Raspberry Scones

Berry season is well underway.  When I saw that this month's issue of Everyday Food had a whole feature on raspberries, I had to get in on the action. 

These scones are easy.  These scones are flaky and buttery.  These scones are studded with fresh raspberries.  I think that should get you up out of your seat and high-tailing it to the nearest market for fresh berries. 

As with any scone, these make an excellent breakfast pastry, or a nice accompaniment to an afternoon cup of tea.  Or you could just have them for dessert.  Or lunch.  Or a midnight snack.  No one has to know.

And a note:  any time you see buttermilk in a recipe and don't feel like buying it, you can substitute the same amount of milk, and add a squirt of lemon juice or a teaspoon of vinegar, let it sit for about five minutes, and then use it.

Raspberry Scones

adapted from Everyday Food

makes 16

INGREDIENTS:

2 1/2 cups whole wheat pastry flour, plus more for work surface

1/4 cup plus 1 tablespoon sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt

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

3/4 cup buttermilk

1 large egg yolk

6 oz. fresh raspberries, washed and gently dried

DIRECTIONS:

1.  Preheat oven to 400.  Line a baking sheet with parchment.

2.  In a food processor, pulse the flour, 1/4 cup sugar, baking powder, and salt to combine.  Add butter and pulse until pea-size pieces form.  

3.  In a small bowl, whisk together buttermilk and egg yolk.  Slowly stream in through the feed tube of the food processor and pulse until the dough just comes together.  Turn the dough out onto a lightly floured work surface.

4.  Form the dough into a cohesive piece and flatten into a 1 inch thick square.  Sprinkle the raspberries over the top.  Knead gently, just a few times, to get the raspberries into the dough.  Warning: it will be squishy and messy, and that is okay.

5.  Cut the dough into relatively even pieces - you should easily get 16 fairly small scones.  Place on the prepared baking sheet 2 inches apart and bake for 15-18 minutes, rotating the baking sheet halfway through, until golden brown.  Let cool a few minutes.

Enjoy!

Greek Salad with Seasoned Flatbread

Here is a quick and simple supper to whip up when you get home from work.  Greek salad is kind of a no-brainer - a simple vinaigrette drizzled over a salad of romaine, tomatoes, cucumbers, olives, and feta.  (Good quality feta is key).   You can jazz it up a little, however, with this delicious crispy flatbread on the side.  It's like a giant, flattened crouton.  It just made your salad a whole lot more exciting.

You can add all kinds of things that are traditional in Greek salads, such as red onion (I'm not a raw onion girl myself) or chopped pepperoncinis (totally would have included them if I had any), or chickpeas, or diced roasted red peppers.  Just keep it simple - the more you add to this salad, the less character it will have.  Counter-intuitive, I know - but trust me.  The bottom line is you have a great contrast of textures, with just the right amount of saltiness.  It's refreshing, crisp, and satisfying.

Greek Salad with Seasoned Flatbread

adapted from Everyday Food's Great Food Fast

serves 3

INGREDIENTS 

the flatbread

1 large piece whole wheat lavash

1/2 tablespoon extra virgin olive oil

1 teaspoon red wine vinegar

1/4 teaspoon finely grated lemon zest

1/2 teaspoon dried oregano

salt and pepper

the salad

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

salt and pepper

1 small head of romaine, chopped into bite-sized pieces

1 medium vine-ripened tomato, diced

2 persian cucumbers, halved lengthwise and thinly sliced

1/4 cup kalamata olives, pitted

4 ounces feta cheese, cut into cubes

DIRECTIONS:

1.  Preheat toaster oven (or oven) to 400.  Line a baking sheet with parchment.  Lay the lavash on it.  In a small bowl, whisk together the oil, vinegar, and lemon zest.  Brush evenly over the lavash, sprinkle with oregano, salt and pepper to taste, and bake for 5 to 10 minutes, or until crisp and golden brown.  Break into large pieces.

2.  In the same bowl you whisked the dressing for the lavash, whisk the dressing for the salad - add the oil and vinegar, and season with salt and pepper.   In a large bowl combine lettuce, tomato, cucumber, olives, and feta.  Drizzle the dressing over the salad and toss everything together.  

3.  Serve salad with flatbread.

Enjoy!

Perfect Roast Chicken

There is really no excuse for the fact that it took me this long to try roasting a whole chicken.  I know it's not hard, and I know people who cook far less often than I do who have roasted many a chicken in their lives.  I blame the fact that my husband and I are both white meat people, so a whole chicken never seemed like the smartest idea.  But it has always been on my to-do list, a goal I wanted to achieve, simple though it may be. 

So finally, I did it.  And I will be doing it again.  And again.  And again.  I warned my husband (if you can "warn" someone something that is such good news) that this is going to become a tradition.  He seemed okay with that.

But first, a word from our ethics committee (i.e. me).  I consider myself to run a pretty sustainable kitchen.  That is, I don't cook that much meat, and when I do, I try to make it as environmentally friendly as possible.  So if I was going to roast a whole chicken (and I was), I needed to make sure it was from a good source.  Hence a special trip to Whole Foods, where I do not ordinarily shop, to go to their butcher counter and buy a rather pricey (but worth every penny) organic, free-range "Rosie" chicken from Petaluma, California.  If you have access to organic, free-range chickens that are truly humanely raised, I implore you to get one for this recipe rather than a factory farm raised bird.  Yes it costs more, but when you divide the cost by the number of meals you're going to get out of the chicken, it is actually really cheap.

But of course, you can do whatever you want.  I just recommend you try this recipe, tweaked from Martha Stewart's oh-so-educational book, Martha Stewart's Cooking School.  I thought it would be a good starting point for my first attempt at roasting a whole bird.  And was it ever.  I added halved fingerling potatoes and quartered fresh carrots to the roasting pan, and they got golden and crispy and fantastic in the chicken drippings.  Best. Veggies.  Ever.

The result of this recipe was a fantastic, succulent bird, and quite possibly the best chicken I've ever tasted.  Definitely the best that's ever come out of my kitchen. You will be seeing a couple of fun leftover chicken recipes in the week.

Perfect Roast Chicken

adapted from Martha Stewart's Cooking School

serves 4 (or 2 with leftovers to be used for other meals)

INGREDIENTS:

1 fresh (organic, free-range) whole chicken, about 4 pounds

coarse salt and freshly ground pepper

1 lemon, cut into 1/4-inch rounds

5 sprigs fresh thyme

2 garlic cloves, crushed

2 tablespoons unsalted butter, room temperature

1/2 cup dry white wine or chicken stock

DIRECTIONS:

1.  Prepare the chicken.  Remove the bag of giblets and discard (or save for another use).  Let chicken come to room temperature for at least an hour, up to two hours.  Rinse the chicken inside and out, and pat dry with paper towels.  Get the cavity as dry as you can.  Trim excess fat from the cavity.

2.   Preheat oven to 450.  Season the chicken cavity with salt and pepper, then stuff with lemon, thyme, and garlic.   Rub the skin with the 2 tablespoons of butter.  Tuck some under the skin on the breast if you feel like it (it will add amazing moisture and flavor).  Season all over with salt and pepper.

3.  Put the chicken in a large ovenproof skillet or a small roasting pan with a rack.  Roast until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 160-165, about 55-60 minutes.  Remove chicken to a platter or carving board.  Let rest for 10 minutes.

4.  While the chicken rests, make a pan sauce in the roasting pan.  Spoon and discard fat from juices in pan (or separate in a gravy separator).  Pour accumulated chicken juices from the cavity into the pan.  Place pan over medium-high heat.  Pour in wine or stock to deglaze the pan, stirring and scraping up browned bits with a wooden spoon.  Cook until reduced by about half.  Pour the sauce through a fine sieve into a liquid measuring cup.

5.  Carve the chicken and serve with the pan sauce.  

Enjoy!

Baked Shells with Winter Squash

Today I am continuing my growing trend of making casseroles.  This one serves a purpose, however, as my mother hurt her foot and is recovering at the moment.  Time to swoop in with my one and only superpower:  the casserole!

This recipe is yet another variation on the theme featured here and here; namely the pasta with winter squash theme.  Yet it brings another flavor to the table.  This time instead of a creamy, fall-inspired dish, it's more of a comforting winter dish.  It features the woodsy flavor of rosemary, and a gorgeous crumbly topping.  It uses frozen squash puree, which is usually made up of butternut or similar squash, instead of canned pumpkin.

The only thing here that requires much patience is the caramelization of the onions, which does take some time.  Everything else about it is insanely easy.  If you like to make life difficult for yourself, you can break down a whole squash, cook it, and puree it yourself, but I find that the frozen winter squash puree in the supermarket is surprisingly high quality.

This meal is easy, hearty, and delicious.  There's not much to complain about there.

Baked Shells with Winter Squash

adapted from Everyday Food: Great Food Fast

serves 5-6

INGREDIENTS:

cooking spray

1 1/2 tablespoons extra virgin olive oil

1 large onion, halved and thinly sliced

coarse salt and freshly ground pepper

2 teaspoons chopped fresh rosemary leaves

1 pound medium whole wheat pasta shells

1 package (12 to 14 oz.) frozen winter squash puree, thawed

1/2 cup grated parmesan cheese

1 1/2 cups of 1/4-inch bread cubes from wheat baguette

DIRECTIONS:

1.  Preheat oven to 400. (You might actually want to wait to turn on the oven until a little later to save energy, but I wanted to give you the heads' up of the temperature).  Spray a 9 x 13 or similar casserole dish with cooking spray.

2.  Heat 1 1/2 tablespoons of oil in a large skillet over medium-low heat.  Add the onion slices, season with salt and pepper, and cover.  Let cook until the onion softens and releases its moisture, about 15 minutes.  Remove cover.  Raise heat to medium and cook the onions, stirring often, until browned and caramelized, about 20 minutes.  Stir in 1 teaspoon of rosemary.

3.  Bring a pot of water to a boil, salt it, and cook the pasta until just barely al dente, about 2 minutes short of the time on the box instructions.  Reserve about 1/2 cup of the cooking water, then drain.  

4.  Add the pureed squash and the pasta cooking water to the onions and stir.  Bring to a simmer, then toss the pasta and about 1/4 cup of the parmesan with the squash mixture.

5.  In a small bowl, combine the bread cubes with remaining teaspoon of rosemary, remaining 1/4 cup of parmesan, and remaining 1 tablespoon of extra virgin olive oil.  Season with salt and pepper, and toss.  

6.  Pour the pasta and sauce into the prepared casserole dish.  Top with the crumb topping.  Bake in the 400 degree oven for 10 to 15 minutes, until golden brown.

Enjoy!

Walnut Chicken Paillards with Arugula Sweet Potato Salad

The one question I get from my fellow attorneys more than any other when they hear about my blog is, "How do you have time?"  It makes me laugh every time, because the fact is that I would make time even if I didn't have it, since cooking brings me more joy than most things.  However, the trick is that the recipes I make really aren't that time-consuming.  Those of you who actually have tried some of them can attest to this.  I'm not making slow-roasted pork shoulder or hand-made ravioli every night. 

Take this meal for instance.  I realize this doesn't look or sound like a weeknight meal.  But I pulled it together really quickly, and without too much effort.  The walnut sauce on the chicken has only three ingredients, but tastes absolutely fantastic - nutty and delicious.  The arugula sweet potato salad is as tasty as it is beautiful.  The entire meal is rich and elegant, yet filled with healthy elements.

So go ahead, shock and awe your guests when you make this for them.  They'll marvel at how much time you must have spent in the kitchen. 

Walnut Chicken Paillards with Arugula Sweet Potato Salad

adapted from Martha Stewart's Dinner at Home

serves 2

INGREDIENTS:

for the salad

1 sweet potato, cut into 1-inch-thick rounds (unpeeled)

1 leek, white and pale green parts only, halved length wise, cut into 2-inch pieces

2 tablespoons extra virgin olive oil

salt and freshly ground pepper

1/2 teaspoon dijon mustard

1/2 tablespoon sherry vinegar

2 cups loosely packed baby arugula

for the chicken

1 1/2 tablespoons canola oil

2 chicken cutlets, pounded to 1/4 inch thickness

handful of walnut pieces

1/4 cup low sodium chicken stock

1 tablespoon sherry vinegar

DIRECTIONS:

1.  Preheat oven to 400.  Combine sweet potatoes and leeks on a rimmed baking sheet, and toss with 1 tablespoon oil, a pinch of salt and pepper.  Roast for about 20 minutes, tossing halfway through, until sweet potatoes are fork tender and leeks are golden brown.  Cool for 10 minutes.

2.  Meanwhile, whisk together mustard and vinegar, then slowly whisk in remaining tablespoons of oil.  Season with salt and pepper and toss the arugula with the dressing.  After cooling the roasted veggies, toss them with the rest of the salad.

3.  While the veggies are roasting you can start on the chicken.  Heat the canola oil in a large skillet over medium-high heat.  Pat chicken dry with paper towels and season both sides with salt and pepper.   Cook for about 3 to 4 minutes per side until browned and cooked through.  Remove to a plate and keep warm.

4.  Reduce heat to medium-low and add walnuts to the pan.  Toast, stirring constantly, until fragrant and golden, about 3 minutes.  Raise heat to medium and add the chicken stock and vinegar to the pan.  Cook, swirling the pan occasionally, until reduced by about half.

5.  Place the salad on plates, top with the chicken, and drizzle the sauce on top of that. 

Enjoy!

Chicken Orzo Casserole

I think I've found my culinary calling, and its name is the casserole.   Something about the cooler (relatively speaking) fall weather makes it so enticing.  This casserole comes from the current issue of Everyday Food, publication of the matriarch Ms. Stewart, and constant source of easy and delicious recipes.  Case in point:  a smooth, creamy casserole without any cream, featuring a medley of Greek flavors.

You may think you don't like feta cheese, but if you buy the fresh stuff in a block from your grocery store and make this casserole, you will grow to appreciate just what it can do.  It marries with dill and lemon so well, it's like they were born to be together forever.  They envelop tender, delicate little orzo pasta pieces and the whole thing just melts in your mouth.  Delicious.

You know a recipe is great when you're already looking forward to eating the leftovers for lunch tomorrow.

Chicken Orzo Casserole

adapted from Everyday Food

serves 3

INGREDIENTS:

2 cups low sodium chicken broth

1/2 tablespoon unsalted butter

salt and pepper to taste

1/2 pound chicken tenders, cut into 1 inch pieces

1 cup orzo

2 oz. feta, roughly chopped (or crumbled)

2 tablespoons coarsely chopped fresh dill

1 teaspoon grated lemon zest

juice of 1/2 lemon

DIRECTIONS:

1.  Preheat oven to 400.  In a small saucepan over high heat, bring the broth, 1/4 cup water, butter, salt and pepper to a boil.

2.  Meanwhile, combine chicken, orzo, feta, dill, lemon zest and juice in a shallow 1 1/2 quart casserole dish.  Pour the hot broth mixture over it and stir once, gently, to incorporate.

3.  Bake until bubbling and starting to brown, and the cooking liquid is creamy, about 30 minutes.  Let stand 5 minutes prior to serving.

Enjoy!

Corn and Butternut Squash Soup

This soup may not be particularly pretty to look at (baby food, anyone?) but it presents a rich, slightly sweet, and wholly satisfying blend of the best of summer and fall.  Late summer sweet corn joins ranks with fall's superstar, butternut squash, to make a soup sophisticated in both flavor and texture.

I am a relative newcomer to the joys of winter squash, but butternut is my favorite so far.  It's hard to go wrong with butternut squash soup.  And when you add corn, it can only get better.  A hint of curry spice makes the flavor that much more interesting.  I wouldn't skip on the parsley garnish, either, which adds an extra bright element to an otherwise warm and grey-day type meal.

Corn and Butternut Squash Soup

adapted from Every Day Food

serves 4

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 pound butternut squash, peeled, seeded, and cut into chunks

1 small onion, chopped

kernels removed from 2 ears of sweet corn

1 teaspoon curry powder

salt and freshly ground pepper

2 cups low sodium vegetable broth

1/4 cup milk or cream

handful fresh flat-leaf parsley, chopped

DIRECTIONS:

1.  In a medium, heavy pot or Dutch oven, heat the oil over medium-high.  Add squash and onion and cook until onion softens, about 5 minutes.

2.  Add corn and curry powder; cook until fragrant, about 2 minutes.  Season with salt and pepper, and add the broth.  Simmer until squash is tender, about 20 minutes.

3.  Puree most, but not all, of the soup in batches in a food processor or blender.  You want to leave some chunks of vegetables for texture.  Return to the pot and stir in milk.  Heat through over medium-low, but do not boil.  Serve sprinkled with parsley.

Enjoy!

Indian Spiced Chicken Burgers

It was good to get back into the kitchen, even though I'm still not well. I couldn't stand eating takeout or going out to eat every meal, and I finally gave into the siren song that was coming from my grill pan to make this dinner. It was incredibly satisfying to have something healthy and filled with flavor that I made with my own hands again. Nothing like a few days without cooking to make you remember why it is such a therapeutic process.

These burgers are simple and delicious. The yogurt sauce is pretty fantastic too, and its creamy mildness serves a great contrast to the sharp spice of the burger. We had ours on sandwich thins, which have been popping up in the supermarket lately, but the original recipe called for pitas. Either way, I recommend the hearty whole wheat, so it can stand up to the intense flavor and juiciness that it will have to contain.

Indian Spiced Chicken Burgers
adapted from Everyday Food: Great Food Fast
serves 3

INGREDIENTS:

1 pound ground chicken
3 scallions, thinly sliced
1 tablespoon grated fresh ginger
juice of 1/2 lemon
2 teaspoons paprika
1 teaspoon plus 1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
salt and fresh ground pepper to taste
cooking spray
3 whole wheat pitas
1/2 hot house cucumber, thinly sliced
1/4 cup plan low-fat yogurt (pref. Greek)
1/4 cup chopped fresh cilantro

DIRECTIONS:

1. In a large bowl, combine the chicken, scallions, ginger, lemon juice, paprika, 1 teaspoon cumin, cardamom, cayenne, and salt and pepper. Stir until just combined. Cover and refrigerate for 20 to 30 minutes to let the flavors marry.

2. Preheat grill pan over medium-high heat. When it is hot, spray with cooking spray. Divide the chicken into three patties, about 3/4 inch thick, and cook until done, about 5 minutes each side, until juices run clear when the patties are pierced.

3. While the patties cook, make the yogurt sauce by stirring yogurt with remaining cumin, a pinch of salt, and cilantro. Assemble the burgers by putting about a tablespoon or so of yogurt sauce into each pita, along with a chicken patty and cucumber slices.

Enjoy!

Mache and Leek Soup

I'm guessing right about now you have two questions. The first one is, what the heck is mache? And the second one is, how do you pronounce it? Well I'll leave the second question to our French friends. But the first question I can answer. It's a tender, small leafy green, also called lamb's lettuce. It has an interesting flavor that is best described as somewhere between spinach and watercress, with an unexpected hint of pea. That's right, pea. I can't explain it, I can just cook it and eat it. And I hope you will too.

If I'm going to be completely honest, this soup was supposed to be made with watercress. Watercress, I have discovered, is remarkably hard to find. They often have it at my supermarket, but it looks discolored and sad. They occasionally have it at the farmers market, but they didn't this past weekend. And Trader Joe's let me down. So I opted for mache, and was pleasantly surprised.

This soup has a very mild flavor, but it isn't bland. It's comforting and wholesome and all those usual adjectives I tend to use when I describe soup. This is basically a potato-leek soup given an extra vitamin boost. It's quite nice. Pick up some crusty sourdough and you'll have yourself a very satisfying meal.

Mache and Leek Soup
adapted from Everyday Food
serves 3

INGREDIENTS:

1 tablespoon extra virgin olive oil
1 leek, white and light green parts only, chopped
coarse salt and freshly ground pepper
1 cup low sodium vegetable broth
2 cups water
1 small to medium baking potato, peeled and chopped
4 ounces mache
drizzle of fresh lemon juice

DIRECTIONS:

1. Heat 1/2 tablespoon of oil in a medium saucepan or Dutch oven over medium heat. Add leek, and season with salt and pepper. Cook, stirring occasionally, until tender, about 4 minutes.

2. Add broth, water, and potato. Raise heat and bring to a boil. Reduce heat to simmer and cook, partially covered, for 10 to 12 minutes, or until potato is tender.

3. Add all but 1 cup of the mache and stir it in so it all gets incorporated into the soup. Cook until bright green and tender, about 3 minutes. Puree the soup in batches, or using an immersion blender.

4. Toss the remaining mache with the remaining oil and lemon juice, and season with salt and pepper. Serve the soup topped with a handful of the mache salad.

Enjoy!

French Potato Salad with Green Beans

It's rather ironic when you think about it. People associate creamy, rich foods with the French, and yet French potato salad is a much lighter version, with a vinaigrette rather than gobs of mayonnaise. It's the American potato salad that mustn't sit out in the sun too long for fear of food poisoning. So let's go with the French one, shall we?

Today we're going to a labor day bbq, and I knew before our hostess even asked us to bring something that I wanted to make a French potato salad. I decided to amp up the color factor (not to mention the nutrition) by adding in green beans, continuing with my I'm-in-love-with-green-beans-in-salads trend of this summer.

I love this particular combination of ingredients, because none of the flavors are too intense, yet no one can say this recipe lacks for flavor. The dressing is perfectly balanced, with not too much acid and not too much oil. Everything melds together to form a lovely picnic side dish.

French Potato Salad with Green Beans
adapted from Everyday Food
serves 4-6 as a side dish

INGREDIENTS:

1 1/4 pounds baby white or red potatoes, halved or quartered
salt
3/4 pound green beans, trimmed and cut into 2 inch pieces
1/4 cup extra virgin olive oil
2 tablespoons whole grain Dijon mustard
2 tablespoons apple cider vinegar
1/4 red onion, finely minced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme

DIRECTIONS:

1. Place potatoes in a medium-large pot and cover by one inch with cold water. Salt generously and bring to a boil. Reduce heat slightly and simmer for 10 minutes, or until potatoes are easily pierced with a fork. Drain and rinse briefly with cool water.

2. Meanwhile, bring another, small pot of water to a boil and salt it. Add green beans and blanch for about 2 minutes. Drain and rinse with cold water.

3. While both pots are boiling away, make the dressing: in a large bowl, whisk the oil, mustard, vinegar, onion, parsley, and thyme. Taste it, and season with salt if desired. (I didn't find that it needed it). Add potatoes and green beans and toss to combine. Serve at room temperature.

Enjoy!

Grilled Yogurt-Marinated Chicken

It's time for a yummy, far-east inspired meal. It comes together quickly if you're impatient like I am, or you can do it properly and let it marinate overnight, in which case I imagine it would be divine. I only let it marinate for 15 minutes. That's how disciplined I am.

The marinade includes garam masala, a beautiful combination of spices that is traditional in Indian cooking. The marinade also includes yogurt, which is traditional in Indian cooking. It's almost like an Indian meal, but I won't go that far because I'm sure the traditionalists would scoff. It's not spicy or particularly exotic, but it has a hint of Indian flavor that will please those of us who can't get enough of the stuff, without offending those who think they are anti-Indian-food.

Grilled Yogurt-Marinated Chicken
adapted from Everyday Food Magazine
serves 2

INGREDIENTS:

1 small onion, roughly chopped
1 large garlic clove, smashed and peeled
juice of 1 lemon, divided
1 1/2 tablespoons grated fresh ginger
1/2 cup plain yogurt (preferably Greek, but regular is fine)
1/2 teaspoon garam masala
coarse salt and ground pepper
1 large chicken breast, butterflied and halved
1 teaspoon olive oil
1/2 cucumber, peeled, halved lengthwise, and thinly sliced
2 tablespoons fresh chopped cilantro
whole wheat pita bread or naan for serving

DIRECTIONS:

1. In a food processor or blender, puree the onion, garlic, 1/2 the lemon juice, and ginger until smooth. Transfer to a bowl and stir in yogurt, garam masala, and a pinch of salt and pepper. Add chicken and toss to coat. Cover and refrigerate for as long as you can wait (up to overnight) - longer is better, but mine was still tasty with only 15 minutes of marinating.

2. Preheat grill pan over medium-high heat. Meanwhile, make the salad by combining cucumber, cilantro, oil, and remaining lemon juice in a small bowl. Season with salt and pepper.

3. Spray grill pan with nonstick spray. Remove chicken from marinade, and wipe off excess. Grill until done, about 5 minutes per side. Serve with salad and pita or naan.

This is great made into pita sandwiches. Enjoy!

Israeli Couscous with Sauteed Onions and Parsley

Sometimes you want a side dish that is a little bit different from the norm. This is one that might take you outside of your comfort zone, but only slightly. If you've never had Israeli (or pearl) couscous before, it's about time you tried it. It's the bigger, better cousin of regular couscous. A tiny pearl of pasta, big enough that you actually bite into it but small enough that it still feels delicate.

This side dish comes together in just a few minutes. It's easy, versatile, and can be served hot, warm, room temperature, or even cold as a salad. It features the ever-delicious flat leaf parsley, a hint of lemon, and tasty sauteed onions. Other than the Israeli couscous, you probably already have all the ingredients on hand. So what are you waiting for?

We're going to have ours on a bed of arugula, alongside sliced sauteed chicken sausages. I can't wait!

Israeli Couscous with Sauteed Onions and Parsley
adapted from Everyday Food Magazine
serves 2 as a side dish

INGREDIENTS:

coarse salt and freshly ground pepper
1/2 cup Israeli couscous
1/2 tablespoon EVOO (extra virgin olive oil)
1/2 onion, thinly sliced
1/4 cup fresh flat-leaf parsley, coarsely chopped
1 teaspoon fresh lemon juice

DIRECTIONS:

1. In a medium pot of boiling salted water, cook couscous until al dente, according to package directions. Drain and transfer to a bowl.

2. While the couscous is cooking, heat EVOO in a small skillet over medium-high heat. Add onion, and season with salt and pepper. Cook, stirring frequently, until softened and browned, about 4 minutes. Add to bowl with couscous. Add parsley and lemon juice, and season with salt and pepper to taste.

Serve at the temperature of your choosing, and enjoy!

Raspberry Almond Blondies

We went to a really fun BBQ yesterday, and I (or I should say we, but I commandeered it immediately) was appointed to make dessert. That is always my favorite thing to contribute - generally speaking, people are easy to please when it comes to dessert! I wanted to do something that incorporated fruit, but was still decadent and delicious. I found what I was looking for in this Martha Stewart recipe.

Blondies are fabulous. I used to steer away from them, as they were always described as "brownies without chocolate" - and I thought, what's the point? But really blondies are not brownies at all. They are more like cookie bars. They are always made with lots of brown sugar (no white sugar at all) and butter. Can we say yum? Top it off with almonds and raspberries and you have a relatively sophisticated dessert that is still BBQ friendly, as you can hold it in your hand if you so desire.

These are sweet, delectable, and beautiful to look at. Definitely recommended!

Raspberry Almond Blondies
adapted from Martha Stewart's Cookies
makes 16

INGREDIENTS:

9 tablespoons unsalted butter, room temperature
1 2/3 cups whole wheat pastry flour OR all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sliced almonds
2 2/3 cups of fresh raspberries, rinsed and gently dried

DIRECTIONS:

1. Preheat oven to 325. Butter an 8-inch square baking pan and line with parchment, letting it hang over two of the sides by an inch or two; then butter the parchment. Set aside.

2. Whisk together flour, baking powder, and salt in a bowl.

3. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy and pale, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low and add flour mixture. Mix until just combined. Mix in 3/4 cup almonds.

4. Pour batter into prepared dish, spreading somewhat evenly and smoothing the top. Scatter berries and remaining 1/4 cup almonds on top. Bake until a cake tester comes out with moist crumbs, 55 to 60 minutes. It will look underdone on top but the bottom will be done - this is how you want it, so don't be alarmed if it's still a bit wet on top (that's because of the raspberries).

5. Let cool 15 minutes, then transfer to a wrie rack to cool completely. Cut into 2-inch squares. Store in an air-tight container at room temperature for up to 3 days.

Soo yummy! Enjoy!

A Tale of Two Muffins

We had a brunch party at our home today for mother's day (a day early). I made two types of muffins, and each was delicious in its own special way. Both are fairly healthy, as muffins go. And both involve beautiful fruit combinations that are perfect for spring.

My personal preference was for the banana-blueberry, which was incredibly flavorful and delicious, like blueberry-studded banana bread in a portable format. Completely gorgeous. But the strawberry-orange was nothing to ignore, with its slightly salty almond topping and the incredible moistness from the strawberries.

In short, both recipes are worth a try and therefore we have, for the first time, a twofer.

Muffin the First:

Banana-Blueberry Muffins
adapted from Everyday Food Magazine
makes 12+

INGREDIENTS:

1 3/4 cups whole wheat pastry flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temp (I used Smart Balance)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 ripe bananas
1/3 cup skim milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries

DIRECTIONS:

1. Preheat oven to 375. Line a 12-cup muffin pan with liners. In a bowl, whisk together flour, wheat germ, baking soda and salt.

2. In a standing mixer with the paddle blade attachment (or in a large bowl with an electric mixer), beat butter and sugars until light and fluffy. Add eggs one at a time, mixing well after each addition. In another bowl, mash bananas and stir in milk and vanilla.

3. With mixer on low, alternate adding flour mixture and banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until combined, and gently stir in blueberries.

4. Divide batter among muffin cups. Bake until a toothpick passes the doneness test, about 28 minutes. Let cool in pan 10 minutes, then cool on a rack.

Muffin the Second:

Strawberry-Orange Muffins
adapted from Eating Well Magazine
makes 12

INGREDIENTS:

3 tablespoons dry roasted unsalted almonds
2 tablespoons plus 1 3/4 cups whole wheat pastry flour
2 tablespoons plus 1/2 cup brown sugar
3 teaspoons freshly grated orange zest
1/2 teaspoon salt
2 tablespoons plus 1/4 cup canola oil
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup skim buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups chopped fresh strawberries

DIRECTIONS:

1. Preheat oven to 400. Spray 12-cup muffin pan with cooking spray.

2. In a food processor, process almonds, 2 tablespoons flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.

3. Whisk the remaining 1 3/4 cups flour, baking powder, baking soda and remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Stir in strawberries.

4. Divide batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter. Bake until golden brown and a toothpick passes the test, about 18 to 20 minutes. Let cool in the pan for 10 minutes, then cool on a rack.

Go ahead and have a muffin party, it's fun! And these are some different twists on your typical muffin. Enjoy!

Martha's Chocolate Chip Cookies

Yes, I admit it. I bake a lot of cookies. They're fun to make, convenient to eat, and universally loved. (At least within my universe, anyway). This weekend felt like a weekend for good old-fashioned chocolate chip cookies. No frills, no muss, no fuss. Just yum. And they come from Martha Stewart, so you know they have to be good.

Martha's Chocolate Chip Cookies
adapted from Martha Stewart's Cookies
makes 2 dozen

INGREDIENTS:

1 cup plus 2 tablespoons whole wheat pastry flour
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350. Line two cookie sheets with parchment or silpat liners.

2. In a medium bowl, whisk together flour and baking soda.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low and add salt, vanilla, and egg, mixing until well blended, about 1 minute. Mix in the flour mixture. Stir in chocolate chips by hand.

4. Drop heaping tablespoons of dough, 2 inches apart, on prepared baking sheets. Bake, rotating cookie sheets halfway through, for 12 minutes, or until edges are golden brown but centers are still soft. Let cool on cookie sheets for 2 minutes, then transfer to cooling racks and cool completely.

Pour yourself a glass of milk and sneak a couple of cookies while they're still warm. They'll remind you of the days of after school snacks. Enjoy!

Italian Wedding Soup

Here is a delicious, light version of the traditional Italian wedding soup. It's quick, tasty, healthy and satisfying. Exactly what I look for in a recipe, as you may have noticed if you read this blog fairly regularly.

The broth is light and flavorful, and packed with greens. The meatballs are so tasty that they absolutely steal the show. This is one of those feel-good soups to keep in the back of your mind for a rainy day, or the next time flu season rolls in. Or if you just feel like some yummy soup. That is a feeling I am very familiar with, myself.

Italian Wedding Soup
adapted from Everyday Food magazine
serves 2-3

INGREDIENTS:

1/2 pound lean ground turkey
1 garlic clove, minced or pressed
1 medium egg, lightly beaten
1/4 cup plain dried bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons grated parmesan
salt and freshly ground pepper
2 teaspoons EVOO (extra virgin olive oil)
1/2 large onion, halved and thinly sliced
1 large tomato, diced
2 cups low sodium chicken broth
1 head escarole, cored, trimmed, and coarsely chopped

DIRECTIONS:

1. In a large bowl, combine turkey, garlic, egg, breadcrumbs, parsley, parmesan, and a pinch of salt and pepper. Combine with your hands. Form small meatballs, about 1 inch in diameter or smaller.

2. In a large pot, heat oil over medium heat. Add the onion and cook, stirring occasionally, until softened (3-4 minutes). Add broth and diced tomato (with juice); bring to a simmer.

3. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes. Add as much escarole as will fit, and continue adding as it wilts down until all is incorporated into the broth. Cook, stirring often, another 5 minutes, until all escarole is wilted and meatballs are cooked through.

4. Taste soup - add salt and pepper as needed. Thin out broth with water if you like. Serve.

Enjoy!

Turkey and Bean Casserole with Sage

In movies and TV shows, when someone moves to a new neighborhood, or a family member passes away, or a baby is born, or pretty much any other event occurs, all the neighbors bring over casseroles. It's considered the thoughtful thing to do, as the casserole recipient may not have the time or energy to cook for a while, and casseroles keep in the fridge or freezer for an as-yet-undetermined amount of time.

Well, I've found my casserole. Pretending that I lived in a sitcom reality for a minute, or a neighborhood where people actually know their neighbors' names, I now know what I'll make for these fictional neighbors when someone has a baby, or dies, or relocates. And they won't even really need it to keep for a while because they'll want to eat it all in one sitting.

This casserole is fantastic. I was actually really pleasantly surprised at how much I loved it. It takes many of the flavors traditionally associated with cassoulet and tosses them into a mixture that takes a mere fraction of the cooking time. I tweaked the original recipe considerably, and I have to say it came out as a really amazing dish.

Turkey and Bean Casserole with Sage
adapted from Everyday Food Magazine
serves 3

INGREDIENTS:

Generous handful of leftover crusty bread
2 tablespoons EVOO
coarse salt and freshly ground pepper
handful sage leaves (about 8-10 leaves)
1 large shallot, chopped
2 garlic cloves, minced or pressed
1/2 pound lean ground turkey with Italian seasonings*
1/4 cup white wine
1 heaping tablespoon tomato paste
1 teaspoon cracked red pepper flakes
1 can cannellini beans, rinsed and drained

DIRECTIONS:

1. In a food processor, pulse the bread until very coarse crumbs form. Add 1 tablespoon EVOO, pulse briefly to distribute. Season with salt and pepper, and set aside.

2. Preheat oven to 350. In a medium saucepan or Dutch oven, heat remaining tablespoon EVOO over medium-high. Add the sage, and cook until crisp, 2 to 3 minutes. Use a slotted spoon to fish out the leaves and place them on a paper-towel-lined plate, leaving remaining oil in the pan. Set aside the sage leaves.

3. Add shallot and garlic to the oil. Cook, stirring occasionally, until shallot is getting tender, about 3 to 5 minutes. Add meat, wine, tomato paste, and red pepper flakes. Cook, breaking up the meat with a wooden spoon, until cooked through, 5 to 7 minutes.

4. Stir in the beans and cook until beans are tender and creamy, about 5 minutes. Season to taste with salt and pepper. (Don't overdo it on the salt, as the turkey already has some salt in it).

5. Transfer meat-and-bean mixture to a 2 quart casserole. Scatter breadcrumbs over the top. Bake until topping is golden, 15 to 20 minutes. Let cool for a few minutes before serving. Serve topped with the fried sage leaves.

* If you can't find ground turkey with Italian seasonings, use Italian sausage with casings removed, and omit the red pepper flakes.

This is one of those recipes I want to remember to make again. I get so caught up with trying new recipes that I don't often return to the good ones. This one gets a gold star. Enjoy!

Steak Noodle Bowls

The rest of the flank steak I bought when I made the Thai salad a few weeks ago was sitting in our freezer, so I decided it wouldn't break my once-a-month rule to cook the rest of it now. Tonight was a night for a simple weeknight supper, and this recipe sounded too good and too easy to pass up. It was every bit as tasty and satisfying as it sounded. Also, it was a good excuse to christen the cast-iron skillet I got for Christmas!

Steak Noodle Bowls
Adapted from Martha Stewart's Everyday Food
serves 2

INGREDIENTS:











coarse salt and ground pepper
3 ounces soba noodles
1/2 pound to 3/4 pound flank or skirt steak, cut in half if too big to fit in skillet
1/2 pound snow peas, stem ends removed
2 tablespoons soy sauce
2 tablespoons water
3 tablespoons chopped unsalted peanuts

DIRECTIONS:

1. In a pot of boiling water, cook noodles until al dente (about 3-4 minutes). Drain and set aside.

2. Heat a large skillet while the noodles are cooking, over medium-high. Season steak with salt and pepper. Cook, turning once, until medium-rare, 5-6 minutes per side. Transfer steak to a cutting board and tent with foil.

3. In the same skillet, still over medium-high heat, add the snow peas and toss them with the juices from the steak. Cook, tossing occasionally, until crisp-tender, 2-3 minutes. Add cooked noodles, soy sauce, and water; cook until warmed through, about 30 seconds. Transfer to serving bowls.

4. Slice steak and place over noodles and snow peas. Add any accumulated juices from the steak. Scatter with peanuts and serve.

Not a lot of comment is required on this one - I think the recipe speaks for itself. If you don't eat beef, this would be great with tofu or fish, or even trusty old chicken. Enjoy!

Chocolate Bread Pudding

What is that strange, yet somehow alluring picture, you ask? And do I want to eat it or do I want to run away? You want to eat it. Trust me.

I had been accumulating ends and bits of bread over the past few weeks - loaves that were beyond their peak of freshness so we decided to buy more and I held onto the old ones, thinking I'd use them for bread crumbs - only at this point I'd have a lifetime supply of bread crumbs. The only solution was bread pudding - a dessert I associate with my childhood and with England, but which is now becoming increasingly trendy in Los Angeles restaurants; I can only assume the same is happening everywhere.

I wanted to make a bread pudding that was a bit more special, something worthy of serving on new year's eve to my friends, my husband and myself. The only answer had to be chocolate. So I sought out a chocolate bread pudding, and lo and behold, Martha Stewart came to the rescue yet again.

Chocolate Bread Pudding
Adapted from Martha Stewart's New Classics
serves 6-8, depending on generosity of portions

INGREDIENTS:

2 tablespoons unsalted butter, softened
4 or 5 slices, 1/4 inch thick, of leftover, good quality white bread or brioche, crusts removed
3 extra large eggs
2 extra large egg yolks
1/4 cup brown sugar
1 1/2 cups heavy cream
1 1/4 cups skim or low fat milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3/4 cup chopped bittersweet chocolate (60-70% cocoa)
cinnamon sugar for sprinkling on top

DIRECTIONS:

1. Spread the softened butter on one side of each slice of bread. Cut the bread slices into thirds or halves, depending how big it is, so each piece is approximately three inches by three inches. You can estimate here, don't get out your ruler.

2. Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg and salt, whisking to combine well.

3. Sprinkle the chocolate over the bottom of a 9-by-9 inch (or equivalent) baking dish. Arrange the bread, buttered side up, with slices overlapping just slightly, on the chocolate. There should just be one layer of bread. Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Refrigerate for 30 minutes to an hour to allow the custard to soak into the bread completely.

4. Take the bread pudding out of the fridge while you preheat the oven to 350. Place the pudding dish into a roasting pan, and pour warm water into the roasting pan (not onto the bread pudding!!) so that the water comes halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until custard is set and bread puffs up slightly.

5. Let cool at least 10 minutes. Sprinkle with cinnamon sugar and serve.

It is incredibly delicious. The chocolate is a beautiful addition to this comforting, french toast-esque dessert. I would recommend getting really good quality chocolate.

Enjoy!

Broccoli Soup with Cheddar Toasts

It's new year's eve, a day for canapes, chips and dips, and cocktails. So what would be better to help you prepare for the onslaught than a wholesome, soul-satisfying lunch? Yes, my thoughts exactly. It's time for Martha Stewart's broccoli soup.

I've always liked cream of broccoli soup, but the prospect of making it wasn't appealing because I felt like maybe I didn't want to witness with my own eyes exactly what goes into it. Well this soup is no cream of broccoli. In fact, there is no cream in it whatsoever. Just a whisper of milk. An Alfred Hitchcock-esque cameo of milk. If you're lactose intolerant or vegan, you could leave it out altogether. But I do think it adds something.

When you get to the puree step, feel free to use a blender or food processor. But if you are as lucky as I am to have one of these babies, now is the time to bring it out of its hiding place.





Broccoli Soup with Cheddar Toasts
Adapted from Martha Stewart's Every Day Food magazine
Serves 3-4

INGREDIENTS:

2 teaspoons EVOO
1/2 a large onion, or one small onion, coarsely chopped
1 garlic clove, coarsely chopped
1 bunch of broccoli (about 1 to 1 1/4 pounds), stems and florets chopped separately into 1/2 inch pieces
2 1/4 cups low sodium vegetable or chicken broth
pinch of coarse salt
1/2 cup skim milk
1/4 teaspoon cayenne pepper
1/4 cup grated extra-sharp cheddar cheese
4 slices of quality crusty bread
ground pepper to taste

DIRECTIONS:

1. Heat oil in a medium-large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems. Cover and cook, stirring occasionally, until veggies are soft, about 10-15 minutes.

2. Add broth and salt; cover and raise heat to medium-high. Bring to a boil.

3. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.

4. Remove from heat, and cool about 10 minutes. (Unnecessary if you're using my friend pictured above). Puree in batches in your blender or food processor, or all at once with your handy-dandy stick blender.

5. Return soup to pot (if you removed it in the first place); stir in milk and cayenne. Cook over medium heat until heated through (do not boil). Season with salt and pepper as necessary.

6. Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, no more than two minutes.

7. Divide soup among bowls, and serve with cheese toast.

The puree is bordering on velvety and rich, but you can almost taste the nutritional value. No kidding. We enjoyed the soup very much. I hope you do too! And have a happy new year.