Spicy Corn Chowder

Holy lord is this soup spicy.  Granted, I made the bold choice of leaving the seeds in our serrano peppers.  I think we each drank two glasses of water along with our soup (great dieting strategy - you get full faster! Okay I'm only kidding, but it's sort of true). 

I love the flavors of this soup - only I drowned them out a bit with spice.  I'd recommend you de-seed your serrano chiles and then put them in the soup.   The result is a sweet yet spicy corn chowder with delicious salty bacon on top.  It's a little creamy and a little crazy.  It's lovely. 

This post might seem out of the blue, but believe it or not, sweet corn is popping up already in the farmers market!  I got some in my CSA bag last week, much to my shock.  So it seemed perfect to make full use of the corn as this soup does - cob and all!  You are literally milking the corn for everything it's worth.  It's a labor of love, but the corn rewards you.  It really does.

Spicy Corn Chowder

adapted from Williams-Sonoma's Essentials of Healthful Cooking

serves 3

INGREDIENTS:

2 ears corn, husks removed

1/2 cup half and half

1 small yellow onion, cut into a large dice

1 medium-sized red skinned potato, cut into a large dice

2 serrano peppers, seeds and ribs removed, and diced

2 scallions, green parts only, thinly sliced

salt to taste

2 slices uncured, nitrate-free bacon

DIRECTIONS:

1.  Cut the corn kernels from the cob over a large bowl to catch them.  (It's easiest if you invert a small bowl inside the large bowl and rest the cob on the small bowl as you slice off the kernels - the large bowl will catch them.)  

2.  Use the blunt side of the knife to scrape the cobs afterwards to get all the "milk" out.  Place the corn, cobs, and milk in a medium Dutch oven or soup pot.  Add 3 cups of water and turn on the heat to high.  Bring to a boil, then reduce to a gentle boil and cook for about 10 minutes.

3.  Pour the mixture into a sieve over a large bowl, so the bowl catches the broth and the corn gets caught in the sieve.  Discard the cobs  (try to squeeze the juices out if you can, but don't burn your hand).  Set aside half the corn.  Pour half the corn broth back into the empty Dutch oven.

4.  Place the other half of the broth and corn into a food processor or blender, and add the half and half.  Puree until smooth and creamy.  Set aside.

5.  Add the onion, potato, and serrano peppers to the broth in the Dutch oven and turn the heat to high.  Bring to a boil, reduce to a simmer, and cook until the potatoes are tender, about 10 minutes.  Pour the creamy corn broth mixture into the pot, add the green onions, and season the soup to taste with salt. 

6.  While the soup cooks, cook the bacon in a skillet over medium heat, flipping often, until crispy.   Ladle the soup into bowls and top with crumbled bacon.  (Leave off the bacon if you want this to be vegetarian).

Enjoy!

Vegetable-Lentil Soup

We're having some crazy rainy weather here in southern California right now, so it seems like the right time for a big pot of heart- and tummy-warming soup.  This one definitely fits the bill, and it is absolutely loaded with vitamins and nutrients, so hopefully it will fend off any colds that might try to follow the weather.

I've been trying to get behind lentils for a while now.  I didn't grow up with them, and my only real exposure to them has been through dal, which I like, but don't really eat on a regular basis.  I had a very traumatizing experience with lentil soup once before, so it took me a while to get back to trying it.  I'm glad I finally did, as this recipe comes together easily and features a rainbow of vegetables and flavors along with those little legumes. 

Vegetable-Lentil Soup

adapted from Williams-Sonoma's Eat Well

serves 4

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 small yellow onion, diced

1 clove garlic, minced or pressed

1 small carrot, peeled and diced

1/2 red bell pepper, cored and diced

3 cups low sodium chicken broth

one 14.5 ounce can no salt added diced tomatoes

1 cup brown lentils, rinsed and drained

1/2 teaspoon paprika

1/2 teaspoon ground cumin

salt and freshly ground pepper

2 generous cups baby spinach, coarsely chopped

1 tablespoon dry sherry

DIRECTIONS:

1.  Heat oil in a large pot over medium-high heat.  Add onion and cook, stirring frequently, until softened, about 5 minutes.  Stir in garlic, carrot and bell pepper, and cook for about 3 more minutes.

2.  Stir in broth, tomatoes, lentils, paprika and cumin, along with a pinch each of salt and pepper.  Bring to a boil, reduce heat to simmer, cover, and cook for about 15 minutes, or until lentils are tender.

3.  Stir in spinach and cook, uncovered, just until spinach wilts, about 2 minutes.  Stir in sherry.  Serve hot.

Enjoy!

Winter Squash Cassoulet

I'm giving you another hearty, warm and comforting fall dish today, people.  And again, miraculously, it's vegetarian.

I think if you've browsed this blog at all you have gathered by now that I am not a vegetarian.  Still, I try to eat a well-balanced and wholesome assortment of food, and the goal is to not eat too much meat.  Both for environmental and for health reasons.  This meal is a great example of how you can have a complex and filling dinner and not even notice the lack of meat.

Use whatever winter squash you like in this recipe - I used buttercup squash, but butternut, acorn, or pumpkin would be fabulous too.  The squash, beans, roasted garlic and caramelized onions all have a lovely melty texture that goes wonderfully with the crisp bread crumb topping.

Winter Squash Cassoulet

adapted from Williams-Sonoma's Eat Well

serves 4

INGREDIENTS:

1 head of garlic

1 1/2 tablespoons extra virgin olive oil

1 medium onion, halved and thinly sliced

1 14.5 oz. can cannellini beans, drained and rinsed

1 small winter squash, 1-2 lbs, peeled, seeded and cut into 1/2" cubes

1/2 cup vegetable broth

1/4 teaspoon dried thyme

salt and freshly ground pepper

1 slice whole wheat bread, processed into crumbs

1/4 cup grated parmesan cheese

DIRECTIONS:

1.  Preheat toaster oven (or oven, if you must) to 375.  Cut garlic head in half crosswise and wrap the two halves together in foil.  Bake until soft, about 30 minutes.  Cool, then squeeze cloves from cut halves into a bowl, discarding papery skins.  Set aside.

2.  Heat 1 tablespoon oil in a Dutch oven over medium-high heat.  Add onions and saute, stirring often, until they soften.  Reduce heat to medium-low and cook, stirring occasionally, until browned and caramelized, about 20 minutes.  Turn off the heat and preheat the oven to 375 (if you didn't already use the full sized oven in step 1).

3.  Stir beans, squash, broth, thyme, salt, pepper, and reserved garlic in with the onions.  Cover and bake until squash is tender, about 40 minutes.  Mix bread crumbs with parmesan and remaining 1/2 tablespoon of oil, and sprinkle evenly over the top.  Return cassoulet to oven (uncovered) and bake until bread crumbs are browned, about 10 minutes.

Enjoy!

Pasta alla Vodka

I went through a phase where I simply had no choice; if I went to an Italian restaurant that had a pasta with vodka sauce, I had to order it. Despite the name, it does not taste like a cocktail. But vodka sauce translates into a delicate pink colored, creamy tomato sauce. It's decadent and delicious without being too rich or heavy. And in my opinion, it's particularly good when it's spicy.

Here is a spicy version of vodka sauce that is quick and delicious, with a sophisticated flavor bound to please a discerning dinner guest. Sometimes simplicity is the best way to go.

A note: you don't want juicy tomatoes here, so after you dice them put them in a mesh strainer in the sink for a few minutes to let the excess juices drain away.

Pasta alla Vodka
adapted from The Williams-Sonoma Cookbook
serves 3

INGREDIENTS:

3 medium sized, ripe tomatoes, seeded and diced
2 tablespoons extra virgin olive oil
1 large clove garlic, very thinly sliced
2 tablespoons vodka
salt and freshly ground pepper
pinch of red pepper flakes
1/2 pound dried short cut pasta (penne, farfalle, etc.)
1/4 cup heavy cream
handful fresh flat-leaf parsley, coarsely chopped

DIRECTIONS:

1. Bring a medium pot of water to a boil and salt it. Cook the pasta until al dente, according to package directions.

2. Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and saute until just starting to turn golden, 1-2 minutes. Add vodka (carefully!) and cook until reduced by half. Add diced tomatoes and season to taste with salt, pepper, and red pepper flakes. Let it simmer, uncovered, for 5 minutes or so.

3. When pasta is done cooking, drain it and add it to the frying pan. Add cream and stir until sauce is cohesive and pasta is coated in it. Taste and adjust seasoning. Serve topped with parsley.

Enjoy!

Chicken Breast with Mustard Sauce

I'm providing you with yet another chicken recipe that is incredibly easy and fast, yet tastes semi-gourmet. The sauce is the highlight of the dish, and takes about three minutes to prepare. If you serve it up with some lightly sauteed seasonal veggies, this can be a year-round weeknight dinner.

This sauce is tangy with a hint of sweetness from the honey, a whisper of wine and a bit of spice from grainy mustard. It thickens up quickly in the pan and dinner is ready in no time.

A couple of notes - I was generous with the chicken quantity here. Normally I take one large chicken breast half and cut it horizontally in half so we have two cutlets. Tonight I went the full monty and did two chicken breast halves. If you prefer to go lighter on the meat, just do one chicken breast half divided in two, but don't reduce the amount of the sauce.

Secondly, don't worry if a lot of the panko coating is lost in the pan while you're cooking the chicken - it will get picked up in the sauce and make it that much more delicious.

Chicken Breast with Mustard Sauce
adapted from Williams-Sonoma Eat Well
serves 2

INGREDIENTS:

2 boneless, skinless chicken breast halves
salt and freshly ground pepper
3/4 cups panko (Japanese bread crumbs)
1 tablespoon extra virgin olive oil
2 tablespoons dry white wine
1/4 cup low sodium chicken broth
1/2 tablespoon good quality honey
1 tablespoon whole grain mustard

DIRECTIONS:

1. Pound chicken to an even thickness and season with salt and pepper. Dredge in the panko to coat well. Heat oil in a large nonstick pan over medium-high heat. Add the chicken and reduce heat to medium. Cook until chicken is golden on both sides and cooked through, about 5-6 minutes per side.

2. Transfer chicken to a plate and cover with foil to keep warm. Add wine, broth, and honey to the pan and raise heat to bring to a boil. Scrape up any browned bits from the pan bottom. Cook sauce until it reduces to about 1/3 cup, 2 or 3 minutes. Stir in mustard until dissolved into sauce. Spoon over chicken and serve.

Enjoy!

Brownies

Sometimes you just feel like a brownie. Nothing else will suffice. You want good quality chocolate in a portable cakey form, with melty chocolate chips. And this hunger can only be satisfied one way. By baking them yourself.

I found myself in this predicament last night. So I made these brownies with the best quality chocolate I could get my hands on. They're good, people. Really, really good. Rich, soft, and decadent. The chocolate is the key. And take your time melting it with the butter. Enjoy the magic of cooking alchemy. It's a lovely experience, really.

Please make these. Right away.

Brownies
adapted from The Williams-Sonoma Cookbook
makes 9 brownies

INGREDIENTS:

1/2 cup (1 stick) unsalted butter or Smart Balance
3 oz good quality unsweetened chocolate, chopped
1 cup sugar
salt
2 large eggs
1 teaspoon real vanilla extract
3/4 cup whole wheat pastry flour, sifted
3/4 cup semisweet chocolate chips

DIRECTIONS:

1. Lightly grease an 8 x 8 baking pan. In a medium saucepan over low heat, combine butter and unsweetened chocolate. Cook, stirring often, until melted, about 4 minutes. Remove from heat and stir in sugar and a pinch of salt. Add eggs and vanilla and stir until well blended.

2. Sprinkle the sifted flour over the mixture and stir until just blended. Stir in chocolate chips. Pour batter into prepared dish and spread evenly.

3. Bake until a toothpick comes out clean, about 30 minutes. Do not overbake. Transfer to a wire rack to cool completely before cutting into 9 even squares.

Enjoy, enjoy, and enjoy again. Nine times, to be precise.

Asian Turkey Lettuce Wraps

It is an occasional and beautiful thing where I startle myself with how effortlessly I pulled together a delicious meal. I realize it sounds like I'm being extremely egotistical, but I promise I'm not. This meal was just so insanely easy and quick. It only took about 10 minutes, including prep time. And it tasted so, so good. Not to mention the smell. Prepare to swoon!

This is a much healthier and simpler (yet better) version of those Asian lettuce wraps that seem to grace the appetizer menu at every major chain restaurant these days. I guarantee that once you try this recipe, you'll never waste $14.95 at P.F. Chang's again.

A little spicy, a little salty, with a delicate crunch and a heart of meaty goodness - I give you American-Asian fusion in a pinch.

Asian Turkey Lettuce Wraps
adapted from Williams-Sonoma Eat Well
serves 3

INGREDIENTS:

1 tablespoon neutral vegetable oil
1 tablespoon toasted sesame oil
1/2 cup thinly sliced green onions
1 1/2 tablespoons grated fresh ginger
2 small cloves garlic, minced or pressed
1/2 teaspoon red pepper flakes
1 1/4 pound extra lean ground turkey
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
6 large lettuce leaves (iceberg or butter lettuce)
handful fresh cilantro, chopped

DIRECTIONS:

1. Heat the oils in a large skillet over medium-high heat. Add onions, ginger, garlic, and red pepper flakes. Cook, stirring frequently, for about 2 minutes, or until fragrant but not browned.

2. Add turkey and stir with a wooden spoon to break it up into small pieces. Cook, stirring occasionally, until turkey is no longer pink, about 5 minutes. Add soy sauce and vinegar, stir, and cook another minute.

3. Serve the turkey mixture in the lettuce leaves, topped with cilantro.

Eat with your hands if you're a brave soul; otherwise you might want to go the knife-and-fork route.

Chicken Saltimbocca

If you're sick of making chicken for dinner, you could use a different variation like this one. This is no ordinary chicken dish. Fresh sage hidden under delicate prosciutto, topped with melted fresh mozzarella, and christened with a buttery wine sauce? I think I've proven my point.

This was delicious, and I hope I remember it the next time we have company. Easy, beautiful, elegant, and full of flavor - a magical combination, don't you think? And it gave me an excuse to use my favorite fresh herb, sage. It's just a vehicle for all kinds of goodness.

We had ours with roasted asparagus spears, but just about any green vegetable would work here. You might want to round it all out with some crusty bread.

Chicken Saltimbocca
adapted from Williams-Sonoma: Chicken
serves 2

INGREDIENTS:

2 chicken breast cutlets, lightly pounded to an even thickness
salt and freshly ground pepper
1 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil
1 teaspoon chopped fresh sage
2 large slices prosciutto, cut in half
2 oz. fresh mozzarella, thinly sliced
1/2 cup dry white wine

DIRECTIONS:

1. Season chicken breasts on both sides with salt and pepper. In a large frying pan over medium-high heat, melt 1/2 tablespoon butter into the EVOO until very hot. Add the chicken breasts and cook until undersides are golden brown, about 5 minutes. Turn them over and cook on the other side until nearly done, about 4 more minutes.

2. Reduce heat to low. Sprinkle the sage onto the chicken breasts, and then top each cutlet with a double layer of prosciutto pieces (i.e. the two halves on top of each other). Top with mozzarella. Cover the pan tightly and cook for about 2 minutes, or until cheese is melted. Remove chicken from the pan and put on a dish tented with foil.

3. Raise heat to high. When pan starts to sizzle, add the wine. Cook, stirring to scrape up the browned bits, until wine has reduced by half or more, about 3 minutes. Whisk in the remaining butter. Serve the chicken topped with the sauce.

Enjoy!

Bread Salad with Chicken Bites

I keep seeing recipes for bread salad, and they always sound delicious, but for some reason I've never gotten around to making one. Tonight was the night. This one is fun, colorful, and full of interesting texture contrasts. I added a couple of additional vegetables to the original recipe to give it even more contrast. There's some spiciness, tanginess, crunchiness and more.

It's important that you use good quality tomatoes for this recipe. Tomato season hasn't officially started yet, but I found these amazing tomatoes at the farmers market on Saturday and they spoke to me. Don't use some pale mealy tomatoes from the supermarket. You need the good stuff for this.

Prepare yourself for the onslaught of flavor!

Bread Salad with Chicken Bites
adapted from The Williams-Sonoma Cookbook
serves 2

INGREDIENTS:

2 cups day-old 1" crusty bread cubes
2 1/2 tablespoons EVOO, divided
1 clove garlic
2 large, ripe tomatoes, chopped
4 radishes, chopped
1/2 cucumber, peeled and chopped
1 1/2 tablespoons red wine vinegar
salt and freshly ground pepper
1/2 cup panko bread crumbs
1 skinless, boneless chicken breast half, cut into 1" cubes
canola oil for pan frying
handful fresh basil leaves, coarsely chopped

DIRECTIONS:

1. Preheat oven (or toaster oven) to 400. Line a baking sheet with foil and scatter the bread cubes on it. Drizzle with 1 tablespoon EVOO. Bake, turning once, until golden brown, about 6-8 minutes. Set aside to cool. When cool, rub each bread cube with the garlic clove. Set aside.

2. Mince the rest of the garlic clove and put in a large bowl with tomatoes, radishes, cucumber, remaining 1 1/2 tablespoons EVOO, and red wine vinegar. Season with salt and pepper and mix well.

3. Spread the panko on a sheet of wax paper or a plate and roll each chicken piece to coat with bread crumbs. Put a thin layer of canola oil in a medium skillet and warm over medium-high heat. Pan-fry the chicken bites until browned and cooked through, about 5 minutes, turning about halfway through. Use a slotted spoon or tongs to remove and set on a paper towel to drain.

4. Add the hot chicken bites, bread cubes, and fresh basil to the salad. Toss and serve immediately.

Unfortunately, the bread cubes and chicken lose their crunch after sitting in the dressing, so this is not a make-ahead meal. Enjoy!

Mediterranean Grain Salad

Whole grains deserve a bit of experimentation. Tossing them into a salad along with some more traditional ingredients is a great way to introduce yourself and get to know each other a bit better. When you add a whole grain to a leafy salad, it suddenly becomes far more filling. Hold off on the crusty bread, tempting though it may be, with this one.

I chose to use quinoa in this recipe since we've been having a whole grain love affair for several years now. I should warn you, though, that quinoa has a tendency to cling to everything it touches, so you'll end up with quinoa-coated spinach, quinoa-coated cheese crumbles, etc. If this bothers you, you might want to use farro, bulgur or barley. Just pick the grain you feel like getting to know better. The instructions below are for quinoa, so if you use something else, follow the package directions to cook it.

Spicy radishes, creamy goat cheese and a light lemon vinaigrette compliment the quinoa and spinach nicely. This is a pretty inoffensive salad that you can serve to almost anyone. Anyone who knows what's good for them, anyway!

Mediterranean Grain Salad
adapted from Williams-Sonoma's Food Made Fast: Salad
serves 2

INGREDIENTS:

1/2 cup quinoa (or grain of choice)
juice of one lemon
salt and freshly ground pepper
1 1/2 tablespoons EVOO
4 radishes, thinly sliced
1/4 English cucumber, peeled, halved lengthwise, thinly sliced
a few leaves of fresh mint, finely chopped
3 oz. baby spinach leaves
1 oz. goat cheese or feta cheese crumbles

DIRECTIONS:

1. If using quinoa, rinse and drain, then put in a saucepan with 1 cup water and bring to a boil. Reduce heat to a simmer and cook for about 10 to 15 minutes, or until all water is absorbed. Turn off heat and set aside to cool for a while. Use this time to prep remaining ingredients.

2. Make the vinaigrette: whisk the lemon juice, salt, pepper, and EVOO together in a small bowl (or shake in a salad dressing shaker).

3. Assemble the salad: Put radishes, cucumber, mint, spinach, cheese, and quinoa in a large bowl. Drizzle with vinaigrette and toss gently to combine. Serve.

Enjoy!

Chicken Noodle Soup

I am recovering from that oh-so-lovely early summer cold that seems to be making the rounds. I think I just made it over the peak yesterday, and now it's all downhill from here. What better way to speed along my recovery than to whip up some chicken noodle soup? Not the slaving-over-a-hot-stove-all-afternoon variety; after all, I have to make a living. This is a sort of cheater's version. And it tasted just like the "real" thing.

I know there is a lot of debate out there about stock-in-a-box vs. home made stock. Yes, home made is better. But we don't always have time for it, do we? And we're not always forward-thinking enough to make a big huge pot of it and freeze it in conveniently sized portions, are we? And really, how often do you have a chicken carcass laying around? Maybe I don't want to know.

The bottom line is, a good organic low sodium chicken stock in a box is pretty hard to beat in a pinch. Try out a few different brands until you find a reliable one. Personally, I like Imagine brand and Whole Foods' 365 brand.

The other bottom line is, this is some lovely soup that is as home made as chicken noodle can get without making the stock yourself. It is light years ahead of something out of a can. And that's what we need when we're trying to get well, isn't it?









Chicken Noodle Soup
adapted from The Williams-Sonoma Cookbook
serves 2

INGREDIENTS:

3 cups low sodium chicken broth
2 chicken breast tenders
1/2 yellow onion, finely diced
1 carrot, peeled, halved lengthwise, thinly sliced
1 celery stalk, thinly sliced
2 handfuls of rotini or other short spiral pasta
2 tablespoons finely chopped fresh flat-leaf parsley
salt and freshly ground pepper

DIRECTIONS:

1. In a large saucepan or Dutch oven, bring the chicken broth to a simmer over medium-high heat. Add the chicken breast tenders and cook at a simmer (do not boil!) for 8-10 minutes, or until just cooked through. Shut off the heat and let the chicken cool in the broth for a few minutes. Remove chicken and put on a cutting board; cut into small cubes.

2. Return the broth to heat and bring to a simmer over medium-high heat. Add onion, carrot, and celery. Cook for about 4 minutes and then add the pasta. Cook, stirring occasionally, until pasta is almost al dente. Stir in the cubed chicken, most of the parsley, and salt and pepper to taste.

3. As soon as the pasta is al dente and chicken is warmed through, turn off the heat and serve sprinkled with remaining parsley.

Easy peasy. And good for the soul. Enjoy!

Pan-Fried Falafel Pitas

Holy vegetarian, Batman! This is one of those meals that convinces me that yes, I could do the whole vegetarian thing if I so desired. I did it once before, for nine months in high school, but my palate was less sophisticated then. The only things I ate as a teenage vegetarian were pasta, cereal, eggs, and cheese. That was back when I thought I didn't like beans or vegetables. Ha, teenage vegetarian self, I laugh at you now. If only you knew such beautiful things as falafel existed. And better yet, a healthy version of falafel.

This recipe produces a non-greasy, non-heavy, non-oh-my-god-what-did-I-just-eat patties of chickpeas, herbs and spices. I'll admit they don't look gorgeous, and I had trouble getting them to stay in one piece, but it didn't really matter. I whipped up a beautiful sauce (recipe included below) and the whole thing tied together wonderfully. It's sort of a deconstructed hummus. In a word, yum.

I've included my suggestions for veggies to include in the pita sandwich below, but you could certainly include whatever veggies you'd like. I'd try to stick to just two, as anything more than that and you'll suddenly be trying to bite into a middle Eastern-style Chipotle burrito.

Pan-Fried Falafel Pitas
adapted from Williams-Sonoma's Eat Well
serves 2-3

INGREDIENTS:

14.5 oz. can no salt added garbanzo beans, drained & rinsed
small handful chives, torn
2 large cloves of garlic, coarsely chopped
1/2 cup (or more) fresh flat-leaf parsley leaves
1/2 teaspoon baking powder
1/2 teaspoon ground cumin
1/2 cup tahini
juice of one lemon
4 tablespoons EVOO, divided
salt to taste
pinch red pepper flakes
1/2 red bell pepper, seeded and cut into strips
6 or so leaves lettuce
2 whole wheat pitas, warmed and halved

DIRECTIONS:

1. In a food processor, combine chickpeas with chives, garlic and parsley and process until coarsely pureed. Transfer mixture to a bowl and stir in baking powder and cumin. Chill mixture until cold, at least half an hour.

2. While the falafel mixture is chilling, make the sauce. Whisk together tahini and lemon juice. Add 1 tablespoon EVOO, pinch salt and red pepper flakes. Add water to thin out the sauce to a pourable consistency. Set aside.

3. When the falafel mixture is cold, heat 2 tablespoons EVOO in a large nonstick frying pan over medium-high heat. When the oil is hot, use wet hands to form small patties, about 2-3 inches in diameter, from the falafel mixture. You should get about 8 patties out of it. Place into the oil in the pan. Cook as many patties at a time as will fit without touching. Cook, turning once, until both sides are browned, about 6 minutes. If you have to do the falafel in batches, add more EVOO as necessary between batches.

4. Build your pita sandwich - put in the lettuce and red bell pepper, followed by 2 falafel patties (depending on size) per half pita. Serve with sauce on the side or drizzled over the falafel.

Enjoy!

Cheddar-Ale Soup

This soup is something to write home about. It's spicy, it's hearty, and it will make your kitchen feel a bit like a British pub, only without the stench of malt vinegar. It's the soup equivalent of Welsh Rarebit, for those of you who are familiar with pub food. Bottom line - it's delicious. And if you have British parents like I do, you're bound to feel a wave of nostalgia as you eat it, even if you can't quite imagine your mum making it.

Be warned that the ale can make the soup a bit bitter, so I wouldn't recommend putting any more than half a bottle. The sweetness of the sauteed veggies helps to offset the bitterness. You can always drink the other half of the bottle rather than let it go to waste!

Cheddar-Ale Soup
serves 3-4
adapted from The Williams-Sonoma Cookbook

INGREDIENTS:













1/4 cup (1/2 stick) unsalted butter
1 leek, white and green parts only, thinly sliced
1 carrot, peeled and diced
1 celery stalk, diced
salt and freshly ground pepper
1/4 cup whole wheat flour
1/4 teaspoon dry mustard
2 cups low sodium chicken or veggie broth
1/2 bottle (6 oz.) good quality ale, poured into a bowl
1 cup shredded sharp cheddar
2 tablespoons freshly grated parmesan
pinch of cayenne pepper
1/2 teaspoon Worcestershire sauce
1 tablespoon finely chopped fresh flat-leaf parsley

DIRECTIONS:

1. Melt the butter in a large saucepan over medium heat. Add the veggies and saute until softened, about 10 minutes. Season with salt and pepper.

2. Stir in flour and mustard until incorporated, cook for about 1 minute. Add the broth and beer and bring to a simmer over high heat. Reduce heat to medium and cook, whisking occasionally to break up lumps, until slightly thickened, about 4-5 minutes.

3. Add cheeses and whisk constantly for 3 minutes or so, until cheese is melted and well distributed. Do not let boil or the soup may develop a stringy texture. Stir in cayenne and Worcestershire. Taste and adjust seasoning. Serve topped with parsley.

Enjoy with some crusty bread for dunking. Yum!

Spicy Corn Cakes with Black Beans

I'm trying to experiment with more vegetarian entrees that are something other than pasta, soup, or salad. It's surprisingly difficult to find enticing recipes that meet those criteria. Well now I have found one, and I highly recommend it. If you like cornbread, pancakes, and Mexican food, here's a way of combining all three of those things without making yourself ill.

I highly recommend you top this recipe off with some fresh salsa, whether home made or otherwise. We didn't have any on hand, and I didn't realize the dish needed it until we were already sitting at the table to eat. The corn cakes are delicious, the black beans are tasty, and they go well together - but you need some extra moisture and spiciness. Salsa would be the perfect addition - especially a nice pico de gallo.

Spicy Corn Cakes with Black Beans
Adapted from Williams-Sonoma Food Made Fast: Vegetarian
serves 2 (with lots of beans leftover for later)

INGREDIENTS:

1 can black beans, drained and rinsed
1 teaspoon chopped fresh oregano
1 1/2 teaspoons chili powder
1/3 cup plus 1 tablespoon ground yellow cornmeal
1 tablespoon flour (I used whole wheat)
1/8 teaspoon baking soda
pinch of salt and freshly ground pepper
1 1/2 tablespoons unsalted butter, melted
1/2 cup buttermilk
1 egg
1/4 cup frozen corn kernels, thawed
canola oil cooking spray

DIRECTIONS:

1. Make the beans: Combine beans, oregano, and 1 teaspoon chili powder in a small saucepan and cook over medium heat, stirring occasionally. Cook until heated through, about 2-3 minutes. Remove from heat, cover, and set aside.

2. Mix the dry ingredients: whisk together cornmeal, flour, baking soda, 1/2 teaspoon chili powder, a pinch of salt and pepper in a bowl.

3. Mix the wet ingredients: in a separate bowl, whisk together butter, buttermilk, and egg until well combined.

4. Combine wet and dry ingredients, mixing just until blended, leaving small lumps. Fold in the corn.

5. Heat a large cast-iron pan over medium-high heat, coated in canola oil cooking spray. Add the batter, 1/4 cup at a time. You may have to work in batches, depending on the size of your skillet (if so, spray pan with oil again before each batch). Cook pancakes until they are browned and puffy, about 4 minutes, turning once. Divide among plates, top with beans (and salsa!) and serve.

This is a surprisingly hearty and satisfying meal. Save the leftover beans for a yummy dip, salad, or burrito the next day. Enjoy!

Spinach and Red Pepper Lasagna

Somehow lasagna means family to me. I'm not really sure why, since we didn't eat it that often when I was growing up. But a single bite just opens a doorway to a flood of some unidentifiable memory. I don't make lasagna often, but after trying this recipe, I might have to change that. It also happens to include two of my favorite go-to vegetables, spinach and roasted red peppers. Can't argue with a dynamic duo like that.

I found the basis for this recipe in one of my all-time favorite cookbooks, but I tweaked it to include some flavors that I particularly like, such as fire-roasted tomatoes, parsley, and red pepper flakes. This is a vegetarian, relatively healthy version of lasagna that I would happily have instead of a meat-filled, cheese-oozing, more traditional version (not that there's anything wrong with that, aside from artery-clogging). Don't be put off by the tofu, as you honestly can't even taste it in the finished product. It melds with the ricotta and the two become indistinguishable. Trust me.

Spinach and Red Pepper Lasagna
Adapted from Williams-Sonoma Essentials of Healthful Cooking
Serves 6

INGREDIENTS:

16 oz. package of frozen chopped spinach
8 oz. silken tofu
1 cup part-skim ricotta cheese
1 large egg white
1/4 cup finely grated parmesan
1/2 cup shredded part-skim mozzarella cheese
kosher salt and freshly ground pepper
14.5 oz. can of fire-roasted diced or crushed tomatoes
1 tablespoon chopped parsley
1/2 teaspoon red pepper flakes
6 or 7 dried lasagna noodles
2 large roasted red bell peppers, sliced into thick strips
1 large clove garlic, pressed or minced

DIRECTIONS:

1. Thaw the frozen spinach in a bowl with a couple of tablespoons of water in the microwave. When thawed, drain off excess moisture. Set aside.

2. Drain excess water off the tofu. Crumble tofu into a bowl; it will resemble cottage cheese. Add ricotta and egg white, and stir, combining thoroughly. Stir in parmesan and 1/4 cup of the mozzarella, as well as a pinch of salt and pepper to taste. Set aside.

3. Preheat oven to 350.

4. Assemble the lasagna in an 8 x 8 glass or ceramic baking dish as follows: put half the fire-roasted tomatoes in the bottom of the pan, smashing with a potato masher if necessary to break them up. Sprinkle with half the parsley and red pepper flakes. Top with two lasagna noodles, covering the majority of the sauce. Then place half the roasted red pepper strips evenly over the noodles (there will be gaps). Top with half the spinach, and sprinkle half the garlic over the spinach. Spread half the cheese mixture over the spinach evenly, using a rubber spatula or the back of a spoon.

5. Repeat with another layer of noodles, then remaining bell peppers, spinach, garlic, and then the last of the cheese mixture. Top with the remaining fire-roasted tomatoes, parsley and red pepper flakes.

6. Place baking dish on a half-sheet pan or cookie sheet (in case of spills). Bake, covered in foil, until noodles are almost soft, about 45 minutes. Remove foil, sprinkle the remaining 1/4 cup mozzarella on top of the lasagna, and bake until noodles are soft and cheese is melted, about 5 more minutes. Pop it under the broiler for a couple of minutes if you want the cheese to get bubbly and brown. Let rest for 10-15 minutes before cutting and serving.

Dish it up and enjoy!

Chocolate Chip Cookies with Pecan

I know what you're thinking. You're thinking I left an "s" off the end of the title of this recipe. Well you're wrong. And no, there isn't only one pecan in the entire recipe. But there is a subtle background flavor of pecan running through the whole cookie batter that results in a mysterious nuttiness that you can't quite place (unless you're told what it is).

The other day I felt like baking chocolate chip cookies, but I wanted them to be a little bit different somehow. I found a recipe for chocolate chip & pecan cookies in the new Williams-Sonoma cookbook, and decided to make it without the pecans, since I don't like chunks of nut in my cookies. But they are still there, ground in with the flour in a food processor, lending their yummy pecan-ness to the cookie as a whole.

I'd also like to give an honorable mention to a new purchase of mine, the beater blade. It's a new paddle attachment for my stand mixer that has built-in silicon scrapers so you don't have to keep stopping the mixer and scraping down the sides with a spatula. That's right. It's awesome in the most literal sense. And it made these cookies insanely easy to make.

The photo at the top of this entry is of the last lonely cookie. I ate it soon after the photo was taken. Let's all take a moment to mourn for the loss of the Last Cookie. And now you can bake some more.

Chocolate Chip Cookies with Pecan
Adapted from The Williams-Sonoma Cookbook
makes about 2 dozen cookies

INGREDIENTS:

1 cup of white whole wheat flour
1/3 cup coarsely chopped pecans
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup firmly packed golden brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 375. Line 2 cookie sheets with silpat liners or parchment paper.

2. In a food processor, combine flour, pecans, baking soda, and salt, and process until pecans are ground into a powder.

3. In the bowl of a standing mixer (or a regular bowl if you're using a hand mixer), beat the butter, brown sugar, and granulated sugar until light and creamy, about 3 minutes. Add the egg and beat well, then beat in the vanilla. Stir in the flour mixture until well mixed, then stir in the chocolate chips.

4. Drop the dough with a cookie scoop or ice cream scoop (or whatever utensil you prefer) onto the cookie sheets, spacing them 2 inches apart. Bake, rotating the cookie sheets about halfway through, until golden brown, about 10 minutes total. Let cool on the sheets on wire racks for 3 minutes, then transfer cookies to racks to cool completely.

Now go ahead and try not to eat half of them before they cool down. Let me know how you do.

Tuscan Tomato Soup

I am a huge fan of soup. I think it is quite possibly the most perfect food - when it is done well, of course. And simple though it may be, a good tomato soup is pretty much as good as it gets. Especially when you serve it with some toast or a grilled cheese sandwich. Mmmm.

So I have found it - the beautiful, simple, elegant tomato soup recipe that I never knew I was looking for. It's in the new Williams-Sonoma cookbook, and it is definitely a soup I'll make again and again. Light and slightly tangy, yet homey and comforting. It's what soup always aspired to be.

We had ours with some toasted rosemary olive oil bread. It would also be great with home-made croutons, cheese toasts, anything you like with your tomato soup. Behold!

Tuscan Tomato Soup
Adapted from the Williams-Sonoma cookbook
serves 2

INGREDIENTS:










1 tablespoon EVOO
1 small yellow onion, or 1/2 large yellow onion, finely chopped
1 large clove or 2 small cloves garlic, minced or pressed
1.5 pounds ripe tomatoes (preferably on the vine), peeled and seeded, then diced
2 cups low-sodium vegetable broth
1/4 cup basil, sliced into chiffonade
salt and freshly ground pepper

DIRECTIONS:

1. Heat oil in a medium pot over medium heat. Add the onion and saute, stirring frequently, until softened, 5-7 minutes. Add garlic and cook until softened but not browned, about 30 seconds.

2. Add tomatoes and stock, raise the heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook until tomatoes are softened, about 20 minutes. Remove from heat.

3. Puree the soup with an immersion blender or your preferred method, leaving a little bit of texture. Add salt and pepper to taste, and stir in basil. Serve.

Enjoy!

Thai Beef Salad with Mango

We don't often eat beef in our house, mainly for environmental reasons. In fact for about six months now I've limited my beef intake (whether at home or in restaurants) to just once a month, as I find it more justifiable from a sustainability perspective. When I do eat beef, this is exactly the sort of dish I like to have. In fact I ordered a very similar dish to this one at Houston's a while back and loved it. Every bite was crammed with intense flavors - lime, chile, mango, cilantro, and more.

I found an unnecessarily complicated recipe for Thai Beef Salad in the new Williams-Sonoma cookbook and decided to adjust it to make it a bit more user-friendly. And now I'm sharing it with you! The dressing is incredibly flavorful without overpowering the taste of the beef and mango - a pretty great replica of the salad from Houston's, if I may toot my own horn. If you don't eat beef at all (hats off to you) then feel free to substitute fish, chicken, or tofu.


Thai Beef Salad with Mango
Adapted from The Williams-Sonoma Cookbook
serves 2

INGREDIENTS:

1/2 cup coconut milk
2 cloves of garlic, minced or pressed and kept divided
1 tablespoon plus 1/2 teaspoon brown sugar
1/2 tablespoon minced fresh cilantro leaves
1/2 pound flank steak
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro stems
1 tablespoon chopped fresh mint
fresh ground black pepper to taste
3 tablespoons fresh lime juice (approximately 1 medium-sized lime)
3/4 teaspoon minced lemongrass or lemongrass paste
1 tablespoon canola oil
1 mango, peeled and cut into thin slices
1 scallion, thinly sliced
1/2 head of red-leaf lettuce, or a bag of baby salad greens

DIRECTIONS:

1. Prepare the marinade for the steak: stir coconut milk, one clove of minced garlic, 1 tablespoon brown sugar, and the minced cilantro leaves in a large bowl. Add the flank steak and turn to coat well. Cover and marinate at room temperature for 1 hour.

2. Prepare the salad dressing: in a food processor, combine the chile, remaining garlic clove, cilantro stems, mint, pepper, lime juice, remaining brown sugar, and lemongrass. Process until there are no significant chunks. With the processor running, stream in the canola oil. Put dressing in a large bowl, cover and refrigerate.

3. Cook the steak: Preheat oven to 400. Preheat a stovetop grill pan over high heat, or prepare outdoor grill. Remove steak from marinade and pat dry with paper towels. Discard the marinade. Place the steak on the grill and sear, turning once, until brown on both sides, 5-6 minutes per side. Using tongs, transfer steak to a rimmed baking sheet. Place in the oven and cook for another 5-10 minutes (depending on how well done you like your steak). Transfer the steak to a cutting board and let it rest for 5 minutes.

4. Slice steak into thin strips and pour any juices released during slicing into the dressing. Add the beef, mangoes, and scallions to the dressing and toss to coat. Serve over lettuce leaves.

The flavors were beautiful. My monthly beef was well spent on this meal! Enjoy.