.

Venison Goulasch

2008-12-30T06:17:00.004-05:00

This is a dish my mother makes every year during the holidays, and I finally got the recipe. It's one of my all-time favorites, and I think my whole family would say we could probably drink this sauce out of a cup. It's that good.

I never see deer meat for sale anywhere in Indiana -- I think you have to know a hunter to get it -- but I know it's available elsewhere. We have a lot of deer in our neighborhood, so I was thinking I might just trap one of the little ones to make this. Just kidding.

My mom gets her venison -- Hirsch in German -- at her local Aldi, where it's already cut into stew pieces. She said if you buy it that way, cut the larger pieces in half for this. She also said it's possible to make this with wild boar and add mushrooms to the mix.

Serve this with potatoes, potato dumplings, or homemade noodles, as well as red cabbage and salad.

Venison Goulasch (serves 6)

2 pounds venison meat, cut into stew pieces

a little butter

a little sunflower oil

salt and pepper

1 onion, shredded or minced

2 carrots, shredded

1 cup of beef bouillon (enough to cover the meat in a pot)

1 tablespoon B&B Kitchen Bouquet (a favorite ingredient of hers to enhance sauces -- and in my grocery store it's found, mysteriously, by the raisins and other dried fruit)

1 jar of gelee de groseilles or about 12 ounces of red currant jelly

2 bay leaves

2 cups heavy cream

1.) Heat the butter and oil until very hot in a large pot. Put the meat into it, and brown it. Salt and pepper it.

2.) Add the onion and carrot to the mix, and cover with the cup of bouillon. Add the Kitchen Bouquet.

3.) Simmer for about a half an hour. Add about two-thirds of the jelly, then add more if you want. Add more pepper.

4.) Throw in the bay leaves, and keep tasting, adding more Kitchen Bouquet if you like.

5.) You can freeze the dish at this point, then defrost it and continue with the directions. Add the heavy cream and taste for seasoning.

Pear custard bars

2008-12-25T05:36:00.005-05:00

These bars are so good, I just had to get the recipe from my sister-in-law Kristen so I could make this for my family during the holidays. Now my mom wants the recipe, too, because she loved this so much.

The macadamia nut crust is what makes these so delicious, but you can make the crust using pecans or almonds, too. Actually, the cream cheese custard filling and pears make it delicious, too -- like a cheese cake bar. I wonder what it would be like using peaches...

Pear custard bars (makes 16)

--- for the crust ---

1/2 cup butter, softened

1/3 cup sugar

3/4 cup all-purpose flour

1/4 teaspoon vanilla extract

2/3 cup chopped macadamia nuts

--- for the filling and topping ---

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

1 can (15-1/4 ounces) pear halves, drained

1/2 teaspoon sugar

1/2 teaspoon ground cinnamon

1.) In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined.

2.) Stir in nuts.

3.) Press into a greased 8-inch-square baking pan. (I used a pan that was rectangular.)

4.) Bake at 350 for 20 minutes or until lightly browned. Cool on a wire rack.

5.) Increase heat to 375. In a mixing bowl, beat the cream cheese until smooth.

6.) Add sugar, egg and vanilla, and mix until combined. Pour over crust.

7.) Cut pears into 1/8 inch slices, and arrange in a single layer over filling.

8.) Combine sugar and cinnamon; sprinkle over pears.

9.) Bake at 375 for 28-30 minutes. The center will be soft, but it will become firmer upon cooling.

10.) Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in refrigerator.

German potato salad

2008-12-23T06:02:00.003-05:00

Here is a warm side dish for that Schnitzel you're thinking about making. It calls for lardons, which are tiny cubes of fatty pork often used in French cuisine, but bacon will also do fine.

German potato salad (6 servings)

6 medium potatoes (not the mealy kind), peeled

1/2 cup lardons or bacon

small amount of olive oil for frying the lardons

1 medium onion, chopped

6-7 cornichons (itty bitty dills), finely chopped

vegetable oil

white wine vinegar

salt and black pepper, to taste

1.) Boil the potatoes until done. Peel them when cool enough to handle, and cut them into little slices.

2.) Fry the lardons or bacon in a small amount of olive oil until crispy. Take out of oil, but use oil to saute the onion.

3.) Put onion and lardons in a small bowl, add the cornichons, and toss together with the vinegar, salt, and pepper.

4.) Add a little veggie oil. Add the potato slices, toss again, taste for seasoning.

5.) Serve warm. Reheat if necessary, but don't allow it to get so hot that it's sizzling.

Schnitzel

2008-12-22T04:03:00.002-05:00

Scnitzel is a typically German dish. It originally was made with veal, but it's more commonly made with pork today. Pork is juicier.

It's kind of the German equivalent of the breaded tenderloins loved by Hoosiers. Leftovers make great sandwiches, too.

Here is my mom's recipe. I have to keep this post short because this German keyboard is making me cräzy!

Schnitzel (serves 4)

1 pound or a little more of pre-cut boneless pork loin

flour, to cover the meat

2 egg yolks

1/4 cup milk

fine breadcrumbs

veggie oil, for frying

a little butter

salt and pepper

2 lemons, sliced

1.) Toss the meat with the flour in a plastic bag, just so the meat is covered lightly. Shake off any excess flour.

2.) Beat the egg yolks with the milk. Dip the meat into that, and immediately dredge the Schnitzels in breadcrumbs.

3.) Heat the oil and butter in a large pan. When sizzling, put the meat in, sprinkle with salt and pepper, and cook for 5 minutes.

4.) When golden on bottom, flip. Sprinkle that side with salt and pepper, and cook 5 more minutes. Serve with lemon slices.

5.) Schnitzel can be made ahead of time. Just put in the oven at 350 for about 10 minutes to reheat.

Happy Holidays!

2008-12-17T19:27:00.002-05:00

Happy Holidays, everybody!

This is my last post until I get to Germany on Saturday to see my family, and who knows when I'll get to the computer to update you on all of my eats?

What I do know is that my first post from Germany will be a recipe for homemade Schnitzel, Heidi-style. It will be so good, and it's what my mom (Heidi... yes, it's really Heidi) is making for our first night there. I am not sure, but I'm guessing it will be Sunday when I post that one.

Until then!

Nicole

Beef-mushroom-noodle casserole

2008-12-16T15:09:00.004-05:00

Yet another casserole! I know I mentioned I'd be making a tuna casserole, but that might have to wait until after the holidays. Beef just sounded better to me today.

Beef-mushroom-noodle casserole (serves 8)
1 pound ground beef
1 can semi-condensed cream of mushroom soup (I use Amy's)
1/4 cup marsala cooking wine
2-1/2 tablespoons vegetable oil, divided
4 shallots, sliced into thin rings
1/2 pound baby bella mushrooms, sliced
1 yellow pepper, diced
2 cups cooked spiral noodles (I used brown rice noodles)
1/2 cup shredded mozarella
1/3 cup lowfat yogurt
-- for the topping --
2 tablespoons olive oil
1 teaspoon garlic granules
1-1/2 to 2 cups whole-wheat breadcrumbs
1 tablespoon oregano
salt and pepper, to taste

1.) Brown beef in 1/2 tablespoon vegetable oil in hot skillet; drain fat. Put aside.

2.) Heat remaining 2 tablespoons veg oil. Add shallots and cook for 2-3 minutes, stirring. Add yellow pepper and cook for 1 minute.

3.) Add mushrooms and marsala. Cover and cook on medium heat for about 5 minutes. Liberally sprinkle on salt and pepper. Turn off heat, and do not drain.

4.) In a large bowl, combine mushroom mixture, beef, noodles, yogurt, mozarella, and cream of mushroom soup.

5.) Spread mixture into casserole dish.

6.) Combine topping ingredients, and stir well to moisten. Spread on top of the casserole filling.

7.) Bake at 350 degrees for about 30 minutes, or until breadcrumbs begin to brown. Put under a hot broiler for about 2 minutes to get the topping a little crispy. (Mine got a little too brown! Watch it closely.)

Jean's turtles

2008-12-15T21:22:00.006-05:00

God help us. Can it be?

Can it be that there's yet another delicious sweet in my life? And one that's easy to make, to boot?!

Yes.

My dear friend Jean makes scrumptious holiday treats for her family, and because my birthday falls so close to Christmas, I've happily been the recipient of many a sweet over the years. Last year, there were chocolate truffles. Yesterday, I received homemade turtles.

For this recipe, you'll need mini pretzels, Rolos, and pecan halves. So happy together.

Jean's turtles: verbatim from an e-mail:

"The turtles are easy. Buy those little candy papers and fill a cookie tray with them. First put a pretzel in and then a rolo. Put in the oven at 325 or so for just a few minutes, until they are soft. Then squish a pecan on top.

"I've compared buying bags of Rolos versus the smaller packages by the register. When they are on sale, the smaller packages are a better deal and they are not individually wrapped in foil, so they are a much less pain in the ass."

I love my friend Jean.

Happy Birthday to Me!

2008-12-14T14:34:00.003-05:00

I am not posting a recipe today because it's my birthday! I did want to post one of the best birthday cards I've ever gotten, though.

You may know by now that I love Simon and Garfunkel; that was demonstrated in this post showing my special S&G herbs. I also have an S&G vinegar from the same herb shop.

Anyway, here's the card: (Pen drawings are courtesy of my niece Lily and nephew Alex.)

Coming up this week: I'll likely make a tuna casserole -- still on that casserole kick! -- and roasted Brussels sprouts with shallots.

Shepherd's pie

2008-12-10T18:59:00.019-05:00

I'm on a casserole kick because the chicken-broccoli casserole turned out so well. Today's experiment: shepherd's pie, a layered dish with ground beef, vegetables, and mashed potatoes.

There are several variations from which to choose, and I liked the idea of sweet peas with carrots, so I included those. I've seen versions of this with green beans, mashed carrots, condensed cream of celery and mushroom soups, chopped celery, and corn.

Shepherd's pie (makes 6 servings)

1 pound ground beef
1 large onion, finely chopped
6-8 medium yellow potatoes, peeled and diced
1/2 cup milk
1 cup grated cheddar, or your favorite cheese
1 tablespoon butter
salt and pepper, to taste
6 medium carrots, cut into small cubes
1 cup sweet peas, defrosted if frozen
1 tablespoon vegetable oil
1-1/2 cups beef broth
1-1/2 tablespoons ketchup
2 tablespoons flour

1.) Boil the potatoes in salted water until cooked but not mushy. Drain, then mash with milk, 1/4 cup grated cheese, 1-1/2 tablespoons chopped onion, and butter. Add salt and pepper to taste. Set aside.

2.) In a skillet, heat oil and cook the remaining onion with the ground beef, until it's browned. Drain the grease from this, but return it to the heat.

3.) Add the flour, ketchup, and beef broth to the ground beef, and stir. Simmer for about 3 minutes, then turn heat off. Set aside.

4.) Boil the carrot pieces in salted water until tender. Drain and toss with the defrosted peas.

5.) In a casserole dish -- I used a square corningware one, about 9-inches square -- spread out the ground beef. Top it with the peas and carrots, then spread the mashed potatoes on top of that. Sprinkle the remaining cheese on top.

6.) Bake at 375 for 20 minutes -- longer if you've allowed the casserole to cool at all. I baked mine for about 30 minutes because I had prepared it earlier in the day and kept it in the fridge. You want it to be hot all the way through, with melted cheese.

7.) Put the casserole under a broiler for a couple minutes to brown the cheese a little.

Chicken-tarragon soup

2008-12-08T10:26:00.011-05:00

Sick of chicken yet? Don't worry, this will be my last chicken post for a while. But who can roast chicken and resist making chicken soup with the leftovers?

I love the way the flavors of potato, garlic, chicken, and tarragon complement each other in this recipe, and the mushrooms add a nice, earthy flavor to the mix.

Chicken-tarragon soup (makes 8 servings)

6 cups chicken stock

3/4 cup chicken bits or cubes (mine were in my stock)
2 carrots, chopped
3-4 small yellow potatoes, diced
1/3 cup wild mushrooms, such as morels or porcini
4 cloves garlic, sliced thinly
1-1/2 teaspoons dried tarragon
salt and pepper, to taste

1.) Combine all ingredients except tarragon in a soup pot, and bring to a boil. Turn down to a simmer, and cook until the potatoes and carrots are tender, about 20 minutes or so.

2.) Sprinkle tarragon on toward the end of the cooking time.

Chicken stock

2008-12-07T09:34:00.009-05:00

I pulled the leftover meat off the roast chicken from the other night, and had 3/4 pound -- exactly two cups of cubed chicken -- for the chicken-broccoli casserole. But the leftovers didn't end there. I also made chicken stock for chicken soup, although I'm not sure yet what kind. Maybe chicken-tarragon soup; it's a favorite!

The following recipe is for after you have pulled leftover chicken meat off for sandwiches or casserole -- or soup, if you want to make one that's chock full of chicken.

Chicken stock (makes 6 cups)

leftover roast chicken carcass (there should still be bits of meat that were hard to get off, but they will fall off in this process)

leftover veggies that were roasted with the chicken, if you still have them, OR 2 carrots, broken into thirds

1/2 large onion, chopped

2 bay leaves

a handful of peeled garlic cloves

3 stalks of celery, broken into thirds

enough water to almost cover the carcass -- I used 8 cups for what was a 4-1/2-pound chicken initially

salt and pepper, to taste

1.) Put the chicken carcass, skin, fat, and any leftover vegetables in a stock pot. Add water, and bring to a boil. Turn the heat down to a simmer, and cook for 1-1/2 to 2 hours.

2.) Using a slotted spoon, take out all the chunks and put in a large bowl. Pour the stock through a strainer into another soup pot, and cool completely.

3.) If you want, go through the chunks tablespoon by tablespoon, setting aside any bits you can use for a soup. I got about 3/4-cup chicken pieces by doing this, but it's a messy, time-consuming process. Refrigerate these until ready to use.

4.) When broth is completely cool -- I suggest putting it in the refrigerator overnight -- skim the fat off the top. You can do this skimming process more than once to get the most fat out that you can.

5.) Add back in the chicken bits, if using, and reheat.

Chicken-broccoli casserole

2008-12-06T17:39:00.010-05:00

I am thrilled that this casserole turned out tasting exactly like my mother-in-law's. It's the first casserole I've made, and I realize that sounds strange. I'm not counting lasagna dishes or a delicious ground beef-sour cream casserole I made about a year ago. (That one was super-laborious, and casseroles are supposed to be pretty easy to make, right?)

Anyway, my M-I-L told me the ingredients in this dish, and I increased the amount to fill my corningware dish -- my current favorite kitchen item, this cake disaster aside!

I used brown rice because that's what I had in the house, and fat-free milk, but of course this would taste great with white rice and any other kind of milk. I also accidentally left out salt and pepper, but it was fine, and that can be always be added afterward.

Chicken-broccoli casserole (makes 8-9 servings)

2 cups cubed chicken -- I had the perfect amount left over from last night's roast chicken!

2 cups chopped, cooked broccoli

1 cup chopped onion

1 can condensed cream of chicken soup

1 can milk

2 cups cooked rice

1/4 cup butter

1-1/2 tablespoons olive oil

1 cup grated cheddar or colby cheese

1.) Heat the olive oil and butter in a saucepan, and saute the onion for about 7 minutes on medium heat. In a bowl, whisk together soup and milk.

2.) Combine the onion with all other ingredients -- including the soup/milk mixture -- except the cheese.

3.) Pour into a baking dish and top with the grated cheese. Bake at 350 degrees for about a half-hour.

4.) Place under a high-heat broiler for about 2 minutes, or until cheese starts to brown.

Simple roast chicken

2008-12-05T18:48:00.010-05:00

I used to be so intimidated by roasting big chunks of meat or whole birds. I still think it's not the easiest thing to do, physically. Think of how heavy a turkey can be, and someone has to lift it out of the oven to baste it. Imagine dropping it on the floor!

That's usually what goes through my head when I roast a chicken. Dropping it on the floor, burning my hands trying to get the pan out of the oven, etc. It hasn't happened, though, and the more I make roast chicken, the better I get at it.

A simple roast chicken is one of the most delicious meals, and the possibilities for leftovers are endless. I like to put veggies around the bird in the pan, to catch the drippings and roast alongside the poultry. I just use whatever veggies I need to use up. Some people prefer to roast the chicken alone on a roasting rack in the pan, which makes the meal less greasy. My chickens are pretty greasy on the very bottom, but that part usually doesn't get eaten straight. I use it for soups -- and with today's chicken, for a chicken-broccoli casserole.

Simple roast chicken (serves 4, with leftovers)

a roughly 4-1/2-pound chicken

about 3 tablespoons extra-virgin olive oil, divided

salt and pepper, to taste

1 teaspoon garlic granules

4 teaspoons herbes de Provence, or your favorite mixture of dried herbs

a variety of vegetables of your choosing, such as small potatoes (leave the skins on), chopped carrots, whole garlic cloves, quartered onions, button mushrooms

1.) Rinse the chicken and pat dry. Rub about 2 tablespoons of olive oil onto it, then sprinkle garlic granules, salt, pepper,and herbs over it on both sides.

2.) Place breast-side up in a shallow roasting pan. I use a square corningware dish.

3.) Toss veggies with just enough olive oil to coat, and arrange vegetables around the chicken.

4.) Bake at 375 degrees for about 1-3/4 hours, basting every half-hour or so to keep the chicken moist.

5.) The chicken is done when the thickest part of the thigh registers 180-85 degrees on a meat thermometer, and the drumstick can be moved easily in its socket.

6.) Let the chicken rest for 10 minutes before cutting. Serve with a green salad with Dijon vinaigrette and warm French bread.

Today's question: What's your favorite kind of casserole? I had a sweet potato casserole one Thanksgiving at my friend Amanda's house that was amazing. I'll have to get that recipe from her.

Cake disaster!

2008-12-04T11:56:00.005-05:00

I don't know what I was thinking when I tried to bake a 9-by-13 cake in a 9-by-9 corningware dish.

Here's how the disaster unfolded -- or bubbled over, I should say. I had just whipped up the batter for Dan's birthday carrot cake, when I realized both of my 9-by-13 pans were at friends' houses, and I had just one round cake pan. I could have made the cake with two of those.

I searched and searched for the guitar-shaped cake pan from my mother-in-law, but I couldn't find it.

The square dish seemed like a good choice at the time -- and the only one -- but if I had understood how much the cake was going to rise, I would have just used half the batter in it, and the other half in the round pan. Hindsight is 20/20, as they say.

Well, about 15 minutes into the 40-minute bake time, I smelled smoke. I went into the kitchen, and smoke was streaming up out of the oven through the stovetop. Yikes!

When I looked inside, the batter was dripping down onto the oven floor, and that's what was burning. I put a baking sheet on the shelf below the cake to try to catch the drips.

I took the cake out of the oven, scraped up the burn bits, and thought -- stupidly -- that the cake could continue baking, although the whole middle part was wiggly as can be, while the outside parts that had bubbled over were crispy.

Eventually, I took out the uncooked batter and poured it into the round cake pan. That's how I ended up with a half a cake. I used a LOT of frosting to make it look nice because the layers I divided it into were not so pretty.

On a positive note, Dan said it was the best carrot cake he'd ever had. Ever. Really. I couldn't believe it but must admit that it was indeed a pretty damn tasty cake. (Click here for the final edible version and recipe.)

Carrot cake with cream cheese frosting

2008-12-02T09:52:00.010-05:00

Dan's birthday is today, and he requested a carrot cake. That's fun for me because it's been more than 10 years since I've made one!

I think I've mentioned before that I was a baker at the now-defunct Encore Cafe in Bloomington in the mid-1990s. Carrot cake was one of the staples there. (Of course, when it comes to baking, I think it's all about the oven. The ovens at Encore were fantastic, cooking things evenly and steadily. I think they were from France.)

I should have snatched a couple Encore recipes while I had the chance; I would love to make the cilantro pesto and chocolate mousse. Alas, this recipe is from allrecipes.com, a site that's hit or miss for me. I chose this one because the reviews were consistently positive, and it really only differs from the recipe in my Better Homes and Gardens New Cook Book -- a very trusted source -- because it includes pecans.

Carrot cake (makes one 9-by-13-inch cake, or two round cake pans)*

4 eggs

1-1/4 cups vegetable oil

2 cups sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

1.) Grease and flour cake pan(s).

2.) Beat eggs, oil, sugar and 2 teaspoons vanilla extract in a bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon.

3.) Stir in the carrots, then gently fold in the pecans.

4.) Pour batter into pan(s).

5.) Bake in a preheated 350-degree oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

6.) Cool cake in pan(s) for 10 minutes, then remove and cool on a wire rack completely.

Cream cheese frosting

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

optional: 1 cup chopped pecans

1.) While the cake is cooling, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla extract in a bowl. Beat until smooth and creamy.

2.) Frost cake, and if using two round cakes, stack them after frosting on top of the bottom cake. Frost completely around.

3.) If you want, use your hand to stick handfuls of chopped pecans around the side of the cake.

* And take it from me: Don't try to bake it in a smaller pan... I had a disastrous first attempt at this, and I will share photos to prove it. That's why this is a half a cake! Look for that tomorrow...

Leftovers: Meaty marinara sauce

2008-12-02T08:49:00.008-05:00

To use up the leftover grilled steak -- frozen since dinner several days ago -- I did a simple Google search on it, and I came up with this tempting link. People love their steaks!

Because ours was frozen, I opted for something in which the meat was sliced.

I love the idea of making a long-simmered tomato sauce with it, to put on top of pasta -- especially because that requires no additional ingredients to what I have in the house. I figured I could just use a basic marinara recipe.

Meaty marinara sauce (makes 4 servings)

leftover steak, about 1/2 pound or so

2 cups diced tomatoes, pureed tomatoes, or marinara sauce

2 teaspoons dried oregano

two tablespoons fresh parsley, chopped

1/2 large yellow onion, finely chopped

3 garlic cloves, minced

1 tablespoon olive oil

splash of red wine

salt and pepper, to taste

1.) Because my steak was frozen, I put it in a large pot, covered it with a little water, and brought the water to a boil. Then I turned down the heat and let the steak simmer fgently for about 30 minutes, leaving it covered the whole time.

2.) Remove the steak from the water, and reserve about 1/2 cup of the water, which will now be quite greasy.

3.) Chop the steak into small bits, removing all gristle and fat.

4.) In a saucepan, heat the olive oil. Add the onions, then 2 minutes later (stirring frequently), add the garlic. Cook for about 5 minutes.

5.) Add the meat and oregano, and cook gently for about 10 minutes, allowing some of the liquid to reduce.

6.) Stir in diced tomatoes or marinara, red wine, and salt and pepper. Cook, uncovered, gently simmering for 10-15 minutes. Sprinkle with fresh parsley just before serving with your favorite pasta or gnocchi.

Southwestern black bean chili

2008-11-30T12:49:00.013-05:00

I mentioned back in an August post about chili that I would post my favorite black bean chili recipe. What better time than just after Thanksgiving, when we could all use a healthy crock pot dish requiring very little time in the kitchen?

This recipe can be altered to suit your tastes; you can use one chopped zucchini or yellow squash instead of (or in addition to) carrots, 1-1/2 cups of diced pumpkin instead of the sweet potato, and a mixture of legumes instead of just black beans.

Southwestern black bean chili (makes 8 servings)

1-1/2 cans of black beans (15-ouncers), drained and rinsed

1 large can of crushed or diced tomatoes (28 ounces)

2 cups water

2 smoked, dried chile peppers, ground -- I use a coffee grinder I've designated just for spices -- OR 2 chipotles in adobo sauce, minced

3/4 teaspoon cumin powder

1 teaspoon chili powder

1 yellow onion, diced

2 carrots, chopped

1 green pepper, chopped

2-1/2 cups frozen corn

3 cloves garlic, minced or pressed

1 sweet potato, diced

salt and pepper, to taste

chopped fresh cilantro, to garnish servings

yogurt or soy yogurt, for toppings in bowls

optional: chopped avocado, also for a topping

Combine all ingredients except cilantro and yogurt in a crock pot, stir, and cook on low 7-8 hours. You can also combine those ingredients in a soup pot, bring to a boil, then simmer for about two hours, or until carrots are soft. Serve with a dollop of yogurt and some chopped cilantro. Pass the corny cornbread on the side.

Today's question: Where did you have Thanksgiving dinner, and what was your favorite part of the meal?

Coming up this week: Using leftover Memphis pork supper that I've had in the freezer, I am going to try to make tamales for the first time. I think the sweet potato and apple in the pork dish will lend themselves well to that. I'm not sure about the sauce yet, but I'm sure I'll find something fun to whip up.

I also plan to copy my mother-in-law Jeanie's chicken-broccoli casserole soon. It's yummy, but I never have had much luck with casseroles, so we'll see!

Dan's fabulous chipotle sauce

2008-11-25T09:31:00.009-05:00

This sauce is great on breaded faux chicken patty sandwiches. It is spicy and sweet, and you can minimize the spiciness by adding more mayo, if you need to. Try it on some leftover turkey!

Dan's fabulous chipotle sauce

2-3 chipotle peppers in adobo sauce, finely chopped (leave the seeds in to make it extra spicy)

1-1/2 cups mayonnaise or veganniase

splash of maple syrup

splash of liquid smoke

1 tablespoon mild ajvar (I love this stuff, and it's great on crackers or as a low-cal dip)

tabasco, to taste

1/4 cup yogurt or soy yogurt

Whisk ingredients together well.

A note about this week's posts: I will not be posting a recipe for pumpkin pie made from fresh pumpkin. I just ran out of time to make it that way. If you want to try it, though, I was planning to use this recipe. It's very detailed and sounds fantastic.

Jean's no-fuss creamed spinach

2008-11-25T08:00:00.005-05:00

Looking for a no-fuss side dish for Thanksgiving? Try my friend Jean's creamed spinach.

This is a staple at her house every year, and when she brought it to my house last Thanksgiving, I got the recipe from her. It was a hit, and I'll be making it for large groups on special occasions in the future.

Jean's creamed spinach (serves 4-6)

8 ounces cream cheese

30 ounces frozen spinach, with 80 percent of water drained out

1 can cream of mushroom soup

Mix ingredients well and bake at 350 degrees for 30 minutes.

Told you it was easy!

Wild rice & hickory nut salad

2008-11-24T18:00:00.006-05:00

I didn't know quite what to do with the hickory nuts that fell in our yard, but our friendly neighbor had mentioned they were very tasty.

I found this Web site devoted to the little nuggets -- which taste like a cross between walnuts and pecans, with a strong hint of maple, I think -- and decided on the following recipe. (I adapted it to my needs.)

Shelling the hickory nuts was the most difficult part of this; they are small and really tucked into their shells, so you'll have to use a nutcracker and pick to get them out. I started with about one-third more nuts than I needed, which was a good thing because about that many were old and shriveled inside! My photos show the nuts I started out with, unshelled, and then the good nuts that remained after shelling.

At first bite, this salad tasted a little strange to me. By the third bite, I thought it was delicious. I know that might sound weird, but some dishes are just like that, aren't they? I happen to love the nutty flavor of brown and wild rice, so that helps. Hopefully, you are a fan of those, too, and will try this interesting side dish out for yourself.

I'm now a big hickory-nut nut! I will be trying out some more dishes with them next year, for sure.

Wild rice & hickory nut salad (makes about 8 servings)

1/2 cup uncooked short-grain brown rice

1/2 cup uncooked wild rice

enough water to cook rice

3/4 cup shelled and chopped hickory nuts

4 green onions, finely chopped

1/2 teaspoon salt, plus more if necessary (that's really up to you)

1/4 teaspoon cracked black pepper

3 tablespoons lemon juice

3 tablespoons olive oil

1 apple, diced (just use your favorite kind)

optional: a handful of golden raisins and/or a pinch of nutmeg or cinnamon (I will try one of these next time)

1.) Cook rice with water in pot or rice cooker, and let cool completely.

2.) Combine rice with other ingredients in large bowl and toss well to coat evenly with dressing.

Dan's Indian pilaf

2008-11-23T10:45:00.006-05:00

Sometimes it's so great to have a few days off from cooking -- especially when you're lucky enough to have a husband who knows his way around a kitchen!

As I said in my last post, I had to take a few days off from cooking and doing dishes because of a finger injury. It's just a small cut, but in a place that makes it really painful and impossible to keep away from water while working in the kitchen. So for the past few days, I've been enjoying some down time -- as much as I can get with a 1-year-old -- and Dan has taken over kitchen duties.

Last night, he threw together a delicious rice pilaf for our quick Indian meal (I sang the praises of that fast Indian food in this post about my favorite things). Sorry the photo is so dark!

Dan's Indian pilaf (makes 4 servings)

1/2 cup uncooked brown rice (we had short grain; basmati would be ideal)

1/2 cup uncooked wild rice blend

enough water to cook rice in pot or rice cooker

5 cardamom pods

pinch of saffron

1 teaspoon ground coriander

2 teaspoons sliced almonds, toasted and crushed

1 bay leaf

Combine all ingredients in rice cooker or large pot, stir to mix, and add water. Cook until done, and remove cardamom pods before serving.

A few days off...

2008-11-21T19:35:00.002-05:00

I will be taking a few days off from blogging because of a finger injury that makes it hard for me to cook, do dishes, etc. So no blogging for me!

When I return, though, I promise a recipe that uses the tasty hickory nuts in our yard -- a wild rice-hickory nut salad -- and a pumpkin pie using fresh pumpkin, as well as a special creamed spinach recipe (an easy one!) just in time for Thanksgiving.

By the way, in case you've never tried hickory nuts, they taste like a cross between walnuts and pecans, and are a little sweet. I'd never heard of them before this year, and I can't wait to try the recipe out.

Nicole

Crunchy peanut butter balls

2008-11-19T11:27:00.007-05:00

These are a delicious sweet treat, and they also are a good snack during a hike (think trail mix). The cereal used should be whole grain, and the peanut butter should be all natural, with no added sugar.

Crunchy peanut butter balls (makes about 4 dozen)

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

6 cups toasted corn & oat cereal (I highly recommend using Annie's Bunny Love)

6 tablespoons powdered sugar

1.) Combine the corn syrup and sugar in a pan over medium-high heat. Bring to a boil, stirring constantly, and boil rapidly for about 2 minutes. Don't stop stirring!

2.) Take off the heat. Whisk in the peanut butter.

3.) Put the cereal in a wide bowl and pour the peanut butter mix over it. Sprinkle the powdered sugar on top. Stir with a wooden spoon. Let cool for about 5-10 minutes. You want it to be warm enough to form into balls, but cool enough to handle.

4.) Form into balls and let them cool completely on wax paper before storing in tupperware.

Optional: Try adding a couple handfuls of raisins with the powdered sugar, or drizzling with melted chocolate before cooling.

Memphis pork supper

2008-11-18T07:39:00.014-05:00

I've never made a meal in the crock pot that was almost too big to fit inside, but that was the case with this interesting dish I decide to make. "Too much pork for just one fork," Dan says.

I found this little cookbook in the mall -- at one of those vintage poster shops that pop up around the holidays -- and it's a Family Circle slow cooker cook book, called "Family Circle's Carefree Crockery Cookbook." It's very '70s, not just in how it looks, but in recipes, too, which makes sense because it was published in 1976.

Now, while this recipe is called "Memphis pork supper," there's no fried peanut butter-bacon-banana concoction, or whatever it was that Elvis devoured! It's really an apple-onion-sweet potato-pork mixture, and it's quite good. There was quite a bit of liquid in the crock pot, so I served the pork with a slotted spoon and bread on the side.

Memphis pork supper (serves 8)

3 pounds boneless pork loin, trimmed of fat, cubed

3 pounds of medium-sized sweet potatoes, peeled and quartered

3 medium onions, sliced

4 medium-sized tart red apples, cored and sliced into rings

2 tablespoons brown sugar

2 cups apple juice

2 teaspoons salt

1 teaspoon leaf marjoram, crushed

1/4 teaspoon pepper

chopped fresh parsley (I used the Italian parsley left over from the Sicilian-style grouper)

1.) Trim the fat from the pork and brown it, in a little of that fat a few pieces at a time, in a skillet very quickly. Remove with a slotted spoon and put aside.

2.) Arrange the potatoes around the slow cooker; place the meat in the middle. Top with half of the onion slices and half the apple rings. Sprinkle with sugar. Repeat with a second layer.

3.) Combine apple juice, salt, marjoram, and pepper in a glass measuring cup or bowl. Pour over apple rings.

4.) Cook on low for 8 hours, or on high for 4 hours. Sprinkle with parsley before serving.

Need an idea for leftovers? Try this pork casserole with cornbread crust & mole sauce.

Citrus-roasted snapper

2008-11-17T09:56:00.009-05:00

Well, here it is, the final fish dish in the week's worth of dinners. The photo's not much to look at, but this is a good dish if you're in the mood for something mild and low fat that could accompany a wide variety of sides.

I had no idea initially how this would taste because I'd never made it before. Actually, I'd never made any of the fish recipes I've posted here since last Monday. My top pick is the oven-steamed tilapia, but the others all ran a close second.

This one takes the cake for simplicity -- and it's so low-cal (151 calories per serving)! I recommend serving this with a veggie side and some brown rice to soak up the juices. Some recommended sides are listed after the recipe (which, by the way, is from The Wellness Kitchen).

Citrus-roasted snapper (serves 4)

4 red snapper fillets, about 5 ounces each

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

1/2 teaspoon sugar

1/4 teaspoon salt

optional: 2 tablespoons chopped fresh mint

1.) Spray a small baking dish with oil and preheat oven to 425.

2.) Sprinkle the snapper with the lime and orange juices, then with the sugar and salt. Top with mint, if using.

3.) Roast for about 10 minutes. (I cooked a single fillet that was 0.83 pounds for Dan and me, and it took twice that amount of time.) Fish should flake when tested with a fork.

Possible sides:

spiced spinach

corny corn bread (instead of rice)

Scandinavian cucumber salad

Today's food fact: Shrimp is the number-one seafood consumed in the United States.

Today's question: What's your favorite fish/seafood? I don't think I can pick a fave.

Roasted cabbage soup

2008-11-16T14:15:00.008-05:00

Dan was in the mood for cabbage soup today; I wanted roasted cabbage. So we compromised. The resulting soup warmed us on this chilly day, and it made the house pretty toasty, too.

Roasted cabbage soup (makes 8-9 servings)

2 shallots, peeled

3 potatoes, unpeeled, cut into 1-1/2-inch cubes

1/2 head cabbage (about 1-1/2 pounds), cut into about 6 wedges

3 parsley roots, peeled and chopped

2 carrots, peeled and chopped

6 cups vegetable broth

2 tablespoons olive oil

salt and pepper

4 cloves garlic, peeled

1.) Put the potatoes, garlic cloves, and veggie broth in a large soup pot and boil until potatoes are tender.

2.) Meanwhile, put cabbage, shallots, carrots, and parsley roots on a rimmed baking sheet. Drizzle oil over, sprinkle with salt and pepper, and toss to coat. Bake at 375 degrees for 20 minutes, then stir/flip veggies, turn heat up to 400, and continue cooking 13-15 minutes more.

3.) Take potatoes off heat when done; cool cabbage and veggies slightly.

4.) Chop cabbage and veggies into smaller pieces, and add them to the potatoes. Reheat before serving if necessary. Adjust seasoning with salt and pepper. (I had to use quite a lot!)

Mahi mahi parmesan

2008-11-16T08:41:00.007-05:00

Do you ever find yourself sitting in a doctor's waiting room, flipping through a magazine, when you realize the only thing you wanted to read has been ripped out by some selfish person?

I'm coming clean. I'm the guilty party. You can direct your anger to me now.

Truthfully, I've only done this a couple times, and only for recipes. The following recipe was acquired that way recently, from the September 2008 issue of Better Homes and Gardens. Let's hope it was worth it!* In the future, I will bring along a pen and paper...

Note: This recipe originally was for tuna steaks.

Mahi mahi parmesan (serves 4)

2 lemons

1/3 cup extra-virgin olive oil

1/2 teaspoon black pepper

1/4 teaspoon salt

12 ounces asparagus, trimmed

16 ounces mahi mahi, in four equal pieces

5 ounces salad greens (the recipe called for mixed baby greens)

1/3 cup freshly shaved parmesan

1.) Preheat oven to 450. Finely shred 2 teaspoons of peel from a lemon, and squeeze the juice.

2.) In a small bowl, whisk the oil, peel, juice, pepper, and salt. Set aside. Cut second lemon into wedges.

3.) Put asparagus in baking pan in a single layer, and drizzle 2 tablespoons of dressing over it. Bake for 8 minutes.

4.) Heat 1 tablespoon dressing in a large skillet. Add fish, and cook 4-6 minutes per side, until browned. (If cooking tuna, the inside should be slightly pink.)

5.) Put greens onto plates. Top with fish and put asparagus on the side. Drizzle the rest of the dressing over the salads, and sprinkle with parmesan. Serve with lemon wedges.

* Definitely worth it!

Bonus weekend recipe: Croutons

2008-11-14T05:46:00.003-05:00

Who doesn't love a zesty, crunchy crouton on a salad or some soup?

I think homemade croutons taste much better than any you can buy. And, when you see how easy they are to make, you will never want to buy them again.

It's hard to say exactly how much of each ingredient to use here. I generally use up whole-grain bread that is starting to get dry, so I've made batches with as little as a few slices of bread and as much as would fill a baking sheet. You can even use bread that is starting to mold; just cut that part off before cutting it into cubes. As for the rest of it, be liberal.

Zesty whole grain croutons

whole grain bread (I particularly like multi-grain bread for this)

extra-virgin olive oil

salt and freshly ground black pepper

granulated garlic

herbes de Provence, or any combination of those dried herbs, such as rosemary, sage, and thyme

pinch of cayenne pepper (it will give the croutons a nice little zing -- I recommend one pinch for every four or five slices of bread)

1.) Cut your bread slices into small cubes -- about 1-inch squares -- and put into a bowl.

2.) Drizzle oil over bread, sprinkle with the other seasonings, and toss well to coat.

3.) Spread out on a baking sheet, and bake for about 7 minutes at 350 degrees. Stir/flip the croutons, then continue baking another 7 or so minutes, or until dark golden.

4.) Cool completely. Store in an airtight container.

Note: When these are done, don't start snacking on them. They are so good, you won't be able to stop!

Sicilian-style grouper

2008-11-13T20:27:00.026-05:00

"Scrape up any brown bits." A recipe that says that is a recipe after my own heart.

This grouper recipe says that, and it's incredibly healthy and yummy, to boot!

This is the most labor-intensive fish dish during this fish-heavy week. (Still coming up we have mahi mahi and red snapper recipes.)

The recipe comes from Lidia's Italy, a cookbook whose dishes make my mouth water! The recipes are so very specific -- calling for, say, "hand-crushed" tomatoes -- but I trust whatever Lidia says because of the success I've had with her recipes -- especially my all-time favorite beef goulash recipe. (I will post that someday, I promise.)

Well, this is called "grouper matalotta style," and Lidia explains that "alla matalotta" can be done with halibut or striped bass or black bass. It's a dish rich with garlic, capers, and green olives. A true kitchen adventure for me! While I love green olives and capers in meals, I don't think I've ever cooked with them myself. And, I know I've never cooked with grouper.

Note: This recipe requires a heavy-bottomed sauce- or saute pan, about 13 inches wide with a cover. (Dan said that sounds like a Monty Python skit: "I've got a bit of heavy bottom sauce...")

I cut the recipe below in half for just Dan and me, though, so we didn't need a pan quite that large, but I used one anyway.

Grouper matalotta style (serves 6)

2 pounds skinless grouper fillet (halibut, striped bass, or black bass will also do)

1 teaspoon coarse sea salt, or to taste

1/2 cup extra-virgin olive oil

all-purpose flour, for dredging (about 1/2 cup)

1 onion, thinly sliced

4 garlic cloves, peeled and crushed (let them sit for 10 or so minutes before using; their most healthful properties will be activated)

1/2 cup finely chopped celery hearts and leaves

1/2 teaspoon peperoncino flakes, or to taste (I couldn't find these anywhere, so I left them out, unfortunately. I'm sure they gave a little zest to the dish.)

1 cup Sicilian or other large green, brine-cured olives, pitted and halved

2 tablespoons small capers, drained

2 cups canned Italian plum tomatoes, crushed by hand (Lidia recommends San Marzano, a brand I found at Bloomingfoods, but I used chopped tomatoes)

3 cups hot water, or as needed

6 large fresh basil leaves, shredded

3 tablespoons chopped fresh Italian parsley (I wasn't sure what Italian parsley was, but here it is:)

1.) Slice the grouper into six chunks, roughly equal in size. Season with 1/4 teaspoon of the salt.

2.) Pour the olive oil into the saucepan and put it over medium-high heat.

3.) Dredge the fish chunks in flour, shaking off the excess, and set them in the hot oil. Cook for about 1-1/2 minutes.

Turn them and lightly color the other side. Remove with a spatula and place on a plate.

4.) Scatter the onion slices in the pan, and stir, scraping up bits. Toss in the garlic and celery, stir, and season with the peperoncino -- if you have it -- and another 1/4 teaspoon of salt. Stir for about two minutes as they sizzle, then toss in the olives and caper, stirring until they sizzle.

5.) Pour in the crushed -- or chopped -- tomatoes and hot water. Turn up the heat, and stir until the liquid boils. Adjust the heat to keep it bubbling, and stir in the basil and 1/2 teaspoon salt. Partially cover and simmer for 10 minutes.

6.) Lay the grouper into the sauce in one layer, pouring any juices that have accumulated on the fish plate. Make sure the chunks are nearly covered with sauce; add more water if necessary.

7.) Heat rapidly back to a boil, then simmer gently, partially covered. Shake the pan to distribute that sauce.

8.) When grouper is tender and sauce is slightly thickened -- 20-25 minutes later -- turn the heat off.

9.) Just before serving, drizzle a tablespoon of olive oil on top and sprinkle with parsley.

We had this meal with roasted lemon broccoli, a staple in our house, and I highly recommend warm Italian (or French) bread alongside to soak up the sauce!

Baked salmon salad

2008-11-11T21:08:00.007-05:00

This recipe was adapted slightly from a grilled tuna salad recipe in The Wellness Kitchen, one of my favorite cookbooks. It was super tasty!

Baked salmon salad (makes 4 large servings)

1 teaspoon cumin

1 teaspoon ground coriander

3/4 teaspoon salt

1/2 teaspoon sugar

4 salmon fillets, about 4 ounces each

1 pound potatoes, cut into 3/4-inch cubes

1/2 pound sugar snap peas, ends trimmed

3 tablespoons lime juice

1 tablespoon olive oil

1-1/2 teaspoons Dijon mustard

salad greens (4-6 large leaves per serving)

2 cups plum tomatoes, halved lengthwise

4 sliced green onions

1.) Mix the cumin, coriander, 1/2 teaspoon salt, and sugar in a small bowl. Brush salmon pieces with olive oil, then rub the cumin mix on them.

2.) Bake the salmon on a baking sheet in a 375-degree oven for 20 minutes. Use this time to prepare the rest of the dish.

3.) Steam the potato pieces (about 7 minutes). Put them aside, then use the steamer water to quickly cook the snap peas. Toss them into the boiling water for about 2 minutes.

4.) Whisk the remaining salt, lime juice, oil, and mustard, and add the potatoes and snap peas to that dressing. Add the tomatoes, green onions, and lettuce, and toss all that together well.

5.) When the salmon is done, arrange the salads on plates and top each with a piece of sliced salmon.

Oven-steamed tilapia fillets

2008-11-10T19:13:00.007-05:00

First up: Oven-steamed tilapia. *

This recipe is incredibly versatile, so feel free to substitute with a different fish, starch, or veggie.

Two major bonuses to making these packets: They are quick to make, with very few prep dishes to clean up. Hooray!

Oven-steamed tilapia fillets (serves 4)

4 sheets of parchment, about 2 feet long each

1-2 limes, washed and sliced

1 sweet potato, peeled and sliced very thinly

4 tilapia fillets, 5-6 ounces each

1 zucchini, shredded or sliced

8 thick slices of sweet white onion

4 cloves garlic, minced

salt and pepper, to taste

6-8 tablespoons of sweet and spicy chile sauce, such as Mae Ploy (the generic ones taste exactly the same to me)

1.) Lay a sheet of foil on your kitchen counter. In the center, arrange one-quarter of your sweet potato slices.

2.) Top that with one-quarter of the zucchini, then garlic and onion, then the tilapia fillet.

3.) Drizzle one tablespoon (or more) of your chile sauce on the ingredients, and top with lime slices and salt and pepper.

4.) Fold the foil or parchment over the ingredients, and fold the edges to seal them in. Leave some room at the top for the steam. It should look a little like a paper lunch sack.

5.) Bake on a baking sheet at 450 degrees for about 15 minutes.

* If you love tilapia, try this tilapia chowder with fresh tarragon sometime. It's one of my new favorite dishes.

Today's food fact: Tilapia is now the fifth most popular seafood in the United States, according to the American Tilapia Association, a site hosted by the University of Arizona. But, according to a July article in Science Daily, "Farm-raised tilapia ... has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids...
"The researchers say the combination could be a potentially dangerous food source for some patients with heart disease, arthritis, asthma and other allergic and auto-immune diseases that are particularly vulnerable to an 'exaggerated inflammatory response.'"

Today's question: What do you think are the four most popular seafoods consumed in the United States?

Something new

2008-11-09T10:49:00.006-05:00

In case you're wondering, the answer is NO, the meatloaf with gravy and Obama victory cookies I made last week did not help me reach my weight-loss goal -- dropping those final few baby weight pounds.

Truth be told, I've been set back a bit. And I'm not thrilled about it. (I will say, though, that the meatloaf was one of my best ever. If you need comfort food these days, try it out.)

To get back on track, I'm starting something new. While I considered the cabbage soup diet, I don't think any diet that cuts out whole grains is a good idea, no matter how much you can lose in a week. So tomorrow I am starting a week or so of fish recipes.

I am planning about 5 dinners. A couple to look forward to: salmon salad and citrus red snapper. I'm going to pair them with greens or other low-calorie veggie dishes. Perhaps a couple of those will get posted, too.

Stay tuned!

Shamefully easy apple-apricot chicken breasts

2008-11-08T08:35:00.005-05:00

I wanted something low-calorie but protein-packed for dinner tonight, and this seemed worth trying. It's so easy I almost didn't want to post it -- then I realized that if I saw a yummy recipe like this online, I'd be happy to have found something that I can prepare in about 3 minutes.

So here you go!

Apple-apricot chicken breasts (serves 4)

3-4 chicken breasts, totaling about 1 pound

3/4 cup apple-apricot sauce (I used this one, but you can also make your own*)

salt and black pepper, to taste

1.) Rinse the chicken and pat dry. Place on a baking dish, and top with equal amounts of apple-apricot sauce. Top with salt and pepper. (I needed quite a bit with this.)

2.) Bake, covered, for 30 minutes at 350 degrees.

* While this no longer qualifies as "shamefully easy," you can quite simply make your own apple-apricot sauce if you have a steamer and a strainer.

Apple-apricot sauce (makes about 1 cup or 1-1/2 cups)

1.) Just wash the fruit -- 2 apples and 2 apricots should do it for this dish -- and peel the apples. Place the fruit in a steamer basket. I have a steel one that I love.

2.) Steam (covered, obviously) over a small amount of boiling water for about 10 minutes, or until the apples are soft. Lift the lid and let the fruit cool enough to handle.

3.) The skins should come easily off the apricots by gently rubbing them off by hand. Cut the flesh away from the apples and apricots, and strain them through a strainer one by one.

4.) Stir to mix the fruits.

Possible side dishes:

roasted asparagus with parmesan crisps

green salad with maple-mustard vinaigrette

IKEA-inspired meatloaf with gravy

2008-11-07T11:01:00.008-05:00

I couldn't resist saying this recipe was inspired by IKEA. Have you ever had the Swedish meatballs in the store's cafeteria? They're so tasty.

I wanted to make something similar to those, but I didn't feel like rolling the meat into so many little balls, then frying them on the stove. And although I have a great recipe for meatballs that are baked, not fried, it's not what I was in the mood for so much today.

I also wanted to incorporate my father-in-law's secret meatloaf ingredient. (See if you can guess which one that is...)

I knew the sauce served with IKEA's meatballs was going to be tricky. I wanted to combine the gravy -- a plain white gravy -- with the fruity side served with it, which I think is cranberry, into one sauce. After a little trial and error, I came up with a sour cream-strawberry-pepper sauce that I think is amazing! Try it out for yourself.

IKEA-inspired meatloaf (makes 8 servings)

1 pound lean ground beef

1 pound ground turkey

1 egg

1 egg white

1/3 cup milk

1 medium yellow onion, finely chopped

1-1/2 cups crushed garlic bagel chips

1/2 teaspoon nutmeg

3/4 teaspoon allspice

1 teaspoon salt

a few dashes of black pepper

1.) Put crushed bagel chips in a bowl with the milk; let them soak up the liquid for a few minutes.

2.) Combine that with the rest of the ingredients, and mix well by hand.

3.) Put in a loaf pan and bake at 350 degrees for 45-50 minutes.

4.) Serve with sweet sour cream-pepper gravy on the side (below).

Sweet sour cream & black pepper gravy (makes 1-1/2 cups)

2 tablespoons butter

1 cup chicken broth

1-1/2 tablespoons flour

3 tablespoons strawberry fruit spread (try to find the no-sugar-added kind)

1/2 cup sour cream

salt to taste

lots of freshly ground black pepper (don't be shy here)

1.) Heat butter in a sauce pan over medium heat. Stir in the flour and chicken broth, and simmer, stirring, for about 3 minutes. Use a whisk to make sure lumps are removed.

2.) Reduce heat to low, and stir in the jelly and sour cream. Add salt and pepper. Serve this -- on the side -- with meatloaf. Some people don't like sweet food as much as I do!

Possible sides:
butternut squash-potato puree
Mom's tortellini salad
stuffed garlic mushrooms
Hugh's scalloped potatoes
zucchini slaw
tomato-basil salad

Banana-carrot bread

2008-11-06T07:21:00.005-05:00

I think sweet little breads make the nicest holiday gifts. They are affordable, breakfast-worthy (you can't say that about a cookie or fudge), and even often quite healthy.

Last year, I discovered the cutest way to give bread loaves. Instead of trying to find an attractive way to package them, I found disposable paper loaf pans in which you can bake the bread first. They are called Loaf 'Em and Leave 'Em loaf pans. I got them at Goods for Cooks on the downtown square here in Bloomington.

I've been thinking about various types of breads again recently, but not just for holiday gifts. My 1-year-old is usually a great eater -- I could put anything in front of her, and there was not much she didn't like -- but in the past few days, I've noticed she's happy with three things: black beans, tofu, and this whole wheat bread. No fruits or veggies!

So, while I thought perhaps I'd never have to hide fruits and vegetables in her food, that's what I have done with this delicious loaf. I used a basic banana bread recipe and cut out half the sugar (sucanat), replaced the margarine with a little butter, and added carrots. You can try this with other veggies you like, such as sweet potato.

It's a dense little bread, but packed with flavor and healthy goodness!

Banana-carrot bread (makes 1 loaf)
2-1/2 or 3 over-ripe bananas
2 small carrots, finely shredded
1-1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup wheat germ
1/4 cup butter (or 1/2 cup applesauce, to veganize and sweeten more)
1/4 cup sucanat (or brown sugar)

optional: chopped walnuts or toasted sunflower seeds

1.) Mash bananas with a fork and combine with the shredded carrot. Put aside.

2.) Cream together butter or applesauce and sugar.

3.) Combine the banana mixture with the butter-sugar mixture.

4.) In a separate bowl, mix together all dry ingredients. Add dry mix to the wet mix and stir.

5.) Pour into a loaf pan and bake in a pre-heated 375-degree oven for about 30 minutes, or until a knife inserted in the bread comes out clean. Cool on a wire rack.

Victory cookies!

2008-11-05T08:52:00.002-05:00

YES! WE! CAN!

I made these cookies for a party last night, and what a party it turned out to be. You might want to make these today because you're probably in a celebratory mood. At least, I hope you are.

This recipe is from my sister-in-law Kristen. The family looks forward to her delicious Christmas cookies every year, and I just frosted these with a fluffy and easy frosting that I topped with red, white, and blue decorations.

The key to these is to not bake them too long. They should be soft cookies. They will keep, unfrosted, in tupperware in the freezer until you're ready to frost them. Put wax paper between the layers.

Kristen's famous sugar cookies (makes a couple dozen, depending on your cookie shapes)

2/3 cup butter, softened

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 tablespoon milk

1 teaspoon vanilla extract

2 cups flour

1.) Combine the butter, egg, milk, and vanilla in one bowl, and mix.

2.) Combine the flour, sugar, baking powder, and salt in another bowl, and mix.

3.) Combine the two mixtures, bit by bit, and mix well with an electric mixer, if you have one.

4.) If the batter seems too soft to cut shapes out of, cover and chill it in the fridge for a half hour. Lightly flour a flat surface and roll out about 1/8-to-1/4-inch thick dough.

5.) Cut out your shapes. Place on an ungreased cookie sheet (an air-bake one works well). Bake at 375 degrees for 7-9 minutes.

6.) Cool on a wire rack completely before frosting.

Fluffy white frosting (for about 4 dozen small cookies or one 10-inch tube cake)*

1 cup sugar

1/3 cup water

1/4 teaspoon cream of tartar

2 egg whites

1 teaspoon vanilla extract

1.) Combine sugar, water, and cream of tartar in a sauce pan. Cook, stirring often, until bubbly. Sugar should be completely melted.

2.) In a mixing bowl, combine the egg whites and vanilla. Add the sugar mixture very slowly, beating with an electric mixer on high speed the whole time. Stiff peaks should form after about 9 minutes, and that's when the frosting is done. (I put mine in the fridge for about 20 minutes before using. It was easier to handle.)

* from the Better Homes and Gardens New Cook Book

Courtney's blueberry muffins

2008-11-04T07:52:00.005-05:00

My friend Courtney -- her amazing pumpkin cookies were mentioned here -- has made some blueberry muffins that she's sharing with my blog. Hooray!

She said the Paula Deen recipe itself received a few negative comments at the Food Network site where she got the recipe, but hers turned out great.

The recipe below is copied and pasted from that site. I don't usually do that, but I'm pressed for time today. I'm volunteering to help get out the vote for Obama in my area. Today is a big day!!

Blueberry muffins (makes 12 muffins)

2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

Shrimp, corn, & "sausage" chowder with potato dumplings

2008-11-01T19:08:00.018-04:00

I was craving some kind of gumbo-ish, chowder-ish, shrimp- and sausage filled dish yesterday, even though the weather was a sunny 75 degrees or so.

I decided to get faux Italian sausage, and I picked up a Boca box because it was on clearance. (Usually, I would get Applegate Farms, but it's pretty pricey.)

The potato dumplings were Dan's idea. I noticed last-minute, as I was slicing things in the food processor with the oil heating on the stove, that I didn't have any potatoes, and he suggested our instant potato dumplings my mother brought us. They are great as an easy side dish and made from dried potato flakes, potato starch, and seasoning salt.

You could easily substitute matzo balls, American dumplings, or regular potatoes in place of the potato dumplings.

Shrimp, corn, and "sausage" chowder with potato dumplings (serves 8-10)

1 tablespoon plus 1 teaspoon canola oil, divided

3 stalks celery, sliced

1 small or medium onion, sliced

1/4 cup chopped green pepper

1/4 cup chopped red pepper

2 spicy Italian sausage links (I used Boca's vegetarian Italian sausage, but you can use real sausage, too -- it would be even more delicious!)

5 cups chicken broth

1/2 cup water

8 ounces frozen corn kernels

8 ounces peeled shrimp

1.5 teaspoons dried thyme

3/4 teaspoon gumbo file (ground sassafrass leaves -- I like Tony Chachere's)

salt and pepper, to taste

1 cup soy creamer or light cream (I like the soy because it's a little sweet)

8 potato dumplings, cut into fourths or eighths (If you can't find the instant brand I use, Marena -- which I haven't seen it in the U.S. -- try this simple recipe)

1.) Heat 1 tablespoon oil in a large soup pot over medium. Add celery, onion, and red and green pepper, and cook about 7 minutes, stirring occasionally.

2.) Add chicken broth, corn, carrots, thyme, salt, pepper, and gumbo file, and bring to a boil.

3.) Simmer the two sausage links in 1/2 cup water in a non-stick skillet over medium heat. Cook for 10 minutes, turning occasionally. Drain sausages, return to skillet with 1 teaspoon oil, and brown on all sides, about 4 minutes in all. Slice the sausage when cool enough to handle.

4.) Add sausage to the soup pot; bring to a boil. Turn heat to a gentle simmer, and simmer about 20 minutes, covered.

5.) Add the shrimp just as you turn off the heat, and cover. Let sit 5 minutes.

6.) Stir in creamer or cream, and add the hot potato dumplings.

Angel cake

2008-11-01T09:08:00.015-04:00

I chose this recipe for my daughter's first birthday because it had very few ingredients -- I wanted to keep it simple -- and just egg whites, not egg yolk. (She hasn't yet eaten the latter.)

It was the first time I've made a cake like this, and the first time I've used a tube pan. The hardest part was getting all the egg whites beaten until they were stiff; I used 10 egg whites, so it took a while, even with the electric mixer.

The resulting cake was very good, although it did seem to flatten a little between the time it came out of the oven and the time we ate it (the following night).

It was almost completely eaten by two toddlers and four adults, as you can see by the last photo. Alice (top) and her friend Maya loved it! Maya wasn't sure at first, then she clapped.

This recipe came from the Better Homes and Gardens New Cook Book.

Angel cake (makes one 10-inch tube cake, or about 10 small pieces)

10-12 egg whites, or 1.5 cups, room temperature

1.5 cups sifted powdered sugar

1 cup sifted cake flour or sifted all-purpose flour

1.5 teaspoons cream of tartar

1 teaspoon vanilla

1 cup sugar

1.) Sift the powdered sugar and flour together three times. In a separate bowl -- a very large bowl -- beat the egg whites with an electric mixer on medium until soft peaks form, and the tips curl.

2.) Add the regular sugar 2 tablespoons at a time, and comtinue to beat until stiff peaks form, and tips stand straight up.

3.) Sift 1/4th of the flour mixture into the egg whites at a time, folding in gently. (Be careful; the powder will get blown around easily.)

4.) Pour the batter into an ungreased 10-inch tube pan. Bake on the oven's lowest rack at 350 degrees for 40-45 minutes, or until the top springs back when touched lightly.

5.) Immediately invert the cake while still in the pan. Cool completely, then loosen the sides and remove from pan.

Today's food fact: Ever wonder why dieters and other food-conscious folks ask for egg white omelettes? One egg white has 17 calories, no fat, no cholesterol, and 3.6 grams of protein. One egg yolk alone has 55 calories, 4.5 grams of fat, 2.7 grams of protein, and 210 milligrams of cholesterol. (Source: http://www.dietfacts.com/)

Southwestern "lasagna"

2008-10-31T07:01:00.014-04:00

As I mentioned in my last post, this dish was created for my daughter Alice's first birthday dinner. I was sticking to foods she has eaten, but instead of cutting up little bites of individual ingredients, I wanted to do something more fun -- and more adult-worthy.

You can tell by this blog how much I love food. I also love the whole family culture that surrounds it. What could be more fun than preparing and enjoying a dinner with my husband and little girl? (I know that will change in the teenage years, so I'll take these moments while I can. All of a sudden, I am grateful that my mom can't post comments here; I have a feeling she'd walk us down the memory lane of my difficult teenager days...)

This mild "lasagna" should be served with a couple spicy sides. I'll be serving it with guacamole and salsa.

Southwestern "lasagna" (makes 8 servings)

1 sweet potato, peeled and sliced about 1/8-inch thick

2 medium zucchini, sliced 1/8-inch thick

16 ounces of cottage cheese

1 large can (19.5 ounces) of black beans, drained and rinsed

2 tablespoons butter, melted

6 ounces mild cheddar, shredded

about 8 whole wheat tortillas (8-inch ones -- I think El Milagro makes the best kind for this; they are soft and pliable)

1.) Toss the sweet potato and zucchini slices with the melted butter, and bake on a cookie sheet at 400 degrees for 20 minutes. They should be tender but not brown or crispy. Cool.

2.) Place 2 to 3 tortillas on the bottom of a 9x13-inch non-stick pan. You will have to break them into pieces to cover the bottom of the pan completely. They don't have to remain whole.

3.) Put the black beans and the cottage cheese in a food processor, and puree until smooth.

4.) Spread about a cup of the bean-cottage cheese mixture over the first layer of tortillas. Top with half the vegetable mix.

5.) Repeat the layering until ingredients are gone. Mine has two layers of cheese and veggies. Add a third layer of tortillas on top, and cover with the shredded cheese.

6.) Bake at 350 degrees for about 30 minutes. Cool for about 20 minutes before cutting.

Coming up: The angel cake I made for Alice. My first ever. Let's hope it's delish!

Today's food fact: Did you know that avocadoes have about 250 calories per fruit, plus 5 grams of protein, and about 23 grams of fat? While that sounds like a lot of calories and fat, avocadoes are actually one of the best foods you can eat. They are packed with vitamins, minerals, and phytonutrients, which may help prevent chronic diseases. They also contain carotenoid lutein, which may help keep your eyes healthy, and beta-sitosterol, which may help your cholesterol levels. (Source: www.avocado.org)

Holy guacamole!

2008-10-30T18:21:00.009-04:00

I got this recipe from someone I knew in college. He was Mexican-English, and he said the key to great guacamole is two-fold: Keep it chunky, and use creme fraiche or sour cream to make it a little creamy.

I made this today as a zesty side dish to a southwestern "lasagna" I'm making for my daughter's first birthday, which is tomorrow. That recipe will be posted soon. It has whole wheat tortillas layered with black bean-cottage cheese puree; I was sticking to foods she and her 10-month-old friend Maya have eaten already. I'm curious about how it will turn out!

The guacamole is for the adults. To make sure it stays fresh, I save the pits of the avocadoes and leave them in the mixture until serving. It's important that this sits overnight because that really brings the flavors together.

If any readers make this, I'd love to know what you think.

Holy guacamole! (makes scant 4 cups)

4 avocadoes, halved, taken out of skins, pits kept for later

2 small to medium tomatoes, chopped

3 cloves garlic, pressed

3-4 shakes of Tabasco

freshly ground black pepper and salt -- generous portions of both

juice of 1 lime

1/2 cup sour cream or creme fraiche

1/2 onion, finely chopped

2 tablespoons chopped cilantro

Combine all ingredients in a large bowl, and mix by hand to break up the avocado halves. Leave it chunky! Let it sit overnight with the pits in it. Remove them before serving with tortilla chips and salsa.

Mango-raspberry salmon

2008-10-29T17:58:00.009-04:00

Believe it or not, I am already getting super excited about the holidays. Christmas, especially. We are going to visit my family in Germany -- my sister, her husband and two kids, and my parents!

I've already started thinking about goodies to make them when I am there. The main feature of mine will be a dessert: pear bars with macadamia nut crust that my sister-in-law Kristen made over the weekend. They were UNBELIEVABLE! I ate far too many. The recipe came from her friend Joni, and I'll definitely post it when I make it. ...Until then: Here's something healthy for you, so you can be extra-bad at the holiday gatherings!

Mango-raspberry salmon (serves 2)*

1/8 cup mango chutney (I like Patak's)

1/8 cup raspberry jam

1/2 tablespoon balsamic vinegar

2 salmon fillets

1.) Whisk together all ingredients (except fillets) in a small bowl.

2.) Preheat oven to 350 degrees, and place fillets in a small skillet or roasting pan. Pour the mango-raspberry mixture over them, and bake for 30 minutes, covered.

3.) Uncover, and cook for another 10 minutes.

Serve with a salad or roasted lemon broccoli and brown basmati rice or quinoa.

*A note of caution: The sauce in this recipe is very sweet, so spoon some over the salmon while serving, but not too much. It's best to serve the remaining sauce on the side.

Savory zucchini muffins

2008-10-28T14:47:00.003-04:00

These are delicious! And they were easy to make, which is always a plus.

My mom created this recipe the other day by replacing the sugar in a sweet zucchini bread recipe with garlic, salt, and pepper. She says it's a great substitute for sandwiches when serving soup.

If you're not a garlic fan, I think this would work really well with a little chopped onion instead. I also think the recipe can easily be adapted to make carrot-rosemary muffins, or others with your favorite vegetables.

Serve these warm with soup or salad.

Savory zucchini muffins (makes about 10 muffins)

2 cups shredded zucchini (about 2 squash)
2 cloves crushed garlic
1 egg
1 egg white
1/4 cup vegetable oil
1/3 cup shredded parmesan cheese (I only had grated parm)
1/2 teaspoon salt
generous dash of cracked black pepper

1.5 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

1.) Mix first 8 ingredients -- through the pepper -- in a mixing bowl.

2.) In a separate bowl, mix the rest of the ingredients.

3.) Combine the two mixtures, and stir with a fork.

4.) Pour (or scoop, if the batter is thick) into muffin pan and bake at 350 degrees for 35-45 minutes, or until the tops are golden brown. Cool for about 20 minutes before serving.

Just a quick note...

2008-10-26T12:01:00.004-04:00

I am not posting a recipe today. I'm slacking off! Actually, we had company this weekend, and I am just going to relax today, although I usually don't go so long without posting something new.

I can tell you two recipes coming up this week, though. Hopefully they will sound tasty to you.

salmon with mango-balsamic glaze

zucchini muffins -- This I'm particularly excited about. My mom made these by changing a sweet zucchini bread recipe into savory muffins that she says make a great replacement for sandwiches with soup.

Wild mushroom soup with sage croutons

2008-10-24T20:19:00.006-04:00

A Vegetarian Times magazine I have (from September 2007) says the "wild" mushroom in this soup is really just the porcini; the other mushrooms are cultivated species. I've actually never seen fresh porcini mushrooms. Have you? ... I realized while making this soup that I didn't make the fried sage quite the way it was supposed to be in this pumpkin soup recipe. I fried it a little too long, so it smoked and was quite dark when I ate it. It still tasted fantastic, though, but just frying the sage long enough -- until the oil stopped bubbling, about 1-2 minutes -- was plenty. The leaves were still crispy, and they looked much nicer. A dark green. (I have to say, the sage butter garnish on the pumpkin soup was so good, it's the reason I decided to try this mushroom soup recipe. The sage got my attention.)

I really love the croutons here. The recipe calls for French bread, and the simple mix of sage oil, salt, and pepper. Bake them just long enough, and they are super yummy, and subtle in flavor.

Wild mushroom soup with sage croutons (serves 6)

3 tablespoons olive oil, divided

1 medium onion, chopped

1.5 pounds fresh mushrooms, such as button, cremini, and shiitake, sliced (I used button and baby bellas, which I think are the same as cremini)

1/4 cup dried porcini mushrooms, soaked in hot water 30 minutes, then drained

2 cloves garlic, minced

1 teaspoon fresh thyme, chopped

1/4 teaspoon grated lemon zest

2 tablespoons sherry vinegar

3 cups low-sodium veggie broth

2 cups water

optional: 1.5 cups whole or soy milk (This is my add-in. I like that somewhat creamy consistency, plus the soy milk adds a little sweetness that I think is needed here.)

12 sage leaves

salt and pepper (I think this needs LOTS of salt!)

6 slices French bread (each about 2-inches thick), cut into 3/4-inch cubes

1.) Heat 1 tablespoon oil in soup pot over medium-high heat. Saute the onion for about 7 minutes, then stir in all the mushrooms. Cook for 10 minutes, stirring occasionally.

2.) Add garlic, lemon zest, and thyme, and cook 1 minute.

3.) Stir in vinegar, and simmer about 3 minutes, or until liquid is evaporated.

4.) Add broth and water, and milk if using, as well as plenty of salt and pepper. Bring to a boil.

5.) Reduce heat to medium-low and simmer, partially covered, for 45 minutes.

6.) Cool for 20 minutes, then puree in a food processor or with a hand blender.

7.) Heat remaining 2 tablespoons of oil in sauce pan over medium-high heat. Fry sage leaves 1-2 minutes, or until bubbling subsides. Remove leaves from oil and put aside.

8.) Toss the sage oil with the bread cubes and add salt and pepper, to taste. Bake on a baking sheet at 350 degrees for 15-17 minutes, or until golden.

9.) Serve soup garnished with croutons and fried sage.

Whole wheat bread

2008-10-22T06:33:00.005-04:00

Such excitement! I made whole wheat bread that actually tastes delicious! And it was so simple!

I had a phase several years back when I made lots of homemade bread. My breadmaker kneaded itself right off the table (we lived in a small, crooked apartment in an old house, and it wiggled right over), so I made bread by hand. The loaves always turned out like dense little discs. They tasted good, but they weren't great for sandwiches or toasting.

Over the weekend, I bought a huge bag of Bob's Red Mill Organic Stone Gound Whole Wheat Flour because it was on super-sale, and I figured I'd try the breadmaking again. I used a recipe from Laurel's Kitchen, Dan's favorite vegetarian cookbook. It has a very basic bread recipe, and I followed it but ended up having to use more flour than it called for. I also didn't have bread loaf pans, so I made round loaves on a cookie sheet.

Whole wheat bread (makes 2 loaves)

1 tablespoon active dry yeast (I used the generic brand, NOT rapid rise, and 1 tablespoon is almost 2 packets)

2.5 cups of warm water

1 tablespoon brown sugar (I used sucanat)

1 tablespoon salt

6 cups of whole wheat flour (I used more like 7-7.5)

1.) Put warm water in a large mixing bowl and add sugar. Add yeast and let sit for a few minutes, until it begins bubbling.

2.) Add about 3 cups of flour, and stir until smooth and elastic. (I used a wooden spoon.)

3.) Stir in salt.

4.) Add the rest of the flour, cup by cup, and knead by hand until the dough is no longer super sticky. When it gets hard to stir, turn it out onto a floured surface and knead, turning and folding it over and over.

5.) Return it to the bowl, cover snugly (I used plastic wrap and a rubberband to secure it), and allow it to double in size. This took about 45 minutes.

6.) Punch the dough down, and divide it in half. Put each half in a greased loaf pan, or in rounded mounds on a greased cookie sheet, depending on how you're going to bake them. Cover again snugly (I just used dish towels around the cookie sheet), and let rise until double again.

7.) If making round loaves, brush egg on the top of loaves.

8.) Bake bread in a preheated 375-degree oven for 35-40 minutes, or until golden brown. Cool before slicing.

Spicy coconut-curry squash

2008-10-21T15:03:00.005-04:00

Another way to use up all that squash you've got around!

This has a real kick to it, so if you're not a big fan of spicy food, leave out half or all of the garlic chili sauce.

Spicy coconut-curry squash (serves about 6)

2 butternut squash, or 2 acorn squash, or a mixture of the two, peeled and sliced

2 sweet potatoes, peeled and sliced

1 tablespoon garlic chili sauce

1.5 tablespoons curry powder

1 cup of coconut milk

1 cup of tomato sauce or tomato puree

3 or more cups of yogurt or soy yogurt

1.) Layer the squash and sweet potato slices in a 9-by-13-inch pan.

2.) Whisk together the garlic chili sauce, curry, coconut milk, and tomato sauce, and pour over the veggie layers.

3.) Bake, covered, at 350 degrees for 45 minutes. Bake uncovered for another 15 minutes. Squash and potatoes should be tender when poked with a fork.

4.) Serve each portion with a 1/2 cup of yogurt on top (or on the bottom, which will warm up the yogurt nicely) of the veggies.

Beef stew

2008-10-20T10:19:00.009-04:00

Sometimes the most basic recipes are the best, especially if you're making something for the first time.

I bought about 1 and a quarter pounds of beef stew meat from Fischer Farms, after accepting a stew sample at a stand this weekend, out in the crisp autumn air. It hit the spot. The woman at the stand said all she did was throw the meat into the crock pot with a little salt and pepper and let it cook.

So I bought some meat and threw it in the crock pot with some other ingredients this morning.

It was the first time I had made a beef stew, so I stuck to carrot, onion, garlic, and potato. It was perfect on a chilly day like today. Plus, I love it when the house smells yummy!

By the way, the Fischer Farms name may be familiar to you from this Vietnamese lemongrass beef recipe.

Beef stew (serves 5-6)

2 carrots, sliced

2 medium yellow potatoes, chopped, skins on

2 onions, quartered or in eighths

3 garlic cloves, chopped

1.5 cups or so of water (don't add all at once; add about half to start, then add the rest as you see fit during cooking time)

1.25 pounds of beef stew meat

salt and pepper, to taste

2 teaspoons cornstarch

optional: sprig of dried rosemary, 2 teaspoons herbes de Provence, or 2 teaspoons Simon and Garfunkel

optional: about a quarter pound of button mushrooms, sliced -- I'll be including those next time

1.) Put all ingredients in crock pot, stir, and cover.

2.) Cook for about 6 hours on low. Twenty minutes or so before the cooking time ends, stir the cornstarch into a tiny bit of water, and let it dissolve before adding it slowly into the crock pot. Stir, and allow the stew to finish cooking.

Today's food fact: When you think of Vitamin D, sunshine and milk generally come to mind, right? Well, other foods that contain Vitamin D, including salmon, mackerel, sardines, and eggs.

"Homemade" pizza

2008-10-18T19:49:00.012-04:00

I put "homemade" in quotes because I cheated on an important part: the crust.

Sure, Daniel and I were hungry shoppers, and shopping for groceries while hungry is a bad idea. But we didn't get too much stuff, and we didn't have dinner plans, so the pizza crust was thoroughly justified.

And while it was an impulse buy, it was also a good decision. I've made "homemade" pizzas with store-bought crust before, and I'd just about given up on them. Until now!

We bought a Rustic Crust Tuscan Six Grain Pizza Crust. (If you click on that and check out their Web site, the answer is YES, I realize their frozen flatbreads cost an arm, a leg, or a first-born child. It's crazy!) But try a Rustic Crust pizza crust out if you get the chance. I can't speak for all the varieties -- and there are several, including Classic Sourdough and Cheesy Herb -- but the Tuscan Six Grain was awesome.

"Homemade" pizza with sausage, onion, and portabello mushrooms (makes 8 slices)

1 Rustic Crust Tuscan Six Grain Pizza Crust

enough olive oil with which to brush crust

1 portabello mushroom cap, chopped

1/2 medium or large red onion, sliced

pizza sauce of your choosing (we used a Muir Glen roasted garlic pasta sauce)

about 12 large, fresh basil leaves

5-6 ounces of sausage of your choosing (we used Lou's Famous Italian chicken sausage -- yum! -- but I do love the fattier, non-chicken Italian sausage, too)

generous sprinkling of garlic granules

shredded mozzarella or shredded Italian cheese blend, such as Organic Valley's mix

freshly ground black pepper, to taste

1.) Although the package of the chicken sausage stated it was fully cooked, we browned it in a skillet over medium heat for about 4 minutes a side (no oil required). Slice the sausage thinly after browning.

2.) Spread olive oil on the pizza crust, then spread the tomato sauce on top of that.

3.) Spread the sausage, onion, and mushroom on the pie. Lay out the basil leaves evenly, so each slice will have a leaf. (You can also chop them and spread them around, if you prefer.)

4.) Top with garlic granules, cheese, and black pepper.

5.) Turn the oven down to 425 and bake the pizza directly on the middle oven rack for 15-20 minutes, or until the cheese just begins to lightly brown. Serve with red pepper flakes on the side.

Today's fun food fact: Have you heard about the "I Want NY Pizza" site, where you can order New York pies that get delivered to your door? It's true; that's what they do. I haven't tried it out yet, but I plan to. I LOVE pizza, and I've eaten pizza in so many countries, it's either impressive or repulsive... The best pizza, hands-down, is in New Jersey and New York City. You just can't get the same thing anywhere else. I'll let you know what I think of this place after I try it (which will be at a time my husband and I can splurge, so it may be a while).

Tofu teriyaki with vegetables

2008-10-17T19:21:00.005-04:00

Money-wise, it's worth buying a bottle of your favorite teriyaki sauce if you don't plan on cooking much else that's Japanese.

But why not spring for the four ingredients and impress all your friends when you tell them your sauce is homemade?

All you need is soy sauce, mirin, sake, and extra-fine sugar. I'm sure regular sugar will work, too, because you heat it to make it melt, but you can easily find extra-fine sugar in Asian supermarkets.

Another nice thing about making this sauce is that you can control how sweet it is. I like things sweet, but even I know there's nothing worse than something that's too sweet -- all desserts aside, of course.

I loved the way this turned out with tofu, although my tofu didn't get quite as browned as I expected under the broiler. You can also use this sauce for chicken, beef, or salmon.

Follow the directions from this post about how to prepare a block of water-packed tofu, but don't cut it lengthwise. Cut it into cubes. One block of tofu will serve 4.

My teriyaki sauce recipe comes from Emi Kazuko.

Teriyaki sauce (serves 4)

3 tablespoons soy sauce

3 tablespoons mirin

3 tablespoons sake

1 tablespoon plus 2 teaspoons extra-fine sugar

1.) Heat all ingredients -- except the 2 teaspoons of sugar -- in a sauce pan over medium heat. When the sugar is melted, let the sauce cool for an hour. (I let it cool on the stove for a half hour, then about 15 minutes in the fridge.)

2.) Marinate cubes of tofu in the sauce in the refrigerator for a half-hour, at least.

3.) Remove from fridge. Take the tofu out of the sauce and put it on broiler pan. Reserve the sauce. If you plan to use bamboo skewers, soak the skewers for 20 minutes in warm water first.

4.) Prepare and cook your side veggies (recipe follows). Keep warm as your broil the tofu.

5.) Preheat the broiler. Place the tofu under the broiler, and cook, about 4 minutes. Flip and cook on other side for another 4 minutes.

6.) While the tofu is cooking, reheat the sauce with the remaining 2 teaspoons of sugar.

7.) Arrange the veggies and tofu on a serving platter and drizzle the sauce on top. Serve with a side of short-grain brown rice.

Roasted veggies for tofu teriyaki (serves 4)

1 red pepper, seeded and chopped

1 yellow onion, sliced

1 sweet potato, sliced

1/2 zucchini, sliced

about 1/2 pound fresh shiitake mushrooms

1 tablespoon vegetable oil

Toss vegetables with oil, sprinkle with salt and pepper, and spread on roasting pan. Roast at 450 degrees for about 12 minutes. Stir/flip once, halfway through cooking.

Coming up soon

2008-10-16T15:52:00.005-04:00

I realized I haven't talked about what's coming up in a while... I hope these tempt you to return soon:

Tofu teriyaki -- I'm trying to make teriyaki sauce from scratch

Wild mushroom soup with sage -- I told you I'd be posting more soup recipes!

Broiled salmon with a balsamic-mango glaze

Acorn squash soup

2008-10-16T14:36:00.007-04:00

When the weather starts getting cold, I can't get enough soup. Besides the fact that it's warming and healthful, I also find it fun to make.

You're probably going to see plenty more soup recipes here in the coming weeks. As you can see from my recipe posts for tilapia chowder with fresh tarragon, white chicken chili, chickpea soup with porcini mushrooms, vichyssoise, trout gumbo, and oh so many more: I'm serious about my soups!

I hope you like this new one. Roasting the veggies really brings out a nice flavor from the garlic and shallots, and I find they complement the squash nicely.

Acorn squash soup (serves 4)

2 acorn squash, or 1 acorn squash and 1 butternut, halved lengthwise

4 shallots, peeled and halved lengthwise

4 cloves garlic, unpeeled

extra-virgin olive oil, just enough to brush on veggies

salt and pepper, to taste

3-4 cups vegetable stock (or chicken stock)

1/2 cup soy milk (use this to keep it low fat/vegan), whole milk, or light cream

fresh chives, thyme, oregano, parsely, or tarragon, chopped, to garnish

1.) Preheat oven to 375, and scoop out the seeds from the squash. Brush cut side of vegetables with olive oil; rub the garlic cloves with a little oil, too. Salt and pepper liberally.

2.) Roast, cut side down, for about 45 minutes, or until tender.

3.) Scoop out the flesh from the squash, and put that in a soup pot with the shallots and peeled garlic cloves. Cover the vegetables with the stock.

4.) Simmer, covered, for about 15 minutes.

5.) Puree with a hand blender or food processor, then reheat gently with the soy milk, whole milk, or light cream.

6.) Serve with your fresh herb of choice as a garnish.

Today's question: What do you like to make with squash this time of year?