Shelia's Granola

My parent's recently went to Augusta, Georgia with my father's siblings for a vacation at my uncle's house. My mom raved about the granola my Aunt Shelia made for breakfast so I had to try it.

It was delicious! I added it to old-fashioned oatmeal, Greek yogurt, even fromage blanc. The recipe makes a lot - I gave some out to friends and still had enough for the week. Thanks Shelia!

Shelia’s Granola

1 18-oz can of Quaker instant oats (1 minute oats)
8 oz. unsalted butter (2 sticks)
½ lb. light brown sugar
1tbsp cinnamon
1tbsp nutmeg
½ tbsp mace or allspice
1 cup toasted walnuts
1 cup unsweetened coconut flakes
1 cup toasted slivered almonds
2 cups golden raisins
2 cups dried cherries or cranberries

Melt the butter and add sugar and spices. Mix thoroughly with oats. Spread on baking sheet. Bake at 250 degrees until dry, about 30 to 40 min. Turn and mix with spatula several times while baking. Let cool.

After granola has cooled, add the nuts, raisins, coconut, and cranberries or cherries.

You can toast the coconut in the oven as long as you watch that it does not burn. You can also toast it in a skillet on the stove as you would the nuts. Toasting the nuts and coconut adds a lot of flavor and is worth the extra effort.

Shrimp Phad Thai

My friend Laura recently invited me to an Asian-themed pot luck dinner. I have had Phad Thai only a handful of times and every time it tasted like noodles drenched in peanut butter. Not so good. I don't have too much experience cooking Asian food and I was a bit skeptical as to how this would turn out.

This dish was light, flavorful, and easy to make!

This dish can easily become vegetarian - just substitute the shrimp for more tofu.

Shrimp Phad Thai
Adapted from Food Network

4 ounces medium-thick flat rice noodles
2 tablespoons plus 1 teaspoon sugar
2 tablespoons plus 1 teaspoon Southeast Asian fish sauce
2 tablespoons rice vinegar
1/4 cup peanut oil
2 large eggs, beaten with a pinch of salt
12 ounces peeled and deveined medium shrimp
3/4 teaspoon crushed red pepper flakes
Kosher salt
4 cloves garlic, chopped
2 shallots, thinly sliced
1 cup cubed firm tofu (about 6 ounces)
5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
1 1/4 cups mung bean sprouts
1/3 cup salted roasted peanuts, chopped, plus additional for garnish
For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)

Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.

Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.

Roasted Butternut Squash Salad

I LOVE LOVE LOVE this salad. It is so delicious.

Roasted Butternut Squash Salad
Adapted from Barefoot Contessa Back to Basics

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry (I used a spring mix)
1/2 cup walnuts halves, toasted

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.

Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Yield: 4 servings

Chewy Chai Sugar Cookies

These cookies were so yummy. I love the flavor of chai this time of year. The cookies are best the day you make them - warm and chewy. I found they hardened somewhat the next day but as long as you do not overcook them they stay fairly chewy. I made them with white whole wheat but you can use all-purpose.

Chewy Chai Sugar Cookies
Adapted from Cooks Illustrated, November 2010

2 ¼ cups (11 1/4 ounces) white whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
Pinch ground black pepper
1 ½ cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling
2 ounces cream cheese , cut into 8 pieces
6 tablespoons (3/4 stick) unsalted butter , melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

Place 1½ cups sugar, cream cheese, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

Divide dough into 24 equal pieces, about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Be careful not to overcook. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Spicy Pumpkin Pie

When I was little and stressed out, my mom would bring me small presents. One of these gifts was the "365 Ways with Pies" cookbook. I think I made every one of them, but this one is an annual favorite on Thanksgiving. Its tasty and most importantly, easy!

Spicy Pumpkin Pie

2 eggs, beaten
¾ cup sugar
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon salt
1 ½ cup canned pumpkin
3 tablespoons molasses (or maple syrup, if you must)
1 tall can (1 2/3 cup) evaporated milk
1 unbaked pie shell

Combine eggs, sugar, spices, salt, pumpkin, and molasses. Add evaporated milk; stir until mixture is smooth. Pour into unbaked pie shell. Bake in 450 degree oven for 15 minutes; reduce heat to 350 and bake for 40 minutes longer or until knife inserted in center comes out clean.

Easy Chicken Pot Pie

Sometimes you need comfort food and a pot pie is as comforting as it gets. On days when I have a lot of time, I love to make the Barefoot Contessa's pot pie. However, most days that require comfort food are hectic. This one is fast and easy. I like to put initials on everyone's pie. It's just cute.



Easy Chicken Pot Pie

1 can cream of chicken soup
1 can cream of celery soup
½ cup milk
1 - 2 chicken breasts, cooked and diced
1 medium onion, diced
1 10-oz packages of frozen vegetables
Frozen pie crust
Salt and pepper
Butter

In a large saucepan, heat soups and milk, stir in chicken, onion, vegetables, salt, and pepper. Remove from heat. Preheat oven to 350 degrees. Pour into gratin dishes. Cut pastry for top and lay over pie filling. Dot with butter, season with salt and pepper and bake for 45 minutes or until golden brown.

Butternut Squash Pizza

This was really delicious and different. I love butternut squash but I always run out of new ways to cook it. I used whole-wheat pizza dough from whole foods.

Butternut Squash Pizza
Adapted from Martha Stewart Living

1 cup very thinly sliced peeled, halved butternut squash
Extra-virgin olive oil, for drizzling
Coarse salt
1/4 cup finely ground yellow cornmeal
1 ball Pizza Dough
6 to 10 small or torn sage leaves
1 to 2 garlic cloves, thinly sliced
Hazelnuts, toasted and coarsely chopped

Preheat oven to 500 degrees. Drizzle squash with oil, and season with salt; toss.

Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a 1/2-inch border. Bake for 10 minutes.

Meanwhile toss sage with garlic, and drizzle with oil to coat. Sprinkle sage mixture over pizza. Bake until crust is golden brown and cooked through, 10 minutes more.

Sprinkle with hazelnuts and serve.

Serves 1 to 2.

Fall Vegetable Hash

I made this for breakfast along with eggs. So yummy, hearty, and healthy. Jamie - even you can eat this!

Fall Vegetable and Quinoa Hash
Adapted from Martha Stewart Living

2 medium sweet potatoes, peeled and cut into ½-inch cubes
Extra virgin olive oil
Kosher salt and freshly ground black pepper
2 beets, peeled and cut into ½-inch cubes, greens reserved and rinsed well
1 leek, white and pale green parts only, halved lengthwise, cut ¼ inch thick, and rinsed well
1 cup cooked quinoa
1 teaspoon chopped fresh thyme

Preheat oven to 400 degrees F. Toss sweet potato with ½ teaspoon oil and ¼ teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with ½ teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so they do not discolor potatoes). Roast, stirring halfway through, until tender, about 35-40 minutes.

Thiny slice beet greens. Heat 1 ½ teaspoons oil in a large skillet over medium heat. Add greens, leek, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook until tender and lightly browned, about 8 – 10 minutes. Stir in quinoa, thyme, and vegetables. Cook until warm, 1 to 2 minutes. Serve.

Apple Cake

Apple Cake
From SmittenKitchen.com

I sprinkled powdered sugar on top. Christian ate this every morning for breakfast.

6 apples, I used Gala apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups white whole wheat flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Chicken Noodle Soup

Chicken Noodle Soup
Adapted from Country Living Magazine

Chicken noodle soup is a classic. In other words, it can sometimes be boring. This is a quick and delicious variation. Use whatever noodles you like best.

2 tablespoons extra-virgin olive oil
3 leeks, white and light-green parts only, cut crosswise into 1/3-inch pieces with rings intact
Kosher salt
Freshly ground pepper
8 cups chicken broth (maybe a few more)
1 clove garlic, smashed
1 1/2 cups noodles (use as much or as little as you want)
3 cups sliced roast chicken (can roast yourself, use leftovers, or buy it roasted)
2 cups frozen peas, thawed
2 tablespoons finely chopped fresh dill

In a 12-inch skillet over medium-high heat, heat oil. Once hot, carefully add leeks in a single layer, so rings don't unravel. Reduce heat to medium or medium-low, season with salt and pepper, and cook 9 minutes; turn leeks, set heat to low, and cook until golden, about 9 more minutes.

Meanwhile, in a 5-quart pot, bring broth and garlic to a boil. Stir in noodles; cook, stirring occasionally, until tender but still firm, 9 to 12 minutes (Depends on the type you use. I used whole-wheat shells). Discard garlic.

Set aside a few leeks per serving for garnish. Add remaining leeks to soup, along with chicken, peas, and dill, and cook for 2 minutes more. Season with salt and pepper. Ladle into bowls and garnish with reserved leeks.

Linguine in Saffron Cream Sauce

This is so good I made it three times in one week. First with scallops, then with shrimp, then plain as a side dish. I also made it once with Smart Balance butter and it came out just as delicious as with regular.

Linguine in a Saffron Cream Sauce

For the Saffron sauce:
1/3 cup finely minced shallots
1/2 cup dry white wine
2 tablespoons heavy cream
1 stick cold butter, cut into pieces
1 pinch saffron threads
1 teaspoon fresh lemon juice
Salt and white pepper to taste

Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 8 - 10 minutes.

Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste.

Salad with Warm Goat Cheese

Salads are so much better with a crunch! This is one of my favorite light lunches/dinners. The goat cheese is so creamy and lemony - it tastes so much better this way than simply crumbled. This recipe is originally from Barefoot Contessa, so I included her dressing recipe. When I make it, I just put a salad together with whatever vinaigrette I have on hand or I'll dress it with just olive oil, salt and pepper.



Salad with Warm Goat Cheese

1 (11-ounce) log plain or herbed Montrachet
4 extra-large egg whites, beaten with 1 tablespoon water
Panko bread crumbs

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil

Enough mixed salad greens for 6 servings

Olive oil and unsalted butter, for frying

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a plate and chill them for at least 15 minutes in the fridge.

For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Cecile's Key Lime Pie

I spent a lot of time with my grandparents at their house in the Keys when I was young. We always had barbecue with baked potatoes and key lime pie.



This is one of my grandmother's specialties. She has eleven children, therefore, she only makes what is fast and easy. The pie is not very tart - which I like. The more key lime juice you add, the more tart it gets.



Cecile's Key Lime Pie

1 ready-made graham cracker crust
¼ teaspoon salt
½ cup and 2 tablespoons key lime juice (recommended: Nellie and Joe’s)
2 cups cool whip (about 1 8-oz container)
1 (14 oz) can condensed milk

Beat milk and salt on low. Slowly add juice. Fold in cool whip. Cover and set in fridge for a few hours.

Candied Almond Salad

This salad is sooo good. It is sweet and tangy, crunchy and refreshing. I personally like the vinaigrette with only 1/3 olive oil, but thats me. This is a great salad that seems like a lot of work but is really quick and easy to prepare. You can use any type of lettuce or greens and nuts, whatever you have.



Candied Almond Salad

Candied Almonds:
1 (6-oz.) package almond slivers
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper

Maple-Cider Vinaigrette:
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil

Salad:
1 (10-oz.) package fresh leafy greens or baby spinach, thoroughly washed
1 apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz.) package crumbled goat cheese

Preheat oven to 350°. Toss almonds in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 8 – 10 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate almonds with a fork.

To prepare vinaigrette, whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Prepare Salad. Combine greens or spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with almonds. Serve salad with any remaining vinaigrette.

Summer Chowder

I love soup, even when it is 90 degrees outside. Not too many meals offer every flavor at once. All the ingredients of this soup are in season right now. It can be served warm or chilled and easily be converted into a vegetarian dish.



Summer Chowder

1 – 1 1/2 pounds unpeeled, head-on large shrimp
3 cups water
2 teaspoons lemon juice
1 tablespoon olive oil
1 cup yellow onions, peeled and chopped (about 1)
3 garlic cloves, peeled and finely minced
1 cup celery, chopped
1 tablespoon finely minced jalapeno (optional)
1 green bell pepper, stemmed, seeded, and chopped (about 1 cup)
1 yellow or orange bell pepper, stemmed, seeded, and chopped (about 1 cup)
2 tablespoon fresh tarragon, finely chopped (or thyme)
1 tablespoon whole wheat flour
3 – 3 ½ tomatoes, diced
3 cups frozen sweet corn kernels (1 16-oz bag)
1/2 cup half-and-half
1 tablespoon finely minced fresh parsley
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

Remove the shrimps’ tails, peels, and heads and place these in a large saucepan. Set aside the shrimp meat in a bowl for later use in this recipe. In the saucepan, boil the shrimp tails, peels, and heads with the water and lemon juice for 10 minutes. Strain the broth through a fine sieve and set aside for later use in this recipe.

In a large Dutch oven, sauté the onions and garlic in the olive oil on medium-high heat for two minutes, stirring occasionally. Stir in the celery, chopped bell pepper, minced jalapeno pepper, and tarragon. Sauté for two additional minutes. Reduce the burner heat to medium, sprinkle on the flour, stir well, and sauté for two additional minutes. Gradually add, stirring continuously, the cubed tomatoes and the strained shrimp broth. Simmer for 20 minutes.

Add the corn kernels to the mixture in the Dutch oven and simmer for an additional three minutes. Add the reserved raw shrimp, parsley, cream, salt, and pepper. Simmer for an additional two minutes or until the shrimp is no longer translucent. Taste and correct the seasoning, if needed, by adding salt, pepper, and/or crushed red pepper, to taste.

Coconut Cake

I like tropical flavors in the summer such as lime, mango, and coconut. This is one of the best cakes I have ever made - and I have made a lot. It is light, fluffy, moist, and has just the right amount of flavor. You can frost it with whichever frosting you prefer. I used a simple vanilla buttercream.

Tip: I initially flavored the buttercream with coconut extract. Don't do that - It wasn't good.

Coconut Cake
Adapted from Rose’s Heavenly Cakes

6 large egg whites, at room temperature (3/4 cup)
1 1/3 cups, divided canned coconut milk
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure cocnut extract
4 cups, sifted into the cup and leveled off cake flour (or 3 ½ cups bleached all-purpose flour)
2 cups superfine sugar
5 teaspoons baking powder
1 teaspoon salt
16 tablespoons (2 sticks, 8 ounces) unsalted butter (65 degress to 75 degrees)

Prepare two 9 by 2-inch round cake pans. Bottoms should be coated with shortening, topped with paarchment rounds, then coated with baking spray and floured.

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350 degrees F.

In a medium bowl, whisk the egg whites, 1/3 cup of the coconut milk, the vanilla, and coconut extract just until lightly combined.

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining coconut milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 ½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg white mixture in three parts, beating on medium speed for 20 econds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pans and smooth the surface evenly with a small offset spatula. Each will be about half full.

Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cakes spring back with pressed lighly in the center. The cakes should start to shrink from the sides of the pan only after removal from the oven.

Let the cakes cool in the pans on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto wire racks that have been coated lighly with nonstick cooking spray. To prevent splitting, reinvert the cakes so that the tops are up. Cool compeltely.

Frost with buttercream or cream cheese frosting. Top with coconut flakes.

Note: Before measuring coconut milk, pour it into a bowl and whisk or stir it to a uniform consistency. To make superfine sugar, process granulated sugar in a food processor then measure.

Buttercream Frosting

I got this recipe from King Arthur Flour. You may use all butter, but using non transfat vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. The first time I made it I used all butter and it was very buttery. If you plan to use only butter, start off with half the amount, taste, and add as you go. That is how I prefer to make it anyway.

This amount of frosting is fine to frost the top of a 9 x 13-inch cake. If you're frosting a layer cake, double the recipe to have enough frosting to pipe decorations.

¼ cup (4 ounces) unsalted butter
¼ cup non-transfat vegetable shortening (or butter)
pinch of salt
1 tablespoon meringue powder
1 teaspoon vanilla extract
2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar or glazing sugar
2 to 4 tablespoons (1 to 2 ounces) milk

Cream together the butter and/or shortening until fluffy. beat in the salt, meringue powder, and the vanilla. Add the confectioners' or glazing sugar, 2 tablespoons of the milk, and beat well.

Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.Yield: 2 1/2 cups.

Mango Ice Cream

Mango ice cream is a sentimental favorite of mine. It is my grandfather's favorite thing to eat. Mangoes are in season and no one can seem to eat them fast enough. This ice cream can be made chunky or creamy, whichever you prefer. Either way, it is delicious!



Mango Ice Cream

2 cups ripe mango, diced, peeled
1 1/2 cups sugar
2 tablespoons fresh lime juice
2 cups milk
5 egg yolks
1 cup whipping cream

Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour. Make a custard by scalding the milk in a 2-quart saucepan. Whisk the egg yolks and 3/4 cup sugar in a mixing bowl. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon, about 3 minutes. Do not let it boil. Strain into a bowl, and let cool to room temperature.

Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze in an electric or crank ice cream maker, following the manufacturer's instructions.

Cashew Honey Green Beans

Another thing we eat a lot of is green beans. I think my mom served us canned green beans twice a week. These green beans are simple and so delicious.



Green Beans in Honey Cashew Sauce

Water
Kosher salt
16 ounces green beans
2 ½ tablespoons unsalted butter
¼ cup cashews, chopped
2 tablespoons honey

Trim the ends from the green beans and if necessary, “string” them by pulling the fibrous strings from one end of the bean’s crease to the other.

You could also just cut the ends of the beans. That is what I did.

Bring a large pot of salted water to a boil. Add the beans and cook over medium heat for 5 minutes. Immediately drain the beans.

In a large skillet, sauté the cashews in butter over low heat until the nuts are lightly browned— about 5-7 minutes. Add honey and stir constantly for 1 minute.

Pour the honey-cashew sauce over the beans and toss to coat evenly. Remove from heat and serve immediately.

Failed Cupcake

I have been searching for the recipe to the perfect white cupcake. This is my latest failure. Stay tuned...

Colcannon Potatoes

We always have potatoes. Mashed, roasted, baked. This is a delicious way to eat potatoes - of course, there is bacon. This dish is so hearty, definitely a comfort food. I like mine with a beer.



Colcannon Potatoes
Adapted from Earth to Table

5 medium Yukon gold potatoes (about 2 ½ pounds), cut into 1-inch cubes
3 tablespoons extra virgin olive oil, divided
¾ cup finely chopped smoked bacon
1 ½ cups finely sliced Brussels sprouts (about 5)
¼ cup dry white wine
2 tablespoons finely minced fresh thyme
1 ¼ cups 2% milk
½ cup unsalted butter
¼ cup finely minced fresh chives
Salt and freshly ground black pepper

Place potatoes in a saucepan and add enough cold salted water to cover by 1 inch; bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 30 minutes.

Meanwhile, in a skillet, heat 1 tablespoon of the oil over medium heat. Add bacon and saute until slightly crisp, about 4 minutes. Add Brussels sprouts, wine and thyme; cook until Brussels sprouts are tender and wine has evaporated, about 8 minutes. Remove from heat.

Drain potatoes and, while still steaming, add to bacon mixture. Add milk, butter, and chives. Using a fork, lightly mash potatoes until crushed but still chunky. Season to taste with salt and pepper.

Yield: 6 servings

Scallops with Blackberry Chipotle Sauce

This is easily one of my favorite dinners. Blackberries and chipotle peppers do not sound like they go together – but they do! This dish has a ton of flavor with very little effort!



Scallops in Blackberry Chipotle Sauce over Couscous
Adapted from Clean Eating Magazine, July/August 2010

4 cups blackberries
2 teaspoons lemon zest
¼ cup fresh lemon juice
2 tablespoons honey
3 teaspoons chipotle peppers in adobo sauce, chopped (or just the adobo sauce for a milder heat)
1 cup whole-wheat couscous
2 teaspoons olive oil
20 oz large scallops, touch muscle removed and patted dry with paper towel
Freshly ground black pepper, to taste
Fresh parsley, chopped

In a small bowl, combine the blackberries, lemon zest and juice, honey, and chipotle chiles; set aside.

In a small saucepan with a lid, bring 1 ½ cups water to a boil, then add couscous. Cover tightly, remove from heat, and let stand for 5 minutes.

Remove the muscle on the scallops and pat them dry before cooking.

Preheat a cast-iron skillet over high heat before drizzling in oil. Season scallops with pepper and sear them in a skillet for about 2 minutes per side. When scallop edges start to split, remove scallops and keep warm.

Add blackberry mixture to hot skillet and stir rapidly. When bubbling, reduce heat to low and stir until berries start to break down and are heated through, about 4 minutes. The mixture should be somewhat syrupy. If the berries do not break down enough, mash them with a spoon.

Divide couscous evenly among 4 plates, spoon over top all but 4 tablespoons blackberry sauce, then top with seared scallops and drizzle with remaining blackberry sauce. Garnish with parsley.

Serves 4

Red Pepper Hummus

Christian is a HUGE hummus fan but I can take it or leave it. Usually I only like the hummus at California Pizza Kitchen. This, however, was delicious! I served it with toasted pita wedges. We ate the entire batch in one day.



Red Pepper Hummus

2 (16-ounce) cans chickpeas, rinsed and drained
4-5 garlic cloves
1/2 cup jarred roasted red bell peppers, drained
1/2 cup tahini
1/4 cup water
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/3 to 1/2 cup fresh lemon or lime juice

Process first 9 ingredients and 1/3 cup lime juice in a food processor or blender until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency.

Cover and chill until ready to serve.

Note: You can easily double this recipe. Stir the tahini thoroughly before measuring it.

Light Potato Salad

This was so good you would never know it was lightened up. I used fingerling potatoes (only because they are my favorite). I just cut the larger ones so they are all similar in size. I didn't even peel them first. The cucumbers are a strange ingredient – I didn’t use them because Christian doesn’t like them.

I made two batches of this, one with chopped chicken for Christian’s lunch.



Lighter Potato Salad
Adapted from Food Network Magazine, June 2010

1 lemon
5 or 6 sprigs fresh parsley plus 2 tablespoons chopped leaves
2 or 3 sprigs fresh thyme
1 bay leaf
3 cloves garlic, smashed
2 pounds small fingerling potatoes or red-skinned potatoes cut into ¼-inch thick rounds
Kosher salt
4 medium carrots, cut into ¼-inch thick rounds
¾ cup plain yogurt
¼ cup low-fat mayonaise
1 tablespoon plus 1 teaspoon whole grain or dijon mustard
3 scallions, minced, whites and greens separated
Freshly ground pepper
2 stalks celery, cut into ¼-inch thick slices
1 small kirby cucumber, cut into ¼-inch thick rounds (optional; I didn’t use)

Peel a 2-inch long strip of zest from the lemon. Put in a saucepan with the herb sprigs, garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil then reduce to a simmer and cook abut 10 minutes.

Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 minutes more. Reserve ¼ cup the cooking water then drain the vegetables and discard the herb sprigs and bay leaf. Let cool.

Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and ¾ teaspoon pepper.

Add the potatoes, carrots, celery, and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.

Light Curried Chicken Salad

This "light" chicken salad has so much flavor! Plus, it is so easy.



Healthy Curried Chicken Salad
Adapted from Ellie Krieger

1 1/4 pounds cooked chicken breast, cubed
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper

Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.

In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.

Heavenly Healthy Banana Bread

I have been having trouble with whole-wheat quickbreads - until now. This is so yummy and moist and good for you!



Heavenly Healthy Banana Bread
From King Arthur Flour

1/2 cup butter
1/2 cup brown sugar, light or dark
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas (about 4 medium to large bananas)
1/4 cup honey
2 large eggs
2 cups King Arthur 100% Organic Whole Wheat Flour
1/2 cup chopped walnuts (optional)

Preheat your oven to 350°F. In a large bowl, beat together the butter, sugar, vanilla, baking soda, and salt. Add the bananas, honey, and eggs, beating until smooth. Add the flour, then the walnuts, stirring until smooth. Spoon the batter into a lightly greased 9 x 5-inch loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes. Bake the bread for 60 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean. Allow the loaf to cool for 10 minutes before removing it from the pan, and cooling it completely on a rack. Yield: 1 loaf, 16 servings.

Rice Vinegar Salad Dressing

This salad tastes better than it looks - and it looks good! This dressing was great - flavorful without overwhelming.

I made this salad with romaine lettuce, goat cheese, scallions, and toasted cashews.



Rice Vinegar Salad Dressing
Adapted from Clean Eating Magazine July/August 2010

3 tbsp rice vinegar
2 tbsp extra-virgin olive oil
1 tbsp + 1 tsp honey
1/2 tsp whole grain mustard
1/2 tsp fresh ginger, grated or minced
Sea salt and fresh ground black pepper, to taste

Place all ingredients into a small saucepan and bring to a boil over medium heat, whisking frequently.

Remove from heat, set aside to cool slightly. Serve warm. Store in a sealed container in refrigerator for up to 2 weeks.

Bulgur-Lentil Pilaf

I have been experimenting with various whole grains, including bulger. This was actually very yummy! It helps that I love lentils. This recipe can easily be adapted to whatever you like or have on hand. Serve it as a side dish or a meal.

Bulgur-Lentil Pilaf
Adapted from So Easy by Ellie Krieger

1/2 cup green lentils
1 cup bulgur
4 cups low-sodium chicken broth
Olive oil
1 small red onion or scallions, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
½ - 1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Variation: You can also make this with ¼ cup sliced almonds instead of the yellow pepper and with parsley and basil instead of mint and cilantro.

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.

Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in herbs, almonds (if using), lemon juice, salt and pepper and toss to incorporate.

4 servings

Cashew Chicken with Vegetables

Chicken gets old REAL fast. I am always unmotivated when it comes to cooking chicken. Then I made this. Winner winner chicken dinner! Quinoa is a revelation - so delicious and easy! Make sure to cut the broccoli up into small florets or they will not cook enough. You can also substitute the broccoli for asparagus tips.

Cashew Chicken with Vegetables
From Clean Eating Magazine, July/August 2010

1 ½ lb boneless, skinless chicken breasts (about 4), cut into 1-inch cubes
3 tablespoons low-sodium soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
Olive oil cooking spray
2 carrots, shredded (2 cups)
1 bunch broccoli, cut into florets (about 3 cups)
2 small onion, chopped (about ½ cup)
1 cup low-sodium chicken broth
1/3 cup unsalted raw cashews, toasted and chopped
3 cups cooked quinoa

Combine chicken, soy sauce, ginger, and garlic in a large shallow dish; cover and let marinate for at least 30 minutes at room temperature or in the refrigerator for up to 8 hours.

Mist a large wok or skillet with cooking spray and set over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until tender. Remove chicken from skillet and set aside.

Add carrots, broccoli, and onion to same skillet and sauté for 5 minutes or until crisp-tender. Move chicken back to pan, then add broth. Cook for 3 minutes, stirring occasionally. Add cashews and cook for 2 more minutes or until thoroughly heated.

Serve over quinoa.

Tuna Salad with Cannelini Beans

Many people I know love canned tuna. Even though I am not one of those people, I can appreciate a good tuna recipe. Laura and Christian LOVE tuna but they always just add mayo and bread - and thats it. This is much better!

Tuna Salad with Cannelini Beans
Adapted from "Everyday Italian" with Giada De Laurentiis

3 (6-ounce) cans tuna, packed in water, drained
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
4-5 tablespoons red wine vinegar
9-10 tablespoons olive oil
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 tablespoons chopped fresh parsley

In a large bowl, add the tuna. Break tuna into bite-size pieces with a large fork. Add the beans and capers.

Into a small bowl, add oil and the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables.

Add the onion, tomatoes and parsley to tuna mixture and toss gently.

Coconut Citrus Curry

This is my new favorite sauce. It is very verstile – goes with everything. I have made the authentic curry before but this one has easy to find ingredients and is easy to make. You can also make the sauce ahead of time and reheat when ready to use it. My favorite way to serve it is with udon noodles and sauteed shrimp. You can serve it with rice, fish, tofu, chicken, veggies. Make it how you like it!

Coconut Citrus Curry Sauce

1 tablespoon butter
1 - 2 shallots, thinly sliced
2 - 3 garlic cloves, thinly sliced
1-inch knob ginger, thinly sliced
½ - 1 tablespoon Thai red curry paste (depends on how spicy you want it)
1 1/2 cups chicken stock
1 tablespoon lemon zest (about 1 lemon)
½ tablespoon lime zest (about 1 lime)
1 tablespoon fresh lime juice (if you like it especially citrusy)
1/2 cup coconut milk (I used light)
1 tablespoon chopped cilantro
Salt to taste
White pepper

Melt the butter in a small sauté pan over medium heat. Add the shallots, garlic, ginger, and curry and sweat until tender, about 5 to 6 minutes. Add the chicken stock, zests, and lime juice and bring to a boil. Lower the heat and simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Process broth in food processor then strain and serve how you like it.

Christian's Salsa

Christian loves salsa. He will put salsa on anything and this is his favorite. This works equally well as a small salad, just toss with salad greens. You can play around with the recipe adding more of what you love. You can also do without the cilantro if you don't care for it.

Christian’s Salsa

2 15-ounce cans black beans, drained and well-rinsed
4 bell peppers, a mix of colors, diced
4 – 5 tomatoes, diced
1/2 super-large or 1 medium red onion, chopped into a small dice
3 garlic cloves, minced
Juice of one lime or ½ lemon
3 tablespoons olive oil
3/4 teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 tablespoons chopped cilantro

Mix all in a large bowl and serve.

Honey and Goat Cheese-Filled Date Muffins

Sweet dates and tangy goat cheese give a surprising twist to these hearty breakfast muffins. I made a batch of these on Sunday so we could enjoy them for breakfast all week long. The recipe originally called for figs, so use what you have or can find at the store. If you’re not a fan of goat cheese, try them with cream cheese instead.

I thought these muffins were pretty good but Christian said they were the best muffins ever.



Honey & Goat Cheese-Filled Date Muffins
Adapted from EatingWell, January/February 2010

3/4 cup crumbled soft goat cheese or reduced-fat cream cheese
2 tablespoons honey
1 teaspoon freshly grated lemon zest
1 1/4 teaspoons vanilla extract, divided
2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 large egg white
3/4 cup packed dark or light brown sugar
1 cup low-fat or nonfat buttermilk
1/3 cup extra-virgin olive oil
1 1/4 cups chopped dates or dried figs
3 tablespoons turbinado or granulated sugar

Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.

Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.

Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.

Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.

Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Nutrition Information (per muffin): 272 Calories; 9 g Fat; 2 g Sat; 6 g Mono; 39 mg Cholesterol; 6 g Protein; 3 g Fiber; 239 mg Sodium; 184 mg Potassium

Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Ingredient notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.

Blueberry Coffeecake with Lemon Streusel

Most weeknights require grab-and-go breakfasts. I made this last Sunday so I would have breakfast all week.

This was a very easy recipe from King Arthur Flour. It is always best to use their brand of flour in their recipes for the best result. I tweaked the recipe just a bit by using whole wheat flour, adding a bit more moisture and a bit more lemon flavor. If you do not have candied lemon peel, you can use regular lemon zest or make your own (recipe at the bottom.)

I took half, cut it into squares and then wrapped each square in plastic wrap. I put the squares in a freezer bag for individual servings whenever.



Blueberry Coffeecake with Lemon Streusel
Adapted from King Arthur Flour

Lemon Studded Streusel:
1/2 cup granulated sugar
1 cup King Arthur whole wheat or unbleached all-purpose flour
pinch of salt
1/2 cup candied lemon peel or 1 tablespoon lemon zest
6 tablespoons butter, softened
3-4 drops lemon oil or 1/8 teaspoon lemon extract

Cake:
8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla extract
1/8 teaspoon lemon extract
2 cups King Arthur whole wheat flour or unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries, well drained
* If you use whole wheat flour, you need to add moisture to the cake. Add an additional 2 – 4 tablespoons of sour cream.

Preheat your oven to 350 degrees F. Lightly grease a 9" x 13" baking pan or two 8" x 2" round pans.

For the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the candied peel until it is well coated. If you prefer smaller pieces of peel, you can pulse the mixture 10-12 times with a food processor at this point. For a bigger lemon "bite" leave as is.

Work the softened butter into the flour/peel mixture until it resembles granola, some larger chunks, some smaller. Sprinkle on the lemon oil and toss again to combine. Set mixture aside.

For the cake: Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the sour cream and vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid overbeating or the cake will become tough.

Gently fold in the blueberries until well distributed throughout the batter. Pour into the prepared pan(s) and spread evenly. Sprinkle with the lemon streusel until the batter is completely covered.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.

Candied Lemon Peel

3 lemons
2 cups water
2 cups white sugar, or as needed

Cut the lemons into slices and remove the fruit pulp. Scrape as much of the pith (white inner layer) as you can, this part is bitter. A spoon or butter knife will work well.

Bring water to a boil in a small pan and add the lemon peels. Boil for about 5 minutes, until tender.

Remove the peels from water and stir in the sugar. Return to a boil and then add peels. Boil until all the sugar has dissoved and the liquid is transparent. Drain and allow to dry before storing.

Liquid may be reserved and used as lemon simple syrup.

Garden Lettuces with Scallion-Buttermilk Dressing

Sometimes I need to make dinner for 1. This is usually the case when I have leftovers in the fridge. I don't do leftovers. On this particular day, I had leftover chicken and plenty of herbs I needed to use up. I decided to make a chicken salad with a homemade dressing.

This is a great dressing from one of my new favorite cookbooks. I tweaked it a bit. The champagne vinegar makes it very tangy, but if you prefer, you can use red wine vinegar or any other vinegar you have on hand. I used a mix of dried and fresh herbs, I used what I had. The chicken makes this salad a meal, but without it, would make a great side dish or appetizer.

It keeps for about a week in the fridge.



Garden Lettuces with Scallion-Buttermilk Dressing
Adapted from Real Cajun by Donald Link

This is a great dressing from one of my new favorite cookbooks. I tweeked it a bit. The champagne vinegar makes it very tangy, but if you prefer, you can use red wine vinegar or any other vinegar you have on hand. I used a mix of dried and fresh herbs, I used what I had. The chicken makes this salad a meal, but without it, would make a great side dish or appetizer.

½ cup scallions (both green and white parts)
½ cup well-shaken buttermilk
¼ cup sour cream
4 tablespoons mayonaise
4 tablespoons plain yogurt
2 tablespoons champagne vinegar
1 tablespoon fresh lemon juice
2 garlic cloves
1 tablespoon of thyme or ½ teaspoon dried thyme
1 tablespoon of basil or ½ teaspoon dried basil
1 tablespoon of oregano or ½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper

Young lettuces
Cooked chicken, cut into pieces
Fresh radishes, trimmed and quartered
Cherry tomatoes, halved

Puree the scallions in a food processor, then add the remaining dressing ingredients and pulse until smooth. Alternatively, for a rougher-textured dressing, simply whisk the ingredients together in a large mixing bowl.

Toss the dressing with the lettuces, chicken, radishes and cherry tomoatoes.

Makes about 1 ¼ cups dressing, enough to serve 4 to 6

Pea Salad with Mint and Goat Cheese

I do most of my experimentation on Sundays. I try to make a nice Sunday meal. Most of the time I have a tough time deciding on interesting side dishes.

This pea salad is so delicious. I adapted the recipe from a great cookbook called Earth to Table. Peas and mint are a refreshing combination. This is a perfect spring meal with a nice fish or lamb. I made it with roast chicken and used a creamy goat cheese. You can substitute feta cheese or any other crumbly cheese you like. Also, I used apple cider vinegar but you can use red wine vinegar or champagne vinegar or whatever you have on hand. The recipe makes a lot of vinaigrette, so taste as you add so it does not overpower the peas.



Pea Salad with Mint and Goat Cheese

2 cups shucked fresh sweet peas
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon local honey
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
2 radishes, finely sliced
1 red onion, finely sliced
½ cup fresh mint leaves, roughly chopped
¼ cup crumbled goat cheese

In a medium pot of boiling salted water, blanch peas until just tender and bright green, about 2 minutes. Refresh under cold water.

In a large bowl, whisk together the oil, vinegar, honey, and mustard. Season to taste with salt and pepper. Add peas, radishes and onion; toss to coat. Add mint and gently toss. Sprinkle with feta and serve.

Makes 6 servings

Welcome!

Welcome to my blog. Here I will document my successes and failures as I attempt cooking and baking. I am beginning this blog as a recovering cereal addict in need of a balanced diet. I am no longer a graduate student and I must stop eating like one.

I search for guinea pigs wherever I can. That duty usually falls on my boyfriend Christian but sometimes my students are the judge.

Aside from cereal, my other vice is sugar. Pies, cakes, cookies, ice cream. That I can do. Cooking, not so much.

I have dabbled in cooking for quite some time but now I must learn to prepare meals on a regular basis. This is a challenge. This is my blog.