Cooking with Carrie

Mojo Marinade

2011-07-18T10:29:00.001-07:00

I made this to marinade a pork tenderloin. It was delicious!

Ingredients

1 1/2 cups fresh orange juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 cup fresh oregano, coarsely chopped
1/3 cup corn or vegetable oil
10 garlic cloves, minced
3 jalapenños, sliced into rounds
1 1/2 teaspoons kosher salt

Preparation

Combine all ingredients in a medium bowl and whisk until salt is dissolved.
Reserve 2/3 cup marinade for sauce. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover; chill for 3–8 hours.
Remove pork or seafood from marinade, pat dry, and grill.
Spoon reserved sauce over meat or fish just before serving.

Spiced Chicken Skewers

2011-06-22T17:59:00.000-07:00

Really easy and delicious on the grill. The most time consuming part is threading the skewers. Don't forget to soak your bamboo skewers in cold water beforehand.

Good Housekeeping, July 2011

Total Time: 30 minutes

Makes 4 main-dish servings

1 cup bulgur

1 lb boneless, skinless chicken breasts, cut into 1 inch chunks

2 tsp chili powder

2 tsp extra virgin olive oil

2 pts. cherry tomatoes

2 lemons

1 clove garlic, crushed with press

1 c. fresh flat-leaf parsley leaves, chopped

Prepare outdoor grill for direct grilling or preheat large grill pan on medium-high.

In large microwave safe bowl, combine bulgur and 1 3/4 cups water. Microwave on High 10 minutes or until bulgur is tender and water is absorbed, stirring once.

In medium bowl, toss chicken with chili powder, 1 tsp oil, and 1/4 tsp each salt and freshly ground black pepper until well coated. Thread chicken and tomatoes alternately onto skewers, spacing 1/4 inch apart.

Place chicken skewers on hot grill grate and grill 7 to 8 minutes or until chicken just loses pink color throughout, turning occasionally.

Meanwhile, into the bowl with the bulgur, from 1 lemon, finely grate 1 tsp peel and squeeze 3 tbsp juice. Add crushed garlic, parsley, 1/4 tsp each salt and freshly ground black pepper, and the remaining tsp oil. Stir well.

Divide bulgur mixture and chicken skewers among serving plates. Serve with remaining lemon, cut into wedges.

Slow-Baked Salmon with Lemon and Thyme

2011-05-07T09:15:00.000-07:00

Super easy, super delicious!

Bon Appetit, May 2011

Prep: 15 minutes

Total: 35 minutes

4 Servings

1 1/2 tbsp extra-virgin olive oil, divided

4 6-8oz boneless salmon fillets, skin on

1 tbsp chopped fresh thyme

zest of 1 lemon

kosher salt and freshly ground black pepper

4 lemon wedges (for serving)

Preheat oven to 275. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tbsp oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.

Bake salmon until just opaque in center, 15-18 mins. Serve with lemon wedges.

Grilled Salmon with Indian Spices and Raita

2011-05-05T13:35:00.000-07:00

Amazing! The raita is a cucumber-yogurt sauce. I recommend leaving the marinade on, the crust is so good.

Bon Appetit, May 2011

40 Minutes

4-6 servings

1/2 cup coarsely chopped peeled fresh ginger

1/4 cup vegetable oil plus more

1 tbsp plus 1 tsp garam masala

2 garlic cloves, coarsely chopped

2 tsp ground coriander

1 1/2 tsp ground cumin

1 2-lb center-cut piece of boneless salmon fillet, skin on

kosher salt and freshly ground black pepper

1 cup plain whole milk yogurt

3/4 cup finely chopped peeled, seeded cucumber

2 tbsp finely chopped fresh cilantro, plus more for garnish

2 scallions, finely chopped

1 tbsp fresh lime juice

Prepare grill (medium-high heat). Puree ginger, 1/4 cup oil, 1 tbsp garam masala, garlic, coriander, and cumin in a blender until a coarse puree forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger puree. Let marinate at room temperature for 15 minutes.

Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 tsp garam masala in a medium bowl. Season raita to taste with salt and pepper.

Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.

Onion Frittata

2011-05-05T07:24:00.001-07:00

This was really good. You could eat it for dinner with a salad or serve for brunch.

Bon Appetit, May 2011

4-6 Servings

8 large eggs

1/2 cup finely grated Parmesan

3 large fresh basil leaves, torn into pieces

3 large fresh sage leaves, minced

1 tsp. minced fresh rosemary

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1 cup thinly sliced onion

1/3 cup whole-milk ricotta

Preheat oven to 400. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof skillet over medium-high heat. Add onion, saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 mins. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Stir-Fried Beef, Broccoli, and Yams

2011-04-26T07:14:00.001-07:00

This tastes just like the local Chinese take-out. Don't cook the meat much longer than the 3 minutes even though it doesn't look done. I over cooked it.

Bon Appetit, May 2009

4 servings

30 minutes

1/4 cup water

3 tbsp (packed) golden brown sugar

3 tbsp oyster sauce

1/4 tsp dried crushed red pepper

1 1-lb flank steak, cut in half lengthwise, then crosswise into 1/4 inch thick slices

1 1/2 tbsp cornstarch

2 1/2 tbsp Asian sesame oil divided

4 cups broccoli florets (about 8 oz)

1 8-oz yam peeled, cut in half lengthwise, then crosswise into 1/3 inch thick slices

2 tsp chopped peeled fresh ginger

Stir first 4 ingredients in small bowl, until sugar dissolves. Set sauce aside. place beef in large bowl, sprinkle with salt and pepper. Add cornstarch and toss to coat.

Heat 1 1/2 tbsp oil in large wok over high heat. Add beef mixture, stir fry until no longer pink outside, about 3 minutes. Transfer beef mixture to medium bowl Heat remaining 1 tbsp oil in same skillet. Add broccoli, yam, and ginger. Toss to coat, sprinkle with salt and pepper. Add sauce. Cover, reduce heat to medium high, and cook until vegetables are just tender about 5 minutes. Add beef mixture. Toss until sauce coats beef about 1 minute. Serve.

Spiced Carrot and Zucchini Quinoa

2011-04-26T07:04:00.000-07:00

The spices make this dish so good. Either serve as a vegetarian main or a side dish.

Bon Appetit, April 2007

8 servings

4 cups water

2 cups quinoa, rinsed well, drained

2 tbsp dried currants

1/2 tsp salt

1/4 cup extra-virgin olive oil

2 medium carrots, peeled cut into small cubes

2 medium zucchini, trimmed, cut into small cubes

1 tbsp Hungarian sweet paprika

1 tsp ground cinnamon

1/2 cup chopped fresh cilantro

Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender ,about 20 minutes.

Meanwhile heat oil in heavy large skillet over medium heat. Add carrots; saute until tender, about 5 mins. Add zucchini, saute until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered in 350 oven about 15 minutes. Mix in cilantro and serve.

Strawberry Tiramisu

2011-04-26T06:55:00.000-07:00

I made this for Easter. It was a huge hit. I left out the orange liqueur and replaced it with orange juice. Make it the day before so the ladyfingers can absorb all the liquid. Tastes like strawberry shortcake.

Bon Appetit, April 2006

8 servings (large)

1 1/4 cups strawberry preserves

1/3 cup plus 4 tbsp Cointreau or other orange liqueur, divided

1/3 cup orange juice

1 lb mascarpone cheese, room temperature

1 1/3 cups chilled whipping cream

1/3 cup sugar

1 tsp vanilla extract

1 1/2 lbs fresh strawberries, divided

52 (about) crisp ladyfingers (Boudoirs or Savoiardi)

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2 cup measuring cup. Place mascarpone cheese and 2 tbsp Cointreau in large bowl. fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tbsp Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong servings dish or 13x9x2 inch glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascapone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramisu and serve.

Pinto Beans with Chiles

2011-04-26T06:50:00.000-07:00

Very good.

Bon Appetit, April 2008

4 Servings

2 dried ancho chiles, stemmed

2 cups boiling water

1 medium onion, chopped

1 garlic clove, peeled

2 tsp cumin seeds

1 tsp salt

2 tbsp olive oil

2 15-oz cans pinto beans, rinsed, drained

1 1/2 cups low-salt chicken broth

2 bay leaves

1/4 tsp ground black pepper

Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor Add onion, garlic, cumin, 1 tsp salt, and 1/2 cup soaking liquid; puree. Can be made 2 days ahead. Cover, chill.

Heat oil in large pot over medium-high heat. Add chile puree, stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 tsp pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.

Roasted Tomatillo Salsa

2011-04-26T06:46:00.000-07:00

Super easy and delicious.

Bon Appetit, April 2008

Makes about 2 cups

1 lb tomatillos (about 6 large) papery husks removed, rinsed

1/2 large onion, cut into thirds

2 serrano chiles, halved, seeded

1 tbsp olive oil

1 tsp salt

1 cup (loosely packed) fresh cilantro leaves

Preheat oven to 375. Toss first 5 ingredients in 8x8x2 inch glass baking dish. Roast in oven ntil tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Chill or serve at room temperature.

Slow-Cooked Carnitas Tacos

2011-04-26T06:32:00.000-07:00

Delicious! Just stick the pork in the slow cooker and forget about it all day (good luck-it's smells so good). Serve with Roasted Tomatillo Salsa (really good and easy as long as you can find tomatillos) and Pinto Beans with Chiles.

Bon Appetit, April 2008

4 Servings

2 lbs boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2 inch pieces

2 tsp salt

2 tsp ground black pepper

2 tsp dried oregano (preferably Mexican)

1/2 large onion, cut into 4 pieces

1 avocado, halved, pitted, sliced

fresh cilantro sprigs

sliced red bell peppers

corn tortillas

salsa

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork, transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.

Corn Chowder

2011-03-07T06:57:00.000-08:00

This was alright, but not my favorite chowder recipe. It really tasted like canned corn. I suppose if you don't like canned corn, you could leave the cream style corn out and just put more frozen corn in. I don't know why it only calls for 1 cup of liquid. I thought that was odd, so I put in 2 cups, but it was still really dry after cooking all day so I added a couple more plus some milk. If I made it again, I would put in at least 4 cups of water at the beginning. This recipe is for a slow cooker.

4 Servings

6 slices bacon, diced

1/2 cup chopped onions

2 cups diced peeled potatoes

2 10-oz pkgs frozen corn

16-oz can cream style corn

1 tbsp sugar

1 tsp Worcestershire sauce

1 tsp salt

1/4 tsp pepper

1 cup water

In skillet, brown bacon until crisp. Remove bacon, reserving drippings.

Add onions and potatoes to skillet and saute for 5 minutes, drain.

Combine all ingredients in slow cooker. Mix well.

Cover. Cook on Low 6-7 hours.

Stuffed Bell Peppers

2011-03-07T06:54:00.001-08:00

I cooked these in a slow cooker and they smelled amazing and tasted great!

4 servings

4 large bell peppers

1 lb ground beef, lightly browned

1 large onion, chopped

1 cup cooked brown rice

1 egg, beaten

1/4 cup milk

1/4 cup ketchup

dash hot pepper sauce

1 tsp or less of salt

1/4 tsp or less of pepper

Combine all ingredients except peppers. Gently pack mixture into peppers which have been capped and seeded. Place in greased slow cooker.

Cover. Cook on low 9-11 hours, or High 5-6 hours.

Ham and Bean Soup

2011-03-07T06:48:00.000-08:00

I cooked this in the slow cooker and the house smelled so good when I got home from work. The soup tasted just as good and I served it with fresh biscuits and salad.

8 Servings

1 lb dry navy beans

1 lb ham pieces

1 tsp salt

1/4 tsp pepper

3 celery ribs, diced

3 carrots, diced

1 medium onion, diced

2 quarts water

1 bay leaf

Soak beans overnight. Drain, discarding soaking water.

Combine all ingredients in slow cooker.

Cover. Cook on High 8 to 9 hours or Low 11-12 hours.

Stacked Veggie Quesadilla

2011-03-07T06:37:00.000-08:00

Really good. Even better the second day because it stays together better.

Bon Appetit, February 2011

Prep: 30 minutes

Total: 30 minutes

4 Servings

4 8-inch diameter flour tortillas

1 8-oz package peeled chopped butternut squash, cut into 1/2-to 3/4 inch cubes

2 tbsp vegetable oil, divided

1 cup chopped white onion

1 15-to 16-oz can black beans, rinsed, drained

1/2 cup salsa, divided

2 garlic cloves, chopped

1 tsp chili powder

1 cup coarsely grated hot pepper Monterey Jack cheese

1/4 cup chopped fresh cilantro

Sour cream

Additional salsa

Fresh cilantro sprigs (for garnish)

Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.

Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add onion and saute until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tbsp oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.

Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.

Cocoa Brownies with Browned Butter and Walnuts

2011-02-01T13:18:00.000-08:00

Really delicious fudgy and chewy brownies. You probably have all the ingredients already in your pantry. It was pretty easy to make and the long total time is just if you wait until it's totally cooled (I dare you to wait that long before taking a bite!)

Bon Appetit, February 2011

Prep: 20 minutes

Total: 4 hours 50 minutes (includes cooling time)

Makes 16

Nonstick vegetable oil spray

10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

1 tsp vanilla extract

2 large eggs, chilled

1/3 cup plus 1 tbsp unbleached all purpose flour

1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325. Lin 8x8x2 inch metal baking pan with foil, pressing oil firmly against pan sides and leaving 2 inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 tsp water, vanilla, and 1/4 tsp (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD can be made 2 days ahead. Store airtight at room temperature.

Black Bean Chili with Butternut Squash

2011-02-01T13:08:00.000-08:00

A very hearty vegetarian chili. Start early because it takes awhile to make. A good thing to have simmering on the stove on a cold winter's day. I thought it needed a lot of salt and it definitely helped adding the sour cream to it. Travis added hot sauce as well.

Bon Appetit, February 2011

Prep: 1 hour

Total: 3 hours 30 minutes

10 Servings

1 1/2 tbsp olive oil

2 onions, chopped

8 garlic cloves, chopped

2 1/2 tbsp chili powder

1 tbsp ground coriander

2 14.5 oz cans fire-roasted tomatoes

1 lb dried black beans, rinsed

2 chipotle chilies in adobo, minced

2 tsp dried oregano (preferably Mexican)

Coarse kosher salt

1 2 1/4-lb butternut squash, peeled, seeded, cut into 1/2 inch cubes (about 3 cups)

1/2 cup quick-cooking bulgur

Sour cream

coarsely rated hot pepper Monterey Jack cheese

Diced red onion

Chopped fresh cilantro

Pickle jalapeno rings

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.

Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickle jalapeno rings.

Pasta with Chickpeas and Charred Tomatoes

2011-02-01T08:12:00.001-08:00

This was good. I left out the olives like usual, but I think they were missed. I was trying to think of something to substitute, maybe capers? I'm not sure.

Bon Appetit, February 2011

Prep: 30 minutes

Total: 30 minutes

4 Servings

8 oz penne pasta

1/2 cup purchased plain hummus

2 tbsp extra-virgin olive oil

2 12-oz bags cherry tomatoes

1 15-oz can chickpeas (garbanzo beans) drained

3 garlic cloves, pressed

1 tsp smoked paprika

1/2 cup halved pitted Kalamata olives

1/2 cup chopped fresh cilantro

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.

Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.

Ziti with Skillet-Roasted Root Vegetables

2011-02-01T08:02:00.000-08:00

I really liked this recipe. It's a good meatless meal. I substituted the beets for a turnip and therefore left out the beet greens. I think I might have let the vegetables cook for a little too long or cut them too small because they pretty much turned into mush and in the picture in the magazine you can still see the vegetables looking like vegetables.

Bon Appetit, January 2009

Prep: 50 minutes

Total: 50 minutes

4 Servings

2 tbsp olive oil

2 1/2 cups coarsely chopped red onion

2 cups 1/2 inch pieces peeled parsnips

2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)

2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved

1 tbsp chopped fresh rosemary

1 2/3 cups (about) vegetable broth, divided

1 lb ziti or other tubular pasta

2 tbsp (1/4 stick) butter

1 1/2 cups grated Parmesan cheese, divided

Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; saute until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth, bring to boil. Reduce heat to medium, sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.

Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/2 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

2011-01-24T05:40:00.000-08:00

Great recipe. So easy and fast. A delicious meatless taco. I got 8 tacos out of the recipe.

Bon Appetit, February 2009

Prep: 25 minutes

Total: 25 minutes

Makes 4

1 15-oz can black beans, drained

1/2 tsp ground cumin

5 tsp olive oil, divided

1 tbsp fresh lime juice

2 cups coleslaw mix

2 green onions, chopped

1/3 cup chopped fresh cilantro

4 white or yellow corn tortillas

1/3 cup crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 tsp olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 tsp olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Salmon with Pineapple Salsa and Spicy Chile Sauce

2011-01-24T05:36:00.001-08:00

Great recipe. We loved the salsa. Travis even liked the chipotle mayonnaise and he's not a huge fan of mayonnaise in general.

Bon Appetit, February 2007

Prep: 20 minutes

Total: 20 minutes

4 Servings

1/4 cup mayonnaise

1 1/4 tsp chopped canned chipotle chiles in adobo sauce

1 cup diced cored fresh pineapple

2 tbsp ginger preserves or orange marmalade

1 tbsp fresh lime juice

1 tsp minced peeled fresh ginger

2 tbsp chopped fresh cilantro

4 6-oz salmon fillets with skin (each 1 to 1 1/4 inches thick)

2 tbsp olive oil

Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.

Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and saute until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.

Roast Chicken with Maple-Soy Glaze

2011-01-17T11:14:00.000-08:00

This smelled so good and tasted just as good. I served it with broccoli and rice. Plan ahead because it takes almost 2 hours to make.

Bon Appetit, February 2006

4 Servings

1/4 cup pure maple syrup

1 tbsp soy sauce

1 tbsp rice vinegar

1/2 tsp hot pepper sauce

3/4 cup dry Sherry

1 4 1/2 lb chicken, fat and giblets removed, rinsed and patted dry

2 tbsp (1/4 stick) butter, room temperature

1/2 orange, cut into 4 pieces

2 1/2-inch slices fresh ginger, smashed

2 garlic cloves, smashed

Preheat oven to 375. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.

Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.

Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170 degrees, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).

Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

Valentine Brownies

2011-01-17T11:04:00.000-08:00

These were advertised as the best brownie recipe ever. They were really good. They have a crackly meringue type top and they are very fudgy. It might have been my oven, but I had to add time to the baking and they didn't exactly cut very well. The one thing I did differently was use all semisweet chocolate chips (8 oz). The recipe takes awhile.

Good Housekeeping, February 2011

3/4 cup butter, cut up

4 oz unsweetened chocolate, chopped

4 oz semisweet chocolate, chopped

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa

1/2 tsp salt

6 large eggs

1 cup granulated sugar

1 cup packed brown sugar

2 tsp vanilla extract

Preheat oven to 350. Line 13 by 9 inch pan with foil; grease.

In 3 quart saucepan, melt butter and chocolates on low, stirring. Remove from heat.

In bowl, whisk flour, cocoas, and salt. In large bowl, with mixer on high speed, beat eggs until blended. Gradually add sugars, beat 10 minutes or until tripled in volume.

Fold in chocolates and vanilla, then flour mixture. Pour into pan. Bake 28 to 32 minutes or until toothpick inserted near center comes out almost clean. Cool. Makes 16.

Crunchy Peanut Broccoli

2011-01-17T10:55:00.000-08:00

I got distracted and ended up burning the peanuts, so don't do that. Although everyone seemed to like the burnt taste. I might try roasting the broccoli and then adding the peanut mixture next time just because I like the taste of roasted broccoli better than blanched.

Good Housekeeping, February 2011

Active Time: 20 minutes

Total Time: 30 minutes

4 side dish servings

salt and pepper

1 lb broccoli florets

2 tbsp vegetable oil

1/4 cup roasted, unsalted peanuts, chopped

1 small shallot, finely chopped

1 tsp lower-sodium soy sauce

1 green onion, green parts only, thinly sliced

Heat large covered sauce pot of water to boiling on high. Fill large bowl with ice and water.

Add 1 tsp salt, then broccoli, to boiling water. Cook uncovered 3 to 4 minutes or until bright green and crisp-tender. Drain, then transfer to bowl of ice water. When cool, drain well. Place between paper towels to dry completely. Broccoli can be refrigerated in airtight container or resealable plastic bag up to overnight.

In 12 inch skillet, combine oil and peanuts. Cook on medium 4 to 5 minutes or until nuts are golden, stirring occasionally. Stir in shallot and cook 1 minute. Stir in soy sauce, then broccoli. Sprinkle 1/4 tsp salt and 1/4 tsp freshly ground black pepper all over. Cook 2 minutes or until heated through and broccoli is evenly coated with nut mixture, stirring and tossing. Garnish with green onion.

Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas

2011-01-17T10:41:00.001-08:00

Great meal! We all agreed that the butter sauce would be delicious on anything. I cheated and used frozen sugar snap peas and heated them in the microwave. The tilapia is sauted very simply with salt and pepper.

Bon Appetit, January 2007

6 Servings

Thyme Mashed Potatoes

3 lbs russet or Yukon Gold potatoes, peeled, quartered

4 1/2 tbsp butter, room temperature

6 tbsp or more warm whipping cream

1 1/2 tbsp minced fresh thyme

Balsamic Butter Sauce

1/4 cup balsamic vinegar

1 garlic clove, minced

2 cups sugar snap peas, strings removed

2 tbsp olive oil

6 4-to5-oz tilapia fillets

1/2 cup (1 stick) plus 1 tbsp chilled unsalted butter, cut into 1/2-inch cubes

For Thyme Mashed Potatoes: Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tbsp cream, and thyme; mash. Season with salt and pepper. DO AHEAD. Can be made 2 hours ahead, Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tbsp if dry.

For Balsamic Butter Sauce: Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

Heat 1 tbsp oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Saute fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tbsp butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

Beer and Onion-Braised Chicken Carbonnade

2011-01-17T10:34:00.000-08:00

Bon Appetit, January 2009

Prep: 30 minutes

Total: 1 hour

4 servings

2 tbsp (1/4 stick) unsalted butter

4 large chicken thighs with skin and bones

3/8 tsp ground allspice

1 lb onions, thinly sliced

3 tsp (packed) dark brown sugar, divided

4 small bay leaves

2 tsp Dijon mustard

1 cup dark beer

1/2 cup beef broth

1 to 2 tsp red wine vinegar

Melt butter in large nonstick skillet over medium-high heat. Sprinkle chicken with salt, pepper, and allspice. Add chicken to skillet and saute until brown, about 4 minutes per side; transfer to plate.

Add onions and 2 tsp brown sugar to skillet; sprinkle with salt and pepper. Cover and saute until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard and remaining 1 tsp sugar. Add chicken, skin side down, then beer , broth, and 1 tsp vinegar. Bring to boil. Reduce heat to medium. Simmer covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired.

New England (Clam) and Corn Chowder with Herbs

2011-01-17T10:25:00.000-08:00

First I have to say that although this is a clam chowder, I eliminated the clams in my version (hence the parentheses). Instead I added 3 extra potatoes. It made for a very thick soup, but very delicious. I served it with corn muffins and salad. I got 6 servings out of the recipe.

Bon Appetit, January 2009

Prep: 40 minutes

Total: 40 minutes

4 Servings

6 thick bacon slices, cut crosswise into 1/2 inch pieces

1 large onion, chopped

2 large carrots, peeled, chopped

1 1/4 tsp dried thyme

3/4 tsp crushed dried rosemary

3 tbsp all purpose flour

4 cups whole milk

1 8-oz unpeeled white-skinned potato, cut into 1/2 inch cubes

3 6 1/2-oz cans chopped clams in juice

1 8 3/4-oz can corn kernels, drained

chopped fresh parsley

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tbsp drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.

Divide soup among bowls, sprinkle with bacon and parsley, and serve.

Crispy Tilapia Fillets with Fennel-Mint Tzatziki

2011-01-10T18:06:00.000-08:00

The fish was easy and fast. The tzatziki was good, very different with the fennel in it. Travis looked at me like I was crazy every time I said it.

Bon Appetit, January 2011

Prep:25 minutes

Total: 45 minutes

4 servings

1 cup finely diced fennel bulb plus 1 tbsp chopped fennel fronds

3/4 cup whole-milk Greek style yogurt

1 1/2 tbsp chopped fresh mint

1 tsp white balsamic vinegar

4 tbsp extra-virgin olive oil, divided

4 large tilapia fillets

1 tsp fennel seeds, finely ground

1 large egg white, beaten until frothy

2 cups (about) panko (Japanese breadcrumbs) or fresh breadcrumbs

Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tbsp oil. Season with salt and pepper.

Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.

Heat 3 tbsp oil in large nonstick skillet over medium-high heat. Add fish.

Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.

Quinoa Pasta with Spinach and Tomatoes

2011-01-10T16:25:00.000-08:00

I used regular spaghetti since I couldn't find quinoa spaghetti. I don't think it makes a big difference either way. It was a quick dish and it had a nice zip from the pepper flakes and marjoram. I'm not sure why it says it's two servings. Travis and I both had two helpings and I filled up 3 Tupperware containers.

Bon Appetit, January 2011

Prep:25 minutes

Total: 25 minutes

2 Main dish servings

1 8-oz package gluten-free quinoa spaghetti

2 tbsp olive oil

2 10- to 12-oz containers grape or cherry tomatoes

3 garlic cloves

2 5- to 6- oz packages baby spinach

6 tbsp finely grated Parmesan cheese, divided

3 tsp chopped fresh marjoram, divided

1/4 tsp dried crushed red pepper

Additional finely grated Parmesan cheese

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return cooked pasta to same pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper and saute until beginning to soften and brown in spots, 3 to 4 minutes. Add garlic; stir 30 seconds.

Add 1/4 cup reserved pasta cooking liquid to skillet and stir, scraping up browned bits. Add tomato mixture with juices, spinach, 4 tbsp cheese, 2 tsp marjoram, and crushed red pepper to pasta in pot; toss over low heat just until spinach begins to wilt, adding more pasta cooking liquid by tablespoonfuls if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to large bowl; sprinkle with 2 tbsp cheese and remaining 1 tsp marjoram. Serve, passing additional cheese.

Steak With Stout Pan Sauce

2011-01-10T11:24:00.000-08:00

Easy and delicious. I would recommend serving baking or mashed potatoes alongside that you can pour the sauce over. So good.

Bon Appetit, January 2011

Prep: 20 minutes

Total: 20 minutes

4 servings

5 tsp Dijon mustard, divided

2 12-oz New York Strip steaks

2 tsp olive oil, divided

1 tbsp butter, room temperature

2 tsp all purpose flour

1 large garlic clove, pressed

1/2 cup low-salt beef broth

1/2 cup stout

1 tbsp (packed) dark brown sugar

1 tbsp soy sauce

Spread 1 tsp mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.

Mash butter and flour in small bowl; set aside. Heat 1 tsp oil in same skillet over medium-high heat. Add garlic; saute 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 tsp mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.

Thinly slice steaks; divide among plates. Drizzle sauce over and serve.

Grandmom's Peanut Butter Cookies

2011-01-03T05:23:00.000-08:00

These came out nice and chewy. Keep dough in freezer or fridge until ready to bake.

Grandmother's Cookies, page 16

2 cups (4 sticks) butter, softened

1 cup creamy peanut butter

3/4 cup sugar

1 1/2 cups packed brown sugar

2 eggs, beaten

1 tsp vanilla

2 1/2 cups flour

2 tsp baking soda

1/8 tsp salt

Sugar

In mixing bowl, beat butter, peanut butter and both sugars until creamy. Add eggs and vanilla and beat well.

Stir in flour, baking soda, and salt. Cover and chill several hours.

Shape dough in 1 inch balls and place on ungreased baking sheet. Dip fork in additional sugar and flatten cookies in criss-cross design.

Bake at 350 for 7 to 9 minutes. Cool before storing.

Shoo-Fly Cookies

2011-01-03T05:18:00.000-08:00

Stick the dough in the fridge or freezer until you are ready to bake. These had a great almond flavor and a nice crumbly texture. The recipe makes a lot of cookies.

Grandmother's Cookies, page 15

1/2 cup (1 stick) butter, softened

1 cup shortening

2 cups sugar

2 eggs, beaten

2 1/2 tbsp almond extract

3 3/4 cups flour

2 1/2 tsp baking soda

1/2 tsp salt

40 whole almonds

In mixing bowl, combine butter, shortening and sugar and beat until creamy. Add eggs one at a time and beat well. Add almond extract and mix.

In separate bowl, combine flour, baking soda and salt and stir into butter-sugar mixture to make smooth dough. Cover and chill several hours.

Form dough in 1 1/2 inch balls and place 2 inches apart on greased baking sheet.

Flatten slightly with hand and place a whole almond on each cookie.

Bake at 350 to 10 to 12 minutes or until cookies brown slightly on bottom, but not on top. Cool.

Mom's Old-Fashioned Ice Box Cookies

2011-01-03T05:13:00.000-08:00

These were pretty good. Roll up the dough and stick in the freezer until you are ready to slice and bake.

Grandmother's Cookies, pg 14

1 cup shortening

1/4 cup packed brown sugar

1 cup sugar

1 egg

1/4 tsp salt

1 1/2 tsp vanilla

2 cups flour

2 tsp baking powder

1 cup chopped pecans

In mixing bowl, combine shortening, both sugars, egg, salt and vanilla and mix well.

Add flour and baking powder and mix well. Add pecans and mix.

Divide dough in half and roll each out in long jelly-roll shape on floured wax paper.

Roll up both jelly-roll shapes. Chill several hours.

When dough is thoroughly chilled, slice in 1/4 inch slices and place on baking sheet.

Bake at 350 for 12 to 15 minutes or until cookies brown slightly.

Pineapple Stuffing

2011-01-03T05:10:00.000-08:00

The perfect side dish for a ham meal. This is a family favorite. This recipe can be doubled and will fit in a 13x9x2 glass dish.

1/2 c. butter

1 cup sugar

1 can crushed pineapple (1 lb 4 oz) drained

4 eggs

4 slices bread cubes (or more)

Heat oven to 350 degrees. Cream butter and sugar. Beat in eggs. Add pineapple and fold in bread. Bake uncovered for 1 hour.

Cock-a Leekie Soup

2011-01-03T05:05:00.000-08:00

This is a great cold weather soup with a great name. Mom always made it during the winter. Add some freshly baked bread and a salad and it's a meal!

2 1/2 to 3 lb broiler chicken or chicken breasts

4 c. water and/or broth

1/2 c. finely chopped carrots

1/2 c. finely chopped celery

1/4 c. finely chopped onion

2 sprigs parsley

2 tsp salt

1/4 tsp white pepper

1 bay leaf

1 1/2 c thinly sliced leeks (1/2 lb)

1 small potato, peeled and chopped

1/2 cup barley

2 c. light cream or milk

Place water in pot. Add chicken, carrot, celery, onion, parsley, salt and pepper, and bay leaf. Cover and simmer for 25 minutes.

Remove chicken and cut into bite sized pieces. Throw away parsley and bay leaf.

Add leeks, potato and barley. Bring to boiling.

Reduce heat and simmer cover 15 to 20 minutes. Add cream/milk and heat through.

Yeast Waffles

2011-01-03T05:00:00.000-08:00

This is Dad's famous waffle recipe. They make deliciously light waffles, fluffy on the inside and crispy on the outside.

Serves 4

1 3/4 cups milk

1 tsp salt

4 tbsp butter

1 package yeast

1/4 warm water

2 cups flour

2 eggs

Heat milk to scalding in a saucepan. Add salt and butter. Cool to lukewarm.

Dissolve yeast in warm water. Add yeast mixture to milk. Add flour and beat by hand.

Let rise several hours (overnight). Add 2 beaten eggs and hour or less before using.

Use waffle irons for waffles.

Beef-and-Vegetable Potpie with Cheddar Biscuits

2010-10-25T17:31:00.001-07:00

This makes a lot! I made a 9x13 dish of it for dinner that night (with lots of leftovers) and filled two 8x8 pans with the rest to freeze. But I halved the biscuit recipe so I didn't freeze them. Instead I'll whip some up when it comes time to eat. I used ground venison because that's what I have. I substituted the peas with corn.

Food and Wine, November 2010

Active:45 minutes

Total: 1 hour 40 minutes

12 servings

2 sticks unsalted butter, chilled and cubed

1/4 cup canola oil

1 large Spanish onion, coarsely chopped

1 1/2 lbs carrots, peeled and cut into 1/2 inch pieces

1 1/2 lbs parsnips, peeled and cut into 1/2-inch pieces

salt and freshly ground pepper

3 lbs ground beef

1 tbsp chopped thyme

1 tbsp chopped rosemary

4 1/4 cups self-rising flour

5 1/3 cups milk

2 cups chicken stock or low-sodium broth

one 10-oz package frozen peas

6 oz sharp cheddar cheese, shredded (1 1/2 cups)

Preheat the oven to 450 and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.

In a large pot, melt 4 tbsp of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9x13 inch baking dishes.

Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2 tbsp scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.

Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.

Spaghetti with Fresh Soppressata

2010-10-25T17:09:00.000-07:00

Amazing! A great aroma to have coming from the kitchen. Make sure you start the day before you plan to eat. In my case, I started 2 days before since I made the sauce the day before we ate it. The sauce can be refrigerated for up to 4 days.

Food and Wine, November 2010

Active: 30 minutes

Total: 2 hours plus overnight marinating

6 Servings

4 garlic cloves

1 1/2 cups dry white wine

1 lb sweet Italian sausage, casings removed

1 tsp ground fennel

1/2 tsp coarsely ground black pepper

1/2 tsp crushed red pepper

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 celery rib, finely chopped

One 28-oz can plus one 14-oz can whole peeled tomatoes, crushed, with their liquid

Salt

1 lb spaghetti

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup chopped basil

1/4 cup chopped flat-leaf parsley

In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.

In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.

Moroccan-Style Roast Chicken

2010-10-25T16:58:00.000-07:00

A really easy, but tasty roast chicken recipe. The leftover honey butter was great on fresh bread and biscuits. I served it with Spiced Couscous with Raisins and Almonds and homemade applesauce.

Bon Appetit, October 2007

Prep: 15 minutes

Total: 1 hour 25 minutes

4 servings

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup honey

1 tsp ground cinnamon

1/4 tsp turmeric

1 4 3/4-to 5-lb whole chicken, rinsed, patted dry

Position rack in bottom third of oven; preheat to 400. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.

Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165 to 170, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.

Spiced Couscous with Raisins and Almonds

2010-10-25T16:51:00.000-07:00

This goes with the Moroccan-Style Roast Chicken. It makes way more than 4-6 servings in my opinion. There were 4 of us eating and we barely made a dent. I left out the saffron since I didn't have any.

Bon Appetit, October 2007

Prep: 20 minutes

Total: 30 minutes

4 to 6 Servings

2 cups hot water

3/4 cup raisins

4 tbsp (1/2 stick) butter, divided

3 tbsp dry white wine

1/2 tsp saffron threads

1 cup couscous

1 medium onion, chopped (about 1 1/2 cups)

3/4 cup sliced almonds, toasted

2 tsp ground cinnamon

Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tbsp butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.

Meanwhile, melt remaining 2 tbsp butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.

Mocha Mint Crisps

2010-10-25T16:42:00.000-07:00

These would be good cookies to make at Christmas time with leftover candy canes. The balls spread out a lot and make a gingersnap type chocolate-mint cookie. Crunchy and chewy. I got about 6 dozen out of the recipe because you don't want them too big. They still made a slight imprint when I took them out of the oven. But I was afraid I'd overcook them over 10 minutes. They were a big hit at Travis' school.

Gifts from the Kitchen, pg 123

Makes about 4 dozen cookies

1 cup (2 sticks) butter or margarine, softened

1 cup sugar

1 egg

1/4 cup light corn syrup

1/4 tsp peppermint extract

1 tsp powdered instant coffee

1 tsp hot water

2 cups all-purpose flour

6 tbsp Hershey's Cocoa

2 tsp baking soda

1/4 tsp salt

Mocha Mint Sugar (recipe follows)

Beat butter and sugar in large bowl until fluffy. Add egg, corn syrup and peppermint extract; beat until well blended. Dissolve instant coffee in hot water; stir into butter mixture.

Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough until firm enough to shape into balls.

Heat oven to 350.

Shape dough into 1-inch balls. Roll balls in Mocha Mint Sugar. Place on ungreased cookie sheet, about 2 inches apart.

Bake 8 to 10 minutes or until no imprint remains when touched lightly. Cool slightly, remove from cookie sheet to wire rack. Cool completely.

Mocha Mint Sugar

Stir together 1/4 cup powdered sugar, 2 tbsp finely crushed hard peppermint candies (about 6 candies) and 1 1/2 tsp powdered instant coffee in small bowl.

Old-Fashioned Turkey Barley Soup

2010-10-25T16:31:00.000-07:00

I made this with leftover chicken and the carcass after roasting a chicken earlier in the day. I'm going to include the original recipe with the variation that I made. Of course, I made it with chicken instead of turkey and it was only 6.5 lbs. I also switched out the peas with corn. It really had a nice bold flavor and is very hearty. I'm freezing half since it makes so much.

The Taste of Home Cookbook, pg 59

Servings: 22 (5 1/2 quarts)

1 leftover turkey carcass (from a 12-lb turkey)

5 quarts water

Soup:

3 cups cubed cooked turkey

1 can (28 oz) stewed tomatoes

1 large onion, chopped

2 large carrots, shredded

1 cup chopped celery

1 package (10 oz) frozen chopped spinach, thawed

3/4 cup fresh or frozen peas

3/4 cup uncooked long grain rice

4 chicken bouillon cubes

2 tsp salt

3/4 tsp pepper

1/2 tsp dried marjoram

1/2 tsp dried thyme

1. Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.

2. Remove carcass and discard. Strain the broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight, then remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.

3. For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.

Variation: Turkey Barley Soup

Prepare stock as directed in steps 1 and 2 above. For soup, omit stewed tomatoes and rice. Bring stock to a boil; add 1 cup uncooked medium pearl barley. Reduce heat; cover and simmer for 30 minutes. Add remaining ingredients. Cook, uncovered, for 20-25 minutes or until barley and vegetables are tender.

Ultimate Grilled Cheese Sandwich

2010-10-22T15:39:00.001-07:00

They weren't lying when they gave this sandwich the "Ultimate" title. It's basically the best grilled cheese and BLT sandwich together. Travis says that I can make this anytime I want to. I used homemade bread from the Perfect White Bread recipe. And instead of prosciutto, I used 4 slices of bacon. I used mozzarella cheese. One sandwich is very filling!

Bon Appetit, October 2006

2 Servings

Butter

4 slices country white sourdough bread, cut on deep diagonal into 1/3 inch thick slices (each about 7x3 1/2 inches)

4 thin slices prosciutto

8 large fresh basil leaves

8 1/4-inch thick slices young Asiago cheese or drained fresh mozzarella cheese

1/4 tsp dried crushed red pepper

2 tbsp olive oil

6 1/3-inch thick slices heirloom tomato (from about 1 large)

Preheat oven to 400. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.

Perfect White Bread

2010-10-17T13:07:00.000-07:00

I just baked up two loaves of bread. I started the day before so I did the "Refrig-a-rise" method in the book which is to brush the dough with melted butter when you put it in the loaf pans. Cover loosely with plastic wrap and refrigerate for 3-24 hours. When you want to bake, take the pans out, uncover, and let sit for 20 minutes (while the oven is warming up). Pop any air bubbles and put in oven for 45 minutes. After 30 minutes, brush the tops again with butter.

Better Homes and Gardens

Homemade Bread Cookbook

pg 12.

2 loaves

5 3/4 to 6 1/4 cups all-purpose flour

1 package active dry yeast

2 1/4 cups milk

2 tbsp sugar

1 tbsp shortening

2 tsp salt

In large mixer bowl combine 2 1/2 cups of the flour and the yeast. In saucepan heat together milk, sugar, shortening, and salt just till warm, stirring constantly to melt shortening. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat the mixture 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead till smooth and elastic (8 to 10 minutes). Shape in a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 1/4 hours). Punch dough down; turn out on lightly floured surface. Divide dough in 2 portions.

Shape each in a smooth ball; cover and let rest 10 minutes. Shape in loaves; place in two greased 8 1/2x4 1/2x2 1/2-inch loaf pans. Cover and let rise till double (45 to 60 minutes). Bake at 375 till done, about 45 minutes. If tops brown too fast, cover loosely with foil the last 15 minutes. Remove from pans; cool. Makes 2 loaves.

Sugar Pumpkin, Feta, and Cilantro Quesadillas

2010-10-16T12:06:00.000-07:00

These were amazing! A great mix of flavors. Don't skip the lime, it adds a nice element. I used butternut squash instead of pumpkin. If cutting, boiling, and processing the pumpkin is too much, I would recommend buying a can of pure pumpkin. That would really make this a quick dinner. I prepared the squash the night before, so I didn't have to the evening we ate it. Use less jalapeno if you don't want too much heat.

Bon Appetit, October 2009

6 Servings

3 cups 1 1/2 inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-lb whole pumpkin)

1 finely chopped seeded jalapeno (about 2 tbsp)

12 8-inch diameter flour tortillas

10 oz feta cheese, crumbled

1 1/2 cups coarsely chopped fresh cilantro

2 limes, each cut into 6 wedges

Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeno; season with salt and pepper.

Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.

Heat heavy large skillet over medium-high heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.

Three-Apple Applesauce

2010-10-16T11:58:00.000-07:00

Nothing gets you in the fall mood than warm, home-made applesauce. I halved the recipe since I wasn't going to can it. Delicious! I would recommend cutting down on the sugar, it was pretty sweet.

Bon Appetit, October 2008

Makes 6 to 7 1-Pint Jars

2 cups water

1/2 cup lemon juice

3 lbs Fuji apples or other sweet-crisp apples

3 lbs Granny Smith apples or other tart apples

3 lbs Jonathan or Rome Beauty apples or other soft-textured apples

2 1/2 cups sugar

1 1/2 tsp coarse kosher salt

1/2 tsp ground cinnamon

1/2 tsp ground allspice

Combine 2 cups water and lemon juice in 10-to 12-quart stockpot. Peel, core, and cut apples into 3/4-inch pieces; mix pieces into lemon water as soon as apples are cut, to prevent browning. Add sugar, coarse salt, cinnamon, and allspice; stir over medium-high heat until sugar dissolves. Bring to boil; reduce heat, cover, and simmer until apples are soft and almost translucent, stirring frequently, about 20 minutes. Remove from heat. Using potato masher, mash apples to chunky consistency.

Ladle applesauce into hot clean 1-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 20 minutes. Cool jars completely. Store in cool dark place up to 1 year.

Spice-Roasted Chickpeas

2010-10-12T17:07:00.000-07:00

This recipe goes with the Root Vegetable Tagine. It is also good enough to serve as a cocktail snack. In that case, I would double the recipe. I used 1/2 tsp ground cumin and coriander instead of grinding them myself. Be sure to dry the chickpeas thoroughly on paper towels so they get nice and crunchy.

Bon Appetit, October 2010

Prep: 20 minutes

Total: 55 minutes

Makes about 1 1/4 cups

3/4 tsp cumin seeds

3/4 tsp coriander seeds

1 15- to 15 1/2 oz chickpeas (garbanzo beans) drained, rinsed, well dried

1 tbsp extra virgin olive oil

pinch of cayenne pepper

coarse kosher salt

Preheat oven to 400. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly.

Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400 oven until warm, about 5 minutes, before serving.

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas

2010-10-12T16:48:00.001-07:00

This was so good. I'll definitely make it again. I made it when my parents were visiting. Just let it keep simmering on the stove until you're ready to eat. Serve with couscous. I made it easier by using ground coriander and cumin instead of toasting the seeds and grinding them in a spice mill. I used about 1/4 tsp less than what was called for. I also left out the green olives and cilantro (because Mom doesn't like it). I used fresh mint instead of dried. I could only find vinegar packed-sun-dried tomatoes. It's probably not what they meant, but it seemed to work just fine. Don't worry about how salty the preserved lemon is, it'll be fine. Use the rind and all (just get rid of the seeds while you are chopping it up). Start early and chop everything first (unless you have help in the kitchen). See the recipe for Spice-Roasted Chickpeas for the garnish.

Bon Appetit, October 2010

Prep: 45 minutes

Total: 1 hour 45 minutes

6 Servings (or more)

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp caraway seeds

1/2 tsp dried crushed red pepper

1/4 tsp turmeric

4 1/2 tsp coarse kosher salt, divided

1 lemon, thinly sliced

1/2 cup fresh lemon juice

3 tbsp extra-virgin olive oil

1 1/2 cups chopped onion

3 garlic cloves, minced

1 1/2 tbsp tomato paste

1 1/4 cups 1/2 inch cubes peeled carrots

1 celery stalk, chopped

4 cups water

1 1/4 lbs red-skinned sweet potatoes (yams) peeled, cut into 1 inch cubes

1 lb turnips (about 2 medium), peeled, cut into 3/4 inch wedges

3/4 cup brine-cured green olives, pitted, coarsely chopped

1/4 cup sun-dried tomatoes (about 1 oz, not oil-packed), thinly sliced

1/4 cup chopped fresh Italian parsley

2 tbsp chopped dried mint

1 10-oz box plain couscous (cooked according to package directions)

Spice-Roasted Chickpeas (see recipe)

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 tsp salt.

Mix lemon slices, lemon juice, and 4 tsp coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.

Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and saute until beginning to soften, about 5 minutes. Add toasted spiced blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.

Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

Broccoli Three-Cheese Pizza Pockets

2010-09-29T15:31:00.000-07:00

Very yummy calzones. The recipe makes four large servings. I decided to heat up some marinara sauce on the side for dipping.

Good Housekeeping, October 2010

Active Time: 25 minutes

Total Time: 35 minutes

Makes 4 main-dish servings

1 container (9 oz) part-skim ricotta cheese

4 oz. broccoli florets, finely chopped

1 roasted yellow or red pepper, drained and finely chopped

1/4 c. packed fresh flat-leaf parsley leaves, finely chopped

1 oz. Parmesan cheese, grated

Pepper

All-purpose flour, for dusting

1 lb. fresh or frozen (thawed) whole wheat pizza dough

2/3 c. shredded part-skim mozzarella cheese (2 oz)

Arrange oven rack in lowest position. Preheat oven to 475. Line 18 x12 inch jelly roll pan with parchment paper or lightly grease pan.

In large bowl, mix ricotta, broccoli, pepper, parsley, Parmesan, and 1/8 tsp freshly ground black pepper until well combined.

On lightly floured surface, with floured rolling pin, roll dough into 16 inch round, stretching as necessary. Cut in quarters. Spread one-fourth of broccoli mixture on half of each piece of dough, leaving 1/2 inch border; top with mozzarella. Fold other half of dough over filling. Pinch edges together tightly to seal.

Transfer to prepared pan; bake 13 to 15 minutes or until puffed and browned.

Spicy Chicken and Rice

2010-09-19T13:29:00.000-07:00

Really good. If you make it with chicken breast, I would suggest cutting it up into little pieces to cook and then mix in after the rice is done cooking. That way it won't be too dry. I left out the olives. It has a nice sweet and spicy flavor to it, like a Moroccan dish.

Bon Appetit, September 2007

Prep: 25 minutes

Total: 45 minutes

4 Servings

2 tbsp extra-virgin olive oil

4 large chicken thighs with skin and bones (about 2 lbs)

Ground cloves

1 1/2 cups diced seeded red bell peppers

1 cup chopped onion

1/3 cup golden raisins

1/3 cup coarsely chopped pitted imported green olives

4 small bay leaves

2 garlic cloves, peeled

1 tsp hot chili paste (such as sambal oelek) or 1 small serrano chile, chopped

1 1/2 cups jasmine rice or long grain white rice (9 to 10 oz) rinsed, drained

2 to 2 1/2 cups low-salt chicken broth

Heat oil in large skillet over medium-high heat. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and saute until brown, about 5 minutes per side. Transfer chicken to plate.

Pour off all but 4 tbsp fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Saute until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.

Family Lasagna

2010-09-19T13:21:00.000-07:00

Looks beautiful! As is, it taste ok, but I recommend heating up some marinara sauce on the side. Also, double the ricotta cheese. With these adjustments, you have a great tasting lasagna packed with veggies.

Good Housekeeping, October 2010

Active Time: 25 minutes

Total time: 1 hour 15 minutes

Makes 4 main-dish servings

2 med. zucchini or yellow summer squash, thinly sliced

3 tsp. olive oil

salt

1 bunch Swiss chard, tough stems discarded, thinly sliced

1 sm. onion (4 to 6 oz), finely chopped

2 cloves garlic, crushed with press

1 tsp fresh thyme leaves, chopped

1 lb. plum tomatoes, cored and thinly sliced

4 no-boil lasagna noodles, rinsed with cold water

2 carrots, shredded

1 c. part-skim ricotta cheese

2 oz. provolone cheese, finely shredded

Arrange 1 oven rack 4 inches from broiler heat source and second rack in center. Preheat broiler.

In large bowl, toss zucchini with 1 tsp oil and 1/8 tsp salt. Arrange on 18" by 12" jelly-roll pan in single layer. Broil 6 minutes or until golden brown, turning over once. Set aside. Reset oven to 425.

Rinse Swiss chard in cold water; drain, leaving some water clinging to leaves.

In 12 inch skillet, heat remaining 2 tsp oil on medium. Add onion, cook 3 minutes or until soft, stirring occasionally. Add chard, garlic, thyme, and 1/8 tsp salt. Cook 6 to 7 minutes or until chard is very soft, stirring frequently. Remove from heat and set aside.

In 8" by 8" baking dish, layer half of tomatoes, lasagna noddles, Swiss chard, shredded carrots, zucchini slices, and ricotta, in that order. Repeat layering once. Top with shredded provolone. Cover with foil. (Lasagna can be prepared to this point and refrigerated up to overnight.) Bake 30 minutes, covered. (If refrigerated, bake 10 minutes longer.) Uncover and bake 20 minutes longer or until golden brown and bubbling.

Jim 'N Nick's Coleslaw

2010-09-06T08:15:00.000-07:00

A very yummy and tangy coleslaw. This is adapted from Jim 'N Nick's Bar-B-Q.

Bon Appetit, August 2010

8 to 10 Servings

1 2-lb head of green cabbage, quartered, cored, cut crosswise into 1/8 inch thick slices (about 14 cups)

1 1/4 cups apple cider vinegar

1 cup sugar

1 cup grated peeled carrots

4 green onions, thinly sliced

1/4 cup mayonnaise

Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. DO AHEAD. Can be made 8 hours ahead. Cover and chill.

Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.

Spinach Quiche

2010-08-22T06:45:00.000-07:00

I was disappointed by this recipe; mainly because of the crust. This was in the healthy makeover section of the magazine. The crust was thick and hard, not flaky at all. I liked the filling, but it took about 20 minutes extra in the oven to set, for some reason. I felt like I was working on it all day, and I don't think it was worth it. Next time, I'll buy a pre-made crust.

Good Housekeeping, September 2010

Active Time: 35 minutes

Total Time: 1 hour 20 minutes, plus chilling and cooling

Makes 6 main-dish servings

3/4 cup all-purpose flour

1/2 cup whole wheat flour

salt and pepper

4 tbsp cold trans-fat free margarine, cut up

1/4 cup low-fat buttermilk

3 large egg whites

1 leek (6 to 8 oz) white and light green parts only, cut into thin half-moons

1/2 tsp chopped fresh thyme leaves

6 oz baby spinach (about 6 cups)

2 large eggs

1 1/3 cup reduced-fat (2%) milk

1/4 cup freshly grated Parmesan cheese

1 tsp Dijon mustard

1 oz. goat cheese, softened

Preheat oven to 400. In food processor, pulse fours and 1/4 tsp salt until combined. Add margarine; pulse until coarse crumbs form. Add buttermilk; pulse until just blended. If dough does not stay together when pinched, add ice water, 1 tbsp at a time, pulsing after each addition. Shape into disk. Wrap in plastic wrap; refrigerate 20 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)

Spray 9-inch glass pie plate with cooking spray. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round; place in pie plate. Gently press against bottom and up side without stretching; trim edge. Prick holes in crust with fork. Line with foil; fill with pie weights or dried beans. Bake 15 minutes or until beginning to set. Remove 1 tbsp egg white from rest of whites; set remaining aside. Remove foil with weights; brush bottom of crust with tbsp white. Bake 5 to 6 minutes or until golden brown and dry to the touch. Cool completely on wire rack.

Meanwhile, coat 12-inch skillet with cooking spray; heat on medium. Add leek, thyme, and 1/8 tsp salt. Cook 3 to 4 minutes or until soft, stirring occasionally. Add spinach; cook 5 minutes or until mixture is very soft and dry, stirring frequently. Let cool.

In large bowl, whisk whole eggs, milk, and remaining egg whites. Stir in Parmesan, mustard, leek mixture, and 1/4 tsp pepper. Spread bottom of crust with goat cheese; place in jelly-roll pan. With strips of foil, cover crust edges to prevent overbrowning. Pour egg mixture into crust; bake 32 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack 15 minutes to serve.

Chocolate Chip Marble Cake

2010-08-22T06:36:00.000-07:00

Really pretty and easy to make. Make sure you use mini-chips not the regular size.

Betty Crocker's Ultimate Cake Mix Cookbook, pg 46

Prep: 15 minutes

Bake: 40 minutes

Cool: 1 hour

15 Servings

1 package Betty Crocker SuperMoist white cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 egg whites

3/4 cup miniature semisweet chocolate chips

1/4 cup chocolate-flavor syrup

1 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting

Additional chocolate-flavor syrup, if desired

Heat oven to 350. Generously grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

Make cake mix as directed on package, using water, oil and egg whites. Stir in 1/2 cup of the chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan.

Stir 1/4 cup chocolate syrup into reserved batter. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batters with spatula or knife in 2-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.

Bake about 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered at room temperature.

Chard and Salami Frittata

2010-08-12T08:48:00.000-07:00

A great, easy dish. It's basically a fancy omelet. I used thinly sliced Chorizo sausage instead of salami. I would think any kind of cured meat would work well. The chard was a nice addition.

Bon Appetit, August 2007

6 to 8 Appetizer or 4 Main-Course Servings

6 large eggs

3 tbsp freshly grated Pecorino Romano or Parmesan cheese, divided

1/4 tsp coarse kosher salt

1/4 tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1 medium onion, thinly sliced

1 bunch Swiss chard (about 10 oz), stems and center ribs cut away, leaves coarsely chopped

2 oz thinly sliced Italian Genoa salami, cut into 1/2 inch pieces (about 2/3 cup)

1 garlic clove, minced

Preheat broiler. Whisk all the eggs, 1 1/2 tbsp cheese, 1/4 tsp salt, and 1/4 tsp pepper in large bowl.

Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and saute until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Saute until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tbsp cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

Creamy Maple Polenta

2010-08-12T08:45:00.000-07:00

Yummy. I served this with the pecan and panko crusted chicken and it made a surprisingly good side dish. It is also just as good as a hot breakfast dish (similar to farina).

Bon Appetit, August 2006

Prep: 15 minutes

Total: 15 minutes

4 Servings

1 cup yellow cornmeal

1 cup water

3 cups whole milk

1 tsp salt

2 tbsp pure maple syrup

2 tbsp (1/4 stick) butter

Whisk cornmeal and water in medium bowl to blend. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Gradually add cornmeal mixture, whisking constantly until polenta comes to boil. Reduce heat and simmer until polenta is very thick, stirring occasionally, about 10 minutes. Mix in maple syrup and butter. Season to taste with pepper and transfer to bowl.

Pecan- and Panko-Crusted Chicken Breasts

2010-08-12T08:38:00.000-07:00

Very good. I used chicken strips that I had and because they were much skinnier than breast halves, I baked them for about 10 minutes and they were perfect and moist. I substituted onion in place of shallots for the sauce. This would be a good weekday dinner.

Bon Appetit, August 2006

Prep: 20 minutes

Total: 40 minutes

4 Servings

4 skinless, boneless chicken breast halves

1 cup panko (Japanese breadcrumbs)

1 cup finely chopped pecans

6 tbsp (3/4 stick) butter, divided

1/4 cup minced shallots

3/4 cup low-salt chicken broth

2 tbsp chopped fresh parsley

Preheat oven to 400. Sprinkle chicken with salt and pepper. Mix panko and pecans in dish. Melt 4 tbsp butter in heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture. Place skillet over medium heat. Add chicken and saute until brown on bottom, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.

Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tbsp butter and shallots; saute over medium-high heat 1 minute. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with salt and pepper; drizzle over chicken.

Pasta with Grilled Vegetables and Feta

2010-08-12T08:22:00.000-07:00

Delicious. My one suggestion would be to grill the peppers in halves and then cut up when you take them off the grill. I lost a lot between the grill grates. The tomatoes worked very well on the skewers (makes sure you soak them if they are wooden). I couldn't find the feta in oil, so I bought feta with herbs and used olive oil to coat the vegetables.

Bon Appetit, July 2006

Prep: 30 minutes

Total: 30 minutes

6 Servings

1 10 1/2-oz jar feta cheese cubes in oil with herbs and spices

3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips

1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact

1 12 oz package cherry tomatoes

2 tbsp chopped fresh oregano, divided

1 lb castellane (long oval shells) or penne pasta

Prepare barbecue (medium-high heat). Drain all marinade from feta cheese into large bowl. Add bell pepper strips, onion wedges, and cherry tomatoes to marinade in bowl; sprinkle with salt and pepper and toss to coat. Thread cherry tomatoes on skewers. Grill all vegetables until tender and slightly charred, about 15 minutes for onion wedges, 10 minutes for bell pepper strips, and 5 minutes for cherry tomatoes. Return vegetables to same bowl. Sprinkle with 1 1/2 tbsp oregano; toss to blend.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain.

Add pasta and feta cheese to bowl with grilled vegetables; toss to coat. Season to taste with salt and pepper. Sprinkle with remaining 1/2 tbsp oregano and serve.

Veggie Burgers

2010-08-12T07:47:00.002-07:00

These tasted great. Travis said that they would be great to eat if you were a vegetarian. The one problem about them was that they were mushy when you're eating them on a bun. I froze half of the batch and I will write again when I make those. They might be firmer than when they were just refrigerated. ***After eating the frozen patties, they are just as mushy. I was disappointed.

Good Housekeeping, August 2010

Active Time: 40 minutes

Total Time: 1 hour

Makes 8 burgers

1 cup water

1/2 c. bulgur

3/4 c. old-fashioned oats

1 tbsp olive oil

1 med. onion (6 to 8 oz), finely chopped

10 oz. mushrooms, finely chopped

1/2 c. walnuts, finely chopped

2 cloves garlic, crushed with press

1 carrot, cut up

1 stalk celery, cut up

1/4 cup packed fresh parsley

1/8 tsp dried thyme

1 large egg white

3 oz. Cheddar cheese, grated (1/2 cup)

Salt and pepper

Nonstick cooking spray

Hamburger buns, lettuce, tomato, and red onion (optional)

In microwave-safe medium bowl, microwave water and bulgur on High 5 to 7 minutes or until liquid is absorbed.

In 12-inch nonstick skillet, toast oats on medium 3 minutes. Transfer to food processor.

In skillet, heat oil on medium. Add onion; cook 7 minutes, stirring. Add mushrooms, nuts, and garlic; cook 8 minutes or until liquid evaporates, stirring.

In food processor with oats, pulse carrot, celery, parsley, and thyme until finely chopped. Add egg white, Cheddar, bulgur, mushroom mixture, and 1/2 tsp each salt and pepper. Pulse until well combined.

Scoop 1/2 cup mixture; pat into 3 1/2 inch round. Place on waxed paper. Repeat. (Wrap and refrigerate up to 3 days or freeze up to 3 months. Do not thaw before cooking.)

Spray 12-inch nonstick skillet with cooking spray; heat on medium 1 minute. Add burgers in 2 batches; cook 10 to 12 minutes or until browned, turning once. Serve with buns, lettuce, tomato, and onion, if you like.

Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

2010-07-17T06:45:00.001-07:00

Talk about an explosion of flavor in your mouth. This was amazing. The grilled zucchini was so good, I had to control myself not to eat it all before adding it to the quinoa. Be careful with the turmeric-it stains things yellow. Also, I didn't have cumin seeds, so I used 1/2 tsp ground cumin. You can do it 2 hours ahead, so you can focus on the rest of your meal.

Bon Appetit, August 2008

8 Servings

1 15-oz can garbanzo beans (chickpeas) drained

3 tbsp fresh lemon juice

5 tbsp extra-virgin olive oil, divided

2 garlic cloves, peeled

2 tsp cumin seeds

1 tsp turmeric, divided

1 tsp smoked paprika, divided

2 cups water

1 cup quinoa (about 6 oz) rinsed well, drained

1 tsp coarse kosher salt

1 1/2 lbs medium zucchini (about 5) trimmed, quartered lengthwise

1 1/2 tsp ground cumin

4 green onions, thinly sliced

1/4 cup chopped fresh Italian parsley

Combine garbanzo beans and lemon juice in large bowl. Add 3 tbsp oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tbsp oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 tsp turmeric, and 1/2 tsp paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer; stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium-high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tbsp oil. Sprinkle with ground cumin, 1/2 tsp turmeric, and 1/2 tsp paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2 inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature.

Watermelon, Feta, and Arugula Salad with Balsamic Glaze

2010-07-17T06:38:00.001-07:00

A perfect summer salad! I made the glaze myself; super easy. I decided to serve the glaze on the side because I knew we would have leftovers and I didn't want it to get soaked in overnight.

Bon Appetit, July 2009

8 Servings

1 5-oz package baby arugula

8 cups 3/4 inch cubes seedless watermelon

1 7-oz package feta cheese, crumbled

2 tbsp balsamic vinegar glaze

Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.

Balsamic vinegar glaze (if you can't find it)

Boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tbsp, 6 to 7 minutes.

Chicken and Sausage Cacciatore with Grape Tomatoes

2010-07-17T06:28:00.000-07:00

This smelled so good while it was cooking. I served it with rice to soak up the yummy sauce. The recipe suggests serving with thick slices of garlic bread. Because we don't like mushrooms, I left those out and it worked just fine. If I made it again, I would leave out the chicken thighs and just use sausage.

Bon Appetit, July 2008

Prep: 40 Minutes

Total: 45 Minutes

4 Servings

3 tbsp extra-virgin olive oil, divided

4 large chicken thighs with skin and bones (about 1 1/3 lbs)

3/4 lb fresh mild or hot Italian sausages

3/4 lb large mushrooms, quartered

2 12-oz containers grape tomatoes

1/2 cup dry red wine

3 large garlic cloves, pressed

1 1/2 tsp chopped fresh rosemary

1/2 cup coarsely chopped fresh basil

Heat 2 tbsp oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Saute until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl. Add mushrooms to skillet. Saute until brown, about 4 minutes; add to same bowl.

Add remaining 1 tbsp oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.

Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

Pork Chops with Chiles Rellenos and Ancho Sauce

2010-07-13T04:59:00.000-07:00

I'm going to include the entire recipe even though I only made the pork chops by sprinkling with chile powder and salt and then grilling. They were really tasty and juicy.

Bon Appetit, August 2009

6 Servings

6 large fresh poblano chiles, stemmed

1 tsp cumin seeds

12 oz unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/2 inch cubes (about 2 1/2 cups)

1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 oz)

1 tbsp chopped fresh oregano plus oregano leaves for garnish

1 cup low-salt chicken broth

1/2 cup orange juice

5 tsp ancho chile powder, divided

1 tbsp honey

1 tbsp Italian double-concentrated tomato paste

1 cinnamon stick

1 garlic clove, pressed

1 tbsp coarse kosher salt

6 10-inch-thick pork loin chops on bone, frenched

Olive oil

Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.

Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.

Combine broth, juice, 2 tsp chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD. Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.

Mix 3 tsp chile powder and 1 tbsp coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.

Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.

Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.

Rice with Summer Squash, Red Peppers, and Roasted Pepitas

2010-07-13T04:50:00.000-07:00

This was a nice side dish and I could use up some of my zucchini. I used water instead of broth and sunflower seeds instead of pepitas.

Bon Appetit, June 2009

6 Servings

2 tbsp olive oil

1 small onion, finely chopped (about 1 1/4 cups)

1 red bell pepper, cut into 1/2 inch cubes

1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes

1 medium green zucchini, cut into 1/2-inch cubes

1 1/2 cups long-grain white rice (about 10 oz)

3 cups low-salt chicken broth

3 tbsp roasted salted shelled pumpkin seeds

3 tbsp finely chopped fresh Italian parsley

Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; saute until vegetables begin to soften, about 3 minutes. Add rice; saute 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.

Linguine with Summer Succotash

2010-07-10T07:22:00.001-07:00

Ok, so I strayed from this recipe, but I'll still give it credit. I used frozen corn instead of fresh, half a vidalia onion, half a red pepper, and a yellow squash instead of sugar snap peas. I heated the corn in the microwave. I sliced the onion, pepper, and squash and added it to the oil. It took a little longer to get those cooked, and then I added the corn, linguine, tomatoes, and cheese. I didn't have any basil on hand. The recipe tells you to add the cheese while it's still over the stove, but whenever I do this, I end up with globs of cheese. Travis looked it up, and it's better to add after you take the skillet off the heat. So I'll have to try that next time.

Bon Appetit, July 2009

4 First-Course or 2 Main-Course Servings

40 Minutes Total

8 oz linguine

2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided

3 tbsp olive oil

1 3/4 cups stringless sugar snap peas

1 6 oz container assorted baby tomatoes, large ones halved

1 1/4 cups sliced fresh basil

3/4 cup freshly grated Parmesan cheese plus additional for serving

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth.

Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper. Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese.

Farfalle with chicken, tomatoes, caramelized onions, and goat cheese

2010-06-17T17:06:00.000-07:00

Delicious and easy. The caramelized onions were amazing! I forgot to put in the chicken broth but it was still good.

Bon Appetit, June 2008

4 to 6 Servings

2 tbsp olive oil

2 large red onions, thinly sliced

2 tbsp Sherry wine vinegar

1 tsp sugar

8 oz farfalle

1 cup dry white wine

1 cup low-salt chicken broth

6 heirloom tomatoes, cored, chopped (about 5 cups)

2 cups shredded cooked chicken (from 1/2 rotisserie chicken)

1/2 cup thinly sliced basil leaves

2 tbsp chopped fresh marjoram

3 cups baby spinach

3 oz soft fresh goat cheese, crumbled

Heat oil in heavy large skillet over medium-high heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar, cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.

Meanwhile cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.

Divided spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

Chile and Cheese Tart

2010-06-17T16:58:00.001-07:00

I really liked this easy dinner. It was very cheesy. I used jalapenos instead of mild green chiles, and used less hot sauce.

Bon Appetit, June 2009

6 servings

1 tbsp olive oil

1 small red onion, diced

3/4 cup heavy whipping cream

2 large eggs

1 1/2 tsp coarse kosher salt

3/4 tsp hot pepper sauce

1/4 tsp freshly ground black pepper

1 7 -to8-oz package shredded sharp cheddar cheese

1 7-oz can diced mild green chiles

1 purchased frozen 9-inch -diameter deep-dish pie crust (do not thaw)

Preheat oven to 400. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.

Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.

Bake tart until golden brown and set in center, about 40 minutes.

Linguine with Spicy Leek and Tomato Sauce

2010-06-13T15:23:00.000-07:00

This was a delicious vegetarian meal. It does have a kick to it, so be prepared. It says 4 first-course servings, but it's more like 4 main-course servings.

Bon Appetit, June 2007

Prep: 25 mins

Total: 25 mins

4 First-Course Servings

1/4 cup extra-virgin olive oil

2 garlic cloves, chopped

1/2 tsp dried crushed red pepper

1/2 tsp fennel seeds

2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise

1 1/4 lbs. plum tomatoes, dice

1/2 c. dry white wine

1 tbsp white wine vinegar

12 oz linguine

1 3/4 c. freshly grated Parmesan cheese, divided

Heat oil in large skillet over medium-high heat. Add next 3 ingredients; saute 1 minute. Add leeks; saute until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.

Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.

Dilled White Bean and Grape Tomato Salad

2010-06-10T12:28:00.000-07:00

I've already made this twice. It's a great side to bring to a picnic because you can make it ahead (it only takes a couple minutes) and serve it room temperature.

Bon Appetit, June 2010

6 to 8 Servings

2 15-oz cans cannellini (white kidney beans), rinsed, drained

2 1/2 cups halved grape tomatoes (about 12 oz) or cherry tomatoes

2/3 cup diced red onion

1/4 cup chopped fresh dill

1/4 cup extra-virgin olive oil

3 tbsp fresh lemon juice

1 tbsp balsamic vinegar

2 garlic cloves, pressed

Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring salad to room temperature before serving.

Salmon with Coriander Rub and Lime Cream

2010-05-29T13:32:00.000-07:00

Very good and easy.

Bon Appetit, June 2010

6 Servings

1/4 cup coriander seeds

4 tsp cumin seeds

6 tbsp extra-virgin olive oil plus additional for brushing

4 large garlic cloves, pressed

2 1/4 tsp finely grated lime peel, divided

6 6-oz skinless salmon fillets (each about 1 inch thick)

9 tbsp sour cream

3 tbsp fresh lime juice

Chopped fresh cilantro

Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 mins. Transfer seeds to medium bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). Pour seeds into 13x9x2 inch glass baking dish. Add 6 tbsp olive oil, garlic, and 2 tsp lime peel. Whisk to blend. Add salmon to oil-spice mixture in dish. Turn to coat. Cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.

Position rack in top third of oven and preheat to 450. Brush heavy rimmed baking sheet with oil to coat. Working with 1 fillet at a time, brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in center, about 7 minutes.

Meanwhile, whisk sour cream, lime juice, and remaining 3/4 tsp lime peel in medium bowl to blend. Season lime cream to taste with salt and pepper.

Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.

Spring Vegetable and Quinoa Pilaf

2010-05-29T13:23:00.000-07:00

This was great. I served it with the Grilled Salmon with Black Beans recipe. The mayonnaise tastes good with this too. This would be a good salad to take to a picnic. We're not big fans of beets so I left that part out and put in some extra of the other veggies.

4 Servings

1 3/4 cups low-salt chicken broth

1/2 tsp coarse sea salt plus additional for seasoning

1 cup quinoa, rinsed and drained 3 times

6 baby golden beets, peeled, cut into 1/3 inch cubes

3 tbsp olive oil

2 garlic cloves, minced

1 cup 1/2-inch pieces orange bell peppers

1 cup 1/2-inch pieces red bell peppers

1/2 lb asparagus, trimmed, cut on diagonal into 3/4 inch pieces

1 cup 1/2 inch pieces trimmed baby zucchini (about 6 oz)

Freshly ground black pepper

4 green onions, thinly sliced

1 tbsp chopped fresh Italian parsley

Bring broth and 1/2 tsp sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.

Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic, saute 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Saute until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

Grilled Salmon with Black Beans and Piment D'Espelette Mayonnaise

2010-05-29T13:10:00.001-07:00

This was wonderful. I especially liked the Mayonnaise sauce, I couldn't get enough of it. I had to use regular chili powder instead of the piment d'Espelette but it tasted good to me. I served it with Spring Vegetable and Quinoa Pilaf-that was great as well. I definitely recommend the whole meal.

Bon Appetit, May 2010

4 Servings

1/3 cup plus 3 tbsp olive oil

5 garlic cloves; 2 pressed, 3 minced

1 tbsp finely grated lemon peel

1 tbsp chopped fresh thyme

1/2 tsp coarse sea salt plus additional for seasoning

6 7-oz salmon fillets with skin

1/2 cup finely chopped red onion

1/2 cup finely chopped celery

1/2 cup chopped plum tomatoes

2 tbsp (scant) chopped jalapeno chiles with seeds

2 15-oz cans black beans, rinsed, drained

1 tsp ground cumin

Freshly ground black pepper

Nonstick vegetable oil spray

1/4 cup chopped fresh cilantro plus leaves for garnish

Piment d'Espelette Mayonnaise (see recipe)

Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 tsp sea salt in small bowl. Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.

Heat 3 tbsp olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Saute until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD Can be made 2 hours ahead; let stand at room temperature.

Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness.

Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise; garnish with cilantro leaves.

Piment D'Espelette Mayonnaise

Makes 1 cup.

1 1/2 tbsp finely chopped shallot

2 tsp fresh lemon juice

2 tsp Sherry wine vinegar

1 1/2 tsp finely grated lime peel

1 cup mayonnaise

1 tsp piment d'Espelette (or I used chili powder)

Coarse sea salt

Freshly ground black pepper

Combine shallot, lemon juice, vinegar, and lime peel in medium bowl. Cover; let stand 30 minutes. Whisk in mayonnaise and piment d'Espelette. Season with salt and pepper. Cover; chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Corn and Bell Pepper Chowder

2010-05-06T05:54:00.000-07:00

This made more than 4 servings. A nice quick soup. Serve with salad and biscuits to make it a meal.

Bon Appetit, April 2007

4 Servings

Prep: 25 minutes

Total: 25 minutes

4 cups fresh or frozen corn kernels (thawed if frozen), divided

2 cups low-salt chicken broth, divided

1 red bell pepper, chopped

1 5- to 6-oz Yukon Gold potato, peeled, cut into 1/2 inch cubes

3 large shallots, chopped

2 tbsp whipping cream

Chopped green onions

Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; saute 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

Spicy Stir-Fried Chicken and Greens with Peanuts

2010-05-06T05:43:00.001-07:00

This made the house smell so good. Your mouth will be watering when you sit down to eat. Serve rice alongside to soak up the sauce. Don't skip the peanuts!

Bon Appetit, April 2008

4 Servings

2 tbsp soy sauce, divided

2 tbsp dry Sherry, divided

3 tsp Asian sesame oil, divided

2 tsp golden brown sugar, divided

1 1/4 lbs skinless boneless chicken breast halves, cut crosswise into 1/3 inch wide strips

3 tbsp peanut oil, divided

4 green onions, white parts and green parts chopped separately

2 tsp chopped seeded serrano chiles

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 lb), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1/4 cup chopped roasted salted peanuts

Whisk 1 tbsp soy sauce, 1 tbsp Sherry, 1 tsp sesame oil, and 1 tsp sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tbsp soy sauce, 1 tbsp Sherry, 2 tsp sesame oil, and 1 tsp sugar in small bowl and reserve.

Heat 2 tbsp peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tbsp peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Saute just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

2010-05-06T05:25:00.000-07:00

This had a great flavor. It was more like a soup than a stew, which I wasn't expecting. I think I served it with couscous or quinoa. The yogurt was good, but I didn't have harissa so I substituted hoisin sauce. To cut down on the prep time, I cut up the vegetables the night before.

Bon Appetit, April 2009

6 Servings

Yogurt Sauce:

1 cup (8 oz) Greek-style yogurt

1 tbsp extra-virgin olive oil

1 tsp harissa sauce

1 garlic clove, minced

Coarse kosher salt

Vegetable Stew:

Coarse kosher salt

1 lb carrots, peeled, cut into 1/2 to 1/4 inch pieces

1 3/4 lb turnip, peeled, cut into 12 to 3/4 inch pieces

3 tbsp butter

1/2 lb spring onions or green onions, coarsely chopped (about 1 3/4 cups)

2 tbsp chopped fresh Italian parsley

2 garlic cloves, minced

1 tsp paprika

1 tsp ground cumin

1/2 tsp ground coriander

1/2 cup dry white wine

2 tsp all purpose flour

1 15-oz can garbanzo beans (chickpeas), drained, rinsed

1 5-oz bag baby spinach

1 to 3 tsp fresh fresh lemon juice

Yogurt Sauce: Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.

Vegetable Stew: Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.

Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.

Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

Pappardelle, with Pancetta, Broccoli Rabe, and Pine Nuts

2010-05-06T05:11:00.000-07:00

Ok...the funny thing here is that I made this recipe but substituted all of the ingredients listed in the title! I used linguine, bacon, kale, and walnuts because that's what I had on hand. I'll have to try it again as written. My version was still delicious though.

Bon Appetit, April 2006

4 Servings

4 tbsp extra-virgin olive oil, divided

3 garlic cloves, peeled, flattened

1 medium onion, chopped

3 oz thinly sliced pancetta, chopped

1 tsp fennel seeds, crushed

1/4 tsp dried crushed red pepper

1 large bunch broccoli rabe (also called rapini, generous 1 lb), stems sliced 1/2 inch thick, tops cut into 2-inch pieces

1 cup water

1 8.8 oz package dried pappardelle pasta

1 cup freshly grated Pecorino Romano cheese plus additional for serving

1/2 cup pine nuts, toasted

Heat 2 tbsp oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; saute until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.

Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tbsp oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.

Quick Chicken Paella with Sugar Snap Peas

2010-05-06T04:56:00.000-07:00

This was really good and smelled delicious. It made a lot of rice, much more than 6 servings. Travis said it didn't work well as leftovers, so invite some friends over that night.

Bon Appetit, April 2010

6 Servings

1/2 cup dry white wine

1/2 tsp saffron threads

1 1/2 tsp salt

1 1/4 tsp smoked paprika

1 tsp freshly ground black pepper

6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 lbs)

4 oz 1/4 inch thick slices fully cooked smoked Spanish chorizo

1 tbsp olive oil

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

4 garlic cloves, minced

1 1/2 cups long-grain rice

2 cups low-salt chicken broth

1 14.5 oz can diced tomatoes in juice

1/4 cup chopped roasted red peppers from jar

2 1/2 cups sugar snap peas, trimmed (about 8 oz)

Preheat oven to 400. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and saute until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.

Pour off all but 1 tbsp drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.

Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

Chipotle Roast Chicken Tacos

2010-04-15T10:01:00.000-07:00

This smelled so good the whole time it was roasting. Of course, you don't have to eat it in a tortilla. I didn't use the gizzard and all. But I did freeze the carcass afterward to make chicken stock.

Bon Appetit, April 2010

4 Servings

1/4 cup (1/2 stick) butter, softened

1 tbsp chopped fresh cilantro leaves pus 3 fresh cilantro sprigs

1 tbsp chopped fresh oregano leaves plus 3 fresh oregano sprigs

1 tbsp chopped fresh rosemary leaves plus 3 fresh rosemary sprigs

4 tsp minced canned chipotle chiles in adobo

1/2 tsp coriander seeds, crushed in resealable plastic bag with mallet

1 51/2-to 6-lb roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved

2 large onions, each cut into 8 wedges through root end, leaving root ends intact

12 garlic cloves, peeled

1 cup (or more) low-salt chicken broth

1/4 cup dry white wine

8 warm corn tortillas

1 avocado, halved, pitted, peeled, thinly sliced

Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Position rack in bottom third of oven and preheat to 400. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tbsp seasoned butter over breast meat and thigh meat under skin. Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.

Place onion wedges in large bowl. Melt remaining 1 tbsp seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.

Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.

Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.

Cut meat from chicken. Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.

Mexican Soup

2010-04-05T04:36:00.000-07:00

This was a nice simple and quick soup. You don't miss the meat, though you could always throw some chicken in with it if you wanted to. If you don't want it too spicy, use a mild salsa. The sweet potato makes a great base. Add an extra 10 to 15 minutes if you don't have an immersion blender. You'll need to cool the soup and put it into a blender. Make sure you follow the directions and do it in 2 batches. I thought I could get away with one, but I was wrong. I served this with corn muffins and tortilla chips on the side.

Woman's Day, April 17, 2010

Serves 4 (6 1/2 Cups)

Active: 6 min

Total: 26 min

2 tsp oil

1 small onion, chopped

1 large sweet potato (12 oz) peeled and cut into 1/2 inch pieces

2 cans (14 1/2 oz each) chicken broth

1/2 tsp ground cumin

1 can (11 oz) corn niblets, drained

1 cup mild or medium salsa

1 can (8 oz) tomato sauce

1 can (15 oz) canned black beans, rinsed and drained

Garnish: sour cream and cilantro (optional)

Heat oil in a 4 quart saucepan over medium heat. Saute onion for 3 minutes or until softened and translucent.

Add sweet potato, chicken broth and cumin; cover and reduce heat. Simmer 15 minutes or until sweet potato is tender. With immersion blender, process soup until smooth. (If using a countertop blender, cool sweet potato mixture 10 minutes, then blend in 2 batches.)

Stir in corn, salsa, tomato sauce and black beans. Simmer, covered, 5 minutes to blend flavors Serve with sour cream and cilantro, if using.

Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils

2010-04-05T04:27:00.000-07:00

This had a really good flavor. I couldn't find any pea tendrils, so I left them out.

Bon Appetit, April 2010

6 Servings

Nonstick vegetable oil spray

1/4 cup Asian sweet chili sauce

3 tbsp soy sauce, divided

2 tbsp finely grated peeled fresh ginger, divided

6 6-oz salmon fillets with skin

2 tbsp vegetable oil

3 garlic cloves, minced

8 oz sugar snap peas, trimmed

1 1/2 tbsp Chinese rice wine or dry Sherry

3 cups pea tendrils or pea sprouts (about 6 oz)

1 tsp Asian sesame oil

Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tbsp soy sauce, and 1 tbsp ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.

Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining tbsp ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tbsp soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.

Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.

Strawberry "Pop-Tarts"

2010-04-05T04:13:00.000-07:00

These were delicious. I baked half of them yesterday morning for an Easter morning treat. The pastry is really flaky. Much better than out of the box. It wasn't exactly easy to make. They take awhile, so plan ahead. It's tricky rolling it out to an even rectangle. Make sure you put down enough flour, because when it's time to transfer them, you don't want to have to scrape them off the counter. But the good news is that even if they don't look that great, they still taste great!

Bon Appetit, April 2010

Makes 8

2 cups plus 2 tbsp all purpose flour plus additional for shaping and rolling

1 tsp coarse kosher salt

1 tsp sugar

1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes

4 tbsp ice water

12 tbsp strawberry preserves (preferably organic homemade)

Powdered sugar

Fresh strawberries

Whisk 2 cups plus 2 tbsp flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tbsp, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.

Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10 inch rectangle, then cut into 8 5x3 inch rectangles.

Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tbsp preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserve may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

Sisi's Corn Pudding

2010-04-05T04:07:00.000-07:00

I made this as a side for Easter lunch. It was a big hit.

Bon Appetit, April 2010

10 Servings

4 tbsp (1/2 stick) unsalted butter, melted, divided, plus additional for dish

1 cup chopped red onion

1 1/4 cups whole milk

4 large eggs

3 tbsp all purpose flour

2 tbsp sugar

1 tsp salt

1/2 tsp freshly ground black pepper

3 15- to 16-oz cans corn kernels, drained, divided

Preheat oven to 400. Butter 13x9x2 inch oval or rectangular baking dish. Heat 1 tbsp butter in heavy medium skillet over medium heat. Add onion and saute until soft, about 5 minutes; cool in skillet.

Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tbsp butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.

Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.

Falafel with Hummus

2010-03-27T06:06:00.001-07:00

These were really good and different. I served them on top of a salad and served pita chips and hummus on the side. It took me about 30 minutes total.

Bon Appetit, March 2010

Prep: 35 minutes

Total: 55 minutes

6 Servings (3 Patties each)

1 15-oz can garbanzo beans (chickpeas), drained

1/4 cup chopped onion

3 tbsp all purpose flour plus more for dredging

2 1/2 tsp salt-free garlic pepper spice blend (I made my own)

1 tsp ground cumin

1 tsp baking powder

1/2 tsp salt

2 tbsp (packed) chopped fresh Italian parsley

Vegetable oil (for frying)

Purchased hummus

Puree canned garbanzo beans, chopped onion, 3 tbsp all purpose flour, garlic pepper spice blend, ground cumin, baking powder, and salt in processor until coarse puree forms. Add chopped Italian parsley; process just to blend. Generously sprinkle plate with all purpose flour. Roll level tbsp garbanzo bean mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.

Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375. Working in 2 batches, fry falafel patties until deep brown, turning once, about 3 minutes. Transfer falafel patties to paper towels to drain. Serve falafel with hummus.

Irish Cheddar and Stout Fondue

2010-03-19T05:56:00.000-07:00

This is supposed to be served as an appetizer for St. Patrick's Day, but I served it as a meal. I liked it, but I'm not sure it filled Travis up. The fondue didn't get as creamy as I would've liked. Use sharp white cheddar if you can't find Irish cheddar because it was a weird orange color when I used orange cheese. Travis thought I used dye to make it green for St. Patrick's Day (he's color-blind).

Bon Appetit, March 2006

Prep; 30 minutes

Total; 30 minutes

6 first-course servings

2 cups 1 to 1 1/2 inch diameter red-skinned potatoes, halved

2 cups cauliflower florets

2 cups very small brussels sprouts

2 apples, cored, cut into wedges

1 lb Irish cheddar cheese, grated

2 1/2 tbsp all purpose flour

3/4 cup (or more) Irish stout (such as Guinness)

6 tbsp frozen apple juice concentrate, thawed

1 tbsp Dijon mustard

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.

Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season with salt and pepper.

Transfer fondue to bowl. Place in center of platter with vegetables.

Simmered Cabbage

2010-03-19T05:47:00.000-07:00

I doubled the recipe to serve with my corned beef on St. Patrick's Day. It was great. I found it online.

Recipe Zaar by Julesong

Prep: 5 minutes

Total: 25 minutes

Serves 4

1/2 head cabbage, chopped into approx 1 inch squares or pieces
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 cup chicken broth or vegetable broth
3 tablespoons dry sherry (optional)
Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes. Add broth (and sherry, if desired) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender. Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn). Taste and adjust seasoning. Serve hot.

Mrs. O'Callaghan's Soda Bread

2010-03-19T05:41:00.000-07:00

This makes a delicious loaf of sweet soda bread. I served it with corned beef and cabbage on St. Patrick's Day.

Bon Appetit, March 2010

Makes 1 loaf

Nonstick vegetable oil spray

3 cups all purpose flour

3 cups whole wheat flour

1/2 cup (packed) brown sugar

1 tsp baking soda

1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2 inch cubes

2 cups buttermilk

Preheat oven to 425. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 7-inch round. Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough.

Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes. Transfer bread to rack and cool completely.

Corned Beef and Carrots with Marmalade-Whiskey Glaze

2010-03-19T05:31:00.000-07:00

I made this for my St. Patrick's Day feast. I also served cabbage and Irish Soda Bread as well. I bought corned beef that wasn't cooked, so I had to cook it the night before (it took a couple hours). It was a great meal. I felt very Irish!

Bon Appetit, March 2006

Prep: 20 Minutes

Total: 55 minutes (includes roasting time)

6 Servings

Nonstick vegetable oil spray

1 cup sweet orange marmalade

1/2 cup Irish whiskey

1/8 tsp ground nutmeg

1 tbsp Dijon mustard plus more for serving

1 2 to 2 1/4 lb piece lean fully cooked corned beef

12 carrots, peeled, halved lengthwise

Fresh parsley springs

Preheat oven to 425. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tbsp mustard.

Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

2010-03-19T05:14:00.000-07:00

Very good and you feel authentically Indian while eating this. I couldn't find some ingredients, but everything still worked. Mixing the salsa, yogurt, and oil together was a yummy side dish. I left out the tofu and we didn't miss it. Watch out where you put your utensils, because the turmeric and curry dyes everything yellow!

Bon Appetit, March 2006

6 servings

Mustard-Onion Salsa

4 cups chopped red onions (about 2 large)

1 1/2 tbsp sunflower oil or canola oil

1 tsp nigella seeds (couldn't find)

1 tsp black mustard seeds (couldn't find)

1 tsp yellow mustard seeds (tripled to make up for the other seeds)

2 tbsp fresh lemon juice

2 tsp grated lemon peel

Curry Oil

3 tbsp sunflower or canola oil

4 tsp curry powder

Minted Yogurt

2/3 cup Greek yogurt

2 green onions, thinly sliced

2 tbsp chopped fresh mint

Soup

2 tbsp olive oil

1 small head of cauliflower, halved, cored, cut into 1/3 inch thick slices, broken into pieces (about 3 cups)

1 medium white onion, chopped

3 tbsp curry leaves

1 tsp fennel seeds

1 tsp cumin seeds (didn't have, so used 1/2 tsp cumin powder)

1 lb Yukon Gold potatoes, peeled, cut into 1/2 inch cubes (about 3 cups)

1 tbsp turmeric

4 1/2 cups vegetable broth

6 bay leaves

1 9-oz bag baby spinach leaves

1 14 to 16 oz container firm tofu, drained, cut into 1/2 inch cubes

Chopped fresh parsley

For Salsa:

Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.

For Curry Oil:

Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.

For Yogurt:

Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.

For Soup:

Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.

Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.

Chicken, Asparagus, and Broccoli Stir-Fry

2010-03-19T05:06:00.000-07:00

This has great flavor, don't skip the hoisin or oyster sauces. I wasn't thinking and didn't make any rice to go with it. You need something to soak up the delicious juices. We couldn't stop eating and finished the whole thing in one sitting.

Bon Appetit, March 2006

Prep: 25 minutes

Total: 25 minutes

4 Servings

2 tbsp Asian sesame oil, divided

2 garlic cloves, chopped

2 cups 1 1/2 inch pieces asparagus

2 cups small broccoli florets

6 tbsp low-salt chicken broth, divided

1 1/4 lbs skinless boneless chicken breast halves, thinly sliced crosswise

4 large green onions, chopped

3 tbsp hoisin sauce

1 tbsp oyster sauce

Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Stir in asparagus pieces and broccoli florets; add 4 tbsp broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer vegetables to bowl.

Add remaining 1 tbsp oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce, oyster sauce, vegetables, and remaining 2 tbsp broth. Toss until heated through and evenly coated with sauce, about 1 minute. Season to taste with salt and pepper and serve.

Spice-Rubbed Steak with White Beans and Cherry Tomatoes

2010-03-19T04:59:00.000-07:00

Really fast and easy and soooo delicious! I cooked my steak almost three times as long and it was still medium-rare. Just pay attention.

Bon Appetit, March 2010

Prep: 25 minutes

Total: 25 minutes

4 Servings

2 tsp chili powder

1 1/2 tsp ground cumin, divided

1 tsp dried crushed red pepper

1 tsp dried oregano

Coarse kosher salt

1 1 1/4 lb top sirloin steak (about 1 inch thick)

2 tbsp olive oil, divided

1 1-pint container cherry tomatoes

2 garlic cloves, pressed

2 15-oz cans white beans, drained

Mix chili powder, 1/2 tsp cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tbsp oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board. Wipe out skillet; add 1 tbsp oil. Add tomatoes; saute 1 to 2 minutes. Stir in garlic and 1 tsp cumin. Add drained beans; stir until heated through, adding water by tbsp if dry, 3 minutes.

Slice steak; serve with beans.

Ribollita

2010-03-19T04:38:00.000-07:00

A classic Tuscan soup. If you don't like mushy bread in your soup, leave it out and let people add it if they want. This is great to make if you have lots of vegetables in your refrigerator and don't know what to do with them. Leaving something out or replacing it would be fine. If you are making it all in one day, make sure to start early, as it takes a few hours.

Bon Appetit, February 2010

8 Servings

13 cups (or more) water, divided

1 1/4 cups dried cannellini (white kidney beans; about 8 oz)

12 large fresh sage leaves

8 garlic cloves; 5 sliced, 3 chopped

2 tsp (or more) fine sea salt, divided

6 tbsp extra-virgin olive oil, divided, plus additional for drizzling

1 large onion, chopped

2 large celery stalks, diced

1 medium carrot, chopped

1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2 inch cubes

1 small fennel bulb, trimmed, quartered through core, sliced crosswise

1 large pinch of dried thyme

1 small bunch black kale, cut crosswise into 1 inch ribbons (about 6 cups)

1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1 inch wide ribbons (about 6 cups)

4 cups thinly sliced savoy cabbage

5 large plum tomatoes, chopped

1 2 inch square Parmesan cheese rind

Pinch of dried crushed red pepper

2 cups (or more) Light Vegetable Broth or good quality canned vegetable broth (such as Swanson)

6 1/2 inch thick slices country white bread, coarsely torn with crusts

Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 tsp sea salt; simmer 10 mins. Uncover and cool beans in liquid. DO AHEAD Can be made 1 day ahead. Cover and chill in cooking liquid.

Heat 3 tbsp oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cool until onion is translucent, stirring often, about 5 mins. Add chopped garlic; stir 2 mins. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 tsp sea salt. Bring to boil; reduce heat to medium-low, cover and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD Can be made 1 day ahead. Cool, cover and chill. Rewarm before continuing.

Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.

Divide ribollita among bowls, drizzle with oil, and serve.

Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula

2010-02-26T03:18:00.000-08:00

"My new favorite sandwich!" That was what Travis said when he took his first bite. Back when the magazine first got here, Travis saw the cover recipe and said that he would love it if I would make it and I did. I took the suggestion of making the short ribs the night before (I served with wild rice and a vegetable medley). I didn't serve the meat with the mushy vegetables, I did that once before and Travis hated it. You only need the meat, discard the rest except for some of the sauce if you are going to refrigerate it so it doesn't dry out. Then I took the leftovers and made the sandwiches the next day. Of course it depends on how many you are feeding, but we still had 1 serving of meat left for the following day (and that's including the amount that I was nibbling while it was cooking!). The pickled onions are amazing (I ate the leftovers plain) and I used Monterey Jack cheese and it was the perfect flavor. I used boneless short ribs and I didn't have enough red wine and no Sherry so I used white wine to make up the difference. The one thing I might have done differently is the bread. I couldn't find a country-style bread at the bakery so I used Italian and I think it was too fluffy. It probably would've been better with a more substantial bread. But that being said, it was still delicious.

Bon Appetit, February 2010

Make 8

Short Ribs

5 lbs beef short ribs

1/4 cup (1/2 stick) butter

3 celery stalks, chopped

2 large carrots, peeled, coarsely chopped

1 medium onion, chopped

1 1/4 cup dry red wine

1/2 cup low-salt beef broth

1/3 cup medium-dry Sherry

2 garlic cloves, peeled

2 bay leaves

1 large fresh thyme sprig

Pickled Caramelized Onions

1 tbsp butter

2 large red onions, halved, thinly sliced crosswise (about 6 cups)

4 1/2 tbsp red wine vinegar

1 1/2 tsp sugar

Assembly

Butter, room temperature

16 slices country-style crusty white Bread

12 oz Petit Basque or Monterey Jack cheese, sliced

4 cups baby arugula

Short Ribs: Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and saute until beginning to soften and brown, stirring often, about 5 minutes.

Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low and simmer 1 hour.

Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.

Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4 to 1 inch pieces, trimming any fat. Return meat to pot. DO AHEAD: Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.

Pickled Caramelized Onions: Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and saute until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD Can be made 2 days ahead. Cover; chill. Microwave in 15 second intervals until lukewarm before using.

Assembly: Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down on each prepared sheet. Divided short rib mixture among bread slices, about 1/2 cup for each. Divided cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.

Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface, Cut each in half on diagonal. Transfer to plates and serve.

Quinoa with Moroccan Winter Squash and Carrot Stew

2010-02-24T17:04:00.000-08:00

This was very tasty. Don't attempt if you or someone you are feeding doesn't like hot and spicy food. It had a great flavor; don't leave out the cilantro or mint. The only ingredient I left out was the saffron. My only complaint is that the stew took twice as long. I think I cut my carrots and squash the size they said, but they took forever to cook. I would cut a little smaller next time and leave an extra cushion of time. I thought it would take 45-60 mins, but I had to wait almost 30 minutes more. If you have limited time, I would make the stew the night before. The quinoa can be made in about 30 minutes.

Bon Appetit, January 2006

4 to 6 Servings

STEW

2 tbsp olive oil

1 cup chopped onion

3 garlic cloves, chopped

2 tsp Hungarian sweet paprika

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp turmeric

1/2 tsp ground ginger

1/2 tsp cayenne pepper

pinch of saffron

1 cup water

1 14.5 oz can diced tomatoes, drained

2 tbsp fresh lemon juice

3 cups 1-inch cubes peeled butternut squash (from 1 1/2-lb squash)

2 cups 3/4-inch cubes peeled carrots

QUINOA

1 cup quinoa

1 tbsp butter

1 tbsp olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp turmeric

2 cups water

1/2 cup chopped fresh cilantro, divided

2 tsp chopped fresh mint, divided

For Stew: Heat oil in large saucepan over medium heat. Add onion; saute until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For Quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt and turmeric; saute 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

Brown Butter Soda Bread

2010-02-16T05:28:00.000-08:00

This makes 2 round loaves of bread pretty quickly -no rising. The pepper gives it a kick and the rosemary gives a great flavor. If you don't want it as spicy, decrease the amount of pepper. It tastes like the rosemary bread from Panera. However, it doesn't stay fresh for very long. You should eat both loaves in a couple days, otherwise it gets pretty hard.

Bon Appetit, February 2006

Makes 2 loaves

1/4 cup (1/2 stick) unsalted butter

3 1/2 cups all purpose flour

1/2 cup old-fashioned oats

1 tbsp sugar

1 tbsp chopped fresh rosemary

2 tsp baking powder

1 tsp baking soda

1 tsp salt

3/4 tsp ground black pepper plus additional for topping

1 3/4 cups buttermilk

1 egg white, beaten to blend

Position rack in center of oven and preheat to 375. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 tsp pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2 inch deep X in top of each dough round.

Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cook breads on rack at least 30 minutes. Serve warm or at room temperature.

Hearty Italian Sausage and Vegetable Soup

2010-02-16T05:19:00.000-08:00

A delicious and hearty soup. I used sweet sausage but I think it would be just as good with hot. The total time was closer to an hour for me. I don't think they included the preparation time. It was good with the rosemary brown butter soda bread and a salad.

Woman's Day, March 2010

Active: 15 mins

Total: 30 mins

Serves 4

8 oz. hot or sweet Italian sausage, removed from casings

1 large onion, chopped

1 cup sliced carrots

2 medium all-purpose potatoes, peeled and cut in 3/4 inch chunks

1 can (14 1/2 oz) reduced-sodium chicken broth

1 1/4 cups water

2 tsp minced garlic

8 oz. green cabbage, cut in thick shreds (4 cups)

1 tbsp flour

Break sausage into chunks into a large pot. Cook over medium-high heat, stirring often, 5 mins or until browned.

Add onions and carrots; cover and cook over medium heat, stirring once or twice, 3 minutes or until onions start to soften.

Add potatoes, broth, 1 cup of the water and the garlic, and bring to a boil. Simmer 5 minutes or until carrots are almost tender.

Stir in cabbage, cook 5 mins until vegetables are tender. In small cup, stir flour with remaining 1/4 cup water until blended. Stir into soup; cook 2 minutes.

Giant Southwestern Omelet

2010-02-16T05:08:00.000-08:00

A hearty vegetarian omelet for two, although it's more like 3 big servings. I left out the mushrooms, so I put in a whole red pepper and an onion. I couldn't find tomatillo salsa so I used whatever salsa I had in stock. Travis said that eating the leftovers for breakfast was ok, except it was a little too peppery for morning. I liked adding the leftover bean and salsa mixture over my salad.

Bon Appetit, February 2007

Prep: 25 mins

Total: 25 mins

2 Servings

1 15 to 15 1/2 oz can black beans, rinsed, drained

3/4 cup purchased tomatillo salsa

4 large eggs

2 green onions, chopped

1/4 tsp salt

1/4 tsp ground black pepper

3 tbsp butter, divided

1/2 red bell pepper, cut into strips

2 cups sliced mushrooms (about 5 oz)

1 cup (packed) coarsely grated Monterey Jack cheese (about 4 oz)

3 tsp chopped fresh cilantro

Stir black beans and tomatillo salsa in heavy medium saucepan over medium heat until heated through. Remove bean and salsa mixture from heat. Cover and keep warm while preparing omelet.

Whisk eggs, green onions, salt, and ground black pepper in medium bowl to blend. Melt 2 tbsp butter in medium nonstick skillet over medium heat. Add bell pepper and sliced mushrooms to skillet; stir until mushrooms are brown, about 8 minutes. Transfer vegetables to bowl.

Melt remaining 1 tbsp butter in same skillet over medium heat. Add egg mixture. Cook without stirring until beginning to set, about 4 minutes. Sprinkle with vegetables, Jack cheese, and 1 tbsp chopped cilantro. Cover skillet and cook until cheese melts and eggs are set, about 2 minutes. Slide large spatula under omelet to loosen. Fold omelet in half; turn out onto platter. Top omelet with bean and salsa mixture. Sprinkle with remaining 2 tbsp chopped cilantro and serve.

Brussels Sprouts with Sausage & Grapes on Creamy Polenta

2010-02-16T04:54:00.000-08:00

This was interesting. It was good, but I probably won't make it again. I had to roast it for 25+ minutes and even then it wasn't browned as much as I would've liked. Also, I would start the milk and water boiling right after you turn on the oven. That took extra time as well. Travis didn't like the polenta and the recipe made so much of it! This is the second time I've had brussels sprouts and I don't understand why they get such a bad rap. They are so cute and taste just like cabbage.

Good Housekeeping, March 2010

Active time: 17 minutes

Total time: 32 minutes

Makes 4 main-dish servings

2 pkgs (9 to 10 oz. each) Brussels sprouts, trimmed, each cut in half if large

2 cloves garlic, smashed

2 tsp. olive oil

salt and pepper

1 c. red seedless grapes

4 links (1 lb) sweet Italian sausage, each cut into thirds

2 1/4 cup milk

2 c. water

1 c. yellow cornmeal

1 tbsp margarine or butter

Preheat oven to 450.

In 18" by 12" jelly-roll pan, toss sprouts and garlic with 1 tsp oil, 1/8 tsp salt, and 1/8 tsp freshly ground black pepper until well mixed. Arrange, cut sides down, in single layer on one side of pan. Place grapes in center of pan; drizzle with remaining 1 tsp oil; stir to coat. On other side of pan, arrange sausages in single layer. Roast 15 to 20 mins or until sprouts are brown and sausages are no longer pink inside.

Meanwhile, prepare polenta: In 3 quart saucepan, heat milk and water to boiling on medium-high. Reduce heat to low. With wire whisk, stir in cornmeal. Cook 8 to 10 minutes or until very thick and creamy, whisking frequently. Whisk in margarine, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until well blended. Divide polenta among serving plates and top with Brussels sprouts, grapes, and sausages.

Baked Halibut with Almonds

2010-02-16T04:46:00.000-08:00

I think that this is my new favorite fish recipe. I used tilapia fillets instead of halibut. The corn meal makes such a nice, light crust. I think it took the fish I used about 15 mins to bake. You could use a different sauce on top of the fish if you wanted, but this was good.

Bon Appetit, January 2010

4 Servings

Nonstick vegetable oil spray

1/2 cup yellow cornmeal

1/4 tsp salt

pinch of ground black pepper

4 5-to 6-oz halibut fillets

1/4 cup (1/2 stick) butter

1/2 cup golden raisins

1/4 cup dry white wine

1/2 cup chopped toasted almonds

2 tbsp fresh lemon juice

2 tbsp chopped fresh Italian parsley

Preheat oven to 400. Spray baking sheet with nonstick spray. Whisk cornmeal, 1/4 tsp salt, and pinch of black pepper in small bowl. Dredge fish in cornmeal mixture and place on prepared sheet. Bake fish until just opaque in center, 10 to 13 minutes, depending on thickness of fillets.

Meanwhile, melt butter in small saucepan over medium heat. Add raisins and wine; bring to boil. Reduce heat and simmer 5 mins to soften raisins. Add almonds, lemon juice, and parsley.

Place fish on platter. Spoon sauce over.

Thai Style Pork Loin

2010-02-16T04:29:00.000-08:00

Travis and I sort of made this up. I had a pork loin that I was going to make but didn't know what to do with it. Travis suggested that I use the Thai Style Chili Sauce that was in the fridge. I noticed a recipe on the back of the jar for a dipping sauce. I made it (without adding the pineapple chunks) and used it as a marinade. It was delicious.

4 Servings

Sauce/Marinade

1/4 cup Kikkoman Thai Style Chili Sauce

1 tbsp pineapple juice from pineapple chunks

1 can (8 oz) pineapple chunks, drained

2 tsp Kikkoman Soy Sauce

Pork Loin

Stir the ingredients for the marinade. Place a pork loin on a foil lined jelly-roll pan. Rub marinade all over the pork and let sit covered in refrigerator for at least 30 minutes.

Preheat oven to 375. Place pork in oven covered for 40 minutes. Take off the covering for the last 5 minutes. Let sit outside of oven for 5 to 10 minutes before slicing.

Whole Wheat S'More Cookies

2010-02-11T07:04:00.000-08:00

The whole wheat flour gives these cookies a graham cracker flavor. I tried to make 36 cookies out of the batch, but I had to make closer to 44 and even then some of the cookies were huge! I would recommend making 5 dozen and cutting down the baking time by a minute or two. It's better if the marshmallows are stale, so leave them out for a couple days. I left mine out overnight and they weren't hard enough and they totally melted while baking. Definitely use the parchment paper; they slide right off. I ran out and had to do one row without and used baking spray and they still stuck.

Bon Appetit, February 2008

Makes about 36

3 cups whole wheat flour or white whole wheat flour

1 1/2 cups (packed) golden brown sugar

3/4 tsp salt

1/2 tsp baking soda

2 large eggs

1/2 cup buttermilk

1 tbsp robust-flavored (dark) molasses

1 1/2 tsp vanilla extract

1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups milk chocolate chips (about 9 oz)

1 cup mini marshmallows

3/4 cup coarsely chopped walnuts

Preheat oven to 350. Line 3 large rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows, and nuts.

Drop cookie dough by rounded tbsp onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 mins. Let cookies cool on sheets 10 mins. Transfer cookies to racks and cool (cookies will firm up) DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.