Classic French Onion Soup

This recipe is from the America's Test Kitchen Cookbook (which is so often my go-to guide for a good recipe), though instead of using red onion as they suggest, I used sweet white onions.  The key to great flavor in this soup is the time spent cooking the onions--don't rush it!  I like to serve French Onion soup with slices of baguette that have been broiled with provolone or swiss cheese on top.  To do this, all you need to do is broil (500 degrees) the bread slices and cheese for 1 to 2 minutes (watch it carefully!) in the oven on a cookie sheet.

Ingredients:

• 3 large onions, peeled and thinly sliced in half-rings (you should end up with 4 to 5 cups of onion)
• 2 tbsp butter
• salt
• 1/2 tsp dried thyme (or 2 tsp fresh)
• 2 whole bay leaves
• 1/4 cup balsamic vinegar
• 2.5 cups chicken broth (preferably reduced sodium)
• 2 cups beef broth (also reduced sodium)

After the onions are sliced, heat the butter in a large dutch oven over medium heat.  Add the onions, 1/2 tsp salt and the thyme; stir to coat the onions in the butter.  Occasionally stir the onions, but allow them to cook until very soft and golden brown (about 30 minutes).  When they have some caramelized coloring, add the balsamic vinegar and scrape any brown bits off of the bottom of the pan.  Next, add the broth and the bay leaves.  Bring to a simmer, and allow to cook 15 to 20 more minutes.  After simmering, remove the bay leaves from the soup.  

Right before the soup is done simmering, broil your bread slices so they'll be hot when the soup is done.  If you've got a thing for croutons, go that route instead!  Either way, you'll have something to sop up that delicious broth.  Enjoy!

Roasted Vegetable Soup

This is a really awesome, hearty soup.  I came up with the recipe after having some of the best soup of my life at a coffee shop in Kirksville.  They called it Panzanella, but typically that is a tomato and bread salad that is popular during summer.  So I did some guessing and came up with a pretty close contender with their soup.  The recipe below makes really thick soup, so you could always thin the soup out with some vegetable stock or water.





Ingredients:

• 3 med-large carrots, peeled and roughly chopped
• 2 medium onions peeled, halved and sliced into half rings
• 1 small green bell pepper, cored and roughly chopped
• 1 small red bell pepper, cored and roughly chopped
• 1 large clove garlic, cut in half (or 2 small)
• 1 cup (8 oz) crushed tomatoes
• 1/2 cup vegetable juice (such as V8)
• 1 tbsp fresh basil, chopped
• salt and pepper
• 2 tbsp olive oil

Toss the chopped vegetables and garlic clove with the olive oil and sprinkle with salt and pepper.  Spread the veggies in a thin layer onto a cookie sheet.  Roast in the oven at 375 degrees for 25 minutes, stirring halfway through baking (rotating pans if necessary).  You want the vegetables to be nicely caramelized, but not burned.  After removing the pans from the oven, let the vegetables cool for about 5 minutes.  Using a food processor, process all the veggies with the 1/2 cup vegetable juice to a fine puree.  When the mixture is a pretty smooth consistency, transfer this to a saucepan and stir in the crushed tomatoes.  This is a good time to decide if the soup is too thick or not; if so, go ahead and add some vegetable stock or water to thin it.  Bring the soup to a boil, and let simmer for 6 to 8 minutes.  Taste test the soup for needing more salt or pepper.  Finally, stir in the basil before serving.  I think this would pair well with some crostini or grilled cheese sandwiches.  Enjoy!

Zesty White Bean & Turkey Chili

I love making chili, especially on a cool fall night.  I'm kind of surprised I have no chili recipes on here yet!  As with any chili, you can make this one as spicy or mild as you prefer; for more heat, add additional chili powder or a little more jalapeño.  This takes a little bit of prep work, but I think you'll be glad you made the effort!


Ingredients (makes 3 servings):

• 10 oz ground turkey
• 15 oz can Great Northern or white beans
• 1 tbsp olive oil
• 1 Anaheim pepper, chopped
• 1/2 of a medium bell pepper, chopped
• 1 medium onion, thinly sliced
• 4 to 5 jarred jalapeno rings 
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp dried oregano
• 1 and 1/2 cups chicken broth (reduced sodium)
• 2 tbsp fresh cilantro, chopped
• 2 cloves minced garlic
• kosher salt and black pepper

Prep the beans by draining and rinsing them, and add all but 1/3 of a cup of the beans to a food processor.  Add 1/4 cup chicken broth and the jalapeños to the beans and puree.  Set the bean puree aside.  Next, heat the olive oil in a saucepan over medium high heat.  Add the onion, bell pepper and Anaheim pepper.  Season with a little salt and pepper.  Cook 7 to 9 minutes, until lightly browned and cooked.  Meanwhile, in another skillet, cook the ground turkey, also seasoned lightly with salt and pepper; when it is almost fully cooked, add the minced garlic, chili powder, cumin, coriander and oregano.  Keep stirring to keep the spices and garlic from burning until the meat is fully cooked.  Now add the remaining whole beans, the ground turkey, and bean puree to the saucepan with the veggies.  Pour in about 1.25 cups of chicken broth (less for a thicker chili) and stir to combine everything.  Bring the chili to a boil, and then simmer for 10 more minutes.  Right before serving, taste for more salt/pepper and then add the chopped cilantro.  Serve with tortilla chips, a dollop of sour cream or a sprinkle of shredded cheese!

Born to cook?

I was looking through the pictures on my computer, and stumbled across this particular favorite of mine.  I scanned it a few years ago from the original, and I'm guessing that I am probably 3 or 4 years old.  I've been told multiple times that I was the happiest baby/toddler/child as long as I wasn't hungry!  I'm sure my parents had no idea at the time that their little baby would grow up with such a passion for food, but I like to think it was in my blood.  After all, my first word was 'Eat!'

Sun-dried Tomato and Feta Meatloaf with Smashed Potatoes

This is seriously one of the best meals I've made in a while; meatloaf is really great comfort food for a fall or winter night, and this one is a knockout.  I owe a lot of credit to Giada De Laurentiis, since I adapted it from a recipe of hers in the cookbook "Giada at Home."  I served it with simply seasoned mashed potatoes since the meatloaf itself is so flavorful.  When I originally made this, I divided the recipe in half to make a small loaf, but I included the full recipe here:

For the meatloaf:

• 1 lb ground turkey meat (93/7 works well)
• 1/2 cup sun-dried tomatoes (first re-hydrated in hot water for 10 minutes, then chopped)
• 1/2 cup fresh breadcrumbs (pulse 1 - 2 pieces of toasted bread in a food processor)
• 1/3 cup chopped fresh parsley leaves
• 2 minced garlic cloves
• 2 egg whites
• 2 to 3 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 1 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes

For the smashed potatoes: 

• 1 pound fingerling or small red potatoes
• 2 tsp + 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup milk (warmed in the microwave)
• 1 tbsp butter
• 1/2 tbsp olive oil
• 1 tbsp freshly chopped parsley

Meatloaf:  In a large bowl, stir the bread crumbs, parsley, sun-dried tomatoes, garlic, egg whites, olive oil, feta, salt, black pepper and red pepper flakes.  Add the ground turkey and gently mix to incorporate the bread crumb-herb-cheese mixture.  Try not to handle it too much too keep the meatloaf moist and tender.  Pack the meat into a 9 x 5 loaf pan.  Bake in a 350 degree oven for 40 to 45 minutes (until meatloaf temperature reaches 165).  Remove from the oven and let sit 5 - 10 minutes (if there is excess fat on the top, spoon it away or use a paper towel).  Slice to serve.

Potatoes:  Scrub potatoes in cold water and place into a medium pot; if there are any large ones, cut them in half so that they all cook in the same amount of time.  Cover the potatoes with cold water and add 2 tsp of kosher salt.  Put the lid on the pot and heat over high heat to bring the water to a boil.  After the water boils, turn the heat down to simmer the potatoes for 13-15 minutes.  When they are fork-tender, drain out the water but keep the potatoes in the warm pot.  Add the butter, olive oil, 1 tsp salt and pepper; mash with a potato masher or fork (leaving the skins on).  Slowly add the milk and stir to combine until your potatoes are to  your desired consistency;  finish with the fresh parsley.  

Serve a couple slices of meatloaf with a heap of smashed potatoes and enjoy!

Rotini Pasta with Pumpkin Sauce

I go a little pumpkin-crazy in the fall.  Maybe it's the nostalgia of Halloween and pumpkin patches, but it's probably my favorite thing about fall!  Normally people think of pumpkin as belonging in sweets like pie and muffins--which they definitely do--but I wanted to try making a savory pumpkin dish.  I've heard of pumpkin soup and pumpkin ravioli and thought, why not pumpkin pasta sauce?  I tried to keep it relatively healthy, so I only added one tablespoon of cream cheese; adding another would probably make it even better!


Ingredients (for 2 servings):
-1/3 cup chopped carrots
-1/2 red bell pepper, chopped
-2 tsp olive oil
-2/3 cup chicken stock, divided
-1/2 cup canned pumpkin
-8 dashes hot sauce (or more, to taste)
-1/4 tsp nutmeg
-1/4 tsp salt
-1 tbsp cream cheese
-Cooked rotini pasta


Start by heating the oil in a saucepan over medium heat.  Add the bell pepper and carrots, sprinkle with salt & pepper, and cook until tender.  (Now would be a good time to boil water for pasta)  Transfer the cooked carrots and pepper to a food processor, add 1/3 cup of chicken stock, and puree.  Put the puree back into the saucepan over medium heat and add the pumpkin, remaining chicken stock, hot sauce, nutmeg, salt, and cream cheese.  You want the sauce to simmer, but not boil, so keep an eye on the heat.  If it looks too thick, add a touch more chicken stock.  Whenever you make your own sauces, it's always a good idea to save a bit of the pasta cooking water in case you need to loosen the sauce as you toss the pasta in it.  When the pasta is cooked, drain it and then put it right in with the sauce.  Toss and enjoy!

Things I Love (about food)

No recipe to post, but sometimes you just want to declare what you love about food:


1. That first whiff of lemon or lime zest while grating it for a recipe
2. The smell of fresh herbs, especially basil
3. The salty-sweet combo of chocolate-covered pretzels
4. Bright red bell peppers in a stir-fry
5. The sizzle from dropping vegetables in a hot skillet
6. Tearing off a piece of crusty bread, hot from the oven
7. Blueberries in every way- jam, muffins, bagels, pie, or just fresh
8. Chocolate chip cookies with crispy edges and a soft middle
9. Roasted vegetables of any kind- tomatoes, onions, potatoes, even brussels sprouts
10. The smell of freshly ground coffee

Sun-Dried Tomato Falafel

I love falafel, but the box mixes don't cut it and there's not too many places to get it where I live!  I can't take full credit for this recipe--I picked it out of the Let's Eat section in the STL Post-Dispatch a few years ago, though I changed a few things that I thought would make these better.  These are healthier than some falafel recipes because they are not deep-fried, though if you're absolutely deep-fried crazy, I suppose you could deep-fry yours!

For the falafel:

• 1/4 cup sun-dried tomato pieces (preferably not oil packed)
• 1/3 cup warm water
• 1 cup canned chickpeas, drained and rinsed
• 2 to 3 cloves garlic, minced
• 2 tsp olive oil plus more for pan-frying
• 1 tsp chili powder
• 1/2 tsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1/4 cup wheat germ (could probably sub whole wheat flour)
• 2 tbsp minced onion
• 2 tbsp minced celery
• 1/4 cup fresh cilantro leaves

Start by making a yogurt-tahini sauce for the falafel:  1 cup plain yogurt, 1 tbsp tahini (sesame-seed paste), 1 clove minced garlic, and 1 tbsp fresh lemon juice.  Mix well and refrigerate until using.  In a small bowl, pour the water over the sun-dried tomato pieces to reconstitute them (let sit for 10 minutes).  Drain off any excess water and transfer to a food processor with the chickpeas, garlic, salt and spices.  Process until the mixture is relatively smooth, drizzling the 2 tsp olive oil in as you go.  Next, add the onion, celery, cilantro, and wheat germ, and process until combined (just until the cilantro is chopped up and incorporated).  At this point, I transferred the mixture to a bowl and refrigerated it for a few hours, but you could make it right away too. 

Using a large skillet, put in about 2 tbsp olive oil and heat it on the stove over med-high heat.  Meanwhile, take a rounded tablespoon of the mixture and shape it with your hands into a small patty (not too thin, maybe a 1/2 inch thick).  You should make around 12 patties if they are all the same size.  When the oil is hot, add 6 at a time to your skillet.  Cook for 2-3 minutes on each side; if they're browning too quickly, turn the heat down.  Drain on a paper towel before serving.

To serve:  Pita bread is the best option, but I've also eaten falafel in a whole-grain tortilla too.  Additionally, you could eat these like crab cakes and then have a rice pilaf or couscous salad on the side.  Serve the falafel with the tahini-yogurt sauce, cucumber slices, and lettuce (if desired).  Enjoy!

Zucchini and Cheese Lasagna

Even if you don't have any Italian blood, lasagna is always a favorite.  Recently, I made a classic meat lasagna for some friends that visited, but wanted to make one that my vegetarian friend would be able to eat.  Zucchini seemed like the perfect vegetable to pair with the sauce and ricotta cheese in a lasagna recipe, so I gave it a try.  The result was delicious, and even a non-vegetarian can appreciate it!

Lasagna Ingredients:

• 1 package no-boil lasagna noodles
• 4 to 5 cups tomato sauce (see recipe below or use jarred sauce)
• 3 medium zucchini, sliced
• 15 oz ricotta cheese (low fat or reduced fat is fine)
• 1 egg, beaten
• 1/2 cup grated parmesan plus ¼ cup
• 6 slices provolone cheese
• 1/2 cup shredded mozzarella cheese
• salt and pepper
• 1/4 tsp dried basil
• 1 or 2 tbsp olive oil

Easy Tomato sauce:

• 28 oz can crushed tomatoes
• 14 oz can diced tomatoes
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1/2 tsp dried basil
• 1 tsp Italian seasoning (blend of basil, oregano, thyme, rosemary, marjoram)
• salt and pepper, to taste

For the sauce:

Heat the oil in a large saucepan over medium-high heat.  Add the minced garlic and stir frequently for about 2 minutes.  Add the crushed and diced tomatoes; stir in the herbs and some black pepper.  Bring to a high simmer and then lower the heat, simmering for 15 minutes.  Taste the sauce and adjust seasonings; based on the salt content of the tomatoes, you may need more salt.  Try not to cook the sauce any longer than 20 minutes to keep the tomato flavor at its best.

For the lasagna:

Preheat the oven to 375 degrees.  Slice the zucchini and toss in the olive oil.  Spread onto a baking sheet and sprinkle with salt and pepper.  Bake for 8 to 10 minutes until lightly browned.  Meanwhile, beat an egg in a bowl, add the ricotta, some black pepper, the dried basil, and ½ cup Parmesan cheese.  Spray a large casserole dish with cooking spray and ladle some tomato sauce to cover the bottom.  Lay 4 to 5 (whatever number fits best) un-boiled noodles directly on the sauce, then dollop 1/3 of the ricotta mixture onto the noodles, spreading into a thin layer.  Add a layer of the cooked zucchini slices and then the 6 slices of provolone cheese.  Cover with a few ladles of the tomato sauce and repeat the noodle-ricotta-zucchini layers.  Add another coating of sauce and repeat the noodle-ricotta-zucchini layers.  The final step is to add the remaining sauce, sprinkle the mozzarella cheese, and the ¼ cup Parmesan last.  Bake in the oven, covered with foil, for 50 to 55 minutes.  Then uncover and bake an additional 3 to 5 minutes until the cheese is golden brown.  Let the cooked lasagna stand for 5 to 10 minutes before cutting into it.  Enjoy!

Homemade granola bars

I honestly eat granola bars on a daily basis, so it made perfect sense to try making my own.  After eating that first bite, I knew that I should have done this a LONG time ago.  These bars are made with simple, natural ingredients, and there's something so liberating about that!  From now on I'll walk down the cereal aisle at the grocery store thinking, "Forget it, Quaker! I don't need you."  The possibilities are endless for this recipe--you could add chocolate chips or swap out the dried apricots for other dried fruit.  Be creative! 


Ingredients:

• 1 and 1/2 cups rolled oats
• 1/4 cup wheat germ
• 1/2 cup roasted, unsalted almonds (you can toast your own in a dry skillet if you just have plain almonds)
• 1/2 cup dried apricots, chopped
• 1 tbsp butter
• 2 tbsp brown sugar
• 1/4 cup honey
• 1 egg
• pinch of salt
• cooking spray and parchment paper

First, toast the wheat germ in a dry skillet over medium heat until lightly browned (about 5 minutes).  This really enhances the flavor for the granola bars.  Next, roughly chop the almonds.  Melt the butter using a microwave in a medium-sized bowl (microwave safe), then whisk in the brown sugar.  Next, add the honey; beat the egg into the mixture and add a pinch of salt.  Switch to a spoon and add the dried fruit, almonds, oats, and wheat germ.  Stir until well-combined.  Line an 8 x 8 square baking dish with parchment paper and spray with the cooking spray.  Dump the granola mixture into the dish and press into the pan to level out the mixture.  Bake at 300 degrees for 27-30 minutes until edges are brown.  Let cool and cut into 12 bars.  Enjoy!

Quick Garlic-Parmesan Polenta

Thanks to that cooking class I went to in early August, one of my new favorite things to cook is polenta.  It's really pretty fast and it makes a delicious side dish; I think of it as slightly more sophisticated than mashed potatoes.  This particular recipe pairs well with pork or chicken that have Italian seasonings, though the flavors are mild enough to go with anything!


Ingredients:

• 1 cup quick-cooking polenta
• 3 cups water
• 2 chicken boullion cubes
• 3 oz grated parmesan
• 1.5 tbsp butter
• 1/4 tsp freshly ground black pepper
• 1 clove garlic, smashed but still whole
• chopped parsley, to garnish 

Start by boiling the water, the boullion cubes, and the clove of garlic in a saucepan.  When it boils, remove the garlic clove and add the butter to melt it.   Turn the burner down to medium-low, then grab a whisk and start stirring in the polenta.  Read the package to determine how long it takes to cook, but 5 to 7 minutes is pretty standard.  Whisk constantly for the first couple minutes and then frequently during the rest of the cooking time.      When the polenta is fully cooked, turn off the heat and add the pepper and parmesan.  Taste it to see if it needs salt, but remember that the cheese and boullion cubes have already added a lot of salt.  Finally, garnish with the parsley and serve!

Sweet Ricotta Dumplings with Strawberry Sauce

This is a recipe from the amazing cooking class I just took at the Kansas City Culinary Center, called "A Little Trip to Italy."  The recipe was created by the instructor- Matt Chatfield (I want to make sure he gets the credit!) and I was amazed at how well this turned out!  The subtle sweetness of the ricotta really pairs well with strawberries, and I plan on experimenting with this recipe (toasted almonds on top?  Blueberry sauce?) to give my own twist to it.  


For the strawberry sauce:

• 2 cups fresh strawberries, hulled and quartered
• 1/4 cup sugar
• 2 tbsp fresh lemon juice 

For the dumplings:

• 1/4 tsp kosher salt
• 4 tbsp butter, melted
• 16 oz (1 lb) drained ricotta cheese
• 2 eggs
• 1 cup flour
• pot of boiling water + 2 tsp kosher salt
• a small ice cream scoop 
• glass of ice water

Start heating about 3 quarts of water with the salt and bring it to a boil.  Meanwhile, put the strawberries in a saucepan with the sugar and lemon juice and cook over medium heat until the berries are soft and the juice is released.  Turn off the heat.  Now for the dumplings--mix the ricotta cheese with the eggs and 1/4 tsp of salt.  When that is combined, add the flour and fold it into the cheese (make sure it is incorporated well).  When the water boils, turn the heat down slightly so it is more of a high simmer instead of a boil.  Scoop out a portion of the dough (about 2 tbsp) with the ice cream scoop and drop it into the hot water.  Dip the scoop back into the ice water each time before scooping more dough (it prevents sticking and makes the dumplings more uniform).  Try to work quickly so your dumplings cook at about the same time.  The dumplings should spend about 5 minutes in the water-- when they rise to the surface you know they're almost done.  According to Matt, the dumpling should spring back when pinched and not be soft at the center.  Put the melted butter in an bowl and add the cooked dumplings (a small strainer or slotted spoon works well to remove them from the pot of water).  Coat the dumplings in the butter.  Plate a few of the dumplings for each serving and sauce with the strawberries.  I think adding some toasted almond pieces would add a nice crunch, but honestly this dessert is fantastic how it is right now!  Enjoy!

Beef Barbacoa with Cilantro-Lime Rice

So I'll just say it outright:  this recipe is heavenly, slow-cooked goodness.  This was kind of a spin on the beef barbacoa and rice that you can get at Chipotle in a burrito.  Thanks to chipotlefan.com, I snagged the rice recipe (very simple) and used it as a bed for this flavorful pulled beef.  

For the beef:

• 2 lbs chuck steak, trimmed 
• 1 tsp black pepper
• 1 tsp kosher salt
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp ancho chili powder
• 2 tsp canola oil
• 1 cup water
• 2 cloves garlic, thinly sliced
• 1 medium onion, sliced
• 1 poblano (or bell) pepper, cut into strips
• juice from 1/2 lime

For the rice:

• 1/2 tbsp canola oil
• 1 cup basmati rice
• 2 cups water
• juice of 1 lime
• 3 - 4 tbsp fresh chopped cilantro
• 1/2 tsp salt

Preheat the oven to 300 degrees F.  In a large saucepan or dutch oven, heat the canola oil over medium-high heat.  Mix the spices together (ingredients #2 - 7) to create a dry rub, and press the rub into the steak (use ALL of it).  When the pan is hot, add the beef and brown for 3 minutes on each side.  Next, add the garlic, pepper, onion and water; scrape any bits off of the bottom of the pan.  Put the lid on and cook in the oven for 2.5 to 3 hours until the meat is pull-apart tender.  Let it cool to room temperature and then put it (covered) into the refrigerator for a few hours (at least 3 or you could leave it overnight).  About 20 minutes before you want to eat, take it out of the fridge.  If there is a lot of excess fat, you can skim that off.  Take two forks and shred all of the beef.  Heat the pot over medium heat, stirring occasionally.  After it simmering, add the lime juice and stir to distribute it.  You might need to taste-test it for more salt before serving.  

Before shredding the beef, you could get started on the rice.  Heat the oil in a small saucepan over medium-high heat.  Add the rice and lime juice, cooking for 1-2 minutes.  Then add the water and salt; bring to a boil.  After it boils, lower the heat and simmer for 20 minutes.  When the rice is cooked, stir in the fresh cilantro and it's done!

I served these two together as-is, but if you really want to mimic the Chipotle burrito-- throw them together in a tortilla with some black beans, salsa, sour cream and cheese.  Enjoy!

Saffron Risotto

I absolutely love risotto; both cooking it and eating it.  Sure it takes some time and patience, but honestly, you'll forget all about plain rice after you've tried a creamy, flavorful scoop of risotto.  This is a great side dish for fish or even chicken, since the flavors aren't especially bold.


Ingredients:

• 1 medium onion, chopped
• 1 tbsp butter
• 1/2 tbsp olive oil
• 1 cup arborio rice
• 1 pinch of saffron threads
• 1/3 cup white wine
• 3 1/4 cups chicken or vegetable broth
• salt and pepper

First, pour the broth into a small saucepan and bring it up to a simmer--it is important with risotto that the liquid is hot (but not boiling) when you slowly add it to the rice.  Next, heat the butter and olive oil in a large saucepan over medium heat.  Add the onion plus a dash of salt and pepper; cook the onion slowly, stirring to keep it from burning.  When it is soft and translucent, add the rice (dry) and stir it around in the onion.  The idea is to slightly toast the rice before adding any liquids.  Now add the pinch of saffron threads.  After a minute or so, add the white wine and scrape any bits off of the bottom of the pan. At this point, you begin adding about 1/2 cup of broth at a time (I like to use a ladle) to the saucepan, stirring to distribute it across the rice.  When the rice has fully absorbed the broth, add another 1/2 cup (and repeat).  This should take at least 25 minutes for all the broth to be added.  If you go too fast, the risotto will be undercooked, so patience is key.  The rice needs time to release its starch to give it its creamy consistency.  If you want to take this recipe over the top, stir in 1/2 cup grated parmesan cheese at the very end before serving.  Enjoy!

Chimichurri Sauce

If, like me, you love fresh herbs, then you'll have to try this chimichurri sauce. The recipe is from the July-August 2010 issue of Cook's Illustrated and even though it's not my creation, I thought it needed to be shared! The magazine pairs the sauce with Argentine grilled steaks, but I've found that it goes well with chicken, as a sauce on pasta, and even as a salad dressing. I hope it doesn't anger any of our South American neighbors that I'm using chimichurri in such a non-traditional way!

Ingredients:
• ¼ cup hot water
• 2 tsp dried oregano
• 2 tsp kosher salt (if using table salt, use 1tsp)
• 1 and 1/3 cups flat-leaf parsley leaves
• 2/3 cup cilantro leaves
• 6 garlic cloves, minced (about 2 tbsp)
• ½ tsp red pepper flakes (1 tsp for more heat)
• ¼ cup red wine vinegar
• ½ cup olive oil
Combine the hot water, oregano, and salt in a bowl and let stand 5 minutes to soften the oregano. Pulse the parsley, garlic, cilantro, and red pepper flakes in a food processor until coarsely chopped. Add the water mixture and vinegar, pulsing briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and the sauce is emulsified. Cover with plastic wrap and let stand for at least 1 hour. You can prepare this in advance and refrigerate it, but bring it to room temperature before using since the olive oil will harden in the fridge. Like I said, this sauce is delicious on grilled meat or as a simple pasta sauce. Enjoy!

BBQ Chicken Pizza

Now, if you've never made pizza from scratch, you don't know what you're missing. I finally found a great recipe for pizza crust, and I decided to be adventurous and try making barbecue chicken pizza! Be forewarned-- If you make everything the same day, this will take some time, but it's SO worth it. If you're short on time, use bottled barbecue sauce or pre-made dough or precooked chicken to speed things up. But the way I'm showing you is all from scratch!


Pizza dough:
o 3 and 3/4 cups flour
o 1 packet of yeast
o 1 tablespoon sugar
o 1 and ½ tsp salt
o 1 and 1/3 cups warm water
o 3 tbsp olive oil
o 2 cloves minced garlic
First, put the garlic and the oil together in small bowl and let it sit to really infuse the oil. Mix the flour and salt together in a large bowl. Add the yeast and sugar to the warm water in a measuring cup and mix to dissolve the sugar and moisten the yeast. Add the water to the flour and incorporate all the flour. Then add the garlic oil and knead the dough for about 5 minutes. Add a little extra oil to the bowl to prevent sticking, cover the bowl and let the dough rise for 1.5 hours (it should double in size). This makes enough dough for two 12” round pizzas. When the dough is ready, stretch it out into a 12” circle, use a fork and dock the dough all over to prevent bubbles. Before topping the pizza dough, prebake it at 375 degrees for about 10 minutes.

Barbecue chicken:
o 2 chicken breasts, cooked and shredded
o 14 oz can of tomato sauce
o ½ cup water
o ¼ cup tomato paste (one of those little cans)
o ½ cup brown sugar (the darker the better)
o 1/3 cup finely chopped red onion
o 2 tbsp cider vinegar
o ½ tsp smoked hickory salt or liquid smoke
o ¼ tsp ground chipotle pepper
o 1 clove minced garlic
o 2 tsp olive oil

Heat the olive oil in a saucepan over medium heat and then add the onion. After a few minutes, add the garlic and turn the heat to low. Cooking the onions slowly will caramelize them and give incredible flavor to the sauce. When the onions are a deep golden brown, add the other ingredients except the chicken. Bring to a simmer and taste the sauce for flavor. You can always add more seasoning to your liking. Remove some of the sauce from the pan and save it for another time (you’ll only need about 1 cup of it for the pizza). With one cup sauce remaining, add the shredded cooked chicken into the saucepan. Let it simmer in the sauce for 5 to 10 minutes so it can soak up all the smoky wonderfulness.
Onto your prebaked pizza crust: spread the chicken and sauce mixture all over, sprinkle about ½ cup of shredded cheddar or Colby cheese and then add some THINLY sliced red onion on top. Bake for another 12-15 minutes at 375 degrees until the crust and cheese is golden brown. My mouth is watering just thinking about this pizza. . . .Enjoy!!

Tofu Curry with Basmati

I absolutely love to make Indian-inspired dishes, and this meal comes together pretty fast, though you really should take the time to marinate the tofu first (you won't regret it, seriously). I don't know how authentic this is, but damn is it good. . .

For the tofu: Cut 16 oz of firm (or extra firm) tofu into small cubes. Spread them over paper towels in a single layer, place more paper towels on top and put a cookie sheet on top to weigh it down. Let the tofu sit for 15-20 minutes like this. Meanwhile, mix 1/3 cup light soy sauce, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp sesame oil, and 1/4 cup water. When the tofu is done draining, toss in the marinade and refrigerate for at least 3 hours (you could even do this overnight).

Other Ingredients:

• 1 cup light coconut milk
• 1 tsp sugar
• 2 tbsp light soy sauce
• 2 tsp grated fresh ginger
• 2 tbsp curry paste (red or green, but I like red)
• 3 garlic cloves, minced
• 3 to 4 cups shredded napa cabbage
• 3 green onions, chopped
• 1 medium bell pepper, thinly sliced
• 1 tsp cornstarch
• 1 1/2 tbsp vegetable oil
• tofu from previous step
• cooked basmati or jasmine rice

Start by whisking the coconut milk, cornstarch, sugar, soy sauce, garlic, ginger, and curry paste in a bowl. Set aside to let the flavors meld (this can be mixed ahead of time). Heat the oil in a large skillet over medium-high heat. When the oil is heated, add the tofu. Keep it in a single layer, but to get a nice, crisp brown color, let it sit 3 minutes or so before stirring it around to brown the other sides. It takes about 10 minutes for the tofu to brown all the way. Remove it from the pan onto a paper towel or just a plate. Add the green onion and bell pepper and cook the pepper is soft but still crisp. Add the shredded cabbage and cook 2 more minutes or so (it should be nicely wilted). Then add the coconut-curry sauce plus the tofu back into the skillet. Stir around to heat everything up, about 2 minutes. Serve over the cooked rice and enjoy!

Incredible Fudge Brownies

I'm a big fan of rich chocolate fudgey brownies as opposed to cakey ones. I adapted this one (surprisingly) from a Weight Watchers recipe, but I added espresso powder, more chocolate, and walnuts. The result is probably no longer WW-worthy, but if you're going to eat a brownie, it might as well taste good, right? That's my philosophy.

Ingredients:

• 3/4 cup flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 rounded tsp instant espresso powder
• 3/4 cup sugar
• 1 egg + 1 egg white
• 1 tbsp water
• 4 tbsp unsalted butter
• 4 oz semisweet chocolate pieces (I recommend Baker's semisweet chocolate chunks)
• 1/3 cup chopped walnuts
• 1 tsp vanilla

Spray an 8x8 pan with cooking spray and preheat oven to 350 degrees. Mix flour, cocoa, salt, baking powder, cinnamon, espresso. Add walnuts to coat in flour mixture. In another bowl, whisk egg + egg white and beat in sugar, vanilla, and water. Melt chocolate and butter together (a microwave is fine) and let cool slightly before adding to the egg mixture. Mix the chocolate into the flour mixture and stir until all combined. Spread in pan and bake 19 to 21 minutes. Let cool before cutting into these (if you can wait that long!).

Chipotle Chicken over Pan-fried Polenta

I'm quite proud of this recipe since it really is my own creation. Quite honestly, I needed a Latin/spicy chicken dish to go with this corn and bean salad that I had made for dinner. So I picked some Mexican spices that I know go well together and took it from there. My first choice would have been to serve the chicken over rice (like the rice that Chipotle puts on their burritos) but there was none in the pantry! I found a tube of polenta in the refrigerator and I thought, "I could make this work. . . "

Ingredients:

• 1 lb of chicken breast or chicken breast tenderloins
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 and 1/2 tsp ground cumin
• 1 tsp ground chipotle pepper (you could substitute chili powder, but you won't get the same smoky flavor that is SO wonderful)
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 2 tsp vegetable or canola oil, plus 2 tbsp for when you pan fry the polenta
• 1 tbsp lime juice
• 14 oz can of tomato sauce
• one 16 oz tube of polenta

If the chicken is in very large pieces, then cut the breast in half so they cook a little faster. Mix all of the spices together in a small bowl. Start by heating 2 tsp of oil in a medium or large saucepan over medium-high heat. Spread the chicken in a single layer and then sprinkle them with the spice mixture (all of it). Cook the chicken all the way through, stirring to get a nice golden brown on all sides and to cover each piece with the spices. You can put the lid on to speed up the cooking process if necessary. Once it is cooked through, drizzle it with the lime juice, then remove the chicken from the pan and let rest for 5 minutes. Turn the stove off momentarily. With your fingers or two forks, shred the chicken and put it back in the saucepan. Add the tomato sauce and stir to coat the chicken. At this point I highly recommend adding more cumin, chipotle and ground coriander (about 1/4 tsp each). But as always, season it to your liking. Let the chicken come to a simmer and keep it on low heat for at least 20 minutes.

Meanwhile, cut the polenta into thin rounds (about 1/4 inch thick) and let them sit on a paper towel to drain off the excess moisture. Heat the 2 tbsp of oil in a large skillet over high heat. Be patient and let your pan get hot enough. If the oil isn't hot enough when you add the polenta then it won't brown as well. Add the polenta to the hot pan in a single layer and let cook for 2 or 3 minutes per side (it should be a nice golden brown before you turn it).

Serve the chicken over a few polenta rounds. It is delicious as it is, but feel free to dollop sour cream or sprinkle some cheese on top for good measure ;-)

Spiced Peanut Butter Oatmeal

Call me boring or stuck-in-a-rut, but this is the oatmeal recipe that I make EVERY morning for breakfast. Sure, hot oatmeal is really perfect on a cold morning in autumn or winter, but who says it can't be an all-year-round breakfast staple? I started making it this way because I get to control how much sugar is in it, unlike the sickeningly sweet instant oatmeal packets.

Ingredients:

• 1/2 cup old-fashioned or quick oats
• 1/2 cup water
• 1/2 cup milk
• 1/2 tbsp peanut butter (creamy or chunky)
• 2 tsp brown sugar, unpacked
• dash of salt
• cinnamon and nutmeg, to taste

Put the oats, the dash of salt, water, and milk in a microwaveable bowl. Stir slightly and put in the microwave (cook according to the oatmeal container). When the oatmeal is cooked, sprinkle on the brown sugar and then put the peanut butter in (spoon and all). I typically don't measure the peanut butter, I just eyeball it with the spoon I'm going to eat with. If you wait a few seconds, the oatmeal will heat the peanut butter all the way off of the spoon, so it is much easier to clean! Then add a couple sprinkles of nutmeg and liberal amounts of cinnamon, to taste. Stir and enjoy!

Tofu Parmesan

Wow this is getting pitiful--over a month since I last posted anything. There are so many recipes that I have tried since then, but I can actually take credit for this one, so it takes first priority! A lot of people claim to not like tofu when I'm sure they've never even tried it. The trick is to add as much flavor as possible because tofu itself tastes incredibly bland. I made my own tomato sauce for this as well, but feel free to use whatever you have.

Tofu Ingredients:

• 8 oz extra firm tofu
• 1 clove minced garlic
• 1 cup red wine
• 1/2 cup water
• 1 tbsp olive oil
• 1/4 tsp dried oregano and 1/4 tsp Italian seasoning
• salt and pepper (no more than 1/4 tsp each)
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1/4 cup Parmesan cheese
• more pepper

Sauce:

• 2 tsp olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 8 oz can tomato sauce
• 14 oz can whole tomatoes
• salt and pepper, to taste
• 1/2 tsp dried basil (or fresh if you've got it!)

Slice the tofu into thin 2'' squares (the thickness should be about 1/2 an inch). Lay out some paper towels and lay the tofu in an single layer, then put more paper towels on top. Put a sheet pan on top and something to weigh it down like a can of beans. Let the tofu sit like this for 20 minutes. Meanwhile, mix the wine, water, olive oil, herbs, salt & pepper. When the tofu is done draining, put it in the marinade and make sure all slices are coated. Refrigerate for at least 3 hours, or overnight if you want.
After the tofu has marinated, dump out the marinade and set the tofu aside. In a bowl, beat one egg. In another bowl, mix the breadcrumbs, Parmesan cheese and a couple dashes of pepper. Dip each slice of tofu in the egg and then cover with the breadcrumb mixture, pressing it in a little so it sticks. Lay each tofu slice on a foil-lined baking sheet (sprayed with cooking spray). Bake them at 375 degrees for 15 to 20 minutes until golden brown. While the tofu is baking, start on the sauce.

Heat the olive oil over medium heat in a saucepan and add the onion. Cook several minutes until the onion is soft and then add the garlic for 30 seconds or so. Next add the tomato sauce; using your hands, carefully crush the whole tomatoes into the pan (the juice will squirt everywhere, just a heads up). If the sauce looks too thick, add some of the juice that comes in the whole tomatoes can. Add the basil and season with salt and pepper. Let the sauce simmer for about 15 minutes to allow the flavors to develop.

You can serve the tofu and sauce with pasta if you like, or just a salad for a light supper. Enjoy!

Black Bean and Sweet Potato Enchiladas

Let me just start by saying that this isn't an authentic recipe; let's face it, I'm not Hispanic! I actually based this recipe off of one from the Vegan Planet cookbook; it is no longer a vegan recipe, but it is still vegetarian! Adjust the spice level to your liking--as for me, I like my mouth on fire so I use quite a bit of jalapeno.

Ingredients:

• 4 medium flour tortillas (I used whole wheat ones)
• 2 medium sweet potatoes, peeled and cubed
• 1 cup of black beans, drained and rinsed
• 1 bell pepper, chopped
• 1/2 of a medium red onion, chopped fine
  
• 1 to 2 garlic cloves, minced
• minced jalapeno, to taste (I use the jarred slices and chop them really fine, maybe 10 rings or so)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp dried oregano
  
• 8 to 10 ounces enchilada sauce
• 2 tbsp vegetable oil, divided
• 1/2 cup shredded cheddar cheese (add more to taste)
• salt and pepper to taste
  

Line a baking sheet with foil and preheat the oven to 375 degrees. Coat the sweet potato cubes with 1 tablespoon of the oil and spread onto the baking sheet. Sprinkle with salt and pepper and bake for 12 to 15 minutes until cooked completely and lightly browned.
Meanwhile, add the other tablespoon of oil to a skillet or saucepan and heat over medium high heat. When the pan is hot, add the onion and bell pepper and cook until softened, about 7 minutes. Then add the garlic, jalapeno, and spices, stirring so the garlic doesn't burn. After about a minute, add the black beans to warm them through, then add your cooked sweet potato cubes. Once everything is warmed, you can remove the pan from the heat and begin assembling. Using, an 8x8 baking dish (or a slightly bigger one if possible), add enough enchilada sauce to generously coat the bottom of the dish. Divide the black bean-sweet potato mixture between the four tortillas, rolling them up as best you can and placing them seam-side down into the dish (they don't have to look perfect!). Then cover the tortilla rolls with the remaining enchilada sauce, and cover the dish with foil; bake in a 375 degree oven for 25 minutes. Remove the pan from the oven and carefully take the foil off. Sprinkle your cheese all around and put back into the oven another 5 minutes until the cheese is melted and wonderful. If you want to get fancy, you can serve the enchiladas with some sour cream, chopped fresh cilantro, and tortilla chips, of course!
Enjoy!

Roasted red pepper and Feta Fettuccine

It's a little pathetic that I haven't posted anything for 2 months, so I'm posting a recipe I made recently, courtesy of Ellie Krieger! This sauce is really tasty (and easy), plus it could go on virtually any type of pasta.

Ingredients:

• 1 tbsp olive oil
• 16 oz jar of roasted red peppers, drained
• 1 small onion, chopped
• 2 cloves garlic, roughly chopped
• 4 to 5 oz of feta cheese
• 1 to 2 tbsp chopped parsley (to finish)
• 1/4 to 1/2 cup reduced sodium chicken broth (depends on how thick you like your sauce)
• salt and pepper, to taste
• 1 pound fettuccine pasta

Boil water for the fettuccine and cook it while you make the sauce:
Heat the oil in a skillet and cook the onion and garlic until soft and light brown. Add the peppers to the pan to heat them through a little bit. In a food processor, process the onion, garlic and peppers with the broth until pretty smooth. Then process in about three-fourths of the feta into the sauce. Return the sauce to your pan to keep it warm while the fettuccine finishes cooking. Reserve about 1/2 cup of the pasta water in case the sauce is too thick. When the fettuccine is done, drain it and add it directly to your sauce. Toss to coat, adding some pasta water if the sauce is too thick. You want the sauce to cling to the pasta, so don't add too much of the water. Sprinkle the parsley and remaining feta over the pasta. Enjoy!