Happy belated...

So two things to belatedly celebrate - my friend Kathleen's birthday, and my first blogaversary! (Okay, I promise to never use that word again.) For me, a year of blogging is an accomplishment - so let's pretend the pictures below are for both occasions :)


For Kathleen's birthday, I hosted a 'comfort' theme party...meaning, I made some of my favorite comfort foods and encouraged everyone to wear comfy clothes so we could just relax and enjoy some games and each other's company. On the menu? Chicken casserole, homemade tomato soup and grilled cheese, butternut squash gratin with pesto, and apple tarts for dessert.

Eating our comforting dinner

This chicken casserole is something my mom has made for as long as I can remember; I even requested it as my birthday dinner growing up. It's totally unsophisticated - heck, it's only 6 ingredients! - and yet totally comforting and delicious. Think of it like chicken pot pie in casserole form - yum!


Mom's Chicken Casserole
(super-stuffed 13x9 serves 12, regular 13x9 serves 8)


1 stick unsalted butter, melted
1 bag regular-seasoning stuffing mix
1 8-oz container sour cream
1 14.5-oz can of low sodium chicken broth
1 14.5-oz can of cream of chicken soup
2 rotisserie chickens, meat taken off the bones and shredded (sure, you can cook some chicken yourself, but why complicate an otherwise no-fuss dish?)
1/2 bag of frozen peas/carrots mix (optional - my mom doesn't do this, but I felt a little guilty serving all that comfort food so I threw in some veggies!)


Preheat the oven to 350 degrees. In a large bowl, add the bag of stuffing mix and the stick of melted butter (hey, I never said this was healthy) and mix it all together to distribute the butter. Spread 2/3 of the stuffing mixture onto the bottom of a 13x9 baking dish. In another bowl, whisk together the sour cream, the cream of chicken soup and 3/4 of the can of chicken broth until it's combined and smooth. Add the cooked, shredded chicken evenly around the baking dish on top of the stuffing, then pour the sour cream/soup mixture over the chicken and spread out so all the nooks and crannies get covered. Top it all off with the other 1/3 of the stuffing mix, then drizzle the remaining 1/4 can of broth over the top of the whole thing. Bake for 40 minutes, or until it's bubbly and golden brown and crispy on top.

Kathleen blowing out her scented, non-birthday-candle candle

Everyone does birthday cake, right? I had to go for individual apple tarts!

Roasty toasty soup

Surely, sweltering summer said sayonara and autumn arrived abruptly...

(Annie adores alliteration!)

...which is why I'm bringing back soup! That, and also because once again, I was too lazy to go grocery shopping. Yup, another weeknight, another dinner born from ingredients on hand and a little experimentation. I'm psyched to say that this is now going to be one of my go-to soup recipes! You can use regular peppers and tomatoes in this, but the fire-roasted variety lend a smoky, slow-building heat that's incredibly warming - and the addition of brown rice and lentils makes it a healthful and filling meal in a bowl.

Fire-Roasted Tomato and Red Pepper Soup

(makes about 4 servings)

1 T olive oil

1/2 c chopped onions (about 1/2 medium onion)

2 t ground cumin

1/2 t ground coriander

1 t chili powder

1/4 t freshly ground black pepper

1 jar fire-roasted bell peppers, drained and chopped

1 14.5 oz can fire-roasted or 'chili-ready' chopped tomatoes with juice

1/2 t kosher salt

1/4 c to 1/2 c chicken/vegetable stock or water

1/4 c dried lentils, picked over and rinsed (I used French green lentils)

1/4 c short-grain brown rice (I used a boil-in-bag)

(Note: Cook the lentils and rice together in a separate pot while the soup is going, and undercook them, as they'll finish in the soup - refer to your package directions and go about with about 5 minutes less cooking time. Also, 1/4 c of each may not sound like a lot, but trust me - your soup will be packed!)

In a 2-qt saucepan, heat the oil over medium heat and add the onions, sweating for about 1 minute. Add the cumin, coriander, chili powder and black pepper to the onions, and cook for another 5 minutes, until the onions have softened and the spices have become fragrant and toasted. Add in the chopped roasted peppers and stir to coat in the onion/spice mixture, cooking for about 1 minute. Add in the can of tomatoes along with the juice and the salt, stir everything to combine, and turn up the heat to bring the mixture up to a simmer for about 2 minutes. Turn off the heat, and carefully transfer the mixture to a food processor (or use a blender/immersion blender); first process on low for about 30 seconds to get things going, then scrape down the sides and continue to puree until the soup is almost entirely smooth. In between your pulses, add the chicken/veg stock or broth, using your judgement about how much you need. If you had a really juicy can of tomatoes, you may need less, and if your mixture is really thick, you may need more. I used about 1/2 c total of additional liquid.

When the soup is the desired consistency, transfer it back to the original saucepan and bring up to a simmer. Add in the slightly undercooked lentils and rice, and allow everything to simmer together for another 5 minutes. Serve with crackers or crusty bread!

Aarti Party in my kitchen

One of my favorite shows is Next Food Network Star - I feel like it's one of the few reality/competition shows that still focuses on what's important (um hello, the FOOD!) and mostly avoids mind-numbingly dumb drama. [SPOILER ALERT] I'm excited that Jeff won this year, I can't wait to try out some of his terrific Sandwich King recipes. I'm also a fan of last season's winner, Aarti Sequiera - she's so genuine and loveable, I'm really glad she won and is now sharing her love of Indian food with the masses.

Having recently scored a huge knob of fragrant, spicy ginger, I knew I wanted to use it in something with the classic Indian spices I already had. Although at some point I'd like to attempt Chicken Tikka Masala or Indian Butter Chicken, the ingredient lists and number of steps can be impossibly long - and last night, I wanted something a little simpler. Aarti's recipe for Kheema looked quick and straightforward and got great reviews, so I decided to go with it, swapping turkey for beef. Bonus - no trip to the grocery store needed!

It's kind of like an Indian-style shepard's pie (minus the pie part)

Kheema (Indian Ground Beef / Turkey with Peas)
adapted from Aarti Sequiera (original recipe here)

2 T olive oil

1 medium onion or 1/2 large onion, finely diced

3 cloves garlic, minced

1-inch thumb fresh ginger, peeled and minced

2 t ground coriander

1 t paprika

1/2 t garam masala

1/2 t ground cumin

1/4 t cayenne

1 T tomato paste

1 pkg ground turkey (1-1 1/4 lbs)

1/2 large sweet potato (about 1 1/2 c), chopped into 1/2" pieces

1/3 c water

1 t kosher salt

1/4 t freshly ground black pepper

1/2 c frozen peas, thawed

2 t apple cider vinegar

1 t frozen chopped cilantro (if you have fresh, use about 1/4 c chopped)

In a large skillet, heat the oil on medium, then add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the spices (coriander, paprika, garam masala, cumin, cayenne) and cook for 2-3 minutes, until the spices have toasted and the onion/garlic/ginger mixture has taken on a deep color and fragrance. Add the tomato paste and really work it into the mixture, stirring and cooking for another 2 minutes.

Add the turkey, breaking up lumps with a spoon, and saute for about 5 minutes (meat will not be done yet). Add the sweet potatoes and stir to combine, then season with salt and pepper and cook another 2-3 minutes. Next, turn up the heat to medium-high and add the water, then simmer covered for about 3-5 minutes until potatoes are cooked through. Remove the cover and add the frozen peas, vinegar and cilantro. Stir to incorporate everything, allowing to cook for another minute (the peas will warm through in this time). 
For serving: I spooned this on top of oat groats I'd cooked overnight in the slow cooker earlier this week, but you can serve with rice, naan or even tortillas.

Fast, fresh Friday fiesta

When I think of fresh and simple summer cooking, Mexican-inspired food often comes to mind. Maybe it's the citrus (I LOVE LIME), or the fresh veggies, or the fact that it's so easy to vegetarianize...whatever it is, I love it! On Friday my friend came over to watch a movie, and we noshed on what I like to call Fiesta Bowls (not to be confused with the football game) beforehand.


We layered romaine lettuce, cilantro-lime brown rice, black beans with scallions and cumin, and this salsa (plus the addition of fresh-off-the-cob corn) in wide bowls and topped with some crunchy tortilla chips. With a crisp, cold Corona in hand, it's the perfect light and healthy summer supper.

Our bowl station ready to go - they're endlessly customizable!

With the chips, for a glamour shot.

The easiest and Frenchiest weeknight dinner

I love the term 'a la marinière' - it just sounds so...French! What does it mean? Basically it refers to seafood (usually shellfish; especially mussels or 'moules') cooked mariner's style, with white wine and herbs. Katie P from Food Wine & Mod Podge and I have been taking a French gastronomy and culture class together at Loyola, and especially after seeing her recent post on mussels, I was inspired to grab some for myself and whip up a French-inspired 20-minute meal.

A note about buying mussels: I got mine at Whole Foods, and even though the fish guy picked them out himself, unfortunately he didn't do a great job - I had to get rid of almost half of them before cooking because the shells were cracked or they were open. So, lesson learned - next time I'll make sure that they look closer and I get my money's worth! :)

Fruits de Mer a la Marinière

olive oil

3 shallots, finely chopped

3 garlic cloves, minced

2 cups white wine (like sauvignon blanc)

1 tilapia fillet, cut into 1-inch pieces

1 lb mussels, cleaned and de-bearded

2-3 T fresh parsley, chopped

In a large skillet (try 12"), heat a few teaspoons of olive oil over medium heat and add the shallots and garlic. Breathe in the delicious smell as they cook for several minutes, just starting to soften but not brown. Seriously, does anything smell as good as sauteeing onions and garlic? Add the white wine, and bring it to a rolling boil for about a minute. Lower the heat to a simmer, add the mussels and tilapia and cover the skillet. Wiggling occasionally (the covered skillet, that is), cook until all the mussels are open, about 5 minutes. Remove the lid, sprinkle with parsley, and taste the broth, adding salt and pepper to taste. Discard any mussels that haven't opened. Spoon some mussels and tilapia into a wide bowl, and pour some broth over it. Serve with a hearty slice of toasted baguette, seasoned with olive oil, salt and pepper.

Keen on quinoa

Have you heard about keenwah quinoa? It's another one of those foods that is actually ancient, but has lately been re-discovered and touted for its health benefits. Similar in size and texture to cous cous, it's cultivated in South America and is one of only a few plant-based sources that provides complete protein. I've had a box in my pantry for a while, and seeing recipe after recipe on the interwebs inspired me to cook up a few cups last week to keep in the fridge for breakfast (with oatmeal and milk) and any other great ideas that came along...like this one.


Paired with almost any fresh fruits/veggies and a little dose of dressing, quinoa becomes the perfect backdrop for a healthy and filling salad. I especially love this combination because the crunch from the radicchio and apples and the heartiness from the croutons make for a really nice texture!

Radicchio, Apple and Crouton Quinoa Salad


1 cup cooked quinoa
1/2 pink lady apple, chopped
1/2 head of radicchio, shredded
handful of celery leaves, chopped
1/4 cup homemade multigrain croutons (cube bread, toast in oven with olive oil, salt and pepper till crunchy ~ 5 min)
1 T homemade vinaigrette (lemon juice, dijon mustard, pinch oregano, salt and pepper, extra virgin olive oil)


Cook your quinoa according to package directions, and add the cooked quinoa to a medium bowl. While the croutons are baking in the oven, chop up the apple and celery leaves and thinly slice the radicchio, then add to the quinoa bowl. Pull the croutons from the oven and add to the bowl, then toss everything together with 1 T of vinaigrette - or alternatively, dress simply with lemon juice/vinegar, olive oil, salt and pepper. Because there's only 1 T of dressing in the whole salad, everything will stay nice and crisp (and not get limp and soggy) in the fridge, even for a few days - if you don't eat it first!

Sometimes, you just need to COOK

Have I told you about my job? I don't think I have. WELL...I love my job. I work for a market research company and manage several accounts - we do things like test ads before they go on air to see how they perform, track brands in the market to see how people feel about them, etc - and I've really enjoyed it for most of the two and a half years I've been there. HOWEVER......we all have our days, right? Sometimes weeks? Things get nuts, projects and deadlines hit all at once despite all the planning in the world, clients call with crazy requests. The past few weeks have been like that for me, and I've gotta tell ya - I'm weary! Last night I came home and knew that only one thing could help me zone out and relax.


Chop, chop, chop. There's something so calming about preparing ingredients! I love a silent kitchen, a silent apartment - all but for the sound of my sharp knife on the cutting board, the sizzle of food as it hits hot oil in a pan. My stress starts melting away the second I get in the kitchen, and last night I forgot all about work with the first bite of my hearty vegetarian enchiladas - sweet potato, red bell pepper, and crumbled up veggie burgers sauteed with some cumin, coriander and a little cayenne, rolled up in whole wheat tortillas then baked off with a topping of tomatillo salsa and cheddar cheese.

My roommate Jenn introduced me to tomatillos in a dish she made last summer, and now every so often I get a craving for this simple salsa. What do I love most about it? It's a tie between the taste (lime-y and fresh) and the ease (NO chopping required like my other favorite, pico de gallo). 


The Simplest Salsa Ever


1 can tomatillos
1 cup loosely packed cilantro leaves
juice from 1 lime
1 jalepeno, ribs and seeds removed (I only like mild spice, so I used about 1/3 of it)

Open the can. Dump its contents into a food processor. Add the cilantro, lime juice, and jalepeno. Process until it's salsa (about 30 seconds).

Mediterranean Turkey Meatloaf

Don't you love it when a little kitchen experimenting turns into something awesome? I had a craving for Mediterranean ingredients like feta cheese and sun-dried tomatoes, so this turkey meatloaf was born! There's a stereotype out there that things made with turkey instead of beef (like burgers, meatloaf and meatballs) are automatically dry - but I haven't found this to be true. In fact, this meatloaf was incredibly moist and PACKED with flavor! Definitely give this one a try - its quick cooking time and easy cleanup (just 1 bowl and 1 fork) make it perfect even for a weeknight.

It's hard to make meatloaf look attractive...but with prosciutto on top, what's not to love?

Mediterranean Turkey Meatloaf


1 egg
1 lb ground turkey (not ground turkey breast)
1/4 c breadcrumbs
5 sun-dried tomatoes, chopped
8 kalamata olives, pitted and chopped
1/4 small red onion, minced
1 clove garlic, minced
1/4 c feta cheese, chopped
salt and pepper
2 t fresh oregano, chopped
2 t fresh basil, chopped
2 thin slices prosciutto


Preheat the oven to 375 degrees. Crack the egg into a medium-sized bowl, and beat with a fork. Add the turkey, breadcrumbs, sun-dried tomatoes, olives, red onion, garlic, cheese, salt, pepper, and herbs to the bowl. Using the fork, fold all the ingredients into the turkey until well-combined - but don't overmix. Turn the mixture into a cooking-sprayed 5"x9" loaf pan (a muffin tin can also be used for individual portions) and smooth the top, then place the two slices of prosciutto on the top of the meatloaf. Bake for about 15 minutes, or until internal temperature has reached 165 degrees.


Note: Feel free to adjust the amounts of the 'add-ins' to your taste. Capers, lemon zest and goat cheese would also be terrific in this!

Snow-day special

Finally a post for this week! I caught the flu last weekend, and have been fighting against it ever since with lots of sleep and tea and taking it easy. The sooner I can kick this bug to the curb, the sooner I can be back to cooking and feeling fantastic. But yes, folks - even with the flu, the challenge continues...


I whipped up this recipe during Snowmaggedon Snowpocalypse Thundersnow the third largest blizzard in Chicago history. We had all been encouraged to work from home that day rather than try to brave the weather and make it into the office - and I have to say that working from the couch, in my pajamas, in the comfort and warmth of my apartment sounded A-OK to me.

I did venture out to see the car graveyard on Lakeshore Drive at lunch...yikes!

I decided to make bread because in true Pantry/Freezer Challenge form, I had used up all other 'vessels' for my homemade nut butter - crackers, pretzels, etc - and was starting to judge myself for eating it with a spoon directly out of the jar. The easy, hands-off nature of this bread recipe is incredibly appealing to someone with a mild fear of yeast and kneading, like myself - and is much cheaper than getting a bread machine! Its crumb is moist, not too dense, and has great flavor, making it a perfect vehicle for just about anything.


I've made this successfully several times, with a number of options for substitutions based on what you have on hand.

This loaf didn't rise as much as usual (it was extra dry in my apartment) - but still turned out great!

No-Knead Whole Wheat Bread
adapted from King Arthur Flour


1 c lukewarm water (about 110 degrees)
1/4 c orange juice (or lemon juice, or water/lemon juice combo)
1/4 c olive oil (or melted butter, or veg oil)
3 T molasses (or honey, or maple syrup)
2 t yeast
1/4 c dry milk 
1 1/4 t salt
3 c whole wheat flour (or a mix of whole wheat and AP)
optional: 2 T ground flaxseed


Note: This recipe is not recommended if you do not have a stand mixer. The dough is quite sticky and thick, and is no match for a hand mixer's beaters.
Combine all the ingredients in the bowl of your stand mixer. Using the paddle attachment (not the bread hook), beat for 3 minutes on high. Scoop/scrape the sticky dough into a parchment-lined and greased loaf pan (8 1/2" x 4 1/2"), and cover with greased plastic wrap. Allow to rise in a warm place for 60-90 minutes, until the dough has at least risen to the top edge of the loaf pan. In the meantime, preheat your oven to 350 degrees, and when it's ready remove the plastic wrap and bake for 20-25 minutes, until the top is golden brown. Pull the bread out of the oven and tent the top with foil so it doesn't get too dark, and return to the oven (rotated) for another 15-20 minutes. It's done when you can 'knock' the top and it makes a sound - but you can also stick in a knife to be sure :)


To make this blustery snow day extra special, I decided to turn some beautiful Stanley's apricots into a sweet accompaniment for my freshly baked bread.

Bonus Recipe: 
Makeshift Apricot Jam
(makes 1/2 c)


3 large ripe apricots, chopped
1 heaping T raw sugar
1 piece star anise
1 piece whole nutmeg
roughly 1/2 c water
1 T white wine
1 T lemon juice


In a 2-qt saucepan, add the chopped apricots, sugar, whole spice pieces and just as much water as necessary - the fruit shouldn't be covered, but almost (I used about a half cup) - and bring up to a simmer. Allow the mixture to simmer on low-medium low, stirring occasionally, until the apricots have softened and the water is evaporated - about 20-30 minutes (use the back of a spoon to test the doneness of the fruit - if it resists, it's not done). Remove the spices from the jam, stir in the white wine, and return to a simmer for another 5 minutes. Remove from the heat, stir in the lemon juice, and transfer to a heat-safe glass jar or container. Serve warm on freshly baked bread, or refrigerate for future use.

Thighs and fries

Hehehe. I'm a sucker for a rhyme.


Anyway, this latest endeavor of the Pantry/Freezer Challenge yielded a succulent supper in under 30 minutes. The chicken was moist and flavorful, and the potatoes were just crispy enough on the outside yet had still soaked up some of the chicken flavor. As much as I love to be adventurous and play around in the kitchen, sometimes after a long day I just want to tune out and get a no-nonsense dinner on the table. When I use timeless flavors (like garlic and herbs) and methods (like broiling), I can put my brain on autopilot. 


Broiled Garlic-and-Herb Chicken Thighs and Oven 'Fries'
(serves 2, with leftovers)


4 boneless, skinless chicken thighs, trimmed of any extra fat (F)
1 medium russet (or other baking) potato, cut into wedges
1/2 oversized sweet potato, cut into wedges
2 cloves garlic, minced (keep each clove separated)
2 T fresh herbs, chopped (keep each T separated)
1/4 c olive oil (2 T separated)
salt and pepper


Line a rimmed baking sheet with foil, and preheat your broiler (mine doesn't have a tempt - it just says 'broil'). In a bowl, add your potato wedges, 2 T of olive oil, 1 clove of minced garlic, 1 T of fresh chopped herbs (I used rosemary and oregano) and salt and pepper, and toss everything together until the herbs and garlic are distributed and the potatoes are well coated.

Voila!

Unceremoniously dump your potatoes onto the baking sheet and spread them out in one layer.


In the same bowl, add your chicken thighs and the other T of oil, herbs, clove of garlic and salt and pepper. Toss to coat them well with everything, and also dump these unceremoniously onto the baking sheet in one layer (hey - we're tuning out, right?)

Ta-da!

Nice autopiloting, people. That was the hardest part of this recipe. Stick the sheet in the oven and broil about 17-20 minutes, until the thighs and fries are cooked through (on a thermometer the thighs should read 165 degrees - or just give one a little cut and peek inside).

Yum.

It's a pizza party

Hi friends! This week I'm still trekking along with the Pantry/Freezer Challenge. I've  significantly whittled down my supply of assorted muffins and baked goods from the freezer (served along with some frozen fruit for breakfast), and I've given serious thought as to how to creatively use up the rest of my ingredients.


Even just a few days into this challenge, it's reminded me to be thoughtful and intentional about shopping and eating - something that was a big part of my life during my year in Americorps. It's so easy now to take for granted that I can run to the store for whatever I need, rather than make use of what I already have on hand.


So, in the spirit of resourcefulness and creativity, PIZZA seemed like a great way to use up random foodstuffs. Anything tastes good on a pizza, right? I made the dough Thursday night, then invited some girlfriends over to make and eat the pizza Friday night...proving that even when cooking straight from the pantry, you can still have a party! (I think three of us still counts as a party - don't you?) :)

Kathleen forming her crust

Whole Wheat Pizza Dough
(makes 2 small crusts)


1 T active dry yeast
1 t sugar
1 1/2 c warm water (110 degrees - use a thermometer if, like me, you cannot approximate this exact temperature of water and don't want your yeast to die or not activate)
1 T olive oil
1 t salt
2 c whole wheat flour
2 T ground flaxseed (optional) (F)
2 T fresh chopped oregano and rosemary (optional)
1 1/2 c all-purpose flour


In a large mixing bowl, dissolve the sugar in the water. Sprinkle on the yeast, and let it stand and foam for 10 minutes. Stir in the oil and the salt. Add the whole wheat flour, flaxseed and herbs (if using) and 1 cup of the all-purpose flour and mix with a fork or spoon until the dough comes together. Sprinkle the remaining 1/2 cup of all-purpose flour over a clean, dry surface and turn out the dough. Knead it, incorporating the rest of the flour, for about 5-10 minutes. Spray the mixing bowl with some nonstick spray, and place the dough back in the bowl, covered with sprayed plastic wrap. Let it double in size, which will take about an hour (you could totally go to the gym while it's rising, like me). Remove the plastic wrap, cut the dough in half, form each half into a ball, place each in their own sprayed bowl, and cover with sprayed plastic wrap. This time, let it rise for another 30-45 minutes. At this point, you can refrigerate and use the next day or use right away. I don't like soggy pizza, so I always pre-bake my crust before adding the toppings (350 degrees for about 6-7 minutes).

Amazing* From-Scratch Pizza Sauce
(makes enough for your 2 small pizzas)


1 28-oz can whole peeled tomatoes, drained well (over strainer) and juice reserved (P)
2 T tomato paste (F)
1 t olive oil
1 garlic clove, minced
1 heaping t fresh chopped oregano and rosemary
1/2 t dried basil
1/2 t salt
1/4 t sugar
black pepper


Add the whole peeled tomatoes (which have been drained well over a strainer) to a food processor/blender along with 1/2 cup of the reserved tomato juice and buzz until pureed. (You'll have 1 1/2 cups of tomato juice left over.) In a medium saucepan, add the pureed tomatoes, tomato paste, olive oil, minced garlic clove, fresh and dried herbs, salt, sugar and pepper. Stir well to combine everything, and simmer on low heat at least 20 minutes. Allow to cool slightly before adding to pizza.


*Not to toot my own horn here, but this sauce did taste pretty amazing. I've always used store-bought pizza sauce, but I didn't have any, and challenge rules are challenge rules! The key to using canned whole tomatoes is draining them well and adding only some liquid back - which makes for the perfect consistency!


We topped our pizzas with artichoke hearts (P), roasted red peppers (P), spicy olive bruschetta topping (P), pesto (F), spinach, tomatoes and mozzarella cheese. Yum!

Pizza glamour shot

What do you like on your pizza? Any ideas how I can use that extra tomato juice? 

Guest Post on Food Wine & Mod Podge!

Pop on over to my friend Katie's blog, Food Wine & Mod Podge, to check out my guest post on a healthy and filling snack, Guilt-Free Granola Bars - and make sure to bookmark her site for the future! She's quite the connoisseur of all things culinary and crafty, and her blog just underwent a major redesign for 2011. Lookin' good, Katie! :)

Simple soup for supper

It's official - this is my 4th soup post this winter (or 5th if you include the sidebar on chicken stock from this post).  What can I say? Soup is the perfect wintertime food because it's quick and easy to make with whatever ingredients you have on hand, it can be really healthful and filling, and it's comforting after a long day.


Egg drop soup, stracciatella, avgolemono - whatever you want to call it, I've bookmarked dozens of these recipes. The short ingredient list and stove-to-table time will appeal to anyone looking for a simply painless weeknight meal. When I opened the fridge yesterday and saw eggs and chicken stock staring up at me, I figured it was a sign from the universe to just make this soup already.

Egg-Lemon Soup
(makes 2 large servings)


3 c chicken stock
1/2 c pre-cooked rice (I had leftover wild rice, even leftover white rice from Chinese takeout would be great in this)
2 eggs
2 T grated parmesan cheese
1 T fresh chopped basil
1 c frozen chopped spinach (or 1 c packed fresh spinach)
1 T fresh lemon juice
freshly ground pepper & salt to taste


In a medium saucepan, bring the stock to a boil and add the rice. While the rice boils, about 2 minutes, crack the 2 eggs in a bowl and beat with a fork to break up the yolks. Add the parmesan cheese, basil and some salt and fresh black pepper to the eggs and mix with the fork till combined. Lower the heat on the stock to medium-low, so it's no longer simmering, and using the fork, stir in a circular motion as you drizzle the egg mixture into the soup, continuously stirring. The eggs will cook immediately as they hit the hot liquid and create little rags. After you've added all the eggs, add the spinach and cook until wilted, stirring occasionally, about 1 minute. Turn off the heat and stir in the lemon juice. Serve with a piece of crusty bread, and you've got yourself a light and delicious meal.

Indian at home = easy

Indian food is one of my favorite cuisines, but I don't go to Indian restaurants that often. When I got a gift card to The Spice House for Christmas from my lovely roommate J, I seized the opportunity to finish equipping my pantry for at-home Indian cooking, and picked up two fragrant flavorings - cumin seeds and garam masala. Combining those with pantry staples like curry powder, turmeric and coriander, now I'm covered to make Indian food at home whenever I get a craving! 


For my first foray into Indian territory, I used this recipe as a starting point. Chickpeas, tomatoes and yogurt turn into brilliantly golden and fragrant stew-like meal that's perfect over rice and served with some garlic naan (I tried out Trader Joe's brand and it's pretty good!).

Enjoying my meal with a nice cold glass of Riesling

Chickpeas in Tomato Yogurt
(adapted from Big Caprese Salads, original recipe here)



1 1/2 T vegetable oil
1 small onion, sliced
3 cloves garlic, minced
1 serrano chili, seeds and ribs removed, minced
1 1/2 t coriander
2 t cumin seeds
1 t turmeric
1 T garam masala
1 14 oz can crushed tomatoes
1/2 c stock or water (I used chicken stock, but you can make this vegetarian if you wish)
1 can chickpeas, drained
2/3 c plain yogurt
2 T heavy cream, half and half or whole milk


Heat the oil in a medium-sized skillet over medium heat. Add the sliced onions and minced garlic and chili, and cook for about 5 minutes, until the onions have begun to soften. Add all the spices to the pan, and stir frequently to coat the vegetables and toast the spices, about two minutes. Add the tomatoes, drained chickpeas and stock to the pan, and stir everything to combine. Simmer on medium heat, and allow the liquid to reduce and start to thicken. Remove the pan from the heat, and slowly stir in the yogurt and cream to incorporate. Important: When I did this last step, either I mixed it in too quickly or there was too much residual heat left in the pan, but either way - the yogurt curdled a little. What I'll do next time is mix in some of the liquid in the pan into the yogurt first, almost to 'temper' it like you would with egg yolks, and then add the yogurt to the pan. Done!

Everything's better with butter

I was making my shopping list last weekend and realized I was getting drastically low on delicious chunky peanut butter. In a rare stroke of genius, it dawned on me - why buy more when I could probably make my own using up some various nuts in the back of my pantry? 


A quick google search revealed that yes, it was as easy as I thought. Step 1: Roast nuts (any kind). Step 2: Process until you have butter. Simple enough, right?


I used a combo of sliced almonds and whole hazelnuts that I had in my pantry left over from another recipe. I popped in the toaster oven at 350 degrees for about 10 minutes until they were smelling great and nice and toasted, then dumped them in the food processor and went to town, occasionally wiping down the sides with a spatula. Stop when it looks like butter! You can also add oil and/or salt and other seasonings, however you like it. Also, I will note that roasting the nuts is optional (in case you're a 'raw food' person) - but roasting not only gives a great depth of flavor, it helps draw out the natural oils in the nuts and makes the blending/processing a LOT easier. If you use raw nuts, you might have to add oil to get a spreadable consistency (and not just meal).

Enjoy with a lovely apple, spread on a bagel or just with a spoon! :) Store in the pantry, no refrigeration needed. 


Anyone out there ever make their own nut butter? What's your favorite? I'd love to hear from you!

Classic Roast Chicken

Holy 2011, Batman! It's been almost a month since my last post, but that's what happens when the holidays come around I suppose. Don't worry though, I've been cooking up a storm - when I wasn't catching up on 5 1/2 seasons of Bones (my new obsession) or cramming 11 cookies into the VCR my mouth, that is. I hope everyone had a lovely holiday season; mine was awesome and I always come back from home feeling recharged and grateful for my wonderful family.


One of the first things I wanted to make when I returned to the city was a roast chicken. It's easy, there's plenty of leftovers, and I had a few upcoming recipes I wanted to try that needed chicken stock (which I'll post about after this).


I've made roast chicken before, but this time I was thinking about brining. I've read so much about it, and I know it's supposed to make all the difference - but I wasn't sure for how long, and whether I could possibly get the same effect with just salting the bird several hours in advance. After researching dozens of recipes, I settled on rubbing the rinsed, patted-dry 3.75lb bird with a tablespoon of kosher salt, setting it on a platter and letting it hang out/dry in the refrigerator for about 3 hours (and another hour out of the fridge coming up to room temperature). In my research I also found that loosening the skin from the meat all over the bird would help the skin crisp up and not get soggy while cooking.


The result? A delicious, well-seasoned bird with crispy skin. I think this will be my go-to method from now on.

You're used to my bad-picture disclaimers by now. This one was taken on my phone and I had already started carving before I remembered to take a snapshot!

Classic Roast Chicken with Root Vegetables


1 whole chicken, 3-4 lbs (if you use a kosher chicken, which is already salted/brined to remove impurities, DO NOT salt the bird in advance and follow the recipe after that)
1 T kosher salt
2 T butter, softened
1 t freshly ground black pepper
1/2 one lemon
5 cloves garlic, crushed
1 sprig fresh oregano (or 1 t if dry)
4 sprigs fresh rosemary (or 2 t if dry)
1 small potato
1 sweet potato
1 large carrot
1 large parsnip


If salting the bird, shoot to do this in the afternoon before you cook that evening (ideally at least 4 hours in advance). Remove remove giblets and discard, then rinse all over and pat inside and out with paper towels till very dry. Use your fingers to loosen the skin in between the meat all over - the breasts, thighs, back, legs. Liberally rub kosher salt all over the inside and outside of the bird and under the skin, using about 1 T of salt (if your bird is smaller, you may use less). Place on a plate, uncovered, in the fridge for 3 hours. Remove from the fridge about half hour to an hour before you want to cook it to allow to come to room temperature.


While the chicken is coming to room temperature and you're preheating your oven to 350 degrees, chop the root vegetables into 1-inch pieces along with 2 cloves of the garlic. Distribute evenly on the bottom of a roasting pan - since I don't have a roasting rack, these veggies act as my roasting rack (I couldn't just say 'rack' there, lol) - but even if you have one, you could still do the veggies underneath. 


Using paper towels, wipe all visible salt off the chicken. Stuff the half of a lemon, the fresh herbs, and the remaining 3 garlic cloves inside the cavity of the chicken. Using your hands, rub the entire chicken - on the skin and underneath the skin - with the softened butter. Season with black pepper. IMHO trussing = a waste of time, not to mention I never have kitchen twine, so I didn't truss - and I actually think it helps crisp the skin better this way anyway. Place the chicken on top of the vegetables, and roast in the oven for approximately 20 minutes per pound, plus 20 minutes, flipping the veggies/rotating the pan once, until skin is golden brown and the internal temperature of the thickest part of the thigh is around 160 degrees. Remove from oven transfer chicken to a cutting board/platter and let it rest for at least 20 minutes before you DIG IN!


Note: Don't you dare throw away your leftover chicken bones and bits! Make soup, people! Throw the chicken parts into a pot with celery, onion, carrot, bay leaf, some peppercorns, cover with water, and simmer for a few hours!