Book Club Brunch

     Today was the day of the second annual Post Christmas Book Club Brunch.  Our book club (aka The Hens), for those of you keeping track, has not really kept up with the reading part of the club but we do a good job of chatting and eating whenever we get together.  Today we did choose a new book and hopefully when we meet next, we will devote a few minutes of our time together to discussing the book.  This time we opted for Bossypants by Tina Fey- something lighter and hopefully funny since our past choices have been either serious, dark, or depressing. 

     At last year's brunch, everyone brought food and it was over the top.  This year, I wanted to keep things simpler so I went with a make your own waffle menu.  I prepared two different waffle batters and had a few friends bring their waffle irons.  I also had a variety of toppings ready, including fresh whipped cream.

The Hens

Oatmeal Waffles

Ingredients
1 1/2 cups whole wheat flour
1 cup quick cooking rolled oats
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 eggs, slightly beaten
1 1 /2 cup almond milk
6 tbsp butter, belted
2 tbsp brown sugar

Method
1. Mix the flour, oats, baking powder, cinnamon, and salt in a large bowl and set aside.
2. In a smaller bowl, mix the eggs, milk, butter, and brown sugar together.
3. Add the flour mixture to the egg mixture and stir until blended.
4. Pour the batter on a preheated and greased waffle iron.

Waffle Mix

Ingredients
2 eggs
2 cups flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tbsp white sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract

Method
1. Beat eggs in a large bowl with a beater until they are fluffy.
2. Beat in flour, milk, oil, sugar, baking powder, salt, and vanilla.  The mixture should be smooth.
3. Spray the preheated waffle iron with cooking spray.  Pour the mixture onto the iron and cook until golden brown.

Toppings.

The Taste Test

   The waffles were a big hit!  They both tasted great.  Each recipe made enough for 6 large waffles.  I had so much extra mix leftover that I invited my family over for waffles for dinner.  Two gatherings with only one prep session!

Christmas Eve Chocolate Pie

     It's Christmas Eve!  Christmas came out of nowhere this year and maybe it is the milder temperatures or the lack of snow, but it just hasn't felt like Christmas time this year.  On Christmas Eve, my family traditionally gathers at my Nanny's house, which we did tonight.  Being with family helped to stir up Christmas cheer.  I tried out a new chocolate pie recipe for the occasion.  It was delicious and so easy to throw together.  A definite keeper.  The thing I have been most excited for this season has been for our pups to wear their Christmas pajamas that I purchased for them a few weeks ago.  I hope everyone has a great time with their loved ones!

Chocolate Pie

Ingredients
1 Nine Inch Pie Crust
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1 cup shredded coconut
1/2 cup slivered almonds
1/2 cup chopped pecans
1 cup light colored corn syrup
3 eggs
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt

Method
Preheat oven to 350 degrees
1. Spread pie crust in a pie dish.
2. Evenly layer the milk chocolate chips, semi sweet chips, white chocolate chips, and shredded coconut in the pie dish.  Top the coconut with the pecans and almonds.
3. In a medium bowl, mix together the eggs, corn syrup, sugar, salt, and vanilla.
4. Slowly pour the mixture into the pie dish, allowing the mixture to sink to the bottom.
5. Cover the edge of the pie crusts with foil to avoid burning.
6. Bake for 30 minutes.  Remove foil and bake for 20-25 minutes.  Gently shake the pan to see if the center wiggles, it should be pretty firm when done.
7. Cool on a wire rack and refrigerate if you are serving this pie after two hours of baking. 

200th Post! No Bake Holiday Cookies

     A friend at work made these cookies a few weeks ago for a staff meeting.  The were the talk of the school, so naturally I had to give them a try!  I had the perfect excuse for these no bake treats since my sister and her family drove home from North Carolina for the Holidays.  I was keeping my fingers crossed that Jaxson, a very picky eater, would enjoy the peanut butter sandwich cookies since they contain many of his favorite foods. 

Chocolate Covered Ritz Treats

Ingredients
1 sleeve of Ritz crackers
smooth peanut butter
1 cup of semi sweet chocolate chips
1 tbs shortening

Method
1. Spread a thin layer of peanut butter on one cracker.  Place another cracker on top to form a sandwich.  Continue until the entire sleeve of crackers has been used.
2. Place a glass bowl above a boiling pot of water, the bowl should not touch the water.  Pour 1 cup of chocolate chips into the bowl along with 1 tablespoon of shortening.  Melt the chocolate and stir until smooth.
3. Dip each sandwich into the chocolate.  We used a fork to remove the sandwiches from the chocolate.
4. Place the cookies on waxed paper to harden.  Once cooled, move to refrigerator.

Oreo Truffles

Ingredients
1 package of Oreo Cookies
1 package of cream cheese, room temperature
1 cup chocolate chips (semi sweet or white)

Method
1. Use the food processor to transform the cookies into fine cookie crumbs.
2. Press the cookie crumbs into the cream cheese until well combined.
3. Roll the dough into 1 inch spheres. 
4.Place a glass bowl above a boiling pot of water, the bowl should not touch the water.  Pour 1 cup of chocolate chips into the bowl .  Melt the chocolate and stir until smooth.
5. Place a few Oreo spheres into the chocolate.  Use a spoon to make sure that they are completely covered in chocolate and then transfer to a cookie sheet lined with wax paper.  Refrigerate to harden completely.  

The Taste Test
    My favorites were the Ritz Cookies.  The Orea Truffles are really rich.  They also looked a lot messier, especially the ones I tried to roll in white chocolate.  I think that dipping cookies into chocolate, neatly, takes some practice.  Jax liked the peanut butter cookies, as you can see from his thumbs up!

Warm Bean Hash

     This recipe comes from December's Everyday Food Magazine.  For such a tiny magazine, it has a lot of really easy and practical ideas.  This dish is suppose to be served with halibut on top but I thought it sounded like it would be good on it's own-so that's just how I prepared it.

Warm Bean Hash

Ingredients
1 tbsp extra virgin olive oil
1/2 lb red potatoes, cut into 1/2 inch round pieces
2 medium carrots, chopped into 1/4 inch pieces
1/2 small onion, chopped
salt and pepper
1 can cannellini beans, rinsed and drained
1 tbsp red-wine vinegar
1 tsp parsley flakes or 2 tbsp fresh parsley

Method
1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.  Add the potatoes, carrots, and onions then season with salt and pepper.  Cook for 12-15 minutes or until the vegetables are tender.  Stir occasionally. 
2.  Add the beans and vinegar and cook allow to cook for 1 minute.
3. Remove from heat and stir in the parsley.

Moosewood Lentil Soup

     I have made lots of lentil soups, yet I've never made the same recipe twice.  There are just so many different variations.  This week I turned to my Moosewood Cookbook for guidance and this is what I came up with.  Now that the weather is finally feeling a bit chillier, this will make a perfect winter's day lunch.

Moosewood Lentil Soup

Ingredients
3 cups dry brown lentils
7 cups water
1/2 tsp salt
2 stalk celery, chopped
2 carrots, chopped
1 large onion, chopped
4 cloves of garlic, crushed
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp basil
black pepper
3 medium tomatoes

Method
1. Add lentils, water, and salt to a large pot.  Bring to a boil and then simmer, with the pot partially covered, for 20-25 minutes.  Stir occasionally.
2. Add the vegetables, herbs, and black pepper.  Continue to simmer for 25-30 more minutes.
3. Bring a small saucepan of water to a boil.  Add the tomatoes for 10 seconds.  Remove the tomatoes, peel the skin, and remove all seeds.  Add the tomatoes to the soup and cook for an additional 10 minutes.
4. Drizzle with vinegar or balsamic vinegar before serving.

Other Lentil Soups I've Attempted:
Wheatberry and Lentil Soup
Spinach and Lentil Soup
Another Lentil Soup

Holiday Baking: A Test Run

     It has been difficult for me to get into the holiday spirit this year-with grad school plaguing my last few weekends.  Yesterday marked my last weekend class for the semester and with all my major projects behind me, I decided to try and coax the spirit in.  Arnauld and I trekked all the way to Home Depot to choose a Christmas tree.  We ended up coming home with two because Arnauld insisted that our dogs needed their own pint sized tree. 
    With the trees decorated, I turned on some holiday tunes and got down to some holiday inspired baking-once again for meetings at work.  I have practically been going to school non-stop since I was three years old.  As my third stint in grad school is winding down, I found myself trying to find a way to convince HR that they should count courses at a culinary school towards my salary advancement.  These days I am doing an awful lot of baking for school, I think I could make a case.  A girl can dream...

Chocolate Peppermint Thumbprints
Recipe from December's Everyday Food

Ingredients
2 cups flour
2/3 cup unsweetened cocoa powder
1/4 tsp salt
1 1/4 cups unsalted butter, room temperature
1 1/2 cups sugar
1 egg
1 tbsp vanilla extract
3/4 cup semi-sweet or dark chocolate chips
1/2 tsp peppermint extract
crushed candy canes (optional)

Method
Preheat oven to 350 degrees
1. Whisk together the flour, cocoa powder, and salt.  Set aside.
2. In a large bowl, beat the butter and sugar together, using a mixer on medium high, until fluffy.  Add the egg and vanilla and beat to combine. 
3. Add the flour mixture gradually and mix until combined.
4. Place 1/2 of granulated sugar,or to be more festive use red sugar, in a small bowl.  Roll the cookie dough into 1 inch balls and roll in the sugar.
5. Place each cookie 1 inch apart on cookie sheets lined with parchment paper.  Bake for 5 minutes.  Remove cookie trays and use the back of a teaspoon measuring spoon to create an indent in each cookie.  Return to oven and back for 4 minutes.
6. Remove cookies from the oven and transfer to wire trays to cool completely.
7. Place chocolate chips and 1/4 cup of butter in a microwavable bowl.  Melt the mixture, 10 seconds at a time and stirring in between, until completely melted.  Stir in the peppermint extract and allow to cool for five minutes.
8. Pour the chocolate mixture into a ziplock bag.  Cut one corner of the bag so that you can pipe the chocolate into the middle of each cookie.  Sprinkle with crushed candy cane, if desired. 

Toasted Coconut Chocolate Chunk Cookies

Ingredients
1 cup sweetened coconut
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup brown sugar
1/4 cup unsalted butter, softened
1 tsp vanilla extract
1 egg
2 ounces of dark chocolate chips

Method
Preheat oven to 350 degrees
1. Place the coconut on a baking sheet and toast for 7 minutes.  Stir once and when toasted, set aside to cool.
2. Combine the flour, baking powder, baking soda, and salt in a bowl. 
3. Place sugar and butter in a large bowl and beat together until well blended.  Beat in the vanilla and egg. 
4. Add the flour mixture until well combined.  Stir in coconut and chocolate.
5. Drop tablespoon scoops of the dough, 2 inches apart, on baking sheets lined with parchment paper.
6. Bake for 10 minutes, or until the bottoms are golden.  Remove from oven and transfer to wire racks to cool.

Heath Bar Cookies

     Another meeting at school and another batch of cookies.  I had to give up the cake of the month for December because I have class every weekend leading up to winter break, therefore no time for cake baking.  Thankfully I have a great teammate on the birthday committee who is picking up my slack.  I'm just fitting in this batch of cookies between walking the dogs , making dinner, and calling the IRS to figure out where my 2010 tax return is so that I can pay for more grad school classes!


Heath Bar Cookies

Ingredients
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
1 1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cup Heath Bar bits

Method
Preheat oven to 350 degrees
1. Sift together flour, baking soda, and salt.  Set aside.
2. In a separate bowl beat the butter and sugar together.  Beat in each egg separately. Then add the vanilla.
3. Alternate between mixing the flour mixture and the Heath Bar bits, into the butter and sugar mixture.
4. Chill the cookie batter in the fridge for 30-60 minutes.
5. Form 1 inch spheres with the cookie dough and transfer to baking sheets lined with parchment paper.  Leave about three inches between each cookie because they really spread out.
6. Bake 10-12 minutes or until the edges are golden.  Allow to cool 10 minutes on the baking sheet and then transfer to wire racks to cool completely. 

This recipe makes 6 dozen cookies, which may be the perfect amount for a cookie swap!  Tis' the season!

The Taste Test
    Another successful treat!  Baked goods makes any meeting better.  I threw in a half a cup of semi sweet chocolate chips in addition to the heath bar bits, but the cookies would have been just as good without them.  I even passed the recipe along for someone who is going to a cookie swap this weekend.

Penne with Roasted Tomatoes, Garlic, and White Beans

     My mom forwarded me this recipe, from The Food Network, earlier this week.  I passed it along to Arnauld who responded favorably.  When he suggested going out for a nice Italian dinner this weekend, I reminded him or this recipe-keeping my fingers crossed that he would take the bait and we could wear sweatpants to dinner.   It worked and comfort prevailed!

Penne with Roasted Tomatoes, Garlic, and White Beans
Recipe from The Food Network

 Ingredients
3 large tomatoes
2 tbsp olive oil
4 cloves of garlic
salt and pepper
1/2 lb penne pasta
1 can cannellini beans
1/4 cup fresh basil, chopped

Method
Preheat oven to 450 degress
1. Cut each tomato into 4 wedges and scoop out the seeds.  Place the tomatoes and garlic in a baking dish then drizzle 1 tablespoon of olive oil over the top.  Sprinkle with salt and pepper.  Roast in the oven for 40 minutes.
2. Cook pasta according to package directions.
3. When the tomatoes are done, pick the garlic out and mash in a small bowl using a fork.
4. Rinse and drain beans in a colander.  When pasta is done cooking, drain the pasta over the beans to warm them.  Return the pasta and beans to the pot.
5. Add the garlic, tomatoes, basil, and the remaining tablespoon of olive oil to the pot.  Season with salt and pepper.  Serve topped with Parmesan cheese.

The Taste Test
    This was a very simple dish that didn't pack a whole lot of flavor.  The Parmesan cheese really added a lot and should not be overlooked.  This recipe was simple and nutritious, perfect for any night of the week.

Three Bean and Barley Soup

     Thanksgiving is over and it's already time to go back to work.  It's time to get back to healthy eating and forget the pie and desserts until Christmas time.  The last thing I wanted to do was spend a lot of time in the kitchen this weekend, so of course I pulled out the slow cooker.  It took 3 minutes to throw everything in and lunch is covered for the week.

Three Bean and Barley Soup

Ingredients
1 tbsp olive oil
1 large onion, diced
1 can black beans
1 can great northern beans
1 can kidney beans
1/2 cup barley
4 cups vegetable broth
2 cups water
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp oregano
1/4 tsp salt

Method
1. Combine all ingredients in a large crock pot.  Cook on high for 4-5 hours, stirring occasionally.

Thanksgiving Brussels Sprouts

     When my Grandma reclaimed Thanksgiving dinner, I have to admit I let out a little sigh of relief.  Preparing such a variety of food is a huge undertaking.  I still committed to making my favorite Cooking Light apple pie recipe and our new favorite veggie, brussels sprouts. 

Roasted Brussels Sprouts with Maple Balsamic Drizzle

Ingredients
Cooking Spray
2 lbs Brussels Sprouts, trimmed and cut in half (if large)
2 tbsp extra virgin olive oil
salt and pepper
3 tbsp balsamic vinegar
2 tbsp maple syrup

Method
Preheat oven to 450 degrees
1. Toss Brussels Sprouts with olive oil and sprinkle with salt and pepper.  Place in a baking dish sprayed with cooking spray.  Bake for 20 minutes, stirring occassionally.
2. Combine the balsamic vinegar and maple syrup in a small saucepan over medium heat.  Bring to a boil and stir continuously.  Continue cooking for about 3 minutes.
3. Remove sprouts from the cooking pan and transfer to a serving dish.  Drizzle with the balsamic maple syrup topping before serving.

The Taste Test
     Like I said before, I am new to Brussels Sprouts.  This vegetable has never been a staple at our Thanksgiving dinner but this dish was a huge hit with everyone and boy did we have a variety of people around the table! 
     It is always nice bringing my family together with Arnauld's.  His mom and my Grandma get along like long lost best friends.  They reminise about their time back in their "country".  Grandma shares stories about Italy and Marie shares stories from Haiti, but it's as if they are talking about the same place.  I think Grandma just appreciates a fresh set of ears for all of her stories.  As always, we all have so much to be thankful for everyday and it is nice to take the time to reflect on our many blessings on Thanksgiving. 

Thanksgiving Salmon

     This was our first Thanksgiving not eating turkey.  I have never been a turkey fan, but I was a little worried how Arnauld's experience would be without turkey.  Luckily he volunteered to make salmon based on a recipe from the executive chef at his work.  Yes, I said executive chef.  Arnauld never makes lunch for work because they have an amazing cafeteria.  I am sometimes jealous of the lunches that he describes to me.  No wonder he is often unimpressed with my meals...

Honey Walnut Salmon

Ingredients
1 lb salmon
1 tbsp olive oil
1 tbsp standard poultry rub
1/4 cup honey
1/4 cup syrup
1/4 cup walnuts, chopped

Method
Pre-heat oven to 350 degrees
1.  Using salmon portions, rub with olive oil and sprinkle with the poultry seasoning.  Place the fish on hot grill to sear and mark.  Rotate fish 90 degrees to create diamond markings.  Just a couple of minutes on each side. 
2. Remove fish and place on a baking sheet for oven.  
3.  In a dry frying pan, toast walnuts on medium heat.  Remove them from the heat and toss them with  honey and syrup mixture.
4.  Place the mixture on the fish and finish off in the over for about 10-12 minutes.

The Taste Test
    This was a very tasty dish!  Arnauld did a great job replicating this recipe and an even better job cleaning up after himself when he was all done.  We both agreed that the salmon was a little on the dry side, so maybe a little less grill or oven time next time.

Quinoa and Pistachios

     A quick little pre-Thanksgiving dinner.  I had originally planned to make this dish as part of our Thanksgiving dinner instead of stuffing.  This recipe came from November's Cooking Light and is suppose to be stuffed in acorn squash.  Well our Thanksgiving plans changed when my Grandma insisted on hosting Thanksgiving, even after I claimed the holiday.  Last year I hosted because my Grandma was in Italy.  It worked out nicely, because both my family and Arnauld's could all celebrate together and we didn't have to split the day.  But it seems that everything will work out this year, because good old Gram invited Arnauld's family to dinner too.  In the end my Thanksgiving stuffing turned into a pre-Thanksgiving dinner. 

Quinoa and Pistachios

Ingredients
1/2 cup quinoa
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta
1/4 cup pistachios, roasted and salted
1 tbsp olive oil
1 tsp red wine vinegar
pinch of red pepper flakes

Method
1. Bring quinoa and 1 cup of water to a boil in a small saucepan.  After the water begins to boil, reduce to a simmer and cook for about 15 minutes.
2. Fluff the quinoa in a large bowl, using a fork.  Stir in pistachios, parsley, feta, oil, vinegar, and red pepper flakes. 

Happy Birthday November!

    It's that time of the month again....time to celebrate all of the November birthdays at school.  It feels like I just finished October's cake but a quick look at the calendar proved that November is flying by.  This month I opted for cupcakes since I had pulled this recipe for Chocolate Filled Sweet Potato Cupcakes from my November Better Homes and Gardens magazine.  This little treats filled our house with sweetness...a sneak preview of all the goodness that will come with Thanksgiving baking later this week.

Chocolate Filled Sweet Potato Cupcakes

Ingredients
2 cups flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 1/4 cup sugar
3 large eggs
1 lb sweet potatoes; roasted, peeled, and mashed
1/4 cup milk
1 tsp vanilla
24 Hershey Kisses, unwrapped

Frosting
1 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1 cup (minus 2 tbsp) unsalted butter, sofened
1/2 cup powdered sugar

Method
Preheat oven to 350 degrees
1. Line two cupcake tins with parchment paper or cupcake liners.
2. In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt.  Set this aside.
3. In a large bowl, use an electric mixer to beat the butter for about 30 seconds.  Add sugar and beat until fluffy.  Set the mixer to low and beat in the eggs, one at a time.  Stir in the sweet potato, milk, and vanilla and beat on low until combined.
4. Add the flour mixture and stir until just combined.
5. Fill the prepared cupcake liners until they are 3/4 full.
6. Bake 5 minutes and then remove cupcakes from the oven.  Add one Hershey Kiss to each cupcake, point side up.  Push the Kiss about halfway into the mixture.  The Kisses will slowly sink into the cupcakes as they continue to bake.  Return the pans to the oven and bake for 14 additional minutes.
7. Remove cupcakes from the oven.  Allow to cool about 10 minutes in the pan before removing to a wire rack to cool completely.
8. For the frosting, bring about 1 inch of water to a simmer in a medium saucepan.  Place the chocolate chips in a glass bowl over the simmering water.  Use a rubber spatula to stir until the chocolate is smooth and melted.  Remove and allow to cool for 15 minutes.
9. With an electric mixer, beat the chocolate for 30 seconds on low.  Next beat in the butter, 2 tablespoons at a time.  Add the sugar and beat until smooth.  Frost each cupcake.

The Taste Test

     I always say that whatever you put in the staff room, people will eat.  I know I have just popped my head in, from time to time, to see if there are any treats for a quick pick me up.  I hope that when some of my colleagues stick their heads in, their days are brightened by the sight of my homemade treats.  I guess it's a good sign, that this is the third month I have baked birthday cakes and each day when I go back to retrieve my plates, there is nothing left.  I heard some positive reviews for these cupcakes.  I sampled the cupcake I cut in half for the picture above and thought that the gooey frosting was complimented nicely by the cake.  These weren't hard to make, however, there were a lot of steps so this was not a quick recipe.  Also, I think that the recipe called for a bit too much butter in the frosting.  Adding a full cup of butter to the chocolate chips left the frosting kind of runny.  I had to add extra powdered sugar. 

Sole Amandine with Shredded Brussels Sprouts

     My mission this week is to kick my cooking blues to the curb and not allow myself to be lazy when it comes to making dinners.  Recently, I made a dinner that neither Arnauld or I would eat. Maybe it had to do with the way my nose wrinkled after I sampled the dinner or the not so appetizing smells that permeated the entire house.  Either way, the dish went right down the garbage disposal.  Arnauld hit the nail right on the head when he said something along the lines of, "I can totally tell when your heart just isn't in what you're cooking."  There are days that my only goal is to get something on the table, usually quickly with little regard to who has to eat my creations.  The real kicker is, that despite my lack of effort, I still get upset when Arnauld isn't completely enamored with dinner- like "How dare you not like that dinner I just whipped up?" 
     So tonight I decided to put my heart back into the kitchen.  In the process I rediscovered that dinner doesn't have to take hours to prepare in order for it to be healthy and delicious.  My goal tonight was to create, dare I say it, something that we would actually want to eat.  Mission accomplished.

Sole Amandine with Shredded Brussels Sprouts

Ingredients
1 cup Brussels Sprouts, thinly sliced
2 sole fillets
1 tbsp vegetable oil
1 1/2 tbsp Smart Balance Butter, divided
3 tbsp slivered almonds

Method
1. Toss Brussels Sprouts with salt and pepper.  Steam them over boiling water until they are tender, about 4-5 minutes.
2. Meanwhile, season the fish with salt and pepper.
3. Heat the oil and half of the butter in a large skillet over medium-high heat.  Cook the fish, turning once.  This should take about 2 1/2-3 minutes total.  The fish should be browned and cooked through.  Remove the fish to a plate with the sprouts.
4. Remove any leftover fat from the skillet and add the remaining butter and almonds.  Reduce the heat to medium-low and stir until the almonds are golden, about 1-2 minutes.   Spoon the almonds over the fish and Brussels Sprouts.

The Taste Test
     I never really gave Brussels Sprouts a chance.  I always just assumed I wouldn't like them, given their reputation.  Well last weekend, Arnauld came home with some roasted sprouts from Whole Foods and I loved them!  Tonight while picking something up for dinner, I picked up a bunch.  Although I wasn't really sure what to do with them, I was excited to eat them.  While at the store, I also picked up some sole- a random choice which could have been disastrous.  Lucky for me, I found a recipe  on epicurious.com that called for Brussels Sprouts and sole.  What are the chances?  It was fate and with that I am rejuvenated for the time being.

Tofu Chili with Butternut Squash

     I should rename my blog The Lazy Cook.  My drive to cook has really fallen lately and I have had little motivation to make anything.  I don't think I made dinner once last week.  Arnauld was working late and I had something to do almost every day after school.  The fact that it is pitch dark at 5:30 doesn't help either.  I have the winter blues already and it's only November!  When searching for something to make for lunch this week, I based my search on ingredients that I had on hand, including a butternut squash.  My other keyword was...crock pot!  I just wanted to throw something in the pot and walk away from the kitchen as fast as I could.  As I threw one ingredient after another in and then lined the top with tofu, I reminded myself that I would actually have to eat this concoction...yikes!

Tofu Chili with Butternut Squash

Ingredients
1 medium butternut squash, peeled and cut into 1 inch pieces
1 package of mushrooms, watched and sliced
1 large onion, chopped
2 celery stalks, chopped
1 can diced tomatoes
1 can chickpeas, rinsed and drained
2 tbsp Cayenne pepper
3 tbsp tomato paste
2 tbsp chili powder
2 tbsp honey
2 tbsp cumin
1 package of extra firm tofu, drained and cut into slices
2 tbsp cornmeal
shredded cheddar cheese

Method
1. Toss the mushrooms, squash, onion, celery, tomatoes, chickpeas, cayenne pepper, chili paste, chili powder, honey, and cumin into the crock pot.  Stir everything together and press the veggies into an even later with the back of a wooden spoon.
2. Place the tofu slices on top of the vegetables, being careful that none of the pieces touch the sides of the crock pot.
3. Cover and cook on low for 10 hours or on high for 5 hours.  About 20 minutes before the end of the cook time, stir in the cornmeal to thicken the chili.
4. Serve with shredded cheddar cheese.

The Taste Test
      The crock pot is amazing.  It transformed my random mix of ingredients into a tasty and satisfying lunch.  You would never be able to identify just what is in this lovely chili dish, but the only thing that really matters is that it tastes pretty good.

Guest Post: Best Pumpkin Muffins Ever

     Here is a recipe from my pal Heather.  She cleverly posts her favorite recipes on her Facebook page and puts the recipe in the caption space.  She posted this recipe a long time ago and my mom made them for breakfast this morning.  Luckily, she invited me over for a sample.  Delicious!

Best Pumpkin Muffins Ever

Ingredients
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger


Mix dry ingredients and add:
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin (one 15 oz. can is also fine)

Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool.

Frosting:
1 package of cream cheese
1/4 cup softened butter
1lb confectioner's sugar
2 teaspoons vanilla

Mix until blended and spread atop cooled muffins. Sprinkle on a little cinnamon and enjoy! Bring them to parties and witness everyone flip out over how tasty they are. :)

Caramel Stuffed Apple Cider Cookies

    Have you ever heard of an apple cider cookie?  I hadn't, so when I stumbled upon this recipe, on The Cooking Photographer, it immediately had me intrigued.  This week we will host another Literacy Team meeting in the Reading Room, so this recipe came at a perfect time.  My Grandma is also having our family over for lasagna so I plan to bring some of these sweets there as well.  I have a feeling that winter is going to hit us before fall really has a chance to show it's face this year.  Making all of these fall inspired dishes makes it seem a bit more fall like, even though the temperatures keep feeling reaching for 70 degrees.

Caramel Stuffed Apple Cider Cookies

Ingredients
1 cup unsalted butter, melted
1 cup sugar
1/2 tsp salt
1 box Alpine Instant Spiced Apple Cider Mix
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
3 cups flour
1 bag of caramels, cut in half

Method
Preheat oven to 350 degrees
1. Line rimless cookie sheets with parchment paper.
2. Beat together the butter, sugar, salt, and all 10 packets of apple cider mix in a large bowl, using a mixer.  The mixture should be smooth and fluffy.
3. Beat in the eggs and vanilla and then the baking powder and baking soda.  Next add the flour and mix to combine.
4. Use a cookie scoop to drop the dough onto cookie sheets.  Flatten the dough slightly with your fingers and place a piece of caramel in the middle.  Arrange the dough so that it covers the caramel.  Place cookies 2 inches apart.
5. Bake for 12-14 minutes or until the edges of the cookies are golden.  After taking the cookie sheets from the oven, slide the parchment paper onto the counter so that the cookies can cool.

The Taste Test
    This recipe was suppose to make over 50 cookies but I don't have a cookie scoop so I think I made the cookies a bit too big.  I only made 33 cookies.  Oops.  I thought these cookies were going to be really tricky but they were relatively easy.  The cider mix gives the cookies a flavor that I've never tasted in a cookie before.  The caramel is a sweet surprise.  I wonder if there is a way to warm the cookies up so that the caramel is gooey even when the cookie aren't served right from the oven...

Roasted Cinnamon Sweet Potato White Bean Mash

     I'm going to start out by letting you know that this is a baby food recipe.  I had some crazy idea to try to make something with sweet potatoes and white beans and this is what I came up with.  I found the recipe on a blog called Take Back Your Table.   The blog is filled with delicious recipes and awesome pictures!  I can't wait to try more of the recipes.  Unfortunately, my picture of this mash doesn't look all that appetizing, but I promise that it tastes way better than it looks. 

Roasted Cinnamon Sweet Potato White Bean Mash

Ingredients
3 large sweet potatoes, peeled and cut into 1 inch pieces
1 1/2 tsp extra virgin olive oil
1 medium yellow onion, cut into 1 inch chunks
1 tsp cinnamon
1 can white beans (I used Cannellini but you can also use navy or butter beans)
salt and pepper to taste

Method
Preheat oven to 350 degrees
1. Toss the potatoes and onion in the olive oil and bake for 30-40 minutes, tossing halfway through.  You should be able to easily stick a fork into the potatoes after baking.
2. Cool the potatoes and onion for a bit and then place them in the food processor along with the cinnamon, beans, salt, pepper, and a bit of water (if needed). 
3. Puree until the mixture reaches your desired consistency.

The Taste Test
If serving this dish to it's intended recipients, babies, leave out the onion, salt, and pepper.  You can serve this dish cool or warm to your favorite kids or as a dip, scooped up with pita chips.  I just ate it hot and it was delicious.  I think you could definitely serve this for Thanksgiving!

Potato Leek Soup

    I know I have made potato leek soup before but maybe I never posted it?  My blog is now my recipe book.  I refer back to it so often because it is so much easier than trying to remember where the original recipe might be.  My mom gifted me a bag of potatoes this week and my first thought was potato leek soup.  It is so simple and so delicious.  Mashed potatoes are one of my favorite foods but mashed potatoes for lunch is not always be best idea.  Potato leek soup is the next best thing!

Potato Leek Soup
Recipe adapted from www.skinnytaste.com

Ingredients
3 medium Russet Potatoes, peeled and cubed
1 bunch of leeks, cleaned and roughly chopped
1/2 large yellow onion, chopped
1 tbsp butter
1 tbsp flour
1/2 cup milk
4 cups vegetable broth

Method
1. In a large pot, melt the butter and stir in the flour using a wooden spoon.
2. Next add the potatoes, leeks, and onion along with the vegetable broth.  Bring this to a boil and the reduce the heat to a simmer, cover, and cook for 20-25 minutes.
3. Use an immersion blender to blend soup to your desired smoothness.  Add milk, salt, and pepper-adjusting to your taste.

Happy Birthday Kenz! 

 

 

 

 

 

 

 

 

Halloween Apple Crisp

     Another Halloween has come and gone.  The past four years have been a whole new Halloween experience for my family, thanks to my nephews.  This year they made it home from North Carolina just in time to trick or treat.  Last year, Halloween fell on a weekend and our spread was a lot more elaborate.  Halloween on a Monday didn't leave a lot of time for a frightening feast but the fun and family time was still more than we could hope for.
     This year Jaxson was an old pro at the Halloween thing.  He was prepped and ready to say "trick or treat" after ringing doorbells and then "thank you" after receiving his candy.  He gave the first few trick or treaters who stopped by our house a lesson, prompting them to say thank you before he would even hand over the goods.  Ace was very excited for trick or treating this year.  His face lit up every time he trotted down a driveway after receiving more candy in his pumpkin.  After a stroll around the neighborhood, we came home to warm apple crisp.  A sweet ending to a great night.

Apple Crisp

Ingredients
3/4 cup brown sugar
3/4 cup rolled oats
3/4 cup flour
1/2 cup butter, melted
1/2 cup chopped walnuts (optional)
4 cups apples, cored and cut into 1/2 inch cubes
1/4 cup white sugar
2 tsp cinnamon
1/8 tsp nutmeg

Method
Preheat oven to 350 degrees
1. In a large bowl, toss apples with white sugar, cinnamon, and nutmeg.
2. In a separate large bowl, combine the brown sugar, oats, flour, nuts, and butter.  Mix until the mixture resembles course breadcrumbs.
3. Place half of the oat mixture in a lightly greased baking dish.  Spread the apples evenly over this layer.  Top the apples with the remaining oat mixture.
4. Bake 40-45 minutes or until brown and bubbly.

Serve topped with vanilla ice cream.

Vegetable Curry

     It seems we've skipped fall and are jumping head first into winter here on the East Coast.  Mother Nature has decided to bless us with a major snowstorm just two days before Halloween.  Arnauld and I had been aiming to keep our heat off until November but as the temperatures dipped into the low thirties and the snow began to fall, we caved in for the sake of warmth!  Plus our pups were quite cold and were snuggling extra close at night in an effort to keep warm.  The cold weather made it seem like a perfect time to dust off the crock pot.  Since September, Arnauld and I have visited the same Indian restaurant twice.  The dishes we have ordered there are full of amazing flavors.  When I saw this recipe on bhg.com, I was excited to try this ethnic dish out, keeping my fingers crossed that it might taste like something from our new favorite restaurant!

Vegetable Curry
Adapted from a Better Homes and Gardens Recipe

Ingredients
2 medium carrots, chopped
3 medium red potatoes, cut into 1/2 inch cubes
1 (15 oz) can of chick peas
1/2 lb green beans, cut into 1 inch pieces
1 medium eggplant, cut into 1/2 inch cubes
1 cup onion, chopped
3 cloves garlic, minced
2 tbsp quick cooking tapioca
2 tsp curry powder
1/4 tsp crushed red pepper
1/4 tsp salt
1/8 tsp cinnamon
1 (14oz) can of vegetable broth
1 (14.5 oz) can of diced tomatoes
Hot cooked rice (optional)

Method
1. Combine all of the ingredients up to the vegetable broth in your crock pot.
2. Pour the vegetable broth over the ingredients and stir everything together.
3. Cook on low for 7-9 hours or on high for 3.5-4.5 hours.
4. Stir in the undrained tomatoes and cover for five minutes.
5. Serve over rice.

Trees still full of leaves and snow on the ground. 

Cajun Seafood Pasta

     I started the week out in a really crabby mood that lasted most of the week...because I had grad school scheduled for Friday night and most of the day Saturday.  I love to learn but at the end of a week of work, I just want to relax and do my own thing.  Well, I got the best email Thursday night announcing that class was canceled on Friday night.  Unfortunately the teacher was sick but fortunately for me, I got to spend the night at home with Arnauld and the pups.  To celebrate the extra time, Arnauld sent me a recipe that I executed and had (almost) ready by the time he got home from work.

Cajun Seafood Pasta

Ingredients
1 cup heavy cream
1 1/2 tsp fresh basil, chopped
1 1/2 tsp fresh thyme, chopped
1/2 cup fresh parsley, chopped
3/4 tsp salt
1 tsp black pepper
1/2 tsp white pepper
3/4 tsp crushed red pepper
1/2 cup green onions
1 package sliced mushrooms
1/2 lb shrimp
1/2 lb scallops
1/4 cup Swiss cheese, grated
1/4 cup Parmesan Cheese, grated
1 tbsp butter
1/2 lb penne pasta

Method
1. Melt the butter in a medium skillet.  Saute the green onions and mushrooms until the vegetables are tender.  Set aside.
2. Pour cream into a large skillet and cook over medium heat.  Stir continuously just until it begins to boil.  Reduce the heat and add herbs, salt, peppers, mushrooms and onions, and parsley.  Simmer 15-20 minutes or until thick. Allowing this time really helps to improve the taste of the sauce.
3. Stir in the seafood, cooking until the shrimp is no longer transparent.  Then stir in the cheeses until the mixture is well blended.
4. Cook pasta according to package directions.  I recommend doing this around the same time as you add the seafood to the cream sauce.  The sauce takes a bit of time to thicken up.
5. Serve seafood and cream sauce over the pasta.


The Taste Test
     The pictures don't do this dish justice.  First of all, long gone is the natural light I aim to use in my pictures.  Secondly, the sauce looked just kind of "eh" in the pan.  After Arnauld's first bite, he said "Mmmmm.  That's good.  That's really good," as if he was surprised.  He followed his second bite with, "this is restaurant caliber pasta."  This dish was full of flavor.  While I am not always a huge fan of creamy sauces, this one was not super thick and we both really enjoyed the meal.

Take away message: when life gives you a little extra time...spend it with the ones you love!

Avocado Spread

    My sister called last week raving about a sandwich she got at a deli in North Carolina.  She said it had avocado spread, lettuce, tomato, bean sprouts-all on really good bread.  I've been thinking about it ever since!  So yesterday, I googled avocado spread, something I've never heard of, and low and behold there were a ton of recipes.  Turns out avocado spread is great on sandwiches and also as a dip.  I tried the first recipe I clicked on and had a chance to try it out tonight.  The recipe called for ranch dressing mix, which I think made the spread way too salty despite the fact that I cut the recommended amount way down.  But I think I'm onto something.  The real test will come when my sister gets home (on Sunday...can't wait!) so she can help me figure this recipe out.  I didn't have bean sprouts, but I used the spread on a sandwich thin topped with lettuce and tomato.  It was tasty and the salty taste was subdued a bit by the bread and veggies.  I'll keep you posted on my progress in perfecting this recipe.

Avocado Spread...take one
 An allrecipes.com recipe

Ingredients
1 avocado
Juice from 1/2 lemon
1/2 tsp dry ranch dressing mix
1/2 tbsp light mayonaise

Method
1. Cut the avocado in half and scoop the inside into a small bowl.
2. Squeeze in lemon juice then add the ranch mix and mayo.
3. Mash the avocado into the rest of the ingredients with a fork until it is spreadable. 

Happy Birthday October!

    September's cake of the month was well received at work.  I'm hoping October's cake is also a success.  I was lacking inspiration for this month's cake and was even wondering if I could skip a month, no one would even notice!  But I committed to this project so I'm going to do my best to stick it out.  I flipped through my recipe book and did a few quick searches online, but nothing really hit me and if it did, it was way too complicated to fit in between homework and work for this coming week at work.  My trusty Cooking Light book really came through for me this weekend.  I quick look through and I decided on a Double-Coconut Cake.  I hope everyone who has celebrated a birthday this month had a happy day!

Double Coconut Cake
A Cooking Light Recipe

Ingredients
Cooking Spray
1 tbsp flour
2 1/4 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 1/2 cups light coconut milk
1 tbsp vanilla extract
Fluffy Coconut Frosting (see recipe below)
2/3 cup shredded coconut

Method
Preheat oven to 350 degrees.
1. Coat two 9-inch round pans with cooking spray and then dust with flour.
2. Combine 2 1/4 cups of flour, baking powder, and salt and whisk together in a large bowl.
3. Beat the sugar and butter together until fluffy.  Beat in the eggs, one at a time. Add the flour mixture and milk alternately to the sugar mixture.  Begin and end with the flour mixture.  Stir in the vanilla.
4. Pour the batter in the 2 pans.  Tap each pan sharply on the counter to help remove air bubbles.  Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.  Cool the pans on wire racks for 10 minutes before turning the pans upside down to remove cakes.
5. When cakes are completely cooled, place one cake on a serving dish and coat with frosting.  Place the second cake on top and then cover the entire cake with frosting.  Sprinkle the top of the cake with shredded coconut.  Loosely cover the cake and refrigerate before serving.

Fluffy Coconut Frosting

Ingredients
4 large egg whites
1/2 tsp cream of tartar
Dash of salt
1 cup sugar
1/4 cup water
1/2 tsp vanilla extract
1/2 tsp coconut extract

Method
1. Place egg whites, cream of tartar, and salt in a large bowl.  Using an electric mixer, beat at a high speed until firm peaks form.
2. Combine the sugar and water in a medium saucepan.  Bring to a boil and continue to cook until the mixture reaches a temperature of 238 degrees (use a candy thermometer to test the temperature).  Drizzle the sugar mixture slowly onto the egg whites.  Stir in the extracts.  Continue to beat at a high speed until frosting is formed.