We Made Bread!

I think I need an entire post for this bread that my youngest son and I made this morning! Let me first say that I think breadmaking is absolute magic! When you look at the ingredients you start with and then see what you end up with, it's breathtaking! And this simple masterpiece has been sustaining humans for thousands of years... I have Jim Lahey's book, My Bread, and I love it (and he has another book out now called The Sullivan Street Bakery Cookbook that I definitely need to check out!) Anyways, my son has recently been asking a lot of questions about where different food comes from (we're related) and I remembered this fantastic recipe. It's stupidly easy and incredibly satisfying - you just need a bit of time. So start it this afternoon or this evening and you can have fresh baked bread for lunch tomorrow. Do it!
P.S. The original recipe calls for bread flour which I did not have on hand and which I'm sure makes this even more delicious!

No-Knead Bread (adapted from Jim Lahey) 

Makes 1 loaf

INGREDIENTS

3 cups flour, plus additional for dusting

1 1/4 t. salt

1/4 t. yeast

1 1/3 cups cool water

DIRECTIONS

1. In a medium bowl, stir flour, salt, and yeast together. Add the water and mix with a wooden spoon until a sticky dough forms. Cover with plastic wrap and let it rise 12-18 hours.

2. Dust a cutting board with flour and use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. Tuck the edges of the dough under to make a round. Generously flour a tea towel or large cloth napkin (not terry cloth - too bumpy) and gently place the dough round in the center, seam side down. Dust the surface of the dough with flour and loosely cover with the ends of the towel. Let the dough rise for another 1-2 hours until almost doubled in size and a 1/4 inch deep finger poke holds its shape.

4. Place a large oven proof pot with a lid in the oven. Preheat the oven to 475 degrees. Using potholders, carefully remove the preheated pot from the oven and uncover it. Quickly and gently invert the dough into the pot, seam side up. Cover the pot and bake for 30 minutes. Remove the lid and bake an additional 15 minutes or until golden brown. Remove bread from pot and let cool on a wire rack for at least 1 hour.

Bring Back the Veggies!

Spring is right around the corner! And while I was content to spend the winter filling my belly with comfort food, it's time to show the veggies (and fruit) some love!

1.

My stir frying kick continues... And since I don't have a wok, I love using my huge cast iron pan for this!

Chicken & Veggie Stir Fry (adapted from Cooking Light)

Serves 4

INGREDIENTS

3 t. canola oil, divided

1 1/2 lb. boneless skinless chicken thighs, cut into 1 inch pieces

1 large shallot, sliced

1 red bell pepper, sliced
6 oz. haricot verts (or green beans), fresh or frozen
4 oz. fresh sugar snap peas
3 garlic cloves, minced
1 T. fish sauce
2 1/2 t. low sodium soy sauce
2 t. honey
1 t. water
1/2 t. corn starch
1/4 cup peanuts
Hot cooked rice for serving
Sriracha for serving (optional)
DIRECTIONS
Heat 2 t. oil in large cast iron skillet or wok over medium high heat. Add chicken and cook, stirring frequently, until browned and cooked through, about 9-12 minutes. Remove chicken from pan and add remaining 1 t. oil to pan along with shallot, pepper, haricot verts, peas, and garlic. Cook 5-7 minutes until crisp tender. In a small bowl, combine fish sauce, soy sauce, honey, water, and cornstarch. Add to skillet with chicken and any accumulated juices and stir to coat everything with sauce. Cook 2 more minutes until sauce thickens. Top with peanuts and serve over hot cooked rice with Sriracha (if using).

2.

Here's another yummy stir fry with rice noodles!

Beef & Broccoli Noodles (adapted from Martha Stewart)

Serves 4

INGREDIENTS

3 T. canola oil. divided

8 oz. flank steak, partially frozen and thinly sliced against the grain

2 large eggs, beaten

10 oz. frozen broccoli florets

3 garlic cloves, minced

1/2 cup low sodium soy sauce

3 T. molasses

4 t. white vinegar

8 oz. wide rice noodles

DIRECTIONS

Bring a large pot of water to boil. Meanwhile, heat 1 tablespoon canola oil over medium-high heat in a large cast iron skillet. Sear steak about 1 minute per side and transfer to a plate. Add remaining 2 tablespoons of oil and scramble eggs for 20 seconds. Add frozen broccoli and garlic. Combine soy sauce, molasses and vinegar and add to skillet along with steak and any accumulated juices. Toss to coat. Cook 4 minutes, stirring every minute. Add rice noodles to pot of boiling water and cook according to package instructions. Stir drained,cooked noodles into skillet.

3.

This is full of deliciousness - and it's easy to serve deconstructed so even your pickiest eaters can find a combination they like!

Orecchiette with Roasted Vegetables (adapted from Martha Stewart)

Serves 4

INGREDIENTS

4 strips bacon

1 small onion, sliced

1 sweet potato, peeled and cut into a 1/2 inch dice

1 small head of cauliflower, cut into florets

Salt & pepper

12 oz. orecchiette

Parmesan cheese for serving

DIRECTIONS

Preheat oven to 400 degrees. Cook bacon until crisp (on an electric griddle) and reserve drippings. Let bacon cool on a paper towel lined plate and then crumble it. On a sheet pan, toss onion, sweet potato, and cauliflower with half of bacon drippings. Sprinkle vegetables with 3/4 t. salt and 1/4 t. pepper. Bake vegetables for 35 minutes, stirring halfway through. Cook pasta in salted water according to package instructions. Drain pasta and toss with remaining bacon drippings. Top pasta with Parmesan, roasted vegetables and bacon.

4.

And finally, here's a light, bright dessert from one of my favorites - Ellie Krieger!

Lemon Bars (adapted from Ellie Krieger)

Makes 16

INGREDIENTS

7 full sheets low fat graham crackers

2 T unsalted butter, melted

1 T brown sugar

1/4 t. salt

Cooking spray

1 packet unflavored powdered gelatin

3 T. boiling water

8 oz. Neufchatel (1/3 less fat cream cheese), softened at room temperature

14 oz. can fat-free sweetened condensed milk

1/4 cup pasteurized egg product (egg beaters)

1 t. lemon zest

1/2 cup lemon juice (2-3 lemons)

DIRECTIONS

1. Crush graham crackers in a food processor. Add melted butter, sugar, and salt and process to combine. Spray an 8" square pan with cooking spray. Pour in crumbs and press into bottom of pan.

2. Stir gelatin into 3 T. boiling water until dissolved. Let cool 2-3 minutes.

3. In a large bowl, beat Neufchatel, sweetened condensed milk, and egg product for 2 minutes. Add lemon zest and juice and beat until incorporated. Add gelatin mixture and beat until incorporated.

4. Pour filling onto graham cracker crumbs. Refrigerate at least 8 hours. Cut into 16 squares.

Chicken or Beef?

As much as I love a good vegetarian meal, these chicken and beef dishes are sure to satisfy!

1.

I forgot how good this was... It takes a bit of time, but it's so worth the effort!

Chicken Pot Pie (adapted from America's Test Kitchen)

Serves 8

INGREDIENTS
Filling:
1 1/2 lb. boneless, skinless chicken breast
3 cups low-sodium chicken broth
1 T. canola oil
1 medium onion, chopped fine
3 medium carrots, peeled and cut into 1/4" rounds
2 celery ribs, chopped fine
Salt & pepper
1 t. soy sauce
1 T. tomato paste
3/4 cup frozen peas
1/2 stick unsalted butter
1/2 cup all purpose flour
1 cup milk
2 t. lemon juice
3 T. parsley, chopped fine
Topping:
1 cup all purpose flour
1 cup whole wheat flour
2 t. baking powder
3/4 t. salt
1/2 t. pepper
1/8 t. cayenne pepper
6 T. cold butter cut into 1/2" cubes
1/4 cup grated Parmesan cheese
3/4 cup light sour cream
DIRECTIONS
1. Preheat oven to 450 degrees. Bring chicken and broth to a simmer in a covered pot. Cook until chicken is done, 8-12 minutes. Transfer chicken to a large bowl and reserve liquid.
2. Meanwhile, make the topping by whisking together flours, baking powder, salt, pepper, and cayenne in a large bowl. Sprinkle butter cubes over the top. Use your fingers to rub butter into flour until it resembles coarse meal. Stir in Parmesan and sour cream until combined. Line a baking sheet with parchment paper and crumble flour mixture on top into 1/2" pieces. Bake 10 minutes until just starting to brown.
3. Heat oil in empty pot over medium heat. Add onion, carrot, celery, 1/4 t. salt, 1/4 t. pepper, soy sauce and tomato paste and cook 5 minutes, or until tender. Cut chicken into bite-sized pieces and transfer cooked vegetables and peas to bowl with chicken.
4. Melt butter in empty pot over medium heat. Sprinkle flour on top and whisk 1 minute. Slowly whisk in reserved chicken broth and milk until thickened. Remove from heat and stir in 1/2 t. salt, 1/4 t. pepper, and lemon juice. Pour sauce through a fine mesh strainer into bowl with chicken and vegetables. Add parsley, stir mixture and pour into a 9"x13" baking dish. Scatter crumble topping evenly over the filling. Bake 12 minutes or until topping is browned and filling is bubbling.

2.

This was surprisingly good! I usually find stir fry recipes to be super bland and to involve way too much prep work for the amount of time the food is in the pan. This was tasty and I made the entire dish in the time it took to cook the rice!

Beef and Pepper Stir Fry (adapted from Cooking Light) - GF*, DF

Serves 4

INGREDIENTS

1 cup white rice

4 t. canola oil, divided

1 lb. beef sirloin, sliced into thin strips

Cumin

Salt & Pepper

1 onion, sliced thin

1 red bell pepper, sliced thin

3 cloves garlic, mince

1/2 t. sugar

2 T. low sodium soy sauce*

2 T. red wine vinegar

Red pepper flakes for serving

DIRECTONS

Cook rice according to package instructions. Meanwhile, heat 2 t. oil in a large skillet over medium high heat. Add half of beef and sprinkle with cumin, salt, and pepper. Cook about 5 minutes or until beef is seared. Transfer beef to a plate and repeat process with remaining oil and beef. Add onion, bell pepper and garlic to empty pan and cook for 3 minutes. Add 1/2 t. salt, sugar, soy sauce and vinegar. Return beef and any accumulated juices to pan and stir to coat. Serve with rice and red pepper flakes.

3.

And while we're on the subject of stir frying, here's a yummy, sweet version with red peppers and chicken that I make pretty regularly!

Honey Ginger Chicken (adapted from Everyday Food)  - GF*, DF

Serves 4

INGREDIENTS

1 cup rice

2 T. canola oil, divided

1 lb. chicken breast sliced into 1/4" strips

1/4 cup honey

2 T. rice vinegar

2 T. low sodium soy sauce*

1 T. ground ginger

2 garlic cloves, minced

3 red, orange or yellow bell peppers, thinly sliced

Cilantro for serving (optional)

DIRECTIONS

Cook rice according to package instructions. Meanwhile, heat 1 T. oil in a large skillet over medium-high heat. Cook chicken about 5 minutes until opaque and then transfer to a plate. While chicken cooks, stir together honey, vinegar, and soy sauce in a small bowl. Set aside. Heat remaining 1 T. oil, ginger, and garlic in the empty skillet while stirring for about 30 seconds. Add peppers and cook 3 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and stir to coat. Cook until sauce thickens, about 3 minutes. Serve over cooked rice and garnish with cilantro, if using.

4.

And I love these beef skewers! They are so simple and delicious and remind me of warmer days!
Beef with Zucchini and Mint (adapted from Whole Living) - GF, DF

Serves 4

INGREDIENTS

1 cup rice

3 scallions, thinly sliced

Cooking spray

8 oz. sirloin steak, cut into 1/2" cubes

4 8-inch wooden skewers, soaked in water

2 zucchini, halved and cut into spears

Salt & pepper

Olive oil

Red pepper flakes

1/2 cup fresh mint leaves, chopped

1 lime cut into wedges

DIRECTIONS

Cook rice according to package instructions. Stir in scallions. Meanwhile, preheat a grill pan over medium-high and spray with cooking spray. Thread steak on skewers. Season steak and zucchini with salt and pepper and drizzle with olive oil. Grill, turning, until cooked through and blackened in parts, 6-8 minutes. Serve over rice with red pepper flakes, mint and lime wedges.

5.

This one takes a bit more time, but it's nice for special occasions! I love serving it with garlic mashed potatoes.

Chicken Parmesan (adapted from Martha Stewart)

Serves 4
INGREDIENTS

4 chicken cutlets
Salt & pepper
1/2 cup flour
18 whole wheat saltine crackers, finely crushed
3 large eggs
1/2 cup Parmesan cheese, grated
1 cup canola oil
2 cups jarred tomato sauce of choice
8 oz. shredded mozzarella
DIRECTIONS
1. Preheat oven to 350 degrees. Place 1 chicken cutlet inside a resealable plastic bag and use the flat side of a meat mallet to pound it to 1/4" thickness. Repeat with remaining cutlets. Season with salt and pepper.
2. Heat canola oil in a large straight sided skillet over medium-high heat. Place flour in a large, shallow dish. Whisk eggs and Parmesan together in a second large, shallow dish. Place crushed crackers in a third large, shallow dish. Coat each chicken cutlet in flour, egg, and then cracker crumbs.
3. When oil is hot and sizzles when a pinch of flour is dropped in, add 2 cutlets to the skillet. Cook 3 minutes per side or until golden brown. Transfer to a rimmed baking sheet and repeat with remaining 2 cutlets.
4. Top each cutlet with 1/2 cup tomato sauce and cover with mozzarella. Bake 10 minutes or; until cheese is melted and sizzling. Then put under the broiler an additional minute until cheese starts to brown.

Cold Outside!

I can't seem to get away from comfort food this time of year...

1.

I haven't made this in a few years, but I was totally craving it over the holidays and it didn't disappoint! This can be assembled (and even baked!) the day before if you're crunched for time. A pre-baked casserole can be re-heated in a 425 degree oven for about 30 minutes.

Hash Brown Casserole (adapted from Gigi 😘) - V

Serves 12
INGREDIENTS
1/2 onion, diced
1 stick butter, divided
2 cups reduced fat shredded cheddar
16 oz. light sour cream
10.75 oz. can low-fat cream of mushroom soup
28 oz. package frozen Potatoes O'Brien (with onions and peppers)
3 cups crushed corn flakes
DIRECTIONS
Preheat oven to 425 degrees. In a large skillet over medium heat, combine onion with 1/2 stick of butter and saute for 5 minutes. Transfer to a large bowl and stir in cheese, sour cream, and soup. Stir in frozen potatoes. Spread mixture into a 9"x13" baking dish. Melt remaining 1/2 stick of butter in empty skillet and stir in crushed corn flakes. Arrange cornflakes and butter evenly on top of potatoes. Cover with aluminum foil and bake 45 minutes. Remove foil and bake 15 minutes more.

2.

I've also been craving this lately! It's a repeat recipe from Valentine's Day 2013, but it's a good one! I usually make this alongside a half recipe of regular Mac 'n' Cheese to keep the boys happy.

Mediterranean Mac 'n' Cheese (adapted from Everyday Food) - V

Serves 4
INGREDIENTS 
Cooking spray
14.5 oz. can petite diced tomatoes, drained
1/3 cup pitted Kalamata olives, chopped
1/2 teaspoon dried oregano
8 ounces macaroni
1/2 stick butter
1 clove garlic, minced
1/4 cup flour
2 cups fat-free milk
8 oz. reduced-fat feta, crumbled and divided
DIRECTIONS
Preheat oven to 400 degrees. Set a large pot of water to boil and spray an 8-inch square baking dish with cooking spray. In a small bowl, combine tomatoes, olives, and oregano. Cook pasta 2 minutes less than package instructions; drain pasta and return to pot. Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture. Pour mixture over pasta; stir to combine. Pour pasta mixture into prepared baking dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, about 25 minutes. 

3.

This is a simpler, nutritionally enhanced version of Julia Child's classic. It's a great cold weather weekend recipe that can simmer in your oven all day long and make your whole house smell fantastic! The meat and potatoes tend to fall apart when you freeze it, so I don't make more than we can eat in a few days.

Beef Bourguignon (adapted from Everyday Food) - DF*

Serves 4
INGREDIENTS
2 T. olive oil, divided
8 oz. button mushrooms, quartered
1 1/2 lb. stew beef
Salt & pepper
3 strips of bacon, cut into 1/2 inch pieces
1/2 onion, sliced
1 garlic clove, minced
2 carrots, peeled and cut into 1 inch pieces
1 T. tomato paste
1 T. flour
1 1/2 cup dry red wine
1 cup low-sodium chicken broth
1 bay leaf
1/4 t. dried thyme
1/2 lb. yukon gold potatoes, cut into 1 inch pieces
12 frozen pearl onions, thawed
1/2 cup frozen peas, thawed
1 T. butter*
DIRECTIONS
1. Move oven rack to lower middle position and remove upper rack. Preheat oven to 350 degrees. In a large oven safe pot with a lid, heat 1 T. olive oil over medium high heat. Add mushrooms, season with salt and pepper, and cook until browned, about 10 minutes. Transfer to a plate. Pat beef dry with paper towels and season generously with salt and pepper. Add remaining 1 T. oil to pot. In batches, brown beef 2-3 minutes. Transfer to a separate plate. Add bacon to the pot and cook until brown, about 5 minutes. Add onion, garlic, and carrot and stir to coat with bacon fat about 1 minute. Then stir in tomato paste until incorporated. Sprinkle with flour and cook while stirring about 1 minute. Add wine, broth, bay leaf, and thyme. Bring to a boil and use a wooden spoon to loosen brown bits on bottom of pan.
2. Return beef to pot. Cover and transfer to oven for 1 1/2 hours. Add potatoes and pearl onions and cook 1 1/2 hours more. Remove from oven and stir in peas and butter. Season with salt and pepper.

4.

The first time I made this, I took all sorts of liberties with the original recipe and it turned out fabulous! The second time, I made it for the boys, followed the recipe exactly, and hated it! But, I so remembered loving the first dish I made that I gave it one more try - this time, writing down my recipe adjustments. And voila! Sweet, creamy, perfection! It also freezes well so I would recommend making two square pans - baking one and freezing the other, uncooked. To bake from frozen just double the baking time!

Squash and Spinach Lasagna (adapted from Martha Stewart) - V

Serves 12

INGREDIENTS
1 medium butternut squash, peeled and cut into 1/2 inch cubes (about 3 lb. or 4 cups)

1 T. olive oil
Salt & pepper
1/2 stick unsalted butter
1/2 onion, diced small
Nutmeg
1 T. Dijon mustard
1/3 cup flour
4 cups milk
2 cups fat free cottage cheese
1 1/2 cups shredded Swiss cheese, divided
2/3 grated Parmesan
1 large egg
12 sheets no-boil lasagna noodles
5 oz. baby spinach

DIRECTIONS

1. Preheat oven to 400 degrees. Toss squash with oil and spread in a single layer on a baking sheet. Season with salt and pepper. Roast about 15 minutes or until tender, stirring halfway through baking time. Reduce oven temperature to 375 degrees.
2. Meanwhile make the sauce by melting butter in a medium saucepan over medium heat. Add onion, a pinch of nutmeg, and 2 t. salt. Cook until onion is translucent, about 3 minutes. Stir in mustard and sprinkle with flour, stirring constantly for about 30 seconds. Slowly whisk in milk and simmer.
3. In a medium bowl make the filling by stirring together cottage cheese, 1 cup of Swiss cheese, Parmesan, egg, and a pinch of nutmeg.
4. Spread 1 cup of sauce in the bottom of a 9" x 13" baking dish. Arrange 4 noodles on top. Dot with 1/3 of the filling. Top with half of the squash. Spread spinach over the squash. Pour 1 cup of sauce over the spinach. Top with 4 more noodles, 1/3 of the filling, the rest of the squash, and 1 cup of sauce. Finish with 4 more noodles, the rest of the filling, and the rest of the sauce. Sprinkle with remaining 1/2 cup of Swiss cheese.
4. Cover with foil and bake 35 to 40 minutes until bubbling at edges. Remove foil and broil until brown in spots, 2-3 minutes. Let cool 20 minutes before serving.

5.

Here's an easy, yummy chili from Cooking Light that achieves creaminess without dairy and a nice brightness from lime juice.

White Chicken Chili (adapted from Cooking Light) - DF*

Serves 4

INGREDIENTS

1 1/2 cups low sodium chicken broth, divided
15 oz. can Great Northern beans, rinsed, drained, and divided
2 T. olive oil
1 cup onion, chopped
3 cloves garlic, minced
1 1/2 t. flour
1 T. cumin
2 (4 oz.) cans mild green chiles, drained and chopped
Salt & pepper
1 cup cooked chicken breast, shredded
2 T. lime juice
Sour cream*, avocado, and cilantro for serving (optional)
DIRECTIONS

Blend 1/2 cup chicken broth and 1/2 of Great Northern beans in a blender until smooth. Heat olive oil in a large pot over medium-high heat and add onion. Cook 4 minutes, then add garlic and cook another 2 minutes. Sprinkle with flour and cook 1 minute while stirring. Add cumin and chiles and cook 1 minute more. Add bean mixture, remaining 1 cup chicken broth, remaining beans, 1/2 t. salt and 1/4 t. pepper. Bring to a boil then reduce to a simmer for 5 minutes until slightly thickened. Stir in chicken and lime juice. Serve with sour cream, avocado and cilantro if desired.

6.

Delicious, dairy-free, mashed potatoes from Ellie Krieger.  You're welcome. :)

Garlic Mashed Potatoes (adapted from Ellie Krieger) - GF, DF, V

Serves 4

INGREDIENTS
1 1/4 lb. Yukon gold potatoes, unpeeled and cut into 1 inch pieces

4 garlic cloves, peeled

1/2 cup low sodium chicken broth

1 T. olive oil

1/2 t. salt

1/4 t. pepper 

DIRECTIONS

Steam potatoes and garlic in a steamer basket over 2 inches of boiling water. Cover and cook 15 minutes until tender. Remove steamer basket and drain water from large pot. Transfer potatoes and garlic to pot and add broth, olive oil, salt, and pepper. Mash until smooth.

Blend!

Happy New Year! Now that the holidays are over, let's get our bodies back on track with a little help from the blender!

1.

This summer, the boys and I tried these great make-ahead smoothie packs from Cooking Light. "The Quencher" was our favorite - renamed below for its awesome tropical flavor!

 Greeña Colada Smoothie (adapted from Cooking Light) - GF, DF, V

Serves 1

INGREDIENTS

1 cup kale

1 cup fresh or frozen pineapple

1 banana

1 cup coconut water

DIRECTIONS

Seal all ingredients except coconut water in a sandwich bag and store in the freezer. Blend with coconut water when ready to drink.

2.

Before our last trip to see my parents in Omaha, my mother-in-law stocked us up with trail mix for the plane ride. When we returned home, we were left with a whole lot of almonds after everyone had eaten their favorite things out of the mix. So, I thought I'd try my hand at making almond butter and it turned out great! We love mixing it with a little honey and cinnamon and dipping apples into it. And I'm also thinking about trying the recipe with Emerald Cocoa Roast Almonds next time...

Almond Butter (adapted from Detoxinista) - GF, DF, V

INGREDIENTS

almonds

DIRECTIONS

Toast in 250 degree oven for 10-15 minutes (longer if using raw almonds). In small batches, blend in a small food processor or blender until creamy (about 5 minutes). Transfer to a storage container and refrigerate.

3.

And while we're on the subject of fun things to do with leftover food... have you ever made radish butter? It's super easy, delicious, and sort of festive looking! My youngest son and I can't get enough of it!

Radish Butter (adapted from Martha Stewart) - GF, V

INGREDIENTS

Radishes

1 T. softened butter per radish

Toasted bread and coarse salt for serving

DIRECTIONS

Finely chop radishes in food processor or blender. Pat dry on paper towel. Mix with butter. Spread on toasted bread and sprinkle with coarse salt.

4.

You know I love soup! And these next two have amazing flavor and color and are a great way to detox! You can use chicken broth instead of water for a flavor boost, but it honestly doesn't need it!

Beet and Garlic Soup (adapted from Whole Living) - GF, DF, V

Serves 4

INGREDIENTS

3 medium beets, trimmed and cleaned
6 unpeeled garlic cloves
2 T. olive oil
l large leek, cleaned and thinly sliced
1/4 t. dried thyme leaves
1 bay leaf
3 cups water
Salt & pepper
Juice of 1/4 lemon

DIRECTIONS
1. Preheat oven to 400 degrees. Wrap beets in foil and roast in a baking dish about 1 hour or until tender. Wrap garlic cloves in a foil packet and place in baking dish with beets for the last 30 minutes of cooking time. Let cool. Peel and quarter beets and squeeze garlic from peels.
2. Heat 2 T. olive oil in a medium pot over medium heat. Add leek and cook, stirring, until tender, 6-8 minutes. Add beets, garlic, thyme, bay leaf, and water. Season with salt and pepper.
3. Bring to a boil, then reduce to a simmer for 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and season with salt and pepper.

5.

As with the beet soup above, you can use chicken broth instead of water for a flavor boost.

Butternut Squash and Apple Soup (adapted from Whole Living) - GF, DF, V

Serves 6

INGREDIENTS

2 T. olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 T. ground ginger
1/2 t. turmeric
1/8 t. cinnamon
1/8 t. cardamom
Dash of cloves
2 carrots, peeled and chopped
1 Granny Smith apple, peeled and chopped
4 cups butternut squash, peeled and chopped
Salt & pepper

DIRECTIONS

Heat oil in a medium pot over medium heat. Add onion and garlic and cook until tender, about 6-8 minutes. Add spices and cook until fragrant, about 1 minute. Add carrot, apple, squash and water and season with salt and pepper. Bring to a boil, then reduce to a simmer for about 20 minutes until veggies are tender. Puree in batches in a blender until smooth. Season with salt and pepper. 

6.

My favorite "healthy" chocolate pudding recipe comes from Ellie Krieger and uses tofu as its base - which is something I don't usually keep around the house. I do usually have an avocado or two lying around though, and when they get extra soft and I don't have another plan for them, I make this! Super-soft avocados are key here- as are small portions since this pudding is very rich!

Chocolate Avocado Pudding (adapted from Whole Living) - GF, DF, V

Serves 4

INGREDIENTS

3 super-soft avocados
6 T. cocoa powder
1/4 cup honey
1 t. vanilla
Sea salt or raspberries for serving

DIRECTIONS

Puree avocados, cocoa powder, honey, and vanilla in a food processor or blender until smooth. Serve with sea salt or raspberries.

More Comfort & Joy

Too many recipes for just one post, so here we go again...

1.

So the Pioneer Woman totally inspired me. I like to watch her show while I fold laundry and I was totally drooling over her cinnamon rolls! However, once I started making them, I just couldn't add the amount of butter and sugar her recipe calls for. I am sure her cinnamon rolls are to die for (and I adore her and her blog) and some day I may try her actual recipe. But this time I decided to play one of my favorite cooking games - how much fat and sugar can I remove from this recipe and still make something delicious? And I was pretty pleased with how these turned out!

Cinnamon Rolls (adapted from The Pioneer Woman) - V

Serves 30

INGREDIENTS

2 cups milk

1/2 cup canola oil

1 cup sugar, divided

1 packet active dry yeast

4 1/2 cups flour, divided (plus more for rolling)

3/4 t. baking powder

1/4 t. baking soda

1/2 t. + 1 pinch of salt

2 sticks softened butter

Cinnamon

Cooking spray

2 cups powdered sugar

2 T. maple syrup

2 T. coffee (or milk)

DIRECTIONS

1. In a large pot, mix milk, canola oil and 1/2 cup sugar. Heat over medium until small bubbles start to form. Remove from heat and cool 45 minutes. Sprinkle yeast over the cooled mixture and let sit for 1 minute. Stir in 4 cups flour. Cover and let sit 1 hour. Add remaining 1/2 cup flour, baking powder, baking soda, and 1/2 t. salt. Cover and refrigerate for at least 1 hour or up to 2 days.

2. On a floured baking surface, roll HALF of the dough into a 15"x 11"rectangle. Coat with 1 stick of softened butter and sprinkle with 1/4 cup of sugar and a generous amount of cinnamon. Starting with the long end farthest away from you, roll the dough into a tight log. Pinch the seam together at the end. Spray a 9"x 13" baking pan with cooking spray. Cut the roll into fifteen 1-inch slices and place cut side up in the prepared baking dish. Repeat the process with the other half of dough. Cover and refrigerate up to 1 day or proceed with Step 3.

3. Preheat oven to 400 degrees while you let the rolls rise on the countertop. Bake 15 minutes or until golden brown.

4. Use an electric mixer to combine powdered sugar, maple syrup, coffee (or milk) and a pinch of salt. Drizzle over hot rolls.

2.

"Come on! It's like cornbread and corn together in one dish!" I said to my 3 year old. He eventually tried it and gave it a thumbs up - which is high praise in our household. This is a great potluck dish that goes well with just about any meaty main. We served this one with turkey and mashed potatoes and then again with pulled pork and green beans. And I could also totally eat this for breakfast...

Corn Casserole (adapted from my friend, Jess) - V

Serves 8

INGREDIENTS

1 stick of butter

1 cup light sour cream

1 beaten egg

16 oz. can of corn, drained

16 oz. can of creamed corn, not drained

1 box Jiffy corn muffin mix

1 T. sugar

DIRECTIONS

Preheat oven to 350 degrees. Mix all ingredients in a large bowl and transfer to a 1 1/2 quart baking dish. Bake 1 hour our into light golden brown.

3.

I make some version of this dish on a pretty regular basis. But this recipe is by far quicker and tastier than any I've made before! And all of the ingredients can be stocked in your freezer and pantry for whenever you need a quick meal! Win, win, win!

Penne with Sausage and Peppers (adapted from Martha Stewart)

Serves 4

INGREDIENTS

8 oz. penne pasta

2 T. butter

4 Italian sausages

12 oz. bag frozen peppers and onions

Salt & pepper

2 T. tomato paste

3/4 cup chicken broth

Parmesan cheese for serving.

DIRECTIONS

Cook pasta according to package instrucions. Meanwhile, melt butter in a large skillet over medium-high heat. Pierce sausages with a fork and cook in skillet for 6 minutes, turning once halfway through. Remove from pan. Add frozen peppers and onion, season with salt and pepper, and cook 4 minutes. Stir in tomato paste and cook 1 minute. Return sausages to pan with chicken broth and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes. Uncover and cook 2 more minutes until slightly thickened.

4.

I make these every year and I love them! However, I'm currently staying in a vacation house without my usual kitchen tools - most importantly, my electric griddle - and I am reminded of how much I stink at making pancakes without it! So please ignore the uneven browning under all of that whipped cream and I'll try to forget the spongy texture and remember how delicious they have been every other year I have made them! 😠

Gingerbread Pancakes (adapted from IHOP at Home) - V

Makes 12 

INGREDIENTS

3 cups complete buttermilk pancake mix

1 cup brewed coffee

1 cup water

1/4 cup molasses

1/2 t. cinnamon

1/4 t. ginger

1/4 t. nutmeg

Cooking spray

Whipped cream, sprinkles, and maple syrup for serving

DIRECTIONS

Heat an electric griddle to 375 degrees. Combine pancake mix, coffee, water, molasses and spices in a large bowl. Spray griddle with cooking spray. Use a 1/4 cup measuring cup to ladle batter onto the griddle. Cook 1-2 minutes per side. Serve with whipped cream, sprinkles and maple syrup.

Comfort & Joy

This time of year, all I want to do is curl up under about a hundred blankets and eat lots of warm starchy food!

1.

Here's something hearty AND healthy! Bulgur wheat has a great chewy, nutty texture and is an awesome stand-in for oatmeal or breakfast quinoa. And the poached berries would also be delicious on ice cream or pound cake or whatever else you can think of!

Bulgur with Berries (adapted from Giada's Feel Good Food by Giada De Laurentiis) - DF, V

Serves 4
INGREDIENTS
2 cups unsweetened almond milk or water
1 cup quick-cooking bulgur wheat
1/2 t. vanilla
1/2 t. cinnamon
1/8 t. salt
10 oz. bag frozen mixed berries
2 T. apple cider
1 T. agave
DIRECTIONS
In a medium saucepan, combine almond milk (or water), bulgur, vanilla, cinnamon, and salt over medium heat. Bring to a boil, then reduce to a simmer, covered, for 12 minutes. Meanwhile, in a small saucepan combine remaining ingredients over medium-high heat. Bring to a boil, then reduce to a simmer for 8 minutes. Remove from heat and let cool slightly. Serve berries over bulgur.

2.

Here's another great recipe from my friend, Jess! And no matter how many times I make this, mine never turns out quite as good as hers...

Baked Ziti (adapted from my friend Jess)

Serves 8-10

INGREDIENTS

1 lb. ziti or rigatoni 

1 lb. ground turkey

1 1/2 T. onion powder

2 24 oz. jars Prego Traditional Spaghetti Sauce

Cooking spray

1 1/2 cups light sour cream

6 oz. shredded mozzarella

6 slices provolone

2 T. grated Parmesan

DIRECTIONS

Preheat oven to 350 degrees. Cook pasta according to package instructions. Meanwhile, in a large skillet brown turkey over medium heat. Add onion powder and spaghetti sauce. Spray a 9" x 13" baking dish with cooking spray. Layer as follows: 1/2 of the pasta, provolone, sour cream, 1/2 of the sauce, remaining pasta, mozzarella, remaining sauce, and top with Parmesan. Bake 30 minutes or until cheeses are melted.

3.

Super quick and one of my favs! The boys prefer sausage to shrimp so I tend to go heavier on the sausage and lighter on the shrimp. 😉

Shrimp & Grits (adapted from Martha Stewart) - GF*

Serves 4

INGREDIENTS

1 cup grits

1/2 cup mascarpone cheese

Salt & pepper

2 T. olive oil

10 oz. medium shrimp, peeled and deveined, thawed if frozen

1 t. paprika (or prepared Creole seasoning if you have it!)

6 oz. fully cooked kielbasa* or andouille sausage*

3 garlic cloves

3 scallions, chopped with white and green parts separated

1/4 cup red bell pepper, chopped

1/4 t. dried thyme

1/2 cup unsalted chicken broth

2 T. butter

DIRECTIONS

1. Prepare grits according to package instructions. Stir in mascarpone and season with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sprinkle with paprika or Creole seasoning and season with salt and pepper. Cook 3 minutes or until shrimp start to brown and then remove them from the skillet and set aside.

3. Add sausage, garlic, scallion whites, red bell pepper and thyme to empty skillet. Cook 3 minutes until sausage starts to brown and vegetables soften. Add chicken broth and butter and cook about 3 minutes more until sauce starts to thicken.

3. Return shrimp to skillet. Serve over grits with scallion greens sprinkled on top.

4.

Nobody makes their own pie crust anymore and it makes me so sad! I don't even make great pie crust, but I still prefer it, hands down, to anything you buy in the store. Some day I'm going to take a class and learn how to make amazing pie crust, but in the meantime I will continue to make this yummy recipe and I encourage you to do the same! Granny Smith apples are a must - as is letting the pie cool so the filling has time to set (which is so very, very, hard to do!)

Apple Pie (adapted from Martha Stewart) - V

Serves 8

INGREDIENTS

Pie crust:

2 1/2 cups flour

1 t. salt

1 t. sugar

2 sticks cold butter, cut into small pieces

1/2 cup cold water

Filling:

Juice of 1/2 a lemon

2 lbs. Granny Smith apples (4-5 apples)

2 lbs. Gala or Golden Delicious apples (4-5 apples)

3/4 cup sugar

1/4 cup flour

1 t. cinnamon

1/2 t. salt

2 T. butter, cut into small pieces

DIRECTIONS

1. In a food processor, combine flour, salt, and sugar. Add butter and pulse a few times. Sprinkle water over the dough and pulse a few more times. Transfer half of crumbly dough to a gallon size resealable plastic bag and form into a disk. Repeat with other half of dough and refrigerate both bags.

2. Preheat oven to 450 degrees. Squeeze lemon juice into a large bowl. Peel and core apples. Cut into 1/4 inch slices and halve crosswise. Toss in bowl with lemon juice as you work to prevent browning. Add sugar, flour, cinnamon and salt and toss to combine.

3. Remove one pie dough bag from the refrigerator. Open the bag, and center the dough inside. Roll the pie dough, still in the bag, into a 12 inch circle. Seal the bag and return it to the refrigerator. Repeat with second bag of dough and then use kitchen shears to open the bag and carefully remove the dough circle. Without stretching the dough, place it into a pie plate so it hugs the bottom and sides. 

3. Fill the pie plate with apple mixture, gently packing apples and mounding slightly in the center. Dot with butter. Lightly brush rim of pie dough with water.

4. Use kitchen shears to open the first bag of pie dough and carefully remove the dough circle. Lay over apples, pressing along rim to seal. Fold edge of dough under itself to form a thick rim. Press your thumb all along the rim of dough into the pie plate. Cut 6 slits in the top of the pie radiating from the center.

5. Place pie plate on rimmed baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Carefully cover pie with foil and bake for 1 hour until crust is golden and juices are bubbling. Cool at least 6 hours before serving.

Cookie Time

It's the most wonderful time of the year! Here's how I spread holiday joy...

1.

These cookies (along with a peppermint milkshake) are what Christmas tastes like to me! My dad used to make these when we were little and they are so good and chewy and molasses-y! I make them every year!

Gingersnaps (adapted from Papa)

Makes 3 Dozen

INGREDIENTS

Cooking spray

1 1/2 sticks softened butter

1 cup sugar, plus more for rolling

1/4 cup molasses

1 egg

2 c. flour

2 t. baking soda

1/2 t. salt

1/2 t. cinnamon

1/2 t. ginger

1/4 t. cloves

DIRECTIONS

Preheat oven to 375 degrees. Spray cookie sheet with cooking spray. Combine first 4 ingredients in a large bowl. Stir in remaining ingredients. Use a small cookie scoop to portion into 12 balls. Roll in sugar and place on prepared cookie sheet. Bake 8 minutes. Repeat with remaining dough.

2.

Another quintessential taste of the season - mint and chocolate. I first fell in love with these cookies at a friend's Christmas party in Baltimore. After tracking down the baker, I scribbled the recipe on the back of a Target receipt - and it has lived in my recipe box and my heart ever since. 😍

Mint Chocolate Cookies 

Makes 56 cookies

INGREDIENTS

56 Andes mints, unwrapped

1 1/2 sticks butter

1 1/2 cups brown sugar

2 cups semi-sweet chocolate chips (12 oz bag)

2 eggs

2 1/2 cups flour

1 1/4 t. baking soda

1/2 t. salt

DIRECTIONS

In a large saucepan, melt butter, sugar, and 2 T. water over medium heat, while stirring, until combined. Stir in chocolate chips and let cool 10 minutes. With an electric mixer, beat in eggs at high speed. Add remaining dry ingredients and mix on low speed until combined. Chill in refrigerator for 1 hour. Preheat oven to 350 degrees. Use a small cookie scoop to portion 12 dough balls onto a cookie sheet. Bake 10 minutes, turning pan halfway through. Place 1 mint on top of each hot cookie and return to the oven for 1 minute. Use an offset spatula to evenly spread melted mint on top of each cookie. Repeat with remaining dough and mints.

3.

These last 2 recipes come from one of the best bakers I know - my friend, Jess! And since I can't seem to get enough cinnamon this year, snickerdoodles are a must!

Snickerdoodles (adapted from my friend, Jess)

Makes 12 cookies

INGREDIENTS

1 stick softened butter
3/4 cup sugar + 1 T. for rolling
1 egg
1 1/3 cups flour
1/2 t. baking soda
1 t. cream of tartar
Salt
1 t. cinnamon

DIRECTIONS

Preheat oven to 400 degrees. Cream butter and sugar. Beat in egg. Add in flour, baking soda, cream of tartar, and a dash of salt and mix well. In a small bowl, mix 1 T. sugar and cinnamon. Form dough into 1 inch balls and roll in cinnamon sugar. Place on cookie sheet and bake 8 minutes. Repeat with remaining dough.

4.

And Jess's peanut butter cookies are legendary. :)

Peanut Butter Cookies (adapted from my friend, Jess)

Makes 35 cookies
INGREDIENTS
Cooking spray

1 stick softened butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 t. vanilla
1/2 cup peanut butter
1 1/2 cups flour
1 t. baking soda
1/4 t. salt

DIRECTIONS

Preheat oven to 350 degrees. Mix together butter, sugars, eggs, and vanilla. Then mix in peanut butter. Add remaining ingredients and mix well. Use a small cookie scoop to portion dough onto prepared baking sheet. Flatten slightly with a fork, making a criss-cross shape on top (#). Bake for 8 minutes. Repeat with remaining dough