Marching to a different beet

Here is yet another recipe brought to you by "refrigerator cleanout 2010".  I like to think that, though it's a bit belated, a recipe like this can help with the implementation of "normal" New Year's resolutions of eating healthier and consuming more vegetables, while it also fulfills my soon-to-be-resolution of using the cast iron skillet more.

Let's be honest, I want a resolution that I can accomplish.  I suppose another resolution can be added on, but let's make it a fun one, eh?

This recipe is easy. And delicious. Did I already say easy?

Beet and Beet Green Gratin
2 beets, with the greens (chopped)
Salt and pepper to taste
5 egg whites
1 egg
3/4 cup low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
½ cup grated mozzarella cheese
Freshly grated parmesan to taste

1. Roast the beets at 400F for about 40 minutes. Remove from the heat and allow to cool, then cut the ends off, slip off the skins. Chop into bite size pieces.

2. Heat the olive oil over medium heat in a medium skillet, and add the garlic and chopped greens. Cook for about 30 seconds, stirring, until garlic is fragrant and greens are wilted. Remove from the heat.

4. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil. Beat together eggs, salt (about 1/2 teaspoon), pepper, milk, cves and cheese. Gently stir in the greens and beets. Scrape into the gratin dish. Bake 35 to 40 minutes until set and lightly browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Refrigerator Cleanout

Among the pre-departure rituals when heading out of town for an extended period is the systematic usage of every last smidgen of things in the refrigerator.  It's almost like a game.  You can give yourself mini-challenges like, "How can I use half a cup of cottage cheese, turkey, and half a bottle of wine in one meal?" (Solution: drink the wine first. After that, any combination seems like a genius idea).

This recipe was a homerun of a find.  It helped me knock out yogurt, cheese, jalapenos (those last two were looking so sad by their lonesome in the fridge!), and eggs. And it let me use my cast iron skillet, which I have decided I don't do nearly enough.  Something to keep in mind for resolution time!

Corn Bread with Cheddar, Jalapeno and Green Onions
Adapted from Smitten Kitchen

1 1/4 cups yogurt
2 tablespoons butter, olive oil, lard or bacon drippings
1 1/2 cups (about 7 ounces) medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar, plus more if you like sweet cornbread
1 eggs

2 jalapenos, seeded and diced
1 cup shredded cheddar cheese

1. Preheat the oven to 375 degrees.
2. Place the fat in a medium oven-proof skillet or in an 8-inch square baking pan over medium heat (Deb note: would you believe I lack both? I used three of my mini-loaf pans); heat until good and hot, about 2 minutes, then turn off the heat. Meanwhile, combine the dry ingredients in a bowl. Mix the egg into the buttermilk, milk or soured milk. Stir the liquid mixture into the dry ingredients, combining well; if it seems too dry, add another tablespoon or two of milk. Stir in jalapeno and cheese. Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven.
3. Bake about 30 minutes, or until the top is lightly brown and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.

Cookie Exchanging

Amazingly, the holidays have come and gone already and with them have come some pretty memorable moments. Blazer football, nights of chatting away with friends, dancing, singing, and of course, the food. Ohhhh my goodness, so much food.Are you still full? I sure am.

One of the kickoffs for holiday season time was a cookie exchange. Everyone bakes their own batch of cookies, comes together (with wine, of course), tastes everyone else’s cookies, and then gets to take a bag of leftover cookies home. If your stomach-ache induced smile hasn’t plastered itself on your face yet, the idea of a cookie exchange should send you right over the edge.

Candy Cane Kiss Cookies
Recipe adapted from Our Best Bites

1 c. butter, softened
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Happy Hannukah!

Happy Hannukah!

In a wishful dream of taking December by the horns and making my pants a little roomier, I decided that this was going to be a month of not baking.  However, the post-marathon desire to reward myself (I’m beginning to think I might have been a little bit too generous with this one) and an invitation to a Hannukah potluck was about all it took for my very twistable arm to betray me and agree to baking a cake.

Apple cakes are traditional fare for Hannukah, paralleling the delicious applesauce that sits atop those crispy, sizzling latkes.  And we all know that frosting makes anything better.  And I do mean anything.

This cakes is simple to make, though I would reduce the cooking time by a few minutes next time as these cakes came out a touch harder than I would like for a layer cake.  That said, you didn’t notice a thing once the cake was iced.  Also beware, the icing sets up very quickly.  I believe you can reheat it gently to help loosen it back up.

Overall verdict: we’re making this guy again. And again. Maybe not until January, though :)

Apple Walnut Cake with Caramel Butter Frosting
From At the Baker’s Bench

• 3 cups all-purpose flour (can replace 1 cup white flour with wheat flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon sea salt
• 1/2 cup vegetable oil
• 1 cup brown sugar, tightly packed
• 1 cup granulated sugar
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla
• 2 medium baking apples, peeled, cored, and chopped (about 2 cups)
• 1 cup chopped walnuts

Caramel Butter Frosting

• 1 cup packed light brown sugar
• 1 stick (4 oz) butter
• ¼ cup milk, cream, or half-and-half
• 1 teaspoon pure vanilla extract
• 1 to 11/2 cups confectioners’ sugar

1. Spray two 9" cake pans with nonstick pan spray and set aside. Preheat oven to 350 degrees F.
2. In a medium-size mixing bowl, combine flour, baking soda and baking powder, spices, and salt; set aside.
3. In a large mixing bowl, combine oil, sugars, eggs, vanilla, apples, and walnuts; stir to combine. Add dry ingredients to wet ingredients, stirring with a wooden spoon or large spatula to incorporate all dry ingredients.
4. Transfer batter to prepared pans and bake for approximately 30 minutes or until tops are golden brown and a toothpick inserted in the center tests clean. Remove pans to rack for 10 minutes; de-pan cakes and let cool completely before frosting or freezing.
5. For Caramel Butter Frosting: Combine brown sugar, butter, and milk or cream in a small, heavy-bottomed saucepan over medium heat. Bring to a boil and let cook for 2 minutes or until thickened and bubbly. Remove pan from heat and stir in vanilla. Let cool until the caramel is just slightly warm. Using a hand mixer on medium speed, beat in confectioners’ sugar ½ cup at a time until desired consistency is reached. Frost cake layer(s) with a small offset spatula, swirling frosting in a smooth motion. If frosting hardens too quickly, place over low heat on stove (or in microwave for a few seconds) until it softens. If desired, add sprinkles or decorations immediately after spreading as this frosting will set up quickly.

Making the most out of...not much

Anyone want to swap food for photos?  You know which one I'll be in charge of!

Do you ever look in your fridge seeking inspiration for what to make and come up with bupkiss?  No?  Me neither.

Well clearly, sarcasm is never in short supply here!  But after a week of not grocery shopping and generally neglecting my darling refrigerator, I was faced with the cold, hard reality that all I had in my fridge was two leeks and a bunch of swiss chard.  

This situation right here, my friends, highlights the reasoning behind my love affair with soup.  Those two gems of ingredients, plus a few pantry and stock staples and voila! A healthy, hearty, warm-your-bones-on-a-cold-dark-rainy-Seattle-day type soup.  Enjoy!

Mix’n’Match Minestrone
1 tbsp olive oil
1 onion, diced
2 leeks, white and light green parts only, chopped
3 cloves of garlic, minced
3 carrots, diced
4 stalks of celery, diced
handful of parsley, chopped
salt and pepper to taste
1 tbsp oregano
1 (28oz) can of diced tomatoes and their juices
6 cups of water or stock (my preference is water and bouillon, but to each his own)
1 (14oz) can of cannellini beans, rinsed and drained
1 bunch chard, chopped
½ cup orzo, uncooked
parmesan-reggiano, to taste

1. In a large stock pot, heat olive oil and saute onion, leeks, and garlic until soft.  
2. Add in carrots, celery, parsley, and spices and continue cooking until soft.
3. Add tomatoes, broth, and beans, and bring mixture to a boil.
4. Mix in chard and orzo, reduce heat, and simmer for 20 minutes.
5. Grate fresh cheese over top to taste, and eat up!

Old Trusties

If ever there was a fall-back baking dish, these muffins are it. They whip up in a cinch, and they give you a mouthful of fall spice and warmth in every bite. I dare you to eat just one.

Oat-Pumpkin Muffins

Makes 18 muffins

1c wheat flour, whole-grain
1c oats
.5c flour
1 cup brown sugar
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp salt
1 cup canned pumpkin
3/4 cup low fat yogurt
1/3 cup skim milk
1/4 cup unsweetened applesauce
1 tsp. vanilla extract
1 egg
1 egg white
.5c raisins

Combine dry ingredients; in another bowl, combine all other ingredients, then add the dry ingredients stirring until moist. Bake at 375 degrees for 18-23 minutes.

Venture into vegan

Today is a ‘break out the bucket list and make a checkmark’ kind of day.  Marathon? Done!

We had great weather, lots of supportive friends, and enough energy to push through all 26.2 long, hilly miles of the Seattle Marathon.  It was a smooth run (minus a few choice words that just slipped out at certain points!), and a wonderful day.  I’d be lying if I didn’t admit to tearing up a little bit as we crossed the finish line*, but in the best way possible.

To prep for the race, my running buddy, Kristen, and I did a very fun spaghetti dinner last night. Being vegan, Kristen’s diet poses a conundrum for me when I attempt to make treats that she can also enjoy.  Between looking for a vegan option and wanting to use up the leftover cranberries that were still taking up residence in the fridge, my hopes were not high.  But then, in came this gem of a recipe.  It was moist and not too sweet, and the perfect dessert to send us off into marathon-ville.  

*I only disclose this fact because I know full well that the pictures they take at the end of the race will have captured this.  Darn paparazzi

Vegan Cranberry Pumpkin Bread

From Food.com

• 2 cups whole raw cranberries
• 1 1/2 cups white flour
• 1/4 cup cornmeal
• 3/4 cup granulated sugar
• 3/8 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 5 tablespoons expeller-pressed canola oil
• 2 teaspoons grated orange zest
• 3 tablespoons water
• ½ cup walnuts, optional

Directions

Blurry, eh?  As usual, got too excited to eat the cake!

1. Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.
2. In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand). Transfer the cranberries to a small bowl.
3. Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
4. In a large mixing bowl, mix together the remaining (wet) ingredients. Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Mix in walnuts, if using. Scrape the batter into the prepared pan.
5. Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.

Thankful Thanksgiving

Growing up, Thanksgiving has traditionally been marked by a large gathering at my parents’ house in Maryland, with a feast of turkey, stuffing, and desserts galore.  One dessert in particular, Mom’s cranberry-apple crisp, has become my emblem for Thanksgiving.  She bakes it in a white Corningware dish that is approximately the size of Africa, and the moment it pops out of the oven, I go to town.

Knowing that I would be away for the holidays, I decided that if I couldn’t be at the traditional celebration, I would bring a piece of the traditional celebration to me.  I called Mom a few weeks ago to get this heirloom of a family recipe, and imagine my surprise when she tells me, “It’s on page 622 of your Jane Brody cookbook.”  So much for the multi-generational story I had cooked up in my head!  Then again, it doesn’t change how good it tastes!

It has been a wonderful whirlwind of a year, filled with good friends, love, strong family ties, and a whole lot of positive people.  Thank you to all of you who are such wonderful influences on my life--I truly am lucky to be surrounded by you.  Happy Thanksgiving to all of you!

“Mom’s” Cranberry Apple Crisp
Adapted from Jane Brody’s Good Food Book
3 cups cranberries (1 12-ounce package)
2 large apples, unpeeled, cored and sliced thin
½ cup sugar
1 teaspoon cinnamon
¼ cup all purpose flour, divided
¾ cup rolled oats (regular or quick)
½ cup chopped walnuts (optional)
3 tablespoons butter or margarine, melted

1. In a large bowl, combine the cranberries, apples, sugar, cinnamon, and 1 tablespoon of flour. Transfer the mixture into a greased 6 cup shallow baking dish.
2. In the same bowl (no need to wash it), combine the remaining flour, brown sugar, oats, and nuts. Stir in the melted butter or margarine and mix the ingredients well (the mixture should be crumbly). Sprinkle the oat mixture over the fruit mixture.
3. Bake the crisp in a preheated 375 degree oven for 40 minutes or until the crisp is lightly browned. Let the crisp stand for 10 minutes before serving.

No-Knead Sweet Potato Dinner Rolls
Recipe from The Kitchn
Makes 2 dozen rolls
3/4 cup warm water
1 scant tablespoon active-dry yeast
1 cup (9 ounces) mashed sweet potatoes**
1 cup milk - whole or 2% preferably
1/4 cup unsalted butter - melted
2 tablespoons brown sugar
2 teaspoons salt
4 cups unbleached all-purpose flour

1. Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. 2. Add the mashed sweet potatoes, the milk, the melted butter, the brown sugar, and the salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky.
3. Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it’s easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours.
4. When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen.
5. About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit.
6. Remove the cover, brush the top of the rolls with egg yolk, and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.

**To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.

Wegman's to the rescue

 This weekend is the one that I’ve been anticipating for months on end.  Loading up on carbs, resting and relaxing, and a quick 26.2 mile jog around Seattle. That’s right.  I have willingly and knowingly signed up for my very first marathon, and boy oh boy, it came up quickly.  I’m nervous, excited, and most of all, ready to get it over with already!

Lucky for me, my high-carb, low-activity week lined up perfectly with two amazing events: Thanksgiving and snOMG (as my coworker, Lorena, put it, “leave it to the media to make us sound like total teeny bopper wimps.” Well put, Lorena, well put.).  Seattle received an underwhelming 2.5 inches of snow, but the city has been incapacitated for going on 3 days now.  Who’s complaining?  Not this girl.

Logically, the extra rest time should be used for productive things. Like cooking!  And even though I didn’t think I could possibly eat any more butternut squash, on came my lightbulb when I remembered this recipe from Wegman’s from years back.

In a word: yummydeliciouseasyascouldbe.

Tomorrow starts Thanksgiving cookstravaganzathon. On tap for my kitchen: sweet potato rolls and a cranberry-apple crisp.  And I did just happen to buy a 3lb. bag of walnuts, so who knows what other kinds of mischief we can get into!

Happy holiday, everyone!

Butternut Squash with Baby Spinach
Serves 8 as a side, 4 as a main dish

One 3lb. butternut squash, peeled and diced
2 large red onions, chopped or diced
3 tablespoons of olive oil
¼ teaspoon thyme
¼ teaspoon parsley
salt and pepper to taste
6 oz. baby spinach
¾ cup dried cranberries

1. Preheat oven to 400 degrees Fahrenheit.
2. Dice squash and onions and mix with olive oil and spices in large bowl.
3. Roast for 55 minutes, or until squash is tender and lightly browned.
4. Remove from oven and toss with spinach and dried cranberries.  Serve warm or room temperature.

Twisted Split Pea Soup

It is time for yet another round of “Amy and Sharon’s Fabulous Soup Swapping Extraordinaire”.  Amy and I are both members of a fantastic, local CSA (New Roots Organics), which provides a great variety of seasonal produce, delivered right to your doorstep (yes, that sounds like a salespitch. But come on, it’s literally to your doorstep!).  

The really nice thing about New Roots is that they let you pick your frequency of delivery, which is ideal for one person who couldn’t possibly eat an entire box’s contents in a single week (not for lack of trying, mind you!).  The downside to this is that Amy and I receive our boxes on alternating weeks.  This means that soup swapping on the non-delivery weeks requires a little bit more creativity.

This soup is delivered right from pantry heaven.  A small ingredient list and a fast cooking time make it a cinch to prepare.  Did I mention that it’s also delicious?

Twisted Split Pea Soup
Adapted from (101 Cookbooks)

1 tablespoon extra virgin olive oil
2 large onions, diced
2 carrots, diced
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, rinsed
5 cups water
1 tablespoon curry powder
1 teaspoon paprika
3 cups of broccoli florets, cut small (optional)
Juice of 1 lime
Additional olive oil and paprika to drizzle on top

1.Rinse the split peas and pull out any blackened beans.  In a large bowl, soak the peas for approximately 4 hours prior to cooking.  Leave plenty of room for the peas to expand.

2. Add olive oil to a big pot over med-high heat. Stir in carrots, onions, and salt and cook until the onions soften, just a minute or two. Add the split peas, water, and spices (I also recommend a little bit of bouillon powder, just to enhance the flavor).

3. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). If you’re including the broccoli, or any other veggie for that matter, add that in around the 15 minute mark to allow the veggies to just cook through without getting soggy.

4. Using a large cup or mug ladle half of the soup into a bowl and set aside. Use a hand blender (or regular blender) to puree the soup that is still remaining in the pot.

5. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lime juice and taste. If the soup needs more salt or pepper, add more a bit at a time until the flavor of the soup really pops.

6. Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika.

*For one bowl, I tried adding a few shavings of some very delicious parmesan reggiano.  I’m not sure I recommend parmesan + curry powder, though some might disagree...

Moroccan Monday

It worked!  Forget men, the way to a TEENAGER’s heart is through food.  My cousin’s visit this past weekend was a blast--we ate, gabbed, danced, wandered, and ate some more.  Here’s a picture of us doing the chocolate tour at Theo Chocolate Factory.  Cute, no?

Needless to say, if life lesson #47 is that food impresses teenagers (especially peanut butter cookies. Take note!), lesson #48 would be that teenagers can sleep. A lot.  Now, I knew this, but somehow had forgotten just what that meant.  So while Dear Cousin snoozed away on Sunday morning, I got a chance to whip up a batch of hearty, root vegetable-filled stew.

Let me say, I changed the recipe a bit from the original (link with the recipe).  This is delicious, could definitely handle even more spicing.  The original recipe called for preserved lemons (of which I had none), so perhaps that played into the flavor difference?  Regardless, the stew still turned out great, and I will be lapping this up for lunch with gusto!

Squash and Chickpea Moroccan Stew (adapted from Smitten Kitchen)

* 2 tablespoons olive oil
* 1 medium yellow onion, small dice
* 4 medium cloves garlic, thinly sliced
* 1.5 tablespoons ground cumin
* 2 teaspoons cinnamon
* Salt and freshly ground black pepper
* 1 butternut squash, large dice
* 1 pound sweet potatoes, large dice
*1 bunch broccoli rabe, chopped
* 2.5 cups low-sodium chicken broth
* 2.5 cups cooked chickpeas, drained
* 1 (28-ounce) can diced tomatoes, with juices
* 2 teaspoons lemon juice
* 3/4 cup brined kalamata olives, chopped
* Handful fresh parlsey leaves, chopped

1. Heat olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

2. Add squash, potatoes, and broccoli rabe, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and parsley, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10-15 minutes.

3. Remove from heat and stir in lemon juice and olives. Smitten Kitchen suggested serving this over couscous, garnished with parsley and toasted almonds, but the stew also works well on its own.