Pumpkin Chocolate Chip Bread

I admit that I am one of those fans of pumpkin fall treats.  I waited a little longer this year so I wouldn't tire of it quickly, but I have been making everything from pumpkin waffles, pumpkin pancakes, pumpkin cheesecake and now pumpkin bread.  Maybe I secretly justify that these food items must be better for you since they have a vegetable in them. :)  And despite one of my children's strong aversion to squash, he will eat all the pumpkin food I can throw at him.  What are your favorite pumpkin recipes? This bread can be made with or without the chocolate chips, though the chocolate chips sure make it even tastier. Enjoy!

Spiced Pumpkin Bread

3 ½ cups flour                                  2 ½ cups sugar

2 tsp baking powder                        4 Large eggs

1 tsp baking soda                             1 cup canola oil

1 tsp salt                                           1 – 15oz can pumpkin puree

1 Tblsp cinnamon                            1/2 cup water

1 Tblsp nutmeg                                1 tsp vanilla

1 1/2 cups chocolate chips

Preheat oven to 350*.  Grease two 9 X 5 loaf pans.  Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside.  Whisk together the sugar, eggs, and oil in a separate bowl until well blended.  Stir in the pumpkin, water and vanilla and mix well.  Add the flour mixture to the pumpkin mixture and stir until all the ingredients are moist and blended.  Do not overmix.  Gently stir in the chocolate chips.  Pour the batter evenly into the prepared pans and bake about 1 hour until a toothpick inserted in the center of each loaf comes out clean and the top begins to crack slightly.  Let rest for 10 to 15 minutes before removing from the pans.  Serve warm or place on a baking rack to cool.

Makes 2 loaves

*Adapted from Sara Foster.

Butternut Squash and Pear Soup

I am in love with fall.  It is truly my favorite season.  I love the cooler weather, the crisp air, rosy cheeks and noses and all the activities and food that comes with it.  I have been wishing that where I live would allow fall to come, but until that time I'm going to pretend that it has.  So to soothe my craving for fall, I make dishes like this soup.  It is one of our absolute favorite.  It takes a bit of prep and time, but is totally worth it in the end when you taste all the blends of flavors coming together to make a bit of heaven in your mouth.  I served this with a hearty salad and some goat cheese toasts. Whatever you serve it with, it will be the center of attention.  I always roast the butternut squash well in advance so the rest of the prep time doesn't take so long.  Enjoy!

Butternut Squash and Pear Soup

1 large butternut squash (about 3-4lbs in total weight)

3 Tblsp butter

1 medium onion, chopped

2 ripe Bartlett or Anjou pears, peeled, cored & cut into 1/2 inch pieces                                                   2 tsp minced fresh ginger

4 to 5 cups low sodium chicken or vegetable broth

1-1 ½ tsp salt

1/8 tsp cayenne pepper

1 cup heavy cream

1/2 cup sour cream

Maple syrup

Chopped chives and cinnamon, for garnish

To prepare squash: Preheat oven to 400 degrees.  Carefully cut the squash lengthwise through the middle and scoop out seeds.  Place the halves flat side down on a non-stick or parchment-lined baking sheet.  Pour 2 cups water into the pan and place the pan in the center of the oven with the necks of the squash toward the back of the oven.  Cook squash for about 35-45 minutes, or until the middle of the neck is soft enough to indent.  Once it has cooled enough to handle, peel and cut into 1-inch pieces.

For the soup:  Melt butter in a large saucepan over med-high heat.  Add the onions and sauté for about 4-5 minutes.  Add the peeled pears and sauté another 4-5 minutes.  Add the cooked squash, ginger and 4 cups of broth.  The broth should cover the vegetables.  Bring to a boil, stirring often.  Reduce the heat to medium low and cook covered, stirring often, for 20-25 minutes.

            Add the salt and cayenne pepper.  Remove from the heat.  Carefully puree the soup directly in the saucepan with a stick blender or in a blender.  Make sure to start blender on low and then remove the middle part of lid to let steam escape.  Puree the pulp and soup broth in batches until smooth.  Return the puree and soup broth to the saucepan.  Simmer over medium heat, stirring often for 5 minutes.

            Reduce the heat to low, stir in 1 cup of cream, and adjust seasoning to taste.  Thin the soup with milk to desired consistency.  In a small bowl mix the sour cream with some maple syrup (about 2 Tablespoons). Garnish soup with maple sour cream, dash of cinnamon, and chopped chives.

Serves 6

Cranberry White Chocolate Macadamia Nut Cookies

There is something so wonderful about a warm cookie fresh out of the oven with a glass of cold milk.  Some lucky people around the country already get to start celebrating fall with it's crisp coolness and changing colors.  We are still experiencing 90+ degree weather.  So to help my mourning of fall, I decided to bake these up and pretend that it was fall.  Hopefully this will bring in the season of pumpkin and cranberries with full force.  I'm ready for it.  Remember that the sugars in the cookies continue to bake outside of the oven while cooling, so take them out when they first start to turn golden.  That way they won't get over cooked and you will have a perfectly baked cookie.  Enjoy!

Cranberry White Chocolate Macadamia Cookies

1 cup butter, room temperature         

1 cup brown sugar                           

1 cup sugar                                       

2 eggs                                               

2 Tablespoons vanilla                                 

3 cups flour              

1 tsp baking soda

2 cups chopped white chocolate

2 cups dried cranberries

6 oz macadamia nut pieces (or walnuts, chopped)

Preheat oven to 375*.  In a large bowl, cream together the butter, brown sugar, & white sugar until smooth.  Beat in the eggs & vanilla.  Combine the flour & baking soda in small bowl.  Stir into the sugar mixture.  Fold in the white chocolate chunks, cranberries, & macadamia nuts (or walnuts).  Drop by heaping spoonfuls onto prepared cookie sheets (lined with silpat).  Bake for 8-10 minutes in preheated oven.  For best results, take them out when they are slightly golden.  Cookies continue to bake when out of the oven.  Allow cookies to cool for 3-5 minutes before transferring to wire rack.

Makes 4 dozen cookies.

Salmon Fajita Salad with Cilantro Lime Vinaigrette

I once had a conversation with a new friend about what she liked to eat. Surprised right? We both concluded that we enjoyed eating the rainbow.  Fresh, full of multiple colors, and flavorful.  This salad is just that.  And lucky for me, I have been craving salads!  The good, healthy, hearty, flavorful ones.  Yes, I am pregnant with my fourth child and this baby is going to love himself some vegetables.  More than I can say for my daughter who all I craved was prepared junk food.  This salad has so much flavor going on it will be a party in your mouth with every bite.  Make sure to get the wild caught salmon.  Farm raised salmon gets its pink color from food additives and has much higher levels of contaminants.  I used to be afraid of skin on salmon.  Don't be!  It comes right off after being cooked.  We have found great wild caught Alaskan salmon at Costco.  We just cut it up into the size we like and freeze the rest we don't use for each meal.  Enjoy! 

Salmon Fajita Salad with Cilantro Lime Vinaigrette

Salmon

1 pound wild salmon, skin on, cut into fillets (about 5 fillets)

3 tablespoon olive oil, divided

1 teaspoon Chile powder

1 teaspoon smoked paprika

1 teaspoon cumin

2 teaspoon brown sugar

zest of 2 fresh limes

pinch of salt and pepper

Salads

8 cups butter lettuce or spring greens mix, chopped

1 mango, peeled and diced

1-2 jalapenos, seeded and small diced

1 can black beans, drained & rinsed

1 red pepper, sliced

1-2 avocados, sliced

3/4 cup sharp cheddar cheese, thinly shredded

2 ounces queso fresco (cotija) cheese or goat cheese, crumbled

fresh cilantro, for topping

crushed blue corn tortilla chips (for more color)

Simple Honey Lime Vinaigrette

1/4 cup olive oil

1/4 cup fresh lime juice (about 2 limes)

2 tablespoons cilantro, chopped (or more to your liking)

1/2 teaspoon chili powder

2 tablespoons honey

salt and pepper, to taste

            To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.

            In a large salad bowl add the lettuce, mango, jalapeno, red pepper, and black beans. Toss well and set aside.

            In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.  Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.

            Heat a medium size skillet over medium heat. Add a tablespoon of olive oil. Once hot, add the salmon, skin side facing up. Sear the salmon for about 3 minutes and then flip and continue cooking for another 3-4 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon fillets.  Just don't overcook it as it gets dry.  It should just be past the pink opaque point. 

            To assemble the salads, divide the salad among plates or bowls. Sprinkle each plate with a little cheddar and a little queso fresco (cotija) cheese. Top each bowl with a piece of salmon. Add a few slice of avocado and drizzle with the dressing. Garnish with crushed tortilla chips, limes and more cilantro. Serve immediately.

Serves 4-5

*This delightful salad recipe is adapted from halfbakedharvest.com

Black Bean and Corn Salsa

We have been reveling in all the fresh delicious ingredients that are growing this time of year.  The tomatoes, the avocados, the corn, etc.  It's delightful to our palates.  And if you can't tell, I'm a big lover of the black bean and corn combo.  This recipe was first introduced to me by my friend Rebecca.  Admittedly, I almost eat this as a main course because I love the flavors so much, though it is most certainly an appetizer or side. The recipe says to use canned corn, but if corn is in season, please use that.  It definitely ups the ante of flavor.  Just use 2 cobs of corn, cooked, with the kernels removed with a knife.  Hope you enjoy it as much as we have.

Fresh Black Bean & Corn Salsa

3 Roma tomatoes, small diced

1 large avocado, small diced

4 green onions, thinly sliced

1 (15 oz) can black beans, drained & rinsed

1 (15 oz) can corn, drained & blanched

1/2 orange pepper, small diced

3/4 cup cilantro, chopped

Wishbone Italian House Dressing

McCormick Fajita Seasoning

Salt & Pepper

fresh lemon juice

Combine all ingredients in bowl.  Put just enough Italian dressing and lemon juice to moisten vegetables.  Season to taste with fajita seasoning, salt & pepper.  Serve with tortilla chips.   

Prosciutto, Fig, Walnut, and Shaved Parmesan Salad

It is fig season! Yay!  And someone just gave us a whole basket of figs.  Double Yay!  My husband came home from a business trip talking about a salad he had eaten that was fabulous.  So, we recreated it.  This salad is super easy to make, yet has the appearance of something super elegant and difficult.  You can use either black figs or green figs.  We used green just because they were given to us.  Either tastes great in this salad. The recipe is broken down into different elements since it is really lots of pieces coming together to create something delicious.  Notice the cayenne in the walnuts to give it a little kick. Enjoy!

Prosciutto, Fig, Candied Walnut, and Parmesan Salad

Candied Walnuts:

3 Tblsp unsalted butter

1/4 cup brown sugar, packed

1 Tblsp good quality honey

1/2 tsp salt

1 1/2 cups walnut halves

dash of cayenne pepper

To make the walnuts, melt the butter in a medium sized, nonstick skillet over medium-low heat until bubbling slightly.  Add the brown sugar, honey, salt, and dash of cayenne.  Cook stirring constantly with a silicone spoon for about 1 minute until the butter and sugar are incorporated together.  Add the walnuts and stir to coat the nuts with the mixture.  Continue cooking and stirring constantly until the nuts are glazed and toasted, about 6-8 minutes.  Remove the skillet from heat and allow the nuts to cool.  Break into smaller pieces and set aside.

*Make sure your nuts are not cold as this will affect the caramelization of the sugar and butter.

Balsamic Vinaigrette:

1/8 balsamic vinegar

1/4 cup olive oil

1/4 tsp Dijon mustard (if desired)

salt & pepper, to taste

Place all ingredients into a glass jar with lid.  Shake vigorously until all ingredients are combined.

Salad:

6 oz Spring salad mix

2 oz prosciutto

1 1/2 cups black or green fresh figs

chunk of Parmesan Reggiano cheese

1 1/2 cups candied walnuts

Balsamic Vinaigrette

Wash and dry salad greens.  Place in large bowl.  Dice prosciutto into a large dice and place on top of salad greens (you can even tear the pieces of prosciutto for a rustic look).  Wash and dry figs.  Cut figs into quarter pieces and put on top of prosciutto.  Scatter candied walnuts on top of salad.  Shave Parmesan with a vegetable peeler into medium sized shavings on top of salad.  Toss with balsamic vinaigrette and serve immediately.

Serves 5 

Fresh Squeezed Lemonade

There is something about fresh squeezed lemonade that reminds me of an old fashioned picnic, when the picnickers would not have even dreamed of making lemonade from a mix.  And after tasting the real thing, you won't want to either.  Even though citrus is technically a winter season fruit, we have been getting lemons on our tree all year long.  It has been great this summer as we have been enjoying fresh squeezed lemonade in abundance.  My children even had a goal to have a lemonade stand this summer, which they proudly pulled off.  It was a great lesson in learning the value of money for them....with some nice cool lemonade on the side.  If you are using meyer lemons you won't need as much simple syrup as they are a sweeter lemon. You might just have to adjust the sweetener according to the lemon tartness and your sweet tooth.  In order to make this large amount of lemonade I tripled the recipe.  But if you just want one pitcher then stick with the recipe below. Enjoy and stay cool!

Fresh Squeezed Lemonade

1 cup sugar (for the simple syrup)

1 cup water (for the simple syrup)

1 cup lemon juice
4 cups cold water

             Make the simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely and the mixture has thickened just a bit.

            While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.  Add the juice and 1/2 to 3/4 cup simple syrup to a pitcher. Add 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes and serve over ice & sliced lemons.  If the lemonade is a too little sweet or for your taste, add a little more straight lemon juice to it.  If it isn't sweet enough, add more simple syrup.  Remember the ice will melt and dull the tartness a bit.

Makes 1 pitcher

Sweet Potato, Black Bean, Corn & Avocado Tacos

We seemed to have consumed our yearly intake of meat over our July 4th weekend, so when we got back home from vacation we were craving lots and lots of vegetables.  This certainly was what we were looking for.  It was delicious!  You really need to add a tomato salsa and extra lime juice to give it a bit of tang and oh my! Fabulous.  The fresh corn off the cob most certainly made it even better, but you are welcome to use frozen corn.  Though be warned that nothing compares to that crunch of fresh corn.  You can bake corn in the oven or microwave with the husk still on.  We usually do 2 cobs of corn (with the husk still on) in the microwave for 6 minutes.  Let cool and then the silk and husks come right off when you peel it.  We just slice the kernels right off the cob.  We also used feta as I like the extra flavor, but feel free to enjoy whatever cheese you like best.  Enjoy!

Sweet Potato, Black Bean, Corn & Avocado Tacos

2  lbs sweet potatoes, peeled and diced into 1/2-inch cubes

4 Tblsp olive oil, divided

1 Tblsp cumin

2 tsp paprika

1 tsp ground coriander

1/4 tsp cayenne pepper

Salt and freshly ground black pepper

1 small yellow onion, diced (1 cup)

1 clove garlic, minced

1 (14.5) oz can black beans, rinsed and drained

2 corn on the cob, cooked, and cut off cob or 1 1/2 cups frozen corn

3 Tbsp honey

3 Tbsp fresh lime juice

1/8 cup chopped fresh cilantro

Corn or flour tortillas

Romaine lettuce

Cotija or feta cheese

1-2 diced avocados

red tomato salsa or pico de gallo

lime wedges

Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss evenly to coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and salt and pepper to taste. Toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and sauté until golden brown, about 5 - 6 minutes.  Add garlic during the last mintue of sautéing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

Serves 6

*Adapted from Cooking Classy.

Beef and Broccoli Lo-Mein

I have always loved a good saucy Asian noodle.  When I was younger Lo Mein was my go to at any Chinese take out.  Now it is a favorite with my kids too.  Something I cook that I know they will always eat. Make sure to get good quality beef since you do not want it being too chewy.  We get our grass fed and dry aged beef from the farmers market.  We can taste the difference.  Also, you can now find most of these sauces in regular grocery stores in the Asian aisle.  The chili paste usually has a green lid and comes in a small container.  The oyster sauce is a thick brown sauce and a must for this recipe.  Enjoy making your own take out!

Beef & Broccoli Lo Mein

10-12 oz uncooked spaghetti noodles

1 tsp dark sesame oil                                           1 lb flank steak, cut in strips

2 Tblsp peanut oil                                                5 Tblsp soy sauce

1 Tblsp minced ginger                                          4 Tblsp brown sugar

4 garlic cloves, minced                                         4 Tblsp oyster sauce

4 cups broccoli, cut into florets                             2 tsp Asian chili sauce w/ garlic

1 ½ cups onion, vertically sliced

Cook pasta according to directions. Drain.  Combine cooked pasta & sesame oil, tossing to coat and set aside.  While pasta is cooking heat peanut oil in large nonstick skillet over medium-high heat.  Add ginger & garlic, sauté 30 sec.  Add broccoli and onion, sauté 6 minutes.  Add steak and sauté 5 minutes or until all browned on the outside, but tender on the inside.  The steak will continue cooking after it is taken off the heat so don't overcook it.  In a small bowl mix the soy sauce, brown sugar, oyster sauce & chili paste.  Add pasta noodles to the vegetables and steak.  Stir in soy sauce mixture.  Add more oyster sauce according to how saucy you like it.  Cook 1 minute or until lo mein is thoroughly heated, stirring constantly.  Serve immediately.

Serves 5

Asparagus, Avocado and Poached Egg on Toasted Pita

Oh mercy!  This was a party in our mouths.  It was so fresh and light and the perfect dinner for a warmer evening.  When we got done, my husband and I looked at each other and said wow!  It was divine.  And I have a confession.  It was one of my first Pinterest recipes I tried.  Oh I have pinned quite a few recipes on my Pinterest account and they all look just delightful, but if I'm going to go through all the effort and ingredients I want to trust my source that it is going to be good.  Thankfully with lots of fresh ingredients and a few alterations it did not disappoint.  I hope you enjoy this as much as we did.

Asparagus, Avocado and Poached Egg on Toasted Whole Wheat Pita

4 whole wheat pita

8 eggs

2 large ripe avocados

2 medium heirloom tomatoes

14 oz (a large bunch) green asparagus

3-4 oz goat cheese

2 teaspoons Dijon mustard (Edmond Fallot is my favorite)

juice and zest from 1/2 of a lemon

1 Tablespoon red wine vinegar

fresh sprigs of thyme

freshly ground salt and pepper

Heat oven to 475*.  Fill a two quart pot a little more than halfway full with water.  Add a splash of vinegar and a pinch of salt.  Bring to a slow simmer. Meanwhile, wash asparagus and cut woody bottoms off (about 1 1/2 inches).  Place on a rimmed baking sheet.  Toss asparagus with olive oil and salt & pepper.  Roast until asparagus is bright green and fork tender, about 10-15 minutes.  Set aside.  

Start to poach the eggs.  In a very small bowl, crack one egg into it, careful not to break the yolk.  In the slow simmering water (small bubbles, not rapid ones) gently pour the raw egg into the water.  With a spoon gather all the egg whites and fold it back onto the egg yolk as it cooks.  Gently simmer for 3 minutes until the egg white is firm, but the egg yolk is soft.  You want the egg yolk partially runny so it can coat all the wonderful veggies on top of the pita.  Place the poached egg on a plate until ready to use and continue with the rest of the eggs.

Cut the tomatoes into a medium dice.  Place in a bowl.  Cut open the avocado and scoop out flesh into another bowl.  Add the lemon juice, zest, red wine vinegar, and Dijon mustard.  Mash until it is the consistency you like.  Toast the pita in the oven or toaster oven until it is crispy (but not crunchy).  Immediately after toasting pita start to assemble toasts.  

On top of toasted pita scoop 1/4 of the avocado mixture and spread around.  Place 1/4 of the roasted asparagus on top of the avocado spread.  Sprinkle 1/4 of the diced tomatoes on top of the asparagus. Crumble the goat cheese on top of the tomatoes.  Carefully place 2 of the poached eggs on top of the tomatoes.  I like to break my eggs open so it can coat the vegetables.  Sprinkle with salt & pepper and thyme sprigs.  Serve immediately.

Serves 4

*This fabulous recipe was adapted from the blog A Tasty Love Story.

Edamame, Rice and Corn Salad

This delicious salad was introduced to me by my cooking friend, Kristen Morefield.  She is a friend that is a delight to have around.  We sometimes get together for lunch or breakfast and share our leftovers and talk about all the yummy food we have been eating/making or hope to eat/make.  This salad has become a common appearance on our table.  It's fast, it's light, it's delicious!  You can also find all the ingredients at Trader Joes, which makes it easy to stock up on ingredients and pull out for a quick meal. Enjoy! I'll thank Kristen for you. :)  

Edamame, Rice & Corn Salad

Salad:

1 bag (12 oz) frozen shelled edamame

1 bag (16 oz) frozen corn or 4 corn on the cob, cooked, and kernels removed

2 1/2 cups cooked brown rice or 1 bag frozen cooked brown rice (about 2 1/2 cups)

4 oz sliced almonds

3/4 cup small diced celery

4 scallions, chopped

1 cup dried cranberries

Dressing:

6 Tblsp canola oil

3 Tblsp rice vinegar (not seasoned)

1-2 Tblsp lemon juice

Bunch of fresh basil, chopped (about 15-20 leaves)

salt & pepper to taste

Thaw edamame and corn for 30 minutes (and rice if using frozen rice) on counter top.  Mix all salad ingredients in medium bowl.  Mix all dressing ingredients in container and shake.  Pour dressing over salad ingredients and stir.  Add more salt & pepper to taste.  Serve room temp or chilled.

Serves 4-5

Strawberry Tart

Every year I take my kids strawberry picking.  There is nothing quite like being in the strawberry fields with juice dripping down your chin because you can't get enough of that taste.  According to my son he thinks the warm strawberries taste like strawberry pie.  They certainly can stand on their own with juicy sweetness! The taste is incomparable to any store bought strawberry.  They most definitely melt in your mouth.  For whatever the reason, I find great satisfaction in hand choosing every single strawberry in my basket and making sure it is the absolute best.  Now the ones my two year old picks is another story.  Since you are picking them at their peak, you better eat them fast because they won't last long.  This tart is one of our favorites to make after we have our baskets full.  It does take quite a few strawberries that are all relatively the same size, so having more on hand than the recipe calls for is ideal.  Now go get out in those fields and experience your own strawberry pie! Enjoy!

Strawberry Tart

Crust:

1 ¼ cups flour, spooned and leveled

1/2 cup (1 stick) cold butter, cut into small pieces

1/3 cup sugar 

1/4 tsp salt  

Filling:

8 oz cream cheese, softened

1/4 cup sugar

2 lbs strawberries, hulled and halved

1/8 cup apple jelly or red currant jelly

Crust:  Preheat oven to 350 degrees.  In a food processor, blend flour, butter, sugar, and salt until moist crumbs form when you pinch it together.  Transfer dough to a 9” round tart pan with a removable bottom.  With floured fingers, compress dough evenly into pan and up sides.  Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan.  Freeze crust until firm, 10-15 minutes.  Using a fork, prick crust all over.  Bake until golden, 20-25 min, pressing down gently once or twice with a spoon during baking if crust puffs up.  Cool completely in pan. (Note- Make sure you DO NOT over bake the crust.  It will get very crispy, which will be difficult to eat with the delicate strawberries.  Just make sure to take it out when it's golden.)

Filling:  In a stand mixer with paddle attachment, mix cream cheese and sugar until smooth. Spread mixture evenly in bottom of cooled baked crust (still in tart pan).  Starting from the outside of the circle, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese (alternate cut strawberry side with each circle).  In a small saucepan, heat jelly on med-low until liquefied.  With a pastry brush gently brush strawberries with jelly and let set at least 20 minutes.  Chill in pan at least 1 hour (and up to 6 hours). Remove from pan just before serving.

Serves 8

*Adapted from Everyday Food

Goat Cheese, Leeks, Asparagus, Pancetta and Shiitake Mushroom Grilled Pizza

Whew!  That title is a mouthful.  But I wanted to make sure you knew all the goodness that goes into this pizza. And since spring is in the air, which means asparagus time, I thought this pizza showcased that vegetable quite nicely.  This pizza is cooked out on the grill, which makes it relatively fast to put together and serve.  The thinner the asparagus the better.  They are much more tender and dainty on top of a pizza.  The flavor combinations on this pizza are just delightful.  I'm a big fan of goat cheese, which gives the pizza a nice tang.  Make sure to trim the woody ends of the asparagus and to thoroughly clean the leeks before chopping.  I even made a special leek post below so you know exactly how to deal with them in case you are a newby to leeks.  You may not have the truffle oil in your pantry, but having tried the pizza with and without....if you make the extra effort to find some it is well worth it.  I just ran out of my own stock so I will be searching for some too. Enjoy and get outside and grill!

Goat Cheese, Leeks, Asparagus, Pancetta and Shiitake Mushroom Grilled Pizza

Pizza Dough 

1 cup warm water (about 110*)

1/4 tsp sugar

1 Tblsp active dry yeast

1 1/2 - 2 Tblsp olive oil, plus more for bowl

3-4 cups flour, plus more for dusting

1 1/2 tsp salt

            Stir the warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. Add olive oil to yeast mixture & stir. Brush a large bowl with extra oil, and set aside. Put 3 cups flour and salt in mixer fitted with dough paddle. Add yeast mixture and mix until dough is smooth and slightly sticky to the touch. If the dough seems too sticky, add more flour 2 Tblsp at a time, mixing after each addition.

            Place dough in oiled bowl, cover with towel or plastic wrap, and let rise in warm draft free spot until doubled in bulk, about 40 minutes. Remove towel and punch down the dough. Cover and let rise again until doubled in bulk, about 30 minutes. Punch down dough again. Divide into two balls. (If not using right away, you can wrap dough in plastic wrap and refrigerate up to one day or freeze up to one month. Make sure it has thawed before using.)

            On a lightly floured work surface, flatten each dough ball into a disk. Using a rolling pin, roll out to about a 13" circle or oval.  Prep grill and begin to heat.

For Pizza

2 Tblsp olive oil, plus more for brushing

2 large leeks, white & light green parts only, halved lengthwise, rinsed well, and cut into thin slices

8 oz shiitake mushrooms, stemmed and cut into 1/4" thick slices

8 oz very thin asparagus, woody bottoms trimmed and cut into 1 ½” pieces

1/4 cup white wine (or white grape juice)

1 Tblsp finely chopped fresh thyme, plus more for garnish

Coarse salt and freshly ground pepper

8-10 ounces goat cheese

4 oz pancetta, finely chopped

Truffle oil, for drizzling (optional)

Pizza Dough (recipe below)

            Heat olive oil in a large skillet over medium heat until hot. Add the leeks, cook, stirring, until beginning to soften, about 5 minutes. Add the mushrooms and pancetta; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine (or grape juice); cook until the asparagus is bright green and crisp tender and wine has evaporated. Stir in thyme; season with salt and pepper. Set aside.

            Heat a grill until medium hot. Generously brush one side of the pizza dough with olive oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3-5 minutes. Quickly brush the top with olive oil; flip the crust. Top with a thin layer of cheese (the goat cheese chunks will melt as you are putting it on, and will become easier to spread once a little melted). Top with half of the asparagus mixture. Grill until the cheese is melted, the topping hot, and the crust is cooked through, 3-5 minutes more.

            Slide pizza onto cutting board. Season with salt & pepper. Sprinkle with more thyme and with a small amount of of truffle oil, if desired. Repeat and make more pizzas.

Makes enough for 2 - 13" pizzas

*Changed and adapted from Martha Stewart

Leek Preparation

Leeks are in the same family as onions and garlic.  They kind of taste like a mild version of an onion with a hint of garlic.  I love them.  Not to mention that they hold great health benefits.  You can read more about it here.  And according to Mireille Guiliano of French Women Don't Get Fat it is a great body cleanse.

Leeks grow in layers, which often trap dirt into its sheaths making it very necessary to rinse between each sheath.  The edible part of the leek is at the bottom in the white and light green portion.  So I like to take my leek and chop off the top dark green portion and then the bottom root portion.  Make sure it is in 3 to 4 inch segments so you can easily manage each one with your knife.  I then slice it vertical down the middle.  Under running water I open each layer and rinse it out starting from the outer layer working in.  Once you are sure you have gotten all the dirt out squeeze it all back together and turn over so the flat side is facing the cutting board.  You now can cut little half moons into thin slices and saute them up, which makes them nice and soft.  If left raw, they are crunchy and firm.  Enjoy your introduction to leeks.

Whole Wheat Oat Bread

Each recipe that I have gathered over the years means something to me.  It's almost as if food gets locked in my memory associated with sweet memories of a person or an event.  For the most part, I can remember who I got each recipe from or what we ate when sharing a meal with someone else.  And every time I make it I think loving thoughts of that person and the little piece of themselves they shared with me.  Because usually every good recipe has a story or a memory that goes along with it.  This recipe is one of those.  I had been married a few years and had just started to really get into cooking.  There was a very kind woman at church (Holly Dougherty) who made this bread every week to share with those who attended each Sunday.  Every time I ate this bread it brought me back to being a small girl and watching my mother knead fresh dough.  Nothing compared to it.  She was kind enough to bring me over and teach me just how to make fabulous bread like hers.  Nothing brings more nostalgic comfort than toasting a thick slice of this bread and spreading it with butter and homemade jam and eating it with the ones you love.  Enjoy!

Whole Wheat Oat Bread

2 2/3 cup water                     

1/3 cup oil                          

1/3 cup honey                

3 cups white flour          

3 cups whole wheat flour

1 cup oatmeal

1 Tblsp salt

1 Tblsp yeast

Place 2 cups white flour, 2 cups whole wheat flour, oatmeal, salt & yeast in electric mixer with dough hook.  Put water, honey & oil in glass container & heat in microwave for 1 to 1 ½ minutes on high.  You don't want it too hot, but warm to the touch.  Mix water mixture into flour.  When all mixed, add an additional 1 cup of white flour and 1 cup whole wheat flour.  Scrape dough onto a floured surface and knead until not sticky.  Place in an oiled bowl & let rise until double in size.  Spray two 8" metal loaf pans.  Shape dough into two loaves and put in bread pans.  Let rise again until the bread is about 3/4" above the lip of the pan.  Bake at 350 degrees for about 30 minutes.  Let cool for 5 minutes in pan and then transfer to cooling rack.  Wait until cooled to cut loaves.

Makes 2 loaves

Note: We grind our own wheat bringing more nutrition to the bread.  If you know someone who has a wheat grinder bribe them with fresh baked bread to let you use it.  You can always freeze the whole wheat flour helping the nutrition to last longer.  You can also adjust the whole wheat to white flour ratio if you like more whole wheat. 

Vanilla Maple Breakfast Syrup

For most pancake or waffle breakfasts we use real maple syrup.  But on those occasions that we are either out of stock or want something a little different tasting we make our own syrup.  It is so easy and by the time it is done we have finished making the rest of the breakfast.  You can make it as thick or thin as you like, and the best part besides it great flavor is it doesn't contain high fructose corn syrup like all the store bought kinds.  And if you really want to make it superb, make sure to use a great vanilla.  We use Totanac's real Mexican vanilla and wish we could lick the pot afterwards.  Enjoy!

Vanilla Maple Breakfast Syrup

1 3/4 cups sugar

1 tsp real vanilla

1 cup water

1/2 tsp real maple extract

Add sugar and water to small pot and heat until boiling. Stir until sugar is dissolved.  Let boil until thickened to desired consistency.  It will thicken a little more once it starts to cool.  Remove from heat and add vanilla and maple.  Pour into syrup jar and serve.

Makes about 2 cups syrup.

Cottage Cheese Pancakes

OK, be honest.  You read the title and said to yourself, "What is cottage cheese doing in a pancake?"  I'll tell you what it's doing there.  It is making your pancake so moist that every bite is fabulous and it's adding protein to your breakfast.  Beating the egg whites to soft peaks and then folding them into the batter help make these light and fluffy.  This is actually a recipe that my mother would make when I was a little girl.  She would whip up lots and lots of these to feed our hungry and large family.  And on a school day!!  What a woman!!  We on the other hand have termed these a "weekend breakfast" menu item.  We make them nice and big filling our entire plate.  Enjoy!

Cottage Cheese Pancakes

5 eggs, separate yolks and whites

1 1/2 cups cottage cheese

3/4 cup flour

3 Tblsp powdered sugar

1/4 tsp salt

Beat egg whites with the wire whisk in an electric mixer until they peak. Mix egg yolks, cottage cheese, flour, sugar, & salt in separate mixing bowl.    Fold egg whites into batter mixture.  Fry immediately in hot oiled pan.  Made large.  Serve hot with syrup.

Serves 4

Green Curry Coconut Chicken Soup

This soup is amazing.  Seriously lick the bowl amazing.  All the flavors come together creating an amazing broth.  How can you go wrong with coconut milk, lemongrass, and lime juice?  Now, yes, this does have a few out of the ordinary ingredients that you may not have in your pantry unless you love Asian food...like us. And yes, one of those ingredients happen to be fish sauce, which if you smell it you will second guess just why you read my food blog.  But trust me on this one.  You will love this soup.  Take a trip to the Asian market, make the soup, and then you can thank me later on how cultured you feel and for introducing you to such a tasty way to eat fish sauce. :)  As for the lemongrass, just make sure you peel back all the outer leaves and go for the inner tender part.  It can be pretty woody so make sure you get the inner most piece.  As for brands of ingredients, I added a link so you can see picture of what the ingredient is and make sure that you are getting ones that tastes authentic and delicious.  You can do this! Enjoy!

Green Curry Coconut Chicken Soup

2 Tblsp vegetable oil
3 cloves garlic, minced

1-2 Tblsp green curry paste (Mae Ploy brand)

3 cups chicken broth

2 (15oz) cans unsweetened coconut milk

1 cup water

3 stalks lemongrass

1" piece of fresh ginger root

1/8 tsp fresh ground pepper

1 whole raw skinless & boneless chicken breast (or 1 1/2 to 2 cups cooked & diced chicken)

1/3 cup fresh lime juice (2 limes)

1/4 cup fish sauce (Nuoc Mam Nhi - Viet Hu'o'ng brand)

1/2 pound Vermicelli rice noodles (in the pink netting)

1/2 cup cilantro, chopped

1 1/2 cups grape tomatoes, cut in half

In a large heavy pot, heat oil over medium heat.  Add garlic and green curry paste.  Sauté for 30 seconds.  Pour in chicken broth, coconut milk, and water.

Remove outer leaves from lemongrass finding the tender inner part.  Trim ends.  If it is tender enough, you can mince it.  If it feels too woody, slice it in half lengthwise.  Peel ginger (use a spoon to scrape the skin away) and mince.  Add lemongrass (minced or halves) and minced ginger into the soup broth.

If using a raw chicken breast, add to the soup broth. Reduce heat and poach the chicken at a simmer until chicken is cooked through, about 15 to 20 minutes.  Remove chicken breast and allow to cool.  When chicken is cool, shred and add back into soup. If using precooked chicken, add to the soup broth.  Add the lime juice and fish sauce (don't be scared to add this...it will taste good).

Add Vermicelli rice noodles to soup and allow to cook on medium heat until noodles are tender, about 8-10 minutes.  Make sure you do not overcook the noodles! They can get very soft and mushy so keep checking until they are tender and not chewy.  If you left the lemongrass in halves, make sure you take out the halved stalks before dishing bowls.  If you minced it, no need to fish it out.

Divide soup into bowls.  Sprinkle with chopped cilantro on top.  Add cut tomatoes on top of cilantro.  Serve immediately.

Makes 4 servings.  

Quinoa and Black Bean Stuffed Red Peppers

I made these the other day in an attempt to use more of a variety of grains.  I have been craving pasta way too much this winter.  Quinoa (which is pronounced "KEEN-wah") is awesome!  I could go on and on about all the health benefits, but here is just a few.  It is a complete protein, which provides all the essential amino acids needed by the body. It has lots of fiber, which helps with lowering high blood pressure.  It has iron in it, which helps keep our red blood cells healthy.  And a whole lot of other great minerals and vitamins that helps our body function well and keeps us running smoothly.  But, it is also really yummy to eat if prepared right.  It's very important to rinse quinoa before cooking because it has a coating called saponins that is meant to protect it during cultivation, but leaves a bitter taste on the tongue.  So just rinse it up and swoosh it around in water to get it off.  You can do this in a strainer, but just make sure it has tiny holes so that you don't lose all your quinoa.  I usually just do it in a bowl and use my hands to strain it.  This is great as a leftover too.  Enjoy!

Stuffed Quinoa Peppers

1 medium onion, finely chopped (about 1 cup)

2 Tblsp olive oil

2 celery sticks, finely chopped (1/2 cup)

1 Tblsp ground cumin

2 cloves garlic, minced

10oz package frozen chopped spinach, thawed and squeezed dry

15oz can diced tomatoes, drained, liquid reserved

1 can black beans, rinsed and drained

3/4 cup quinoa

3 large carrots, grated (11/2 cups)

11/2 cups grated pepper Jack cheese, divided

5 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery and cook 5 minutes, or until golden. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

      Stir in black beans, quinoa, carrots, and 2 to 2 1/2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender and plump. Stir in 1 cup grated cheese. Season with salt and pepper to taste.  Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

       Fill each bell pepper half with quinoa mixture until mounded and full, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with more of the remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates and serve.

Serves 6

Blueberry Oat Muffins

I've got the Olympics running through my head while posting this.  Maybe it's the plate these muffins are on. Anyway, muffins for breakfast are a favorite around here.  In fact, this is what one of my children would choose for me to make on their birthday...blueberry muffins.  They never last long because whenever a batch is made, not only do they devour them at breakfast, but they will snack on them all day until they are gone.  I like knowing that the oats in these have a little more substance than just flour.  And for an added measure of yumminess we sprinkle our muffins with a vanilla bean sanding sugar.  Although it kind of looks like pepper doesn't it.  Vanilla bean yes, pepper no.  I use a muffin scoop, which is about 1/4 cup, to easily place the batter into the muffin pan.  No more spilling on the sides.  It looks like a cookie scoop only larger.  It's fabulous and you will realize how easy muffin making really is once you use it.  You will know when your muffins are done by gently pressing on the top of the muffin.  If it bounces back they are ready to go. If it indents let it go for another minute or two.  If you don't have quick cooking oats, use regular oats as a substitute. They turn out just as tasty. Enjoy!

Blueberry Oatmeal Muffins

1 cup fresh or small frozen blueberries
3/4 cup quick cooking oats

1 ½ cups flour 

3/4 cup sugar

2 tsp baking powder

1/2 cup butter, melted

1 cup milk

1 egg

coarse sanding sugar

Preheat oven to 400*.  Grease standard muffin pan.  Mix oats, flour, sugar, & baking powder together in bowl.  In small bowl, combine butter, milk, & egg.  Mix into dry ingredients.  The oats tend to thicken quickly with the wet ingredients, so if it is too thick add an 1/8 cup of milk more.  Fold in blueberries.  Do not overmix as this will turn your batter purple.  Spoon into muffin cups, filling 3/4 full.  Bake for 20 min.

Makes 12