Kerry's Cooking Chronicles

Introducing.......Recipes that Fit

2011-07-27T08:00:00.003-04:00

Thanks for your patience! I am still settling into my new web home, but you're invited on over to Recipes that Fit. And as a thank you for being a loyal reader, there are THREE new recipes already posted over there. I may slow with the technical stuff, but I am still cooking up a storm.

A few logistical notes:

If you use a reader or feed service, please update the address. If you would like to subscribe to the blog by email, you can do that on the new blog too!

The first time you comment on the new blog, I'll need to approve the comment. After that, your comments will appear automatically.

There are still a few pages and links that may not work, so bear with me as I get things up and running.

See you over there!

Under Construction

2011-07-19T08:00:00.001-04:00

An updated version of Kerry's Cooking Chronicles is under construction. Watch this space for all the details which will be announced sometime next week.

Until then....happy cooking!

Potato, Lentil, and Swiss Chard Curry

2011-07-18T08:00:00.003-04:00

Some people find it easier to prepare meals during the summer months. Fresh produce is abundant and the days are longer. The snow that used to cover the grill is a distant memory. Many summer recipes are designed to be quick and easy, and some don't need to be cooked at all.

But while I love cooking with summer ingredients, I am actually finding meal preparation more challenging in the summer. My schedule is erratic and I am spending more time away from home. I always seem to be missing one key ingredient for a recipe. And it's unbearable to think about turning the oven on when it's already 95F in my kitchen.

Really, I miss my Sunday kitchen sessions. Of course, I'd rather be hanging at the beach than in my kitchen, but when Monday comes and I am less than prepared, chaos ensues. My skin has had enough sun for this week, so I spent some time putting together a recipe that felt just a little like fall - Smitten Kitchen's Curried Lentils and Sweet Potatoes. Since it is July and not November, I used small red potatoes instead of sweet potatoes.

I was worried this would be too spicy, but it's actually fairly mild, even with a whole (deseeded) jalapeno in the mix. Of course I used the Swiss chard stems as well, adding the chopped stems into the pan with the onion. The potatoes, lentils, and chard each have a different texture but work well together. My craving for a substantial Indian dish was satisfied with this meal, and I can now rest easy because I have curry packed for lunches this week.

#FitBoston Recap and Thank You to Pretzel Crisps!

2011-07-15T08:00:00.004-04:00

Last Saturday, I was fortunate to attend #FitBoston, which was a local meetup for Fitbloggin' people organized by some great folks at Me You Health. It was a fun day at Healthworks, and included workshops using the FitTrampoline, hula hoops, and pilates. Lisa Johnson had some great tips about blogging, and Kurt Eng offered some Wordpress wisdom.

My favorite part of the day was meeting so many new bloggers, but of course I was also interested in the food! Boloco provided burritos, Whole Foods had a booth where you could massage kale, and Pretzel Crips had plenty of samples and a giveaway.

I was really excited when I learned that I won a raffle prize from Pretzel Crisps which was a generous gift card to Whole Foods. And Pretzel Crisps threw in a bunch of coupons for free pretzels. If you invite me to your summer BBQ, I promise to bring a bag. (This is the part when you flood my email with party invites....)

Pretzel crisps are crunchy flat pretzels, the kind that you can eat out of the bag or use to scoop up your favorite dip, like hummus.

But the thing I really like about Pretzel Crisps is that they only have 4 ingredients, and you can pronounce them all.
Ingredients: Wheat Flour, Sugar, Salt, Malt Syrup.

I'll do a full product review once I've had a chance to test out a few different flavors, but a big thank you to everyone who worked so hard to create #FitBoston, and to Pretzel Crisps for this prize.

Zucchini Black Bean Enchiladas

2011-07-14T08:00:00.004-04:00

We'll take a little break from the sweets today to talk about a new dinner recipe. These enchiladas are so good that I've made them three times over the past month. Really! The first time I forgot to take pictures. The second time I added a few ingredients and liked the result, but the pictures came out horribly. The third time I made a few more changes to the recipe and liked the enchiladas even more. The pictures aren't great but you really need this recipe now, so that you're ready when local zucchini is abundant.

I started with this recipe posted by Gina from Skinny Taste, who had the fabulous idea to use shredded zucchini to make a vegetarian enchilada. I added some red onion and black beans, for just a little more flavor and protein. Gina also inspired me to make my own enchilada sauce, which is actually really easy! Everyone who tasted this recipe has been surprised by just how much they like it. And equally important, the enchiladas are just as good for lunch the next day.

Enchiladas:

2 t canola oil

1 t minced garlic

1 large red onion, peeled and diced

4 scallions, white and light green parts only, chopped

3 large zucchini, shredded

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

8 oz. Cabot 50% Reduced Fat Cheddar Cheese, shredded and divided

6 Joesph's brand Flax, Oat Bran, and Whole Wheat tortillas

Enchilada Sauce:

Cooking Spray

1 t minced garlic

1 (15 oz.) can tomato sauce

1 T chili powder

1 t cumin

1/8 t cayenne pepper

1 c. Knorr vegetable broth

Heat oil in a large frying pan, and saute garlic, onion, and scallions for 5-10 minutes, or until golden brown. Add shredded zucchini, and saute for 15-20 minutes, or until most of the liquid is evaporated. Stir in beans and 1/2 c. shredded cheese.

To make the sauce, coat a small pot with cooking spray, and saute the minced garlic. Add the tomato sauce, spices, and broth, and bring to a boil. Simmer for 15-20 minutes and then remove from heat.

Coat an 11"x7" or a 13"x9" baking dish with cooking spray. Fill each tortilla with 1/6 of zucchini- bean mixture, and place seam side down in the baking dish. Reserving 1 cup of the enchilada sauce for serving, pour the remaining sauce over the enchiladas. Top with remaining shredded cheese. Bake at 400F for 20 minutes.

Serve with remaining enchilada sauce and additional chopped scallions.

Chocolate Chip Cookie Dough Balls

2011-07-13T08:00:00.003-04:00

What's better than cookie dough? In the summer, that would be cookie dough right from the freezer. And this version doesn't have any pesky food safety issues because there is no egg. Angela from Oh She Glows came up with this recipe which contains just cashews, oats, flour, sugar, maple syrup, and chocolate chips of course! The whole batch comes together in just a few minutes, and you can roll the dough into balls and pop them in the freezer, or eat them right away. It's the perfect frozen sweet treat for a hot summer night.

Rhubarb Sauce

2011-07-12T08:00:00.003-04:00

It's too early to be sure, but I think this could be a dessert-heavy week here on the blog. Usually though, people don't complain about seeing a lot of sweet things. I never hear "you post way too many chocolate recipes" but rather "how about some normal food?"

If you remember, way back in June, my Mom and I had a rhubarb adventure when a neighbor let us harvest some from his yard. We got to work right away making some amazing rhubarb streusel muffins, but we had plenty of rhubarb leftover for another recipe. We decided to make a simple rhubarb sauce, using this recipe which calls for just butter, rhubarb, and sugar. I added a dash of vanilla and cinnamon as suggested in the comments. The sauce tasted great, but the sad part was that our sweet teeth had been satisfied by the muffins. So we let the sauce cool and put it in the freezer for another time.

When the rest of the family had to head home on the Fourth of July (you know, for real jobs and things...) my Mom and I broke out the sauce and some vanilla ice cream, and enjoyed a sundae while watching the fireworks and playing a game of Scrabble. Don't worry, we didn't eat all the sauce, there's plenty leftover so everyone can give it a try. But you probably should bring your own ice cream.

Strawberry Nutella Muffins

2011-07-11T08:00:00.003-04:00

With an overflowing quart of local strawberries, I got the urge to bake. Oh, I ate plenty of strawberries right out of the carton, but fresh strawberries have a short life and I wanted to preserve a few. I found the recipe for Strawberry Nutella muffins, and decided to give it a try. I was concerned about having a dozen muffins and a jar of Nutella in the house when I was done, but it was a risk worth taking. (If you're looking for a slightly less decadent strawberry muffin recipe, try this delicious whole wheat version!)

The recipe itself is a fairly simple one. After you put half of the batter in the muffin cups, you add a spoonful of Nutella to each cup and cover it with the remaining batter. The end result is a chocolate hazelnut surprise in the middle of each muffin. The first one out of the oven was the best, with just a little steam still rising from the top and warm Nutella in the center. I knew I had to get these to the freezer fast, to share with my family on Fourth of July weekend. If only I could forget about that jar of Nutella in the back of the cupboard.

The muffins kept well, but the Nutella lost that creamy quality. So my advice is to go ahead and make these but try to gather enough friends to enjoy them the very same day. It shouldn't be too difficult to gather a group excited to try freshly baked Strawberry Nutella muffins!

Blueberry Yogurt Multigrain Pancakes

2011-07-08T08:00:00.003-04:00

Just in time for the long holiday weekend, Smitten Kitchen posted a new pancake recipe - Blueberry Yogurt Multigrain Pancakes. These pancakes use white, whole wheat, and barley or rye flour with plain yogurt to create a thick batter. (To be fair, we only had white and whole wheat flour in the house so our pancakes had one less grain.) We did, however, have plenty of blueberries. A large bowl of them disappeared quickly - some when into the pancakes, some went right into our mouths. These pancakes seemed to take longer to cook than I expected, but the end result was a nice pancake.

These were good, don't get me wrong, but they weren't our favorite pancake. Of course, I like the idea of making whole grain pancakes, but I used whole wheat flour when we made these Banana Sour Cream pancakes and they came out great. The banana adds some sweetness and body, and by all means you could throw some blueberries in as well. But sour cream isn't something that you always have in the refrigerator, so maybe I need to try that recipe with Greek-style yogurt? I may still be on the hunt for the perfect pancake recipe, but we will sure enjoy breakfast along the way.

Tasteful Selections Parmesan Potatoes

2011-07-07T08:00:00.003-04:00

One of the sponsors of Fitbloggin' was Tasteful Selections, a company which offers bags of ready to cook small potatoes. There are no other ingredients in the bag, just potatoes! Using a coupon, I tried the Sunrise Medley bag which contained red, white, and purple varieties.

I used the bag to make these Parmesan Potatoes, an easy recipe which combines the potatoes with oil, garlic, seasonings, and Parmesan cheese. The potatoes took longer than indicated to cook, but were ready in about 45 minutes.

Everyone enjoyed this side dish, but there was nothing particularly special about these potatoes. Personally, I'd rather try different varieties of potatoes which are readily available at area markets. I already view potatoes as a healthy 'convenience' food, and don't need them to be packaged for me. Still, I appreciate the opportunity to give these a try!

*These potatoes were obtained using a coupon for free product provided by Tasteful Selections. I did not find these in the Boston area; my Mom actually located this bag in a Connecticut Price Chopper. I was not compensated in any other way for this review, and the opinions contained are entirely mine.

Mediterranean Chopped Salad

2011-07-06T08:00:00.003-04:00

One of my favorite meals this weekend was Mediterranean Chopped Salad, which I made by loosely following a recipe from Oprah. I love that we served it salad bar style, and everyone could pick and choose their own salad ingredients. The choices included chopped Romaine, grilled zucchini, eggplant, and red onion, roasted red peppers, grape tomatoes, olives, and feta cheese. Everything looked so pretty on an antique tablecloth from my grandmother.

The salad bar was great, but the basil dressing stole the show. I used a smoothie maker to blend everything together, and the result was incredible. I was a bad blogger and didn't document the exact measurements, but the dressing roughly contained:

1 chopped shallot

1 spoonful of minced garlic

1 spoonful of mustard

1 spoonful of sugar

1 cup basil leaves

1/2 c. red wine vinegar

1 c. olive oil

1/4 c. water

Here is a shot of my Dad's (first) bowl, ready to be enjoyed with a glass of wine on the deck. We may have to make the Mediterranean salad bar a Fourth of July tradition!

Margarita Ice Cream Sandwiches

2011-07-05T08:00:00.006-04:00

I hope everyone had a great Fourth of July weekend! My weekend extends through today, and the forecast dictates that I must be outside basking in the sun. But first, I'll share the recipe that was indeed the hit of the weekend. My Mom suggested we make these Margarita Ice Cream Sandwiches, from Cooking Light. Wondering why the lime sherbet isn't green? Because the local store didn't sell any, so we went ahead and made our own. Cookies and ice cream from scratch on a holiday weekend!?! Oh yes we did...

First, we made the cookie dough very early in the morning. We formed the dough into two logs, wrapped them in plastic, and placed them in the refrigerator to chill. The dough was fairly crumbly at first, but firmed up nicely after a few hours. We sliced the logs into circles, garnished them with sugar, salt, and lime zest, and baked the cookies.

The cookies were really good just out of the oven, a sort of lime shortbread. We could have stopped right there and just had tea and cookies. But with our hearts set on ice cream sandwiches, we pulled out the Cuisinart Ice Cream Maker. It is really easy to make ice cream with the machine. I poured in half and half, lime juice, and more lime zest, and about 20 minutes later we had freshly made lime sherbet. Who needs green food coloring anyway?

Once the cookies were cool and the sherbet was frozen, we were ready to make the sandwiches. The assembly was really the trickiest part because you need to move fast before the ice cream and sherbet have a chance to melt. Then, you need to wrap each sandwich in plastic so that it holds it's shape as it refreezes.

Finally, late that night, we sat down the enjoy the fruits of our labor. Some people like a margarita at the end of a long summer day, but we loved these margarita ice cream sandwiches. I am pretty sure your family will too!

Preparing for the Fourth

2011-07-01T08:00:00.000-04:00

I am super excited to have an extra long holiday weekend this year, starting right this very minute. I am spending it away with my family and looking forward to enjoying the beach. As usual, there are plenty of cooking projects planned. We've having salads and kabobs and pizzas and pancakes, and even some ice cream!

Last year, the hit of the weekend was this Zucchini Galette.

The year before that, the hit of the weekend were these Chocolate Chip Ice Cream Sandwiches.

You never know which recipe will be the hit of this year, but I'll be back next week to let you know. Have a happy Fourth of July weekend!

Pasta, Swiss Chard, and Goat Cheese

2011-06-30T08:00:00.002-04:00

I know, another goat cheese recipe, but it was on sale this week and I couldn't help myself. This dish was based on a recipe from Real Simple, but I simply couldn't discard the Swiss chard stems as the original recipe suggested. I also wanted to use whole wheat pasta, and then I decided to add some Parmesan cheese as well. Next thing I knew, this became a different dish entirely.

I think Swiss chard is one of my favorite greens, and complements pasta well because it has just a little more bite than spinach. Unfortunately, the goat cheese got lost in the shuffle in this dish. I could taste the cheese, but missed the fluffy texture. Next time I would skip the Parmesan, and add the goat cheese as a garnish only. This is a great recipe if you've got a lot of Swiss chard from your CSA!

1 T olive oil
1 large bunch Swiss chard (12-15 large leaves)
2 c. dry whole wheat pasta, boiled and drained with cooking water reserved
2 oz. goat cheese
2 T Parmesan cheese

Heat olive oil in a large frying pan. Wash Swiss chard and separate leaves from stems. Chop the stems into 1" pieces, and saute in olive oil for 10 minutes, or until softened. Tear the leaves into pieces, add them to the pan, and cook for 5 minutes, or until leaves are tender. Add 2 T reserved pasta water, cooked pasta, and goat cheese to the pan and stir to mix. Remove from heat and garnish with Parmesan.

Goat Cheese Blondies

2011-06-29T08:00:00.002-04:00

The second recipe that I made for the BBQ was much sweeter - Goat Cheese Blondies, from the blog Real Food Has Curves. The assembly phase went very well; I beat the butter, cheese, brown sugar and white sugar for the full 6 minutes that was suggested, and everything went fairly quickly from that point. I popped them in the oven, and a short time later there was an amazing smell in my kitchen! I did run into some trouble cutting these out of the pan, and a few of them ended up a crumbly mess. My advice is to make sure the pan is greased and floured really well, and make sure the blondies are sufficiently cool before you try to cut them. And of course, any that aren't good enough to take to a party are still fine for personal consumption.

The goat cheese here is pretty subtle, but you end up with just a slight salty flavor to balance the sweet. And of course any dessert with dark chocolate chips is bound to be good. This recipe takes an (American?) classic and makes it just a bit more elegant and interesting .

Kale and Chickpea Salad

2011-06-28T08:00:00.003-04:00

I try to be really honest about all my kitchen adventures, because you have to try (and sometimes fail!) in order to appreciate the times when you really succeed. I set out on Sunday to make three new recipes, and two of them were for a BBQ I was attending that evening. New recipes for a party? Is she serious? Why yes, I am. Overly ambitious perhaps, but serious.

The first recipe was Cosmic Kale and Chickpeas, which I intended to serve over brown rice. The first step is to make a cashew sauce with soaked cashews, water, garlic, and bouillon. I loaded the ingredients into my food processor, and pressed the button. Oops, my food processor does not have a watertight seal like a blender. Cashew sauce flew everywhere. I took out some of the water and tried again. More cashew sauce spilled. At this point I realized the chopped onion was burning in the frying pan. There was such a mess in my kitchen I wanted to cry.

But I regrouped. I turned down the heat on the onions, and added in the chopped kale and chickpeas. Then I mixed up a new sauce with 1/4 c. peanut butter, 1/4 c. water, a dash of soy sauce, and a dash of red pepper for just a little heat. When the kale was cooked, I stirred in the peanut sauce and about 2 cups of cooked brown rice. A few minutes later, I declared the dish done, and then calmly cleaned just about every surface in my kitchen.

I did get at least one compliment from someone who really liked the peanut sauce, and there was no salad left when I took the bowl home. Whether you make the recipe as it was originally written, or use the "peanut butter shortcut", you will never know what you can do until you try.

White Bean, Walnut, and Sage Burgers

2011-06-27T08:00:00.003-04:00

This is another one of those posts where the picture does not do the recipe justice. I've got to work on that. Trust me, these were the best veggie burgers I've made in a long time, and I've made a lot. I am pretty sure it was the flavor from the generous amount of sage and the texture from the chopped nuts.

I made these burgers using the recipe for White Bean, Pecan, and Sage Burgers from Real Food Has Curves, and just swapped the walnuts for pecans. The mixture came together in my food processor fairly easily. Instead of frying the burgers, I baked them at 375F for about 30 minutes, flipping halfway through. I am sure they would be great cooked in oil, but it was just easier for me to pop them in the oven.

I placed a burger in a whole wheat pita pocket filled with lettuce and cucumber, and then added a dollop of plain yogurt. It was a nice light summer meal, with leftovers for the next day. The whole combination reminded of falafel, and next time I may form the bean mixture into balls and bake them that way. But any way you make these they are bound to be great!

Tofu Croutons

2011-06-24T08:00:00.003-04:00

Tofu can be so....controversial. Some people love it, some hate it, and some don't understand it. Some people just aren't sure what to do with it, and those are the ones I am here to help today.

I tried this Perfect Baked Tofu recipe from Caitlin at Healthy Tipping Point. First, you make a marinade with oil, honey, and spices. Then you cube the tofu and toss the cubes in the marinade, and bake for 30 minutes. The recipe is so easy! But I over baked the tofu.....by a lot. I kind of liked these crispy spicy-sweet cubes so I used them as croutons in this salad of Romaine, cucumbers, and feta. The tofu is more of an accent here than the focus of the dish, and that's often an easy way to introduce new foods into your diet. The croutons made this salad a lot more interesting, and they turned out to be a delicious mistake.

Kale Salad with Parmesan and Lemon

2011-06-23T08:00:00.003-04:00

I came home from Allandale Farm with dinosaur kale, which is a bit different from the curly variety I usually buy. The leaves are darker and softer as well.

People rave about Kale Chips, but I prefer using kale for massaged salad. I found this recipe for Kale Salad with Pecorino and Lemon, and decided to use both the dino kale and the Swiss chard to create a larger salad. The first step is to cut the stems out of the leaves, and then cut the leaves in a chiffonade. You basically need to roll the leaves up and slice, and this video provides a good demonstration. Then you combine the cut greens with olive oil, freshly squeezed lemon juice, salt, and pepper, and let it sit for at least an hour. You can garnish it with the sharp cheese of your choice, and serve.

After just an hour, the leaves were as tender as spinach, and full of flavor. I think the combination of kale and chard worked well to provide some variety. A bowl full of greens is the perfect base for any meal.

Allandale Farm

2011-06-22T08:00:00.004-04:00

Summer is officially here, and I decided to celebrate with a trip to Allandale Farm. It was a short trip, since the farm is located right in Brookline, MA. The farm store is open everyday, which is incredibly convenient. I was lucky enough to get a personal tour from Jess, a friend from grad school and fellow RD-to-be.

The farm store had a decent selection of seasonal produce, as well as other local products including bread, baked goods, maple syrup, and honey.

I was tempted by many things, but in the end I purchased a container of sugar snap peas, a bunch of dinosaur kale, and a bunch of Swiss chard. You'll see what I did with the kale and chard tomorrow, but the sugar snap peas I ate straight from the container. All day long. See, that's the effect of having freshly picked produce around!

Allandale Farm is now on my radar as a place to hit up for locally grown produce, and I am sure I'll be back!

Trader Joe's Baby Beets

2011-06-21T08:00:00.003-04:00

Sometimes when I go to Trader Joe's I race in to grab a pound or two of whole wheat pizza dough, a package of veggie burgers, and a few 19 cent bananas. But sometimes I get to wander up and down the aisles, looking for new and useful food products. Last week, I spotted these baby beets. Now, roasting your own beets isn't really difficult, but it raises the temperature of my house about 10 degrees which is great in January but not so much in June.

There are no other ingredients in the package, just steamed beets. And the beets are left whole, which makes them more appealing to me than their canned counterparts. This is the very best kind of convenience food, all vegetable.

You could just eat them right out of the package and I wouldn't judge. Or you could slice them on a salad of Romaine and feta. Or you could toss them on a pizza. How you use these beets is up to you....

Chocolate Raspberry Cake

2011-06-20T08:00:00.003-04:00

While my sister insists that one blogger per family is enough, she was actually the one that found this recipe for Chocolate Raspberry Cake and coordinated making it for Father's Day. We had a party yesterday for three Dads, and made things they all loved like antipasto, steak, and chocolate cake.

The original post suggests using a devil's food cake recipe from the Joy of Cooking, and normally we would make the cake from scratch. But there was a lot of other meal preparation required and a toddler underfoot, so on Saturday night we made the cake using a box mix. After the cakes had cooled, we sliced each one in half, creating 4 layers total. Using a tip from Smitten Kitchen we stuck the layers in the freezer which made them easier to work with on Sunday morning.

The cake may have been from a box, but the raspberry sauce was homemade, using frozen raspberries, sugar, cornstarch, and raspberry preserves. We also made the chocolate frosting using chocolate, butter, sugar, and whipping cream. The frosting seemed a little runny so I added some confectioner's sugar, but it ended up almost too thick, so resist doing this yourself. Once the raspberry sauce and chocolate frosting were cooled, we were ready for the final assembly. The raspberry and chocolate layers are alternated, creating quite the tower of dessert, topped with fresh raspberries and a few dollops of sauce.

All three Dads seemed pleased with our efforts and enjoyed the cake. I hope everyone had a great Father's Day weekend!

Celery Leaf Chicken Salad Wrap

2011-06-17T08:00:00.004-04:00

CSA (Community Supported Agriculture) is a great way to support local farmers. Plus, picking up a large variety of produce each week helps to ensure you get your servings of fruit and vegetables. I strongly believe in supporting local food, but it wasn't practical for me to participate in a CSA this year.

Fortunately, I've been able to live vicariously through others as they enjoy the experience. I love hearing on Twitter and Facebook what everyone is picking up from the local farms. One of my coworkers is part of a CSA for the first time. She brought in one of her items to share, but wasn't sure exactly what it was. She thought the farmer said "celery something" and some Googling revealed that this is celery leaf. The leaves and slender stalks are part of the celery plant. This herb tastes like celery, but without the stringy texture. The flavor is stronger than I expected, almost peppery.

I decided to put the celery leaf in a simple chicken salad wrap. I combined chopped chicken with a dab of mayonnaise, a dab of mustard, and chopped celery leaf, using both the leaves and stalks. Then I wrapped it up with some spinach, just to make sure there was enough green. It was a very tasty lunch, and the celery leaf really did perk up the otherwise boring chicken salad.

Thanks to MJ for sharing, and I look forward to hearing about next week's pick-up.

Potatoes, Green Beans, and Egg Plate

2011-06-16T08:00:00.003-04:00

This isn't a real recipe, but I've eaten so many variations of this dish over the last couple of months that I just had to share it. It's a perfectly simple weeknight dinner. This is how it goes for one person, but feel free to multiply as needed.

First, start with a potato. I've used both white and sweet, and either of them work well in this dish. Chop the potato, and steam the pieces either in the microwave or on the stove top. Then, heat about 1 teaspoon of olive oil in a frying pan, and saute the partially cooked potatoes for 10-15 minutes, until lightly browned.

Add about 1 cup of cooked green beans to the pan. You can use fresh or frozen, and you can cook them in the microwave or on the stove top. Stir the beans and potatoes together until combined. Gather them into a pile in the center of the pan.

Now, crack an egg into the center. Cover the pan, and cook for 5 minutes. Lift the cover, add shredded cheese, replace the cover, and cook for 1-2 additional minutes until the egg is set.

Serve!

Peanut Butter Oatmeal Cookies

2011-06-15T08:00:00.004-04:00

A few weeks ago, I was craving peanut butter cookies, and tried a new cookie recipe. Unfortunately it was a flop, yielding cookies that were totally flat and crumbly. The recipe was from a good source, so I am going to assume it was a baker error.

This time I decided to try a much simpler recipe for Peanut Butter Oatmeal Cookies, courtesy of Peanut Butter Boy. Because anyone named Peanut Butter Boy should know best! He's the same guy who came up with the peanut butter and peach sandwich.

I am happy to say that these cookies came out better. The oats and crunchy peanut butter give the cookies some real texture. They are still a little dry, but that could be because I used natural peanut butter or because my oven runs hot. They have a pretty intense peanut flavor and are almost more nutty than sweet! Trust me, these will be enjoyed, but I just may need to keep looking for the perfect peanut butter cookie.

Uncle Sam's Strawberry Cereal

2011-06-14T08:00:00.000-04:00

One of the sponsors of Fitbloggin' was Attune Foods. They're the people that make Uncle Sam's cereal and other products. Attune was very generous, and not only provided a great breakfast one morning, but also gave us coupons for free cereal so we could enjoy it back home.

I knew I liked the original Uncle Sam's cereal, so I decided to try their Strawberry Cereal with my coupon. There's no question that this is a sweetened cereal which I would consider a treat, but it still has plenty of fiber and some healthy fats. I added in some sliced banana and skim milk, and dove in. The cereal actually didn't taste as sweet as I expected, and this variety still had the crunchy texture that I love. It was certainly delicious as a traditional bowl of cereal, but I think it might even be better as a topping for plain yogurt. I see a parfait ahead! Thanks attune...

Adventures in Rhubarb

2011-06-13T08:00:00.006-04:00

After Memorial Day weekend was over and the beaches were empty and the streets were clear, my Mom and I decided to take a stroll. It was a bright and sunny day, and the neighborhood was quiet and peaceful. We came upon this sign.

"Please pick some rhubarb." And they say New Englanders aren't friendly... But wait a minute, what does a rhubarb plant look like? We trekked across the lawn to the side of the house as directed and poked around. Oh look, there it is!

See the rhubarb on the inside of the plant?

Now that we found the rhubarb, we had to figure out how to harvest it. There were a few garden tools left in the wheelbarrow nearby. I got to work and my Mom took pictures.

Our modest rhubarb harvest consisted of 4 stalks. The plant was large, but we didn't want to be greedy, and we actually had no idea what we were going to cook. I had used rhubarb just once before in a chutney.

One of the first places to go for unique recipes is Smitten Kitchen, and she had recently posted this recipe for rhubarb muffins. We had all the ingredients on hand, and immediately got to baking. The recipe is fairly straightforward, and includes a streusel topping. The sweet mixture of brown sugar and butter perfectly balances the tart flavor of the rhubarb. We made up a dish of muffins, and then went outside to sit on the deck and enjoy the fruits of our labor.

It was a great opportunity to pick produce practically in our backyard and then immediately use it to create something delicious. You can actually see the chunks of rhubarb in the muffins. This is the real definition of local food, and I hope to experience more of these opportunities soon.

Thanks to the neighbors who generously put up the sign offering the rhubarb! We used the remaining stalks for another project, but I'll save the rest of the adventures in rhubarb for another post.

Mild Coconut Curry

2011-06-10T08:00:00.003-04:00

My cooking club theme this month was Malaysian, so we gathered last Sunday for a Malaysian feast! We had Shrimp Pad Thai, (Not too) Spicy Chicken, and this coconut curry. Of course, we drank lovely wine with our meal and then had some delicious rice pudding for dessert.

This dish was based on a recipe for Mild Coconut Tofu Curry. I wanted the curry to be flavorful, but not too spicy. Since we were already having shrimp and chicken, I skipped the tofu. One recipe review suggested adding pea pods, which ended up being great for color and variety.

The most challenging ingredient here was the lemongrass. I found it in the store, but wasn't sure how to use it. I kept peeling the green leaves until I got to a thin yellow stalk on the inside which is the part I used in the dish. That's what Google said to do, but I have no idea if that's right or not. The lemongrass did have a great scent, and it was fun to try something new.

The curry ended up with more kick than I expected, but the dominant flavor was really the ginger. I liked the combination of potatoes and pea pods, and this dish held over very well for leftovers the next day. Most of us like cooking club because it challenges us to try new dishes, and this was no exception. I just may need to find another recipe which uses lemongrass....

2 T garlic ginger paste
1/4 c. cashews
2 stalks lemongrass, peeled and cut into small pieces
2 small onions, peeled and cut into chunks
1 T canola oil
2 T curry
Dash red pepper
2 c. pea pods
1 (14 oz.) can light coconut milk
3-4 potatoes, peeled and cubed

In a food processor, combine garlic ginger paste, cashews, lemongrass, and onions. Pulse until well blended. Heat oil in a large frying pan. Add mixture to the pan, and then stir in curry and red pepper. Cook for 3-5 minutes. Add pea pods, and stir fry for 3 minutes. Add coconut milk and potatoes. Bring to a boil, reduce heat, and cook covered for 30 minutes, stirring occasionally.

Roasted Peppers on the Grill

2011-06-09T08:00:00.009-04:00

You can buy roasted red peppers in a jar, but it's a lot more fun (and economical) to make them yourself. And roasted cubanelles are a bonus! Here's a step-by-step guide.

First, gather your peppers. For this project, we used 6 large red peppers and 6 cubanelle peppers. (When I say "we" in this post, I use the term loosely. My Dad did all the work here, I just took pictures.)

Prepare a foil tray by adding a small amount of olive oil and relish. Place the tray on the grill, and add the cubanelles.

The red peppers are placed directly on the grill, and then brushed with olive oil.

Cook on medium-high, lifting the grill cover to turn the peppers occasionally. When the cubanelles are done, they can be placed directly on a serving plate.

Once the red peppers are nicely grilled, they require a few more steps.

The secret to success is a brown paper bag. I know, with the increasing popularity of reusable shopping bags (a wonderful thing!) you may have to hunt around the house for a paper one. Take the peppers directly from the grill and place them in the bag. Fold the bag over and let the peppers steam for about 1 hour.

Remove the peppers from the bag, and you will be able to peel the skin easily. The peppers can then be sliced open, and they are ready to serve!

Your very own roasted red peppers, which make the perfect topping to any kind of burger.

Yogurt Popsicles

2011-06-08T08:00:00.001-04:00

Looking for a cool summer time treat? My nephew got to have his very first homemade popsicle last weekend! My sister purchased the molds at a discount store, but they are similar to these KidCo Frozen Treat Trays. She filled them with Stonyfield Farm Whole Milk Strawberry yogurt which made a great tasting popsicle. Well, I thought so...he was a little uncertain about the popsicle at first but got the hang of it just as it started to drip.

My nephew is not yet two and therefore still enjoys whole milk products, but I am curious to see if fat free yogurt can make popsicles for big people too!

Pannetone French Toast

2011-06-07T08:00:00.004-04:00

The day after the Pad Thai experiment, my sister took charge of breakfast. She had been given a loaf of Pannetone, an Italian sweet bread, and decided to use it to make French toast. A very rich breakfast indeed, but if it's good enough for Giada, it's good enough for us!

The Pannetone is sliced, and then soaked in a mixture of eggs, cream, milk, and sugar. The slices are cooked in butter on a griddle or frying pan until golden brown.

The recipe called for a garnish of mascarpone and powdered sugar, but we went with fresh fruit (not pictured here.) While this French toast made a nice breakfast, we all agreed that it fell short of amazing. Given the fact that it's most certainly a 'special occasion' meal, we'll keep looking for new options.

Vegetarian Pad Thai

2011-06-06T08:00:00.007-04:00

Yes, we did some traditional grilling on Memorial Day weekend, but I also like to take the time on long weekends with my family to make dishes which require more effort. Remember the last time I tried Pad Thai? It's so much easier to tackle a complex dish when there are extra sets of hands around. When I first suggested Pad Thai, only my sister was actually familiar with the dish but she liked it and figured the others would too.

My starting point was this Vegetarian Pad Thai recipe, which I chose because it used baby bok choy to bulk up the dish with vegetables. When cooking for a group, there's always a trade off between keeping a dish authentic and trying to make sure everyone gets a satisfying dinner. I chose a vegetarian recipe since the fish sauce used in many traditional recipes can be somewhat strong. Taking into account other individual preferences, I traded in the cilantro for basil, skipped the bean sprouts, and increased the amount of baby bok choy. I also swapped out a portion of the oil for vegetable stock.

After garnishing the noodles with ground peanuts, chopped basil, sliced scallions, and grilled marinated shrimp (this will make the dish non-vegetarian obviously), it was ready to enjoy. This was much nicer than anything I've eaten out of a foil take-out box! The chilies added more heat than I expected, but it wasn't too hot. The noodles were cooked perfectly this time and the bok choy added plenty of color. In the end, the dish was a complete success, and my family has decided they like Pad Thai.

16 oz. rice noodles
4 eggs, beaten
2 T minced garlic
2 shallots, sliced thinly
10 heads baby bok choy, roughly chopped
4 scallions, sliced
1/2 c. chopped basil
1/2 c. ground peanuts
1 1/2 T tamarind paste
1/2 c. hot water
1/2 c. low sodium soy sauce
2 red chilies, minced
6 T brown sugar
2 T canola oil
1/2 c. vegetable stock
4 limes, quartered

First, make the sauce. Dissolve the tamarind paste in hot water. Add the soy sauce, minced chilies, and brown sugar, and mix well. Set aside.

Then, assemble the garnish ingredients on a plate including the scallions, basil, peanuts, and limes and set aside.

Bring a pot of water to boil, then remove from the heat and soak the rice noodles for 6-7 minutes. Drain and rinse with cold water.

Once you have all the ingredients chopped and ready, heat the oil in a large frying pan. Add garlic and shallot, and stir fry for 2-3 minutes. Add the bok choy and the vegetable stock, and stir fry for 3-5 minutes. Make a well in the center of the pan, and add the beaten eggs. Cook eggs until scrambled and then distribute the eggs throughout the pan. Add the drained noodles and the prepared sauce, and stir fry everything together for 3-5 minutes.

Note: The recipe as posted is an excellent vegetarian dish. If you choose to top it with grilled shrimp, it is no longer vegetarian. I chose to include this option which may be appealing to some readers. Sorry for any confusion.

Grilled Shrimp

2011-06-03T08:00:00.004-04:00

Memorial Day weekend is the perfect time to break out the grill, and one of the things we grilled were these marinated shrimp. I scouted out some marinade recipes, but ended up creating my own using some of the ingredients we had on hand for other dishes we made over the weekend. Of course, I tossed in some white wine which is always a good addition to any marinade!

The shrimp were good, but just slightly overcooked. It's so tough to pinpoint the exact moment they're done. But they certainly looked pretty and had a good flavor which complemented our main dish of the evening, Pad Thai. More on that next week!

1 lb. raw shrimp, peeled
2 T canola oil
1/4 c. white wine
Juice of one lemon
1 bunch scallions, thinly sliced
1/2 c. chopped parsley
1 T minced garlic
Dash of dried basil
Dash of salt
Dash of pepper

Mix marinade ingredients in a large glass bowl, and place shrimp in bowl. Refrigerate for 3-6 hours. Grill in a basket for 5 minutes, or until pink.

Baked Eggs with Spinach and Tomatoes

2011-06-02T08:00:00.004-04:00

A balanced breakfast should include a variety of foods, so to accompany the wheat bagels I made this casserole from Real Simple. The base of the dish includes sauteed spinach and tomatoes which are held together with egg whites. The egg yolks are gently placed on the top, and then the entire casserole is baked for 20 minutes.

I am a huge spinach fan, so I used two (10 oz.) packages of frozen spinach instead of one pound of fresh spinach as indicated in the recipe. The result was that there was way too much spinach, and it overwhelmed all the other ingredients. Plus, everyone agreed that this recipe needed some cheese. We added freshly grated Parmesan at the table, but next time I might add shredded cheddar cheese and let it melt in the oven. With just a few small changes, I am confident that this will be a super easy and delicious breakfast casserole.

Whole Wheat Bagels

2011-06-01T08:00:00.004-04:00

Maybe you live in a place where you can easily run out on Sunday morning and get a great bagel. Maybe you even live in a place where they sell freshly baked whole wheat bagels. But even if you do, isn't there something appealing about staying in your pajamas and enjoying whole wheat bagels right out of your own oven?

These bagels from King Arthur Flour aren't 100% whole wheat, but use a blend of flours to achieve the right texture while including some whole grain. I used half all-purpose white flour and half whole wheat flour, but if you have higher protein baking flours on hand, go ahead and use them. Other than that, all you need is yeast, sugar, and salt.

The bulk of the work is done the night before, when the dough is mixed, kneaded, and allowed to rise. Then, you shape the dough and set the bagels in the refrigerator overnight.

When you wake up, the dough comes out of the refrigerator to warm up while you're making coffee. Then after a quick boil and a short bake, breakfast is served. Yes, there are quite a few steps to create these bagels, but each step is fairly short and simple.

In the end, I think these bagels are worth it. The crust is golden brown, and the bagel has just the right amount of chew. These bagels had a large diameter but were fairly flat; if you'd like a higher bagel, be sure to shape the dough in a smaller circle. Next time I might even experiment with sesame seeds, poppy seeds, or maybe some cinnamon and raisins. Or maybe we'll have a make your own bagel party - can your local bagel shop do that?

Exotic Mushroom Pizza

2011-05-31T08:00:00.003-04:00

I am still enjoying the last bit of my extended Memorial Day weekend, but I borrowed a blogging machine so I could start sharing the recipes which we all enjoyed. On Friday night, I wanted a quick and easy meal to start the weekend. Pizza, of course! But this is no ordinary pizza, it was inspired by this Exotic Mushroom Pizza recipe, and contains two different kinds of mushrooms, two different kinds of cheese, and red wine. To balance out the rich pizza we served it with a simple green salad.

The mixture of onions, mushrooms, and red wine in the pizza filling was delicious, and we loved the melted Gorgonzola underneath the mushrooms and melted cheddar on top. Unfortunately, I spread the dough fairly thin, and the crust in the center of the pizza was overwhelmed and a bit soggy. It still tasted great (eaten with a knife and fork) but I would leave the dough thicker next time. It was fun to try a variety of fancier mushrooms, but for an everyday meal I think regular button mushrooms would be fine. Just don't skip the wine....

1 lb. Trader Joe's whole wheat pizza dough
1 T olive oil
1 T minced garlic
1 shallot, sliced thinly
1 red onion, sliced thinly
1/2 lb. cremini mushrooms, sliced
1/2 lb. shiitake mushrooms, sliced
1/4 c. red wine
1/2 c. crumbled Gorgonzola
1 1/2 c. shredded cheddar

Heat oil in a large frying pan over medium high heat. Saute garlic and shallots for 1 minute, being careful not to burn the garlic. Add sliced onions and saute for 5-10 minutes, until softened. Add mushrooms and cook for 10-15 minutes, or until most of the liquid has evaporated. Add wine and saute until evaporated, about 3-5 minutes. Remove from heat and season the mixture with salt and pepper.

Spread dough onto a cookie sheet coated with cooking spray. Sprinkle Gorgonzola on dough, and then spread mushroom mixture evenly. Sprinkle the cheddar cheese over the pizza. Bake at 425F for 15 minutes, or until the crust is golden brown.

Note: The original recipe recommended that the shiitake stems be removed and discarded. This seemed wasteful, and some quick Googling revealed that the stems are often quite tough and woody, but are not dangerous to eat. So I chopped the stems a bit smaller and threw them in. We noticed that some pieces of mushroom in the filling were firmer, but it did not detract at all from the meal.

Memorial Day Weekend

2011-05-27T08:00:00.000-04:00

I am really excited for Memorial Day weekend! The weather is (finally) supposed to be sunny and warm, and I'll be hanging with my family. And cooking of course.

Last year, I made them an Indian feast of Chicken Saagwala, Chana Masala, and Indian Spiced Vegetables. This year, I am trying a vegetarian Pad Thai, with marinated grilled shrimp on the side.

Speaking of grills, if you're looking for some good recipes for this holiday weekend, I'd like to suggest grilled chopped salad, pizzas on the grill, and anything with homemade BBQ sauce. Or if you're looking for a classic, try my Mom's potato salad.

It just might be an extra long weekend, but I'll be back by Wednesday at the latest. Enjoy!

Spinach Tomato Sauce

2011-05-26T08:00:00.003-04:00

This is another quick dinner from my pantry and freezer. You can never go wrong with (whole wheat) pasta, but I was looking for a sauce that was just a little bit different. So I got out my food processor, and combined tomatoes and spinach. The sauce was a great combination of red and green, like Christmas in May! The consistency was quite thick so I used several spoonfuls on my bowl of pasta, but it was a really easy way to get in a serving of vegetables. If I had fresh basil on hand, I would have thrown in a handful for a more authentic Italian flavor. I was lucky that I had shredded Parmesan, which was perfect sprinkled on top. It was a quick, nutritious, and filling meal.

1 (14.5 oz.) can diced tomatoes
1 c. thawed chopped spinach, drained
Garlic powder, salt, and pepper

Combine ingredients in a food processor and blend until smooth. Season to taste.

Coach's Oats

2011-05-25T08:00:00.003-04:00

For regular readers, it would be easy to predict that my very first product review from Fitbloggin would be oats! When I was first handed a sample of Coach's Oats, I assumed it was a package of flavored instant oatmeal, but I was totally wrong. Coach's Oats have the texture of steel cut oats, but only require about 5 minutes of cooking time. The grain is toasted first, and then cut up into small pieces before it is packaged. There are no artificial ingredients, the only difference is the processing and these oats are still a whole grain. I made up a batch of the sample using water as directed, and as promised they were ready in 5 minutes.

Of course, I would never actually eat plain oats for breakfast, so then I topped my bowl with cinnamon, banana slices, and peanut butter. Much better!

These oats have the firm texture of steel cut, and a flavor that is slightly more nutty than sweet. This is a great product if you prefer steel cut oats but don't have the time to cook them. While I really enjoyed my bowl, I have to admit that I like the creamier texture and sweeter flavor of rolled oats. Thanks to Coach's Oats for letting my try these, and I appreciate any company that works to make whole grains more convenient.

Pantry Salmon Burgers

2011-05-24T08:00:00.002-04:00

I came home from Fitbloggin to a pretty much empty refrigerator. I made a super quick shopping trip so I would at least have some milk in the house, but I turned to my pantry and freezer for dinner. These salmon burgers were made on a whim without a recipe. The flavor came mostly from the salmon and thyme, with just a hint of garlic. I served the burger with a dab of cayenne mayonnaise and ate it with a fork, which added a certain elegance to a quick pantry meal.

The spinach adds both color and nutrition, but it's really important to press the water out. Otherwise the mixture will be too wet and the burger won't hold together in the pan. You might be wondering what you're going to do with the rest of the spinach that you've defrosted, so I suggest you save it for a spinach omelet in the morning!

1 (6 oz.) can salmon
1/2 c. thawed chopped spinach with water pressed out
2 T cornmeal
1/2 t garlic powder
1/4 t thyme
Dash of salt & pepper
1 egg white

Mix salmon, spinach, cornmeal, and spices in a small bowl with a fork. Add egg white and mix well. Form mixture into 2 large patties. Gently place patties in a frying pan coated with cooking spray. Cook on medium heat until lightly browned, and gently flip the burgers. Continue cooking until the other side is browned, about 15 minutes total.

Fitbloggin: Education, Networking, Friendship, and Fun

2011-05-23T08:00:00.003-04:00

The tag line for Fitbloggin is two days of education, networking, friendship, and fun. Those words are a great way to summarize the event.

Education
I learned how to take better pictures, or actually, how to 'see' things differently in order to take better pictures. I learned about blog design, hosting solutions, and social media. All of this will help me to bring you a better blog.

Networking
I met other Registered Dietitians and RD-to-be, and they were all happy to share their experiences. I met a lot of other bloggers who write about diverse topics and learned something from each of them. And I met several representatives for fitness products and food.

Friendship
One of my initial observations was that everyone seemed to know each other already. That wasn't entirely true of course, but all of the participants were so warm and welcoming that you felt like you became friends very quickly.

Fun
I decorated my name tag with stickers and jumped on a trampoline, and that was all in the first hour. There was an incredible comedy show on Friday night, and plenty of laughs throughout the conference.

Those four words cover a lot, but there's one really important word missing, food!

Between the meals served, the product samples in our registration bags, and the never ending supply of PopChips, there was plenty of great food at this conference. I'll be doing individual product reviews over the next several weeks for everything I received, but you already know how I feel about Uncle Sam's Cereal and Dr. Praeger's Veggie Burgers, both of whom were sponsors.

Special thanks to Roni for organizing the whole event. I am such a fan of her work that I was a bit starstruck when I met her in person! Thanks also to my mom and sister who traveled with me to Baltimore. They were great company, and helped me get all those great samples back home. And thanks to anyone who is reading for stopping by.

Now I need to get back in the kitchen and start working on some new recipes, because that's what it's all about.

Gone Fitbloggin'

2011-05-20T08:00:00.003-04:00

Today I am in Baltimore at the Fitbloggin conference. Right now, I might be watching a kettlebell demo, jumping on a trampoline, or learning about branding and self-hosting. I need to learn everything I can so I can do a blog overhaul this summer! This blog will always be focused primarily on food and nutrition, but there are a lot of great bloggers who talk about food and fitness and I hope to learn from their experiences.

I'll be back next week with a full report. In the meantime, you can keep up with me on Twitter @KerryCooks, or by using this link.

See you next week!

Spicy Sweet Potato Fries

2011-05-19T08:00:00.000-04:00

I finally got back in the kitchen this week, and made these awesome spicy sweet potato fries. I have blogged about sweet potato fries before, but these are the kind that you keep reaching for, even when your mouth is burning!

I tossed the sliced potato with olive oil, paprika, cumin, chili powder, cayenne pepper, and salt. Then I baked them for about 30 minutes at 425F. They tasted amazing, but weren't as crispy as I'd like. I think they may have been too crowded in the pan, but they were still good. Just make sure to have your favorite cold beverage handy....

Starbucks Petites

2011-05-18T08:00:00.006-04:00

It's no secret that I like Starbucks. It's one of my favorite places to study, and I enjoy the atmosphere as much as the coffee beverages. I also love getting coupons from the Starbucks Reward program. Remember when I got the coupon for oatmeal? This time, I was offered the chance to try the new Starbucks Petites, a line of small sized sweet treats.

I headed in to Starbucks with my Mom and we ended up choosing three for a family sampling. One treat was complimentary with my coupon, and we purchased the other 2 for $2.50. It was tough to decide, but we settled on the Carrot Cake cupcake, the Rocky Road Cake Pop, and the Salted Caramel Square. The barista took the time to carefully package them in little boxes so that we could take them home.

The treats are quite visually appealing and decorated perfectly. But they also taste great and received good reviews from the whole family. The carrot cake was moist, with a nicely sweet frosting. The cake pop was moist as well, with a rich and chocolatey coating. The salted caramel square was our favorite though, with a mix of sweet and salty flavors and plenty of crunch from the pretzels and pecans.

Having a small portion of a "real" dessert can be far more satisfying than any diet dessert food. These petite treats from Starbucks provide a few bites of something that's truly delicious.

Waffles

2011-05-17T08:00:00.004-04:00

When I think about waffles, I picture a relaxing weekend brunch. But waffles can be a simple weekday option if you make them ahead of time and store them in the freezer. After just a few minutes in the toaster oven, they're crispy and hot. My mom is actually the one who has been making a lot of waffles lately, since my nephew loves them. (His limited vocabulary does include the word "Yum!") She gave me a few for my freezer, and they came in handy during my recent busy weeks. I topped them with a little peanut butter, sliced banana, and syrup for a great breakfast.

The recipe my mom uses for waffles is adapted from the recipe that comes with the waffle iron, and the same recipe that my grandmother used. Over the years, the recipe has changed to include whole grains and a little less oil. But I assure you that these waffles are much better than any you could purchase in the frozen foods section of the grocery store!

1 3/4 c. whole wheat pastry flour
2 t baking powder
1 T sugar
3 eggs
1/4 c. vegetable oil
3 T applesauce
1 1/2 c. milk

Preheat the waffle iron. Sift the dry ingredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff.

Add the egg yolks, oil, applesauce and milk all at one time to the dry ingredients. Beat until there are no lumps in the batter. Fold the egg whites into the batter using a spatula or other flat utensil.

Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.

Uno's Pizza

2011-05-16T08:00:00.002-04:00

Sorry to leave you all hanging last week, but I just couldn't keep up with everything. I even ran out of milk to make oatmeal. :( There were salads from Whole Foods, sandwiches from Subway, and a lot of Starbucks coffee. But finals are over, and I figured it was appropriate to start the week with a new take-out option that I recently discovered.

~~~~~~~~~~~~~~~~~~~~~~~~

I admit, I snubbed my nose at Uno's for years. All I could remember was greasy deep dish pizza that left me feeling uncomfortably full for hours. Even the salads on the menu didn't offer a balanced meal. Plus, it's a chain, and I'd much rather frequent smaller local establishments. But one night, fate brought me back. It was fairly late, I hadn't eaten dinner, and I was on my way home but knew that the cupboards were just about bare. I thought about my options for takeout, but there aren't many places that serve food late at night near my house. I spied Uno's, and decided to give it a shot.

I was immediately greeted by a friendly hostess. I asked if they were still open, and she assured me they were. Then I realized just how many people were there enjoying a meal! She told me they could prepare anything for takeout, and that I should relax and take a look at the menu. This menu was a lot different than the one I remember! Yes, they still serve deep dish pizza, but they also have thin crust pizza, with a multi-grain version available. There were a lot of other options as well, but I decided to try a half pizza - the Roasted Eggplant, Spinach, and Feta on a multi-grain crust. It was less than $5, and the staff even served me a complimentary beverage while I waited.

When I got home, I dove right in. The crust was nicely crisp, and the toppings consisted of more vegetables than cheese, just the way it should be. The eggplant, spinach, and tomatoes were really the highlight. There was nothing greasy about this pizza. I know I was hungry, but the pizza was good! Just to make sure I was right, I went back another night and ordered it again, and took proper pictures.

Of course, I would prefer to make my own whole wheat pizza at home. But Uno's turned out to be a decent option when I was in a pinch, and I appreciate their newer selections. The staff at the Newton Corner restaurant was friendly and attentive both times I visited, and I am hoping to get back there again this summer.

Hungarian Mushroom Soup

2011-05-10T08:00:00.002-04:00

Soup season is just about over, but I wanted to squeeze in just one more. I tried Hungarian Mushroom Soup from Eating Well, with plenty of mushrooms and potatoes in a vegetable broth thickened with milk and flour. The combination of dill and paprika worked well both for flavor and color, but I still think the soup was missing something. Some rye croutons might have been nice? I'll figure it out in the fall, but for now we'll move on from hearty winter soups!

Quinoa 'Meatballs'

2011-05-09T08:00:00.003-04:00

Katie from The Small Boston Kitchen tried my recipe for Eggplant Meatballs months ago, and was inspired to come up with some vegetarian meatballs of her own. She made these quinoa veggie meatballs, and I tried the recipe this weekend. I just left out the red pepper and substituted in walnuts for pine nuts.

Quinoa is a super whole grain, but sometimes it sits in my cupboard because I can't think of enough ways to use it. That problem is solved with these meatballs - and the quinoa gives them a texture that I really like! The spinach makes them pretty, and the combination of vegetables, whole grains, and healthy fats makes them filling and nutritious. Smothered in sauce and topped with Parmesan, they made a great lunch, and the rest are packed in containers for meals for the week. Last week of the semester - yeah!

Sargent Choice Granola

2011-05-05T08:00:00.002-04:00

Look here to see my post on the Sargent Choice blog! It's all about the awesome granola they serve on the Boston University campus, and how you can make it in your kitchen. Plus, you'll want to check out the other great recipes on the site. They will make you wish you could eat in a college dorm again. No really, campus dining has changed so much!

I know I haven't been very chatty lately on the blog, so let's try a question for today. What is your most memorable campus dining experience?

My answer: Eggplant Parmesan made with slices 2-3" thick with the skin. Ugh! That was NOT my idea of Eggplant Parmesan.

Shaved Asparagus Pizza

2011-05-04T08:00:00.003-04:00

My Mom has been raving about this shaved asparagus pizza for a while. It's another gem from Smitten Kitchen. She kept asking, did you try that asparagus pizza yet? I am so glad I finally did! She didn't mention that I'd have asparagus shreds all over my kitchen counter, but that is a minor annoyance compared to the taste of this pizza. You literally shave the asparagus with a peeler and toss it with olive oil, salt, and pepper. This process takes asparagus from a stalky vegetable to a far more delicate one. And with two different kinds of cheese and a crispy crust, this pizza was just about perfect!

Rice Select Jasmati Rice

2011-05-03T08:00:00.001-04:00

I received this sample of Jasmati Rice quite some time ago. I generally prefer to use brown rice for it's firm texture and nutty taste, plus it's a whole grain. But brown rice isn't traditionally used for Indian dishes, so when I made the Red Bean Curry I also cooked up my rice sample. As the name implies, it's a hybrid of jasmine and basmati rice.

Maybe I've been eating brown rice too long, but I forgot just how good white rice can be! It was soft and fluffy, and perfect for soaking up leftover curry sauce. While I will still choose whole grains the majority of the time, I really did enjoy this rice. And there's nothing wrong with that once in a while, so I think I'll be stocking this in my pantry.

Red Bean Curry

2011-05-02T08:00:00.004-04:00

This curry has the kind of rich and spicy sauce that drew me to Indian food in the first place. I tweaked this recipe from Smitten Kitchen slightly, to tone down the spice a bit and allow more time for the flavors to blend together. After so many recent misses in my kitchen, this dish was right on. It was spicy enough but didn't make me cry. And although I love Chana Masala, the kidney beans here were a nice change of pace. As for that fluffy white stuff right under the curry, I also traded in my usual brown rice. Details tomorrow in a product review.

1/4 c. olive oil
1 large onion, diced
1 T garlic-ginger paste
1 jalapeno pepper, deseeded and diced
8 oz. tomato sauce
1 t salt
1 t cumin
1 t coriander
1/2 t cumin seeds
1/4 t cayenne pepper
2 (15 oz.) cans kidney beans, rinsed and drained
1 (14.5 oz.) can petite diced tomatoes in juice

Heat oil in a large frying pan. Add onion, ginger-garlic paste, and pepper, and fry for 5-10 minutes, until browning. Add tomato sauce and spices, and cook for 2-3 minutes. Add kidney beans and tomatoes, and simmer uncovered for 15-20 minutes. Serve over rice, or with naan.

Trader Joe's Cumin and Chili Chickpeas

2011-04-29T08:00:00.001-04:00

It's crunch time folks, and I'll be breaking out a lot of convenience foods. I needed a quick dinner (and lunch for the following day) so I pulled out these Cumin and Chili Chickpeas along with a package of pre-cooked brown rice. The chickpeas required 90 seconds in the microwave, and the rice required 60 seconds.

While the microwave was going, I put together a speedy salad of Romaine and cucumbers. Less than 10 minutes after I walked in the door, dinner was served with a glass of seltzer. (By the way, my new water glasses are simply recycled jars of Teddie Peanut Butter. I feel very green.)

Here are the chickpeas close up. They are spiced very well, but for some reason I expected more sauce. This isn't like a package of curry. I really enjoyed the chickpeas, but they might have been better served on the salad itself or scooped up with a cracker. The dish itself was a little dry, but it was still a fast sort-of-home-cooked meal. The chickpeas are vegan and gluten free, and they better not be sold out because I need to go buy another bag.

Jamie Oliver Tomato Sauce

2011-04-28T08:00:00.003-04:00

When we decided to have freshly made ravioli for Easter dinner, my sister wanted to try a different recipe for tomato sauce. She used the Jamie Oliver Tomato Sauce recipe from Parenting Magazine, which packs a ton of vegetables right into the sauce including onion, leek, pepper, zucchini, carrot, and butternut squash! She added more garlic, 2 cans of tomato sauce and 2 small cans of tomato paste to balance out the flavor. And she even got to use one of her favorite kitchen tools, the immersion blender!

It was a great sauce, although quite different from the usual family recipe. Sometimes it's nice to have a change. Be prepared, this recipe makes a lot of sauce, so get ready to freeze some for another day.

Easter Basket Cupcakes

2011-04-27T08:00:00.004-04:00

Finally, a truly Easter themed recipe! I originally wanted to make Cake Pops for Easter, but with everything else going on, we decided to move that project out and make these Easter Basket Cupcakes instead. The recipe starts with a fairly basic vanilla cupcake. If you don't have cake flour, feel free to substitute all purpose flour and cornstarch as suggested here in the Joy of Baking. Then you make a powdered sugar icing, which we chose to leave white. Finally, you add green tinted coconut, and some type of egg shaped candy. We had a cupcake assembly line going so it didn't take long at all. They came out so cute, and tasted great although the frosting was almost too sweet. But not so sweet that I couldn't finish the cupcake of course. It was the perfect little treat to end our meal!

Lemon Thyme Focaccia Rolls

2011-04-26T08:00:00.005-04:00

We were having an Italian dinner for Easter this year, and I wanted to try some homemade bread. I chose these Lemon Thyme Focaccia rolls from the NY Times, because they sounded so springy. They are like Italian rolls with the addition of lemon zest, freshly chopped thyme, and ground black pepper. The recipe is a little time intensive, but the time passes quickly when you're just playing on the swings. (My nephew wasn't feeling very well this weekend, and this is the only picture I got of him smiling!) Everyone liked the rolls, and my Dad felt they would be great to accompany a seafood meal, so we'll have to try them again this summer.

Roasted Cauliflower Cakes

2011-04-25T08:00:00.001-04:00

I've been meaning to try these Roasted Cauliflower Cakes for ages. Karen at Gourmet Recipes for One always features interesting dishes, and of course they can be modified easily to serve more. So when my family was coming for Easter, I figured it was a good opportunity to give these a whirl.

The cauliflower is roasted first, and then mixed with Parmesan, breadcrumbs, flour, and egg. The mixture is then formed into patties and sauteed in olive oil. With all of those ingredients, you can't go wrong. Just about everyone helped with some aspect of this recipe so it was a team effort. And then we all sat down to enjoy them, they were delicious! They are crispy on the outside and soft on the inside. We skipped the garnish of greens and lemon juice but agreed it would have been a nice addition. There will be a next time for sure.

Happy Easter!

2011-04-22T08:00:00.002-04:00

As it turns out, there is a severe lack of Easter recipes on this blog! I have no good reason for this...next year, I'll see if I can work on things a little in advance.

But I do have a new appetizer recipe on the menu, I am planning to make homemade rolls, and there are real cupcakes for dessert. Plus, I'll try to snap a few photos of my nephew with his bunny. Enjoy the weekend!

Lemony Cauliflower, Spinach, and Wheatberry Salad

2011-04-21T08:00:00.003-04:00

Here's another recipe from the archives - packed with vegetables and whole grains. Now I am off to finish planning the Easter menu.....with one more cupcake recipe, for real this time.

Macaroni and Cheese Cupcakes

2011-04-20T08:00:00.008-04:00

I guess I am on a roll with cupcakes this week! When I first saw these adorable Macaroni and Cheese Cupcakes from Giada D., I thought they were totally adorable. They would be a great meal for kids. Then I started thinking about how much adults might enjoy this concept as well, because the vegetables are rolled right into the recipe and the cupcakes holders offer portion control. So I put my own spin on these, and I am very happy with the final result. They are a perfect lunchbox item no matter how old you are.

2 c. dry elbow pasta, cooked al dente and drained

1 bunch asparagus, cut into 1" pieces and lightly steamed

2 carrots, peeled, diced, and lightly steamed

1 (15 oz) can kidney beans, rinsed and drained

1 c. reduced fat Cabot cheddar cheese, shredded

1/2 c. Parmesan cheese

Salt and Pepper

Breadcrumbs

Mix pasta, asparagus, carrots, beans, and cheeses in a large bowl. Season with salt and pepper. Coat muffin tins with cooking spray, and lightly dust with breadcrumbs. Fill each muffin cup with pasta mixture. Bake at 375F for 15 minutes.

Aloo Palak

2011-04-19T08:00:00.007-04:00

Doesn't this potato spinach curry look innocent? Well trust me, it's one spicy dish! I adapted a recipe from Sailu's Kitchen, which features lots of fabulous looking Indian dishes. And this was a good excuse to head to the Indian market in the town next door to pick up garlic ginger paste and fenugreek leaves. Although the original dish is a curry with more liquid, I left this dry because I wasn't serving it over rice. That turned out to be a mistake because it was almost too spicy to eat on it's own. While I liked the idea of a spinach sauce, I prefer the one in Chicken Saagwala. This wasn't a total failure, but it didn't quite satisfy my craving for Indian food either....next time.

5 small potatoes, cubed

1 (6 oz.) bag spinach

1 T canola oil

1/2 t cumin seeds

2 onions, finely chopped

1 jalapeno pepper, seeds removed and finely chopped

2 t garlic-ginger paste (purchased from India Market in Waltham)

1 t chili powder

1 t coriander

1/2 c. water

1 t garam masala

Splash milk

1/2 t fenugreek leaves (also known as Quasuri Methi)

1. Boil potatoes in a medium pot until just fork tender.

2. Steam spinach leaves in a medium pot, and then place in food processor until a paste is formed.

3. Heat canola oil in frying pan. Add cumin seeds and cook for a few minutes while they pop.

4. Add onions and jalapeno, and saute for 15 minutes, until the onions are brown and soft.

5. Add garlic ginger paste, chili powder, and coriander, and cook for 5 more minutes.

6. Add spinach paste and potato cubes and cook for 5 more minutes.

7. Add water, garam masala, a splash of milk, and the fenugreek leaves. Cover and cook for 5 minutes to blend flavors together.

Broccoli Cupcakes

2011-04-18T08:00:00.003-04:00

When I first went back to school to become a Registered Dietitian, I had no idea that such a wonderful community of dietetic students existed! I've only met Carlene via Twitter, but she is also a future dietitian and blogs at Carlene's Figments. She came up with this creative recipe for Broccoli Cupcakes, complete with Hummus Frosting, and I just had to try it out.

I started with chopped frozen broccoli and thawed it in the microwave for convenience. After that, it was just a matter of mixing everything together. As usual, I couldn't resist making one small change and I substituted half of the flour with whole wheat. The recipe came together quickly and while the cupcakes were baking I took out my food processor and made some hummus. I have to say, these are the cutest savory cupcakes I have ever made! And they tasted great too, with the fairly strong flavor of thyme and a light texture. The unfrosted cupcakes can be easily transported to wherever it is you need to be. Shhhhh, I even ate one in the library.....

Friday Rewind

2011-04-15T08:00:00.001-04:00

It's going to be a busy few weeks as I look to finish out my first semester as a full time student and keep up with the rest of life. But there's a lot of recipes here, and even I need a reminder of the good ones...

This Roasted Asparagus and Potatoes recipe was featured last spring, and it is so easy to make. So go ahead and roast up some veggies this weekend!

Rice

2011-04-14T08:00:00.002-04:00

Before we get to today's topic of rice, the answer to yesterday's question was cranberries, which account for 17% of the revenue of Massachusetts farms. Good job, Kelly P.!

My cooking club's theme this month was rice. To be honest, the recipe I brought just isn't "blog-worthy". I made an avocado and rice milk salad dressing, with fresh chives and lemon juice and lemon zest. But the flavor fell flat, and the recipe wasn't anything I'd make again.

So instead, I'll share what the rest of the group put together, including peppers stuffed with Portuguese sausage and rice, a Mexican dish with chicken, beans, and rice, and an Indian rice dish which was slightly sweet and flavored with cardamom. It was a fabulous meal, and I wish I brought my real camera so the pictures would shine! Plus I forgot to take a picture of the amazing rice pudding that we had for dessert....

Massachusetts Grown...and fresher!

2011-04-13T08:00:00.002-04:00

My friend Lee is always on the lookout for fun events where we can spend time together and catch up, and it's even better when we can learn something along the way. I was excited when she suggested we attend a lecture sponsored by BU called "Marketing Massachusetts Agriculture". And the title of the post is the state's slogan: Massachusetts Grown....and fresher!

David Webber from the Massachusetts Department of Agricultural Resources spoke about the great diversity in Massachusetts farms. Of course, I always think of fruit and vegetable farms first, picturing rows of cornstalks, apple orchards, and pumpkin patches. But there are also nurseries, and dairy farms, and aquaculture. (Yes, that's the farming the shellfish.)

The good news is that the number of farms here is growing, and the amount of land dedicated to farming has stabilized, in part due to state programs to preserve farmland. Farms in Massachusetts are also conveniently located near densely populated areas which provide an excellent customer base for direct sales. This includes 221 Community Supported Agriculture (CSA) programs, 233 farmer's markets, plus many farmstands and 'pick your own' operations. Direct sales also include the growing area of agri-tourism, which encourages visits to all types of farms in the state. There is a cool map of the state which highlights all the place you can go!

One of the big challenges in marketing local food is the cost. Consumers often complain about the price of local food, and can't understand why you have to pay so much more. One reason is the cost of farmland in Massachusetts, which is among the highest in the nation at $12,000 per acre. Of course, other costs are higher here as well, including energy and labor, and that all factors into the food prices. Yet many people feel that local foods are worth paying for because of the quality of the products and impact to the environment.

David talked a little bit about the Boston Public Market which has been in the planning stage since 1996. It's a wonderful concept to house several local vendors under one roof in the heart of Boston, and be open year round. As you can imagine, there are also a lot of logistical issues that need to be resolved. But stay tuned, because this would be a great accomplishment! In the meantime, one change you can look forward to right away is that due to recent state legislation, local wine can be sold at farmer's markets and agricultural events.

If you've made it this far, let's play a game. According to data from the USDA, what single agricultural product comprises 17% of the cash receipts in Massachusetts? You can guess in the comments, and I'll give you the answer tomorrow!

Spring Tabbouleh

2011-04-12T08:00:00.004-04:00

With the sun brightly shining this week, I couldn't resist trying this recipe for Spring Tabbouleh from 101 Cookbooks. Instead of traditional tabbouleh which relies heavily on parsley, this version uses fresh chives. I modified things further and used quinoa instead of bulgur. So you might argue that this isn't tabbouleh at all, and you're right, but I can't think of a better name at the moment.

I even shelled my own peas for this recipe, which actually turned out to be kind of fun. The peas and asparagus are lightly steamed, and then added to the cooked grain along with chopped walnuts, chives, and a bright dressing of lemon juice and olive oil. I skipped the hard boiled eggs here, only because I had used all the eggs last week baked in sweet potatoes. The walnuts give the salad a nice crunch, and the dish is easily portable, which makes it a winner. Does this look just a little familiar? Yes, I thought so too while I was eating it, and dug through the blog archives. I found this Spring Green Quinoa recipe from two years ago, which is indeed similar. But they're both good recipes which use quinoa, a very fun whole grain!

Lentils and Rice

2011-04-11T08:00:00.005-04:00

There are so many different kinds of dishes which combine rice and beans, and as Jolinda Hackett pointed out over the weekend, they don't need to be boring at all! This version from the New York Times uses quick cooking lentils and brown rice, along with sauteed vegetables to create a filling and balanced meal. And you don't need to be a full time vegetarian to appreciate a meatless meal that provides a complete protein.

I cooked the chopped carrots and celery in olive oil, and then added 2 cups of lentils, 1 cup of brown rice, and 4 cups of vegetarian broth to the pot. After about 30 minutes of simmering while covered, the mixture appeared a little dry, so I added a bit more water. Less than 10 minutes later it was done, and just needed a little salt and pepper. I served it over some 'just wilted' spinach, and it was a great lunch. Plus, it held me over for hours. This rice and beans meal isn't boring at all.

Creamy Avocado Pasta

2011-04-08T08:00:00.005-04:00

Quick, what do you do when that avocado on your counter finally gets to the perfect stage of ripeness? If you said guacamole, you're wrong. (At least for today.)

Oh my, this creamy avocado pasta from Oh She Glows is amazing. With fresh lemon, garlic, and ripe avocado, this bright green sauce just screams spring. I took things one step further and added sauteed portobello mushroom slices to the top of my bowl. With a plate full of vegetables, whole grains, and healthy fats, this was a well balanced meal, but all I could think about was how great it tasted. And how it would go nicely with a glass of wine, while dining on a patio. Next time.

Egg in a Sweet Potato Pocket

2011-04-07T08:00:00.004-04:00

Isn't this egg nested in a sweet potato clever? I can't take credit for the idea though, I read about it on thedailybalance.com. First, you bake a sweet potato and carve out the inside. Then, you crack a fresh egg in the hole, and bake in a dish at 375F for 20-30 minutes. It's so easy! This could be a quick weeknight dinner, or you could add some shredded cheese and herbs for a fancier Sunday brunch.

Since I tried this a few times, I do have some practical tips. First, I would recommend you start with a large potato. I tend to pick smaller potatoes from the bin, and the egg white poured over the edges. Second, be very careful when cutting the potato because if you happen to slice through, the egg white will leak out the bottom. And finally, remember that you can bake the potato on the weekend when you have more time, and then cook the egg whenever you are ready for a meal. Have fun with this one!

Nature's Pride Hearty Wheat with Flax

2011-04-06T08:00:00.001-04:00

A year ago, I came home to find Nature's Pride bread on my doorstep, and they surprised me again last week. This time, they sent a loaf of Hearty Wheat with Flax. This bread has plenty of whole grains and fiber, and the flax is a source of omega-3 fatty acids.

I used the bread for a classic PB&J one day, and really liked it! Some people complain that whole wheat bread can be tough and plain, but this version is nice and soft, and the flax provides some texture. I used the bread another day to make French Toast which turned out well, topped with chopped apples microwaved for 1 minute with cinnamon. Of course, I can't finish a fresh loaf of bread on my own, so I put the rest in the freezer. The next time I have visitors, I know they'll like a piece of toast. While I think it's a lot of fun to make my own bread, this is a good store bought option. Thanks for letting me try it, Nature's Pride!

Fingerling Potato-Leek Hash with Swiss Chard

2011-04-05T08:00:00.004-04:00

The ingredients in this recipe are absolutely amazing! Leeks, fingerling potatoes, Swiss chard, paprika, eggs, and cheese create a wonderful combination. But the timing was all off in this recipe, at least for me. So let me try to translate this into just a few easy steps.

1. Saute 2 sliced leeks in olive oil in a large frying pan, until just turning brown.

2. Add 1 lb. of fingerling potatoes, either halved or quartered, and fry until softened.

3. Sprinkle on 1 t of paprika, and a dash of salt and pepper.

4. Stir in 4-5 c. torn Swiss chard leaves, and cook until softened. 5. Make 4 indentations, and drop an egg into each space. Cover, and cook until eggs are almost set.

6. Sprinkle 1/4 c. grated cheese, along with another dash of paprika, salt, and pepper, and cook for 1 more minute.

Yes, you have to stay close to the frying pan, but the end result is worth it. It's a one pan meal, suitable for just about any time of day. This picture really does not do it justice....

Pasta with Asparagus and Parmesan

2011-04-04T08:00:00.003-04:00

It's not quite asparagus season here in New England so this wasn't local produce, but it still tasted great! I can't believe that I used to turn my nose up at asparagus. I was inspired by this recipe which called for pasta with asparagus and Pecorino cheese, and I incorporated two of my favorite ingredients, Garlic Gold and Barefoot Pinot Grigio. This is a really simple dish, but the asparagus and lemon zest have a bright taste which is a refreshing change. It's perfect served with a side salad, and a glass of wine of course.

1 T Garlic Gold oil
1 lb. aspargus, cut into 1" pieces
Zest of one lemon
1 c. Barefoot Pinot Grigio
1/2 t Garlic Gold toasted garlic bits
6 oz. whole wheat ziti, cooked and drained
1/4 c. Parmesan cheese, plus additional for serving
Salt and Pepper

Heat oil in a large frying pan. Add asparagus pieces, and saute for 10-15 minutes until lightly browned. Remove asparagus from pan. Add lemon zest and wine, and simmer for 10 minutes, or until reduced by about half. Add garlic bits, pasta, and Parmesan cheese, and stir until combined. Season with salt and pepper, and serve with additional Parmesan cheese.

McDonald's Oatmeal

2011-04-01T08:00:00.005-04:00

If you've been reading this blog for any length of time, you know that I really love my oats. My idea of a perfect morning includes a warm bowl of stove top oats, eaten while sitting in my pajamas and watching the Today show. But that's not realistic these days!

A few weeks ago, I did a review of Starbucks oatmeal, which I thought was pretty good. It's a convenient option for mornings when I am not prepared and need to eat breakfast on the go. Blog reader Nanc sent me a coupon to try the oatmeal at McDonald's, so that I could compare (and get a free breakfast in the process!)

So I stepped into McDonald's recently and asked for the oats, without brown sugar please. The staff seemed confused; initially they thought they were out of the oats, and then someone found them. I guess customers don't order the oats very often? But soon after I was given a bowl filled with hot oats topped with apples and dried fruit.

While the Starbucks oats might be considered a little dry, the McDonald's version might be considered a little too soupy. Without brown sugar, it wasn't very sweet of course, but the apples and dried fruit did lend a slightly sweet flavor and a nice texture. Overall, I enjoyed it and would order it again if I found myself in a McDonald's. And the oatmeal is available all day, not just at breakfast, so it could be an option while traveling. The nutrition label is right on the container, although the calculation includes the brown sugar which can be omitted as I requested.

This oatmeal was heavily criticized by Mark Bittman for having several artificial ingredients, and a unnecessarily high calorie count due to the addition of cream and added sugar. He also makes the point that it is much cheaper and healthier to make a bowl of oats at home, but you probably already knew that! This article offers a rebuttal to Bittman's arguments. While the oats may have a calorie count similar to an Egg McMuffin, they have less fat and saturated fat. And even if there are artificial ingredients, the oats do contain whole grains with fiber.

I'd like to add another point. While oats are a familiar food for me, that may not be the case for many McDonald's customers. Maybe some people will be introduced to oats via the fast food version, and then be more likely to try them in other settings. Maybe some people will like the oatmeal so much that they purchase oats at the grocery store to cook at home. While I still have many concerns about fast food, the frequency at which it is consumed, and the portion sizes which are sold, the McDonald's oatmeal may not be all bad.

Feel free to weigh in with a comment!

Winner!

2011-03-31T08:00:00.003-04:00

Remember the recipe for beet and onion pizza that I submitted to the Somerville Winter Market recipe contest? Well, it WON! I was so shocked, but very honored. Really, this isn't about winning a contest, it's about a great local organization that supports a way for city dwellers to access fresh local produce, even in the winter. And it's about us, the consumers, supporting the farmers who grow the produce and getting our servings of fruit and vegetables at the same time. I have so much more to say on the topic, but this week has been pretty crazy so I'll leave it at that. What are you looking forward to when the spring farmer's markets get going?

Ethiopian Chickpea Stew

2011-03-30T08:00:00.003-04:00

It's still very much winter-like outside, and therefore still the season for soups and stews. This week I made Ethiopian Chickpea Stew, which happens to be both vegan and gluten-free, originally posted by Gluten Free Gina. But what drew me to this recipe was the promise of a rich and spicy tomato base, filled with roasted chickpeas, carrots, and potatoes.

And this dish truly delivered on that promise, emphasis on the spicy! Yes, I used the entire 1/4 t of cayenne pepper in the original recipe, and didn't cut it back. The stew just about reached my spice limit, but was so good that I kept going back for more. I brought a dish to my friend Karla, who also really enjoyed it and said the spiciness cleared her head. With (snow? rain? sleet?) on the way, maybe you should pick up the ingredients for this stew now!

Tostitos Artisan Chips

2011-03-29T08:00:00.004-04:00

As part of the Foodbuzz Tastemaker program, I was sent two complimentary bags of Tostitos Artisan chips. As luck would have it, I was hosting my book club the following night, and they were happy to help me give these a try. To accompany the chips, I threw together a quick dip of black beans, avocado, lemon juice, cumin, and chili powder. Let's talk about taste first. The first thing that came to mind was "Doritos for Grownups". (To be fair, a book club member pointed out that we are not too old to eat actual Doritos. I just hate having orange fingers.) But I think the black bean and garlic seasoning powder made the chips seem more artificial. The texture though was good and crunchy, and the leftover chips held up well for a few days.

The artisan chips boast natural ingredients and nine whole grains. While there are several different whole grains in these chips, they are still not a health food. I appreciate the fact that Tostidos is trying to improve the quality of the ingredients used and the overall nutritional value, but these are still a snack type food, not something you'd eat on a daily basis to get your whole grains. The group overall liked the chips, but weren't ready to run out and buy a bag, unless there was an occasion or they were on sale. Oh, and by the way, we discussed 'For the Thrill of It' by Simon Baatz, an interesting book. Thanks to Tostidos for letting us try these out!

Hot Cross Buns

2011-03-28T08:00:00.004-04:00

Exactly 32 years ago today, a recipe for Hot Cross Buns was printed in an undetermined newspaper (but my guess is The New Britain Herald) and my grandmother cut it out. She made some notes on it, and the version I have is a photocopy of the original article, dated March 28, 1979. Hot Cross Buns are a Lenten tradition, although there are a lot of different stories about their origin.

Working with dough requires you to go with the flow, because you can never tell exactly what's going to happen. This dough took much more flour than I expected, probably almost 6 cups by the end. It was still sticky although very elastic, so I set it to rise. And then it didn't rise very quickly, or as much as I expected. But I kept moving forward, and in the end the texture of the bread was fine. What I like most about these buns is the hint of spice from the cinnamon, and of course, the trademark white cross frosting which I drizzled on with a spoon. Oh yes, these are definitely homemade hot cross buns, but my grandmother wouldn't have wanted me to eat these any other way.

1 package dry yeast

1/4 c. warm water

3/4 c. milk

1/2 c. butter, softened

1/3 c. sugar

1 t salt

1 t cinnamon

3 eggs

2/3 c. raisins

4-5 c. flour

1/4 c. light corn syrup

1 T light corn syrup

1 T hot water

Confectioner's sugar

Dissolve yeast in water in a large bowl. Heat milk and butter until warm; add to yeast mixture with sugar, salt, and cinnamon. Whisk in eggs. Stir in raisins. Gradually stir in enough flour (4 1/2 c.) to make a manageable dough. Knead dough on a floured surface until smooth and elastic, adding more flour as needed. Let rise in a greased bowl for at least 1 hour, or until doubled. Punch dough down, and let rest for 10 minutes. Divide dough into 24 equal balls. Place them in a 13x9" pan coated with cooking spray. Let rise in a warm place until doubled. Bake at 375F for 15 minutes, brush with 1/4 c. corn syrup, and then cook for 5 more minutes until golden brown. Cool on a rack for 10 minutes. Mix 1 T corn syrup, 1 T water, and gradually stir in enough powdered sugar to form a thick frosting. Drizzle on buns with a spoon to form a cross on each bun.

Strawberry Surprise Smoothie

2011-03-25T08:00:00.003-04:00

Oh, how things change. Last week I was enjoying this smoothie after a dip in the pool, and this week I was back to work and school and snow! So much for March going out like a lamb....

The smoothie was made at my Mom's request, but then I suggested we thrown in the surprise ingredient - spinach. With the strawberries and banana, it was still plenty sweet, and you couldn't taste the spinach at all. It just added a little bit of extra nutrition, and well, I do love spinach. The mix below made 3 small smoothies, just enough to tide us over to one of my favorite dinners, homemade manicotti. This is my last post from this year's trip - next week we'll be back to the regular programming.

5-6 strawberries, cleaned and hulled

1 ripe banana

1 c. raw spinach leaves

6 oz. nonfat vanilla yogurt

1/2 c. ice

Splash milk

Blend until smooth.

Onion Tart

2011-03-24T08:00:00.005-04:00

While I was on Spring Break, I decided to do a dry run of my Food Science final project, which includes making this Onion Tart. The tricky part is the pastry dough, of course. It needs to be tender, flaky, and golden brown. I honestly can't remember the last time I baked with so much butter! I won't bore you with all the details, but it's important that the butter is cold. It needs to be cold when you mix the dough, cold when you roll it out, and cold before you bake it.

The pastry crust is topped with caramelized onions, which are cooked on the stove and seasoned with salt, pepper, and balsamic vinegar. The original recipe calls for adding mixed salad greens and goat cheese as well, but for this experiment we ate the salad on the side. I think this came out looking pretty well for the first try. (My Mom's kitchen didn't look quite as good, it was covered in flour.) The tart tasted good as well, but you really can't go wrong with pastry and caramelized onions, and the salad provided some balance.

But the best part was that while the tart was baking, we went out to the beach to catch the sunset. The sunsets are gorgeous here, and a cowbell rings every night when the sun goes down.

Strawberry Shortcake

2011-03-23T08:00:00.006-04:00

One of the best things about going south for Spring Break is the fresh local fruit. The strawberry season in New England is short, and feels far away right now. But in Florida, there is a crop picked in early winter. So armed with a pile of local strawberries, we got to enjoy strawberry shortcake in March. First, we cleaned and sliced the strawberries, and placed them in a bowl with just a pinch of sugar.

We debated making the shortcakes with Bisquick, but with the pantry items on hand, it was just as easy to make these Buttermilk Biscuits. They came together in less than a half an hour.

After dinner, we sliced the biscuits and added the strawberries and some whipped cream. OK, here we used Cool Whip, but for a more authentic version, you could whip up some heavy cream. This dish was great, and almost tricked me into thinking it was the 4th of July.

Hungarian Chicken Goulash

2011-03-22T08:00:00.004-04:00

As I tweeted last week, it's a lot different to cook for 5 adults and a toddler than it is for yourself! You're taking into account a lot more preferences, and need to time everything to be on the table at once. But it was a lot of fun, and this is one of the meals I put together last week for my family. I made Hungarian Chicken Goulash and served it over barley with a side of steamed green beans.

The chicken recipe itself was fairly simple, and although it called for plenty of paprika, it didn't really have a lot of flavor in the end. It needed a little more spice and perhaps a dash of cayenne pepper. Everyone liked the barley (a whole grain!) and green beans, and it was certainly a colorful meal so I am calling it a success.

Buttermilk Pancakes

2011-03-21T08:00:00.005-04:00

I think my family's favorite pancake recipe might be these Banana Sour Cream pancakes, but we had buttermilk in the house, and decided to try these Buttermilk Pancakes. We added blueberries to some, and chocolate chips to others. Because really, there's nothing wrong with a little chocolate at breakfast! The key to these pancakes was beating the egg whites separately, and then folding them gently into the batter at the end. This made the pancakes really light and fluffy.

We enjoyed our pancakes with a side of fresh fruit. The little person's plate started with a blueberry pancake and fresh strawberries, and the rest of us enjoyed pancakes with strawberries, bananas and sliced apples. Everyone had a great breakfast, and was ready to start the day!

Veg, Sarasota, FL

2011-03-18T08:00:00.006-04:00

My inspiration to blog while on vacation stemmed from a visit to a fantastic restaurant! I often cook when I am visiting with my family, and I do have new recipes and photos to share next week. But it's also a pleasure to eat at new restaurants when I travel, and my parents and I like to try at least one new place each year in the greater Sarasota area.

This year, we ventured over to Veg, a casual restaurant which serves both vegetarian and seafood fare. As frequent readers know, I am not strictly vegetarian, but appreciate simple vegetarian meals. When we took a quick look at the lunch menu before heading in, I was immediately impressed with the selection of sandwiches and salads. The menu items combined mostly plant based ingredients, and many options were either vegan or could be easily made vegan.

My Dad started with the potato leek soup, which had a rich flavor and plenty of potatoes and mushrooms. I had the Portobello sandwich with caramelized onions, my Mom chose the Farmer's Market Panini with spinach and goat cheese, and my Dad got the Portobello Muffaletta with an olive tapenade and Gouda cheese. The sandwiches came with a choice of cole slaw or fresh fruit, and we all chose the fruit. All of the sandwiches were made to order, and served nice and hot. We each liked our choice and would order it again, except for wanting to try other menu items.

Since it was St. Patrick's Day, our server told us her mother had made fresh Irish bread. We're no strangers to Irish bread, and decided that it would make a perfect dessert to end the meal. This was a good version of Irish bread which was a bit more like a scone, just lightly sweet and very moist.

Our server was very friendly, and the place had a nice feel as a family owned business. This visit to Veg was a success, and I am looking forward to a return trip when I am back in the area. Plus, I really need to try their fish tacos which have gotten rave reviews. If you live in the area, or travel there, I recommend that you give this place a try!

And I'm off.....

2011-03-11T08:00:00.002-05:00

I made it through the first 8 weeks of being a full time student, and now I get to enjoy spring break in sunny Florida! As you can see, I also reduced the inventory in my refrigerator this week. The peanut butter will be applied to whole wheat bread in the freezer for breakfast, and that blue container on the right side of the second shelf contains my lunch for today, while I am at my internship. The Yo Crunch yogurt on the top left was on sale last week, so I bought it for a treat, and it will make a perfect afternoon snack. I'll be travelling at dinner time, so I'll need to get food at some point. I wish I could say that I prepared something good to bring on the plane like last year, but I didn't.

I am excited to do some cooking while I am there, and I heard we're kicking things off with an Irish feast tomorrow for an early St. Patrick's Day celebration. I am sure looking forward to Irish bread! But I am looking forward to seeing this little (partly) Irish guy more..

I am not sure exactly when I'll be posting next week, but stay tuned!

Barley and Lentil Soup with Swiss Chard

2011-03-10T08:00:00.003-05:00

This was my big pot of soup for the week, and I mean BIG. I could have fed, well, just about everyone I know. Good thing I really liked this soup, and it's pretty too, with red, orange, yellow, and green. You could add more broth, but I kind of liked the texture of the soup this way. Don't worry, I'll be stashing some in my freezer for a lunch emergency!

Lemon Plum

2011-03-09T08:00:00.003-05:00

It's been a while since I've tried any new fruits or vegetables, and I am sure there's a lot that I haven't tasted. I was at Russo's Market and spotted this lemon plum. It's not a local fruit of course, but comes from Chile. It is the size of an average plum, with yellow flesh. It tastes similar to a plum, perhaps just a little more tart. But this lemon plum was a nice treat, and makes me look forward to fresh fruit in the season ahead!

Tootsie Rolls

2011-03-08T08:00:00.005-05:00

I was lucky enough to be invited to a candy party last weekend, and figured this was a good excuse to try to make candy. The lovely hostess Elizabeth is vegan, so I started some Internet searches for vegan candy recipes. I decided to make homemade tootsie rolls using this recipe, which can be either vegan or not, depending on the ingredients. I had to use more powdered sugar in order to get the right texture, but they came out pretty well. I probably should have let them cool a little more before packing them up to leave the house, but time was of the essence, there was Skittles infused vodka waiting! They were good, but a little too sticky.

Since I was on a roll (get it?) I decided to make another batch to bring to work. This time I used a bit more sugar, and also let them cool completely for about an hour before storing them in a airtight container. The modified ingredients and simplified instructions are below. The texture this time was more like fudge, not exactly like a Tootsie Roll but still good.

There were definitely a few things that surprised me:

1. Just one tiny teaspoon of cocoa powder provides the chocolate for a whole batch
2. Almost 2 cups of powdered sugar somehow fits into this same size batch
3. Ginger snaps give the candy a distinctive spicy flavor

I don't have much experience making candy, but it was fun!

1 t cocoa powder
2 T butter, margarine, or vegan margarine
1/4 c. light corn syrup
1/3 c. ginger snap crumbs
1 2/3 c. powdered sugar, plus more for dusting cutting board

Place cocoa powder and butter or margarine in a small saucepan. Heat slowly, until butter or margarine is melted. Add corn syrup and stir well. Remove from heat.

Add 1/3 cup sugar and stir to mix thoroughly. Repeat 3 more times, until you've added 1 1/3 c. sugar total. At this point, turn the candy 'dough' onto a cutting board dusted with powdered sugar. Knead in an additional 1/3 c. sugar. Add more sugar if dough does not feel stiff enough.

Divide dough into sections, and roll each section into a log. Slice into 1" pieces. Allow to cool completely before storing covered.

-Adapted from recipe submitted by vegbilayameogo on vegweb

Polenta with Tomato Braised Beans

2011-03-07T08:00:00.003-05:00

I've blogged about polenta before, including this dish with kale, and these polenta triangles which are still a favorite. Really, all it takes is cornmeal, broth or water, a pinch of salt, and less than 30 minutes. I was searching for some new recipes for the weekend, and saw this one for tomato braised beans over polenta. There's always a can of beans and a can of tomatoes in my cupboard, so I made this dish without even needing to leave the house. I added about 1/4 c. of Parmesan cheese to the polenta towards the end of cooking, and then used more cheese as a garnish. Don't be intimidated by the polenta cooking instructions here, just pour the cornmeal slowly in the beginning and then keep stirring until it's smooth. It's not fussy like risotto, and comes out right every time. So if you've got a cannister of cornmeal lurking in your cabinet, take it out and give this a go!

Mark Bittman's Customizable Soups

2011-03-04T08:00:00.001-05:00

I know that at least some of you are familiar with Mark Bittman, a food extraordinaire with the NY Times. I tweeted about this yesterday, but wanted to make sure I shared it on the blog as well. Bittman wrote an excellent piece which is a roadmap of sorts for making soup. There are 4 basic varieties of soup: creamy, brothy, earthy, and hearty. Each of those has a million variations, it's just a matter of what you like and what you have on hand.

If you are the kind of cook who likes a little inspiration and/or guidance but doesn't need a concrete recipe, this is an article for you! And it's the perfect weekend to whip up a few more batches of soup to see you through the end of winter. I am not sure which one I am going to try, but I'll be back Monday to share....

Falafel Burgers

2011-03-03T08:00:00.005-05:00

I read a lot of food blogs, and I bookmark a lot of recipes. I could cook for weeks, catching up on the backlog of great dishes I want to try. But sometimes recipes just fly to the top of the list, like these falafel burgers from Oh She Glows. Trust me, you'll want to make these ASAP. They are just a little spicy with cumin and paprika, and just a little crunchy with sunflower seeds. I left out the tahini, but increased the lemon juice by a bit.

I actually made mini-burgers, and served them on a bed of local lettuce and topped with avocado for dinner. But the burgers will be transformed into a portable lunch when stuffed into a pita, or perhaps dipped into plain yogurt and eaten by hand. There are a lot of possibilities here, and I am sure I'll be making another batch of these soon.

Roasted Beet and Onion Pizza

2011-03-02T08:00:00.008-05:00

This recipe is my entry into the Somerville Winter Market recipe contest. I took careful note of your suggestions, and came up with this Roasted Beet and Onion pizza. I wanted to use simple and abundant winter produce, and beets and onions fit the bill. And because just about everyone loves pizza, it's a great way to introduce less familiar produce such as beets.

I chose to use whole grain pizza dough, which you could make on your own or purchase from a bakery or grocery store. Smoked paprika is one of my favorite new spices, and I love the way it tastes with balsamic vinegar. And finally, the cheese was purchased from Robinson Farm, with a creamy texture and nutty taste.

Putting it all together, this certainly isn't a traditional pizza, but hopefully something you will like just as much as I did! The pizza has a sweet and earthy tone, and it makes a hearty meal. The vegetables could be roasted on the weekend, and then used to make an easy weeknight dinner. If you're lucky, you'll have a piece leftover for lunch the next day.

1 lb. whole wheat pizza dough

5 onions, peeled and thinly sliced

5 golden beets, scrubbed, trimmed, and diced

2 T balsamic vinegar

2 T olive oil

1 t smoked paprika

3/4 c. shredded cheese, such as Robinson Farm 'A Barndance'

Set dough in a glass bowl coated with cooking spray, and cover with a towel. Place onions, beets, vinegar, and oil in a baking dish and toss well. Roast at 400F for 60-90 minutes, or until beets are tender.

When pizza dough has come to room temperature, spread dough onto a greased cookie sheet. Top with beet mixture, paprika, and shredded cheese. Bake at 400F for 12-15 minutes.

Buitoni Wild Mushroom Agnolotti

2011-03-01T08:00:00.004-05:00

I admit that I've had this coupon for a free package of Buitoni pasta for a long time. I am not sure why I waited. I love pasta, and this version from Buitoni is stuffed with a mixture of Portobello and cremini mushrooms, garlic, and two types of cheese. I boiled the pasta for just five minutes, and tossed it with some grated Parmesan. It was a quick and elegant dinner.

Fresh pasta is always nice, but it's the filling that really makes this pasta great. It has a rich mushroom flavor which you don't want to cover up with tomato sauce. In fact, you'll want to savor each bite! The pasta is a bit expensive without a coupon, but perhaps I could figure out how to whip up a similar filling on my own. Thanks to Buitoni for a great dinner and the inspiration to try my hand at mushroom pasta.

I was provided this product with a coupon from the Foodbuzz Tastemaker program. I was not compensated in any other manner to write this product review.

Local Salad (in the Winter!)

2011-02-28T08:00:00.004-05:00

Did you ever think that you could enjoy a salad with locally grown lettuce while there was still snow on the ground in New England? I bought a large bag of greens from NorthStar farm, located in Westport, MA at the Somerville Winter Market this weekend. The farmer told me the organic lettuce is grown in an unheated greenhouse during the winter. Each leaf is crisp, clean, and just about perfect. I gave it a quick rinse, and tossed it with some shredded carrot for a simple side salad. I have no idea how these greenhouses really work, but they certainly produce some great tasting lettuce! I was initially worried that the lettuce might go bad before I had time to finish the bag, but the remaining unwashed leaves are keeping very well in the refrigerator. Here's to local salads for the week....

Swiss Chard Hummus Rolls

2011-02-25T08:00:00.003-05:00

All of the credit for this idea goes to Gena from Choosing Raw, and her amazing Collard Wrap Tutorial. I had some Swiss chard on hand and a craving for hummus, so I decided to give this a try. I started by whipping up a quick batch of hummus, and then spreading it on a Swiss chard leaf as shown, with shredded carrot and chopped cucumber. And then I followed the tutorial and rolled it up.

As you can see, I didn't succeed in making a neat tightly packed wrap, but I did create a few rolls which made a decent dinner. Practice makes perfect, and this seems like a technique worth perfecting. How convenient to fit vegetables, protein, and healthy fat in a roll you can eat with your hands!

Corn and Spinach Chowder

2011-02-24T08:00:00.004-05:00

I am sure you've caught on to the fact that I usually make at least one pot of soup each weekend during the winter. Soup is usually very easy to make, with most of the effort going towards chopping vegetables. And when you use the crockpot, it's even easier. I spent less than 15 minutes total on this dish.

I adapted this corn chowder recipe, adding another vegetable (spinach) and one of my favorite spices (smoked paprika). I also made it vegetarian and a little healthier. It isn't the prettiest soup, but it tastes great without any additional seasoning. And that's not bad for 15 minutes worth of work.

1 10oz. package frozen spinach

1 16oz. package frozen corn

1 onion, peeled and chopped

3 potatoes, chopped

2 c. vegetable broth

1/2 t salt

1 t smoked paprika

2 c. skim milk

1/4 c. Smart Balance or Earth Balance margarine

Add spinach through paprika to crockpot, and cook on high for 4 hours. Using a potato masher, press potatoes against the sides of the crockpot to thicken soup. Add milk and margarine, and cook on high for 1 additional hour.

Wheat Dinner Rolls

2011-02-23T08:00:00.003-05:00

This is most definitely the cutest recipe I made last weekend. I decided to tackle the dinner roll, and used this recipe with a blend of white and whole wheat flour. Many days I bring a container of soup for lunch, so a roll like this will be the perfect companion. And if baking bread from scratch wasn't enough, I followed the original blogger's lead and got fancy, making cloverleaves and knots. The rolls came out looking cute, but a little bit dry because I think I added too much flour. The dough felt a bit stiff when I set it to rise, but it was too late by then. Another episode of live, bake bread, and learn.... Still, the experience of breaking into one of these rolls fresh from the oven is something you just can't buy at the store.

Lentil Salad with Roasted Vegetables

2011-02-22T08:00:00.003-05:00

Ahh, 3 days of cooking. I had some hits, a couple misses, and am still working on my entry for the recipe contest. You guys gave me some good ideas in the comments, but I am keeping things hush hush for now. You know, I need to watch out for those Internet spies....

This original recipe had over 20 ingredients, and 5 paragraphs of directions. Now some final dishes warrant this kind of effort, but I think beets and lentils should be much lower maintenance. So I modified this recipe significantly, and it's much more of the 'peasant' dish now. In fact, you should not even bother to roast vegetables specifically for this dish, but take advantage of some that you might have leftover.

I served the lentil salad over some torn Romaine lettuce, and it was a very nice lunch. The flavor was earthy, but in a good way. Note that the lentils I used here are not the standard grocery store kind, but the French variety I bought at Whole Foods. I used them before to make a different lentil salad. They hold their shape much better in salads such as these. If all of this seems too daunting, just remember the simplest formula: roasted veggies + beans + oil + vinegar = good.

4-5 beets, any dark spots removed
6 carrots, peeled and sliced into 1" pieces
1 t sugar
1 T olive oil
3/4 c. black lentils
3 c. water
1 bay leaf
1 t minced garlic
1 small onion
2 T olive oil
1 T balsamic vinegar
1 T lemon juice

Set beets in a baking dish. Mix carrots, sugar, and olive oil in another baking dish. Roast vegetables at 400F. The carrots will take about 30 minutes, and the beets should be fork tender in 60-90 minutes. Allow beets to cool, and then remove skin and slice into 1" pieces.

Meanwhile, place lentils, water, bay leaf, garlic, and onion in a medium saucepan. Bring to a boil, and then simmer for 30 minutes, or until lentils are softened. Drain, and remove onion and bay leaf.

Mix lentils, beets, and carrots in a large bowl. Add oil, vinegar, and lemon juice. Toss to coat, and season with salt and pepper.

Recipe Contest!

2011-02-18T08:00:00.004-05:00

So I just heard about a really cool recipe contest being run by the Somerville Winter Farmer's Market. This hasn't been my best week of cooking, but I have a 3 day weekend ahead of me with some free time to experiment with new recipes. There are many vendors at the market, selling fruit, vegetables, bread, cheese, meat, seafood, wine, and chocolate. The goal is to use the market ingredients creatively. That's a lot of good stuff to work with! Any ideas? Tell me in the comments, and I'll be back Tuesday to report some preliminary results. Contest entries are due February 28, so I don't have much time.

If you're looking to cook something to celebrate the holiday, I would suggest cherry pie. That's what my grandmother always made for President's Day, lattice crust and all. Have a great weekend!

Image Courtesy AllRecipes.com

Chocolate Chia Pudding

2011-02-17T08:00:00.001-05:00

Way back in November of last year, I got a large supply of chia seeds as a gift. Yes, they're the same chia seeds you used years ago to make a plant pet, but now they're food, and healthy food at that. See my friend Elizabeth's post here which explains more.

I've used a spoonful of seeds here and there, mostly in my oats. But this semester, I am taking Food Science, and learning all about the properties of various foods. Chia seeds have this amazing ability to gel when mixed with water or another liquid. So I decided to play around this week and make chia chocolate pudding. There's a ton of recipes floating around the Internet, and I just followed the basic ratios.

I admit, I really wanted to love this pudding. It's chocolate pudding, right? But I am always honest with you guys, and the gritty texture really bothered me. Plus, I had to add what seemed like a lot of sugar to make this palatable. I'll stick to other starches for pudding, and find more recipes to use the chia.

2 T chia seeds

1 T unsweetened cocoa powder

1/2 c. milk

Pinch sugar or sugar alternative

Mix all ingredients, and allow to sit in the refrigerator for at least one hour. Stir well, add more sweetener if needed, and enjoy.

Root Vegetable Chili

2011-02-16T08:00:00.003-05:00

I was in the mood for chili this week, and spotted this recipe for Root Vegetable Chili. I am always ready to throw different vegetables in my chili, and this version uses winter produce. Plus, consistent with my cooking club theme of 'spices', this chili uses quite a few. I even used my new chili powder from Penzeys!

I really liked the butternut squash and parsnips in the chili, but the chickpeas seemed out of place. Black beans or kidney beans would have been much better. Still, this is a good chili recipe to get you through the winter season if you're trying to eat locally. That early spring produce should be just around the corner!