mushroom barley soup

i don't think i could ever be sick of mushrooms. not only do they taste great, can be seasoned or spiced up a lot of different ways, but they are an excellent alternative to meat.

this isn't really a soup. a stew is more like it. don't get me wrong, the flavors are great, it's just that the barley soaks up a lot more of the broth than i expected. so if you want something a bit thinner - soupier - then i suggest adding another cup of broth. and if you want leftovers - which we both ate for lunch for a few days - beware that the soup definitely thickens over time, as the barley soaks up the broth.

mushroom barley soup

adapted from the joy of cooking
75 minutes, serves eight

3 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms, sliced
1/2 cup shallots, diced
3 tablespoons dry sherry
1 teaspoon dried thyme (not ground)
4 1/2 cups beef stock
3/4 cup pearl barley

1. add the olive oil and butter to a large saucepot or dutch oven over medium high heat. add the mushrooms and shallots and saute until the mushrooms start to soften, about five minutes.
2. add the sherry and stir to deglaze the bottom of the pan. add the thyme and reduce heat to low. simmer about five minutes.
3. add the broth and barley and season with salt and pepper. bring to a boil, reduce to a simmer, and simmer about one hour, until the barley is tender.
   

whole wheat bagels (for under 150 calories!)

 

i love carbs. i also love breakfast. those who know me know that it is irrelevant what time i actually wake up, breakfast-y things must be my first meal. if they aren't, my whole day is completely thrown. 

when i began to understand nutrition and what i actually should be eating the beautiful, carby, doughy breakfast staple known as the bagel was completely phased out of my life. i could not find a reasonably nutritious bagel anywhere and was resigned to pulling the somewhat depressing scooping-out maneuver whenever i had no choice but to eat one. 

well, my friends, today is one for the history books. i've successfully made delicious and authentic boiled bagels that are less than 150 calories a piece. to give you a comparison, a plain bagel from panera bread has double the calories, fat, cholesterol, with only half the fiber. and that's without cream cheese! how embarrassing.

while interacting with yeast is something i shamefully try to avoid, the idea of being able to make my bagel and eat it too far outweighed my fear. this is a great recipe to try out if you're new to working with yeast, which you always want to mix with warm - not hot! - water to bring it back from the dead (or "activate" it, to be more scientific). i always buy the instant yeast in small packets and keep them in my freezer. 

speaking of freezers, this is also a great recipe to make and then freeze - especially because it makes a baker's dozen. i left a few bagels out for breakfast tomorrow, but cut the rest in half and stuck them in an airtight bag in the freezer. that way, the next time i want a carby treat i can just pull one out and put it in the toaster for around double the time i would a fresh bagel. super easy!

you're going to need a stand mixer and a dough hook for this recipe. you want the dough to end up smooth & not sticky!

at around 7am i was standing in my kitchen with a ball of dough in front of me when i realized i had absolutely no idea how to form bagels. i know this may seem like an important step in researching a recipe, but i was so excited to make bagels in the first place a lot of my common sense flew out the window. i ended up finding this really helpful tutorial that shows you exactly how it's done, starring a man who i now refer to as my bagel sensei. you can check out his multi-step video right here!

oh, and if you don't have enough reasons to start making these immediately here's another one: they are totally customizable. i made a bunch of cinnamon raisin by sticking ten or so raisins and a splash of cinnamon in the dough before rolling them into circles. the only tip i have is that if you're going to do anything that involves toppings (e.g., poppy seed), wait until they have been boiled, drained and then brushed with a little egg white. this will help things stick while they're baking.

i dragged my other half out of bed this morning and he made himself an everything bagel, which then became this gorgeous lox sandwich. i'm a cinnamon raisin & cream cheese gal myself. you do with your carbs what's right for you.

whole wheat bagels

yields 13 bagels
adapted from beantown baker

pre-dough one:

8 ounces whole wheat flour
¼ teaspoon instant yeast
6 ounces (¾ cup) water

pre-dough two:

2 tablespoons molasses
5 ounces water
8 ounces whole wheat flour
½ teaspoon salt

final dough:

pre-doughs one & two
1 tablespoon water
2 teaspoons yeast
¾ teaspoon salt
7-9 tablespoons flour, plus more if necessary
1 tablespoon baking soda (for boiling)

1. in the bowl of a stand mixer fitted with the dough hook, mix all of the ingredients in pre-dough one on medium-low speed until combined and set aside for five minutes.

2. meanwhile, in a 1-cup measuring cup, stir together the molasses and the five ounces of water in pre-dough two. set aside but stirring occasionally, until the molasses dissolves into the water.

3. return to pre-dough one and knead on low speed for one minute. transfer to a small bowl and cover with plastic wrap or a damp kitchen towel and refrigerate overnight.

4. add the flour and salt for pre-dough two to the empty mixer bowl and with the mixer on low speed, pour in the water/syrup mixture. mix on medium-low just until combined. cover the mixer bowl with plastic wrap or a damp kitchen towel and set aside at room temperature for at least eight hours or overnight.

5. the next day, transfer the refrigerated pre-dough one to room temperature for a couple hours to warm up.

6. when you’re ready to make the final dough, stir together the one tablespoon water and the yeast. In the bowl of a stand mixer fitted with the dough hook, mix both pre-doughs, the water and yeast, and the salt on low speed until combined. while the mixer is running, add in the flour, one tablespoon at a time, until it’s fully absorbed by the dough. then, knead on low speed for 5-6 minutes, adding more flour or water if necessary to form a smooth, firm dough - it shouldn't be sticky.

7. let the dough rise at room temperature until it increases to about 1½ times its original size, about one to two hours.

8. divide the dough into 8-12 pieces, mine came out to around 65g each. shape each piece into a smooth ball, then roll each piece into a rope about ¾-inch thick. bring the ends of the rope together and gently roll them on a flat surface to seal. let the dough rest for about twenty minutes.

9. preheat the oven to 500 degrees and line a baking sheet with parchment paper or a silicone mat. bring at least three inches of water to a boil in a large pot over high heat. add 1 tablespoon baking soda and reduce the heat to medium. gently drop 2-4 bagels (as many as will fit without crowding) into the water, boiling for one minute on each side. place the boiled bagels on a wire cooling rack to drip-dry slightly, about three to four minutes.

10.  place bagels on lined baking sheet and transfer the sheet to the oven, reduce the oven temperature to 450 degrees, and bake until the bagels are browned and feel hard, about 13 minutes for small bagels. (note: the bagels will soften as they cool.)

11. cool bagels on wire rack for 15-20 minutes before enjoying!



nutritional information:


calories: 144, fat: 0.5g, sodium: 226g, carbs; 31g, fiber: 4.5g, sugars: 2g, protein: 5.5g.

thank you for reading & happy baking!

amanda

ps: i know this recipe is long & a bit complicated, so if you have any questions please don't hesitate to ask!

fleur de sel caramel brownies

have you ever experienced the combination of chocolate and salt? i'm really hoping you have, because if you haven't i'm going to have to pack up my car with a whole lot of it and go on a major road trip. seriously folks, it's phenomenal. the salt, however weird this may sound, completely enhances the depth of the chocolate and takes it to a whole other level. okay, i'm done raving!

 

these brownies came together when i found some trader joe's fleur de sel caramels laying around my house and decided to adapt a brownie recipe i had saved. if you don't have caramels, don't worry. you can substitute a quarter cup of anything your heart desires - chopped walnuts, toffee, or chocolate chips would all be delicious.

whenever i take the double-boiler-shortcut and use the microwave i use the defrost setting so that the heat isn't as aggressive.

the dough was thicker than i expected and it took a little working to get it spread out, but trust me - it was worth it. i cut the caramels into quarters and gently pressed them into the top of the dough. once it baked, i sprinkled the top with sea salt for that extra punch.

side note: when i bake i generally halve the batch because i hate to have too many tempting leftovers around the house, hence the loaf pan instead of the 9x9 the recipe calls for!

i ended up yielding eight pretty sizable brownies, around an inch and a half by and inch and a half. they are so decadent that i can barely make it through one, which is saying a lot given how much i love this combo!

fleur de sel caramel brownies

yields 20 servings
adapted from cooking light

preheat oven to 350°

2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup worth of caramel pieces

1. coat the bottom of a 9x9 baking pan with cooking spray.

2. combine coffee granules and 1/4 cup of hot water, stir until the granules dissolve.

3. combine butter and chocolate chips in a small heatproof bowl on the defrost setting until the butter melts, stir until the chocolate is smooth.

4. combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk.

5. combine coffee mixture, butter/chocolate mixture, vanilla, and eggs until combined.

6. add wet mixture to dry until just combined and spread evenly into prepared pan, then place caramel quarters on top.

7. bake for 22-25 minutes until the middle is set. let cool in pan until warm and then turn out and complete cooling on a wire rack.

nutritional information:


calories: 182, fat: 4g, cholesterol: 27mg, sodium: 90mg, carbs: 24g, fiber: 1.1g, sugars: 15g, protein: 2.14g. 


thanks for reading & happy baking!

amanda

baked's aunt sassy cake [pistachio cake with vanilla honey buttercream]

remember last year when i made the mistake of buying a cupcake for my birthday and ended up recreating them myself? this year i decided to skip the middle man and make my own birthday cake.

i got about a half dozen cookbooks for christmas and had already bookmarked a bunch of "fancy cakes" waiting for an occasion to make one. me + layer cake on a regular, normal, any day, would not be good news for my pants. while last year's birthday was all about the peanuts, this year was a celebration of pistachios!

and let me tell you what, this cake is freakin delicious. light fluffy layers of pistachio cake layered with vanilla honey buttercream. i've got to find another use for that buttercream, it is so good. and surprisingly easy.

sure, it's a project. a labor of love, really. just like any other layer cake. but a project well worth my saturday afternoon.

first i spent an hour shelling pistachios and cleaning out aarti and kelsey from my dvr. i mixed up the cakes and tossed them in the oven with ann. the original recipe said to line the cake pans with parchment, butter, and dust with flour. i skipped the fussing and sprayed my pans with non-stick spray and they baked up just fine. i'm sure the stick of butter and shortening in the cake had nothing to do with it.

while the cakes cooled, i got started on the buttercream. honestly, the buttercream made me a bit nervous when i read the recipe. i've tried a cooked frosting only once - a swiss meringue buttercream - with egg whites and needless to say it did not go well. lucky for me, this one involves simply cooking sugar, flour, milk, and cream together long enough until the sugar dissolves and the mixture thickens. that's it. and as long as you whisk frequently, there's no risk of burning.

what i ended up with is a perfectly flavored pistachio cake. with buttercream to die for. that easily lasted four days. but beware: the cake was too tall to fit under my cake keeper lid! although definitely not as pretty, plastic wrap worked just as well.

... and i know the perfect oklahoma resident who will die for this next time i see her.

baked's aunt sassy cake [pistachio cake with vanilla honey buttercream]

adapted from baked explorations

30 min cake prep, 45min bake, 30 min buttercream prep, 15 min ice; easily serves 16

a few notes for this one:

while the recipe calls for three layers - and that's how i made it - they were three fairly skinny layers. although i haven't tried it myself, i bet this cake would work fine as two layers.

don't have a food processor or a mini chopper? put the pistachios in a zip top bag, get as much of the air out as possible, and close it. roll a rolling pin over the nuts to crush them. 
if you're cheap like me and buy pistachios in the shell, you'll need about 1 pound of them for both the cake and decoration. be sure to store leftovers in your freezer. nuts go bad a lot sooner than you'd think.

1. make the cake:

1 cup shelled pistachios

2 1/2 cups cake flour

3/4 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups ice cold water

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup vegetable shortening

1 3/4 cups sugar

1 tablespoon vanilla extract

1 large egg

3 large egg whites, room temperature

1/4 teaspoon cream of tartar

1. preheat your oven to 325F. grease three 8-inch round cake pans and set aside.
2. in the bowl of a food processor, pulse the pistachios until they are coarsely chopped. remove about two tablespoons worth of the pistachios to a large bowl and set aside. process the rest of the pistachios until they are very fine. stir the finely chopped pistachios into the rough chopped pistachios.
3. in a measuring cup, make 1 1/2 cups ice water. set aside.
4. sift the flours, baking powder, baking soda, and salt together over the pistachios. whisk to combine. set aside.
5. in a separate bowl, cream the butter and shortening together. add the sugar and vanilla and beat until light and fluffy, about three minutes. add the whole egg and mix until blended.
6. with the mixer on low, alternate adding the flour and ice water to the butter and sugar mixture, about a half cup at a time. scrape down the sides as needed.
7. in a separate bowl, whisk the egg whites and cream of tartar until soft peaks form. use a rubber spatula to fold the egg whites into the batter.
8. divide the batter among the pans and bake for 40-45 minutes, or until a toothpick comes out clean.
9. transfer the cakes (still in the pans) to a wire rack and cool for 20 minutes. turn the cakes out on the rack and cool completely before icing.

2. make the vanilla honey buttercream

1 1/2 cups sugar

1/3 cup flour

1 1/2 cups whole milk

1/3 cup heavy cream

1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces

1 teaspoon vanilla extract

3 tablespoons honey

1. in a medium heavy bottom saucepan, whisk the flour and sugar together. add the milk and cream and cook over medium heat, whisking regularly. cook until the mixture comes to a boil and is thickened, about 12 minutes.
2. transfer the sugar cream mixture to a bowl and beat on high speed until cool, about 10 minutes.
3. turn the mixer down to low and add the butter a little bit at a time. because the butter is cool, it may look like it won't blend in and you'll be stuck with chunks of butter. just keep mixing and it will smooth out. when it's all mixed in, increase the speed to medium high and beat until light and fluffy, about 2 minutes.
4. mix in the honey and vanilla.

3. assemble the cake

1/2 cup crushed pistachios

1. spread about 1 cup of icing on one cake layer. add the second layer and repeat with the icing. add the third layer and spread remaining icing evenly over the cake.
2. sprinkle the top and bottom edge with the crushed pistachios.

not baked: black bean soup

i don't know about everyone else, but here in michigan it is freezing and this treacherous mixture of wet snow and sticky ice won't stop falling from the sky. the only reasonable answer to "what's for dinner?" is therefore "soup," especially because black beans are my mom's favorite and make me feel extra home-y. plus, they're high in protein & fiber, which my diet is constantly lacking - it's win, win!

for your time, here's a fun fact about me: i am a picky eater, as you may know by now, and have major issues with texture. you can go ahead and roll your eyes now, i know it's weird. i cannot stand the texture of beans, along with several other foods, but actually do like the taste. the solution to this problem? my immersion blender. it takes those weird mushy capsules and turns them into a gorgeous puree.

ps: i promise not to make posting an every day thing, but now that i've gotten back on the photography horse i can't stop taking photos. this is a good thing for me, but could turn into an annoying thing for you out there in internet-land. i'm sure i'll slow down soon!

quinoa pilaf

to be successful in my vegetarian quest, i knew the biggest challenge would be to find non-meat protein sources that would fill me up and keep me full all day. we've been eating our fair share of mushrooms and beans, but to be honest, we were both getting bored with them and needed something else. so last week, in the bulk section of my favorite supermarket, i scanned through the grains, looking for something different and settled on quinoa, not quite knowing what to expect. 

why didn't anyone tell me about this sooner?! not only does it taste great (a nutty version of rice) and is easy to prepare (simmer in stock or water, just like rice), but it's a complete protein and is chock full of fiber, phosphorus, magnesium, and iron. the only thing it's missing is potassium.

and this pilaf is a simple way to prepare quinoa and it goes with just about anything. it's a great stand in for a side of rice, cous cous, or even potatoes.

quinoa pilaf
adapted from the joy of cooking
20 minutes, serves 4

2 tablespoons unsalted butter
2 tablespoons minced shallot
1 cup quinoa
2 cups chicken stock

1. heat the chicken stock to boiling. keep warm.
2. meanwhile, heat the butter in a saucepan over medium-low heat. add the shallot and saute about 5 minutes, until soft.
3. rinse and drain the quinoa with tap water. add the quinoa to the pot and stir until toasted, about 3 minutes.
4. stir in the chicken stock. season with salt, turn the heat down to low, cover, and cook 17 minutes.
5. fluff with a fork before serving.

2012.06.04 this was I was Born to Cook's pick for the secret recipe club! 

dark chocolate cupcakes with peanut butter frosting!

my name is amanda and i purposefully hide candy from myself. yup, that's right, at any given time there are probably two or three different kinds of candy stashed out of sight with the idea that, if i really want it, i'll find it. if i'm eating because i'm bored or anxious i'll grab an apple or hummus or whatever is at the front of my fridge, because i'm actually quite lazy.

i know, this plans seems pretty genius. you don't have to tell me twice. the only problem is that i have perfected my technique so much that i sometimes forget there's even candy there. i found myself in this very situation yesterday, when while cleaning out the pantry i found a target bag full of fun size reese's. cups, pieces, and fastbreaks - the peanut-buttery trifecta!

faced with this dilemma i immediately went to my saved recipes and found something that would give me an excuse to use up all these treats and force them on my co-workers tomorrow. the solution? dark chocolate cupcakes, stuffed with reese's cups, topped with peanut butter frosting.

 

the stash i found. i cannot believe this was just hanging out in my pantry!  i should have been binging on them long ago!

  

to melt the combination of chocolate, cocoa, and butter, the recipe calls for a double-boiler. i made my own hodge-podge version out of a heatproof bowl over a small saucepan, but you can also do this in the microwave to save time. if you're taking this route though, i would recommend using the defrost setting - it will be more gentle on your chocolate!

 

i used the whisk attachment for my immersion blender. i love using this kitchen gadget when i don't feel like breaking out the big stand mixer. note: i am a big gadget nerd.

i stuck peanut butter cup quarters into the center of each cupcake while i was rotating the pan mid-bake for a secret surprise! this step is obviously optional, but highly suggested.

i had left over batter - shocking - so i made half a dozen mini-cupcakes and decorated them with reese's pieces for extra adorability. seriously, how cute are they?

dark chocolate cupcakes

yields 15 regular sized cupcakes, or 1 dozen + 6 minis!
adapted from cooks illustrated

preheat over to 350 degrees fahrenheit

8 tablespoons unsalted butter at room temperature, cut into 4 pieces
2 ounces bittersweet chocolate chips
1/2 cup dutch-processed cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (i used a light version & it was perfect!)

1. place butter, chocolate, and cocoa in a heat-proof bowl. set bowl over saucepan with two inches of simmering water. gently stir butter and chocolate until melted and combined. set aside until mixture is warm. this step can be substituted for microwave.

2. in a small bowl, whisk flour, baking soda, and baking powder together.

3. in a large bowl, whisk eggs together until combined. add sugar, vanilla, and salt until fully incorporated. add cooled chocolate mixture and whisk together. sift one-third of flour mixture over chocolate mixture and whisk until combined. stir in sour cream until combined, and then sift remaining flour mixture over and stir until batter is thick.

4. fill cupcake liners two-thirds full and bake until knife or cake tester in center of cupcake comes out with a few crumbs - about 18 minutes. if adding to batter, place in center of cupcake half-way through baking. if making mini-cupcakes, only bake for 7-8 minutes.

peanut butter frosting
  
note on frosting: i tend to frost on the conservative side. i think a lot of people go nuts with frosting because it is so delicious, but there is something to be said about too much of a good thing. plus, i don't want the cake portion of the show to be ignored or overpowered! that being said, i had a bunch of extra frosting left over, probably enough to frost two to four more cupcakes. just a heads up!
 
1 cup confectioners’ sugar, sifted
3/4 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
3-4 tablespoons heavy cream or half & half

1. place butter and sugar in bowl of stand mixer and beat with paddle attachment until combined and creamy.

2. add vanilla extract, salt, and peanut butter, and combine.

3. add heavy cream one tablespoon at a time until frosting reaches desired consistency.

nutritional information:

for cupcakes: calories: 172, fat: 9.14g, cholesterol: 51mg, sodium: 171mg, carbs: 21g, fiber: 1.4g, sugars: 10.89g, protein: 2.72g. 

for frosting: calories: 119, fat: 8.62g, cholesterol: 10mg, sodium: 36mg, carbs: 7.85g, fiber: .64g, sugars: 6.5g, protein: 2.8g.

so, the whole cupcake comes out to about 300 calories! mini-versions are 1/3 of that, so only 100!


thanks for reading & happy baking!

amanda

bran flax morning muffins

i had been curious about flax seeds for a while, mostly because you can hide them in almost every baked good to give them some fiber & omega 3, but was always a little intimidated by something that seemed so, well, healthy.

i decided to splurge today and picked up some bob's red mill flaxseed meal from trader joe's for a few bucks. i spied a recipe on the side of the bag while stashing it in my fridge and decided to try it as a good pre-workout snack or quick morning breakfast fix.

yup, i'm starting this blog off on an unexpectedly nutritious foot, but these little muffins are easy & completely customizable.

 

i was thrilled to be able to break out my mandolin, which is basically just a fancy food slicer, to make even apple & carrot matchsticks for these babies. don't have a mandolin? just chop up your ingredients as thin or as coarsely as you like! make it your own!

i ended up editing the original recipe by adding and upping the spices, as well as using cake flour to make sure the muffins were nice and soft.

 

the wet ingredients were super simple, and i got to use the vanilla i brought back from mexico!

 

i halved the recipe and got a full dozen - three more than the recipe yielded! having leftovers is a serious theme in my baking life. 

i know they look healthy, but they taste so great! the next time i make these bad boys i might add some chopped walnuts on top for some crunch. either way, good & good for you! also, i have a feeling that these might be easily adaptable into a vegan recipe (almond/soy milk instead of skim & veggie oil/banana for egg?), a food genre i'm more and more interested in.

bran flax morning muffins

yields 24 muffins
adapted from bob's red mill bran flax muffins

1 1/2 cups whole wheat cake flour
3/4 cups flaxseed meal
2/4 cup oat bran cereal 
1 cup light brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
1 1/2 cups finely shredded carrots
2 shredded apples
1/2 cup raisins
1 cup chopped nuts (optional)
3/4 cups milk
2 beaten eggs
1 tsp vanilla

mix together flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, and spices in a large bowl. stir in carrots, apples, raisins, and nuts (if desired). combine milk, beaten eggs, and vanilla in small bowl. pour liquid ingredients into dry ingredients and stir until ingredients are moistened. note: do not over mix, this will cause tough muffins.

fill muffin cups 3/4 full and bake at 350 degrees f for 15-20 minutes. i did seventeen & they were nice and moist!

nutritional information:

calories per serving: 113, total fat: 2.66g, cholesterol: 18mg, sodium: 300mg, carbs: 21g, fiber: 2.73g, sugars: 13g, protein: 3g.

you've got to start somewhere...

last year i lost seventy pounds.

yup, seven-oh. it was hard, but easier than everyone makes it out to be. there really isn't any get-thin-quick secret, just getting your heart pumping and watching what you put in your body.

i was, what you could call, a picky eater. i come from a cuban family where vegetables were not the top priority. i also grew up in a tropical climate where being outside and standing was enough to get you sweating, so the thought of going out and "running around the block" was totally insane in my young mind.

when i started to evaluate my health i realized i needed to completely renegotiate my relationship with food. in the past year i've learned that food, to me, can fall into three categories:

one: food that is generally considered "healthy," but that doesn't taste all that great and therefore i have to force myself to eat. and then gets pushed to the back of the pantry/fridge/cabinet until i forget it and it gets old and i get to throw it out.

two: food that is also widely considered healthy, but that actually tastes great, and that i happily eat because i know that it is good for my taste buds and for my body.

three: food that is not good for me, but that i would sacrifice appendages/children/small animals/etc. to eat again because it is just that good. this is a tricky category because of how often i, and maybe you, eat things that are just okay but that have a ton of calories. for example, eating that fake-chocolate that comes in off-brand novelty holiday containers versus having a godiva truffle. it's learning what's worth it - and really enjoying it when you have it - that's the tough part.

so, all that being said, i absolutely love to bake. the problem? and yes, you might already be there, baking is not good for me. cookies and cakes and frosting and chocolate are, generally, the enemy when it comes to being healthy.

i know there are a million baking blogs out there, which contributed to part of why i am hesitant to start another one, but what sets my baking hobby apart is that when i whip up stuff in the kitchen i carefully balance between the aforementioned food categories two & three. i make hearty breakfast muffins and decadent molasses chocolate chip cookies. i calculate the nutrition of everything i bake, so i know what i'm getting myself into calorically, but i also don't skimp on the stuff i think is really worth it - and that's the key.

while everyone is fad-dieting this new year i will be baking & eating responsibly, and i hope you'll tag along for the ride.

pasta e fagioli [pasta & beans]

this soup is fifteen years in the making.

i distinctly remember one winter in the mid '90s. the winter of bean soup. for whatever reason, my dad was all excited about beans. i'm sure my dad remembers it differently - and my teenage dramatics didn't help - but it was meal after meal of beans. which lead to my fifteen year avoidance of bean soup.

 

sure, i challenged myself this month to see if i really had the willpower to keep myself from eating meat, but i also knew that if i didn't have meat to fall back on for protein, that this month would be a chance for me to try new foods. find new sources of protein. or ways to use familiar ingredients differently. this soup is a classic example. it's all the flavors i already love - sauteed onion, celery, carrot, and garlic - tossed with pasta and cheese with creamy white cannellini beans tossed in.

it's the perfect meal for cold january nights. especially weeknights, since i had this prepped, cooked, and on the table in under 30 minutes. and since the high is 12 degrees on saturday and 5(!) degrees on sunday, i suggest you stock up on beans and other soup fixings as well.

lly easy to prepare. and did i mention they're a great way to eat meat-free?!

pasta e fagioli [pasta & beans]

adapted from the joy of cooking

30 minutes, serves 4

the original recipe called for 2 cups of chicken stock. when i checked on the pasta halfway through cooking, all the liquid was absorbed and i added another cup. even with the additional cup of stock, i had a rich, thick, creamy stew at the end.

2 tablespoons olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery, finely chopped

2 cloves garlic, minced

2 - 15 ounce cans cannellini beans, drained and rinsed

3 cups chicken stock

1 cup dry elbow macaroni

1/4 cup grated romano cheese

1. in a large dutch oven, heat the olive oil over medium heat. add the onion, carrot, and celery, and saute about 5 minutes, until onion is translucent.
2. add the garlic and stir until fragrant, 30 seconds.
3. add the beans and chicken stock. bring to a simmer, cover, and simmer 5 minutes.
4. add the elbows and season with salt. cover and simmer until the macaroni is cooked through, 12 to 15 minutes.
5. season with salt & black pepper. stir in the romano cheese right before serving.

portobello mushroom fajitas

it's no surprise i've been eating a lot of mushrooms this month. i love mushrooms and am currently on the lookout for great meat substitutes. so i thought mushrooms would make great fajitas. i assumed this was a revelation many others (especially real, honest to goodness vegetarians, not just ones who try it for a month) would have thought of and already have an established, go to recipe for it. not so much.

and believe me, i scoured. i found a few posted on blogs and other websites but they were essentially all the same and all extremely boring - saute onions, peppers, and mushrooms and roll up in a tortilla. sounds good enough, but where's the spice? where's the flavor? i wanted something that tasted like mexican food, instead of just looking the part.

so i turned to joy. of cooking. i took their steak fajitas and turned them into mushroom fajitas. one thing to note: while i love avocado, jason does not. after a few bites, he commented on how spicy the mushrooms are. while i noticed the heat in the background, the avocado was a great compliment and helped cool my mouth a bit. but honestly, they aren't all that spicy on their own anyway. long story short, if you don't like heat, cut back the red pepper a little, be sure to add the avocado, or top with sour cream.

portobello mushroom fajitas
adapted from joy of cooking
30 minutes, serves 2 adults

3 garlic cloves, minced
4 tablespoons vegetable oil
1/4 cup lime juice
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
2 portobello caps
1 green pepper
1 large or 2 small red onions
queso fresco, shredded cheddar, or any other cheese you prefer
thinly sliced avocado
flour tortillas

1. in a small bowl, whisk together 1 tablespoon oil, lime juice, salt, red pepper, and cumin. pour into a zip top plastic bag large enough to hold the mushroom caps.
2. wipe the mushroom caps clean, remove the stems, and use a spoon to clean out the gills (here's a video if you've never done this before). slice the mushrooms into quarter inch slices and add to the zip top bag. shake the bag to coat the mushroom slices.
3. while the mushrooms are marinating, slice the green pepper and red onions into quarter inch slices. season with salt and pepper.
4. place a large skillet over medium high heat and add 2 tablespoons vegetable oil. when the oil is hot, add the green pepper and onions and cook until softened, 3 to 4 minutes. remove from the pan and keep warm.
5. place the skillet back on the heat and add 1 tablespoon vegetable oil. add the mushrooms to the pan and cook until softened, about 3 to four minutes.
6. build your tortillas with green peppers and onions, mushrooms, avocado, and top with cheese.

broiled tilapia with lemon buerre blanc

i have some explaining to do. you see, i thought there were two classes of meatless eaters: vegetarians, who abstain from meat, but eat eggs, dairy products, animal products, and fish, and vegans who eat no animal products whatsoever. when i mentioned that january is vegetarian around here, i honestly didn't realize there were so many kinds of vegetarian. good thing wikipedia set me straight:

ovo vegetarian: eats eggs but not dairy products
lacto vegetarian: eats dairy products but not eggs
vegan: eats no animal flesh and animal products
raw vegan: eats only fresh & uncooked fruits, nuts, seeds, and vegetables
fruitarian: eats fruit, nuts, seeds, and other plant matter than can be gathered without harming the plant
pescetarian: eats fish & shellfish and no meat

as it turns out, mom and i didn't realize at the time, we're really pescetarians for the month, since we've limited our "meat" consumption to fish and shellfish only, eliminating all meat from animals that walk.

buerre blanc. sounds fancy, doesn't it? i lot fancier than "butter sauce," which is really a better description. and really, who is going to turn down anything covered in rich, lemony butter sauce? i bet this could convert even the biggest carnivore into a fish eater.

broiled tilapia with lemon buerre blanc
adapted from the joy of cooking
15 minutes, serves 2

2 tilapia fillets
2 tablespoons olive oil
6 tablespoons dry sherry or white wine
2 tablespoons lemon juice (juice from 1 lemon)
3 tablespoons minced shallot
1 tablespoon heavy cream
1/2 cup unsalted butter, cold, cut into about 8 pieces
salt, pepper, paprika

1. preheat your oven to broil (500F). place the fish fillets in a large casserole dish. coat both sides with olive oil and season with salt, pepper, and paprika.
2. cook the fish about 5 to 10 minutes, depending on the thickness of the fish.
3. while the fish cooks, make the buerre blanc. combine the sherry, lemon juice, and shallots in a small skillet over medium heat. bring to a simmer and cook until reduced by three quarters.
4. stir in the cream and remove from heat.
5. use a whisk and add the butter, one pat at a time, until the sauce is smooth. when adding the butter, add each piece when there's a tiny sliver of the last piece left, or you risk the sauce separating.
6. serve the buerre blanc over the fish. 

2014.08.04 this was chit, chat, chomp's pick for the secret recipe club!

vegetarian january

it's no surprise that i am not a vegetarian. nor is anyone else in my family. but for the last ten or so years, my mother has, on countless occasions, expressed that she loves vegetables so much she should be a vegetarian. so a year and a couple months ago, i challenged her to go without meat. she lasted a little over a week, finally giving in to a cheeseburger craving.

at christmas, there she was again, going on and on about how she loves vegetables and doesn't really need meat - albeit right after a huge meal of prime rib. needless to say, the challenge was issued again. only this time she had a counteroffer: we would do it together.

while the real challenge is to see which one of us caves in first and eats meat, i've decided to challenge myself even further, by not eating any meat the entire month of january.

which shouldn't be so hard, since i've got at least a month's worth of vegetarian meals bookmarked from other blogs, cookbooks, websites, etc and a stack of tried and true meatfree meals.

get ready for a month of all new meatfree meals. i promise you won't miss it.

what are your favorite meatfree recipes?

catch up: potato leek soup

in the madness that is november and december, while i did have time to cook and great intentions to post, i didn't quite make it. and since the weather hasn't changed much, it's still the perfect time for a warm bowl of homemade soup!

all summer i watched my leeks grow. i had visions of leeks. leek risotto. sauteed leeks with butter and garlic. leeks with pasta. and this leek and potato soup. so what a surprise when i finally realized they weren't leeks. nope. i had green onions. which yes, i knew i planted, but thought they were a row over.

 

so i was disappointed. so much so that i scoured the market for them the following saturday. and just as i was thinking i must be too late, leek season must be over, i found the one, sole seller of leeks. and promptly picked up a small bunch. coupled with the potatoes from the guy next door, i had all the makings of a perfect winter soup.

potato leek soup
adapted from cook's illustrated, march 2010
1 hour, serves 6-8

2 large leeks, white and light-green parts sliced thin (roughly 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
2 cups vegetable broth
2 cups water
4 tablespoons unsalted butter
1 medium onion, sliced thin
1 medium potato, peeled and cut into cubes
1 bay leaf
1 sprig fresh thyme

1. in a large dutch oven or soup pot, bring the water, broth, and dark green leek tops to a boil. cover and simmer for 20 minutes. strain the broth and press down on the greens to get all the liquid out of them. set aside.
2. in the same pot, melt the butter over low heat. add leeks, onion, and salt and saute. stir frequently and cook until the vegetables are tender, about 10 minutes. you don't want the vegetables to brown, so turn down the heat if you notice anything browning.
3. add the reserved broth, potato, thyme, and bay leaf. increase the heat to high, bring to a boil, and reduce to low. simmer for about 15 minutes or until the potato is tender.
4. remove the thyme and bay leaf with a slotted spoon. use an immersion blender (or regular blender, only fill the blender about halfway or you'll get a soup explosion and be careful, it's super hot) and puree the soup. season with salt & pepper.

first year down...

i really should have made a cake for the occasion. but with two birthday parties last weekend, 3 leftover slabs of cake at home in the fridge, and two cakes in the works for my own birthday coming up later this week, i don't think i could stomach another one.

a year ago today i kicked off this blog with honey graham bread and spent the last year further nurturing my obsession with food.

in january, i had a horrible store bought cupcake for my birthday, so i immediately went home and remade them.

in february, i made the best cupcakes and ultimate chocolate frosting.

march brought ravioli, two attempts at dulce de leche, my favorite chocolate chip cookies so far, and the best snack.

in april, jason showed off and cupcakes were made in celebration of a friend's baby #2.

in may, i mastered lemon curd.

and june brought fresh mint ice cream and my first jam, from the best teacher!

july brought a miserable failure of homemade mint extract, the easiest pickles, and a long weekend in new york.

august brought a celebration of blackberries, with sangria, crumb cake, half moons, waffles, ice cream, jam & syrup, and my absolute favorite of 2010: white layer cake with blackberry buttercream.

in september my tomatoes finally started coming and we celebrated with risotto and a soggy tart. but the best were the forty or so pounds of peaches we picked and canned to enjoy all winter.

october brought our anniversary, to die for homemade tomato soup, and finally mastering caramel sauce!

in november i put my risotto skills to the test and attempted sweet peach and strawberry versions and made my favorite fall chili.

december included visits to far away friends and family, spiced coffee and spiced cookies, and a new favorite soup to add to the rotation.

it's amazing how much really happens in one simple year when you look back at it. too bad we can't slow it down. just a teeny tiny bit.