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Pappa al Pomodoro

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PappaAlPomodoroR

As the summer comes to an end (gasp!) I do have lovely visions of alot less sweating and eating much more soup in the months ahead.  I love soup, especially hearty ones.  Last week there was a break, although brief, in the scorching hot temperatures and I jumped on the chance to make a soup…it’s been months since I’ve made any.

Pappa al Pomodoro is a Tuscan tomato and bread soup and lord knows I love love love anything and everything Tuscan.  So smack dab in the  middle of August, prime tomato time, I set out to whip up this soup and am so glad I did.  It’s delicious!  So delicious that you don’t mind eating it in the summer!  One night I served this with a salad, the next night with a sandwich.  I only wish we had more leftover to eat – you might want to double this recipe as it just gets better as it sits in the fridge.

As I mentioned above, this soup is quite hearty due to the bread, yet doesn’t feel heavy.  The bread thickens the soup and gives it a slightly creamy texture without having to add any milk or cream, which makes me and my thighs very thankful.  There is a bright tomato flavor with a slight tang in the background from the tomato juice as well as a little kick from the red pepper.   And then the basil, cooked in with the tomatoes, and then more sprinkled on top just before serving.  Doesn’t basil make so many things better?

Basically, this is Italy in a bowl.  Turn on your air conditioners and get cooking!

Here’s what you will need to serve approximately 6 people…

Recipe

1 large red onion, diced

large pinch red pepper flakes

4 garlic cloves, finely chopped

1 cup white wine

2 pounds ripe, summer tomatoes, diced

20 basil leaves, 15 whole and 5 cut into chiffonade

2 cups tomato juice

1 1/2 – 2 cups day old whole wheat bread, crusts removed and cubed

1/2 cup grated Parmigiano-Reggiano

Extra virgin olive oil

salt & pepper to taste

Method

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes.  Add salt and pepper.  Toss in the garlic and cook for 1-2 minutes.  Add the wine and simmer until it has reduced by half.  Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes.  Toss in 15 basil leaves and continue to simmer for another 5 minutes.

If you have an immersion blender, this is a perfect opportunity to use it.  It will make your life so much easier, I promise.  Basically just stick the immersion blender into the pot and puree the tomato mixture.  Add the tomato juice and the bread cubes.  Continue to cook the soup for another 15-20 minutes, allowing the bread to break down.  Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup.  If you would rather have chunks of bread in the soup you can go easy on the pureeing.  I prefer having the bread more dissolved.

Taste the soup and add more salt and/or pepper if necessary.  Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like.  Lastly, drizzle a tiny bit of olive oil over the soup and serve.

This recipe is adapted from Anne Burrell

 

Pappa al Pomodoro
 
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Ingredients
  • 1 large red onion, diced
  • large pinch red pepper flakes
  • 4 garlic cloves, finely chopped
  • 1 cup white wine
  • 2 pounds ripe, summer tomatoes, diced
  • 20 basil leaves, 15 whole and 5 cut into chiffonade
  • 2 cups tomato juice
  • 1½ - 2 cups day old whole wheat bread, crusts removed and cubed
  • ½ cup grated Parmigiano-Reggiano
  • Extra virgin olive oil
  • salt & pepper to taste
Method
  1. Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes.  Add salt and pepper.  Toss in the garlic and cook for 1-2 minutes.  Add the wine and simmer until it has reduced by half.  Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes.  Toss in 15 basil leaves and continue to simmer for another 5 minutes.
  2. If you have an immersion blender, this is a perfect opportunity to use it.  It will make your life so much easier, I promise.  Basically just stick the immersion blender into the pot and puree the tomato mixture.  Add the tomato juice and the bread cubes.  Continue to cook the soup for another 15-20 minutes, allowing the bread to break down.  Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup.  If you would rather have chunks of bread in the soup you can go easy on the pureeing.  I prefer having the bread more dissolved.
  3. Taste the soup and add more salt and/or pepper if necessary.  Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like.  Lastly, drizzle a tiny bit of olive oil over the soup and serve.

String Bean and Tomato Salad

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This is turning into one of my favorite side dishes for the summer.  It’s delicious and for sure that is the most important factor in deciding whether a dish will make an appearance again in our house.  Who wants to spend time making something that’s just….blah?  Before discovering this salad I have to say that I rarely, if ever, made string beans.  They were the forgotten vegetable over here!  I can’t begin to tell you why, I just never made them.  But all that has changed now.

Another two factors determining if I repeat a dish…ease in preparation and how long leftovers last.  This recipe excels in those two areas.  I mean….EASY.  These little string beans do require a bit of work (cutting off the ends and steaming), however, that’s about the only work you will be doing, other than some light chopping.  And they last a long time in the fridge!  Honestly, I forgot about a tiny bit I had leftover in the back of my fridge (for like 5 days) and decided to risk my life and eat it (it smelled fine!) and lo and behold, I’m still here to write about it.  It was still good!

You know what else I love about this recipe?  It’s just different.  Well, for my kitchen, at least.  As I mentioned, I don’t make string beans, ever, so it’s a lovely change.  Also, there’s an herb in here that I hardly use – tarragon.  It adds a very nice little ‘something’ to this salad.

This healthy salad  is a perfect side dish that I love serving with grilled chicken breasts or even fish.  We are trying to cut back on our red meat intake, but I can just imagine this salad going so well with a thick, juicy steak.  Yummy!

Here’s what you will need to serve 4-6 as a side dish…

Recipe

1.5 lbs string beans, stem ends cut

1.5 pints grape tomatoes, halved

1/4 cup extra virgin olive oil

1 large shallot, very finely chopped

1 tbsp tarragon, finely chopped

1 tbsp parsley, finely chopped

salt & pepper to taste

Kalamata olives (optional)

Method

Steam string beans until just tender, approximately 10 minutes.  Beans should still have a crunch to them, you don’t want to overcook and have them mushy.  Remove beans from steamer and allow to cool on a sheet pan.  Once they are cool enough to handle, remove excess water with a paper towel.  Place beans in a large bowl.  Add the tomatoes (and olives if you decide to use them).

Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper.  Add the dressing to the bean mixture and toss well.  Transfer to a platter and serve.

Salad lasts several days in the fridge, just allow it to come to room temperature before serving.  This will allow the dressing to loosen.

Recipe adapted from Food & Wine Magazine.

 

String Bean and Tomato Salad
 
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Ingredients
  • 1.5 lbs string beans, stem ends cut
  • 1.5 pints grape tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 1 large shallot, very finely chopped
  • 1 tbsp tarragon, finely chopped
  • 1 tbsp parsley, finely chopped
  • salt & pepper to taste
  • Kalamata olives (optional)
Method
  1. Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don't want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).
  2. Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.
  3. Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

Banana Walnut Chocolate Chunk Cookies

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Cookies, good cookies, make me so incredibly happy.  Deliriously happy.  I think they are a perfect treat.

I have been making these particular cookies for several years now.  Every time I have that craving for a delicious cookie this is the recipe I reach for over an over again.  Why?  Because they are a wondrous combination of all that is good in this world.  First, chocolate.  Enough said.  Second, nuts.  I love the chocolate and nut combination.  Lastly, the surprise ingredient…bananas!  It is this trifecta that knocks these cookies out of the park.

When biting into these babies you are almost confused whether or not you are eating a cookie or a banana bread.  It’s got a hint of banana bread taste with the texture of a cookie.  Perfection!

As far as cookies go, I’m a crunchy girl.  Not overly crunchy, but I do love the outside edges to have that amazing crispyness while the inside is still soft.  To me, that is the perfect cookie texture. And that is exactly what you get with these .

Every time I make these cookies the first few bites are spent with me moaning and rolling my eyes into the back of my head.  That’s what these cookies do to me.  I think my husband is slightly jealous.

Here’s what you will need to make about 30 cookies…

Recipe

1 cup all purpose flour

1/2 cup whole-wheat flour

1 teaspoon coarse salt

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 cup mashed bananas (about 1 1/2 medium bananas)

1 cup old-fashioned rolled oats

8 ounces semi-sweet chocolate, coarsely chopped into 1/4 inch chunks

1/2 cup coarsely chopped walnuts, toasted

Preheat your oven to 375 degrees.

Method

Whisk flours, salt and baking soda in a small bowl, set aside.  Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy.  Reduce speed to low and add the egg and vanilla.  Mix until combined.  Add  in banana.  Add the flour mixture a little at a time until just combined.

Turn off the mixer.  At this time add the oats, chocolate and walnuts to the bowl.  Turn the mixer on very low just to mix the final ingredients into the batter.  Literally I only let it mix for about 4 or 5 turns of the paddle.

Using an ice cream scoop drop dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.  Bake cookies, rotating sheets halfway through, until golden brown and just set, approximately 20-25 minutes, depending on  your oven.  I would check in on them after about 16 minutes, just to be safe.

Allow the cookies to sit and cool on the baking sheets for 3-4 minutes, then transfer them to wire cooling racks, just like this…

Use all the self control you can muster to allow these things to cool before eating or else you will burn your precious tongue.  I say this from experience.

Thank you to Martha Stewart for this recipe.  You are a cookie genius.

 

Banana Walnut Chocolate Chunk Cookies
 
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Ingredients
  • 1 cup all purpose flour
  • ½ cup whole-wheat flour
  • 1 teaspoon coarse salt
  • ½ teaspoon baking soda
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light-brown sugar
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • ½ cup mashed bananas (about 1½ medium bananas)
  • 1 cup old-fashioned rolled oats
  • 8 ounces semi-sweet chocolate, coarsely chopped into ¼ inch chunks
  • ½ cup coarsely chopped walnuts, toasted
  • Preheat your oven to 375 degrees.
Method
  1. Whisk flours, salt and baking soda in a small bowl, set aside.  Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy.  Reduce speed to low and add the egg and vanilla.  Mix until combined.  Add  in banana.  Add the flour mixture a little at a time until just combined.
  2. Turn off the mixer.  At this time add the oats, chocolate and walnuts to the bowl.  Turn the mixer on very low just to mix the final ingredients into the batter.  Literally I only let it mix for about 4 or 5 turns of the paddle.
  3. Using an ice cream scoop drop dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.  Bake cookies, rotating sheets halfway through, until golden brown and just set, approximately 20-25 minutes, depending on  your oven.  I would check in on them after about 16 minutes, just to be safe.
  4. Allow the cookies to sit and cool on the baking sheets for 3-4 minutes, then transfer them to wire cooling racks.

Mediterranean Quinoa

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Quinoa is a staple in our house, we absolutely love it.  If I had to guess I would say we eat it, in one form or another, 4 times per week.

Not only is quinoa super healthy and delicious, it is extremely versatile.  It is a no-brainer to have it as a side dish, plain or adding some toasted pine nuts to it.  But I have started preparing it as a main meal, a one pot dish, if you will.

One of our favorite ways to eat quinoa is with chicken and zucchini.  Awhile back I posted a recipe for it with couscous but rarely ever make it with couscous – it’s always with quinoa now.  Since we love it so much I set out to create another dish in the same vain.  And this is what I came up with…Mediterranean Quinoa!  I pretty much just grabbed that name out of the clear blue, so clever isn’t it?  Well…the ingredients I chose for this dish remind me of the mediterranean, probably a blend of Italy (sun dried tomatoes) and Greece (kalamata olives).  I think it’s a lovely combination as does my husband.  He boldly stated that this dish is now his favorite, pushing the chicken and zucchini quinoa into second place!   He really loves artichoke hearts, so I suppose this news should not be all that shocking to me.

This quinoa is perfect as a lunch or a light dinner and it keeps well in the fridge for a few days.   The flavors of this dish blend very well together and it is a snap to put together.  I hope you think so as well.

Here’s what you will need to serve 3-4 as a lunch…

Recipe

1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)

1 medium onion, chopped

2 garlic cloves, finely chopped

1/2 cup marinated sun dried tomatoes, chopped

1 9-oz bag frozen artichoke hearts

1/4 cup kalamata olives, pits removed, roughly chopped

1 lemon, zested and juiced

1/2 cup parsley

2 pinches dried oregano

2-3 thin chicken breasts, cut into one inch cubes

Method

Cook quinoa according to package, using chicken stock or water.  Set aside.

In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil).  Add cubed chicken and sprinkle with oregano.  Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally.  Push chicken to the side of the pan to make room for the onions.  Saute for 4-5 minutes until softened.  Add the garlic.  Push the onion mixture to the side to make more room and add the artichoke hearts.  No need to defrost them, just toss them into the hot pan.  After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together.  Lower the heat.

To this mixture add the sun dried tomatoes, olives and lemon zest.  Stir to combine.  Turn off the heat and add the parsley and lemon juice.  Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

 

Mediterranean Quinoa
 
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Ingredients
  • 1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • ½ cup marinated sun dried tomatoes, chopped
  • 1 9-oz bag frozen artichoke hearts
  • ¼ cup kalamata olives, pits removed, roughly chopped
  • 1 lemon, zested and juiced
  • ½ cup parsley
  • 2 pinches dried oregano
  • 2-3 thin chicken breasts, cut into one inch cubes
Method
  1. Cook quinoa according to package, using chicken stock or water.  Set aside.
  2. In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil).  Add cubed chicken and sprinkle with oregano.  Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally.  Push chicken to the side of the pan to make room for the onions.  Saute for 4-5 minutes until softened.  Add the garlic.  Push the onion mixture to the side to make more room and add the artichoke hearts.  No need to defrost them, just toss them into the hot pan.  After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together.  Lower the heat.
  3. To this mixture add the sun dried tomatoes, olives and lemon zest.  Stir to combine.  Turn off the heat and add the parsley and lemon juice.  Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

Blueberry Crumb Cake

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During the summer months, when berries are in season, I try to prepare desserts that showcase the delicious, ripe fruit.  There will be plenty of time to make a chocolate cake in the winter!  I usually love a fruit crisp but wanted to try something different, maybe even unexpected.  And a crumb cake is just that – I hardly see them prepared homemade.  Fruit tarts and apple pies are the usual suspects.  Once I tell people that I’ve prepared a blueberry crumb cake they reply…”crumb cake?”

And what a surprise it is….it’s absolutely delicious!  Everyone that I’ve made this for over the past few years loves it.  The cake is light and moist, studded with tender blueberries.  The crumb topping is a wonderful contrast to the cake it sits upon,  crunchy and nutty and most importantly not too sweet.  Who doesn’t love a crumb topping?!

Needless to say, this “dessert” makes a wonderful breakfast treat paired with a big cup of coffee or tea.  The only problem is making sure there are leftovers!

Here’s what you will need to make one cake that serves approximately 6-8 people…

Recipe

Topping

5 tbsp unsalted butter, room temperature

1/4 cup sugar

1/3 cup light brown sugar (packed)

1/3 cup all-purpose flour

1/4 tsp salt

1/2 cup chopped walnuts

Cake

1 pint blueberries, fresh

2 cups plus 2 tsp all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp grated  nutmeg

2/3 cup sugar

grated zest of 1/2 lemon

6 tbsp unsalted butter, room temperature

2 large eggs, room temperature

1 tsp vanilla extract

1/2 cup buttermilk

Method

Preheat the oven to 350 degrees and butter an 8-inch square pan.

First step is to make the delicious crumb topping.  Basically, put all the ingredients (except the nuts) in a food processor and pulse just until the mixture forms clumps.  Scrape the topping into a bowl and stir in the nuts.  Either use right away or store in the fridge with a piece of plastic wrap pressed right onto the surface of the mixture.

Now for the cake…in a small bowl toss the blueberries with 2 tsp of flour to coat and set aside.  In a medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In the bowl of a stand mixer rub the sugar and zest together with your fingertips until the sugar is moist.  Add the butter and beat the butter and sugar mixture at medium speed until light, about 2-3 minutes.   Add the eggs, one by one, beating for 1 minute after each addition, then beat in the vanilla extract.

Reduce the mixer to low and add the flour mixture and the buttermilk alternately, starting with the flour.  You will add the flour in 3 parts and the buttermilk twice. The batter will be thick and creamy.  With a rubber spatula gently mix in the berries.  You don’t want them to burst.

Pour the batter into the buttered pan and smooth the top with a  spatula.  Scatter the crumb topping onto the batter, breaking it apart with your fingers.  Once the batter is mostly covered with the crumb topping press down on the topping ever so slightly.

Bake for 65-75 minutes until the crumbs are golden and a tooth pick inserted into the middle of the cake comes out mostly clean.  Transfer the cake to a rack and cool.

Recipe courtesy of Dorie Greenspan

 

Blueberry Crumb Cake
 
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Ingredients
  • Topping
  • 5 tbsp unsalted butter, room temperature
  • ¼ cup sugar
  • ⅓ cup light brown sugar (packed)
  • ⅓ cup all-purpose flour
  • ¼ tsp salt
  • ½ cup chopped walnuts
  • Cake
  • 1 pint blueberries, fresh
  • 2 cups plus 2 tsp all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ⅛ tsp grated nutmeg
  • ⅔ cup sugar
  • grated zest of ½ lemon
  • 6 tbsp unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup buttermilk
Method
  1. Preheat the oven to 350 degrees and butter an 8-inch square pan.
  2. First step is to make the delicious crumb topping. Basically, put all the ingredients (except the nuts) in a food processor and pulse just until the mixture forms clumps. Scrape the topping into a bowl and stir in the nuts. Either use right away or store in the fridge with a piece of plastic wrap pressed right onto the surface of the mixture.
  3. Now for the cake...in a small bowl toss the blueberries with 2 tsp of flour to coat and set aside. In a medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. In the bowl of a stand mixer rub the sugar and zest together with your fingertips until the sugar is moist. Add the butter and beat the butter and sugar mixture at medium speed until light, about 2-3 minutes. Add the eggs, one by one, beating for 1 minute after each addition, then beat in the vanilla extract.
  5. Reduce the mixer to low and add the flour mixture and the buttermilk alternately, starting with the flour. You will add the flour in 3 parts and the buttermilk twice. The batter will be thick and creamy. With a rubber spatula gently mix in the berries. You don't want them to burst.
  6. Pour the batter into the buttered pan and smooth the top with a spatula. Scatter the crumb topping onto the batter, breaking it apart with your fingers. Once the batter is mostly covered with the crumb topping press down on the topping ever so slightly.

Marinated Cauliflower

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I am back from my honeymoon in Hawaii and just barely coming out of the depression over not being in Hawaii anymore.  That place is paradise.  Two weeks in paradise makes getting back to reality quite a challenge.  No big surprise, cooking has not been at the forefront of my mind.  Two weeks of having all my meals served to me (sometimes in a fluffy bathrobe!) was glorious.  Glorious!  But alas, my reality includes getting back to cooking…

So, something quick and easy was in order.  To ease the shock of not stumbling past roughly four gorgeous natural waterfalls per day.  (Not having an easy time with the ‘get back to reality’ concept.)  Anyway, this marinated cauliflower recipe is just that, quick and easy.  It’s also super delicious.  It’s a wonderful side dish for just about anything and is served at room temperature (or slightly chilled) making it a wonderful option for an outdoor BBQ.

This recipe is best if left to marinate overnight, allowing the cauliflower to soak up all the yummy vinaigrette.  It just gets better the longer it sits.

Here’s what you will need to serve 4-6 people…

Recipe

1 very large head of cauliflower (or 2 medium), broken up into bite sized florets

1/4 cup chopped shallots

2 tablespoons capers, drained

3 tablespoons chopped parsley

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

salt & pepper to taste

Method

Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don’t overcook.   Transfer to a large bowl.

Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.

Cover and refrigerate overnight.  Serve chilled or at room temperature.

This recipe is adapted from Martha Stewart.

Marinated Cauliflower
 
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Ingredients
  • 1 very large head of cauliflower (or 2 medium), broken up into bite sized florets
  • ¼ cup chopped shallots
  • 2 tablespoons capers, drained
  • 3 tablespoons chopped parsley
  • ¼ cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • salt & pepper to taste
Method
  1. Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don't overcook.   Transfer to a large bowl.
  2. Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.
  3. Cover and refrigerate overnight.  Serve chilled or at room temperature.

Granola Bars

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It’s a challenge to find a healthy snack, something that tastes good and satisfies your hunger.  Of course, granola bars come to mind immediately as a healthy, portable snack however many of them either don’t taste so great or they are filled with unnecessary sugars.   That puts the ‘healthy’ granola bar in line with a candy bar.  Not healthy.

I have been making my own granola for years, why on earth I never actually took things a step further and made granola bars is beyond me.  But the time has come.  Healthy snack desperation has led me here.

I set out to make a tasty bar that doesn’t have much sugar in it – the only sweetener is from honey and the dried fruit.  No other sugar is added to these bars.  I remember that Ina Garten had made granola bars so I decided to consult her recipe first.  She’s my go-to girl.  But as many of us know, my go-to girl loves butter and sugar!  So this recipe is based on hers (loosely).  I made several adjustments.

These granola bars are mostly crunchy yet slightly chewy – a perfect mix.  They crumble just a bit and are not overly sweet.  In fact, they are not really sweet at all.  Just satisfying.

The next time you want to reach for a healthy snack, grab one of these babies!

Here’s what you will need to make approximately 12 bars…

Recipe

2 cups old-fashioned oatmeal (not instant)

3/4 cup sliced almonds, roughly chopped

1/2 cup chopped walnuts

1 cup shredded coconut

1/2 cup toasted wheat germ

2/3 cup honey

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 cup chopped dried fruit such as cranberries, apricots & raisins

Method

Preheat the oven to 350 degrees.  Spray a 8×10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.

Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 – 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).

Reduce the oven temperature to 300 degrees F.

Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together.  Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.

Pour the mixture into the prepared pan.  Now it’s time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm.  Keep pressing until the mixture is tightly packed.  Don’t neglect the corners.

Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth.  Try not to press straight down).  Serve at room temperature.

I individually wrap each bar in plastic wrap and store in an air tight container.  The bars will soften up a touch once stored this way.

 

 

Granola Bars
 
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Ingredients
  • 2 cups old-fashioned oatmeal (not instant)
  • ¾ cup sliced almonds, roughly chopped
  • ½ cup chopped walnuts
  • 1 cup shredded coconut
  • ½ cup toasted wheat germ
  • ⅔ cup honey
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1½ cup chopped dried fruit such as cranberries, apricots & raisins
Method
  1. Preheat the oven to 350 degrees. Spray a 8x10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.
  2. Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 - 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
  3. While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).
  4. Reduce the oven temperature to 300 degrees F. Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together. Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
  5. Pour the mixture into the prepared pan. Now it's time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm. Keep pressing until the mixture is tightly packed. Don't neglect the corners.
  6. Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth. Try not to press straight down). Serve at room temperature.

Cauliflower Zahlouk

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Cauliflower Zahlouk Above

I have seriously been under using cauliflower.  To be honest, I used to find it quite boring and uninspiring.   Boiled.  Bland.  Yuck.  But all that has changed.  I’ve forced myself to use the vegetable more and have stumbled upon some wonderful recipes.  This particular one is outstanding.  Typically zahlouk, a chopped or mashed salad, is made with eggplant.  However, you can substitute any vegetable.

There are so many flavors and textures going on in this dish – it’s actually exciting to eat it!  And you hardly remember you are eating what used to be boring, bland cauliflower.  The charmoula dressing (a typical Moroccan sauce) really brings the ingredients alive.  I have made this repeatedly over the past few months, using it as a side dish with grilled chicken, baked fish and even a steak.  It goes with everything or can be eaten alone as a vegetarian dish.  Also, it lasts for up to 4-5 days in the fridge!

I adapted this recipe from the cookbook Mediterranean Fresh.  Fabulous book with many excellent recipes.  I’m working my way through some dishes that have caught my eye and will most certainly post another one shortly.

In the meantime give this recipe a try, you will be amazed at how delicious cauliflower can be.

Here’s what  you will need to serve 4-6 as a side dish…

Recipe

1 large cauliflower (largest you can find), cut into small florets

4 cloves garlic, whole

1 strip fresh lemon peel

1/8 lb green beans (I use a fist full of haricot verts), cut into 1/2 inch dice

3/4 cup chickpeas, drained and rinsed

2 Tbsp oil cured black olives, roughly chopped

3/4 cup – 1 cup charmoula dressing, thinned with lemon juice

Charmoula Dressing (makes 1 cup)

1/8 cup lemon juice, plus 1 Tbsp

1/8 cup red wine vinegar

3 cloves garlic, finely minced

1 tsp paprika

1 tsp ground cumin

1/8 tsp cayenne

3 Tbsp chopped parsley

3 Tbsp chopped cilantro

1/2 cup olive oil, plus some extra if needed

salt & pepper

Method

Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes.  Remove from pan.  Add green beans to steamer and cook until just tender (still having a slight crunch).

While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl.  Stir in the parsley, cilantro and olive oil. Set aside.

Place the cauliflower and garlic cloves in a large bowl and mash coarsely.  I still like for many of the florets to stay intact, so be gentle.  Add the green beans and stir in most of the charmoula dressing.  (I say “most” because you really don’t want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.)  Gently fold in the chick peas and olives.

Dressing should lightly coat all the ingredients.  If you feel you need a touch more dressing, add it.  You can also add more olive oil if needed as well.

 
Cauliflower Zahlouk
 
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Ingredients
  • ⅛ lb green beans (I use a fist full of haricot verts), cut into ½ inch dice
  • ¾ cup chickpeas, drained and rinsed
  • 2 Tbsp oil cured black olives, roughly chopped
  • ¾ cup - 1 cup charmoula dressing, thinned with lemon juice
  • Charmoula Dressing (makes 1 cup)
  • ⅛ cup lemon juice, plus 1 Tbsp
  • ⅛ cup red wine vinegar
  • 3 cloves garlic, finely minced
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ⅛ tsp cayenne
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped cilantro
  • ½ cup olive oil, plus some extra if needed
  • salt & pepper
Method
  1. Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes.  Remove from pan.  Add green beans to steamer and cook until just tender (still having a slight crunch).
  2. While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl.  Stir in the parsley, cilantro and olive oil. Set aside.
  3. Place the cauliflower and garlic cloves in a large bowl and mash coarsely.  I still like for many of the florets to stay intact, so be gentle.  Add the green beans and stir in most of the charmoula dressing.  (I say "most" because you really don't want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.)  Gently fold in the chick peas and olives.
  4. Dressing should lightly coat all the ingredients.  If you feel you need a touch more dressing, add it.  You can also add more olive oil if needed as well.

Wild & Brown Rice with Mushrooms

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I am obsessed with side dishes lately.  There are so many of them out there!  To be honest, the sides really can make a meal very interesting.  And, they can also make something like a grilled piece of chicken taste almost like a different meal on the second night – depending on which side you serve it with.  Same goes with a piece of steak.  Or a piece of fish.  I like trying to figure out which side would go best with which protein.

My favorite side dishes are the ones that are chock full of ingredients and can actually be eaten as a meal themselves.  It’s a side dish one night, the next day it’s a light lunch or a snack.  This wild and brown rice with mushrooms (and peas and chick peas and pecans!) is one of those perfect side dishes.  And, it’s healthy for you!  Wild and brown rice are much better for you than all that bad white stuff, they have low glycemic indexes and are more filling.

This dish is chewy from the rice, crunchy from the pecans and earthy from the mushrooms and herbs…extremely satisfying.  Pair it with your favorite protein and enjoy.

Here’s what you will need to serve 4 sides…

Recipe

1 cup uncooked brown & wild rice blend

5-6 medium sage leaves, minced

1 tsp thyme

2 tbsp parsley

1 tbsp butter

1 tbsp olive oil

1 cup frozen peas

1 package baby portobello mushrooms, sliced thick (stems removed)

1/3 cup pecans

15 oz can chick peas, rinsed and drained

salt & pepper, to taste

Method

Prepare wild rice blend according to package directions (takes about 40 minutes to cook).

Meanwhile, toast the pecans in a dry skillet for approximately 5 minutes, tossing often.  Remove from pan.

In a large skillet heat the butter and olive oil.  Add the mushrooms and saute for 3-4 minutes.  Add the thyme, sage and frozen peas.  Saute for 2-3 minutes.  Add pecans to the skillet, mix and continue to cook for 2-3 minutes more.

Add the cooked wild rice blend and some salt & pepper to the mushroom mixture and stir to combine well.  Finally, add the chick peas to the pan and fold in gently.  Just before serving sprinkle with parsley.

 

Wild & Brown Rice with Mushrooms
 
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Ingredients
  • 1 cup uncooked brown & wild rice blend
  • 5-6 medium sage leaves, minced
  • 1 tsp thyme
  • 2 tbsp parsley
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup frozen peas
  • 1 package baby portobello mushrooms, sliced thick (stems removed)
  • ⅓ cup pecans
  • 15 oz can chick peas, rinsed and drained
  • salt & pepper, to taste
Method
  1. Prepare wild rice blend according to package directions (takes about 40 minutes to cook).
  2. Meanwhile, toast the pecans in a dry skillet for approximately 5 minutes, tossing often.  Remove from pan.
  3. In a large skillet heat the butter and olive oil.  Add the mushrooms and saute for 3-4 minutes.  Add the thyme, sage and frozen peas.  Saute for 2-3 minutes.  Add pecans to the skillet, mix and continue to cook for 2-3 minutes more.
  4. Add the cooked wild rice blend and some salt & pepper to the mushroom mixture and stir to combine well.  Finally, add the chick peas to the pan and fold in gently.  Just before serving sprinkle with parsley.

Shortbread Cookies

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It’s Christmas time and I’m on a sugar bender.  South Beach is nothing but a distant memory right now.  I have a target date of January 15th to reintroduce myself to phase one of South Beach, but until then, bring on the sweets!

How adorable are these shortbread cookies?  Little bite sized snowflakes that you can pop into your mouth.  It’s alot of fun to select holiday themed cutouts and shape your cookies into festive forms.  In addition to these cute snowflakes I made a batch of Christmas tree shaped cookies and decorated those with a combination of white sugar and green sugar.  Very festive.

These shortbread cookies are delicious, buttery and crumbly and highly addictive.  They are virtually the same recipe as my Pecan Shortbread cookie recipe, eliminating the pecans of course.  This is a better suited cookie for anyone out there with nut allergies.

The dough is easy to prepare and can be made ahead of time, stored in the fridge for a few days.  A big time saver around the busy holiday season.  Just pull the dough out of the fridge (or freezer) and bake as needed.

Here’s what you will need to make approximately 40 cookies, depending on the size and shape of your cookie cutter…

Recipe

2 sticks unsalted butter, room temperature

1/2 cup sugar

1/4 cup confectioners’ sugar, sifted

1/2 teaspoon salt

2 large egg yolks, room temperature

2 cups flour

Decorating sugar

egg wash

Method

In a stand mixer beat the butter at medium speed until smooth and very creamy.  Add sugars and salt and beat until well blended.  The mixture should be smooth and velvety, not fluffy and airy.  Reduce speed to low and beat in the egg yolks until incorporated.

Pour in the flour and pulse the mixer at low speed 5-7 times for a second or two each time.  (You can put a towel over the mixer to protect yourself from getting flour all over you).  Continue mixing at low speed for 20 seconds more, just until flour disappears into the dough.  The dough should be soft, moist and clumpy.

Scrape the dough onto a smooth work surface sprinkled with flour, gather into a ball and divide in half.  Flatten each half into a disk, wrap in plastic wrap and refrigerate for 3 hours or up to 3 days.

Center a rack in the oven and preheat to 350.  Line baking sheet with parchment.  Remove dough from refrigerator, remove from plastic, sprinkle with some flour and roll out to approximately 1/4 inch to 1/3 inch thick.  Use your favorite holiday shaped cutouts to form each cookie.

Whisk egg for egg wash.  Gently brush the top of each cookie with the egg wash and sprinkle generously with decorator’s sugar.  Place on baking sheet, one inch apart.

Bake for 15-20 minutes (smaller cookies might only need 12 minutes, watch carefully), rotating baking sheet at the midway point, until the edges are lightly golden and the tops of the cookies are slightly less golden.  Remove from oven, allow to sit for a minute, then transfer to a cooling rack.

Restrain yourself from eating 17 cookies in one sitting.  Or not.

 

Shortbread Cookies
 
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Ingredients
  • 2 sticks unsalted butter, room temperature
  • ½ cup sugar
  • ¼ cup confectioners' sugar, sifted
  • ½ teaspoon salt
  • 2 large egg yolks, room temperature
  • 2 cups flour
  • Decorating sugar
  • egg wash
Method
  1. In a stand mixer beat the butter at medium speed until smooth and very creamy.  Add sugars and salt and beat until well blended.  The mixture should be smooth and velvety, not fluffy and airy.  Reduce speed to low and beat in the egg yolks until incorporated.
  2. Pour in the flour and pulse the mixer at low speed 5-7 times for a second or two each time.  (You can put a towel over the mixer to protect yourself from getting flour all over you).  Continue mixing at low speed for 20 seconds more, just until flour disappears into the dough.  The dough should be soft, moist and clumpy.
  3. Scrape the dough onto a smooth work surface sprinkled with flour, gather into a ball and divide in half.  Flatten each half into a disk, wrap in plastic wrap and refrigerate for 3 hours or up to 3 days.
  4. Center a rack in the oven and preheat to 350.  Line baking sheet with parchment.  Remove dough from refrigerator, remove from plastic, sprinkle with some flour and roll out to approximately ¼ inch to ⅓ inch thick.  Use your favorite holiday shaped cutouts to form each cookie.
  5. Whisk egg for egg wash.  Gently brush the top of each cookie with the egg wash and sprinkle generously with decorator's sugar.  Place on baking sheet, one inch apart.
  6. Bake for 15-20 minutes (smaller cookies might only need 12 minutes, watch carefully), rotating baking sheet at the midway point, until the edges are lightly golden and the tops of the cookies are slightly less golden.  Remove from oven, allow to sit for a minute, then transfer to a cooling rack.