Cranberry Apple Bread

I've been making cranberry apple bread every year since my first child was born.  It is delicious, but the original recipe really should have been called cranberry apple heart attack in loaf form.  I've been working on making it as delicious without so much of the heart attack, and I think I've succeeded.  So here is the much lighter (but still delicious) version!

Cranberry Apple Bread

Ingredients:
4-5 apples
3 cups flour (you can use 1 cup wheat and 2 white if you'd like)
1 cup sugar
2/3 cup vegetable or canola oil
4 large eggs
1 Tbs vanilla
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp baking powder
1 cup fresh cranberries
1 cup chopped walnuts (optional)

First we need to make some unsweetened applesauce.  Peel, core, and slice 2 of the apples.  Place in a small saucepan with about 2 Tbs water.  Cover and cook on medium heat until apples are soft and mash easily with a fork, about 15 minutes.  Remove from heat and mash by hand or in a blender or food processor.  Set aside.

Preheat oven to 325F.  Grease two large loaf pans (8-inch or 9-inch) and set aside.  Peel, core, and slice remaining apples into 1/4-inch-thick slices.  Set aside.

In a large bowl, whisk together flour, sugar, cinnamon, salt, baking soda, cloves, and baking powder.  Add oil, 2/3 cup apple sauce, eggs, and vanilla.  Mix well.  Stir in apples, cranberries, and nuts (if using).  Divide evenly among the two loaf pans.  Bake at 325F for 50-60 minutes, or until a knife inserted into center comes out clean.  Let cool in pan for 10 minutes, then remove from pan and cool on wire rack until cool.

Makes 2 loaves.

Glazed Doughnuts

In honor of National Doughnut Day, I thought I'd repost my favorite doughnut recipe!  Here it is!

Glazed Doughnuts

Ingredients:
1 cup milk
2 packets (2 T) yeast
3 cups flour
1/2 cup warm mashed potato (microwave a medium potato on high for 5 minutes, scoop out potato and mash with a fork)
1/2 tsp salt
1/4 cup sugar
2 T oil
Vegetable or Canola oil to fry in
2 cups powdered sugar
1/2 cup milk
1 tsp vanilla

Microwave 1 cup milk for 1 minute or until warm but not hot. Stir in yeast and let sit 5 minutes. Meanwhile, in a medium bowl combine flour, mashed potato, salt, and sugar. Mix well then add the milk/yeast mixture and oil. Mix until a soft dough forms. Turn onto a floured surface and knead until dough is smooth and not too sticky. Roll into a circle that is 1/2" thick. Using a doughnut cutter or two biscuit cutters, cut into doughnuts. You can either keep the doughnut holes and fry them too (we do) or re-roll them into the dough to cut out more doughnuts. Repeat until dough is used up. Place cut doughnuts on a lightly floured surface to let rise for 15 minutes.

Meanwhile, make the glaze. Put powdered sugar in a small bowl. Add milk, one tablespoon at a time, until glaze is desired consistency. Add vanilla and mix well.

In an electric skillet or frying pan, pour enough oil so that it is 1/2" deep in your pan. Heat until 350F (medium to medium high on a stove). It should take about 5 minutes to heat up. Place doughnuts carefully in oil, cooking each side until browned. Remove to wire rack that has paper towels underneath to catch the oil. After doughnuts have cooled for about 3 minutes, drizzle with glaze.

Makes 12-15 doughnuts and holes.

Hawaiian Sweet Rolls

My husband LOVES sweet bread.  And really, what's not to like?  It's soft, tender, sweet, and pairs well with just about anything.  I found a recipe on pinterest the other day that was for a bread machine loaf of Hawaiian Sweet Bread, but I wanted to make rolls, and I don't have a bread machine, so I changed up the recipe to suit my needs.  This is what we ended up with!  We served these with BBQ Pulled Pork.  Delicious!

Hawaiian Sweet Rolls

Ingredients:
3/4 cup pineapple juice, at room temperature
2 T vegetable oil
2 1/2 T honey
3/4 tsp salt
2 1/2 tsp (1 packet) yeast
2 T dry (powdered) milk
3 cups bread flour
1 egg

In a large mixing bowl combine pineapple juice, oil, honey, salt, and yeast.  Add powdered milk and 1 cup flour.  Mix until a gooey dough forms.  Add egg and mix well.  Add remaining 2 cups flour and mix until a soft dough forms and the dough leaves the sides of the bowl.  Place into a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down.  On a lightly floured surface, divide dough into nine equal portions.  Roll into balls and place in a greased 9" square baking dish.  Let rise until nearly doubled, about 30 minutes - 1 hour.

Meanwhile, preheat oven to 350F.  Bake risen rolls for 25-30 minutes, or until lightly browned on top.  Remove from oven and brush tops of rolls with butter.  Let cool before serving.

Makes 9 rolls.

Valentine's Day Heart-Shaped Cinnamon Rolls

I saw this idea floating around Pinterest and thought I'd try it.  They turned out nicely.  The buns do lose their shape a bit when baking, but a little frosting in the right shape helps you see the heart.  This is my favorite cinnamon roll dough! As a note on the recipe, you need a total of 9 Tbs of butter, 4 of which is melted.  I split it up in the recipe.

Heart-Shaped Cinnamon Rolls
Recipe adapted from Peter Reinhart

Ingredients:
6 1/2 Tbs sugar
1/2 tsp salt
5 Tbs butter
1 large egg, slightly beaten
1 tsp lemon extract (not lemon juice!) or lemon zest
3 1/2 cups flour
2 tsp yeast
1 1/4 cup buttermilk
2 Tbs butter, melted
1/2 cup cinnamon sugar (7 Tbs sugar plus 2 Tbs cinnamon)
1 cup powdered sugar
2 Tbs milk
2 Tbs butter, melted
1/4 tsp lemon extract or vanilla extract

In a mixer, cream together sugar, salt, and 5 tbs butter on medium-high with the paddle attachment.  Whip in egg and lemon until smooth, then add flour, yeast, and buttermilk.  Mix on low speed until dough forms a ball.  Switch to the dough hook and increase speed to medium.  Machine knead for approximately 10 minutes or knead by hand for about 15 minutes, until dough is silky and supple, tacky but not sticky.  You may need to add a little extra flour to achieve the right texture, but don't add more than 1/2 cup.

Place kneaded dough in a lightly oiled bowl.  Spray the top with oil and cover with plastic wrap.  Let rise for about 2 hours, or until the dough doubles in size. If you put the dough in a warm (90-120F) oven, it will rise faster.

Punch the dough down. Spray the countertop with cooking spray and transfer the dough to the counter.  Roll out the dough with a rolling pin until you have a rectangle about 2/3" thick and 14" wide by 12" long.  Don't roll too thin or the rolls will be tough instead of tender.

Spread or brush the 2 Tbs melted butter over the surface of the dough.  Sprinkle the cinnamon sugar over the dough all the way to the edges.  Roll up the dough, beginning with the bottom long side, up to the center.  Roll the top of the dough down to meet the other roll.  It will look like a scroll.  Using a sharp knife, bench scraper, or some dental floss, cut the scroll into 12 equal pieces, each about 1 1/2 inches thick.  Place each roll, cut-side down, 1/2" apart on a lightly greased baking sheet.  Pinch the bottoms out so they look like hearts.  Mist the dough with cooking spray and cover loosely with plastic wrap. 

Let rise for 1 - 1 1/2 hours, or until large and puffy and almost touching. 

Preheat oven to 350F.  Bake for 20-30 minutes, or until the tops are golden brown.  Let cool slightly while you prepare the icing.

In a small pan combine powdered sugar, 2 Tbs melted butter, lemon or vanilla, and 1 Tbs milk. If the glaze is too thick, add more milk, a teaspoon at a time, until a thick but pourable glaze is created.  Put the icing into a pastry bag or a ziplock-type bag with the corner cut off.  Pipe the icing onto the buns in a heart shape, following the swirls in the dough as a guide.

Makes 12 heart-shaped buns.

Home Fries

Home Fries, or sometimes they're called hash browns, are ridiculously easy to make and are so homey and delicious.  They are good for breakfast or dinner, with pancakes or pork chops.  They're really just potatoes that are pre-cooked, then seasoned and browned.  Easy-peasy, and sure to please everyone!

Home Fries

Ingredients:
3 large baking potatoes (Russets are the best!)
1 Tbs butter
1 Tbs vegetable oil
Salt and pepper, to taste

Wash potatoes and stab a few times with the tines of a fork.  Place in a microwave oven and cook on high for 12-15 minutes, or until potatoes feel tender when you squeeze them (use a hotpad!).  Alternatively, you could use leftover baked potatoes.  Remove potatoes from microwave and carefully slice the skins off using a paring knife.  Discard skins, then cut potatoes into 1/2" cubes.

Combine butter and oil in a large skillet over medium-high heat.  Add potatoes and sprinkle with salt and pepper to taste.  Stir potatoes carefully with spatula to coat all sides in butter/oil mixture.  Let brown, stirring every 3-4 minutes, until potatoes are slightly crisp and browned on all sides, about 15 minutes total.  Serve immediately.

Makes 4 side-dish servings.

Winter Pomegranate, Orange, and Avocado Salad

Winter is a time full of heavy meats and rich stews, warm breads and plentiful sweets.  And in the midst of all of that, sometimes you just want a salad!  This one utilizes the fruits that are at their peak in the winter months, and is a great addition to any holiday meal.

Winter Pomegranate, Orange, and Avocado Salad

Ingredients:
6-8 cups mixed salad greens or baby spinach (or a combination of both)
1 cup pomegranate seeds*
2 Clementine oranges, peeled, and segments separated and cut in half
1 large pear, peeled, cored and cut into 1/2" cubes
1 avocado, peeled, deseeded, and cut into 1/2" cubes
1/4 cup chopped red onion
1/2 tsp lemon juice
1 cup water
1 cup walnuts or pecans
2 T sugar
Poppy Seed Dressing

In a medium skillet over medium heat, cook sugar without stirring until melting and light brown in color.  Quickly toss in nuts and stir until evenly coated in sugar.  Pour onto waxed paper or parchment paper and place in freezer for 10 minutes.  When cooled, transfer nuts to cutting board and roughly chop.

In a small bowl, mix together lemon juice and water.  Dip pear cubes into water to prevent browning. Discard water, and set pears aside.

In a large serving bowl or salad bowl combine salad greens, oranges, onions and pears.  Top with avocados, pomegranate seeds, and chopped sugared nuts.  Serve with poppy seed dressing.

Serves 6 as a side dish.

*For tips on getting the pomegranate seeds out of the pomegranate, watch this helpful video by Martha Stewart. It's definitely my preferred method!

Beef and Broccoli

This is a quintessential Chinese dish, found at every Chinese restaurant in America.  I've tried several different recipes for Beef and Broccoli over the years, and stopped looking when I found this one.  It came from my good friend Ie Li, who once told me that she spent a good portion of her growing up years playing under the table at Chinese restaurants.  That's all the qualification I needed to trust her Asian faire.

Beef and Broccoli
Recipe by Ie Li Zachrison

Ingredients:
1 lb flank steak, sliced across the grain into strips 2 inches long and 1/4 inch thick
3 Tbs soy sauce
2 Tbs chicken broth
2 Tbs oyster sauce
1 Tbs brown sugar
1 tsp sesame oil
1 Tbs cornstarch
6 cloves garlic, mined
1 Tbs minced fresh ginger
3 Tbs vegetable oil
1 lb broccoli florets
1 small red bell pepper, cored, seeded, and diced
3 medium scallions (green onions), cut on the diagonal into 1/2" pieces

Combine the beef and soy sauce in a medium bowl; cover and refrigerate for at least 10 minutes or up to 1 hour.  Meanwhile, whisk chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in a small bowl.  Combine the garlic, ginger, and 1 1/2 tsp of vegetable oil in a separate small bowl.

Heat 1 1/2 teaspoons of vegetable oil in a nonstick 12-inch skillet over high heat until smoking.  Drain the beef and discard the liquid.  Add the beef to the skillet and break up the clumps.  Cook without stirring for 1 minute, then stir and cook until the beef is brown around the edges, about 30 seconds.  Remove the beef to a serving bowl.

Add 1 tsp oil to the empty skillet and heat until smoking.  Add broccoli and stir-fry until tender-crisp, about 2 minutes.  Transfer into the bowl with the beef.

Add the remaining oil to the empty skillet and heat until smoking.  Add the bell pepper and cook, stirring frequently, until lightly browned, about 1 1/2 minutes.  Clear the center of the skillet and add the garlic and ginger mixture, mashing with a spoon until fragrant, about 15-20 seconds.  Stir the mixture into the peppers, then return the beef and broccoli to the pan, stirring to combine.  Pour the sauce over everything and stir and cook until the sauce is thickened, about 30 seconds.  Transfer to the serving bowl, sprinkle with scallions, and serve over steamed rice.

Serves 4.

Cinnamon Buns

I have a million different recipes for cinnamon buns, because everyone makes the dough a little different, and everyone does the filling a little different. This one is by Peter Reinhart, who is widely considered the authority on bread-making in the United States.

I love the dough in this recipe because it's so light and fluffy, and because it has an amazing flavor to it. The filling is just plain cinnamon-sugar, which is nice, but I prefer add a little butter to my filling.  So feel free to make that change if you'd like--I know I will be.

As a note, the glaze, while good, can quickly mask the nuanced flavor of the roll itself, so go easy on it. That picture, by the way, has waaaay too much icing.  Drizzle, not pour, is the key to getting the right amount to heighten the sweetness without killing the flavor.

Cinnamon Buns
Recipe by Peter Reinhart

Ingredients:
6 1/2 Tbs sugar
1 tsp salt
5 Tbs unsalted butter (you can use salted, just cut the salt measurement in half) or shortening
1 large egg, slightly beaten
1 tsp lemon extract (NOT lemon juice) or lemon zest
3 1/2 cups unbleached flour
2 tsp yeast
1 1/4 cup buttermilk
1/2 cup cinnamon sugar (7 Tbs sugar plus 2 Tbs cinnamon)
1 cup powdered sugar
2 Tbs milk
1/4 tsp lemon extract or vanilla extract

In a mixer, cream together sugar, salt, and butter or shortening on medium-high with the paddle attachment.  Whip in egg and lemon until smooth, then add flour, yeast, and buttermilk.  Mix on low speed until dough forms a ball.  Switch to the dough hook and increase speed to medium.  Machine knead for approximately 10 minutes or knead by hand for about 15 minutes, until dough is silky and supple, tacky but not sticky.  You may need to add a little extra flour to achieve the right texture, but don't add more than 1/2 cup.

Place kneaded dough in a lightly oiled bowl.  Spray the top with oil and cover with plastic wrap.  Let rise for about 2 hours, or until the dough doubles in size.

Punch the dough down. Spray the countertop with cooking spray and transfer the dough to the counter.  Roll out the dough with a rolling pin until you have a rectangle about 2/3" thick and 14" wide by 12" long.  Don't roll too thin or the rolls will be tough instead of tender.

Sprinkle the cinnamon sugar over the dough all the way to the edges.  Roll up the dough, beginning with the long side, into a long roll.  Using a sharp knife, bench scraper, or some dental floss, cut the long into 8 equal pieces, each about 1 3/4 inches thick.  Place each roll, cut-side down, 1/2" apart on a lightly greased baking sheet.  Mist the dough with cooking spray and cover loosely with plastic wrap.

Let rise for 1 - 1 1/2 hours, or until large and puffy and touching.

Preheat oven to 350F.  Bake for 20-30 minutes, or until the tops are golden brown.  Let cool for 10 minutes while you prepare the icing.

In a small pan combine powdered sugar, lemon or vanilla, and 1 Tbs milk. If the glaze is too thick, add more milk, a teaspoon at a time, until a thick but pourable glaze is created.  While the buns are still warm, drizzle the icing on top.

Makes 8 large buns.

Glazed Carrots

My mom discovered this recipe a few years back and now it makes it onto her table fairly frequently.  It's great for holidays, because it does that great trick of making a vegetable taste like a dessert.  Even my cousin, who hates vegetables, has seconds with this one.


Glazed Carrots

Ingredients:
2 lbs carrots, peeled and sliced into 1/8"-thick "pennies"
1/4 cup brown sugar
2 tsp cornstarch
1 Tbs water
4 tsp lemon juice
1/4 cup butter

Boil the carrots in a saucepan of slightly salted water until just tender, about 5-10 minutes. Meanwhile, preheat the oven to 350F. Combine brown sugar, cornstarch, water, lemon juice, and butter in a small saucepan and cook until translucent and thickened, about 5 minutes. Remove from heat and set aside.

When carrots are tender, drain and place in an 8x8" or casserole dish. Pour glaze over carrots and bake at 350F for about 15 minutes. Serve warm.
Makes about 6 servings.

Summer Pasta with Tomatoes, Goat Cheese and Basil

There are few meals that are quicker and easier to throw together than pasta.  Additionally, the variations you can do with simple pasta are endless.  This one utilizes fresh garden tomatoes and basil, along with some white beans and goat cheese for protein.  A perfectly light and delicious meal!

Summer Pasta with Tomatoes, Goat Cheese, and Basil

Ingredients:
1/2 lb (8 oz) angel hair pasta (or your favorite type of pasta)
2-3 medium tomatoes, cut into bite-size pieces
1/4 cup fresh basil leaves, washed and torn into bite-size pieces
4 T fresh goat cheese
1/4 tsp garlic powder
1 T olive oil
8 oz (about half a can) of Cannellini or Great Northern beans

Cook pasta according to directions on package.  When pasta is done cooking, drain, and then put into serving bowl.  Toss pasta with olive oil and then garlic powder.  Add goat cheese and toss for a minute until the cheese is slightly melty.  Toss in the tomatoes, beans, and basil.  Serve immediately.

Makes 4 servings.

Peach and Basil Salad

My sister told me about this salad, which a friend had made for her, and I decided I had to try it.  It's so simple and delicious, and the flavor combinations are unique and beautiful.  This is a great way to showcase the peaches that are in season right now.  If you'd like, you can drizzle a bit of balsamic vinegar on top just before serving, but it's plenty delicious without it.

Peach and Basil Salad
Recipe by Rachel Morrissey

Ingredients:
5 peaches, peeled, pitted, and cut into 1/2-inch cubes
6 large basil leaves, thinly sliced into long strips
2 T goat cheese or feta

In a medium serving bowl toss together the peaches and basil.  Cover tightly with plastic wrap and refrigerate for at least 2 hours, or up to 6.  Just before serving, remove peaches from refrigerator and crumble cheese on top.

Makes 4-6 side dish servings.

Chicken, Asparagus, and Black Bean Enchiladas

Many years ago, when I first got married, someone gave me a cookbook called Intercourses, which supposedly contains recipes full of aphrodisiacs.  It has lots of fun recipes in it, but the one that I have gone back to multiple times is the one for Chicken, Asparagus, and Black Bean Enchiladas.  I can't say that it makes me feel anything other than happy that I'm eating something delicious, but since that's my main requirement for food, I'd say it passes the test!  This is how I make it.

Chicken, Asparagus, and Black Bean Enchiladas
Recipe adapted from Intercourses by Martha Hopkins and Randall Lockridge

Ingredients:
2 T olive oil
1/2 - 1 pound boneless, skinless chicken breasts, cut into thin strips
2 cloves garlic, minced
1 1/2 cups salsa, divided
1 (15-oz) can black beans, undrained
1 small green bell pepper, chopped
1/2 tsp ground cumin
1/4 tsp ground chile powder
salt and pepper, to taste
1/4 cup sliced green onions
6 flour tortillas
3/4 pound blanched asparagus (about 18 stalks)
1 cup shredded Monterey Jack or cheddar cheese
1/2 cup sour cream

Preheat oven to 350F and lightly grease a 9x13-inch pan.
In a large skillet heat oil over medium-high heat.  Add chicken and garlic and stir fry until tender and cooked through, about 5-6 minutes.  Stir in 1/4 cup salsa, beans, bell pepper, cumin, and chile powder.  Season with salt and pepper to taste.  Simmer for 7-8 minutes, or until thickened, stirring occasionally.  Sir in the green onions.
Spoon the filling down the center of each tortilla.  Add 3 asparagus stalks and top with cheese, reserving 1/4 cup for garnish.  Roll up and place seam-side down in the baking dish. Enchiladas can be prepared up to this point and then refrigerated up to 8 hours, or can be baked immediately.
Combine remaining salsa with sour cream and pour over the top of the enchiladas.  Bake at 350F for 15 minutes.  Top with remaining cheese and bake an additional 5 minutes, or until the cheese melts.  Can serve with chopped tomatoes, guacamole, and/or additional salsa.
Makes 6 enchiladas.

Tomato Basil Tart

The other day we were eating this for dinner and my sister, who often dines with us, asked why this recipe wasn't on my blog.  I was shocked.  Surely it was on my blog.  This is a go-to summertime recipe for me.  So I checked, and lo and behold, she was right.  So here it is.

This recipe is a great way to showcase your garden tomatoes, especially if you (like me) get about 20 ripe all at once.  It's prettier if you have tomatoes of varying size and color, but plain red ones will work just fine. 

The thing I love about this recipe is that it's unique.  The crust is made with pureed corn as well as cornmeal, and gives a great flavor to the crust, which in my opinion is usually the worst part of the pizza.  The fresh herbs and rustic look just add to the overall light and fresh feeling.  It really is my favorite thing to make in summertime. 

As a note, if you can't find fontina cheese you can substitute mozzarella, but it's really much better with the fontina.

Tomato Basil Tart
Adapted from Cooking Light

Ingredients:
2-3 lbs tomatoes
1 tsp salt, divided
1 cup corn kernels (you can use canned, fresh, or frozen)
1 T fresh lemon juice
3 T sour cream
1 1/2 cups flour
1/4 cup cornmeal
1/4 cup cold butter
1 T cornmeal
1/2 cup thinly sliced fresh basil (you can substitute dried, about 2 T)
4 oz shredded fontina cheese
1 T chopped fresh oregano (or 1 tsp dried)
1/4 tsp ground black pepper

Slice tomatoes into 1/4"-thick circles and arrange in a single layer on several layers of paper towels. Sprinkle with 1/2 tsp salt and let stand about 20 minutes, while you make the rest of the tart.

Preheat oven to 400F. 
In blender or food processor combine corn, lemon juice, and sour cream, processing until mostly smooth.  In a medium bowl whisk together flour, 1/4 cup cornmeal, and remaining 1/2 tsp salt.  Using the large holes in a box grater, grate the cold butter over the flour mixture.  Use hands to toss and rub the butter into the flour mixture until evenly distributed.  Add the corn mixture and mix into a soft dough.

Lay out two overlapping sheets of plastic wrap.  Place the dough on the wrap and press into a circle.  Cover with two more overlapping sheets of plastic wrap.  Roll into a 14-inch circle, then place the dough in the freezer for 10 minutes.  Meanwhile, sprinkle the 1 T cornmeal on a baking sheet in a 12-inch circle.  Combine basil, fontina cheese, oregano, and ground black pepper in a small bowl.

Remove dough from freezer.  Removing plastic wrap, place dough on baking sheet.  Arrange cheese mixture on dough, leaving a 2" border around the edges.  Arrange tomato slices on the cheese, overlapping and creating more than one layer if you have that many tomatoes.  Fold edges of dough in towards the center, slightly overlapping the tomatoes, and crimping the edges to seal. 

Bake at 400F for 35 minutes or until the edges are browned.  Let sit for 10 minutes before cutting and serving.

Makes 4-5 servings.

Spoon Bread

I have to admit that I had never heard of spoon bread before making this recipe.  Apparently it's quite popular in the Southern US, and is served alongside meats for lunch or dinner, or with syrup for breakfast.  It's not a bread in the traditional sense, more like a cross between cornbread and a souffle.  It's quite delicious, and although this is the first recipe for it I've tried, I'm willing to bet that it's one of the better ones just because it comes from America's Test Kitchen.  I can imagine that it would be fantastic with a Pot Roast, or with Pulled Pork or BBQ Chicken.  Anything that has a bit of sauce or juices to soak up would be good.  Try it out.  And to my Southern friends, what do YOU serve spoon bread with? Leave a comment and let me know, because I want to make it again!

Spoon Bread
Recipe by America's Test Kitchen

Ingredients:
3 cups half-and-half (no substitutions, or the texture and volume with suffer!)
1 tsp salt
1 cup white or yellow cornmeal (fine-ground is better if you have it)
2 Tbs butter
3 large eggs, at room temperature, separated
1-2 tsp water

Heat oven to 350F.  Butter or grease a 1 1/2 quart souffle dish, or an 8-inch high-sided cast iron skillet.

Bring half-and-half and salt to a simmer in a large heavy saucepan.  Reduce heat to low, then slowly whisk in the cornmeal.  Don't stop whisking or you'll end up with lumps.  Once cornmeal is all added, continue whisking for another 2 minutes or so, until it thickens and develops a satin sheen.  Turn off the heat and stir in the butter.  Set aside.

In a small bowl whisk together egg yolks and 1-2 tsp water until lemon-colored and very frothy, about 2 minutes.  Stir them into the slightly cooled mush, a little at a time so the yolks don't set.  In a separate bowl, beat the egg whites on high until they just form stiff peaks, but they still look wet.  Gently fold them into the mush.

Pour the mixture (or spread--it's rather thick) into the greased souffle dish.  Bake until the spoon bread is golden brown and has risen about the rim of the dish, about 45 minutes.  Serve immediately.  If you don't serve immediately, it will fall a bit, but will still taste delicious.  You can refrigerate leftovers and eat them with syrup for breakfast. 

You can also add in 1/2 cup grated cheese along with the butter if you'd like a cheesy variation.

Serves 6-8.

Zucchini Bread

The other day I bought two zucchinis but only ended up using one in my recipe, so I was left wondering what to do with the remaining one.  I thought of the amazing zucchini bread I've had here and there throughout my life, and set out to find a good recipe.  This one is moist, tender, hearty, and delicious.  It tastes like a sweet but has a lot of good stuff in there too, and the addition of the applesauce boosts the flavor and vitamins while cutting the fat.  Give it a try!

Zucchini Bread
Recipe by Ellie Krieger

Ingredients:
3/4 cup whole wheat flour (pastry flour is best, but regular will work)
3/4 cup white flour
1/2 cup sugar
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1/3 cup canola or vegetable oil
1/3 cup natural unsweetened applesauce** (see note below)
2 large eggs
1 small zucchini, coarsely grated (about 1 1/4 cups)
1/3 cup chopped walnuts (optional)

Preheat oven to 350*F.  Spray a 9x5-inch loaf pan with cooking spray.
In a large bowl, whisk together flours, sugar, cinnamon, baking soda, nutmeg, and salt.  In another bowl, combine oil, applesauce, and eggs until well mixed.  Stir in zucchini, then add wet ingredients to the dry ingredients, stirring just until evenly moistened.  Stir in walnuts, if using.
Pour the batter into the prepared pan, and bake at 350F for 50-60 minutes.  Let cool in pan for 10 minutes, then remove and finish cooling on wire rack.
Makes 1 loaf.

**It might be difficult to find natural unsweetened applesauce, but it is very easy to make your own.  Simply take 2 medium-sized apples, any variety you like, peel them and cut them into 1" pieces.  Place them in a small pot with a tablespoon of water, cover them, and cook on medium heat for about 15 minutes, or until the apples are very tender.  Keep an eye on them while cooking, and if they seem to be drying out add another tablespoon of water whenever they need it.  Remove from heat and puree in a blender or food processor.

Moroccan Cucumber Salad

This is a very basic and easy salad, but with the addition of the Moroccan spices it turns into a tasty and healthy side dish for Moroccan food.

Moroccan Cucumber Salad
Recipe by Norma Bergaust

Ingredients:
2-3 cucumbers, diced
4-5 tomatoes, seeded and diced
1/2 medium red onion, minced
Juice of one lemon
2 T olive oil
Small bunch of cilantro, chopped
Small bunch of parsley, chopped
Salt to taste
1 1/2 tsp cumin

Combine all in a serving bowl and toss well.  Serve immediately.

Makes 6 side-dish servings.

Grilled Chicken and Garden Salsa

This recipe is from Southern Living Magazine, and is a lovely and quick thing to cook on a nice hot day.  It's a great idea to cook the vegetables on the foil, because they still get grilled, but without falling through the grates.  The flavor was great and I felt good about all those vegetables!  Enjoy!

Grilled Chicken and Garden Salsa
Recipe from Southern Living (May 2012)

Ingredients:
2-4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
3 Tbs freshly grated Parmesan cheese
3 Tbs mayonnaise
2 tsp lemon zest
1 tsp fresh lemon juice
2 medium zucchini, cut lengthwise into 1/2"-inch-wide strips
1 small onion, sliced
1 medium red bell pepper, quartered
2 Tbs olive oil
1/2 cup chopped fresh basil

In a small bowl, combine Parmesan cheese, mayonnaise, lemon zest, and lemon juice. Sprinkle chicken with salt and pepper, then brush with cheese mixture.  Toss vegetables with oil, then place on a large piece of aluminum foil. 
Place chicken and vegetables (on the foil) on a preheated medium-high grill.  Grill for 6 minutes, flipping chicken and stirring up vegetables after three minutes.  Turn heat to medium-low and cook an additional 3-6 minutes, flipping halfway through.
Let chicken rest 5 minutes before serving.  Sprinkle basil over vegetables just before serving. 
Makes 4 servings.

Pear and Pecan Salad

With all the spring weather I've been making a lot of salads lately.  Also, I am growing my own baby lettuce mix this year for the first time, and it's so delicious I just keep eating it!  This salad was easy to throw together and was fantastic!  You can make a larger batch of the caramelized pecans and store them in an airtight container for a few weeks if you'd like.  That way you can throw them into any salad that comes your way.  Or munch on them in the dead of night.  Either way.

Pear and Pecan Salad

Ingredients:
2 T sugar
1/2 cup pecans
Mixed lettuce greens
1 pear, firm but ripe
1 small can mandarin oranges, or 1 clementine, peeled, sliced in half horizontally, and sectioned
1 avocado, peeled and cut into 1/2" chunks
1 T Craisins
2 T frozen or fresh blueberries
2 T goat cheese or feta cheese, crumbled
1/2 cup water
1/4 tsp lemon juice


Lay out a sheet of parchment or wax paper.  In a medium-sized nonstick skillet melt the sugar over medium-low heat.  For a few minutes it will look like it's not doing anything, then all the sudden it will turn liquid, then will start to brown.  Just as it's become liquid but before it's brown, toss the pecans into the melted sugar.  Using a spatula, stir until the pecans are coated in the brown carmelly sugar.  Pour out onto the wax or parchment paper and let cool for about 15 minutes (you can put it in the fridge to speed it up). Then either break it into pieces or chop it roughly (you don't want them finely chopped!).

In a small bowl combine the water and lemon juice.  Cut the pear into 16 slices, then cut each slice in half crosswise.  Dip the cut pears briefly into the lemon water.  This will prevent the pear turning brown and mushy for a few hours. 

In a large bowl combine the lettuce greens, pears, oranges, avocado, Craisins, and nuts.  Toss lightly, then top with the cheese and blueberries.  Serve with poppy seed or a vinaigrette dressing.

Serves 4 as a main dish, or 6 as a side.

Summer Chickpea Salad

Sorry for the terrible picture--this was all that was left when I remembered to take one!

I love this salad.  It's so different from an average salad (read: no lettuce!), and is light and flavorful and perfect for a summer day.  Or a day where you're wishing it felt like summer!  The addition of fresh herbs is not completely mandatory, but it really does make a difference in the flavor, and appearance, of the salad, so I highly recommend using the real (fresh) thing. 

Summer Chickpea Salad
Recipe by Jamie Oliver

Ingredients:
1 small red onion, peeled, halved, and thinly sliced
1 jalapeno or other chili pepper, deseeded and thinly sliced
1 large tomato, roughly chopped
1 lemon, juiced
extra virgin olive oil
sea salt and freshly ground black pepper
1 14-oz jar of chickpeas, drained
1 T fresh mint, chopped
2 T fresh basil, finely ripped or cut
7 oz feta or goat cheese (chevre)

In a large bowl combine red onion, jalapeno, and tomatoes.  Measure the lemon juice, then add it to the bowl. Add three times as much olive oil as you had lemon juice.  Season with salt and pepper to taste.  Add in most of the chickpeas, reserving about 10 percent.  Mash up the 10 percent, then add them to the bowl as well.  Stir everything together, and you can let it sit in the bowl at room temperature for awhile if you'd like. 

Just before serving, add in the mint and basil, then top with the cheese.  Serve at room temperature.

Makes 6 side dish servings.

Cucumber and Vinegar Salad

My mother-in-law serves this salad with a lot of Asian dishes. It's tangy and juicy and cool and refreshing, perfect for a hot summer day.  It's a nice compliment to meats, anything spicy, or just on its own. 

Cucumber and Vinegar Salad
Recipe by Ruth Beal

Ingredients:
2 cucumbers, sliced paper thin (I recommend using a Mandolin or similar device)
1/2 cup apple cider vinegar
1 T water
2 tsp salt
1 T sugar
A dash of pepper

Combine all ingredients in a large bowl.  Stir well.  Refrigerate until ready to eat.

Makes 6 side dish servings.